Dolnamul

Sedum sarmentosum

leaf

Small fleshy leaves with a fresh, tangy taste, raw with chili sauce or in mul-kimchi, water kimchi.

Origin

Korea, China and Japan

Season (United States)

March to June

Preparation

The stems and leaves are washed gently and eaten raw, just drained: cooking makes them limp.

Molecules

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

Did you know?

Its name means “stone vegetable”: it grows on rocks and low walls.