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The plant is easy to pull from the soil without leaving the root in the ground, due to the tough stem and the kind of soil it grows in. The leaves are too small to bother with, but the flower buds are large. The root resembles a small pale carrot. Ater boiling the root for 5-10 minutes, I've found it to have sections that are pulpy and neutral tasting between tough, fibrous strands that cannot be broken down by chewing. Increasing the cooking time can only help.
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