The cabbage white butterfly (Pieris rapae) is an insect belonging to the white butterfly family (Pieridae) within the order Lepidoptera, featuring a medium-sized wingspan of 45 to 60 mm. Female wings are a bright milky white tinged with yellow. The fore-margins of the wings are dark gray, typically with two black spots on the forewings and one on the hindwings. Males appear whiter than females, with smaller and fainter black spots.

Adult butterflies live for two to three weeks, with four to five generations typically occurring from spring to late autumn. Male butterflies can frequently be seen chasing females to mate. Once mating is complete, the female flies primarily over plants in the mustard family (Brassicaceae), laying eggs individually on the undersides of the leaves. Each egg is yellow, bottle-shaped, about 1 mm long, and features ribbed ridges on its surface.

After five to seven days, the caterpillar hatches, consuming its own eggshell upon emergence. The newly hatched larva is a translucent yellow but gradually shifts to a protective green coloration as it feeds on leaves. Its entire body is densely covered with fine hairs. To evade natural predators, the caterpillar moves around actively while feeding on the foliage. It grows to a length of 3 to 4 cm over two weeks, molting four times before spinning a cocoon to pupate.

In late autumn, they overwinter in the pupal stage, but from spring through autumn, they shed their pupal case and emerge as adult butterflies within seven to ten days. They prefer host plants from the Brassicaceae family, including cabbage, radish, rapeseed, and shepherd's purse. The larvae, commonly called cheongbeolle (green caterpillars), are one of the most problematic pests for autumn radishes and cabbages grown for kimjang. While they can be hand-picked and removed in small-scale home gardens, they can be effectively controlled using JADAM Microbial Pesticide (JMP).

FAQ: Quick Fact
Q: What damage does the cabbage white butterfly cause to crops, and how can it be managed organically?
A: The larvae of the cabbage white butterfly, known as green caterpillars, voraciously consume the foliage of Brassicaceae crops like cabbage and radish, making them severe agricultural pests that can be successfully managed in organic farming using JADAM Microbial Pesticide (JMP).
 

Freesia is a crop planted from bulbs and is highly vulnerable to severe consecutive planting disorder, making continuous cropping difficult even for 3 years. Despite this, Mr. Go has successfully cropped freesia continuously for 4 years without any major issues. His secret lies entirely in the consistent supply of JMS.

After harvesting the freesia bulbs in mid-May and until replanting them in September, he consistently applied JMS through fertigation once a week without fail. As a result of this thorough application, consecutive planting disorder was kept in check even after 4 years of cultivation. Mr. Go believes that consistent fertigation with JMS before planting not only reduces consecutive planting disorder in freesia but also in leafy greens like lettuce, while also increasing yields and keeping pest and disease pressure in check.

When culturing JMS, Mr. Go adheres strictly to JADAM's philosophy of keeping things simple. He avoids adding compost, urine, or other complex additives, opting instead for a simple recipe containing only leaf mold soil, salt, and potato starch. Even if the culturing process is not complete within 20 hours, he waits patiently for 2 to 3 days. If it absolutely does not progress, he simply adds more leaf mold soil and starch and waits, keeping anxiety at bay.

- Making JADAM Microbial Pesticide (JMP): https://www.jadam.kr/news/articleView.html?idxno=16765

- Watch Video (6 minutes) 

FAQ: Quick Fact
Q: What is the key secret to avoiding consecutive planting disorder while continuously cultivating freesia for 4 years?
A: The biggest secret was restoring the soil environment by consistently performing fertigation with JMS once a week from the time the bulbs were harvested until replanting.

Hoof fungus (Fomes fomentarius), also known by the English common names true tinder polypore, surgeon's fungus, or amadou, derives its scientific and common designations from historical utility. The terms fomes and foment both signify "tinder." The common name amadou originates from a northern French dialect meaning "loving" or "burning life," which refers to the spongy material prepared from the mushroom to catch sparks or stanch blood.

True to its name, hoof fungus closely resembles a horse's hoof in shape. It is thick, hard, and ranges in color from gray and grayish-brown to grayish-black. This wood-decaying fungus grows on both living and dead hardwoods, showing a strong preference for birch, though it also frequently occurs on maple and poplar. It is globally distributed and relatively common depending on the region.

Hoof Fungus and Folklore

The Khanty tribe of Siberia historically combined hoof fungus with the bark of silver fir (Abies alba) to burn as incense during funeral processions until the casket was completely moved. This practice aimed to prevent the deceased or supernatural entities from exerting negative influences on the living. A similar ritual existed in northern Japan to ward off malevolent spirits during times of disaster. In Western traditions, the fungus was occasionally placed on altars as a symbol of life transitioning from the physical world to the afterlife.

Traditional and Folk Medicine

The relationship between humans and hoof fungus extends deep into prehistory. Remnants of the fungus discovered in Mesolithic settlement sites dating back to 8000 BCE represent what may be the earliest recorded human utilization of any mushroom. Around 400 BCE, Hippocrates applied the smoldering fungus to wounds for cauterization and to manage inflammatory conditions.
The Laplanders of northern Europe adopted the mushroom for identical purposes. In central Canada, the Cree indigenous people applied powdered hoof fungus to treat frostbitten skin. They also sliced the mushroom, placed it directly on the skin, and ignited it as a form of moxibustion to stimulate blood circulation and relieve arthritic pain.

The famous "Ice Man" mummy, discovered in the European Alps in 1991, carried a pouch containing birch polypore (Fomitopsis betulina) and hoof fungus. Researchers deduce that the birch polypore was intended to treat intestinal parasites, while the hoof fungus was kept as tinder for fire-starting.
In broader European folk medicine, small pieces of the mushroom were wedged between the flesh and the nail plate to treat ingrown toenails. Hot decoctions were consumed to treat kidney disorders, and the mushroom served widely as an astringent for hemostasis (stopping bleeding), as a moxibustion material for rheuma, and as a treatment for cystitis, dysmenorrhea, hemorrhoids, and esophageal, gastric, and uterine malignancies. In a historical study, a researcher identified the primary active constituent responsible for these properties as fomitin (Killermann, 1938).

In ancient Chinese medicine, hoof fungus was characterized as mild in taste with a slight bitterness. It was documented to support vitality, relieve indigestion and localized congestion, warm the lungs, resolve abdominal masses, and alleviate asthma.
In Japan, where the mushroom is called tsuriganetake, it was historically utilized to stop bleeding from deep wounds and brewed into a tea to treat colds, influenza, bronchitis, and physical frailty. Traditional practitioners in India utilized the fungus as a diuretic, laxative, and nerve tonic, as well as an astringent wash for external wounds and burns.
Modern mycologists have observed that the mycelium of hoof fungus actively preys upon Escherichia coli bacteria. Noted mycologist Paul Stamets suggested that this specific antibacterial action explains why historical societies added the mushroom to broths and porridges to prevent spoilage. Because the mycelium colonizes grain substrates efficiently, it holds significant potential for large-scale agricultural cultivation.

Modern Medical Applications
Chemical Composition: Hoof fungus consists of approximately 15% protein, 3.5% lipids, and 70% carbohydrates. Every 100 grams of the mushroom yields 66 IU of Vitamin D and 760 milligrams of potassium. It also contains niacin, copper, iron, selenium, Vitamin B5, blood-type-specific lectins (targeting types B, O, and A), benzotropolones, anhydrofomentariol, fomentaric acid, glucose oxidase, polyporic acid C, ugulinic acids, alkaloids, fungisterol, and ergosterol peroxide.

Medicinal Properties: In modern Chinese clinical practice, hoof fungus is prescribed alongside hongseoki (red rock tripe, Umbilicaria caroliniana) as a water-extracted decoction to resolve indigestion and visceral stagnation, particularly in patients undergoing treatments for esophageal, gastric, or uterine cancers.
The lignin extracted from the fungus demonstrates complete in vivo inhibition of the Herpes Simplex Virus. Research identified specific antiviral components within the mushroom (Aoki et al., 1993), building upon earlier work that established ergosterol peroxide as its most potent active constituent (Lindequist et al., 1989).
Methanol extracts of the mushroom display pronounced anti-inflammatory and antineoplastic capabilities. Notably, it exhibits antimicrobial activity against antibiotic-resistant bacterial strains and common nosocomial (hospital-acquired) pathogens in the United States. In animal models, tumor inhibition rates reached 80% against sarcoma 180 and 70% against Ehrlich ascites carcinoma, alongside documented febrifuge (fever-reducing), diuretic, and Gram-positive antibacterial effects.

Cosmetic Applications
Hoof fungus contains various essential oils, aromatic compounds, and constituents that mitigate signs of cutaneous aging. Its diverse mucopolysaccharides and flavonoids function as effective free radical scavengers, while its saponins provide topical anti-inflammatory benefits. The presence of cyclic adenosine monophosphate (cAMP) helps prevent cellular senescence in skin tissue. Consequently, extracts are incorporated into ultraviolet-blocking sunscreens, facial lotions, hair care formulations, and moisturizing creams designed for rough or irritated skin. Its distinctive aroma is attributed primarily to beta-phellandrene and beta-myrcene.

Textile Industry Applications
Although highly flammable when dry, the fibrous inner layer of hoof fungus provides excellent thermal insulation. This property allows it to be blended into specialized clothing fabrics and blankets. In Romania, Hungary, and other Eastern European nations, the pliable inner tissue is processed into a felt-like material to manufacture hats, purses, and traditional garments.
To create this material, the tough outer rind is removed, and the inner context is soaked in a hot lye bath made with wood ash before being beaten repeatedly with wooden mallets. This mechanical processing expands the material up to ten times its original surface area, resulting in a textile traditionally known as "German felt."

Natural Pesticides and Insect Attractants
Paul Stamets noted that hoof fungus may act as an endophyte within host trees, enhancing the tree's natural defense systems against pathogenic fungi during periods of environmental stress. Long-term field observations reveal that once hoof fungus establishes itself on a tree trunk, other fungal species rarely emerge nearby, indicating a competitive exclusion mechanism.
The mushroom naturally synthesizes rac-oct-1-en-3-ol, a volatile aromatic compound that acts as a powerful pheromone mimic for wood-boring beetles. Because of this, the fungus is utilized as a biological field attractant for saproxylic beetles. Research conducted in Norway indicates a mutualistic relationship where these attracted beetles inadvertently help disperse the mushroom's spores throughout the forest ecosystem.

Miscellaneous Traditional Uses
In parts of Germany and historical Bohemia, the hard exterior of the mushroom was hollowed out to serve as rustic flowerpots. The dense, felted interior has also been utilized to manufacture pincushions, as the natural oils within the fungus prevent sewing needles from rusting. In the United States, patents were successfully filed to utilize the processed fibers as natural cigarette filters. Additionally, the soft, velvety layers of the processed fungus can be mixed with fine sand to create traditional strops for sharpening straight razors.

Dosage and Administration
For supportive care in esophageal, gastric, and uterine malignancies: Decoct 15 to 20 grams of dried hoof fungus in water and administer twice daily.
For pediatric indigestion and food stagnation: Decoct 9 grams of hoof fungus alongside 13 grams of hongseoki in water and administer twice daily.

References
Hobbs, C. (1996). Medicinal Mushrooms: An Exploration of Tradition, Healing, & Culture (3rd ed.). Loveland, CO: Interweave Press.
Park, W. H., & Lee, H. D. (2003). Illustrated Book of Korean Medicinal Mushrooms (2nd ed.). Seoul: Kyohaksa.
Rogers, R. (2011). The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms and Lichens of North America. Berkeley, CA: North Atlantic Press.

FAQ: Quick Fact
Q: Is hoof fungus edible, and what are its primary medicinal uses and physical characteristics?
A: No, hoof fungus is too woody and tough to be consumed as food, but it is highly valued when brewed as a medicinal tea or extract for its anti-inflammatory, antiviral, and tumor-inhibiting properties. It is easily recognized by its hard, greyish, horse-hoof-shaped growth on hardwood trees like birch.
 

Asian celandine (Chelidonium majus var. asiaticum) is a winter annual belonging to the poppy family (Papaveraceae). It grows commonly at the foot of low mountains, valleys, riverbanks, and in slightly shaded, damp spaces like the base of walls, roadsides, orchards, and the edges of cultivated land. When the stem is broken, it secretes a yellow sap; because the shape and color of this fluid closely resemble infant stool, it is commonly called aegiddongpul (literally "baby poop plant") in Korean. It is also known as kkachidari (magpie legs) or jeotpul (milk herb).

In southern regions, the seeds typically germinate in autumn, and the plant overwinters by pressing itself flat against the ground. The basal leaves (leaves growing from the base of the stem) are irregularly pinnately divided like radish leaves and exhibit a glaucous, powdery white hue. The stems are hollow, growing to a height of 30 to 80 cm. The stem leaves are divided once or twice, featuring blunt serrations along the margins, and their undersides are white. Fine white hairs are sparsely scattered across the stems, leaf veins, and flower buds. The taproot grows straight and deep into the ground, also displaying a distinct yellow coloration.

Bright yellow flowers bloom continuously from spring to summer. At the ends of flower stalks arising from the upper leaf axils, several flowers measuring about 2 cm across hang in a circular cluster. Consequently, it is common to see both flowers and fruits developing simultaneously on the same inflorescence (flower cluster). Each flower has four petals, numerous stamens, and a single pistil with a blunt tip. The two hairy sepals fall off early as soon as the flower begins to bloom.

Once pollination occurs and the yellow petals drop, the ovary grows into a slender, cylindrical fruit. The fruit is a capsule measuring about 3 to 4 cm in length. The seeds are arranged in two rows inside and turn black as they ripen. Attached to one side of each seed is a jelly-like structure called an elaiosome, which is composed of fatty acids, amino acids, and glucose. Ants carry these seeds back to their nests to use the elaiosome as food, which naturally helps disperse the plant's seeds.

Utilization and Medicinal Properties
The plant can be used as a yellow natural dye. In traditional herbal medicine, it is utilized to relieve pain and coughing, promote urination, and detoxify the body. It is applied to manage pain caused by gastritis or gastric ulcers, jaundice, edema, skin conditions such as scabies and boils, as well as snake and insect bites. It has a bitter and pungent taste, is slightly warm in nature, and contains toxic properties.

Control Methods
Since it does not grow very tall and naturally withers away after summer, it does not pose a major weed management problem in orchards. It can even be left around cultivated areas for ornamental purposes.

Origin of Name and Similar Species
The plant is named aegiddongpul because the yellow sap exuded when the stem is broken resembles infant stool. It differs from the forest poppy (Hylomecon japonica) and the Corean mock poppy (Hylomecon hylomeconoides), both of which secrete a reddish sap and are almost entirely hairless throughout the plant.

FAQ: Quick Fact
Q: Is Asian celandine edible, and what are its primary characteristics and medicinal benefits?
A: No, Asian celandine is a toxic plant and is not edible; however, it is highly valued in traditional medicine for relieving pain, suppressing coughs, and treating skin conditions under expert guidance, and it is easily recognized by the bright yellow sap it secretes when broken.
 

The Indian wax scale (Ceroplastes ceriferus) is a highly polyphagous pest that feeds on a wide range of hosts, damaging over 60 species of fruit trees and landscaping plants. Its targets include citrus fruits (Citrus spp.), Japanese camellia (Camellia japonica), tea plant (Camellia sinensis), persimmon tree (Diospyros kaki), apple tree (Malus domestica), pear tree (Pyrus spp.), and maple tree (Acer spp.). Adult insects are hemispherical and feature a distinctive horn-like protrusion on the anterior portion of their back. Their entire body is enveloped in a soft, sticky coating of white wax. When a large outbreak occurs, tree vigor drops rapidly, frequently accompanied by secondary damage from sooty mold infections.

Adult females are hemispherical, measuring roughly 3.5 to 7 mm in diameter, and bear a prominent horn-shaped structure on their upper back. The underlying body is a glossy reddish-brown, but the entire insect—with the sole exception of its ventral side—is completely shielded by a thick, pliable layer of white wax. This protective wax shield is continuously secreted from the dorsal horn and eight specialized pores arranged along the body margins. Once settled on a host plant, the insect drives its piercing-sucking mouthparts deep into the twigs or leaves to drain the plant sap.

The Indian wax scale overwinters in this immobile adult state. Between late May and mid-June of the following year, the females reproduce independently through parthenogenesis (asexual reproduction), laying around one thousand eggs without requiring fertilization by males. These eggs hatch in approximately one week. The newly emerged first-instar nymphs are red and possess functional legs, enabling them to crawl actively or ride wind currents to disperse onto neighboring branches. Once they select a permanent feeding site, the settled nymphs begin secreting their own waxy armor, progressing through second and third instar stages before fully maturing into adults between late August and mid-to-late September.

Mass infestations severely deplete plant resources, causing branches to wither or the entire tree to die back. Because these pests excrete excess plant sugars in the form of sticky honeydew while feeding, they heavily promote the growth of secondary sooty mold, which blankets leaves and hinders photosynthesis. For effective management, chemical controls should be applied intensively around June during the peak nymph migration period, before the protective wax layer hardens. Any surviving adults can be removed during winter pruning by cutting away infested twigs or physically scraping the scales off using a plastic spatula.

FAQ: Quick Fact
Q: What are the primary characteristics and agricultural impacts of the Indian wax scale?
A: The Indian wax scale is a non-edible insect pest identifiable by its soft, sticky white wax coating and a dorsal horn-like protrusion. It acts as a severe agricultural pest by draining sap from over 60 varieties of fruit and ornamental trees, while its honeydew excretions trigger highly damaging secondary sooty mold infections.
 

Catchweed bedstraw (Galium spurium var. echinospermon) is an annual plant belonging to the madder family (Rubiaceae). It commonly grows in agricultural fields, orchards, vacant lots, roadsides, and forest edges. In the southern regions of Korea, it occasionally germinates in autumn and overwinter, but its leaves typically emerge in early spring. Initially, the stems spread outward in all directions as if crawling along the ground, but they eventually grow upright to a length of 60 to 90 cm, forming dense, tangled thickets.

The stems are distinctly square-shaped with fine, downward-pointing prickles along the ridges. At each stem node, 6 to 8 leaves grow in a whorled pattern. The leaves are narrowly oblanceolate (reverse lance-shaped), measuring 2 to 4 cm in length and 2 to 5 mm in width, with sharp, spine-like tips. The midrib is prominent, the upper surface is rough to the touch, and fine, downward-pointing prickles line the margins and the main vein on the underside. Using these prickles on its stems and leaves, the plant can hitch onto and climb over neighboring vegetation much like a climbing vine.

From April to June, yellowish greenish-white flowers bloom in cymes from the leaf axils on the upper parts of the stem. These flowers are exceptionally tiny, measuring a mere 1 to 1.5 mm in diameter. Each flower features four petals, four stamens, and a style split into two. Attached right below the flower are two spherical ovaries densely covered in white hairs. Once the flowers fade, the hairs on the ovaries harden into hooked bristles, and they mature into slightly succulent fruits.

As summer arrives, the above-ground parts of the plant slowly wither away while still bearing fruit. The fruits are heavily armored with hooked hairs, allowing them to cling tightly to the feathers of small foraging birds, the fur of passing animals, or human trouser legs to disperse over long distances. Although its flowers and fruits are inconspicuously small, its highly evolved strategy for animal-mediated seed dispersal is just as effective as that of cocklebur or beggarticks.

