Korean Welsh Onion also called “DaePa” (대파) has a high utility without discarding anything from the root to the leaf to the stem, is one of the aromatic vegetables that cannot be omitted from Korean food. It is an effective ingredient in strengthening immunity and controlling cholesterol in the body.

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The characteristic of Korean cucumbers called “OI” (오이) is as you can see in the photo above, that the cucumber has a light green color as a whole and bumpy bumps on the surface of the cucumber are palpable. This cucumber has good storability and can be eaten for a long time. Since the cucumber itself is juicy, has less bitterness, and is crispy, it is good for dipping cucumber slices, cucumbers, water kimchi, and cucumber pickles.

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Garlic chives also called “BuChu” (부추) are one of the easiest plants to grow. It is not difficult to plant, requires little care, and provides a bountiful harvest. It is perennial herb belonging to the Liliaceae family, and unlike other vegetables, if the seed is sown only once, buds will sprout from the root and continue to grow from the next year. It usually sprouts leaves 3-4 times from spring to autumn, and in summer, a green stem emerges from between the leaves, and small white flowers bloom at the end, and the fruit ripens and bursts by itself.

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Perilla leaves also called “KkaenNip” (깻잎) are broadly referred to all the leaves of sesame, but among them, the leaves of perilla are used as food. Perilla is a crop grown to extract oil, and perilla leaves are harvested during growth and eaten for food. The place of origin is estimated to be Southeast Asia, and it is cultivated in Korea and China and is rarely cultivated in other countries. Perilla leaves are so nutritious that they are called “the best medicine on the table,” and their fragrant and soft texture enhances the taste buds in summer. It is used as a variety of side dishes, such as Ssam (쌈) vegetables, steamed perilla leaves, and pickled perilla leaves, and is an indispensable ingredient in Korean cuisine.

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