In order to establish basic data for the succession and development of use culture of Gnaphalium affine, a traditional rice cake plant resource, this study was carried out with a survey on 259 women aged 60 or over living 18 city and county in Jeonnam province. The results are summarized as follows. All respondents in the survey did not know the standard name of Gnaphalium affine. 178 repondents (68.7%) knew the plant name called in the local area. The frequency was higher in the order of Jebissuk (37.5%) > Gaessuk (21.2%) > Seorissuk (19.7%) > Gyessuk (4.3%) > Goissuk (1.9%), including duplicate responses. Of the 178 respondents who responded that they could distinguish it, 82.6% knew only one species, and 17.4% knew two in Gnaphalium affine. 62.3% of respondents said they ate dishes made from Gnaphalium affine, and 62.3% had experience cooking Gnaphalium affine. 61.8% of respondents said they ate rice cake made from Gnaphalium affine, and 40.2% had experience making rice cake with Gnaphalium affine. Edible taste of Gnaphalium affine was evaluated as ‘delicious and sticy taste (4.75)’and ‘above sticky (4.89)’according to criterion level 5.0. The final eating period was followed from 1951-1970 (33.1%) > 1971-1990 (29.4%) > 1991-2010 (17.5%) > after 2011 (13.8%) > before 1950 (10.0%), respectively. As a result, it is very necessary that the standard name of Gnaphalium affine is spread widely and the use culture is succeeded and active.

• Yun Jum Park(Department of Horticulture Industry, Wonkwang University, Iksan 54538, South Korea)
• Yang Gyu Ku(Department of Horticulture Industry, Wonkwang University, Iksan 54538, South Korea)
• Ho Cheol Kim(Department of Horticulture Industry, Wonkwang University, Iksan 54538, South Korea)
• Ja Yong Cho(Department of Food Science and Biotechnology, Jeonnam Provincial College, Damyang 57337, South Korea)
• Buk Gu Heo(Naju Foundation of Natural Dyeing Culture, Naju 58280, South Korea) Corresponding author