We do eat them in Japan in the country side. I was always told that it cleanses the liver after heavy winter meals. Wasn't a fan since I was a child. It's usually only eaten for a short period. We had them blanched and served as a side dish. Sometimes served with a brothy sauce over it. There's many bitter shoots we ate in the spring and they all had a purpose as tonifying herbs. I didn't know we had them in the states. I'll have to look for some next spring.
i ruined my files, but used to have a longggg list of all of the wild foods the Japanese ate and had planned to plant them on my property. Its nice having as many options as possible in life - especially of essentials such as food.
@@genkiferal7178 There's a book by Winifred Bird. I can't remember the title, but it's about foraging. I live in zone 9 and it's tropical here so there's tons of food for foraging all year long. It's crazy what we step on thinking it's weed turns out to be food!!
It has been used as a delicacy for hundreds of years in Korean peninsula. Also, we can use the young leaves of Chinese Toon tree as ornamental as well as delicacy in the spring
2 years later I have much more knowledge on my local landscape than I thought I ever would. Thank you for sparking my interest in the plants and fungi around me. Stay safe!
For real learning about a plant makes you see that makes you see it as another entity even when you're not paying attention. It it literally it forces you to acknowledge their existence whether you're there or not and therefore your world expands
I grew up in Korea, and we used to grow these in our property. It’s called Du Rup. Wild Du rup like this is considered very delicacy, and it’s pricy for its rarity and its nutritional, medicinal value. Koreans blanch it like asparagus and dip it in sweet chilly sauce, Go Chu Jang, mixed with apple cider vinegar. I don’t think I’ve ever seen this here in the PNW region.
@@Wandrative When Koreans migrate to Russia border, the people were starving while there were thousands of edible seafood, vegetables in the mountain. 😂
Brilliant. You NEED a tv show. This was so comprehensives. I often have to consult 5-7 books to get that amount of information. Including comparison of similar species, appearances when young, maturing AND fruiting, texture, flavor index is OUTSTANDING. I wandered away from my love of plants for various reasons but you have reinsured me. From the pace of delivery , content covered and your likability is brilliant. Keep up the great work!!
Yes, this is harvested every spring in Japan and sold as a very valuable and quite a bit pricy wild delicacy. It is well known for its use tempura in addition to fukinotou, another valued spring sprout. This tree seems to have been imported to the U.S. so some may even find these tree shoots in their area! Make sure to not harvest the shoots after two harvests from the same tree, as it may damage its ability to grow healthily during the year. Happy foraging!
Considering elata is an invasive weed, and we already have native spinosa (which is absolutely covered in spines, unlike what is shown) I say eat the elata to death and spare the spinosa. 🤷♂️
The irony is killing me. Have a phone but no home, love plants but live in NYC. You could literally move almost anywhere else, be surrounded by plants, and work toward getting a home.
That's why it's a good idea to bring a field journal on your foraging trips, so you can track what plants grow where during which times of the year, and even keep track of any wild cultivation you may help with!
The tree is tara no ki (ki, meaning tree). The sprout is tara no me (me, meaning sprout). My wife is Japanese and we are fortunate to have tons of these in our backyard here in the Philadelphia suburbs. They taste like a mix of Broccoli and asparagus. Please don't tempura fry them as you miss the real flavor that way. Pan fry them with a little olive oil, and season with whatever you prefer. The shoots you show are a bit late. We harvest late March to Early April. And I have never seen the pink flowers at all. I don't know what that is. There is no fruit with Tara no ki. Just sprouts. Adam you are welcome to come see the real ones here in Villanova early spring.
Hello, wonder if I could come and see them. I live in NY and have had a burning desire to try these since I saw them on one of Li Ziqi's videos a while back. I have foraged many different foods from the wild, but not these yet.
I grow the devil's walking stick as an understory plant on my property. I found out about it 2 decades ago from a Korean woman living nextdoor. She told me that they sell it in the Spring in Korean food stores and it can be relatively expensive because it has a very short harvest time. I have yet to eat it, but it is one of my "food forest" plants for when SHTF! This video has encouraged me to try it. This plant can be cut back in summer to encourage new growth for a second harvest, and cause the plant to produce multiple limbs. It requires NO SPECIAL CARE and can be a little invasive (but who cares when it is an edible?)! The one thing I love about your videos is there is very little opinion or time wasting blabbering. You tell what the subject is, all about it, how to utilize it, and your done. Too many videos waste most of the time with worthless information or misinformation - mainly because the people don't have a clue about their subject other than the one or two seasons they have been growing it.
