Also labelled as Golden Needles and popular in Chinese cooking the young tubers have a nutty taste similar to squash. Blossoms can be eaten cooked or raw, though may be bitter if the white base is left intact. Best when added to stir-fries for extra sweetness, great for thickening soups, or fried tempura style for a crispy treat. The dried flowers are a particularly rich source of vitamin A.
full sun / part shade
july – september