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Wild Rice Shoots
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This item was last sold on : 05/21/20
The actual Wild Rice plant grows from 1.2 to 2.4 m in height and its leaves, when fully elongated, measure from 30 to 60 cm in length. The enlarged shoots are harvested, and the upper leaves cut off showing only the shoot with husk-like wrapper leaves. The edible portion is its succulent shoot after the leaves are removed. It has a crunchy, light and refreshing texture similar to bamboo shoot and it has a hint of sweetness depending on the time of harvest, Wild Rice Shoot will vary in color and sizes. If harvested early in the season, the shoot will short and green with fine leaves. If harvested during middle to late of the season, the shoot will be long and white with a hint of green. If harvested late in the season, the shoot will be long and red. The older the shoot, the tougher it is. An ideal shoot would be thick and pale white.
Wild Rice Shoot is harvested during summer.
Wild Rice Shoot, also known as Coba, Jiao-Bai, Kuw-Sun, Water Bamboo, is of the species Zizania latifolia Turcz. It is in the family of Poaceae, the same family as the common bamboo. It is closely related to Wild Rice (Zizania aquatica L.) of North America. This aquatic plant grows in shallow water in small lakes and slow-flowing streams. Unlike its North American counterparts, it is cultivated in Asia for the plant’s shoot instead of its grains.
Wild Rice Shoot is an excellent source of vitamin A and C, calcium, iron, and other minerals. It is also a diuretic.
Wild Rice Shoot is commonly prepared by stir-frying with thinly sliced pork. It should only be lightly cooked to preserve its natural crunch and sweet flavor. Wild Rice Shoot is widely used in China and Japan not only as a vegetable but also for its medicinal characters. Wild Rice Shoot is believed to help with hangovers because of its vitamin content and diuretic nature.
Wild Rice Shoot is widely used in China and Japan not only as a vegetable but also for its medicinal characters. Wild Rice Shoot is believed to help with hangovers because of its vitamin content and diuretic nature.
Cultivation of the Wild Rice Shoot began in ancient times in northern China, Manchuria. It was later introduced to southern China and Vietnam and became extremely popular. There are numerous ancient Chinese literatures that recorded the Wild Rice Shoot and its medical properties. It was even in the very first Chinese dictionary dated back to the 6th Century. It is widely perceived as one of the three most important foods south of the Yangtze River. Presently, the Wild Rice Shoot is widely cultivated in Taiwan, Japan, and numerous southern Asian countries.
Recipes that include Wild Rice Shoots. One is easiest, three is harder.
|Storm In My Kitchen||Chili Wild Rice Shoots with Pork and Mushrooms|
|Healthy World Cuisine||Shrimp and Wild Rice Stem|