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Magnolias

©2006 Clove Garden

• Cabbages & Mustards - Brassicaceae.
• Papayas - Caricaceae.
• Moringa - Drumstick Tree, Horsradish Tree, Moringaceae.
• Nasturtiums - Tropaeolum.
• Capers - Capparaceae.
• Saltwort - Pickleweed, Batis.

This huge family (Botanists call them all Mustards) accounts for most of the winter greens and root vegetables humanity has depended on to make it through 'till spring. Americans, with a seemingly limitless supply of cheap meat and potatoes, have held cabbages in disregard but would do well to become more familiar with them for reasons of health, economy and because properly prepared they taste good.
Cabbage Page.

Drumstick Tree - [Horseradish Tree, Malunggay (Philippines), Sajina (India), Moringa oleifera]

This fast growing tree from northern India has been planted worldwide because of it's many uses, only a few of which are as food. The name "Horseradish Tree" comes from the taste of the roots when ground, but they should not be used as a condiment because they contain serious toxins. The main food parts are the pods (particularly in India) which may be over 18 inches long, and young leaf shoots (particularly in the Philippines). Many parts of this tree also have medicinal properties (the seeds are supposed to be good for erectile disfunction). Details and Cooking.

Papaya - [pawpaw, mamao, lechoza, Carica papaya]
The only notable member of the family Caricaceae, the Papaya is of Central American origin but now grown in tropical areas throughout the world. It is very, very distantly related to Cabbages, but is the plant a "branchless tree" or a giant herb? Technically it's an herb.

Papayas are used green in Thailand and Vietnam to make a very popular salad (Recipe) and worldwide as a meat tenderizer and digestive aid. Ripe papayas are eaten as fruit and made into various fruit drinks and concoctions. In the photo are a large and medium (cut) Mexican papaya, a Hawiian papaya (center) and green papayas whole and cut.

Ripe papaya seeds have a spicy taste similar to a mild black pepper and are sometimes used as a substitute for that spice or in India as an adulterant. Young papaya leaves are eaten like spinach in some tropical areas, but mature leaves have an effect on the heart similar to digitalis, though they can be cooked in several changes of water to remove this effect and their bitterness.

Capers - [Capparis spinosa, also C. sicula, C. orientalis, and C. aegyptia. Australian "wild passionfruit" Capparis spinosa subspecies nummularia all of genus Capparaceae]

Capers are most known to Americans as pickled flower buds used as a flavoring element and garnish in salads, sauces and martinis. In the Mediterranean region where they are native fruits are also pickled as are the leaves The photo specimens of pickled flower buds came from two bottles, both qualifying for the top "Non-pareilles" designation, though the large ones barely squeeked by at the 7 mm / 0.276 inch maximum. The small ones were typically 4 mm or less. Details and Cooking.

Nasturtiums - [genus Tropaeolum]
There are about 80 species of nasturtiums, but very few are familiar either for food or as decoratives.

Saltwort - [Batis, Turtleweed, Saltwort, Beachwort, Pickleweed, Batis maritima (North America), Batis argillicola (Australia)]

This very salt tolerant succulent plant is little known as food but has considerable potential. Native peoples on both continent have eaten the greens raw, cooked and pickled. It's seeds, about the size of peppercorns, have a nutty taste and have been shown high in edible protein, oils, starches and antioxidants. The plant can grow well in soils too salty for most food crops. Photo by U.S. Geological Survey = public domain.

• O1 - Papaya Info. Purdue University.