Spanish nutsedge (Cyperus esculentus)
Tigernut, or ground almond, is a grass that produces small, almond- and coconut-flavoured tubers at the roots.;;;Tigernut is used to prepare a refreshing sweet drink, known in Spain as the name of horchata de chufa (sedge milk or, more precisely, tiger nut orgeat). In Africa, it is generally eaten fresh or dried as a delicacy, like peanuts or coconut. A delicious juice is extracted from it. It also makes excellent oil and even flour, and is often found on market stalls. This tuber is one of the oldest cultivated plants in ancient Egypt. Tigernut was undoubtedly an important element in the diet of ancient Egypt. In dynastic times, for example, it was made into cakes. The yellow nutsedge is annual, non-invasive in our climates, because the cold of our winters prevents it from reproducing.
MAINTENANCE AND OTHER CONSIDERATIONS
Soak the tubers in water at room temperature for 24 hours before planting them. Germinates best in heat.;Tubers don't tend to germinate all at once, it can take up to three weeks from the first to the last germination.Tip After soaking your tigernuts, you can leave them in a sprouter (or a bag with a damp paper towel). As they sprout, transplant them into pots of soil.
| Plant type: Annual |
| Quantity: Envelope of about 20 tubers |
| Exposure: Full sun |
| Shape: Herbaceous |
| Soil: Well drained |
| Sowing: Inside |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 80 to 90 days |
| Plant spacing: 40 cm |
| Row spacing: 60 cm |
| Depth: 5 mm |
| Width: 25 cm to 30 cm |
| Height: 40 cm to 60 cm |
| Color: Brown |
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