WEBVTT 00:00:00.230 --> 00:00:02.704 Rob: Florida is a state where most people 00:00:02.704 --> 00:00:05.239 go to the supermarket to buy their food, 00:00:05.239 --> 00:00:07.336 but they don't realize that they can 00:00:07.336 --> 00:00:09.524 grow most of their food right at home. 00:00:09.524 --> 00:00:11.351 Today, I'm really excited to have 00:00:11.351 --> 00:00:13.198 Pete Kanaris on the channel. 00:00:13.198 --> 00:00:14.927 He's going to introduce you to 00:00:14.927 --> 00:00:17.226 10 different plants that you can grow 00:00:17.226 --> 00:00:19.947 that are super-abundant and resilient 00:00:19.947 --> 00:00:22.531 for the Florida climate to help you grow 00:00:22.531 --> 00:00:24.788 a large amount of your food at home 00:00:24.788 --> 00:00:26.636 and be able to skip those trips to 00:00:26.636 --> 00:00:28.177 the grocery store. 00:00:28.177 --> 00:00:29.936 This doesn't just apply to Florida, 00:00:29.936 --> 00:00:31.709 though. Semitropical climates exist 00:00:31.709 --> 00:00:33.373 around the world -- the Caribbean, 00:00:33.373 --> 00:00:35.164 Central and South America, 00:00:35.164 --> 00:00:37.770 southeast Asia, parts of Africa, and 00:00:37.770 --> 00:00:40.316 parts of Australia, just to name some 00:00:40.316 --> 00:00:43.467 places, are all places where this can 00:00:43.467 --> 00:00:45.666 be a super-helpful video to you. 00:00:45.666 --> 00:00:47.881 Pete: Alright, what's up, guys? 00:00:47.881 --> 00:00:49.277 What's growing on? 00:00:49.277 --> 00:00:51.142 Pete Kanaris here with Green Dreams 00:00:51.142 --> 00:00:52.971 and I'm coming at you from Tampa, 00:00:52.971 --> 00:00:54.715 Florida. I'm about 20 miles north of 00:00:54.715 --> 00:00:56.398 Tampa and we're growing in a 00:00:56.398 --> 00:00:58.276 subtropical environment here, in 9B, 00:00:58.276 --> 00:01:00.113 and I'm taking over Rob Greenfield's 00:01:00.113 --> 00:01:02.683 channel today. I'm putting a video 00:01:02.683 --> 00:01:05.150 together for you all on our top 10 00:01:05.150 --> 00:01:07.367 food crops to grow in a subtropical 00:01:07.367 --> 00:01:09.474 environment for self-sufficiency. 00:01:09.474 --> 00:01:11.487 These are the top 10 go-to food crops 00:01:11.487 --> 00:01:12.905 that are super-easy to grow. 00:01:12.905 --> 00:01:14.999 Something I'll tell you guys is we 00:01:14.999 --> 00:01:17.111 focus on plants that thrive on neglect, 00:01:17.111 --> 00:01:19.794 that grow with ease. Most of these 00:01:19.794 --> 00:01:21.995 crops are perennial crops. By perennial, 00:01:21.995 --> 00:01:23.801 I mean something that doesn't need 00:01:23.801 --> 00:01:25.560 to be replanted every year, like you 00:01:25.560 --> 00:01:27.620 would an annual. This is plant it one 00:01:27.620 --> 00:01:29.399 time and typically forget it. 00:01:29.399 --> 00:01:31.122 Perennial crops are crops that live 00:01:31.122 --> 00:01:32.703 two or more years. 00:01:32.703 --> 00:01:34.426 The first one I want to talk to you 00:01:34.426 --> 00:01:36.271 guys about is actually right here, 00:01:36.271 --> 00:01:38.286 behind me, just over my left shoulder. 00:01:38.286 --> 00:01:40.477 This is chaya, or tree spinach. 00:01:40.477 --> 00:01:42.351 You can see the big, giant leaves off 00:01:42.351 --> 00:01:45.055 of this tree. This is a really easy one 00:01:45.055 --> 00:01:47.449 to get established in your garden. 