This study was conducted to enhance the utilization of Ligularia fischeri as a food ingredients. The effects of cropping place and harvesting season on the components and physiological activities were examined. The quality characteristics of fermented milk prepared with the water extracts from Ligularia fischeri were also compared. The moisture contents of the leaves were 1.00 to 1.72%. Crude protein and ash contents were 15.31 to 16.85% and 13.87 to 14.82%, respectively. Crude fats and proteins in the greenhouse samples(GL) contained 2% higher than those of the open field samples(OL), while the fat content increased from 4.31 to 5.27% as harvesting season was delayed. The main minerals generated from both OL and GL were determined to K and Ca. The contents of K, Ca, Na, Mg, Zn and Fe from GL was higher than those of OL. The Na contents of GL were over 2 times higher than OL. There were no significant differences in Hunter L, a and b color values between OL and GL samples. The main free sugars of the leaves were fructose, glucose, and sucrose. The amount of free sugars in the leaves was slightly different according to harvesting season, but decreased overall as harvest time was delayed. The contents of free sugars were high in order of glucose> sucrose> fructose. The main organic acids in the leaves from OL were succinic and citric acid, while the contents of oxalic and tartaric acids were high in that from GL. The main components of organic acids were highly different between OL and GL, depending on cropping conditions. The total polyphenols increased by 1.5-2.0 times as harvest time was delayed; 2,023.5 to 3,894.2mg% in OL; 2,931.6 to 4,396.4mg% in GL. The contents of total flavonoids in OL and GL were ranged from 1,058.6 to 2,021.8mg% and from 1,354.8 to 2,162.0mg%, respectively, which increased 0.3 to 2.0 times by delayed harvest. Five catechin compounds such as (-)epigallocatechin(EGC), (+)catechin(CE), (-) epigallocatechin gallate(EGCG), (-)epicatechin gallate(ECG), and (-)gallocatechin gallate(GCG) were analysed; EGC and CE were detected in both OL and GL; EGCG, ECG, and GCG were detected only in OL at low levels. The content of 4-Ο-caffeoylquinic acid(CQA) in GL was higher than OL sample except early harvesting samples. The CQA in GL and OL showed the highest contents when the samples were extracted with 50% alcohol. Among 18 volatile compounds, 13 compounds were detected from the leaves of GL and OL. In the identified compounds, D-limonene and limonene were major components in OL and GL. The DPPH free radical scavenging activities of the solvent extracts from the leaves were high in order of water > methanol > ethanol > ethyl acetate > hexane both in OL and GL samples. The water extacts from the leaves harvested on May showed higher electron donating abilities than those of June, but there were no significant differences between seasonal materials. ABTS radical cation scavenging activity and SOD-like activity also showed similar results while the activities of solvent extracts were high in order of water > methanol > ethanol > ethyl acetate > hexane both in OL and GL. The cytotoxicity of the ethanol extracts from the leaves was not observed against the treated cell in all samples. The ethanol extracts from the leaves inhibited nitric oxides release in a dose-dependent manner at concentrations ranging from 25 to 1000 ug/mL. However, there were no significant differnces in the samples by cropping place and havesting date. The pHs of fermented milks with the water extracts from OL leaves were ranged 4.43 to 4.46 and showed lower values than those of the GL samples. The titratable acidities of fermented milks were ranged 0.64 to 0.77% and the OL samples showed slightly higher values than those of the GL. The total count of lactic acid bacteria in the fermented milk was over 1011 CFU / mL on the 4 hours after fermentation in all samples. The fermented milks with GL extracts showed higher moisture content than that of the OL. Crude protein contents of fermented milks with OL extracts were ranged 3.00 to 3.37%, which was similar to the control sample. However, the GL samples showed slightly lower values by 2.80 to 3.37%. The crude fat contents in the fermented milks were not significantly different among the samples. The crude ash contents in the fermented milks with OL or GL extracts were slightly higher than that of the control. The contents of Ca, P, Na and Mg in fermented milks with the extracts increased by addition-dependent manner. The Hunter L and a values of the fermented milks decreased, but the b value increased with increasing amount of Ligularia fischeri extracts. The DPPH radical scavenging activity of fermented milks was significantly increased by adding Ligularia fischeri extracts. The pH and titratable acidity of fermented milks did not significantly changed during storage. The total number of lactic acid bacteria was counted on a 1010 CFU / mL or more until the 9th date, but decreased to 109 CFU / mL after 12 days of storage. The overall results suggested that the leaves of Ligularia fischeri can be used as the nice materials for functional food ingredients.