{"id":25568,"date":"2020-05-26T10:42:35","date_gmt":"2020-05-26T08:42:35","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=25568"},"modified":"2023-03-16T16:34:59","modified_gmt":"2023-03-16T15:34:59","slug":"korean-tempura-and-dipping-sauce-for-perennial-vegetables","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=25568","title":{"rendered":"Korean tempura and dipping sauce for perennial vegetables"},"content":{"rendered":"\n

AROUND THE WORLD IN THE EDIBLE GARDEN; Part 2 – Korea
Inviting you to the second in a series of dinners from Malvik’s Edible Garden where we “forage” from different parts of the world!
We don’t often eat oily food, but now and again its great and this meal was exceptional!
From top left and clockwise:
Ligularia fischeri
Dystaenia takesimana<\/em> (Giant Ulleung celery, seombadi)
Aralia cordata<\/em> (udo) (blanched for dipping and green for tempura)
Phyteuma<\/em> (should have been japonica, but I used nigra; svartvadderot)
Allium victorialis subsp platyphyllum<\/em> (victory onion; seiersl\u00f8k)
Aralia elata<\/em> (devil’s walking stick, fandens spaserstokk)
Hosta<\/em> “Frances Williams”
Hemerocallis dumortieri<\/em> (flower shoots) (dayliliy, daglilje)
Parasenecio hastatus<\/em> (also the first time I ate this one and it was delicious, but I wouldn’t advise eating a lot: see here\u00a0http:\/\/www.edimentals.com\/blog\/?p=23845<\/a>)
Matteuccia struthiopteris<\/em> “Jumbo” (ostrich fern; strutseving)
Taraxacum albidum<\/em> and to the right of this:
New Zealand spinach and
Serratula coronata<\/em> (also a first for me; the subspecies insularis is eaten in the Far East)
Oplopanax horridus<\/em> (North American species substituting Asian species Oplopanax japonicus<\/em> or Oplopanax elatus<\/em>)
<\/span>More information with the pictures!
<\/span><\/p>\n