Japanese Plum
Overview
Plum is the source of maesil-cheong and maesil-cha found in nearly every Korean household, and the Donguibogam records the exact traditional method still used today for the smoked, dried form prized in medicine: yellow plums smoked over fire become the dark "crow plum" (烏梅), while salt-cured ones become "white plum" — each recorded as its own remedy with richer effects than the raw fruit.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Relieves thirst
- Generates fluids
Traditional applications recorded in the classical text
- Thirst
- Dry mouth
Traditional preparation
Eaten fresh in moderation, or processed into umeboshi-style salted plum, smoked "crow plum," or plum syrup (maesil-cheong).
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 is the difference between this entry and "omae" (oh-mae)?
Omae (烏梅, smoke-dried plum) and baekmae (白梅, salt-cured plum) are recorded as separate sub-entries with richer, more varied effects — resolving phlegm, stopping vomiting, and countering alcohol toxicity — distinct from the plain raw fruit covered here.
Is this the plum used for maesil-cheong (plum syrup)?
Yes — the same fruit. The Donguibogam records both the raw fruit's simple thirst-relieving effect and the more elaborate processed forms still used in Korean kitchens today.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조