You have completely changed how I manage my garden. What a difference! I am in NM and at 7000 feet with limited water but my garden yield is so improved. Thank you.
Just a big fan letter, you inspired me to go back to school, and find new and healthier goals for my life. One day, I'll make a permaculture food forest! Thank you for offering these inspiring, life changing changing videos.
The first we call Magenta Spreen. The white version is commonly called Lamb’s Quarters, a favorite southern American green. I love it cooked with some bacon fat or butter, yum!
Hey tell Sam that the leaf you were going to use with goats cheese, try this, its an old recipe from my palace days, ball the leaves, dress with olive oil and balsamic , place a round of goats cheese on a round of toasted brioche and pop in the oven for 5 mins, when ready place on the leaf ball and top tat with some homemade red onion chutney ,,,,,,,,,,,,,,, its ok Hugh you can thank me later 😁😁😁😁🤣🤣
I'm growing the rats tail radish for the 1st time and the bees are loving the flowers. I'm going to continue growing it, even if it's not a popular veg with the family, as it's good to find another food source for the bees in our mild winters.
The tree Spinach, is it heat loving or is it cool weather. I live in the low desert of Arizona USA when would I plant them here? Summer has many days over 110. We do have longer summers. Thank you for the info🍇🌸🦋
Lamb's quarters is very popular in the hot Southeast so try it out! You might want to plant at the cooler times of year and keep it a little covered from the sun on the hottest days.
Lamb’s quarter is related and similar. It grows in Utah as a weed. No special care, little to no supplemental water, and thrives all summer and into the fall.
Does anyone know of a good seed company in the US that sells these tree spinach seeds? Not looking to buy on Amazon. Thank you for the inspiration, Huw!
A great perennial for cooked greens is grape vine! I don't mean just making tough filled vine leaves - use the young leaves that you have just pruned in stews, curries, spag bol etc. I recommend cutting them up fairly small, and be aware that they get tougher the older they are.
Tree spinach - also known as Lamb's Quarters or pigweed. Many consider it just a weed, but it is a nice green and grows freely around here and many other places throughout the summer. Some I do pull if they are in the wrong place, but often I will let them grow to eat. That and purslane are easily harvested and very nutritious wild greens that grow freely in many gardens without ever being sown.
Thank Huw for another inspiring video!!! I loved it when someone other than me struggles to get there tongue round a word, funny funny, and Huw everyone needs help sometimes. I just loved having a look around your garden. Fyi I have got my spinach tree seeds ordered😉 Thank you. Blessings Susie 🙏🇬🇧
Regarding slugs - do you think building taller raised beds, hugelkultur-ing them (to save on soil) then “painting” on some sort of sand or finely ground glass at the base & again near the top perimeters would discourage [slug] activity?🧐
Have you eaten regular radish pods? I just saw a video on seed saving where they mentioned you can eat the pods when young. How do rats tails compare? I wonder
Struggled to source the black mint and/or rats tail seeds but i'm sure i'll find some before next year. Suggestions welcome. Emailed you over some ideas for gardens to see btw Huw, hopefully useful. :)
Just a thought but have you ever thought about doing merch like caps, t-shirts and hoodies? If you had a logo perhaps or if you had a 'Huw' slogan and added your branding. I'm sure they would sell. :)
I'll have to try the chop suey greens, any relation to chrysanthemum? They'll probably be grown for flowers, my sensitive snoz isn't a big fan of petrichor lol
I've learned so much from you and my subsequent discovery and viewing of RU-vidrs who garden in my area (US). I've gardened organically for 40 years but have now evolved into a sustainable method. Thank you for your wonderful videos.
I haven't tried Bandit leek, but I allow some of my leeks to perennialise. The second year they flower and early in the spring of the following year they divide and throw up several small leeks. I harvest all but one or two which I let flower again. The harvest isn't huge, but it comes at a time of year when it is lovely to have sweet fresh greens.
Sorry, sent my previous post too soon. The Cnidoscolus is what comes up if you google tree spinach, but what Huw is showing is Chenopodium which is also known as Lamb's Quarters. The album species has a whitish color instead of the purplish Magenta Spreen that he is growing. Our wild lamb's quarters tends to show more of a purplish color, although not as bright as the cultivar that Huw has.
@@HuwRichardsthis is the botanical name for Magentaspreen lambs quarters? How about tree cabbage, the short lived brassica you mentioned in the video? Please and thanks!
@@HuwRichards Its most common name in the U.S. is "walking stick kale," but it may also be found (I believe) as "cow cabbage," "Jersey cabbage" and "Paul and Becky's Asturian Tree cabbage." According to "Fine Gardening" magazine its botanical name is "Brassica oleracea longata." (I like Chenopodium giganteum better.) *Lore:* It used, at least, to be used on the Isle of Jersey to substitute for fencing of pastures. I have to suppose that livestock weren't put into these Chenopodium giganteum-surrounded enclosures until the kale/cabbage had grown tall enough that the leaves, often used as fodder for bovine livestock, were out of their reach. *More lore:* The name "Walking Stick Kale" derives from an old custom of harvesting the whole plant (which is said to have grown to 20 feet or 6.096 metres in height in its native range), stripping off the edible leaves, and then hanging the long stem or stalk from a sufficient height in a warm, dry place out of direct sunlight for a specified amount of time and when the stalk had first dried, then "cured," it could be cut to the desired length/s of walking stick, and carved and treated with some kind of sealant. Here in the U.S., it tends to grow a bit shorter, usually in the 6' to 12' range. Note: I'm in the U.S.A., and for a kale, the seeds are a bit pricier than they are for, say, "Premier" or "Dazzling Blue" or "Blue Curled Scotch" or "True Siberian" kales where you're getting a lot more seeds for a bit less money.
@@melissabonney6464 Tree cabbage: Its most common name in the U.S. is "walking stick kale," but it may also be found (I believe) as "cow cabbage," "Jersey cabbage" and "Paul and Becky's Asturian Tree cabbage." According to "Fine Gardening" magazine its botanical name is "Brassica oleracea longata." (I like Chenopodium giganteum better.) *Lore:* It used, at least, to be used on the Isle of Jersey to substitute for fencing of pastures. I have to suppose that livestock weren't put into these Chenopodium giganteum-surrounded enclosures until the kale/cabbage had grown tall enough that the leaves, often used as fodder for bovine livestock, were out of their reach. *More lore:* The name "Walking Stick Kale" derives from an old custom of harvesting the whole plant (which is said to have grown to 20 feet or 6.096 metres in height in its native range), stripping off the edible leaves, and then hanging the long stem or stalk from a sufficient height in a warm, dry place out of direct sunlight for a specified amount of time and when the stalk had first dried, then "cured," it could be cut to the desired length/s of walking stick, and carved and treated with some kind of sealant. Here in the U.S., it tends to grow a bit shorter, usually in the 6' to 12' range. Note: I'm in the U.S.A., and for a kale, the seeds are a bit pricier than they are for, say, "Premier" or "Dazzling Blue" or "Blue Curled Scotch" or "True Siberian" kales where you're getting a lot more seeds for a bit less money.