 Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes.Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.Several types of wild greens, known collectively as "chwinamul" (such as "Aster scaber"), are a popular dish, and other wild vegetables such as bracken fern shoots ("gosari") or Korean bellflower root ("doraji") are also harvested and eaten in season.