Fragrant tuberose has long been a favorite potted plant in Taiwan. Now thanks to the ingenuity of a few local farmers, the plant has become a favorite food item as well.
It all started with a bitter joke, spoken in the aftermath of a presidential directive.
In 2009, as part of his anti-corruption drive, ROC President Ma Ying-jeou issued an order stating that government officials could no longer receive flowers as presents.
Though well-intentioned, the edict meant that the demand for tuberoses had shrunk drastically. As some farmers stood among a field of tuberoses that they did not know what to do with, one of them said jokingly, “If we can’t sell the plants, we might as well eat them.”
This bit of humor piqued the interest of Yunlin flower grower Huang Jun-yi. He decided to modify the way the plant was grown, and soon delivered his tuberoses to vegetable markets instead of flower shops.
At first the novelty produce won few converts. At the International Food Expo in Singapore last year, however, it suddenly became a hit in gourmet food circles.
This was because the winning chef in the competition used 10 kilograms of tuberose in the dishes he prepared.
The humble plant had become a star, and is now a must-have item at five-star hotels.
The tuberose growers are more than happy with the way things have turned out, for their profit margins have increased, significantly.
“At peak season, a kilogram of this plant sells for about NT$350 (US$12.28), or about 10 times the price the plant fetches when sold as a flower,” Huang said.
He added that tuberose tastes like asparagus and blends in perfectly with whatever meat or vegetable it is stir fried in.
It can also be eaten cold after being boiled in water, Huang said, noting that the plant is high in fiber and low in calories, and is a healthy choice for modern diners.
(This article originally appeared in The Liberty Times July 11.)