Udo

udo Aralia cordata, a plant in the family Araliaceae whose young stalks are eaten as a vegetable in Japan, especially in the spring. The flavour has a hint of fennel, and the texture is pleasantly crisp.

Udo stalks are usually peeled and steeped in cold water and then eaten almost raw. For example, they may be parboiled briefly, then cut into slices or strips and added to sunomono or aemono salads (see japanese culinary terms); or slices may be added to soups just a minute or two before they are taken off the fire.