HERBS, SPICES & PERENNIAL VEGETABLES

Rosemary

A woody perennial herb with aromatic fragrant needle like leaves, native to the Mediterranean region.  Rosemary is a member of the mint family, the name rosemary comes from the Latin rosmarinus, meaning dew of the sea, apparently because they are often found growing by the sea. 

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Pandanus - Edible

Widely cultivated for use in Asian cooking and basket making. It has a nutty fragrance and is most commonly used in rice dishes or tied in a bundle and cooked with food. Also useful in flower arrangements. A low growing plant to 1m with long narrow blade like leaves and woody aerial roots. In tropical climates it can be grown as a marginal plant in dams and ponds, used as a bedding plant in tropical landscaping. Allow the plant to dry out over the winter months.

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Society Garlic

The leaves are used chopped in sauces, soups, salads and as a garnish. The flower buds steeped in vinegar give it a mild garlic flavour and can also be used as a garnish. It is an attractive edging plant for herb and vegetable gardens, the cut flowers last well in water and are also edible, adding a spicy bite to salads.

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Garlic - Elephant

This is not a true garlic but forms a bulb consisting of very large, garlic-like cloves. The flavour of these, while not exactly like garlic, is much more similar to garlic than to leeks. The flavour is milder than garlic, and much more palatable to some people than garlic when used raw as in salads. The mature bulb is broken up into cloves which are quite large and with papery skins and these are used for both culinary purposes and propagation. There are also much smaller cloves with a hard shell that occur on the outside of the bulb. These are often ignored, but if they are planted, they w

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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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Basil- Perennial

Perennial Basil is a vigorous and bushy plant growing all year round in frost free areas. It is a fast growing bee attracting herb with a spicy flavour. The leaves have a stronger taste then regular basil.

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Lemon Grass

Lemongrass is one of the most versatile of herbs. It makes a delicious herbal tea, is often used in cooking, as an effective pest repellent and an almost impenetrable weed barrier. Tie the outer leaves in a loop and cook with food to impart flavour. Be sure to remove before serving. Incredibly fast to become established and drought tolerant. The fleshy, purple part of the stem is used in curry pastes and can be ground into a paste and added to marinades and sauces to impart a fresh, lemony flavour.

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Cardamon Ginger

Cardamon ginger is a leafy ginger-like plant that grows in clumps and makes an excellent low screen, it adds a tropical feel to any garden. While the seeds don't resemble true cardamon the leaves can be used in desserts, to add flavour when steaming rice or used to wrap fish. Leaves are also delicious when infused to make spiced tea's, infuse one cardamon leaf, two sticks of lemon grass and one chopped chilli for a winter warmer.

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Mushroom - Tan Oyster Grow Kit

The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy: it is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms are sometimes made into a sauce, used in Asian cooking, which is similar to oyster sauce. The mushroom's taste has been described as a mild with a slight odor similar to anise. The oyster mushroom is best when picked young Best Temperature Range : Low: 10-21 °C fruiting temperature

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Brahmi

Also called memory herb and water hyssop. Eat fresh or dry and brew into a herbal tea. Brahmi is native to India and prefers warm, wet soils in a protected, partially shaded position. Drought and frost tender. Perennial ground cover growing to 20-40cm

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Chilli - Bell

A very attractive bell shaped chilli which is medium to hot flavoured and excellent for pickling. Perennial in warmer climates.

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Chilli - Yellow Habanero

A mild chilli which has a sweet taste. Yellow Cayenne chillies are ideal in Asian dishes and can be used for pickling. Chillies are long capsicum like up to 100mm changing from green to yellow then red on full maturity.

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Lemon Verbena

A deciduous shrub native to South America. It is an attractive plant with beautiful lemon scented leaves that can be used to flavour sweet and savoury dishes as well as making a refreshing herbal tea. Lemon verbena grows best is a sunny position in free draining moist soil. It does not tolerate frost but can be grown in a pot and protected on frosty nights. The attractive, delicate and fragrant white/mauve flowers are also used in teas and other culinary concoctions.

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Dill

A perenial herb with soft delicate leaves, it is commonly used to flavour fish dishes.  Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil.It is attractive to beneficial insects in the garden.