Thanks, Adam, for briefly covering this tree shoots! Edible new shoots are for only during short period in late April to mid May. But medicinal values from trunk and roots are far greater.
The way the grocery store pricing are now a days. There will be time I'll be foraging for sure. Even looking up for preparing and cooking bugs as my last resort. There will be a time, we all need to know this knowledge.
@@grovermartin6874 This just in! Every news outlets of Insect Kingdoms reported that huangry humanoids are coming after all kinds of insects to satisfy their insatiable greedy desires!!!
If you find a Asian grocery store you can sell the young shoots seasonally for around $10 a pound. It is highly prized and is said if you eat them in the spring….you won’t get sick all year.
Greetings from SW PA!! I just stumble on your dandelion video, and went down the rabbit hole!! Love the content. My wife and I our into holistic healing, and new to foraging, so looking forward to more videos!!
In Japan, people love to make Tempra. The most wild edibles can be cooked as Tempra. Tempra can be eaten with sprinkle of salt or Tempra Dipping source.
@@nahokoyamazaki6163 Wow! I am very glad that some other Japanese people are also watching this channel. Yes, soy sauce is good for tempra and some other foods. You can find organic soy sauce in big organic stores. Tempra is easy. Myself, I just dip into simple flour and water batter. The oil temperature is important for good tempra. ではお元気で。
Tempura is soooooo good!! If you haven't tried yet, you should give a try! It's not really heavy, crunchy on leafy area and meaty on the bottom area. A hint of bitterness and something about the taste make this dish so popular in Japan.
My mom blanches it and then uses korean gochuggaru, vinegar, sesame oil, sugar or honey, garlic and soy sauce. I used to hate it, but the bitterness is super particular and I learned to love it.
Mr. Haritan: Thank you for your presentation. I appreciate you clear communication and sharing your knowledge. We are in the South but, are curious if the fruit is edible. I reminds me of Elderberry blossoms though the stalks / trunks are very different.
@@LearnYourLand Thank you for sharing your knowledge, you are so kind.If you are ever around mt rainier I would love to share some special spots with you that are amazing food forest really.
I really like your videos and since I live in south Jersey the plants you show I find in my woods. I’m learning a lot. I particularly liked this one cause you showed how to prepare the plant. Not all videos do that. People often tell you, but don’t show you, and seeing is much better. Please keep showing how to prepare and eat edible plants. Thank You.
I watch a Chinese cooking channel and have seen her harvest and cook with the new growth of this tree. Was always curious what it might taste like but had no idea it grows in my area until your video. Will definitely have a look around next spring and give it a go. Thank you so much for posting.
Not sure about the Japanese Angelica, But here in Washington and Oregon state we have some mighty Devils Club that are very similar looking in some ways. They grow in long single, fairly bare branches covers in long nasty spikes. I thought you were talking about the same plant at first but after doing a little research I found that they are not the same plant. Family being (Araliaceae). Genus: Japanese Angelica ( Aralia elata) and the Devils club (Oplopanax horridius). There are many medicinal uses of the Devil's Club, so I would assume the same goes for the Japanese Angelica. Great little trees, but they hurt like hell when you are hiking, and you reach up to get a hand hold to pull yourself up the hill. Sometimes not being able to just let go. Adam thanks for all the great content. Hello from the Pacific Northwest!🌲
I’m in WA and I thought the specie growing in the forest was it. I found the new shoots, new, not graze by deer or critters but the young shoots have tiny tiny prickly on them. Ouch. Can the shoots be eaten???
It is "Taranome" . In Japan, it is common to eat it as tempura. People living in the countryside are tired of eating it, but it is expensive ingredients at the famous tempura restaurants in Tokyo. I like Koshiabura than that.
Thank you sir, for your generosity. I may never taste this plant in Australia, but your contribution to the global society is invaluable. Be very proud of yourself and bless your soul.
Thank you Adam - you seem very well knowledged and explain in a calm, steady manner that is easy to follow. I have to now go take another look at this tree in my neighbourhood. Thank you for being you.
Besides tempura, one popular way in preparing these is adding to omelette. After blanching, chop them into small pieces, stir fry for a minute before adding your beaten eggs.
