Lagos Spinach Cockscomb Celosia Argentea Seeds

Lagos Spinach Celosia Argentea Cockscomb Seeds

Lagos Spinach Cockscomb Celosia Argentea Seeds

Packet of 200+ shiny glossy jewel like seeds!

These seeds are some of the most beautiful I have ever seen and they really look like small black glass beads.
The plant itself is pretty ornamental too with large green leaves that go quite purple in cool weather, and a central plume of pink, maroon and silvery white flowers.
My pics are not that flash but just as an annual ornamental its a really cool choice.
It self-seeds around the mother plants making them a great space filler.

Not only is it ornamental, its actually edible too!
Not just “edible”, it’s quite delicious and a vegetable in it’s own right used in huge chucks of Africa as a staple leafy green.
This is an edible selection I originally from Nigeria, and it is grown as a food crop on a massive scale over there.

It is not the much more common small short fluro-coloured hybrid cultivars that you see in the big box garden centres and before you ask I have no idea about the edibility or safety of eating those ones.
I will say that since there were selectively bred for a different reason, purely for prettiness, over many many generations. I would be quite hesitant about eating them as it is not what they were designed for.

Anyway, these guys I am selling are used like spinach, and are best eaten when young.
The easiest way is just stir-fried with chilli and garlic as a side dish to rice or noodles.

You can use it the same as any other leafy green and like most vegetables its best to start harvesting them before they set flowers and toughen up.

If you wait to long it doesn’t matter much as unlike most green vegetables this guys never gets bitter or soapy with age, it just gets a bit fibrous and a bit woody along the central branches.
Slow cooked or chucked in a pressure cooker soup or stew that woodiness melts down to a glorious thickened broth.

They are incredibly nutritious with heaps of protein, calcium, iron, phosphorus, vitamins A and C, along with a huge list of trace minerals.

Their ease of growth, nutrition and general tastiness has led to them being imported as a food crop all through India, Asia, Europe and the US and I am really hoping us Aussies start taking it seriously too!

It can be harvested multiple times with the first harvests at just a couple months of age, and their water and fertilizer needs are much lower than many other more common commercial food crops.
Regular harvesting prevents flowering and seed set, massively extends the life of the plants, makes the leaves larger and more tender and gives you easily 4x the yield.

Cut them back hard, give them a water, wait a few weeks and repeat.
They just get bushier and lusher as time goes on.

Here with no inputs apart from the occasional water I produce reliable crops all year round and it survives temperatures from 6c to 45c+ without any dramas at all.

The huge distribution of this species across many different cultures, and the massive list of commercial cultivars means the list of names it is known by is huge.

They include lagos spinach, quail grass, plumed cockscomb, silver cock’s comb, celosie, celosie argentee, crete de coq, borlón, cresta de gallo, common cockscomb, silver cock’s comb, quail grass, sheiba, sarwari, sarai, quailgrass, makhamal, kukari, imarti, chilmil, cock’s comb, Amaranthus cristatus, Amaranthus huttonii, Amaranthus purpureus, Amaranthus cristatus, Amaranthus huttonii, Amaranthus purpureus, Amaranthus pyramidalis, Celosia argentea cristata, Celosia aurea, Celosia castrensis, Celosia cernua, Celosia coccinea, Celosia comosa, Celosia cristata, Celosia debilis, Celosia huttonii, Celosia japonica, Celosia japonica, Celosia linearis, Celosia margaritacea, Celosia marylandica, Celosia pallida, Celosia plumosa, Celosia purpurea, Celosia pyramidalis, Celosia splendens, Celosia swinhoei, Chamissoa margaritacea, Lophoxera comosa, Lophoxera racemosa, and many others.

The massive crops of seed produce an edible oil that is pressed and used for cooking, or even as a medicine in many parts of the world.
It’s a very cool plant, one I am very glad to have, and I highly recommend you guys give it a crack too!

Grown by me and the Mrs organically, no chems, no nasties, no problems!!!

