Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 Fenugreek or fresh Methi leaves as the Indians call them don't do well in warm they are a Winter plant in India but fresh methi is fabulous Catherine On 5/9/08, slim_langer <slim_langer wrote: > > Hi Roseta, > Have you tried the New Zealand spinach? This is a weird and wonderful, > nutritious hot weather plant. It seems perennial for the southern US. > It pulled through my mild winter, slightly increasing and then started > to go crazy, one plant producing a whole spinach patch. It grows > overnight faster than I can cut and use it. However, eating it raw it > does (to my taste) have a bitter and metallic aftertaste I don't like. > > I have some strawberry spinach (aka beetberry or Chenopodium > capitatum) that seems to go well in hot weather. It tastes wonderful > raw with very sweet long stems, supposedly fruit berries too, but I > haven't seen any yet. > > The red malabar spinach is a beautiful plant, loves hot weather and > tastes really good, raw or cooked. Though it is not as nutritious as > the New Zealand spinach and not cold hardy enough for mild winters. > I'm also trying purslane, sorrel, miner's lettuce and (later) burnet > for perennial greens. My lacinato and red russian kale have had half > the plants bolt, while my dwarf blue (tightly curled) and pentland > brig kales are all keeping on bigger and more productive than ever, > keeping me fed along with tons of the New Zealand spinach. > > Regarding mustard, my green-wave mustard greens were wonderfully > productive all winter with frilly large leaves tasting strongly of > horseradish. Then last month they bolted too and then quickly mildewed > with our freak 100 degree temps so I had to pull them out. I got some > tatsoi mustard to try, (mild taste, rounded leaves). And I'll probably > start some more mustard greens in the late summer again for next year. > > Stay well, > > Slim > > <%40>, > " rosetalleo " <rosetalleo > wrote: > > > > Ginger, not sure where you live, but if you have an indian store > with fresh spices and you > > plant the brown/black mustard seeds and also the yellow ones, you > will probably get a > > few plants. I am experimenting with this since I want to grow > greens even when it gets > > really hot here. Lettuce will not be possible in the summer so I > like to try other greens. I > > am also trying fenugreek greens (have not tasted yet). > > > > My partner does not like cooked spinach either, and it is hard to > get him to eat any greens > > cooked. We do eat a lot of salads growing our own greens and he > really likes that. So you > > are not alone in the preference.... > > Roseta in Los Angeles > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 Thanks Kat, this is nice to know. I figured, India, hot....forgot about the Himalayas....I have not tasted it yet even though I am growing it. I planted them in early spring and they are doing fine, just not growing very fast. I think I will be able to harvest before it gets really warm here, we have cool Mays and cool Junes. They don't look like any other green we have grown. The seed I used is suspect so I will try again in the fall with better seed. I will take my own advice and go to our little India neighborhood and buy the freshest fenugreek seed I can find.... Roseta , " kat en españa " <catherine.ford wrote: > > Fenugreek or fresh Methi leaves as the Indians call them don't do well in > warm they are a Winter plant in India but fresh methi is fabulous > Catherine > > On 5/9/08, slim_langer <slim_langer wrote: > > > > Hi Roseta, > > Have you tried the New Zealand spinach? This is a weird and wonderful, > > nutritious hot weather plant. It seems perennial for the southern US. > > It pulled through my mild winter, slightly increasing and then started > > to go crazy, one plant producing a whole spinach patch. It grows > > overnight faster than I can cut and use it. However, eating it raw it > > does (to my taste) have a bitter and metallic aftertaste I don't like. > > > > I have some strawberry spinach (aka beetberry or Chenopodium > > capitatum) that seems to go well in hot weather. It tastes wonderful > > raw with very sweet long stems, supposedly fruit berries too, but I > > haven't seen any yet. > > > > The red malabar spinach is a beautiful plant, loves hot weather and > > tastes really good, raw or cooked. Though it is not as nutritious as > > the New Zealand spinach and not cold hardy enough for mild winters. > > I'm also trying purslane, sorrel, miner's lettuce and (later) burnet > > for perennial greens. My lacinato and red russian kale have had half > > the plants bolt, while my dwarf blue (tightly curled) and pentland > > brig kales are all keeping on bigger and more productive than ever, > > keeping me fed along with tons of the New Zealand spinach. > > > > Regarding mustard, my green-wave mustard greens were wonderfully > > productive all winter with frilly large leaves tasting strongly of > > horseradish. Then last month they bolted too and then quickly mildewed > > with our freak 100 degree temps so I had to pull them out. I got some > > tatsoi mustard to try, (mild taste, rounded leaves). And I'll probably > > start some more mustard greens in the late summer again for next year. > > > > Stay well, > > > > Slim > > > > --- In <%40>, > > " rosetalleo " <rosetalleo@> > > wrote: > > > > > > Ginger, not sure where you live, but if you have an indian store > > with fresh spices and you > > > plant the brown/black mustard seeds and also the yellow ones, you > > will probably get a > > > few plants. I am experimenting with this since I want to grow > > greens even when it gets > > > really hot here. Lettuce will not be possible in the summer so I > > like to try other greens. I > > > am also trying fenugreek greens (have not tasted yet). > > > > > > My partner does not like cooked spinach either, and it is hard to > > get him to eat any greens > > > cooked. We do eat a lot of salads growing our own greens and he > > really likes that. So you > > > are not alone in the preference.... > > > Roseta in Los Angeles > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 it is not eaten raw normally but often used as an added flavouring in Bombay potatoes. they taste fabulous I lived in India for three years and learned how to cook Indian food and it is definately the best i nthe world. Of course if you buy seeds from a catering supplier and not a gardener you don.t know if htey were genetically modified. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 Yum, I love Indian cooking. What an interesting experience you must have had living in India. Will you be posting some Indian recipes? Yes, I intend to cook the Methi greens. We grow different lettuces and arugula, chicory to use uncooked. I have even been adding shredded beet greens uncooked to salads, they are really good. , " kat en españa " <catherine.ford wrote: > > it is not eaten raw normally but often used as an added flavouring in Bombay > potatoes. they taste fabulous > I lived in India for three years and learned how to cook Indian food and it > is definately the best i nthe world. Of course if you buy seeds from a > catering supplier and not a gardener you don.t know if htey were genetically > modified. > Quote Link to comment Share on other sites More sharing options...
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