well, simple really... i pick shoot ideally under 8 inches tall, and as thin as possible - pencil thin is ideal, but beyond 2 cm across they get tougher and more bitter (though sometimes the inner mush is more plentiful, so you scrape it out).
i wash them and scraped the outsides a little with a paring knife to remove anything rough, esp leaves and bugs :) 2-3 minutes in the microwave, usually with water for steam and black pepper. going to try peanut oil or something stirfry soon.
google is friend. basically anything you can use rhubarb for, you can use this. yeah, i'm one of those guys that like to eat rhubarb raw, off the stalk, so the taste of knotwood for me is lovely.
no subject
well, simple really... i pick shoot ideally under 8 inches tall, and as thin as possible - pencil thin is ideal, but beyond 2 cm across they get tougher and more bitter (though sometimes the inner mush is more plentiful, so you scrape it out).
i wash them and scraped the outsides a little with a paring knife to remove anything rough, esp leaves and bugs :) 2-3 minutes in the microwave, usually with water for steam and black pepper. going to try peanut oil or something stirfry soon.
google is friend. basically anything you can use rhubarb for, you can use this. yeah, i'm one of those guys that like to eat rhubarb raw, off the stalk, so the taste of knotwood for me is lovely.
#