This highly aromatic wetland plant both smells and tastes like it belongs in Asian cooking. While the flavor is reminiscent of grapefruit, ginger and nutmeg with sweet, spicy and bitter notes, it's flavor is truly unique.
We suggest using this plant as a spice rather than a vegetable although, it can be thinly sliced and added to a salad or candied. Try adding a leaf bundle about 4 inches long to a pot of rice as it cooks. It adds a beautiful aroma to the rice and is best served with other Asian inspired foods. Additional it can be added to soups or stews to impart a deliciously complex flavor. Or try add it to a pickling mix.
Its intriguing looking rhizome carries an exceptional punch. It should be applied with a delicate touch. One brush on a microplane is enough to season a dish. A paper thin slice can be made into an eye opening and palette cleansing candy. Perfect between heavy courses or in dessert at the end of a rich meal.
The flavor profile is similar to grapefruit pith, lemongrass and ginger - such aromas, accompanied with bitterness, mean that this rhizome really lends itself to bitters and alcohol infusions.