Another 'What is it?'

Eggo(z10soCal LBC)July 6, 2005

Looking for another id folks. This is another vegetable used in Southeast Asian cooking, mostly stews. The plant can get to about 4 1/2 feet tall. When it flowers it sends out a long flower stalk at the tip of the branch with tiny tiny seeds that gets blown off by the wind. Thanks!

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pitimpinai(z6 Chicago)

Amaranthus. Dunno the species or variety. Lovely stirfried. There is another variety that has white stems. It is delicious in stirfry as well. In Thailand, we only use the very tender tips for cooking. Here in the markets in the US, they were picked rather passed their prime. Maybe the Vietnamese like them at that stage.

    Bookmark   July 7, 2005 at 7:46AM
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Eggo(z10soCal LBC)

Thanks Pitimpinai, that is it! Everyone here is full of knowledge. Ain't nothing I haven't gotten ID yet. THANKS! Yep the tender tips are good. Once they get older, the stem becomes more tougher. Usually if those are the only ones you could find, you can strip the outer part of the stem so it won't be so tough. I've been getting really great tender growths from the ones in my greenhouse, large leaves too.

    Bookmark   July 10, 2005 at 4:13AM
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