Yesterday we noticed the Indian Potato had popped up and was growing out on the gravel bar. The plants had enough leaves to show the veins on the underside so we could identify it from the similar, poisonous Bear Root. My son dug up several plants and we had plenty for a few meals.
Unfortunately, I didn’t snap a picture of the roots we gathered, but I did find a picture of the flowers that will start blooming in the next week or two. Actually, by looking at the flowers even a novice gatherer can usually tell whether it is indeed Indian potato or it’s look a like; Bear Root.
Here’s how we prepared the Indian Potato for stir- fry…
After the roots were thoroughly washed and scrubbed we chopped it into bite-sized pieces. Then I boiled it for a half an hour in salted water. After draining the water, the pieces were sautéed in butter for about 10 minutes. Finally, chopped fireweed, garlic, a little sesame oil and a dash of soy sauce were added to the cooked potato, and I stirred it for another minute or two. It was excellent served over rice with the first fried grayling of the season. It is just the start of some good summer eating!