00:01:47.449 --> 00:01:49.815 This is one that I tell people about 00:01:49.815 --> 00:01:51.781 all the time and the first thing that 00:01:51.781 --> 00:01:53.815 scares them about this one is that 00:01:53.815 --> 00:01:55.454 it has to be cooked. Chaya does 00:01:55.454 --> 00:01:57.390 need to be cooked for about 10 minutes. 00:01:57.390 --> 00:01:59.317 There's an offgas of cyanide that comes 00:01:59.317 --> 00:02:01.191 off of there. You definitely don't want 00:02:01.191 --> 00:02:02.923 to use an aluminum pot, but this is 00:02:02.923 --> 00:02:05.433 a big-time staple crop in Central America. 00:02:05.433 --> 00:02:08.457 This is a really easy one to propagate 00:02:08.457 --> 00:02:10.724 and start, so if you wanted to share 00:02:10.724 --> 00:02:12.739 this with your friends, you would simply 00:02:12.739 --> 00:02:14.815 take a cutting like this, stick it in the 00:02:14.815 --> 00:02:16.836 ground, take off the leaves, and it will 00:02:16.836 --> 00:02:18.845 start growing. It's really that easy. 00:02:18.845 --> 00:02:20.747 The leaves from this are actually 00:02:20.747 --> 00:02:22.531 quite delicious. I find this tree 00:02:22.531 --> 00:02:25.110 to be really, the flavor of the leaves 00:02:25.110 --> 00:02:27.985 to be hearty. They're really filling. 00:02:27.985 --> 00:02:30.055 They go really well in a soup, really 00:02:30.055 --> 00:02:32.005 well in a dish. Also known as tree 00:02:32.005 --> 00:02:34.100 spinach. This is four times as 00:02:34.100 --> 00:02:35.893 nutritious as typical spinach and it 00:02:35.893 --> 00:02:37.704 wants to grow here. It wants to grow 00:02:37.704 --> 00:02:39.243 here, through our hot summer, 00:02:39.243 --> 00:02:41.456 our humidity, and our full sun. 00:02:41.456 --> 00:02:43.815 The #2 plant I want to talk about that 00:02:43.815 --> 00:02:45.503 is a must-have for your garden is 00:02:45.503 --> 00:02:47.666 sitting here behind me. This is moringa 00:02:47.666 --> 00:02:49.731 oleifera. This one likes full sun. If 00:02:49.731 --> 00:02:51.869 you noticed, I had that chaya in a 00:02:51.869 --> 00:02:53.789 dappled light, understory situation. 00:02:53.789 --> 00:02:55.853 This one wants to be out in full sun. 00:02:55.853 --> 00:02:57.711 I look at this tree as like having a 00:02:57.711 --> 00:02:59.577 health food store in your back yard. 00:02:59.577 --> 00:03:01.389 This one is like 22% protein, by 00:03:01.389 --> 00:03:03.646 weight; 68 different antioxidants; 00:03:03.646 --> 00:03:05.558 four times the calcium of milk. 00:03:05.558 --> 00:03:07.297 I could go off about all the 00:03:07.297 --> 00:03:09.218 different minerals and nutrients 00:03:09.218 --> 00:03:10.798 that are inside of this plant. 00:03:10.798 --> 00:03:13.474 This one is literally one of the 00:03:13.474 --> 00:03:15.481 fastest growing trees we also have on 00:03:15.481 --> 00:03:17.380 the farm. Commercially, they grow these 00:03:17.380 --> 00:03:19.114 trees about a foot apart and they 00:03:19.114 --> 00:03:21.092 prune off the new growth every week. 00:03:21.092 --> 00:03:22.790 Most commonly, you would dry those 00:03:22.790 --> 00:03:24.397 leaves and powder them, but you 00:03:24.397 --> 00:03:26.314 could put this fresh into a salad. You 00:03:26.314 --> 00:03:28.121 could put this fresh into a smoothie. 00:03:28.121 --> 00:03:30.199 You could eat this fresh, like this. 00:03:30.199 --> 00:03:32.217 The tree is also known as the 00:03:32.217 --> 00:03:34.561 horseradish tree. That's because the 00:03:34.561 --> 00:03:36.450 leaves can be a little bit on the spicy 00:03:36.450 --> 00:03:38.713 side. I prefer this as a supplement. 