Uses and Medicinal Properties
The young shoots of catchweed bedstraw are blanched and consumed as namul (Korean seasoned herbal dishes), while the whole plant can be layered with sugar to create hyoso (fermented plant enzyme extract).
In traditional herbal medicine, it is used to clear damp-heat, disperse blood stasis, reduce swelling, and detoxify the body. It is often prescribed for conditions such as strangury (painful, trickling urination), hematuria (blood in urine), bruises, intestinal abscesses, edema, and otitis media (middle ear infection). Additionally, it has shown efficacy in managing symptoms associated with breast cancer, esophageal cancer, cervical cancer, and parotitis (mumps). The herb is bitter and pungent in taste and possesses a cold nature.

Control Methods
While catchweed bedstraw does not pose a major threat in open orchards, it should be thoroughly eradicated at the beginning of the farming season if it invades agricultural fields or greenhouses.

Name Origin and Similar Species
The plant is natively called galqui-deonggul (meaning rake vine) because its whorled leaf arrangement resembles a hand rake, and its stems stretch out like vines. It is easily distinguished from similar species like the four-leaf bedstraw, which typically features only four leaves per whorl, by its arrangement of six or more leaves per node and the fine, downward-pointing prickles running along its stem.

FAQ: Quick Fact
Q: Is catchweed bedstraw edible, and what are its main characteristics and medicinal benefits?
A: Yes, the young shoots are edible when blanched. Characterized by square stems covered in tiny hooked prickles that allow it to climb like a vine, catchweed bedstraw is utilized in herbal medicine to reduce swelling, detoxify the body, and clear blood stasis.
 

The enoki mushroom (Flammulina velutipes), widely known by its English common names velvet foot or velvet stem, earns its other nickname, the winter mushroom, due to its remarkable ability to fruit during the chilly onset of winter. The genus name Flammulina is derived from the Latin flammeus, meaning "a little flame," which beautifully captures the vibrant reddish-yellow to orange hue of its wild cap. Its species name, velutipes, blends two Latin roots: velutinus, meaning "covered in fine hairs," and pes, meaning "foot." This directly translates to its common English name, describing the characteristic velvety texture of its stem base. In Japan, it is called enokitake, referring to its habit of growing on the Chinese hackberry tree (enoki), while in Thailand, it is affectionately dubbed the golden mushroom.

The commercially cultivated version of the enoki mushroom, characterized by its remarkably long, slender stems and tiny button-like yellow or white caps, is a fascinating byproduct of modern cultivation techniques. Growers achieve this distinct morphology by strictly elevating carbon dioxide levels while drastically minimizing light exposure during development. This unique variety has enjoyed immense popularity across Japan, China, and the United States, and it has evolved into an indispensable, treasured ingredient in almost every household kitchen across Korea. Beyond its culinary appeal, this mushroom possesses an extraordinary tolerance for extreme sub-zero temperatures. Because of this cold-hardy resilience, environmental scientists harbor high expectations for its future utility in mycoremediation—the process of using fungi to decontaminate and restore polluted soils in the permafrost regions near the Arctic and Antarctic.

A deep dive into the chemical profile of the enoki mushroom reveals an exceptionally rich composition, including 26 distinct free amino acids and 8 essential trace minerals. Among these, the essential amino acid valine has demonstrated prominent inhibitory actions against sarcoma 180 and Ehrlich ascites carcinoma in animal models. Another critical amino acid present, lysine, plays an important role in promoting physical growth and weight gain in developing bodies. The mushroom also contains an array of complex polysaccharides, notably PA3DE, alongside highly specialized biochemical compounds such as ergosta-5,8,22-trien-3-beta-ol, enokipodins A–D, FIP-Five, cerevisterol, flammulin, and tetraol. Dried enoki mushrooms consist of roughly 31% crude protein and are packed with an assortment of B-complex vitamins and vitamin C. Its niacin density is particularly striking, yielding about 107 mg per 100 g of dried material. Furthermore, the mycelium of the enoki mushroom yields fermented ergosterol, ergosta-3-O-glucopyranoside, genistein, adenosine, and cinnamic acid.

Extensive clinical and epidemiological research conducted in China and Japan indicates that regular consumption of the enoki mushroom can aid in the healing of gastric ulcers, gastrointestinal disorders, and various liver diseases. Fascinatingly, epidemiological surveys conducted in Japan revealed that residents and mushroom farmers living near Nagano City exhibited exceptionally low cancer mortality rates compared to the national average. Investigative teams attributed this anomaly directly to the farmers' habit of frequently harvesting and eating fresh enoki mushrooms.

From a structural perspective, the unique polysaccharide PA3DE found in the enoki mushroom is composed of D-glucose, D-mannose, and L-fucose. It operates alongside proflamin, a newly identified antitumor glycoprotein that contains fucose and arabinose. However, a critical safety warning must be highlighted for general consumers: raw enoki mushrooms contain flammutoxin, a cardiotoxic protein capable of lysing O-type red blood cells and disrupting cell respiration. Fortunately, this dangerous protein is completely deactivated and rendered harmless when boiled at 100°C for at least 20 minutes. Therefore, eating enoki mushrooms raw should be strictly avoided.

The historical timeline of modern mycological research into this fungus is robust. In 1963, a scientist named Komatsu first isolated flammulin from the mushroom and uncovered its initial antitumor properties (Komatsu, 1963). Following this breakthrough, Ikekawa and his research team published a seminal paper in 1968 demonstrating the potent antitumor effects of water-soluble enoki extracts, noting an impressive 80 to 100% tumor inhibition rate against sarcoma 180 and Ehrlich ascites carcinoma in laboratory subjects (Ikekawa, 1968). More recently, evaluations at the Tokyo Pharmacology Institute confirmed an 81.1% tumor suppression rate when guinea pigs were administered a daily dosage of 30 mg of enoki extract over a structured testing period.

Korean mycologists and medical researchers have also contributed significantly to unlocking the secrets of this mushroom. In 1996, a study reaffirmed the traditional domestic practice of using enoki mushrooms to treat stomach ulcers (Kim, 1996). The research specifically demonstrated that enoki mushroom components effectively block the urease enzyme activity produced by Helicobacter pylori, the primary bacterial culprit behind stomach ulcers and gastric cancers. Shortly thereafter, researchers successfully identified specific nitric oxide synthase activities within the fungal tissues (Song, 2000). These profound inhibitory effects against Helicobacter pylori have since garnered widespread confirmation among Western medical institutions as well.
In addition, a novel immunomodulatory protein designated as FIP-5 was successfully isolated from the mushroom (Ko, 1995). While this protein induces the agglutination of human red blood cells, subsequent investigations proved that it simultaneously exerts a powerful suppressive effect on the proliferation of human cervical cancer cells (Lee, 2010). It has likewise been shown to inhibit the multiplication of leukemia L1210 cells. Another key isolate, velutin, acts as a specialized ribosome-inactivating protein that serves as a reverse transcriptase inhibitor capable of suppressing the replication of the HIV-1 virus.

Furthermore, laboratory experiments utilizing rats and guinea pigs have revealed that enoki mycelium extracts can systematically optimize cardiovascular health by raising high-density lipoprotein (HDL, or "good" cholesterol) while lowering low-density lipoprotein (LDL, or "bad" cholesterol), effectively reducing overall blood cholesterol levels. The specific fractions EA3 and EA501 operate as highly active polysaccharides that stimulate and reinforce general immune functions. In separate oncology studies, the standalone administration of the EA6 fraction following surgical interventions was observed to significantly prolong the lifespan of tumor-bearing mice.

Beyond these profound antitumor and cardiovascular benefits, the enokipodins A–D found in the mushroom display robust antimicrobial and antifungal activity against a broad spectrum of pathogenic microorganisms. The renowned American mycologist Paul Stamets has also documented the mushroom's specific therapeutic potential against prostate cancer (Stamets, 2011).
The cultured glycoprotein proflamin, which consists of approximately 90% protein and 10% carbohydrate, actively suppresses both allogeneic and syngeneic tumors. 

Finally, scientists have isolated an immunomodulatory protein from enoki mushrooms that shares a structural configuration highly similar to human immunoglobulin antibodies. This compound closely mirrors the therapeutic mechanisms of the famous reishi mushroom (Ganoderma lucidum), offering notable efficacy in alleviating allergic sensitivities. Consequently, introducing enoki mushrooms into a regular diet can naturally mitigate adverse food-induced allergic reactions. In summary, the humble enoki mushroom is a powerhouse of natural medicine, offering scientifically verified benefits as an antibacterial, antifungal, antiviral, antihyperlipidemic, antitumor, anti-inflammatory, antiallergic, and immune-enhancing agent.

References
Hobbs, C. (1996). Medicinal Mushrooms: An Exploration of Tradition, Healing, & Culture (3rd ed.). Interweave Press.
Park, W. H., & Lee, H. D. (2003). Illustrated Guide to Korean Medicinal Mushrooms (2nd ed.). Kyohaksa.
Rogers, R. (2011). The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms and Lichens of North America. North Atlantic Press.

FAQ: Quick Fact
Q: Is the enoki mushroom edible, and what are its key characteristics and medicinal properties?
A: Yes, the enoki mushroom is highly edible and a popular culinary ingredient, though it must be thoroughly cooked to destroy the heat-sensitive toxin flammutoxin. Characterized by its cold resilience and velvety stem, it offers extensive medicinal properties including powerful antitumor, immune-enhancing, cholesterol-lowering, and anti-gastric ulcer benefits, specifically inhibiting Helicobacter pylori.
 

The squash bug (Acanthocoris sordidus) is an insect of the leaf-footed bug family (Coreidae) in the order Hemiptera (true bugs). It mainly occurs on nightshade-family (Solanaceae) crops—chili pepper, Chinese lantern (kkwari), tomato, paprika, bell pepper, goji berry, and potato—and on morning-glory-family (Convolvulaceae) plants such as sweet potato, field bindweed, and morning glory. Along with the brown marmorated stink bug and the brown-winged stink bug, it is one of the major pests of chili pepper farming, and of these it causes the most severe damage.

After overwintering in nearby grassy areas, the adults fly into chili pepper fields in early June to mate and lay eggs. They attach jewel-like, purplish eggs to the undersides of leaves in clusters of 10–30. The eggs hatch in about ten days, releasing the nymphs. The nymphs are covered in a white powder and, together with the adults, gather in groups to feed on chili pepper stems. By mid-August, the fully grown nymphs transform into adults.

The adults are dark brown, measuring 10–13 mm in body length, with a surface densely covered in fine hairs. The head is small, with a faint lengthwise line down the center of the back. The thighs are thick and bear spiny bristles. When the wings spread open, the vivid reddish-brown underside of the abdomen is revealed. The population peaks in mid-September, and from late October the bugs move to their overwintering sites. They tend to occur in large numbers when hot, dry weather persists through the summer.

Both adults and nymphs cluster on the stems and feed by piercing the plant and sucking out its sap. The affected crop grows poorly, and during feeding it can become infected with anthracnose, leading to secondary damage. Fruit pierced by the mouthparts also suffers tissue damage and a sharp drop in market value. Because the bug is highly mobile, effective control calls for intensive spraying before sunrise or after sunset, repeated at two- to three-day intervals.

FAQ: Quick Fact
Q. What does the squash bug attack, and why is it a problem? 
A. It is a sap-sucking pest that targets nightshade crops—especially chili pepper—and morning-glory-family plants. By piercing stems and fruit it stunts growth, spreads anthracnose, and ruins the appearance and market value of the harvest, making it one of the most damaging pests in chili pepper farming.
 

Annual bluegrass (Poa annua) is a winter annual in the grass family (Poaceae) and a common weed that grows nationwide, in both urban and rural settings. It is famous as a worldwide weed, found not only in Korea but across the entire globe. It springs up on vacant lots, in fields and rice paddies, in orchards, along city roadsides, and even in the gaps between paving blocks. It is especially common in lawns and on golf courses, where it grows mixed in with turfgrass.

It generally germinates in late autumn, remains green through the winter, and flowers from early spring into fall. Given favorable conditions, however, it can germinate almost year-round. The stems grow in clumps, bending at the base and spreading sideways. At a height of just 10–25 cm, it is the smallest of the bluegrass species. The leaves are linear with blunt tips and fold slightly inward along the midrib, giving a shallow boat shape.

Because it resembles turfgrass, it is easy to overlook when growing within a lawn. It reveals its true identity only at flowering time. When a lawn is mowed repeatedly to a fixed height, annual bluegrass stops growing taller at that height and instead spreads sideways to flower. According to research, when plants taken from the green, fairway, and rough of a golf course were replanted under identical conditions, each flowered at a different height depending on where it had originally lived—clear evidence of its remarkable adaptability.

The flowers are arranged in a panicle (a branched, pyramid-shaped flower cluster). They are pale green, though some take on a reddish-purple tinge. At each node, two branches emerge and spread horizontally. The spikelets (small flower clusters) are elongated and egg-shaped, each containing three to six florets. Its life cycle is strikingly short—as little as six weeks from germination to flowering and seed set—and it can keep flowering throughout its life, both traits that have helped it become a worldwide weed.

Uses and Medicinal Properties
There are no known culinary or medicinal uses. However, because its leaves are tender, it can serve as forage (livestock fodder).

Control Methods
Because it resprouts and flowers again even after repeated mowing, it must be removed roots and all. The dense root system makes it hard to pull, so removal is easier after rain. Where it has already spread widely, or in lawns, a bluegrass-specific herbicide is another option.

Name Origin and Similar Species
In Korean, the name attaches the prefix sae ("small") to poa-pul (bluegrass), meaning "little bluegrass." A related species, narrow-leaved bluegrass (Poa acroleuca), grows 25–50 cm tall, slender and upright. In addition, about 15 bluegrass species grow in Korea, including rough bluegrass (Poa trivialis), Kentucky bluegrass (Poa pratensis), and spreading bluegrass (Poa palustris).

FAQ: Quick Fact
Q. Is annual bluegrass edible, and what is it good for? 
A. It has no recognized edible or medicinal use, but its tender leaves make it usable as livestock forage. It is best known as one of the world's most adaptable and widespread lawn and turf weeds, with a life cycle short enough to go from germination to seed in about six weeks.
 

Fistulina hepatica (Schaeff.) With. The English common names are many and varied: beefsteak fungus, poor man's beefsteak, the jelly fungus, beefsteak polypore, and ox-tongue, among others.

The genus name Fistulina means "hollow, shaped like a pipe," while the species name hepatica was given because the mushroom's form and tissue resemble a liver—in Greek the word means "liver-like." The English name beefsteak comes from the look of its flesh and the red liquid it exudes, which together resemble a cut of red beef. And although ox-tongue is one of the common English names, when all is said and done it is our Korean name—so-hyeo-beoseot, literally "ox-tongue mushroom"—that captures the shape of this fungus best of all.

You can slice it raw into a vegetable salad, and I myself have tried eating it a piece at a time wrapped in lettuce (ssam, a Korean leaf wrap)—the taste is quite good. David Arora, who has published an enormous mushroom field guide, says he slices the beefsteak fungus thin and stores it marinated in seasoned vinegar and olive oil. It does, however, have a strong sour taste. For that reason it suits dishes that would otherwise call for lemon, and because it contains a compound that tenderizes meat, it is also used in meat cookery. Its sourness keeps insects from eating it. Cooked, it takes on the texture of liver—just as the species name hepatica, "liver-like," suggests. Like meat, most mushrooms contain no vitamin C, but the beefsteak fungus alone is said to hold 150 mg of vitamin C per 100 g—five times the recommended daily requirement for a human being.

This mushroom grows mainly on dead oak and chestnut trees, and even on living oaks, making it something of a semi-parasite on living oak. It therefore causes heartwood decay in oak, though the rotting process is very slow. As it works, and before the oak has fully decayed, it turns the heartwood a mottled reddish-brown; the resulting "brown oak" is said to be highly prized by the carpenters who build kitchen cabinets. Dried and powdered, the beefsteak fungus can also be used as a natural dye, coloring wool and other animal fibers and silk a beige or grayish-brown.

In the summer of 2012 it appeared in unusually large numbers compared with other years, and I came across it almost everywhere I went. It seems to be relatively uncommon in Korea; since China is now attempting to cultivate it commercially, perhaps we in Korea might try growing it artificially as well.

Medicinal Uses of the Beefsteak Fungus

In old Ireland, it is said, the beefsteak fungus was laid over chronic, stubborn skin ulcers as a treatment. Extracted with hot water at a melting point of 230–260°C, the fungus can be reduced to a grayish-white powder; this extract contains gelatose, xylose (wood sugar), and arabinose. A water extract of the beefsteak fungus has shown a 95% inhibition rate against Sarcoma 180 cancer cells and a 90% inhibition rate against Ehrlich ascites carcinoma.

The beefsteak fungus also contains two antibacterial compounds, cinnatriacetin A and B. In 1981, Coletto and colleagues found compounds in its mycelium active against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and in 1992 they identified a compound active against Klebsiella pneumoniae. As early as 1945, an agent inhibiting Staphylococcus aureus had already been found in the fruiting body of this fungus.

In 1973, Farrell and colleagues discovered in the beefsteak fungus a naturally occurring acetylene—an antibacterial compound similar to the penicillin-class antibiotic cephalosporin C—active against Staphylococcus aureus and Salmonella typhi.

The beefsteak fungus contains ellagic acids (49.7%), which slow the growth of cancer cells, and nearly 58% of the organic acid malic acid. Beyond this, researchers have found compounds with strong antioxidant activity that also inhibit xanthine oxidase, an enzyme acting on nitrogen compounds found in blood, urine, and the liver. If so, the beefsteak fungus may well be a mushroom useful in treating gout and arthritis.

The Essential Oil of the Beefsteak Fungus

The beefsteak fungus contains many volatile compounds responsible for its aroma, sweetness, and scent of wildflowers. Among them are 1-octen-3-one and 1-octen-3-ol; linalool, used in perfumes; phenylacetaldehyde, which has a hyacinth-like fragrance and is used mainly in perfume; butanoic acid; (E)-2-methyl-2-butenoic acid; (E)-methyl cinnamate; (Z)-9-hexadecenoic acid; methyl ester, also used as a fragrance; bisabolol oxide B; and phenylacetic acid.

References:
Park Wan-hee and Lee Ho-deuk, Field Guide to Korean Medicinal Mushrooms, Seoul: Kyohak-sa, 1999 (1st ed.), 2003 (2nd ed.), pp. 647, 564.
Robert Rogers, The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms and Lichens of North America, Berkeley, Calif.: North Atlantic Press, 2011, pp. 140–141.

FAQ: Quick Fact
Q. Is the beefsteak fungus edible, and what is it known for? 
A. Yes—it is an edible bracket fungus that grows on oak and chestnut, eaten raw in salads or cooked (when it takes on a liver-like texture), though it has a markedly sour taste. It is notable for an exceptionally high vitamin C content and has been studied for antibacterial, antioxidant, and tumor-inhibiting compounds. It also yields "brown oak" timber prized by woodworkers and serves as a natural dye.
 

