Tiandong

Asparagus cochinchinensis

root

Translucent tubers of an asparagus, candied in sugar or simmered in Chinese soups.

Origin

China, Korea and Japan

Where to find it

Wild on hillsides and woodland edges, from southern China to Korea; its dried roots are sold in herbal shops.

Season (United States)

all year round

Preparation

The dried tubers are rinsed and simmered for an hour in the soup; candied, they are nibbled as is.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is a cousin of asparagus: its roots are eaten, not its shoots.