The object of this study was investigation of the appreciable cooking condition in seven wild grasses, an evening primerose(Oenothera lamarckiana Seringe, S₁), a spiderwort(Commelina Communis L. S₂), the flower of a convolvulus(Calystegia Ja-ponica form Vulgaris gaea, S₃), So Ru Jaeng Yi(Portulaca Oleracea, S₄), Shoe Bi Rum(Portulacae Oleracea L, S_5), O Yi Pul(Sanguisorb aOfficinalis, S_6), Jip Sin Na Mul(Agrimonia poisa var. Japonica Nakai, S_7), in order to find out the importance as an useful vegetable. In this work 7 wild grasses with different soaking solutions and boiling conditions were examined to investigation the preference factors by sensory evaluation. Results of sensory evaluation for samples showed a significant difference at 1% and 5% level There were high significant differents in samples boiled for different time about astringent taste, bitter taste, perfume, green color and grassy smell at 1% and 5% level. In cooking methods of 7 samples, Namul was liked best and Guk, Salad and Fritter were followed. The condiments which were used for seasoning Namul were Gochujang, Soy Paste, Salt. Gochujang was most preferred.