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.
I like these as well. I am amazed at the number of flower are eaten. My youngest is a chef and he uses all kinds of flowers in his dishes.
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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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