The Tropical Fruit Forum

Not much difference between all the varieties that reference the long white mulberry fruits.
I have purchased the White Pakistan, Australian Green, King-Shahtoot, Saharanpur Local, and have them grafted to evaluate the similarity/differences.

What i found is that the fruits are pretty much the same size, tastes the same. Major different on these is the growth habit. The White Pakistan seems to grow the slowest, with more side branches with short nodes. It seems to be more of a dwarf growth if you compare it to the Australian Green.

The Australian Green grows fast, strong, has normal leaf nodes like the Black Pakistan. Fruits on Australian Green seems to hang a little longer when ripe. It is also the easiest to graft of all of them, but none can be grown from rooted cuttings much. They all need to be grafted.

I would say my Meiwa kumquat is the tastiest citrus.  Cant buy them anyway so I grow them.  My New Zealand lemonade comes in second.

Rispa, if you experiment with chives, maybe try blanching them.  Take a pot and cover the leaves to exclude light when they are starting to grow.  The leaves will stay white since they are not photosynthesizing and flavor will be more delicate.

Daylilies have a mild oniony flavor to me.  Dusky rouge was selected as one of the best tasting varieties by Greenwood Daylily Gardens.
https://app.barn2door.com/QO2n3/all/3RqkB

This is a great article on edible daylilies if you've never tried it.  Important not to confuse daylilies (Hemerocallis) with the non edible
Lilium species.  Also as mentioned previously if you're going to try anything new introduce slowly, some people may have sensitivity to it.  Not all daylilies taste good, they have been highly bred for their ornamental value.
https://honest-food.net/dining-on-daylilies/

Daylilies are one of my favorite edible plants.  Ninja storm has been my favorite cultivar.  The most common way I eat them is to wait the day after when the flowers fade and collect them in the afternoon to add to my noodles.  I have also dried the collected faded flowers and stored them to add to soups later.  The deep purple pigment of the flower goes into whatever liquid you add it to. 


Janet

Please share your experiences and taste reviews of any plants that you try.

I ordered the Chinese Toon tree from several different sources a few years ago and found that I did not like the taste of the pink and several other varieties including the one from Sow Exotic.  The best tasting one was from an eBay seller in New York.  When I opened the box, I was hit with a “meaty” oniony fragrance.  It’s unexpected to have that taste and fragrance come from the leaves of a tree.  It reminds me of Cordia verbenacea, except that herb smells more like the Knorr chicken noodle soup packets in the ‘80s.  Looking forward to being able to harvest enough to experiment with.

I like the idea of how nutritious Moringa leaves are, but that horseradish flavor can be strong and overpowering in salads.  I found a dwarf variety from Baker Creek that has a less spicy, more nutty flavor like Katuk.  That’s the only variety I’m growing now.

Katuk is one of my favorites.  It does have a nutty flavor as described.  I love this plant and the variegated variety is beautiful.

Hyuganatsu is very rewarding eaten with the albedo intact, and the flavedo adds some more challenging flavours for enjoying the fruit whole, but a partial peeling results in something extremely enjoyable to eat whole or nearly whole. The ones with the wider season of availability which are grown in greenhouses seem to have an extremely small number of seeds, while the ones grown in fields (and therefore likely to have been open pollinated) anecdotally have much higher numbers of seeds.

Rainman, I think happyhana was referring to the Blackberry Jam Fruit (Rosenbergiodendron formosum - zone 10+), not blackberry as in the Rubus spp.

I personally prefer mulberry over blackberries, the trauma of brambles tearing me up is too much lol. although I am starting some mysore blue raspberry seeds from Brian Laufer, just out of curiosity.