Silverweed

Argentina anserina

root

Small, swollen, sweet and floury roots, eaten in Tibet with rice, butter and sugar (droma).

Origin

Northern Hemisphere (Tibet, Europe)

Where to find it

In damp grasslands and pastures on the Tibetan plateau, and along paths in Europe; in Tibet, dried droma are sold at markets in Lhasa.

Season (United States)

September to October

Preparation

The roots are washed and boiled for about twenty minutes; dried, they are first soaked for a few hours.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In Tibet, droma is a festive dish for the New Year, Losar.