The scent of spring is in the air. Life is slowly coming out of its long hibernation and it's ready to wake up and stretch, welcoming the new season.

As spring springs into action, people tend to feel drowsy and tired. In an effort to address the lethargy and fatigue that comes with the new season, our ancestors in the distant past sought out herbs and flowers that grew in nearby pastures and grasslands. The fresh greens that broke out of the frozen earth were believed to have the ability to give people vitality and energy.


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Director Yoon Sook-ja of the Institute of Traditional Korea Food has a list of recommended spring herbs that can boost your health. There are five main spring herbs on the list: wild chives or sand leeks, dallae in Korean; shepherd's purse or naengi; chwinamul, a range of edible leaves from flowering plants; daylilies, or wonchuri; and, shoots of fatsia or dureup.

These spring herbs are known for supplying the human body with the vitamins and minerals that it has probably been in need of during the long winter. They help relieve fatigue and stimulate the taste buds.

We introduce here the five herbs, rich in nutrition, as well as a few recipes.

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(1)Shepherd's purse prepared as a side dish, or naengi namul.

Shepherd's purse is a vegetable with a high protein content. Originally a weed found in the grasslands, shepherd's purse is now frequently sought after and has become a favorite for side dishes. Its protein content is twice as high as spinach, a vegetable well known for its protein richness. Naengi is also filled with calcium, iron and various vitamins, including A, B1, B2 and C.

[Ingredients]
300 grams of shepherd's purse, 1.2 liters of water, a pinch of salt

*Seasoning: 10 milliliters of soy sauce, 30 milliliters of chili peppers, 15 milliliters of chopped green onions, 7.5 milliliters of chopped garlic, 2 dashes of sesame salt, 7.5 milliliters of sesame oil and 15 milliliters of vinegar.

[Recipe]

1. Trim the shepherd's purse and clean it in running water.
2. Mix all the seasoning together.
3. Parboil the naengi with salt for about two minutes, rinse in cold water, squeeze out the excess water and chop into small pieces, about 6 centimeters each.
4. Add the seasoning.



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(2) A side dish made from wild chives or sand leeks, dallae namul in Korean.

Wild chives, or sand leeks, look like the roots of green onions or even garlic, though it smells like green onions. It shares many common elements with garlic and thus is often called "small garlic." Dallae in Korean, it is rich in vitamin C and calcium, is good for those with anemia and is effective with anti-aging. The vegetable is a little spicy by itself but has elements that warm up the body, meaning that it helps with blood circulation. It can also improve a weak body's resistance and help prevent hardening of the arteries.

[Ingredients]
150 grams of wild chives

*Seasoning: 15 milliliters of soy sauce, 7.5 milliliters of sugar, 15 milliliters of chili peppers, 7.5 milliliters of sesame seed and 22.5 milliliters of vinegar

[Recipe]

1. Trim and clean the wild chives. Do not cut out the roots. Remove water using a strainer.
2. Chop it into 5 to 6 centimeters lengths.
3. Make the seasoning.
4. Season the wild chives with the seasoning.



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(3) Chwinamul is a type of edible leaf, similar to spinach or lettuce.

If you catch a cold and feel like you want to spit out phlegm and are out of breath, it is highly recommended to eat chwinamul, a type of edible leaf from flowering plants such as the aster flower. After a long period of intake, patients with chronic diseases, such as bronchitis, a sore throat or tonsillitis, will see some positive effects. It is also good for those who temporarily have a sore throat or who have lost their voice.

In addition, chwinamul helps to break down fats by excreting bile, which in turn is good for relieving aches, especially in the stomach. The alkaline vegetable is rich in potassium, vitamins and amino acids. Its unique and strong scent helps stimulate your taste buds, too.

[Ingredients]
200 grams of chwinamul, 1 liter of water, a smidgen of salt

*Seasoning: 15 milliliters of soybean paste, 5 milliliters of chili paste, 10 milliliters of chopped green onions, 5 milliliters of chopped garlic, a pinch of sesame salt and 10 milliliters of sesame oil

[Recipe] 

1. Remove the tough parts of the stems and clean the chwinamul.
2. Make the seasoning.
3. Parboil the herbs with salt for three minutes and squeeze out the water.
4. Chop into 7 centimeter lengths and mix with the seasoning.



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(4) Daylily leaves make for a delicious side dish.

Also called neomnamul, daylilies have a couple of more names in Korean - wonchuri, hwoncho or mangwucho - meaning that it helps relieve one's worries. It is often used for medicinal purposes.

Daylilies are regarded as a must-eat vegetable for modern people who are exposed to many stresses. It is effective in calming the nerves and in curing sleep disorders, nervous breakdowns and depression. When eaten in abundance with vitamins, daylilies are good for those who have problems with urination. It is one of the few vegetables with a sweet flavor, beloved by children.

[Ingredients]
250 grams of daylily leaves, 1.2 liters of water and a pinch of salt

*Seasoning: 15 milliliters of soy sauce, 7.5 milliliters of chopped green onions, 5 milliliters of chopped garlic, a dash of sesame salt and 10 milliliters of sesame oil

[Recipe]

1. Remove roots of the daylily and clean in water.
2. Make the seasoning.
3. Parboil the herbs with salt for about one minute and rinse in cold water for an hour.
4. Squeeze out the excess water and chop into 5 centimeter lengths.
5. Mix the herbs with the seasoning.



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(5) Shoots of fatsia, or dureup namul in Korean.

Fatsia shoots are the young sprouts of the plant of the same name. The fresh young roots, especially its unique scent, help stimulate the taste buds when mixed with proper seasoning or when put on top of some raw fish. It is good for those who suffer from gout, or who often complain of cold hands and feet. It is also effective when recovering from fatigue. Dureup in Korean, fatsia is a type of mountain vegetable, has a high nutritional value, and is rich in protein, vitamin C and amino acids.

[Ingredients]
250 grams of fatsia shoots, 1 liter of water, a smidgen of salt

*Seasoning: 30 milliliters of chili paste, 7.5 milliliters of sugar, 7.5 milliliters of chopped green onions, 5 milliliters of chopped garlic, a pinch of sesame salt, 2.5 milliliters of sesame seeds and 7.5 milliliters of vinegar.

[Recipe]
1. Trim and clean the fatsia shoots. Chop them into bite-sized parts.
2. Prepare the seasoning.
3. Parboil the fatsia with salt for 2 minutes and squeeze out the water.
4. Mix with the seasoning.





As introduced above, various types of spring herbs and vegetables can easily be found in many traditional markets.
For locations and more information about markets across Seoul, please visit the Seoul City website.
http://www.visitseoul.net/en/article/article.do?_method=list&m=0003001005003&p=en

By Lee Seung-ah
Korea.net Staff Writer
slee27@korea.kr