Yandina Community Gardens

41 Farrell street, Yandina

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Cocoyam (Xanthosoma saggitifolium)

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Clumping perennial with large leaves. Note the cut in the leaf goes all the way to the stem.

Other Names: Blue taro, Malanga, Tayer

Origin: Hot, humid tropics

Size: 1.2m high, 1.2m spread

Growing conditions: partial shade to full shade

Propagation: Separate pups from main plant during warm months.

Growing tips: Grows well in boggy or partially submerged conditions.

Use: After 18 months to 2 years of growing, harvest when the young plants (pups) have no more than 3 leaves – they should still be opaque, not starchy. Boil first, then slice and shallow fry in hot oil.

Availability in shop: all year, best in summer

Chop Suey Greens

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Chop Suey Greens (aka edible chrysanthemum; chrysanthemum greens)

Chrysanthemum coramarium

Origin: China and Asian countries

Plant: Sow seeds in Spring, Summer and Autumn

Harvest: after 30 days

A hardy annual that grows to 1m and prefers mild to slightly colder climates. Young leaves eaten raw or cooked give a distinctive Chinese flavour. Use the petals in salad, or as a refreshing tea. Add the leaves at the last minute, to avoid overcooking.

 

Chilacayote

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Chilacayote (aka Alacyote, Zambo, Malabar gourd, Fig-leaved gourd)

Cucurbita ficifolia

Origin: Highlands – wet, cool South America

Plant: March – Sept

Harvest: July – Dec

Pick young squash before the seeds form, slice or grate into stir-fries or salads. Mature squash keep well and can be baked whole or halved. The seed can be eaten raw or roasted (high in oleic acid). Chilacyote are high in pectin for jam making. Flowers, stems and tips are also edible.

 

Chinese Water Chestnut

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Chinese Water ChestnutChinese Water Chestnut (Web)

Eleocharis dulcis

Origin: hot, humid tropics of China and Australasia

Plant: Sept – Nov

Harvest: July – Aug

Wait till sedge tops die down completely as the corms need to have the time to change to their final dark brown colour. Peel and slice to add to Asian stir-fries.

 

Cassava (Manihot esculenta)

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Perennial shrub with edible tubers.

Other Names: Manioc, Manihot, Tapioca, Yucca

Origin: South AMerica

Size: 2m high, 1m spread

Growing conditions: full sun

Propagation: Semi-hardwood cuttings planted directly into ground during spring to autumn.

Growing tips: Cassava will grow in any soil from sand to heavy clay (it’s often used to break up compacted clay soils). During extreme drought bushes may drop their leaves but spring to life again when rain returns. Avoid water-logged soils and plant in a raised mound if necessary. Can be grown as a hedge with 1 metre spacing. After 2-3 months of growth, mound up the soil around the base to encourage root growth. Tubers can grow 15-100cm long and weigh in excess of 5-6kg.

Use: Once tubers are harvested, they need to be processed (or cooked/frozen) within 2 days although they can be refrigerated for another 5 days or so. Variegated cassava can be eaten also but needs thorough washing and cooking to remove the bitter taste.

Tubers MUST be cooked with the lid off to deactivate the hydrocyonic acid after you have used a sharp knife to slice vertically to remove this thick outer skin which, when fresh, just peels away cleanly. Cassava can be boiled, baked, roasted, made into chips (our favourite), added to soups and casseroles, grated for cakes and many baked goods.

Availability in shop: all year, best in summer

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biochar chop & drop compost composting Edible Greens edible leaves edible rhizomes edible seeds edible tubers Event food waste loop ground cover insect attracting Kids event Kids program know your plants Learning Living sustainably Management Committee medicinal plants member event Morag Gamble native stingless bees Nutrient Dense Food Open garden visit Permaculture Plant plants plastic free Recipe Recipes Subtropical Greens Support plants Sustainable Building sustainable living Tropical greens volunteer water plant Wax-wrap making wax-wraps Workshop workshops Worm Farming Yandina Community Garden Yandina community Gardens

Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Anne Gibson - The Micro Gardener
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

Acknowledgement of country

Yandina Community Gardens acknowledges and pays respect to the Traditional Owners of the land, the Gubbi Gubbi (Kabi Kabi) people, past and present and emerging. We recognise and wish to learn from their spiritual and cultural connection to the land.