ON NEW FOOD PLANTS 



Sonches from New Zealand. I found it more diffi- 

 cult to raise than the ordinary Sonches. Possibly 

 by combining the two a plant might be developed 

 that would lack the objectionable qualities of 

 undue hardiness and prolificness. At least the 

 experiment is worth making. 



IMPROVING THE BURDOCK 



As to the burdock, doubtless the very mention 

 of its name suggests a highly objectionable weed. 

 And, indeed, the common burdock, as it grows by 

 the roadside, after it comes to maturity is not an 

 inviting plant. And by its objectionable burrs the 

 plant is known and judged rather than by any 

 other characteristic of the plant itself. 



But there are Japanese cousins of the burdock 

 that are cultivated and have produced large and 

 rather tender stalks and also long, fat roots which 

 are highly prized as food. 



At an early stage, while these stalks retain 

 their tenderness, they are not unpleasant to the 

 European or American palate if when partially 

 cooked the water that has extracted the bitter prin- 

 ciple is removed and the cooking is continued with 

 fresh water. The root is most used in Japan where 

 it is considered one of their most valuable 

 vegetables. 



The young, tender roots are offered for sale 

 when about eight to twelve inches in length and 



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