August: The leaves of the Japanese quince tree turn green.
Wild grasses of Tohoku ranch
We will introduce the "edible wild grasses" that grow wild in the Tohoku ranch, where no pesticides or chemical fertilizers are used.
As you can see in the photo, the wild grasses of Tohoku Farm are cute and pretty, but they also have a supple and strong vitality.
Wild grasses from Tohoku Bokujo can be safely eaten
Pretty wildflowers such as dayflowers that sprout one after another (photographed in June)
Vegetables are made by hand. Wild grasses, on the other hand, take root in the ground without the help of humans, and have a strong vitality that sprouts again even if they are stepped on or cut.
Here, we will introduce edible wild grasses that grow wild in the Tohoku ranch. All of them are gifts from nature that are said to be highly nutritious.
Mugwort(Mugwort)
A familiar wild grass that is widely used in Japanese sweets, tea, and bath salts. A simple taste with a good aroma and little bitterness.
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Crowded mugwort (photographed in July)
mugwort and roots
purslane(Purslane)
In Yamagata, they are classified as edible wild plants, and in Europe they are classified as vegetables. It has a slightly sour taste and is rich in omega-3 fatty acids. The leaves and stems are thick and chewy.
Purslane growing like crawling on the ground (photographed in July)
Purslane and roots
Dandelion(Dandelion)
It has a bitter taste typical of a wild herb, and its roots are used in coffee, and its leaves are used in salads and other foods around the world. Rich in lutein, carotene and iron.
A dandelion that makes many flowers bloom (photographed in May)
dandelion and root
Aobiyu(Green amaranth)
The leaves are firm and have a pleasant texture. Kaho is tempura. The seeds can be used in a variety of dishes such as biscuits.
Clumps of Aobayu (photographed in August)
Aobiyu and roots
kakidoshi(Alehoof)
It has a refreshing aroma like perilla and mint, and you can enjoy its unique flavor in ohitashi. You can also eat the flowers that bloom in early spring.
Kakidooshi growing in clusters (photographed in July)
Oysters and roots
Squeaky(Japanese Dock)
A nuisance to vegetables and pastures. However, when it comes to tea or cake, it has a unique and natural taste.
An overwhelming presence in the field (photographed in July)
creaks and roots
Chickweed(Chickweed)
One of the seven herbs of spring. A gentle flavor reminiscent of wildflowers with almost no bitterness or sourness. Chickweed in early spring is soft and edible to the tip.
Chickweed covering the field (photographed in October)
chickweed and roots
Shepherd's purse(Shepherd's Purse)
Seven herbs of spring that have been eaten as vegetables until the Edo period. The tender young leaves in early spring and late autumn can be eaten raw and are perfect for topping dishes.
Shepherd's purse that appears in spring (photographed in May)
Shepherd's purse and roots
Pigweed(Purple Goosefoot)
The sprouts and young leaves are used for dressings, stir-fried dishes, tea, etc. Rich in vitamin A and iron, it has a mild taste similar to spinach.
Pigweed raging in a carrot field (photographed in June)
Pigweed and roots
Commelina(Asiatic Dayflower)
It has a refreshing taste and a crunchy texture. It is characterized by a slight sliminess. Only sprouts can be eaten raw.
Dayflowers that increase at once during the rainy season (photographed in June)
Commelina and roots
Plantain(Chinese Plantain)
Sun-dried psyllium at the time of flower blooming is also a crude drug (Shozensou) recorded in the Japanese Pharmacopoeia. It has a mild taste and can be used as an ingredient in health foods.
A plantain that likes to be stepped on by people (photographed in July)
plantain and roots
violet(Violet)
There are many types such as purple and white, and both flowers and leaves are edible. The flowers are used in salads and candied, and the leaves can be eaten raw, so they are also used in salads.
Violets that bloom white and purple flowers in early spring (photographed in May)
violets and roots
kumazasa(low bamboo)
At Tohoku Bokujo, the leaves are dried and used as tea. It is expected to have antibacterial action and prevent arteriosclerosis and hypertension.
Kumazasa growing in colonies (photographed in July)
Kumazasa and roots
Halcyon(Philadelphia fleabane)
Not only the tender shoots and leaves, but also the stems and buds are all edible. A wild grass with an elegant taste with a unique bitterness like garland chrysanthemum.
Harujion blooming from spring to summer (photographed in May)
Halcyon and roots
Dokudami(Houttuynia cordata)
It is said to be effective against poison and pain. It is used as a fragrant herb in foreign countries, but at Tohoku Bokujo it can be enjoyed in a wide range of dishes such as tea and desserts.
Dokudami grows wild with a unique scent (photographed in July)
Dokudami and roots
Oxalis(Oxalis)
A wild grass that looks a lot like clover. It smells like lemon and is rich in vitamin C. It has a strong acidity, so it can be used as an accent for cooking.
Oxalis that blooms small flowers about 1 cm (photographed in July)
oxalis and roots
Shipment destination of wild grass of Tohoku ranch
■Hotel Continental Fuchu(Keio Line Fuchu Station 1 minute walk)
■Sakura Cafe & Restaurant(Ikebukuro, Hatagaya, Jimbocho, Nippori, Asakusa)
■Ginza 300BAR(NEXT, 8-chome store, 5-chome store)
■Sakuratei(JR Yamanote Line Harajuku Station Takeshita Exit 8 minutes on foot)
■DF Cafe(JR Yamanote Line Harajuku Station Takeshita Exit 8 minutes on foot)
■Yomoda soba(Nihonbashi Main Store, Ginza Store, Shinjuku West Exit Store, Okachimachi Store, Shinjuku West Exit 2 Store, Nagoya Umaimon Street Hirokoji Exit Store, Nagoya Sun Road Store)
At these cafes and restaurants, you can enjoy it as a dessert (chiffon cake, sponge cake, jelly), as a wild herb tea, as a topping for cooking, or as a cocktail.