Forest foraging is a typical weekend chore for Japanese youth in the countrysides. I am pretty sure that seasonal forest foraging is a popular activity all over the world. “Taranbo” (=Tarano ki’s shoots), we call them is a typical “Sansai” (= mountain greens). Other mountain greens are a bit complicated to process, but we need them for a couple of the most important dishes on New Year’s Day. (Yes, we have to pickled them to last 7-8 months).
Awesome information!!! I actually have devil's walking stick all over some of my property. I love learning about things that are foragable! Thank you for your time in teaching us!
The stuff makes incredibly tough walking etc. Sticks . A friend carried one all over the world as his walking ,tent pole , cooking , hold the back of his truck open stick . He let me try my dangdest to break it and couldn't. Light too
Interesting! I know they're not a native wild plant, but have you covered Hostas? The young shoots are delicious...I like them better than asparagus. I just grill them in a pan on my stove with a sprinkle of olive oil and salt. You just have to be sure they haven't been sprayed with any toxic chemicals since they're used as landscaping plants in North America, but apparently eaten as vegetables in Asia. The flowers are edible too, but I haven't tried them yet.
Great topic. Love your videos. Did my botany term paper on Amanita muscaria. Have been really focused on finding wild plants on my property to make mead with. So far, I've got spruce (Norway), staghorn sumac, dandelion, honeysuckle, wild grape, and black raspberry.
I'm from NC and I know exactly what plants you are talking about. Not sure I could identify between the two and I would never have thought they could be eaten. My grandfather must not have known either as he was always showing me woodland snackables. Very cool!
Tempura is the best and most common use, but when I pick too many (and my wife gets sick of tempura), tara no me (as it's called here n Japan) is also good stir-fried with meat. Maybe not so much with veggies alone. The local rule, though, is to remove only the first sprout at the top, and leave the rest so the plant stays healthy.
I love this video! I have some japanese friends online that have been showing me this plant and make a tempura with it. I always wondered what we would call it and if it would be available in my area of South East PA. Thank you for this, always appreciate the knowledge you share.
We did this at a local park last spring. They are so good. The area is well known with many of the local Asian population going to harvest as well. The nice part about them being a non native invasive species, is that you can harvest in a public park and not be doing anything wrong.
We have many Devil's Walking Sick (or Hercules' Club) on our Florida property. We were told it's also called the Toothache Tree because chewing the leaves is supposed to numb your mouth. Though we've been enjoying lots of Greenbriar shoots this Spring, (which remind us of Asparagus), we didn't know we could eat these! Too late for this year, but look forward to trying them next year, thanks!
This one is new to me. I don't think I've ever seen either tree, but then I have never been looking for them. I'll have to keep an eye out for them. Thank you.
My in-laws in Korea dont take the prickles off of the shoots that they harvest to eat. I was a little concerned the first time I ate them, but they were still really good and no longer prickly if prepared properly.
Thank you for your introduction. Actually this shoot is very expensive wild edible plant at market in Korea. We enjoy with gochujang sauce. It is very delicious. But I didn't find it yet in Washington state.
Thank you Thank you Thank you! from the bottom of my botanical heart for differentiating betw. prickles, thorns and spines. Not one person in a thousand knows there is a difference and hence the three names.
I really appreciate how through and concise you are, from describing look alikes to elaborating on the genus as you mention them. Also, SPIKENARD is such a funny word to me.
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
We do eat them in Japan in the country side. I was always told that it cleanses the liver after heavy winter meals. Wasn't a fan since I was a child. It's usually only eaten for a short period. We had them blanched and served as a side dish. Sometimes served with a brothy sauce over it. There's many bitter shoots we ate in the spring and they all had a purpose as tonifying herbs. I didn't know we had them in the states. I'll have to look for some next spring.
i ruined my files, but used to have a longggg list of all of the wild foods the Japanese ate and had planned to plant them on my property. Its nice having as many options as possible in life - especially of essentials such as food.
@@genkiferal7178 There's a book by Winifred Bird. I can't remember the title, but it's about foraging. I live in zone 9 and it's tropical here so there's tons of food for foraging all year long. It's crazy what we step on thinking it's weed turns out to be food!!
I wish more people would live in this sort of manner
@@AvaJun Blue mystic tastes like wild raspberries from something I read
I have had it as tempura, and it wasn't bad.
