chinese cooking

CruiseOne -Dianne Martinelli cruiseone@value.net
Tue, 07 Oct 2008 12:00:31 PDT
Last year,  Trader Joes sold single cloves of garlic.  They were about 1 
1/2" in diameter.  They were sold 2 to a package on a small wicker tray.  I 
planted one and I got what looked liked a regular head of garlic with many 
cloves.  The single head of garlic was very mild.  I have not found them 
this year at Trader Joes.

Dianne Martinelli
Concord, California Zone 9


----- Original Message ----- 
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To: <pbs@lists.ibiblio.org>
Sent: Tuesday, October 07, 2008 9:35 AM
Subject: pbs Digest, Vol 69, Issue 6


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> Today's Topics:
>
>   1. chinese cooking (piaba)
>   2. Re: Chinese cooking (James Waddick)
>   3. Walleria gracilis (Leo A. Martin)
>   4. Re: Chinese cooking (Jim McKenney)
>   5. Re: Chinese cooking and more (Dell Sherk)
>   6. Re: Chinese cooking and more (Nhu Nguyen)
>   7. Re: Chinese cooking (David Ehrlich)
>   8. Chilean/Andean Rhodophiala Dormancy Cycles? (David Maxwell)
>   9. Re: Chinese cooking (Jana Ulmer)
>  10. Re: Chinese Edible Plants (James Waddick)
>  11. Re: Chilean/Andean Rhodophiala Dormancy Cycles?
>      (Billthebulbbaron@aol.com)
>  12. Re: Chinese Edible Plants (David Ehrlich)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Mon, 6 Oct 2008 13:19:26 -0700 (PDT)
> From: piaba <piabinha@yahoo.com>
> Subject: [pbs] chinese cooking
> To: pbs@lists.ibiblio.org
> Message-ID: <408682.74302.qm@web51904.mail.re2.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> i know the subject line sounds a bit off topic, but i promise i'm talking 
> about some of our plants...
>
>
>
> i was on one of my infrequent trips to chinatown today and i saw some
> leafy vegetables in a sidewalk stand that looked somewhat
> intriguing.? they were somewhat triangular leaves along a
> stem.? i thought to myself, these look like Ipomoea leaves.?
> i asked someone what they were, and she said they were sweet potato
> leaves!? in my infinite ignorance, i never knew that sweet potato
> leaves were edible.? of course i had heard of water spinach, which
> is an Ipomoea, but a totally different one.
>
>
>
> also, i have read that in china there's a garlic variety that produces
> a bulb with a single clove.? does anyone know anything about this
> garlic?? does it taste distinct from the "regular" kind?
>
> =======
>
> tsuh yang
>
>
>
>
> ------------------------------
>
> Message: 2
> Date: Mon, 6 Oct 2008 16:01:59 -0500
> From: James Waddick <jwaddick@kc.rr.com>
> Subject: Re: [pbs] Chinese cooking
> To: Pacific Bulb Society <pbs@lists.ibiblio.org>
> Message-ID: <p0624087ac51028672cfc@[192.168.1.100]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>
> Dear Tsuh Yang;
> A topic of interest to me for botanic and culinary reasons.
>
> Yes, sweet potato leaves (Ipomoea batatas)  are edible and
> you can google any number of recipes. Water spinach is I. aquatica,
> and a very different taste. Years ago I was working at a zoo where we
> raised plain old sweet potatoes in the basement under lights so we
> could harvest the vines as a treat for the leaf eating Colobus
> Monkeys in winter. It was a favorite.
>
> One bulb garlic is one of my favorite vegetables in China.
> Each bulb is nearly a perfect globe and usually less than an inch in
> diameter.  The flavor is like a rich, mild garlic. Very distinct.
> They are often served stir fried by themselves or with a light sauce.
> I have in the past sought out a US source and never found one, but I
> imagine in they must be available in some Chinese shopping areas. I
> can't recall if it is a cultivar or a different Allium species. In
> the market they are sold pre-skinned at a slightly premium price.
