If so, do you know what you do with it? How to cook it? I was given an all green one and one with red stems. The red stemmed one likes to climb.
We grew Malabar once. We found that the leaves were "meatier" and not adapted to raw use in salads. It also didn't freeze well. However, on the up side, it did steam well and held its shape for a side dish.
I used to and to cook it we just stir fry with garlic and soya sauce using lard. The leaves are large so they are torn to bite size before cooking. Hope you will try it, I personally is not a fan of Malabar.
What Jane and KK said. We grew it one year and moved on to other types of “spinach”. The thing is—when you are given something new to try, you gotta try it. Naturally. Interested to hear your take on this. Buena suerte. BTW, your toms are looking good there.
I ordered seed a couple of years ago and tried it also. The idea that they loved heat ( unlike spinach) appealed to me. I gave some seed to friends. I enjoyed growing it inside in the winter as a house plant almost, but it needed a grow light for my short days. It is a very pretty plant. Your plants look lovely. We sliced the leaves very thinly and added them to our salad. They had an earthy almost beet green flavour which was a nice treat in the winter time. Once I had them outside in the summer though, they wanted to go to seed right away, and became bitter. They were a little fussy to germinate, and two of my friends gave up. My daughter did okay though with germination, but she has the patience of a saint. ( unlike her Momma). I would like to try them again on my deck, as a climber in the heat. Maybe next year.....
I'm chopping them up, sauteing with other veggies & throwing them over rice. With herbs & soy sauce. Tasty that way. I've had poor luck with regular spinach.
That sounds perfect, Cayu. You guys always have such good food. Tja, our spinach did not do very well this year. Now the Bride only wants to do Swiss Chard instead. I can live with that.
