Cilantro is believed to have originated in Central Asia and spread to both Western and East Asian regions. It is thought to have arrived in Korea through trade during the Goryeo or Joseon periods.

Primarily cultivated in the southern regions, such as Gyeongsang-do and Jeolla-do, its leaves are commonly used as a spice. However, native Korean cilantro seeds are also pickled or brewed into tea, and, in some regions, used in kimchi-making. It is recognized as a health food for its potential benefits, such as aiding in diabetes management.

Safflower, native to Central Asia, is believed to have been introduced to East Asia via the Silk Road and subsequently to Korea through China during the Goryeo and Joseon Dynasties. It was mainly cultivated in Gyeonggi-do and Chungcheong-do.

Traditionally used as both a medicinal herb and food ingredient, historical records note its application as a dye and remedy during the Joseon era. It is highly valued in traditional medicine for its anti-inflammatory, antioxidant, and blood-circulatory benefits, making it a sought-after health supplement.

White Gourd, native to tropical Asia, is thought to have been introduced to the Korean Peninsula from China during the early Joseon period. Historical records describe various dishes made with White Gourd, indicating that it was a favored vegetable. It is a member of the gourd and melon family, and its vines were historically used for tying items. Known for thriving even in harsh conditions, White Gourd fell out of favor over time, likely due to its relatively bland taste and tendency to spoil quickly. 

It was used in a variety of traditional foods, such as candied sweets, kimchi, diced radish kimchi, porridge, and pancakes. Its strong diuretic properties made it a popular remedy for preventing edema.

Pepper trees, originally imported from China, have become well-adapted to Korea's landscape, growing abundantly in mountainous areas. Known for their robust growth and adaptability, they thrive in various regions. The spicy, aromatic fruit and roots are used to flavor meat dishes and stews. Pepper is also widely used in traditional medicine for its digestive, analgesic, antibacterial, and anti-inflammatory properties.

Native to Asia, traditional Korean loofah, known as "Darae," is a natural plant that has adapted to Korea’s specific climate and environment.

Traditionally used for bathing and dishwashing, loofah has been a staple in Korean households for generations.

Bangpung, or Peucedanum japonicum, is a medicinal plant native to East Asia that has naturally thrived in Korea since ancient times and has been used in traditional medicine.

Known for its effectiveness in treating colds and fever, it is also rich in vitamins and minerals, providing anti-inflammatory and immune-boosting benefits. Due to these medicinal properties, Bangpung remains an essential component in traditional Korean herbal medicine.

Dokhwal, or Angelica gigas, is a plant native to East Asia that has naturally grown in Korea. It is cultivated mainly in the mountainous regions of Gangwon-do and Gyeongsangbuk-do.

This perennial herb can reach up to 1.5 meters in height, and its roots are primarily used as a medicinal remedy. It has analgesic, antipyretic, and anti-inflammatory effects, making it valuable in the treatment of arthritis and neuralgia.

The traditional Korean Samnip Gukhwa, originating from China, was introduced to the Korean Peninsula during the Goryeo Dynasty. By the Joseon period, chrysanthemums had become a royal symbol and were developed into various varieties. 

Though it is found across Korea, it thrives primarily in the Gyeongsang-do and Jeolla-do regions. In addition to its ornamental use, it is also brewed into tea or used medicinally.

Black sesame seeds are believed to have originated in Asia and may have been introduced to Korea from China or India. Cultivation likely began during the Goryeo or early Joseon periods. 

Characterized by their nutty flavor and aroma, black sesame seeds are used in a wide variety of dishes, including rice cakes, oils, and porridge. Due to their high nutritional value, black sesame seeds are also popular as a health food.

Cassia seeds, believed to have originated in China, were introduced to the Korean Peninsula and have since been found growing in regions such as Gyeonggi-do, Gangwon-do, and Chungcheong-do. Now cultivated across various areas in Korea, Cassia seeds are known for their benefits to eye health and liver function, making them a crucial ingredient in traditional Korean medicine. Medical texts from the Goryeo and Joseon periods document the use of Cassia seeds.

Fleeceflower, imported from China during the Goryeo Dynasty, has long been used as a medicinal herb in Korea. It was traditionally cultivated in Gyeongsangbuk-do and Jeollabuk-do and is now grown in various regions. The roots are used primarily for detoxification, liver health, and anti-aging, and are also known to promote hair health.

Traditional perilla seeds have been used for oil extraction, similar to sesame seeds, and are a valuable source of nutritious oil.

Bang-ah seeds are a native variety known for their hardiness. They are used as a food source and are also valued for their high nutritional content and medicinal properties.

Cheong-gat is a Korean native variety, though similar species are found in China and Japan. It has been cultivated in Korea since the Goryeo Dynasty, becoming widespread during the Joseon era.

Known for its unique aroma and crisp texture, it thrives in cooler climates and is grown primarily in Jeolla, Gyeongsang, and Chungcheong provinces. Traditionally used in kimchi, it is also recognized for its detoxifying and digestive benefits.

A native Korean variety, Red Mustard Greens have a long history tied to Korean culinary culture, grown in regions like Gangwon, Jeolla, and Gyeongsang. 

With red leaves and spicy, crisp textures, they have been used since the Joseon era in various dishes like kimchi and salads.

They are rich in antioxidants, vitamins, and minerals, making them a popular health food.

This native cabbage variety originates from Gu-eok-ri, Jeju, preserved by a local grandmother and later recognized by community groups aiming to protect heirloom seeds.

It is resistant to pests and climate variations, making it suitable for natural farming without fertilizers. Known for its dense texture, it is commonly used for wraps and kimchi.

It is believed to be a plant native to Asia and seems to have been introduced to Korea via China.

Judging from its appearance in literature from the Joseon Dynasty, it has a long history on the Korean Peninsula.

It is cultivated in the Chungcheong, Gyeongsang, and Jeolla regions, and has recently been cultivated in various regions due to the spread of urban agriculture.

It grows well in hot and humid environments in the summer.

It has a long, soft texture and is used in various folk dishes such as stir-fried vegetables and stews.

Gegeolmu is believed to have been introduced to the Korean Peninsula through trade with China and has been cultivated since the Goryeo Dynasty. 

It is a white, elongated radish primarily grown in Jeollanam-do and Gyeongsangbuk-do.

With a firm texture and sweet taste, it is used in a variety of Korean dishes, such as kimchi, soups, and side dishes.

Originating from Asia, it is presumed to have been introduced to the Korean Peninsula via Central Asia.

It has been cultivated since the Goryeo Dynasty and is widely grown in areas like Jeolla-do, Gyeongsangnam-do, and Jeju Island. 

With a soft texture and strong sweetness, it is harvested in autumn and used in traditional Korean foods such as porridge, pancakes, and rice cakes. It is a key ingredient in Korean cuisine, especially for kimchi-making.

A native cabbage variety developed in the Gaeseong region in the late 1800s and cultivated until the 1940s. It is resistant to diseases and pests and is a primary ingredient for kimchi.

Cultivated since the Goryeo Dynasty and widely used in court and commoner cuisine during the Joseon Dynasty, mudi is grown throughout Korea, particularly in Jeolla-do and Gyeongsang-do. 

Known for its crisp texture, mudi is used in various Korean dishes, including kimchi, soups, stews, and side dishes. Rich in vitamin C and dietary fiber, it is a nutritious vegetable.

Presumed to have been cultivated since the Goryeo Dynasty, this native pumpkin is widely grown nationwide, particularly in Gyeongsang-do and Jeolla-do. 

It has excellent storage properties, making long-term preservation possible. It features a strong sweetness and soft texture, rich in vitamin A and dietary fiber. 

Traditionally used in holiday and ritual dishes, it is also commonly utilized in modern dishes such as cakes, beverages, and cookies.

