Not something I can make very often as I don’t find fasciated dandelions very often! A simple salad was put together, made fascinating with a fasciated dandelion. The blanched udo (Aralia cordata) was ready: I harvested some blanched sea kale (Crambe maritima) too and I found a fasciated dandelion to decorate the salad The udo was peeled
…and the salad was put together with the fasciated dandelion flower stem cut into strips and mixed in with a sesame oil – soya sauce dressing:
For the first time freely available is my article in Permaculture Magazine about my largest and most exciting vegetable Udo (Aralia cordata)! See the link near the bottom of the page and please subscribe here, they do a great job, but need our support! Go to https://www.permaculture.co.uk/subscribe…………….
To witness the underground cultivation of Udo in large caverns under Tokyo (mentioned in the article) was one of the reasons for embarking on a study tour of Japan with Naturplanteskolen in Denmark in Spring 2016, and during the visit we discovered that you can have one more layer in a forest garden……..
Thanks to Tei Kobayashi who acted as interpreter and liasing with the local authorities, to Ken Minatoya in the Netherlands who also initially called the city clerks for me and Joan Bailey for helping out, accompanying us on the visit and also for writing a local article, see here http://metropolisjapan.com/more-than-cherry-blossoms
I will write more about this visit as well as my other encounters with Udo in Japan as soon as I can!!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden