You have to pick the part of the plant just below the waterline, you can just twist and rip it off or use a knife for a clean cut.
Then you remove all the green and cut the white part into small slices (like you’d cut an onion). Then fry the slices in a pan with butter, when the pieces become translucent they’re done. Add a little dash of pepper, salt and few drops of lemon juice.
The taste is a bit “almondy”, it’s great with fried halloumi or beef.
The best time to pick the roots is before Midsummer, after that they’re not as tasty.
I’ve heard it’s the roots that are edible, though probably best to cook them first.
The root is not just edible, it is delicious.
You have to pick the part of the plant just below the waterline, you can just twist and rip it off or use a knife for a clean cut.
Then you remove all the green and cut the white part into small slices (like you’d cut an onion). Then fry the slices in a pan with butter, when the pieces become translucent they’re done. Add a little dash of pepper, salt and few drops of lemon juice.
The taste is a bit “almondy”, it’s great with fried halloumi or beef.
The best time to pick the roots is before Midsummer, after that they’re not as tasty.
That does sound tasty.
The whole plant is edible it’s just not all palatable all the time