That looks beautiful and tasty!
When I first saw the Spekboom leaves and the sprigs in the glasses I actually thought for a moment it was purslane. Does it taste similar?
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That looks beautiful and tasty!
When I first saw the Spekboom leaves and the sprigs in the glasses I actually thought for a moment it was purslane. Does it taste similar?
I wanted to write something along these lines in a separate comment, @buckaroobaby and @minismallholding. What I found to work wonderfully and that is super tasty, is to combine purslane and spekboom leaves in a salad! Maybe @buckaroobaby tried this already?? Does purslane grow there? I am so excited as my purslane started to grow now after the first summer heat and late rains. Awesome post @buckaroobaby! Really enjoyed reading it.
You have both reminded me about purslane. It doesn't really grow in areas that I walk through often enough to remember to use is. Lambs quarter? Now that is as much a weed as stinging nettle. All over the place. My goats love it. And it makes a more gentle flavoured leaf in salad
I am busy growing some lamb's quarter here with my marog and amaranth. I love them with spinach. They are a blessing, although as you mentioned (and if I can use Afrikaans) "binne perke". (Strangely my mind doesn't want to translate that into English 😅, rough week!)
Some expressions are just more effective in another language, ne? I can't do marog. I guess my liver disagrees with it. I've since heard that it has a rather nauseating effect on some. Marog causes me to throw up rather violently for 24 hours. Never touch the stuff
Oh my! I did not think it would do that 😅 Luckily all my meanderings in the garden and eating various wild herbs have done nothing to me yet. In fact, I think I am lucky that most things go down well and stay down well. 😅 Only time will tell, or until I eat the wrong thing.
I don't know if we get spekboom here in Australia, I'll have to look into that. If it was imported in the early settlement days it will be here, if not, they'll likely try to keep it out of the country. Southern African natives tend to grow a little too well here. 😅
Being spring, I've yet to see any signs of purslane yet, but my lamb's quarter is well underway, @buckaroobaby.
I had a discussion with some friends recently. South Africa and Australia have similar growing conditions. In my part of the Western Cape, we have major issues with Australian trees like Australian myrtle (Leptospermum laevigatum), black wattle (Acacia mearnsii), and coastal wattle (Acacia cyclops). It is so bad that we South Africans braai (aka bbq) with coastal wattle almost daily and refer to it as "rooikrans" braai wood. It is so funny how Australian natives have become weeds here and how South African natives have become weeds there (like the African daisy and pig's ear or arum lily).
I gather you have some of the gum trees there too. Crazy bushfire fuel...
I don't know if you call them soursobs there, but I read they come from southern Africa too. They grow like crazy in winter! Luckily the chickens like them.
Indeed! The last couple of wildfires and man-made fires most of the "experts" said that non-indigenous (alien) trees helped spread the fires quicker and made them more intense as the local fynbos burns differently; quicker and less intense fires.
Oh, yes! African wood-sorrel or Cape-sorrel. I love them in a salad, very tangy, although the oxalic content is quite high, hence the tanginess.
Not at all. It is more like aloe in taste. But in water it is surprisingly sweet
Interestingly for me, they taste super sour like lemons, probably some tannins in them? A quick google search and I could not find anything. Not that I can know how aloe tastes like 😅
If you take a lick of aloe you will know about it! Tannins is an interesting possibility