藕汁 Yeongeun Jeup (연근 즙)

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

1. 性溫, 味甘, 無毒. 藕者, 蓮根也.

   Its nature is warm, its taste sweet, and it is non-toxic. U (藕) is the root of the lotus.

   HomiclubThis is the lotus root eaten today braised or fried. It is a thick underground stem that grows buried in pond mud, and a cut cross-section shows several open channels. Ujeup is the juice pressed from that root.

2. 止吐血, 消瘀血. 生食, 主霍亂後虛渴.

   It stops the vomiting of blood and disperses eohyeol (瘀血, stagnant blood). Eaten raw it addresses the depleted thirst that follows gwallan (霍亂, sudden vomiting and diarrhea).

3. 蒸食, 甚補五藏, 實下焦. 與蜜同食, 令人腹藏肥, 不生諸蟲.

   Steamed and eaten it greatly supplements the ojang (五藏, five viscera) and makes the hacho (下焦, lower burner) solid. Eaten together with honey it fattens the organs within the belly and keeps various worms from arising.

4. 除煩, 止泄, 解酒毒, 壓食, 及病後熱渴.

   It removes vexation, stops diarrhea, resolves the toxin of liquor, presses food down, and also addresses the feverish thirst that follows illness.

5. 節性冷, 解熱毒, 消瘀血.

   The node is cold in nature, resolves heat toxin, and disperses stagnant blood.

   HomiclubThe node is the narrowed joint linking one segment of lotus root to the next; it was named separately as ujeol (藕節). Here the text divides the root proper from its nodes.

6. 昔宋太官, 誤削藕皮, 落羊血中, 其䘓音坎不成. 乃知藕能散血也. 《本草》

   Long ago a taegwan (太官, palace kitchen officer) of the Song court mistakenly pared lotus root skin into sheep's blood, and the blood would not congeal. From this it became known that lotus root can disperse blood. 《Boncho (本草)》