vegetable discoveries

Yes, I have it here, and I love it. I often pick leaves and feed it to my guests right off the plant. Haven't seen or tasted the berries. I plan to grow more of this plant! Thanks for the link!!!

 

mischief, were is the kimchi website? I love chilli and ginger and I don't like that much usual sauerkraut.
Edible chrysantemum is good as slugs don't like it.

 

https://www.sbs.com.au/food/recipe/176/Korean-pickled-vegetables-(kim-chi)

 

all hail for kale!
appart from mushroom plant, I think kale's got the highest amount of calcium in it's leaves than anything else you can grow.
the best kale I have grown is 1000 headed, which the lost seed actually sell, it's also called walking stick kale
and over a couple years you really do get to pick 1000 leaves off a plant!

San marzano's are all I grow, I don't have the above issues with them like B.E.R. or unhealthy plants and produce very well for me. taste good to me, there are better tasting tomato's for sure, but it's got other things going for it aswell.
they look pretty, like a roma but bigger, very little seed or pulp, slice them for sandwiches and you don't get soggy sandies by lunch time, perfect for sauce making, the best! and great for sun drying.

Saltbush vary a lot, I have climbing saltbush which is the low creeping/climbing matty one, Einadia nutans, they barely set fruit and mostly go un noticed when they do.
a great spreading ground cover that is my favorite of all the saltbush.
one I had is the ruby saltbush, Enchylaena tomentosa, it's a small shrub loaded with berries, I had both red & yellow and if you could find a way to remove the pulp from the pit then it would probably make a good jam.
for the space they took up they weren't doing much here on a small property but on acreage i'd definately bring them back.
they don't taste of much although sweet if you don't bite into the pit, which is sour and is big compared to the size of the tiny berry, if you don't pick the hundreds of fruit per shrub, they turn into hundreds of seedlings, making the shrub very dense, would make an excellent low level fire barrier.

I mentioned muchroom plant, that's the plant i'd recommend wormy, Rungia klossii, ultimate survival plant.

 

RE: Salt bush - I have no experience with the berries but I know 2, NO... 3 things.

1 - The leaves taste salty, but not over powering. Good to mix with other things like salads to increase the saltiness, but leave the actual NaCl out.

2 - Pigs that eat Saltbush have a different tasting, and better meat.

3 - I love porcine & want more Saltbush here, specially since it is found near here normally.

 

Do you mean root or bulb?

https://forums.permaculture.org.au/showthread.php?6507-Weird-vegetables&highlight=unusual+vegetables

 

lifeinkorea.com
lovethatkimchi.com

 

the root - if you get it young its like a potatoy carrot with a bit of fennel flavour

 

Huh, just goes to show us all that this is another plant where all parts are useable in some way. Learned something new today.

 

fascinating, Florence and wild Fennel?

 

When Parsley runs to seed (Italian P. or curled P.) I'll often rip the plant out and use the roots in soup stock or roast them.

same goes with coriander, though I'll usuall pull whole plants rather than pick the leaves if using in Thai food.
smash the roots (or whole plants for green curry) in mortar and fry off with the curry paste and lemongrass stalks.

Salsify....love it
It's gone wild here so no shortage of it for roast veges
when it bolts, I often collect a handfull of the unopened flower buds with about 10-15cm of stem attached and cook them.
Just treat it like asparagus, quick cook in boiling water , drain and dress with a vinaigrette.

Bladder Campion or Scuplit (Silene vulgaris), the spring shoots of which emerge before Asparagus can also be treated in the same way.
It's also a low fuss vege, wild in my garden and often finds it's way to our table.

not really a vege, I know, but it's a lesser known use of capers.
Caper shoots -
soon after they start to grow in the spring, the new shoots can be picked when young and tender before picking the caper buds has commenced.
They're washed and soaked in salty water for a day or so (change the water twice daily), then toss them in salt,
leave for a day mixing occasionally, drained, sun-dry for half a day then pack them into jars and top with white vinegar: water , 1:3.
use throughout the summer for adding to salads, yum!

flower heads of many brassicas are good- rocket, mustard, cabbage, kale etc.
lettuce stems -there are varieties especially bred for the purpose, but any leafy vars. that are a bit
past their prime are still ok for their stems with leaves removed, even when bolting I find.

pumpkin and zucchini flowers, males fls. on their own or female fls. with embryonic fruit still attached.
pumpkin vine tips, sweet potato vine tips are a major greens source in Niugini

Feijoa flowers (raw) are a nice sweet snack too

Again, not technically vege I suppose, but in warmer areas,
Banana inflorescence , Green papaya
both great main ingredients for delicous salads
palm hearts...nice

Choko roots and winged-bean roots cook up ok too.

back to topic of the OP ...fennel roots
Apiaceae family , veges with edible roots
Parsley, Chervil, Celery there are varieties bred and grown for their edible roots

Coriander, Carrot, Parsnip are the usual ones.
but you could try Dill, Caraway, Cummin
Just dont try Hemlock, a very well known poisonous member of the family :sweat: