Brisbane Local Food

Growing local

We are sometimes unaware of the actual food source that we are growing in our own yard. If survival on green leaves were possible then maybe we could do OK.  

Here is a LINK to a page that, if you go to the bottom of the page, lists some of the worldwide leafy greens that we can eat.   Some countries especially Asian cuisines use many of the leaves that we consider weeds and inedible leaves.  Soups seem to be a way to use leafy greens.  A couple of chickens wouldn't go astray with all those greens in soups.

After going through the botanical names, I realise that some have weed potential, but that also means they are plentiful.  

Maybe, in our household, we could eat about 30-40 of the list of over 400,  that is without common veggies.

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So long as they are correctly prepared.

The local fashion for raw and saladed greens is not the norm elsewhere in the world for a list like this. Some are toxic if uncooked. Others have very high Oxalic Acid  content.

Yes Dave, I agree, Amaranthus, Oxalis, Rumex and Spinach would need to be cooked before eating.  There are also many that are not included - such as Sweetleaf, ming aralia, including many of our indigenous leaves.

Most of these leaves may be used when other leaves are not available due to seasons, wet and dry. It also appears that we, as Australians, are very taste conscious and do not like bitter taste.  This LINK relates more to leaves flowers,shoots and hearts of plants.

A Thai adage goes, “Bitter is medicine, sweet is nothing.” Local knowledge reckons that bitter foods tend to  have some medicinal value. Therefore, traditional northern Thai cuisine embraces a number of bitter perennial vegetables, including:
•Rattan shoots
•Kassod tree leaves
•Sesbania flowers
•Snowflake tree flowers
•Indian trumpet pods
•Neem flower

Great resource on the link, Christa.


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