I used to grow Oxalis triangularis, also known as the False Shamrock for the leaves and flowers. It’s also a perfect edimental house plant here as it likes cool indoor temperatures and struggles / goes dormant if it gets too warm.
I was given a couple of plants the other day, surplus to the plant sale at the botanical gardens. Repotting the plants yesterday, I noticed that there were quite a number of sizeable tubers and I had a taste for the first time. I was surprised how sweet they tasted!!
Kurrajong is an Australian tree, Brachychiton populneus, which along with other species of the genus make interesting house plants due to their interesting leaves. Kurrajong leaves resemble poplar leaves as the epithet populneus suggests. It’s a common tree of sandy plains in Eastern Australia. The seeds are remarkably nutritious and were popular Aborigine tucker (wild gathered food). It is unlikely I will ever be able to harvest seed of this tree in the Malvaceae (mallow family), but Rowan White on the Radix Root Crops FB group reminded me that the swollen roots of young trees could also be eaten. My tree wasn’t exactly young at 9 years (seed propagated along with Brachychiton acerifolius), when I first decided to have a go in 2012, at the same time as I moved it to a bigger pot…
Brachychiton acerifolius (Illawarra flame tree) is another beautiful tree growing in my living room forest garden….making an attempt to escape…it’s been suggested I make a hole in the ceiling so that it can grow on up into my bedroom where it could flower and produce nuts that I could harvest from bed ;) (this tree is often planted as an ornamental street tree in the tropics, see https://tinyurl.com/yaqnnm65)
Brachychiton acerifolius leaves
There were 3 young roots worth trying so I harvested them and baked them in their skins together with potatoes. They seem to need a bit longer than potatoes. The skins peeled easily off after baking and they were crispy with a good mild taste. If you have a ready supply of seed, they can be grown and harvested a bit like carrots when quite young!
Kurrajong doesn’t often if ever experience snow, here’s my plant with earth removed (December 2012)
The small young roots were harvested
Roots removed, hope it doesn’t kill my tree (it didn’t!)
Ready for baking
After 45 minutes in the oven
They peeled easily
Crispy non-fibrous roots
Kurrajong leaf
Kurrajong leaf
This spring the tree died (at 15 years old) with no sign of life in the above ground parts, but when disposing of the plant I noticed that the young roots looked healthy, so I harvested them and repotted the remainder of the root to see if it might resprout and after several weeks in the window sill it now has fresh leaves, so not dead after all!
I didn’t get round to eat the young roots…they were left inside for a month and looked withered and inedible, but cutting in to one it looked good inside and indeed it was tasty and almost free from fibre….so we ate it in a stir-fry dish last night!
The last 2-3 days I’ve been working hard to harvest and bring in less hardy plants from the garden as it was forecast to be maximum -6C tomorrow, 21st November, the first seriously heavy all day frost! Here’s a tour in pictures of my storage rooms…there are 4 full size rooms in the cellar with concrete floor. In winter, the temperature is typically 2-5C, perfect for storing plants!
..and yes my good intentions to reduce the amount of plants I look after has failed miserably..
211117: Added pictures of other rooms in the house used to overwinter plants
The vegetable store in the cellar
The apple store is full of about 8 bags collected today
The plant store is full..
The plant store is full..
The plant store is full..
The plant store is full..
The entrance room is also fulll, the two bay trees being the last to bring in today!
Begonia flowers are edible and taste sour. The leaf stalks of some species have also been eaten.
This Begonia was given to me by Grennessminde nursery just outside of Copenhagen. They don’t know what species it is, but it’s a real beauty and stays in flower for a long time…a great indoors Edimental!
Many years ago, I visited a Polynesian market in New Zealand and bought some tubers that were called Tarua in the South Pacific Islands…similar but different (and larger) to the more common Taro (Colocasia esculenta). For a plant that supposedly originated from tropical lowland Malaysia, Taro is a surprisingly cold hardy plant making a nice edimental house plant that can be outside in the summer even in my cool climate! I took a Tarua tuber home and grew it as a house plant for some years. It is probably Xanthosoma sagittifolium, also known as Elephant Ears, and closely related to Taro and similarly quite hardy! See the pictures below.
Horseradish tree (Moringa oleifera) is one of 13 species in the genus Moringa from Africa. The genus name is derived from the Tamil word for drumstick, one of the alternative names in English, referring to the long immature pods which are used as a vegetable (I first came across it as an Indian vegetable on a market in Fiji in the early 90s where it was called horseradish tree). However, it has multiple uses also including leaves (as a protein rich vegetable), for its flowers, immature seeds, roasted or fried mature seeds (an oil is also extracted), roots (tastes like horseradish) and also seed sprouts! Different cultivars have been developed for different uses. There are other species which are also used, including Moringa stenopetala and M. ovalifolia.