Komatsuna Japanese Spinach Brassica Rapa Perviridis Seeds

Komatsuna Japanese Spinach Brassica Rapa Perviridis Seeds

Packet of 70+ home grown seeds of this tasty Asian leafy green!

Higher iron and less oxalic than spinach, this stuff is truly awesome

We eat normally eat it in miso soup, just chopped up and wilted in the heat of the broth.
You can use it any of the ways you use any other leafy green.
Salads, ricotta pies, stirfried with garlic and chillies, you name it, if you would normally use Spinach then this stuff is even better!

Because of the lower oxalic acid levels it doesn’t have that soapy squeaky feeling on your teeth that you sometimes get from microgreens and supermarket salad mixes, and you can harvest it early and use it exactly the same way.

The name is a reference to the Japanese Komatsugawa district(Edogawa, Adachi, Katsushika) but it was also grown in Taiwan, and Korea on a huge scale, and still is today.
Why stop when you’re onto a good thing, hey!

I even saw it sold in the prepacked plastic packs in the Asian supermarkets last time I was in the city.

Very high in calcium, and quite large leaves that can be picked individually over a very long period, without harming or interfering the mother plants.

It’s great stuff, and if you want a leafy green vegie them this fella has to be on the short list, surely.
Now you know where to get some seeds from to get you started!

Grown by me and the Mrs organically, no chems, no nasties, no problems!!!

Talinum Fruticosum Amazon Spinach Ginseng Seeds

Talinum Fruticosum Amazon Spinach Ginseng Seeds

Packet of 200+ home grown organically produced seeds!

This super productive species is a real asset here for us.
It is super productive all year round providing lots of leafy greens for both us and the chooks.
The leaves can be eaten raw in salads, or cooked in stews, curries, soups, and a handful of young leaves, a pinch of basil and a bit of fetta cheese is awesome on home made pizza and breads!
Being related to Purslane there is a bit of oxalic acid in them so if you are eating huge amounts keep that in mind.

High in vitamin C, vitamin A, iron and calcium, it is also used as a treatment for measles in Cameroon, diabetes in India, and as a general cure all tonic in Indonesia.

Grown on a huge scale all around the world especially in Africa, Asia, and the Americas and it gets it’s common name “Amazon spinach” because it grows extensively along the Amazon river in Brazil, and the “Ginseng” bit because it is considered a good all round treatment for whatever ails you.

It self-seeds with ease and can be weedy in the moister lush soils further south.
Easy to kill if you feel the need making a great addition to compost, mulch or as green manure, just it is very fertile and hardy so keep an eye on it.

While I am lead to believe that Talinum fruticosum is the currently correct accepted name, it is also labelled as Talinum triangulare, Amazon spinach, Amazon waterleaf, beldroega graada, belok-sup, bolki, broadleaf ginseng, cariru, Ceylon spinach, Ceylon spinach, espinaca de Java, espinaca de Surinam, Florida spinach, Florida spinach, grasse, gbure, Indian ginseng, Lagos bologi, leaf ginseng, lustrosa grande, Philipine Spinach, Philippine spinach, potherb fameflower, pourpier tropical, Surinam purslane, Surinam purslane, Surinam spinach, sweetheart, verdolaga blanca, verdolaga de castilla, waterleaf and the synonyms Calandrinia andrewsii, Calandrinia lockhartii, Calandrinia pachypoda, Claytonia triangularis, Claytonia triangularis var. crassifolia, Portulaca crassicaule, Portulaca fruticosa, Portulaca racemosa, Portulaca triangularis, Ruelingia triangularis, Talinum andrewsii, Talinum attenuatum, Talinum confusum, Talinum crassifolium, Talinum fruticosum, Talinum grandiflorum, Talinum mucronatum, Talinum racemosum, Talinum revolutum, Talinum triangulare, and Talinum triangulare var. purpureum.

Despite my kinda crappy pictures it does make a great ornamental and in good conditions you end up with a bush about 1m square, covered in beautiful pink flower and glossy green succulent leaves.

Grown by me and the Mrs organically, no chems, no nasties no problems!!!

NOT FOR WESTERN AUSTRALIA or TASMANIA due to added expense and drama involved.