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Curry Plant

The young shoots and leaves are stewed in Mediterranean meat, fish or vegetable dishes until they have imparted their flavour, and removed before serving. It grows on dry, rocky or sandy ground around the Mediterranean region. The stems are woody at the base and can reach 60cm or more in height. The clusters of yellow flowers are produced in Summer, they retain their colour after picking and are used in dried flower arrangements.

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Drumstick Tree ( Moringa )

Also known as the Horseradish tree or Tree of Life. Possibly one of the most useful trees in the world, it produces long green pods that have been compared to a cross between peanuts and asparagus. The peeled roots are used as a substitute for horseradish and the edible leaves make a highly nutritious vegetable. Claims are made that its tiny leaves contains 7 times the Vit C of oranges, 4 times the Vit A of Carrots, 4 times the Calcium of milk, 3 times the Potassium of Bananas, and 2 times the protein of yogurt. The roots have also been documented as useful in many folk remedies. It origina

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Ginger - Canton

Popular Ginger variety grown in Australia. Used frequently in Asian and south Asian cuisine and is more savory. Slightly larger rhizomes and the hardy Qld variety.

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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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Comfrey

This well-known showy plant is a member of the Borage and Forget-me-not tribe, Boraginaceae. A hardy perennial, its large leaves are rough and hairy all over. Comfrey thrives in almost any soil or situation, but does best in moist conditions. A useful plant it can be used with great success as a liquid manure, activator for compost heaps, a weed barrier or attractive understory plant.

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Coriander - Thai

A low growing plant with a rosette growth habit. The leaves are stiff, long and deeply toothed: the flowers are spiky. The leaves are used in curries, salads, chutneys and salsa. It has a stronger flavour than coriander and retains its flavour when dried. It grows well in pots. Hi

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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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Thyme

Holds its strong savoury flavour well - add at beginning of cooking. Thyme is the perfect plant for garden edges when it can be walked on to scent pathways and simply harvested. Sore throats benefit from a thyme gargle which is strongly antiseptic.

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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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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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Ginger QLD

Hardy ginger variety, very popular used in desert foods. Aromatic perennial plant with a pungent rhizome that is used as a spice, flavouring, food, and medicine. Excellent pot plant and easy to harvest all year round by digging fresh tubers as you need them. The leafy stems of ginger grow about a meter high.

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Basil - Holy

Slender green leaves, hairy purplish stem, musky and slightly mint scent, often grown in houses, gardens and near temples in India, said to be a tonic aiding digestion, use in salads.

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Zaatar

A perennial herb, a relative of oregano, native to the Mediterranean. Has attractive greying-green leaves with a spicy smell and flavour, combining sweet marjoram, thyme, and oregano. It can be used to flavour hummus, dips and soups. It does well in pots.

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Coriander

Frost hardy annual to 50 cm high x 30 cm wide. Prune off all flower stems to produce more leaves. Use all parts - leaves, stems and roots. Seeds can be ground and used in curry. Dainty white flowers attract beneficial predators (ladybirds, lacewings) into the garden.

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Oregano

 This popular herb is particularly used widely in Greek and Italian cuisines. Its leaves have characteristic aromatic, warm and slightly bitter taste. The intensity varies; however, good quality oregano is so strong that it almost numbs the tongue. Oregano is a wonderful perennial culinary as well as medicinal herb

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Malabar Spinach - Green

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. A green stemmed selection that does not seed as readily as the red.

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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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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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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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Purple Sugar Cane

An attractive clumping cane grown for its ornamental burgendy stems. It has sterile flowers and does not set seed. The old cane can be sawed into slice and chewed on, the juice is sweet and delicious.

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Patchouli Malayan

Malayan Patchouli is a small perennial shrub to 1m. Flowers and growing tips are distinctly fragrant. Frost tender, plant in warm sunny position where it receives plenty of moisture. Leaves used to repel insects in clothes. Oil used in perfumery.

