Both the green top and the white bulb are edible, so once you've discarded any dirty or yellow bits, it's up to you, but here are some suggestions.
If it's something like a stir fry, use all of it. Generally if it's going to be cooked in with other ingredients this works, but you might have to chop very finely is some cases. I sometimes use spring onions in ...
Your existing solution is the best I know of.
It preserve the vegetables (or fruit) for a long time. 2 weeks are impossible at room temperature.
You also get them frozen at the time of making the smoothie. Assuming that you want a cool smoothie, starting with half the mass frozen is very beneficial, because the blender heats the ingredients while pureeing ...
The party line from Still Tasty is to:
Cut out the stems, wash, and blanche for about 2 minutes
Store in freezer bags with as little air as possible
They indicate you will get about a year of storage from this method.
That being said, the method you propose is well known for herbs, and kale is certainly much heartier than an herb. It should work very ...
It is possible to do at home, but it is very labor intensive and requires equipment that most people don't have at home.
The first major step is to produce tapioca starch (ie tapioca flour). The cassava must be cleaned and peeled, then finely grated or milled to break the cell walls and expose the starch. This mass is then washed in a large amount of ...
By your description I would say it's taro or 芋头 (yu tao) in chinese
It can be bought in most chinese supermarkets
For more info http://www.merriam-webster.com/...
Assuming that you have Glycyrrhiza glabra, the glycyrrhizin content should be somewhere less than 25% of the content - which is plenty for an extraction, and means you won't need a whole bunch of root and specialist techniques to extract it.
A quick google search leads me to believe that the procedures for extraction of the glycyrrhizin are fairly simple - ...
木薯 (pronounced mù shǔ, literally translated as wood tuber) seems to be nothing other than cassava / maniok / tapioca. Did it look like this?
by Amada44, source
Often only the products made by cassava starch or the starch itself is called tapioca.
In Germany you can find cassava in asian grocery stores but in large "normal" grocery stores, too. I guess ...
I think that they'd be safe, presuming they're free of mold. However, I'd imagine that the flavor of the roots have likely diminished. Give them a try, let us know how the flavor was after four years in a cardboard box.