Cucumber
Overview
Cucumber is an everyday vegetable today, but the Donguibogam's entry for it is unusually brief and cautionary — a reminder that not every common food-herb in the classics comes with a long list of virtues. The text also explains where its name comes from: eaten commonly today as gwa-ja (瓜子), it turns yellow with age, hence being called 'yellow melon.'
In the Donguibogam
寶鑑
Traditional functions
- Cools and hydrates (mild)
- A common food-vegetable rather than a strong medicinal
Traditional applications
- Everyday cooling side dish
- Hot-weather hydration
Traditional preparation
Eaten fresh as a side dish or salad; the leaf is separately noted for treating certain childhood conditions in the classical text.
Cautions
Frequently asked questions
Why is the Donguibogam entry for cucumber so short and cautionary?
Not every food-herb in the classics carries a long list of benefits — cucumber's entry is brief and focuses mainly on a caution against overeating, rather than listing extensive medicinal uses.
Why is cucumber also called "yellow melon" in the classical text?
The Donguibogam explains that the fruit turns yellow as it ages on the vine, which is why it was also called 黃瓜 ("yellow melon") alongside its more common name.
Sources
- 동의보감 탕액편 (원문) — 한문 원문 발췌 — 한의학고전DB 탕액편 대조 검증 완료 (DATA-001)
- 한의학고전DB (mediclassics.kr) — 국역 참조 후 자체 재서술 (LEGAL-001)