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Post by blueadzuki on Sept 14, 2012 17:13:59 GMT -5
Hi all Amongst the plants I am planning to put in next year is a small patch or two of Andean Lupines aka Chochos (Lupinus mutabilis). Now two my question, does anyone know if this plant is a self pollinator or a cross pollinator? Nearly all of the seed I got (via going to the Latin American grocery store and picking a few bags up) is the normal industrial standard white stuff. However, by doing a little eye checking (you know how I am with trying to find odd seeds ) I did manage to get my hands on 3-4 that have traces of other colors (tan mostly) and I plant to plant these as well, to see if they are significantly different in appearance. The issue is that I actually do plan (assuming I get a good enough crop) to eat some of the white seed I produce. While I do plant to use that "black light" trick atash mentioned (assuming I can get a black light) and leach the seed before I consume it, it occurs to me that another key point in getting seed of maximum edibility is making sure that the two lines do not cross (working on the assumtion I usually do, that colored seeds tend to be higher in alkaloids than white ones) up to placing the two on oppoiste sides of the house if neccecary. However, if the plants usually self pollinate, I probably don't need to isolate them that far. So does anyone know?
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Post by MikeH on Sept 14, 2012 20:50:32 GMT -5
Natural Cross-pollination in Blue Lupine (Lupinus angustifolius L.) in Georgia and Florida. Do all lupines have these characteristics? Attachments:
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Post by 12540dumont on Sept 16, 2012 13:25:38 GMT -5
Last year was the first year I started to grow Lupines for edible Lupini. I have some from Italy, some from the USDA and some from Raymundo. Attachments:
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Post by 12540dumont on Sept 16, 2012 13:26:57 GMT -5
Anyway, these were visited by every kind of bee that exists here. I don't think I could keep the varieties separate. Attachments:
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Post by blueadzuki on Nov 1, 2012 10:13:41 GMT -5
Actually cross pollination could explain something else I noticed with the Chocos; just how diverse the seed I got (which is commecial grade for eating, and hence, probably as low diversity as possible). While, as I said, the stuff I have is pretty low on other colors of seed coat, which probably is due to breeding (though based on the pictures I have seen of "wild type: Chocos, while seed coat color is certainly higher that what I see in the commercial stuff, it isn't as high as for most lupines; all white seed seems actually to be sort of normal.) but the sizes and shapes are astonishingly diverse. some seed is so large an flat it could pass for European lupini some are round as tree lupine seed, and at least a few are so narrow and small they would not look out of place in a bag of Russels hybrid ornamental lupin seed. I think that, come planting time, I am in for some noticable suprises. I wonder if that is why the species name is mutabilis (that means something like "changable", right?)
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Post by johninfla on Nov 1, 2012 11:23:03 GMT -5
I have read that the chocos is bitter and must be soaked for several days to remove the bitterness. Is this true/are there cultivars with less bitterness? I have never eaten this in Peru BUT it might be that it is mostly eaten in the mountains.
John
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Post by blueadzuki on Nov 1, 2012 11:43:32 GMT -5
I have read that the chocos is bitter and must be soaked for several days to remove the bitterness. Is this true/are there cultivars with less bitterness? I have never eaten this in Peru BUT it might be that it is mostly eaten in the mountains. John I have heard the same thing, which I why I havent tried to eat any of the seeds I bought yet, at least until i have checked the instructions (there probably were some on the back of the bag, but I think I threw it out without looking, so it'l have to wait until I can check another one. I also plant to try and get a blacklight to try out the trick atash mentioned (that the bitter stuff flouresecs pink so you can tell how bitter the seed are with one)
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Post by blueadzuki on Nov 1, 2012 21:07:54 GMT -5
Okay I got another bag today, and it looks like yes, these are ones you soak. The recipe they print on the back begins "Remojar el chocho durante 4 dias" or "soak chocho for 4 days"
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Post by raymondo on Nov 2, 2012 2:05:31 GMT -5
The fluorescence test is, or at least was used here in Australia. I came across a reference to it some time back and posted it on one of the lupin threads though I can't recall which one.
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Post by johninfla on Nov 2, 2012 8:25:21 GMT -5
I understand you are supposed to change the water every day. Which also makes sense because you wouldn't want slimy beans. When you cook them, let us know how they taste. John
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