Cookbook:Lagos Spinach
| Lagos Spinach | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Lagos spinach refers to the leafy greens of Celosia argentea. It may also be called quail grass, soko/shoko, celosia, or feather cockscomb.[1]
Characteristics
[edit | edit source]The tender leaves are bright green, with some varieties striated with a reddish purple color.[1][2] The flavor is mild and somewhat like that of spinach.[3]
Selection and storage
[edit | edit source]Harvest should take place when young, before the plant fully flowers[4]—after this point, they lose tenderness.[1] Store like other leafy greens—that is, in the fridge for a few days either in plastic or in a damp cloth.
Use
[edit | edit source]Lagos spinach is relatively common in West and Central Africa, where it is cooked into soups and stews.[3][4][2] It's recommended that you cook the leaves by blanching before further use, as this leaches out some of the oxalic acid content.[1][3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Hudson, Poppy (2022-07-07). "Lagos Spinach". Poppys Wild Kitchen. Retrieved 2025-01-02.
- ↑ a b Grubben, G. J. H. (2004). Vegetables. PROTA. ISBN 978-90-5782-147-9.
- ↑ a b c "Lagos Spinach". ECHOcommunity. Retrieved 2025-01-02.
- ↑ a b volunteer (2021-09-28). "Featured Edible Garden Plant: Celosia". Bernheim Forest and Arboretum. Retrieved 2025-01-02.