How to Grow and Use Japanese Herbs

The history of Japanese herbs used for medicinal purposes goes back before 500 A.D. when Toukoukei wrote the "Shinnouhonzou-kyo" the oldest pharmacognostic book. The book contained 730 items from the natural environment of Japan. Some of them were herbs, but mineral and animal products were also in the book. Even though many herbs from Japan started out as healing remedies, such as green tea, the Japanese soon used them at the dinner table for food or beverage and the herbs became thoroughly integrated in the culture.

One such herb is shiso, also known as perilla. The Japanese use this food as garnish in every stage of the plants development. The tender seedlings are mejiso, a very fragrant addition to a meal. The large leaves, fully developed are oh-ba, which means big leaves. These are used whole, as wraps for food, pickled or shredded. You might also find the flower buds of the plant pickled under the label hojiso.

In order to grow, you need fertile soil that's aerated. Adding compost to the soil can help this along. Plant the seeds in a sunny position away from cold winds. Sew the seeds thinly and cover with 1/8 inch of soil. It takes a little more than a week to see germination. You can maximize your crop by plucking off any new buds until the season is about to end. When you allow the buds to form, then pick them to preserve in salt. Not only are the plants excellent for use as herbs and garnish and expensive if you purchase the leaves, you'll find they're quite attractive if you grow them as an ornamental plant.

You don't need a garden to grow one of the more popular Japanese herbs. Kaiware, Daikon radish sprouts, are easy to grow in your kitchen. You need a flat sponge put in the bottom of a bowl. Moisten the sponge and sprinkle seeds on it. Make certain the sponge remains moist for the next 2 to three days and you'll see the seed grow straight in the air. Simply pluck these additions for any salad or as a garnish for a meal.

Shishito chili peppers are another vegetable herb. Normally these are used while green. When you grow the plants, put them in a sunny location with loose loamy soil. Water them when the soil feels dry to the touch. These peppers require much the same care as other types of peppers and are subject to the same diseases and insects.

Hato mugi is a grass where the grain is both food and medicine. It is high in essential amino acids as well as vitamins minerals, fiber and oleic acid. It's sometimes known as Job's Tears in the United States and grown mainly in the South when grown in the US. The Japanese grow it in higher areas where rice and corn don't grow well. While growing the plants is easy, finding the seed is harder. You'll find them listed as Job's Tears faster than Hoto mugi. Soak the annual's seed for 24 hours before you plant. They require full sun or partial shade and grow easily in climates that corn tolerates. Even though they can grow in damp areas that have poor drainage, adequately drained soil is a plus.

Source: http://ezinearticles.com/6275592

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