The Epicurious Garden is home to an intriguing array of plants ranging from exotic species like black sapote to age-old favourites such as thyme.
Amaranth is a highly nutritious seed and a great source of dietary fibre, calcium and minerals such as iron and magnesium.
Arrowroot is a starch that can be consumed in the form of biscuits, puddings, jellies, cakes and hot sauces.
Avocados yield the highest protein content of any fruit. An avocado tree can produce up to 500 avocados each year.
The beetroot is the taproot of the beet plant and can be grilled, boiled, roasted, served cold or raw in a salad. Known for their distinctive purple colour, beetroots can also be golden or stripy.
Black sapote is a species of persimmon that is ripe once its skin turns a deep yellow-green colour. The pulp’s colour and texture is likened to that of chocolate pudding, so it is often referred to as the 'chocolate pudding fruit'.
Brussels sprouts contain lots of vitamin A, vitamin C, folic acid and dietary fibre.
This common garden plant has tubers that can be eaten like a potato or made into flour. The young shoots can be stir fried and the leaves used to wrap food for baking.
Manihot esculenta variegate
Cassava is a woody shrub that is cultivated for its edible tuberous root that must be cooked properly to detoxify before it’s eaten.
This species of chilli includes bell peppers, wax, cayenne and jalapeños. Capsaicin is the heat simulating chemical that creates a burning sensation when eaten.
Sometimes called the ‘Brisbane potato,’ the plant produces a large stem called a corm, surrounded by edible cormels that are rich in starch. The earthy and nutty taste is ideal in soups and stews.
Corn can be used fresh, dried, ground, or popped. It is an important staple in many parts of South America and Africa.
Foeniculum vulgare azoricum
The fennel bulb can be eaten raw or cooked and has a mild aniseed-like flavour. The young leaves are similar to dill and can be used to garnish salads, sauces, puddings and soups.
Feijoa has a sweet, aromatic flavour that tastes like pineapple, apple and mint. It is tricky to tell when they are ripe – they are at their best when the seed pulp is clear with no browning.
Figs are bell-shaped fruits with succulent flesh inside. Dry figs in particular are a highly concentrated source of minerals and vitamins.
The French marigold is a species in the daisy family and is commonly planted in butterfly gardens as a nectar source.
Garlic’s bulb is divided into fleshy sections called cloves. The pungent, spicy flavour mellows and sweetens with cooking. Its leaves and flowers are also edible but milder in flavour.
Guava is a tropical fruit, rich in in dietary fibre and vitamin C and is known as a super-fruit. It is often eaten raw like an apple.
Brassica oloracea gongyloides
The taste and texture of the kohlrabi are similar to a broccoli stem or cabbage heart, but milder and sweeter.
Lemongrass is a widely used herb in Asian cuisine. It has a subtle citrus flavour and is usually dried and powdered or used fresh in teas, soups, and curries.
Leaf, head and cos are the most common types of lettuce and are a good source of vitamin A and potassium.
Mint leaves have a fresh, sweet flavour that is used in salads, teas, jellies, syrups and ice creams.
Brassica juncea japonica
Mizuna is a Japanese mustard green used in stir fries and soups. It has a piquant peppery and slightly spicy taste.
All parts of this flower are edible and have a slightly peppery taste reminiscent of watercress, making for an especially ornamental salad and stir fry ingredient.
Prunus persica nectarine
Nectarines have red, yellow, or white flesh and are a source of vitamins A and C. They are commonly eaten fresh or cooked in conserves, jams, and pies.
Oregano and marjoram
Origanum vulgare // Origanum majorana
Oregano and marjoram are used for seasoning soups, stews, dressings and sauce. Both can be more flavourful when dried than fresh.
Papayas have a sweet taste, musky undertones and a soft, butter-like consistency. The flesh and seeds are edible with a peppery, bitter flavour.
Botanically, passionfruit are classified as a berry and can be added to salads or used as a flavouring for desserts such as pavlova or cheesecake.
Perilla is a traditional Asian flavouring. Its highly aromatic leaves are slightly sweet and spicy, with a note of mint.
Part of the mint family, rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers.
In early to mid-summer, sage sends up lavender-purple flower spikes making both an ornamental and culinary addition to any herb garden.
Squash is a popular health food as it contains few calories and little fat. It has a mild flavour and is delicious baked, fried or even as a paste substitute.
A sweetener and sugar substitute is made from the leaves of this plant.
Strawberries are enjoyed fresh or in preserves, fruit juice, ice creams, milkshakes, and chocolates. They also make a yummy addition to fresh salads.
A member of the grass family, sugar cane is used to make sugar, soups, rock candy and rum from the juice in its stalks.
The crunchy, nutty taste of the sunflower seed makes this the perfect fruit to add to yoghurt, salad or stir fries.
A sweet potato is the starchy, sweet-tasting tuberous root of the plant. The young leaves and shoots can also been eaten as a substitute for spinach.
The thyme plant is a perennial shrub with thin woody base and square stems. Its leaves are packed with numerous minerals and vitamins.
Tomatoes originated in South America but are commonly used in Italian cuisine. The much loved fruit can be not just red but also yellow, orange, pink, purple, green, black, white, multicolored and stripy.
Turmeric comes from the root of the curcuma longa plant and has a peppery, warm and bitter flavour.
Watermelons are about 90% water, making them a very popular summer treat. There are over 1000 different types of watermelon and they can be as heavy as 90 kilograms each.