So weird to see you eating them! Never knew they were edible. When I was little I used to garden with my grandma and she treated her dahlia bulbs like babies. They were so precious to her. I was never allowed to play in the dahlia beds in case I hurt the bulbs lol
I know it British climate, which is similar to NYC. You have to dig up dahlia's and keep them indoors over winter or safe in a shed wrapped in "blanket" of coir etc. So I can imagine a dahlia keeper becoming very close with their bulbs over the years
I've always wanted to try dahlia roots as I've known for ever that they were an aztec vegetable. So many other root, leaf, fruit & grain crops were grown by the precolombians that we barely know about!
I remember been told about Dahlia in uni doing food crops and origins from what I remember all Dahlia are edible, potatoes where chosen over them as a common crop due to the higher yield. But it is still eaten In many countries. I know you can make cookies with them
👍👍 I was just planting dahlia tubers earlier today. I could never see wasting one of my choice, viable dahlia tubers for food! That 1 tuber could've been grown into a 4' to 7' tall flowering shrub that produces flowers of 4" to 13" in diameter AND depth! At year's end, I dig up that year's crop of new tubers, so that 1 tuber planted in May, ends up becoming a bunch of tubers by late October. I've ended up with clumps that contained over 15 tubers, after starting as just 1 of them.
After having great success with Day lily and Cannas for storage roots, I'm adding dahlias to our line up of edible flowers with edible tubers this year .. 8 varieties in all (but there are over 50,000 out there!) ranging from some spectacular dinner plate dahlias to the more basic, open-faced ones that may be closer to the Aztec vegetable. We consulted with some other growers, and there IS a caution for explorers: many of the suppliers of dahlia crowns and tubers use a heavy pesticide schedule, and the toxins can be absorbed into the plant - it is OK to grow the tubers for eating, but resist the temptation to eat the odd tuber or two from the nursery, unless you can verify that they have NOT been using pesticides. There can be variations in flavor, but to the best of our knowledge, all dahlia tubers are edible, with some being better than others. The sugar content may be variable with the time that the tuber is prepared - as the tubers wake up to begin sprouting in the Spring, some of the stored starches will convert to sugars, increasing the sweetness. I will have more to report once ours are ready to eat!
@@ginonunes843 We got this batch from a Dutch grower - they use a LOT of pesticide, so we are waiting until next year's _new_ tubers to try eating them. The flowers are interesting, ranging from sweet to slightly spicy (a bit like dill and lime, interesting flavor) and some were bland, too .. all depending on the type of Dahlia. We only sampled a little of the flowers, for the same reason. If they manage to proliferate, I will also see what the ducks make of them, too - we have been experimenting with using ducks for weed and pest control, as there are several crops that WE eat that they don't have much interest in. Stay tuned!
Wow. I had no idea they were edible. I used to worry about confusing their roots with those of Jerusalem artichokes when my father stored them both over winter in the same root cellar.
Yacón (Smallanthus sonchifolius ) is quite similar, almost like a sweet watery apple Or try Hopniss (Apios Americana) native to the USA do not eat it raw just like a potato Or even better the tuberous pea ( latyrus tuberosus) taste like crunchy sweet peas:)
Both tuberous pea and Hopniss taste very good. Tuberous pea just produces poorly and Hopniss takes two years for a good crop, more if you are in the North. A word of warning, don't eat to much Hopniss the first time as some people have an allergic reaction to it.
@@WeirdExplorer Some tips regarding Yacon. Yacon tastes very different depending on how long you store it, as starch is converted into sugar. When it's fresh, it's very crunchy and tastes like nothing. But you can store it for months as it gets sweeter and sweeter and looses some of the crunchiness. I've stored mine for six months now. You can store them dry in a root cellar in soil or sand or dry in a closed plastic bag in the fridge. If they're out in the open they dry out and shrivel up.
Have you ever tried pennywort, aka dollar weed, aka hydrocotle? I've seen it in the form of soda at an Asian grocery store and apparently it's eaten raw in Vietnam. It's a fairly common weed in my area, but I don't know if it's the edible kind I have or if it might have been contaminated at some point, so I've never tried it.
Another one I've got in the garden - yay! It 's still flowering, though, here. I adore Choward's Violets (their Guava is addictive, too.), but I'll wait. Don't know if you've come across James Wong - ethnobotanist - this features in his book Homegrown Revolution (he calls it a 'dahlia yam'). A well-perused book in my house.
