Just you wait... And it shouldn't be long. Once they get going, they rock! The odd thing is, the lower leaves are much bigger and fleshier. The leaves get smaller as the vines get longer.
Malabar Spinach
Rita,how are they growing now that record heat has set in?
Growing and looking great. Plants are still small as in they are not vining yet but I figgure they will once they are ready.
Oh, I just noticed flowers on my Malabar Spinach. I didn't think it was supposed to flower. Should I pinch off the flowers? The plants are finially vining nicely.
If you want malabar spinach forever and ever in that spot, leave the flowers be. It's a prolific reseeder.
Personally, I didn't notice any taste difference when flowering versus flowering... but then I didn't like it at all so I may not be the best judge! Pretty vine, though, and very resilient.
No, I don't think I do want volunteers all over. I will pinch off the flowers. Thanks!
More will come, once it starts flowering it doesn't stop!
Here it is today. Lots of bloom buds that never seem to open.
The buds will not open. They are just like berries. They will turn dark color.
Oh. I did not know that! Thanks!
I love this plant, for eating and just because it is so pretty.. Boy, but does it ever re-seed all over the place for me..
Larkie
Fascinating discussion.
I cooked fresh picked okra yesterday evening. It is a "mucilaginous" ("slimey") veggie once it touches water, or other liquids.
We always dropped a 1-2 capsful of vinegar into the sautee pan, tossing around until there was no more "roping", and "VOILA!" no slimey okra...
Might track down some Malabar/Purslane and see if this will work. Don't have the tastebuds for slimey...
Linda
Hi,
I have a co-worker standing by telling me how they cook this in the Vietnamese style. He says to slice up the leaves into thin strips. Soak dry shrimp overnight and keep the water (or soak fresh shrimp for a couple hours). You're going for the flavored liquid.
Boil the shrimp liquid, and add the strips of Malabar Spinach leaves to the liquid. The shrimp will flavor the leaves. He says the thicker (bottom) leaves are more flavorful.
You can eat this soup hot, but he says it tastes better if you cool it in the refrigerator, as it is refreshing on a hot day. It is a nice summer soup, that cools you off.
He didn't mention adding any additional seasonings, but noted you can spoon the hot soup over cooked rice (to cut the slime?).
That's all folks!
He has three bushy vines growing in his yard.
Linda