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In today’s news, Australia and United States provide Pacific Island nations with new funding. New study from Norway and Germany reveals link between climate change and earthquakes, UK artificial intelligence sleep data may provide early warning of flu and COVID-19, rain gardens could help mitigate flooding in cities, Âulạcese (Vietnamese) teacher honored after risking her life to save student, Swiss scientists find simple way to turn legumes into animal-people meat-like product, and wounded orphan bear cub on road to recovery in California, USA. Sweet potatoes! One plant, two products – smart thinking Mother Nature. I have an efficient crop growing tip for you today. If you grow sweet potatoes, don’t overlook the leaves. Unlike regular potato leaves, which are toxic, sweet potato leaves are edible and are enjoyed as a traditional vegetable in many parts of the world. They contain vitamins A, C and K, along with iron, calcium, fiber and antioxidants. The tender greens have a mild, slightly sweet flavor and become soft and silky when cooked, much like spinach. To prepare them, break or cut off the leaves where the stem is tender, usually with only about 2–3 cm (1-inch) or less of stem attached. They become tender quickly when cooked and can be prepared just like spinach. Sweet potatoes are easy to grow in warm weather, requiring relatively little care, and offer a useful two-part harvest of leaves and tubers. The leaves are edible regardless of the sweet potato’s color, but don’t assume the same is true of yams, as some varieties can be poisonous.
