As spring brings new life to Korea’s mountains, the season for bomnamul—wild spring greens—has arrived, drawing both longtime enthusiasts and a growing number of younger consumers to restaurants and natural foraging sites. Traditionally enjoyed blanched or pan-fried with garlic, soy sauce, and perilla oil, these tender greens are celebrated for their fresh flavor and nutritional value during a brief, highly anticipated harvest period.

In Gyeonggi Province near Mount Namhan, a restaurant owned by a third-generation family serves a rotating selection of about a dozen types of bomnamul harvested from its own backyard garden and farms in Gangwon. The menu varies daily according to the morning’s harvest and includes varieties such as dureub (Aralia tree shoots), biruem (amaranth greens), ogupi (Siberian ginseng shoots), and local wild chilies known as dalle. Owner Lim Gook-hee noted that some customers visit specifically for the greens, while others stop by after hikes in the nearby mountains. However, limited availability means not all patrons find their desired varieties, with dureub—a highly prized spring shoot—particularly in demand.

Demand for bomnamul has been rising steadily, fueled by their nutritional benefits and the short spring window. Retail data reflect this trend, with sales of spring greens through major retailers increasing by 32.8 percent in February and March compared to the previous year. Prices have also risen, including a 41.2 percent year-on-year increase in the wholesale cost of bomdong, or spring cabbage, a commonly consumed variety.

Spring greens hold a deep cultural significance in Korea as both a culinary tradition and a source of seasonal nutrition. Historically, wild vegetables helped sustain communities during lean months by providing fresh nutrients after long winters reliant on preserved foods like kimchi. Today, the consumption of bomnamul continues, often believed to offer restorative health benefits that counteract spring fatigue. Many varieties contain compounds that stimulate digestion and appetite, plus vitamins and minerals that contribute to overall well-being.

The most sought-after spring greens include dureub, known for its tender texture and distinctive aroma, and manari (shepherd’s purse), an early spring plant prized for its bitter, earthy flavor. These greens often serve as ingredients in soups, salads, pancakes, and stews, showcasing seasonal flavors that are difficult to replicate outside their natural harvest time.

While growing popularity has increased interest in foraging, gathering wild greens without authorization is illegal in Korea, with penalties including imprisonment or hefty fines under the Forest Protection Act. In response, several regional authorities, such as the Korea Forest Service’s Yeongju National Forest Management Office, are intensifying patrols and crackdowns through May to protect forest ecosystems from illegal harvesting.

For those wishing to experience bomnamul in a legal and controlled setting, numerous festivals and farm programs across the country offer opportunities to taste, purchase, and learn about wild spring greens. Notable events include the Yangpyeong Nongmunwild Greens Festival (April 25-27), the Hongcheon Wild Greens Festival (May 1-3), and the Yeongyang Wild Edible Greens Festival (May 7-10), among others. These gatherings often feature cooking demonstrations, foraging experiences, and direct sales of fresh greens.

Additionally, the Korea Forestry Promotion Institute is running an online campaign through mid-May to promote the sale of certified seasonal wild greens like dureub and chiwnamul, with discounts of up to 20 percent on major e-commerce platforms.

As Korea’s landscapes turn verdant this season, the tradition of consuming bomnamul remains a cherished part of the country’s cultural and culinary heritage, combining nature’s brief bounty with the enduring appeal of seasonal eating.