It has been used as a delicacy for hundreds of years in Korean peninsula.
Also, we can use the young leaves of Chinese Toon tree as ornamental as well as delicacy in the spring
2 years later I have much more knowledge on my local landscape than I thought I ever would. Thank you for sparking my interest in the plants and fungi around me. Stay safe!
For real learning about a plant makes you see that makes you see it as another entity even when you're not paying attention. It it literally it forces you to acknowledge their existence whether you're there or not and therefore your world expands
You could almost say... you learned your land?
Same man, this guys a blessing! I knew NOTHING just a year ago. Amazing.
me too, awesome channel. i have 5.25 acres to explore.....
I grew up in Korea, and we used to grow these in our property. It’s called Du Rup. Wild Du rup like this is considered very delicacy, and it’s pricy for its rarity and its nutritional, medicinal value. Koreans blanch it like asparagus and dip it in sweet chilly sauce, Go Chu Jang, mixed with apple cider vinegar. I don’t think I’ve ever seen this here in the PNW region.
Looks so extremely yummy
Good time of year to watch for ostrich fern fiddleheads shoots. They are delicious.
I live in Russia near the Korean border. We got plenty of such trees. Never thought it's edible. Thank you!
Its a central part of Korean cuisine. I guess the lack of Koreans there anymore is causing its overabundance.
@@Wandrative When Koreans migrate to Russia border, the people were starving while there were thousands of edible seafood, vegetables in the mountain. 😂
@@Wandrative chinese
@@_cooking2880 Koreans existed in that area since BC times, there was no migration into it. But they were pushed out of that land.
Yes, it is delicacy.
Such a wholesome channel. Deserves more viewers.
Yes it does he does an excellent job
Brilliant. You NEED a tv show. This was so comprehensives. I often have to consult 5-7 books to get that amount of information. Including comparison of similar species, appearances when young, maturing AND fruiting, texture, flavor index is OUTSTANDING. I wandered away from my love of plants for various reasons but you have reinsured me.
From the pace of delivery , content covered and your likability is brilliant. Keep up the great work!!
Thank you Amanda!
I think this IS the TV show! Traditional network TV isn't as kind or generous to genuinely educational productions like it used to be.
@@LearnYourLand no Patreon? Have you thought about making one?
Uhhh... he has a show. Why ruin it with network television?
Yes, this is harvested every spring in Japan and sold as a very valuable and quite a bit pricy wild delicacy. It is well known for its use tempura in addition to fukinotou, another valued spring sprout. This tree seems to have been imported to the U.S. so some may even find these tree shoots in their area! Make sure to not harvest the shoots after two harvests from the same tree, as it may damage its ability to grow healthily during the year. Happy foraging!
But you should probably go ahead as it’s an invasive species.
Considering elata is an invasive weed, and we already have native spinosa (which is absolutely covered in spines, unlike what is shown) I say eat the elata to death and spare the spinosa. 🤷♂️
I had this yesterday in China. This is popular in Manchuria. We call it “shoot with spine”locally.
I'm homeless in NYC but ironically laying back with my central park wild salad! Knowledge and Plant and plants are life
The irony is killing me. Have a phone but no home, love plants but live in NYC. You could literally move almost anywhere else, be surrounded by plants, and work toward getting a home.
That's why it's a good idea to bring a field journal on your foraging trips, so you can track what plants grow where during which times of the year, and even keep track of any wild cultivation you may help with!
Good idea!
The tree is tara no ki (ki, meaning tree). The sprout is tara no me (me, meaning sprout). My wife is Japanese and we are fortunate to have tons of these in our backyard here in the Philadelphia suburbs. They taste like a mix of Broccoli and asparagus. Please don't tempura fry them as you miss the real flavor that way. Pan fry them with a little olive oil, and season with whatever you prefer. The shoots you show are a bit late. We harvest late March to Early April. And I have never seen the pink flowers at all. I don't know what that is. There is no fruit with Tara no ki. Just sprouts. Adam you are welcome to come see the real ones here in Villanova early spring.
Thank you. So authentic😊
Would like to buy some off you if you over harvest.
Hello, wonder if I could come and see them. I live in NY and have had a burning desire to try these since I saw them on one of Li Ziqi's videos a while back. I have foraged many different foods from the wild, but not these yet.
@@cchoi31 Where are you located?