Mr. Kim became interested in drone pest control after being diagnosed with spinal stenosis. Last year, fearing he might miss the proper timing for pest control in his napa cabbage field due to health issues, he asked a friend who owned a drone to apply it. The results demonstrated exceptionally high efficacy.

For about 0.65 acres of his napa cabbage field, he used JMP and flew a 15 L drone 2 times. He observed that the insects were thoroughly eradicated, lying white on the leaves. Since he achieved the exact same outcome across 3 separate applications, it is no exaggeration to say that JMP drone control delivers outstanding efficacy.

While it is too early to be absolutely certain due to the lack of extensive data on JMP drone control across various farms, Mr. Kim plans to trial JMP drone control on his pepper fields and rice crops this year based on last year's success with napa cabbage. Once the efficacy is further verified, he intends to scale back his tobacco farming and increase his focus on pepper cultivation. By gradually expanding the area under drone control, he aims to compile meaningful data on JMP drone application.

- Making JADAM Microbial Pesticide (JMP): https://www.jadam.kr/news/articleView.html?idxno=16765

- Watch Video (3minutes) 

FAQ 
Q: What is the primary reason JMP drone control is drawing so much attention from farmers? 
A: It enables stable pest control with minimal costs and labor, serving as a highly practical alternative for aging farming communities and those facing labor shortages.
 

Decumbent bugle (Ajuga decumbens) is a perennial herb belonging to the mint family (Lamiaceae). It thrives along roadsides, fields, rice paddy ridges, orchards, lawns, gravesites, forest roads, and mountain foothills in the southern regions. Like a winter annual weed, its basal leaves typically spread radially in autumn, staying flat against the ground to endure the winter cold. Due to low temperatures and limited sunlight during this period, the entire plant develops abundant white hairs and takes on a distinct purplish tint.

The upper part of the leaf is broadly elliptical, gradually narrowing toward the base, with wavy serrations along the margins. The stems creep horizontally along the ground, and the leaves grow in opposite pairs. The leaves, which once carried a purplish tint, turn a deep green as spring arrives. Fully grown, the plant reaches a height of only about 10 cm, forming a low, cushion-like shape. This contrasts sharply with the closely related Korean bugle (Ajuga multiflora), which is characterized by its upright, erect stems.

The reason why the perennial decumbent bugle sprouts in autumn despite the harsh winter cold is aligned with the survival strategy of winter annual weeds. In early spring, there are fewer competing plants, so it does not need to grow tall to access sunlight. Furthermore, because flowers are scarce during this early season, pollinators will readily visit even if the blossoms are positioned low to the ground. Consequently, the decumbent bugle successfully creates an enchanting floral cushion from the very start of spring.

Purple flowers cluster densely in the leaf axils of the upper stems that spread out like a cushion. Occasionally, it produces pink blossoms. The flowers are two-lipped; the upper lip is semi-circular, while the lower lip is broadly divided into three lobes. There are four stamens, two of which are longer than the others. The fruit ripens around May or June. It consists of four nutlets, which are oval-spherical, measuring 1.5 to 2 mm in length, and marked by a distinct, large hilum.

Utilization and Medicinal Properties
The entire plant is dried and decocted or crushed fresh for herbal applications. In traditional medicine, it is used to suppress coughing, resolve phlegm, cool the blood, reduce swelling, and detoxify the body. It is prescribed to treat bronchitis, hemoptysis (coughing up blood), epistaxis (nosebleeds), dysentery, strangury (painful urination), carbuncles, wounds, and bruises. It has a bitter yet sweet taste and a cold nature.

Weed Control Methods
Because of its exceptionally low growth habit, it does not pose a significant problem in orchards. In agricultural crop fields or greenhouses, it can be easily managed by removing the plants manually or tilling the soil when farming preparations begin in the spring.

Etymology and Similar Species
The Korean name geumchangcho (금창초) translates literally to "gold wound herb." This name originates from the traditional practice of crushing the fresh herb and applying it directly to heal wounds caused by metal weapons or tools, known as geumchang (금창). It differs distinctly from the Korean bugle, which grows completely upright and is covered with noticeably long white hairs.

FAQ: Quick Fact
Q: Is the decumbent bugle edible, and what are its primary characteristics and medicinal benefits?
A: While primarily utilized as a medicinal herb rather than a culinary vegetable, the decumbent bugle is a low-growing perennial characterized by its ground-hugging, cushion-like growth habit; it is highly valued in traditional medicine for its anti-inflammatory, antitussive, and wound-healing properties, particularly in treating respiratory issues and topical bruises.
 

Seong-hyun Kim of Yeonggwang returned to his hometown 14 years ago to start farming. From his very first year, he challenged himself with Organic Farming but tasted a devastating failure. He planted about 2.45 acres of peppers, but because he only applied compost and did not know how to manage pest control properly, he could only harvest once before plowing the entire field under. Through this, he deeply realized the critical importance of soil preparation and pest control techniques.

Since then, Mr. Kim eagerly attended JADAM lectures and began making donations. Overcoming his disastrous failure, he even obtained organic certification. However, due to the large scale of his farm, direct sales became difficult to manage, and weeding proved too laborious. Today, he has settled into an Ultra-Low-Cost approach, utilizing the JADAM method exclusively for pest control.

Before JMP was invented, he struggled with pepper anthracnose. However, last year, he experienced effective control against anthracnose using JADAM Microbial Pesticide with Sulfur (JMP.S), which is JMP with sulfur added. Encouraged by this, he expanded his pepper cultivation area this year.

Although he gave up organic farming due to weeding challenges, JMP is sufficient for pest management. Consequently, no synthetic pesticides are used at all, as he relies solely on JMP and JMP.S for control. He makes a 1-year supply of JMP all at once in the spring when he has more free time.

When culturing JMS, Mr. Kim installs a heater rod at the bottom of the container instead of using a coil immersion heater, and cultures it by leaving the leftover microbial sediment without cleaning the container. By setting the temperature of 500 L of groundwater to 30°C and adding 500 g of leaf mold soil, 500 g of salt, and 500 g of potato starch, the culture succeeds without a single failure, even without increasing the amount of leaf mold soil or potato starch, or adding other compost or urine.

- Making JADAM Microbial Pesticide (JMP): https://www.jadam.kr/news/articleView.html?idxno=16765
- Watch Video (6 minutes)

FAQ: Quick Fact 
Q: What was the decisive turning point that allowed a farmer who suffered an initial failure in organic farming to successfully stabilize pepper cultivation? 
A: After realizing the importance of soil management and pest control techniques, Mr. Kim consistently put JADAM lectures into practice. In particular, he successfully controlled anthracnose using JMP and JMP.S, which enabled him to expand his cultivation area.

The swan moth (Euproctis subflava) is an insect belonging to the family Erebidae (tussock moths), characterized by its small body covered entirely in vibrant yellow hairs. Adults emerge from their pupae between June and August. Because they are highly attracted to artificial lights, they frequently fly into residential areas. The body length of the adult moth is about 15 to 17 mm for females and 13 to 15 mm for males. They possess bipectinate (feather-like) antennae and a distinct dark multi-brown band across the middle of their forewings.

The shaggy hairs covering the insect contain a toxic substance that induces severe itching and skin inflammation if it comes into contact with human skin or is handled with bare hands. The lifespan of an adult moth is brief, lasting only about a week to 10 days. After mating, the female lays a cluster of 200 to 300 eggs on the undersides of leaves or stems close to the ground, protecting them by covering the surface with her own hairs. Once hatched, the larvae aggregate densely on the undersides of leaves and feed primarily at night.

After molting once or twice, the larvae enter overwintering dormancy in November, hiding among weeds or fallen leaves near the base of the tree. In the following spring, they climb back up the tree to feed heavily in groups on newly sprouted leaves. This spring period is when agricultural and environmental damage is most severe. A fully grown larva reaches 35 to 40 mm in length and features black stripes over an orange base color. Like the adults, their bodies are dotted with clusters of highly irritating toxic hairs.

The mature larvae begin spinning cocoons on the undersides of leaves in late May to pupate. After spending 2 to 3 weeks in the pupal stage, they emerge as adults once again between June and August. Swan moth larvae voraciously feed on a vast array of trees, including persimmon and chestnut, Rosaceae fruit trees such as Japanese apricot, plum, and apple, as well as sawleaf zelkova, maple, azalea, and rose. Similar related species found in Korea include the yellow tussock moth (Euproctis piperita) and the small yellow tussock moth, both of which feature more widely distributed dark brown patterns across their wings.

FAQ: Quick Fact 
Q: What are the primary characteristics of the swan moth, and why is it considered dangerous? A: The swan moth is a yellow-haired pest whose larvae destroy fruit and ornamental trees; both the adults and larvae are covered in highly toxic hairs that cause severe skin irritation, swelling, and intense itching upon human contact.
 

The spiny sowthistle (Sonchus asper) is a winter annual weed commonly found growing along roadsides, vacant lots, field margins, and orchards. While it typically germinates in autumn and overwinters as a rosette cushion flat against the ground, it can also germinate in late spring, continuing to bloom and bear fruit into early winter. The basal leaves cling tightly to the ground and are deeply lobed like a radish leaf. These leaves frequently display a purplish tint with sharp, spine-like tips, and they typically wither away by the time the plant begins to flower.

The stems arising from the center of the basal rosette grow upright to a height of 40 to 120 cm. They are hollow, purplish, and exude a milky white sap when cut. The stem leaves are arranged alternately, taking on a narrow oblong-ovate shape with deeply pinnate lobes. The base of each leaf clasps tightly around the stem, and the serrated edges often turn into sharp spines. In contrast, the closely related common sowthistle (Sonchus oleraceus) has fewer serrations along its leaf margins, and its tips generally do not harden into sharp spines.

Beginning in May, yellow flower heads that resemble the common dandelion (Taraxacum officinale) bloom at the tips of the stems and branches. These flower heads contain no straw-like tubular disk flowers, consisting entirely of densely packed ray florets instead. The involucre is egg-shaped, with the outermost bracts being the shortest. In warmer southern regions, these flowers can be spotted from early spring all the way into early winter. Once the blossoms fade, the white pappus (feathery tufts) attached to the seeds puffs up, preparing to catch the wind.

The fruit is an achene, measuring about 2 to 3 mm in length with an oblong-ovate shape. It features three distinct longitudinal ribs but lacks fine transverse wrinkles. A single flower head produces at least 200 to 300 seeds. While the Korean name Bangaji-ttong sounds as endearing as Aegi-ttong-pul (greater celandine), its exact etymological origin remains unknown. Some hypothesize a connection to the grasshopper, noting that bangaji is a regional dialect term for the long-headed grasshopper, suggesting the plant's shape or secretions resembled grasshopper droppings.

▶ Utilization and Medicinal Properties
The young leaves, stems, and flower buds can be blanched and seasoned as namul (Korean seasoned vegetable dishes) or stir-fried. In traditional medicine, it is used to clear heat, detoxify the body, reduce swelling, dispel blood stasis, cool the blood, and stop bleeding. It demonstrates high efficacy against acute sore throats, dysentery, blood in the stool or urine, nosebleeds, burns, and boils. Its taste is bitter, and its property is cold.

▶ Control Methods 
Plants that have grown throughout the winter should be dug up and consumed as wild spring greens before the farming season begins. Any individuals that sprout later in the season should be removed well before they can disperse their wind-borne seeds.

▶ Origin of Name and Similar Species
It is named Keun-bangaji-ttong (large sowthistle) because it grows significantly larger than the common sowthistle. The common sowthistle can be easily distinguished by its leaf margins, which feature fewer serrations and generally lack the sharp, spine-like tips characteristic of the spiny sowthistle.

FAQ: Quick Fact
Q: Is the spiny sowthistle edible, and what are its primary characteristics and health benefits? A: Yes, the young leaves, stems, and buds are edible as seasoned or stir-fried greens; it is a hollow-stemmed winter annual exuding milky sap that is used traditionally to clear internal heat and stop bleeding, though it must be handled carefully due to its sharp, spine-like leaf margins.
 

Because Mr. Kim had experience culturing microorganisms from the past, making JMP did not pose any major difficulties. In the early days, right after he sprayed JMP, cabbage white butterfly caterpillars that got hit by the spray dropped right off, making him marvel at its high efficacy. However, when he checked back a short while later, those caterpillars had disappeared somewhere. When he asked Dr. Youngsang Cho about it, Dr. Cho explained that this can happen if the JADAM Microorganism Solution (JMS) is not cultured properly. Since then, he has paid much closer attention to culturing JMS.

Other farmers said it takes 20 to 24 hours, so to speed up the process, he tried adding some molasses, more leaf mold soil, and even Heuksari compost. However, even after 20 hours, rich bubbles did not form. Since he only needs to spray once a week, there was no need to be constrained by time. He left it alone and kept watching, and after 36 hours, the bubbles were boiling over. He concluded that it is best to culture without being obsessed with time, adapting the process to one's own pest control schedule.

Because coil immersion heaters break down or burn out once or twice a year without fail, he custom-built and used a separate temperature controller. This keeps the temperature consistently regulated and eliminates fire hazards. He continuously uses the leaf mold soil pouch until it becomes too heavy with accumulated sediment to lift; only when it gets that heavy does he discard the contents and refill it. He does not clean the JMS culture container either, simply filling it back up with water over the leftover microbial sediment to reuse it. Culturing this way still yields a highly active microbial solution where the bubbles do not easily break once they form.

- Making JMP: https://www.jadam.kr/news/articleView.html?idxno=16765
- Watch Video (4 minutes)

FAQ: Quick Fact 
Q: Is it absolutely necessary to limit the JADAM Microbial Pesticide (JMP) culturing time to 20–24 hours? 
A: On-field experience shows that visually checking the bubble status and microbial activity is far more critical than sticking to a set timeframe; allowing ample time according to the farm's schedule yields a much more stable control effect.
 

The scientific name for the Shaggy Mane mushroom is Coprinus comatus. The genus name, Coprinus, is derived from the Greek word kopros, meaning "dung," particularly from large animals. The species name, comatus, comes from the Latin word coma, meaning "shaggy hair" or "adorned with hair tufts."

In English, it is commonly known as the "Shaggy Mane" or "Lawyer's Wig" because it resembles the wigs traditionally worn by British lawyers. Some even call it the "thunderstorm head," likely because it often sprouts in dense clusters immediately following heavy rain. In my area, I frequently find them growing in lawns or meadows in the morning after a heavy autumn downpour in late October.

The Shaggy Mane is a popular edible mushroom in Europe, North America, and Korea. It is easy to identify, and since there are no similar-looking poisonous look-alikes, it is relatively safe for foraging. The strength of this mushroom is truly surprising, as it has been known to push through asphalt as it grows. I often see them sprouting vigorously along unpaved forest paths that have been packed hard by car tires. When gathered while still young and firm, they are excellent in doenjang-jjigae (soybean paste stew). The texture is pleasant, and both the flavor and aroma are exceptional, making it one of my favorite mushrooms to eat.

There is a saying that you should start the water boiling before you even head out to pick Shaggy Manes. This is because the young caps can begin to bloom and dissolve during the short trip home. They grow incredibly fast, capable of releasing 1.66 million spores per minute and a total of 52.5 million spores throughout their short life. Young specimens contain about 25% protein and have a wonderful taste. It is best to gather them early, blanch them immediately, and store them in the refrigerator. Once the cap opens, it quickly begins to liquefy into a black, ink-like substance. This is why it is called "Inky Cap" in English and Meokmul-beoseot (Ink Mushroom) in Korean. In the past, when ink was scarce, this liquid was actually used for writing. I have even collected this liquid myself to use as black paint.

Chemical Composition 

The exquisite aroma of this mushroom comes from a wealth of volatile compounds such as 3-octanone, 3-octanol, and 1-octen-3-ol. Compared to 18 other types of medicinal and edible mushrooms, the Shaggy Mane is particularly rich in 1,3 beta-glucan.
According to Mr. Wan-hee Park, this mushroom contains 30 types of free amino acids, 8 types of fatty acids, 8 trace metals, and various polysaccharides. It can be cultivated artificially, but the key is to harvest it before the spores mature and the cap turns to ink. It also tends to grow better in soil rich in magnesium.

Medical Applications 

In China, the Shaggy Mane is used to aid digestion and treat hemorrhoids. It has shown significant anti-cancer potential, with research indicating a 100% inhibition rate against Sarcoma 180 and a 90% inhibition rate against Ehrlich ascites cancer. Extracts from fresh mushrooms contain antibiotic properties, and water extracts have demonstrated efficacy against breast cancer cells.

Furthermore, alkaline proteins in the mushroom have been found to suppress stomach cancer cells, while ethyl acetate extracts have shown inhibitory effects on ovarian cancer cells. It also contains "coprinin," a natural antibiotic that provides robust defense against various fungi and bacteria. "Coprinol," obtained through fermentation, has demonstrated high efficacy against drug-resistant Gram-positive bacteria.

Recent studies have confirmed the mushroom's ability to lower blood sugar. Experiments on rats showed that dried Shaggy Mane powder significantly reduced blood glucose levels. Fermented Shaggy Mane is also rich in vanadium, which contributes to this blood-sugar-lowering effect.

A compound called "comatin" was found to lower blood cholesterol and fat in diabetic rats. Additionally, ethanol extracts have shown the ability to block androgen activity, suggesting potential for the treatment or prevention of prostate enlargement and prostate cancer. In 2005, a Korean study by Ms. Kyeong-ae Lee suggested that extracts could reduce lipid degeneration and inflammation, hinting at strong liver-protective properties.

Potential as a Natural Pesticide 

Like some other mushrooms, the Shaggy Mane acts as a natural predator to nematodes. It creates specialized structures that penetrate the bodies of nematodes, allowing the mycelium to colonize and kill them. Unlike the oyster mushroom, which uses toxic droplets to paralyze prey, the Shaggy Mane uses unique, spiked spherical structures to kill and digest the nematodes within a few days. Perhaps because of these insecticidal properties, I rarely see any signs of pest damage on these mushrooms in the wild.

References:
▶Rogers, R. (2011). The Fungal Pharmacy. North Atlantic Press.
▶Park, W., & Lee, H. (1999). Korean Medicinal Mushrooms Field Guide. Kyohaksa.

FAQ: Quick Fact 
Q: What is the most unique characteristic of the Shaggy Mane mushroom, and how should it be used medicinally?
 A: The Shaggy Mane is famous for dissolving into black ink shortly after being picked; medicinally, it is highly effective at lowering blood sugar for diabetes and can be boiled as a decoction to treat hemorrhoids.
 

Shepherd's purse (Capsella bursa-pastoris) is a winter annual of the Brassicaceae (mustard) family, cherished as one of the oldest and most representative namul (Korean edible wild greens). It commonly grows in agricultural lands such as fields, field margins, rice paddy banks, and orchards, as well as along sunny roadsides and open plains. Most germinate in the autumn and overwinter, but some sprout in early spring or summer and live a short life.

As the weather cools heading into autumn, the winter-type individuals germinate and overwinter pressed flat against the ground like a rosette cushion. While avoiding the cold, they efficiently gather nutrients through photosynthesis with their spread-out leaves. Then, in early spring, they shoot up their stems and bloom a step ahead of other weeds. They grow to a height of 10 to 50 cm and are covered with fine hairs overall. The stem leaves are lanceolate and are arranged alternately.

