Amy Ulmschneider
Debbie Rowland
Master Gardener
In the final part of our series on hot summer plants, let's take a look at some tropical and subtropical vegetables that could become new favorites in your summer garden. Fresh summer vegetables are a treat in the middle of the heat of summer. There are many different types of tropical or subtropical vegetables to choose from. Some are eaten raw, others are delicious lightly steamed or cooked, and they're all worth a try.
“Tropical spinach” is a general term for a variety of warm season vegetables, including Chinese spinach, Egyptian spinach, Malabar spinach, Okinawa spinach, and longevity spinach. Although we commonly refer to these as spinach, they are from different plant families and are not the same plant we commonly refer to as spinach. These “tropical spinach” varieties are easy to grow in hot climates and are highly nutritious. Enjoy them raw, in salads and smoothies, or steamed, sautéed, or stir-fried. Let's take a look at some.
I have been growing Malabar spinach, Basella alba, for years and love this summer green. Native to India, this attractive plant has all the attributes of being beautiful to look at, tasty and easy to grow. It can be treated as both an ornamental and a crop and looks very nice when planted on a trellis or wall. Seeds and seedlings are easily available. However, keep in mind that it is tropical so it grows best in the heat of summer or warm nights. The young leaves can be eaten raw or cooked like spinach. I liked it best in stir fries. Read more: https://hort.extension.wisc.edu/articles/malabar-spinach-basella-alba/ Chinese spinach, vegetable amaranth, or red callaloo, Amaranthus tricolor, goes by many common names depending on where it is grown. A quick word here shows how quickly and easily this genus grows, as some of the native species of this genus are considered pesky weeds. The young leaves and first rosettes add color to salads. Whether cooked or raw, it is more nutritious and has a higher protein content than spinach or beet leaves. The leaves and flowers of another related amaranth species, celosia or cockscomb, can also be used as an edible vegetable.
Purslane (Photo by Amy Ulmschneider) Mulukhiya, jute mallow, or corchorus (Corchorus olitorius) is a key ingredient in Middle Eastern cooking, so its leaves are typically sold frozen or dried and ground into a powder. Like okra, it is a member of the mallow family. It is used raw as a pesto for rice and lamb dishes, or dried to thicken soups. Sometimes called the king of vegetables, it is also high in protein and vitamin C. Seeds are readily available online and it is easy to grow. You may know purslane (Portulaca oleracea) as a weed in your garden. A native plant popularized by indigenous peoples, it has been prized by people all over the world for its flavor and nutrition. Cultivars are available commercially, but you can also collect it from your own garden and use it as a home-grown vegetable in warm seasons. In either case, try it raw or cooked. For more information, see https://hort.extension.wisc.edu/articles/common-purslane-portulaca-oleracea/.
Cool off your summer garden with fresh hot summer vegetables that are sure to please.
If you have any questions, please call the Odessa AgriLife office at 498-4071 or the Midland AgriLife office at 686-4700. More information and a blog with access to past articles can be found at westtexasgardening.org.[リソース]Please click on the.
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