Curry Leaf

Curry Leaf is one of my favourite small trees with its abundant fern-like leaves, spicy aroma and ability to survive both frosts and drought conditions. When picked fresh for the kitchen, the leaves burst with fragrance when crushed.

Asparagus

Asparagus is a hardy, long-lived, winter-dormant, herbaceous perennial with ferny growth to 1.5 m high.  Its young shoots or spears are delicious and widely used as a spring vegetable crop. 

Orris Root

Orris Root is an invaluable ingredient in potpourris for its ability to enhance the aroma of other plant materials, oils and spices and act as a preservative, fixative and stabiliser.

Saffron Crocus

Saffron is the world's most expensive and luxurious spice, but fortunately this beautiful bulb is easy and inexpensive to grow at home to harvest the orange-red stigmas known as saffron.

Rangpur Lime

Rangpur Limes are prized for their tangy, smoky flavour, and both the zest and juice are used for sweet and savoury dishes. The peel exudes a fresh lime fragrance and the flesh is tart and juicy and an ideal substitute for limes or lemons.

Rosella

Rosella is an attractive annual shrub to 1.5m high with large, deeply lobed leaves, distinctive red stems and attractive light yellow-pink hibiscus-like flowers with a dark red centre.

Juniper Berry

Juniper Berries are classed as a spice and have a long history of traditional use including giving gin its distinctive flavour. This hardy, upright, evergreen, coniferous shrub thrives in most conditions.

Turmeric

Turmeric is an attractive perennial herb that grows from knotty, branched, yellow-orange, underground rhizomes. Popular in many Asian dishes, it's a spice that provides a mild, spicy, earthy aroma, bitter, mustard-like flavour, and rich golden-yellow colour.

Galangal

Galangal is an attractive perennial herb that grows from a rhizome that’s quite similar to ginger. Popular in many Indonesian, Thai and Malaysian dishes, galangal is a spice that provides a distinctive sharp, pungent, aromatic taste and is often used with lemon grass, shallots, garlic and chillies to make curries...

Ginger

How wonderful to grow Ginger in abundance to make ginger beer, ginger tea, gingerbread, ginger marmalade, crystallized ginger, fermented ginger and honey, and pickled ginger with sushi. It’s also delicious added to chutneys, pickles, fruit conserves, smoothies, fruit and vegetable juices, kombucha and tibicos (water kefir).