The white inflorescences blooming at the ends of the stems and branches, along with the yellow flowers of the woodland draba (Draba nemorosa), richly color the empty fields during the agricultural resting season. The reason the shepherd's purse acts so diligently is to bear fruit before farmers plow the fields. When the field is plowed, the ripened seeds are naturally buried in the soil to continue the next generation. This is a survival strategy chosen by most winter-type weeds that make their home in agricultural lands.

The flower consists of four sepals, four petals, six stamens, and one pistil. The fruit is flat, triangular, and fan-shaped. When ripe, it splits into two halves, pouring out tiny, oval-shaped seeds. While the shepherd's purse graces dining tables with its fragrant and sweet-yet-bitter taste, it also capitalizes on human agriculture to propagate and expand its territory.

▶ Utilization and Medicinal Properties The young shoots and leaves are dug up along with the roots to be seasoned as namul or added to soups and doenjang-jjigae (Korean soybean paste stew). Medicinally, it is known to aid digestion, promote urination, stop bleeding, and improve eyesight. It is used to treat dysentery, edema, gonorrhea, uterine bleeding, menorrhagia, and bloodshot, painful eyes. Its taste is sweet, and its medicinal property is neutral.

▶ Control Methods Since it is a winter annual that flourishes only during the agricultural off-season, it does not pose a significant problem to farming. They can be foraged and eaten as spring greens early in the season, and any remaining plants are easily removed when farming begins (Yoo, 2020).

▶ Origin of Name and Similar Species The Korean name Naengi is believed to be an old native word sharing the same etymology as nasaengi, namsae, and namul (words referring to vegetables or wild greens). It can be distinguished from similar species like the variable-leaved bittercress (Cardamine impatiens) or the wavy bittercress (Cardamine flexuosa), which have pinnate stem leaves, long oval-shaped fruits, and a pungent taste.

FAQ: Quick Fact 
Q: Is shepherd's purse edible, and what are its main medicinal properties and characteristics? A: Yes, its entire young plant, including the root, is a highly prized edible spring green; medicinally, it aids digestion and stops bleeding, and ecologically, it is a winter annual weed that smartly completes its life cycle before spring plowing.

Before JMP was invented, Mr. Kim unconditionally made and used the JADAM No. 12 Comprehensive Germicide and Pesticide (per 500 L: 1.2 L of JS, 10 L of JADAM Wetting Agent (JWA), and 15 L of JADAM Herbal Solution (JHS) made with ginkgo nuts). However, since planting his strawberry seedlings last September, he has been making and using JMP. After trying JMP, he found that spider mites were completely eradicated and no longer visible. It also controls aphids well, but some pale aphids remain on the undersides of the leaves. He believes the issue is that the spray did not thoroughly coat the undersides of the lower leaves near the ground while using the high-pressure sprayer. When controlling pests, it is crucial to spray thoroughly so that the solution coats the plants completely.

Looking at Mr. Kim's cultivation schedule, once the strawberry harvest ends in May, he floods the greenhouse, closes all the doors, and performs solarization. From July, he conducts fertigation with JADAM Microorganism Solution (JMS) about 4 times on the strawberry ridges before planting the strawberry seedlings in September. Prior to planting, he applies about 30 bags of Heuksari compost per 150 pyeong (≈ 0.12 acres). Once the strawberries begin to bloom, he dissolves compound fertilizer in water and injects it during fertigation.

After planting in September, he sprays 350 L of JMP once a week unconditionally without a second thought. Starting the pest control at dawn on Saturdays, when there are no strawberry deliveries, takes about 2 and a half hours. He has purchased several types of Yamaho nozzles and alternates between them to compare which one provides a finer mist and wider coverage. He uses only JMP from September to January, and switches to making and using JMPS by mixing in JS when mold begins to appear in January.

- Making JMP: https://www.jadam.kr/news/articleView.html?idxno=16765
- Watch Video (11 minutes)

FAQ: Quick Fact 
Q: What is the core secret behind Mr. Hyung-tae Kim's ability to increase pest control efficiency for his strawberries using only JMP? 
A: Instead of frequently changing chemical products, the core to achieving stable control is spraying consistently once a week and repeatedly adjusting nozzles and spraying methods to ensure the solution thoroughly coats the undersides of the leaves.
 

The mustard sawfly (Athalia proxima) is a small sawfly species measuring about 5 to 7.5 mm in body length. Its head, antennae, tibiae, and tarsi are black; its thorax, notum, and femora are orange; and its abdomen is yellow. The forewings are an opaque gray, appearing black when folded over each other. In addition to the mustard sawfly, Korea is home to several related species, including the turnip sawfly (Athalia rosae), the Japanese turnip sawfly (Athalia japonica), the pale turnip sawfly, the sharp-tipped turnip sawfly, and the eastern turnip sawfly (Athalia infumata).

Although they are classified as sawflies, they belong specifically to the Athalia genus because their larvae primarily feed on Brassicaceae crops such as radishes, turnips, napa cabbage, bok choy, broccoli, and rapeseed. The Athalia larvae overwinter in the soil, go through a short pupal stage, and emerge as adults in early May. Within a few days, they mate and lay eggs under the epidermis on the undersides of the leaf margins of their host plants.

The oviposition sites swell slightly, and the eggs hatch into larvae after one to two weeks. The turnip sawfly larva is entirely murky gray with many transverse wrinkles. When fully grown, it reaches about 15 to 20 mm in length. On early mornings and cloudy days, it hides on the undersides of leaves, but on clear days, it climbs to the upper surfaces of the leaves to feed. It eats starting from the margins of the leaves, and in severe cases, only the thick veins remain bare.

When the larva senses danger, it exhibits a defensive habit of rolling its body into a ball and dropping to the ground. After 10 to 20 days, the larva completes its development, enters the soil, and becomes a pupa. The second generation of adults appears from mid-June to mid-July, and the third generation emerges from mid-to-late September. Damage caused by the larvae is particularly severe in the autumn. The agricultural damage can be mitigated by thinning the crops to improve ventilation or by covering them with insect netting to prevent the adults from laying eggs.

FAQ: Quick Fact 
Q: What is the mustard sawfly, and how does it impact agricultural crops? 
A: The mustard sawfly is a small insect whose gray, wrinkled larvae are notorious agricultural pests that aggressively feed on the leaves of Brassicaceae crops—such as radishes, cabbages, and broccoli—often stripping them down to their bare veins, especially during the autumn season.
 

Even though he has already made 2 tons of JMP, he is currently culturing JMS to make more JMP. Making a large batch in the spring allows him to conveniently use it whenever needed, and it feels like using it for free, eliminating any financial burden.

Because Mr. Lee attended JADAM lectures in the past and had experience culturing JMS, he has never failed in culturing JMS when making JMP. He draws groundwater and lets it sit for 2 to 3 days. Then, he heats it with a coil heater and adds plenty of leaf mold soil, over 700 g, to 500 L of water. Since he grows potatoes, he boils potatoes instead of using starch, adding a generous amount of 2.5 to 3 kg. When plenty of leaf mold soil and boiled potatoes are added this way, culturing JMS is completed in just 17 hours. Finding it a hassle to weigh the salt every time, he puts 10 kg of salt in a 45 L container to make saltwater, and scoops out 2 L with a beaker each time to add to the mixture.

When culturing JMS is finished, he does not wash the container. Leaving the leftover microbial sediment and culturing it again yields excellent results. In the greenhouse, he uses only JMP. In the open field, he mixes it with JS to make JMP.S during the rainy season. He applies control measures every 5 days when pests and diseases are visible, and unconditionally once a week during normal times. When growing cabbages, he sprays JMP even if bugs are not visible. When he checks the next morning, the bugs have come out and died.

- Making JMP: https://www.jadam.kr/news/articleView.html?idxno=16765
- Watch Video (7 minutes)

FAQ: Quick Fact 
Q: What is the reason for continuing to culture even after securing 2 tons of JMP, and what benefits does this provide to real farms? 
A: By making a large amount in advance, it can be used immediately whenever needed without cost burden, drastically reducing pesticide costs and improving work efficiency.
 

Common puffball (Lycoperdon perlatum Pers.)
Pear-shaped puffball (Lycoperdon pyriforme Schaeff.)
Skull-shaped puffball (Calvatia craniformis (Schw.) Fr.)
Purple-spored puffball (Calvatia cyathiformis (Bosc.) Morg.)
Giant puffball (Calvatia gigantea (Bat.: Pers.) Llyod)

As seen in the list above, there are quite a few types of large and small, round, white mushrooms that sprout on the ground or on dead wood. Among them, the ones listed above are the most common and easily accessible, and all of them are edible in their immature, solid-white stage. They vary greatly in size, ranging from the size of marbles that children play with to the size of a typical soccer ball. A remarkably large specimen, discovered in New York State in 1877, was recorded as having a diameter of 162.5 cm. More recently, in 1987, a specimen discovered in Canada exceeded 2.5 meters in diameter and weighed a staggering 216 kg. Because they can grow so large, they are commonly known as giant puffballs in English, while in Korea, they are usually called daenggual-beoseot.

The spore count of the massive giant puffball discovered in Canada was estimated to be roughly 10^25. I have personally seen several of these mushrooms, about the size of soccer balls, growing together in a cluster. A giant puffball weighing just 250g typically produces about 7 trillion spores. If all these spores were to germinate and grow to the size of a soccer ball, it is calculated that their combined volume would be nearly 800 times larger than the Earth. When the smaller, marble-sized common puffballs or pear-shaped puffballs mature, a single raindrop hitting them during a shower can cause them to release a million spores into the air in an instant.

The genus name Lycoperdon, which applies to puffballs that grow on the ground, comes from the Greek words meaning "wolf's flatulence" or "the wind made by a wolf charging." The species name perlatum means "widespread." This name likely describes the way spore dust billows out like smoke and spreads far and wide when you tap a mature puffball with a stick. Additionally, the species name pyriforme for the pear-shaped puffball, which grows on dead wood, means "pear-shaped." These mushrooms are edible when they are firm and purely white inside. The inner flesh of the giant puffball looks exactly like tofu, and when fried, it is said to taste just like fried tofu.

Legends and Folktales Surrounding the Puffball

In ancient times, this mushroom was believed to be connected to the planet Jupiter and was associated with wisdom, nobility, and sincerity. In India, small puffballs were believed to be connected to thunder and lightning and were thought to possess souls. Various indigenous tribes used this mushroom as tinder to start fires, or dried it to use as incense during religious ceremonies to ward off evil spirits. For this reason, it was called "no-eyes" or "ghost's make-up." Round puffballs were also strung on a cord and worn around the neck as magical ornaments, and the hard-shelled varieties were filled with seeds or small pebbles to be used as rattling instruments. Thus, shamans and magicians used puffballs for various purposes.

Traditional Medical Uses

Traditionally, different Native American tribes used the spore dust of the puffball to stop bleeding and prevent infection by applying it directly to wounds. The soft, inner flesh of immature puffballs was also used to remove foreign objects from the eyes. Specifically, the Blackfoot tribe called the puffball "kakatoosi" (fallen stars) and viewed it as a harbinger of supernatural events; they also used the flesh of the immature mushrooms to extract debris from the eyes. In ancient Greece, this mushroom was reportedly used for the same purpose. It is said that mixing the dried powder with spiderwebs creates an even more effective hemostatic agent. The Blackfoot Indians also believed that drinking an infusion made from the spore dust prevented internal and severe hemorrhaging. The Blood tribe boiled puffballs in water, mixed them with oil, and used the concoction to treat infectious skin diseases like ringworm and hemorrhoids; they also held immature puffballs to their noses to stop nosebleeds.

Further north, the Chipewyan Indians of northwestern Canada used puffball spore powder to prevent diaper rash in babies. Various other tribes applied the spore powder not only for nosebleeds but also to treat skin rashes around the neck, ear infections, and the umbilical cord after it was cut. These traditional folk remedies, regardless of whether in the East or West, involved mixing the powder with oil or vinegar and applying it to inflamed areas or using it to stop bleeding. In China, it was specifically mixed with honey and used to treat throat inflammation, coughs, tonsillitis, laryngitis, and to regulate menstruation (Hobbs, 1996; Rogers, 2011). According to Professor Park Wan-hee, giant puffballs and common puffballs possess hemostatic, anti-inflammatory, and antifungal properties, and are used in traditional Korean medicine for colds, coughs, sore throats, external bleeding, and tonsillitis. The skull-shaped puffball also has antitumor, antibacterial, and antifungal properties and is similarly used for coughs, sore throats, and external bleeding (Park & Lee, 1999).

For centuries, European doctors have used spore powder as a highly effective hemostatic agent. Puffball infusions or tinctures were used as a gargle for sore throats. They were also used to stop bleeding from the lips or gums. In this way, it has been used externally for nosebleeds, skin ulcers, and oozing frostbite.

Modern Medical Uses

Chemical Composition: An analysis of the ashes of a burned giant puffball reveals 72% sodium phosphate, 16% aluminum, 3% magnesium, 0.44% organic silicic acid, and trace amounts of gold. The spores contain high levels of amino acids, urea, ergosterol, calvacin, and lipids. Common puffballs contain zinc, copper, lead, high levels of iron, and magnesium. Depending on the species, calvacin, which inhibits the proliferation of breast cancer cells, has been shown in mouse experiments to suppress Sarcoma 180, breast cancer, and leukemia. Mushrooms in the puffball family have high antibacterial properties and inhibit various types of bacteria.

In modern medicine in China, giant puffball spores were reportedly used successfully to stop bleeding in 98% of 467 surgical patients. Furthermore, the molecules of the giant puffball are effective against polio and influenza viruses. The pear-shaped puffball also contains antitumor components, showing a 100% inhibition rate against Sarcoma 180 and Ehrlich tumors, and it is also said to possess antifungal properties.

Recipes and Dosage

▶ Spore Powder: Mix 1-2g with honey and use as needed. 
   A mask should be worn when collecting spore powder.
▶Mushroom Infusion: Steep 2-6g of dried immature puffballs in tea 
   and drink as needed.
▶Decoction: Wrap dried puffballs in a cloth and boil for 20-30 minutes 
   before using.
▶Tincture: Use 5-10 drops as needed. Finely chop dried puffballs and 
  saturate them in 70% alcohol. Filter at a ratio of 1 part mushroom 
  to 5 parts saturated solution, and let it steep for two weeks 
  before bottling (Rogers, 2011).
▶For Wounds: Apply an appropriate amount of spore powder directly to 
  the wound.
▶For Coughs and Colds: Boil 6g of puffball and 3g of licorice in water, and 
  take twice a day.
▶For Chronic Tonsillitis: Boil 3g of puffball, 9g of Asiatic cornelian cherry, 
  and 6g of licorice in water, and take three times a day.
▶For Gastric Bleeding: Boil 6g of puffball in water, add honey or sugar, 
  and take twice a day (Park & Lee, 1999).

FAQ: Quick Fact
Q: Are puffballs edible, and what are their traditional and medicinal uses? A: Puffballs are edible when their inner flesh is purely white and firm; medicinally, their spore powder has been used globally for centuries as a powerful hemostatic agent to stop bleeding and treat wounds.

References
Hobbs, C. (1996). Medicinal mushrooms: An exploration of tradition, healing, & culture (3rd ed.). Interweave Press. 

Park, W., & Lee, H. (1999). Korean medicinal mushrooms field guide. Kyohaksa. 
Rogers, R. (2011). The fungal pharmacy: The complete guide to medicinal mushrooms and lichens of North America. North Atlantic Press.
 

White goosefoot (Chenopodium album) is a summer annual weed commonly found growing in sunny, slightly dry areas such as roadsides, vacant lots, the edges of abandoned fields, and open plains. It prefers fertile soil and can grow up to 2 meters tall in nitrogen-rich environments. However, it is highly adaptable and can still bloom and bear seeds even at a hand's span in barren conditions.

The stem stands upright, features vertical green stripes, and has an irregularly angled cross-section. The branching points are often tinged with red. Newly emerged shoots and young leaves have a powdery white hue, as if dusted with flour, whereas the young shoots of the red goosefoot (Chenopodium album var. centrorubrum) have a reddish tinge. The leaves are typically triangular-ovate and grow alternately. Their margins have irregular serrations, and the undersides are covered with a fine white powder.

The plant grows slowly until June but shoots up rapidly in midsummer. It usually blooms during the summer, but if it germinates late due to human interference, it can continue flowering until late autumn. The yellowish-green flowers, covered in white powder, cluster in spike-like inflorescences at the branch tips and leaf axils to form panicles. It has five perianth segments and five stamens. The fruit is flat and disc-shaped, made of five segments that turn red, while the seeds ripen to a black color.

An average plant produces over 18,000 seeds, which can remain dormant in the soil for at least 6 years, and sometimes up to 30 to 40 years. With such extraordinary vitality combined with excellent environmental adaptability, the goosefoot has long spread worldwide following human migration routes. As a result, it is now one of the most widely distributed plants globally, boasting a vast number of varieties.

Utilization and Medicinal Properties
The young shoots are blanched to remove toxins and eaten as namul (Korean seasoned vegetable dishes) or dried to make muknamul (dried vegetables reconstituted for later use). However, consuming large amounts can cause sunlight-induced skin inflammation (photosensitivity). The mature, hard stems are traditionally used in Korea to craft light and sturdy walking sticks known as cheongnyeojang. In traditional medicine, the plant clears heat, promotes moisture expulsion, and acts as an antiparasitic. It is used to treat dysentery, diarrhea, eczema, and venomous insect bites. Its taste is sweet, its properties are neutral, and it contains mild toxicity.

Control Methods
Because it is a summer annual weed, it is best to pull it out from fields or greenhouses before it grows vigorously in the summer. Once it grows large, its roots spread deep and wide into the soil, making it exceedingly difficult to remove.

Origin of Name and Similar Species
The plant is called white goosefoot because its young leaves have a distinct whitish tinge. In Korea, it is often called neunjaengi or doteuraji without strictly distinguishing it from the red goosefoot. It can be visually distinguished from the red goosefoot, which has a reddish tinge on its young leaves, and the narrow-leaved goosefoot (Chenopodium album var. stenophyllum), which has elliptic or lanceolate leaves with smooth margins.

FAQ: Quick Fact
Q: Is white goosefoot edible, and what are its main medicinal properties and characteristics? 
A: Yes, the young shoots are edible as a seasoned vegetable, but overconsumption can cause photosensitivity; this highly adaptable plant is used medicinally to clear heat and treat insect bites, and its sturdy mature stems are traditionally crafted into walking sticks.
 

In the past, during the rice-planting season, flocks of the cattle egret (Bubulcus ibis) would competitively follow behind tractors plowing the fields, snatching up unearthed insects, frogs, and loaches. However, their population has noticeably declined in recent years, making such scenes a rare sight. Nowadays, it is more common to simply see small flocks arriving in the spring and scattering across flooded rice paddies to forage.

They can often be seen migrating or foraging alongside other egret species. Compared to other egrets, their foraging behavior is noticeably more active. While typical egrets tend to stay in one spot for a long time, patiently waiting for their prey to move before striking, the cattle egret moves around busily in search of food. In this regard, their smaller size and shorter necks actually seem to serve as an advantage.

