Sorry this isn’t actually foraging per se, but the only kind of people who’d grow these are probably foragers anyway. I’ve been growing them for a couple years, but this is the first year I had enough to bother trying to eat them! From two plants we got about 1/2 a cup.
So my question is, does anyone have any tips for actually eating these things?? We tried soaking them for 24 hours and boiling them for 2 hours, and they were still inedibly bitter! I’m thinking maybe brining them, an alkaline soak, splitting them all in half, and/or swapping out the cooking water a few times. At least one of those ought to work hopefully. It’ll have to wait till next year though, we wasted these ones lol.
The foraging community has finally discovered the agricultural revolution.
The solution is to take the best tasting plants and only breed those ones together. After a few generations you end up with something edible.
Or, alternatively, these things are perfectly edible and we’ve just lost the knowledge of how to prepare them properly, because the colonizers completely discounted indigenous foodways. But honestly it might be just as difficult to re-figure out how to prepare them as it would be to selectively breed more user-friendly ones 😅