Tangaek — Decoctions · Vegetables
花 Bulgeun Jeopsikkot Kkot (붉은 접시꽃 꽃)
The flower of the red hollyhock appears in the Dongui Bogam as a sub-entry under red hollyhock (hongchokgyu, 紅蜀葵) in the vegetables section (chaebu, 菜部) — the part of the text devoted to edible plants used as medicine. The original text distinguishes between red-flowered and white-flowered forms. This does not mean two colors blooming on a single plant; rather, it refers to separate cultivars whose flowers differ in color. Hollyhocks generally bloom from June to August, bearing large blossoms about the size of an adult's palm, strung one after another along the stem. Even today, white and red hollyhocks are kept distinct, with seeds collected and sown separately for each.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2
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有赤白. 赤者治赤帶, 白者治白帶. 赤治血, 白治氣. 《本草》
There are red and white kinds. The red addresses jeokdae (赤帶, red discharge) and the white addresses baekdae (白帶, white discharge). The red governs hyeol (血, blood) and the white governs gi (氣, qi). 《Boncho (本草)》
HomiclubHollyhock flowers open in sequence from the bottom of the stalk upward, so the top blooms about when the lowest ones are fading. Any single flower lasts only briefly, but the whole spike carries on for several weeks.
Vegetables — more entries
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