While many egrets have become resident birds that can be seen year-round in Korea, the cattle egret remains a migratory bird. It spends the winter in warm regions like Southeast Asia and visits Korea either as a brief stopover while migrating northward in the spring, or to spend the summer. In Korea, they primarily operate in rice paddies, often moving back and forth along waterways or streams near agricultural lands. They live in small flocks, completely alone, or in pairs.

Their diet mainly consists of grasshoppers, frogs, and loaches. They also consume other insects, spiders, fish, shrimp, and reptiles. Just as they do with tractors, they often follow behind large animals like cows, snatching up any prey that is flushed out by their movement. During the breeding season, they mix with flocks of other egrets to build their nests in trees. They lay 2 to 5 eggs, with both the male and female taking turns raising the young. The chicks leave the nest 30 to 40 days after hatching.

FAQ: Quick Fact
Q: What are the main characteristics and feeding habits of the cattle egret? 
A: The cattle egret is a small, highly active migratory bird with distinct yellowish-brown summer plumage on its head and neck; it often follows large animals or farming tractors in rice paddies to eagerly snatch up flushed-out insects, frogs, and small fish.
 

Before planting peppers in the greenhouse, Mr. Lee applies JMS fertigation 4 times. In addition to JMS, he fertigates with fish JLF and wood vinegar, following a weekly rotation of JMS, fish JLF, JMS, and then wood vinegar. Fish JLF is used to supplement nitrogen, while wood vinegar—harvested from a wood-burning boiler and aged for about 1 year—is applied to provide an effective defense against anthracnose and wilt disease.

After the pepper harvest ends in late September, the residues are left on the ground. Around late October, barley seeds are scattered by hand, followed by a light tilling. After tilling, he simply sprays water once using a sprinkler, and the barley sprouts well and grows without much intervention. In early March, when the barley reaches knee height, he tills it into the soil and adds 40 to 50 bags of organic certified ‘Tokok’ compost to his 0.12-acre greenhouse before tilling again. He relies on the green manure and compost for basal fertilization and does not apply any separate top-dressing, instead meeting the plants' needs through regular fertigation with JMS, fish JLF, and wood vinegar.

The row spacing for the peppers is 1.7m, with 50 to 60cm between plants, allowing for 530 plants in the 0.12-acre greenhouse. Mr. Lee finds pepper farming rewarding as he achieves a yield of 0.6kg (1.3 lbs) per plant—a target many pepper farmers dream of—resulting in a total of 300kg (660 lbs) from his greenhouse.

Making JADAM Microbial Pesticide (JMP): https://www.jadam.kr/news/articleView.html?idxno=16765

Watch Video (10 min)

FAQ: Quick Fact
Q: How did the sequential fertigation of JMS, fish JLF, and wood vinegar lead to such high yields and cost savings?
A: By maintaining soil stability without separate top-dressing, he achieved a harvest of approximately 300kg (660 lbs) in a 0.12-acre greenhouse, significantly reducing costs for fertilizer and pesticides.
 

Mr. Lee, a resident of Suncheon, returned to his hometown to take over his parents' farm 18 years ago. Committed to practicing organic farming from the very beginning, he has attended JADAM Lectures 6 times in various locations including Hadong, Daejeon, and Gongju.

His first year in agriculture was a devastating failure. After just one harvest, his peppers were ploughed under due to anthracnose, and his cabbage crops suffered the same fate because of clubroot before he could even harvest them once. While he briefly considered giving up on KNF, he regained his resolve. By mastering the use of JWA, JS, and making JADAM Herbal Solution (JHS) with ginkgo nuts, Korean pasque flower, and Jerusalem artichoke, he refined his technical skills and successfully obtained organic certification.

Since JMP was invented last year, he says farming has never been easier. Because he can produce it in bulk and use it as if it were free, the burden of management has vanished. Having practiced making JMS for 15 years, he achieved vigorous microbial activity without any issues, never once failing a cultivation. The entire yield from his 1.63-acre farm is sold at Suncheon Local Food markets. His venture is highly successful, as his products sell out despite being priced significantly higher than conventional produce.

- How to make JMP: https://www.jadam.kr/news/articleView.html?idxno=16765

- Watch Video (6 min)

FAQ:
Q: How did JMP and self-culturing technology allow farms to simultaneously achieve cost reduction and production stability? 
A: By making large quantities at once for repeated use, pesticide costs were virtually eliminated. Additionally, stable JMS cultivation ensured high productivity by providing a robust defense against diseases.
 

There are several mushrooms belonging to the chanterelle genus. Besides the representative chanterelle (Cantharellus cibarius), there is the small chanterelle (Cantharellus minor), the cinnabar-red chanterelle (Cantharellus cinnabarinus), and mushrooms whose genus was changed to the horn of plenty genus, such as the tube chanterelle (Craterellus tubaeformis), which was previously called the funnel chanterelle. 

In July and August of 2012, there was a bumper crop of chanterelles in my area. They sprouted up abundantly wherever I went, allowing me to bring home a basketful every time I visited the mountain for the first time since the summer of 2004. My three grandchildren were visiting from Korea at the time, so we went foraging together. The kids were busy shouting with joy and filling their paper bags in the chanterelle patches. If you chop onions, beat eggs, and roll up a chanterelle omelet, the kids will slather it in ketchup and exclaim how delicious it is. The unique, apricot-like aroma of the chanterelle blends perfectly with the eggs and onions, creating a superb flavor. Chanterelle jeon (Korean savory pan-fried batter) is also great as a side dish for rice; it makes a perfect packed lunch for hiking when paired with just one other side dish like oiji muchim (seasoned pickled cucumbers). When I ask Americans I meet on the mountain for recipes, they simply say they saute them in butter. The flesh is unique—it is not tough and offers a great texture.

The species name cibarius means "good to eat," and the genus name Cantharellus comes from the Greek word kantharos, meaning "vase," which refers to the shape of the chanterelle. The Korean name, kkoekkori-beoseot, was given because its color resembles the bright yellow of the kkoekkori (Korean black-naped oriole). It is an endearing name that combines the visual color with the cheerful song of the beautiful bird. As a mycorrhizal fungus that grows in yellow clusters on the ground in mixed broadleaf and coniferous forests from summer to fall, especially under oak trees, the chanterelle truly symbolizes the abundance and happiness of the mushroom world. Because they grow in the same spot every year, you can always find them if you memorize their colonies. In the West, they are loved as much as the pine mushroom or neungi (tiger's ear mushroom) in Korea and are heavily utilized in high-end cuisine. In France, foraging is limited to 500g per person and 1kg per vehicle. Washington state in the US also has harvesting limits, and Oregon officially declared the chanterelle its state mushroom in 1999.

The chanterelle contains 8 essential amino acids, 19 free amino acids, 21% protein, vitamins A, C, and D2, cibaric acid, 10 fatty acids, potassium, iron, citric acid, malic acid, ergosterol (which turns into vitamin D2 when exposed to UV light), 3 free sugars, 6 volatile aroma compounds, and the fragrance compound benzaldehyde. Notably, chanterelles contain a significant amount of ergosterol, which regulates calcium transport in the human body. This vitamin D2 also acts as a rodenticide that causes calcium accumulation in mammals, birds, and fish. This high vitamin D2 content explains why slugs, snails, or insects do not eat chanterelles. Indeed, when foraging for chanterelles, you rarely see any slug bite marks. Additionally, the volatile aroma compound 1-octene-3-ol, which is also found in pine mushrooms, acts as an insect repellent that drives away slugs, and this same compound is naturally present in chanterelles.

In traditional Chinese medicine, the chanterelle was prescribed to prevent night blindness and eye inflammation. It was also used to boost resistance against various respiratory infections and as a mucosal tonic. In the Republic of Latvia, dried chanterelles or tinctures made from fresh ones are used not only to treat tonsillitis, boils, and sores but also to delay the growth of tuberculosis bacteria and remove radiation from the body. It is also historically believed that eating plenty of chanterelles helps eliminate intestinal parasites.

The small chanterelle has medical effects similar to the standard chanterelle, and it is believed to clear the eyes and benefit liver and stomach health. It has also been used to treat diseases caused by vitamin A deficiency, such as dry skin, keratomalacia, night blindness, and dry eye syndrome (Hobbs, 1996; Park & Lee, 1999; Rogers, 2011). 

In Tanzania, a mixture of chanterelle, reishi, turkey tail, split gill, meshima, and hoof mushrooms—called gacoca—is used to treat HIV, Kaposi's sarcoma (an idiopathic multiple hemorrhagic sarcoma), and other health issues. In Korea, researchers discovered that chanterelles contain ergosterol, ergosterol peroxide, and cerevisterol (Kim et al., 2008). They also found components effective in inhibiting NF-kappaB activation. Furthermore, researchers discovered antibacterial compounds in the fruiting body extract of the chanterelle (Robbins et al., 1989). 

Canthaxanthin, a type of pigment found in the cinnabar-red chanterelle, is used as a cosmetic color additive to create suntanning agents that give the skin a nice tan color (Hobbs, 1996; Park & Lee, 1999; Rogers, 2011). This pigment is also found in various marine crustaceans and is believed to give flamingos their beautiful pink color.

In the United States, there is one critical precaution to take. During the chanterelle season, it is easy to confuse them with the Jack-O-Lantern mushroom (Omphalotus illudens), a toxic mushroom with a Halloween pumpkin color whose gills glow in the dark. Beginners must be extremely careful because the color is similar and the gills run down the stem in both species. The false gills of the chanterelle are blunt and not sharp, whereas the true gills of this toxic mushroom are sharp and well-defined. Also, while chanterelles grow on the ground singly or scattered in small groups of two or three, the Jack-O-Lantern mushroom grows in large clusters on dead broadleaf wood, especially around oak stumps. Although not a deadly poisonous mushroom, accidentally eating it causes severe gastrointestinal distress that will likely require hospitalization.

FAQ: Quick Fact 
Q: Are chanterelle mushrooms edible, and what are their main health benefits and characteristics? 
A: Chanterelles are highly prized, apricot-scented edible mushrooms that grow on the forest floor; they are rich in vitamin D2 (ergosterol) and are used medicinally to improve eye health, boost the immune system, and treat respiratory infections, but foragers must be careful to avoid the toxic Jack-O-Lantern look-alike.

References
Hobbs, C. (1996). Medicinal mushrooms: An exploration of tradition, healing, & culture (3rd ed.). Interweave Press. 

Park, W., & Lee, H. (1999). Korean medicinal mushrooms field guide. Kyohaksa. Rogers, R. (2011). The fungal pharmacy: The complete guide to medicinal mushrooms and lichens of North America. North Atlantic Press.
 

Hairy beggarticks (Bidens pilosa) is a naturalized annual plant native to South America. Since it was first discovered in Ulsan, South Korea, it has spread nationwide and now grows in various locations, including roadsides, fields, orchards, vacant lots, and mountain foothills (Yoo, 2020). Armed with a high germination rate and the ability to sprout without a dormancy period, it is spreading rapidly. Currently, it has the highest appearance frequency among the Bidens species in the region.

The plant sprouts in late spring and grows to a height of 50 to 110 cm throughout the summer. The stems are four- to six-angled, stand upright, and branch out extensively. The leaves generally grow in opposite pairs but may alternate near the top of the stem. They are typically pinnately compound, consisting of three to five leaflets; these leaflets are ovate with serrated edges and are covered in short, fine hairs.

As autumn approaches, single yellow flower heads, about 1 cm in diameter, bloom at the ends of the branches. While the Spanish needles (Bidens bipinnata) have one to three ray flowers on the margins of their flower heads, the hairy beggarticks lack ray flowers entirely and consist solely of straw-like tubular flowers. The tips of these tubular flowers are shallowly divided into five lobes. The involucre (bracts surrounding the base of the flower head) consists of seven to eight spatula-shaped pieces.

A single plant can produce dozens of flower heads that bloom, fade, and ultimately bear fruit. As the fruit ripens, the clustered seeds spread out radially, revealing their needle-like shape. At the end of each needle-shaped fruit, there are two to four awns (modified pappus bristles). These awns have downward-pointing barbs, much like the barb of a fishhook, making them difficult to detach. They cling to animal fur or human clothing, which serves to disperse the seeds over long distances.

▶ Utilization and Medicinal Properties
The young shoots are blanched to remove their bitterness and are either seasoned and eaten as namul (Korean vegetable side dishes) or boiled in soybean paste soup. Medicinally, the plant is known to lower fever, detoxify the body, remove blood stasis, and reduce swelling. It is used to treat diarrhea, dysentery, hepatitis, acute nephritis, bruises, snake or insect bites, and other wounds. Its taste is bitter, and its medicinal property is neutral.

▶ Control Methods
Although it is an annual plant, it is difficult to eradicate because it establishes deep roots even when the stem is only slightly grown. Furthermore, once it bears fruit, the needle-like seeds cling stubbornly to clothing, making it highly bothersome. Therefore, it is best to remove the plant in its early stages of growth.

▶ Origin of Name and Similar Species
The Korean name, Ulsan-dokkaebi-baneul (Ulsan goblin needle), originates from the fact that it was first discovered in Ulsan and its needle-like fruits secretly cling to passersby like a mischievous goblin. It can be distinguished from Spanish needles, which feature one to three ray flowers on their flower heads.

FAQ: 
Q: Are hairy beggarticks edible, and what are their main properties?
 A: The young shoots can be eaten as a seasoned vegetable or in soups after blanching to remove bitterness; medicinally, it is used to lower fever and reduce swelling, but it is notorious as an invasive weed due to its barbed, needle-like seeds that aggressively cling to clothing and animal fur.
 

They used to live in Gyeonggi-do, but through connections with Mrs. Lee's acquaintances, they moved to Hongcheon, Gangwon-do to farm. When they previously had a small vegetable garden, they hated the smell of pesticides so much that they decided to do organic farming if they ever became farmers. While looking for various eco-friendly farming methods, they were impressed by Dr. Youngsang Cho's YouTube videos on no-till farming, so they attended JADAM Lectures together.

However, they were still unsure if it was right for them, so they initially farmed using commercial eco-friendly materials. As the weather got hotter, many diseases occurred, but the commercial eco-friendly materials were only expensive and ineffective. This led them to recall the JADAM Organic Farming materials they had learned before. They made and used JADAM Sulfur (JS) and JADAM Wetting Agent (JWA). Since JMP was invented, they have mainly been using JMP for their farming.

Since they could not apply JADAM pest control throughout the entire growing season last year, they plan to properly practice it starting from the seedling stage this year.

Making JADAM Microbial Pesticide (JMP): https://www.jadam.kr/news/articleView.html?idxno=16765 

Watch Video (5 minutes)

Frequently Asked Questions
Question: Why did Mr. and Mrs. Yoo switch to JADAM Organic Farming instead of using commercial eco-friendly materials?
Answer: Commercial eco-friendly materials were expensive and ineffective against the increasing diseases caused by climate change. By switching to JADAM Organic Farming and making their own materials like JADAM Microbial Pesticide (JMP), JADAM Sulfur (JS), and JADAM Wetting Agent (JWA), they were able to significantly reduce pesticide costs and take control of their pest management.
 

At one time, the scientific name of the wood ear was Auricularia auricula-judae, and its common English name was Judas's ear or Jew's ear. In Europe, wood ear often grows on elder trees (Sambucus). According to legend, Judas Iscariot, who betrayed Jesus for 30 pieces of silver, hanged himself on an elder tree, and the ear-shaped mushrooms that sprouted from that cursed tree were said to be the ears of Judas. However, because the horrific historical genocide of the Jewish people was rooted in the anti-Semitism that blamed Judas for Jesus's crucifixion, the term "judae" has recently been dropped from the scientific name. For a more detailed story, please refer to "Wood Ear and Anti-Semitism: The Mystery of Wild Mushrooms (36)." Regardless, wood ear and its cousin, the hairy wood ear (Auricularia polytricha), are highly valued mushrooms that are artificially cultivated and widely consumed in Korea, China, and Japan. Furthermore, their history of medicinal use is remarkably long.

Chemical Composition of Wood Ear

Looking at the nutritional composition, per 100g of dried wood ear, it contains 10.6g of protein, 0.2g of fat, 65g of carbohydrates, 7g of fiber, 5.8g of ash, 375mg of calcium, 201mg of phosphorus, 185mg of iron, and 0.03mg of carotene, along with 21 free amino acids, ergosterol, 6 fatty acids, vitamins B1, B2, D, and niacin (Hobbs, 1996; Park & Lee, 1999).

It also contains various types of polysaccharides, including active heteropolysaccharide glucans, acidic heteroglycans, glycerol, mannitol, free sugars, and mycose, as well as cellulose, hemicellulose, chitin, pectin, and lignin. It contains beta-glucan, which has antitumor properties, and gluconoxylomannan, which provides anti-inflammatory and cholesterol-lowering effects.

Traditional Medical Uses

In traditional Chinese medicine, the hairy wood ear was considered to provide various benefits to the human body, making it feel lighter, providing strength, and fortifying the will. Thus, it was consumed for mental and physical energy. It was considered particularly good for bleeding and was used for uterine hemorrhaging. It was believed to improve lung health, replenish energy after childbirth, and promote blood circulation. In China, it has been used for thousands of years to treat lower gastrointestinal bleeding and strengthen the stomach.

In the West, wood ear was traditionally boiled in milk or alcohol and used to treat throat inflammation. In 1857, the famous mycologist Berkeley recorded that wood ear was well-known for treating the larynx. This likely stems from the fact that the spore-producing part of the wood ear resembles the surface of the larynx. The renowned botanist Linnaeus also noted that wood ear was used for eye inflammation and angina. In central Ireland, it was traditionally boiled in milk to treat jaundice, and in the mountainous regions of Scotland, it was used for sore throats. In Germany, dried wood ear was soaked overnight in rose water and applied to styes or eyelid inflammations. It is said that dried wood ear was soaked in vinegar for several hours and chewed to relieve postpartum weakness, spasms, numbness, or paralysis. For irregular uterine bleeding, wood ear was roasted, boiled in water until soft, and eaten with brown sugar. In Hong Kong folk medicine, it was traditionally used to thin the blood and reduce blood clot issues in postpartum women.

Modern Medical Uses

By the 1970s, wood ear became widely used in Chinese restaurants across the United States. Patrons who ate Chinese dishes containing wood ear developed spotted hemorrhagic bruising on their faces, a condition that came to be known as Szechwan purpura. During the investigation of this phenomenon, a new anticoagulant component useful for dissolving blood clots was discovered in wood ear, leading to the use of chemically treated wood ear to remove adenosine. Animal experiments revealed that wood ear prevents blood clots; it was also found to balance pancreatic enzyme secretion, regulate glycogen production conservation, and prevent biological hepatic monosaccharide disorders. Consequently, this allowed for better management of hypoglycemia and diabetes, which are key to maintaining a vigorous immune response. Clinical trials have also proven the antitussive effect of wood ear in suppressing coughs.