Korean native pumpkins are generally categorized into 'Danhobak' and 'Aehobak,' with the photo shown being Aehobak. 

Originating in Asia, references to pumpkins appear in ancient Korean texts, suggesting their cultivation since early agricultural society.

Grown nationwide, they thrived especially in Gyeongsang-do, Jeolla-do, and Chungcheong-do, where the climate and soil were suitable.

With thin skin and a crunchy texture, they are used in various Korean dishes like stir-fries and stews.

Since ancient agricultural society, Calabash has played an essential role in Korean traditional culture, primarily used to make containers and utensils. It thrives in warm climates and grows abundantly in the southern and central regions of Korea during summer. 

With broad leaves and long vines, its mature fruit hardens, making it usable.

Due to its diverse shapes, calabash has been crafted into various household items suited for daily use.

Korean Scallion is presumed to be a native Korean variety cultivated since early agricultural society, becoming widespread during the Goryeo and Joseon periods.

Despite the introduction of various scallion varieties through trade with China, Korean Scallion has adapted to Korea's climate and soil.

It is extensively grown in Chungcheong-do, Gyeongsang-do, and Jeolla-do.

Long and thin, it has a stronger sweetness and a crunchy texture compared to regular scallions and is a staple in many Korean dishes.

Named for the sharp spines on its seeds, it is believed to have been introduced to Korea from Ming China, with cultivation starting in earnest during the Joseon Dynasty.

Its thick seed coat makes germination slow, and it grows well in cool climates, being cultivated in regions like Gangwon-do, Gyeonggi-do, and Jeolla-do.

It is rich in nutrients and used in dishes like soups and side dishes.

Korean Cucumber seeds have a long history in Korea and are mainly cultivated in summer.

Introduced from the Western Regions during the Three Kingdoms period, they adapted to Korea's climate and soil, becoming widespread during the Joseon Dynasty.

Known for their cooling and hydrating properties, they are used in various dishes like side salads.

It is shaped with a bulge at the top, gradually narrowing toward the bottom. It is planted in spring.

If the native Joseon cucumber is left unharvested for about 30 days, it turns yellowish and grows larger, becoming known as nogak or aged cucumber. 

It has a softer texture than regular cucumbers, making it suitable for side salads or pickles.

Sangchu is one of the most commonly consumed leafy vegetables for wraps, alongside perilla leaves. Historical records suggest that Koreans have been eating lettuce since the Goguryeo era. 

Gaesaebadak Sangchu, preserved by a farming household in Ganghwa, is named for its resemblance to a dog's tongue.

 It is known for its unique blend of bitter and sweet flavors, offering a pleasant texture that has been highly praised.

Named for its resemblance to tobacco leaves, this variety of lettuce is known as Dambae Sangchu.

A native Korean cucumber variety, Cucumis Melo produces fruit significantly larger than typical cucumbers.

Gombo cabbage is native to the Korean Peninsula, and was a folk herb. The traditional Korean medicine community did not recognize Gombo cabbage as a health food, but in the 2020s, it became widely known to the public and became an actively cultivated herb.

This vegetable, which was eaten quietly by mountain hermits and elderly people in the countryside, was nicknamed Gombo cabbage as it became known that it is rich in flavonoids and has recently been in the spotlight.

Gombo cabbage is effective for all types of coughs, so regardless of the season, you can boil it and make makgeolli with the boiled water, or if that is difficult, you can boil it with water and drink it. It is also effective when you make Gamju (Sikhye) and drink it as a substitute for a beverage.

Korean Chive grows wild across Korea and has been part of Korean cuisine since prehistoric times. 

Over time, various chive species developed naturally in Korea. Yeongyang Buchu is a traditional variety native to Yangju in Gyeonggi Province.

According to local elders, it was first cultivated by harvesting wild chives along stream embankments. It is now considered a specialty of Yangju and is called Yeongyang Buchu due to its high nutritional content compared to other native chives. Its slender leaves are used in kimchi, pancakes, and various other dishes.

