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Platycodon
Platycodon grandiflorus (from Ancient Greek πλατύς (platús), meaning "flat", and κώδων (kódon) meaning "bell") is a species of herbaceous flowering perennial plant of the family Campanulaceae, and the only member of the genus Platycodon. It is native to East Asia (China, Korea, Japan, and the Russian Far East). It is commonly known as balloon flower (referring to the balloon-shaped flower buds), Chinese bellflower, or platycodon.
Growing to 60 cm (24 in) tall by 30 cm (12 in) wide, it is an herbaceous perennial with dark green leaves and blue flowers in late summer. A notable feature of the plant is the flower bud, which swells like a balloon before fully opening. The five petals are fused together into a bell shape at the base, like its relatives, the campanulas.
Platycodon grandiflorus is a perennial plant which is commonly grown in mountains and fields. It is 40 to 100 centimeters (16 to 39 in) high and has thick roots, and white juice comes out when the stem is cut. Leaves are 5 to 12 centimeters (2.0 to 4.7 in) long, with narrow ends and teeth on the edges.
Flowers bloom purple or white in July and August, with one or several running upward at the end of the circle. The flower crown is divided into five branches in the shape of an open bell.
It lives throughout Japan, China, and eastern Siberia, including the Korean Peninsula.
This plant is hardy down to −40 °C (−40 °F), and can be cultivated in USDA zones 3A to 9b. It dies down completely in winter, reappearing in late spring and flowering in summer. However, plants are widely available from nurseries in full flower from April onwards.
Though the species has blue flowers, there are varieties with white, pink, and purple blooms. In Korea, white flowers are more common. This plant, together with its cultivars 'Apoyama group' and 'Mariesii', have gained the Royal Horticultural Society's Award of Garden Merit.
In Korea, the plant as well as its root are referred to as doraji (도라지). The root, fresh or dried, is one of the most common namul vegetables. It is also one of the most frequent ingredients in bibimbap. Sometimes, rice is cooked with balloon flower root to make doraji-bap. Preparation of the root always involves soaking and washing (usually rubbing it with coarse sea salt and rinsing it multiple times), which gets rid of the bitter taste.
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Platycodon
Platycodon grandiflorus (from Ancient Greek πλατύς (platús), meaning "flat", and κώδων (kódon) meaning "bell") is a species of herbaceous flowering perennial plant of the family Campanulaceae, and the only member of the genus Platycodon. It is native to East Asia (China, Korea, Japan, and the Russian Far East). It is commonly known as balloon flower (referring to the balloon-shaped flower buds), Chinese bellflower, or platycodon.
Growing to 60 cm (24 in) tall by 30 cm (12 in) wide, it is an herbaceous perennial with dark green leaves and blue flowers in late summer. A notable feature of the plant is the flower bud, which swells like a balloon before fully opening. The five petals are fused together into a bell shape at the base, like its relatives, the campanulas.
Platycodon grandiflorus is a perennial plant which is commonly grown in mountains and fields. It is 40 to 100 centimeters (16 to 39 in) high and has thick roots, and white juice comes out when the stem is cut. Leaves are 5 to 12 centimeters (2.0 to 4.7 in) long, with narrow ends and teeth on the edges.
Flowers bloom purple or white in July and August, with one or several running upward at the end of the circle. The flower crown is divided into five branches in the shape of an open bell.
It lives throughout Japan, China, and eastern Siberia, including the Korean Peninsula.
This plant is hardy down to −40 °C (−40 °F), and can be cultivated in USDA zones 3A to 9b. It dies down completely in winter, reappearing in late spring and flowering in summer. However, plants are widely available from nurseries in full flower from April onwards.
Though the species has blue flowers, there are varieties with white, pink, and purple blooms. In Korea, white flowers are more common. This plant, together with its cultivars 'Apoyama group' and 'Mariesii', have gained the Royal Horticultural Society's Award of Garden Merit.
In Korea, the plant as well as its root are referred to as doraji (도라지). The root, fresh or dried, is one of the most common namul vegetables. It is also one of the most frequent ingredients in bibimbap. Sometimes, rice is cooked with balloon flower root to make doraji-bap. Preparation of the root always involves soaking and washing (usually rubbing it with coarse sea salt and rinsing it multiple times), which gets rid of the bitter taste.