Chwinamul

Aster scaber

leaf

Leaves of a wild aster with a nutty, smoky taste, blanched and seasoned as namul.

Origin

Korea

Season (United States)

April to June

Preparation

Fresh, the leaves are blanched for a minute; dried, they are soaked overnight, then boiled for about twenty minutes before seasoning.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Dried, they are kept for the full moon of the Korean New Year.