The Tastiest Tree Shoot You've Never Eaten

Subscribe to the Learn Your Land email newsletter here: learnyourland.com
Follow Adam Haritan online here:
Facebook: / learnyourland
Instagram: / learnyourland
To further support this work, donate to your local land trust.

[@dokpark5547]

It has been used as a delicacy for hundreds of years in Korean peninsula. Also, we can use the young leaves of Chinese Toon tree as ornamental as well as delicacy in the spring

[@eunabae8231]

I grew up in Korea, and we used to grow these in our property. It’s called Du Rup. Wild Du rup like this is considered very delicacy, and it’s pricy for its rarity and its nutritional, medicinal value. Koreans blanch it like asparagus and dip it in sweet chilly sauce, Go Chu Jang, mixed with apple cider vinegar. I don’t think I’ve ever seen this here in the PNW region.

[@AvaJun]

We do eat them in Japan in the country side. I was always told that it cleanses the liver after heavy winter meals. Wasn't a fan since I was a child. It's usually only eaten for a short period. We had them blanched and served as a side dish. Sometimes served with a brothy sauce over it. There's many bitter shoots we ate in the spring and they all had a purpose as tonifying herbs. I didn't know we had them in the states. I'll have to look for some next spring.

[@genkiferal7178]

i ruined my files, but used to have a longggg list of all of the wild foods the Japanese ate and had planned to plant them on my property. Its nice having as many options as possible in life - especially of essentials such as food.

[@AvaJun]

@@genkiferal7178 There's a book by Winifred Bird. I can't remember the title, but it's about foraging. I live in zone 9 and it's tropical here so there's tons of food for foraging all year long. It's crazy what we step on thinking it's weed turns out to be food!!

[@GeorgeCoggins]

I wish more people would live in this sort of manner

[@R3N3G]

@@AvaJun Blue mystic tastes like wild raspberries from something I read

[@andrewsmallacombe9468]

I have had it as tempura, and it wasn't bad.

[@dawsonharmon3029]

2 years later I have much more knowledge on my local landscape than I thought I ever would. Thank you for sparking my interest in the plants and fungi around me. Stay safe!

[@ontoya1]

For real learning about a plant makes you see that makes you see it as another entity even when you're not paying attention. It it literally it forces you to acknowledge their existence whether you're there or not and therefore your world expands

[@purplemonkeyelephant]

You could almost say... you learned your land?

[@b_reel]

Same man, this guys a blessing! I knew NOTHING just a year ago. Amazing.

[@tomohawkravenmoon4518]

me too, awesome channel. i have 5.25 acres to explore.....

[@ontoya1]

I'm homeless in NYC but ironically laying back with my central park wild salad! Knowledge and Plant and plants are life

[@ChristopherHarris-fk1iz]

The irony is killing me. Have a phone but no home, love plants but live in NYC. You could literally move almost anywhere else, be surrounded by plants, and work toward getting a home.

[@user-jt3xo7pk1u]

I live in Russia near the Korean border. We got plenty of such trees. Never thought it's edible. Thank you!

[@Wandrative]

Its a central part of Korean cuisine. I guess the lack of Koreans there anymore is causing its overabundance.

[@_cooking2880]

@@Wandrative When Koreans migrate to Russia border, the people were starving while there were thousands of edible seafood, vegetables in the mountain. 😂

[@Burash7496]

@@Wandrative chinese

[@Wandrative]

@@_cooking2880 Koreans existed in that area since BC times, there was no migration into it. But they were pushed out of that land.

[@aspiresamori9696]

Yes, it is delicacy.

[@amandafrancis6119]

Brilliant. You NEED a tv show. This was so comprehensives. I often have to consult 5-7 books to get that amount of information. Including comparison of similar species, appearances when young, maturing AND fruiting, texture, flavor index is OUTSTANDING. I wandered away from my love of plants for various reasons but you have reinsured me. From the pace of delivery , content covered and your likability is brilliant. Keep up the great work!!

[@LearnYourLand]

Thank you Amanda!

[@nefariousyawn]

I think this IS the TV show! Traditional network TV isn't as kind or generous to genuinely educational productions like it used to be.

[@nefariousyawn]

@@LearnYourLand no Patreon? Have you thought about making one?

[@shainemaine1268]

Uhhh... he has a show. Why ruin it with network television?

[@hanaoshimapiano]

Yes, this is harvested every spring in Japan and sold as a very valuable and quite a bit pricy wild delicacy. It is well known for its use tempura in addition to fukinotou, another valued spring sprout. This tree seems to have been imported to the U.S. so some may even find these tree shoots in their area! Make sure to not harvest the shoots after two harvests from the same tree, as it may damage its ability to grow healthily during the year. Happy foraging!

