tag:blogger.com,1999:blog-3076775747649728042.post1362606407412924925..comments2013-04-24T17:03:46.474-07:00Comments on Luvving Life: Melbourne's wild harvestJane Canawayhttp://www.blogger.com/profile/08038646880196951098noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3076775747649728042.post-90578437293964937982012-09-04T04:38:00.208-07:002012-09-04T04:38:00.208-07:00Hi Catherine! Mark Dymiotis uses the botanical nam...Hi Catherine! Mark Dymiotis uses the botanical name Brassica oleracea italica x alboglabra, which is pretty specific (I think you might need a var. in before the italica, checking my Weeds of the South East) but I've seen Lina harvest the different varieties of Brassica rapa as well and there seem to be heaps of hybrids around here too - all edible, I'm sure.<br />As for stinging nettles, you only pick the softer tips, which have smaller stinging hairs on, so regular garden gloves should be ok (I was stupid enough to be doing it with bare hands) and the hairs soften and basically disappear once you cook the leaves. A hint of wild femmes was the flavor I liked the most. Let me know how you go!Jane Canawayhttps://www.blogger.com/profile/08038646880196951098noreply@blogger.comtag:blogger.com,1999:blog-3076775747649728042.post-34165047675478286262012-09-04T02:35:51.242-07:002012-09-04T02:35:51.242-07:00Have you got a botanical name for wild broccolini?...Have you got a botanical name for wild broccolini? I'm not sure I've seen it in Sydney. And eating nettles?! I've heard of nettle soup but the thought of trying to harvest some is terrifying! I have had some Gold Leaf gauntlets that had fine enough leather to withstand the stings but what happens to those stinging bits when you cook and eat it?Catherine Stewarthttp://www.gardendrum.com/noreply@blogger.com