Habeetsia burgers or Bloody Habbyburgers?
Cooked and ground beetroots mixed with 100% wholegrain barley and rye flour, eggs and cooked Hablitzia leaves and Johannes’ shallots (Allium x cornutum), marjoram, salt, pepper and ground chili.
A year ago, I reported on variegation on a Hablitzia in my son’s garden on Nesodden near Oslo (see http://www.edimentals.com/blog/?p=18162). I gave him this plant a few years ago and I really didn’t believe it would thrive here as the spot appeared very dry with poorish looking soil, but this year it’s clearly thriving and is sprawling in different directions (they plan to paint the house, so it’s not been trained up the wall). I discovered for the second year running that one of the shoots is variegated, similar to Mandy Barber‘s plant a couple of years ago reported on the Friends of Hablitzia forum on FB!
Has anyone had success (or not) with layering Hablitzia to propagate?
Previous posts on variegated Habbies here (on Facebook): https://www.facebook.com/groups/hablitzia/search/?query=variegation
I transplanted a 3 year old pot grown Hablitzia plant yesterday and this video shows the many replacement shoots ready to grow quickly if the main shoots are harvested or grazed, presumably an anti-grazing strategy which we can use to our advantage!
A tour of my garden on 2nd April 2019 talking about one of my favourite perennial vegetables, Hablitzia tamnoides (Caucasian spinach). It’s extremely early yielding, productive, tasty, can be grown in complete shade, is very hardy and is nutritionally great too. I have currently about 11 different plants, 6 from old gardens in Scandinavia where people have been using Hablitzia as a spinach and salad crop for over 130 years and three wild accessions from the Caucasus. My oldest plant that you will see in this video was planted in 2002 and I’ve been harvesting since January this year, the reason the shoots are not very long! Nutritionally, Hablitzia is also definitely worth eating and contains particularly plenty of carotenoids, folates, calcium, magnesium, phosphorus and zinc. Also many other nutritional components were larger in Hablitzia than in spinach and New Zealand spinach (from a Finnish study). See http://www.edimentals.com/blog/?p=8606
I visited my son today on Nesodden (Oslo) and was impressed by how much growth his Hablitzia had put on and then I noticed that one of the stems had variegated leaves…I’m not sure if this is the same plant as the stems with normal leaves…will try to check on my next visit!
Last night’s dinner was a 100% wholegrain sourdough pizza with Hablitzia, four cheese and poppy seed topping…
The dough was made from a selection of whole grain organic flours including: coarse rye, emmer, barley, coarse spelt, svedjerug and a few barley and svedjerug grains added.
It was accompanied by a blanched salad – sea kale, dandelion “Vert de Montmagny Ameliore” and Allium tuberosum!
The Hablitzia once again impresses with its incredible productivity and early growth in one of the driest, shadiest places in the garden!