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Green Mango
Description:
Growing Area:
QLD - Atherton Tableland, Ayr, Bowen, Home Hill, South East
NSW - North Coast
WA - Carnarvon, Gin Gin, Kununurra,
NT - Darwin, Katherine, Ti Tree
Paw Paw – Green
Description:
The Pawpaw originates from the tropics and sub tropics of America. The Green Pawpaw is often used as a vegetable in Asian culture. Technically a raw Pawpaw, ideally an under ripe Red variety for its flavour; it is also used in salads, pickles and as a vegetable in curries. Choose dark green, unblemished fruit, heavy for their size. Remember to oil hands and knife before cutting due to its latex nature when green.
Growing Area:
QLD - Gympie, Innisfail, Sunshine Coast, Yarwun
NSW - North Coast
NT - Darwin, Katherine
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Radish - Green
Description:
A green version of the White Radish, it is used mainly as a soup vegetable.
Other Names:
English: green Oriental radish
Chinese: cheng loh baak
Growing Area:
QLD - Brisbane
VIC - Melbourne Metropolitan Area
SA - Adelaide Plains
WA - Perth Metropolitan Outer Areas
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Holy Basil
Description:
A species of basil native to India where it is considered a holy plant and used in Ayurvedic medicine. It has soft, slightly hairy leaves and either purple or green stems and flowers. It has a distinct clove-like fragrance when it is cooked and is most commonly used stir-fried with chicken, chilli and garlic, crisp fried as a garnish for Thai fishcakes and catfish curry or in certain soups. It is best stored in a plastic bag with a piece of paper towel to absorb moisture. If refrigerated, it becomes black and slimy very quickly.
Hindi: tulsi
Thai: gaprow
Growing Area:
QLD - Atherton, Brisbane Outer Suburbs, Bundaberg
NSW - North Coast
VIC - Melbourne Metropolitan Area, Werribee
SA - Adelaide Hills, Adelaide Plains
WA - Perth Metropolitan Outer Areas
NT - Darwin, Katherine
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Hot Mint (Polygonum odoratum)
Description:
Not a true mint, this plant has long, pointed green leaves that are tinged with purple and have distinctive purple markings. The leaves have quite a pungent flavour and are used as part of the table salad and as a complement to strongly flavoured foods such as preserved duck eggs. This herb is also known as Vietnamese mint as it was introduced into other countries by Vietnamese communities. It is eaten throughout South East Asia and is added to the famous Nynonya laksa noodle soup.
English: laksa leaves, Vietnamese mint
Bahasa: daun kesum
Vietnamese: rau răm
Thai: pak phai
Growing Area:
QLD - Atherton, Brisbane Outer Suburbs, Bundaberg
NSW - North Coast
VIC - Melbourne Metropolitan Area, Werribee
SA - Adelaide Hills, Adelaide Plains
WA - Perth Metropolitan Outer Areas
NT - Darwin, Katherine
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Jicama
Botanical Name:
Pachyrhizus erosus
General Description/History:
A native of South America, the yam bean has sweet, crisp flesh the taste and texture of which is somewhere between an apple and a potato. It can be eaten raw as a fruit or cooked in the same way as the water chestnut for which it can be substituted. Grated yam bean is a traditional ingredient in the Nyonya po piah rolls. It can also be used in fruit salads as a crisp substitute for apple or pear as it does not discolour as quickly.
Alternative Names:
Bahasa: bangkuang
Chinese: sa got
English: jicama or yam bean
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Lime - Kaffir
Description:
This rippled round green-yellow lime has a distinct strong aroma, which is believed to have originated from South-East Asia. Its distinct aroma from its high citronella content has given its alternative name “Fragrance Lime” and its juice is highly acidic. This fruit is particularly used in Thai dishes especially Tom Yum, Tom Yam Gai, Tom Khaa soups as it is one of the key ingredients to get the sourness in the soup. The leaves are also a great addition to curries and fish cakes. Choose Kaffir Limes that are heavy for its size, has minimal blemishes and has a yellow-green colour.
English: makrut, kaffir lime
Bahasa: limau purut
Thai: makrut
Growing Area:
QLD - Sunshine Coast, Tully
NSW - North Coast
SA - Riverland
WA - Perth Hills, South West
NT - Darwin
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La Lot
Botanical Name:
Piper sarmentosum
Description:
These deeply veined, shiny heart shaped leaves are used raw or cooked. The Thais wrap them around sweet coconut and sugar paste with pieces of chilli, roasted coconut and peanuts, dried shrimp, lime and shallots. The Vietnamese wrap them around beef seasoned with lemongrass and grill them. They are sometimes shredded and cooked in soups or made into a drink to combat fever.
This plant has a heart-shaped leaf with a fishy smell and a slightly sour flavour. Eaten raw as part of table salad, it is said to ease stomach cramps and to be especially beneficial for women.
Leaves are available all year, primarily summer
Alternative Names:
Bahasa: daun kadok
English: wild betel
Thai: bai chaplu
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Lemon Grass
Botanical Name:
Cymbopogon citratus
General Description/History:
This grass-like herb is easy to grow in temperate and tropical climates and is an essential flavour in South East Asian cooking. It is commonly found in Vietnamese dishes stir-fried with garlic and chilli. It is also chopped finely and added to many marinades as well as curry pastes and soups.
Alternative Names:
Bahasa: serai
Chinese: heong mau
English: lemon grass
Thai: takrai
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Long Coriander
Description:
This herb, native to the Caribbean Islands but now found throughout Central America and South East. It has an exquisite aroma akin to that of coriander. It is used as a garnish for Vietnamese soups and may also be shredded as a garnish for cooked dishes and salads, especially the Northern Thai and Lao larbs.
English: Long coriander or saw leaf herb or culantro
Thai: pak chee farang
Growing Area:
QLD - Atherton, Brisbane Outer Suburbs, Bundaberg
NSW - North Coast
VIC - Melbourne, Werribee
SA - Adelaide Hills, Adelaide Plains, South East
WA - Perth Metropolitan Outer Areas
NT - Katherine.