Psyllium

Weeds growing all over the place. Young leaves in early spring are recommended for food. It has no bitterness or lye, and is characterized by a refreshing taste. You can simply eat it with tempura or sardines. It has long been known as a crude drug.

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Harvest time Spring, autumn
Collection location Roadside / ground
Edible part Young leaves

Katabi

It features three leaves similar to clover and yellow flowers. The leaves are high in oxalic acid and sour. You can also eat flowers, so it is recommended to chop them together to make a salad. Tempura and kakiage are also popular ways to eat when they are soaked in hot water and exposed to water.

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Harvest time Almost all year
Collection location Park / grassland / roadside
Edible part Leaves / flowers

Amateur crane

A vine plant of the Cucurbitaceae family that resembles Cayratia japonicum. The leaves are divided into 5 to 7 leaves, and the surface has hair growth. It contains a lot of saponin similar to ginseng, and can be expected to have effects such as stress relief and fatigue recovery. The leaves are dried and used as a healthy tea.

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Harvest time Spring, summer
Collection location Wasteland / grassland / roadside
Edible part Young leaves

Karasuno peas

A plant of the genus Vetches that bears small beans in the spring. The young shoots in early spring are soft and delicious, so they are ideal for stir-fried foods and fried foods. Similarly, the beans are harvested while they are soft and made into tempura. In the ancient Orient region, it was cultivated for food.

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Harvest time Spring, autumn
Collection location Wasteland / grassland / roadside
Edible part Young leaves / flowers

Inuyubyu

In the Noto region of Ishikawa prefecture, weeds in fields and wastelands are known as one of the Noto wild plants. It grows to a height of about 40 cm and can eat leaves and stems. It has no habit and can be used for tempura and stir-fry, but since it contains potassium nitrate, do not overeat.

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Harvest time early summer
Collection location Wasteland / grassland / roadside
Edible part Sprout / young leaf

Nogushi

Asteraceae plants often found on the roadside. It can be harvested all year round, and the sprouts in autumn, rosette leaves in winter, young leaves and buds from spring to summer are delicious. The trick to eating deliciously is to put a pinch of salt in boiling water, boil it, and soak it in cold water to remove the lye. Stir fry is ◎.

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Harvest time Spring, autumn
Collection location Wasteland / grassland / roadside
Edible part Young leaves

Koumatoyoigusa

Originally an exotic species native to North America. Young leaves are great for salads and tempura. The yellow flowers store nectar, so they are slightly sweet and easy to eat as they are. In addition, young rhizomes have a unique pepper-like flavor.

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Harvest time Spring, summer
Collection location Wasteland / Roadside / Seaside
Edible part Young leaves / flowers

Hiraogao

A morning glory-like plant that produces pale pink flowers in the summer. Since it has a strong lye, soak it in cold water after boiling it, drain it, and then sprinkle it with ponzu and dried bonito flakes for a refreshing taste. The flowers that are beginning to bloom are ready to eat. It's also perfect for decorating salads.

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Harvest time Spring, summer
Collection location Upland / Wasteland / Roadside
Edible part Young leaves / flowers

Swiva

Since ancient times in Europe, it has been used for soups, salads, and side dishes for meat dishes. It was also used as a medicinal herb in ancient Egypt and as a diuretic herb in ancient Rome and Greece. It has a sour taste, so it is recommended for salads and spicy dishes.

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Harvest time Winter, spring
Collection location Upland / Wasteland / Roadside
Edible part Young shoots / stems

Yabusharashi

As the name suggests, it has overwhelming fertility that quickly kills bushes. Raw leaves are astringent and spicy, so it's better to use tempura as well. The young leaves are not as addictive as you can taste with salt, and you can enjoy the crispy and unique flavor.

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Harvest time Year-round
Collection location Wasteland / grassland / roadside
Edible part Young shoots / rhizomes

Zuruna

The leaves are as thick as the ice plant used in salads. Overseas, it is called New Zealand Spinach, and in Okinawa, it is known as Hama spinach and is used as a sardine. It is characterized by its fresh and habitless taste.

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Harvest time Year-round
Collection location Sandy beach / roadside in the beach area
Edible part Stems and leaves

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