Perennial Vegetables

image: Perennial Vegetables

Strawberry - Maroochy Flame

Early fruiting, long season. Attractive red, glossy, medium sized fruit with excellent flavour. Very productive. Slightly pale foliage.

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

Rhubarb - Ever Red

A good producer of red skinned stalks that will grow almost all year round. Delicious in pies and crumbles. A good variety for colder climates.

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.

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.

Rhubarb - Sydney Crimson

The perennial rhubarb is often referred to as the ‘pie plant’ due to its use in pies. It is a highly productive plant that can be harvested within 6 months. Requires rich well drained soil.

Cassava

Tropical root crop similar to taro and yam. It is grown as a food source in the Pacific Island countries and Africa. Needs to be cooked properly to remove harmful toxins.

Jerusalem Artichoke

Grown primarily for tubers that can be eaten fresh or raw, cooked in appetising ways similar to potatoes. Perennial herb often cultivated as an annual, tubers white, red or purple skinned.

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.