Bought back this root from a trip to japan in previous year, it is in the ginger family with only consume flower buds in summer and shoots in spring.
This is the second year and many shoots came up (from 3 I planted), lucky to be alerted by a fellow gardener that the buds are out. I checked and happily found a lot, some opened, and can experiment how to cook it.
I tried raw pickling with salt and sugar and baked with butter, both turned out to be delicious, nice crunchy texture and mild ginger aroma.
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