00:03:38.713 --> 00:03:40.804 I prefer this in a smoothie. I find 00:03:40.804 --> 00:03:42.588 it to be a little bit on the strong 00:03:42.588 --> 00:03:44.348 side, but it grows so well and is so 00:03:44.348 --> 00:03:46.068 nutritious. The powder from 00:03:46.068 --> 00:03:48.376 this tree goes for $30-40 -- I remember 00:03:48.376 --> 00:03:50.467 when it was $60 a pound. 00:03:50.467 --> 00:03:52.345 So, super-nutritious. 00:03:52.345 --> 00:03:55.348 My #3 must-grow crop for Florida would 00:03:55.348 --> 00:03:58.335 be what Rob would like to call yucca 00:03:58.335 --> 00:04:00.867 or cassava or manihot. We got a 00:04:00.867 --> 00:04:02.726 lot of comments on that one from 00:04:02.726 --> 00:04:04.411 the videos we did together. 00:04:04.411 --> 00:04:06.260 This is a must-grow crop, a super easy 00:04:06.260 --> 00:04:07.963 to grow crop down here in Florida. 00:04:07.963 --> 00:04:09.701 This is what they would make tapioca 00:04:09.701 --> 00:04:11.993 pudding from. Cassava is a root crop 00:04:11.993 --> 00:04:13.876 and it's really easy to get started in 00:04:13.876 --> 00:04:15.958 the garden. It's one that you 00:04:15.958 --> 00:04:18.024 literally, just like I showed you on 00:04:18.024 --> 00:04:20.067 the chaya, you take a cutting of, 00:04:20.067 --> 00:04:21.929 so probably something a little older 00:04:21.929 --> 00:04:23.718 than this. You want three nodes above 00:04:23.718 --> 00:04:25.286 and three nodes below the soil. 00:04:25.286 --> 00:04:27.088 You just stick this guy in the ground 00:04:27.088 --> 00:04:28.813 and it'll grow. Usually, cassava is 00:04:28.813 --> 00:04:30.722 about an 8-9 month crop. You'll get 00:04:30.722 --> 00:04:32.618 a root crop off of that. I just did a 00:04:32.618 --> 00:04:34.586 specific video on cassava, on cooking 00:04:34.586 --> 00:04:36.504 it, on harvesting it, on growing select 00:04:36.504 --> 00:04:38.582 varieties, with my good friend, Josh, 00:04:38.582 --> 00:04:40.509 from Hart. If you want more detail 00:04:40.509 --> 00:04:42.317 on that, head over to my channel and 00:04:42.317 --> 00:04:44.424 you'll see more specific stuff with 00:04:44.424 --> 00:04:46.233 Josh -- how they cook it, how they 00:04:46.233 --> 00:04:48.025 prepare it. I had cassava bread while 00:04:48.025 --> 00:04:49.834 I was there. There are many different 00:04:49.834 --> 00:04:51.116 ways to eat this. 00:04:51.116 --> 00:04:52.301 Cassava? Must grow it. 00:04:52.301 --> 00:04:55.568 The fourth crop I want to talk to you about today are sweet potatoes. 00:04:55.568 --> 00:04:59.083 Many people, when you think sweet potato, you think of that typical orange 00:04:59.083 --> 00:05:01.025 sweet potato, but there are hundreds 00:05:01.025 --> 00:05:03.154 of heirloom varieties of sweet potato. 00:05:03.154 --> 00:05:05.070 There are white sweet potatoes, purple 00:05:05.070 --> 00:05:07.601 sweet potatoes, typical orange sweet 00:05:07.601 --> 00:05:09.674 potatoes, but what a lot of people 00:05:09.674 --> 00:05:11.479 don't know is you can eat the leaves 00:05:11.479 --> 00:05:13.498 and the roots of a sweet potato. 00:05:13.498 --> 00:05:15.624 Sweet potatoes just happen to be 00:05:15.624 --> 00:05:17.643 one of the most nutritious crops in 00:05:17.643 --> 00:05:19.182 the world for that reason. 