[@boarbot7829]

But you should probably go ahead as it’s an invasive species.

[@interstellarsurfer]

Considering elata is an invasive weed, and we already have native spinosa (which is absolutely covered in spines, unlike what is shown) I say eat the elata to death and spare the spinosa. 🤷‍♂️

[@Rattlerjake1]

I grow the devil's walking stick as an understory plant on my property. I found out about it 2 decades ago from a Korean woman living nextdoor. She told me that they sell it in the Spring in Korean food stores and it can be relatively expensive because it has a very short harvest time. I have yet to eat it, but it is one of my "food forest" plants for when SHTF! This video has encouraged me to try it. This plant can be cut back in summer to encourage new growth for a second harvest, and cause the plant to produce multiple limbs. It requires NO SPECIAL CARE and can be a little invasive (but who cares when it is an edible?)! The one thing I love about your videos is there is very little opinion or time wasting blabbering. You tell what the subject is, all about it, how to utilize it, and your done. Too many videos waste most of the time with worthless information or misinformation - mainly because the people don't have a clue about their subject other than the one or two seasons they have been growing it.

[@gerardjohnson2106]

Devil's Walking Stick is in my backyard. Visiting children have "learned" to avoid it.

[@hailandfire1822]

Such a wholesome channel. Deserves more viewers.

[@vivianp5962]

Yes it does he does an excellent job

[@kdtrimble]

The tree is tara no ki (ki, meaning tree). The sprout is tara no me (me, meaning sprout). My wife is Japanese and we are fortunate to have tons of these in our backyard here in the Philadelphia suburbs. They taste like a mix of Broccoli and asparagus. Please don't tempura fry them as you miss the real flavor that way. Pan fry them with a little olive oil, and season with whatever you prefer. The shoots you show are a bit late. We harvest late March to Early April. And I have never seen the pink flowers at all. I don't know what that is. There is no fruit with Tara no ki. Just sprouts. Adam you are welcome to come see the real ones here in Villanova early spring.

[@sunshinecoasttrailcam]

Thank you. So authentic😊

[@cchoi31]

Would like to buy some off you if you over harvest.

[@maecarpenter6735]

Hello, wonder if I could come and see them. I live in NY and have had a burning desire to try these since I saw them on one of Li Ziqi's videos a while back. I have foraged many different foods from the wild, but not these yet.

[@kdtrimble]

@@cchoi31 Where are you located?

[@cchoi31]

In Washington, DC, i dont see much of that around here at all. ​@@kdtrimble

[@LaineyBug2020]

That's why it's a good idea to bring a field journal on your foraging trips, so you can track what plants grow where during which times of the year, and even keep track of any wild cultivation you may help with!

[@susanmercurio1060]

Good idea!

[@angellee5108]

If you find a Asian grocery store you can sell the young shoots seasonally for around $10 a pound. It is highly prized and is said if you eat them in the spring….you won’t get sick all year.

[@brachashighhopeshomestead226]

THAT'S HUGE!! TY~

[@strategicfooyouagencyfirst8197]

We Chinese fried it with egg.

[@pawshands9706]

While living in Northeast U.S, I never knew to forage. I missed alot. Your channel is superb!

[@gimcrack555]

The way the grocery store pricing are now a days. There will be time I'll be foraging for sure. Even looking up for preparing and cooking bugs as my last resort. There will be a time, we all need to know this knowledge.

[@pawshands9706]

@@gimcrack555 yes, indeed!

[@grovermartin6874]

@@gimcrack555 Great! And it's hard to hear that insects, worldwide, are disappearing. 🤯 Just when we were learning about their edibility!

[@halabujioutdoors]

@@grovermartin6874 This just in! Every news outlets of Insect Kingdoms reported that huangry humanoids are coming after all kinds of insects to satisfy their insatiable greedy desires!!!

[@grovermartin6874]

@@halabujioutdoors Hahaha! Isn't that the truth!

[@MephistoRolling]

I wish there was a channel like yours for Australia. My friends always laugh at me eating all the wild things as i walk around.

[@maggiedoor6093]

Try Gardening Australia channel , look on their playlists, and leave a comment asking for other channels . Usually people know other helpful channels.

[@dianaklien1560]

Hmm, sounds like you are perfect to make that channel.

[@mikeevans565]

Greetings from SW PA!! I just stumble on your dandelion video, and went down the rabbit hole!! Love the content. My wife and I our into holistic healing, and new to foraging, so looking forward to more videos!!

[@LearnYourLand]

Awesome, thanks for watching!

