Gondre
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''Cirsium setidens'', also known as gondre and Korean thistle, is a perennial plant in the genus '' Cirsium'' in the family Asteraceae. It grows naturally in submontane and mountainous area in Korean peninsula where its young leaves are used as namul. In Korean, it is called ''goryeo-eongeongkwi'' (, literally " Goryeo thistle") and ''gondeure'' ().


Description

''Cirsium setidens'' is a perennial plant up to tall.
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leaves and lower cauline ones become withered when the flowers bloom. Mid cauline leaves are arranged alternately,
ovate Ovate may refer to: *Ovate (egg-shaped) leaves, tepals, or other botanical parts *Ovate, a type of prehistoric stone hand axe *Ovates, one of three ranks of membership in the Welsh Gorsedd *Vates In modern English, the nouns vates () and ovat ...
or wide lanceolate, green, and long, with tapering end, spiny or
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margins, and leafstalks. The upper space of the leaves is hairy, while the underside is usually white-tinged without hair. Upper cauline leaves are smaller, lanceolate with pointy ends, shorter leafstalks, and spiny margin. The roots are erect. Purple flowers bloom from July to October. The capitula are quite large – about in diameter. Each capitulum is on the tip of a branch or the main stem. The involucres are bell-shaped, long and wide, with spider-web-like hair. The involucels, with pointy ends and sticky underside, are arranged in seven rows. The corollas are purple, about long. The fruits are
achene An achene (; ), also sometimes called akene and occasionally achenium or achenocarp, is a type of simple dry fruit produced by many species of flowering plants. Achenes are monocarpellate (formed from one carpel) and indehiscent (they do not ope ...
s, each long. The
pappi In Asteraceae, the pappus is the modified calyx, the part of an individual floret, that surrounds the base of the corolla tube in flower. It functions as a wind-dispersal mechanism for the seeds. The term is sometimes used for similar s ...
are brown, about long.


Culinary use

A well-known speciality of Jeongseon is ''gondeure-namul-bap'', a type of namul made with dried gondre, seasoned with perilla oil, and served over rice. * File:Dried gondre.jpg, Dried gondre as '' banchan'' (side dish) File:Gondre.jpg, ''Gondeure- namul'' (seasoned gondre side dish) File:Gondrebap_(gondre_rice)_(Cirsium_setidens)_Korean_thistle.jpg, ''Gondeure- namul- bap''


References

setidens Korean vegetables Namul {{Cynareae-stub