00:05:19.182 --> 00:05:21.024 What I really like to do is pull all 00:05:21.024 --> 00:05:22.780 of these young leaves off of here. 00:05:22.780 --> 00:05:24.510 This isn't a very good example of a 00:05:24.510 --> 00:05:26.622 sweet potato patch. I just have a 00:05:26.622 --> 00:05:28.566 couple of slips that we planted here 00:05:28.566 --> 00:05:30.717 maybe a month ago, that are starting 00:05:30.717 --> 00:05:32.671 to take over, but I can tell you, if I 00:05:32.671 --> 00:05:34.473 came back in this area in just a few 00:05:34.473 --> 00:05:36.268 weeks, this would be a solid sea of 00:05:36.268 --> 00:05:38.165 green. The leaves are just starting 00:05:38.165 --> 00:05:40.306 to fill in. You would start sweet potatoes 00:05:40.306 --> 00:05:42.358 by buying just organic sweet potatoes 00:05:42.358 --> 00:05:44.276 at the grocery store, sticking them in 00:05:44.276 --> 00:05:46.305 some soil, letting the sprouts come 00:05:46.305 --> 00:05:48.471 off and you break those off and that's 00:05:48.471 --> 00:05:50.407 what would be called a slip. If you 00:05:50.407 --> 00:05:52.199 don't start it from a potato, you 00:05:52.199 --> 00:05:54.152 actually order slips in spring from a 00:05:54.152 --> 00:05:55.821 sweet potato company. Like I said, 00:05:55.821 --> 00:05:57.660 there are many different varieties 00:05:57.660 --> 00:05:59.376 and types. Not only do you get this 00:05:59.376 --> 00:06:02.781 awesome potato at the end of the season, which is really fun to dig up, 00:06:02.781 --> 00:06:06.129 to pull them out of the ground. You don't have to eat them right away. 00:06:06.129 --> 00:06:09.689 They can last 6-9 months inside of your house, but during that entire time, 00:06:09.689 --> 00:06:13.089 you can eat the leaves off the sweet potatoes. So, sweet potatoes are 00:06:13.089 --> 00:06:14.850 super-exciting for me because I love 00:06:14.850 --> 00:06:17.018 the flavor of the greens. They're great 00:06:17.018 --> 00:06:18.741 sauteed with just a little salt and 00:06:18.741 --> 00:06:20.706 pepper on them, make a great side dish, 00:06:20.706 --> 00:06:22.497 and then you get potatoes at the end 00:06:22.497 --> 00:06:24.189 of the season. Digging up sweet 00:06:24.189 --> 00:06:26.592 potatoes is one of my favorite events on the farm. 00:06:26.592 --> 00:06:28.397 My #5 favorite perennial vegetable 00:06:28.397 --> 00:06:30.010 to grow down here in the food 00:06:30.010 --> 00:06:32.137 forest is sisso spinach or Miami spinach. 00:06:32.137 --> 00:06:33.968 This one makes a really nice ground 00:06:33.968 --> 00:06:35.854 cover. It can take full sun or dappled 00:06:35.854 --> 00:06:37.481 light. You can see I accidentally 00:06:37.481 --> 00:06:39.337 ripped a little bit of that root out. 00:06:39.337 --> 00:06:41.105 I can stick it back in the ground. 00:06:41.105 --> 00:06:42.780 It will easily grow. This is one 00:06:42.780 --> 00:06:44.613 that doesn't need to be cooked. 00:06:44.613 --> 00:06:46.827 It can be eaten raw. It really has a 00:06:46.827 --> 00:06:49.326 nice texture to it, not too slimy, goes 00:06:49.326 --> 00:06:51.436 really great in a salad, goes really 00:06:51.436 --> 00:06:53.471 great just eating it fresh or in 00:06:53.471 --> 00:06:55.330 any type of dish. This is a great 00:06:55.330 --> 00:06:57.175 perennial vegetable that I planted 00:06:57.175 --> 00:06:58.922 one time and it's been here for 00:06:58.922 --> 00:07:01.070 multiple years, that's here all 00:07:01.070 --> 00:07:02.908 