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#1
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Pumpkin leaves
Last year in Bangladesh, I was served what they called "Bangladeshi Spinach". I
knew it had no relation to real spinach, but I was told later that it was pumpkin leaves. That's what they looked like in the market place too. I liked it, and would like to grow the stuff myself, but wonder if there is any specific variety of pumpkin or will anything in the squash family work? Anyone have any experience with this? |
#2
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Pumpkin leaves
"Right Star" wrote:
I liked it, and would like to grow the stuff myself, but wonder if there is any specific variety of pumpkin or will anything in the squash family work? Anyone have any experience with this? Nope. Any will do, just eat 'em whilst they're young and tender. Brina |
#3
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Pumpkin leaves
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#5
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Pumpkin leaves
Looks like I'll try pumpkin leaves this year. Anyone have suggestions as
to how they are best served? (Vinegar like spinach, or butter, or I'm trying to remember how they were served to me there. I'm sure without butter. I think just steamed, but can't recall. I would think vinegar would be a good start, but I guess we'll have to just experiment. I plan to email some Bangladeshi friends and see if they can help. If so, I'll let you know! --Ray |
#6
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Pumpkin leaves
I liked it, and would like to grow the stuff
myself, but wonder if there is any specific variety of pumpkin or will anything in the squash family work? Anyone have any experience with this? Nope. Any will do, just eat 'em whilst they're young and tender. Brina Wow! Wish I'd known this earlier. You cannot believe the number of pumpkin leaves I've cut and tossed from the garden. Two sugar pumpkin plants three years ago have multiplied into more than can be given away (plants or pumpkins). They really do like to "take over" the garden. I learned the first year to not plant them in the regular garden, but the volunteers that I didn't have the heart to pull kinda overwhelmed the garden after I left only four plants there. Looks like I'll try pumpkin leaves this year. Anyone have suggestions as to how they are best served? (Vinegar like spinach, or butter, or ... ?) Glenna Well, its not much help, but here's the reply I just got from friends in Bangladesh: Cooking pumpkin greens? Oh any of about 1,243 ways. Boiling is OK, Stir fried probably a bit tastier, either alone or with potatoes or tomatoes. Its only greens, you can use your imagination with it. |
#7
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Quote:
My girlfriend is from Bangladesh. She was very excited to see a pumpkin plant in my back yard, and she insisted that I must eat the leaves. We cut about a dozen leaves. Don't take older, large leaves. Medium size, newish, are best. Wash the leaves. In a skillet (I used a round bottomed one, I think they're called a kadai) heat some oil. Cut up some garlic and onion. Sautee the garlic and onion until the onion is clear, slightly brown. Cut up a green chile or two, according to desired level of heat, and add. Add the leaves and some ground turmeric. Cook thoroughly. There should be enough moisture in the leaves to keep the entire mixture moist, but you can add a spoonful of water or two if needed. When very well cooked, serve over hot rice. Eat it the indian way, with your fingers, for best results. Delicious! |
#8
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You cannot accept the amount of pumpkin leaves I've cut and tossed from the garden. Two amoroso pumpkin plants three years ago accept assorted into added than can be accustomed away (plants or pumpkins). They absolutely do like to "take over" the garden.
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