Lacquer Tree Sprouts

[Anchor Lead]

The harvest of lacquer tree sprouts is in full swing near Mount Jiri-san. As a seasonal wild green in spring, lacquer tree sprouts can only be collected for three or four days out of the year. Next, we will take you to a mountainous village where the rare wild herb is being gathered.

[Pkg]

A village is situated on the side of Mount Jiri-san. Green sprouts poke their heads out on lacquer trees indigenous to Korea. People are busy picking the sprouts from higher branches that are far above the height of adults.

[Soundbite] Jang Cheol-ahn(Lacquer Tree Sprout Farmer) : "Lacquer tree sprouts help make the human body warm. They also help keep blood clean and boost blood circulation. It is not too much to say that they are good for all organs of the body. In particular, people having trouble with the stomach purchase a lot."

Lacquer tree sprouts produced in Hamyang near Mount Jiri are harvested from four-to-five-year-old trees and are known for their plumpness and crunchy taste. The collection of lacquer tree sprouts begins in late April, when the harvest of fatsia shoots is nearly over. Lacquer tree sprouts can be harvested only for three or four days. So they are regarded as a rare seasonal green that can be eaten only around this time. Pre-orders are received starting from early April and the harvested sprouts are delivered around the nation.

[Soundbite] Jeong Ah-ji(Official, Hamyang-gun County Office) : "By connecting Hamyang lacquer trees and a trail around Mt. Jiri-san, we will create a tourist course, a hands-on program and a promotional facility for visitors to directly experience the effects of the plant."

Lacquer tree sprouts have been cultivated on a small scale. With their growing recognition as a rare, expensive spring green, the sprouts are becoming a new source of earnings for farmers.