A Japanese vegetable that belongs to the ginseng family. Its tender stalks resemble asparagus but have a light fennel flavor. Udo is used raw in salads or lightly cooked in soups and other dishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.