Post by orflo on Dec 28, 2014 7:43:45 GMT -5
This year was not only good for yacon and oca (and other things as well), but also for mashua. Huge tubers were grown out, bigger than the ones in these pictures:
mashua white by orflo, on Flickr
mashua pilifera by orflo, on Flickr
and here as well, seeds started to form and some of them ripened off on the plants, the other ones that didn't have the time to ripen before a cold spell were taken inside, with a part of the stem attached and hopefully they will ripen off a bit further. Mashua seeds resemble tropaeolum majus, garden nasturtium, just like the plant does. The seeds are some 9 mm wide, and not perfectly round but come in all sorts of shapes. The green ones in the pictures aren't ripe (yet?), the black ones should be fine. Mashua isn't that bad for eating after cooking, but of course everybody has his or her own taste. The best thing about mashua though are the flowers, a typical nasturtium taste but with a hint of sweetness added!
mashua (1 van 2) by orflo, on Flickr
mashua (2 van 2) by orflo, on Flickr
mashua white by orflo, on Flickrmashua pilifera by orflo, on Flickrand here as well, seeds started to form and some of them ripened off on the plants, the other ones that didn't have the time to ripen before a cold spell were taken inside, with a part of the stem attached and hopefully they will ripen off a bit further. Mashua seeds resemble tropaeolum majus, garden nasturtium, just like the plant does. The seeds are some 9 mm wide, and not perfectly round but come in all sorts of shapes. The green ones in the pictures aren't ripe (yet?), the black ones should be fine. Mashua isn't that bad for eating after cooking, but of course everybody has his or her own taste. The best thing about mashua though are the flowers, a typical nasturtium taste but with a hint of sweetness added!
mashua (1 van 2) by orflo, on Flickrmashua (2 van 2) by orflo, on Flickr