Oh no! They're certainly an acquired taste.
Never had 'em in a soup but I find them to be a refreshing addition to stir fry or dried and powdered as a flour.
Post by twetch#141
Yeah, maybe in a stir fry. They have a water chestnut-y texture, if I recall correctly.
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- Block
- 634 972
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- 2020-05-15T05:15:26Z
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- 13c4UFe1XYSXbsGLpWdDenj8Pvnm4AJca4
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- twetch
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- post
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- text/plain
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- twetch#141
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Like a nutty water chestnut! :D
Being in Zone 8B they might taste different - we get plenty of hard frosts which converts a lot of the inulin to more digestible carbs and sweetens 'em up quite a bit.
But regional varieties are half the fun of odd plants!