What is polyg onatum and how to cook it?

[Howard_2]

I have a package of some dried (but supple) yellow-ish stuff called "dried polyg onatum". What is this stuff and what are the best ways to cook it? Thanks.

[Melanie Wong]

I use it in a couple classic Chinese herbal soups: Ching Bo Leung or Lok Mei.

[ipsedixit]

Cook it?

I've only seen it used in herbal teas and tonics.

[kcshigekawa]

"Polygonatum ( /ˌpɒlɨˈɡɒnətəm/),[1] King Solomon's-seal or Solomon's Seal, is a genus of about 50 species of flowering plants. In the APG III classification system, it is placed in the family Asparagaceae, subfamily Nolinoideae (formerly the family Ruscaceae). [2] It has also been classified in the former family Convallariaceae and, like many lilioid monocots, was formerly classified in the lily family Liliaceae.

Some species of this genus are believed to have medicinal properties, and some (in particular P. sibiricum) are used as a tisane in Korea, which is called dungulle.

Some Polygonatum shoots are edible, cooked like asparagus, as are the roots - after appropriate treatment [3] - being a good source of starch.[4]

from Wiki: http://en.wikipedia.org/wiki/Polygonatum

I'd heard of it as a garden plant, didn't know of other uses...

[Harters]

I've got a few clumps of Solomon's Seal dotted round the garden but never realised it was regarded as a edible. Certainly it isnt sold as one where I am.