Japanese Name: Kikyo (Balloon Flower) (Family: Campanulaceae)
As one of the seven flowers of autumn, the balloon flower is an essential offering during the Obon festival.
Its young leaves are edible and best harvested in May to June, when the upper soft parts are most tender.
How to Use Balloon Flower Leaves
Boil and soak in water, then use for salads, dressed dishes, or as a side dish.
Add to egg drop soup or simmered dishes for a rich flavor.
Additionally, the roots can be preserved deliciously by making salt pickles or sugar pickles.
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