This is a great starter kit for anyone interested in the Kampo herbal tradition and/or in medicinal foods, which the Japanese have fine-tuned into a culinary art. Below find a rundown on the scientific names and a little information about each herb. More info available on this website under the individual seed headings. Price shown is a substantial discount over buying the packets individually.
Ashitaba (Angelica keiskei koidzumi). One of the brightest stars of the herbal sky.
Burdock (Arctium lappa). Gobo is the standard variety, producing clunker roots that are great when grated and marinated or sliced and boiled up in soups. Takinogawa is an elegant Japanese selection. Nourishing to the nth degree.
Shungiku (Chrysanthemum coronarium). young, green leaves are excellent in salads or as a stemed vegetable. Very high in vitamins.
Yomogi (Artemisia princeps). Japanese mugwort is an herbaceous perennial used for flavoring mochi, soups and rice. Does well in pots, and can even be dried and used as a smudge, very similar to white sage.