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Platycodon
''Platycodon grandiflorus'' (from Ancient Greek "wide" and "bell") is a species of herbaceous flowering perennial plant of the family (biology), family Campanulaceae, and the only member of the genus ''Platycodon''. It is native plant, native to East Asia (China, Korea, Japan, and the Russian Far East). It is commonly known as balloon flower (referring to the balloon-shaped flower buds), Chinese bellflower, or platycodon. Description Growing to tall by wide, it is an herbaceous perennial with dark green leaves and blue flowers in late summer. A notable feature of the plant is the flower bud, which swells like a balloon before fully opening. The five petals are fused together into a bell shape at the base, like its relatives, the campanulas. Platycodon nudiflorus0.jpg, swelling balloon-shaped buds Afbeelding-074-Platycodon grandiflorus.tif, ''Platycodon grandiflorus'' by Abraham Jacobus Wendel, 1868 Ecology Platycodon grandiflorus is a perennial plant which is commonly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Platycodon Grandiflorus 2
''Platycodon grandiflorus'' (from Ancient Greek "wide" and "bell") is a species of herbaceous flowering perennial plant of the family (biology), family Campanulaceae, and the only member of the genus ''Platycodon''. It is native plant, native to East Asia (China, Korea, Japan, and the Russian Far East). It is commonly known as balloon flower (referring to the balloon-shaped flower buds), Chinese bellflower, or platycodon. Description Growing to tall by wide, it is an herbaceous perennial with dark green leaves and blue flowers in late summer. A notable feature of the plant is the flower bud, which swells like a balloon before fully opening. The five petals are fused together into a bell shape at the base, like its relatives, the campanulas. Platycodon nudiflorus0.jpg, swelling balloon-shaped buds Afbeelding-074-Platycodon grandiflorus.tif, ''Platycodon grandiflorus'' by Abraham Jacobus Wendel, 1868 Ecology Platycodon grandiflorus is a perennial plant which is commonly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeonggwa
''Jeonggwa'' () is a crispy, chewy ''hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, ''mullyeot'' (rice syrup), or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly. Types Common ingredients include yuja, quinces, apricots, lotus roots, radishes, carrots, ginseng, balloon flower roots, gingers, burdock roots, bamboo shoots, and winter melons. If water is boiled first with honey (and often with spices such as cinnamon and ginger) and dried fruit is added later, it is called '' sujeonggwa'' (; "water ''jeonggwa''") and served cold as a beverage. Miljeonggwa * ''Aengdu-jeonggwa'' () – candied Korean cherry * ''Boksunga-jeonggwa'' () – candied peach * ''Cheongmae-jeonggwa'' () – candied green Korean plum * ''Cheonmundong-j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campanulaceae
The family Campanulaceae (also bellflower family), of the order Asterales, contains nearly 2400 species in 84 genera of herbaceous plants, shrubs, and rarely small trees, often with milky sap. Among them are several familiar garden plants belonging to the genera '' Campanula'' (bellflower), ''Lobelia'', and ''Platycodon'' (balloonflower). ''Campanula rapunculus'' (rampion or r. bellflower) and ''Codonopsis lanceolata'' are eaten as vegetables. ''Lobelia inflata'' (indian tobacco), '' L. siphilitica'' and '' L. tupa'' (devil's tobacco) and others have been used as medicinal plants. ''Campanula rapunculoides'' (creeping bellflower) may be a troublesome weed, particularly in gardens, while ''Legousia'' spp. may occur in arable fields. Most current classifications include the segregate family Lobeliaceae in Campanulaceae as subfamily Lobelioideae. A third subfamily, Cyphioideae, includes the genus ''Cyphia'', and sometimes also the genera ''Cyphocarpus'', ''Nemacladus'', ''Parishell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campanula
''Campanula'' () is one of several genera of flowering plants in the family Campanulaceae commonly known as bellflowers. They take both their common and scientific names from the bell-shaped flowers — ''campanula'' is Latin for "little bell". The genus includes over 500 species and several subspecies, distributed across the temperate and subtropical regions of the Northern Hemisphere, with the highest diversity in the Mediterranean region east to the Caucasus. The range also extends into mountains in tropical regions of Asia and Africa. The species include annual, biennial and perennial plants, and vary in habit from dwarf arctic and alpine species under 5 cm high, to large temperate grassland and woodland species growing to tall. Description upright=1.35, thumbThe leaves are alternate and often vary in shape on a single plant, with larger, broader leaves at the base of the stem and smaller, narrower leaves higher up; the leaf margin may be either entire or serrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abutilon
''Abutilon'' is a large genus of flowering plants in the mallow family, Malvaceae. It is distributed throughout the tropics and subtropics''Abutilon''. Flora of China. of the Americas, Africa, Asia, and Australia. General common names include Indian mallow''Abutilon''. Integrated Taxonomic Information System (ITIS). and velvetleaf; ornamental varieties may be known as room maple, parlor maple, or flowering maple. The genus name is an 18th-century word that came from the Arabic ' (), the name given by |
Korea Forest Service
The Korea Forest Service is an independent agency specializing in forestry that is overseen by the South Korean Ministry for Food, Agriculture, Forestry and Fisheries. It is charged with maintaining South Korea's forest lands. The current minister is Kim Jae-Hyun. The headquarters of the agency is located at the Daejeon Government Complex. Overview The Korea Forest Service has the overall responsibility for establishment and implementation of forest policies and laws. The KFS consists of 5 bureaus, 22 divisions, 5 Regional Forest Services, and 27 National Forest Stations. There are KFS-affiliated agencies such as the Forest Aviation Headquarters, the Korea Forest Research Institute, the National Arboretum, and the National Natural Recreation Forest Office. The province and metropolitan cities have their local forestry administrative organizations. The Korea Forest Service is actively involved in the United Nations Convention to Combat Desertification, United Nations Framewor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Sea Salt
Korean brining salt, also called Korean sea salt, is a variety of edible salt with a larger grain size compared to common kitchen salt. It is called ''gulgeun-sogeum'' (; "coarse salt") or ''wang-sogeum'' (; "king/queen salt") in Korean. The salt is used mainly for salting napa cabbages when making kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin .... Because it is minimally processed, there are microorganisms present in the salt, which serve to help develop flavours in fermented foods. References Salts Edible salt Korean cuisine {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibimbap
Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice topped with ''namul'' (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and ''gochujang'' (chili pepper paste), soy sauce, or ''doenjang'' (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Name origins The origin of the many names of bibimbap come from Korea's hanja based records, originally appearing in ''Yokjokumun'' () of ''Kijae-jabki'' () by Park Dong-ryang () in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Award Of Garden Merit
The Award of Garden Merit (AGM) is a long-established annual award for plants by the British Royal Horticultural Society (RHS). It is based on assessment of the plants' performance under UK growing conditions. History The Award of Garden Merit is a mark of quality awarded, since 1922, to garden plants (including trees, vegetables and decorative plants) by the United Kingdom, Royal Horticultural Society (RHS). Awards are made annually after plant trials intended to judge the plants' performance under UK growing conditions. Trials may last for one or more years, depending on the type of plant being analyzed, and may be performed at Royal Horticulture Society Garden in Wisley and other gardens or after observation of plants in specialist collections. Trial reports are made available as booklets and on the website. Awards are reviewed annually in case plants have become unavailable horticulturally, or have been superseded by better cultivars. Similar awards The award should not be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
