top of page

Seowon-an-gil is lending native seeds
for a sustainable future.

토종씨앗-2.jpg
KakaoTalk_20221020_125157599_22.jpg

Food plays an important role in our lives, with high-quality food being an integral part of ensuring good health.

Seowon-an-gil has thus decided to distribute native seeds

for both safe consumption and environmental sustainability.

Native seeds

What are native seeds?

Importance of
native seeds

Purpose of sharing native seeds

Native seeds are seeds of agricultural produce that have naturally grown in Korean soil for a

long period of time. Native seeds have adapted to Korea’s climate, weather, and soil conditions, and they have been cultivated, bred, and used by farmers in agricultural ecosystems for many generations.

Since native crops have adapted

and stabilized according to Korea’s

ever-evolving climate conditions, they are capable of responding to climate change or disruptions in the ecosystems.

The preservation of native seeds is also important in protecting our food sovereignty, preventing ecological disturbance that may occur due to genetically modified or invasive species, and securing biodiversity.

At Seowon-an-gil, a space that coexists with nature, we aim to spread awareness of the environment and food. With the hope of promoting household cultivation of native plants, we have collaborated with Native Seedream and Incheon Urban Agriculture to build this native seed

library.

Native Seed Library

Rental method

After selecting your desired seed type, please make an inquiry to a staff member

at the first floor counter to rent the seeds for free. We offer a free cup of coffee

to those who show us photos of sprouts from seeds that have germinated. 

We offer a “Seowon-an-gil gift certificate” to those who later succeed in harvesting

the crops. We encourage your active participation.

Sharing of native seeds in autumn

01

Joseon cabbage

There are two species: one with a thin stalk, non-wrapper leaves, and round roots and the other with a thicker stalk and inverted triangular roots. Delicious when the whole cabbage is used to make kimchi. The root tastes sweet and savory.

03

Cheongbang cabbage

Chinese cabbage imported from China but settled on the Korean Peninsula. Tight inner layers of leaves. Good taste due to a tender texture. Tender green leaves with a sweet and nutty flavor. Relatively small cabbage mixed with tall and small species. Strong against pest damage.

05

Green onion

Korean green onion cultivated in the Hwasun area.

​

​

​

02

Gueok cabbage

Light yellow heading cabbage. Collected from Gueok-ri, Jeju. 90-day cabbage for winter kimchi. Relatively long leaves and green outer leaves. Crunchy texture. Great storability

as it does not get mushy easily.

​

04

Korean radish

Inverted triangular Korean radish. Used to make kimchi or dried radish. Leaves used to wrap food. Can make radish rice by spreading radish under the rice when cooking rice.

​

​

06

Green barley

85 cm-tall unhulled barley. Plant in mid-October. Viscous texture and green color. Good flavor when cooked. Can be used as fodder.

07

Namdo wheat

Plant in late October or early November. Harvest in mid-June. Red in color. Grows up to 120~130 cm. Sweet taste and nutty flavor. Can be used to produce nuruk, mixed rice, and flour.

09

Tobacco lettuce

Green lettuce leaves resembling tobacco leaves. Crunchy texture. Cultivated mainly in Jeolla-do Province. Used as kimchi salad as well.

​

11

Jinju Daepyung radish

Long head (green part). Strong, spicy flavor but produces a sweet taste when made as kimchi. Big turnip.

08

Mustard greens

Thick roots. Sweet taste when roots are dried. Good as winter kimchi. Used as filling for winter kimchi by shredding roots.

​

10

White carrot

Thin white roots. Tastes like potato when cooked. Sprouts every year after sprinkling seeds. Can be eaten as salad by blanching the young carrot and its leaves.

12

Muk lettuce

Recommend planting in autumn. Strong, bitter flavor.

13

Rye

Grows up to 2 m tall. Plant in October or early November. Harvest after June 20. Cut down in mid-May for mulching. Used to make rye bread.

15

Anjeunbaengi wheat

Produces fine powder due to small grains and thin peel. Low fat content, high sugar

content, and low in calories.

14

Ppul spinach

Highly sweet taste compared to regular spinach. Cultivated all year round except winter.

bottom of page