Perennial Vegetables

image: Perennial Vegetables

French Sorrel

Leaves used for making soup and flavouring salads, or cooked as a vegetable. Leaves give a lemony flavour to fish and sauces. Perennial 1m

Chinese Waterchestnut

These nutritious underground corms have an appealing crisp nut like texture when eaten raw and cooked. Plant in wet areas and harvest annually.

Arrowroot

This edible canna has large round red rhizomes can be eaten raw, cooked as potatoes or used as a flour and thickening agent. Tubers multiply prolifically in deep rich friable soil.

Taro Japanese

A staple crops throughout Asia and the Pacific. The delicious small tuber can substitute potato in almost any dish. Its heart-shaped leaves make for an attractive plant that grows well in shade and sun. Prefers moist soil.

Yacon - Apple of the Earth

Also known as the 'Earth Apple' this is one of the ancient crops of the Inca's. Produces large tubers similar in appearance to sweet potatoes, but they have a much sweeter taste and crunchy flesh. Vigorous, herbaceous perennial plant related to the sunflower growing to 2 metres tall.

Taro Pacific

A large tuber, sometimes reaching up to 3-4 kg. Taro a staple crops of the Pacific. The delicious tuber can substitute potato in almost any dish. Its heart-shaped leaves make for an attractive ornamental plant that grows well in both shade and sun. Prefers moist soil.

Garlic Chives

The flat strappy leaves of this perennial herbs add a delicate garlic flavour to stir fries, salads and other savoury dishes. They can be used in place of garlic where a less spicy and more delicate flavour is desired. The attractive flowers are also edible and if left to mature to seed, the seeds can be sprouted for a peppery and healthy addition to the salad bowl.

Mushroom Plant

This low growing perenial herb gets its name from the mushroomy flavoured leaves. The leaves and stems are eaten raw in salads or they can be cooked as a green vegatable in stir fries.