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I found tatsoi to be a great spinach replacement. Grows in florida great and was the last to bloom when got hot.
Quote from: Flgarden on February 26, 2023, 10:48:20 PMI found tatsoi to be a great spinach replacement. Grows in florida great and was the last to bloom when got hot.I have not tried it, but I have heard people call it "vitamin green." I guess its actually suposed to be better for you than spinach. Its on the mustard side of the barissica genus with Bok/Pok Choy. Is it pungent like mustard greens or mild like choy?
As a vegan, I take great affront to the term "fake spinach"Anyway we like the sissoo spinach, and our tree kale has been going off, though it isnt very spinach-yI tried the bele but it was super slimy and pretty bitter. Will try again in a soup or something.
as long as you have taro (colocasia esculenta) they all can be cooked, it just varies by cook time. the bun-long Chinese taro is known here in hawaii as one of the most favorable with the shortest cook times. can be fully edible in 20 minutes of boiling. about two months ago i was desiring leaves. i went out to some of my plants and harvested a large pot full of leaves. we cooked them for 4 hours and it still had some slight itch. we cooked it another two hours the second day and still had some light itch. nothing horrible, but enough to notice. ive decided not to eat that one anymore. most of the small sized taro corms sold in stores/farmers markets here is the bun-long variety. if youre up on your botany you can figure out what variety you have. but being on the mainland im not sure what other cultivars you have. we can narrow things down pretty quickly here in hawaii by assuming most are local varieties plus only a few commercial non-hawaiian cultivars. heres the best site ive found for information. http://bentut.github.io/kupunakalo/index.php/kalo_varieties/detail/bun-long/index.htmlid prefer to collect a specimen from a known cultivator and be sure about variety rather than messing around with unknown varieties. but ive yet to come across for sure known edible leaf varieties. ive found other taro relatives for short cook times, but for some reason taro is a hard one for me to find. even here in the apex of ancient taro cultivation