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Overrun by Sambung - anyone want cuttings?

Seriously team we eat a lot of it but it's just EXPLODED over summer, I have enough to make cuttings for an army and this isn't even my main bed!

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Comment by CHERYL SLAPP on January 31, 2020 at 8:03

Sid, is it OK if I head out this Wednesday (5 Feb), if so can you either in box or text me your address and telephone number. My mobile is 0418768130.  Thanks

Comment by GayleD on January 30, 2020 at 8:52

Yes please Cheryl. Wednesday is good.

Comment by Andrew Cumberland on January 29, 2020 at 20:35

That would be fantastic Cherryl.  I've been "under the pump" with mum and the boy.  

Comment by Sid Saghe on January 29, 2020 at 13:16

Hi Cheryl, that would be amazing as I'm even more overrun now! Those times are fine. 

Comment by CHERYL SLAPP on January 29, 2020 at 7:55

If possible I would like a cutting or two also.  I could also go for a trip and get cuttings for us all and drop them off on my way back.  Wednesdays l am free 11-1130ish and could go straight to Kallangur if that is OK with you Sid and if it suits everyone else could drop off on my way back  1. Christa,  2.  Gayle,  3.  Andy  4.  Home.  Andy I know you are always flat out so if this saves you time let me know and I will do the trip and arrange with Sid which Wednesday I will do my run out there

Comment by Sid Saghe on January 13, 2020 at 15:16

I'm in Kallangur Christa :)

Comment by Christa on January 13, 2020 at 14:27

Hi Sid, That Sambung looks good.  I would love a cutting, just wondering what suburb you live in for pick-up.

Comment by Jeff Kiehne on January 12, 2020 at 22:36

Have you looked at some way of processing so that the chooks will eat  like hiding vegetables with children in cooked food.

Comment by Dave Riley on January 12, 2020 at 22:25

Mine is also full on. Good ground cover. Tolerates shade. My chooks won't eat it but love Wandering Jew/Tradescantia.

But then, they also eat maggots.

I prefer Okinawan spinach (Sambung's cousin) myself  but its growth slows in hot weather. 

Sambung is also called Longevity Spinach or Cholesterol Spinach and it has an awesome nutritional profile.

I find with slime there are ways and means. Like adding slimy greens to stocks rather than stir fries and stews.

I haven't as yet got a cutting to take, but this time of year Chaya is great. Cook it for 15 minutes, though.

But I'm eating Sanbung almost every day and it adds nutrition and content to a dish -- although not so much flavour.

With okra and molokhia if you soak them in vinegar or lemon juice  (and water) for 30 minutes you can reduce the sliminess.

But I don't find Sambung to be very slimy. Because it is such a healthy hit, despite its dull taste, I'll add it with other greens and Nopales (prickly pear paddles). It does taste better than Moringa and is much easier to use in the kitchen. So if you are looking for 'wonder' foodiness, Sambung is  a good choice.

I may love molokhia but it's an annual which you need to grow from seed.

Currently I'm experimenting with blending greens -- including spring onions -- in a bullet blender. That's a great way to enrich the vegetable content of any dish. If you add some seaweed (& dried mushrooms?) to that concoction you will up the umami hit big time.

Seaweeds -- like dried kelp -- goes great with greens. So do anchovies. Even fish or Worcester sauce.

Sambung may not be my favorite  green -- moringa is at the  bottom of my foraging preference list -- but it is always to hand. Young/new  tips preferably.

And these greens are nutritional much denser than a lot of other plants you could choose to grow.

Okinawan spinach used to be my fav (after katuk ruled my tastebuds for years)  but I'm now addicted more to Nopales (prickly pear paddles). As taste goes, I'm also enjoying this season's Chaya. 

Comment by Andrew Cumberland on January 12, 2020 at 21:55

I'll also try to tee up a day and time Sid.  I can drop a cutting into Gayle on the way home. 

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