Giant butterbur, Fuki, Sweet coltsfoot

Petiole can be cooked and eaten like rhubarb. The stems can grow up to 1.2 meters long and are suitable for various cooking methods, such as boiling, pickling for winter soups, and preserving with miso. Another option is to boil the stems, then plunge them in cold water, peel them, and sauté for a wonderfully fragrant taste. Flower buds can be boiled or used as a seasoning. With a slightly bitter yet pleasant flavor, they are popular in Japan. The flower buds can be eaten while still green, with miso or cooked in soy sauce. The young flowering stems can also be boiled and eaten.