[@dostagirl9551]

I watch a Chinese cooking channel and have seen her harvest and cook with the new growth of this tree. Was always curious what it might taste like but had no idea it grows in my area until your video. Will definitely have a look around next spring and give it a go. Thank you so much for posting.

[@ascensionlady5318]

In Japan, people love to make Tempra. The most wild edibles can be cooked as Tempra. Tempra can be eaten with sprinkle of salt or Tempra Dipping source.

[@nahokoyamazaki6163]

with Soy sauce is really good. Templa is easy, simple cooking.

[@ascensionlady5318]

@@nahokoyamazaki6163 Wow! I am very glad that some other Japanese people are also watching this channel. Yes, soy sauce is good for tempra and some other foods.　You can find organic soy sauce in big organic stores. Tempra is easy. Myself, I just dip into simple flour and water batter.　The oil temperature is important for good tempra.　ではお元気で。

[@nahokoyamazaki6163]

@@ascensionlady5318 ありがとう　あなたもお元気でね!　Thanks have a good day!

[@halabujioutdoors]

Thanks, Adam, for briefly covering this tree shoots! Edible new shoots are for only during short period in late April to mid May. But medicinal values from trunk and roots are far greater.

[@shinnam]

Loved buying these in Korea , 삼척시 on märket day. Old women would have piles of them they had picked themselves.

[@r.i.pyoutube6881]

what are the benefits

[@cherxiong8064]

I FINALLY KNOW WHAT THEY ARE NOW!!!! Thank you SOOOOO MUCH!!!!

[@theyard6958]

Not sure about the Japanese Angelica, But here in Washington and Oregon state we have some mighty Devils Club that are very similar looking in some ways. They grow in long single, fairly bare branches covers in long nasty spikes. I thought you were talking about the same plant at first but after doing a little research I found that they are not the same plant. Family being (Araliaceae). Genus: Japanese Angelica ( Aralia elata) and the Devils club (Oplopanax horridius). There are many medicinal uses of the Devil's Club, so I would assume the same goes for the Japanese Angelica. Great little trees, but they hurt like hell when you are hiking, and you reach up to get a hand hold to pull yourself up the hill. Sometimes not being able to just let go. Adam thanks for all the great content. Hello from the Pacific Northwest!🌲

[@luvtrump8658]

I’m in WA and I thought the specie growing in the forest was it. I found the new shoots, new, not graze by deer or critters but the young shoots have tiny tiny prickly on them. Ouch. Can the shoots be eaten???

[@youngguzz4080]

We love you Adam

[@ambrosemclaren145]

You never disappoint! I will be looking for this. All the best!

[@avrevs]

I'm from NC and I know exactly what plants you are talking about. Not sure I could identify between the two and I would never have thought they could be eaten. My grandfather must not have known either as he was always showing me woodland snackables. Very cool!

[@kenycharles8600]

Thank you. I have never seen this plant before in the wild. It looks like something that I would avoid just to keep from being injured. Interesting.

[@saunch09]

Ah! Love your vintage mushroom canisters!!! Thanks also for all of the amazing foraging videos!

[@LearnYourLand]

Thank you! And thanks for watching.

[@elderfarmstead]

Awesome information!!! I actually have devil's walking stick all over some of my property. I love learning about things that are foragable! Thank you for your time in teaching us!

[@shawntailor5485]

The stuff makes incredibly tough walking etc. Sticks . A friend carried one all over the world as his walking ,tent pole , cooking , hold the back of his truck open stick . He let me try my dangdest to break it and couldn't. Light too

[@Boggger]

I really like your videos and since I live in south Jersey the plants you show I find in my woods. I’m learning a lot. I particularly liked this one cause you showed how to prepare the plant. Not all videos do that. People often tell you, but don’t show you, and seeing is much better. Please keep showing how to prepare and eat edible plants. Thank You.

[@dizzysdoings]

Have you found this one in SJ? I've never seen it and I've lived here all my life.

[@Boggger]

I have not.

[@augusthavince8909]

While getting ready to break camp one day, I lost my balance and reach out and grabbed one of these plants. Ouch! Next time, I'm going to eat it.

[@valclowes5901]

The best revenge 🤣

[@Murphis55]

Good time of year to watch for ostrich fern fiddleheads shoots. They are delicious.

[@elisevautour6292]

Thanks Adam. 💚🌿

[@Zotar1]

Always a pleasure thank you Adam

[@myotheraccount5947]

I'm always becoming educated with your videos in the most effective way... passion for knowledge

[@littlebones88]

Great topic. Love your videos. Did my botany term paper on Amanita muscaria. Have been really focused on finding wild plants on my property to make mead with. So far, I've got spruce (Norway), staghorn sumac, dandelion, honeysuckle, wild grape, and black raspberry.

