"Vegetables of Interest"

Chicory Flowers

Shortly before Carl Linneaus proposed a system of naming and classifying plants in the mid-1700s he proposed a system of classifying flowers based upon the pattern they displayed for opening and closing their flowers.  He noted three general patterns of flower opening/closing.  One group of flowers open and close their flowers dependent upon the weather.  A second group open and close their flowers depending upon the day length.  And a third group of flowers, which he called “Aequinoctales,” open and close their flowers at fixed times of day.  For example, catmint opens its flowers between 6 and 7 AM while marigolds wake up around 9am.  Convolulus is a late starter opening at noon.

Linneaus proposed that a planting of Aequinoctales flowers that open at different times could be used to tell time by observing which type of flowers were open.  He called his concept a “horologium florae” or “flower clock.”  It isn’t clear whether Linneaus actually planted a ‘flower clock’ garden but he did lay out a chart which continues to be used 300 years later for such projects.

One Aequinoctales flower that appears in Linneaus’ list is chicory (Cichorium intubis).  Its beautiful distinctive blue flowers open between 5 and 6 AM no matter the weather or day length.   One might argue that there are other clues outside that its only 5AM but who can quibble with Linneaus?  Chicory closes around 4PM in Sweden but stays up later here in California.  There much more to do here.

Pictured is the flower of Puntarelle, an Italian chicory I’ve grown in my garden.  The greens are a bit past season but the flowers are stunning.  Chicory flowers figure in a number of herbal remedies of no particular value but one old French recipe has my interest:   candied chicory flowers.  That could be worth getting up early.

C Lindquist
Vegetables of Interest, 2008

Mibuna

Mibuna

(Brassica rapa japonica)

Mibuna is a delicate and unusual plant in the mustard family that has been grown for centuries in Japan.  It is one of a few dozen vegetables known there as  "Kyo yasai." 

Kyoto was Japan's national capital during the  Edo period (~800-1,200 AD).   It hosted both the royal family and many important religious temples.  Kyoto also played a key role in Japan's agriculture.  Royal farms and Buddist gardens were the starting point of vegetables introduced by trade with China and other parts of Asia.  Japan's own native plants had sparse offerings for human consumption.   As these new plants were incorporated into Japanese agriculture numerous selections were made of those plants which performed well in the field and in Japanese cooking.  Today about 50 specific vegetable selections can be traced back to the Edo period and to cultivation around Kyoto.  These vegetables are called "Kyo yasai" and they have a special place in Japanese history and cuisine.  Mibuna is one of them.

There are a great number of Japanese greens and many of them are in the mustard family.  These plants often grow well in cool, damp conditions and several of them can overwinter in moderate climates.  Minbuna has several characteristics that distinguish it from other Japanese greens.  Each plant is comprised of many slender spear-shaped leaves that emerge from the soil in clumps. It grows slowly in the spring but by early summer the plants can reach 12-18 inches in height.  It tolerates some "cut-and-come-again" cuttings.

In the kitchen Mibuna has a mild mustard flavor and it is typically used in stir fries and soups.  It can also be eaten raw in salads.   I think it has a more elegant look and taste than most Brassicas that we associate with Southern cooking.

I am not knowledgeable about the availability of Mibuna in the marketplace but I've never seen it for sale.  Perhaps Japanese specialty markets in SoCal would be a better shot.  Until proven otherwise I'll claim that Vegetables of Interest is the sole source of fine Mibuna.  Kyo yasai-Kenwood!

This Mibuna was grown organically in my garden.

Seed source:  Kitazawa Seed Co.  Berkeley, CA

C Lindquist