芥菜 갓 (개채)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2

1. 性溫, 味辛, 無毒.

   Mustard greens are warm in nature, pungent in flavor, and non-toxic. They warm the body gently without harmful side effects.

2. 除腎邪, 利九竅, 明耳目, 止咳嗽上氣, 能溫中, 去頭面風.

   It expels pathogenic influence from the kidneys, opens the nine orifices of the body, brightens hearing and vision, and stops coughing and labored breathing. It also warms the middle organs and dispels wind affecting the head and face.

3. 芥味歸鼻.

   The pungent flavor of mustard is said to travel to the nose, reflecting an old observation that it opens and refreshes the nasal passages.

4. 似菘而有毛, 味極辛辢.

   It resembles Chinese cabbage but has fine hairs on its leaves, and its flavor is intensely pungent and sharp. Among cabbage-family vegetables, it has the strongest bite.

5. 大葉者良.

   Plants with broad, large leaves are considered the best. One should choose well-grown specimens with generous foliage.

6. 煮食動氣, 猶勝諸菜.

   When boiled and eaten, it stirs the vital energy more vigorously than any other vegetable, making it especially effective for moving stagnant qi.

7. 有黃芥ㆍ紫芥ㆍ白芥.

   There are three kinds of mustard: yellow mustard, purple mustard, and white mustard, named according to the color of the plant.

8. 黃芥紫芥, 作虀食之最美, 白芥入藥. 《本草》

   Yellow and purple mustards are most delicious when made into pickled relish, while white mustard is used as medicine. The culinary and medicinal uses are thus distinguished. Recorded in the Bencao.

9. 子

   This section concerns the seeds of mustard.

10. 治風毒腫及麻痺, 撲損瘀血, 腰痛, 腎冷心痛.

    The seeds treat swellings from wind-toxin and numbness, as well as bruising with stagnant blood, lower back pain, and chest pain caused by coldness in the kidneys. They are widely used to break through stagnation and disperse cold.

11. 熬硏作醬, 能通利五藏. 《本草》

    Roasted and ground into a paste, the seeds open and regulate the five viscera. Even mustard used as a condiment thus serves as medicine. Recorded in the Bencao.

12. 白芥 흰계

    From here the text describes white mustard, called huingye in Korean.

13. 性溫, 味辛, 無毒.

    White mustard is likewise warm in nature, pungent in flavor, and non-toxic. Like ordinary mustard, it gently warms the body without harm.

14. 主冷氣.

    Its main use is to treat cold energy lodged within the body, dispelling internal chill.

15. 能安五藏.

    It has the power to calm and stabilize the five viscera, settling the inner organs.

16. 從西戎來.

    This plant originally came from the western frontier regions, indicating its foreign origin from the lands west of China.

17. 如芥而葉白.

    It resembles ordinary mustard but has whitish leaves, which is why it is called white mustard.

18. 爲茹食之, 甚辛美. 《本草》

    Prepared as a vegetable dish, it is pungent yet very tasty, making a fine addition to the table. Recorded in the Bencao.

19. 子

    Next comes a description of the seeds of white mustard.

20. 主上氣.

    Its main effect is to suppress rising qi, easing shortness of breath and chest discomfort.

21. 發汗, 胸膈痰冷, 面黃.

    It induces sweating and treats cold phlegm lodged between the chest and diaphragm, as well as a sallow yellow complexion, warming the interior to dissolve old phlegm.

22. 子麄大, 白色如白梁米, 入藥最佳.

    Seeds that are plump and white like polished white millet are the finest for medicinal use. One should select grains that are large and clear in color.

23. 痰在皮裏膜外, 非此不能達.

    Phlegm lodged between the skin and the outer membranes cannot be reached by any other remedy. White mustard seed is said to penetrate where other medicines cannot.

24. 微炒, 硏碎用. 《入門》

    Lightly roast the seeds and then grind them finely before use, preserving their potency while softening their sharpness. Recorded in the Uihak ipmun.