Functional wild vegetables from “eosuri” seed cultivation to cultivation

Vegetable fish with a unique scent and excellent texture Eosuri is a live vegetable that uses young shoots as vegetables, and is attracting attention as ssamchae because of its unique scent and excellent texture. In addition, it is highly valuable as an important forest income source as it falls under the “items subject to forest product income support” in No. 7 of the Enforcement Rule of the “Act on Promotion of Forestry and Mountain Villages.”

Since many years ago, the number of farms that specialize in cultivating fish has increased, but somehow, it is rarely seen in the market. It seems that fish cultivation is not yet successful enough to secure sufficient economic feasibility.

Sansam also thought about this and that to try cultivating fish, knocked on the calculator, and folded it. First of all, there was no regret because Sansam knew a lot of natural fish farms, and when many people jumped into cultivation, it was common for prices to plunge later, and fish cultivation is not a common field, but a moist and sun-blocked semi-sunshine environment, so it is not economical to create such a suitable site.

an awkward situation

The current Korean name Eosuri is based on the famous collection of Joseon plants (Jeong Tae-hyun and others, 1949). It is presumed that it originated from Eoh + Sura (Suratsang) just because it was placed on the king’s Surasang, but there is no clear basis. In Yeongwol-gun, Gangwon-do, it is known as a vegetable offered by the people for King Danjong, who was exiled from the throne.

an awkward situation

East Asian hogweed

perennial plant of the genus Cicotyledonous flowering plant of the family Cephalopodidae

학명 Heracleum moellendorffii Hance

The genus Heracleum is a Greek mythological hero whose name is derived from Hercules, the son of Zeus and Alkmene, and the species name moellendorffii is a Latin combination of muel, give and surrenders, meaning honey, sweetness.

the potency of a fish

In oriental medicine, the root of the fish eagle is called Dokhwal (獨活 or 獨活洲) and is used as a medicinal material, and is evaluated as excellent in removing inflammation. Donguibogam purifies blood and can be used for anti-aging, diabetes, arthritis, and abscess treatment.

According to the Dictionary of Oriental Medicine, water parsley, a plant of the family of water parsley, is used for gastrointestinal diseases and skin diseases, and in some regions, it is used as a fever reducer, pain reliever, Tonggyeong medicine, and sedative instead of white paper.

In a joint study with Professor Jeong Jin-bu of Andong University and the National Forest Research Institute of the Korea Forest Service, the root extract of the fish has the effect of inhibiting the expression of chronic inflammatory factors and osteoporosis.

In particular, the incidence of chronic diseases due to aging and Western diet is increasing every year, and most chronic diseases are mainly involved in inflammatory reactions, so research on how to control chronic diseases through inflammatory response is actively underway. It is known that deaths from chronic diseases account for 81.2% of the total mortality rate.

Oil extracted from the roots was found to have an antiviral effect, which was found to be a common feature of the genus Fish to which this class belongs. In addition, panaxynol and falcarindiol, which are components that have anti-inflammatory effects and delay blood clotting, are found to contain in their roots, and research related to the development of new drugs is underway.

There is also a study on the whitening effect of fish stocks, and it was confirmed that the melanin content significantly decreased as the concentration increased when fish extract was treated by concentration in melanin-synthesized cells, and the color of the cell suspension brightened even with the naked eye. In particular, it has been reported that the whitening effect is superior to Kojic Acid, which is known to have a whitening effect.

Functional wild vegetables from “eosuri” seed cultivation to cultivation

Rural Development Administration’s September 2022 issue of agricultural technology

Rich in minerals, fiber, and vitamins, antioxidant and anti-inflammatory effects

When cultivated, it needs to be damaged, and when the light blocking rate is 55%, it is excellent in growth and quantity

Harvest about 40 to 45 days after flowering for seed harvesting, and need to break the dormant

Eosuri is a wild vegetable resource that has the origin of being on the king’s Surasang because of its good taste and aroma, and has been used as a material for Gangwon vegetable rice at the Pyeongchang Winter Olympics.In addition, it is known to clear blood in folk remedies because it is rich in various minerals, fibers, and vitamins, and it is eaten raw by wrapping it raw, mixing it with other wild vegetables, or adding it when cooking.

Recently, various scientific effects such as antioxidant, anti-inflammatory, and immune enhancement have been revealed, and cultivation is expanding to Yeongwol-gun, Taebaek-si, Gyeongbuk Yeongyang-gun, and Sejong-si. However, it is still being collected from forests rather than cultivated in most farmland. Basic cultivation technology is introduced to expand the production and use of fish.

the art of growing fish

Eosuri is a perennial plant that can be grown by directly planting seeds or by setting up a one-year seedling. Like general wild vegetables, using organic fertilizers rather than chemical fertilizers can maintain the unique taste and aroma of fish.

Eosuri can continue to harvest leaves from April to August, so it is important to manage the first generation. It is advantageous to secure the quantity for the year and manage the growth of the following year to leave about three leaves per week at a time of harvest. Excessive harvesting in spring can increase the incidence rate of high-grade water and dry water in Shincho the following year, which can lead to poor quality.

During the high temperature period from June to August, the production of Eosuri may decrease due to the death of the ground or sluggish growth. As a result, the main production area of Inha Eosuri is mountainous areas such as Gangwon and Gyeongsangbuk-do, and it is necessary to cultivate Eosuri in general farms. When the light shielding rate was 55%, both the growth and quantity of the ground area were excellent, but at the light shielding rate of 75%, the leaves were too large to be commercially available, resulting in low economic feasibility.

 

 

 

 

Similar to danggui, the mountain-shaped eosuri does not bloom in the first year, but in the second year, it blooms in the second year. In order to reduce the high incidence rate and increase the yield, it is advantageous to remove the flower stalk from late June to early July when the flower stalk begins to occur.

However, in order to harvest highly energetic fish seeds, it is recommended to harvest them when the seeds turn more than 70% brown around 40 to 45 days of flowering (mid-to-late September) and bow their heads. When it is light green, the seeds are not mature yet and do not germinate.

In addition, fish seedlings are dormant, so if they are sown in autumn (around November) in the year of harvest, they germinate the following year, but if they are stored after drying and sown in the spring of the following year, they do not germinate well. Post-aging treatment is necessary to break down the dormant of the fish seed.

Common methods include open-air burial and low-temperature wetting. In the case of open-air stores, it is a method of putting them in a net as soon as they are harvested and wintering them by burying them in the open-air. The low-temperature wetting treatment is refrigerated at 5°C for about 3 months with paper soaked in water to prevent the seeds from drying, and the germination rate can be increased by sowing on a yukmo tray around the end of March.

In the future, we plan to develop cultivation technology so that fish can be grown in the garden in front of the house, and find new functions such as health functional foods as well as vegetables to analyze the active ingredients to extract added value.