Medicinal Efficacy of Plants Utilized As Temple Food in Traditional Korean

Journal of Ethnopharmacology 104 (2006) 32–46

Medicinal efﬁcacy of plants utilized as temple food in traditional Korean Buddhism Hyun Kim a,∗, Mi-Jang Song a, Daniel Potter b a School of Natural Sciences, Jeonju University, 1200, 3-ga Hyoja-dong, Wansan-gu, Jeonju, Jeonbuk 560-759, Republic of Korea b Department of Pomology, University of California, at Davis, CA 95616-8683, USA Received 16 July 2004; received in revised form 3 August 2005; accepted 15 August 2005 Available online 10 October 2005

Abstract We investigated the medicinal efﬁcacies of plants used as food in 27 Korean Buddhist temples from 1997 to 2002. We studied 161 species of plants belonging to 135 genera in 65 families. Twenty-one plant parts were utilized as food in 42 different preparations. Approximately 82% of the plants studied had medicinal effects, with a wide range of efﬁcacies (126 types). Of the medicinal plants, 52% were used for digestive problems, circulatory illnesses, and respiratory diseases. These results demonstrate that a high proportion of the food consumed in Korean temples is medicinal, and is used for a wide variety of diseases. © 2005 Elsevier Ireland Ltd. All rights reserved.

Keywords: Medicinal efﬁcacies; Korean Buddhist temples; Medicinal plants

1. Introduction last 5000 years suggest that no distinction was made between food and drugs (Kim, 1998; Kim and Song, 1999). Such stud- Many ethnopharmacological studies on plants used in human ies expressed concerns about the medicinal efficacy of plants communities have been limited to specific geographical or traditionally used as food. administrative regions (Shinwari and Khan, 2000; Shrestha and We conducted an ethnopharmacological investigation on Dhillion, 2003; Tabuti et al., 2003). Relatively few of these stud- plants used as temple food in Korean Buddhism, according to ies focused on communities with strong traditional cultures (De traditions dating back to at least 1600 years. Feo, 1992, 2003; Singh et al., 2002; Giday et al., 2003). In traditional Korean Buddhism, like Buddhism in other Although health food has occupied a central position in tradi- countries, all monks and nuns are celibate. The command- tional folk medicine, few studies have focused on the medicinal ments of food in traditional Korean Buddhism explicitly for- efficacies of food plants (Etkin and Ross, 1983; Johns, 1990; bid the consumption of five spice vegetables: Allium sativum Etkin, 1994, 1996; Pieroni, 2000). This may be due, in part, to f. pekinense Makino (garlic), Allium fistulosum L. (scallion), the fact that several previous studies were focused on the poten- Allium tuberosum Rottl. ex Spreng. (leek), Allium monanthum tial risks associated with the use of traditional food as medicine Maxim. (rocambole), and Ferula assa-foetida L. (asafoetida). (Shulman, 1997; Elvin-Lewis, 2001). However, the significant This food culture was initially created to maintain the health overlap between plant species used as food and those used as of its adherents and to induce spiritual awakening free from stu- drugs was demonstrated by Moerman (1994, 1996) through his pidities and passions (Suh, 1995; Suh et al., 2002). Recently, research on plants used by native cultures in North America. interest has been expressed in the nutritional and medicinal Further, studies examining the usage patterns of materials effects of the traditional temple food of Korean Buddhism. This for nutritional and medicinal purposes by Koreans during the interest was prompted by the observation that monks and nuns were in better general health and showed a longer average life span than the general population (Ryoo and Lee, 1996). ∗ Corresponding author. Tel.: +82 63 220 2516; fax: +82 63 220 2054. The loss of the traditional food culture in Korean Bud- E-mail address: [email protected] (H. Kim). dhism has been accelerated by secularization and popularization,

