" Myeongyi Jang A Jji "(Pickled Wild Garlic / 명이장아찌 / 醃渍熊葱

In Korean, "Myeongyi /명이" is Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear's garlic – is a wild relative of chives native toEurope and Asia. The Latin name is due to the brown bear's taste for the bulbs and its habit of digging up the ground to get at them; they are also a favourite of wild boar. In Europe, where ramsons are popularly harvested from the wild, similarity to poisonous plants such as lillies of the valley or Colchicum autumnaleregularly leads to cases of poisoning.
Allium ursinum is a bulbous, perennial herbaceous monocot, that reproduces primarily by seed. The narrow bulbs are formed from a single leaf base and produce bright green entire, elliptical leaves up to 25 cm long x 7 cm wide with a petiole up to 20 cm long

The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce that may be a substitute for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. The bulbs and flowers are also edible. It is used for preparing herb cheese..

The leaves are also used as fodder. 

The leaves of A. ursinum are easily mistaken for lily of the valley, sometimes also those of Colchicum autumnale and Arum maculatum. All three are poisonous. Grinding the leaves between the fingers and checking for a garlic-like smell can be helpful, but if the smell remains on the hands, one can easily mistake a subsequent poisonous plant for bear garlic. When the leaves of Allium ursinum andArum maculatum first sprout they look similar, but unfolded Arum maculatum leaves have irregular edges and many deep veins while ramsons leaves are convex with a single main vein. The leaves of lily of the valley are paired, dull green and come from a single reddish purple stem, while the leaves of A. ursinum emerge individually and are bright green.

熊葱（學名：Allium ursinum），又名野韭菜、熊果大蒜、熊蒜（bear's garlic）、野蒜菜及林地蒜，是一种野生的草本植物，為野生韭黄的近緣种，味道如同食用韭菜，但是氣味並不强烈。多生长于林地树荫，春季刚发出的第一至第五叶味道鲜嫩，适于食用，开花后口感下降。

本種属于多年生草本植物，株高20-50厘米，植株有2-3楞形直茎，阔叶宽大伸展可达5厘米，有一条长长的柳叶刀型叶脉。花序属于伞状花序，一般开花5-20朵。花朵白色，呈放射状，一般三个为一组，有6个等大小的花瓣.

本種是一种历史悠久的蔬菜、调料和药用植物，在新石器时代的聚居地和部落营地意外发现很多余留的熊葱，因为当时居民不能喂给动物太多。否则，动物产的奶就无法食用。由此推断5000年前，熊葱就已经进入人类的厨房了。

若干年前重新得到重视。尽管整个植株都可以食用，但是大部分人都只是选用叶子作为早春的新鲜蔬菜或者调味剂。不过当今有越来越多的人食用。^[本種為春天发芽长叶比较早的植物，所以可以作为调料或者蔬菜食用，用来代替小葱。本種调味成分经加热后会分解，富含的维生素C遇到高温也会丧失殆尽。因为加热会改变这些成分的性质。因此推荐食用熊葱最好将其切细和沙拉或者其它食物混合食用。采摘季节最好在其花期以前，之后它会变得有些发苦，味道不再鲜美

(source : wikipedia)

                                Fresh  Wild garlic leaves~~

Season it with the sauce and marinate for at least two weeks, the longer the better~~

Ingredient:

 Wild garlic leaves 

Sauce :

Sugar, vinegar, Korean soy  sauce ; the ratio is l : l : l (use the measuring cup )

Method :

1. Wash and drain the green leaves

2. Pour all the sauces in a container and stir well, make sure that the sugar is melt.

3. Add in the leaves, make sure that the sauce is enough to cover the surface of the leaves。.

4. Close the lid. 

5. Marinate it for at least two weeks, the longer the better, the taste will be more better.

材料：

 熊葱叶

酱料：

白糖，醋，韩式酱清 ； 比例是  1 ： 1 ： 1 （ 以量杯为基准）

方法 ： 

1. 将熊葱叶洗净，濾干水分。

2. 将所有的叶子倒入一容器内， 须确保白糖已溶解。

3. 加入叶子, 须确保它足以盖过青椒的表面。

4. 盖上盖子。

5. 醃渍至少 14 天， 越久越入味。