One curiosity \u00a0about Gunnera, <\/em>contributing to its success spreading around the world (e.g., New Zealand and UK to the joy of foragers at least), is that it is the only plant family which establishes a symbiosis with a nitrogen-fixing cyanobacterium.<\/p>\n Darwin visited Chiloe in 1834 and this is what he wrote of this plant: *<\/a>From my book Around the World in 80 plants: “The most common way of eating the peeled nalca is either raw (some people swear<\/em>![\"20160119141757-20966fb4\"](\"http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2015\/01\/20160119141757-20966fb4.jpg\")
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\n“I noticed to day growing on the cliffs of soft sandstone some very fine plants of the Pangi, which somewhat resembles the Rhubarb on a gigantic scale. \u2014 The inhabitants eat the stalks, which are sub-acid, & with the root tan leather & prepare a black dye. The stalks are called Nalca, so indeed is the plant sometimes. The leaf is much indented in its margin & is nearly circular; the diameter of one was nearly 8 feet (giving a circumference of 24 feet!). The stalk rather more than a yard high: each plant throws out from four to six of these enormous leaves & a group of them hence has a very fine appearance. ”
\nSee http:\/\/darwin-online.org.uk\/content\/frameset?keywords=nalca&pageseq=503&itemID=EHBeagleDiary&viewtype=text<\/p>\n
\nthat this is the only way to eat it), dipped in salt (like the British do with celery) or salt\u00a0with merken (this is a ground mix of dried, smoked chilli with various seasonings such\u00a0as cumin, coriander and salt). It is also prepared in salads such as nalca with apple,\u00a0lemon and a little salt or alternatively with merken, onion, lemon and cilantro. It is\u00a0also served with a local South American fungus dihue\u00f1es (Cyttaria spp.) seasoned\u00a0with salt, olive oil, chives and cilantro.”<\/em><\/p>\n