Aralia elata, also known as the Japanese angelica tree,[2] Chinese angelica-tree,[3] or Korean angelica-tree,[4] is a species of woody plant in the family Araliaceae native to eastern Asia (in Russia, China, Taiwan, the Korean Peninsula, and Japan).
| Aralia elata | |
|---|---|
 | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Araliaceae |
| Genus: | Aralia |
| Species: | A. elata |
| Binomial name | |
| Aralia elata | |
Description
It is an upright deciduous small tree or shrub growing up to 10 m (33 ft) in height.[5]
The bark is rough and gray with prickles. The leaves are alternate, large, 60–120 cm long, and double pinnate. The flowers are produced in large umbels in late summer, each flower small and white. The fruit is a small black drupe.
Aralia elata is closely related to the American species Aralia spinosa, with which it is easily confused. A. elata can be differentiated by having its inflorescence on a horizontal axis.
Cultivation
Aralia elata is cultivated, often in a variegated form, for its exotic appearance. It prefers deep loamy soils in partial shade, but will grow in poorer soils and in full sun. The cultivars 'Variegata'[6] and 'Aureovariegata'[7] have gained the Royal Horticultural Society's Award of Garden Merit.
Culinary uses
Japan
In Japan, the shoots are eaten in the spring. They are picked from the end of the branches and are commonly fried in a tempura batter.[8] They can also be blanched or stir fried, among other methods.
Korea
In Korea, young shoots are harvested during a month, from early April to early May, when they are soft and fragrant. In Korean cuisine, the shoots are commonly eaten blanched, pickled, pan-fried, or deep-fried.[9]
Blanched angelica-tree shoot
Angelica-tree shoot fritter and glutinous rice pancake
Pan-fried angelica-tree shoot and eggplant
Pan-fried angelica-tree shoot
Mullet and angelica-tree shoot salad with soybean paste and mayonnaise dressing
Invasive species
The tree was introduced into the United States in 1830. Birds like to eat the fruits, and are spreading its seeds, allowing the tree to expand its range as an invasive species in the northeastern United States.[10]
References
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