As the saying “The March winds are the morning yawn” goes, a fresh spring breeze not only awakens our souls, but imbues renewed energy in nature. During this season, one of the side dishes almost always present on Korean dining tables is namul, or seasoned vegetables and herbs. Although now available year round, many wild plants, herbs and vegetables are in their best condition during the spring season. Most namul varieties are bathed in shades of green, but not all have to be of such color. Pumpkin squash, mushrooms, bean sprouts and different types of seaweed, for example, can also be counte…