Today I collected a bunch of them:
The edible part is a bulblike stem at the base:
The native folks would have just buried the whole nasty dirty stem in a pit of coals and let it cook overnight, but I cleaned mine. As with artichokes, you're left with a lot of inedible bits and a tiny nugget of food. I'll probably need to peel these more:
I'm going to put these in the slow cooker tomorrow and then try to figure out a way to make them tasty. Just cooked plain they have a bland plant-like flavor. I'm wondering if some kind of marinade might help.
More about this experiment tomorrow!
Here they are in a pickle jar:
Tyler Ludens wrote:We tried the marinated hearts and my husband said they taste "like dirty pickles." So they get the designation: Yucky.
The native folks would have just buried the whole nasty dirty stem in a pit of coals and let it cook overnight ...
This is just a wild guess, but I'm wondering if the fire pit method unlocks the tastiness of sotol. I'd take a cue from traditional cooking here and try oven roasting them next time to see if it improves the flavor quality.
This. Exactly this. This is what my therapist has been talking about. And now with a tiny ad:
five days of natural building (wofati and cob) and rocket cooktop oct 8-12, 2018https://permies.com/t/92034/permaculture-projects/days-natural-building-wofati-cob