Aralia cordata is an upright herbaceous perennial plant growing up to 2 to 3 metres (6.6 to 9.8 ft) in height, native to Japan, Korea, Russian Far East, and eastern China.

[7] It has a hefty and plump root stock with shoots 60 to 90 centimetres (2.0 to 3.0 ft) in length.

During the summer it produces loose flower bunches 90 centimetres (3.0 ft) in length, which are attractive to bees and flies, making it ideal for beekeepers.

[6][9] In Korea, the dried root has been traditionally used as medicine to treat inflammation, fever and pain.

[10] Aralia cordata can be grown in normal, sandy, or clay soil with a neutral or acidic content of pH 5.0 to 7.5.

[3] It can tolerate freezing temperatures during winter, as it dies back and then re-grows in the spring,[13] yielding for six years or more.

[3] The disease “Rootrot” targets the stems and roots only observable when three-fourths of its growth has been reached.

The leaves and the stems turn brown and the roots deteriorate, with numerous large black fungi.

[6] The disease “Wilt” causes the leaves to turn yellow, then brown, and eventually dry up.

At the end of the season, the soil and plants should be sorted to minimize the risk of accumulated disease.

Despite its size, Aralia cordata is not a woody plant, as udo has a very soft stem, making it unsuitable for use as lumber.

It must be properly cooked, as the raw stems are coated in a resin tasting similar to pine.

In Korean cuisine, the shoots are commonly eaten blanched as namul, pickled as jangajji, pan-fried as jeon, or grilled as sanjeok.

Aralia cordata must be cooked, soaked, or peeled to eliminate the resinous taste, which may impede its wider adoption.