Sarimsoq

Considered one of the most versatile plants growing in Eshil, many people use Sarimsoq in their cooking or simply as a plant to brighten their day once it starts blossoming. What one can harvest from this plant depends on how long it is left alone to grow. Each stage provides cooks and florists alike with a new part of the plant they can use in their work.

I know it has quite a strong smell right now, but you should let it grow a bit more. Once the purple blossoms take over, it is just a sight to behold and it smells absolutely fabulous.

— One gardener to another

A Favourite Among Gardeners

In the olden days, Sarimsoq could be found in many forests covering the floor with its wide green leaves. It provided protection to small rodents and birds from larger predators during its life and fertilized the ground upon its death. The common man discovered this plant early on in awe of its bright purple flowers during the blossoming season, but it took the curiousity of a peculiar cook to explore the possibilities in cooking with it.
When news came out of this, people amass started experimenting with this plant to see what they could do with it. The common gardener could take a simple clove from this plant and put it in their garden to see it develop over the course of years. Everything from this plant is edible, but some require a different preparation method. Most people use the products from an early harvest in cooking, usually when the plant is between 8 and 10 months old. But there are also many cases where they let the Sarimsoq grow until the end of its life and use that to create amazing stews with soft flavours.

Early Harvested Sarimsoq by Shelley Pauls

Lifespan

3 years

Geographic Distribution

• Eshil

Average Height
Year 1: 60 - 90cm (1'11" - 2'11")
Year 2: 80 - 140cm (2'7" - 4'7")
Year 3: 100 - 180cm (3'3" - 5'10")

Average Width
Year 1: 30cm (12")
Year 2: 50 - 80cm (1'8" - 2'7")
Year 3: 120 - 250cm (3'11" - 8'2")

Related Cuisine
Sizzling Sarimsoq Shenanigans

Sarimsoq Covering the Forest Floor by Pascal Debrunner