Inspired by my visit in the spring to Tokyo’s underground blanching of Udo (Aralia cordata), see http://www.edimentals.com/blog/?p=8299, I dug up a couple of roots in the autumn for indoors forcing. I kept them cold in the cellar until about a month ago and then progressively moving them first to a cool room at about 10C and then the living room at about 18C when I’m at home (about the same temperature as down the Udo underground forcing caverns!)
I used them both in salads and also in a mixed vegetable baccalao dish. Baccalao is a Norwegian / Portuguese stew based on dried and salted cod.