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128. e. Flowers of Gardenia florida, ., Jap. Kuchi-
nasJii-no-Jiana : the six parted monopetalous fragrant flowers are
eaten after having been boiled and cooked.
128. f. Flowers of Heinerocallis flava, ., Jap.
Kinvanzo-no-hana ; the flowers of Hemerocallis flava, L. (955) are
r:iten when slightly boiled or preserved. The young leaves are
likewise eaten as a vegetable. Almost all the flowers belonging
ti > this species are edible ; the buds of thin single flowering soils are
much used for cooking purposes in China, and are called Kin-
sliinsai which are prepared by drying after having been slightly
boiled.
128. g. Flowers of Prunus pseudo-cerasus, Lindl.,
Jap. Sakura-no-hana ; the double flowering cherries, especially
those which petals do not readily fall off, are preserved in salt
and prepared to a drink like tea. The variety called Yedozakura
is often selected for this purpose.
128. h. Flowers of Cymbidium virens, Lindl., Jap.
Ran-no-Jiana ; the flowers of some orchids are often preserved
in salt and put in hot water, being used as a drink. Especially the
flowers of Hokuri (914), Cymbidium virens, Lindl.,
this purpose. It is also preserved in plum- vinegar.
CHAPTER V. CUCURBITACEOUS FRUITS.
is used for
This chapter includes herbaceous plants which fruits are consumed
as vegetables principally in summer and autumn, such as
melons, cucumbers, egg-plants, etc. They are eaten either raw,
boiled, baked, or preserved in salt or sugar according to their
nature. Besides those mentioned in this chapter, there are some
other cucurbitaceous fruits as well as fruits produced from trees
used as vegetables. They are mentioned in the chapter of fruits.
129. Cucurbita pspo, Linn., Jap. To?tasu, Bobura, Nan-
kiu ; an annual cultivated climbing plant belonging to the order
Cucurbitaceae. It consists of different sizes of fruits which are