Walking in the organic market, I spotted this leafy vegetable. Known as giant butterbur or what Japanese call fuki. In Japan, the leaf isn’t always consumed, just the stalk is boiled or stir fried. I’d describe it as a vegetable that’s similar to a cross between celery and rhubarb. It has that stringy exterior that must be peeled and a bitterness, that some say can be toxic.
Categories: Life Cycles