Gordang-gordang

Cyclocodon lancifolius

root · vegetable

Starchy rhizome, stems and leaves, cooked in times of famine.

Origin

From India to Southeast Asia, southern China and Taiwan

Season (United States)

all year round

Preparation

The rhizome is washed, peeled and boiled; stems and leaves are cooked for a few minutes.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

Its small pinkish-white flowers give way to whitish berries one centimetre across; it is a cousin of Chinese dangshen.