Dried Broad bell-flower
There are lots of broad bell-flower in Okryu valley of Mt Kumgang.
Broad bell-flower is one of everybody’s favourite edible herbs for its good taste and high medicinal value.
Its root contains protein, fat, saccharinity, mineral, vitamins B1, B2, C, PP and many other medicinal elements.
Its leaf and stem contain saponin.
Its root is used as an expectorant and an anti-inflammatory, a cure for respiratory diseases such as bronchitis, tonsillitis and sore throat.
Its leaf and stem can also be used as pharmaceuticals.
Its new sprout is parboiled in hot water to cook and its root can be served as salad, broiled and pickled food and so on.
It tastes good if you souse it in cold water for 2~3 hours, scrape with some salt, wash in cold water, then put various seasonings.
Besides, its flower is so beautiful that people often plant it in parks and pleasure grounds.
Especially, the white broad bell-flower is generally cultivated as one of the high-grade edible herbs with little acerbity, and is a specialty of Mt Kumgang which wins high approval of tourists.
Boletus, which is named so as it looks like mushroom stuck on a rock, can be found everywhere in Mt Kumgang.
It becomes very stiff and friable when dried.
It usually grows on a rocky cliff of the deep valley.
Boletus of Mt Kumgang is very popular as it is picked in natural forests.
From olden times it has been widely used as a nice cooking material. Meanwhile, its outstanding medicinal value has also been well-known so that it is very popular among people.
To make a dish, it must be parboiled slightly in boiling water, washed and seasoned with various spices.
It feels special and good when chewing and can be cooked as several dishes.