Mallow is not that difficult to cultivate, and it can withstand cold well, so there is no specific planting period. If you harvest potatoes in the summer and don't have anything else to plant, it is a good crop to plant.

It is believed to have originated in China and spread to the Korean Peninsula during the Goryeo Dynasty.

It is delicious and nutritious, so it is good as a health food, and it is also used as a medicinal herb in oriental medicine.

It can be eaten in various ways, such as auk soup, auk porridge, auk pancake, auk rice, and auk vegetables.

Native Korean mallow varieties are limited. Chosun Mallow includes medium-sized Satchel Auk with curly leaves, large and thick-leaved Chima Auk with purplish stems, and fine-stemmed, small-leaved Jom Auk. 

These are affectionately called Red-Stemmed Auk, Chosun Auk, or Chima Auk by those who grow native crops.

Native burdock has been cultivated in Korea since the Goryeo Dynasty. By the Joseon period, its medicinal properties were well-known and widely used in traditional remedies.

Burdock is a plant rich in vitamins, minerals, and dietary fiber, aiding digestion.

It is consumed for its root, featured in traditional Korean dishes like burdock braised in soy sauce and burdock tea.

While carrots are typically red-orange, Korea has a unique native variety known as White Carrot. Cultivated since the Joseon Dynasty, White Carrots were once used in royal cuisine. They are grown in Gangwon, Gyeongsangbuk-do, and Jeollanam-do and are increasingly farmed using organic methods.

White Carrots are sweet, crisp, yet tender, and used in various vegetable dishes. They are rich in vitamins A and C and dietary fiber, making them a healthy addition to any diet.

Dume Buchu, a native Korean plant, thrives in mountainous and alpine regions. 

Compared to common chives, it has broader and thicker leaves.

The flowers, which bloom from white to pale purple, appear in the summer.

It has a robust flavor and is nutrient-rich, commonly used in dishes such as pancakes and vegetable side dishes.

Ssukgat (crown daisy) is a traditional Korean leafy vegetable, often harvested in the spring when it is considered a health tonic. 

Used both as food and medicine for centuries, ssukgat’s benefits are documented in historical texts from the Joseon era.

It has a strong aroma and crisp texture, rich in vitamins and minerals.

Ssukgat is used in vegetable side dishes or to enhance the flavor of soups.

Native tea is believed to have been cultivated on the Korean Peninsula for 5,000 years and was an important food resource in early agricultural societies. 

It has excellent cold and disease resistance and grows well in various environments.

It is used in various traditional foods such as rice cakes and pancakes.

Originating from China, Adlay has been cultivated in Korea since ancient times.

It grows well in moist, fertile soil, and is mainly farmed in the Jeolla and Gyeongsangnam-do regions. Particularly, Iksan and Namwon in Jeollabuk-do are famous for Adlay cultivation, though it is also grown on a smaller scale in other regions.

Rich in protein, dietary fiber, and vitamins, Adlay is used both as a health food and in traditional medicine. It is often prepared as tea, used as a skin-care ingredient, or made into herbal medicine.

Records show that sesame cultivation dates back to around 4,000 BCE, with the plant thriving throughout Asia and even in ancient Egypt. It was likely introduced to Korea from China and has been cultivated since the Three Kingdoms period. Jeollanam-do is a representative sesame-growing region, with Gyeongsangnam-do's coastal areas and parts of Chungcheong also known for cultivation. 

White sesame seeds, known for their nutty flavor, are essential for various Korean dishes and are the main ingredient for sesame oil, enhancing the taste of many traditional foods. They are also used in traditional confections and as a side dish ingredient.

Native white wild sesame has been cultivated since ancient times as a traditional crop. Rich in oil and nutrients, it is widely used in various dishes and known for its distinctive nutty taste. During the Joseon period, numerous recipes using white wild sesame developed, including rice cakes, oils, and stews. 

The plant thrives in warm climates and is adaptable to low-moisture environments.