水耕みつば

Seven herbs of spring(nana-kusa)

The so-called”seven herbs of spring”(ingredients in an early January”detox”dish in Japan)are Japanese parsley,shepherd’s purse, Jersey cudweed, chickweed, henbit, turnip and rockcrees. They are gown on large-scale plantations at roughly the turn of the year. Seeds are collected and repidly picked and packed around New Year’s for shipment. They are also freeze-dried, to be packaged and sold with retort-packeged rice porridge products....

Deep-rooted Welsh onions (Shiro-negi)

In the area- stretching from the Kuresaki district to Nishi-Matama district in Bungotakada City, you will see deep-rooted Welsh onions growing as far as the eye can see. In the 19th and 20th centuries, this land, with its sandy soil, was reclaimed from the sea. Combined with the warm local climate, it soon supported intensive cultivation. Although many crops are grown here, Welsh onions are foremost....

Wild chervil (mitsuba)

This aromatic vegetable of the parsley family is essential in Japanese cuisine. Full of vitamin A and fiber, it can help prevent diabetes. In Oita city, it is grown hydroponically year-round with minimal agrochemical inputs....