生薑 생강 (생강, 날것)

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

1. 性微溫, 味辛, 無毒.

   Ginger is slightly warm in nature, pungent in taste, and non-toxic.

2. 歸五藏, 去痰下氣, 止嘔吐, 除風寒濕氣.

   It enters the five viscera, dispels phlegm, descends qi, stops vomiting, and expels wind, cold, and damp pathogens.

3. 療咳逆上氣喘嗽.

   It treats coughing with rebellious qi rising, wheezing, and chronic cough.

4. 性溫而皮寒, 須熱卽去皮, 要冷卽留皮. 《本草》

   The flesh is warm but the skin is cold, so peel it when seeking a warming effect and keep the skin on when a cooling effect is desired. From Bencao.

5. 能制半夏ㆍ南星ㆍ厚朴之毒.

   It can neutralize the toxicity of pinellia, arisaema, and magnolia bark.

6. 止嘔吐反胃之聖藥也. 《湯液》

   It is the supreme remedy for stopping vomiting and stomach reflux. From Tangye.

7. 古云, 不徹薑食.

   The ancients said one should never remove ginger from one's meals.

8. 言可常啖.

   This means it may be eaten regularly as a daily food.

9. 但勿過多爾, 夜間勿食.

   However, one should not eat it in excess, and especially not at night.

10. 又云, 八九月多食薑, 至春, 患眼損壽, 減筋力. 《本草》

    It is also said that eating much ginger in the eighth or ninth month leads to eye disease, shortened lifespan, and weakened muscles by the following spring. From Bencao.

11. 我國惟全州多産焉. 《俗方》

    In our country, ginger is produced abundantly only in Jeonju. From Sokbang.

12. 乾薑

    Dried ginger, known as ganjiang.

13. 性大熱, 味辛一云苦, 無毒.

    Dried ginger is very hot in nature and pungent in taste, though some texts describe it as bitter, and it is non-toxic.

14. 開五藏六府, 通四肢關節, 逐風寒濕痺.

    It opens the five viscera and six bowels, frees the four limbs and joints, and drives out wind-cold-damp obstruction (bi syndrome).

15. 主霍亂吐瀉.

    It chiefly treats cholera-like sudden vomiting and diarrhea.

16. 療寒冷心腹痛, 治腸澼下痢.

    It treats chest and abdominal pain from cold, as well as dysentery and diarrhea.

17. 溫脾胃, 消宿食, 去冷痰.

    It warms the spleen and stomach, dissolves undigested food, and removes cold phlegm.

18. 以生薑作乾薑, 有法. 詳見雜方

    There is a proper method for making dried ginger from fresh ginger, detailed in the Miscellaneous Methods section.

19. 水洗, 慢火炮用, 炮則溫中, 生則發表.

    Wash it with water and roast it over a slow fire to use; when roasted it warms the interior, when used raw it releases the exterior through sweating.

20. 若止血, 須炒令黑用之. 《湯液》

    To stop bleeding, it must be charred black before use. From Tangye.

21. 乾薑多用, 則耗散正氣, 須以生甘草緩之. 《丹心》

    Used in large amounts, dried ginger scatters the upright qi, so it must be moderated with raw licorice. From Danxin.

22. 乾薑見火, 則止而不移, 所以能治裏寒也. 《丹心》

    When dried ginger meets fire, its action settles and does not disperse, which is why it can treat interior cold. From Danxin.

23. 白薑

    White ginger, known as baekgang.

24. 卽去皮, 未經釀者, 色白. 治肺胃寒邪. 《入門》

    It is peeled and unprocessed, white in color, and treats cold pathogens in the lungs and stomach. From Ipmun.

25. 乾生薑

    Naturally dried fresh ginger with the skin intact, known as geonsaenggang.

26. 乃留皮自乾者. 治脾胃寒濕. 《入門》

    It refers to ginger that has dried on its own with the skin left on, and it treats cold-damp in the spleen and stomach. From Ipmun.