It enjoys moist soil that is high in organic matter, and if you [...]]]> This is a perennial grass species with a sugary stem that can be chewed on, or refined into sugar. In North Florida, it has historically been used to make (cane) syrup.

It enjoys moist soil that is high in organic matter, and if you can get it, clay. I have been advised to fertilize it with “tobacco” fertilizer with an N-P-K of 4-8-12.  If you just use lots of manure, you should be ok.  Make sure you have plenty of lime in the soil too.

In our area, sugar cane is historically harvested as the first frost of the year approaches.  The leafy area on the top and the old leaves are stripped from the canes, and the canes are buried under piles of this refuse (called shucks) to keep them safe from the frost until they can be ground for juice, and the juice boiled into syrup.

The roots will re-sprout the following spring.

Apparently the crop is best the first or second or third years after planting, but yields decline after that, and by about seven years tops, the roots should be dug up, and the crop replanted.

Propagating is easy.  Use whole canes or pieces that include at least a whole internode section (with a node at both ends), and plant them in trenches about six inches deep.

Caribbean Oregano

Soil and [...]]]> May be grown in your vegetable or herb garden or as a potted specimen. The leaves of this succulent herb are fleshy and strongly aromatic. Leaves are often used Caribbean cooking and also as a substitute for sage. The leaves are used medicinally in India as a cure for coughs.

Caribbean Oregano

Soil and Water: No special soil requirements are known. Average water needs – do not over water.
Sun: Part sun to shade.
Cold: Will be killed by frost
Pruning: Pruning will promote branching and can rejuvenate an old lanky plant.
Propagation: Roots easily from cuttings placed in soil.
Pests: None are known.
Harvesting, storage, and preparation: Young leaves have a milder flavor. Using too many leaves could overwhelm the flavor of a dish; when used in moderation the taste pleasant and similar to sage. The flavor is very amenable to beans. The leaves can be used fresh and chopped finely or dried for storage and crumbled. Drying the leaves can take quite a while, especially if they are left attached to the stem.

Flowering Oregano

pdf – Caribbean Oregano Information Sheet
(to print out)

Yuca is a delicious starchy root vegetable that is grown extensively in the poor soils of the tropics. It is a tall, graceful, easy-to-grow plant.

Soil: Yuca tolerates soils of low fertility, but sure seems to grow better if manured and fertilized. Do this with caution, as tilling manure in near the [...]]]>

Yuca plant

Yuca is a delicious starchy root vegetable that is grown extensively in the poor soils of the tropics. It is a tall, graceful, easy-to-grow plant.

Soil: Yuca tolerates soils of low fertility, but sure seems to grow better if manured and fertilized. Do this with caution, as tilling manure in near the surface may encourage shallow rooting, and make the plants prone to falling over. Conversely, shallow roots are easier to dig up. In addition, too much nitrogen seems to make them more susceptible to pests like spider mites, which can devastate your crop and be difficult to control chemically.

Water: Yuca is one of the most drought tolerant crops in existence. Once it is established, you should not need to water at all to keep it alive. In very dry years, it will not grow much without irrigation, but with plenty of water, it may just grow stems and leaves, and neglect growing roots.

Sun: full.

Cold: Yuca will freeze back in the winter, but almost always comes back in the spring. Freezing will make the stems unusable for propagation.

Propagation: Propagation is by stem cuttings. Pieces of stem (the thicker the better) about 8 inches long, are stuck ½ -¾ of the way into loosened soil. They will root in and grow without additional care. We do this in individual pots and keep them in the greenhouse, because freezing will kill new plants. Alternately, you can cut up one of your plants in August to plant next year’s field. The plants should become well enough established by winter to come back up in the spring. Cut stems will last a long time in storage provided they do not dry out.

Pests: Spider mites, mealybugs, and deer can badly damage your crop. Spider mites and mealybugs can be reduced by being careful not to over-fertilize – especially late in the season. They can also be controlled by thorough sprayings of neem oil insecticide. Spider mites can usually be controlled with soap spray at double the recommended concentration. I recommend “insecticidal soap” over dish soap, as it uses potassium instead of sodium as the positive ion, making it healthy for plants.

Yuca Plant

Harvesting: Harvest of yuca is during the dormant season, usually from December through March. I carefully excavate around the roots, and clip them off the central knot of roots. The middle of the plant can be replanted and harvested again the next year. The plant should be left intact until it will be used, as the roots spoil very quickly after harvest.

