| As many know, Suze and I are working to achieve a more perennial-growing garden on Plot 17 this year. Some plants we have looked at and decided to grow have been unusual, and I will write about them more this month. However, we discovered many other unusual edible plants that we could grow if the conditions were right here in the UK. However, we decided not to stretch ourselves too thinly in what we could achieve and what would not be worth the time. When it comes to home gardening, most people stick to the classics—tomatoes, lettuce, and maybe some herbs. But a world of unusual, flavorful, and interactive edible plants can elevate your garden and kitchen. Here are some of the most interesting and lesser-known edible plants we discovered whilst looking into the plants we have decided to grow down on the allotment. |
| Szechuan Button Flower (Acmella oleracea) – The “Electric Daisy” This little yellow flower packs a surprising punch. When eaten, it creates a buzzing, tingling, and numbing sensation in your mouth—almost like a natural electric shock. Chefs use it to produce unexpected sensations in dishes or cocktails, and it’s often used as a palate cleanser. How to Grow It: Climate: Thrives in warm, sunny climates and is frost-sensitive. Soil: Well-draining, moderately fertile soil. Water: Regular watering—keep the soil moist but not soggy. Tips: Grow it annually in temperate regions. Start seeds indoors 6–8 weeks before the last frost or sow directly outdoors after the danger of frost has passed. |
| Oca (Oxalis tuberosa) – Tangy, Colorful Tuber Native to the Andes, oca produces small, knobby tubers in vibrant colours like yellow, pink, and red. When raw, they have a lemony tang and a potato-like texture when cooked. Oca is an excellent alternative to potatoes and brings visual interest to meals. How to Grow It: Climate: Prefers cool, high-altitude climates. Sensitive to heat. Soil: Loose, well-drained soil rich in organic matter. Water: Consistent moisture throughout the growing season. Tips: Tubers don’t begin forming until after the autumn equinox, so you’ll need a long, frost-free growing season—often 6 months or more. In colder climates, start them indoors or use row covers to extend the season. |
| Malabar Spinach (Basella alba or Basella rubra) – A Heat-Loving Green Unlike true spinach, which bolts in heat, Malabar spinach thrives in hot and humid weather. It’s a vining plant with thick, glossy leaves and a slightly mucilaginous texture (a bit like okra). It’s great for stir-fries, soups, or raw salads. How to Grow It: Climate: Loves heat and humidity. Soil: Rich, well-draining soil. Water: Needs regular watering. Tips: Provide a trellis or support for it to climb. It can be grown as a perennial in tropical zones or annually. |
| Ice Plant (Mesembryanthemum crystallinum) – Salty Succulent This plant is both ornamental and edible. Its shimmering, crystal-like leaves look like they’re covered in ice. When eaten, they offer a juicy, crisp texture with a naturally salty taste—perfect as a garnish or salad green. How to Grow It: Climate: Prefers dry, warm conditions. Soil: Sandy, well-drained soil. Water: Drought-tolerant once established; avoid overwatering. Tips: Start from seed indoors or sow directly in warm climates. For visual appeal, it can be grown in containers. |
| Wasabi (Wasabia japonica) – The Real Deal Real wasabi is notoriously difficult to grow, so most “wasabi” in stores is horseradish with green food colouring. The plant needs cool, shady, and very moist conditions—mountain stream beds. How to Grow It: Climate: Prefers cool (but not freezing), moist environments with plenty of shade. Soil: Rich, well-draining soil with constant moisture. Water: Requires continuous access to clean, running water or very careful watering in containers. Tips: It’s best grown in containers or a carefully controlled environment. Harvesting the rhizomeHarvesting the rhizome can take up to 2 years, but the leaves and stems are also edible. |
| Honourable Mentions – Other Weird and Wonderful Edibles Mashua (Tropaeolum tuberosum): A vining plant related to nasturtiums with spicy-tasting edible tubers and beautiful flowers. Ground cherries (Physalis pruinosa): Sweet-tart fruit enclosed in papery husks, like a tomato-meets-pineapple flavour. Yardlong beans are very long, tender pods with a slightly nutty flavour. They grow like green beans but give them plenty of space and warmth. Salsify and scorzonera: Root vegetables with a flavour reminiscent of oysters or artichokes. |
Research Their Native Habitat: Unusual plants often come from particular climates, so mimicking those conditions is key. Start Indoors: For long-season plants, starting seeds indoors gives you a head start and helps them mature before frost. Use Microclimates: Use warm spots, shady corners, or greenhouses to suit different plant needs. Experiment in Containers: Some odd edibles do better in pots where their soil and water can be more closely controlled. Save Seeds and Tubers: Many are hard to find in stores, so saving your own can ensure a continued supply. |
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