‚¿‚å‚났 (‘ÎŽ\)

Stachys sieboldii

Stachys sieboldii

Stachys sieboldii

’†‘‚ªŒ´ŽY‚Å‚·B‚킪‘‚ւ͍]ŒËŽž‘ã‚É“n—ˆ‚µ‚Ü‚µ‚½B‚©‚½‚¿‚́u‚¢‚Ê‚²‚܁v‚ÉŽ—‚Ä‚¢‚Ü‚·‚ªAŠª‚«ŠL‚̂悤‚ȉòŒs‚ðH—p‚Æ‚·‚邽‚߂ɍ͔|‚³‚ê‚Ä‚¢‚Ü‚·B“ú–{‚ł́A‚¨³ŒŽ‚Ì‚¨‚¹‚¿—¿—‚â’Е¨A˜a‚¦•¨A‹z‚¢•¨‚È‚Ç‚É—˜—p‚³‚ê‚Ü‚·‚ªAƒˆ[ƒƒbƒp‚ł́AƒNƒŠ[ƒ€ŽÏ‚âƒTƒ‰ƒ_‚É‚³‚ê‚é‚»‚¤‚Å‚·B‰Ä‚©‚çH‚É‚©‚¯‚āA’·‚¢•äó‰Ô˜‚ð‚¾‚µ‚āAgŽ‡F‚̉Ԃðç‚©‚¹‚Ü‚·B 
ƒVƒ\‰ÈƒCƒkƒSƒ}‘®‚Ì‘½”N‘‚ŁAŠw–¼‚Í Stachys sieboldiiB‰p–¼‚Í Chinese artichokeB 
The Chinese artichoke (Stachys sieboldii) belongs to Lamiaceae (the Mint family). It is a perennial herb that is native to China. This herb was introduced into Japan in Edo Era (about 250 years ago). It is cultivated for edible whelked tubers. The tubers are used as traditional New Year dishes, pickled vegetables, marinated foods or Japanese soups in Japan. They are also used as cream stewings or salads in Europe. The long spikes are borne and bloom magenta flowers from summer to fall. 
[ãE’†] ‹ž“sŽs¶‹ž‹æu‹ž“s•{—§A•¨‰€v‚ɂāA2003”N07ŒŽ06“úŽB‰eB
[‰º] ‘åã•{ŽlžŠ“ëŽs´‘ê’†’¬‚ɂāA2007”N06ŒŽ21“úŽB‰eB 

Shu Suehiro
shu@botanic.jp