Tangaek — Decoctions · Vegetables
白芥 White mustard
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Baekgae is white mustard, 'huingyeja' in old Korean. It came in from the western regions and resembles leaf mustard but with pale leaves, fiercely hot when dressed as a green. Plump white seeds like white millet were picked, lightly toasted, and ground. Table mustard uses the same group.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2
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性溫, 味辛, 無毒.
Its nature is warm, its taste is pungent, and it is non-toxic.
HomiclubBaekgae is white mustard, a member of the same cabbage family as the mustard green but a different species with larger, pale-yellow seeds. This is the seed the West calls yellow mustard and grinds into a sauce.
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主冷氣. 能安五藏.
It chiefly treats naenggi (冷氣, cold qi). It can calm the ojang (五藏, five viscera).
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從西戎來. 如芥而葉白. 爲茹食之, 甚辛美. 《本草》
It came from Seoyung (西戎, the western tribes). It is like the mustard green but its leaves are pale. Dressed and eaten as a greens dish it is intensely pungent and delicious. 《Boncho (本草)》
HomiclubSeoyung (西戎) was an old blanket term for the lands and peoples west of China. White mustard is understood to have spread eastward from the Mediterranean, which fits this record of a western origin.
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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