UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 29 
or var. biformls), known as Zenmai in Japanese, is used like the 
tender tree fronds. Neither species is cultivated. Both are gathered 
in the mountains by gardeners whose truck farms are adjacent to 
fern forests. 
To prepare for the table. — Remove skin from four stalks; cut in 
3-inch lengths and then lengthwise into thirds. Place in water over 
night to remove acid and prevent discoloration. Boil them in water 
for seven minutes; drain; fry in one-half tablespoon peanut oil or 
lard ; add 2 tablespoons soup stock, 1 tablespoon sugar, and a little 
soy sauce ; cook again for five minutes and serve. 
Turnip Greens {Brassica rapa) 
Chinese name : Mu-ching-choi-ehai 
Japanese name : Ko-ko-no-ka kubura 
Leaf: Radical, pinnate ; 8 to 12 pairs ; soft, slightly prickled ; narrow ; 5 to 6 
inches long. 
Root: Flat, or globular; white; 1 to 1% inches in diameter, depending upon 
age. 
Like the radish greens turnip greens are the leafy tops which are 
obtained by thinning the stand of plants. Like radish greens also, 
turnip greens appear on the market in bunches, but may be distin- 
guished from the former by their round or flattened white roots. 
They are cooked like the Chinese spinach. 
WaterCress {Nasturtium officinale) . (Fig. 26) 
Chinese name : Sai-yong-choi 
Japanese name : Kawara-chisa 
Leaf: Odd pinnate; leaflets round or oblong; 2 to 8 pairs; 1 to l 1 /^ inches 
long; three-fourths inch wide; smooth, yellowish, or dark green. 
Stem: Long ; one-fourth to three-eighths inch in diameter ; smooth, light green. 
Flowers: Rarely appear at stage when the cress is gathered for market. 
Flowers are small and white. 
Water cress is a floating perennial and grows best in fresh, running 
water. On the island of Oahu it is frequently observed growing in 
ponds adjacent to springs or artesian wells. Its native home is 
Europe. 
Water cress is sold in bunches about 16 to 20 inches long, tied near 
the cut base. This vegetable appears on the market throughout the 
year. 
To prepare for the table. — Wash 1 bunch water cress well; break 
the tender part in 2-inch lengths. Slice finely one-half pound lean 
pork. Put in heated pot 1 teaspoon peanut oil, 1 slice ginger, and 
one-half teaspoon salt. Add the pork and fry for 2 minutes; then 
add 1 quart water and 6 jujubes or hong-cho. Boil over a slow fire 
for one hour. Then add the water cress and boil for another 20 
minutes before serving. 
