Brisbane Local Food
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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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
Yes please Cheryl. Wednesday is good.
That would be fantastic Cherryl. I've been "under the pump" with mum and the boy.
Hi Cheryl, that would be amazing as I'm even more overrun now! Those times are fine.
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
I'm in Kallangur Christa :)
Hi Sid, That Sambung looks good. I would love a cutting, just wondering what suburb you live in for pick-up.
Have you looked at some way of processing so that the chooks will eat like hiding vegetables with children in cooked food.
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.
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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Vetiver grass helps to stabilise soil and protects it against erosion. It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)
GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.
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