Mark Reed wrote:I'm also a little dubious of eating just anything because someone says it's OK and I know there are a variety of daylily species. The ones I have most commonly seen as being eaten are the wild orange ones and they are the ones in abundance here. It's worth a shot to try digging some up to see if I can find any variations in root size, although it might just as likely be due to environmental conditions rather than genetic. Still I could bring more of that type back closer to home.
Just occurred to me that if I wanted to harvest cattails, at least the tops rather than roots in would be most convenient to utilize my kayak, eliminate all the fuss and muss and maybe catch a fish too. Wonder how "cattail on the cob" would be with a nice mess of pan fried bluegills.
Try it. I had a cattail by my lawn (from a neighbor's pond). It took me a while to figure out what it was. It got regular water, but it certainly wasn't wet!
Mark Reed wrote:I think I'll try to transplant cattails into it but I don't know if they can tolerate a wet/dry cycle. If not then they won't be on my actual list of foods as I want to establish food production that is entirely within easy walking distance of my house.
Mathew Trotter wrote:
Thanks, Karl. I got some "sea kale" seeds last year that I finally got around to starting this year, and they ended up being bogus. They were shipped without pericarp, so I had a feeling that they weren't really sea kale. It's still on my list, but I'd honestly love the larger florets... which I'm obviously not going to get with the sea kale.
Have you tried eating the roots? I think I heard that one of the related crambe species had slightly better roots for eating, but I've always been curious what people think about the flavor and eating quality.
Trace Oswald wrote:Aimee, thanks for that. It had some things that I will definitely try. I do grow sunchokes, I just forgot to add them to the list. I like them, but we haven't figured out a great way to prepare them yet. Currently we roast them, but mine are kind of small and it's tedious trying to get the skin off them
Toko Aakster wrote:Personally, I'm sensitive to the 'bitter' taste of most greens, and I'm rather particular about textures in general.
Blaine Clark wrote: Sunchokes (...)the broth tastes exactly like squash. That might be worth taking a shot at for some of your broth projects.
That's a very big dog. I think I want to go home now and hug this tiny ad:
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