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Water Dropwort

Water Dropwort (미나리, 水芹) is recorded in the Donguibogam as a heat-clearing, spirit-nourishing food herb. Its nature is neutral (some sources: cold) and its taste sweet, associated with the Liver, Bladder meridians. Traditional uses recorded in the text include nourishes the spirit and essence, resolves post-alcohol heat-toxicity, stops thirst. Caution: The Donguibogam also notes water dropwort treats five kinds of jaundice, though modern use should focus on its role as a food; a mild vegetable overall.

미나리 (水芹) · Oenanthe javanica (Blume) DC.
Heat-clearing, spirit-nourishing food herb Neutral (some sources: cold) Sweet Liver, Bladder
NatureNeutral (some sources: cold)
TasteSweet
MeridiansLiver, Bladder
Part usedWhole plant (stem and leaf)
FamilyApiaceae
CategoryHeat-clearing, spirit-nourishing food herb
Find by concern: HangoverThirst

Overview

Water dropwort (minari) is a familiar spring vegetable in Korean cooking, especially in maeuntang and various namul dishes, and the Donguibogam records it as nourishing the spirit and essence, treating post-alcohol heat-toxicity, and even helping certain jaundice patterns.

In the Donguibogam

東醫
寶鑑
性平一云寒, 味甘, 無毒. 止煩渴, 養神益精, 令人肥健. 治酒後熱毒, 利大小腸. 療女子崩中帶下, 小兒暴熱.
Source: Donguibogam, Tangaek-pyeon (Herbology volume)
TranslationIts nature is neutral (some say cold), its taste sweet, and it is non-toxic. It stops vexing thirst, nourishes the spirit and boosts essence, and makes the body plump and strong. It treats post-alcohol heat-toxicity and benefits the large and small intestines. It treats women's flooding and vaginal discharge, and sudden heat in children.

Traditional uses recorded in the Donguibogam

  • Nourishes the spirit and essence
  • Resolves post-alcohol heat-toxicity
  • Stops thirst
  • Benefits the intestines

Traditional applications recorded in the classical text

  • Post-drinking heat discomfort
  • General thirst
  • Abnormal vaginal discharge (classical use)
  • Sudden fever in children (classical use)

Traditional preparation

Eaten fresh, blanched as namul, or cooked in soups and stews (e.g. maeuntang); classically also pickled or eaten raw.

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 Donguibogam also notes water dropwort treats five kinds of jaundice, though modern use should focus on its role as a food; a mild vegetable overall. Consult a professional for medicinal-strength use, especially during pregnancy or for children.

Frequently asked questions

Is this the same minari used in maeuntang (spicy fish stew)?

Yes — the same plant, and the Donguibogam already records its use for resolving post-alcohol heat-toxicity, matching its familiar role as a fresh, cooling addition to hearty stews.

What did the Donguibogam say water dropwort treats besides hangovers?

It lists nourishing the spirit and essence, stopping thirst, certain women's conditions, sudden fever in children, and several types of jaundice.

Sources

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