From the HBD Archive
From: homebrew@tso.uc.EDU (Ed Westemeier)
Subject: Hops as food
Date: 1992-04-15 23:36:08 GMT

The hops I planted last Spring did OK for their first year, but now they
are sending up lots of new shoots, and I can see that the second year
will be a fantastic increase in yield over the first.

I went out this evening and culled all but the three strongest shoots
from each rhizome, tool the culls (all between one and four inches
long) in the house and sauteed them gently in a little butter, just
barely long enough so they were completely wilted and beginning to
soften (I like my pasta al dente, too).

Took them out of the pan, blotted the excess butter with a paper
towel, put them on a plate and dug in. WOW!!! All the stories are
true! Absolutely DELICIOUS! I would describe the flavor as slightly
sweet, slightly salty, definitely nutty. Slightly reminiscent of
asparagus, but far superior.

I didn't notice any difference between the blanched ones that had
been covered with mulch, and the deep green ones that have been
in full sun, so I'm a bit skeptical of the value of "mounding" them.

In short, if you have any room to grow hops around your house,
this Springtime treat alone could make it worth your while. Well,
no, actually it's probably a much bigger thrill (at least for this
brewer) just to be able to say you used your own hops in a
particular batch. My experience last year indicated that the
fines that got the most sunlight produced the best yields, but
that could also be coincidence -- we'll see this year.

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