Rhagodia parabolica
Taxonomy and growth
- Family
- Chenopodiaceae
- Genus
- Rhagodia
- Life cycle
- perennial
- Foliage
- evergreen
- Woodiness
- woody
- Height
- 3 m
Uses
Edible uses
Young leaves - cooked. A salty flavour, the leaves contain up to a third by weight of salt[1]. The salt can be removed by briefly boiling the leaves in a couple of changes of water[1]. The leaves are tender and palatable after 1 hours boiling[1].
- Plant part
- Leaves
Environment
- Range
- Australia - New South Wales, Queensland.
- Habitat
- Not known
- Light
- full sun
- Shade tolerance
- no shade
- Water
- moderate
- Hardiness
- Zone 9+
- Soil textures
- sandy, loamy, clay
- Soil pH
- acid, neutral, alkaline
- Drainage
- well drained
- Tolerates Nutritionally Poor Soil
- No
- Drought
- intolerant
Propagation
Seed - sow spring in a greenhouse and only just cover the seed. Germination should take place within a week, prick out the seedlings into individual pots when they are large enough to handle and plant them out after the last expected frosts.
Cultivation
We have very little information on this species and do not know if it will be hardy in Britain, though it is unlikely to succeed outside the very mildest areas of the country. Requires a sunny position and a well-drained soil.
References
Cribb. A. B. and J. W. Wild Food in Australia. Fontana 1976-00-00 ISBN 0-00-634436-4