0378-8741/$ – see front matter © 2005 Elsevier Ireland Ltd. All rights reserved. doi:10.1016/j.jep.2005.08.041 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46 33 much in the same way that knowledge about plant use in spe- varieties, and one form belonging to 135 genera in 65 families cific human communities is disappearing with the spread and (Table 2). exposure to conveniences of modern culture (Plotkin, 1988; This total number of plants represents about 3.5% of the 4595 Manandhar, 1991; Leach, 1994). plant species excluding algae and fungi that grow on the Korean The present study investigates the medicinal efficacies and Peninsula and about 8.8% of the 1835 edible plant species (Lee, methods of use of plants utilized as temple food in Korean Bud- 1983, 1993). dhism. The results add new data to the ethnopharmacological The largest proportion of plant species belonging to the fam- literature and provide information that could be essential for the ilies in decreasing order of frequency is as follows: Asteraceae development of food medicine and new drugs. Finally, this study (22 species), Brassicaceae (10 species), Fabaceae (10 species), should stimulate interest in ethnopharmacological studies about Poaceae (9 species), Rosaceae (7 species), Apiaceae (7 species), Far East Asia; there have been virtually no studies of this type Liliaceae (7 species), Fagaceae (6 species), Curcurbitaceae (5 to date. species), and Solanaceae (5 species). This distribution of the plants used as temple food shows a 2. Materials and methods high level of diversity, although the number was small compared with the total number of plant species on the Korean The investigations were accomplished in 27 Korean Buddhist Peninsula. temples from 1997 to 2002. Twenty-one types of plant parts were used for food. Utiliza- Data were collected using a semi-structured questionnaire tion frequencies of the leaf, sprout, fruit, and root comprised through a combination of interviews and direct observations approximately 64% of the total plant parts used. The utiliza- (Martin, 1995; Cotton, 1996). We gathered and analyzed infor- tion frequency of plant parts in decreasing order is as follows: mation about temple food from previous studies prior to our leaf (48 species), sprout (35 species), fruit (24 species), root (20 field investigations (Suh, 1995; Ryoo and Lee, 1996; Suh et al., species), and whole plant (12 species). 2002). This result differs slightly from previous studies (Moerman, We first investigated the temple food, then studied the plants 1996; Shrestha and Dhillion, 2003; Tabuti et al., 2003), which utilized as temple food. In order to obtain accurate data, we found that root, leaf, and bark were utilized most frequently. This photographed and collected voucher specimens to aid in the variation in results is likely due to the differences in objectives of identification of the plants. the investigations. We investigated food plants primarily, while We interviewed monks, nuns, and individuals who had the previous studies investigated medicinal plants. cooked in Buddhist temples for at least 10 years. Their ages In 25 species, two plant parts were utilized, including: ranged from 40 to 70 years. We interviewed more than two Nelumbo nucifera Gaertn. (root and leaf), Quercus acutissima individuals in each temple. We created a list of plants used Carruth. (nut and leaf), Phaseolus radiatus L. (bean and bean after analyzing 50 semi-structured questionnaires. The scien- sprout), Kalopanax pictus Nakai (sprout and twig), Colocasia tific names of algae and fungi were arranged according to Lee antiquorum var. esculenta (L.) Schott (root and stem), and Zin- (1988) and Lee and Jung (1977), and those of the vascular plants giber mioga Rosc. (inflorescence and leaf). were arranged according to Lee (1979), the International Plant In four species, three plant parts were utilized, including: Name Index (IPNI), and W3Tropicos, a web-based database. Pinus densiflora Siebold & Zucc. (leaf, pollen, and pine endo- The medicinal efficacies of plants used as temple food were dermis), Diospyros kaki Thunb. (fruit, dried fruit, and leaf), investigated through various references (Mun, 1984; Lian, 1988; Glycine max Merr. (bean, bean sprout, and fleshy bean), and Gao, 1989a,b; Yan, 1989a,b; Huang and Xia, 1990; Wu and Perilla frutescens var. japonica Hara (fleshy inflorescence, leaf, Zhen, 1990; Ahn, 1998; Lyu and Lee, 1998; Song, 1998; Park and seed). and Lee, 1999). The photographs and voucher specimens col- The following are examples of specific plant parts used as lected were deposited at the herbarium of Jeonju University food material: the pollen of Pinus densiflora Siebold & Zucc. (JJU) in Korea. was used as a type of pattern-pressed cookie and the endodermis was used as rice cake. The bark of Cinnamomum cassia (L.) Presl 3. Results and discussion was used as spice. The bean sprouts of Glycine max Merr. and Phaseolus radiatus L., twigs of Aralia elata (Miq.) Seem. and A list of the plant species investigated and their efficacies Kalopanax pictus Nakai, and inflorescences of Perilla frutescens is shown in Table 1. Among plants utilized as temple food, we var. acuta (Odash.) Kudoˆ and Perilla frutescens var. japonica found seven species of algae belonging to seven genera and six Hara were also used as food material or food itself. Also, the families, eight species of fungi belonging to eight genera and pith and oil of Santalum album L. were used as perfume and six families, and one species of ferns. spice. There were three species of gymnosperms, and among the Forty-two different preparation methods of plant food were angiosperms, dicots accounted for 120 species belonging to 99 identified, including: seasoned cooked vegetables (85 species genera in 43 families and monocots for 21 species belonging to used), pan frying (43 species used), Korean salad (38 species 17 genera in 6 families. used), soup (33 species used), Kimchi (29 species used), mixed The total number of plant taxa used in Korean Buddhist vegetables with spices (26 species used), vegetables soaked in temple food was 161 species, composed of 134 species, 26 traditional Korean sauces (21 species used), boiled rice (19 34 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46

Table 1 The medicinal efficacies of plants utilized as temple food of Korean Buddhism Scientific name Korean name Part used Food preparations Medicinal efficacies

Algae Bangiaceae Porphyra tenera Kjellman Gim (laver) Thallus Grilled, soup, dried or fried Stomachachea, vomiting, vegetables, fried dry vegetables and diarrheaa Laminariaceae Laminaria japonica Dasima (sea tangle) Thallus Pan fried, dried or fried vegetables, Hyperthyroidisma,b, Areschoug fried dry vegetables, seasoned hypertensiona,b, cooked vegetables constipationa, blood troublesb, immunityb Sargassuaceae Hizikia fusiforme (Harvey) Tot Thallus Seasoned cooked vegetables Okamura Sargassum fulvellum Mojaban (gulf-weed) Thallus Seasoned cooked vegetables Hypercholestrolemiaa, (Turner) C. Agardh hypertensiona Alariaceae Undaria pinnatiﬁda Suringar Miyeok (brown seaweed) Thallus Soup, Korean salad, dried or fried Hypercholestrolemiaa, vegetables, fried dry kelp, seasoned hypertensiona cooked vegetables Fucaceae Pelvetia siliquosa C.K. Tteumbugi Thallus Soup, Korean salad, seasoned cooked Tseng et C.F. Chang vegetables Ulvaceae Enteromorpha linza (L.) J. Parae (green layer) Thallus Soup, Kimchi, seasoned cooked Agardh vegetables, mixed vegetables with spices Fungi Umbilicariaceae Umbilicaria esculenta Seogi (manna lichen) Whole Seasoned cooked vegetables Anal ﬁstulab, nyctalopicb, (Miyoshi) Minks. stomachacheb,feverb, anticancerb Pleurotaceae Pleurotus ostreatus (Jacq. ex Neutari (agaric) Whole Pot stew, pan fried, fried, soup, Anticancerb, Fr.) Kummer boiled rice, shish kebab, grilled, hypercholestrolemiab, seasoned cooked vegetables, immunityb, lumbar parboiled vegetables vertebra painb, crampb, paralysisb Phylacteriaceae Sarcodon asparatus (Berk.) Neungi Whole Seasoned cooked vegetables, Digestionb, coughb S. Ito parboiled vegetables Ramariaceae Ramaria botrytis (Fr.) Rick Ssaribeoseot (edible Whole Noodle, fried, panbroiled, seasoned Paralysisj, anticancerj, mushroom) cooked vegetables increase of serum cholesterol and proteinj Agaricaceae Agaricus bisporus (Lange) Yangsongi Whole Panbroiled, hard-boiled, Korean Hypertensionb, anemiab, Imbach salad, seasoned cooked vegetables diabeteb, obesityb Tricolomataceae Flammulina velutipes (Curt. Paengnamubeoseot Whole Parboiled vegetables Anticancerj, ex Fr.) Sing. hypercholestrolemiaj, liver troublesj, gastric ulcerj Lentinula edodes (Berk.) Pyogo (shiitake Whole Soup, pot stew, pan fried, boiled rice, Anticancera, tonicb, Pegler mushroom) fried, panbroiled, hard-boiled, dried hypercholestrolemiab, or fried vegetables, seasoned cooked hypertensionb, antivirusb vegetables, parboiled vegetables, mixed vegetables with spices Tricholoma matsutake (Ito et Songi (pineagaric) Whole Soup, pot stew, fried, boiled rice, Anticancera,b, Imai) Sing. dried or fried vegetables, vegetables constipationb soaked in traditional Korean sauces H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46 35

