The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 100 ct : 9.00
This item was last sold on : 08/14/18
Green ooba leaves are medium to large in size and are broad and oval in shape, averaging 10-15 centimeters in width and 5-13 centimeters in length. The leaves are flat and dark green with fine hairs running across the surface and have serrated edges that taper to a small point. Green ooba leaves have a bright citrus and mint-anise flavor with a hint of cinnamon that is best revealed when they are torn or crushed. The green ooba plant also bears flowers that have a similar appearance to flowering purple Thai basil.
Green ooba leaves are available year-round, with peak season in spring and summer.
Green ooba leaves, botanically classified as Perilla frutescens var. crispa, grow on a perennial plant and are members of the Lamiaceae family which includes basil, mint, and sage. Ooba means big leaf in Japanese and the leaves carry many names as they have been naturalized throughout different regions of the world. Also known as Shiso, Aojiso, Perilla, Kkaennip, Kka Nnip, Beefsteak plant, and Wild Coleus, Green ooba leaves are most popularly used in Japanese cuisine to add bright flavors to sashimi, noodles, and tofu and are also used to flavor beverages such as sangria.
Green ooba leaves are a nutrient-rich herb high in calcium, phosphorous, iron, and vitamins A, K, and C.
Green ooba leaves can be used in both raw and cooked applications such as stir-frying, sautéing, or boiling. They can be sliced into thin strips or chopped and used in salads, soups, cold noodle dishes, tofu dishes, on top of pizza, and in spaghetti. They can also be used as a flavorful serving vessel for sashimi and wasabi or fried in tempura batter and consumed as a crunchy snack. Green ooba leaves can be used as a substitute in recipes that call for mint or basil. Green ooba leaves pair well with meats such as fish, chicken, or pork, soy sauce, mirin, sesame seeds, aromatics such as garlic, ginger, and onions, and soft cheeses. They will keep for a couple of days when wrapped in a damp paper towel and stored in a plastic bag in the refrigerator. Green ooba leaves can also be preserved in soy sauce or blanched and stored in the refrigerator for up to a month.
Ooba leaves are most commonly associated with Japanese cuisine where it is a common garnish and accouterment to sushi, sashimi, and noodle dishes. It has also been used medicinally in Japan to help prevent food poisoning when consuming raw fish because it is a natural antiseptic. Green ooba leaves are also commonly used to make tea and are believed to help reduce inflammation and symptoms associated with the common cold.
Green ooba leaves are native to east China where they have been found growing wild since ancient times. They were then introduced to Japan between the 8th and 9th centuries and were spread to Europe, the rest of Asia, and the New World via trade routes in the 1800s. Today Green ooba leaves can be found in fresh markets and specialty grocers in India, Japan, Korea, Thailand, China, Europe, and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
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