Anemarrhena Rhizome
Overview
Anemarrhena root, called jimo, is a cooling herb that drains stomach fire while replenishing kidney water — a rare combination the Donguibogam spells out directly. The plant is described as hard to kill: its leaves are "extremely hard to die," and when dug up it keeps growing "until it dries out." Native to open fields, it blooms with blue flowers like chive blossoms in the fourth month, and the text records that Hwanghae Province in Korea produced the best.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Clears heat, drains stomach fire
- Replenishes kidney water
- Moistens the lung, stops cough
- Quenches thirst
Traditional applications recorded in the classical text
- Afternoon or night heat from yin deficiency (bone-steaming heat)
- Thirst and dry cough
- Lingering heat-type illness
Traditional preparation
Root harvested in the 2nd or 8th lunar month, sun-dried, with fine rootlets removed; yellow-white, moist roots are best. Steam or fry with salt water or honey water in tonic formulas; wine-fry to send the action upward.
This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.
Cautions
Frequently asked questions
What makes anemarrhena unusual?
The text pairs its stomach-fire-draining action with replenishing kidney water, so it both cools and supports — which is why it appears in formulas for the late-day heat of yin deficiency.
Where did Korean anemarrhena come from?
The Donguibogam records that Hwanghae Province produced much of it and that its quality was good.
Why is it kept away from iron?
Like several herbs in the text, it is told to avoid contact with iron utensils during processing — a classical preparation rule rather than a toxicity warning.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조