In Washington, DC, i dont see much of that around here at all. @@kdtrimble
We call the angelica tree a "Doo-Rup (두릅)" in Korea and their shoots are selling now at about $10 for 500gr.
I grow the devil's walking stick as an understory plant on my property. I found out about it 2 decades ago from a Korean woman living nextdoor. She told me that they sell it in the Spring in Korean food stores and it can be relatively expensive because it has a very short harvest time. I have yet to eat it, but it is one of my "food forest" plants for when SHTF! This video has encouraged me to try it. This plant can be cut back in summer to encourage new growth for a second harvest, and cause the plant to produce multiple limbs. It requires NO SPECIAL CARE and can be a little invasive (but who cares when it is an edible?)!
The one thing I love about your videos is there is very little opinion or time wasting blabbering. You tell what the subject is, all about it, how to utilize it, and your done. Too many videos waste most of the time with worthless information or misinformation - mainly because the people don't have a clue about their subject other than the one or two seasons they have been growing it.
Thanks, Adam, for briefly covering this tree shoots! Edible new shoots are for only during short period in late April to mid May. But medicinal values from trunk and roots are far greater.
Loved buying these in Korea , 삼척시 on märket day. Old women would have piles of them they had picked themselves.
what are the benefits
I FINALLY KNOW WHAT THEY ARE NOW!!!! Thank you SOOOOO MUCH!!!!
I love it. We plant in our garden too.
AWSOME INFO. I HAVE SOME OF THESE BUT NEVER KNEW THEY WERE EATABLE.... THANK YOU SO MUCH..
While living in Northeast U.S, I never knew to forage. I missed alot. Your channel is superb!
The way the grocery store pricing are now a days. There will be time I'll be foraging for sure. Even looking up for preparing and cooking bugs as my last resort. There will be a time, we all need to know this knowledge.
@@gimcrack555 yes, indeed!
@@gimcrack555 Great! And it's hard to hear that insects, worldwide, are disappearing. 🤯 Just when we were learning about their edibility!
@@grovermartin6874 This just in! Every news outlets of Insect Kingdoms reported that huangry humanoids are coming after all kinds of insects to satisfy their insatiable greedy desires!!!
@@halabujioutdoors Hahaha! Isn't that the truth!
If you find a Asian grocery store you can sell the young shoots seasonally for around $10 a pound. It is highly prized and is said if you eat them in the spring….you won’t get sick all year.
THAT'S HUGE!! TY~
We Chinese fried it with egg.
In Korea we call them Dureup [DOO-rup]. We often steam them and dip them into red chili paste with vinegar.
Greetings from SW PA!! I just stumble on your dandelion video, and went down the rabbit hole!! Love the content. My wife and I our into holistic healing, and new to foraging, so looking forward to more videos!!
Awesome, thanks for watching!
Thanks Adam. 💚🌿
In Japan, people love to make Tempra. The most wild edibles can be cooked as Tempra. Tempra can be eaten with sprinkle of salt or Tempra Dipping source.
with Soy sauce is really good. Templa is easy, simple cooking.
@@nahokoyamazaki6163 Wow! I am very glad that some other Japanese people are also watching this channel. Yes, soy sauce is good for tempra and some other foods. You can find organic soy sauce in big organic stores. Tempra is easy. Myself, I just dip into simple flour and water batter. The oil temperature is important for good tempra. ではお元気で。
@@ascensionlady5318 ありがとう あなたもお元気でね! Thanks have a good day!
We love you Adam
Thank you. I always enjoy your videos.
Tempura is soooooo good!! If you haven't tried yet, you should give a try! It's not really heavy, crunchy on leafy area and meaty on the bottom area. A hint of bitterness and something about the taste make this dish so popular in Japan.
My mom blanches it and then uses korean gochuggaru, vinegar, sesame oil, sugar or honey, garlic and soy sauce. I used to hate it, but the bitterness is super particular and I learned to love it.
Can't for get the ponzu!
I'm always becoming educated with your videos in the most effective way... passion for knowledge
Ah! Love your vintage mushroom canisters!!! Thanks also for all of the amazing foraging videos!
Thank you! And thanks for watching.
Mr. Haritan: Thank you for your presentation. I appreciate you clear communication and sharing your knowledge. We are in the South but, are curious if the fruit is edible. I reminds me of Elderberry blossoms though the stalks / trunks are very different.
