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Monday, November 22nd
by Editor, Soiled and Seeded
Foraging
A friend recently gave me a small jar of Droma, Tibetan potatoes, he called them. He explained that they were foraged in the grasslands of Tibet, dried, inconspicuously packaged, nestled in a suitcase and brought back by a relative. They are to be soaked in water overnight and cooked with rice.
The botanical name is Potentilla anserina. High in protein and iron, the red tubers are traditionally eaten for Losar, Tibetan New Year.
Source: Soiled And Seeded
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