Embarking on an Edible Adventure: Why Grow Unusual Plants?
Tired of the same old tomatoes and lettuce? Yearning for something more… exotic? Then you’ve come to the right place! Growing unusual edible plants is a fantastic way to spice up your garden, tantalize your taste buds, and impress your friends with your horticultural prowess. It’s about stepping outside the conventional supermarket produce aisle and diving headfirst into a world of fascinating flavors, textures, and botanical wonders. Think of it as an edible adventure, right in your backyard.
But why go to all the trouble? Why not just stick to the familiar? Well, for starters, growing unusual edibles connects you to a wider range of nutrients and health benefits. Many of these plants are packed with vitamins, minerals, and antioxidants that you simply won’t find in your average grocery store fare. Plus, it’s incredibly rewarding to nurture something unique from seed to plate. There’s a certain satisfaction that comes from harvesting a crop that you’ve never seen before, let alone tasted. And let’s be honest, it’s a great conversation starter!
Beyond the personal benefits, growing unusual edible plants can also contribute to biodiversity and food security. By cultivating less common varieties, you’re helping to preserve genetic diversity and reduce our reliance on a handful of commercially grown crops. This is especially important in a world facing climate change and increasing pressure on agricultural systems.
Unveiling the Unusual: A Selection of Edible Wonders
Alright, let’s get to the fun part! Here’s a curated selection of unusual edible plants that you can grow in your own garden. We’ll cover everything from the downright bizarre to the surprisingly easy, with tips on how to cultivate them successfully.
1. Oca (Oxalis tuberosa): The New Zealand Yam
Hailing from the Andes, oca is a vibrant, tuber-forming plant that produces colorful, knobbly tubers. These tubers can be eaten raw, boiled, roasted, or fried, and have a slightly tangy, lemony flavor. They’re also packed with vitamin C and antioxidants. Oca is relatively easy to grow in cool climates, making it a great alternative to potatoes in areas with short growing seasons. Plant the tubers in spring, and harvest them in the fall after the foliage has died back. Choose a sunny spot with well-drained soil. Oca tubers can be stored in a cool, dark place for several months.
2. Yacon (Smallanthus sonchifolius): The Peruvian Ground Apple
Another Andean gem, yacon is a tall, sunflower-like plant that produces large, juicy tubers. These tubers are incredibly sweet and crisp, with a flavor that resembles a cross between an apple and a pear. Yacon is also a prebiotic, meaning it feeds the beneficial bacteria in your gut. Grow yacon in full sun and well-drained soil. It needs a long growing season, so start the tubers indoors in early spring. Harvest the tubers in the fall after the foliage has died back. Yacon tubers can be stored in a cool, dark place for several months. Be patient; the sweetness develops after storage.
3. Salsify (Tragopogon porrifolius): The Oyster Plant
Don’t let the name fool you; salsify doesn’t taste like oysters (though some say it has a subtle oyster-like flavor when cooked). It’s a root vegetable with a long, slender shape and a creamy white flesh. Salsify can be boiled, roasted, or mashed, and has a delicate, slightly sweet flavor. It’s also a good source of fiber and minerals. Sow salsify seeds in spring or fall in a sunny spot with well-drained soil. Harvest the roots in the fall or winter after the foliage has died back. Salsify roots can be stored in a cool, dark place for several weeks.
4. Scorzonera (Scorzonera hispanica): Black Salsify
A close relative of salsify, scorzonera has a similar flavor but with a darker, almost black skin. It’s also slightly more bitter than salsify, but this bitterness mellows out when cooked. Scorzonera is a good source of vitamins, minerals, and fiber. Grow scorzonera in the same way as salsify. Be sure to peel the roots before cooking to remove the tough outer skin. Soaking the peeled roots in water with a little lemon juice can help prevent discoloration.
5. Crosnes (Stachys affinis): Chinese Artichoke
These small, crunchy tubers resemble tiny caterpillars. Crosnes have a delicate, nutty flavor and a satisfyingly crisp texture. They can be eaten raw, pickled, or stir-fried. Crosnes are relatively easy to grow in moist, well-drained soil. Plant the tubers in spring or fall. They spread quickly, so be sure to give them plenty of room. Harvest the tubers in the fall or winter. Crosnes are best eaten fresh, as they don’t store well.
6. Groundnut (Apios americana): Hopniss
A native North American vine, groundnut produces edible tubers and seeds. The tubers are high in protein and carbohydrates, and have a nutty, potato-like flavor. The seeds can be roasted and eaten like nuts. Groundnut is a vigorous vine that needs a trellis or other support. It prefers moist, well-drained soil and full sun. Be patient; it can take a few years for the tubers to reach a harvestable size. Groundnut is a nitrogen-fixing plant, meaning it improves the soil fertility.
7. Skirret (Sium sisarum): Sugar Root
This ancient root vegetable was once a staple food in Europe. Skirret produces clusters of long, slender roots that have a sweet, slightly earthy flavor. They can be boiled, roasted, or mashed. Skirret is relatively easy to grow in moist, well-drained soil. Sow the seeds in spring or fall. Harvest the roots in the fall or winter. Skirret roots can be stored in a cool, dark place for several weeks.
8. Sea Kale (Crambe maritima): Coastal Delight
A perennial vegetable that thrives in coastal environments, sea kale offers a unique flavor profile. The blanched young shoots are the edible part, boasting a taste reminiscent of cabbage and asparagus, with a hint of the sea. Sea kale is relatively easy to grow, tolerating poor soil and salty conditions. It prefers full sun but can tolerate partial shade. Sow seeds in spring or autumn. Harvest the blanched shoots in spring for a truly unique culinary experience.