summer long if I want to come outside 00:07:02.908 --> 00:07:04.532 and have something to add as a 00:07:04.532 --> 00:07:06.306 green in a salad or to a plate, so 00:07:06.306 --> 00:07:08.120 sisso spinach is definitely worth 00:07:08.120 --> 00:07:09.912 growing if you're in a subtropical 00:07:09.912 --> 00:07:11.713 environment. We've got one or two 00:07:11.713 --> 00:07:13.783 varieties of this one. It is just 00:07:13.783 --> 00:07:15.979 great. Like I said, it has a nice crunch 00:07:15.979 --> 00:07:17.959 to the leaf, it's not too slimy. It makes 00:07:17.959 --> 00:07:20.005 a great perennial vegetable to add 00:07:20.005 --> 00:07:21.566 to your landscape, so #5. 00:07:21.566 --> 00:07:23.846 My #6 must-have for a sustainable 00:07:23.846 --> 00:07:25.911 garden in Florida is definitely going to 00:07:25.911 --> 00:07:28.043 be katuk. Katuk is an awesome 00:07:28.043 --> 00:07:30.183 perennial vegetable, super-high in 00:07:30.183 --> 00:07:32.000 protein, very similar to moringa, 00:07:32.000 --> 00:07:34.672 where it's like 20% protein and it 00:07:34.672 --> 00:07:36.634 tastes delicious. It literally tastes 00:07:36.634 --> 00:07:39.329 like raw peas. It's one that really 00:07:39.329 --> 00:07:41.411 has a nice flavor raw. Kids like 00:07:41.411 --> 00:07:43.622 it. Everyone I've given it to is like, 00:07:43.622 --> 00:07:45.442 wow, that tasted pretty good. 00:07:45.442 --> 00:07:47.022 I have a variegated variety and 00:07:47.022 --> 00:07:48.810 a green variety. They both thrive on 00:07:48.810 --> 00:07:50.678 neglect. These plants never get 00:07:50.678 --> 00:07:52.449 watered. These plants never get 00:07:52.449 --> 00:07:54.453 fertilized. There is no irrigation here. 00:07:54.453 --> 00:07:56.323 They live and thrive on neglect 00:07:56.323 --> 00:07:58.384 all year long. With a lot of these 00:07:58.384 --> 00:08:00.649 perennial vegetables -- sisso spinach, 00:08:00.649 --> 00:08:03.253 moringa, katuk -- that young growth, 00:08:03.253 --> 00:08:05.505 that new growth that's coming off 00:08:05.505 --> 00:08:07.358 the top is going to be the most 00:08:07.358 --> 00:08:09.761 tender, the softest. So, as I work my 00:08:09.761 --> 00:08:12.078 way down the plant, these bottom 00:08:12.078 --> 00:08:14.244 leaves are going to be a little 00:08:14.244 --> 00:08:16.270 tougher. They're still great to eat. 00:08:16.270 --> 00:08:18.318 They can still go in a dish. Probably 00:08:18.318 --> 00:08:20.243 better in a cooked dish to break 00:08:20.243 --> 00:08:21.983 them down a little bit, but for 00:08:21.983 --> 00:08:23.855 eating fresh, I find the raw tips are 00:08:23.855 --> 00:08:25.442 always best. So, katuk? Grow it. 00:08:25.442 --> 00:08:27.854 My #6 food crop to grow here in 00:08:27.854 --> 00:08:29.635 Florida, which probably would not 00:08:29.635 --> 00:08:31.735 typically be looked at as a vegetable, 00:08:31.735 --> 00:08:34.574 is papaya. Papaya was something that 00:08:34.574 --> 00:08:36.602 I really enjoyed, spending time with 00:08:36.602 --> 00:08:38.479 Rob. It's something he commonly made 00:08:38.479 --> 00:08:40.399 in his dishes. I think my favorite was 00:08:40.399 --> 00:08:43.055 his Thai coconut curry with the papaya 00:08:43.055 --> 00:08:45.789 in it. I love green papaya. I think 00:08:45.789 --> 00:08:47.945 it's great as a vegetable. I love 00:08:47.945 --> 00:08:50.082 papaya salad at a Thai restaurant 00:08:50.082 --> 00:08:52.303 