Gwakhyang and the Dampness of Summer

The Donguibogam says gwakhyang leaves were made into incense. That fragrance is exactly why classical medicine reached for it in summer.

Gwakhyang (藿香) is remembered for the fragrance of its leaves rather than its flowers. The Donguibogam itself records that the dried leaves were made into incense.

Why summer?

Classical medicine saw summer as the season when heat and dampness combine; dampness, it explained, makes the head heavy, the stomach nauseous and the energy sluggish. Gwakhyang is classed as an aromatic damp-transforming herb — one that cuts through dampness with fragrance.

The use the text ranks first

The Tangaek-pyeon records it as slightly warm, pungent and non-toxic: it clears foul qi, stops acute vomiting and diarrhea, and is called the most important medicine for an upset spleen and stomach with vomiting. It later became a core herb in summer formulas such as Gwakhyang Jeonggi-san.

Before the fragrance escapes

Since fragrance is the point, the usual advice is to add it at the end of decoction so the aroma is not lost. It is often paired with Tangerine Peel or Banha.

Worth knowing

Where there is no dampness — a yin-deficient heat pattern — its drying aromatic nature can be a burden and it is traditionally avoided. This article is educational and does not replace diagnosis or treatment.