>
> Speaking of Oriental edible alliums. You may have come across
> an items called "Pickled Leeks" also known as Rakkyo and pickled
> shallots. These tiny bulbs are not readily identifiable as any of
> these. They are common in Vietnamese and Thai markets, sold in small
> tins or glass jars. A tasty condiment. See-
>
> http://japanesefood.about.com/library/pictures/…
>
> Of course in China, especially more remote areas, you will
> find many familiar items on the menu and I've eaten stir fried
> 'Strawberry Begonia' (Saxafraga fortunei), Lilium davidii (a big crop
> in Gansu Province) and even rhizomes of Houttuynia cordata (not
> recommended).  Stem lettuce or Celtuce is a common spring vegetable
> in Central China.  This is another delicious vegetable that certainly
> deserves wider cultivation in the US although I've never seen it and
> even seeds are not that easy to find.
>
> You might ask around for one bulb garlic if you have a good
> Chinese produce market. Beg and let me know if EVER!
>
>
> Best Jim W.
>
> -- 
> Dr. James W. Waddick
> 8871 NW Brostrom Rd.
> Kansas City Missouri 64152-2711
> USA
> Ph.    816-746-1949
> Zone 5 Record low -23F
> Summer 100F +
>
>
> ------------------------------
>
> Message: 3
> Date: Mon, 6 Oct 2008 14:35:04 -0700 (PDT)
> From: "Leo A. Martin" <leo@possi.org>
> Subject: [pbs] Walleria gracilis
> To: pbs@lists.ibiblio.org
> Message-ID: <3e451094384c36c1eceee8bde645ab3e.squirrel@http://www.possi.org/>
> Content-Type: text/plain; charset=iso-8859-1
>
> A week or so ago this was discussed in relation to its sporadic appearance
> - only some years.
>
> I also got some of this seed the time Rachel offered it. In 2004 I planted
> the seed, dividing the 15 seeds into 3 pots. Three sprouted in one of the
> pots and none in the other two. The following year nothing came up in any
> pot. The next year one plant came up in the pot that had sprouted before.
> Last year again just the one plant sprouted. This spring I discarded the
> other two pots.
>
> A few weeks ago I decided to take out the Veltheimea seed pots and water
> them. I store things alphabetically and I accidentally pulled out the
> Walleria as well. Without realizing this I have been soaking it since. It
> is in my kitchen windowsill since days here are still near 100 F / 38C
> though nights are cooling to the 70s F / 23C. The Walleria has sprouted
> and is much better looking than in previous years. I have not unpotted it
> so I don't know how big is the tuber. I'm still hoping the other two might
> be alive but I doubt it. Any idea if this is self-fertile?
>
> Leo Martin
> Phoenix Arizona USA
>
>
>
> ------------------------------
>
> Message: 4
> Date: Mon, 6 Oct 2008 17:52:56 -0400
> From: "Jim McKenney" <jimmckenney@jimmckenney.com>
> Subject: Re: [pbs] Chinese cooking
> To: "'Pacific Bulb Society'" <pbs@lists.ibiblio.org>
> Message-ID: <000901c927fd$e50fd900$2f01a8c0@Library>
> Content-Type: text/plain; charset="ISO-8859-1"
>
> Jim Waddick mentioned celtuce. Celtuce is nothing new in the US: it was
> commonly sold a half century ago. This lettuce used to be in every seed
> catalog when I was a kid, so I was surprised to read that it was now not
> easily found. I checked several current general seed catalogs on hand 
> here,
> and sure enough, not one listed celtuce. When I Googled ?celtuce seed? 
> there
> were several hits, mostly from UK sources although there was at least one 
> US
> source.  I?ve never eaten celtuce, but I love the stems of other lettuces.
> I?ll bet it?s available through the seed saver groups.
>
>
>
> We have several Asian supermarkets right in this neighborhood, and there 
> is
> a gigantic Asian supermarket which draws clientele from far and wide 
> between
> here and Baltimore. I?ll try to get over there sometime soon to check for
> one bulb garlic and lily bulbs. I?ll let everyone know what I find.
>
>
>
> Jim McKenney
>
> jimmckenney@jimmckenney.com
>
> Montgomery County, Maryland, USA, 39.03871? North, 77.09829? West, USDA 
> zone
> 7
>
> My Virtual Maryland Garden http://www.jimmckenney.com/
>
> BLOG! http://mcwort.blogspot.com/
>
>
>
> Webmaster Potomac Valley Chapter, NARGS
>
> Editor PVC Bulletin http://www.pvcnargs.org/
>
>
>
> Webmaster Potomac Lily Society http://www.potomaclilysociety.org/
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
> ------------------------------
>
> Message: 5
> Date: Mon, 6 Oct 2008 18:28:33 -0400
> From: "Dell Sherk" <dells@voicenet.com>
> Subject: Re: [pbs] Chinese cooking and more
> To: "'Pacific Bulb Society'" <pbs@lists.ibiblio.org>
> Message-ID: <20081006222848.2FA604C01E@lists.ibiblio.org>
> Content-Type: text/plain; charset="us-ascii"
>
> Dear Jim and Tsuh Yang,
>
> I have grown water spinach, Ipomoea aquatica, in the vegetable garden, so 
> it
> doesn't need a lot of water. I have always been confused by reports that
> "morning glories" are poisonous.
