I'll do that with the slow cooker.
The foliage went yesterday after our first frost of the year, the day before that it was unmarked. Apparently that's all it takes, then you dig up the roots. We could see there were going to be a lot of tubers, they were coming up above the soil all round the main stem. Unlike potatoes though, they don't go green or discolour in any way so you can use them all. We used some tonight in a Chinese meal, in place of water chestnuts and you can't tell the difference at all, lovely and crispy. Ate a few bits raw too, not as sweet as I expected, but I read that if you keep them a few days in the warm, they'll sweeten more.
I'll keep the crowns in damp compost, cool but away from frost and if they start growing again so be it. If anyone wants some of the slips, let me know, there'll be plenty! I have another plant yet to dig up, this one in a greenhouse raised bed - it looks as big as the first. I was hedging my bets. Looks like I didn't need to though!
The foliage went yesterday after our first frost of the year, the day before that it was unmarked. Apparently that's all it takes, then you dig up the roots. We could see there were going to be a lot of tubers, they were coming up above the soil all round the main stem. Unlike potatoes though, they don't go green or discolour in any way so you can use them all. We used some tonight in a Chinese meal, in place of water chestnuts and you can't tell the difference at all, lovely and crispy. Ate a few bits raw too, not as sweet as I expected, but I read that if you keep them a few days in the warm, they'll sweeten more.
I'll keep the crowns in damp compost, cool but away from frost and if they start growing again so be it. If anyone wants some of the slips, let me know, there'll be plenty! I have another plant yet to dig up, this one in a greenhouse raised bed - it looks as big as the first. I was hedging my bets. Looks like I didn't need to though!
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