Hawthorn Fruit
Overview
Hawthorn is the small red sour fruit used today in teas, jellies and candies. The Donguibogam records it as a digestive: it dissolves food accumulation, resolves old stagnation and moves knotted qi. Unlike most entries, this one lists no nature or taste, but it records an unusually practical harvest note: the fruit is green when young and red when ripe, and it is the half-ripe, sour and astringent fruit that goes into medicine, with aged fruit considered better.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Dissolves food accumulation
- Resolves old stagnation
- Strengthens the spleen, opens the diaphragm
Traditional applications recorded in the classical text
- Heavy meals and indigestion
- Meat-heavy diets
- Fullness in the chest and stomach
Traditional preparation
Half-ripe sour fruit is washed, steamed until soft, pitted, and dried in the sun before use; aged fruit is preferred.
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
Why is hawthorn linked to heavy meals?
The entry records it as dissolving food accumulation and old stagnation, which is why it became the classic fruit for after-meal fullness.
Which stage of the fruit is used?
The half-ripe, sour and astringent fruit goes into medicine; fully ripe red fruit is the eating kind, and aged fruit is considered better.
Does the entry give its nature and taste?
No — unlike most entries, the Donguibogam gives only its actions, so DonguiHub marks nature and taste as not recorded.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조