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Tangaek — Decoctions · Grains

蕎麥 Buckwheat

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Gyomaek is the old name for buckwheat, the same grain as the field guide's memil. It ripens in two months, which made it the crop sown against a failed season; today it appears as cold noodles, buckwheat jelly and crepes. Donguibogam warned against eating it with pork or mutton.

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

  1. 性平寒, 味甘, 無毒. 實腸胃, 益氣力.

    Its nature is neutral to cold, its taste sweet, and it is non-toxic. It makes the intestines and stomach solid and boosts strength.

    HomiclubGyomaek is buckwheat. Despite the maek (麥) in its name it is not a true cereal but an annual of the knotweed family, harvested a little over two months after sowing.

  2. 雖動諸病, 能鍊五藏滓穢, 續精神. 《本草》

    Though it stirs various illnesses, it can refine the dregs and filth of the five viscera and sustain the spirit. 《Boncho (本草)》

  3. 久食動風, 令人頭眩. 合猪羊肉食, 成風癩. 《本草》

    Eaten long it stirs wind and makes the head dizzy. Eaten together with pork or mutton it brings on pungna (風癩, wind leprosy). 《Boncho (本草)》

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This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub