HERBS, SPICES & PERENNIAL VEGETABLES

Description

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

Turmeric Orange

The thick, cylindrical rhizome or underground stem of a tropical plant belongs to the ginger family. Finely grated it adds many health benefits and a brilliant orange colour and earthy flavour to foods such as Indian curries, rice and vegetarian dishes. Fresh Turmeric is lightly aromatic and slightly peppery, the flavour is pungent and bitter. Turmeric is a primary ingredient of Curry Powder. Used heavily in Indian Cuisine such as legumes, beans, and vegetable dishes. That wonderful ballpark mustard also contains turmeric as a colouring. To make yellow rice, use one teaspoon to colour one cu

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$14.90	266	Rhizome	Medium	Buy 2 or more @ $9.75ea
$17.90	0	Rhizome	Small	In Production
$1.45	0	Rhizome (Bare Root)	Small	*Minimum purchase 5 for $7.25 Seeking Propagation Material

Ginger Roots By DaleysFruit.com.au [All Rights Reserved]

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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	$2.50	0	Rhizome (Bare Root)	Small	*Minimum purchase 5 for $12.50 Seeking Propagation Material

Ginger root By DaleysFruit.com.au [All Rights Reserved]

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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$1.95	0	Rhizome (Bare Root)	Small	*Purchase in lots of 5 eg 5 or 10 or 15 Seeking Propagation Material

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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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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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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Myoga Ginger

a native of Japan where it is grown commercially for its delicious spring shoots and young flower buds produced in autumn. Myoga flower buds are used in soups, tempura, pickled and as a spice. Like most gingers it is an understory of forests and so grows best under some shade. It can get sunburned leaves which will reduce its vigor if grown in full sun. In winter the top growth dies back and it regenerates in spring from the underground rhizomes.

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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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	$2.40	56	Seedling	xSmall	Buy 8 or more @ $1.75ea

Parsley By No machine-readable author provided. Ranveig assumed (based on copyright claims). [Public domain], via Wikimedia Commons

Parsley Curly leaf

One of the essential kitchen herbs, parsley is easy to grow in pots, containers and window boxes where it can be kept close to the kitchen door. It also attracts many beneficial insects to the garden. As a biennial plants it will flower in it second years and should then be replaced.

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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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	$14.90	45	Rhizome	Medium

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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	$9.90	40	Rhizome	Medium	Buy 2 or more @ $6.75ea
	$2.50	0	Rhizome (Bare Root)	Small	*Minimum of 5 tubers for $12.50 Seeking Propagation Material

Chinese Keys

A tropical perennial growing to 50 - 70cm high. Leaves die back in frost. It is the fat swollen roots that are sought after in this species and not the rhizome. The succulent roots are used to flavour many kinds of food either added raw or cooked. They are also sold in a pickled form in Indonesia & Thailand. Young leaves & shoots are also eaten. Formerly listed as Boesenbergia panduratum.

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Curry Leaf tree grown in pots about 2-3 years old By Dlanglois [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0/deed.en)] via Wikimedia Commons

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

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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Chilli Habanero Orange By DaleysFruit.com.au [All Rights Reserved]

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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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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$17.75	21	Rhizome	Medium	Buy 2 or more @ $12.75ea
$1.95	0	Rhizome (Bare Root)	Small	*Pack of 5 Tubers Seeking Propagation Material
$14.90	0	Rhizome	Small	In Production

Stevia the Sugar Herb close up By DaleysFruit.com.au [All Rights Reserved]

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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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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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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mint chololate By _e.t [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/)] From Flickr https://flic.kr/p/QJcfv

Mint - Chocolate

Chocolate Mint is a medium growing mint reaching up to 60cm tall, with a spreading nature up to 60cm. The large ovate leaves are a dark bronze-green, with deep reddish-purple stems. The lilac-purple flowers appear in summer and open from the bottom of the false whorl, progressing to the top of the inflorescence. The aroma and flavour are open to interpretation. Some people describe the taste as like peppermint with chocolate undertones, while others cannot detect the chocolate flavour at all. The parent plant is Peppermint, so this is the main flavour with the chocolate being a novelty.

