Rhagodia parabolica
| Rhagodia parabolica | |
| Light: |  |
| Moisture: |  |
| Hardiness: | 9 |
| Soil pH: | 5.6-8.4 |
| Evergreen | |
| Height: | 10' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Rhagodia parabolica
Propagation: Seed - sow spring in a greenhouse and only just cover the seed. Germination should take place within a week, prick out the seedlings into individual pots when they are large enough to handle and plant them out after the last expected frosts.
Cultivation: We have very little information on this species and do not know if it will be hardy in Britain, though it is unlikely to succeed outside the very mildest areas of the country.
Requires a sunny position and a well-drained soil.
Range: Australia - New South Wales, Queensland.
Edibility: Young leaves - cooked. A salty flavour, the leaves contain up to a third by weight of salt[1]. The salt can be removed by briefly boiling the leaves in a couple of changes of water[1]. The leaves are tender and palatable after 1 hours boiling[1].
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
In Leaf: Evergreen
Links
References
- ↑ 1.0 1.1 1.2 Cribb, Alan and Joan Cribb. Wild Food in Australia. Fontana, 1976.