[@shizukus]

Tempura is soooooo good!! If you haven't tried yet, you should give a try! It's not really heavy, crunchy on leafy area and meaty on the bottom area. A hint of bitterness and something about the taste make this dish so popular in Japan.

[@ghmj2607]

My mom blanches it and then uses korean gochuggaru, vinegar, sesame oil, sugar or honey, garlic and soy sauce. I used to hate it, but the bitterness is super particular and I learned to love it.

[@EpicLoLs89]

Can't for get the ponzu!

[@teresaroman3348]

Thank you. I always enjoy your videos.

[@teresabrewer6259]

AWSOME INFO. I HAVE SOME OF THESE BUT NEVER KNEW THEY WERE EATABLE.... THANK YOU SO MUCH..

[@alexisnadal1486]

Forest foraging is a typical weekend chore for Japanese youth in the countrysides. I am pretty sure that seasonal forest foraging is a popular activity all over the world. “Taranbo” (=Tarano ki’s shoots), we call them is a typical “Sansai” (= mountain greens). Other mountain greens are a bit complicated to process, but we need them for a couple of the most important dishes on New Year’s Day. (Yes, we have to pickled them to last 7-8 months).

[@sharon4639]

Thanks Adam, your videos are great!

[@missshroom5512]

Thankyou Adam❤️🌎✌🏼

[@johnash7821]

I love this video! I have some japanese friends online that have been showing me this plant and make a tempura with it. I always wondered what we would call it and if it would be available in my area of South East PA. Thank you for this, always appreciate the knowledge you share.

[@petersimon5874]

Thank you Adam.🙂

[@Cirithungul]

We did this at a local park last spring. They are so good. The area is well known with many of the local Asian population going to harvest as well. The nice part about them being a non native invasive species, is that you can harvest in a public park and not be doing anything wrong.

[@BestCosmologist]

My dad and I had a 15 minute conversation about this plant two days ago.

[@wentaosong]

I had this yesterday in China. This is popular in Manchuria. We call it “shoot with spine”locally.

[@williamwoodward670]

Thanks for your class once again I loved it

[@eric81872]

Thank you for the video!🤩👍♥

[@douglashoward9616]

Excellent work. Keep going .

[@stanleyschafer4232]

Thank you Adam for another great lesson. Thank you for sharing your videos with us. 🇺🇸

[@bonitacobb151]

Thankyou so much for helping educate us!

[@JM222444]

I was out and about and "ran into" some of your plant. I tried it, and the aftertaist was very good!

[@jasonanders7003]

You are an excellent teacher.

[@dianeleirer9878]

Fascinating! Thank you.

[@onetimebee32]

We have many Devil's Walking Sick (or Hercules' Club) on our Florida property. We were told it's also called the Toothache Tree because chewing the leaves is supposed to numb your mouth. Though we've been enjoying lots of Greenbriar shoots this Spring, (which remind us of Asparagus), we didn't know we could eat these! Too late for this year, but look forward to trying them next year, thanks!

[@gpvaneron1584]

Another amazingly put together video. Thanks Adam

[@louloustreasuretrove2122]

Thanks for another great video! Appreciate all the details and suggestions for cooking.

[@tomeddy3971]

Always an education. . .Thank you.

[@aleje5761]

Thank You Adam. Your posts have helped me better identify trees and connect more with both the trees and wild mushrooms. 👊

[@wandaparker9340]

I just found your channel, and I’m learning about forest foraging. You have wonderful information to share! Thank you!

[@chris.s.9992]

Love your channel! thank you for sharing

[@riverbender9898]

Thank you for your excellent videos Adam.

[@TomiLoveless]

😎👍👍👍Such a valuable resource, Thank You!❤❤❤

[@Myokobill]

Tempura is the best and most common use, but when I pick too many (and my wife gets sick of tempura), tara no me (as it's called here n Japan) is also good stir-fried with meat. Maybe not so much with veggies alone. The local rule, though, is to remove only the first sprout at the top, and leave the rest so the plant stays healthy.

[@brianstelter7067]

As always, a great video.

[@torontocitizen6802]

I always learn so much from you videos!! Thank you!!

[@joemcintyre2090]

Your presentations are impeccable! Thanks

[@BOBOMulleinWolf]

Thank you Adam for yet another well explained and informative video. Always helpful here in Westmoreland County Pa You're amazing!

[@johnmcguire4452]

Great video! Love your channel!

[@ArcheryFanatic2000]

Thank you Adam! Great video!