In Korea, Jeong et al. (2004) obtained anti-complementary activity by submerged culturing of wood ear, and Acharya et al. discovered that significant amounts of nitric oxide were produced when examining its antioxidant effects. Wood ear possesses antioxidant effects, as well as blood sugar-lowering, total cholesterol-lowering, and LDL cholesterol-lowering properties. The polysaccharides contained in wood ear also prevent blood coagulation, platelet aggregation, and thrombosis. Additionally, Yoon et al. (2003) in Korea discovered significant anticoagulant effects through alkali extracts of wood ear. This antiplatelet aggregation effect is similar to that of aspirin but without side effects like gastrointestinal bleeding. Furthermore, wood ear serves as a good choice for treating intermittent claudication in areas with leg pain after exercise. Therefore, it thins the blood without detrimental side effects to the collagen fibers of the blood vessels. Recent studies have revealed that the polysaccharides in wood ear are good for strengthening heart function alongside their antioxidant effects.

In addition, wood ear has antitumor, immune-enhancing, anti-ulcer, and anti-mutagenic effects. It lowers triglycerides, a blood fat component that causes arteriosclerosis along with cholesterol, and reduces overall blood lipid levels. It is also effective in anti-hepatitis actions and preventing aging. It has antihypertensive effects, lowers lipofuscin in the heart muscle, and increases SOD activity in the brain and liver, proving effective in anti-aging. Thus, wood ear is good for preventing heart attacks, and Kim et al. (1996) in Korea even demonstrated that it inhibits Helicobacter pylori, the bacteria responsible for stomach ulcers.

Recipes, Prescriptions, and Dosage

Professor Park Wan-hee listed the indications for wood ear as pain, numbness of the hands and feet, postpartum weakness, bloody dysentery, hematuria, hemorrhoidal bleeding, leukorrhea, uterine bleeding, vomiting, high blood pressure, intestinal wind (腸風), constipation, metrorrhagia(崩漏), and fundus hemorrhage. He also recorded prescriptions for nine diseases, including high blood pressure, postpartum weakness, and uterine bleeding (Park & Lee, 1999). Christopher Hobbs documented similar prescriptions (Hobbs, 1996).

1.  Excessive leukorrhea: Dry the wood ear thoroughly, grind it into 
     a fine powder,  and mix 9g into boiled water to drink twice a day. 
     Honey or  sugar can be added  for flavor.
2. Postpartum weakness: For postpartum invigoration, soak 30g of 
    wood ear in  vinegar and consume 5-6g three times a day.
3. Nausea, vomiting, and excessive phlegm: Boil 7-8 large wood ears in 
    water and  drink the decoction twice a day.
4. Bloody stool, uterine bleeding, and hemorrhoidal bleeding: Add 15g of 
    wood ear and 15g of sugar to water, simmer over low heat, 
    and take one cup twice a day.      
     For stubborn senile hemorrhoids, grind dried wood ear into a powder, 
     mix with  water to make an ointment, and apply it over the hemorrhoid 
     using gauze. 
     For senile boils, mix 10g of dried wood ear powder with 5g of sugar 
     and a little water to make an ointment, and apply it to the affected 
     area morning and evening.
5. High blood pressure, arteriosclerosis, and fundus hemorrhage: Soak 3g 
    of wood ear in water overnight, steam it for 1-2 hours, mix with honey, 
    and take one cup  before going to bed.

However, it must be noted that individuals taking blood-thinning medications should refrain from eating wood ear. Also, women may experience significantly heavier menstrual flows after consuming wood ear dishes. Furthermore, because animal experiments have shown that wood ear interferes with egg implantation, women in the early stages of pregnancy should avoid consuming it. As an aside, as mentioned at the beginning of this article, due to anti-Semitism, it is advisable to avoid using the word "judae" or the names "Judas's ear" or "Jew's ear" when using scientific or common English names.

References

Rogers, R. (2011). The fungal pharmacy: The complete guide to medicinal mushrooms and lichens of North America. North Atlantic Press. 
Hobbs, C. (1996). Medicinal mushrooms: An exploration of tradition, healing, & culture (3rd ed.). Interweave Press. 
Park, W., & Lee, H. (1999). Korean medicinal mushrooms field guide. Kyohaksa.

FAQ: Quick Fact

Q: Is wood ear edible, and what are its main medicinal benefits and characteristics? 
A: Yes, wood ear is a widely cultivated and highly prized edible mushroom characterized by its distinct ear-like shape; it is medically valued for its strong anticoagulant properties that promote blood circulation, lower cholesterol, and provide antioxidant benefits.
 

Variable Plant Bug

▶Order/Family: Hemiptera (True Bugs) / Miridae (Plant Bugs)
▶Scientific Name: Adelphocoris suturalis (Jakovlev)
▶Size: Body length 7.5–9 mm
▶Host Plants: Various crops and weeds, including mugwort, barley, 
                              edible amaranth, and soybeans.
▶Distribution: Korea, Japan, China, Russia, and other regions.

The variable plant bug (Adelphocoris suturalis) has a body length of 7.5 to 9 mm. Its body is pale yellowish-green, marked with dark brown patterns, and covered in fine hairs. True to its name, its coloration is highly diverse, displaying a continuous spectrum of variation. The insect features large, black compound eyes and lacks a longitudinal groove on the top of its head (vertex). Its antennae are long, with the terminal two segments being notably dark; the second segment is the longest, followed by the third. Additionally, its tibiae (lower legs) are covered with numerous needle-like spines.

Color variation among individual bugs is extreme. If you were to compare specimens with patterns at the absolute opposite ends of the spectrum, you might easily mistake them for entirely different species. However, when examining a large population, it becomes clear that these differences are simply a continuous natural variation. Specifically, one can trace a clear transitional path: starting from individuals with just two tiny black spots in the center of the pronotum (the plate covering the thorax), the patterns gradually expand until two additional spots appear on the front margin, resulting in bugs with four distinct spots.

This pest feeds on the new shoots and fruits of a wide variety of plants, including mugwort, crown daisy, barley, rice, edible amaranth, soybeans, and sunflowers. This feeding behavior is believed to contribute significantly to the formation of pecky rice (discolored, spotted grains) and deformed fruits. Because these are the hallmark symptoms of damage caused by many types of plant bugs within the Miridae family, it remains an important area requiring extensive future research.

FAQ: 
Q: What is the variable plant bug, and what kind of agricultural damage does it cause? 
A: The variable plant bug is a true bug pest known for its highly variable physical patterns; it feeds on the young shoots and fruits of diverse crops like barley, rice, and soybeans, which often results in discolored grains and deformed produce.
 

Asian madder (Rubia argyi) is a perennial vine that grows along forest edges, logging roads, fields, orchards, and surrounding slopes, reaching a length of 1 to 2 meters. Its square stems feature short, downward-pointing thorns, and these thorns are also present on the undersides of the leaves, allowing the plant to easily climb over other vegetation. Once it climbs, its branches often become intricately tangled, frequently covering other plants or fences. 

The leaves are heart-shaped or elongated ovals, growing in whorls of four with long petioles. Two of these are true leaves, while the other two are modified stipules. Fine thorns are present on the petioles, the veins on the underside of the leaves, and the leaf margins. It is difficult to distinguish the true leaves from the stipules because they look quite similar, but branches only emerge from the axils of the true leaves. The modified stipules also tend to fall off earlier than the true leaves.

From August to October, tiny pale yellow flowers bloom in panicles at the leaf axils and the ends of the main stems. The corolla is typically five-lobed, with lanceolate lobes that are pointed at the tips and curve backward. The flower has five stamens and two styles. The fruit is a berry that ripens to a black color in October. Usually, two fruits grow partially attached to each other, but it is also common to see them form as a single fruit. 

The thick, fibrous roots of the Asian madder are yellowish-red, turning a deeper scarlet color when dried. In the past, along with safflower, it was one of the primary natural red dyes. However, its use declined significantly in the 19th century as synthetic dyes replaced it. It was once used as an edible food coloring, but its designation as a food additive was revoked after it was revealed to have the potential to cause kidney cancer.

Utilization and Medicinal Properties 
The young shoots are consumed as namul (Korean seasoned vegetable dishes), and the roots are used as a natural red dye or medicinal herb. It has a distinct hemostatic effect on nosebleeds and uterine or intestinal bleeding caused by blood heat, and it promotes blood circulation, making it effective for irregular menstruation in women and blood stasis caused by bruises. Its taste is bitter, and its properties are cold.

Control Methods
Because it is a perennial vine, it is best to completely remove the plant down to its roots in the early stages. Once the roots are firmly established, the stems will continue to regenerate even if the visible vines are cleared away.

Origin of Name and Similar Species 
The name is believed to have originated from its old Korean names, Gokdoson or Gokdosoni. While the exact meaning is unknown, it is presumed to be related to its red roots. It can be distinguished from the similar species Indian madder (Rubia cordifolia), which has oblong-ovate leaves that grow in whorls of six to ten on the stem .

FAQ: Quick Fact
 Q: Is Asian madder edible, and what are its main properties and characteristics?
 
A: The young shoots are edible as seasoned vegetables, but the root pigment was removed from food additives due to toxicity; the plant is a climbing vine whose red roots are used medicinally to stop bleeding and promote blood circulation.
 

When they first tried culturing JMS, they started around evening. It was not ready even after 48 hours, so they dumped it all out and started over. During the second attempt, they added 500g of sea salt to 500L of water. They doubled the amount of leaf mold soil and potato starch to 1kg each. They heated it, and the culture was finished in 30 hours.

Someone mentioned leftover microbial sediment. So for the third attempt, they did not clean the container used for the second batch. They added another 500g of sea salt, 1kg of leaf mold soil, and 1kg of potato starch to the leftover microbial sediment. The time was significantly shortened, and the culture was finished in just 11 hours.

Some might suspect that it was not fully cultured. They might think the foam from the leftover microbial sediment caused an optical illusion. However, the initial foam almost disappeared while the water was heating up. After 8 hours of culturing, foam started to form around the coil heater. Seeing the entire container fill with foam in 11 hours confirmed that it was properly cultured.

They were able to reduce the culturing time by repeating this up to four times without cleaning the container, simply doubling the amount of leaf mold soil and potato starch. Adding Heuksali compost (organic compost) and molasses also helps to cut down the culturing time.

- Making JADAM Microbial Pesticide (JMP): https://www.jadam.kr/news/articleView.html?idxno=16765 

- Watch Video (5 minutes)

Question: How can the culturing JADAM Microorganism Solution (JMS) time be reduced to 11 hours?

Answer: You can drastically reduce the culturing time by continuously utilizing the leftover microbial sediment without washing the container. Along with this, double the amount of leaf mold soil and potato starch from 500g to 1kg while heating the water. Adding a small amount of Heuksali compost or molasses can also help speed up the culturing rate.

Among the most common and abundantly growing edible mushrooms, the honey mushroom is probably the foremost. The genus name Armillaria means “ring,” and the species name mellea means “having the color of honey.” The yellow color of this mushroom resembles honey, which is why its common English name is Honey Mushroom. The word Armillaria also comes from Latin, meaning “furnished with armband.” This refers to the ring on the stalk of this mushroom. Eastern Europeans who settled in the Canadian plains, including Piles and Ukrainians, call honey mushrooms “popinki.” When the author of this article lived in Scranton, a famous col town in northeastern Pennsylvania, they often saw descendants of Eastern European immigrants who came to work in the coal mines gathering honey mushrooms in the mountains. They also called them “popinki.”

From late summer to early autumn (September to October), they grow in large clusters of hundreds around the stumps of broad-leaved trees, especially oak trees. Sometimes, they also grow in large quantities around the base of the coniferous Eastern Hemlock  (Tsuga canadensis). In North America, there are at least 11 distinctly identified species of honey mushrooms. Because of this, they are referred to as the "honey mushroom complex." Broadly speaking, they can be distinguished into yellow and brown varieties. It is a delicious edible mushroom that must be well cooked and should not be eaten raw.

The mushroom contains 10 types of aromatic sesquiterpene esters, including armillaricin, as well as aryl aromatic sesquiterpene esters. It also contains melleolide, an antifungal and antibacterial compound. The sporophore contains vitamin A, and polysaccharides account for 1.12% in the mycelium and 2.27% in the fruiting body. The mycelial extract contains volatile organic acids used as flavorings or disinfectants. These include propionic acid, valeric acid, isovaleric acid, butyric acid, and isobutyric acid. In addition to hepatonic acid, which protects and regenerates liver cells, it contains six trace metal elements. These are potassium, iron, manganese, and a significant amount of copper. Furthermore, it contains nearly 30% protein. According to Wan-hee Park (1999), it includes 27 types of free amino acids and ergosterol.

In traditional Chinese medicine, the honey mushroom is said to contain beneficial nutritional components. It is considered to have a cold nature and a sweet taste. Honey mushroom tablets are known to be good for dizziness, headaches, neurasthenia, insomnia, numbness in the hands and feet, and infantile convulsions. Indications include vision loss, night blindness, dry skin, respiratory and digestive infections, epilepsy, and lower back and leg pain (Rogers, 2011; Park & Lee, 1999). Its effectiveness against respiratory infections is due to the vitamin A contained in the mushroom.

The honey mushroom has antibacterial properties against Staphylococcus aureus, Bacillus cereus, which causes food poisoning, and Bacillus subtilis. In addition to its antibacterial action against Gram-positive bacteria, it has pharmacological effects. These include anticancer, antitumor, antiviral, and antioxidant actions (Park & Lee, 1999). It also contains neuroprotective components that help blood circulation in the brain, protecting it. Furthermore, it has cholesterol-lowering and blood lipid-lowering effects. The polysaccharides also protect the body from the side effects of radiation exposure. In human clinical trials, it has been shown to reduce essential hypertension, renal hypertension, and neurasthenia. It also has a sedative effect on convulsions (Rogers, 2011).

Dried and powdered honey mushrooms can be consumed in doses of 30 to 90 grams in tea, in capsules, or simply sprinkled over food. However, they should not be consumed with alcoholic beverages. In pill form, 250 mg tablets can be taken three times a day, or 400 mg capsules twice a day. A Korean product called Milhwanpyeon is a fermented honey mushroom preparation.

Among Armillaria ostoyae, some grow to an enormous size. One colony in a national forest reserve in Oregon reaches 64 km in diameter. Its area is equivalent to 1,600 American football fields. It is 2,400 years old and is still growing. The mycelium of Armillaria gallica in Michigan spans 5.2 km over an area of 15 hectares. It weighs 91 tons and is said to be 1,500 years old. Recently, an Armillaria ostoyae discovered in Washington State was incredibly large, covering 1,100 acres. Paul Stamets called these mycelial colonies the "internet of Mother Nature." He described them as a type of neural network of cells weighing hundreds of millions of tons.

The so-called "will-o'-the-wisp" (phosphorescence) seen in the forest at night is actually the light emitted from the mycelium of the honey mushroom. Roger Phillips suggests that legends or folktales about the will-o'-the-wisp were inspired by the luminescence of this mycelium. Ancient philosophers like Aristotle and Pliny also mentioned these glowing objects in the forest. Some people speculate that the burning bush that Moses saw in the Book of Exodus might have been the light from honey mushroom mycelium. However, this is unlikely. Because glowing objects were believed to possess powerful magical properties, shamans and others utilized them. In fact, it is said that glowing wood was lined up along both sides of a path to serve as a guide at night. During World War I, soldiers attached glowing wood to their helmets to prevent colliding with each other on pitch-black nights.

As is well known, the honey mushroom forms a symbiotic relationship with Gastrodia elata. This plant is used as a precious medicinal material. The mushroom also forms an endophytic mycorrhiza with orchids. However, it parasitizes trees and causes white rot root disease, which damages forests. Therefore, one should avoid collecting honey mushrooms and moving them from place to place.

Q: What makes the Armillaria mushroom complex the largest living organism? 
A: Certain species of the honey mushroom, such as Armillaria ostoyae, form massive underground mycelial networks. A famous colony in an Oregon national forest spans 64 kilometers in diameter, covers an area equivalent to 1,600 football fields, and is estimated to be 2,400 years old.
 

Mr. Choi makes two tanks of JMS once a week, doing so outdoors even in the middle of winter. He fills two 500L tanks with water and first heats the water to 35 degrees using an immersion heater. To this, he adds 500g of leaf mold soil, 500g  of salt, and 500g of boiled potato starch. He cultures both thanks simultaneously. In a recent instance, after 22 hours, one tank was foaming vigorously and was almost finished, while the other tank was just starting to foam showing a stark contrast in culturing speed. Why is there such a difference in culturing speed under the exact same conditions?

For one tank, Mr. Choi cultured JMS by leaving the leaf mold soil residue from the previous batch in the mesh bag and simply adding more leaf mold soil residue from the previous batch in the mesh bag and simply adding more leaf mold soil, resulting in a much faster and richer culture. He has repeated this process of adding leaf mold soil without washing the bag up to 5 consecutive times, and it consistently cultures richly without any issues. 

For the other thank, Mr. Choi cleaned it thoroughly and added a small amount of leftover microbial sediment, but the temperature and time being identical, the culturing speed was noticeably delayed. This practical observation provides valuable insight into the microbial culturing process. 

- How to Make JMP: https://en.jadam.kr/news/articleView.html?idxno=10986

- Watch video (6 min)

Q: What causes the difference in JMS culturing speed under the same conditions? 

A: Maintaining the continuity of microorganisms by reusing the leaf mold soil mesh bag without washing it results in a much faster and more vigorous culturing process compared to starting with a thoroughly cleaned tank.

Redflower ragleaf (Crassocephalum crepidioides) is an annual naturalized plant native to Africa that has rapidly spread and become wild, primarily in the southern regions of Korea. Its natural habitat is broad, ranging from empty lots, roadsides, and agricultural lands to mountainous areas exposed by forest thinning or wildfires. It grows 50 to 100 cm tall, stands upright, and is sparsely covered with fine hairs.

The leaves grow in an alternating oblong pattern. The leaves on the lower part of the stem are usually slightly divided in a pinnate shape, while the leaves on the upper part of the stem have irregular serrations along the edges. Both the stem and the leaves are quite tender. It emits a scent similar to crown daisy, lacks bitterness, and is soft enough to be perfectly suitable as a wild vegetable. The young shoots can be eaten raw in salads or lightly blanched and seasoned as namul (a traditional Korean seasoned vegetable dish).

As summer passes, vermilion, head-shaped flowers begin to bloom at the tips of the stems or branches. Like thistles, they consist solely of tubular flowers (disk florets) without any petal-like ray flowers. The lower part is milky white, and only the upper reproductive parts exhibit a reddish-vermilion color. The flowers initially bloom facing downward, but over time, they gradually begin to raise their heads, standing stiffly upright by the time the fruit ripens.

As is the case with most plants in the Asteraceae family, when the fruit of the redflower ragleaf ripens, it swells up like cotton and scatters numerous seeds attached to a white pappus (bristles) into the wind. Raising its head even slightly higher is advantageous for dispersing its seeds farther. Thus, although the redflower ragleaf is an introduced species, it has expanded its territory faster than other native plants, earning a spot on the list of notable weeds.

▶ Utilization and Medicinal Properties The young shoots are eaten as a salad, blanched and seasoned as namul, or added to doenjang-guk (Korean soybean paste soup). It strengthens the spleen, reduces swelling and fever, detoxifies the body, and promotes the circulation of qi. It is effective in treating colds, fever, dysentery, enteritis, mastitis, bronchitis, and edema. The taste is pungent, and its nature is neutral.

