About 70 percent of Korean land is composed of mountains, so naturally there are many wild vegetable dishes in Korean cuisine. Today I’m introducing one of the most delicious, flavorful, and nutritious mountain vegetable delicacies to you.

When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor.

“Yay! Spring has come, no more sour-tasting winter kimchi!”

Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight!

It takes time, but once you get accustomed to handling this, it’ll be very easy just like kimchi making.

- Article sources : http://www.maangchi.com/recipe/chwinamul 

Seasoned Aster Scaber (취나물) for Seasoned greens.

✓  Direction for Herb tea:
depends on individual own recipies. 

DISCLAIMER
Some individuals may have adverse reactions to certain plants, herbs, and other natural products.
On any issue where no specific advice is given to consumers please follow this general advice; if you are currently taking the product; 
you are advised to discontinue use and consult your pharmacist or herbal medical doctor.
When speaking to your doctor or pharmacist you may find it is helpful to take a copy of this MHRA advice about the product with you.
You should continue to take any medication prescribed by your doctor. 

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