Japanese prickly ash (Zanthoxylum ailanthoides)
Japanese prickly ash (En); cayratia japonica (Fr); ceniza espinosa japonesa (Sp);
食茱萸, 紅刺蔥 (Cn)
Young leaves are chopped and eaten raw or cooked to garnish other dishes, or coated in flour and deep-fried. Berries are dried and powdered to garnish other dishes.
Beta-carotene: extremely high in young leaves; vitamin E: high; riboflavin: low; folic acid: medium; ascorbic acid: extremely high; calcium: high; iron: medium; protein: 4.9%. Leaves contain ailanthoidol.
Read more: Japanese prickly ash, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center