Iโve never heard of the genus, Iโll look into that. I want to travel to southeastern China so bad, I know they have so much stuff that can probably grow here that I donโt know about!
I actually havenโt eaten many tree leaves though, really only the elm. Even then I used them like bay leaves.
I have heard that the paper mulberry, & basswood (linden) have decent edible leaves. I have eaten devils walking stick shoots (aralia spinosa), those are really good with asparagus
Oh yeah, if you want tasty shoots, check out edible species of sumac. Succulent texture and cedarwood-like taste, so awesome!
Zanthoxylum is an amazing genus. In Asia the seeds of different species are used as a spice called Sichuan pepper, or in Chinese,โflower pepper,โ which is central to Sichuan cuisine in particular. It has a citrus-like flavor and causes a numbing, buzzing sensation. Food using it and chili peppers, the classic combo, is said to be ้บป่พฃ, โnumbing and spicy.โ
American species arenโt recorded to be used as a culinary spice, but were used medicinally for their numbing effect (โToothache Treeโ).
I want to test out the American species for culinary purposes, but have never encountered one in the wild. ๐ข
Oh okay I actually have attempted to plant that before, had no luck with the seeds germinating. Iโll have to try again
I like eating basswood leaves, usually as a trailside snack. They are good in salads too, but I rarely make salads. They are best when still somewhat translucent.
Yeah definitely a young tree leaf is the way to go. Unless you really really really need fiber ๐