Thank you Adam.🙂
You never disappoint! I will be looking for this.
All the best!
I trust this guy with my life...his knowledge is outstanding.
That's high praise. Thank you!
@@LearnYourLand Thank you for sharing your knowledge, you are so kind.If you are ever around mt rainier I would love to share some special spots with you that are amazing food forest really.
I really like your videos and since I live in south Jersey the plants you show I find in my woods. I’m learning a lot. I particularly liked this one cause you showed how to prepare the plant. Not all videos do that. People often tell you, but don’t show you, and seeing is much better. Please keep showing how to prepare and eat edible plants. Thank You.
Have you found this one in SJ? I've never seen it and I've lived here all my life.
I have not.
Always a pleasure thank you Adam
I wish there was a channel like yours for Australia. My friends always laugh at me eating all the wild things as i walk around.
Try Gardening Australia channel , look on their playlists, and leave a comment asking for other channels . Usually people know other helpful channels.
Hmm, sounds like you are perfect to make that channel.
Thank you. I have never seen this plant before in the wild. It looks like something that I would avoid just to keep from being injured. Interesting.
I watch a Chinese cooking channel and have seen her harvest and cook with the new growth of this tree. Was always curious what it might taste like but had no idea it grows in my area until your video. Will definitely have a look around next spring and give it a go. Thank you so much for posting.
Not sure about the Japanese Angelica, But here in Washington and Oregon state we have some mighty Devils Club that are very similar looking in some ways. They grow in long single, fairly bare branches covers in long nasty spikes. I thought you were talking about the same plant at first but after doing a little research I found that they are not the same plant. Family being (Araliaceae). Genus: Japanese Angelica ( Aralia elata) and the Devils club (Oplopanax horridius). There are many medicinal uses of the Devil's Club, so I would assume the same goes for the Japanese Angelica. Great little trees, but they hurt like hell when you are hiking, and you reach up to get a hand hold to pull yourself up the hill. Sometimes not being able to just let go. Adam thanks for all the great content. Hello from the Pacific Northwest!🌲
I’m in WA and I thought the specie growing in the forest was it. I found the new shoots, new, not graze by deer or critters but the young shoots have tiny tiny prickly on them. Ouch. Can the shoots be eaten???
Devil's Walking Stick is in my backyard. Visiting children have "learned" to avoid it.
Thank you Adam for another great lesson. Thank you for sharing your videos with us. 🇺🇸
I was out and about and "ran into" some of your plant. I tried it, and the aftertaist was very good!
It is "Taranome" .
In Japan, it is common to eat it as tempura.
People living in the countryside are tired of eating it, but it is expensive ingredients at the famous tempura restaurants in Tokyo.
I like Koshiabura than that.
Thank you sir, for your generosity. I may never taste this plant in Australia, but your contribution to the global society is invaluable. Be very proud of yourself and bless your soul.
Thank you Adam - you seem very well knowledged and explain in a calm, steady manner that is easy to follow. I have to now go take another look at this tree in my neighbourhood. Thank you for being you.
Besides tempura, one popular way in preparing these is adding to omelette. After blanching, chop them into small pieces, stir fry for a minute before adding your beaten eggs.
appreciate you channel
Thanks for sharing great info ❤
Be mindful of areas where you bring plants. They may be invasive so it's good to be aware to make sure things don't spread out of control.
Forest foraging is a typical weekend chore for Japanese youth in the countrysides. I am pretty sure that seasonal forest foraging is a popular activity all over the world. “Taranbo” (=Tarano ki’s shoots), we call them is a typical “Sansai” (= mountain greens). Other mountain greens are a bit complicated to process, but we need them for a couple of the most important dishes on New Year’s Day. (Yes, we have to pickled them to last 7-8 months).
😎👍👍👍Such a valuable resource, Thank You!❤❤❤
Thanks Adam, your videos are great!
Fascinating! Thank you.
Thankyou so much for helping educate us!
Thankyou Adam❤️🌎✌🏼
Awesome information!!! I actually have devil's walking stick all over some of my property. I love learning about things that are foragable! Thank you for your time in teaching us!
The stuff makes incredibly tough walking etc. Sticks . A friend carried one all over the world as his walking ,tent pole , cooking , hold the back of his truck open stick . He let me try my dangdest to break it and couldn't. Light too
Thank You Adam. Your posts have helped me better identify trees and connect more with both the trees and wild mushrooms. 👊
Thanks for your class once again I loved it
Excellent work. Keep going .
