Udo
Aralia cordata
Blanched spring shoots, crunchy and resinous, eaten raw in vinegar or as tempura.
Hardiness: zones 4 to 9
Light: part shade
Size: about 6 ft tall, 4 ft wide
Harvest: March to May
From: Japan, Korea and China
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, pollinators.
Native to: Japan & its islands, East Asia. Hardy in zones 4 to 9.
The story
Udo is a Japanese mountain vegetable. In spring the young shoots are blanched under soil or straw, then peeled and eaten raw in vinegar dressings or fried as tempura; the tips are said to taste of the forest.
Planting
Part shade, deep moist soil. Plant root divisions in early spring.
Growing
A big herbaceous perennial that dies back each winter. Mound soil or straw over the shoots to blanch them.
Harvest and use
Cut the blanched spring shoots; peel and soak in water before eating.
What to watch for
Grows large by summer; give it room at the back of a bed.
See if Udo fits your yard
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home