Yeongyang-gun, Wild Edible Plants Soon Spring!

Spring Arrives as the Frozen Winter Thaws
Welcoming Wild Greens to the Table

The Banbyeoncheon River, frozen solid, begins to thaw, and as the life that hid throughout the winter starts to sprout, Yeongyang-gun in Gyeongbuk is dyed green.

In March, the first to arrive is Eosuri greens, known for their fragrant and slightly bitter taste.

Aesurina greens. Provided by Yeongyang-gun

Growing naturally at high mountains over 700-800m above sea level, Eosuri is called ‘Wangsam’ in the Donguibogam, recognized as a medicinal herb that purifies the blood and is good for inflammation. It was also highly valued, even served on the royal table.

Sprouting under the snow during harsh winter in a pristine area, Eosuri carries a unique vitality and is the first to come to us in spring. Especially, the Eosuri from the foothills of Iwol Mountain is renowned nationwide for its rich taste and aroma, gaining popularity recently as a well-being food. When shipments begin in earnest in April, orders can be delayed by one to two weeks, so those who want to welcome spring early are advised to place orders in advance.

In April, you can find Durup, rich in fiber, phosphorus, calcium, iron, vitamins (B1, B2, C), and saponins, which are beneficial for diabetes, kidney disease, and gastrointestinal disorders.

Durup.

‘Gaedurup’, the young shoots of the Acanthopanax tree, has a strong bitter taste and aroma and is rich in vitamin C, vitamin B1, calcium, and other nutrients. It is highly regarded among Durup varieties for its medicinal effects. Since it is difficult to cultivate in greenhouses, most are wild and command a higher price than other Durup.

‘Chamdurup’, growing on the Durup tree, contains carbohydrates, protein, iron, potassium, phosphorus, minerals, and abundant vitamins. Compared to Gaedurup, its aroma is milder, making it enjoyable for all ages. The essential oils in Durup’s aroma, combined with calcium, help stabilize nerves and soothe the mind.

Containing chlorogenic acid, which helps prevent various adult diseases and promotes blood circulation, lightly blanched Durup dipped in chojang sauce offers a luxurious taste of spring in your mouth.

When spring reaches its peak in May, wild greens grown in the clean area of Iwol Mountain pour in. Gomchwi, Chwinamul, Chamnamul, wild garlic, and bracken, full of spring fragrance, are delicious eaten as wraps or seasoned separately.

Gomchwi greens.

County Governor O Do-chang said, “The upcoming spring brings wild greens grown in the pristine Yeongyang-gun, which are fragrant and delicious, filling your table with the energy of spring,” and added, “We hope you catch two rabbits?taste and health?with wild greens born and raised in Yeongyang-gun.”

The season is approaching when wild greens, filled with the vitality of spring after the winter that froze the world solid, come to your table.

This content was produced with the assistance of AI translation services.