If you decide to try and buy anyway, this item will not be sent. 🙂

 

Ceylon Malabar Spinach Basella Alba Seeds

Ceylon Malabar Spinach Basella Alba Seeds

Ceylon Malabar Spinach Basella Alba Seeds

Packet of 10+ fresh dried seeds.

This one is a fantastic twining vegetable that we use at least once a week, all year round.

Grows so easy that I’m often chuck a bit of our excess in with the chooks and guinea pigs. They love it too!

Grows really well from cutting, but seeds are just as easy. Just stick them in the ground, not too deep, just 1cm deep is perfect, water and wait.

Takes about 4-6weeks, but we generally get about a 70% strike, and that’s with no care or attention at all, just planted shallow then ignored. This pack should get you quite a few plants to get you started.

Once you have a couple you can just rip a stem off every now and then and use it to fill in gaps or spaces in your garden. A 10cm of stem with the leaves removed, just shoved in the ground should be reshooting in about a month.

Very high in vitamin A, vitamin C, iron and calcium, along with soluble fibre and loads of antioxidants.

Fantastic taste!!! I seriously love the stuff. This green form tastes just like baby spinach leaves but crisper and kind of more refreshing.

Great raw in a salad, or just by the handful as you cruise on past.

It’s never bitter or sour, or unpleasant in any way, as the “Fordhook” or traditional spinach often can be, especially when grown in poor dry soils or harsh conditions like we have here.

Better than the supermarket spinach, that’s for sure!

Grown by us organically, no nasties, no chems, no problems!!!

Kang Kong Water Spinach Ipomoea Aquatica Seeds

Kang Kong Water Spinach Ipomoea Aquatica Seeds

20+ fresh seeds from this delicious semi-aquatic plant.

First of all, I have a confession to make……..

All those folks who asked me for seeds ~8years ago, and I told them not to bother as they were really hard to germinate……

I was 100% WRONG, and for that I sincerely apologize!!!

Turns out they are super easy to grow from seeds!

If like me you tried to grow them by just sticking a seed in the ground you might get one come up in ~12months.

BUT, if you make a really shallow cut into the shell of the seed, just with a serrated/steak knife, or a quick gentle rub on the concrete, then drop them in a cup of water, in 1-3 weeks time, they will be sprouting!!!

The 10 with shoots in the picture are the first 10 I tested it out on. Every single one struck!

I tried 100 next and got 98, which isn’t bad at all!!

Super fast growing and great tasting fresh or cooked in stir-fries. Yields of up to 10kg a per meter have been reported in parts of SE- Asia where it is a very common food crop.

It grows up to 10cm a day when grown in greenhouses apparently, never tried it myself thought, as we get really great growth outdoors in pots or in the banks of the dam.

A $20 “kiddies wadding pool” can supply you with arm loads of the stuff, enough to supply you, your family and all your neighbours.

Not at all bitter as some other green vegetables can be, it has a sweet mild flavour, like a Brassica, but sweeter and juicier I guess?

In Vietnam, Kang Kong is eaten raw as part of a salad or included in soup. Elsewhere it is usually quickly cooked, such as stir-fried with a savoury paste or chillies.

Chuck in the stem first as the leaves and tips take only a few seconds to wilt.

Kang Kong is high in carotenoids, including Lutein and Pro-Vitamin A. It contains significant amounts of Calcium and Iron and many other Minerals.

Apparently “Eaten in very large quantities, Kang Kong can act as a mild laxative due to the fiber content”. Never had that issue myself, and I eat heaps, but you never know. Forewarned is forearmed I guess?

Super easy to grow, and we normally do it a couple different ways.

The easiest is to just wack it in a pot and sit the pot on a plate with water in it.

The second and best way is Aquaponics or self-watering pots. Pretty simple to buy the shop ones, or you can get a big bucket or tub, and half way up the side of it, wack in a drainage hole about as big as a pencil hole. There must be no holes in the bottom of the tub, as its important the water pools in the bottom, inbetween the spaces in the rock and rubble filler.

Just like a little spring or soak.

