小蒜 Korean Wild Chive (Dallae)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions

1. 性溫一云熱, 味辛, 有小毒.

   Its nature is warm, though one account calls it hot; its taste is pungent, and it carries slight toxicity.

   HomiclubSosan is the old name for dallae, Korean wild chive. It belongs to the same genus as garlic and onion, but its underground bulb is only pea-sized; it is recognized in early spring by the thread-like leaves it pushes up on paddy banks and hill slopes.

2. 歸脾腎. 溫中, 消穀, 止霍亂吐瀉, 治蠱毒, 付蛇蟲傷.

   It homes to the bi (脾, spleen) and sin (腎, kidney). It warms the middle burner, digests grain, checks vomiting and diarrhea from gwallan (霍亂), treats godok (蠱毒, worm toxin), and is applied to snake and insect bites.

3. 一名蒚, 根名薍子. 生山中.

   One of its names is yeok (蒚), and its root is called wanja (薍子). It grows in the mountains.

   HomiclubDallae still comes up on its own along hill slopes and field banks, and in spring it is dug bulb and all to be dressed with vinegared gochujang or dropped into doenjang soup. Preparing it is mostly a matter of shaking the soil from the base of the bulb.

4. 爾雅云, 菜之美者, 有雲夢之葷, 根苗皆如葫而細小, 亦甚葷臭. 五月五日採. 《本草》

   The Iya says that among the fine vegetables there is the pungent herb of Unmong. Its root and shoots are all like garlic but fine and small, and its pungent smell is very strong. Gather it on the fifth day of the fifth month. 《Boncho (本草)》