Tuberous nasturtiums and Oca de Peru tubers harvested this weekend. Both are eaten much like potatoes in South America. Tuberous Nasturtium is a cousin to the widely grown garden nasturtium and has been cultivated for its tubers since 5500 B.C. Indeed, both remain a staple crop of the Andean people today. Nasturtium tubers have a peppery flavour and should be boiled for about 10minutes before serving. Young shoots and flowers are also edible. Oca can be boiled, fried or baked and is even eaten raw in Mexico. In the Andes it is used in soups and stews.
A final gathering before the tunnel is cleared. A handful of sunflowers, marigolds, heartsease and the last of the tomatoes.
I have begun the task of clearing the tunnel. Plants have dried with some beautiful effects. Above sunflower, marigold and orach. One of the useful things about having a tunnel is being able to save seed. It is possible to keep plants dry and sheltered, ensuring a healthy amount of seed to collect for next season.