|
|
Post by wildseed57 on Jul 21, 2010 14:22:29 GMT -5
I started my from a plant I got its in partial full sun with some late shade, its about 6ft tall with several side shoots, with what looks like green turning black berries which I wonder if they are poisonous or not, I hasitate about tasing to see if they are bitter tasting as I don't want to get sick or worse, that is some i learned a long time ago if it tasted good or if it was sweet chanses are its not poisonous but if you barely touch it to your toung and its very bitter and or has a foul taste it probably poisonous. but i don't want to take even the slightest risk anymore just to find out that i have now got to go to the hospital and get my stomach pumped just because I did a stupid stunt and stuck something in my mouth that might make me very sick or worse. The leaves are quite tasty and I think I will grow a lot more of it next year.
George W.
|
|
|
|
Post by garnetmoth on Jul 21, 2010 19:41:40 GMT -5
I dont remember if the berries are poisonous or not, but they are not ripe until they are drying/shriveling. You can start saving your own seeds by picking them before they fall off!
|
|
|
|
Post by darwinslair on Jul 31, 2010 0:17:16 GMT -5
note of caution: The seed/berries will stain.
Tom
|
|
|
|
Post by mountaindweller on Dec 9, 2011 2:42:44 GMT -5
I had this plant in subtropical climate. I didn't really like it but it was so easy to grow and it is certainly very pretty. And the leaves are small, at least smaller than normal spinach and a bit slimey. In the right climate it grows in every odd corner.
|
|
|
|
Post by steev on Jan 7, 2012 1:24:30 GMT -5
Does anybody have an opinion of how it stacks up taste-wise cooked compared to NZ spinach?
|
|
|
|
Post by 12540dumont on Jan 7, 2012 14:33:36 GMT -5
Gee, I never compared it head to head. I think of it more like Portulaca.
|
|
|
|
Post by steev on Jan 8, 2012 1:21:59 GMT -5
Portulaca? How does she think of it?
|
|
|
|
Post by 12540dumont on Jan 8, 2012 21:05:26 GMT -5
Leo says that I'm the only woman he knows who walks into a restaurant and asks what the vegetable is today. I get excited if it's anything besides the standard "broccoli/cauliflower/carrot" blend. If they have fresh spinach, well strike me ugly, I'll pay extra.
Love spinach. Malabar to me is more like a salad thing then a cooked thing. Like Portulaca, Purslane, whatever, it's good raw, it's great with tomatoes, I haven't tried to cook it.
Now, I love raw spinach, but there's creamed spinach, spinach ravioli, spinach omelette, pork chops stuffed with spinach and sundried tomatoes, Spanakopita, spinach gratin, and of course there's always Popeye.
Aye Captain, with either one you won't get scurvy. ;D
|
|
|
|
Post by Drahkk on Feb 15, 2012 3:53:14 GMT -5
Does anybody have an opinion of how it stacks up taste-wise cooked compared to NZ spinach? Ditto on this, if anyone has compared them directly. I've grown NZ a few times and already know we enjoy it. This will be my first year trying Malabar. Just hunting something different; there aren't very many greens that do well here in the heat of summer. I was planning to plant it amongst my corn and let it use the stalks for support as I've done with pole beans, but if it is as rambunctious as people are reporting here I may need to give it its own trellis instead... BTW, I have plenty of seed for both NZ and Malabar if someone else would like to experiment this year. |
|
|
|
Post by peppero on Feb 15, 2012 7:01:06 GMT -5
i enjoy eating it raw in the garden and also the berries. if they were deadly i would have died long ago. the leaves are a tad slimey but so is okra . they are both good raw. enjoy. jon
|
|
|
|
Post by steev on Feb 15, 2012 9:25:21 GMT -5
OK, that's useful as a comparison; I enjoy grazing okra in the garden.
|
|
