Evaluating Unconventional Leafy Greens for Summer Production in the Southwest Desert

Leafy greens, such as lettuce, spinach, and kale do not perform well during the hot weather of late spring and summer in the Southwest Deserts of the United States. Market growers and home gardeners are advised against planting any greens for fresh or cooked consumption between March and September. This project evaluates hot weather leafy green crops that are common to cuisines in Africa and Asia, but are relatively unknown in the United States. Varieties were selected from 13 cultivated plant species and planted at the University of Arizona Cooperative Extension garden in Phoenix, Arizona and in backyard gardens of 10 Master Gardeners in April 2011. Observations on germination, heat tolerance, and plant vigor were made until harvest in August. After harvest, 17 people participated in a taste test of raw and cooked greens. Taster perceptions of flavor, texture, and appearance for each plant were recorded. Of the 13 species tested, Cochorus olitorius (jute leaves), Portulaca oleracea, (purslane), Amaranthus tricolor (red leaf amaranth), Salsola komarovi (land seaweed), Basella alba (Malobar spinach), Ipomoea batatas (sweet potato leaf), and Hibiscus sabdariffa (Jamaica leaf) germinated and grew in sufficient quantities for the taste test. All were palatable for fresh consumption, with the exception of Amaranthus tricolor, which was too bitter for most testers. All but Hibiscus sabdariffa, demonstrated improved flavor and texture with cooking, which became sour and took on an unappetizing color when exposed to heat.