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Ferns Osmundaceae Osmunda japonica Thunb. Gobi (royal fern) Sprout Seasoned cooked vegetables, Feverb, vermicideb, parboiled vegetables hemostasisb Pteridaceae Pteridium aquilinum (L.) Gosari (bracken) Sprout Soup, steamed, pan fried, seasoned Vermicidea, diuresisa Kuhn var. latiusculum cooked vegetables (Desv.) Underw. & A. Heller Gymnosperms Ginkgoaceae Ginkgo biloba L. Eunhaengnamu (ginkgo Seed Boiled rice, sub-ingredient Thrombosisb, antibiosisb, tree) bronchitisl Pinaceae Pinus densiﬂora Siebold & Sonamu (pine tree) Leaf Tea, a sweet drink made from Paralysisb, bruiseb, itchb, Zucc. fermented rice coughb, encephalitisb, vermicideb Pollen A kind of pattern-pressed cookie Inﬂammationsa, hemostasisb Pine endodermis Rice cake Arthritisb, paralysisb, alleviation of painb, sedationb, antiphlogisticb Pinus koraiensis Siebold & Jatnamu (big cone pine) Seed Sub-ingredient Paralysisb, dry coughb, Zucc. constipationb Porridge Constipationa Angiosperms Magnoliaceae Schizandra chinensis K. Omija (schisandra) Fruit Tea Stimulationb, Koch hypertensionb, expectorationb, tonicb, immunityb, digestionb, amblyopiab, antibiosisb Lauraceae Cinnamomum cassia (L.) Gyepi (cinnamon) Bark Spice Fevera, diuresisa, Presl alleviation of paina Piperaceae Piper nigrum L. Huchunamu (black pepper) Fruit Spice Digestiona, alleviation of painb Nelumbonaceae Nelumbo nucifera Gaertn. Yeon (lotus) Root Hard-boiled, pan fried, fried, boiled Alleviation of painb, rice, Kimchi, porridge, vegetables hemostasisb soaked in traditional Korean sauces Leaf Boiled rice Diarrheab, headacheb, anemiab, hemostasisb Ulmaceae Ulmus davidiana Planch. Neureupnamu (elm tree) Seed Tea Juglandaceae Juglans sinensis (C. DC.) Hodonamu (walnut tree) Seed Sub-indegredient Nutritiona, tonica, Dode cougha, antibiosisa, hypertensiona, obesityb, increase of serum cholesterol and proteinb Fagaceae Castanea crenata Siebold & Bamnamu (chestnut tree) Nut Boiled rice Tonica, digestiona, kidney Zucc. troublesb Quercus acutissima Carruth. Sangsurinamu (oak tree) Nut Starch jelly, noodles Astrictiona, diarrheaa, furunclesb Leaf Boiled rice wrapped in leaves Diarrheac Quercus aliena Blume Galchamnamu (white oak) Nut Starch jelly Dysenterya, diarrheaa 36 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Quercus dentata Thunb. Tteokgalnamu (overcup oak) Nut Starch jelly Dysenterya, diarrheaa Quercus mongolica Fisch. ex Singalnamu (mongolian oak) Nut Starch jelly Dysenterya, diarrheaa Ledeb. Qercus serrata Thunb. Jolchamnamu (queritron) Nut Starch jelly Dysenterya, diarrheaa Chenopodiaceae Beta vulgaris L. var. cicla L. Geundae (chard) Leaf Panbroiled, soup, pan fried, seasoned Head paralysisa cooked vegetables Chenopodium album L. var. Myeongaju (goosefoot) Leaf Seasoned cooked vegetables, mixed Feverb, vermicideb centrorubrum Makino vegetables with spices Ranunculaceae Clematis patens C. Morren Keunkkoteuari Root Soup Hypertensionb, & Decne. stimulationb, diuresisb, alleviation of painb, antibiosisb Amaranthaceae Amaranthus mangostanus L. Bireum (amaranth) Sprout Seasoned cooked vegetables Feverb, diuresisb, constipationb Celosia cristata L. Maendeurami (cockscomb) Leaf Pan fried Dysenteryb, hemorrhoidsb, hemoptysisb Spinacia oleracea L. Sigeumchi (spinach) Sprout Soup, pan fried, porridge, seasoned Hemostasisb, thirstb, cooked vegetables, wrapped in leaves constipationb, hematosisb, circulation of bloodb, detoxification of alcoholb Polygonaceae Fagopyrum esculentum Memil (buckwheat) Seed Starch jelly, clear soup with flour Hypertensionb, hepatitisb, Moench dumpling in it gastritisb, dysenteryb, furunclesb Leaf Seasoned cooked vegetables Feverc Caryophyllaceae Stellaria aquatica (L.) Scop. Soebyeolkkot Sprout Seasoned cooked vegetables Celastraceae Euonymus alatus (Thunb.) Hwasalnamu (winged Leaf Fried dry vegetables, seasoned Siebold euonymus) cooked vegetables Theaceae Thea sinensis L. Chanamu (tea plant) Sprout Seasoned cooked vegetables Circulation of booda,b, diuresisa,b, hypertensiona,b, refreshmentb, antibiosisb Actinidiaceae Actinidia arguta (Siebold & Daraenamu (tara vine) Sprout Seasoned cooked vegetables Zucc.) Planch. ex Miq. Actinidia polygama Franch. Gaedarae (silver vine) Fruit Vegetables soaked in traditional Diuresisa, tonica, &Sav. Korean sauces alleviation of painb, hypertensionb, genital troublesb, bronchitisb Malvaceae Malva verticillata L. Auk (marsh mallow) Leaf Soup, clear soup with flour dumpling Pneumoniab, diuresisb, in it constipationb, dysenteryb, jaundiceb Curcurbitaceae Cucumis melo L. var. Chamoe (oriental melon) Fruit Vegetables soaked in traditional Feverb, thirstb, diuresisb makuwa Makino Korean sauces Cucumis sativus L. Oi (cucumber) Fruit Pot stew, steamed, Koean salad, Feverb, diuresisb, Kimchi, seasoned cooked vegetables, detoxificationb vegetables soaked in traditional Korean sauces Cucurbita moschata Hobak (pumpkin) Fruit Soup, pan fried, Kimchi, pot stew, Diuresisb, edemab Duchesne steamed, rice cake, seasoned cooked vegetables Seed Sub-ingredient Vermicidea,b H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46 37

