Finally, I want to introduce a fourth fruit is strawberry. strawberry is a spring fruit species that is widely grown. From now on, Let's learn about strawberry's history and nutrition.

- history
Strawberry was grown in France during the late 18th century. The French began eating the strawberry from to their gardens for harvest in the 1300s. By the 1500s  cultivation of the strawberry became more common.

- In korea
Strawberries are popular and rewarding plants to grow in the domestic environment. Be it for consumption or exhibition purposes, almost anywhere in the world. The best time to plant is in late summer or spring. Strawberries will survive many difficult conditions, but during fruit formation, moisture is vital, especially if growing in containers.

- Nutrition.
One cup of strawberries contains approximately 45 kilo-calories and is an excellent source of vitamin C and flavonoids. This fruit is very low in saturated fat, cholesterol and sodium. It is also a good source of folate and
potassium, and a very good source of dietary fiber, and manganese One serving of about eight strawberries provides more vitamin C than an orange. The strawberry is among the top 20 fruits in antioxidant capacity.
Recent research has shown strawberries to be a surprisingly fragile, perishable, and delicate fruit. Food scientists recently took a close look at storage time, storage temperature, storage humidity, and degree of strawberry ripeness and found significant differences between different types of strawberry storage. On average, studies show 2 days as the maximal time for strawberry storage without major loss of vitamin C and polyphenol antioxidants.

This time, I want to introduce a third food is ogokbap. Ogokbap is usually eaten to korean people during the end of winter, especially on the first full moon of the year.(jeongwol daeboreum) For this reason, I will introduce ogokbap in my representative foods of spring page.

So, now let's take a look at ohgokbap.

Ogokbap is a kind of korean food made of steamed rice mixed with grains including foxtail millet, afrian millet and soy beans(red and black bean). but, the concept of making ogokbap is not fixed. Nowdays, koreans want to make ogokbap with many different kinds of grains that do not use those traditionally used in the past. Due to use of materials good for the body, ogokbap have been loved by koreans.

Specially and simply, Learn how to make ogokbap.
First, Wash red and black beans together, soak for an hour or so Cook together for short time.

Second, Wash the rice and soak for 1/2 hour. Wash cha jo separately, wash carefully until clear water comes out.

Third, Mix rice, beans, and millet. Put water to cover, and about 1" above the mixed grains

So far, I have been talking about ohgokbap. Ogokbap is representative korea food. but I don't know about ogokbap. This time is my opportunity to know about ogokbap.

I want to introduce a second food is bibimbap. In fact, bibimbap is
not the food you eat  in the spring. But, in Korea, there are a lot of herbs in the spring to eat. Also, there are a lot of herbs in the bibimbap. So, I will introduce bibimbap.

- about bibimbap
The word(bibimbap) literally means "mixed rice". Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes
to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had Bibimbap sometime in their lives. Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements (e.g. Saessak:(micro leaves) Bibimbap and various Bibimbap toppings) and also based on the dish/bowl it is served in (e.g. Dolsot:(hot
stone bowl) Bibimbap and Yangpun Bibimbap). More traditional and authentic versions of Bibimbap are served with raw beef and raw egg yolk along with other vegetables but I prefer making it with cooked ingredients.

I will introduce the representative korea foods of spring. For the first time, the spring is the season of the herbs. So in the spring herbs, I will introduce mugwort. Among them, I will introduce food made ​​of mugwort, efficacy of mugwort and features. I will start !!

- Efficacy
First, mugwort strengthens the immune system, also mugwort is the function of detoxification.
Second, mugwort improves the function of the liver.
Third, the blood is cleared. And to prevent high blood pressure.As you see, mugwort has many efficacy. In addition to it, has more features, but I will write the next topic

- Food made of mugwort
While a lot of food made ​​from wormwood, of which I want to introduce the food is 쑥국. 쑥국 has a fragrant smell. And is characterized with a cool taste. Spring comes to Korea, most of the people are eaten 쑥국. Spring comes every year I go with my parents caravan mugwort. And the next day, my mom makes 쑥국. But, because of the unique smell of sagebrush, there are many people dislike.

So far, I introduced the representative of korea foods of spring. While introducing learned a lot about wormwood. And I want to inform the excellence of mugwort to foreigners was thinking.