Water pepper

Persicaria hydropiper

herb

Very hot leaves, as red sprouts on sashimi or pounded into tade-zu, the sauce for grilled ayu fish in Japan.

Origin

Wetlands of Europe and Asia

Season (United States)

June to September

Preparation

The young shoots are eaten raw, in small amounts; for the sauce, the leaves are pounded with vinegar. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

In small amounts, not counted Lutein and zeaxanthin · ChlorophyllWhat slows things down Oxalates

Did you know?

A Japanese proverb says that even some insects eat tade: to each their own.