and I love the flavor of a good, ripe 00:08:52.303 --> 00:08:54.774 papaya as a fruit. Papayas don't have 00:08:54.774 --> 00:08:56.776 to be eaten ripe; they can be eaten 00:08:56.776 --> 00:08:58.959 green, like a vegetable. We're starting 00:08:58.959 --> 00:09:00.911 to get some little papayas here and 00:09:00.911 --> 00:09:02.824 you can get these while they get 00:09:02.824 --> 00:09:04.780 larger and they're green, or you can 00:09:04.780 --> 00:09:06.884 wait until they get ripe and eat it 00:09:06.884 --> 00:09:08.269 as a fruit. This one doesn't 00:09:08.269 --> 00:09:10.326 have a lot of fruit on it right now. 00:09:10.326 --> 00:09:12.269 The other ones I have are tall and I 00:09:12.269 --> 00:09:14.278 need to cut them back. You can cut 00:09:14.278 --> 00:09:15.902 your papayas back every couple of 00:09:15.902 --> 00:09:17.624 years. One of my mentors, a guy I 00:09:17.624 --> 00:09:19.278 feature a lot on my channel, is 00:09:19.278 --> 00:09:21.229 Jim Kovaleski. He's got a papaya tree 00:09:21.229 --> 00:09:23.260 in his front yard that's 5-6 years old, 00:09:23.260 --> 00:09:24.837 so these trees can last a while. 00:09:24.837 --> 00:09:26.368 They can be perennial. They can 00:09:26.368 --> 00:09:28.028 die back if you're further north, 00:09:28.028 --> 00:09:29.772 but you can start them in your 00:09:29.772 --> 00:09:31.347 greenhouse and get them outside 00:09:31.347 --> 00:09:32.908 right after that last frost and 00:09:32.908 --> 00:09:34.689 potentially get a green fruit in six 00:09:34.689 --> 00:09:36.122 months, so papayas are worth 00:09:36.122 --> 00:09:37.838 growing. Find a good one, grow the 00:09:37.838 --> 00:09:39.080 seed. Easy to get started. 00:09:39.080 --> 00:09:40.412 Highly suggest growing it. 00:09:40.412 --> 00:09:42.465 #7, I've been really busy the last 00:09:42.465 --> 00:09:44.068 couple of weeks with the nursery 00:09:44.068 --> 00:09:45.649 business and all of my plants out 00:09:45.649 --> 00:09:47.566 in the ground for these last three have 00:09:47.566 --> 00:09:49.323 been cut down for cuttings and 00:09:49.323 --> 00:09:50.982 propagation, so I'm over here, in 00:09:50.982 --> 00:09:52.764 the nursery, where I have some 00:09:52.764 --> 00:09:54.366 better examples. What I want to 00:09:54.366 --> 00:09:56.169 talk to you about now is edible leaf 00:09:56.169 --> 00:09:58.289 hibiscus. That's this big-leafed plant 00:09:58.289 --> 00:09:59.999 behind me. This can be used as a 00:09:59.999 --> 00:10:01.703 wrap. It can be eaten raw, chopped 00:10:01.703 --> 00:10:03.355 up in a salad, be used as a green. 00:10:03.355 --> 00:10:06.350 This is one that might be a little 00:10:06.350 --> 00:10:08.487 bit more on the mucilaginous side, 00:10:08.487 --> 00:10:10.897 maybe slightly slimy, some would say. 00:10:10.897 --> 00:10:12.796 That's really good for lining our 00:10:12.796 --> 00:10:14.922 insides. This variety is actually less 00:10:14.922 --> 00:10:16.915 slimy than the variety I have over here, 00:10:16.915 --> 00:10:19.274 on this side. This one definitely has 00:10:19.274 --> 00:10:21.392 a little bit more mucilaginous to it. 00:10:21.392 --> 00:10:23.355 I have a couple of different varieties. 