Below is a list of all known varieties for Solomons Seal. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Dwarf Solomons Seal | A smaller ornamental variety (Polygonatum humile), whose shoots and roots are sometimes collected for culinary use. It has a more concentrated, earthy flavor than the larger species. |
| Japanese Solomons Seal (P. odoratum) | A species favored in Asian herbal traditions. Its roots are often boiled or roasted for a natural sweetener or ground into flour. The flavor is notably earthy and slightly bitter-sweet. |
| King Solomons Seal (P. commutatum) | A large, vigorous species of Solomons Seal whose shoots and roots are traditionally harvested in North America. It is known for its robust size and high starch content in the rhizome. |
| Knotweed Root (Similar Use) | A generic term for starchy edible roots, included here as a culinary parallel. It is not true Solomons Seal, but its root is used similarly as a starch thickener or vegetable. |
| Solomons Seal (Dried Rhizome) | The fleshy rhizome (root) of the plant, dried and often ground or sliced. In this form, it is used as a thickening agent, flour substitute, or added to broths for a subtle starchy, sweet flavor. |
| Solomons Seal (Fermented Shoots) | The young shoots preserved through fermentation, a traditional method that adds a slight sourness and enhances the vegetable's inherent earthy flavor, used in Asian pickling. |
| Solomons Seal (Kukko Flour) | A specific traditional Asian preparation where the rhizome is processed into a high-grade starch flour, valued for its thickening properties and subtle, sweet, non-bitter flavor. |
| Solomons Seal (Rhizome) | The root-like rhizome of the plant, sometimes used as a thickening agent or cooked as a vegetable. It has a slightly starchy, sweet flavor and is used in traditional cooking. |
| Solomons Seal (Root Flour) | The dried rhizome, ground into a fine powder. This flour is highly starchy and is used as a thickener for stews and traditional bread recipes, lending a subtle sweetness. |
| Solomons Seal (Young Shoots) | The tender, asparagus-like young shoots of the plant, often blanched or lightly cooked. They possess a mild, sweet, and nutty flavor, used as a seasonal spring vegetable. |