Tuberous-rooted Nasturtium

a variety which furnishes edible roots about the size of a hen’s egg, of general cone-shape, marked with numerous warty swellings, and red streaked yellow in color. Plain-boiled, they have an agreeable and refreshing aroma, but are rather watery and not particularly pleasing in flavor. In the mountainous districts of parts of northern South America they are considered a delicacy when frozen after boiling. In other sections, they are consumed in various forms after semi-drying and exposure to the air suspended in nets. In French market gardens they are cultivated to a limited extent in much the same way as the ordinary potato. [s. 417]