00:10:23.355 --> 00:10:25.108 I have this skinny-leafed variety. I 00:10:25.108 --> 00:10:27.137 have this fat-leafed variety. There are 00:10:27.137 --> 00:10:28.959 a couple of different names for 00:10:28.959 --> 00:10:30.661 this one. I like to just call it 00:10:30.661 --> 00:10:32.423 lettuce leaf hibiscus. I really like 00:10:32.423 --> 00:10:34.357 this one as a wrap. If you wanted 00:10:34.357 --> 00:10:35.807 a green wrap, something that's 00:10:35.807 --> 00:10:37.242 gluten-free, you can grow this 00:10:37.242 --> 00:10:38.014 for your wrap. 00:10:38.014 --> 00:10:40.103 The #9 must-have for the sustainable 00:10:40.103 --> 00:10:42.080 garden in Florida, this is one that the 00:10:42.080 --> 00:10:44.080 kids really like: cranberry hibiscus. 00:10:44.080 --> 00:10:46.298 The leaves are beautiful, nice deep red. 00:10:46.298 --> 00:10:48.137 Some people call that like a mahogany. 00:10:48.137 --> 00:10:50.790 These are sweet. They're sour. They're 00:10:50.790 --> 00:10:53.113 delicious just raw. They go nice in a 00:10:53.113 --> 00:10:55.574 salad, if you chop them up. My favorite 00:10:55.574 --> 00:10:57.546 thing to do is, if I'm making a sandwich 00:10:57.546 --> 00:10:59.442 or packing something for the day, I'm 00:10:59.442 --> 00:11:01.548 going to be on the road, I come out and 00:11:01.548 --> 00:11:03.586 get a handful of fresh leaves and, 00:11:03.586 --> 00:11:05.687 just like I talked about with the 00:11:05.687 --> 00:11:07.518 katuk, the younger leaves, the fresh 00:11:07.518 --> 00:11:09.770 growth, like this is a really fresh 00:11:09.770 --> 00:11:11.652 red one. You can see this is an 00:11:11.652 --> 00:11:13.559 older leaf. You can see a color 00:11:13.559 --> 00:11:15.241 difference. You see how that one 00:11:15.241 --> 00:11:17.240 is pale and that one is dark red? 00:11:17.240 --> 00:11:20.301 The younger growth is always going to 00:11:20.301 --> 00:11:22.417 be the most tender and the sweetest. 00:11:22.417 --> 00:11:24.463 Nothing wrong with the old growth; it's 00:11:24.463 --> 00:11:26.280 just not going to be the best, 00:11:26.280 --> 00:11:28.586 flavor-wise. So, cranberry hibiscus is 00:11:28.586 --> 00:11:30.609 not only a stunner in the landscape, 00:11:30.609 --> 00:11:32.467 a pretty-looking plant, but it has a 00:11:32.467 --> 00:11:34.576 really nice edible factor and I 00:11:34.576 --> 00:11:36.537 guarantee if you give it to one of the 00:11:36.537 --> 00:11:38.320 kids, they're going to enjoy it too. 00:11:38.320 --> 00:11:39.952 This one has been a perennial 00:11:39.952 --> 00:11:41.919 here. It will set flowers. All hibiscuses 00:11:41.919 --> 00:11:43.726 have edible flowers. You can eat the 00:11:43.726 --> 00:11:45.487 flower on this, but after it's done 00:11:45.487 --> 00:11:47.428 setting a flower, it's going to set 00:11:47.428 --> 00:11:49.436 seed that you could save to replant 00:11:49.436 --> 00:11:51.079 if you're in a more northern type 00:11:51.079 --> 00:11:52.812 climate. So, cranberry hibiscus is 00:11:52.812 --> 00:11:54.041 another must-have. 00:11:54.041 --> 00:11:55.872 If you're into gardening down here, 00:11:55.872 --> 00:11:57.777 in Florida, and you don't have it, 00:11:57.777 --> 00:11:59.686 this is one to add to your system. 00:11:59.686 --> 00:12:01.733 Last, but not least, must-have perennial 00:12:01.733 --> 00:12:03.077 for a sustainable garden 00:12:03.077 --> 00:12:04.733 in Florida or in any subtropical 00:12:04.733 --> 00:12:06.185 climate is Okinawan spinach. 