[Health Tip] For those with a weak throat... Make the most of bellflower root.

Nutrients and Benefits of Bellflower Root

Bellflower root is a fiber-rich, vitamin and mineral-rich alkaline food, making it an essential ingredient for modern people who consume a lot of acidic foods. The saponins in bellflower root are beneficial for bronchial and respiratory health by relieving cough, phlegm, and inflammation, and they also help regulate blood sugar and lower cholesterol levels. Additionally, it contains a large amount of calcium, which is good for preventing osteoporosis and promoting bone health in growing children.

1. Anticancer effect

Bellflower root contains saponin and inulin components that help decompose lipid peroxides and exert strong antioxidant effects, aiding in the suppression of cancer cell proliferation.

In particular, bellflower root is especially good for the lungs and bronchi, and has anticancer preventive effects.

2. Bronchial health

Bellflower root contains a rich amount of saponin components, which are also found in ginseng, and helps promote the secretion of bronchial mucus, thereby strengthening the bronchial mucosa. It also alleviates bronchial inflammation, reducing cough and phlegm, and is effective in preventing various diseases that occur in the bronchi.

3. Vascular health

The saponin and inulin components contained in bellflower help eliminate waste products from blood vessels and have the effect of lowering cholesterol. They assist in preventing vascular diseases such as hypertension, arteriosclerosis, and myocardial infarction.

In addition, it is good for diabetes prevention, stomach health, and skin beauty.

How to pick bellflower roots

Bellflower root is distributed in two forms: whole bellflower root dug from the soil and sliced bellflower root, which is conveniently trimmed and torn for cooking.

For Tongdo radish, if you want to choose domestically produced ones with a 1 to 3-year growth period, look for thin, short roots with many small side roots, and ones that are split into 2 to 3 parts like ginseng. Imported radishes have a single, long main root with almost no small side roots. When selecting radishes, those with a lot of soil attached are preferable. Radishes with little to no soil or that appear washed are likely to be imported.

When selecting dried bellflower root, it is best to choose one that is white in color and has a strong fragrance. Domestic dried bellflower root contains a lot of moisture, making it less prone to curling into a round shape, and has less fiber, resulting in a soft texture when chewed and a distinctive aroma. It is also characterized by a short length and the fact that the skin does not peel off easily, leaving some parts still attached. Imported dried bellflower root varies in length and size, has a lot of hard fiber, and feels tough when bitten. It also loses a lot of moisture, resulting in a bitter taste. Additionally, the skin peels off easily, it is clean, highly flexible, and slightly yellowish.

How to prepare bellflower root

Dora is carefully trimmed to remove the small roots, the skin is scraped off with a knife, and then it is thoroughly washed with water.

Bellflower roots are thin and long, making them difficult to peel. However, if you make a long slit along their length and then peel from the center towards both ends by twisting, it becomes easy to peel.

Peel, tear, and prepare the bellflower root, then rub it with salt to remove the bitterness and soak it in water for about 10 minutes. You can make fresh salads or seasoned vegetables using the bellflower root that has been soaked in cold water to remove the astringent taste.

How to store bellflower root

Freshly peeled bellflower roots should be kept submerged in water to prevent discoloration. To keep them fresh for a longer period, wrap them in moist newspaper or kitchen towels and store them in a cool place, or peel and dry them in the sun for longer preservation.

How to use bellflower root

Bellflower Root Raw Salad, Bellflower Root and Squid Cold Dish, Bellflower Root and Pear Sauce Salad, Bellflower Root and Dried Pollack Stir-fry

Bellflower root stir-fry, bellflower root pancake, bellflower root tempura, bellflower root kimchi, pickled bellflower root

Bellflower root syrup, bellflower root extract, pear and bellflower root tea, bellflower root jelly

Just thinking about the tangy and spicy bellflower root salad makes my mouth water. Actually, I mainly eat it as bellflower root syrup, and whenever I get the chance, I also enjoy it as fresh bellflower root salad. Fresh bellflower root salad is really delicious.

My hometown is Gyeongju in Gyeongbuk, and in Gyeongsang Province, we always place bellflower root side dishes on the ancestral rites table, and I often eat bellflower root side dishes in my daily life. After getting married and moving to another region, I think I hardly ever ate bellflower root side dishes. Bellflower root side dishes are also delicious.

I miss eating the bellflower root dishes that my late mother used to make. I miss everything.

How to make doraji honey syrup...

After removing the soil from the bellflower root, wash it thoroughly with water, then gently squeeze out the excess water and cut it into small pieces with a knife. (Some people peel off the skin completely, but I left it on for better efficacy.)

Then, after mixing with honey in a 1:1 ratio, let it mature in the refrigerator or kimchi refrigerator for about three months. When you have a sore throat or when the weather gets cold, you can just take a spoonful to eat directly or dissolve it in warm water and drink it like tea.

I dislike children chewing on bellflower root so much that I once finely chopped the bellflower root, blended it in a mixer, and mixed it with honey to make a syrup, similar to a bellflower root syrup.

Even if you make it like this, kids really dislike it. However, since they can't spit it out, it has the effect of forcing them to eat the bellflower root. Haha

When making doraji honey syrup, some people also blend in pear, which is good for the throat, and boil it together with doraji. This way, it can be stored longer and seems to be more effective.

Doraji honey syrup can be stored for a very long time once made. And although I keep it in the refrigerator, it has never gone bad. Usually, when it has some moisture, it spoils easily...

If you find making doraji honey syrup yourself too bothersome, you might as well buy a product from the market.

I also buy commercial products of bellflower root syrup and keep them in the refrigerator, alternating between bellflower honey syrup and other products. Commercial products are also rich and good. I eat a spoonful with a tea spoon or mix it with warm water and drink it like tea.

Now, the season of autumn is coming.

For me and those with weak bronchial tubes, the change of seasons often brings another bout of sore throat.

Always keep your throat clean and warm.

If you feel like that person with a slight cold might come, try drinking some doraji extract in warm water.

Instead of antibiotics or strong cold medicines, even if slightly bitter, platycodon (balloon flower root) is much better for your health and more effective.