I hadn't intended to offer these as I didn't save all that many, however today the guy who gave me my plants last year asked me if I wanted any seeds. He then opened a full 5 litre tub and gave me an amount that would fill a sugar bag, so if anyone wants to try this wonderful crop PM me.
Yes please DJ. Will PM you
D
OOh yes please - will pm you straightway,
Chloe
hello there i would love some please only a bit though! just a few seedsw will do if you can spare them?
i will send you my address
jemma aka gardnerj
What is Callaloo?
cal·la·loo
1. The edible spinachlike leaves of the dasheen.
da·sheen n. Caribbean.
1. A variety of taro having large yellowish tubers.
2. The tuber of this plant.
It's a plant much beloved in the West Indian community and they can't get enough of the stuff. ;D
Hope this helps! ;)
Dave
Ha
Now I know what it is it sounds interesting. Could I have just a pinch of seeds to try please. I will pm you.
Do you get tubers in the UK, or just the leaves?
Just the leaves, the tuber variety is known as poi in Hawaii and as far as I know can't be grown properly here. They have to bash the root on a rock to soften it and after a while swinging the root around became an art form which is why those balls on string you see at Glastonbury being swung around are called poi.
Quote from: MutantHobbit on January 12, 2006, 23:27:05
cal·la·loo
1. The edible spinachlike leaves of the dasheen.
da·sheen n. Caribbean.
1. A variety of taro having large yellowish tubers.
2. The tuber of this plant.
It's a plant much beloved in the West Indian community and they can't get enough of the stuff. ;D
Hope this helps! ;)
Dave
Callaloo is a non-specific caribbean term for leaf used like spinach (much like the hindi/urdu
saag), it can refer either to the leaf of Taro, Xanthosoma or Amaranth or to a specific dish made from these leaves. Which it refers to varies throughout the caribbean.
Thank you for the info. I googled for dasheen and came up with:
The dasheen has three main uses: (1) corms and tubers used as a potato; (2) leaves as greens, once they have been boiled 15 minutes in water with a pinch of baking soda, drained, and then rinsed with boiling water; and (3) the blanched young shoots, obtained by forcing corms in the dark, furnish a tender vegetable having a flavor somewhat like that of mushrooms. A stew dish called calalou is prepared from dasheen leaves. Poi is made from fermented taro starch.
I think I'm probably safer to stick with spinach. ;)