Does anyone have experiences of using celosia in cooking? I’m growing Celosia plumosa, but it seems Celosia argentea is more commonly used in the kitchen. Can they be substituted for each other? Any suggestions for recipes?
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I can’t speak to the species variations but my understanding is that most/all celosia is edible if cooked. I saved seeds from wedding bouquet flowers a few years in a row and selected for the biggest leafiest plants. Delicious. Grows really well in the heat. If you harvest before they finish seeding and only take the tender stalks they will keep going for a long time.
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Love the wedding bouquets. Delicious and romantic. (Actually, come to think of it, it was probably plumosa since they are the more decorative)