본 연구는 약용식물로부터 쌈잎채소를 개발하기 위하여 10종의 약용식물을 선발하여 쌈잎채소를 개발하였고, 그들의 영양화학적 그리고 관능적 특성을 평가하였다. 수분함량 결과, 삼백초 $91.23{pm}0.00%$, 자소차조기 $90.39{pm}0.05%$ 그리고 배초향 $66.78{pm}0.05%$였다. 조지방 함량은 배암차즈기 8.89% 및 식방풍 0.13%였다. 조단백 함량은 배초향 $11.1{pm}0.00%$, 식방풍 $0.54{pm}0.03%$였고, 총당 함량은 뱀무 $20.06{pm}0.03%$, 율무잎 $12.73{pm}0.03%$ 및 백출이 $1.04{pm}0.03%$로 나타났다. 유리당 함량 분석 결과, 개발된 쌈잎채소들은 glucose, sucrose 및 fructose는 높게 나타났지만, maltose 함량은 낮았다. Ascorbic acid 함량 분석 결과 삼백초 $33.67{pm}1.40$ mg%, 자소차조기 $27.91{pm}2.91$ mg%였고, 개미취는 $15.68{pm}1.09$ mg%였다. 클로로필 함량은 다른 쌈잎채소에 비교해 자소차조기에서 높았다. 관능 검사 결과, 단맛은 율무잎, 자소차조기 및 백출에서 높았지만 단맛이 높을수록 신맛과 쓴맛은 낮게 나타났다.
Ten green leafy vegetables were cultivated from medicinal plant seed. Their nutritional content, taste, appearance and texture were evaluated. Moisture content was $91.23{pm}0.00%$ in $Saururus$ $chinensis$ (Sc), $90.39{pm}0.05%$ in $Perilla$ $frutescens$ (Pa) and $66.78{pm}0.05%$ in $Agastache$ $rugosa$ (Ar). The fat content was 8.89% in $Salvia$ $plebeia$ (Sp) and 0.13% in $Peucedanum$ $japonicum$ (Pj). The protein content was $11.1{pm}0.00%$ in Ar and $0.54{pm}0.03%$ in Pj. Total sugar content was $20.06{pm}0.03%$ in $Geum$ $japonicum$ (Gj), $12.73{pm}0.03%$ in $Coixlacry$ $majobi$ (Cm) and $1.04{pm}0.03%$ in $Atractylodes$ $japonica$ (Aj). Medicinal leafy vegetables had higher glucose, sucrose and fructose, but lower maltose. Ascorbic acid content was $33.67{pm}1.40$ mg% in Sc, $27.91{pm}2.91$ mg% in Pa and $15.68{pm}1.09$ mg% in At. Chlorophyll content was higher in $Perilla$ $frutescens$ var. $acuta$ Kudo than other leafy vegetables. The evaluation also showed that Cm, Pa and Aj tasted sweeter and had low acidity.
