When the spring breeze pushes out winter's chill, wild garlic shoots break through the snow and lift their heads. Wild garlic, better known as myeongi leaves.
There are various theories about the origin of the name myeongi leaves. One theory says it is called "myeongi" (明耳) because eating it brightens the ears, and another story says that people who moved to Ulleungdo gathered wild garlic when they had nothing to eat and kept themselves alive, giving it the name "myeongi" (命荑). In fact, the Annals of Ulleungdo record that when Gojong relocated residents to Ulleungdo, food was scarce and they survived by eating wild garlic that sprouted from the snow.
Wild garlic, a perennial plant in the lily family, grows in deep mountain areas such as Odaesan and Jirisan Mountain, including Ulleungdo.
Domestic wild garlic is largely divided into the Ulleungdo type and the inland type. Wild garlic also grows in other countries and is similar to the inland type. The Ulleungdo type is said to be unique to Korea. Compared with the Ulleungdo type, the inland type has narrower, longer leaves and a stronger aroma. The inland type mainly inhabits alpine zones above 1,000 meters, while the Ulleungdo type grows naturally across Ulleungdo at elevations of 300–800 meters.
Wild garlic is known as a plant with strong vitality. It withstands heavy winter snows and grows well even under pine trees where other crops struggle. Because of this hardiness, in the Gangwon region wild garlic is also called "herb of immortals" and "elixir of life."
With proper care, it can be harvested every year. When picking leaves, at least one leaf should be left to allow photosynthesis so growth can continue the following year.
According to the 2024 Forest Products Production Survey by the Korea Forest Service, domestic production of wild garlic reaches 1,075 tons. The production value is about 15 billion won. The main producing areas are expanding from Ulleungdo to Inje and Hongcheon.
Wild garlic contains allicin, the same component found in garlic. It has antibacterial and anticancer effects. It is said to be effective in inhibiting the proliferation of cancer cells. It is also effective for anti-aging, invigoration, fatigue recovery, pain relief, and anthelmintic detoxification. It also helps promote digestion.
Pickled wild garlic pairs well with pork. Its distinct garlicky aroma neutralizes the meat's gamey smell.
When foraging in the mountains, beware of the look-alike Paris herb. Paris herb is a poisonous plant with strong toxicity that, if consumed, causes vomiting, abdominal pain, slowed pulse, and paralysis. Wild garlic and Paris herb are hard to tell apart at a glance. Wild garlic smells like garlic, while Paris herb differs by having hairs along the leaf edges.