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Citrullus vulgaris Schrad. ex Subak (watermelon) Fruit Sliced fruits in the honey juice Diuresisa,fevera, Eckl. & Zeyh. arteriosclerosisa, colitisa, cystitisa, detoxificationb, thirstb Lagenaria leucantha Bak (gourd) Fruit Korean salad, pan fried Diuresisb, edemab, (Duchesne ex Lam.) furunclesb Rusby Brassicaceae Brassica campestris L. Yuchae (rape) Sprout Boiled rice, seasoned cooked Hemostasisb,feverb, subsp. napus (L.) Hook. f. vegetables furunclesb, mammitisb var. nippo-oleifera Brassica campestris L. Baechu (Chinese Leaf Soup, Korean salad, pan fried, Diuresisf subsp. napus (L.) Hook. f. cabbage) Kimchi, boiled rice, seasoned cooked var. pekinensis Makino vegetables rapped in leaves Brassica cernua Matsum. Gyeoja (mustard) Seed Spice Digestiona, sprainsa,b, expectorationb, alleviation of painb Brassica juncea (L.) Czern. Gat (leaf mustard) Leaf Kimchi, wrapped in leaves Phlegmf, thorax var. integrifolia (Stokes) congestionf Sinskaya Brassica oleracea L. var. Keil Stem, leaf Green vegetables juice Gastric ulcerb, agingb, acephala DC. stomachacheb,liver troublesb, hematosisb, refreshmentb, goutb, anticancerb Brassica oleracea L. var. Yangbaechu (cabbage) Leaf Pot stew, Kimchi, seasoned cooked Insomniaa, headachea, capitata L. vegetables, wrapped in leaves epilepsya, diuresisa Capsella bursa-pastoris (L.) Naengi (shepherd’s purse) Sprout Soup, Korean salad, seasoned cooked Dysenteryd, furunclesd, Medik. vegetables, mixed vegetables with gonorrhead, hemostasisd, spices menstrual disorderd Root Soup, Korean salad, seasoned cooked Dysenteryk vegetables, mixed vegetables with spices Cardamine flexuousa With. Hwangsaenaengi (lady’s Root Seasoned cooked vegetables, mixed Feverb, menstrual smock) vegetables with spices disorderb, amblyopiab Draba nemorosa L. var. Kkotdaji (whitlow grass) Sprout Seasoned cooked vegetables hebecarpa Lindblom Raphanus sativus L. var. Muu (radish) Root Soup, pot stew, hard-boiled, Korean Cholelithiasisa, diuresisa, hortensis f. acanthiformis salad, pan fried, Kimchi, boiled rice, antibiosisb, dysenteryb, Makino seasoned cooked vegetables, digestionb, expectorationb vegetables soaked in traditional Korean sauces, mixed vegetables with spices Leaf Soup, pot stew, hard-boiled, Korean Digestionb, dysenteryb, salad, pan fried, Kimchi, noodle, mammitisb seasoned cooked vegetables, vegetables soaked in traditional Korean sauces Ericaceae Rhododendron Jindallae (azalea) Flower Pan fried, sliced fruits in the honey Edemab, bronchitisb, mucronulatum Turcz. juice headacheb, diuresisb Ebenaceae Diospyros kaki Thunb. Gam (persimmon) Fruit Vegetables soaked in traditional Thirstb, coughb, Korean sauces hemoptysisb, stomatitisb Gotgam (dried Dried fruit Dried fruit Asthmaa, expectorationa, persimmons) hemoptysisb, hemostasisb, dysenteryb Leaf Tea Hypertensiona, paralysisa, hemostasisa, cougha, thrombocyte reductionb Crassulaceae Sedum sarmentosum Bunge Dolnamul (sedum) Whole Korean salad, Kimchi Fevera, detoxificationa, diuresisb, furunclesb, burnb 38 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Styracaceae Styrax obassia Siebold & Jjokdongbaeknamu Leaf Dried or fried vegetables, fried dry Zucc. (snowbell) vegetables, fried dry kelp Rosaceae Fragaria ananassa Ttalgi (strawberry) Fruit Fruit Thirstb Duchesne Malus pumila Mill. var. Sagwa (apple) Fruit Fruit Anemiaa, digestionb, dulcissima Koidz. detoxification of alcoholb, thirstb, activation of respiratory functionb Potentilla chinensis Ser. Ttakjikkot Sprout Seasoned cooked vegetables Feverb, hemostasisb, dysenteryb Prunus mume (Siebold) Maesilnamu (plum) Fruit Vegetables soaked in traditional Astrictiona, diarrheaa,b, Siebold & Zucc. Korean sauces fevera,b, cougha,b, asthmaa,b Prunus salicina Lindl. Jadunamu (damson plum) Fruit Fruit Tuberculosise, thirste Pyrus ussuriensis Maxim. Bae (pear) Fruit Fruit Feverb, thirstb, coughb Sorbus commixta Hedl. Magamok (rowan) Fruit Tea Scurvya,b, cougha, asthmab, thirstb, vitamin deficiencya,b Fabaceae Arachis hypogaea L. Ttangkong (peanut) Seed Hard-boiled Dry coughb, tuberculosisb, gastric cancerb, constipationb Seed Seed oil Plastera Cassia tora L. Gingangnamcha Bean Tea Digestiona Glycine max Merr. Kong (soybean) Bean Hard-boiled, seed oil Paralysisa,b, diuresisb, detoxificationb Bean sprout Soup, steamed, seasoned cooked Tonica, detoxificationa, vegetables fevera, diuresisa Fleshy bean Soup Phaseolus angularis (Willd.) Pat (red bean) Leaf Wrapped in leaves W. Wight Bean Rice cake, sub-ingredient Inflammationsa,b, diuresisa,b, beriberia,b, furunclesb Phaseolus radiatus L. Nokdu (mung bean) Bean Pan fried, starch jelly Diuresisa,b, thirsta,b, fevera,b, detoxificationa,b, furunclesb Bean sprout Seasoned cooked vegetables Pisum sativum L. Wandu (pea) Bean Porridge Beriberic, furunclesc Pueraria thunbergiana Chik (kuzu vine) Root Tea Hypertensiona,b,fevera,b, Benth. spasmolytica, cougha Robinia pseudo-acacia L. Akasinamu (acacia) Flower Fried Kidney troublesa, hemostasisb Vicia unijuga A. Braun Nabinamul Sprout Seasoned cooked vegetables Respiratory ailmentsa, neuropathya, edemaa, anemiab, lymph tuberculosisb Vigna sinensis (L.) Savi ex Dongbu (cowpea) Bean Starch jelly Digestiong, diarrheag, Hassk. thirstg Cornaceae Cornus officinalis Siebold & Sansuyu (cornelian Leaf Dried or fried vegetables, fried dry Zucc. cherry) vegetables Santalaceae Santalum album L. Baekdanhyang (white Pith Oil Gonorrheaa, perfumea andalwood) Rhamnaceae Zizyphus jujuba Mill. var. Daechu (jujube) Dried fruit Sub-ingredient Mitigativea,b, diuresisa, inermis Rehder tonica,b Vitaceae Vitis vinifera L. Podo (grape) Fruit Fruit Diuresisa, tonica,b, coughb, asthmab, neuralgiab, stomachacheb H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46 39

