22 JOURNAL OF THE EOYAL HORTICULTURAL SOCIETY. 



Habotan (Brassica oleracea). — The cabbage, though an imported 

 vegetable, is now cultivated in a great many parts of the country ; it 

 seems to be acclimatised more readily in the northern part of Japan. 



Komochi Habotan (Brassica oleracea gemmifera). — Brussels sprouts 

 are not much cultivated yet. 



Santosai (Sinapis chinensis). — Shantog cabbage has been imported 

 from China and is cultivated in many districts ; it would appear to be 

 more generally eaten than the other cabbage. There are also many other 

 Cruciferous plants of which the leaves are used as food. 



Fuki (Petasites japonicus) has been cultivated from time immemorial 

 and is widely used. It is more easily grown in a cold country, and some 

 plants grown under cool conditions have stalks about 8 feet long and 

 leaves 4 feet wide. 



Seri (CEnanthe stolonifera). — The water dropwort, which grows in 

 marshy ground, has a delightful flavour. In some districts the wild 

 species is eaten, but in the neighbourhood of Tokyo it is cultivated in 

 gardens. 



Sugina (Equisetuin arvense). — The horse-tail is cultivated for the 

 sake of the flower, which is at the best in the early spring. 



Shungiku (Chrysanthemum coronarium) has been cultivated for ages, 

 and its leaves and stalks are eaten both raw and half boiled. 



Byorigiku (Chrysanthemum sinense var.) is cultivated for the flowers, 

 which are eaten in salad. 



jIoso (Phyllostachys mitis). — This bamboo, which is the largest 

 indigenous species, grows to a height of 30 or 40 feet. Its shoots are 

 considered a great delicacy. They are dug up in the early spring, when 

 they have made their appearance a few inches above the ground. It is 

 found all over the country. 



Oranda Mitsuba (Apiuin graveolens). — Celery has been recently 

 introduced, but is not used to any great extent. 



Ghisa (Lactuca sativa), Lettuce. — Both the imported and native kinds 

 are cultivated in various districts. 



Horenso (Spinacia oleracea). — Spinach has been long cultivated, 

 especially in the neighbourhood of Tokyo. 



Mirsuba (Cryptotamia japonica) is chiefly cultivated in Tokyo and 

 has a palatable flavour. 



Wudo (Aralia cordata). — The angelica tree is one of the chief vege- 

 tables used in winter. It is cultivated and used in the same way as 

 asparagus is in the "West. 



Negi (Allium fistulosum), Garlic var., is obtainable at all seasons, 

 and forms an important condiment with Japanese diet. Near Tokyo its 

 cultivation is so perfect that its white, fleshy, thick stalks attain the 

 length of about two feet. As it has long been cultivated, there are many 

 varieties. 



Shiso (Perilla arguta). — Perilla is cultivated in every part of the 

 country. Both the leaves and seeds are used for flavouring, especially for 

 giving a necessary flavour to plums when preserved. 



Besides the above-mentioned there are many imported vegetables 

 belonging to this genus, but I will here simply give the names of those 

 which are natives of Japan : 