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Bay leaves often used in cooking By Miansari66 [Public domain] from Wikimedia Commons

Bay Tree

This handsome pyramid shaped tree makes a superb tub specimen, hedging plant or topiary sculpture due to its positive response to pruning. The leaves of the bay are used as a popular culinary seasoning used in all types of cooking.

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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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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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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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	$14.90	15	Cutting	Medium

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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	$12.90	13	Rhizome	Medium	Buy 2 or more @ $7.75ea

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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Black Pepper Vine By Scot Nelson [Public Domain Mark 1.0 (https://creativecommons.org/publicdomain/mark/1.0/)] From Flickr https://flic.kr/p/9RTKrR

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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Javanese Ginger

This species bears a striking similarity to Cape York Turmeric. It differs in that the flower bracts are a deeper pink/purple colour as is the dark strip that runs up the centre of the leaf. Often used medicinally, in Bali a delicious drink is made by cooking dried slices of rhizome in water with palm sugar.

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Peppermint

Mainly used for herbal tea and for traditional recipes such as mint sauce. To dry your home grown herbs, cut the stems before flowering begins and hang in bunches in a cool dry place. Perfect for containers mint is a pleasure to have in the garden when its aromatic leaves can be enjoyed.

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	$4.50	8	Seedling	xSmall

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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	$14.90	6	Rhizome	Medium

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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	$10.90	4	Cutting	Medium

Echinacea flowers By DaleysFruit.com.au [All Rights Reserved]

Echinacea ( Purple Cone Flower )

Echinacea is an important medicinal herb to have in your garden. Not only is it a pleasure to grow, its uses are limitless. The roots of Echinacea are said to �stimulate the immune system and promote healing. Its�most common use is to ward off the onset of the common cold and to alleviate the effects of a sore throat. As this is an herbaceous perennial, it will be non existant above the ground for winter.�Echinacea flowers through spring, summer and autumn dieing down over winter then rise again in early spring. The root may be harvested when the plant is about 2-3 years old depending

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	$4.75	3	Seedling	xSmall

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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	$21.90	3	Cutting	Medium

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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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.

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Cinnamon Sticks, Powder and Flowers By Simon A. Eugster [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], from Wikimedia Commons

Cinnamon Tree

Highly ornamental tree and the source of cinnamon spice. The spice itself is the bark that is peeled from the branches after 2 years. Scrape the bark leave for a day so that the inner bark curls into cinnamon sticks as it dries. The base of the leaf can be chewed for a cinnamon flavour. Cinnamon is a very elegant and useful aromatic, much kinder to the palate than the other spice trees.

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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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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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Carob

This elegant tree is often referred to as fake chocolate due to its similarities to cocoa in taste and texture. A Mediterranean tree, favouring arid conditions. Seedlings can be Male, Female, or bisexual. Prefers well drained soil.

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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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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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Sage

A small, perennial, evergreen with woody stems, grayish leaves, and blue to purplish flowers. Native to the Mediterranean region. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. As a kitchen herb, sage has a slight peppery flavor.

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Tulsi Holy Basil Seen at Jaya's Garden By Thangaraj Kumaravel [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)] via Flickr https://flic.kr/p/j2PgkS

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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Drumstick tree with flowers pod and seeds By DaleysFruit.com.au [All Rights Reserved]

Drumstick Tree ( Moringa )

Also known as the Horseradish tree or Tree of Life originated in India and has spread in popularity to many parts of Asia, Central and South America, Africa and the Pacific. This tree has delicate foliage and attractive pale yellow flowers. 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 o

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	$17.75	0	Seedling	Small	*Semi-deciduous tends to drop in transit but recovers well
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Carobs picked by Carla By DaleysFruit.com.au [All Rights Reserved]

Carob - Clifford

This one of the two available HERMAPHRODITES (self pollinating) which makes it a must for all orchards. The medium size beans are of good quality with 50%+ sugar content. An early fruit bearer on young trees. Yields are excellent with irrigation. This is the best variety we have.

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	$49.00	0	Grafted	Large
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Thai Coriander Eryngium foetidum By Yercaud-elango [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], from Wikimedia Commons

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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Chaya tree spinach - Cnidoscolus chayamansa By Frank Vincentz [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)] from Wikimedia Commons

Chaya - Spinach Tree

Young leaves and the thick, tender stem tips are cut and boiled as a spinach. It is a tasty vegetable, and is exceptionally high in protein, calcium, iron, and vitamin A. However, raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components and must be cooked before being eaten. Traditionally leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. Chaya leaves can be harvested continuously as l

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Vietnamese Mint

This herb is not a member of the mint family despite the familiar appearance and scent. Commonly eaten fresh in salads, soups and stews. A perennial plant that grows best in tropical and subtropical where it likes a moist position.

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Tea Plant

Makes an attractive hedge with the added bonus of providing your own tea if you wish to dry the new leaf tips. The fragrant white flowers are an added bonus to this compact glossy leaved bush.

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Edible Pandanus Pandanus amaryllifolius By Ventilago [CC BY-ND 2.0 (https://creativecommons.org/licenses/by-nd/2.0/)] From Flickr https://flic.kr/p/nUkhWo

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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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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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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Walking Onion

The easiest to grow of all onions, these onions are also known as Egyptian and top-setting onions. They grow in any soil with reasonable drainage, but if you want big fat bulbs then dig in compost and horse, cow or sheep manure a few weeks before planting. Grow from bulbs planted with just the top poking out of the soil, or from single bulbils planted just under the surface of the soil, in a position with full sun. Space plants about 40cm apart and they will grow to be about 60cm tall. Bulbs can be dug up about 5 months after planting. Save some bulbs for replanting or just replant the bulbi

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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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Cacao

The cacao is a tropical tree native to the Amazon region of South America. It grows well in tropical Australia. Cacao is the source of chocolate, cocoa and cocoa butter, the fermented seeds are roasted, cracked and ground into a powder. Benefits from hand pollination.

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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 - Ghost Pepper

Native to Assam in India, the Ghost Pepper held the Guinness world record for the hottest chilli in 2007. Also known as Bhut Jolokia, the word Bhut, means ghost, because of the way the heat sneaks up on those who eat it, is the name given to this chilli from the Bhutias people. The heat is extreme, rated as 14/10 so take care when handing the fruit. This chilli is a must have for those who love chilli and hot, spicy food.

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Chilli Rocoto By DaleysFruit.com.au [All Rights Reserved]

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.

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Chilli - Serrano

Green in colour at first, and ripens to red, brown, orange, or yellow. 5 times hotter than the jalapeno, they don't need to be steamed or peeled before using, making it the easiest chilli to use for salsas.

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Wasabi root being grated for use By Chris 73 [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0/deed.en)] From Wikimedia Commons

Wasabi - Mazuma

Extremely strong pungency that is akin to hot mustard, wasabi produces vapours that stimulate the nasal passages more than the tongue. Generally used as a sauce that makes sushi or other foods more flavourful by adding spice. Use the stem sparingly and finely grated. Grows naturally along stream beds in cool mountain rivers valleys of Japan. Challenging to grow in Australia. Requires cool, moist, shaded conditions to thrive. It takes about 18 month - 2 years for plants to mature, in the meantime use the leaves and the leaf stems in salads, curries and pickled accompaniments.

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Cardamom

A pungent, aromatic, herbaceous perennial. The green three sides seed pods are popular in Indian and Asian cooking and can be used whole or ground into a spice.The flowers are white to lilac or pale violet, produced in a loose spike 30 to 60 cm long.

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Lemon Balm

Lemon balm is a pretty plant that prefers rich moist soil and partial shade. It can tolerate direct sunlight but plants grown in shade tend to be larger and more succulent. It is related to mint in appearance, but it is not as invasive and easier to control. A clump-forming herbaceous perennial with heart shaped, deeply veined leaves that are covered with stiff hairs. Chopped fresh leaves can be used to add zest to sweet or tangy dishes. It combines well with allspice, bay leaves, mint, pepper, rosemary and thyme. A wonderful addition to fruit salads, green salads, herb butters, fruit drinks

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

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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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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Italian Parsley (Petroselinum crispum var. neapolitanum) By Photo by David J. Stang [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons

Parsley Italian

Flat-leaved parsley is preferred by some as it easier to cultivate, being more tolerant of both rain and sunshine and has a stronger flavour. Freshly chopped green parsley is used as a topping for soups, salads and as a flavouring for many dishes. In the garden parsley is attractive to beneficial insects.

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Horseradish

Famous for its spicy roots, it has a hot biting taste with a hint of sweetness. The plant is a hardy perennial herb that will grow rampantly under most condition except full shade and in wet ground. It is best controlled by growing in a container. Roots will keep in the ground throughout winter and can be harvested as required. They are an excellent source of sulfur. Young leaves can also be eaten raw or cooked, they have a strong flavour so are best used in moderation.

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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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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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Mexican Tarragon

Easy to grow perennial herb. Bright yellow flowers appear in cluster in the summer. the leaves are long and narrow with a distinct aniseed scent and flavour. Use sparingly in any recipe calling for French tarragon to which it is similar. It also makes a great herb vinegar for use in salad dressings.

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

Yam - Oca - Robin Hood (3)

Robin Hood 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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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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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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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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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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Aframomum sp uganda By Marco Schmidt [1] [CC BY-SA 2.5 (https://creativecommons.org/licenses/by-sa/2.5)], from Wikimedia Commons

Seed of Heaven

A tropical evergreen, clump-forming spice and fruit bearing giant ginger native to West Central Africa. Growing to 6m or more, the rhizomes are reddish-brown, 1.5 cm in diameter. The large, ridged bright red, fleshy fruit are produced at the base of the plant and contain a sweet edible pulp that is tangy and juicy. The seeds are used as a piquant spice, not unlike peppercorns. Grows best is a shaded position

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Elephant Garlic Size comparison agaist two people By Ferrous Büller [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/)] From Flickr https://flic.kr/p/3XSJJ

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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Basil - Cinnamon

Has a spicy, fragrant aroma and flavor. Cinnamon basil is an easy-to-grow herb. It requires six to eight hours of bright sunlight per day. Cinnamon basil has somewhat narrow, slightly serrated, dark green, shiny leaves with reddish-purple veins, which can resemble certain types of mint, and produces small, pink flowers. Cinnamon basil is used in teas and baked goods such as cookies and pies. It is also used in pastas, salads, jellies, and vinegar.

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Chilli - Birds Eye

The fruits are red, yellow, purple or black. Pungent, hot and spicy. The flowers are greenish white or yellowish white. Can be called the Thai Chilli as well. The plant can grow up to 2m tall however very easily stays small especially in pots. It's origins are from Mexico however it is most famous for being used in Vietnamese cooking in soups, stir fries and salads. Thai cuisine commonly uses this chilli and it is because it has a fruity taste and an extreme spiciness. Many of the Thai curries are centred around the flavour of the Birds Eye chilli and it has become so common in Thai cooking

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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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Peanut

Peanuts grow best in light, sandy-loam soil. They require five months of warm weather and regular moisture. The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil. They prefer an acidic soil of preferably 5.9 - 7 pH. Although referred to as a nut peanuts are actually a legume.

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Kang Kong Flower By Forest and Kim Starr [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)] From Flickr https://flic.kr/p/Em9chW

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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Thai Basil Leaves and flower at Kilauea Pt NWR Kauai Hawaii By Forest and Kim Starr [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)] via Flickr https://flic.kr/p/EpAYfa

Basil - Thai

A type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve flower.

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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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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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Sweet Basil on the deck railing garden By Eli Christman [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)] via Flickr https://flic.kr/p/fDppaJ

Basil - Sweet

Regularly, the more you harvest the more it will produce. If kept warm and harvested often you may even get 10 months worth of Basil leaves. Choose a sunny site with well-drained soil, amend with well-rotted manure or compost. Basil Sweet, originally from India, is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet

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Blue Oyster Mushroom Growing By Wendell Smith [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)] From Flickr https://flic.kr/p/rNKBEM

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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Oyster Mushrooms Growing By Björn S [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/)] From Flickr https://flic.kr/p/GhpTSU

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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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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Mint

Spreading perennial to 45 cm. Best in separate bed or pot. Pick and use at the last moment as mint aroma dissipates very quickly. Mint is commonly used combined with lamb, carrots, potatoes, peas, pork, yoghurt and in desserts, drinks and herbal teas.

