3 minutes so far talking about some stupid plant
@Kelli D. - Like with Basil, keep the conditions warm to sprout and be patient. One plant is all you need though. If you keep it outside and let it go to seed, the next year when it gets hot, it will reappear all over your yard and come back year after year. They are LOADED with health benefits too.
what ph meter do you use?
You can cook and eat the younger seed stems also. For the bigger stems, you can cook longer and/or peel them. The easiest, of course, are the leaves and young seed pods. Once the seeds are mature, you can harvest for seeds to add to cereals or to cook or to pop.
Some of my favorite parts of the malabar spinach are the young seed tendrils. Lightly sauteed, they have amazing texture. Young leaves are barely gelatinous and have a nice mild flavor raw.
For the last couple years, I had a bunch of the red malabar spinach twining through my asparagus patch. This spring, there were a few seedlings, but they seem to all have died. I still have plenty of seeds, so I might try growing some more when the weather is a bit cooler. I have a green one that comes back every year. The red one puts out more mass (leaves, seed tendrils) but has a harder time with the dry heat where I am.
Now that I think about it, I lost my green longevity spinach, but the purple okinawan is doing well with a bit of shade. The malabar spinach definitely is more reliable though and produce more food.
By hot climate, do you mean they don't need much watering and are drought tolerant?
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Hi Khang, I'm from Mexico at the border with Tx. here is called Quelite, in náhuatl quilitl, it means "edible herbs"
New Zealand Spinach is another good one for hot summers. Anyone ever try it?
Oooh, so excited to try Malabar spinach for next year!
I'm surprised you didn't mention Perilla or Shiso Leaves which are very heat tolerant and also come back year after year and are almost as invasive as Mint. Shiso leaves are large either green or purple or green on one side and purple on the other and are eaten as a wrap around meat or vegetables and can be marinated and wrapped around sushi or just each bite of whatever you are eating the way Asians do. They taste a little like a cross between basil and mint. I love making stacks of them; brushing one side of each leaf with an Asian sauce like soy sauce, vinegar and toasted sesame oil and placing one leaf at a time from the top of the stack of marinated leaves on Sushi pieces. I have never cooked them. I only eat them raw or marinated.
Get you a Wok, slop some lard or tallow in it, get it scorching hot. Toss in red amaranth, Thai chilies, salt and pepper, cook until the amaranth is all soft. Serve over steamed Jasmine rice. Can also adjust with a squeeze of lime and a touch of sugar while it's cooking, if that's your style.
I have a bunch of different amaranth seeds purposely to grow in heat I live in arizona love them yum I also have mustard spinach yummmmmmmyyy. Can you top off the plants and they would grow back? Also when cutting the leaves do you cut at bottom of stem or right at the leave?
This grows wild like weeds in my area.
I wish you'd do more inside Hydroponics Vegtable gardens. Everyone does outside plants, but few do Inside Hydro.
I live in Perth Western Australia. Summer is very similar here, regularly hitting those toasty 45c (110s) and above. Hope ya get the rains and cooler temps soon. Cheers for the vids
Thank you for this! I'm in Texas, too, and I'm just glad my garden is still alive at all this year. We all need to pray for rain. Cheers :)
GREAT information!!! I grow amaranth, but didn't know all I can do with it! Thank you!! ❤️
I just got some free seeds from the library and one of them is Rodale Red Leaf Grain Amaranth, is that what you have? Yea! I got Malabar spinach seeds too! I'm in Florida so we need hot weather plants to grow. Thanks for the tips.