No luck dry roasting Chlorogalum pomeridianum, California soaproot, on the stove, so I tried just sauteeing one, about the size of a small shallot, in butter. Didn't taste particularly good, and the sliminess was a little off-putting, but if I don't have any horrible GI reactions to it I'll continue to keep it in mind as a survival food.

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last updated 2021-05-10 18:57:51. served from tektonic.jcomeau.com