Spring herbs

By Shim Hyun-chul

Taste young, fresh herbs this spring, budding amid winter’s last cold spell.

Local markets are filled with a variety of spring greens, boasting their yellowish green color and full of the fragrance of the new season.

Shepherd’s purse is a typical Korean spring green. Full of vitamins, calcium, iron and phosphorus the herb is a tonic for lethargic people as the seasons change.

Edible shoots of fatsia are usually served parboiled and with red pepper paste and vinegar.

SSeumbagwi, a bitterish lettuce, and mugwort should also not be missed.

How about a bowl of green bibimbap, rice with assorted vegetables, for lunch today?