Bokhi

Bilacunaria microcarpa

vegetable

Young stems, stalks and buds, lacto-fermented, sold in brine at Yerevan's markets.

Origin

Armenia

Season (United States)

all year round

Preparation

It is drained of its brine, rinsed if you want it less salty, and eaten cold, drizzled with oil, with onions; it is not cooked.

Molecules

In small amounts, not counted Falcarinol · Insoluble fibers

Did you know?

It is also called pekhi.