Anyone growing this, looking for different ways to prepare. Seems to grow very well in my area, Central Florida Gulf Coast, in somewhat shady yard. This will be my first winter with these and I hope they continue to thrive.

Wow, not a single reply...

Nope, no replies but, like me, there have been quite a few viewing/watching this thread. I think it's because so many of us were interested in it, too.

I've never grown it so can't chime in with any answers or suggestions, Bill. Would like to give it a try sometime. Will be looking forward to your input on how it does for you.

Shoe (who loves Tarpon Springs, or did umpteen decades ago; hope it has remained the same)

Thanks Shoe for the reply.

I have been very pleased with how easy this plant is to grow, I have several nice size plants in pots (using scotts potting mix). It seems to root readily from cuttings, I got my original plants from a nursery in Ocala Florida and now have several trays started from cuttings. I plan to try in the ground this coming spring. They are an attractive perennial (to Me), so I am hoping to have some edible landscaping.

The Wife has only used in omelets so far, and I was hoping to find more ways to eat. Strangely I have only found one recipe online.

Tarpon is a lot different these days, still a nice place and will always be home for me, (my family has been here for several generations).

Thanks again

Bill

Bill, I guess when I think of Tarpon Springs I think of the village/docks, the little church with the weeping Mother (if I remember correctly), it's been years since there. I'm sure, as in the case of many smaller towns, T-Springs has grown another "city" on the outskirts of the original, eh?

Do people still dive for the cross in the cold water? Yikes!

I will talk to some other gardeners and chef friends; if I come across some recipes for you I'll holler back.

Best to you and yours,
Shoe

Yup all those things still here, I grew up a block from where they dive for the cross every year (and yes they still do that).

I appreciate anything you can find.

Take care,

Bill

Is this a vine with each heart shaped leaf having a spike of tiny white flowers that 'turn into' round, shiny black seeds? And the leaves are fleshy, and if you chop them finely they get a little slimy like okra? Billions of seeds that all sprout, by the way.

Will take photos and post -- next week.

Oh, oops, just looked at Wikipedia, and I have something different.

Cocoanut, you probably have "Malabar spinach" which is a vine. And yes, the leaves are a bit too mucilaginous for me, one reason I don't care for it (although I could eat okra every day!).

Shoe

I have some Malabar Spinach growing also but after reading many comments like Shoe's I have not worked up the courage to try it.

Some people like it, Bill. I've eaten it raw and it is a bit slimy. I've steamed it and it's a little better. I suppose it might be grow on you if you tried it different ways. If you have some growing go ahead and pick a few leaves and see how you like it.

Shoe

I'd also urge you to sample it. I don't find it offensive at all. I like mine raw in salads or on sandwiches.

Is Okinawan spinach also eaten raw?

I googled malibar spinach, images, and there are soups with bits added, and something that looked like breaded deep fried, and an omelet sort of thing.

pod said:I'd also urge you to sample it. I don't find it offensive at all. I like mine raw in salads or on sandwiches.

Is Okinawan spinach also eaten raw?

Yes Okinawan Spinach is used in salads raw, I like both raw and cooked.

I guess I will have to give the Malabar try...

I think with the malabar the small leaves are best. I've used it mostly in omelets and quiche. I like it raw too but only the small leaves. I have never heard of Okinawan spinach. I'll have to look that up. I'm always looking for new edibles to try.

Malabar is odd, the leaves get gradually bigger and bigger. I slice them into thin strips and put them in soup just before serving.