If you want to make a good roasted drink like with the dahlia, or anything else you want to make a coffee substitute with, you should chop them up into evenly sized pieces and rost them with low heat on a pan, and stirring constantly until it's dark enough.
the musics you use man, adds an hint of epicness there like woooh here we go guys, check this root out, damn yea jared im checking this out, i now know about that dahlia roots, how it tastes n all plus it was fun to watch as usual
I am an avid fan, a loyal watcher and thoroughly enjoy your show. I am not being critical, as a sword swallower you have more than paid your dues where edged tools are concerned but Jared... you make me nervous with a knife Brother. I see no scars or missing digits so obviously your dexterity with sharp things gets you through the day but DAMN, you make me nervous while slicing, peeling and otherwise dispatching your fruit. Love you Man... all in good fun. I never miss an episode. BTW, would you consider speaking more about your experiences with the Asian Circus Training?
Sometimes, recipe books say, "Every recipe is tested." The reason they say that is, most recipe books, are just shovel dumps, that invented on the fly. I remember Rachel Ray cooking a recipe out of her hamberger cook book. She couldn't make it, and had to lay it all out on a plate like a disected animal. The guy watching, said, "I know most recipes are just made up, but I never thought some couldn't make a hamberger, and fail." Rechel just smiled, because she was caught fake it.
Really liked your music. Could you tell me what it is? Too bad you aren’t where you can grow dahlias. The many shapes, sizes and colors are awesome and now I find you can even eat them. Thanks.
fresh jicama is one of my favorite snacks, especially in summer. So juicy and delicious. It's almost up there with frozen dragonfruit (freeze them whole, cut in half, scoop out the innards like ice cream or sorbet)
@@WeirdExplorer Not all mushrooms are the same and its also one of the hardest foods to prepere right. Maybe you dont like the soft texture of cooked mushrooms? when cut very thin and fried on the highest heat, they are crisp and taste like umami, or you could try one of the mushrooms with meat like texture, for example Laetiporus (chicken of the woods) or Sparassis crispa (cauliflower fungus), have you ever tried golden chanterelle mushrooms? they are also more firm usually when prepered right, closely related to them is Craterellus cornucopioides ( horn of plenty) my favorit mushroom, looks kinda inedible, but the taste is incredible and the textur eis also quite firm.
They are very similar to Jerusalem Artichokes, probably contain a lot of inulin (prebiotic fibre) so little caloric content but plenty of pity for flatulence! I have hear different Dahlia varieties taste different too.
A few years ago I tried dahlias (I love them as a garden plant) but I did them in hot salted water. I had to spit it out, and I gave it to my mom to try and she couldn't swallow it either. What happened, what did I do wrong? Greetings from Costa Rica, I recently started watching your videos for the series on fruits and foods here.
Ty ty ty! Brave soul, would you be willing to try other tubers like american groundnut? I'm very interested in gardening with natives in temperate regions. Wapato is something I'd love to try, or plains turnip.
So...your description of the raw root is kind of making me think like...if you took fresh jicama and splashed some orange blossom water on it or something. I've actually done exactly that in a dish that...only I liked in my house. I made something I called "Ruit Salad" which was a mock "fruit salad" made entirely with sweet root veggies and a sweet dressing (it was fresh carrot, parsnip, and jicama with a dressing made from orange blossom water, clover honey, concentrated plum juice [Which I did myself], and a cinnamon and clove tea [super concentrated with the solids removed like an extract]). I really liked it...but no one else in my house likes anything with more floral of a flavor than honey or apples (my dad actually nearly threw up when he tasted traditional rose loukum). The roasted description, specifically the moisture retained, reminds me of roasted turnip or rutabaga.
Lotus roots are pretty bland, like potato has more flavor. So you can use them more like a vegetable chicken, by layering other flavors on them and presenting the cartwheel shape.
They say that the fruit when cooked for 2-3 hours looses the irritation and is very tasty even in large quantities , so technically the same would go for the roots.
_Day Eleventy of captivity: Attempt to brew coffee from random bulbs was not a success. Jenkins died horribly after drinking a gallon of what he called Daffojoe. I fared somewhat better with the dahlias. Coffee was a wash but I might have found a good substitute for radish rosettes._
All dahlia tubers are edible, but some taste better than others due to being bred for flowers over tuber production. If you want to get some that are bred for tuber taste production then go to Cultivariable.com.
According to Google, all Dahlia flowers and tubers are edible, but the skin is apparently nasty. Good thing you peeled it. Also, the older and bigger the tuber gets, the better it tastes, again, according to Google.
Interesting But, You really need a chef to look at the recipes you grab online before making them. Some are for restaurants and they use higher heat ovens.
No, i think they were talking about dahlia tubers as a food crop that also has nice flowers. We owe a lot to Mexico and that whole world. But when i can't sleep, an unsolved grisly murder story will subdue me.
