Yandina Community Gardens

41 Farrell street, Yandina

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Sweet Leaf (Sauropus androgynous)

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Leafy shrub that loves hot humid conditions but goes dormant in winter.

Other Names: Tropical asparagus, Chang Kok, Star gooseberry, Katuk

Origin: Tropical and Sub-Tropical Asia

Size: 2-5m high, 1-2m spread

Growing conditions: full sun to partial shade

Harvest: all year

Propagation: from semi-hard cuttings or seeds

Growing tips: Sweet leaf will grow in most soils, including acidic and heavy clay soils. It tolerates high rainfall as well as dry conditions. Growth is prolific in the warmer months and slows down or goes dormant in winter. Fertilise regularly and mulch to retain soil moisture.

Use: Sweetleaf is used extensively in cooking in East Asia as the leaves taste like fresh peas, with a nutty flavour. Leaves can be added to salads, sandwiches, scrambled eggs, tossed in curries, dips, casseroles, stir-fries or used as a garnish. Consuming large quantities of raw plant material can cause serious lung damage so cooking is mostly recommended.

An extract made from the plant has been found to have strong activity against pine-wood nematodes and may have use against other species.

Availability in shop: summer

Betel Leaf (Piper sarmentosum)

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Hardy perennial scrambler related to betel pepper.

Other Names: Wild betel, Lolot, Kadok

Origin: Southeast Asia

Size: 0.4m high, 1m spread, spreads by suckering

Growing conditions: partial shade

Harvest: all year

Propagation: from soft cuttings or layering

Growing tips:  Spreads by suckers to form dense ground cover.

Use:  Leaves can be eaten raw in salads or used to wrap food like vine leaves.

Availability in shop: spring to autumn

Horseradish Tree (Moringa oleifera)

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???????????????????????????????Heat-loving, tall shrub or tree with edible leaves, seeds and roots.

Other names: Moringa,  Drumstick Tree

Origin: India

Size: 10-12m high, 5m spread ( or pruned to size)

Growing conditions: full hot sun, drought hardy, does not tolerate frost

Harvest: anytime except winter

Propagation:  50cm long hardwood cuttings planted in spring directly into soil or pots

Growing tips: Keep tree well-pruned by cutting back annually to 1 – 2 metres; this will encourage new leaves and also keep leaves and pods within easy reach.  Plant trees as a living fence.

Use: The leaves are the most nutritious part of the tree, being high in calcium and protein and leaves can be picked for salads and stir-fries or sprinkled over pumpkin soup just before serving (can take pumpkin soup to another level).  They have a mild mustard taste, while the roots of the tree can be substituted for horseradish where required. The seeds can be fried or roasted and the young pods can be added to soups and stews. Flowers can be eaten also (make a batter using besan flour, dip the flower in the batter and drop in hot oil until lightly browned). Pods freeze well. High-quality oil is extracted from the seed and the seed powder left over from this process has been trialled for purifying water. The sap is used for a blue dye.

Availability in shop: sometimes when mature cuttings are available

Ceylon Spinach (Basella alba)

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Ceylon Spinach (Web)Fast growing, perennial, soft-stemmed climber with succulent leaves. Red stemmed variety ‘Rubra’.

Other Names:  Malabar Spinach

Origin: Tropical Asia and Africa

Size:  climber to 6m high

Growing conditions: full sun

Harvest: when leaves are at a size you desire

Propagation: best from seeds, but can use soft cuttings

Growing tips: A perennial, soft-stemmed sprawling plant which prefers to climb if given the opportunity. Lush-green, heart-shaped leaves (up to 20cm length) form alternately along the stem (red and green varieties available, red variety is called ‘Rubra’). They have small flowers and dark black seeds, which are great for use as a natural dye. Plants adapt to any soil but prefer richer soils for fast growth. Ceylon Spinach can be used as a living mulch to shade trees from the Western sun and then pulled back or cut and harvested when no longer needed.

People living in flats or with only a small back yard can grow them in a bucket-sized pot providing a stake or fork for climbing growth. Tip pruning allows stems to develop multiple branches and flowers can be nipped off early in their season to encourage further leaf growth.

Use: Leaves and shoots are delicious in salads, stir fries, soups, and stews. Needs cooking to remove mucilage.

Availability in shop:  Best in late summer to autumn.

 

Brazilian Spinach (Althernanthera sissoo)

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Small herbaceous plant with small white flowers. Very hardy.brazilian spinach

Other Names: South American Crinkle Salad, Poor Man’s Spinach

Origin: South American Highlands

Size: 0.3m high, 0.5m spread

Growing conditions: partial sun to shade

Harvest: any time through the growing season

Propagation: best from soft cuttings in spring

Growing tips: Brazilian Spinach can be planted as a solid border or left to ramble on its many branches to cover an area up to a metre wide.  Cuttings can be taken during the wet season and either planted out or placed in a jar with water to encourage root growth prior to planting.  Tiny white flowers will form at the end of the season (winter), and the succulent leaves will turn a bit papery and bitter; however, they can still be eaten cooked at this stage.

Use: Brazilian spinach is a prolific source of greens in the garden; it can be used in salads with other greens; it can be used as a spinach substitute – try it in combination with Tahitian spinach and arrowroot leaves to make a spinach and feta pie; the leaves can also be substituted for basil when making pesto.

Availability in shop:  All year round.

Suggested Recipes: Brazilian Spinach with Macadamia Nut Pesto;  Spinach, Fetta & Ricotta Pie

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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.