After the recommendation from a friend, I ventured to the sections in the grocery store where I seldom go.
nagaimo root 淮山 is $4.99 per lb. It’s refrigerated near the milk and tofu section. The burdock 牛蒡 is in the vegetable sections, cost $1.89 per pound. There is another kind of nagaimo root, 铁棍山药 iron yam (iron stick) nagaimo root – very thin, its diameter is less than 1cm. I put the burdock with carrots and pork bones to make soup. It’s delicious but has distinct herbal Chinese medicine smell (or in my dictionary). Not sure the kids would appreciate it.
This is yucca I picked up at our local supermarket. It looks like the shiny cousin of taro and it tastes like taro – very good. Some likes to say it’s like a potato but I think it’s more like taro than potato.
Yuccas are widely grown as ornamental plants in gardens. Many species of yucca also bear edible parts, including fruits, seeds, flowers, flowering stems, and more rarely roots. References to yucca root as food often stem from confusion with the similarly spelled but botanically unrelated yuca, also called cassava (Manihot esculenta). Roots of soaptree yucca (Yucca elata) are high in saponins and are used as a shampoo in Native American rituals. Dried yucca leaves and trunk fibers have a low ignition temperature, making the plant desirable for use in starting fires via friction