Experiments with udo, the new Japanese vegetable . Fig. 3.—The first field of commercial udo in the United States, on the asparagus farmof Mr. M. E. Meek, Antioch, Cal.. Fig. 4.—A crate of ticlo as it appeared after being shipped from Antioch, Cal., to Wash-ington, D. C. The shoots were blanched by mounding up the soil, and many of thetips were green from exposure to sunlight above the mounds. Though slightly dis-colored, these were of good quality when prepared for the table. 4 BULLETIN 84, U. S. DEPARTMENT OF AGRICULTURE. There is no doubt that the uclo is worthy of adding to our list ofspri
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Experiments with udo, the new Japanese vegetable . Fig. 3.—The first field of commercial udo in the United States, on the asparagus farmof Mr. M. E. Meek, Antioch, Cal.. Fig. 4.—A crate of ticlo as it appeared after being shipped from Antioch, Cal., to Wash-ington, D. C. The shoots were blanched by mounding up the soil, and many of thetips were green from exposure to sunlight above the mounds. Though slightly dis-colored, these were of good quality when prepared for the table. 4 BULLETIN 84, U. S. DEPARTMENT OF AGRICULTURE. There is no doubt that the uclo is worthy of adding to our list ofspring vegetables, for it is easily grown, its shoots are readilyblanched, and it requires little care. A patch of it can be forcedevery spring for at least six years, and probably much longer. TVhenproperly prepared its blanched shoots are delicious; they have theirown characteristic flavor, can be prepared for the table in a greatvariety of ways, and are keenly appreciated by people of discriminat-ing taste. Space for space, udo will yield about the same amount offood for the table as asparagus and will be ready for use at aboutthe same time in the spring. Possib