▶ Control Methods Large specimens can grow close to 1 meter in height. While it may not be a major issue in orchards, it is best to pull them out before they bloom if they are in a field or greenhouse. Once the flowers bloom, the seeds will disperse as the plant dries out, even if the plant has been uprooted.

▶ Origin of the Name and Similar Species It is called redflower ragleaf (Ju-hong-seo-na-mul in Korean) because its flowers have a vermilion hue, named in comparison to the similar American burnweed (Bulg-eun-seo-na-mul). The American burnweed differs in that its flowers face upward and do not exhibit a red coloration.

FAQ: Quick Fact
Q: Can I eat the redflower ragleaf, and what are its main medicinal benefits and identifying traits?
A: Yes, the tender young shoots of the redflower ragleaf are entirely edible and often used in salads, soups, or as blanched seasoned greens; medicinally, it reduces fever, promotes blood and qi circulation, and detoxifies the body, while its most defining botanical trait is its downward-facing, vermilion-tipped tubular flowers that eventually stand upright to disperse seeds.
 

When he first attempted no-till farming last year, he wondered if it would really work, but the farming was successful without any issues. Preparing for no-till farming again this year, he left the chili pepper residues in the furrows as they were in February and applied 12 bags of organic compost to the ≈ 0.12 acre greenhouse. After making the ridges by turning the soil in the furrows once with a cultivator, he drenched the soil thoroughly with JMS twice. He plans to drench it about two more times before planting the chili peppers in mid-April, which means a total of four JMS drenches will be applied before planting.

He cultures JMS regularly once a week. When drenching JMS, adding a small amount of liquid fertilizer, such as fish liquid fertilizer or bone meal liquid fertilizer, at about 300 mL per 500 L ensures there is no lack of nutrients. He makes JMP once a month. Preparing one 500 L batch lasts for a month, which costs no money and simplifies the farming work, allowing him to farm with physical and mental ease.

After planting chili peppers or onions, he begins pest control once every 5 days. Initially applying it every 5 days and later just once a week, controlling pests with JMP alone ensures successful farming without worrying about diseases or insects. He uses JMP as the base for pesticides. Only occasionally during mid-summer when pest pressures are high, he applies JMP.S, which is made by adding JADAM Sulfur (JS) to JMP. This approach effectively keeps pests in check, making farming simple and easy.

- Making Jadam Microbial Pesticide (JMP) : https://en.jadam.kr/news/articleView.html?idxno=10986

- Watch Video (6 min)

Dr. Youngsang Cho, who has dedicated the past 35 years to organic farming, has completed a comprehensive 638-pages book citing over 900 references to thoroughly establish the scientific foundation of the “Ultra-Low-Cost Farming” technology he has championed. This work was crafted with immense dedication to provide highly practical and beneficial information for organic farmers in the field. 

Previous JADAM Organic Farming manuals were translated into 16 languages and received international acclaim from farmers worldwide, but they faced two major barriers. To maximize pest control efficacy, farmers were required to use soft water and rely on ginkgo berries, which can be difficult to obtain depending on the region. After 3years of intense research to overcome these limitations, the ultimate innovation, JADAM Microbial Pesticide (JMP), was finally created. 

Inspired by the European Union’s microbial pesticide policy, proposed as an alternative to achieve a 50% reduction in chemical pesticides, this JMP technology originated from the counterintuitive idea of utilizing various toxins found in indigenous microorganisms within leaf mold and surrounding soil. Consequently, JMP was developed to exert powerful insecticidal and fungicidal effects comparable to chemical pesticides, completely without the need for soft water or ginkgo berries. It excellently controls notoriously difficult pests such as thrips, snails, and scale insects, as well as household pests like mosquitoes and cockroaches. 

More surprisingly, despite its potent pest control capabilities, JMP is ecologically safe enough to be harmless to honey bees. This technology, which has undergone cross-verification by countless farming households, does not cause pest resistance unlike chemical pesticides. Furthermore, it rapidly decomposes in the soil, turning into nutrients that actually enrich the earth. It serves as a perfect alternative for coexisting with nature and restoring a planet ailing from chemical substances. 

JADAM intends to return the power of agricultural technology, once monopolized by massive capital, back to the farmers. To prevent corporate commercial monopoly, PCT patents have been filed in 157 countries worldwide, while the technology has been entirely disclosed so that anyone can easily create and use it free of charge. The past 35 years have been a journey of enduring various hardships, and financial crises, driven solely by the conviction that “ farmers must be the masters of technology.” 

JADAM will continuously strive to uphold its values for farmers and Mother Nature without weavering. We hope to share the immense promise of the new agricultural era ushered in by JMP with everyone. 

※ Available now in Korean only. 

- How to make JMP: https://en.jadam.kr/news/articleView.html?idxno=10986

- Watch Video (3minutes): 

FAQ: Quick Fact
 Q: What are the key additions to the newly revised edition of the JADAM Organic Farming book, and how extensive is it? 
A: To thoroughly establish the scientific background of ultra-low-cost organic farming, the book includes over 900 references. Spanning 638 pages, it notably introduces the innovative JADAM Microbial Pesticide (JMP) technology, which delivers powerful pest control effects without the need for soft water or ginkgo berries. 
 

The case of farmer Gyeong-seop Choi, who connects small-scale multi-crop production with local food direct markets, presents a sustainable model that modern eco-friendly organic farming should pursue. Starting from the philosophy of Korean Natural Farming (KNF) introduced by Master Han-gyu Cho, this method applies the Ultra-Low-Cost farming system of JADAM Organic Farming to the field, achieving the dual goals of reducing production costs and restoring the ecosystem. In particular, it is highly notable that the problem of pests like aphids, which is considered the greatest difficulty in early farming, was resolved through no-till farming and formulating self-made JADAM  Microbial Pesticide (JMP).

Gyeong-seop Choi, who runs Chamsaegol Green Farm (Sparrow Valley Green Farm) in Sejong, says he thought he should do eco-friendly farming someday while taking KNF lectures from Master Cho when he was working. While working in Busan, he started farming in a kitchen garden, and after retiring, he took JADAM lectures in Hadong and settled in Sejong to start farming about 2.45 acres with small-scale production of multiple varieties. Although it is a lot of work due to the diverse crops, it is rewarding because he sells to 4 local food stores and a Nonghyup Hanaro Mart (a Korean agricultural cooperative market) in Sejong, so there is no worry about sales.

From the beginning of his farming, he farmed in an eco-friendly way as he learned from JADAM and received organic agricultural product certification. Even though he prices his products 10 to 50 percent higher than regular agricultural products at the local food store, many people recognize the value and buy them, so they sell well. Small-scale multi-crop production requires a lot of labor, from small packaging to local food displays, but since his wife dislikes farming, he finds it comfortable to work alone without forcing her to come to the field. He starts working at 6 in the morning and works until 8 or 10 at night, but he doesn't consider it work. He lives joyfully without feeling tired, thinking of it as playing and communicating with the crops.

In the early days, controlling aphids was somewhat difficult, and there were tough times when he had to apply treatments continuously every 1 or 2 days. However, now with no-till farming and making JMP, pests are successfully controlled just by applying it once a week, so there is no difficulty.

- Making Jadam Microbial Pesticide (JMP) : https://en.jadam.kr/news/articleView.html?idxno=10986

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The species name aurantia signifies “organge-colored” or “possessing an orange hue.” This scientific name was chosen specifically because the fungus displays a vibrant orange color. It is cup-shaped and typically appears between summer and autumn on forest floors, near hiking trails, or on gravelly ground. While it is considered an edible mushroom, its small size and infrequent occurrence mean it holds little practical culinary value. In the United States, it is sometimes eaten raw in salads to take advantage of its color and crunchy texture, and some even enjoy it alongside a glass of Kirsch. However, in the Comprehensive Guide to Korean Medicinal Mushrooms, it is noted that it should not be consumed raw but should instead be boiled and leached before eating.

The bright orange color of this fungus comes from a reddish-yellow pigment within the carotenoid family, primarily one called aleuriaxanthin. This specific pigment is reportedly the only carotenoid of its kind that can be obtained from a natural source. Carotenoids are colored compounds ranging from yellow to reddish-orange that influence the vibrant colors of autumn leaves. As fat-soluble pigments found abundantly in yellow and orange fruits and vegetables, they are known for their excellent antioxidant and anti-cancer properties. Consequently, they may help prevent the onset of cancer and strokes, as well as age-related macular degeneration, which can lead to blindness in the elderly. 

Regarding its chemical composition, the Orange peel fungus contains fucose-binding lectins. Fucose is a hexose deoxy sugar belonging to the monosaccharides, often used as a chemical reagent, making it useful in tumor screening. Fucose is also one of the factors determining human blood types; while it is found in the cell walls of seaweed and it generally not available in common foods, it is prevalent in breast milk and certain medicinal mushrooms. Other components include steroids, fatty acids, quaternary amines, and indole derivatives- colorless crystalline compounds that melt at low temperatures and are used in fragrances and reagents. Additional research identifies 27 types of free amino acids, yellow pigments such as beta-carotene and gamma-carotene, the orange pigment lycopene, and various lectins.

This fungus essence is said to help achieve a balance between the material and spiritual worlds. It is believed to assist those who are overly obsessed with material possessions, as well as those who ignore the physical world to escape into spirituality. Traditionally in Europe, this fungus was also utilized in animal husbandry. A decoction made from the mushroom was reportedly fed to daily cows suffering from colds or other ailments. 

(The above is based on Rogers, 30, Park Wan-hee, 663, and internet searches for chemical components, etc.) 

FAQ: Quick Fact
Q: Is the Orange peel fungus edible and what are its main benefits?
A: Yes, it is edible, though better consumed after boiling; it is highly valued for its unique carotenoid pigments which 

Sedges are representative weeds of the Poaceae and Cyperaceae families, alongside Crabgrass (Digitaria sanguinalis) and GReen foxtail (Setaria viridis). Because there are many species with very similar appearances, they can be difficult to distinguish. However, if you notice a pleasant scent coming from the roots while pulling weeds in a field, it is most likely the GOlden sedge (Cyperus microiria). While the whole plant is aromatic, the scent is strongest in the roots. Its name is derived from the golden hue of its flower spikes. 

It is an annual herb that grows naturally in damp environments rather than dry ones, often found in fallow fields, vacant lots, or near waterways. It grows to a height of 20-60cm. The stem is triangular in cross-section and stiff enough that it does not break easily. The leaves are long, linear, and glossy, with several appearing at the base of the stem. 

From August to September, yellowish-brown flower spikes branch out twice from the tip of the stem. Beneath these spikes, three to four leaf-like involucral bracts (modified leaves) extend, usually growing longer than the flower spikes themselves. The spikelets contain 10-20 flowers protected by scales. The tips of these scales protrude in a short, straight manner. Once pollination occurs and the spikes ripen, they turn a dark purple color.

A very similar species is the Ricefield flatsedge (Cyperus iria). They are hard to tell apart before flowering, but the Ricefield flatsedge  has almost no scent and tends to grow in larger clusters. ITs spikelets are smaller than those of the Golden sedge  but are more densely packed. The most definitive way to distinguish them is by the scales: the scale tips of the Ricefield flatsedge  do not protrude, whereas those of the Golden sedge protrude shortly and straightly. 

▶ Utilization and Medicinal Properties:
Based on its similarities to the Ricefield flatsedge, this plant is known to thelp expel “wind-dampness” (a traditional term for joint and muscle heaviness), relax muscles, clear the meridians (energy pathways), and resolve blood stasis (poor circulation). It is used to alleviate musculoskeletal pain caused by dampness, irregular menstruation, and menstrual cramps, and it  also helps clear phlegm. Its flavor is slightly spicy and mild, and its nature is neutral. 

▶ Control Method:
While it grows to about 60 cm in height and does not pose a major problem in orchards, it is advisable to remove it regularly in dry fields, greenhouses, or rice paddies before it flowers. Because the roots are not deep, it can be pulled out easily by hand. 

▶ Name Origin and Related Species:
The exact origin of the Korean name Bangdong-sani (Sedge) is unknown. The Golden sedge is so named because of its golden flower spikes. In contrast, the Ricefield flatsedge has scales that do not protrude at the tips, and the standard Sedge (Cyperus amuricus)  does not have flower pikes that branch a second time. 

Q: Is the Golden sedge useful for anything other than being a common weed? 
A: Yes, beyond being a fragrant wild herb, the Golden sedge is used in traditional herbal medicine to improve blood circulation, relieve menstrual pain, and alleviate muscle and joint discomfort.
 

The Common false pimpernel (Lindernia procumbens) is a common annual herb found alongside related species like the Prostrate false pimpernel and Yellowseed false pimpernel. It thrives on rice paddy banks, moist fields, roadsides, and riverbanks. Reaching a height of 7 to 25 cm, it spreads by branching from the base. The stem is square-shaped and entirely hairless. Its leaves grow in opposite pairs, are oval in shape, and feature 3 to 5 distinct parallel veins. The leaf margins are smooth, and they lack petioles (leaf stalks).

Between August and September, pale reddish-purple flowers appear individually on long stalks emerging from the upper leaf axils. The calyx is deeply divided into five lobes. The corolla is lip-shaped, and among its four stamens, two are notably longer. Flowers that appear later in the season often remain closed as cleistogamous flowers, ensuring the production of offspring through self-pollination.

Once pollination is complete, the flower stalks lengthen further, often reaching more than twice the length of the leaves. At the tip, an elongated oval fruit forms, encased by the calyx. The fruit is roughly the same length as or slightly longer than the calyx, and a long, spear-shaped style remains attached. When ripe, the top bursts open to release tiny seeds. The name oepul (oriental melon herb) was derived from the fruit's resemblance to a miniature chamoe (Korean yellow melon).

While the Common false pimpernel and Prostrate false pimpernel share similar habitats, the latter is more concentrated in warmer southern regions, whereas the Common false pimpernel is widely distributed throughout the temperate zones of the Northern Hemisphere. Like many agricultural weeds, its life cycle—from germination to seeding and senescence—is closely synchronized with the farming season. Despite its delicate and diminutive appearance, it is known as a resilient weed that is notably resistant to certain herbicides like Paraquat.

Uses and Medicinal Properties
 In traditional herbal practice, this plant is used to reduce fever, drain dampness, and detoxify the body. It is considered effective for treating colds, acute or chronic bacterial dysentery, enteritis, and skin swellings. Its flavor is slightly bitter and mild, and it possesses a "cool" botanical nature.

Control Methods 
Although it only reaches about 20 cm in height, it possesses strong vitality and reproductive capacity. It is best to remove the plants in early summer before they flower, or at the latest, before the seeds are dispersed.

Origin of Name and Similar Species 
The name Battuk-oepul (Field-bank melon herb) refers to its melon-shaped fruit and its habitat on the banks of fields and paddies. In contrast, the Prostrate false pimpernel (Lindernia dubia) has lance-shaped leaves with faint serrations, while the Yellowseed false pimpernel (Lindernia dubia var. anagallidea) features flower stalks shorter than its leaves and more distinct serrations along the leaf margins.

Q: What are the primary characteristics and uses of the Common false pimpernel? 
A: This hardy annual is characterized by its melon-shaped fruit and resistance to herbicides; it is used medicinally to detoxify the body and treat gastrointestinal issues like dysentery and enteritis.
 

Order: Lepidoptera
Family: Tortricidae

▶ Scientific Name: Hoshinoa longicellana (Walsingham)
▶ English Name: Common apple leafroller moth
▶ Size: Wingspan of 19–24 mm for males; 23–34 mm for females
▶ Host Plants: Fruit trees such as apple and pear
▶ Distribution: Korea, Japan, China, Ussuri, Amur, etc.

As a major pest of apple trees, this species typically occurs three times per year. It overwinters in its young larval stage, seeking shelter under tree bark or within fallen leaves. The larvae damage host plants—including fruit trees like apple and pear, as well as broad-leaved trees like oak—by rolling the leaves into protective tubes to feed.

Adult moths are phototactic (attracted to light) and lay eggs in clusters along the edges of leaves. In apple orchards, this species is documented as the most prevalent leafroller moth after the Apple tortrix (Archips fuscocupreanus).

Q: What is the primary behavior and impact of the Common apple leafroller moth?
A: This moth is a significant orchard pest that produces three generations a year; its larvae roll and consume the leaves of apple and pear trees, eventually overwintering in bark or leaf litter.
 

Water willow (Justicia procumbens) is an annual herb that commonly grows in fallow fields, grassy roadsides, and along forest paths. Standing about 30cm tall, the water willow is a common sight near human habitats. The main stem is either square or hexagonal in cross-section and is densely covered with fine hairs. The leaves grow in opposite pairs. They are ovate or elongated elliptical-lanceolate in shape, tapering at both ends with smooth margins.

From the start of summer in July until early autumn in September, small flowers bloom sequentially, one or two at a time, on spikes at the end of each branch. As time passes, these flower spikes lengthen to the size of a pinky finger, densely packed with narrow, lance-shaped hairy bracts and calyxes. This spike resembles a mouse's tail, which is how the plant earned its Korean name, Jwiggori-mangcho (mouse-tail weed).

The flowers are labiate (lip-shaped). The lower lip has white patterns arranged against a reddish-purple background, while the upper lip holds two stamens and one pistil. The structure is designed so that when an insect follows the white "guide marks" into the flower, pollination occurs on its back. The calyx is deeply divided into five lobes.

Because the flowers do not bloom all at once but rather sequentially throughout the summer, the plant avoids the risk of total pollination failure due to fickle summer weather. Furthermore, this strategy allows the plant to receive pollen from a wider variety of individuals, which is advantageous for genetic diversity. The fruit is a slender ellipse; when ripe, it bursts open to release four wrinkled black seeds.

Culinary Use and Medicinal Properties
Water willow is known to reduce fever, detoxify the body, remove dampness, resolve stagnant energy, promote blood circulation, and alleviate pain. It is traditionally used for cold-related fevers, coughing, sore throats, malaria, bacterial diarrhea, nephritic edema, and joint or muscle pain. It has a salty and pungent taste and "cold" properties.

Control Methods
Since it only reaches a height of 30–40cm, it does not pose a major problem in orchards. However, in vegetable fields or greenhouses, it is recommended to remove the plant before its branches spread too wide.

Name Origin and Similar Species
The name comes from the flower spike’s resemblance to a mouse’s tail. A similar species, the lip-shaped willow (Justicia terminalis), differs in that its flowers do not bloom in spikes, and the upper and lower petals are roughly equal in size.

Q: What are the main characteristics and medicinal uses of water willow?
 A: Water willow is a common annual herb characterized by its mouse-tail-like flower spikes; it is used medicinally to treat fevers, sore throats, and inflammation while promoting healthy blood circulation.
 

