Ladybell

Adenophora triphylla

root · vegetable

A white, fleshy root, peeled then blanched and seasoned as namul, or preserved in soy sauce; in China, dried, it is drunk as a decoction; the young leaves are cooked too.

Origin

Korea, China and Japan

Where to find it

In mountain grasslands and woodland edges in Korea; its roots are sold in spring at Korean markets, as “jandae”.

Season (United States)

all year round

Preparation

The root is scraped, split in half and soaked in salted water to soften its bitterness before blanching.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

It is a cousin of doraji, the balloon flower root, and of rampion.