Land caviar

This relative of the Goosefoot originates from the grassy steppes of Southern Russia and, through immigration, made its way to the prairies of Central America. Grace and edibility compete for precedence in this finely-leaved, cuddly, conical plant (60-90 cm high). The leaves and young shoots are very tasty and are briefly boiled or stir-fried. The plant owes the name "Land Caviar" to its edible seeds, which resemble caviar in appearance and texture; in Japan, it is a delicacy called "Tonburi." The seeds are dried, boiled, and then soaked in cold water for a day. Afterwards, they are rubbed between the hands to remove the outer skin, leaving behind the shiny green seeds. The herb contains some Saponin (less than in beans), so don't eat platefuls of it. Native Americans used this property to temporarily stun fish, as these animals are sensitive to Saponin. In autumn, the light green plants turn a beautiful autumnal red, and in the windy prairie, the well-known Tumbleweed appears—dry wigs rolling through dusty streets...: the seeds are spread by this tumbling of the plant. Sheep, among other animals, love this plant, and other herbivores will also feast on it. Finally: the leaves and seeds have many medicinal properties: anti-bacterial and anti-fungal.

Names:
Latin: Bassia scoparia, or also Kochia scoparia
Dutch: Landkaviaar
Also known as: Studentenkruid, Tonburi
English: Burning Bush, Summer Cypress, Tumbleweed, Land Caviar