【Koyomi】 April 17, 2024

Seasonal Vegetables｜Pea Shoots
旬の野菜｜豆苗

Today, I explored the fascinating world of pea shoots, a delightful and nutritious addition to our kitchens that offers a unique aspect of sustainability.

今日は、キッチンに素晴らしい栄養を提供し、持続可能な要素も持つ魅力的な食材、豆苗について掘り下げました。

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What Are Pea Shoots?

Pea shoots, or "toumyou" in Japanese, are the tender tips of pea plants harvested shortly after the sprouts develop their true leaves and reach a suitable size for consumption. This plant part is not just a byproduct of pea cultivation but a sought-after ingredient in many cuisines for its delicate flavor and nutritional benefits.

豆苗とは何か？

豆苗（とうみょう）は、エンドウが発芽し、本葉が出た後、食用に適した大きさになった芽の先端を摘み取るものです。この植物の部分はエンドウ栽培の副産物ではなく、繊細な風味と栄養価で多くの料理に求められる食材です。

Seasonality and Availability

Pea shoots are cultivated and therefore available year-round, but they naturally thrive during the spring months from March to May. This period is considered the prime season for the freshest and most flavorful shoots.

旬と入手可能性

豆苗は栽培されるため一年中出回っていますが、自然に最もよく育つのは春の3月から5月です。この時期が最も新鮮で風味豊かな豆苗が得られるとされる最適なシーズンです。

Regrowing Pea Shoots at Home

Pea shoots can be regrown approximately two times after the initial harvest, offering a sustainable practice in home gardening. However, to prevent mold growth, which is common in home settings, it is recommended to limit regrowth to just one cycle.

家庭での豆苗の再生

豆苗は初回の収穫後、およそ2回再生できますが、家庭での栽培ではカビが生えやすいため、再生は1回にすることをおすすめします。この実践は持続可能なガーデニングに寄与します。