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Post by stevil on Nov 24, 2010 3:52:24 GMT -5
We previously discussed Hablitzia tamnoides, Caucasian Spinach, above. The discussion of Facebook elsewhere prompted this as I recently set up a Facebook Group "Friends of Hablitzia tamnoides" (address below). There are about 20 members and there's been a fair degree of discussion and exchange of experience already. I invited all I had sent seed to over the last few years (about 80!), but many emails addresses were now dead. Here's an invite then to others here at HG who might be interested! I was also negative to Facebook, but started using it when my daughter was living abroad and find it very useful for keeping up with family who I would otherwise not have so much contact with. I've recently set up a couple of other groups, e.g., one for the Norwegian Seed Savers and one for our local Useful Plants Society and both have added a new dimension to the way we communicate (and how we can recruit in particular younger people...) www.facebook.com/home.php?ref=home#!/home.php?sk=group_154652494566994&ap=1
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Post by garnetmoth on Nov 24, 2010 7:50:24 GMT -5
Very cool! I got some Hablitzia seed from a trade on another board- SO excited to try it! I also got a sea kale from our Karen that looks pretty happy in its new spot.
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Post by honeydew on Nov 28, 2010 23:01:01 GMT -5
I am still learning what is a perennial vegetable in my chilly z2, so far it's rhubarb, asparagus, horseradish, lovage (if you can call that a vegetable?), all of which I enjoy.
The swiss chard lasted until late October with no protection....next winter we will see how long I can make it last with season extension. Is it perennial in warmer climates or biennial?
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Post by ottawagardener on Nov 29, 2010 11:17:05 GMT -5
Swiss chard is generally considered a biennial though Bietina has a reputation of living longer. Do you get a lot of consistent snow cover?
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Post by honeydew on Nov 29, 2010 11:47:21 GMT -5
We do get consistent snow cover from generally some time in November until late February or March. The first snow, in October usually melts before it sets in.
What is Bietina?
Marie
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Post by ottawagardener on Nov 29, 2010 12:42:30 GMT -5
A thin, green stemmed Swiss Chard also called Perpetual Spinach. Mine lasted three years before bolting but it produced so many babies, I didn't mind. I'm only asking because you if you have deep, consistent snow, you *might* be able to stretch it a zone (or two) on herbaceous perennials because of snow's insulating power. There are some interesting looking edible, prairie perennials.
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Post by honeydew on Nov 29, 2010 12:51:15 GMT -5
I have not heard of this perpetual spinach before. Sounds promising. Where can you find seeds for this? I wonder if I plant it in the greenhouse nad mulch it if I can help it though?
Edible prairie perennials?
Marie
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Post by ottawagardener on Nov 29, 2010 16:14:41 GMT -5
Bietina / perpetual spinach used to be sold at Bountiful Gardens in the states and might be sold by Salt Spring Seeds. I should have some seeds left and hopefully my transplanted plants will bolt in the spring. I'll have a look for you.
Off the top of my head: plum milkvetch, textile onion and prairie turnip but you'll have to check the hardiness.
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Post by johno on Nov 29, 2010 16:28:32 GMT -5
Anybody know of a source for perennial broccoli?
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Post by ottawagardener on Nov 29, 2010 17:03:42 GMT -5
If you mean 9 star broccoli, pm me.
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Post by honeydew on Nov 29, 2010 18:39:41 GMT -5
ottawagardener, I have seen the plum milkvetch you speak of - i knew it as buffalo bean(?) and have seen it out at my parents, about an hour and a half from Edmonton. As for the others, I can't recall seeing them. The pictures I found look more like grassland, more south of here.
We are now (since we moved) about an hour or two northwards of the south edge of the boreal forest in SK. None are listed in my copy of 'aboriginal plant use in canada's northwest boreal forest'.
For foraging, there are morels in the spring, my neighbor tells me she used to hunt for them in the younger years. I've been learning a bit of the local herbs.
You did remind me -- I do plant perennial onions, like bunching onions.
How perennial is the perennial broccoli?
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Post by kilalunie on Aug 14, 2011 11:44:46 GMT -5
Does anyone have experience with cinnamon yam? I have tried to grow this several times over the years but it always Winter-killed. This year I had one return in Spring. I find it so cool to look at (very neat and tidy, quiet personality, demanding respect but without any arrogance) and I don't think I can dig it up this year. They are supposed to produce tubors up to 3 feet long. I hope it produces the arial tubors it is supposed to. Then I will start more of them.
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Post by 12540dumont on Aug 15, 2011 1:00:30 GMT -5
Have any of you tried skirret, (Sium sissarum)? I love parsnips, I love carrots. Someone told me it's like a cross between, but a more or less rhubarb like perennial.
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Post by atash on Aug 15, 2011 12:07:23 GMT -5
I have grown Skirret for several years but not eaten any yet. That's partially because my stock is for raising seed above all. When I have extra, I'll eat some. This years seed crop is a failure due to extreme weather and scheduling problems. I'll see what I can do to have some for next year.
It is semi-aquatic--you sometimes see it as a marginal plant near ponds. In cultivation it needs some moisture to keep the roots tender, but the plant itself is surprisingly tough. My oldest plant, about 4 years old now, survived the summer without irrigation in a sandy loam.
Moist, rich soil is more to its liking. When I get some space cleared for it on the farm, it will find a permanent home more to its liking. Until then it's in my back yard. Today I was going to prepare a new bed for it and some other things.
Contrary to some misinformation on the topic that was based on some speculation, there are no cultivars of it that anyone seems to be able to come up with. Skirret is Skirret. It does not get a lot of attention, as it is not a commercial crop even in the few countries--the Netherlands, Germany...where it is still grown anymore. It's a backyard crop. BTW, it is NOT usually grown as a perennial, but oddly enough that actually makes more sense than trying to grow it as an annual, as the fatter roots on older plants are less likely to be fibrous. You might need to cut the roots open to pull out fibers; if so that adds to the prep time which is one of the reasons it never became a major crop.
It does not have one big root like a carrot or a parsnip, but many small ones, and they are not smooth-skinned, so it takes some patience to clean the roots with a brush.
As you've probably heard, the roots are naturally sweet. I THINK with sugar. Not as sweet as a sugar-beet but probably a lot easier to grow. You can probably find recipes on-line in German for using it as an ingredient in desserts. Might make a good filling for pastries that are sort of in-between sweet and savory.
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Post by extremegardener on Aug 15, 2011 12:58:30 GMT -5
Does anyone have experience with cinnamon yam? I have tried to grow this several times over the years but it always Winter-killed. Cinnamon yam has been hardy enough for me (US zone 3/4) - I've had it about 20 years here and I do nothing for it for winter protection. (we have good snow cover) It's very healthy, but I haven't been getting much from it in the way of tubers, enough to taste but not much more than that. Might be a rodent problem. They do keep incredibly well. Even so, it's worth it as an ornamental and for its scent when in bloom.
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