紅柿 홍시 (감) (홍시)

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

1. 性寒一云冷, 味甘, 無毒.

   Its nature is cold (some say cool), its taste sweet, and it carries no toxicity.

2. 潤心肺, 止渴, 療肺痿心熱.

   It moistens the heart and lungs, quenches thirst, and treats pulmonary consumption and heart fever.

3. 開胃, 解酒熱毒, 壓胃間熱, 止口乾, 亦治吐血.

   It opens the appetite, dispels the heat-toxin of alcohol, suppresses heat in the stomach, stops dry mouth, and also treats vomiting of blood.

4. 生南方, 軟熟者爲紅柿.

   It grows in the southern regions, and those that have ripened to a soft, tender state are called hongsi, the red persimmon.

5. 飮酒不可食, 令心痛, 且易醉.

   It must not be eaten while drinking, for it causes chest pain and induces drunkenness more readily.

6. 不可與蟹同食, 令腹痛吐瀉.

   It must not be eaten together with crab, for it brings on abdominal pain, vomiting, and diarrhea.

7. 柿有七絶, 一壽, 二多陰, 三無鳥巢, 四無蟲蠹, 五霜葉可玩, 六佳實, 七落葉肥大.

   The persimmon tree has seven excellences: first, longevity; second, abundant shade; third, no nesting birds; fourth, no boring insects; fifth, beautiful frost-touched leaves; sixth, fine fruit; and seventh, broad and thick fallen leaves.

8. 柿實, 初則色靑而苦澁, 熟則色紅, 澁味自無矣. 《本草》

   The persimmon fruit is at first green, bitter, and astringent, but when ripe it turns red and the astringency vanishes on its own. (From the Bencao.)

9. 柿, 朱果也. 故有牛心紅珠之稱.

   The persimmon is a vermilion fruit, and so it bears the names of ox-heart and red pearl.

10. 日乾者名白柿, 火乾者名烏柿, 其白柿皮上凝厚者, 謂之柿霜. 《入門》

    What is sun-dried is called baeksi, what is fire-dried is called osi, and the thick white powder that forms upon the skin of baeksi is called sisang, the persimmon frost. (From the Yimun.)

11. 烏柿 卽火乾者, 一名火柿.

    Osi is the fire-dried persimmon, also called hwasi.

12. 性煖. 主殺毒.

    Its nature is warm, and it serves chiefly to neutralize toxins.

13. 療金瘡火瘡. 生肉止痛, 可斷下. 《本草》

    It treats wounds from blades and burns, generates new flesh to stop pain, and is able to halt diarrhea. (From the Bencao.)

14. 白柿 卽日乾者, 性冷一云平.

    Baeksi is the sun-dried persimmon, cold in nature, though some say neutral. This corresponds to the dried persimmon commonly known as gotgam.

15. 溫補, 厚腸胃, 健脾胃, 消宿食, 去面䵟, 除宿血, 潤聲喉.

    It warmly tonifies, thickens the intestines and stomach, strengthens the spleen and stomach, digests stagnant food, removes dark spots on the face, clears old blood, and moistens the throat and voice.

16. 一名乾柿, 一名黃柿. 《本草》

    It is also called geonsi, the dried persimmon, or hwangsi, the yellow persimmon. (From the Bencao.)

17. 小柿 고욤 謂之牛嬭柿, 似柿而甚小.

    Sosi, called goyom in Korean, is also known as unaesi; it resembles the persimmon but is far smaller.

18. 性至冷, 不可多食. 《本草》

    Its nature is extremely cold, so it must not be eaten in large amounts. (From the Bencao.)

19. 小柿蔕, 止咳逆, 性澁. 《入門》

    The calyx of the small persimmon stops counterflow cough, and its nature is astringent. (From the Yimun.)

20. 椑柿 性寒, 味甘, 無毒.

    Bisi, the green persimmon, is cold in nature, sweet in taste, and free of toxicity.

21. 解酒毒, 潤心肺, 止渴, 去胃中熱, 色靑黑綠柿也.

    It dispels alcohol toxin, moistens the heart and lungs, quenches thirst, and removes heat from the stomach; it is a persimmon of greenish-black hue.

22. 性冷甚於紅柿, 別一種也. 《入門》

    Its cold nature exceeds that of the red persimmon, and it is regarded as a separate variety altogether. (From the Yimun.)