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Simaroubaceae Picrasma quassioides (D. Sotaenamu (sumac) Sprout Korean salad Don) Benn. Rutaceae Citrus unshiu (Mak.) Gyul (mandarin) Fruit Fruit Digestionb, thirstb Marcov. Zanthoxylum piperitum DC. Chopinamu Fruit Spice Toothacheb, diarrheab, vermicideb, vomitingb, dermatitisb Zanthoxylum schinifolium Sanchonamu (Chinese Fruit Porridge, vegetables soaked Toothacheb, diarrheab, Siebold & Zucc. pepper) in traditional Korean sauces digestiona, vermicideb, vomitingb, dermatitisb Leaf Pan fried, porridge, fried, vegetables soaked in traditional Korean sauces, pan fried rice cake with soy past or red peppers paste Meliaceae Ailanthus altissima (Mill.) Gajungnamu Leaf Koean salad, fried, pan fried, Swingle Kimchi, fried dry kelp Cedrela sinensis Juss. Chamjuknamu (red oak) Leaf Pan fried, fried, dried or fried vegetables, fried dry vegetables, seasoned cooked vegetables, mixed vegetables with spices Sprout Pan fried, dried or fried vegetables, fried dry vegetables, seasoned cooked vegetables Araliaceae Aralia elata (Miq.) Seem. Dureupnamu Twig Korean salad, pan fried, fried, Neurastheniab, alleviation seasoned cooked vegetables, of painb, inflammationsb, parboiled vegetables, diabeteb wrapped in leaves, mixed vegetables with spices Kalopanax pictus Nakai Eumnamu Sprout, twig Korean salad Alleviation of painb, vermicideb, inflammationsb Apiaceae Angelica decursiva (Miq.) Badinamul Sprout Seasoned cooked vegetables Franch. & Sav. Angelica gigas Nakai Chamdanggwi (angelicae) Sprout Mixed vegetables with spices Coriandrum sativum L. Gosu (coriander) Leaf Korean salad, pan fried, Persipirationb, digestionb wrapped in leaves, mixed vegetables with spices Daucus carota L. var. sativa Dangeun (carrot) Root Pan fried, sub-ingredient, Digestionb, furunclesb, Hoffm. seasoned cooked vegetables dysenteryb, coughb, stomachacheb Oenanthe javanica (Blume) Minari (water dropwort) Leaf, stem Korean salad, pan fried, Liver troublesa, blood DC. Kimchi, seasoned cooked troublesa, hemostasisa, vegetables, wrapped in thirstb, diuresisb, leaves, mixed vegetables with detoxificationb spices Panax schinseng Nees Insam (ginseng) Root Korean salad, pan fried Digestiona,b, tonica,b, blood vessel troublesa, diabetea,b, psychosisa,b Pimpinella brachycarpa Chamnamul Leaf, stem Korean salad, Kimchi, fried, (Kom.) Nakai boiled rice, seasoned cooked vegetables, wrapped in leaves, mixed vegetables with spices Gentianaceae Swertia japonica (Schult.) Sseunpul Leaf Seasoned cooked vegetables Digestionb Makino 40 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Solanaceae Capsicum annuum L. Gochu (red pepper) Leaf Dried or fried vegetables, fried dry vegetables, seasoned cooked vegetables, vegetables soaked in traditional Korean sauces, fried dry kelp Fruit Pot stew, steamed, Korean salad, pan Digestiona, gastritisa, fried, dried or fried vegetables, beriberib parboiled vegetables, pan fried rice cake with soy past or red peppers paste Lycium chinense Mill. Gugija (Chinese Sprout Korean salad matrimony vine) Lycopersicon esculentum Tomato (tomato) Fruit Fruit Salts metabolic disordera, Mill. obesitya, digestionb Solanum melongena L. Gaji (eggplant) Fruit Steamed, grilled, pan fried, Kimchi, Arteriosclerosisa, panbroiled, cold soup, seasoned epilepsya, gouta, cooked vegetables, vegetables soaked furunclesb, colon in traditional Korean sauces bleedingb, dermatitisb, mammitisb Solanum tuberosum L. Gamja (potato) Root Soup, pot stew, hard-boiled, pan Leukopeniaa, fried, doughboy, fried, dried or fried inflammationsa, vegetables, fried dry vegetables, constipationa, digestionb, seasoned cooked vegetables burnb Convolvulaceae Ipomoea batatas (L.) Lam. Goguma (sweat potato) Leaf Hard-boiled, Kimchi, boiled rice, Nyctalopice, seasoned cooked vegetables constipatione Root Pan fried, hard-boiled Digestionb, constipationb, thirstb Borangiaceae Symphytum officinale L. Keompeuri (camfrey) Leaf Pan fried, dried or fried vegetables, Digestionb, gastric ulcerb, fried dry vegetables anemiab, furunclesb, dermatitisb Labiatae Agastache rugosa Kuntze Baechohyang Leaf Wrapped in leaves Digestionb, vomitingb, diarrheab, furb,feverb, headacheb, itchb, ringwormb Isodon japonicus (Burm. f.) Bangapul Sprout Steamed, pan fried Digestionb, anticancerb H. Hara Perilla frutescens (L.) Chajeugi Inflorescence Dried or fried vegetables, fried dry Britton var. acuta vegetables (Odash.) Kudoˆ Perilla frutescens (L.) Deulkkae (perilla) Fleshy inflorescence Fried, dried or fried vegetables, fried Britton var. japonica Hara dry vegetables Leaf Hard-boiled, steamed, pan fried, noodle, dried or fried vegetables, fried dry vegetables, vegetables soaked in traditional Korean sauces, wrapped in leaves, fried dry kelp Seed Oil Hypertensiona, coughb, thirstb Plantaginaceae Plantago asiatica L. Jilgyeongi (plantain) Sprout Seasoned cooked vegetables Diuresisb Pedaliaceae Sesamum indicum L. Chamkkae (sesame) Seed Oil Hemostasisa, thrombocyte reductiona,b, detoxificationa,b, furunclesb, constipationb, visual hallucinationb H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46 41