Although it’s a tree that can grow to 12m tall, it can also be grown as a cut-and-come-again house plant, which is the way I’ve grown it (for the leaves) in my old office in Trondheim (see the album of pictures below)! In fact, it is also grown commercially as an annual.
The seeds germinated well in my ex-office which has a constant temperature of around 23-24C, too warm for me but perfect for Moringa
Scene from my office with Moringa, chili and Japanese Hops
Seedling
Young plants with an unusual view (for them)
First harvest
Second harvest
Leaves to be used in a lentil-Moringa curry!
Lentil-Moringa curry
My daughter in Fiji in the early 90s with the bean like pods
One of the culinary highlights of the year is the annual Jicama (hee-ka-ma) meal….if you’ve never eaten yam beans or Jicama (Pachyrhizus erosus), you haven’t lived!
I grow this subtropical vegetable in my office, which only gets sunlight for maximum 1 hour a day which isn’t optimal conditions (they are usually grown in open fields), but being a climber originates in forests, so it tolerates shade. I grew it’s brother on-climbing Ahipa (Pachyrhizus ahipa) beside it, but that species didn’t produce much (perhaps it’s more sensitive to light?). I also didn’t think the taste was as good. Both species died down at the end of the year and I harvested the tubers in early January!
Jicama tubers are best eaten raw and are crispy and a little sweet. Being one of the lost crops of the Incas, much more popular in the Americas than in Europe, I served them sliced with a cooked quinoa mix – mixed home grown Quinoa and black-grained Henry quinoa from Good King Henry (Chenopodium bonus-henricus), flavoured with chilis and lemony sanshō seeds (Zanthoxylum piperitum or Japanese pepper).
NB! Both species, Ahipa and Jicama are normally started from seed which I haven’t succeeded in growing myself!
Day Two: I didn’t eat it all yesterday, I needed a bit more, so I cooked up a third species quinoa, Fat Hen quinoa (Meldestokk quinoa), from the seed of one plant of Fat Hen or Lamb’s Quarters (Chenopodium album). It was added to yesterday’s to give a Three species quinoa and jicama salad (two pictures added)
On the left, Ahipa (Pachyrhizus ahipa; Andean yam bean) and Jicama (P. erosus, Yam bean) in my office; September 2016… I hadn’t realised that Ahipa doesn’t climb, hence the stakes on both plants…the yellow things are models of my company, OCEANOR’s marine environmental monitoring buoys that I tested in a wave tank back in the 80s!
Disappointing Ahipa (Pachyrhizus ahipa; Andean yam bean) harvest….and I didn’t think the taste was as good as Jicama either
Not bad Jicama harvest, not as good as when I grew it in my sunnier office I had some years ago..
Trondheim Jicama
Home grown Malvik Quinoa, my own variety “Stephe” with Henry Quinoa (the black seeds) from perennial Chenopodium bonus-henricus (see my book)
Cooking the quinoa mix (first rinsing thoroughlly and throwing off the “soap” a couple of times).
Lemon is usually used in this recipe, but I don’t grow them so used sanshō (Japanese pepper, Zanthoxylum piperitum) in its place
Sanshō and chili mixed with the cooked quinoa mix
Add sliced yam beans with some home grown Physalis fruit
…and it was delicious of course! If you’ve never eaten Jicama / yam beans you haven’t lived :)
Day two and I needed a bit more, so I cooked up a third type of quinoa, this time Fat Hen Quinoa (the seed of annual global weed Chenopodium album aka Lamb’s Quarters)
While we’re on the subject of taro (Colocasia esculenta), I’m reminded that it can make an excellent edimental house plant which I put out in the garden in summer! The dark leaved cultivars such as Black Magic are particularly edimental!
Collection of taro, tarua and Papyrus in my pond area some years backIn flowerIn flowerIn flowerYou can even harvest once a year!
Daina Binde from Latvia doesn’t drink coffee but has a nose for a coffee flower…as she discovered that my coffee plant was in flower, unnoticed by me, in the depths of my living room forest garden….
I thought it hadn’t flowered for about 4-5 years, but it must have done as it also had two berries!!
More about Coffea arabica “Malvik” here: http://www.edimentals.com/blog/?page_id=3996
