Giboshi shoots or Urui are a Japanese staple that have become naturalized in the Canadian wild.
The taste is very similar asparagus or maybe peas with a touch of endive. They have a pleasant crunch, a bit like the juicy green mouthfeel of iceberg lettuce, but with a lot more flavor Slightly spicy, crunchy, and delicious - this green is always a major suprise to everyone who gives it a try!
They are eaten lightly cooked or raw - they are a wonderful green vegetable that is sure to brighten your usual greens routine!
Give them a try! You won't be dissapointed!
For the young shoot, cook as you would asparagus.
For sligjhly older giboshi, cook as you would spinach.
For fully open leaves, use similarly to lettuce.