Tried to Like It

[Zeedman]

Not too many vegetables I won't eat... whether I choose to grow them is another matter. I don't like the slimy texture of purslane or Malabar spinach, and won't eat even slightly bitter greens (which is ironic, given that I eat bitter melon). Not a big fan of rutabaga, although I loved it mashed when I was young. And just never developed a like for kale or collards.

 

[seedcorn]

I love okra fried to almost burnt. Especially in bacon drippings with onion and peppers. Diabetics are helped because of the muselin (probably spelled wrong) that slows down sugar/carb absorption. Also helpful in cholesterol. For those having problems with okra getting tough as it grows, try a cow horn variety. Avoid Clemson spineless like a disease. I grow a miniature variety of a cow horn where I save seed. Fruit can be up to 6” long and still not woody.

For me, variety of cilantro I grow has no dish soap flavor. Basil is sweet as well.

 

[seedcorn]

Not too many vegetables I won't eat... whether I choose to grow them is another matter. I don't like the slimy texture of purslane or Malabar spinach, and won't eat even slightly bitter greens (which is ironic, given that I eat bitter melon). Not a big fan of rutabaga, although I loved it mashed when I was young. And just never developed a like for kale or collards.

No one rational develops a taste for kale-green cardboard. With collards, it’s about the ham hocks and onions.

 

[digitS']

I don't like the slimy texture of purslane or Malabar spinach

Yeah, that may have been what I didn't like about Malabar spinach. Purslane certainly isn't my favorite weed and it isn't my favorite weed to snack on, either. Lambs quarters are okay.

Kale, a big surprise to me, became so fashionably nouveau a half dozen years ago, @ducks4you . You have not tried it? I'll say that you haven't missed a whole heck of a lot.

What do you think about rutabaga, @seedcorn ? I'm not a real big fan of Russian kale but you just might recognize it as a relative of rutabaga.

My lunch included a big slice of roasted 2020 kabocha squash. Those and other C. maxima squash should almost be one of the 5 food groups.

Steve

 

[Ridgerunner]

I adore coriander, I think that's your cilantro?

It's the same plant. The plant itself is called coriander. The dried seeds are the spice called coriander. The green leaves used as an herb are called cilantro.

It doesn't bother me if somebody calls the plant cilantro, I know what they are talking about and that is good enough for me.

 

[Alasgun]

And if your waiting to eat cilantro until it seeds, your missing out. We grow it in long pots (3ft) and once it reaches 8 inches or so, start at one end clear cutting as we go. One of those pots last about 2 weeks. Then we switch over to the next one and keep the cycle going. We seed it heavily, like wheat grass and before long you’ll a nice mat going. This pot’s 3 weeks along and we’ll start using it in another 10 days.
the #35 sitting in the bare spot is a group of Anise Hyssop that will become house plants soon.

we seldom use coriander but have no aversion to it.

 

[Carol Dee]

Egg Plant!

 

[baymule]

I like just about everything. Have never tried bitter melon. Fried eggplant, dipped in egg/milk and dredged in cornmeal, is GOOD. Fried okra.... YUM! Trying to think of something I don't like..... Bananas. Gag a maggot, those things are nasty. I eat tomatoes in all forms except ketchup. Gross.

 

[AMKuska]

I looked it up as I vaguely recalled there being some reason for the dislike. Apparently 20% of the population can taste aldehydes. https://delishably.com/spices-seasonings/Why-Does-Cilantro-Taste-Bad

 

[Niele da Kine]

Baymule, you realize there's about a hundred varieties of bananas and you poor folks on the mainland never really get the good ones? Same with avocados, too. Some bananas are really nasty, but others of them are really good. But, YMMV. Good thing everyone doesn't like the same thing or think of the haggis shortage there would be.

I'm less than fond of eggplant. Okra isn't high on my 'hunt it down and eat it' list, either. However, what I always stay away from are hot peppers. The hotter they are the further I run.