41 Farrell street, Yandina
Perennial herb spreads prolifically in damp, shady position.
Other Names: Stonecress, Fools watercress
Origin: Europe & West Asia
Size: 0.25m high, spreads by suckering
Growing conditions: partial shade
Harvest: all year
Propagation: by division
Growing tips: Grows in damp soil or shallow water. Grow in pots to keep contained. Needs to be divided several times per year.
Use: Leaves have a mild carrot flavour and are best in salads or stir fried.
Availability in shop: all year
Low-growing rambler for very damp areas or place pot in water.
Other Names: Water spinach, Swamp cabbage
Origin: hot, humid tropics of SE Asia
Size: 0.3m high, 1m spread
Growing conditions: full sun to partial shade
Harvest: During summer-autumn in the sub-tropics, all year in tropics. Harvest often before the plant reaches 20cm high to encourage bushy growth.
Propagation: from soft cuttings
Growing tips: Grow in very damp areas, or place pot in water.
Use: Leaves and vine tips are a staple green in Asia. Great in stir-fries other Asian dishes.
Availability in shop: summer to autumn
Hardy, herbaceous perennial vine.
Other Names: Kumara
Origin: wet, cool highlands of South America
Size: 0.3m high, 2-3m spread
Growing conditions: full sun to partial shade
Harvest: Approximately 5 months after planting or longer until needed. Use a digging stick for harvesting as the wood won’t damage the tubers. Leave tubers to sweeten up in the sun for a week. Store in a well-ventilated cool, dry, dark area for up to 6 months.
Propagation: from soft cuttings (slips) or tubers
Growing tips: Will not set good tubers in sandy or clay soil.
Use: Tubers are best eaten cooked or baked, while new leaves are best cooked like spinach to remove slightly bitter flavour.
Availability in shop: spring to summer
Winged Bean (aka four-angled bean)
Psophocarpus tetragonolobus syn. Goa Bean
Origin: hot, humid tropical Madagascar and Asia
Plant: Sept – Oct – into pots initially
Harvest: April – May. Young 4-angled pods with wavy margins can be picked for eating at any stage. Do not disturb the lilac flowers, as they fall off quite easily. Allow some of the first beans to mature on the vine for seed saving. Tubers contain 20% protein and taste like early season potatoes. Can be eaten raw or cooked. Young pods, flowers, leaves, vine tips and mature seed are all edible. To improve germination, sandpaper seeds or soak in hot water until swollen.
Clumping perennial herb with large edible leaves leaves. Note the wavy edges to the leaves.
Other Names: Belembe, Tannier Spinach
Origin: hot, humid tropics
Size: 1.2m high, 1.2m spread
Growing conditions: full sun to full shade
Propagation: root division
Growing tips: Grows well in boggy or flooded conditions.
Use: The Tahitian spinach leaf is better than taro and cocoyam as a “tropical green” as it has the least amount of irritating crystals and does not need a long cooking time – ten minutes is adequate. Serving the leaves with coconut milk or cream will help the body to use the Vitamin A, which is a fat-soluble vitamin. Harvest the young leaves and cook in stews, casseroles and leaf wraps. This plant does not have an edible corm.
Availability in shop: all year, best in summer