00:12:06.185 --> 00:12:08.132 This is one that we've been propagating 00:12:08.132 --> 00:12:10.048 really hard the last few weeks. This is 00:12:10.048 --> 00:12:11.638 also one that the squirrels like, 00:12:11.638 --> 00:12:13.274 that I have a hard time keeping 00:12:13.274 --> 00:12:15.418 going in the beds, but I really like 00:12:15.418 --> 00:12:17.269 the flavor of it. It's really nice to 00:12:17.269 --> 00:12:19.292 eat raw. It's nice to eat cooked. It's 00:12:19.292 --> 00:12:21.222 nice to put in a dish. It's very 00:12:21.222 --> 00:12:23.131 similar to the longevity spinach, 00:12:23.131 --> 00:12:24.886 which is right here, behind me, 00:12:24.886 --> 00:12:26.586 but I think the longevity spinach 00:12:26.586 --> 00:12:28.086 is a little stronger, a little 00:12:28.086 --> 00:12:29.823 more like a medicine. The squirrels 00:12:29.823 --> 00:12:31.253 don't like it as much, so it 00:12:31.253 --> 00:12:32.554 grows here a lot better. 00:12:32.554 --> 00:12:34.347 I've noticed that we plant these two 00:12:34.347 --> 00:12:36.061 for clients all the time, longevity 00:12:36.061 --> 00:12:38.037 spinach and Okinawan spinach. The 00:12:38.037 --> 00:12:40.073 Okinawan is a little prettier. It's got 00:12:40.073 --> 00:12:41.922 some purplish-red to the underside 00:12:41.922 --> 00:12:43.697 of the leaves. It's hit or miss. 00:12:43.697 --> 00:12:45.483 Sometimes the Okinawan does better 00:12:45.483 --> 00:12:47.369 on your site, sometimes the longevity 00:12:47.369 --> 00:12:49.412 does better on your site. I would say both 00:12:49.412 --> 00:12:51.621 of these are a tie for #10, but this 00:12:51.621 --> 00:12:53.456 one tastes a little better. 00:12:53.456 --> 00:12:55.118 I hope you guys enjoyed this 00:12:55.118 --> 00:12:56.701 video. Thank you, Rob, for the 00:12:56.701 --> 00:12:58.198 opportunity. It's been a blast. 00:12:58.198 --> 00:12:59.742 I can't wait to work with you 00:12:59.742 --> 00:13:01.328 again. I can't wait for your next 00:13:01.328 --> 00:13:03.186 challenge. I can't wait for you to get 00:13:03.186 --> 00:13:04.779 back to Florida so we can do some 00:13:04.779 --> 00:13:06.404 fun stuff. Thank you guys so much 00:13:06.404 --> 00:13:08.065 for following. What we like to do 00:13:08.065 --> 00:13:09.518 around here is pound dirt! 00:13:09.518 --> 00:13:10.864 Rob: I hope you got a lot of 00:13:10.864 --> 00:13:12.876 inspiration and education out of 00:13:12.876 --> 00:13:14.573 this time with Pete. He is a wealth 00:13:14.573 --> 00:13:16.559 of knowledge. He is an expert in 00:13:16.559 --> 00:13:18.892 growing food and he helps a lot 00:13:18.892 --> 00:13:20.767 of people to do this, both in person 00:13:20.767 --> 00:13:22.603 and through his YouTube channel. 00:13:22.603 --> 00:13:24.582 Make sure to subscribe to his 00:13:24.582 --> 00:13:26.560 channel. The links to follow him are 00:13:26.560 --> 00:13:29.450 in the description. If you got a lot 00:13:29.450 --> 00:13:31.046 out of this video, make sure to 00:13:31.046 --> 00:13:32.742 subscribe to this channel as well, 00:13:32.742 --> 00:13:34.380 where I'll have many more 00:13:34.380 --> 00:13:36.236 guests to come, as well as videos 00:13:36.236 --> 00:13:39.890 led by me. Also, share this, comment, 00:13:39.890 --> 00:13:42.928 and like it to spread it out into 00:13:42.928 --> 00:13:45.165 the world and get this information out 00:13:45.165 --> 00:13:46.796 there to people who need it, but 00:13:46.796 --> 00:13:48.028 don't know it's there. 00:13:48.028 --> 00:13:49.830 I love you all very much and I'll see 00:13:49.830 --> 00:13:50.821 you again real soon.