대한간학회지 제 6 권제 4 호 2000 ; 548-551 Nothing is more closely related to humans than the plant, named sook in Korea. A very famous story, which has been passed down through generations, talks about a bear that endured 100 days in a cave eating only sook and garlic and became a bride of the mythical ancestor of Koreans, Tankoon. The word sook originates from the description of a plant 's ability to rapidly grow even in infertile soil. The shoot of sook appears from the ground in early spring, appearing soft and mild, tasting slightly bitter and spreading a chracteristic fragrance. In terms of nutrition, it has been a source of vitamins to Koreans for centuries. Koreans have enjoyed the shoot of the sook in soups and in rice cakes. However, sook grows very rapidly as high as the knees in some cases, forming rigid stems and leaves along the way. It also has a strong bitter taste. Thus, sook is rarely used as a food material during summer. The stems and leaves die completely in winter except for the roots which extend around and grow the shoots that will emerge in the following spring. The scientific name of sook mentioned above is A rtemisia princeps var. orientalis (Fig. 1). In Korea a total of 28 species are present in Figure 1. A rtemisia p rinceps var. orientalis <간과 관련된 한국의 민간요법 비평 (3)> 인진쑥( 茵蔯蒿)이란 무엇인가? 사철쑥( Artemisia capillaris), 더위지기( Artemisia iwayomogi )와 개똥쑥( Artemisia annua) 가톨릭대학교 의과대학 내과학교실 대전성모병원 안병민 What is In-Jin-Sook? Artemisia cap illaris, Artemisia iwayomogi, and Artemisia annua Byung Min Ahn, M.D. Daej eon St. Many 's Hosp ital, Department of Jnternal Medicine. College of Medicine, The Catholic University of Korea
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사철쑥 Artemisia capillaris), 더위지기 Artemisia iwayomogie-cmh.org/upload/pdf/27400287.pdf · 2016-01-27 · Ever since its first mention in the old Chinese bible of medicinal
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대한간학회지 제 6 권 제 4 호 2000 ; 548-551
Nothing is more closely related to humans
than the plant , named sook in Korea. A very
famous story, which has been passed down
through generations, talks about a bear that
endured 100 days in a cave eating only sook
and garlic and became a bride of the mythical
ancestor of Koreans, T ankoon. The word
sook originates from the description of a
plant ' s ability to rapidly grow even in infertile
soil. The shoot of sook appears from the
ground in early spring, appearing soft and mild,
tasting slightly bitter and spreading a
chracteristic fragrance. In terms of nutrition, it
has been a source of vitamins to Koreans for
centuries. Koreans have enjoyed the shoot of
the sook in soups and in rice cakes.
However , sook grows very rapidly as high as
the knees in some cases, forming rigid stems
and leaves along the way. It also has a strong
bitter taste. Thus, sook is rarely used as a
food material during summer. The stems and
leaves die completely in winter except for the
roots which extend around and grow the
shoots that will emerge in the following spring.
T he scientific name of sook mentioned above
is A rtem isia p rinceps var. orientalis (Fig. 1).