|
|
Post by castanea on Jul 24, 2012 22:50:12 GMT -5
This year is the first time I have grown these two greens and I am very impressed. Both grow well here and both have nice flavor and good texture. Better than any amaranth greens I have ever tried and better than molokhiya. I'm growing both purple orach and double purple orach. The double purple almost has a saltiness to it but both are very tasty. The huazontle is the red aztec variety.
|
|
|
|
Post by 12540dumont on Jul 25, 2012 0:51:56 GMT -5
I also grew Huazontle. I was careful though. I purchased it from another farmer in CA who warned me that it can become even more invasive than amaranth.
I can't get rid of the amaranth, so I didn't let the huazontle go to seed.
|
|
|
|
Post by raymondo on Jul 25, 2012 6:19:33 GMT -5
Orach I like. Haven't tried huazontle.
|
|
|
|
Post by Joseph Lofthouse on Jul 25, 2012 11:22:32 GMT -5
I grew domestic huazontle last summer. It grew wonderful. It tasted the same as the wild huazontle that grows in my garden and is one of my most troublesome weeds, so I likewise dug it out before it went to seed.
|
|
|
|
Post by castanea on Jul 25, 2012 19:22:05 GMT -5
The only weed I absolutely can't deal with here is bermuda grass. I have the occasional wild relative of amaranth or other semi edible green but they are of little consequence compared to bermuda grass. Nothing much can survive here without supplemental water in the summer except for bermuda grass and star thistle.
|
|
|
|
Post by Drahkk on Jul 25, 2012 22:24:44 GMT -5
The only weed I absolutely can't deal with here is bermuda grass. Amen to that! I've got a Bermuda/St. Augustine mix, and I've seriously considered spraying atrizine in the area around my garden to kill the Bermuda and let the St. Aug fill in. If I could get rid of bermudagrass and nutsedge I could manage twice the garden space I have now... MB |
|
|
|
Post by castanea on Jul 25, 2012 23:23:09 GMT -5
Do these have oxalic acid to deal with like pigweed? Oxalic acid is a significant cause of kidney stones, and one bigger one was enough for me. They both apparently have some oxalic acid but it's hard to get any definitive data about how much because they are not that popular. That they seem to be less bitter and tastier than other greens with oxalic aicd might suggest that they have lower amounts of oxalic acid than in other greens. |
|
