12 BULLETIN 84, U. S. DEPARTMENT OF AGRICULTURE. 



he can cut them when only 6 inches long, but if he will wait he will 

 be rewarded by getting shoots of somewhat astonishing proportions. 



In point of season the udo crop in the latitude of AVashington 

 approaches that of asparagus. It is perhaps a few days earlier 

 under the draintiles. If 6-inch instead of 18-inch shoots are satis- 

 factory, a crop of udo can be taken ten days or two weeks earlier than 

 asparagus. 



Just as with asparagus, sea kale, and endive, udo can be forced 

 by packing the roots together in a trench over a layer of heating 

 manure, but this method makes a very expensive vegetable of it and 

 would be resorted to only by the gardeners on large estates. Shoots 

 can be produced in this way in March, and doubtless also in Novem- 

 ber or December. After the removal of the crop of udo shoots in 

 the spring, the crowns of the plants should be completely uncovered 

 and the plants allowed to grow normally throughout the summer, 

 but they should not be permitted to flower unless seed is required, the 

 flower clusters being pinched or cut back as the}^ form. This latter 

 is not a necessary precaution, but it tends to throw the growth of 

 the plants into the roots and increase the size of the shoots for the 

 table the following year. 



PREPARATION FOR THE TABLE. 



The flavor of udo is distinctly aromatic, like celery or parsnip, but 

 different from either. When properly prepared it is one of the most 

 delicious of vegetables, but unless properly cooked it is sure to meet 

 with ridicule. The reason for this lies in the fact that its stems con- 

 tain a resinous substance which gives them a decided flavor of pine 

 when tasted raw. There are many people who never get farther than 

 this first taste and condemn udo on the spot, forgetting how disagree- 

 ably raw vegetables often taste. 



It is a simple culinary practice to boil strong-flavored vegetables 

 in two (or even three) waters, and this is advisable as a general 

 recommendation, although when used for soup it does not appear 

 to be always necessary. An hour's stay in ice water will remove 

 this resin from the shoots, provided they are cut into thin slices or 

 shavings. 



Little is known regarding the food value of 'udo further than that 

 analyses show it to have about the same dietetic value as celery 

 or asparagus. The Chinese, who are prone to ascribe mysterious 

 properties to many of their foods, have given to udo, which they 

 call Dotooki. Dokii quatz, or Dosjen, medicinal properties which are 

 more curious than probable. 