Another amazingly put together video. Thanks Adam
Interesting! I know they're not a native wild plant, but have you covered Hostas? The young shoots are delicious...I like them better than asparagus. I just grill them in a pan on my stove with a sprinkle of olive oil and salt. You just have to be sure they haven't been sprayed with any toxic chemicals since they're used as landscaping plants in North America, but apparently eaten as vegetables in Asia. The flowers are edible too, but I haven't tried them yet.
Oh heck, my Hostas are edible???
@@DaimyoD0 yes! Amazing, right?
@Tressa Yep, they’re quite yummy.
All Hostas? Or just certain ones?
@@birdlady2725 All, as far as I know, as long as they haven’t been exposed to toxic chemicals
Great topic. Love your videos. Did my botany term paper on Amanita muscaria. Have been really focused on finding wild plants on my property to make mead with. So far, I've got spruce (Norway), staghorn sumac, dandelion, honeysuckle, wild grape, and black raspberry.
I'm from NC and I know exactly what plants you are talking about. Not sure I could identify between the two and I would never have thought they could be eaten. My grandfather must not have known either as he was always showing me woodland snackables. Very cool!
In Korean, it is called “doo-rup” and you can google for 두릅요리 for Korean dishes. Cannot recall eating it but heard a lot
Tempura is the best and most common use, but when I pick too many (and my wife gets sick of tempura), tara no me (as it's called here n Japan) is also good stir-fried with meat. Maybe not so much with veggies alone. The local rule, though, is to remove only the first sprout at the top, and leave the rest so the plant stays healthy.
Your presentations are impeccable! Thanks
You are an excellent teacher.
Great as usual 👍thx
You’re the best, Adam. My favorite channel about nature in general!
I love this video! I have some japanese friends online that have been showing me this plant and make a tempura with it. I always wondered what we would call it and if it would be available in my area of South East PA. Thank you for this, always appreciate the knowledge you share.
Thank you ! Great videos
Thank you for the video!🤩👍♥
Love your channel! thank you for sharing
We did this at a local park last spring. They are so good. The area is well known with many of the local Asian population going to harvest as well. The nice part about them being a non native invasive species, is that you can harvest in a public park and not be doing anything wrong.
We have many Devil's Walking Sick (or Hercules' Club) on our Florida property. We were told it's also called the Toothache Tree because chewing the leaves is supposed to numb your mouth. Though we've been enjoying lots of Greenbriar shoots this Spring, (which remind us of Asparagus), we didn't know we could eat these! Too late for this year, but look forward to trying them next year, thanks!
Thanks for the information.
Always an education. . .Thank you.
I always learn so much from you videos!! Thank you!!
Way cool video and Thanks Very Much.
As always, a great video.
Great video! Love your channel!
This one is new to me. I don't think I've ever seen either tree, but then I have never been looking for them. I'll have to keep an eye out for them. Thank you.
Love your content!
Thanks for another great video! Appreciate all the details and suggestions for cooking.
My in-laws in Korea dont take the prickles off of the shoots that they harvest to eat. I was a little concerned the first time I ate them, but they were still really good and no longer prickly if prepared properly.
Thank you for your excellent videos Adam.
Thank you for your introduction.
Actually this shoot is very expensive
wild edible plant at market in Korea.
We enjoy with gochujang sauce.
It is very delicious.
But I didn't find it yet in Washington state.
Thank you Thank you Thank you! from the bottom of my botanical heart for differentiating betw. prickles, thorns and spines. Not one person in a thousand knows there is a difference and hence the three names.
While getting ready to break camp one day, I lost my balance and reach out and grabbed one of these plants. Ouch! Next time, I'm going to eat it.
The best revenge 🤣
Wond vid as always. Happy to see everyone recognizes the effort as well
Would absolutely love a vid on picking wild rice
Glad to see you back Miigweh for all of your knowledge I forage now 😆 and enjoy it each season. Again Miigweh for your knowledge.
Thank you Adam. I had no idea.
Thank you Adam! Great video!
I will be on the lookout for these! Thanks
I really appreciate how through and concise you are, from describing look alikes to elaborating on the genus as you mention them. Also, SPIKENARD is such a funny word to me.
Never seen them in my entire life thats a good thing.
great video Adam thank you