Perennial Vegetables

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Pigion Pea Brown and Green Beans By DaleysFruit.com.au [All Rights Reserved]

Pigeon Pea

A woody, fast growing leguminous shrub, to 3.6 m, with yellow and red flowers. It is hardy, widely adaptable and tolerant of temperatures as high as 35C. It can be killed by heavy frost. The seeds are 25% protein, can be eaten fresh or as split dried peas, are used for dhal in India, contain 5 times more Vitamin A and C than green peas. The leaves and young shoots can be eaten cooked, they are fibrous and have a strong spicy odour. Animal Fodder; an excellent feed for cattle, pigs and poultry. Green Manure; incorporate the plants as they flower. Mulch production; can be cut many times in a s

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Chinese Water Chestnut

This popular Asian cooking ingredient is a tropical member of the sedge family. These nutritious underground corms reaching up to 4cm in diameter have an appealing crisp nut like texture. They can be cooked as a vegetable offering a contrasting texture to many dishes or they can deliver their sweetness and juiciness prepared fresh and raw or lightly steamed or sauteed for salads Water chestnuts can be grown in a pond of a container, an old bathtub or a salvaged water tank cut in half are ideal options. Plant the corms in spring, about 5cm deep into friable soil preferably rich in organic mat

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Kumara Sweet Potato By Donovan Govan. [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons

Sweet Potato - Kumara

An Heirloom variety thought to originate in Polynesia, though the variety is also to be found throughout New Zealand. Tubers tend to be as large as sweet potatoes, with red skin and ivory flesh heavily marbled throughout in violet. This colour intensifies upon cooking. Especially creamy, Kumara is superb either mashed or baked. Contains high levels of Anthocyanins which has been studied for it's benefits with Alzheimer's Disease though it is best to research this or speak with an expert. Leaves are small and emerald green running from dark purple petioles, and can be eaten as a substit

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Kangkong ( Water Spinach )

The leaves and stem are soft and edible. The stem is hollow, green and purple in colour while the flowers are white and purple in the centre. The leaves are heart shaped and the seeds are dark brown.

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Jerusalem Artichoke

A Jerusalem artichoke is a white-fleshed root vegetable that is related to the Sunflower. The plant is upright, tall-growing with bristly woody stems, green pointed leaves, and golden-yellow flowers similar to the sunflower. The edible tubers are elongated, knobby, white, red or purple skinned. Several tubers are clustered at the base of each stem. The tubers can be eaten raw or cooked and the flavour improves if they are left in the ground until frosted. It is not related to the thistle-like globe artichoke, even though they taste rather similar. It is used in a popular creamy soup in Franc

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Yacon By DaleysFruit.com.au [All Rights Reserved]

Yacon - Apple of the Earth

Also known as the 'Earth Apple' this is one of the ancient crops of the Inca's. This relative of the sunflower is popular to the people of Columbia, Ecuador and Argentina. The plant produces large tubers similar in appearance to sweet potatoes, but they have a much sweeter taste and crunchy flesh. The tubers can be eaten raw as a refreshing treat on their own, finely sliced and mixed into salads,boiled or baked, fried as chips or prepared as a pickle. There is also commercial interest as a flavouring for yoghurt. They are sweet, juicy and almost calorie free. The main stem can also be used l

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Jicama

A vine native to Mexico and grown for it edible tuberous roots that are also called yam beans. Jicama looks similar to a turnip and can be used as an alternative to water chestnuts. The creamy white flesh resembles raw potato or pear. The plants die back in winter in cool climates but the tubers will shoot again in spring. The root of jicama develops swellings the size of a large turnip, (up to 5 per plant) under the surface of the ground. The flavour is sweet and starchy like apple or green beans, they are usually eaten raw with a dusting of salt and chilli powder and a squeeze of lemon or

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Sweet Potato being harvested in the field By U.S. Department of Agriculture [Public Domain Mark 1.0 (https://creativecommons.org/publicdomain/mark/1.0/)] From Flickr https://flic.kr/p/h83Yec

Sweet Potato - Sweet n Star

Purple skin with pale cream flesh. A warm and sunny position is essential, this variety is less susceptible to attack by soil insects than gold types. The Sweet Potato is a perennial trailing plant that develops fleshy tuberous roots over summer which are harvested in autumn.

