Source: Magness et al. 1971
Udo is a vegetable grown for its tender, etiolated spring shoots, somewhat like asparagus. It is grown in Japan and to a limited extent by Oriental gardeners in the U.S. The plant is a strong growing perennial, producing the edible shoots from the roots each spring. The summer growth reaches 4 to 8 feet in height, with large, compound pinnate leaves. In culture, the roots are established in beds or rows, like asparagus. As the young shoots start in spring, they are kept covered woth soil for complete blanching. The shoots harvested are up to 18 inches long and 1.5 inches diameter at the base. Prior to use, shoots are boiled in salt water, or are sliced and held in cold water, to remove a turpentine like resin. They are then eaten raw as a salad or cooked.
Production in the U.S.: No data, very limited.
Use: As raw salad or cooked vegetable.
Part consumed: Young etiolated stems only.