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Best fake spinach for FL summer

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ericalynne:
Yes, I’ve been growing Tallium paniculatum, jewel of opar, for years. The leaves are much like spinach…a little thicker, but tender and sweet. Flowers are tiny, bright pink, born on terminal panicles. The seed capsules are small, round and hot red. The seeds are numerous and minute.

It is supposed to be perennial, but mine do not seem to come back. It self-seeds, but not in the bed they were growing in. They pop up everywhere else, however.

countryboy1981:
Does anyone know if any of these varieties are low in anti-nutrients such as oxalate acid?

TheVeggieProfessor:

--- Quote from: Vegan Potato Man on February 27, 2023, 12:07:10 PM ---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-y


I tried the bele but it was super slimy and pretty bitter. Will try again in a soup or something.

--- End quote ---

Can you please share what tree kale you are having success with? What is the heat and humidity like for you in the summer? Here we have high humidity and most tree kales are not very happy.

MadFarm:
Kangkong water spinach has my vote for best taste

Satya:

--- Quote from: spencerw on April 28, 2021, 02:25:59 PM ---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.html
id 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

--- End quote ---
I also haven't had luck with cooking colocasia leaves - oxalates never broke down, however long I cooked it. When I was in India, I was taught a very cool recipe with chickpea dough wrapped in colocasia leaves and refried. They didn't have the slightest oxalic tingle. Maybe different species of colocasia? Unfortunately I have no way to check now, but the dish was delicious. Wanted to replicate here but no luck.

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