And, work on hubby's pay check!
So the latest in the how does your garden grow series ....
Tracking down the Fagiolino Dolico di Veneto Cowpea that is so highly acclaimed; I found Underwood Gardens, and while I was there picked up the Santo variety of Cilantro as well as the Mache/Corn Salad that the central Floridians on Garden Web recommend.
Then somebody on GW has to go off and mention this little seed company in South Florida; EON Seeds. They've got lots of neat stuff - gardening related. But, can you believe? No Seminole Pumpkins seeds - what the heck is that about. But, I did order: Everglades Cherry Tomato, U of Hawaii OP Sweet Basil that grows year round in Hawaii, PAPALO! (the original Mexican cilantro flavoring) and ...
- PEA, DWARF GREY SUGAR Open pollinated. Small snow pods about 2 1/2" long. Vines are 28" All parts are edible. Harvest greens at 32 days, blossoms at 39 days or peas at 57 days.
- LOVAGE Levisticum officinalis (P) With a taste like celery the leaves, stems, and seeds are used for cooking. Note! Plant with tomato's for beneficial activity.
- LEMON BASIL. Ocimum basilicum v. citriodorum.. Annual. An aromatic herb with small pretty flowers and lemony fragrance. An attractive plant that is easy to grow. When planted in the garden close to tomatoes, it not only improves the taste of the tomatoes but deters white flies as well. Can also be used in salads, as seasoning, and in potpourri.
- PEPPER, SWEET BELL, KAALA 1/3 size of regular bell, harvest green to red 20 seeds - another UofH development
- PEPPER, HAWAIIAN CHILI Medium sized plant, hot, chili.
So, this is mostly thinking ahead to spring/summer; though the peas, mache, and Santo Cilantro will be planted as soon as they arrive. We are so very much enjoying the mixed salad for the garden; so must plan now for what can replace the cool weather greens when it starts warming up. Up for thought, research and consideration are:
Winged Bean - The plant produces pea-like beans with four winged edges. Almost every part of this unique plant is tasty and edible. The fresh young pods are similar to green beans with a chewy texture and a slightly sweet taste. When cooked, the leaves taste like spinach and the flowers like mushrooms. The firm-fleshed roots have a nutty flavor. This remarkable bean could become one of the most important crops for underdeveloped countries, because it offers a high source of protein.
Winged bean is a tropical plant and grows vigorously in warm climates. However, this plant does not produce beans well during the long day season, but will bear/produce lots of beans when a shorter day season arrives in late summer and fall. Therefore it is suggested to consider this day length situation in planning your planting/growing time for obtaining the best results.
India Spinach Beet - a fast growing vegetable, native to Indian hot and raining summer weather. Leaves are smooth, tender and uniformly green. First cutting can be done in 25 to 30 days after sowing and subsequent cuttings can be harvested in 15-20 days. Instead of the cutting method, some people like to harvest by picking outter leaves for eating, while the plant continues to produce more new inner leaves. This vegetable is strongly resistant to heat and is one of the most popular greens during hot summer in India and Southern Asia. 'Spinach Beet' : Leaves and leaf stems - raw or cooked like spinach. A very good spinach substitute, the leaves are large and easily harvested, yields are high. Some people dislike the raw leaves since they can leave an unpleasant taste in the mouth. Flowering stem - cooked. A broccoli substitute. Looks a lot like chard I think. Also called perpetual spinach I think.
Quoting from an Orlando Sentinel Article (May 6, 2000!):
Okinawa spinach, quailgrass, mountain orach and Brazilian spinach are among the most attractive. Also, they will all grow as container plants.
Spinach oleoraceae is the typical green spinach of Popeye fame. Many other plants have the same common name. They are potherbs that produce edible leaves which are boiled or cooked like spinach. Why not try them?
Malabar spinach, featured at Epcot's Land Pavilion, has attracted a lot of interest. The plant grows as a heat-tolerant vine with red or green foliage. Leaves should be harvested frequently as mature leaves are tough. Young leaves and shoots taste like sweet corn and can be eaten fresh or cooked.