[@DrawingAndPaintingMeditations]

Thank you for such a clear, relaxed, informative video 👌🏻

[@isabellavalencia8026]

I trust this guy with my life...his knowledge is outstanding.

[@LearnYourLand]

That's high praise. Thank you!

[@isabellavalencia8026]

@@LearnYourLand Thank you for sharing your knowledge, you are so kind.If you are ever around mt rainier I would love to share some special spots with you that are amazing food forest really.

[@michelepaccione8806]

Interesting! I know they're not a native wild plant, but have you covered Hostas? The young shoots are delicious...I like them better than asparagus. I just grill them in a pan on my stove with a sprinkle of olive oil and salt. You just have to be sure they haven't been sprayed with any toxic chemicals since they're used as landscaping plants in North America, but apparently eaten as vegetables in Asia. The flowers are edible too, but I haven't tried them yet.

[@DaimyoD0]

Oh heck, my Hostas are edible???

[@michelepaccione8806]

@@DaimyoD0 yes! Amazing, right?

[@michelepaccione8806]

@@user-ch7mn1kj4b Yep, they’re quite yummy.

[@birdlady2725]

All Hostas? Or just certain ones?

[@michelepaccione8806]

@@birdlady2725 All, as far as I know, as long as they haven’t been exposed to toxic chemicals

[@shirleychase1033]

This one is new to me. I don't think I've ever seen either tree, but then I have never been looking for them. I'll have to keep an eye out for them. Thank you.

[@Nanamowa]

I can typically say I've seen plants or fungi you describe on your channel and I've been watching your videos for a couple years now, but I can't say I've ever encountered this little beast in my walks. There is so much I have yet to discover about my local areas ecology though, so I'm excited to keep a lookout for this!

[@stolenlaptop]

Usually I've at least seen what's featured in the video if not eaten or avoided but I can't say I've came across this one either and I'm in upstate NY.

[@lynnembick431]

Thank you for the lesson!

[@youngy5183]

Thank you for your introduction. Actually this shoot is very expensive wild edible plant at market in Korea. We enjoy with gochujang sauce. It is very delicious. But I didn't find it yet in Washington state.

[@kimpeimunthang6075]

I love it. We plant in our garden too.

[@PenntuckytheCrag]

great video Adam thank you

[@FairyFrequency]

Fantastic information on the Japanese angelica tree shoots. I don't think I have seen any of them growing in our local woods here in Missouri but will be on the lookout for them. Happy foraging ♡

[@sleepyviolets8594]

WOAH! I had been assuming the devils walking sticks near me were elder trees. I was disappointed I had no use for all those berries, but now I know where to look for shoots in the spring!

[@fgb3126]

Thank you Thank you Thank you! from the bottom of my botanical heart for differentiating betw. prickles, thorns and spines. Not one person in a thousand knows there is a difference and hence the three names.

[@jawn6955]

amazing. this was such a good video! thank you!

[@wsmith4020]

I will be on the lookout for these! Thanks

[@gcnewd]

Thank you. You're awesome

[@jesidillon4593]

Wond vid as always. Happy to see everyone recognizes the effort as well Would absolutely love a vid on picking wild rice

[@mapo5976]

Awesome video ...... Again. Thank you for sharing your knowledge. Always a pleasure to watch and learn what you have to offer.

[@chosenoneamerukanindian3405]

Glad to see you back Miigweh for all of your knowledge I forage now 😆 and enjoy it each season. Again Miigweh for your knowledge.

[@dougalexander7204]

Thank you Adam. I had no idea.

[@GottaWannaDance]

Thank you Adam

[@dollbaby9017]

yayyy I kno more vids will b coming out caus its spring an the summer is rolling in too! I luvvv this channel an have learned soo much!! thnk u soo much!

[@justgotserious9124]

Besides tempura, one popular way in preparing these is adding to omelette. After blanching, chop them into small pieces, stir fry for a minute before adding your beaten eggs.

[@garybittinger9733]

Yet another interesting and very insightful video . Keep up the good work Adam

[@milyverdier2493]

Keep these coming! Great info! ❤️

[@codyosborne8926]

Thanks for the amazing and extremely informative video, as usual!

[@nefariousyawn]

I really appreciate how through and concise you are, from describing look alikes to elaborating on the genus as you mention them. Also, SPIKENARD is such a funny word to me.

[@crappo8459]

Thanks for sharing great info ❤

[@walterdavis4808]

Thank you ! Great videos

[@lookoutmountaingarockhunte1300]

Thank you we were out looking for mushrooms the other day and I saw this tree for the first time not for sure which one it is but I will find out and taste of it thank you very much