Puha Scottish Flatleaf
GENUS: Sonchus SPECIES: oleraceus
Heritage Status: New Zealand
Bio-Region of Origin: Hawkes Bay
Number of Seeds: 200
Description: This is the puha that most of us think of as ‘puha’. It is the flat leaf common variety that came in with immigrants from Scotland apparently. We were told that the prickly curly leafed variety was always here. When you pick the leaves cut them off without pulling up the roots as they grow again and continue cropping. Young leaves and stalks taste best. To prepare puha for eating, simply place in a sink full of cold water and rub the leaves and stalks together until the cells break releasing green colouring and the bitterness into the water. Then cook in a boil up or in ghee, butter or any kind of animal lard to get full benefit of the vitamins and minerals puha contains. Captain Cook fermented puha (just like sauerkraut) to prevent scurvy in his crews.
Planting Instructions: Sow in Autumn and early Spring into seed trays and prick out when first leaves appear to 2.5cm diagonal spacing. Transplant into garden when seedlings reach 3-5cm high at 30cm diagonal spacing. To harvest, cut with a knife so it will grow again.