Chinese Cooking
James Waddick (Thu, 09 Oct 2008 06:43:20 PDT)
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 +