[Sca-cooks] Advice on a leafy green vegetable

[Phil Troy / G. Tacitus Adamantius]

On Aug 14, 2009, at 1:58 PM, Terry Decker wrote:

> Basella alba is primarily a tropical or sub-tropical plant, so I  
> doubt it would be occurring in Medieval or Renaissance Europe.  If  
> you want to be truly historically accurate, you're probably stuck  
> with Swiss chard, otherwise, enjoy.
>
> Bear

Based on the description and photos (which distinguish it from what  
I've seen labelled as water spinach, which is apparently an amaranth),  
it looks kind of like a mallow, and is said to be a bit mucilaginous.

Maybe there's a European mallow you could use, or something like  
purselaine.

But the green part of chard wouldn't be bad, or maybe something mild  
like beet greens, if you just want a tender green leaf to cook down  
and chop or puree.

Maybe watercress, come to think of it. Not quite the same flavor, but  
roughly interchangeable, if modern recipes for Oysters Rockefeller are  
any indication.

Adamantius






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter