In the past few years of speaking to groups about Asian vegetables, without fail, at least a few people in the group mention that they go to Asian or international supermarkets and want to try different vegetables but don’t know what the vegetables are or how to use them. Labels and signage can be misleading, the workers are generally not helpful, and people are stuck with – do I take a chance or not?
Even though The Chinese Kitchen Garden is a gardening book, it can also be a good resource for those of you who want to experiment, but are not sure where to begin. If you’ve wanted a handbook of sorts to carry with you through the market, to help you identify what the vegetable is, or how to use it, this is your book. You may see the crazy-looking taro root. You may have even had taro-flavored foods. But did you know taro root can be toxic and needs to be cooked first? After it's cooked, it’s right as rain and so yummy in a number of dishes – sweet and savory. You can learn all this and more in the book!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.