I also grow the Hibiscus sorrel (Jamaican sorrel). The leaves are edible when cooked but they have a much stronger, full-bodied flavour when compared to regular sorrel. It tastes like a mix of cranberries and spinach. Jamaican sorrel pairs well with other strong-tasting ingredients where a sour taste is needed, while regular sorrel pairs well with potatoes, beets and other greens. Jamaican sorrel is also a good substitute for sorrel for those with kidney issues, because regular sorrel is very high in oxalic acid.

French sorrel is not chukka koora. Google French sorrel. One can see pictures of sorrel and cultivation instructions. As I understand they are some what similar in taste. But totally different species. Some people gave up on chukka koora as it bolts quicky.It is a better crop in spring and fall when the weather is cooler than mid summer. The soil needs to be suitable for growing leafy greens. I am growing chukka koora from the same seed stock from last 5 years. As they are of several generations grown over here, probably more genetically adapted to the local weather and soil conditions. Rather than bringing seeds from India or purchased seeds locally, seeds raised from your garden will be more adapted to your growing conditions.

I had two volunteers this year and three that I planted. I usually just put them in my breakfast smoothies. I gather you can make cranberry sauce with them. I've never got beyond the smoothies. - great with star fruit and banana.

I know ... I'm thrilled with the ivy gourd. Yes Dirty put it on your list! I can't grow cucumbers to save my life, but this thing is thriving! I bought a sterile variety from ebay because I had read that the wild ones can go crazy and I've got enough plants going crazy. lol I also wanted a mature plant that would produce right away as I had read that growing from seed can take a couple of years before they produce fruit. I have also found curry recipes to use it in if the fruit gets too large and seedy ... can't wait to try that ... and once they turn red, and get soft, you can make a jam or chutney with them. It's going to be a cool experiment. :)