Sunday, February 2, 2014

Celery Stem Taro tubers are tasty

In my previous post I talked about removing plants of Celery Stem Taro/Tahitian Spinach and essentially turfing them out in favour of Coco Yam. Well this wasn't quite the whole story as although Tahitian Spinach is grown primarily for its leaves and stems, I noticed that the tubers on the oldest specimens I dug up were quite large. So I cut them off and prepared them for cooking and once boiled up they were yummy. As might be predicted there was no hint of "cheekiness" in any piece of the cut tubers (given the low calcium oxalate content of this variety) photos below show the whole process. Perhaps Celery Stem Taro is not as useless as I thought...

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