Preparation: Our variety is a low-cyanide variety. Others, called cassava and manioc, require more preparation to make edible. Yuca should be peeled before cooking, and is often chopped and then boiled for 20 minutes in salt water before pan or deep frying. It can be fried or baked without pre-boiling. It goes well with strongly flavored things like lime, garlic, salt, onions, tomatoes, or dipped in garlic sauce or added to soups.

Yuca root

Green Oak Leaf Lettuce

You can harvest leaf lettuce by removing the older leaves occasionally, or alternatively, by cutting everything except a couple young leaves. You can do the latter twice or three times.

Lettuce will [...]]]> Lettuces grow well in Gainesville in the winter. They appreciate rich soil, so load up on the manure.

Green Oak Leaf Lettuce

You can harvest leaf lettuce by removing the older leaves occasionally, or alternatively, by cutting everything except a couple young leaves. You can do the latter twice or three times.

Lettuce will be damaged by hard frosts, but can take light ones. Commercial growers put wire arches over their beds and pull frost cloth over the wires when freezing temperatures are expected.

Red Oak Leaf Lettuce

In the spring, your lettuce with “bolt” or grow a flower stalk.  Once it starts to do that, it will be too bitter to eat. I recommend you let at least some of them bolt to collect seeds for next year.

Soil: It loves wet soil and can grow in boggy conditions but it also thrives in [...]]]> AKA the Queensland Arrowroot this plant is closely related to the garden canna. It grows 6 or more feet tall and has a small brilliant red flower so it is an excellent backdrop for smaller flowers and herbs.

Soil: It loves wet soil and can grow in boggy conditions but it also thrives in drier soils. Fertilize lightly if at all.

Water: It grows faster and taller in dry conditions when irrigated.

Sun: Full.

Cold: The stems freeze to the ground in cold snaps but the plant comes back every spring.

Pruning: Dead leaves can be removed for aesthetic reasons, especially the frozen parts in the spring.

Propagation: Seeds sometimes germinate if freshly planted, but usually require scarification. You can also divide clumps.

Pests: A caterpillar is known to eat cannas, and can affect the unrolling of their new leaves. It can be dealt with by hand-pulling or a BT pesticide.

Other problems: The tubers can be fibrous.

Harvesting, storage, and preparation: The flowers, tubers, and stems are all edible.

Historically grown in the Andes as an edible starch the huge tuber was usually roasted for hours until it became soft and sweet. We have not seen this particular variety produce a huge tuber when grown in Florida. The tubers grown here are about the size of regular garden cannas. They are best used to produce a highly digestible thickening powder similar to cornstarch. Shred the tubers coarsely, cover with water and stir. Strain out the fiber with cheesecloth and let the cloudy water settle out leaving the starch on the bottom of the container. Pour of the water and let the starchy residue dry. This makes a fine arrowroot powder.

The bottoms of the stems, up to about a foot, get thick and can be peeled and added to stir fried dishes. They have a bitter-sweet flavor and are quite tasty as a bamboo shoot replacement.

The flowers are ornamental and attractive in salads.

The leaves may be used like banana leaves to wrap food for outdoor roasting or grilling. They will impart a flavor to the cooked food though the leaves themselves are typically not eaten.

Sochan, cut-leaf or green-headed cone flower, is native to most of the continental United States. Its native distribution dips into the Florida panhandle, so some consider it native to here. It is one of the favored greens of the Cherokee.

Soil: We expect [...]]]>

Sochan, cut-leaf or green-headed cone flower, is native to most of the continental United States. Its native distribution dips into the Florida panhandle, so some consider it native to here. It is one of the favored greens of the Cherokee.

Soil: We expect it to appreciate a little improvement in our native poor soils.

Water: This plant appreciates wet areas, and will probably grow better if irrigated.

Sun: Part sun to shade

Cold: Cold is no problem, though it shrinks to a small ball of leaves in the winter

Propagation: It spreads rhizomatously and can be propagated by seed or cuttings of the rhizomes

Pests: None known

Other problems: Leaves are usually best in the spring. Not a heavy producer.

Harvesting, storage, and preparation: In the Spring, Sochan produces a bunch of large leaves. It is these young leaves that are generally harvested. They can be stored by freezing or dehydration. Sochan is traditionally prepared by boiling and discarding the water. It is then fried in oil and spices, sometimes mixed with poke weed and/or creasy greens (winter or upland cress). Some cooks recommend adding a bit of vinegar. Teas and infusions have uses in herbal medicine, but pregnant women are recommended to avoid the tea, though they can eat the greens prepared as described.

Additional references: http://www.mynewsletterbuilder.com/tools/published.php?action=view&newsletter_id=1409608353

Top photo: http://www.michigan.gov/dnr/0,1607,7-153-10370_12146_12213-36450–,00.html