>
> Houttuynia cordata --- this has been a menace in my herb garden where I 
> made
> the mistake of planting it. It is very invasive, smells awful (not nearly 
> so
> nice as cilantro which it is supposed to resemble) and cannot be weeded 
> out.
> I resorted to painting each bit that sprouted, with an herbicide, but next
> year will tell the tale.
>
> On the subject of edible alliums, Allium tricoccum - ramps or wild leeks -
> are a seasonal folk food in parts of West Virginia. I have eaten them 
> boiled
> and could hardly recommend them except to those folks who are fond of 
> great
> chunks of raw garlic - not exactly the same taste, but the same kind of
> intensity. But I hear that they are being served as a delicacy in fine
> restaurants. Does anyone know if it is possible to cultivate these bulbs? 
> I
> have a source and would like to try.
>
> Dell
>
>
>
>
>
>
> ------------------------------
>
> Message: 6
> Date: Mon, 6 Oct 2008 18:06:53 -0700
> From: "Nhu Nguyen" <xerantheum@gmail.com>
> Subject: Re: [pbs] Chinese cooking and more
> To: "Pacific Bulb Society" <pbs@lists.ibiblio.org>
> Message-ID:
> <f41531280810061806s247a5f45p118388a1d0a7bdf5@mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> Hi Dell and all,
>
> *Ipomoea aquatica* is an important vegetable in Vietnam where I was born. 
> It
> is eaten widely by the poor because the plants grow vigorously in 
> waterways.
> In some poor villages, it makes up the bulk of vegetable/foodstuff 
> consumed.
> There are some nutrients like important vitamins that one can extract by
> eating these plants. They are both eaten raw and cooked. Raw *I.
> aquatica*has a very crispy texture and distinctive flavor. However,
> there is fear
> that the milky latex contain toxins and the plants have been shown to
> accumulate toxic by products of biological activities such as waste/sewage
> treatment. Another fear is that eating the raw tissue will give you an
> intestinal fluke parasite called Fasciolopsis. It is common where pigs are
> raised. The flukes will encyst on aquatic vegetation, waiting for the next
> animal that chomps on those leaves. In the US it seems to be an invasive
> weed where it is warm and wet.
>
> *Houttuynia cordata* is also eaten in southern Vietnam, but only the 
> leaves
> not rhizomes. The smell is very distinctive and to me it's quite different
> from cilantro. It serves as an important herb condiment along with mint 
> and
> Thai basil in Vietnamese cuisine. It has an interesting property of
> partially preventing the blood from clothing. Herbalists take advantage of
> this property and prescribe it for certain ailments. During war-time,
> soldiers must be very careful to not eat these plants, which I'm told is
> hard for some because it makes up an important part of the cuisine. I have
> too made the mistake of planting these in the ground. The rhizomes go very
> deep and you must dig very deep down and get every.single.piece in order 
> to
> get rid of the plant.
>
> *Allium tricoccum* is cultivated in many parts of the country and is
> celebrated with it's own festival. It is native to the eastern US and
> probably need a cold winter dormancy. I would like to grow it here in the
> mild climate of central CA but have not been brave enough to try. Has 
> anyone
> tried growing it in wild climates? It is sold here in the spring and is 
> one
> of those items that dissappear quickly from the grocery special produce
> shelf.
>
> Thanks for these fascinating topics.
>
> Nhu
> Berkeley, CA, USA
> -----
> http://www.flickr.com/photos/xerantheum/
>
>
> On Mon, Oct 6, 2008 at 3:28 PM, Dell Sherk <dells@voicenet.com> wrote:
>
>> Dear Jim and Tsuh Yang,
>>
>> I have grown water spinach, Ipomoea aquatica, in the vegetable garden, so
>> it
>> doesn't need a lot of water. I have always been confused by reports that
>> "morning glories" are poisonous.
