Mullenamul (Hypericum ascyron L.) is a nutritious spring herb enjoyed for its tender young leaves. Learn how to cook it, its health benefits, and tips for harvesting and storing this seasonal treasure.
Mullenamul: A Hidden Gem for Healthy Spring Meals
Hi there! 🌿
Today, let’s explore Mullenamul, a wild spring herb with amazing health benefits and culinary versatility. Found in sunny fields and embankments, Mullenamul’s tender young leaves are perfect for delicious and healthy dishes. Let’s dive into everything you need to know about this unique herb—its benefits, recipes, and more! 😊
1. What Is Mullenamul?
Mullenamul (Hypericum ascyron L.) is a perennial herb that thrives in sunny fields, embankments, and fertile soil. It’s best harvested in April and May, when its tender young leaves are perfect for cooking.
The leaves are lance-shaped, measuring 5–10 cm long and 1–2 cm wide, with tiny transparent dots on their surface. This herb is not only easy to cook but also a powerhouse of nutrients, making it a favorite among foragers and food lovers alike.
2. Health Benefits of Mullenamul
Mullenamul is as nutritious as it is flavorful. It’s widely used in traditional medicine, where it’s known as “Honghanryeon.” Here are some of its key health benefits:
Supports Liver Health: Helps alleviate headaches and fatigue caused by liver dysfunction.
Regulates Blood Pressure: Known to help manage and lower high blood pressure.
Promotes Wound Healing: Its natural compounds aid in stopping bleeding.
Anti-Inflammatory Properties: Reduces inflammation and strengthens the immune system.
Aids Digestion: High in fiber, it supports a healthy gut and digestive system.
3. How to Cook Mullenamul
Mullenamul’s tender leaves can be transformed into simple yet delicious dishes. Here are two easy recipes:
Mullenamul Salad (Namul)
Wash the young leaves thoroughly.
Blanch them in boiling water for 1–2 minutes, then rinse under cold water and squeeze out the excess moisture.
Mix with soy sauce, sesame oil, minced garlic, and sesame seeds.
Enjoy this light, nutty-flavored side dish alongside rice or soup.
Mullenamul Miso Soup
Prepare a broth by dissolving miso or soybean paste in boiling water.
Add diced potatoes, tofu, and zucchini for a hearty base.
Stir in blanched Mullenamul leaves during the last few minutes of cooking.
Serve hot for a soothing, healthy meal.
For a quick snack, you can also stir-fry Mullenamul leaves with garlic and sesame oil or add them to a warm salad.
4. When and How to Harvest Mullenamul
Best Time to Harvest:
The ideal time to harvest Mullenamul is between April and May, when its young leaves are tender and flavorful.
Where to Find It:
Look for Mullenamul in sunny, fertile areas like fields, embankments, or forest edges.
Harvesting Tips:
Pick young, fresh leaves for the best taste and texture.
Avoid pulling up the roots to allow the plant to regrow and preserve its habitat.
5. How to Store Mullenamul
Proper storage ensures that Mullenamul stays fresh and ready for your next meal:
Refrigeration:
Blanch the leaves, pat them dry, and store them in an airtight container or plastic bag in the refrigerator. They’ll stay fresh for up to one week.
Freezing:
Divide blanched Mullenamul leaves into portions and freeze them for several months. This way, you’ll always have some ready for soups or stir-fries.
6. Why You Should Try Mullenamul
Mullenamul is a perfect way to enjoy the fresh flavors and health benefits of spring. Its mild taste and versatility make it an excellent ingredient for a variety of dishes. Whether you enjoy it in a refreshing salad, a warm soup, or a quick stir-fry, Mullenamul is sure to bring a touch of nature’s goodness to your table.
Have you tried cooking with Mullenamul before? I’d love to hear your favorite recipes or tips—feel free to share them in the comments below! 😊