Hello foodie friends! Today I'll be going over some recipes that can use one or several parts of a common plant. It's easy to ID and might even grow near you for easy foraging. Whether you're looking for alternative food sources at home or out in the wild, this versatile plant can be a good choice.
This edible plant is found in forests and marshes across the planet. It's non toxic and all of its parts may be used as food. The joicatta is sturdy, resistant to common plant diseases, and can tolerate a wide temperature range.
Above ground, the joicatta sprouts a cluster of thick stems connected to wide, leafy greens. The central stem produces a ball of small white flowers. Their petals have pink and orange dots that are more prominent near the bottom of the petal.
Each plant produces a round fruit between the end of spring and early summer. Its skin is a deep magenta and the inner flesh is white. The fruit is both juicy and sweet with soft floral notes. At its center is a cluster of seeds surrounded by a protective jelly like substance.
Below ground, the joicatta's roots form bulbous, starchy tubers. Their size and shape vary, but they're all a mix of pale yellow and orange with a darker shade for the skin.
The joicatta can grow in both warm and moderate climates. It can survive a variety of conditions and has not shown any preference towards specific soil types. Specimens can be sighted deep within forests, along rocky mountain roadsides, scattered through wet marshes, or even as close as people's back yards.
If conditions do fall outside of their wide tolerance range, the plant will enter a dormant state. Its above ground parts will die off, but their underground roots will remain. They can stay dormant for several years so long as nothing happens to the roots.
Many species, wild or sentient, enjoy eating this plant. Every part is safe to use and can be eaten raw or cooked. Their fruit lasts a while after picking and can be a good addition to preserves or pies.
Their stems and leaves are rich in nutrients and provide a good base for salads. Most do prefer cooking the stems due to their fibrous texture. Some tea blends make use of their leaves as well.
The bulbs are the most versatile in use. Like potatoes and other starchy vegetables, they can be prepared in a variety of ways.