That’s an amazing variety of dishes! Many thanks!
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You’re very welcome. Bon appetit❣️
I must try that. There’s several types of sweet potato here. Leaves are different in shape too. There’s some with leaves like starfish I don’t know what to call it. And the one in the photo. Some yams are yellow, some white, and some are red. There’s also orange colour ones.
While my mom would prepare tororo for my dad, brother, and me, she wouldn’t eat it. She thought it looked like SO much snot she couldn’t bear to dig in after grating it.
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Piggybacking on this thread because in my infinite wisdom, I saved these little brown seeds without labeling them. They are either mustard or kale. I bit one, and it did not taste like mustard. So, kale? All help appreciated!
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It’s not mustard for sure because mustard seed is much smaller.
Could be any type of turnip I guess, cabbage, kale, turnip, kohlrabi , raddish etc. Hoping an expert will answer very soon.
Thanks! It’s not anything except for mustard or kale, as I wrote. I didn’t grow any of the other things you listed, so I could not have saved their seeds.
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If those are the two choices, it’s kale. Not only is mustard smaller, it’s usually brown-seeded, if one is growing the more popular leafy types, Brassica juncea. Black mustard, B. nigra (also Rhamphospermum n.) has darker seeds, but they are much smaller.
The seeds pictured look exactly like collards, which is (often) the same species, along with cabbage, cauliflower, Brussels sprouts, broccoli, etc.
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Lol, I remember being in Kanazawa and ordering yasai soba soup noodles and they topped it off with grated yamaimo. It completely reminded me of snot too. 
But at least in a soup with noodles and vegetables, it kind of blends in with the soup. I hear it gets added to okonomiyaki too, but I’ve never had that version.
I enjoy yamaimo, but it is indeed very mild. It’s a popular ingredient in Chinese medicinal soups.
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Thanks! Lacinato kale it is.
That makes sense, as the seeds are a bit large for Blue Curled Scotch and the smaller kales.
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