Halopegia

Halopegia blumei

root

Tubers cooked or roasted, tasting of turnip, especially in times of famine.

Origin

Java, Laos, Vietnam

Season (United States)

all year round

Preparation

The tubers are washed, peeled and cooked for about twenty minutes, in water or in the ashes.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its leaves are sometimes used for wrapping.