Half fill the tub with stones, gravel broken pottery, glass or concrete chips or even cut up plastic chips or some other chunky bulky, cheap, slow degrading filler. Place a bit of shade cloth or fly mesh, or any other man made (so it doesn’t rot too quickly) netting type material on top to stop the roots going all the way to the bottom and filling all the little spaces that are going to be filled with water.

Fill with the rest up with soil as normal, add the plant and really water well. No mozzie issues at all ever, and super low maintenance. Trim the overhanging shoots and leaves for salads, teas, and tonics, and water once a blue moon!

The third way we grow them is we just shoved it in the ground on the shore line of the dam/pond. That’s it.

Now there is a mat of it. If the water level rises and falls heaps with the weather/drought (like ours does) just rip out a handful and shove it in the shore line as the dam level retreats. The dried out stuff will come back to life easily with the rising water in the next rain and the submerged stuff grows really well and is a great food and habitat for the frogs and fish!

Great for stabilizing dam walls and banks!

Well there you go, another useful, low maintenance edible herb, to add to the collection.

Grown by us organically, no nasties, no chems, no problems!!!

NOT FOR USA to added expense and drama involved.

If you decide to try and buy anyway, this item will not be sent.

🙂

 

 

 

Cooks Cabbage Warrigal Greens NZ Spinach Tetragonia Tetragonoides

Cooks Cabbage Warrigal Greens NZ Spinach Tetragonia Tetragonoides

Packet of 10+ fresh seeds!

Fantastic native vegetable that we use for a feed at least once a week, all year round here.

Delicious, and super easy to grow from cuttings and seeds, especially in the warmer months.

Keep the water up to them and you can’t really go wrong?

Whenever I start a new row of anything, I chuck a few of these guys in as well as a groundcover to hold the moisture and the topsoil and because if the roos and critters get under the nets, they will normally eat this fella first. It’s a sacrificial cover crop and a handy green vegetable all in one.

Saves me losing my more valuable plants, and as these guys propagate so easily, it doesn’t take long to replace the eaten ones.

Tetragonia tetragonioides(or previously T. expansa) is a leafy groundcover also known as New Zealand spinach, Warrigal greens, kōkihi (Māori language), sea spinach, Botany Bay spinach, tetragon and Cook’s cabbage. It is native to New Zealand, Australia, Japan, Chile and Argentina.

The species, rarely used by Māori or other 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. Its popularity started to 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.

The species prefers a moist environment for growth. The plant has a trailing habit, and will form a thick carpet on the ground or climb though other vegetation and hang downwards. The leaves of the plant are 3–15 cm long, triangular in shape, and bright green. The leaves are thick, and covered with tiny papillae that look like water drops on the top and bottom of the leaves. The flowers of the plant are yellow, and the fruit is a small, hard pod covered with small horns. The plant is a halophyte and grows well in saline ground.

Grows so easy that I’m often chuck a bit of the excess in with the chooks and guinea pigs as they love it too!

Wikipedia says the following and as I can’t say it any better I have just copied and pasted most of it here>

It is grown for the edible leaves, and can be used as food or as an ornamental and delicious ground cover. As some of its names signify, it has similar flavour and texture properties to spinach, and is cooked like spinach. Like spinach, it contains small amounts of oxalates; its medium to low levels of oxalates need to be removed by blanching the leaves in hot water for one minute, then rinsing in cold water before cooking. It can be found as an invasive plant in North and South America, and has been cultivated along the East Asian rim. It thrives in hot weather, and is considered an heirloom vegetable. Few insects will bother it, and even slugs and snails.

The thick, irregularly-shaped seeds should be planted just after the last spring frost. Before planting, the seeds should be soaked for 12 hours in cold water, or 3 hours in warm water. Seeds should be planted 5–10 mm (0.2–0.4 in) deep, and spaced 15–30 cm (5.9–12 in) apart. The seedlings will emerge in 10–20 days, and it will continue to produce greens through the summer.

Well there you go folks.

Another Aussie native well worth cultivating and promoting in my humble opinion.

Grown by us organically, no nasties, no chems, no problems!!!