Mauka is a fairly large plant, growing up to 1.8 m in diameter and three to 1 - 1.2 m high in a single growing season. Stems are long and unruly, so the plant has a sprawling habit. The root, which is the primary edible part, is like a dense cluster of fat carrots, weighing over 2kg or more if given sufficient time to grow. Flavor is subjective, but the flavour of mauka root is a bit like a combination of potato and cabbage. The texture is denser than potato and the flavour is a little bit more savory with a mild cabbagey aftertaste.All parts of the plant are edible. Stems are tough and can be rendered edible only by long, slow cooking. The leaves can be used as a salad green, but some people may find them irritating due to calcium oxalate content, they can be bitter and astringent. Roots are best to cut into chunks and then peeled. Every individual root has a thin core that is woody and inedible. The core is easily removed after cooking. The simplest method of preparation is to boil for about an hour.
Other Names: chago, miso
Grown From Rhizome
Quarantine Restrictions to these Areas WA
Suitability in Pots Yes