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Post by steev on Mar 19, 2014 0:59:36 GMT -5
Last year, I grew three plants, which were very leafy (and pleasant in the kitchen); this year, the plants were very rangy, sparsely leafed (in response to weather?), but eventually produced lots of seed, which has an interesting bluish color and a nice scent. I'm wondering whether the seed might be useful as an herb/spice, in its own right, maybe with something generic, like chicken, frog, iguana, lizard, or snake; you know, those generic meats that are so commonly available and affordable.
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Post by oxbowfarm on Mar 19, 2014 11:03:02 GMT -5
Traditionally molokhia seed is used to garnish pickled coelocanth.
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Post by steev on Mar 19, 2014 21:34:41 GMT -5
Why would anyone pickle or garnish such an attractive fish? Gilding the lily, I think.
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Post by hortusbrambonii on Mar 20, 2014 6:12:18 GMT -5
Pickled coelacant sounds good, where can I buy it?
Anyone has some roasted ginkgo nuts to serve it with?
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Post by raymondo on Mar 21, 2014 15:01:28 GMT -5
I tried roasting some ginkgo nuts once. Not worth the trouble of processing the stinky things IMHO.
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Post by steev on Mar 21, 2014 16:29:06 GMT -5
Yeah, but you need a few in your bowl of jook.
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