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Valerianaceae Patrinia villosa (Thunb.) Ttukgal Leaf Seasoned cooked vegetables Septic tonsillitisg, Juss. pneumoniag, dysenteryg, hepatitisg Campanulaceae Adenophora remotiflora Mosidae Sprout Mixed vegetables with spices (Siebold & Zucc.) Miq. Codonopsis lanceolata Deodeok Root Korean salad, pan fried, cold soup, Cougha, expectorationa,b, Trautv. dried or fried vegetables, vegetables fevera, furunclesb, soaked in traditional Korean sauces, bronchitisb, mixed vegetables with spices detoxificationb, lymph tuberculosisb, leucorrheab, milk reductionb, tonicb, nutritionb, soar throatb Platycodon grandiflorum Doraji (balloon flower) Root Korean salad, pan fried, seasoned Bronchitisa,b, septic (Jacq.) A. DC. cooked vegetables, vegetables soaked tonsillitisa,b, in traditional Korean sauces, mixed tuberculosisb, edemab, vegetables with spices, root soar throatb preserved in honey Asteraceae Ainsliaea acerifolia Danpungchwi Leaf Seasoned cooked vegetables Sch.-Bip. Arctium lappa L. Ueong (burdock) Root Hard-boiled, pan fried, grilled, Diuresisa, metabolic Kimchi, steamed, seasoned cooked disordera, tonica, soar vegetables throatb, furunclesb, ringwormb Leaf Pan fryied, seasoned cooked vegetables, wrapped in leaves Artemisia princeps Pamp. Ssuk (wormwood) Leaf Soup, fried, boiled rice, rice cake, Hemostasisa,b, var. orientalis (Pampan.) steamed rice cake with mugworts spasmolytica,b, tonica, Hara menstrual disorderb, menstrual painb, leucorrheab, eczemab, itchb Artemisia selengensis Turcz. Mulssuk (artemisia) Leaf, root Seasoned cooked vegetables Menstrual disorderb,liver & Bess. troublesb Aster scaber Thunb. Chamchui Leaf Kimchi, panbroiled, seasoned cooked Bruiseb, detoxification vegetables (snake)b Aster tataricus L. Gaemichwi Leaf Kimchi, panbroiled, seasoned cooked vegetables Aster yomena (Kitamura) Ssugbujaengi Leaf Seasoned cooked vegetables, mixed Expectorationb, asthmab, Honda vegetables with spices antibiosisb, antivirusb Chrysanthemum coronarium Ssukgat (crown daisy) Leaf Korean salad, pan fried, fried, Digestionb, diuresisb, L. var. spatiosum Bailey seasoned cooked vegetables, mixed constipationb, vegetables with spices expectorationb Chrysanthemum morifolium Gukhwa Flower Pan fried, half-moon shaped rice cake Rigorb, headacheb, Ramat. (chrysanthemum) steamed on a layer of pine needles hypertensionb, eruptionb, stomachacheb Leaf Fried dry vegetables Cirsium japonicum DC. var. Eonggeongkwi (thistle) Sprout Soup Fevera,b, hemostasisa,b, ussuriense Kitamura furunclesa,b, hypertenstionb, jaundiceb Erigeron canadensis L. Mangcho Leaf Soup, seasoned cooked vegetables Hemostasisa, digestiona, diarrheaa, detoxificationb, paralysisb, inflammationsb,feverb, neuralgiab, itchb Eupatorium chinense L. var. Deunggolnamul (joe-pye Sprout Seasoned cooked vegetables Diuresisa, menorrhalgiaa, simplicifolium Kitamura weed) encephalitisa, jaundicea, digestionb, stomachacheb, thirstb 42 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Hieracium umbellatum L. Jobapnamul Sprout Seasoned cooked vegetables Cougha, tuberculosisa, detoxificationb, furunclesb, dysenteryb, stomachacheb, urinary tract infectionb Ixeris dentata Nakai Sseumbagwi (sowthistle) Leaf Korean salad, Kimchi, seasoned Feverb, detoxificationb, cooked vegetables, mixed vegetables dysenteryb,liver with spices troublesb, bronchitisb, mammitisb, stomatitisb Lactuca sativa L. Sangchi (lettuce) Leaf Soup, Korean salad, Kimchi, pan Diuresish, gastric ulcerh, fried, seasoned cooked vegetables, furunclesh mixed vegetables with spices Stem Pan fried, Kimchi Alleviation of paink, hypnosisk Ligularia fischeri Turcz. Gomchwi Leaf Kimchi, panbroiled, seasoned cooked vegetables, wrapped in leaves, mixed vegetables with spices, boiled rice wrapped in leaves Petasites japonicus (Siebold Meowi (butterbur) Stem Steamed, soup, seasoned cooked Tonsillitisd, detoxification & Zucc.) Maxim. vegetables, mixed vegetables with (snake)d spices Leaf Korean salad, soup, Kimchi, seasoned cooked vegetables, wrapped in leaves Solidago virga-aurea Auct. Miyeokchwi Sprout Seasoned cooked vegetables Headacheb, soar throatb, var. asiatica Nakai tonsillitisb, jaundiceb, bruiseb Syneilesis palmata Maxim. Usannamul Leaf Seasoned cooked vegetables Arthritisb, lumbagob, bruiseb Synurus deltoides (Aiton) Surichwi Sprout Rice cake Hemostasisb, edemab, Nakai hemoptysisb Taraxacum platycarpum Mindeulle (dandelion) Leaf Korean salad, Kimchi, seasoned Furunclesb, mammitisb, Dahlst. cooked vegetables hepatitisb, jaundiceb Root Korean salad, seasoned cooked vegetables Youngia sonchifolia Maxim. Godeulppaegi (Korean Whole Kimchi, mixed vegetables with spices Furunclesb, digestionb lettuce) Araceae Colocasia antiquorum var. Toran (taro) Root Soup, hard-boiled Thrombosisa, furunclesb, esculenta (L.) Schott mammitisb, lymph inflammationb, detoxification (snake, bee)b Stem Soup, pot stew, steamed, fried, panbroiled, seasoned cooked vegetables Poaceae Arundinaria simonii (Carr.) Haejangjuk Sprout Boiled rice, steamed, hard-boiled, Riv. panbroiled, Kimchi, seasoned cooked vegetables, parboiled vegetables, vegetables soaked in traditional Korean sauces Coix lachryma-jobi L. var. Yulmu (Job’s tears) Seed Porridge Inflammationsa, mayuen (Roman.) Stapf hypercholestrolemiaa, alleviation of paina, furunclesb, diuresisb, diarrheab, paralysisb Hordeum vulgare L. var. Bori (barley) Seed Tea, boiled rice, starch jelly Digestiona, diuresisi, hexastichon Aschers. edemai, beriberik Sprout Soup Phyllostachys bambusoides Wangdae (large bamboo) Sprout Boiled rice, steamed, hard-boiled, Siebold & Zucc. panbroiled, Kimchi, seasoned cooked vegetables, parboiled vegetables, vegetables soaked in traditional Korean sauces H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46 43

