another gelling thing!
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.
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.