Amaranth takes like spinach but I don’t know how they would do in low light. Will you keep us updated if you find plants that thieve in low light?

I stopped drying food when I learned that the B and C vitamins and other labile nutrients will oxidize during the drying, which means they are not B and C vitamins any longer. All you get from drying food is protein, minerals, and starch, which you can get from lots of easier places, like grain and potatoes.

I like Kale best, but it balks at low light, so winter cloudy days inside don’t push kale along. Beets and turnips greens, I learned, were eaten, because gardeners have to thin both to get either beets or turnips. Beet seeds have several embryos, so they grow on top of each other. I suppose turnip seeds, being small are planted too thick, so they need thinning.

We need to find the plants that grow like wheat, but taste like spinach or cucumbers, I suppose.

Cal

I have eaten the young leaves of kale and amaranth without roasting. Which young leaves do you enjoy?

It is funny that you say some people grow them for their leaves. I have heard people growing turnip and beets just for their leaves!

I would assume, but correct me if I am wrong, if you dehydrate the leaves to make chips then the vitamins would still remain.
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