Eino Kenttä wrote:Found this article (https://www.researchgate.net/publication/303743938_Wild_food_plants_and_fungi_used_in_the_mycophilous_Tibetan_community_of_Zhagana_Tewo_County_Gansu_China) where there is a picture of a Tibetan dish made from silverweed. The tubers look rather small, but still, if one found a good patch on soil that was easy to dig, it might make a good addition to the diet. Sadly, around here I've mostly seen it on quite compacted soil by roadsides and such, and on rocky seashores. Not very digging-friendly.
Eino Kenttä wrote:Does anyone have experience with silverweed? Tried to dig up a couple of plants a few years ago, but found no tubers, only mm-thick roots. How big do they get? Are they tasty? How deep do you have to dig?
First step: Get yourself a lot of garlic. Then peel the cloves, submerge them in olive oil, and cook over very, very low heat. Within an hour, the garlic will be soft, rich, and spreadable.