This typical Jamaican variety produces waist-high plants with large pale green leaves and long, drooping, lime green, tassel-like flowers. Grown by many Jamaican allotment holders for a wide range of culinary uses: stir fried with coconut milk and tomatoes, in soups and steamed with fish.
Donated by the WEN, Tower Hamlets, London, although the seeds originally came from Bangladesh. The plants have purple stems and taste like chard when eaten raw. The leaves may be eaten at any stage and can be cooked like a chard or spinach. A welcome addition to the greens selection.