Lotus Seed
Overview
Every part of the lotus gets its own name in the Donguibogam's careful botanical account — leaf as ha, stem as ga, unopened flower as hamdam, opened flower as buyong, the fruit as yeon, the root as u — a plant so useful the text calls the whole its own "general name," buyeo.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Calms the spirit
- Tonifies the five viscera
- Stops chronic diarrhea
- Relieves thirst
Traditional applications recorded in the classical text
- Restlessness or unsettled mood
- Chronic or lingering diarrhea
- General weakness
- Thirst
Traditional preparation
The steamed seed is used, or eaten as a traditional dessert ingredient.
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
Does the Donguibogam name every part of the lotus separately?
Yes — leaf, stem, unopened bud, open flower, fruit, and root each get their own classical name, with "buyeo" as the general term covering the whole plant.
What is lotus seed's main traditional use?
Calming the spirit and tonifying the body broadly — the Donguibogam credits it with nourishing qi, calming the heart, and even making a person joyful when eaten often.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조