Experiments with udo, the new Japanese vegetable . Contribution from the Bureau of Plant Industry, Wm. A. Taylor, ChiefApril 16, 1914. EXPERIMENTS WITH UDO, THE NEW JAPANESEVEGETABLE, By David Fairchild, Agricultural Explorer in Charge of the Office of ForeignSeed and Plant Introduction. INTRODUCTION. A decade has passed since the udo of Japan was first proposedas a vegetable to be grown by Americans. This is a short time forthe introduction of a new vegetable, when one considers that itmeans simply that at ten different times experimenters have had achance to taste its blanched shoots. But it

Experiments with udo, the new Japanese vegetable . Contribution from the Bureau of Plant Industry, Wm. A. Taylor, ChiefApril 16, 1914. EXPERIMENTS WITH UDO, THE NEW JAPANESEVEGETABLE, By David Fairchild, Agricultural Explorer in Charge of the Office of ForeignSeed and Plant Introduction. INTRODUCTION. A decade has passed since the udo of Japan was first proposedas a vegetable to be grown by Americans. This is a short time forthe introduction of a new vegetable, when one considers that itmeans simply that at ten different times experimenters have had achance to taste its blanched shoots. But it Stock Photo

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Experiments with udo, the new Japanese vegetable . Contribution from the Bureau of Plant Industry, Wm. A. Taylor, ChiefApril 16, 1914. EXPERIMENTS WITH UDO, THE NEW JAPANESEVEGETABLE, By David Fairchild, Agricultural Explorer in Charge of the Office of ForeignSeed and Plant Introduction. INTRODUCTION. A decade has passed since the udo of Japan was first proposedas a vegetable to be grown by Americans. This is a short time forthe introduction of a new vegetable, when one considers that itmeans simply that at ten different times experimenters have had achance to taste its blanched shoots. But it is appropriate now thatthere be put in print some account of the experiences which variousexperimenters have had with this new vegetable. Enough data are at hand for the production of an extensive bulletinon the udo, but, as much yet remains to be done, the important conclu-sions regarding its culture can be stated in a few paragraphs for theguidance of those who are interested in trying this new vegetable. The writer first published, in 1902, a

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RM2AWGCKY–Experiments with udo, the new Japanese vegetable . Fig. 2.—Field of udo at Chevy Chase, Md., showing draintiles used to blanch the shoots in the spring.. Fig. 3.—The first field of commercial udo in the United States, on the asparagus farmof Mr. M. E. Meek, Antioch, Cal.

RM2AWGB2T–Experiments with udo, the new Japanese vegetable . into the middle of May in the latitudeof Washington, D. C, which will be a great advantage, and it isprobable that other characteristics will be discovered as experimentersbecome familiar with these strains. BULLETIN 84, U. S. DEPARTMENT OF AGRICULTURE. METHOD OF CULTURE. Much remains to be done in the working out of the most inexpen-sive methods of cultivating udo. Conditions of labor and materialsare so different here from those in Japan that the methods of theJapanese have to be adapted to our own circumstances. The climatein America, at le

RM2AWGBYK–Experiments with udo, the new Japanese vegetable . nd 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 chara

RM2AWGAPJ–Experiments with udo, the new Japanese vegetable . ntile which has one end plugged with a cement cap orcovering. The shoots coming up inside of the tile are well blanched,and this method has the advantage of making it possible to examinethe shoots at any time to see how they are coming along. It hasat least one disadvantage, however, in that the shoots have a tendencyto leaf out and produce a number of unopened leafstalks which take EXPERIMENTS WITH UDO. 11 away from the robust growth of the shoots. A method which hasobviated this defect in using tiles is to put around each hill a deepbox or s

RM2AWGCXR–Experiments with udo, the new Japanese vegetable . nce notpossessed heretofore. As a commercial proposition he has had onlythe chance of watching an experiment in California made by a largeasparagus grower on the Sacramento River, who has now for threeyears been growing several acres of udo and has shipped crates of itto the eastern market, where, as was to be expected, he has foundcommission merchants slow to take it up. (Figs. 3 and 4.) 1 U. S. Department of Agriculture, Bureau of Plant Industry, Bulletin 42, 1903, pp. 17-20. Note.—Results of experiments in Maryland. Gives methods of cultiva

RM2AWGAYB–Experiments with udo, the new Japanese vegetable . e of propagating a horticultural strain, the seedling methodof propagation is undoubtedly the best. Where, however, it is desired to perpetuate a particular strain,udo plants may be grown from cuttings of the green shoots. To do EXPERIMENTS WITH UDO. 9 this, terminal shoots should be taken when they are three-eighthsof an inch in diameter and cut 5 inches or more long, care beingtaken to make the cut just below one of the joints, or nodes, in orderto insure that the cuttings form a proper callus. In California, thehead gardener of the State Un

RM2AWGAJR–Experiments with udo, the new Japanese vegetable . t is a simple culinary practice to boil strong-flavored vegetablesin two (or even three) waters, and this is advisable as a generalrecommendation, although when used for soup it does not appearto be always necessary. An hours stay in ice water will removethis resin from the shoots, provided they are cut into thin slices orshavings. Little is known regarding the food value of udo further than thatanalyses show it to have about the same dietetic value as celeryor asparagus. The Chinese, who are prone to ascribe mysteriousproperties to many of th

RM2AWGBH3–Experiments with udo, the new Japanese vegetable . do one season from seed at the Arlington (Va.) Field Station.1905. As an ornamental, udo has been known to nurserymen for twentyyears or more under the name of Alalia cor data Thunb. It mightbe termed a rank-growing, shrubby perennial with a large, fleshyrootstock (fig. 5). It dies down each fall after the first frost andcomes up again, much as asparagus and rhubarb do. It grows to aheight of 10 feet or more if on rich soil, producing a very ornamentalmass of large green leaves, and, in the late summer, long, looseflower clusters, sometimes 3