茴香 회향 (회향)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 3

1. 性平, 味辛, 無毒.

   Its nature is neutral, its taste pungent, and it has no toxicity—a gentle herb that anyone can use without worry.

2. 開胃下食.

   It awakens the appetite and helps food move down smoothly, easing bloating and sluggish digestion.

3. 治霍亂及惡心, 腹中不安,

   It treats sudden vomiting and diarrhea, nausea, and abdominal unease, calming a turbulent stomach.

4. 療腎勞㿉疝, 及膀胱痛, 陰疼.

   It heals hernias from kidney depletion, bladder pain, and aching of the genital region—addressing lingering pains of the lower abdomen and groin.

5. 又調中煖胃.

   It also harmonizes the middle burner and warms the stomach—well suited to those whose bellies easily chill from cold food.

6. 葉似老胡荽, 極疏細, 作叢生.

   Its leaves resemble aged coriander, very sparse and fine, growing in dense clumps with thread-like, divided foliage.

7. 結實如麥而小, 靑色.

   The seeds are shaped like barley grains but smaller and greenish—the very seeds we know as a kitchen spice.

8. 八月九月採實, 陰乾.

   Gather the seeds in the eighth and ninth lunar months and dry them in the shade—keeping them out of direct sun preserves their fragrance.

9. 得酒良. 《本草》

   Its effect is enhanced when combined with wine, as recorded in the Bencao.

10. 溫腎與膀胱小腸.

    It warms the kidneys, bladder, and small intestine—which is why it suits those whose lower abdomen always feels cold.

11. 入手足少陰太陽, 本治膀胱藥也.

    It enters the hand and foot Shaoyin and Taiyang meridians, being fundamentally a remedy for the bladder and the urinary system.

12. 酒浸一宿, 炒黃色, 搗碎用. 《入門》

    Soak it in wine overnight, roast until golden, then crush it for use—a careful preparation method recorded in the Ru-men.

13. 又一種八角茴香, 氣味燥烈, 專主腰痛. 《入門》

    There is also a kind called star anise, whose nature and flavor are dry and intense, used solely to treat lower back pain—it is the very star-shaped spice we use in cooking.

14. 我國種植, 隨處有之. 《俗方》

    In our country it is cultivated and found everywhere, easily grown even in a small home garden, according to the Sokbang.