I still haven’t got round to eating the tubers (Euell Gibbons was a fan!), but I regularly eat the spring leaves and flowers in mixed salads. I would love also to try other tuberous species like Claytonia caroliniana and C. tuberosa but have never seen a source :-(
I was transplanting some Allium canadense bulbs today and disturbed this large spring beauty (Claytonia virginica) tuber only just below the surface! I’ve tried growing this species from different sources and in different parts of the garden, but it’s only in this shady place has it grown well, sourced from a woman in Marathon, Wisconsin in 2004! It has been spreading slowly in recent years and is totally hardy! So this tuber could have taken 14 years growing to this size! Must have a taste this autumn!
The tubers are known as firy spuds and measured in at 7-8 cm long! According to Sam Thayer they are “far superior to potatoes, softer and mildly sweet”
This picture of the edible flowers was taken in mid-May this year! Spring leaves can also be eaten!
15 minutes from garden to table must qualify as fast food, but unlike its namesake this is highly nutritious and with a few flowers becomes gourmet edimental food…
The greens were boiled and then stir fried quickly in olive oil with chili and garlic.
Inspired by traditional Mediterranean village food!
Yes, cooking is FUN!!
Allium paradoxum (Few-flowered leek)
