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growing toona sinensis from seed

 
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Posts: 324
Location: North Fork, CA. USDA Zone 9a, Heat Zone 8, 37 degrees North, Sunset 7/9, elevation 2600 feet
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Does anyone have any experience growing Toona sinensis from seed? If so, is there any advice you can give me?
 
Posts: 247
Location: Sierra Nevada mountain valley CA, & Nevada high desert
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sinensis is a hardwood, if it is warm and moist where you live, you should have no problem starting them. I'd sprout them inside in a south facing window. Good luck with it.
 
Posts: 123
Location: West Iowa
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As long as they are fresh, they are pretty easy to germinate, its the taste of their leaves that I am not fond of, at least when I tried it raw.
 
Steve Flanagan
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Location: North Fork, CA. USDA Zone 9a, Heat Zone 8, 37 degrees North, Sunset 7/9, elevation 2600 feet
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Im growing it specifically for the edible leaves... How do they taste raw?
Would they be better cooked?
 
Lance Kleckner
Posts: 123
Location: West Iowa
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For my taste buds and others I've had try it, it has a burnt oniony taste that we hate. I think cooking with something could help dull it down, haven't ever tried yet, since rather just eat things in allium family. But I hope to get used to the taste or learn to prepare it so I can consume it for its health benefits that it suppose to have.
Here is a link that you may like if you have never read it, was topic about this plant and some people do indeed love the taste, maybe a cultural thing.
Toona Sinensis topic
 
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Regarding flavor:  I've found and watched a number of videos showing people cooking with Toona sinensis in various Asian countries.  The common thread that all the "in the know" people tend to employ is that they all blanch the leaves in boiling water briefly before continuing on with the food prep.  I suspect this is a standard preparation step for a reason.  It's challenging to adopt new plants if we don't also have access to the connected cultural knowledge for how to use them.
 
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