Mustard Greens

Mustard Greens (갓, 芥菜) is recorded in the Donguibogam as a interior-warming food herb. Its nature is warm and its taste pungent, associated with the Not specified in the source text meridians. Traditional uses recorded in the text include warms the middle, stops cough with rising qi, frees the nine orifices. Caution: The text says that cooked, it stirs qi, though less than other vegetables.

갓 (芥菜) · Brassica juncea (L.) Czern.

Interior-warming food herb Warm Pungent Not specified in the source text

NatureWarm

TastePungent

MeridiansNot specified in the source text

Part usedLeaf (seed and white mustard recorded separately)

FamilyBrassicaceae

CategoryInterior-warming food herb

Find by concern: Cough Headache

Overview

Gat, mustard greens, is described in the Donguibogam as like the cabbage but hairy and extremely pungent, with large-leaved plants being best. The text distinguishes yellow, purple and white mustard: yellow and purple are eaten as a salted-pickle (jeotgal-type) side dish — "most delicious" — while white mustard goes into medicine. It also has a charming line: "mustard's flavor returns to the nose." The recorded uses are warming: it removes kidney evil, frees the nine orifices, brightens ears and eyes, and stops cough with rising qi.

In the Donguibogam

東醫
寶鑑

性溫, 味辛, 無毒. 除腎邪, 利九竅, 明耳目, 止咳嗽上氣, 能溫中, 去頭面風

Source: Donguibogam, Tangaek-pyeon (Herbology volume)

TranslationIts nature is warm, its taste pungent, and it is non-toxic. It removes kidney evil, frees the nine orifices, brightens the ears and eyes, stops cough with rising qi, can warm the middle, and removes wind from the head and face.

Traditional uses recorded in the Donguibogam

Warms the middle
Stops cough with rising qi
Frees the nine orifices

Traditional applications recorded in the classical text

Eaten as a pungent side dish (yellow and purple)
White mustard seed for medicine (classical)

Traditional preparation

Yellow and purple mustard are eaten as a seasoned dish; white mustard seed is used in medicine, lightly roasted and ground.

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

Caution: The text says that cooked, it stirs qi, though less than other vegetables. Eating a food and using it as medicine are different things. Consult a professional for medicinal use.

Frequently asked questions

What is the difference between yellow, purple and white mustard?

The text says yellow and purple are eaten as the most delicious seasoned dish, while white mustard goes into medicine.

What does "flavor returns to the nose" mean?

A line in the entry notes that mustard's flavor goes to the nose — the pungency is felt there.

Is it a warming food?

The text records it as warm in nature and warming the middle.

Sources

『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조