Nalca (Chilean rhubarb)

Gunnera tinctoria

vegetable

Young stalks of a giant rhubarb, peeled and eaten raw with salt, or cooked into jam.

Origin

Chile and Argentina

Season (United States)

October to December

Preparation

Only the young stalks, peeled.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its leaves exceed two meters: they are used as a roof to cook curanto underground.