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Arrowroot

An edible Canna similar in appearance to its close relative the ornamental Cannas. Another of the Ancient Inca food crops, it was one of the first plants to have been domesticated in the Andean region. A popular crop in the market place in Peru and Ecuador. The large round red rhizomes can be eaten raw, cooked as you would a potato or used as a flour and thickening agent. Excellent carbohydrate, the starch is easily digested and is a promising food source. The young shoots can also be eaten as a green vegetable. The plant is easy to plant, to grow and to harvest. While the tubers multiply pr

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Mushroom Plant

This low growing perennial 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 vegetable in stir fries. The leaves are rich in chlorophyll. Leaves contain 3% protein, they are also very high in calcium, a richer source than most foods.

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Brazilian Sissoo Spinach

A low growing perennial leaf vegetable, which forms a neat mound to 30 cm high, rather than spreading in a mat. This growth habit makes it a handy plant for edging paths, especially in partial shade as it is quite shade-tolerant. It is suitable for subtropical and tropical areas only; it is unlikely to do well further south than Sydney. It will tolerate most soils although it prefers a moderate to rich loam, it dislikes water logging. Plant in full sun to medium shade. Use it steamed or stir-fried rather than in salads.

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Shiitake Mushroom By DaleysFruit.com.au [All Rights Reserved]

Mushroom - Shiitake Grow Kit

Edible mushroom native to East Asia, grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak. Fresh or dried shiitake are used as an ingredient in many steamed and simmered dishes, they may be served fried or steamed. Aussie Mushrooms Grow Kit - 100% Australian Made Shiitake Lentinula edodes (High Yeild Strain) If your not ready to start your kit keep it in your fridge until you are ready (up to 2 months) Step 1, Cut the top off the bag and fill with Cold Water until the Block is submerged let the Log soak in the water for 12 hour

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Japanese Taro By Yongxinge [GNU 1.2 (https://commons.wikimedia.org/wiki/Commons:GNU_Free_Documentation_License,_version_1.2), CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0/deed.en)] From Wikimedia Commons

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.

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Water Celery

Water Celery is a perennial bog plant with a strong celery flavour that becomes milder with cooking. It grows to 60 cm when in flower in most areas of Australia. The leaves and tender stems are eaten raw in salads, used in soups, or to flavour rice; the white roots are also edible. It spreads rapidly to form a dense mat and prefers full sun to a partially shaded position. Weed Warning: Care should be taken to keep it out of natural watercourses

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Taro Tubers By David Monniaux [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.0 fr (https://creativecommons.org/licenses/by-sa/2.0/fr/deed.en)], from Wikimedia Commons

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.

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Sweet Potato Gold ipomoea batatas cut in half By Carl Lewis [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)] From Flickr https://flic.kr/p/4a92Ki

Sweet Potato - Sweet n Gold

Super sweet orange to golden flesh is the most popularly variety in Australia. It requires warm sunny conditions in a subtropical climate. A highly productive variety.

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Betel Leaf

The spicy leaves can be eaten raw and cooked.The attractive leaves can be used to wrap tasty foods such as spiced rice and ginger. Soaking the leaves in cold water with a little sugar for 2 hours before use subtly alters the flavour. The white flower spikes develop into a small fruit that can be eaten. Betel leaf has many traditional medicinal uses. Betel leaf is an evergreen, perennial creeper to 90 cm. It has shiny heart-shaped leaves with small white flower spikes. It prefers a rich, well-drained soil with partial shade. It likes to be kept moist but does not tolerate water-logging. Fros

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Luffa aegyptiaca immature fruit ready for harvest as a vegetable (right) and mature and peeled mature fruit used as a vegetal sponge (left) By Uploaded by User:Tomas nevado (right photo), Jerry Crimson Mann (upper left photo), Rik Schuiling / TropCrop - T

Luffa - Smooth

Grown as an edible vegetable they can be cooked and eaten when the size of a zucchini. Matured and left to dry they are using in the bath as an exfoliating sponge. Pick fruit regularly to encourage regular cropping. To prepare the luffa break off the stem and peel away the skin. Great for growing over fences and as a screening plant. Requires lots of water to thrive.

