Rock Garden Quarterly Summer 2012 - (Page 246)

Fukinotou – Petasites flower – boiled to take some bitterness out, then cooked with soy sauce, mirin, sake and sugar. Petasites flower is our spring flavor; it is the first plant we harvest. We make tempura with the flowers in a batter of flour, egg, and water, then deep fried in oil; or we make Fuki miso (miso flavored with the flowers); or just cut them up and throw them into miso soup. The flowers are a little bit bitter and have a strong flavor. We use the stage before the flower emerges from the leaves. I sneak in and take a couple of flowers at Longwood Garden where I work (of course I get permission from the gardener) and Fukinip – stem of Petasites candied taste spring in the USA. In Japan it is usually Petasites japonicus that is used but in the USA it is Petasites japonicus subsp. giganteus which is grown more commonly for its ornamental value and flowers. The stems of the leaves are also good for cooking. As you see, it can be candied like angelica stem. 246 Rock Garden Quarterly Vol. 70 (3)

Table of Contents for the Digital Edition of Rock Garden Quarterly Summer 2012

Digital Quarterly
Expanding Panayoti's Axioms
Photo Contest 2012
Photographing Alpine Plants: A Landscape Point of View
NARGS 2013 Election Timetable
Rock Gardening from Scratch - Seeds
Kim Blaxland and the Violets of North America
Viola pedata
Violas, Kim, and Us - A Celebration
Cooking Native Japanese Plants
Carl Gehenio Memorial Trough Show
Fire in the Hole: Phlox across Colorado
Rebuilding a Rock Garden in Pittsburgh
A Remarkable Garden: David Douglas and the Shrub-steppe of the Columbia Plateau
Bookshelf - Reviews
Swedish Dreams
Treasurer's Report
Bulletin Board
2012 - Eastern Study Weekend: October, Pittsburgh

Rock Garden Quarterly Summer 2012