I dug up a small Chinese Yam that grew senescent too early (I had accidentally lopped off the growing tip early in the season). I hadn’t planned on eating it but my mom wanted to taste it, so we cooked it up. It was great, like D. alata.
We also cooked up some Guinea Yams (with squash, cod and fried ham) and some air potatoes. As usual, the air potatoes turned the water brown. Not my favorite yam, flavor-wise, but they still make for a decent meal (unlike poor-quality alatas and rotundatas… When they’re good, they’re great, but when they’re bad, they’re terrible).
Oh definitely! I’ve grown obsessed with root-level crops lately and have been collecting as many as I could find. I’ve racked up quite a species count with the Dioscoreas, I’ve attempted potatoes several times (with disastrous results), I’m growing Wombat Berry, Alpinia caerulea, Turmeric, Yautía (Xanthosoma), Peanuts, Jarilla chocola, Mauka, Tuberous Vetch, and I’m sprouting Bunium bulbocastanum, Hog Peanut and Apios americana. I’m waiting on the mail for Ipomoea costata, Woodsorrel Turnip (Oxalis tetraphylla) and Anredera cordifolia (¡Invasive! ¡Handle with care!). My sister is gonna send me Oca, Ulluco and Mashua, though I don’t expect good results in this climate. There’s loads more crops for me to find, but this is the list so far. The big ones are great, but I also like the little treats like Pignuts and Bayabang Fern.
My Lerenes (Calathea allouia) failed to produce a crop of tubers because I cramped them too much in too small a pot (3 heavy-feeding plants in one tote), but I got nearly 50 rhizomes for growing after I divided them up.
Impressive that it could resist so much cold, especially when elevated on a pedestal like that. Not much insulation. That’s an ornamental cultivar? How is it for flavor?