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Sweet Leaf - Flower By DaleysFruit.com.au [All Rights Reserved]

Sweet Leaf Bush

Sweet Leaf Bush has been a popular leafy green perennial vegetable in Malaysia (especially Borneo) for many years. The crop grows rapidly in hot humid conditions but becomes relatively dormant in cooler environments. It will grow in acid soils and in heavy clay soils. The leaves and the top 15cm of stem tips of the Sauropus plant have a pleasant taste, similar to fresh garden peas, with a slightly nutty flavour. It is one of the most popular leaf vegetables in Southeast Asia and is notable for high yields and palatability.[6] The shoot tips have been sold as tropical asparagus. In Vietnam, t

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Lebanese Cress

Lebanese Cress is a low growing to 25 cm high, spreading, perennial herb which is very easy to grow. It likes moist conditions and partial shade. It makes an attractive ground cover with fern-like leaves but be aware it can cover quite a large area so don't plant it where it will become a problem. If space is limited grow it in a pot or saucer. It is a good addition to salads, can be used as a garnish or in soups.

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Tahitian Spinach

This particular taro was developed for its yield of edible leaves and stems rather than its roots. The leaves and leaf stems are eaten as a cooked, green vegetable; the stems are widely used as a celery substitute in tropical areas. They provide protein, calcium, phosphorus, iron, potassium and vitamins A, B, and C. The leaves can be harvested all year round. Taro should never be eaten raw. Weed Warning: Tahitian Spinach is prone to producing heaps of small bulbils that, if disturbed, can spread rapidly. It tends to be hard to clear out of an area because of the sheer numbers of these small

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Choko - Green

A vigorous vine with large white fruit cooked as a popular vegetable. Very versatile and often used as a pear and apple substitute or supplement in cooking. Very hardy.

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Warrigal Greens - Native Spinach

An attractive scrambling, ground cover which enjoys semi-sun rich soil and a moist position. Once established, it will self seed prolifically. The thick leaf makes an excellent boiled spinach.

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White Choko or Chayote By jokoPix [CC0 1.0 (https://creativecommons.org/publicdomain/mark/1.0/)]

Choko - White

A vigorous vine with large white fruit cooked as a popular vegetable. Very versatile and often used as a pear and apple substitute or supplement in cooking. Very hardy.

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Peruvian Parsnip

Perennial vegetable with up to 10 thick edible tubers reaching up to 45cm long. Delicious when cooked in the same way as potatoes. Tolerant of a wide range of conditions. Drought hardy

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Rosella

An attractive annual bushy shrub with flowers and fruit used to give colour and flavour to jams, fruit punches, sauces and desserts. A relative of the hibiscus family, best grown in rich soil in a sunny position.

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Watercress

Watercress is a member of the mustard family. grows in stream beds, forming masses of pungent, dark green sprigs. Its pungent flavor is slightly bitter and has a peppery taste.

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Rhubarb By DaleysFruit.com.au [All Rights Reserved]

Rhubarb - Silvan Giant

A strong growing variety with thick red stalks produced in profusion through much of the year. Delicious in pies and crumbles. A good variety for colder climates.

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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 white 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. Garlic chives are the perfect border plant for the kitchen garden, they will thrive will very little attention, in a sunny well drained position.

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Cassabanana

The fruit is large, up to 60 cm long, with skin of variable color. The fruit has a delicious, melon-like taste when it is ripe, which needs high temperatures to ripen. The sweet, aromatic, yellow-to-orange flesh of the mature fruit is eaten raw or made into preserves, pulp makes a refreshing drink. The immature fruit can be cooked as a vegetable. The fast-growing, fleshy vine can reach 15 m or more in height, climbing with four-part adhesive tendrils The large, hairy, lobed leaves grow to 30 cm in width. It needs good drainage to grow well, and does well on an acidic mix of sand or perli

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Purple Globe Artichoke

A perenial thistle from the Mediterranean region, the flowers are picked when immature and only the heart of the bud and the fleshy base of the leaves are edible. Purple globes have large flowering heads and are hardier than green globes, they require a sunny position that is generously fertilized.

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Sydney Crimson Rhubarb By DaleysFruit.com.au [All Rights Reserved]

Rhubarb - Sydney Crimson

A delicious red stemmed variety that is excellent for pies, tarts and jams. Grows very well over a range of climates. 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. Plant crowns in rich well drained soil with growing bud just above soil.

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Malabar Spinach By DaleysFruit.com.au [All Rights Reserved]

Malabar Spinach - Red

Grows well under full sunlight in hot, humid climates. Growth is slow in low temperatures resulting in low yields. It grows best in sandy loam soils rich in organic matter with pH ranging from 5.5 to 8.0. Leaves are high in vitamin A, vitamin c, iron and calcium. Malabar spinach may be used to thicken soups or as a leafy green in stir fries.

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Rainbow Chards just keep on giving and look fantastic in the garden By DaleysFruit.com.au [All Rights Reserved]

Rainbow Chard Silverbeet

A multi-coloured relative of beetroot and silverbeet, this plant is one of the easiest to grow in the garden and you wont have to force yourself to drink wheatgrass juice, this plant is packed with chlorophyll and loads of vitamins and minerals. Very easy to grow only some caterpillar, snail and potential Beet leaf miner. Rainbow chard is a delicious vegetable. Make sure to eat the coloured stems which are considered a delicacy in part of Europe, not just the leaves. The young leaves can be eaten raw in salads. Older leaves are sweetened up with some steaming, which, if you eat a lot of it, i

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Marmande Tomatoes By Alpha from Melbourne, Australia (Ridged - Rouge de Marmande Tomatoes) [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Tomato - Marmande

Beautiful large fruited tomato with slight pleats. It is an old French variety with a with a taste that is such a true tomato taste. Good firmness and flavor perfect for small markets.

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Hopniss

Very nutritious but takes 2-3 years for tubers to get to eating size. The tubers grow in 'strings' on the roots. The plants die down in winter which is when they are harvested. Plant them in three spots and dig each spot in turn each year for eating, this allows the tubers time to mature. The tubers are peeled then boiled well before eating. They are delicious and nutty. Only eat well cooked. This is a non-vigorous climber but does spread to some extent by the root. Pull up any shoots that appear in the spring where they are not wanted. They sometimes flower but do not set pods as this one s

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Rhubarb - Ever Red

True crimson red stems, produces all year round if well watered, especially spring and summer. Sweetest choice in rhubarb varieties.

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Mature Madagascan beans straight from the vine By DaleysFruit.com.au [All Rights Reserved]

Madagascar Bean

An ancient vegetable grown in Peru for over 8000 years. madagascar bean is a vigorous climbing lima bean. it is excellent at coping with wet humid condition. There is usually little pod production in the 1st year but it is very prolific after that. The seeds are an attractive white with burgendy speckles. The shelled beans can be used fresh or dried in soups and stews. If harvested young, while the seeds are still white, it is a good tropical substitute fro broad beans.

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Chinese Artichoke By Jonathaneo~commonswiki assumed (based on copyright claims). [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5 (https://creativecommons.org/licenses/by-sa/2.5)],

Chinese Artichoke (10)

This is a groundcover plant that produces small, white, knobbly tubers in winter after the foliage dies down. The tubers have a delicate flavour, being slightly sweet and nutty, they add crunch to salads and stir-fries and are popular as a novelty vegetable. Can be eaten raw or cooked. Water well in summer. Can spread if given good conditions but are easily controlled by fencing them off and letting the chooks in for a day or two. Even tiny bits grow into full sized plants.

