How to Grow Perennial Vegetables by Crawford Martin
Author:Crawford, Martin
Language: eng
Format: epub
Publisher: UIT Cambridge Ltd.
Culinary uses
Groundnut tubers are starchy and contain 16 per cent protein – very high for a tuber crop (potatoes contain about 5 per cent). When cooked their flavour is like a slightly nutty potato and they have a slightly mealier texture – quite similar to yams. They can be cooked in any way that potatoes can, i.e. boiled, fried or roasted.
Harvested groundnut tubers (with a £1 coin).
The seeds can also be used like peas – eaten raw or cooked when green, or stored dry then soaked overnight and cooked. However, they are not borne abundantly.
Maintenance and potential problems
Little maintenance required and no problems.
Ground plum
(Astragalus crassicarpus)
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