Tiger flower

Tigridia pavonia

root

Small floury bulbs tasting of chestnut, roasted or boiled, already eaten by the Aztecs.

Origin

Mexico and Guatemala

Where to find it

In the garden, where its bulbs are sold as a summer flower; wild in the mountain grasslands of Mexico.

Season (United States)

all year round

Preparation

The bulbs are peeled of their coat before cooking; they are eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its flowers, spotted like a tiger's skin, last only one day.