Quote:
Originally Posted by harveyc
Rats, I just was searching here because I just removed the buds from my Dwarf Brazilian and two unknown varieties (one is possibly Raja Puri), but I may not bother after reading Joe's comment. Don't know that I need to take time to work with something that is probably "challenging" to swallow!
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Harvey,
Don't throw those buds away. Some or all of them may be OK. Why not try each to see if either or both may be palatable.
Here's what to do: Peel each "heart" (that's what we call them), petal by petal until you come to a petal that is tender (breaks or tears easily). At this point the remaining bud will be very light colored. Make sure each variety is identified with pertinent names, so that you can distinguish them later on, i.e., which is palatable and which isn't.
Slice 2 or 3 thin slices (1/8" crosswise) of each and place in separate marked bowls or cups. Fill each container with enough water to completely cover the slices. Add a third of a teaspoon of salt and let it dissolve, and let them soak in the brine for at least an hour (the longer the better). Rinse the slices thoroughly, then boil for a couple of minutes (just like cooking any other leafy vegetable). Remove from the water, let it cool a little, then take the taste test. You will now have identified which is good and which isn't. Don't worry, none of them is toxic. The bad ones are just bitter. The good ones taste like nutty, tender, artichoke hearts.
The heart of the Butuan (M. Balbisiana) is considered the best tasting in the Philippines, for cooking, or even pickling.