Lesson 6.19.0 TROPICAL GREENS

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.19.0 

TROPICAL GREENS  

 

The leaves of many plants can be used in our daily diet.  Trees, bushes, and leafy plants can all contribute to good nutritional value and tasty greens.  Tropical greens are of a darker colour than the lettuce varieties that we are familiar with and this makes them richer in vitamins and minerals.  Some of these greens need to be lightly cooked first or in the case of taro leaves, very well cooked to neutralise the calcium oxalate crystals.  Leafy greens that are grown on the bush or better still, on trees, have a much higher mineral content than the shallow rooted greens.  This is simply because the roots of these plants reach much deeper into the ground hence, they mine much more of the minerals that lie deep in the subsoil.

In the tropical and sub-tropical gardens, the sun is too hot for most lettuce varieties.  Even silver beet and other spinach varieties get a terrible beating from the hot summer sun, so this makes it very difficult time for most tropical and subtropical gardeners to produce their own greens at this time of the year.  Tropical greens on the other hand come into their own in the hot humid weather and with a little knowledge and experimenting, your garden could be offering a rich abundance of greens for you to enjoy right through those otherwise difficult months. 

Growing tropical greens for the table is quite easy because as soon as the plants are established, they need only the occasional watering during the longer dry spells.  When the leaves are constantly picked, it will encourage the bush to grow bushier and this will encourage that quick comeback growth and hence the leaves become more succulent to eat.  The first pick is usually a bit on the tough side and will need to be cooked first.

 We have quite a variety of leafy greens in our subtropical Permaculture gardens

 Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,




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