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CHAPTER IV.
FLOWKB VEGETABLES.
This chapter includes plants which petals, buds, and peduncles
are eaten as vegetables. They are of a limited number. Most
of them are cooked after scalding in boiling water. They are
eaten rather as a curiousity of culinary herbs ;
some of them are
used partly for condiments and spices.
126. Pyrethrum sinense, Sabm, Jap. Riyori-giku; a
perennial cultivated plant belonging to the order Compositae.
There are two kinds; one blooms only in autumn, and the other in
summer and autumn. The former attains a height of about 2fts.
and the latter, a little shorter. Their yellow flowers are eaten
cooked after slightly boiled in water. They are also dried and
Their leaves are likewise eaten when fried.
\preserved. 127. Equisetum arvense, L., Jap. Tsukushi; a perennial
plant of the order Equisetaceae, growing
wild in fields. In
the beginning of spring before the flower-stalk produces its spores,
it is eaten boiled, preserved in salt, or put in vinegar mixed with
soy after havig been boiled in water.
128. Amoinum mioga, 77/., Jap. Myoga / a perennial
plant of the order Zingiberaceae growing wild. It is also
cultivated. It grows to a height
of about 3fts. There are two
with red kinds and white roots. In summer and autumn the
flowers with the bracts are taken and eaten either raw or boiled.
has an aromatic odour with a slight acid taste. The old leaves
when twisted and kneaded are used for making saddles.
128. b. Brassica flowers, Jap. Na-no-hana ; all the
flowers of the Brassica family are edible as vegetables, especially
flowerbuds of Brassica chinensis.
It
128. c. Flowers of Petasites japonicus, Miq., Jap.
Fuki-no-tQ; the flower-buds of Petasites japonicus, Miq., are eaten
either raw or boiled on account of their aromatic bitterness.
128. d. Flowers of Paeonia moutan, Sims., Jap.
Botan-no-Jianc ; the petals of white and pink peony flowers are
eaten cooked after boiling, and those of Paeonia officinaris likewise.