The yucca plant, a member of the agave family, is a low, shrubby perennial that grows in North America, Mexico, and the Caribbean. The plant is an evergreen with long, swordlike leaves and bell-shaped flowers that bloom on top of tall stems. Most of the yucca plant is edible, including the flowers. Native Americans, including the Navajo, traditionally used yucca in many ways, including mashing the root for soap—one of the reasons for yucca's folk name of “soapweed.” The blooms are the most tasty part of the plant, with a green, fresh flavor similar to the innermost leaves of an artichoke. For best results, the flowers should be eaten within a few days of first opening.
Recipe Servings: 1
Ingredients
- Yucca flowers
- Olive oil, as needed for frying
- Salt, to taste
- Ground black pepper, to taste
Directions
- Separate the pistils and stamens from the flowers.
- Finely chop the pistils and stamens.
- Heat olive oil in a skillet over medium high heat.
- Add the chopped pistils and stamens and fry for 10 minutes, adding seasonings to taste.
- Add the flower petals and sauté until they turn bright green.
- Adjust seasonings to taste and serve immediately.
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