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Early Long Purple Eggplants By F. D. Richards [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/)] From Flickr https://flic.kr/p/cPDLh3

Eggplant - Early Long Purple

Well worth growing, for the range of ethnic dishes it can be used in, its productiveness and the sheer beauty of the glossy fruit. They are attractive plants with grey-green leaves and pretty lilac flowers. Early maturing and prolific over a long season; long 15-20 cm fruit are produced in clusters of 3-6 fruit; easy to pick, plants are spineless. Robust plants hold the fruit up off the ground. Days to harvest: 68.

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Bamboo Oldhami Chrystal Castle By DaleysFruit.com.au [All Rights Reserved]

Bamboo - Oldhamii

An edible species of bamboo. Fast growing in just about any soil type or environmental condition. Oldhamii is a medium sized upright clumping bamboo. It has deep green foliage that starts low on the smooth clumps which turn yellow as they are exposed to sunlight. The tall upright culms grow straight and strong making it a popular variety for many different horticultural and agricultural applications. Both the timber and the shoots are popular for construction and human consumption purposes.

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Tree Collard

This perennial brassica is excellent for a continual supply of greens, sweeter and Tastier than regular collards. The leaves turn purple in cold weather. High in calcium any excess leaves can be fed to your chickens. The trunk and branches get woody after three years so it is a good idea to take cutting after 18 months - 2 years while the top branches are still tender.

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Aibika

This plant is a short-lived perennial shrub in the subtropics and the tropics but an annual in cooler climates. It grows 2 - 3 m high with large, nearly round, soft green leaves. Young leaves and shoots may be eaten raw, steamed, boiled, stir-fried or added to soups. The large soft leaves can be used to wrap food, similar to vine or cabbage leaves. As the leaves cook quickly, add them last to steamed veges or stir-fry. The leaves contain mucilage, which can give a slightly slimy feel in the mouth. It is a hardy plant that thrives when it is warm and wet. It prefers full sun but will grow in

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Okinawa Spinach

A dense, low growing plant to 70 cm high. Easily the most low maintenance perennial leaf vegetable; it is a hardy plant and relatively pest-free. Thrives in warm, wet conditions and frost sensitive, it is best suited to subtropical and tropical areas. An attractive plant with shiny leaves that are green on top and purple underneath; the flowers are very small and orange. It grows best in full sun to partial shade. It needs ample water, rich, fertile well-drained soil that is kept mulched. It is a very nutritious vegetable, eaten raw or cooked, the young leaves are the tastiest. Steam the leav

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Cranberry hibiscus (Hibiscus acetosella) By Hermann Luyken [CC0], from Wikimedia Commons

Hibiscus - Cranberry

A very nutritious vegetable. The young leaves have a pleasantly tart flavour, eaten either raw or cooked, they retain their colour. The leaves contain oxalic acid, and should only be eaten once a week. Unlike Aibika, it is not particularly mucilaginous. Flowers are used to make teas or other drinks where they contribute colour rather than taste. In Central America the flowers are combined with ice, sugar, lemon, or lime juice and water to make a purple lemonade. This plant is a short-lived perennial shrub in the subtropics and tropics but can be grown as an annual in cooler climates. It grows

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	$11.90	0		Pot: 0.75L Height: 30-40cm	In Production

Celosia argentea By Dinesh Valke [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/)] From Flickr https://flic.kr/p/uGeF3

Lagos Spinach

An unusual annual leafy vegetable, it is easy to grow in most climate zones and is drought tolerant. The leaves, young stems and young flower buds are used cooked. The leaves have a soft texture and a mild spinach-like taste. It is known to self-sow. Suitable for temperate, subtropical and tropical areas. In Nigeria it is traditionally called 'soko yokoto', which means "make husbands fat and happy"

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Surinam Spinach

Surinam spinach has bright green, slightly tangy, crunchy leaves and dainty pink flowers. It is related to purslane and so contains oxalic acid. It is ornamental enough to use in a flower garden. Use it raw in salads or tossed in at the end of a stir-fry. It is a low bushy plant between 30 and 100 cm tall. It grows and thrives in partial shade and high soil moisture. Weed warning: It self-sows very readily, care should be taken to avoid it becoming invasive

