Malabar Spinach commonly called Poi callaloo or Poi bhaji is native to Southern India and is grown widely in the tropics.
Similar to spinach, Poi callaloo is very easy to grow. You can set the seeds directly into the beds or you can set them in a container. Whichever way you choose, cover seeds with quarter inch soil and keep moist daily. Seeds will germinate within five to seven days. When plants are approximately 2 inches tall, transplant into garden beds or drums. You may need to shade your seedlings if you’re planting Poi now given the hot and dry weather.
There are 2 varieties of Poi: one is the green stem with dark green leaves and the other is the red stem which is a runner. Both are used in similar ways to prepare Caribbean dishes. Have you ever tried adding Poi callaloo into your roti dough or Pholourie mix?
You should try it and taste the difference!
I have grown mostly the green stem Poi with dark green fleshy leaves, sometimes, as large as a cheese plate in well-rotted pen manure. Years ago, while I was in Canada, my relatives grew the green stem poi from stem cuttings in plant boxes on the balcony during spring and summer, then they brought them into the apartment/ building during the winter months. This way, they always had a few leaves of Poi to use in their cook-up or dhal.
Poi callaloo is an excellent source of Vitamin A and C, Iron, Calcium and Manganese. The big plus in growing your own Poi and other veggies would be the texture and taste. Imagine going into your kitchen garden and picking freshly grown Poi for your daily use!
NB: Coming out of a meeting held on Monday January 8, with the M&CC a decision was taken by the Mayor to put on hold the tree trimming in the city until the contractors and the tree trimmers are properly trained. So if you see anyone butchering the trees, please call the M&CC and let them know. Generations to come will thank you for saving these trees.
Until next week, Happy Gardening.
