The other day as I was walking out of the gate of my house I came across my next-door neighbor holding a basket filled with green vegetables. When I figured out what she was carrying I was surprised because it was naengi (Capsella bursapastoris, or shepherd’s purse). This plant suddenly reminded me of the fact that spring is just around the corner.
In spring on Jeju — and especially in my village in Seogwipo — there are lots of edible greens like naengi and dallae (wild chives, Allium monanthum) that sprout on farms, in the hills, and even near the coast.
Traditionally for the women of Jeju, picking sprouts while on their way home from work was part of their daily routine. These days you can find women — most commonly grandmothers — in traditional open markets selling these greens.
If you walk by one of these markets in your town or village, consider buying some spring sprouts to add to your meals. They are certainly healthy and delicious.
Nansiguk* (Korean: Naengiguk, English: Spring sprout soup) Naengi is a Jeju spring sprout. It has lots of calcium and iron, and its nutrition is not affected even when boiled.
It also has lots of vitamin A and C, which is effective in alleviating fatigue. If you consult the classic Korean medical text called “Dongui Bogam,” written by Heo Hoon, naengi in a soup is touted to be especially good for liver and eye conditions.
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