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Malabar Spinach - Green

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Sorrel - Red-vein

Red-vein sorrel is considered to be an ornamental vegetable, rather than a culinary herb. An attractive perennial it has the look of spinach, with the green leaves described as lance shaped, from 5-14 cm long. The characteristic red-purple veins are quite striking and may be more prominent in the summer months. This colouring also gives the red sorrel the names ‘bloody sorrel’, ‘bloody dock’ or ‘red veined dock’. The plant itself spreads, with a rosette like base creating a clump of leaves above the taproot. The tall spikes of tiny, greenish flowers appear in summer. Small, b

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Bitter Leaf

A small shrub from tropical Africa that grows 2-5m. The bitter leaves are used in soups and stews.

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Mauka

Mauka is a fairly large plant, growing up to 1.8 m in diameter and three to 1 - 1.2 m high in a single growing season. Stems are long and unruly, so the plant has a sprawling habit. The root, which is the primary edible part, is like a dense cluster of fat carrots, weighing over 2kg or more if given sufficient time to grow. Flavor is subjective, but the flavour of mauka root is a bit like a combination of potato and cabbage. The texture is denser than potato and the flavour is a little bit more savory with a mild cabbagey aftertaste. All parts of the plant are edible. Stems are tough and can

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Oca - Robin Hood Tubers By DaleysFruit.com.au [All Rights Reserved]

Yam - Oca - Bunyip

Bunyip is a variety from the Garden Larder breeding/selection program. The tubers are cream lightly blushed with pink and with pink eyes. Many large tubers. Oca is a close relative of the weed oxalis that you may find in your garden, though oca does not go weedy, and produces tasty tubers in late Autumn/early Winter. They have a starchy, potato like flavour and texture.

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Chinese Yam

A perennial climbing vine native to China. The edible tubers can be eaten raw after briefly soaking in vinegar, it is starchy and bland in flavour. It is cold hardy and its weedy habit needs to be considered when planting to prevent it spreading into bushland. The cinnamon scented flowers give it its alternative name, cinnamon vine.

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	$14.90	0		Pot: 0.75L Height: 20-30cm	Seeking Propagation Material

Oca Juliet Tubers By DaleysFruit.com.au [All Rights Reserved]

Yam - Oca - Juliet

Juliet is a variety from the Garden Larder breeding/selection program. The tubers are off white coloured but occasionally with the slightest pink tinge. It is an average producer of 1/2 to 3/4 kg per plant. Tubers vary in size with many small. Cook like potatoes, usually roasted until soft, but can be microwaved or added to stews. If you leave the tubers to dehydrate they become sweet, often sweet enough to eat like you would dried fruit.

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Oca - Solomon tubers By DaleysFruit.com.au [All Rights Reserved]

Yam - Oca - Solomon (3)

Solomon is a variety from the Garden Larder breeding/selection program. The tubers are pink with red eyes. It is an average producer of 1/2 to one kg per plant. Tubers vary in size with many large. Soil conditions can cause spottiness of the skin. Cook like potatoes, usually roasted until soft, but can be microwaved or added to stews. If you leave the tubers to dehydrate they become sweet, often sweet enough to eat like you would dried fruit.

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	$3.00	0	Rhizome (Bare Root)	Pot: NONE (Bare Root)	*Pack of 3 tubers for $9 In Production

Oca Romeo Tubers By DaleysFruit.com.au [All Rights Reserved]

Yam - Oca - Romeo (3)

Romeo is a variety from the Garden Larder breeding/selection program. The tubers are dark pink on a creamy background with darker eyes. It is an average producer of 1/2 to one kg per plant. Tubers vary in size with many med to large. Cook like potatoes, usually roasted until soft, but can be microwaved or added to stews. If you leave the tubers to dehydrate they become sweet, often sweet enough to eat like you would dried fruit.

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Oca - Aphrodite tubers By DaleysFruit.com.au [All Rights Reserved]

Yam - Oca - Aphrodite

Aphrodite is a variety from the Garden Larder breeding/selection program. The tubers are cream coloured with pink eyes. It is an average producer of 1/2 to 1 kg per plant. Tubers vary in size.Cook like potatoes, usually roasted until soft, but can be microwaved or added to stews. If you leave the tubers to dehydrate they become sweet, often sweet enough to eat like you would dried fruit.