>>
>> Houttuynia cordata --- this has been a menace in my herb garden where I
>> made
>> the mistake of planting it. It is very invasive, smells awful (not nearly
>> so
>> nice as cilantro which it is supposed to resemble) and cannot be weeded
>> out.
>> I resorted to painting each bit that sprouted, with an herbicide, but 
>> next
>> year will tell the tale.
>>
>> On the subject of edible alliums, Allium tricoccum - ramps or wild 
>> leeks -
>> are a seasonal folk food in parts of West Virginia. I have eaten them
>> boiled
>> and could hardly recommend them except to those folks who are fond of 
>> great
>> chunks of raw garlic - not exactly the same taste, but the same kind of
>> intensity. But I hear that they are being served as a delicacy in fine
>> restaurants. Does anyone know if it is possible to cultivate these bulbs? 
>> I
>> have a source and would like to try.
>>
>>
>
>
> ------------------------------
>
> Message: 7
> Date: Mon, 6 Oct 2008 19:17:35 -0700 (PDT)
> From: David Ehrlich <idavide@sbcglobal.net>
> Subject: Re: [pbs] Chinese cooking
> To: Pacific Bulb Society <pbs@lists.ibiblio.org>
> Message-ID: <797466.23556.qm@web81008.mail.mud.yahoo.com>
> Content-Type: text/plain; charset=utf-8
>
> I do not know what bulb garlic is like, but for a few weeks only in the 
> springtime, in farmers markets here in the Bay Area, oriental farmers sell 
> a vegetable that I call spring garlic.? It is very similar in appearance 
> to scallions, but like mild garlic in flavor.? It's wonderful in omelets.? 
> I look forward to it every spring.
> ?
> Celtuce is sold in season in oriental markets, such as the 99 Ranch 
> Markets.? I am quite fond of it, but thick stems can be woody.
> ?
> Water spinach used to be sold in packages in ordinary supermarkets.? I 
> don?t know why they call it that ? it doesn?t look like or taste like 
> regular spinach.
> ?
> If you have an East Asian neighborhood or market that you can go to, you 
> might find these vegetables you are fond of, but they are seasonal.
>
> David Ehrlich
>
>
> ------------------------------
>
> Message: 8
> Date: Mon, 6 Oct 2008 20:39:16 -0700
> From: "David Maxwell" <opbungalow@gmail.com>
> Subject: [pbs] Chilean/Andean Rhodophiala Dormancy Cycles?
> To: pbs@lists.ibiblio.org
> Message-ID:
> <150371710810062039s4145db0bu82c077ff7ba05977@mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> Hi All,
>
> I have a question for those Members who have grown...or at least attemped
> growing...the Chilean/Andean species (R.splendens, R.rhodolirion,
> R.andicola, R.phycelloides, R.advena, R.bagnoldii) of Rhodophiala from 
> seeds
> before.
>
> Did any/all of these species go into dormancy in their first year of 
> growth?
>
> If so...about how many weeks after planting...and about how many weeks was
> their dormancy?
>
> My experience with Hippeastrum is that the seedlings grow continuously
> throughout their first winter (May/June planting)...even at temperatures 
> in
> the low 50sF...and they wouldn't go into a dormancy cycle until their 
> second
> or even third winter (October/November).
>
> I expected the same continuous growth from my Rhodophiala seedlings,
> however, almost all species are dying back.
>
> Well, except for the R.splendens and R.bagnoldii, which have sent up a
> sturdy new leaf...if you can even call them that.
>
> Since the watering & growing conditions have been the same for all 
> species,
> I'm assuming that the other species are going into their dormancy
> cycles...and hopefully not just being killed off by my either over or 
> under
> watering them.
>
> But I don't really know.
>
> I'm continuing to sparingly water even the seedlings that I have died
> (back)...with the hope that maybe they're not really 
> all-the-way-dead...just
> taking a break.
>
> But again, I don't really know...and I can't bring myself (yet) to dig one
> up to see.
>
> When they seem somewhat established, I switched from watering them
> indirectly to watering them directly using a spray bottle.
>
> Hopefully that wasn't the Kiss of Death.
>
> With my Hippeastrum seedlings I always water indirectly by keeping all the
> pots in plastic tubs and then pouring the water into the tubs and just let
> it wick up through the growing medium, which is always 100% peat.
