Wild vegetables

[Yamagata Prefecture] The season has arrived for wild plants and wild plants that can be enjoyed even in early summer, and for the classic grasses that are popular in Yamagata!

  • ikoke
  • Last updated: 2023.09.25

Many people may think that wild vegetables are a blessing only available in early spring.

The blessings of nature are not limited to early spring.

Particularly in the Tohoku region, where there is heavy snowfall, there is often snow left in the shade even in early summer, so there is a long period of time when wild vegetables can be harvested.

Furthermore, there are many types that are best harvested from early summer to summer.

In this article, we will introduce wild vegetables that you can still enjoy and wild plants that can be grown around you.

We will also introduce ways to eat standard wildflowers that are popular in Yamagata, so please read until the end.

The long-awaited season for wild vegetables Are the wild vegetables in snowy countries especially delicious?

It would be no exaggeration to say that Yamagata, a snowy country, is a treasure trove of wild plants, as there are so many different types of wild plants that can be grown there.

Wild vegetable corners are set up at roadside stations throughout Yamagata Prefecture and are crowded with people.

When you think of wild vegetables, you may have the impression that they can be harvested deep in the mountains, but there are some types that can be harvested much closer to home and are not dangerous.

You can buy rare wild vegetables that you would not be able to pick yourself at festivals such as the Wild Vegetable Festival.

The reason why wild vegetables from snowy regions are said to be especially delicious is because they prepare to sprout while they survive under the snow, and then emerge as soon as the snow disappears, so they retain their flavor and moisture and can be harvested in a fresh state.

Wild vegetables have amazing vitality, and eating them is said to have an excellent effect in helping to eliminate toxins accumulated in the body.

INFORMATION

  • Address: 451-2 Minamiyama, Okura-mura, Mogami-gun, Yamagata 996-0201
  • Business hours: 9:00-17:00
  • Closed: May to October, every Tuesday (open on holidays, closed the next day) November to April, every Monday and Tuesday (open on holidays, closed the next day)
  • Wild Vegetable Festival period: May 19th (Friday) to June 11th (Sunday), 2023
  • Contact: Hijiori Ideyukan phone number 0233-34-6106

【About events during the festival period】

Wild vegetable picking experience and hot spring/wild vegetable lunch

Experience collecting various wild vegetables around Hijiori with a guide (master), take a bath at Hijiori Iyukan, and enjoy a wild vegetable lunch made with the wild vegetables you picked!

  • Date and time: May 21st (Sunday) May 28th (Sunday) 9:00-13:00 on both days
  • Participation fee: 4,200 yen per person
  • Application deadline: Until 7 days before the event date.

Hijiori Sansai School

We hold a day-trip experience school where you can learn about wild vegetables. You will learn how to cook wild vegetables and how to pick them (bracken picking) through hands-on experience.

  • Date and time: May 27th (Saturday) June 3rd (Saturday) 9:00-15:00 on both days
  • Participation fee: 7500 yen per person
  • Application deadline: Until 7 days before the event date.

Authentic bracken picking experience (bathing and lunch included)

You can go to a warabi garden deep in the mountains and collect lots of warabi to take home. You can also take a bath and have lunch at Hijiori Yukan, where you can fully enjoy Hijiori's hot springs and wild vegetables.

  • Date and time: May 25th (Thursday) June 1st (Thursday) June 8th (Thursday) 9:00-13:00
  • Participation fee: 5,500 yen per person
  • Application deadline: Until 7 days before the event date.

*Each event has a limit on the number of participants.

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What are some delicious wild vegetables that can be harvested in summer?

Fukinotou, cod buds, and udon are typical wild vegetables that grow in early spring, but bamboo shoots and kogomi reach their peak a little later, around May.

Next, warabi and butterbur can be harvested until around June. When both are harvested in large quantities, they are preserved in salt and are useful as preserved foods that can be eaten even in winter.

And summer! We will introduce a list of representative wild vegetables that can be enjoyed from early summer.

Introduction to summer wild vegetables and familiar wild plants

Mistletoe (commonly known as Mizu)It often grows wild near springs or at the edge of streams. The texture is fresh and crunchy without any unpleasant taste. It is preferred overnight with pickled vegetables such as ohitashi and cucumbers.
RubusI often see them when walking in fields or on mountain trails. It has a sweet and sour taste, but when ripe, it becomes even more delicious.
bayberryIt is sometimes planted in parks and as a street tree. You can see the fruits ripening and falling on the asphalt. It can be washed well and eaten raw, but it is also recommended for jam and fruit wine.
YamagwaUnlike the mulberry used for sericulture, the berries of Yamaguwa are small and hidden at the base of the leaves. When ripe, it turns almost black and is sweet and delicious, but it will stain your tongue, and if it gets on your clothes, it will be difficult to remove, so you should be careful.
daylilyThere is also a daylily, which is the same species. New shoots in early spring are slightly slimy and delicious, making them suitable for dipping. The dried buds are called ``Kanashinai'' and are eaten as boiled dishes.
Japanese knotweedGrows naturally on banks and vacant lots. It is commonly called scampo. It got its name from the sour sound it makes when broken by hand. Avoid eating too much as it contains oxalic acid.
PurslaneDo Yamagata Prefecture residents eat weeds? It was introduced in a certain program, and it is one of the delicious wildflowers. It can be eaten almost all year round, but after summer it becomes sour and loses its deliciousness. It can also be dried and used as a preserved food for the winter.
Kudzu (buds and flowers)Kuzu is famous for making kuzu powder from its roots, but the vine at the top of its head can be made into tempura, or the wisteria-like flowers can be boiled and eaten in vinegar.

*Gather any wild vegetables or wild plants with someone who is familiar with them, and be sure not to uproot them!

summary

Wild vegetables are enjoyed in spring in northern countries, but there are also wild plants that can be harvested from early summer to midsummer, allowing you to enjoy the full benefits of nature.

Can you also eat wild vegetables that everyone knows? We have introduced just a few of the familiar wildflowers.

It seems like there are still some fun events like bracken picking, so it might be a good idea to participate.

We share the power of wild plants and wild plants that have endured the wind and snow of the northern regions. In order to ensure that it remains delicious for years and decades to come, it is absolutely no good to uproot it!

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