Eating spring wild plants to maintain your health

Eating super sprouts became popular among the world today. Edible wild sprouts and buds are really “super sprouts”.

April is springtime in Japan. Japanese people have habit of eating wild buds and sprouts in springtime.

People in everywhere used to go pick edible wild plants in the field, forest, or mountain. They could even find some in their own gardens. We hardly can find them in the big cities today.

They had learned from ancestors that spring wild buds and sprouts are high in nutrient. They will strengthen the body to prevent sickness and overcome the heat of summer.

Most common spring wild plants are bamboo shoot (Takenoko), butterbur sprout (Fukinotou), cod sprout (Taranome), ostrich fern (Kogomi), and horsetail buds (Tsukushi)

Some of them taste sharp, bitter, pungent, or astringent. It’s hard to describe.

There are many homestyle cooking recipes. Tempura is very popular. You can also eat in Kaiseki.

Butterbur sprouts and cod sprouts frits (right)
fresh bamboo shoots cooked with bonito flakes and pickled plum sauce (left)