Feb. 21st, 2008

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Adding to the list of plants used for gelling, I just found out that bracken fern rhizomes, in the family Dennstaedtiaceae. Woo! Nine families!

Looking at the list, I note that the Japanese must be really into gelled things. Traditional Japanese desserts use glutinous rice, bracken, konnyaku, agar, and kudzu...five of the nine.

February 2009

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