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vegetables in all seasons boiled or pickled in salt. Its large roots
are eaten either boiled or made into dango (dumpling). There
is a plant called Hama-udo resembling
it
very much in form, but
very poisonous. But they can be easily distinguished, as when
cut the former emits a yellow juice, while the latter does not
emit any.
61- Aralia cordata, Thunb, Jap. Udo ; a perennial plant
of the order Araliaceae growing wild in mountainous districts,
also much cultivated in farm lands. Its young and soft stalks
are eaten as vegetable in spring and summer. The
is a cultivated variety about 1 ft.
high. Besides this,
udo (winter udo), Nenjiu-udo (whole year Udo), etc., are also
cultivated.
62. Chrysanthemum coronarium, .,
Jap. Shungiku^Kikuna,
Mujuiso ; a biennial cultivated plant of the order
Compositae. In autumn the seeds are sown, and the young plants
are eaten in winter and spring either boiled or fresh. In summer
the flower stalks shoot up to a height
of about 2 fts. covered
chrysanthemum-like single white flowers about 2J
diameter. They are also used for floral decoration.
inches in
62. b. Papaver somniferum, L., Jap. Keshi / the
young plants are eaten as vegetable after being scalded.
63. Lactuca sativa, L., Jap. Cliisa, Chishana ; a biennial
cultivated plant of the order Compositae. Its seeds are sown
twice in spring and autumn, and its leaves are consumed as a vegetable
either boiled or raw from December to May. It grows to
a height of about 3 fts.
64. Cichorium endivia, L., Jap. Kikujisha / a cultivated
plant resembling much Lactuca sativa, L.
Two kinds occur,
one with broad and the other with narrow leaves. In winter
and spring the young leaves are eaten fresh. Its stalk grows to
2-3 fts. in height.
64. b. Veronica anagallis, L., Jap. Kawa-jiska ; a
biennial herbaceous plant of the order Scrophulariaceae growing