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10
CHAPTER IT. LEAF VEGETABLES.
The vegetables included under this chapter are principally
those, which leaves and stems are used for culinary purposes either
raw or boiled, or preserved dry or kept in brine as pickles. But
there are also a great many such vegetables among chapters of
and Con-
Eoot and Flower vegetabes, Cucurbitaceous fruits, Spices
diments to be consumed in the same way. Those are not con-
cerned here and will be described under their respective chapters.
48. Brassica chinensis, ., var., Jap. Mikawashimana,
Tsukena ; a biennial cultivated plant of the order Cruciferce.
The length of its leaves is about IJfts. The village of Mikcrcva-
s/iima, district Teshima, province Musashi, is famous for producing
the best variety, whence it derives its name. The leaves
are preserved in salt as pickles from late autumn to winter.
Its flower buds can also be eaten, and its panicled flowers are
esteemed as cut vase-flowers among the Japanese.
49. Brassica rapa, L., var. amplexicaulis, Jap. Shira-
kukina, Hirakukina, Tona ; this resembles much the preceding,
but is shorter in height. Its yellowish white leaves have crape-
like wrinkles and are eaten either boiled or as pickles preserved
in salt.
50. Brassica Chinensis, L., var. Jap. Komatsuna,
Hatakena, Fuyuna ; a biennial cultivated plant of the order
Cruciferae, with leaves growing to a length of 6-8 inches.
In late winter to the spring they are used much as a culinary
vegetable either boiled or preserved in salt as pickles. Its
young leaves or cotyledons are used to flavour soup called
Tsumamina ; a late variety of this is called Uguisuna.
51. Sinapis chinenesis, L., Jap. Midsuua, Kiona ;
a biennial cultivated plant of the order Cruciferce. The petiole
attains the length of about 1 ft. and comes forth in bundles of
several hundreds from a root. This vegetable
is used in
winter and spring either boiled or as pickles preserved in salt.