Peucedanum japonicum is a perennial herb that grows mainly in the southern part of the coast. The height is 60 ~ 100cm and the stem stands straight. Leaves are alternate phyllotaxis that divides 2 ~ 3 times and turns grayish. It has a sheath that covers the stem.
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| Peucedanum japonicum is a perennial herb that grows mainly in the southern part of the coast. |
In between June to August, small white flowers hang on the end of stem or branch with 20 ~ 30 each with double umbrella shape inflorescence. 5 petals and stamens, no guns, 5 ~ 10 guns, triangular or lanceolate. Fruits are oval, 3-4 ridgelines and fine hairs, ripened in September.
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| The leaves spread about 2 to 3 times from the stem and it has greyish green color. |
The young leaf is soft and has fragrant, it can be eaten with rice or cooked with rice. You can blanch the leaves to make side dish or to make pickles with. It can also used as ingredient for soup or stew and can be fried. It is possible to mix with meat for cooking. Another method of consuming the whole leaves are by mixing with sugar and dip into enzyme, and you can make alcohol by using its roots and fruits.
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| You can blanch the leaves to make side dish or to make pickles with |
It is very rich in potassium and contains a large amount of minerals such as calcium and phosphorus and iron. Vitamin B group and beta carotene are also abundant. Also, coumarins such as anomalin, hyuganin C, pteryxin and peucedanol-7-OD-glucopyranoside, 3 ', 4'-disenecioyl khellacton, peucedanol, isosamidin, hyuganin D, . It has antioxidant, anti-cancer and anti-inflammatory effects.
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| It can also used as ingredient for soup or stew and can be fried. |
It is a substitute for Ledebouriella seseloides, which is used as a medicinal material in China. It is collected in the autumn and dried in the sun. The taste is spicy and the property is warm. It has fever, pain, and antibacterial effects.
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| It is possible to mix with meat or for cooking pasta. |
It is used for paralysis and sputum, cough, headache, paralysis in Korean traditional medicine. It is effective for all kinds of aphrodisias such as external headache, chills, fever, whole body sore, sore throat. Wet mouth, limb pain, tetanus, muscle spasm, paralysis due to paralysis , skin itching, ringworm. moreover it has been used to stop coughing and to use it as a nourishing medicine by local people.
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| The young leaf is soft and has fragrant, it can be eaten with rice or cooked with rice. |
The breeding is usually done by scattering the seeds or by planting the seed in spring after storing in fridge wrapping with paper during september.
[How to enjoy Peucedanum japonicum]
- The young leaf is soft and has fragrant, it can be eaten with rice or cooked with rice.
- blanch the leaves to make side dish or to make pickles with.
- use as ingredient for soup or stew and can be fried.
- the whole leaves can be mixed with sugar and dip into enzyme, and you can make alcohol by using its roots and fruits.
Translated by Sungwoo Cho
Other articles by Geol YuInterviewed on : 2019.04.01 15:47
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