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Post by stevil on Mar 1, 2012 3:39:51 GMT -5
Yes,exactly Calystegia arvensis.you don't need any more my photo. Only one thing you must understand----even same kind(a lot of fish), the taste is too much different. Not sure what you mean here. Are you saying that the taste varies a lot within the same species? I meant Convolvulus arvensis (Field Bindweed). Are we talking about the same species? |
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Post by stevil on Mar 1, 2012 3:56:10 GMT -5
jbl4430: My friend asked me to ask you how you prepare this vegetable? Do you remember other plants with similarly long edible roots?
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Post by stevil on Mar 1, 2012 4:37:40 GMT -5
I've now done some searching and it seems to be Calystegia sepium var japonicum that my friend is looking for. Here are some references to what I've found: 1. Sturtevant’s Edible Plants of the world has a reference to the Chinese using the roots ”despite the warnings of the botanists and chemists” ( www.henriettesherbal.com/eclectic/sturtevant/calystegia.html) 2. Plants for a Future ( pfaf.org) has a couple of references to the roots being used with a warning not to use them regularly due to their purgative effect: "A pleasant sweet taste[178]. Rich in starch and sugars, it is very nutritious[179]. It should not be eaten regularly, however, due to its possible purgative effect[179 ” References: [178]Stuart. Rev. G. A. Chinese Materia Medica. A translation of an ancient Chinese herbal. Fascinating. [179]Reid. B. E. Famine Foods of the Chiu-Huang Pen-ts'ao. A translation of an ancient Chinese book on edible wild foods. Fascinating. I also did a quick Google search of Korean pages, using Calystegia and Edible (translated into Korean with Google translate) and I quickly found a couple of pages: Do you have a better translation of this: blog.daum.net/54kim/419Calystegia sepium var japonicum ”Rhizome of the ”menu” or ”sogeungeun” is in conjunction with a medicinal or edible young leaves" The following Korean Wikipedia entry also mentions the edible rhizomes (NB! the picture is of Calystegia sepium var japonicum) ko.wikipedia.org/wiki/%EB%A9%94%EA%BD%83 Eat your weeds! |
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Post by stevil on Mar 1, 2012 4:51:01 GMT -5
The Plant List (www.theplantlist.org) doesn't mention Calystegia sepium var japonicum. Therefore I searched the on-line Flora of China and it seems that the correct name is Calystegia sepium ssp spectabilis and intergrades into C. pubescens in N Korea and N Japan: www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=210000163We can try Norwegian Calystegia sepium first... |
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Post by jbl4430 on Mar 1, 2012 5:43:39 GMT -5
The Plant List (www.theplantlist.org) doesn't mention Calystegia sepium var japonicum. Therefore I searched the on-line Flora of China and it seems that the correct name is Calystegia sepium ssp spectabilis and intergrades into C. pubescens in N Korea and N Japan: www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=210000163We can try Norwegian Calystegia sepium first...[/quotearched What you searched above are all same. Just different place ,so different name----same as hosta---. Even same plant---different taste means ---I always feel calf,radish,cat fish cooked,a lot of different taste. so the root taste will be different. I checked your Korean link. just use for medicine and eat---one more-- several different names and species but all is same category(메꽃:MECCCOT:means me flower) |
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Post by orflo on Mar 1, 2012 6:21:15 GMT -5
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Post by stevil on Mar 1, 2012 6:37:32 GMT -5
Well, Frank, I always like a good story. Now I have a new one. The woman has started knitting (even though I told her that I enjoy doing this detective work and she doesn't need to knit..). I will ask people to guess how I got these very special socks! But maybe you're right, I should really offer them to our friend in Canada....? Or, better, I will knit some socks for him.... Good find those New Zealand links - there are often connections between food customs in the Far East and Maori food plants (like Sonchus spp, Typha spp etc) suggesting that these are ancient traditions.. I'll look in my Edible Plants of New Zealand tonight! |
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Post by stevil on Mar 1, 2012 6:38:43 GMT -5
What you searched above are all same. Just different place ,so different name----same as hosta---. Even same plant---different taste means ---I always feel calf,radish,cat fish cooked,a lot of different taste. so the root taste will be different. I checked your Korean link. just use for medicine and eat---one more-- several different names and species but all is same category(메꽃:MECCCOT:means me flower) OK, thanks for this! As I expected people will use closely related species, but it is interesting there are different tastes within the same species. Do you think this is related to the growing conditions or real genetic differences? |
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Post by jbl4430 on Mar 1, 2012 19:28:38 GMT -5
What you searched above are all same. Just different place ,so different name----same as hosta---. Even same plant---different taste means ---I always feel calf,radish,cat fish cooked,a lot of different taste. so the root taste will be different. I checked your Korean link. just use for medicine and eat---one more-- several different names and species but all is same category(메꽃:MECCCOT:means me flower) Last 22 years, I checked a lot of different side affect . Because I wanted to eat when I was young,but always the taste is different both meat and vegetable. For example radish,calf,cat fish, persimmon,----100% same shape but when I cooked taste is really different, particularly the tissue is soft or strong. Last 10 years, I bring the seeds from Korea(bokchoy ,pepper ,radish, squash, bean---) ,Only my soy bean is keep same quality last 5 years--eat leaf. Others are still change the quality. I think the weather make them change. Korea is very high humidity and summer is over 30 degrees Celsius . three sides are sea and small---easy to affect by sea tropical weather from equator. I am just hobby farmer, I don't have any knowledge. Just what I am thinking. |
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Post by castanea on Mar 1, 2012 23:05:42 GMT -5
What an interesting thread this has been. I was completely unaware that Calystegia/Convolvulus was edible at all. That's good to know since it is such a vigorous plant. Now I just need to find some seeds.
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Post by jbl4430 on Mar 14, 2012 18:36:41 GMT -5
 compare with spaghetti, After took photo,I eat them all,---slightly sweet. |
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Post by castanea on Mar 14, 2012 19:23:22 GMT -5
It's really hard to find seeds. Calystegia is commonly called bindweed and considered to be an "invasive" in some areas.
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Post by jbl4430 on Mar 14, 2012 20:49:55 GMT -5
It's really hard to find seeds. Calystegia is commonly called bindweed and considered to be an "invasive" in some areas. I think not hard,also plant with root part. Invasive but the plant is very weak,easy to get rid of. |
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Post by bvillebill on Mar 14, 2012 22:26:25 GMT -5
Guess this is a great spot to use my first post. Please, do NOT plant bindweed in your garden, or anywhere else for that matter. It is the curse of my life, I spend so much time trying to control it and have had to actually abandon gardens because of it. It forms a dense mat of rhizomes 2-3' deep, too deep to dig up, and will continue to regrow from those roots for years even if you keep the tops killed off. If you till an area with bindweed in it each 1 inch piece of root will start sending up shoots to form a new plant. The more you cultivate the worse it gets. Even systemic herbicides barely slow it down. Think kudzu to get an idea.
Maybe it's just a problem here in Oregon but it is by far the worst weed I've ever dealt with and I started out in the midwest with lambsquarter, ragweed, goldenrod and Johnson Grass (which is almost as bad).
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Post by castanea on Mar 14, 2012 22:40:17 GMT -5
I like plants you can't kill. It's a lot easier to keep them alive.
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Great find, I never realised that this thing that's all over the garden (if I'm not careful) has some other qualities besides the nice foliage and flowers. This seems to be known in New Zealand as well: