竹笋 죽순 (듁슌)

Original, read line by line 東醫寶鑑 · 탕액편 권2

1. 性寒, 味甘, 無毒.

   성한, 미감, 무독.

   Its nature is cold, its taste sweet, and it has no toxicity. A cooling vegetable that can be eaten without concern.

2. 止消渴, 利水道, 除煩熱, 益氣.

   지소갈, 이수도, 제번열, 익기.

   It quenches thirst, promotes urination, clears vexing heat, and replenishes qi. A vegetable widely used to cool internal heat in warm seasons.

3. 生南方竹林中, 發冷動氣, 不可多食. 《本草》

   생남방죽림중, 발냉동기, 불가다식. 《본초》

   It grows in bamboo groves of the south, stirs cold and disturbs qi, so it should not be eaten in excess. A caution recorded in the Bencao.

4. 消痰利水, 爽胃氣, 取蒸煮食之. 《入門》

   소담이수, 상위기, 취증자식지. 《입문》

   It dissolves phlegm, drains water, and refreshes the stomach qi, so it is best steamed or boiled. A preparation recommended in the Ipmun.

5. 笋類甚多, 滋味甚爽, 人喜食之.

   순류심다, 자미심상, 인희식지.

   There are many kinds of bamboo shoots, and their flavor is so refreshing that people love to eat them. It has long been cherished as a springtime delicacy.

6. 然性冷難化, 不益脾胃, 宜少食之. 《食物》

   연성냉난화, 불익비위, 의소식지. 《식물》

   However, its cold nature makes it hard to digest and unhelpful to the spleen and stomach, so it should be eaten only in small amounts. A guideline of moderation noted in the Sikmul.