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	$12.90	0	Rhizome	Pot: 0.3L	Seeking Propagation Material
	$3.00	0	Rhizome (Bare Root)	Pot: NONE (Bare Root)	*Pack of 3 tubers for $9 In Production

Potato - Organic Dutch Cream

Oval tuber with a yellow skin and rich yellow, waxy flesh; good flavour and texture, holds its shape when cooked and is excellent mashed. Also perfect for frying, baking and potato salads.

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	$7.95	0	(Bare Root)	Pot: NONE (Bare Root)	*1kg Pack In Production

Cassava - Variegated

Colourful cassava that boasts bright green and creamy white to bright, sunny yellow leaves highlighted with red petioles. Its palmate leaves add both colour and a tropical feel to the garden. It can be grown year round in the tropics and subtropics and as an annual in cooler regions as the roots will send up shoots in the spring. Both the leaves and roots are edible but are also poisonous so must be cooked correctly. Toxicity warning - Cassava must be prepared before it is eaten as it contains cyanide. Boil leaves for 10 minutes and roots for 20 minutes. Discard the water.

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	$14.90	0	Cutting	Pot: 0.75L Height: 30-40cm	In Production

Gac Fruit By Qoheletal [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)]

Gac

A perennial melon noted for its orange-red flesh. The aril around the seeds is cooked with sticky rice to make a striking red dessert. Green fruits can be cooked as a vegetable.It can be made into both sweet and savoury dishes. Vines are dioecious and both male and female plants will be required for fruit set. Unusually gac vines can change sex and may change from one season to the next. Hand pollinating allows for a better crop. Suited to subtropical climates.

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	$14.90	0	Seedling	Pot: 0.5L Height: 10-20cm	In Production

Asparagus Plants By Meditations [CC0 1.0 (https://creativecommons.org/publicdomain/mark/1.0/)]

Asparagus - Mary Washington

It is an attractive fern-like perennial that can produce fresh tasty spears for over 20 years if the beds are well-maintained. Asparagus prefers sandy soils but with the right preparation will perform very well in heavier clays. Valuable investment in the long term vegetable garden.

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Cassava

Cassava is a shrubby plant growing to about 1-3m, with thin stems and attractive large palm-shaped leaves. A perennial shrub cassava produces a high yield of tuberous roots in 6 months to 3 years after planting. The tubers are the main part that is eaten, but the leaves can be enjoyed as a vegetable dish. Cassava is an important daily source of starch for 300-600 million of the poorest people around the world. It is among the most productive uses of subsistence land, producing 40% more starch than rice, and 25% more than maize.. Note that all cassava is poisonous!! In some bitter varieties,

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Rhubarb - Victoria

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.

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French Sorrel Rumex scutatus Growing in the ground By Jerzy Opioła [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], from Wikimedia Commons

Sorrel - French

Sorrel is a slightly lemon flavoured green perennial herb used as a delightful tangy salad green and is also known as Buckler sorrel. It is a refined plant that grows as a clump reaching 30-40cm with leaves 4-6cm across. It is a very hardy plant that will continue to flourish when the rest of your fresh garden greens are suffering either from heatstroke or the chills. Sorrel is best located in the full sun or with some afternoon shade and loves rich well-drained soil that is kept fairly moist.

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	$9.90	0	Rhizome	Pot: 0.75L Height: 20-30cm	In Production

Yam - Oca (4 varieties)

Mixed Pack of 4 different varieties Bunyip, Aphrodite, Solomon and Romeo. The Oca Yam is a small, red, waxy, crinkled tuber. The tubers have a tangy, acid nutty flavour and are a great accompaniment to roast dinners. Temperatures over 28 degrees cause plants to wilt - suitable for cooler climates.

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	$1.45	0	Rhizome (Bare Root)	Pot: NONE (Bare Root)	*4 Mixed varieties $5.80 In Production