Do I need to soak the seed before planting?

I bought seed. I think I’ve got Tetragonia growing as a weed, but I’d like to be sure before embarking on eating it. So I’ll grow some from named seed and then see if what I think it Tetragonia really is.

buffy said:

Do I need to soak the seed before planting?

I bought seed. I think I’ve got Tetragonia growing as a weed, but I’d like to be sure before embarking on eating it. So I’ll grow some from named seed and then see if what I think it Tetragonia really is.

Wait on. I eat that! Had no idea what it was.

It grows wild as a weed around Melbourne coast and out to Wilson’s prom.

Follow the guide to eating wild plants, ie start off with a very small amount then if no ill effects after four hours try some more.

buffy said:

Do I need to soak the seed before planting?

I bought seed. I think I’ve got Tetragonia growing as a weed, but I’d like to be sure before embarking on eating it. So I’ll grow some from named seed and then see if what I think it Tetragonia really is.

Most Tetragonia spp. have narrow elongated leaves, so quite different to the broad leaf, prostrate edible species. Would doubt if the seed need soaking as the plant tends to grow in light coastal sand.

PermeateFree said:

buffy said:

Do I need to soak the seed before planting?

I bought seed. I think I’ve got Tetragonia growing as a weed, but I’d like to be sure before embarking on eating it. So I’ll grow some from named seed and then see if what I think it Tetragonia really is.

Most Tetragonia spp. have narrow elongated leaves, so quite different to the broad leaf, prostrate edible species. Would doubt if the seed need soaking as the plant tends to grow in light coastal sand.

I never soaked the seed.

I like mine quickly blanched with balsamic and a dusting of white sugar.

Thanks people. I’ll get it going.

buffy said:

Thanks people. I’ll get it going.

they are tasty. leaves look just like english spinach. taste pretty similar too.

buffy said:

Thanks people. I’ll get it going.

No worries.

I had to look it up.
Apparently the aborigines didn’t eat it, the Maori had a crack at it but it was pretty bitter, apparently.

The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.

There are some indications that Māori did eat kōkihi perhaps more regularly. “To counteract the bitterness of the older leaves of this herb, the Māori boiled it with the roots of the convolvulus (pōhue)”.

Peak Warming Man said:

I had to look it up.
Apparently the aborigines didn’t eat it, the Maori had a crack at it but it was pretty bitter, apparently.

The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.

There are some indications that Māori did eat kōkihi perhaps more regularly. “To counteract the bitterness of the older leaves of this herb, the Māori boiled it with the roots of the convolvulus (pōhue)”.

That’s why I sprinkle it with balsamic and sugar.

sarahs mum said:

Peak Warming Man said:

I had to look it up.
Apparently the aborigines didn’t eat it, the Maori had a crack at it but it was pretty bitter, apparently.

The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.

There are some indications that Māori did eat kōkihi perhaps more regularly. “To counteract the bitterness of the older leaves of this herb, the Māori boiled it with the roots of the convolvulus (pōhue)”.

That’s why I sprinkle it with balsamic and sugar.

Ah, jolly good.
Is it grown commercially?

Peak Warming Man said:

sarahs mum said:

Peak Warming Man said:

I had to look it up.
Apparently the aborigines didn’t eat it, the Maori had a crack at it but it was pretty bitter, apparently.

The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.

There are some indications that Māori did eat kōkihi perhaps more regularly. “To counteract the bitterness of the older leaves of this herb, the Māori boiled it with the roots of the convolvulus (pōhue)”.

That’s why I sprinkle it with balsamic and sugar.

Ah, jolly good.
Is it grown commercially?

From bits I read on the Internets, it’s trendy and top end restaurant stuff.

Peak Warming Man said:

sarahs mum said:

Peak Warming Man said:

I had to look it up.
Apparently the aborigines didn’t eat it, the Maori had a crack at it but it was pretty bitter, apparently.

The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.

There are some indications that Māori did eat kōkihi perhaps more regularly. “To counteract the bitterness of the older leaves of this herb, the Māori boiled it with the roots of the convolvulus (pōhue)”.

That’s why I sprinkle it with balsamic and sugar.

Ah, jolly good.
Is it grown commercially?

Never seen it sold commercially.

buffy said:

Peak Warming Man said:

sarahs mum said:

That’s why I sprinkle it with balsamic and sugar.

Ah, jolly good.
Is it grown commercially?

From bits I read on the Internets, it’s trendy and top end restaurant stuff.

or hippy stuff.

buffy said:

Peak Warming Man said:

sarahs mum said:

That’s why I sprinkle it with balsamic and sugar.

Ah, jolly good.
Is it grown commercially?

From bits I read on the Internets, it’s trendy and top end restaurant stuff.

it’s a natural kale.

JudgeMental said:

buffy said:

Peak Warming Man said:

Ah, jolly good.
Is it grown commercially?

From bits I read on the Internets, it’s trendy and top end restaurant stuff.

it’s a natural kale.

so what is regular kale? unnatural? (It tastes like it)

Peak Warming Man said:

I had to look it up.
Apparently the aborigines didn’t eat it, the Maori had a crack at it but it was pretty bitter, apparently.

The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.

There are some indications that Māori did eat kōkihi perhaps more regularly. “To counteract the bitterness of the older leaves of this herb, the Māori boiled it with the roots of the convolvulus (pōhue)”.

According to Beth Gott and John Conran, who wrote “Victorian Koori Plants” published by the Yangennanock Women’s Group through the Aboriginal Keeping Place in Hamilton, Victoria

“An annual herb, the succulent leaves are covered with small glistening cells. The flowers are yellow-green and the hard fruits are angled and green. It is found both in coastal and inland salty areas. The Koories around Sydney were said to despise the leaves as food, although the early settlers cooked them as spinach, and thought so highly of them that the plant was taken to Europe and America and cultivated for food. Despite the Sydney account, it is very likely that in other areas this was one of the many plants used by the Koories as ‘greens’”

Arts said:

JudgeMental said:

buffy said:

From bits I read on the Internets, it’s trendy and top end restaurant stuff.

it’s a natural kale.

so what is regular kale? unnatural? (It tastes like it)

I sometimes grow Red Russian Kale. It’s edible. Not too bad for a bit of variety. And quite pretty in the garden