Chinese Vegetables Illustrated

[liuzhou]

Found this today. It’s mainly used in China as a medicine in TCM, but does also have culinary applications, more typically in Japan. But I’ll use it in China in the same ways.

 

 

In Chinese, it is 辣蓼草 (là liǎo cǎo); in Japanese, either べにたで or 紅蓼 (benitade) depending on your choice of writing system. In English, red water pepper, marshpepper knotweed or, my favourite, arse smart! Scientific name: Persicaria hydropiper or Polygonum hydropiper.

 

As you may have guessed the leaves have a peppery flavour and are usually served alongside wasabi and mixed with soy sauce to make a dip for sashimi. It is also sometimes added to soups.

 

 

[liuzhou]

I've long lamented the lack of lettuce in this locality. Apart from romaine / cos and celtuce there has been nothing. Today for the first time I found what they called 红叶沙拉生菜 (hóng yè shā lā shēng cài), literally 'red leaf salad lettuce' 

 

Some kind of cultivar, but I have no idea which.

 

 

[liuzhou]

Here’s one I’ve come across before but not in China, although I know it’s native to East Asia and does grow here. 水芹菜 (shuǐ qín cài), Oenanthe javanica. The Chinese name means ‘water celery’ although it is not related to celery. Other English names include the equally misleading Javanese waterdropwort, water dropwort, Indian pennywort, etc. In Korean, it is 미나리 (minari) and in Japanese, セリ (seri). Vietnamese uses cần nước and Thailand, ผักชีล้อม (phak che laawm).

 

 

 

Those stems are about 56cm / 22 inches long

 

This is not one to go picking from the wild. Most varieties of Oenanthe are toxic, some extremely so. It is considered an invasive species in some American states.

 

The taste is reminiscent of parsley but some people detect carrot flavours, too.

 

It can be used raw in salads but of course China cooks it. Usually in stir fries, but also in soups. It pairs well with chicken.

 

Edited February 15 by liuzhou (log)