Fuscus

One of the few plants that can grow anywhere in the Colores is the fuscus plant. Fortunately, many parts of the plant are edible. Its roots are starchy and rich in nutrients, its leaves are crunchy and full of moisture, its sap is sugary and thick, and the seeds can be ground to a meal for making bread.

While the different types of food made from fuscus can be found anywhere, every Colores has their own cultivar and therefore their own fuscus specialty.

In Ruberin, the brownish stem and leave nerfs have a reddish hue. The sap of the Ruberine fuscus is more spicy than sweet. They add it to the dough of the breads they make. The most common dish made with Ruberine fuscus is hot buns: small spicy bread bites eaten with cheeses and berries.

In Luteia the fuscus potatoes are floury and crumble apart when cooked. The Luteians mash these potatoes and mix in milk for a creamy puree. This is eaten in nearly every meal, either sweetened at breakfast, salted for lunch, or covered in savory gravy for dinner.

Flavean style fuscus, noticable for their yellowish leaves, has sturdy waxy potatoes that get crunchy when deep fried. Their favorite style is creating potato wedges with a sour sauce and herbs.

In Viridis, the fuscus has the thickest and most succulent leaves. Since the Viridis climate allows for a great diversity of food, they prefer to use only the fuscus leaves in fresh salads as a side dish.

The Caeruline fuscus has thicker, longer seeds. These can still be ground into a meal, but they are more commonly boiled in broth to get a rich risotto. Due to a chemical process during the boiling, the grains get a light blue hue.

In Purpura, the immature fuscus flowers actually form dense clumped masses. Instead of waiting for the flowers to wilt and the seeds to grow, the fuscusflower clumps are eaten as vegetables in all sorts of meals.

And finally the people of Roseus are known for a variety of baked goods made with their fuscus seeds. The Rosean cultivar has the highest quality seeds in all of Prismundi. These can be processed into a variety of flour styles, for anything from fluffy cakes to cripsy biscuits, from delicious berry crumbles to sturdy pies. Outside of Roseus the most popular baked good is the Rosean crescent, a pastry in the shape of a moon made from flaky, buttery dough. It is enjoyed most with Ruberine jams or Viridian chocolate paste.