Dear Daxin, > The common name for Houttuynia cordata in Chinese is Fish >Smell Grass, and >even in China only people from the southern provinces such Guizhou and >Guangxi really appreciate its flavor. Yes, the rhizomes have a pretty intense flavor -and aroma!. I had it in a small village in Yunnan years ago, but I can (almost) still taste it ! > One tuber/corm that is ever available in Asian markets is >Eleocharis dulcis, >or Chinese Water Chestnut. These are very easy to grow in a shallow pond. This is an uncommon (botanically), tuberous sedge, but common in China and the US. This reminded me of another tuberous sedge, Chufa or 'ground almond or Cyperus esculenta. I am sort of surprised this has not been exploited more as a human food. The underground tubers are nutrient rich and very tasty. >Another water vegetable that is only available in the fall is Trapa >bicornis. I have bought this in markets near China towns in New York and Philadelphia. These menacing black, seed pods are cracked open to reveal a white heart shaped seed that is fairly bland. I've never seen it in Chinese dishes although it can be added to soups and stir fries. See http://waynesword.palomar.edu/ploct95.htm >When I first came to the U.S. in 1990, I could not find celtuce. They >started to become available only four or five years ago. Might make it to the middle of the US some day. I can hope. >Also becoming available is young flower stalks of garlic, which was >one of my favorite >vegetables. This is an easy garden veg to harvest. Simply remove stalks before the flower. Most often Garlic Chive (Allium tuberosum) flower stalks are sold in Asian Markets, but any garlc flower stems can be cooked an eaten. I agree these are great "foods from bulbs". Any other bulbous food rarities? Best Jim W. -- Dr. James W. Waddick 8871 NW Brostrom Rd. Kansas City Missouri 64152-2711 USA Ph. 816-746-1949 Zone 5 Record low -23F Summer 100F +