About Zizania latifolia (Griseb.) Hance ex F.Muell.
Zizania latifolia, commonly called Manchurian wild rice (Chinese: 菰; pinyin: gū), is the only member of the wild rice genus Zizania that is native to Asia. It is used as an edible food plant, with both its stems and grain being safe for consumption. Gathered from the wild, this species was an important grain source in ancient China. As a wetland plant, Manchurian wild rice is now very rare in the wild. Its historical use as a grain has completely disappeared across Asia, though it is still cultivated for its edible stems today. Evidence of its past popularity can be seen in the fact that Jiǎng, one of the most common surnames in China (simplified Chinese: 蒋; traditional Chinese: 蔣), derives from the name of this crop. Zizania latifolia is grown as an agricultural crop throughout Asia. Successful cultivation of this crop depends on the smut fungus Ustilago esculenta. Unlike other wild rice species grown for their grain, Zizania latifolia is cultivated for its stems: when infected with the smut fungus, the stems swell into juicy galls. Fungal invasion of the host plant triggers hypertrophy, an increase in the size and number of the plant's cells. Infection by Ustilago esculenta prevents the plant from flowering and producing seed, so the crop is propagated asexually via rhizome. New sprouts become infected by spores already present in the growing environment, which is typically a paddy. The galled stems are harvested and eaten as a vegetable. In China, this vegetable is called jiāobái(sǔn) (traditional Chinese: 茭白(筍); simplified Chinese: 茭白(笋); Pe̍h-ōe-jī: kha-pe̍h-(sún)), and in Japan it is known as makomotake. The galled portion of the stem is 3 to 4 centimeters (1.2 to 1.6 inches) wide and up to 20 centimeters (10 inches) long. This vegetable has been cultivated in Asia for at least 400 years. It is valued for its pleasant flavor and tender texture, and can be eaten either raw or cooked. Its flavor is similar to that of fresh bamboo shoots, and it retains a crisp texture when stir-fried. The main harvest season for this vegetable falls between September and November, which is typhoon season in many parts of Asia. At this time of year, many other common vegetables are unavailable, which makes Zizania latifolia stems an especially desirable product for consumers.
