Posted in flower of the day, Uncategorized

Flower of the day: Asian bellflower root flower. October 13, 2018

My parents love growing these flowers at their farm. It’s a bitter tasting root, kind of chewy, mainly used as a side dish marinated in hot pepper flakes, splash of apple cider vinegar, minced garlic, onion, and anchovy sauce. When I was pregnant with Elliot, this side dish quelled my never-ending nausea.

I haven’t seen the roots personally – only these flowers. I was told that if too many flowers bloom, then there’s less root growth.

Ahhhhh, learning about plants is a fascinating enigma! If I were to start my studies all over again, I’d study botany.

Author:

Writing and daydreaming have always been two of my favorite things to do. I've been an avid journal writer since junior high school. It was a way for me to survive the complex world of being a Korean-American female straddling two cultures. Journal writing continued through graduate school, but that luxury is now replaced with multitasking to raise and homeschool two young kids. As the self-proclaimed domestic C.E.O. of our home, personal reflection occurs mostly in my subconscious dreams, during solo grocery shopping runs, or when my husband Chris takes the kids to Costco for an afternoon trip.

2 thoughts on “Flower of the day: Asian bellflower root flower. October 13, 2018

    1. Nature supplies!! I wonder how many edible flowers there are, but the difficulty lies in determining which is edible and which may be poisonous. yikes.
      So cool your son uses flowers in his dishes. The colors must pop!!

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