Edible Parts: Leaves Root Seed
Edible Uses: Condiment
Young leaves and stems - raw or cooked[2, 46, 61, 105]. The leaves are also used as a seasoning in soups etc[179, 183]. The flavour is reminiscent of carrots or parsley[206]. The young shoots that sprout from the root in winter are best[116, 206]. A major vegetable in many parts of the Orient, the leaves are a rich source of vitamins and minerals (Analysis available)[218]. Root - cooked. Highly esteemed in Japan[116], the roots can grow up to 30cm long in water[183]. Some caution is advised, see the notes above on toxicity. Seed is said to be edible[183].
| Composition
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| Figures in grams (g) or miligrams (mg) per 100g of food.
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Leaves (Dry weight)
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- 298 Calories per 100g
- Water : 0%
- Protein: 19.9g; Fat: 3.2g; Carbohydrate: 62.8g; Fibre: 12.8g; Ash: 14.9g;
- Minerals - Calcium: 1202mg; Phosphorus: 585mg; Iron: 32mg; Magnesium: 0mg; Sodium: 192mg; Potassium: 4713mg; Zinc: 0mg;
- Vitamins - A: 24mg; Thiamine (B1): 0.64mg; Riboflavin (B2): 2.34mg; Niacin: 10.6mg; B6: 0mg; C: 149mg;
- Reference: [ ]
- Notes:
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Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Depurative Febrifuge Styptic
The whole plant is depurative, febrifuge and styptic[147, 178]. A decoction is used in the treatment of epidemic influenza, fever and discomfort, jaundice, haematuria and metrorrhagia[147]. The seed contains 3.5% essential oil. This is effective at large dilutions against pathogenic fungi[218].
Requires a wet fertile soil or shallow water and a sunny position[200]. This plant is quite possibly not hardy in Britain, [200] gives a hardiness zone of 10, which means that it is not frost tolerant. However [58 and 266] say that it grows in all areas of China and lowland Japan and this should include areas that do experience frosts and snow. Another report says that many forms of this species are not frost-hardy, though some forms have hardy roots[206]. The sub-species O. javanica rosthornii is found at elevations up to 4000 metres in China and is sometimes also found in drier habitats such as grassland at forest margins[266] - this form should be hardier than the species[K]. There is also a lot of confusion over the correct name for this species. Some reports give O. stolonifera. DC. or O. stolonifera. Wall as the correct name whilst other reports say that these names are synonyms of O. javanica. [200] says that O. stolonifera japonica. (Miq.)Maxim. is a synonym of O. javanica. The Flora of China treats this as a highly variable single species under the name O. javanica and recognizes at least one sub-species[266]. This species is occasionally cultivated for its edible root[183] or for its edible leaves according to another report[179], there are some named varieties[183]. There are two main forms of this species, a red form has edible shoots whilst a white form is grown for its medicinal root[178]. In Japan this plant and six other herbs are customarily boiled in rice gruel on January 7th[183]. The cultivar 'Su Zhou' is medium early and has few fibres plus an excellent taste[183].
Countries where the plant has been found are listed here if the information is available
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Please note that a plant may be invasive in one area but may not in your area so it’s worth checking.