Introduction
Spring herbs are essential seasonal ingredients for staying healthy in spring. Gifts from nature like naengi, ssuk, and dallae help boost your energy.
After a long, cold winter, our bodies begin to wake up as spring arrives. Nature provides us with nutritious herbs like naengi, ssuk, and dallae, perfect for this time of year. These spring herbs are rich in vitamins, minerals, and fiber, making them excellent for relieving fatigue and preventing spring lethargy. They also support liver detox, making them ideal for seasonal wellness.
More than just food, spring herbs are a way to feel the energy of the season—straight from the earth to your table.
Fragrant Naengi Namul with Seasonal Herbs
Naengi – A Root Vegetable for Spring Vitality
Naengi is rich in protein, calcium, and vitamin A. Its roots contain detoxifying components that help improve liver function. The herb’s unique aroma and crunch pair beautifully with doenjang soup or seasoned side dishes.
- Season: Late February to early April
- Common Uses: Doenjang soup, seasoned namul, bibimbap
- Benefits: Liver support, cold prevention, eye health
Ssuk – Spring Begins with Fragrance
Ssuk, or Korean mugwort, is used in traditional herbal medicine for its warming qualities. It helps enhance immunity and supports digestion. Its aroma makes dishes like ssuk soup and rice cakes incredibly comforting.
- Season: March to May
- Common Uses: Ssukguk (mugwort soup), ssuktteok (rice cake), ssuk pancake
- Benefits: Warmth, immunity boost, digestive health
Dallae – A Spicy Herald of Spring
With a punchy flavor similar to garlic, dallae is often enjoyed as dallae-jang (soy-based dipping sauce), a beloved spring side dish. It contains allicin, which supports immune health, circulation, and energy levels.
- Season: March to April
- Common Uses: Dallae-jang, dallae soup, seasoned dallae
- Benefits: Fatigue recovery, digestion, blood circulation
How to Clean and Store Spring Greens
신선한 나물을 오래 즐기기 위해서는 손질과 보관 방법도 중요합니다.
- Washing: Soak the herbs in water for 10 minutes to loosen dirt, then rinse gently under running water.
- Refrigeration: Pat dry and store in an airtight container for 2–3 days.
- Freezing: Briefly blanch the herbs and freeze them to extend shelf life. Convenient and easy to use!
How to Choose the Freshest Spring Herbs
시장이나 마트에서 나물을 고를 때는 신선도가 가장 중요합니다.
- Naengi: Look for firm roots and minimal soil.
- Ssuk: Younger leaves have stronger aroma and tender texture.
- Dallae: Thick, moist stems are best.
Bring Spring to Your Table
Naengi, ssuk, and dallae are not just seasonal greens. They’re a way to feel the change in the air, on your plate. A bowl of naengi soup, a slice of ssuk pancake, and a spoonful of dallae-jang— Let them bring spring into your home.
농촌진흥청 국립식량과학원 농심품올바로
👉 [냉이무침](https://lrecipetips.com/spring-namul-naengi-ssuk-dallae/)
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