>
> It was interesting that the type of potting medium I used with all these
> species of Rhodophiala seeds seemed to make absolutely no difference in
> germination.
>
> I did test batches of seeds planted in 100% peat...in 100% super-fine (San
> Francisco) sand...and in a gritty mix of sand, Perlite & aquatic plant
> gravel with a little peat mixed in.
>
> The germination ratios & growth rates were pretty much the 
> same...regardless
> of which potting medium they were in.
>
> Anyway, if anyone has had prior experience getting these species through
> their first year of growth, I'd be interested to hear about it.
>
> Thanks,
>
> -d.
>
> P.S. Ken (Amarguy), your B.josephinae is a spectacular inspiration...as 
> are
> your intergeneric Amaryllis crosses!
>
> Rock on...and cross on!
>
>
> ------------------------------
>
> Message: 9
> Date: Mon, 6 Oct 2008 20:56:45 -0700
> From: Jana Ulmer <jsulmer@sonic.net>
> Subject: Re: [pbs] Chinese cooking
> To: Pacific Bulb Society <pbs@lists.ibiblio.org>
> Message-ID: <17479DB3-A4FE-4948-A9C4-95838D88201C@sonic.net>
> Content-Type: text/plain; charset=WINDOWS-1252; delsp=yes;
> format=flowed
>
> I am long time lurker on this list, but this off-topic discussion has
> compelled me to post.  I have grown a "lettuce" that may similar to
> the celtuce that is being discussed.  Seed is available from Fedco
> (http://www.fedcoseeds.com/seeds/SeedsItem.php?
> id=2731&SeedName=lettuce), and here is what they say:
>
> 2731CO Cracoviensis Lettuce OG (47 days) My absolute favorite of all
> the lettuces Seed Savers curator M. Schultz has shared with me,
> unlike any other in size, shape or colors. Cracoviensis is where the
> red meets the green, making a dazzling twisting rosette with heavy
> purple accenting, especially towards the center. Plants are fast
> growing and very large. Although relatively rapid bolters, their
> tender buttery flavor doesn?t give way to bitterness even after they
> bolt. May be worth a try for over-wintering in warmer areas.
> Customers in New Jersey and Massachusetts have reported success.
> Listed as a distinct type, Asparagus Lettuce, in The Vegetable Garden
> by Vilmorin-Andrieux (1885). Highly prized in China where they peel
> and eat the thick fleshy stems like asparagus.
>
> What I grew was indeed large and quick to bolt, had a thick fleshy
> stem, and in no way tasted like asparagus.  For us, it fell in the
> "interesting" category, as opposed to the "really tasty" category,
> but we never tried cooking it, maybe it would have been better that way.
>
> In the allium arena, one that we do grow that is both tasty and
> unusual is the I'itoi onion, which on the the Slow Foods "Ark of
> Taste" list. You can read about it here:
>
> http://slowfoodusa.org/index.php/programs/…
> iitoi_onion/
>
> I planted the small shallot-like bulbs individually and each quickly
> made a small clump of onions which we used both as scallions and as
> chives.  When I say we used them as scallions, I mean that they were
> roughly the size and shape of a green onion, without any "bulb"
> formed at the bottom. The clumps went dormant in the summer, so I dug
> them up, (again looking like small shallots) but before I got to cook
> any in bulb form, they started growing again.  So now they are all
> planted and have formed clumps.  When they go dormant again, which I
> expect will be in early summer, I'd be happy to send some to the BX
> if people here would like to try it.
>
> Jana Ulmer
> Sebastopol, CA
>
>
>
> ------------------------------
>
> Message: 10
> Date: Tue, 7 Oct 2008 00:09:13 -0500
> From: James Waddick <jwaddick@kc.rr.com>
> Subject: Re: [pbs] Chinese Edible Plants
> To: Pacific Bulb Society <pbs@lists.ibiblio.org>
> Message-ID: <p0624087ec5109ab9f808@[192.168.1.100]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>
> Dear David and Jana,
> Stem lettuce is not like a leaf lettuce at all and does not
> form a head. Instead the central stem elongates sort of like an
> inverted carrot - larger at the base and small as it goes up. To
> prepare, you remove the leaves (don't know if they are edible like
> lettuce leaves. Then peel the rough and sometime woody outer layer
> until you reach the pale green smooth inner core. This can be sliced
> in thin diagonal slices and stir fried, or chunks and added to soup.
