I stayed at home all day long except harvesting butterbur (fuki 蕗) and Angelica keiskei (ashitaba 明日葉) at the garden at lunch time.
This is the second time to harvest butterbur this spring, and the very first time for me to harvest and cook ashitaba. I have heard they are edible but I have never tried.
They are just native and I have never taken care of them.
I feel lucky to have such food at hand.
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