I'm back on the green leaf trail. Gone very exotic I have a'searching for the coloured goods --aka favoured greens.
The more I look, the more I learn that there is more and better greeness out there than we realize.
For instance I just worked out what the 'tree spinach' of the Maya actually was..as it is usually marketed as a member of the Amaranth family.:Chenopodium giganteum.
The Yucatan Peninsular, Mayan 'spinach' -- 'the original' tree spinach, essential to Yucatan cuisine -- actually is a tree: Chaya (Cnidoscolus aconitifolius).
Yes I am waiting on a supply...I hope it isn't a long wait. Chaya is so rare because it seldom produces seed and cultivation relies on stem cuttings.
This brings my stomach to the nutrition of green leaves generally -- and not necessarily, European in gastronomy.
Indeed here are a couple of essential reads available online from the Green Leaf For Life Project:
Both excellent reading and must-have references.