Summers are hot here in South Florida and most farmers will tuck tail and not grow anything for the summer fearful of rains, heat, and bugs, but not me. I figure in tropical countries they do not stop eating when it gets hot, so I look to the tropics for ideas and alternatives on what to grow for food.
Human beings thrive best when we eat locally grown, indigenous foods. Here are five plants that I just started propagating for production that we need to learn to eat, not only because they are what grows when it gets hot, but because they are super healthy.
See more Farmer Jay's Soapbox:
- Hand- or Machine-Washing: Which Is More Eco-Friendly?
- What Is the Purpose of Weeds And Why Are They Important?
- Make Friends With Your Garden
Chaya
Poisonous if eaten raw, but one of the most nutritious greens in the world. They have double the vitamins and minerals of spinach and collard greens. To nullify the toxic cyanide reaction the leaves have with our bodies, they must be boiled for 20 minutes. This small herbaceous tree has leaves reminiscent of papaya and body structure like a Plumeria (Frangipani). This plant is very easy to propagate; you just cut a piece off and stick it in the ground. Chaya will survive drought and tropical rains. The Mayan culture heavily survived on this plant.