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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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The well known Santorini's cherry tomatoes. By Klearchos Kapoutsis from Santorini, Greece (Santorini's Cherry TomatoesUploaded by Yarl) [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Tomato - Santorini

Santorini tomato plants bear more fruit than ordinary tomato plants, matures earlier in the year, maintains its deep red colour with much greater consistency than other cherry tomatoes and requires no watering, an important attribute for Aegean islands, where water is often in short supply. And, of course, it tastes like a real tomato, unlike all those coloured cardboard varieties you find on the market. The island of Santorini is rightly renowned for its dramatic setting. Volcanic flows and scatterings of ash mark the countryside with their strange shapes and intensity of colours

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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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	$0.50	0	Rhizome (Bare Root)	Small	*pack of 10 Seeking Propagation Material
	$14.90	0	Rhizome	Small	Seeking Propagation Material

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

Malabar Spinach - Red

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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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Origanum majorana (habit) By Forest & Kim Starr [CC BY 3.0 (https://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

Sweet Marjoram

A perennial herb with sweet pine and citrus flavours. Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness. Marjoram has a more mild and sweet flavour than oregano.

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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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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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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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Chilli - Bali Cabe

A very decorative chilli often holding fruit of many colours at one time. It is a bush plant with fruits that start of green and white before turning orange/red when fully ripe. The chillis are mid heat 7/10 with a great flavour. Essential for Indonesian cuisine, in Bali the tern cabe means chilli and is pronounced chabey.

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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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Chilli - Yellow Cayenne

A mild chili 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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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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Variegated mint By KENPEI [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 2.1 jp (https://creativecommons.org/licenses/by-sa/2.1/jp/deed.en)], via Wikimedia Commons

Mint - Apple Variegated

Ornamental and aromatic, this is both beautiful and useful. Perfect in fruit salads and summer drinks or it can be used to make apple mint jelly. Hardy and easy to grow, preferring full sun to lightly shady conditions. Attractive to bees, butterflies and birds.

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Pennyroyal

Traditionally used as a culinary herb and folk remedy. Pennyroyal is a relative of mint and has a strong fragrance similar to spearmint. The oil is used in aromatherapy. Caution - Pennyroyal is highly toxic and the oil is extremely poisonous. It should be used with caution.

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Yam Oca oxalis tuberosa taken by Correy By DaleysFruit.com.au [All Rights Reserved]

Yam - Oca (3)

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. Bare root tubers in packs of 3

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	$2.00	0	Rhizome (Bare Root)	Medium	*Pack of 3 tubers Seeking Propagation Material

Yananag Vine (Tiliacora triandra) By Bùi Thụy Đào Nguyên [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], from Wikimedia Commons

Yanang

A vinous plant found throughout Thailand and Vietnam where it used to make teas and refreshing iced drinks (Nam Yanang) soup bases (Kaeng No Mai, Samlar Machu) and a type of Jelly called Suong Sam. Essence is extracted simply by rubbing the leaves together in water until this turns deep green. Superior flavor and processing time than Mesona Chinensis, which is a plant in the mint family used to make Grass Jelly.

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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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French Tarragon

A perenial herb that is used to flavour chicken, egg and fish dishes. Aromatic and full of flavour French tarragon can be infused in oils and vinegar. This plant happily tolerates neglect and is drought hardy. Must be grown from cuttings as seeds revert to the inferior Russian variety.

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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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	$0.75	0	(Bare Root)	Medium	*Pack of 12 planting pieces Seeking Propagation Material

Round Rooted Galangal

Has beautiful variegated leaves and Crocus-like flowers which emerge after dormancy before the leaves. Young leaves are eaten raw or cooked also the root tubers can be eaten cooked and are quite hot.

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	$19.75	0	Rhizome	Medium	Seeking Propagation Material

Ananas-Salbei (Salvia elegans Pineapple) By Maja Dumat [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)] From Flickr https://flic.kr/p/MbwQMj

Sage - Pineapple

Scarlet flowers and a pineapple aroma make this delightful grey-green sage a lovely addition to the herb garden. A herbaceous perennial it grows 1.2-1.5m tall. Attractive to birds and butterflies.

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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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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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Yam - Oca

A tuberous vegetable that produces colourful tubers that can be cooked like potato or eaten raw.

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