- Flower nameElatostema involucratum
- Scientific nameElatostema umbellatum
- Aliasミズ, 蟒蛇草, ミズナ, 蠎草
- Place of originJapan and China
- Place of floweringWetlands, Low mountains
- Flowering seasonApril, May, June, July, August, September
What is Elatostema involucratum
Elatostema involucratum or Uwabamisou (scientific name: Elatostema involucratum) is native to Japan and China, it is a perennial herb that belongs to the family Uwa Bamboo. It grows in a dimly moist place under the cypress forest of Yamano. It is the origin of the Japanese name that grass that grows in places where Uwabami (another name of Orochimi) is about to appear. It is also called Mizuna because the stem is fleshy and contains water. These stems and roots can be eaten as wild vegetables by heating. Leaves are dark green. In autumn, seeds (Mukago) can be made in the leaf order. This Mukago lightly scoops and brown turns green, there is stickiness like rice cake, and eat it with miso soup or shallow pickles.
Generic name: Elatostema involucratum or Uwabamisou, Scientific name: Elatostema involucratum, Alias: Elatostema umbellatum, also known as Mizu, Mizuna, Place of origin: Japan, Habitat distribution: Japan nationwide, environment: Yamano's moist place, life type: perennial plant, plant length: 50 cm, leaf shape: oval shape to elliptical shape, pointed tip, leaf edge: coarse sawtooth, petiole: none, leaves: Female Flower: Female Flowers: Spherical inflorescences are brought out from the axilis and many brown florets are attached. Male Flowers: Greenish white florets are placed in the scattering inflorescence from the axilla Female flower ordinal diameter: 0.1 to 0.4 cm, male inflorescence diameter: 0.3 to 0.9 cm, harvest time: May to September, part to be edible: stem / root, use: soaked, stir-fried, shallow pickled , Edible foods such as boiled eggs, medicinal effects such as insect bites, special mention: leaves and flowers attach directly to the stem.