Table 1 (Continued ) Scientiﬁc name Korean name Part used Food preparations Medicinal efﬁcacies

Phyllostachys nigra Munro Somdae (black bamboo) Sprout Boiled rice, steamed, hard-boiled, Paralysisi, expectorationi var. henonis (Mitford) panbroiled, Kimchi, seasoned cooked Stapf ex Rendle vegetables, parboiled vegetables, vegetables soaked in traditional Korean sauces Phyllostachys pubescens Juksundae Sprout Boiled rice, steamed, hard-boiled, Mazel ex Lehaie panbroiled, Kimchi, seasoned cooked vegetables, parboiled vegetables, vegetables soaked in traditional Korean sauces Secale cereale L. Homil (rye) Seed Tea Metrorrhagiab Sorghum bicolor (L.) Susu (Indian millet) Seed Rice cake, pancake made of green Stomachacheb, Moench beans vomitingb, diarrheab, coughb Zea mays L. Oksusu (maize) Seed Pan fried, pancake made of green Constipationl beans Zingiberaceae Zingiber mioga Rosc. Yangha (mioga) Inflorescence Pan fried, seasoned cooked vegetables, vegetables soaked in traditional Korean sauces Leaf Pan fried Zingiber officinale Rosc. Saenggang (ginger) Root Sub-ingredient Digestiona,b, asthmaa,b, dysenteryb,feverb, detoxification (fish, crab)b Liliaceae Allium victorialis L. var. Sanmaneul Whole Korean salad, seasoned cooked Coughb platyphyllum Makino vegetables, mixed vegetables with spices Hemerocallis fulva L. Wonchuri (day lily) Sprout Soup, Korean salad, seasoned cooked vegetables Hosta longipes (Fr. Et Sav.) Bibichu Sprout Seasoned cooked vegetables Matsumura Hosta longissima Honda Sanokjamhwa Sprout Fried, seasoned cooked vegetables Paris verticillata M. Bieb. Satgatnamul Sprout Seasoned cooked vegetables Polygonatum odoratum Dunggeulle Root Mixed vegetables with spices Bronchitisa,b, Druce var. pluriflorum pneumoniaa,b, cougha,b, (Miq.) Ohwi expectorationa,b, gastritisa, gouta,feverb, cholelithiasisb Scilla scilloides Druce Mureut (squill) Root Hard-boiled Tonica, diuresisa Dioscoreaceae Dioscorea batatas Decne. Ma (yam) Root Korean salad, pan fried, steamed, Tonica, nutritiona, fried, boiled rice, dried or fried diarrheab, coughb, vegetables, mixed vegetables with asthmab, thirstb, spices premature ejaculationb, paralysisb, detoxificationb, inflammationsb Orchidaceae Cymbidium goeringii Bochunhwa Whole Parboiled vegetables Pertussisd, hemoptysisd, (Rchb.f.) Rchb. f. neurastheniad a Mun (1984). b Ahn (1998). c Lian (1988). d Yan (1989a). e Yan (1989b). f Gao (1989a). g Gao (1989b). h Wu and Zhen (1990). i Huang and Xia (1990). j Park and Lee (1999). k Song (1998). l Lyu and Lee (1998). 44 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46

