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Korean Bellflower

Chinese Balloon Flower, Korean Bell Flower, Toraji

(Curcuma longa)

Shop for Chinese Balloon Flower

Korean Bell Flower or Chinese Balloon Flower receive their name by the shape of the flower.  The purple flowers mix well in a wildflower meadow landscaping as shown above or can be used as a single swath of flowers for a spectacular carpet of purple (other colors are reported).  

Toraji, Korean Bell Flower
Edible Root: Korean Bell Flower

The edible part of this plant is the root.  This plant grows approximately two years before the root is of harvesting size; however, the gardener will enjoy the beautiful blossoms in the landscape until harvest.



Luna Peak Adaptation Notes:  In the sandy soil of the coastal Gulf, the plant appears to do well as long as the soil is improved.   

RSD Design Layer Integration

Sustainability: Easy to grow, harvest, and store — and pretty too! The root is reported to be edible fresh without any need for irritant removal through cooking.  Improves living standard food mile performance.

Survivability: This plant integrates well for Survivability with it’s long cultural history in Asia as a dry/re-hydrate store.

Adaptation: At Luna Peak, this plant has been grown for several years.  It appears to be without pests, disease and non-invasive.  Further it seems to tolerate lots of sun, heat and humidity as well as it tolerates cold and freeze received here.  No information on salt tolerance is yet available.

Resilience:   The plant does not like the top of its root covered deeply.  Stems have withered and fallen off.  The plant may resend stems but really does not like the tip of the root covered more than 1/4 – 1/2 inch.  Culturing the plant would probably exclude easy-no-till (heavy hay mulch).  It is grown at Luna Peak in a wildflower meadow approach with a light mulch covering.

Recipe Links: Doraji-muchim 

Doraji-muchim is a common dish on the Korean table — one of my favorites.  This recipe shown is a rich hot depth of flavor like so many other Korean recipes; however, there are recipes that do not include the use of red pepper: Doraji-namul.