Udo Varieties

Udo, also known as Aralia cordata, is a perennial plant that belongs to the Araliaceae family. It is native to East Asia and is widely cultivated for its edible shoots and leaves. There are several varieties of udo available, each with its own unique characteristics and culinary uses.

1. Japanese Udo (Aralia cordata var. cordata)

Japanese udo is the most common variety and is widely cultivated in Japan. It has large, heart-shaped leaves that are dark green in color. The shoots are thick and fleshy, with a crisp texture and a mild, slightly sweet flavor. Japanese udo is often used in stir-fries, salads, and pickles.

2. Korean Udo (Aralia cordata var. sachalinensis)

Korean udo, also known as “dureup,” is a variety that is popular in Korean cuisine. It has smaller leaves compared to Japanese udo and a more intense flavor. The shoots are tender and have a slightly bitter taste. Korean udo is commonly used in soups, stews, and side dishes.

See also What are the potential environmental impacts of castor bean farming?

3. Chinese Udo (Aralia cordata var. sinensis)

Chinese udo, also called “huang jing,” is a variety that is primarily grown in China. It has similar characteristics to Japanese udo, with large, heart-shaped leaves and thick shoots. However, Chinese udo has a stronger, more pungent flavor. It is often used in traditional Chinese medicine for its medicinal properties.

4. Russian Udo (Aralia cordata var. mandshurica)

Russian udo, also known as “mandshurian udo,” is a variety that is native to Russia and northeastern China. It has smaller leaves and shoots compared to other varieties. Russian udo has a milder flavor and is often used in salads, soups, and as a garnish.

See also What are the medicinal properties of chamomile?

5. Taiwanese Udo (Aralia cordata var. formosana)

Taiwanese udo, also called “taiwanese aralia,” is a variety that is native to Taiwan. It has smaller leaves and shoots compared to Japanese udo. Taiwanese udo has a delicate, slightly sweet flavor and is commonly used in stir-fries, hot pots, and as a vegetable accompaniment.

These are just a few examples of the different varieties of udo available. Each variety has its own unique characteristics and culinary uses, making udo a versatile and sought-after ingredient in various cuisines.

See also What are the common uses of Otaheite Apples?

Keywords: aralia, cordata, shoots, leaves, japanese, variety, flavor, varieties, korean