9. Daylily (Hemerocallis): More Than Just Pretty Flowers
While admired for their beauty, daylilies also offer edible buds, flowers, and tubers. The young shoots and tubers can be cooked like vegetables, while the flowers can be eaten raw in salads or used as a garnish. The flavor varies depending on the variety, but most have a mild, slightly sweet taste. Choose daylily varieties that have not been treated with pesticides or herbicides. Be aware that some people may be allergic to daylilies, so start with a small amount to test for any reactions.
10. Naranjilla (Solanum quitoense): The Lulo
This subtropical plant produces orange, tomato-like fruits with a unique citrusy flavor. The fruit is used to make juices, jams, and desserts. Naranjilla requires a warm, humid climate and well-drained soil. It’s often grown as an annual in cooler regions. Start the seeds indoors in early spring. Provide afternoon shade in hot climates. The fruit is ripe when it turns orange and slightly soft.
Cultivating Success: Essential Growing Tips
Now that you’ve got a taste for some unusual edible plants, let’s talk about how to grow them successfully. Here are some essential tips to keep in mind:
1. Know Your Climate and Soil
Before you start planting, research the specific needs of each plant. Consider your climate, including temperature, rainfall, and frost dates. Some plants are more tolerant of cold weather, while others need a long, warm growing season. Also, assess your soil type. Most edible plants prefer well-drained soil that is rich in organic matter. Amend your soil with compost or other organic materials to improve its fertility and drainage.
2. Start Small and Experiment
Don’t try to grow everything at once. Start with a few plants that are well-suited to your climate and soil. As you gain experience, you can gradually expand your garden and try new varieties. Experiment with different growing techniques, such as raised beds, container gardening, or vertical gardening. Don’t be afraid to make mistakes; gardening is a learning process.
3. Source Your Seeds and Plants Carefully
Choose reputable seed companies and nurseries that specialize in unusual edible plants. Look for seeds and plants that are certified organic or grown without pesticides. This will ensure that you’re getting healthy, high-quality plants. Consider joining a local gardening club or seed exchange to connect with other gardeners and share seeds and knowledge.
4. Provide Proper Care and Maintenance
Water your plants regularly, especially during dry spells. Fertilize them with organic fertilizers, such as compost tea or fish emulsion. Weed your garden regularly to prevent competition for nutrients and water. Protect your plants from pests and diseases by using organic pest control methods, such as companion planting or neem oil. Prune your plants as needed to promote healthy growth and fruiting. Monitor your plants regularly for any signs of stress or disease.
5. Embrace the Unexpected
Gardening is an unpredictable process. Sometimes, things don’t go according to plan. Pests might attack your plants, the weather might turn sour, or your seeds might not germinate. Don’t get discouraged! Learn from your mistakes and keep trying. The rewards of growing unusual edible plants are well worth the effort.
Harvesting and Enjoying Your Unusual Bounty
The moment you’ve been waiting for: harvesting your unusual edible plants! Here are some tips for harvesting and enjoying your bounty:
1. Know When to Harvest
Each plant has its own optimal harvesting time. Research the specific requirements of each plant to ensure that you’re harvesting it at the peak of its flavor and nutritional value. Some plants are best harvested when they’re young and tender, while others need to mature fully before they’re ready to eat. Observe your plants closely and look for signs of ripeness, such as changes in color, size, or texture.
2. Handle Your Harvest with Care
Handle your harvested produce gently to avoid bruising or damaging it. Use sharp, clean tools to harvest your crops. Store your harvested produce properly to prolong its shelf life. Some vegetables can be stored in the refrigerator, while others are best stored in a cool, dark place.
3. Experiment with New Recipes
Don’t be afraid to experiment with new recipes and cooking methods. Unusual edible plants often have unique flavors and textures that require a bit of experimentation to master. Try roasting, grilling, sautéing, or pickling your unusual vegetables. Use them in salads, soups, stews, or stir-fries. Get creative and have fun!
4. Share Your Bounty with Others
Share your harvested produce with friends, family, and neighbors. This is a great way to introduce them to new and exciting flavors. You can also donate your excess produce to local food banks or charities. Sharing your bounty is a rewarding way to give back to your community.
The Future of Food: Unusual Edibles and Sustainability
Growing unusual edible plants is not just a fun hobby; it’s also a way to contribute to a more sustainable food system. By diversifying our diets and growing less common crops, we can reduce our reliance on a handful of commercially grown varieties. This can help to protect biodiversity, improve food security, and build more resilient agricultural systems.
As climate change continues to impact our food supply, it’s more important than ever to explore alternative crops that are well-suited to changing environmental conditions. Many unusual edible plants are more drought-tolerant, pest-resistant, or disease-resistant than conventional crops. By growing these plants, we can adapt to climate change and ensure that we have access to a diverse and nutritious food supply in the future.
So, what are you waiting for? Start exploring the world of unusual edible plants today! You might be surprised at what you discover.
Resources for Further Exploration
Ready to dive deeper into the world of unusual edibles? Here are some resources to help you on your journey:
- Books: “Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation” by National Research Council, “Edible Landscaping” by Rosalind Creasy
- Websites: The Seed Savers Exchange, Rare Seeds (Baker Creek Heirloom Seeds), The Experimental Farm Network
- Local Gardening Clubs: Connect with other gardeners in your area to share knowledge and resources.
Happy growing!
