I first grew Korean celery for years for the flowers, never realizing it was an edible food crop…a first class edimental! I have a fascination for plants in the Apiaceae family, whose members include Angelica, Queen Anne’s Lace (Daucus), carrots (Daucus), celery (Apium), parsley (Petroselenium), etc. Not only are many of the family members attractive in flower, but they are supremely attractive to pollinators, especially wasps.
Not all of my Apiaceae experiments have turned out well. More often than not, members of the family are short-lived (monocarpic or biennial), while other are prolific seeders. One which has far exceeded my expectations is the Korean native, Dystaenia takesimana.
Dystaenia takesimana is an endangered native to Ulleung Island, where it’s known by the local name, Soembadi. Most likely, dystaenia is endangered because it was also used to feed livestock (pigs). Humans eat Korean celery mostly in late winter, when it can be eaten raw like celery, or boiled, tasting quite like spinach.
This amazing evergreen perennial puts on a show with 5′ tall stalks of white umbels, starting for us in early June. When flowering is complete, the stalks die back as the new basal foliage emerges. Unlike many members of the family, the attractive cutleaf basal foliage remains evergreen all winter. You’ll see this popping up soon in an upcoming Plant Delights catalog. We hope you enjoy this as much as we have.
Does it need cold weather/frost to be better tasting? Are the new growths better tasting/tender?
Having not tried it personally, that seems to be the case from the research we’ve read.
My three korean celery plants are beautiful! But the celery tasted terribly bitter. How did you cook it to make it more palatable? I’m now growing them for the ladybugs. However, as they are so prolific, it would be lovely to eat some of them!
Since we haven’t cooked it personally, hopefully some readers can share their experiences. If not, there seems to be plenty of information on-line.
Unfortunately, if you Google you will find only Koreans cooking conventional celery, not Korean wild celery, Soembadi.
Try Stephen Barstow’s blog. He is the world authority on edimnentals like Korean Celery.
https://www.edimentals.com/blog/?tag=dystaenia-takesimana