#kucai

Identifying common sowthistle

Young plants grow from a rosette of waxy leaves with deep triangular lobes. Leaves growing from the stem are alternate (one leaf per node), simple (not divided into leaflets) and pinnatifid (divided, but the divisions do not go all the way to the midrib). Leaves have hairless midribs and clasp the stem at their base.

Stem is hairless and mostly unbranched, except near the apex. Stems terminate in clusters of flowers which are yellow when in bloom. Mature leaves and stems produce a white, milky latex when broken; not toxic, though quite bitter.

Young leaves, top two; mature plants, last three

If the leaf margins are covered in sharp spikes, you may be looking at spiny sowthistle. This plant is also edible, though it may not be worth the trouble to remove the spines to eat the mature leaves. Younger leaves, which generally form towards the center of the rosette, have softer spines and are edible without processing.

Young prickly sowthistle, left; mature prickly sowthistle, right

Common sowthistle may also be confused with common groundsel. Groundsel exudes a clear, not a milky, sap when broken, and its leaves are more deeply lobed. It is more densely branched and its leaves are waxier. Common groundsel is toxic and should not be consumed in large quantities.

Common groundsel

Ingredients:

Large bunch common sowthistle leaves (Sonchus oleraceus), preferably young

1/2-inch chunk (5g), scrubbed and thinly sliced

2 cloves garlic, peeled and sliced

Neutral oil, to fry

Toasted sesame oil, to top

Salt, to taste

Instructions:

1. Wash leaves thoroughly in a bowl filled with water. Pull leaves out to allow dirt to sink to the bottom. Repeat.

2. Boil leaves in salted water for about 10 minutes, until tender.

3. If desired, soak in cool water for 1-3 hours to remove some of the leaves' bitterness.

4. Heat oil in a wok or frying pan on medium-high. Fry ginger and garlic for 30 seconds, until fragrant. Add leaves and fry a minute or two.