A Japanese vegetable that belongs to the ginseng family. Its tender stalks resemble asparagus but have a light fennel flavor. Udo is used raw in salads or lightly cooked in soups and other dishes.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Cynthia Walker
North Vancouver, BC
Joined 7 hours ago
Carleigh Randall
Ladysmith, BC
Joined 9 hours ago
TJ Atley
Delta, BC
Joined 12 hours ago
Lori Hutchinson
White Rock, BC
Joined 12 hours ago
Ava Joubert
Portland, Or
Joined 12 hours ago




rated by Carol Hakllander, Nov. 25th, 2008



rated by Lisa Marie, Nov. 16th, 2008



rated by Lisa Marie, Nov. 16th, 2008



rated by Stacey Hansson, Nov. 10th, 2008



rated by Sherry Hanuse, Nov. 10th, 2008