New Zealand spinach is another hot-weather groundcover crop. It has potential as a heat-hardy hanging-basket plant. Seeds are often available commercially. The plants are drought-tolerant and grow in full sun or light shade. Plants grow from cuttings and re-seed easily in frost-free areas.
Tender new shoots of New Zealand spinach can be used in a salad. For the best cooked flavor, boil the leaves twice, pour off the first water and add fresh water for the final cooking.
Relatives of true spinach and beets include strawberry spinach and tree spinach. Strawberry spinach gets its name from the small strawberrylike fruit that can be eaten raw or cooked. Young leaves are eaten in soups and salads.
It reseeds easily, as Hank Bruce puts it, ``with enthusiasm.'' Beware of where you plant it.
Tree spinach grows to a height of 8 feet or more. Eaten cooked or raw, this is another easy-to-grow vegetable.
Mountain spinach, Atriplex hortensis, known as garden orach, is another spinach relative. This attractive plant produces 4- to 6-foot-tall plants with leaves that may be red, green or white depending on the variety.
Coastal gardeners may want to try this salt-tolerant green. Leaves are arrowhead-shaped and can be eaten raw or cooked. Keep flower spikes trimmed to promote tender growth.
African spinach, Celosia argentea, is in the amaranth family. This African native is known as quailgrass in the United States. This plant is an annual that produces attractive flowers suitable for drying. The leaves are red and green and can be eaten fresh or cooked. Tender stems can be cooked like asparagus shoots.
This heat lover grows well in pots or in the garden. Provide full sun and adequate moisture. Harvest often to maintain plants at 2 to 3 feet high.
Brazilian spinach, Alternantheria sisso, as its name implies, is native to South America. This plant is another amaranth but grows as a groundcover growing to 10 to 12 inches high. It thrives in partial shade or full sun and prefers soil enriched with compost.
Chinese spinach, Amaranth gangeticus, is another heat-loving annual. It is a popular addition to Asian diets. This plant grows quickly from seed. Grow it in full sun and provide uniform moisture for best flavor.
A daisy relative, Okinawa spinach, Gynura crepiodes, has attractive succulent leaves that are dark green above and purple underneath. Leaves have a nutty taste. Eat the leaves fresh or lightly steam them to avoid a mushy product.
The daisylike blooms attract butterflies.
Bruce has found this one to be the most adapted to our Florida summers. If you are unable to locate seeds, contact Bruce at 352-383-2704 or by e-mail at hankbruce@mail2.LCIA.com He is eager to hear about your growing experiences.
Diversify your garden, plant some uncommon vegetables and learn about other cultures. You may find we have a lot in common - we need to eat.
Educational Concerns for Hunger Organization, or ECHO, is in North Fort Myers. The group shares information and seeds from a variety of crops being used and evaluated throughout the world.
The group conducts classes and tours and links growers to research. For more information, visit ECHO on the Web at www.echonet.org or call 941-543-3246.
Jim Stephens, vegetable specialist at the University of Florida, has produced a Manual of Minor Vegetables that includes growing tips on a variety of uncommon vegetables. Contact the Osceola County Extension Office at 407-846-4181 or e-mail us at oscmg@gnv.ifas.ufl.edu for ordering information.
Okinawa Spinach is grown and sold locally by Simple Living Institute
Pigeon Pea grows well here in the summer - small bush
Mexican tarragon, Cuban oregano, African blue basil, fennel - these all should do well in the summer and possibly be perennial.
One of these days I should try perilla
Look at Asian greens and vegetables and look for names like "tropical"; or look for Taiwan named/developed plants; or Southern China, middle India.
Hint! Look at other countries/cities around the world in our latitude.
Senposai, Ching-Chiang Cabbage - Hybrid Tropic Wonder, Yu Choy Hybrid, - reportedly grew and tasted good in Houston
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