Table 2 The medicinal efficacies of 132 species of plants used as Taxonomic composition of plants used in temple food of traditional Korean food were investigated; for 29 species, we were unable to find Buddhism any references for medicinal use. Also, algae were only used for Taxa Family Genus Species Variety Form food material, like Hizikia fusiforme (Harvey) Okamura (brown Algae 6 7 7 algae), Pelvetia siliquosa C.K. Tseng et C.F. Chang (brown Fungi 6 8 8 algae), and Enteromorpha linza (L.) J. Agardh (green algae). Ferns 2 2 1 1 The number of plants that have been studied for medicinal Gymnosperms 2 2 3 efficacy has reached 13.3% of 996 total species of Korean medic- Angiosperms 49 116 115 25 1 inal plants (Lee, 1993). This means that approximately 82% of Dicots 43 99 100 19 1 Monocots 6 17 15 6 the plants recorded are medicinal plants. Consequently, Korean temple food can be referred to as medicinal food. Total 65 135 134 26 1 The medicinal efficacies investigated from these plants showed a wide scope of kinds, 127 in total. Several plants demon- species used), hard-boiled (18 species used), fried or dried veg- strated the same medicinal efficacy. Namely, 32 species treat etables (18 species used), and others (Table 3). diuresis, including Actinidia polygama Franch. & Sav., Ama- Individual plant species were utilized in various food prepa- ranthus mangostanus L., Arctium lappa L., Brassica campestris rations. The root and leaf of Raphanus sativus var. hortensis f. subsp. napus var. pekinensis Makino, and Chrysanthemum coro- acanthiformis Makino were used in 19 food preparations. The narium var. spatiosum Bailey and 29 species treat digestion, inflorescences, leaf, and seed of Perilla frutescens var. japon- including Agastache rugosa Kuntze, Brassica cernua Matsum., ica Hara were used in 13 preparations, and the leaf and fruit of Capsicum annuum L., Cassia tora L., and Castanea crenata Capsicum annuum L. were used in 12 preparations, while whole Siebold & Zucc. plants of Lentinula edodes (Berk.) Pegler were used in 11 prepa- The medicinal efficacies of the plants investigated may be rations. Pleurotus ostreatus (Jacq. ex Fr.) Kummer, Solanum categorized as follows: fever, 25 species; furuncles, 23 species; tuberosum L., Cedrela sinensis Juss., and Petasites japonicus detoxification, 20 species; cough and dysentery, 18 species; diar- (Siebold & Zucc.) Maxim. were used in nine preparations. Arun- rhea, hemostasis, thirst, and hypertension, 17 species; tonic and dinaria simonii (Carr.) Riv., Phyllostachys bambusoides Siebold constipation, 14 species; paralysis, and alleviation of pain, 11 & Zucc., Phyllostachys nigra var. henonis (Mitford) Stapf ex species. Rendle, Phyllostachys pubescens Mazel ex Lehaie, and Cucur- Also, a specific plant part was sometimes used to treat sev- bita moschata Duchesne were used in eight preparations. eral symptoms. The roots of Codonopsis lanceolata Trautv. have

Table 3 The number of species according to food preparations in traditional Korean Buddhist temples Food The number of Percentage of species Food The number of Percentage of species species (used) (%) (used) species (used) (%) (used)

Seasoned cooked vegetables 85 16.77 Fried dry kelp 5 0.99 Pan fried 43 8.48 Grilled 4 0.79 Korean salad 38 7.50 Spice 4 0.79 Soup 33 6.51 Oil (seed) 4 0.79 Kimchi 29 5.72 Noodles 3 0.59 Mixed vegetables with spices 26 5.13 Sliced fruits in the honey juice 2 0.39 Vegetables soaked in traditional 21 4.14 Boiled rice wrapped in leaves 2 0.39 Korean sauces Boiled rice 19 3.75 Clear soup with ﬂour dumpling in it 2 0.39 Fried or dried vegetables 18 3.55 Pan fried rice cake with soy past or 2 0.39 red pepper paste Hard-boiled 18 3.55 Cold soup 2 0.39 Fried 18 3.55 Pancake made of green beans 2 0.39 Steamed 16 3.16 A type of pattern-pressed cookie 1 0.20 Fried dry vegetables 15 2.96 Green vegetable juice 1 0.20 Wrapped in leaves 14 2.76 Shish kebab 1 0.20 Parboiled vegetables 13 2.56 A sweet drink made from fermented 1 0.20 rice Panbroiled 13 2.56 Doughboy 1 0.20 Pot stew 10 1.97 Root preserved in honey 1 0.20 Sub-ingredients 8 1.58 Steamed rice cake with mugworts 1 0.20 Tea 8 1.58 Half-moon shaped rice cake steamed 1 0.20 on a layer of pine needles Starch jelly 8 1.58 Oil (pith) 1 0.20 Porridge 7 1.38 Total 507 100 Rice cake 6 1.18 H. Kim et al. / Journal of Ethnopharmacology 104 (2006) 32–46 45

Table 4 Various plant parts have been used for temple food. In this The number of species according to classification of medicinal efficacies of study, 21 parts were identified; the sprouts, leaves, fruits, and Oriental medicine roots of these plants were used most frequently. Temple food Application The number of Percentage of species can provide a substantial vegetarian or vegan menu because the species (used) (%) (used) types of food preparation, 42 in total, are diverse. Digestive organs 131 23.27 The medicinal efficacy of the plants recorded is rather varied, Circulatory organs 96 17.05 although it was relatively small compared with the total num- Respiratory organs 63 11.19 ber of Korean medicinal plants. Because several different plants Skin 38 6.75 could treat one disease, new food medicine could be developed Urinary organs 37 6.57 Infection 28 4.97 through further research. Of particular note are the 15 species Nerves 28 4.97 that showed medicinal efficacies for more than 7 kinds of health Kidneys 12 2.13 problems. Most species showed medicinal efficacies for more Obstetrics and gynecology 11 1.95 than four kinds of diseases. Blood 9 1.60 Many of the species we studied have efficacies for diuresis, Cancer 9 1.60 Endocrine organs 7 1.24 digestion, and fever, which are the most basic health problems. Bones and sinews 5 0.89 The number of plants that could treat digestive problems, circu- Ophthalmology 4 0.71 latory illnesses, and respiratory diseases comprised 52% of the Surgery 4 0.71 medicinal species to be studied. Anus 3 0.53 These results indicate that the temple food is an effec- Dental surgery 2 0.36 Pediatrics 1 0.18 tive health food or food medicine for individuals in modern Others 75 13.32 society suffering from obesity and geriatric diseases. Further Total 563 100 research on these plant species could lead to the development of health food, food medicine, and new drugs suitable to the tastes of modern individuals. Therefore, efforts should be made to conserve the temple food culture of traditional Korean medicinal efficacies for 12 kinds, including cough, expectora- Buddhism. tion, and furuncles. The roots of Dioscorea batatas Decne. are used for treating 10 kinds of problems including its use as a tonic References and nutritional food and also to treat disease like diarrhea. The leaves of Erigeron canadensis L. are used to treat nine kinds Ahn, D.K., 1998. Illustrated Book of Korean Medicinal Herbs. Kyohak Pub- of ailments, including hemostasis, digestion, and paralysis. The lishing Co., Ltd., Seoul. fruits of Schizandra chinensis K. Koch, stems and leaves of Bras- Cotton, C.M., 1996. Ethnobotany: Principles and Applications. John Wieley sica oleracea var. acephala DC., leaves of Agastache rugosa & Sons Inc., London, UK. 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