Foxtail Millet
Overview
Foxtail millet, the small yellow grain of "jopap" (millet rice), is described in the Donguibogam mainly by contrast with its larger cousin: millet is the fine-grained one, while coarse, large grain is a different cereal. The text calls it the hardest of the five grains and notes that it digests more easily when taken with fermented rice-water. A distinctive record is "aged millet" — millet kept three to five years — which has a different taste and use from fresh grain.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Nourishes kidney qi
- Clears spleen-stomach heat
- Promotes urination
- Benefits the digestion
Traditional applications recorded in the classical text
- Everyday grain for the stomach and spleen
- Millet porridge as gentle food
- Aged millet for thirst-type patterns (classical use)
Traditional preparation
Eaten as porridge or cooked grain. Aged millet is a separate entry, defined as grain kept three to five years. Millet sprouts (穀芽) are recorded under a sub-entry for aiding digestion.
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
How is millet told apart from the larger grain?
The text says that fine-grained grain is millet and coarse, large grain is the other. It also adds that millet is the hardest of the five grains, so taking it with fermented rice-water makes it digest more easily.
What is aged millet?
Millet kept for three to five years. The text records it as bitter and used for stomach heat, thirst and promoting urination — a different profile from fresh grain.
What are millet sprouts used for?
The text records sprouted millet (穀芽) as warm and bitter, opening the stomach and aiding digestion of food, listed as a sub-entry.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조