CarolCooks2…Friday Food Reviews…#Edible Roots…Part 4…

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Edible Roots…Part 4.

Like I did with the aromatic leaves I will not be featuring common ones but maybe ones we throw away without realising that they are a source of flavour for our food, to eat and cook with or to make tea…my aim is to feature three roots per post one of which may be new to you…as with all foods when you come across or try something new it may be edible but is it palatable to you... in these days of food, uncertainty I think it is important that we should properly try foraged foods and foods that are not at risk of shortages and see if they are palatable to us and be honest not fussy as we may have to change our eating habits to survive OR IN TRUTH FOOD THAT WE CAN AFFORD…Best be prepared…

Today I am featuring …2 roots that I use and 1 that I haven’t used yet…

Finger Root…

Milder than common ginger the finger root is a popular ingredient here and it does look like a bunch of fingers although its other known names are lesser galangal and Chinese ginger or Chinese keys here translated it is called “Krachai” and is used in some curries and certain fish dishes…

Finger Root is both a medicinal and culinary herb native to China and Southeast Asia…these finger-like rhizomes have an earthy, peppery, subtly sweet, herbaceous taste some say a medicinal taste…

Finger Root is antiviral by nature and as such very effective for tackling coughs and chest infections … Aston’s grandmother recommends chewing slices of fingerroot together with areca catechu nuts…remedies like these are still practised in the villages it does bring memories for me of the disgusting liquid my mother used to make me take for my cough as a child that was the liquid from onions and brown sugar I think it scared my cough away it was so disgusting …smile…

Lotus Root…

A plant that has so many uses most of which I discovered when we took a trip to the Red Lotus Lake/Sea that is close to our home…

If you go early in the morning it is a beautiful sight this beautiful sea/lake is approximately 8km long and 3km wide, the freshwater lake at Nong Han Kumphawapi is an important water source that sustains a variety of fish, birds, water buffaloes and plants. The lake feeds into the Lam Pao River, another waterway which plays a significant role for the inhabitants of Udon Thani province…although it is said that the flowers are a type of tropical water lily every part of it is used/eaten…the root is a popular food ingredient and it looks so attractive… Lotus root is rich in nutrients and has a lot of beneficial effects.

Mildy sweet in taste and with a texture that is similar to the water chestnut…crisp and crunchy…Lotus roots are usually sliced crosswise to reveal their attractive pattern of holes. They are traditionally added to soups and stews or simply stir-fried, as well as braised in soy sauce. They can also be thinly sliced and added raw to salads. Another favourite way of enjoying them is deep-fried into chips…

You may be able to find dried lotus root in Asian stores or online…to reconstitute simply soak, cut as desired, and add to vegetable dishes, soups, and stews. Use soaking water for tea or soup stock…it really is a good and nutritious root.

Burdock Root…

Native to Europe and Asia, several species have been widely introduced worldwide…Burdock root, also known as gobo, is popular in Asian dishes. It works very well in stir fries, braises, and soups. Burdock root can also be peeled, sliced and eaten raw as it comes or on a salad. It resembles a radish with a slight artichoke flavour when eaten this way.

Not a root I have eaten but it on my radar now as this stir looks delicious…Do use burdock root…

Thank you for joining me today for “Edible Roots” …How is your foraging going or your quest for edible roots at your local farmer’s markets?? as always I look forward to your comments x

27 thoughts on “CarolCooks2…Friday Food Reviews…#Edible Roots…Part 4…

  1. Pingback: CarolCooks2…Friday Food Reviews…#Edible Roots…Part 4… – AFTERNOON TEA 4 TWO – FOOD & LIFESTYLE BLOG…

  2. Pingback: CarolCooks2 weekly roundup…24th October- 5th November 2022-Monday Musings, #Chicken Pot Pie with filo Pastry , Health, Morbid Obesity, #Edible Roots…Grow your own herbs and Saturday Snippets where “Ginger” is my one word prompt. | Retired? No one

  3. D. Wallace Peach

    I’m not familiar with Finger Root or Lotus Root, Carol. They aren’t things we see in the average grocery. But burdock root is all over the place here and its a tenacious “weed.” Your post just inspired me to look up how and when to harvest it and several ways to prepare it. I’m going to do just that. Maybe I won’t complain about digging it up so much. 😀

    Liked by 1 person

    1. CarolCooks2 Post author

      I hope now you have use for this tenacious weed that would be a result… If you have any Asian stores local or online you may find dried lotus root I hope you have a fabulous weekend, Diana xx

      Liked by 1 person

  4. Pingback: Terrific Friday Food Reviews…#Edible Roots…Part 4…CarolCooks2! – Bite! Eat! Repeat!

  5. LaShelle

    First of all… Hey Carol! I’ve missed you, sorry for being MIA. Lots of extra farm work to get ready for winter. Now that’s out of the way… I LOVE that you shared this with me. I always learn a ton from you!

    Liked by 1 person

    1. CarolCooks2 Post author

      Hey LaShelle welcome back…of course you need to get ready for winter that won’t wait for anyone…and animals come before humans…I’m happy that you learn something from my posts that’s my job done…Thank you for your kind words 🙂

      Liked by 1 person

  6. beetleypete

    I have heard of Burdock. We used to have a soft drink called Dandelion and Burdock in the 60s. It was sold by the Corona Man, door to door, and I loved the taste of it.
    Best wishes, Pete. x

    Liked by 1 person

  7. Pingback: CarolCooks2…Friday Food Reviews…#Edible Roots…Part 4… – MobsterTiger

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