> Lots of other ways too.
> There's a pic at  http://www.kitazawaseed.com/seed_068-162.html
> It does not taste like asparagus to me, nor celery. Very mild
> and crunchy.
>
>>
>>Celtuce is sold in season in oriental markets, such as the 99 Ranch
>>Markets.  I am quite fond of it, but thick stems can be
>>woody.
>
> Lucky you.  When is the season where you are?
>
>>
>>Water spinach used to be sold in packages in ordinary supermarkets.
>>I don't know why they call it that
>
> It is usually grown in water  as an aquatic plant.
>
> The I'itoi onion looks sort of like a sprouted garlic bulb
> and very interesting. Never heard of this one before, but must have
> been an important native food, just to survive to this day.
>
> A host of edible bulbs and tubers off the beaten track.
>
> If anyone can find a source of one-bulb garlic, I'd love to
> know. Anyone know an adventurous grower in Gilroy , the garlic
> capital?
>
> Thanks all. Jim W.
> -- 
> Dr. James W. Waddick
> 8871 NW Brostrom Rd.
> Kansas City Missouri 64152-2711
> USA
> Ph.    816-746-1949
> Zone 5 Record low -23F
> Summer 100F +
>
>
>
> ------------------------------
>
> Message: 11
> Date: Tue, 7 Oct 2008 11:43:08 EDT
> From: Billthebulbbaron@aol.com
> Subject: Re: [pbs] Chilean/Andean Rhodophiala Dormancy Cycles?
> To: pbs@lists.ibiblio.org
> Message-ID: <cbb.26016505.361cdd8c@aol.com>
> Content-Type: text/plain; charset="US-ASCII"
>
>
> In a message dated 10/6/08 8:40:25 PM, opbungalow@gmail.com writes:
>
>
>> Anyway, if anyone has had prior experience getting these species through
>> their first year of growth, I'd be interested to hear about it.
>>
>
> yes, the dormancy is normal for these in my experience.   glad you had
> success eith R splendens, this has germinated poorly with me
>
>
>
> (PLEASE note new address & phone/fax numbers below Thanks!)
> ALSO, I now sell Oxblood Lilies (Texas Red--also--the PINK), as well as
> Freesia alba & the Texas form of Gladiolus byzantinus...see Availability 
> List
>
> Best wishes,
>
> Bill the Bulb Baron
> http://www.billthebulbbaron.com/
> William R.P. Welch
>
> Please make all checks payable to William R.P. Welch, and use my NEW 
> address:
> 1031-B Cayuga Street, Santa Cruz, CA 95062, USA
>
> New phone numbers as well:
> Phone (831) 236-8397
> fax ONLY (831) 426-4915--HOWEVER I much prefer orders etc placed WITHIN an
> email (NOT as an attachment) COMPARED to fax as I don't know yet how to 
> transfer
> fax text over on to my computer where I need it--thanks!
>
>
> ------------------------------
>
> Message: 12
> Date: Tue, 7 Oct 2008 09:35:56 -0700 (PDT)
> From: David Ehrlich <idavide@sbcglobal.net>
> Subject: Re: [pbs] Chinese Edible Plants
> To: Pacific Bulb Society <pbs@lists.ibiblio.org>
> Message-ID: <8077.44318.qm@web81002.mail.mud.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> Dear James,
>
> The leaves on celtuce are edible; there are forms with large leaves making 
> the stem/plant look like a head of romaine.? I've seen these on the 
> internet, but never at any market.? When I buy celtuce at the Asian 
> markets, all the stem leaves, such as they may have been, have been 
> removed, but the few leaves at the top of the stalk are left in place --  
> they are rather coarse, but they do taste like a kind of lettuce.
>
> I live on the S.F. Peninsula, but there are Asian markets all up and down 
> coastal California.? Celtuce is available late spring - summer
>
> On the internet I found?two California and one Canadian distributors of 
> seed -- some even with several varieties
>
> While the varietal name is asparagina (Lactuca sativa asparagina), and it 
> is called both asparagus lettuce and celery lettuce, it does not taste 
> like either, nor does it make your urine smell.
>
> Water Spinach:? I understand the water part; what I don't understand is 
> the spinach part.? It tastes as much like spinach as the above like 
> asparagus.? It doesn't look like spinach either.
>
> David Ehrlich
>
>
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> End of pbs Digest, Vol 69, Issue 6
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