Edible wild greens and chives in Korea

1. 냉이(naengi)-Capsella bursa-pastoris

It grows from February to March in Korea and people eat it a lot in spring, and from April to May it is tough and not eaten well. The efficacy of this wild vegetable is helpful in improving high blood pressure and eyesight, and is often as an ingredient for soybean stew. Those who have eaten a lot of soybean paste stew in the spring in Korea will have tasted it. If you like to cook, go to the mountains between February and March to collect it and try making soybean soup. 

2. 달래(dallae)-Allium monanthum

The stem of this wild plant is long and grows well in a cool place, and both the leaves and the root can be eaten raw. It is mainly used as an ingredient for soup or pancakes, and is also used as a medicinal herb. It tastes good when eaten with Suyuk(boiled pork) or Samgyeopsal(grilled pork belly). It is also eaten with seasonings. According to oriental medicine, it helps the circulation of blood and qi, and is said to be helpful in the body.

3. 쇠비름(soebileum)-Portulaca oleracea

This plant, which can be easily be found growing along the country roads, under the mountains, or near orchards in Korea, has good fertility. According to oriental medicine, this plant is known to relieve inflammation in humans, help to flush out toxins from the blood, and improve hypertension and diabetes. It is widely used as an ingredient in Korean food, bibmbap is a representative dish.  

4. 왕고들빼기(wang-godeulppaegi)-Lactuca indica

Called the king of wild greens in Korea, It grows a lot in the fields, has a bitter taste and is often used as an ingredient in bibimbap and vegetable side dishes. The efficacy of this plant is known to strengthen the stomach and improve blood vessels and hyperlipidemia.  

5. 비름(bileum)-Amaranthus tricolor

Blanch the sprouts in boiling water and then mix with sesame oil and sesame seeds to make a side dish for vegetables. It helps to improve liver function, relieves constipation, and is known to be good for osteoporosis because of its high calcium content. It is also an ornamental plant, and farmers in Gaegun-myeon, Yangpyeong-gun, cultivate this plant as a crop. It is used as an ingredient in soup and is eaten as a substitute for spinach. 

6. 질경이(jilgyeongi)-Plantago asiatica

This weed, which does not die easily even stepped on, is often found along country roads, rice fields and forests in Korea. Blanch the sprouts in boiling water and then eat them with seasoning or put them in soybean paste stew. It is also eaten as pickles, and the seeds of this plant are used as medicine or as an ingredient for tea. Efficacy is known to improve hepatitis and jaundice. 

7. 배초향(baechohyang)-Agastache rugosa

It is one of the few herbal plants in Korea. Its appearance is similar to sesame leaves, but it is smaller. It has a distinctive scent and is often found in rural fields and forests. It is used as an ingredient in maeuntang(Fish soup cooked in spicy broth) dishes and is used to get rid of the fishy smell of fish. It is also used as a substitute for sesame leaf jjangachi(korean pickle), and is also an ingredient for Bindaetteok(Korean pancake). The efficacy of this plant is known to relieve phlegm and cough, stimulate appetite, and help with gastritis.  

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