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Aloe Vera

The healing powers of the Aloe Vera plant have been known throughout the civilised world for centuries. While considered by many to be a member of the cactus family it is actually a member of the lily family along with onion, garlic and asparagus. It is a perennial herb with thick, succulent, pointed, basal leaves. The leaves are a grey-green to reddish colour and are sometimes spotted. The margins are slightly pink with pale teeth; flowers yellow in terminal, elongated clusters. Currently known as Aloe barbadensis it is now agreed that Aloe vera can take precedence. That's much easier for

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Sugar Herb - Stevia

Stevia or the sugar herb is native to Brazil. The fresh or dried leaves can be used as a sugar substitute to sweeten cakes, drinks or desserts and are the only natural sweetener to have zero calories, carbohydrates and a zero glycemic index. The leaves if eaten fresh have a distinct set of flavours, the first sensation on the taste buds is the sweetness, this is followed by a pleasant aniseed like flavour which is lost totally once the herb is dried. Stevia is best grown in a sunny or partly shaded position where it is protected from frost. Thrives in moist, well drained soils enriched with

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Vanilla Vine

The fermented pod of this climbing orchid is harvested from the Vanilla Vine or orchid, an aromatic sweet scents used to flavour cakes, and perfumes. Must be hand pollinated. The only insect capable of pollinating the blossom is the Melipona, a bee (see video) , native only to Mexico so all plants must be hand pollinated within 12 hours of the flower opening. The pods take nine month to develop.

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Choko - Green

A vigorous vine with large green 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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Pepper - Black

Cultivated for the fruit which is dried and used as a spice and seasoning. The fruits are dark red when fully ripe. Immature fruits can be picked as green pepper, black pepper is the fruit dried with the skin on and white pepper is the dried seed only. Black pepper is the worlds most widely traded spice.

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Achiote - Bixa

Also known as annatto or the Lipstick tree, originates from South America and has spread in popularity to many parts of Asia. It is very popular in Philippine cooking. Grows and a dense small tree or shrub. The heart shaped fruits are brown or reddish brown at maturity, and are covered with short stiff hairs. When fully mature the fruits split open exposing the numerous dark red seeds. While the fruit itself is not edible, the orange-red pulp that covers the seed is used as a commercial food colouring and dye (similar to turmeric). The achiote dye is prepared by stirring the seeds in water,

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Mushroom - Blue Oyster Grow Kit

Amazing blue colour, the oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy: it is served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms are sometimes made into a sauce, used in Asian cooking, which is similar to oyster sauce. The mushroom's taste has been described as a mild with a slight odor similar to anise. The oyster mushroom is best when picked young. Steel blue colored fruit bodies especially when young. Best Temperature Range : Low: 10-21 °C fruiting temperature

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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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Curry Tree

Fresh leaves from this tree are an indispensable ingredient in Indian cooking. The leaves are pretty much unknown in the West because they lose most of their flavour when dried. They have a distinct, spicy curry-like flavour and odour. Warning: The seeds are poisonous and should not be eaten

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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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Gotu Kola

Native to the wetlands of Asia, it is used as a culinary vegetable and as a medicinal herb. Gotu Kola is an aquatic plant so will require regular water when growing away from a wetland environment.

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Jiaogulan

Commonly used in herbal medicine where it is prepared as a herbal tea.in the mountain regions of southern China and northern Vietnam it is known as the immortality herb as the people of this region who consume it regularly have a history of unusual longevity. A climbing vine native to China and south east Asia. Plants are dioecious, meaning they are either male or female and one of each will be required for seed set. Grow as an annual and harvest in the summer. The name Jiaogulan is Chinese for twisting vine orchid.

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Galangal

Galangal is a fantastic member of the ginger family. The plant has striking orchid-like blooms and is often found in subtropical and tropical gardens. The knobby root has a delicious exotic taste with a touch of pepper and ginger. Best known as Thai Ginger, Galangal is similar to ginger in appearance, but not in flavor or texture. There are two primary types, Greater and Lesser. Indian and Thai Curries make primary use of Galangal and it is a prime ingredient of the popular Bitters used in mixed drinks. Use ground Galangal with other spices such as Cumin, Coriander, and Thai chillies to seas

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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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	$4.90	42	Cutting	Pot: 0.25L Height: 10-20cm
	$10.90	0	Seedling	Pot: 0.75L Height: 40-50cm	In Production

Chilli - Rocoto Tree

The Rocoto Tree Chilli also has another common name of Hotlips there is no question of the heat in these perennial chillies. The fruit matures from green to red and ranges in heat from medium hot to very hot depending on the weather. The shrub will fruit abundantly for many years. The deep rich chilli flavour is accentuated when dry roasted in a pan or directly over a flame.

Image	Price	Avail.	Propagation	Size	Buy Options
	$17.90	0	Seedling	Pot: 0.75L Height: 30-40cm	In Production
	$17.90	0	Seedling	Pot: 0.5L Height: 20-30cm

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