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Yurine is the edible bulb of the Lily plant. Yurine bulbs can be consumed either raw or cooked. Small in size, about 4.5 centimeters in diameter, these bulbs consist of tightly layered flat scales, connected at the stem base, similar to garlic. Off-white in color, the fresh petals are crisp and remove easily from the connective base. Yurine has a mild, watery flavor, similar to water chestnuts, and a crisp and crunchy texture.
Yurine from Tanba, the central mountain region of Kyoto(Southern), Japan are available from late summer through fall. Yurine from Hokkaido(Northern), Japan are available in fall through the winter.
Yurine is the edible bulb of the lily plant, most commonly the Lilium longiflorum and Lilium brownii varieties. Yurine, known as bai-he in China, is grown and appreciated for its flower worldwide, but is consumed almost exclusively only in Japan and China. Yurine is a time-consuming crop, taking six years to fully mature. Farmers face years of cultivation before maturation alongside the labor of hand transplanting each bulb annually to ensure bulb size and shape uniformity.
Carbohydrate is the main component of Yurine. They are also rich with potassium. Consuming Yurine can help prevent high blood pressure, muscle contractions and kidney failure.
The color of fresh Yurine is creamy white. The surface ramenta is firm and should be tightly closed, much like garlic. You might find Yurine that is already broken apart in a package at a store, however it is better to buy it whole in a box of sawdust. Fresh, whole Yurine in a box of sawdust can be stored in a refrigerator for up to a month. If there is no sawdust, you can wrap Yurine in newspaper and store it in a refrigerator. It is important to make sure the newspaper is not wet, Yurine becomes weak when exposed to moisture. A Yurine that is already broken apart can be cooked in boiling water with some salt for 1 to 2 minutes or it can be steamed, then stored in a freezer for later use. Yurine should be broken into pieces before starting to cook.
Yurine is a lily bulb that has been eaten for its medicinal properties for many centuries. Yurine is a popular ingredient in Japanese New Year dishes. In addition, it is often used for Kyoto style tea-ceremony dishes, but it is not considered the regions traditional vegetable. Yurine is made out of 3 Japanese kanji characters. The first character means one hundred, the second character means overlaps and the third kanji character means root, despite the fact Yurine is not a root. It is said the name comes from it's shape which is made out of many overlapping leaves.
Yurine has its origins in China, with Japanese farmers have been cultivating them since the 17th century(Edo period). Ninety five percent of Yurine is produced in Makkari, Hokkaido and 70% of Yurine is consumed in the Kansai area. It is said that Chinese and Japanese are the only people who consume Yurine worldwide.
Recipes that include Yurine. One is easiest, three is harder.