Cirsium setidens

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This article is about a plant. For town in Burkina Faso, see Gondré.

Cirsium setidens
Scientific classification edit
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Asterales
Family: Asteraceae
Genus: Cirsium
Species:
C. setidens
Binomial name
Cirsium setidens
(Dunn) Nakai[1]

Cirsium setidens, also known as gondre and Korean thistle,[2] is a perennial plant in the genus Cirsium in the aster family. It grows naturally in submontane and mountainous area in Korean peninsula where its young leaves are used as namul. In Korean, it is called goryeo-eongeongkwi (고려엉겅퀴, literally "Goryeo thistle") and gondeure (곤드레).

Description[]

Cirsium setidens is a perennial plant up to 100–120 centimetres (39–47 in) tall.[3] Radical leaves and lower cauline ones become withered when the flowers bloom. Mid cauline leaves are arranged alternately, ovate or wide lanceolate, green, and 15–35 centimetres (5.9–13.8 in) long, with tapering end, spiny or even margins, and leafstalks.[3] The upper space of the leaves is hairy, while the underside is usually white-tinged without hair. Upper cauline leaves are smaller, lanceolate with pointy ends, shorter leafstalks, and spiny margin. The roots are erect.[3]

Purple flowers bloom from July to October.[3] The capitula are quite large – about 3–4 centimetres (1.2–1.6 in) in diameter.[3] Each capitulum is on the tip of a branch or the main stem.[3] The involucres are bell-shaped, 20 millimetres (0.79 in) long and 20–30 millimetres (0.79–1.18 in) wide, with spider-web-like hair. The involucels, with pointy ends and sticky underside, are arranged in seven rows.[3] The corollas are purple, about 15–19 millimetres (0.59–0.75 in) long. The fruits are achenes, each 3.5–4 millimetres (0.14–0.16 in) long. The pappi are brown, about 11–16 millimetres (0.43–0.63 in) long.[3]

Culinary use[]

A well-known speciality of Jeongseon is gondeure-namul-bap, a type of namul made with dried gondre, seasoned with perilla oil, and served over rice.[4][5][6]

  • Dried gondre as banchan (side dish)

  • Gondeure-namul (seasoned gondre side dish)

  • Gondeure-namul-bap

References[]

  1. ^ "Cirsium setidens (Dunn) Nakai". The Plant List. Royal Botanic Gardens, Kew. Retrieved 6 December 2016.
  2. ^ English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. 2015. p. 412. ISBN 978-89-97450-98-5. Archived from the original (PDF) on 25 May 2017. Retrieved 6 December 2016 – via Korea Forest Service.
  3. ^ a b c d e f g h "고려엉겅퀴" [Gondre]. Korea Biodiversity Information System (in Korean). Korea National Arboretum. Retrieved 7 December 2016.
  4. ^ "Two Days in the Pure Scenery of Pyeongchang & Jeongseon | Official Korea Tourism Organization". english.visitkorea.or.kr.
  5. ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15. Lay summary.
  6. ^ "THE TASTE OF KOREA : HANSIK - KORSA [Gondeure-namul-bap]". london.hansik.org (in Korean).[permanent dead link]
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