Campanula rapunculus) are protected by law and are only allowed limited harvest in the spring; they take years to mature and establish rhizomatous colonies, which are easily destroyed by over harvesting. That being said, I’m down to the last small bunch.
To extend what little I have I made a micro-batch of Korean buchu kimchee, usually made from Asian chives. I call it ramp-chu kimchee. I cut the wide leaves into buchu (Asian chives), lightly salted them and rubbed them with Korean chili paste, toasted sesame seed and garlic and let them sit for an hour. As with buchu kimchee, it can keep refrigerated only for about a month, so don’t make a massive tub. Instead, enjoy it while you have it. It should be eaten with gusto along side all your favorite meals. Today I had it with my ramp fried rice and a fried egg. Well, more ramp-chu next year... annyeong higase
|Ramp-chu kimchee with ramp fried rice and a fried egg|