Discussion in 'Fruit and Veg Gardening' started by Zigs, Mar 23, 2023.
Let's see what you've got this week Feel free to add yours
Rhubarb how nice. Rhubarb pie…? I’m fond of the pies. I have one in the garden that has huge leaves. It is
another one of those plants that are poisonous to critters and has been in the garden for years…
Also like the huge leaves and making leaf castings for the garden with vinyl cement.
We harvested some wild asparagus down near the coast.
Odif, interesting. Our community garden has several plots with asparagus growing in them. I've noticed some self-seeded asparagus in the hedgerow along the street. I also have some in my plot that I need to move to the asparagus area.
Cool that you could harvest so many!
Cor, they look lovely Odif
@Cayuga Morning. This is asparagus acutifolus, an evergreen wild asparagus that grows in the Mediterranean region. They are not the same as self seeded cultivated variety. They are more tasty.
My Dad used to harvest wild asparagus in the Okanagan Valley region of BC. It is a climate that allows orchards, wineries etc. When you drive through the area in spring, people have gunny sacks full that they sell. I wondered if it was similiar, but found “It was carried by old waterways, through orchard irrigation systems,” referring to the perennial plant, which is not native to the region. Common consensus is asparagus seeds spread in the wind and waterways after being grown in pioneer gardens more than a century ago."
Yours looks very fern like and tender. I'm very jealous BTW. Asparagus Green with envy.
Didn't know that asparagus grow in the wild. It would be wonderful if the grow wild here.
Rhubarb is not for me, way too sour!
Some varieties are more sour than others but we usually put sugar/honey or syrup with it
I think the rhubarb we had today with home made yoghurt was Timpali early, and I only had to add one spoonful of sugar. It was sweet! and lovely!
Have you ever made Rhubarb Juice? A friend of mine used to every year, and keep it as a concentrate in a gallon jar in their fridge. She would pour some into a glass, add a wee bit of sugar and some water. Kind of like lemonaide. It was SO delicious. (mine never lasts long enough to do this however....nom nom nom)
I have Mel I was given the recipe by a member on another forum who went on to create an international incident when she got the wrong end of the stick when I mentioned that Americans had re classified Rhubarb as a fruit for tax purposes
Mine are just barely growing! So mouth watering!
And classified tomatoes as vegetables!
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