I call it a win-win-win situation!
For those of you who are wondering why I'm so excited about a pile of dirty tubers, I refer you to an earlier post in which I waxed rhapsodic about Apios americana (aka hopniss). I promised I'd write about the harvest when the time was right, and that time is now.
So why is harvesting the tubers a win-win-win situation?
1) The plant/client wins because harvesting a percentage of the tubers makes room for vigorous new growth next year. (Remember, this plant is a fast grower and its tubers can fill a container in no time.)
2) I win because I get to eat them.
3) You win, because I've got extras and I want to give them away!
The vines grew like crazy this summer, so I wasn't surprised to find the container (48" x 12" x 18") chock full of tubers when I did my clean up last week. Hopniss tubers grow in underground chains, radiating out from the bottom of the plant. Harvesting approximately 30% of the tubers in fall leaves plenty to support next year's plant growth and at the same time provides you with some excellent and unusual eating.
Apios americana is a favorite wild edible among foragers, but it's only recently crossed over into the ornamental market. In the wild it can be hard to dig, since it often favors rocky soils and river banks. In a cultivated garden, Apios fairly explodes with gratitude, climbing 20-30 feet in a single season and producing a bumper crop of deliciousness.
The tubers look a little more appetizing after a good bath, don't you think? I'll peel the larger ones, but most of the year-old hopniss can be eaten with the skins on. This year they're destined for goose fat, S&P and that's it. The taste of hopniss is so superb, like a nutty potato, I don't mask it with sauces or heavy spicing. Goose fat compliments their fluffy texture wonderfully.
But enough about me...what about you? Well, some of the tubers I harvested are too small to eat, but plenty big enough to plant.
Bury each tuber three times as deep as it is tall and you're in business. (If you can keep the squirrels away, that is.) If anyone's interested, please let me know and I'll make arrangements to get you a few. First come, first serve. And don't worry, you don't HAVE to eat them. Feel free to just revel in their heady scent come next August.