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African Potato Mint
Also known as Kaffir Potato. This mint relative is grown for its potato-like tuber. These tubers can get very large, up to 4 lbs., are very high in protein, carbohydrate, iron and calcium. A so called “lost crop” of Africa that in fact is of immense value today! Thrives in hot and fairly dry conditions. Requires 6 months of warm to hot growing conditions to yield mature tubers.

Three OMRI #Organic plants will be available for drawing at tomorrow's event (will tag event when on computer). Original plant was from Timothy Noyes. Sharing the plant and will keep propagating it for EPP. Laura Halmuth this was the plant I brought for your SEWParty.
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TOMORROW NIGHT - Come on out and check out our NEW Home Propagation Project plants and 'Foster Parents'
Buy some plants - Sweet & Savory Sellabration
April 27th 5:00pm
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2017 Plant Sale & Spring Celebration

April 27, 2017, 5:00pm - April 27, 2017, 7:00pm

Come join us for the official kick off of the 2017 Spring season. Meet our very own Home Propagatio...

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I have an announcement to make--after waiting ALL winter. We finally have some peach seeds that germinated from last year's crop. This is a first! I have gotten everything else to germinate over the years but the peaches. Finally-success! ... See MoreSee Less

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Carolina Madera created an event for Edible Plant Project (.org). ... See MoreSee Less

2nd Wed Edible Plants Farmer's Market

April 12, 2017, 4:00pm - April 12, 2017, 7:00pm

"The EPP is taking the show on the road – As Usual! Jacquilne & Enio will be there from 4:00 unti...

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Faith Carr created an event for Edible Plant Project (.org). ... See MoreSee Less

EPP & Healing Arts

April 29, 2017, 9:00am - April 29, 2017, 12:00pm

The Edible Plant Project presents The EPP Road Show Find Tad DeGroat at the Healing Arts Festival At...

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Craig’s Tanier Spinach Recipes

Tanier spinach aka belembe or edible leaf elephant ear (xanthosoma brasiliense) is a shade tolerant herbaceous perennial.  It is a small version of the elephant ear plant, about the size of a taro, with which it is often confused, but it does not have the taro’s characteristic peltate leaf.  As a member of the Araceae family, it contains insoluble oxalates that form irritating crystals throughout all parts of the plant.  Some taro plants have low enough levels of oxalate crystals (usually in their corms) that they can be cooked and eaten.  Tanier spinach doesn’t have much of a corm, but the leaves can be eaten after cooking to destroy the oxalate crystals. Insufficiently cooked tanier spinach can cause itching and burning sensations in the mouth as well as other problems if you eat enough, which is unlikely because of the oral discomfort involved.

PLAIN BOILED TANIER SPINACH with oil and vinegar and salt

Tanier spinach leaves
Braggs apple cider vinegar
Unrefined coconut oil

Use only the leaf and upper stem.  The lower stem is tough. 
Chop the upper stem and some midrib as well into small pieces and put into a pan covered with cold water.
Bring to the boil and simmer for 5 minutes.
While it’s simmering chop the leafy parts finely and add them to the pot.
Cook for another 10 minutes and then drain well.Once the water is drained, add oil, salt and vinegar to taste.


6 medium leaves with the upper stem (chopped and boiled as above)
1/2 pint of shiitake mushrooms
1/2 small onion (diced finely)
Garlic – 3 cloves, chopped finely
Olive oil

Heat olive oil over a low flame and saute shiitake mushrooms and onions until wilted.
Add the boiled tanier spinach, garlic, and salt. Be careful not to brown the garlic.
Cook it for a few minutes, then put the lid on the pan and steam it for a further 3-4 minutes.

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