Kasheruka

Actinoscirpus grossus

root

Sweet, starchy tubers, eaten raw in India or ground into flour for bread.

Origin

India and Southeast Asia

Where to find it

In ponds, marshes and rice paddies.

Season (United States)

all year round

Preparation

The tubers are washed and peeled of their brown skin, then eaten raw in slices; dried, they are ground into flour.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is a large marsh rush, a cousin of tiger nut.