Some of the info I have copied from a hand-out we received on the day...
Edible Flowers - Nasturtium, Pineapple Sage flowers and leaves, Society Garlic flower, Garlic Chives flower...
Brazillian Spinach - (Sissoo Spinach, Sambu Lettuce) Alternanthera Triandra sp.
Origin: Highlands, wet, cool South America
Plant: Sept - March
Harvest: Sept - June
Related to Hibiscus. Mucilaginous.
Kan Kong - eat end bits - hollow stems. Good greens for summer. Likes damp spots. Can be eaten raw. Grown from chopped up sections.
Ceylon Spinach - lovely raw. Mucilaginous. Trailer or loose limber. Red stem or green stem varieties. Seed of red stem can be used as food colouring.
Tahitian Spinach (Taro family) Xanthosoma Brasillience - grown as a green.
Origin: hot, humid tropics
Plant: Sept-Feb
Harvest: Nov-May
The tahitian spinach leaf is better than taro and cocoyam as a 'tropical green' as it has the least amount of irritating crystals and does not need a long cooking time - ten minutes is adequate. Serving the leaves with coconut milk or cream will help the body to use the Vitamin A, which is a fat-soluble vitamin. Harvest the young leaves and cook in stews, casseroles and leaf wraps. This plant does not have an edible corm.
Lebanese Cress - likes damp and shade. Ground cover, slightly peppery.
Salad Mallow (Corchorus olitorius) (Mulaheyah, Egyptian Spinach, Jews Mallow)
Put the little seed pods in salads.
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