Members of the genus Albatrellus, such as the sheep polypore (Albatrellus ovinus) which lacks gills and possesses pores, the fused pellicle (Albatrellus confluens) (Alb. & Schwein.) Kotl. & Pouzar, and the crested polypore (Albatrellus cristatus) (Schaeff.) Kotl. & Pouzar (provisional name), are exceptional in that they grow on the ground rather than on dead wood, and their tissue is soft rather than woody. In particular, the sheep polypore has a soft texture and a good flavor similar to oyster mushrooms, and it is even harvested and sold commercially in the wild in the western United States. The species name ovinus means "related to sheep," likely given because of its white color. Therefore, its Korean name is Yang-teol-bang-pae-beoseot (woolly shield mushroom) and its English common name is sheep polypore. This mushroom is currently receiving great spotlight due to its excellent medicinal properties.

Members of the genus Albatrellus have the property of absorbing and accumulating nickel. According to a study conducted near industrial complexes in Sweden, 1 kg (approx. 2.2 lbs) of these mushrooms absorbed and accumulated 0.72 mg of nickel. Furthermore, they also absorb and accumulate selenium. Thus, Albatrellus species can be used as environmental monitors (Rogers, 28).

The sheep polypore contains carboxyl esterase, an enzyme that hydrolyzes esters, as well as protease (a protein-degrading enzyme) and amylase (an enzyme that saccharifies starch). Protease is used in cheesemaking, tenderizing meat to add flavor, and in treating blood clots (thrombi) and inflammatory diseases. Amylase is used for digesting starch and in the production of cosmetics and alcohol, as well as in detergents, wood pulp bleaching, laundry—especially for leather and fur—and even in the production of food and feed products (Rogers, 28).

Among the Albatrellus species, the crested polypore (Albatrellus cristatus) grows extensively in eastern North America, from New Brunswick in the north to Florida in the south, and as far west. The author also encounters it frequently, specifically discovering a large quantity on the ground near oak trees in August 2011. This crested polypore contains grifolic acid.

Medicinal Use

Albatrellus mushrooms contain grifolin and neogrifolin, which are cholesterol defense substances and strong antioxidants produced by the fungi. These substances are said to prevent the absorption of cholesterol from food into the body rather than lowering existing cholesterol levels. Additionally, they contain excellent chemical components for medicinal use, such as antibacterial, anti-inflammatory, and anticancer agents. They also contain scutigeral, the antibacterial substance ilicicolin B, ovinal, ovinol, and grifolic acid (Rogers, 28).

Polysaccharides from the mycelium of Albatrellus show a 100% inhibition rate against Sarcoma 180 and Ehrlich cancer cells, and are reported to have inhibitory or reductive effects on various other types of cancer cells. For example, they inhibit or reduce cancer cells such as nasopharyngeal, cervical, breast, colorectal, leukemia, Burkitt's lymphoma (common in African children), and marmoset B lymphoblastoid. Furthermore, grifolin inhibits or reduces osteosarcoma cancer cells (Rogers, 28).

They are also effective in treating painful diseases such as rheumatoid arthritis, septic shock, and inflammation caused by the excessive secretion of nitric oxide (Rogers, 29).

Lipase (a type of esterase that breaks down fats) and carboxyl esterase found in sheep polypore are not only important components for the food manufacturing mentioned above but are also useful for sewage treatment, pulp and paper manufacturing, oil degradation, and the production of biodiesel made by mixing vegetable oil with diesel (Rogers, 30).

According to Park Wan-hee’s Medicinal Mushrooms of Korea, the crested polypore (Albatrellus cristatus) contains cristatic acid, which has antitumor and antibacterial pharmacological actions (Park Wan-hee, 674). In any case, Albatrellus species are important mushrooms whose pharmacological effects have recently drawn attention, and several species, including the fused pellicle, grow in Korea.

Q: Is the sheep polypore edible and what are its main health benefits?
A: Yes, the sheep polypore is a choice edible mushroom with a texture similar to oyster mushrooms; it is highly valued for its ability to prevent cholesterol absorption and its potent anti-inflammatory and anticancer properties.
 

Black nightshade (Solanum nigrum) is an annual plant commonly found in residential areas, such as open fields, abandoned farms, roadsides, and vacant lots. Its stems branch out extensively, and small white flowers bloom during the summer months. The pea-sized berries start green and turn a deep black as they ripen.

The flowers bloom white from May to September. Long flower stalks emerge from the stem between the leaves, bearing 3 to 8 flowers in a cluster. The calyx and corolla are each divided into five segments, with five yellow stamens surrounding the central pistil. The fruit is a round berry that begins to ripen into a black color starting in July. While the berries have a slightly sweet taste, they contain an alkaloid toxic substance called solanine.

The concentration of solanine is particularly high in unripe berries. This compound is common to most plants in the Solanaceae family and is also found in potato sprouts or potatoes that have turned green. This toxin serves as a defense mechanism, discouraging animals from eating the fruit before it is ripe and ensuring that, if consumed, the seeds are excreted quickly. This process helps the seeds germinate properly without being damaged.

Solanine has a sharp, acrid taste and, like saponin, can cause hemolysis (the breaking down of red blood cells). In small amounts, it may assist in reducing inflammation and strengthening the immune system. However, poisoning can lead to an itchy throat, vomiting, and diarrhea, similar to food poisoning symptoms. Many people recall snacking on the fully ripened black berries during childhood without any particular stomach aches or illness, suggesting that the toxin levels in ripe fruit are generally not problematic in small quantities.

Culinary Use and Medicinal Properties
The young shoots of black nightshade can be blanched and eaten as namul (Korean seasoned herbal side dish). Medicinally, the plant is known to reduce fever, detoxify the body, promote blood circulation, and alleviate swelling. It is traditionally used to treat sores, boils, skin inflammation, chronic bronchitis, and acute nephritis. The berries are also used as an expectorant to clear phlegm and suppress coughing. The plant has a bitter taste and "cold" properties according to traditional herbal principles.

Control Methods
Since the plant typically grows to a height of 20–60cm, it does not pose a significant problem in orchards. However, in vegetable gardens or greenhouses, it is best to remove it before the stems begin to spread extensively.

Name Origin and Similar Species
The name Kkamajung in Korean is derived from the fact that the ripened black berries resemble the shaven head of a Buddhist monk (jung). A similar species, American black nightshade (Solanum americanum), generally has smaller leaves and fruit. It can also be distinguished by its petals, which often have a purplish tint, and its tendency to have flowers and fruits clustered more tightly in a single spot.

FAQ: Quick Fact
Q: Is black nightshade edible and what are its main benefits? A: Yes, the young shoots can be eaten as blanched greens, and the fully ripe berries are edible in moderation; it is primarily used to reduce inflammation, detoxify the body, and relieve respiratory issues like coughing and phlegm.
 

Oak-Leaf Aphid
Order: Hemiptera
Family: Greenideidae

▶Scientific Name: Greenidea nipponica Suenaga
▶Size: Body length of winged adults approx. 4mm; wingless adults 3–3.5mm
▶Host Plants: Chestnut trees, sawleaf oak, oriental white oak, daimyo oak, etc.
▶Distribution: Korea, Japan, etc.

The winged adults (alate) of the oak-leaf aphid (Greenidea nipponica) are approximately 4 mm long and black, with bodies covered in long, stiff bristles. Their antennae are slender, consisting of six segments with distinct scale-like patterns. The siphunculi (cornicles) are remarkably long, reaching nearly 2 mm, and are cylindrical with rounded tips bearing six long bristles. In contrast, the wingless adults (apterous) measure about 2.5 mm, are black with dark reddish eyes, and also possess stiff bristles.

Although their detailed ecology has not been fully established, they occur several times a year, with various life stages overlapping throughout the season. The sexual generation typically appears in autumn. These aphids cluster on new shoots to feed by sucking sap (suction damage), which inhibits the growth of young branches.

Since they appear for short periods, the damage is generally not severe. Therefore, rather than using chemical pesticides, it is advisable to prioritize strategies that protect natural predators, such as lacewings, ladybugs, hoverflies, and spiders. [Text source: Korea Forest Service]

Q: How does the oak-leaf aphid affect trees and what is the best way to manage it?
A: This aphid inhibits the growth of new shoots on oak and chestnut trees by sucking sap, but because the damage is temporary, protecting natural predators like ladybugs and spiders is more effective than using chemical sprays.
 

White clover (Trifolium repens) is a perennial herb belonging to the legume family. Native to Europe, it was introduced to Korea in the early 20th century during the opening of ports as fodder for livestock before naturalizing and spreading across the country. Although it is a naturalized plant, it is very familiar to people in their youth, known for the four-leaf clover symbolizing luck, as well as for making flower bracelets, rings, and necklaces.

In spring, its creeping stems spread in all directions, rooting downward and spreading leaves upward. The creeping stems are dense and tough, allowing the plant to compete successfully against lawn grass. If left unchecked, a lawn will soon be overtaken by white clover. Even if you meticulously weed and pull them out, if a single cut fragment of the stem remains, it will regenerate and spread again, making removal quite difficult.

However, because it is a legume, it has a positive aspect: root nodule bacteria on its roots fix nitrogen, enriching the soil. The leaves are compound, consisting of three egg-shaped (obovate) leaflets attached to a long petiole. There is usually a white band in the middle of the leaf. Rarely, leaves with four leaflets are found; these are called "four-leaf clovers," and people believe they bring good luck (happiness) in addition to the meanings of hope, faith, and love associated with the three leaves.

From spring to early summer, round flower clusters rise from the leaf axils. The inflorescence consists of dozens of small white flowers gathered together. Like most legume flowers, each flower consists of a keel petal housing the pistil and stamens, wing petals on the left and right, and a fan-like banner petal at the back. White clover flowers serve as an excellent honey source for bees. The fruit is linear, ripening while wrapped in dried petals, and contains 4 to 6 seeds.

 ▶Utilization and Medicinal Properties The young leaves can be eaten in salads, and the flowers can be battered and fried. It has properties that lower fever, act as an astringent, and stop bleeding (hemostasis). Fresh leaves are pounded and applied to wounds, whitlow (fingertip infection), hemorrhoids, boils, burns, and mastitis to stop bleeding and treat inflammation. The taste is slightly sweet, and its energetic nature is neutral.

 ▶Control Method Since it is a low-growing legume, it can be utilized like Chinese milk vetch (Astragalus sinicus) for weed suppression and green manure in orchards or tree nurseries. However, in fields, greenhouses, or gardens, it is best to remove it in the early stages before the creeping stems spread.

 ▶Name Origin and Similar Species It is called "Rabbit Grass" (Tokkipul in Korean) because rabbits enjoy eating it. Red clover (Trifolium pratense) is distinguished by its red flowers, the presence of hair on the entire plant, and its upright growth habit.

FAQ: Quick Fact
Q: Is white clover edible, and what are its benefits? A: Yes, the young leaves can be used in salads and the flowers can be fried. Medicinally, it promotes blood clotting, reduces fever, and treats skin inflammation such as boils and wounds.

Peach Fruit Moth
Order: Lepidoptera, 
Family: Carposinidae

▶Scientific Name: Carposina sasakii Matsumura
▶Size: Adult body length 7–8 mm, Larva 12–15 mm
▶Hosts: Apple, peach, plum, Chinese quince, jujube, etc.
▶Distribution: Korea, Japan, China, etc.

The adult body length is 7–8 mm, and the forewings are grayish-white with a wingspan of 12–15 mm. There is a cloud-shaped black-brown pattern on the front edge of the wing and a glossy, black-brown triangular spot slightly below the center. The eggs are red, flat, and round. The larva has a somewhat convex body; it is yellowish-white while inside the fruit but often turns red when it matures and exits the fruit. The mature larva measures 12–15 mm. The pupa is contained within a spindle-shaped cocoon, approximately 8 mm long. It is initially pale yellow but gradually darkens to black.

It typically occurs twice a year, though this can vary from once to three times depending on conditions. It overwinters as a mature larva inside a hard, flat-round winter cocoon located 2–4 cm underground. From May to July, the larvae emerge from their winter cocoons, spin loose, spindle-shaped summer cocoons, and pupate.

The first generation of adults appears as early as early June and as late as early August. Most individuals that escape the fruit between July and mid-August build summer cocoons and become second-generation adults, though some may build winter cocoons and enter hibernation immediately. Second-generation adults appear from late July to early September, peaking around mid-August. A very small number may emerge as third-generation adults between late August and mid-September. Consequently, most larvae exit the fruit before mid-October, fall to the ground, create winter cocoons, and begin overwintering.

On apples, 70–80% of eggs are laid on the calyx (flower end), with the remaining 20–30% laid on the peduncle (fruit stem) area. However, on peaches, eggs are deposited evenly across the entire surface. The eggs are vermilion (red-orange), making them easier to spot than those of the Oriental fruit moth (Grapholita molesta), but careful observation is required during the young fruit stage as many eggs are laid inside the stem cavity. When using sex pheromone traps, they should be installed in apple orchards around late May to observe the emergence timing of adults for each generation, allowing for control measures to be applied when the eggs hatch.
[Text Source: National Crop Pest Management System]

FAQ: Quick Fact

Q: What is the Peach Fruit Moth and why is it a problem? A: The Peach Fruit Moth is a serious pest whose larvae bore into fruits like apples, peaches, and jujubes to feed on the flesh and seeds, rendering the fruit inedible and unmarketable.
 

The mushroom commonly referred to by the trade name "Agaricus" or the Korean name "Shinryeong Mushroom" (New Spirit Mushroom) has a complex scientific history. It is often cited as Agaricus brasiliensis or Agaricus blazei. The term brasiliensis means "from Brazil," while blazei is named after R. Blaze.

It was named Agaricus blazei because it was one of some 650 mushroom species discovered by American mycologist William A. Murrill in 1945 on the lawn of Mr. Blaze in Gainesville, Florida. Thus, it is frequently written as Agaricus blazei Murrill. However, the person who originally identified it under the scientific name Agaricus blazei was reportedly a Belgian botanist named Heinemann in 1967 (Rogers, 10).

Tracing the origins of this mushroom takes us to Piedade in southeastern São Paulo, Brazil. This mushroom has long been harvested from the wild and consumed by locals. Its reputation is reflected in its various English names: Sun Mushroom, Royal Sun Agaricus, The Mushroom of God, and The Mushroom of Life.
According to Richard Kerrigan, the "Shinryeong mushroom" used medicinally in Brazil and Japan is biologically and phylogenetically identical to Agaricus subrufescens (known as the Almond Mushroom), which grows in North America (Richard Kerrigan, "Agaricus subrufescens, a cultivated edible and medicinal mushroom, and its synonyms," Mycologia 97(1): 12-13).

The North American Agaricus subrufescens was first described and named by New York botanist C.H. Peck in 1893. If the mushroom from Brazil is indeed the same as the one from North America, then Peck's earlier name should rightfully take precedence. However, a 2002 study by Da Eira and colleagues concluded that Agaricus blazei Murrill and Agaricus blazei ssp. Heinemann are different in several respects, suggesting they are distinct species. Regardless of the taxonomic debate, the Royal Sun Agaricus has recently gained significant attention as its excellence as a medicinal mushroom has been scientifically verified.

The Royal Sun Agaricus is about the size of a large Portobello mushroom. When touched, it bruises yellow and emits a distinct almond taste and scent. It is rich in protein, with dried mushrooms containing 33–48% protein. It also contains 14% beta-glucan and nearly 27% polysaccharides. It is cultivated under controlled conditions similar to the method used for Agaricus brunnescens (Button mushroom). It is very famous in Korea and Japan; in Japan, it is known by the trade name Himematsutake and the common name Kawariharadake (Rogers, 12).

The agaritine component in Royal Sun Agaricus has been found to inhibit the growth of leukemia cells. It also contains polyhydroxy steroids, similar to those found in Turkey Tail (Trametes versicolor). The polysaccharides in this mushroom not only enhance the action of selectively killing malignant tumor cells but also contain components that strengthen immunity, effectively regulating the immune system. Consequently, it is said to be beneficial for lupus erythematosus, rheumatoid arthritis, and thyroid diseases.

Furthermore, it contains water-soluble proteoglycans (proteins with glycosyl groups attached), which are helpful in treating cancer and AIDS. In Japan, extensive research is underway regarding the anti-tumor and anticancer effects of both the fruiting body and the mycelium of this mushroom. The Japanese Cancer Association recognizes the use of Royal Sun Agaricus extracts for treating colorectal, breast, uterine, lung, liver, and Ehrlich cancers. As a result, it is reported that 30,000 to 50,000 cancer patients in Japan consume 3–5g of this extract daily.

In studies conducted by the National Cancer Center of Japan, the University of Tokyo, and the Tokyo Institute of Pharmaceutical Sciences, guinea pigs administered 10mg of Royal Sun Agaricus extract daily showed a 99.4% prevention rate and a 90% recovery rate against Sarcoma 180 cancer. This result was significantly superior to the 77.8% prevention rate observed with the administration of 30mg of Reishi mushroom (Ganoderma lucidum) extract (Rogers, 21).

Additionally, a study at the Catholic University of Korea involved 100 patients with cervical, ovarian, and endometrial cancers undergoing chemotherapy. The study observed their immune status and quality of life with and without the consumption of Royal Sun Agaricus extract. The results showed improvements in chemotherapy side effects such as loss of appetite, alopecia (hair loss), emotional stability, and general weakness (Rogers, 21-22).

The activity of NK cells (Natural Killer cells) increased significantly in patients taking the mushroom, whereas no change was observed in those who did not. A similar study at the University of Sorocaba in Brazil, where 70 cancer patients took 0.4g of the extract four times a day, also reported a major increase in NK cell activity. NK cells act by locating malignant cancer cells, attaching to them, and injecting substances to dissolve them (Rogers, 21).

Royal Sun Agaricus is also effective for cancer prevention in families with a history of breast or prostate cancer. Beyond cancer, it shows efficacy in antiviral activity, lowering cholesterol, regulating blood sugar and blood pressure, and treating Hepatitis C (Rogers, 22-23).
In homeopathy, Royal Sun Agaricus is used for dermatological conditions and is included in cosmetics. It is used to protect the skin from psoriasis, sycotic conditions, environmental toxins, chemical pollutants, and radioactive substances (Rogers, 24).

According to Dr. Park Wan-hee’s Illustrated Guide to Korean Medicinal Mushrooms, this mushroom contains three types of anti-tumor active ingredients, 12 types of fatty acids, vitamins B1, B2, D2, niacin, and various protein complexes including beta-glucan, all contributing to its anti-tumor effects. Pharmacologically, it acts to fight tumors, lower blood pressure and cholesterol, prevent thrombosis, and activate the immune system. It is indicated for hypertension, cancer, and arteriosclerosis (Park Wan-hee, 18-19).

Common Name: Royal Sun Agaricus (Almond Mushroom) 
Scientific Name: Agaricus subrufescens (syn. Agaricus blazei Murrill) 
Korean Name: 신령버섯 (Shinryeong-beoseot) 
Family: Agaricaceae 
Harvest Season: Summer–Autumn (Wild) / Year-round (Cultivated) 
Habitat: Grasslands, rich soil, widely cultivated in East Asia and Brazil

Q: What is the Royal Sun Agaricus and is it edible? A: Yes, Royal Sun Agaricus is an edible mushroom known for its distinct almond scent and taste. While it is rich in protein and delicious, it is most famous as a medicinal herb. It is widely used to boost the immune system (specifically activating NK cells), support cancer treatments, and regulate blood pressure.