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Elephant Foot Yam (commonly Amorphophallus paeoniifolius) is a large, starchy tuber crop native to South and Southeast Asia. You’ll find it growing wild in tropical lowland forests, river valleys and disturbed places where the soil is deep and drains freely.
Kangkung (Water Spinach) – Ipomoea aquatica
Kangkung, also known as water spinach, swamp cabbage, or ong choy, is a fast-growing leafy green native to Southeast Asia and parts of southern China. It has been cultivated for thousands of years across tropical and subtropical regions, particularly in wetland and riverine environments. From Asia it spread widely throughout the tropics, becoming a staple vegetable in many cuisines due to its productivity, mild flavour, and adaptability to warm, wet conditions.
How to Grow
Kangkung thrives in warm weather and grows best in full sun, though it tolerates partial shade. It prefers consistently moist soil and excels in boggy ground, ponds, shallow water, or well-watered garden beds. Ideal temperatures are above 20°C, and growth slows dramatically in cool conditions. In drier garden beds, regular watering is essential to keep the stems tender and prevent bitterness. Kangkung is a vigorous grower and can be harvested repeatedly by cutting young shoots, encouraging continuous regrowth.
Propagation
Propagation is most commonly done from stem cuttings, which root extremely easily. Cut healthy stems 20–30 cm long and place them directly into moist soil or shallow water; roots will form within days. Kangkung can also be grown from seed, though this method is slower and less common in home gardens. Once established, plants spread rapidly, so spacing and containment are important.
Culinary Uses
Kangkung has crisp stems and tender leaves with a mild, slightly sweet flavour. It is most famously used in stir-fries, often with garlic, chilli, shrimp paste, or fermented bean products. The leaves wilt quickly when cooked, making it ideal for fast, high-heat cooking. It can also be added to soups, curries, and noodle dishes, or lightly blanched and served with sauces. Young shoots are the most prized for their tenderness.
Applications in a Permaculture System
In permaculture, kangkung is valued as a highly productive, fast-cycling green that converts water and nutrients into edible biomass. It is well suited to aquaponics, greywater systems, and wet-zone gardens, where it can help absorb excess nutrients and reduce runoff. Regular harvesting prevents it from becoming invasive while supplying continuous yields. Kangkung also functions as a living ground cover in warm, wet areas, shading soil and suppressing weeds, making it a useful plant in tropical and subtropical food systems.
Origins and Habitat:
Shampoo Ginger (Zingiber zerumbet) is a tropical ginger species native to Southeast Asia and the Pacific Islands, where it grows naturally in warm, humid forests and along stream edges. It thrives in climates with consistent rainfall, high humidity, and temperatures that remain frost-free year-round. In its natural habitat, shampoo ginger often grows in dappled shade beneath taller trees, forming lush clumps in rich, well-drained soils high in organic matter.
How to Grow:
Shampoo ginger is a perennial plant that prefers warm conditions, partial shade, and fertile, moisture-retentive but free-draining soil. It performs best with regular watering during the growing season and benefits from thick mulching to conserve moisture and moderate soil temperatures. In cooler or drier months, the plant may die back above ground, storing energy in its rhizomes before reshooting when warmth and rainfall return.
Propagation:
Propagation is most easily achieved through rhizome division. Healthy rhizomes with at least one visible growth eye are separated and planted shallowly into prepared soil, with the eye facing upward. Divisions establish quickly in warm soil and should be kept evenly moist until new growth appears. Once established, clumps can be divided every few years to maintain vigour and expand plantings.
Main Uses:
Shampoo ginger is best known for the fragrant, milky liquid found inside its mature red flower cones, traditionally squeezed out and used as a natural shampoo and hair conditioner. This liquid is valued for its pleasant scent and soothing properties. The rhizomes are aromatic and have also been used in traditional medicine and cultural practices, although they are generally too bitter for common culinary use.
Permaculture Applications:
In permaculture systems, shampoo ginger is well suited as a productive understory plant in tropical and subtropical food forests. Its dense foliage helps suppress weeds, protect soil from erosion, and retain moisture. When cut back, the leaves and stems contribute organic matter to the soil, while the plant’s ornamental value, resilience, and multiple uses make it a useful multifunctional species within diverse, layered plantings.
Figs (Ficus carica) are one of the oldest cultivated fruit trees in the world, originating from the Middle East and Mediterranean regions where they’ve been grown for thousands of years. Known for their sweet, honeyed pulp and soft, jam-like texture, figs range in colour from deep purples to greens and pale yellows, with each variety offering its own flavour profile and ripening season. Fig trees are valued not only for their delicious fruit but also for their hardiness, attractive form, and suitability for both backyard orchards and container growing. They thrive in warm, dry summer climates but are surprisingly adaptable across many temperate regions.
Propagation
Figs are typically propagated through hardwood cuttings, which strike readily when taken in winter from pencil-thick, mature wood. This makes figs one of the easiest fruit trees to clone, ensuring true-to-type plants. They can also be propagated by air-layering, a reliable method for producing larger, faster-establishing young trees. Some growers also use root suckers from mature plants when available.
Growing Tips
Figs grow best in full sun, which ensures sweet fruit and strong growth. They prefer well-drained soil, though they are tolerant of poorer soils once established. Deep but infrequent watering encourages the roots to grow strong and reduces fruit splitting. Pruning is simple: while figs can be left to grow naturally, shaping the tree when young and removing crossing or crowded branches improves airflow and makes harvesting easier. Mulching helps retain moisture and keeps roots cool, and a light application of organic fertiliser in spring supports healthy growth without making the tree overly vigorous.
Eating & Culinary Uses
Figs are exceptionally versatile in the kitchen. Fresh figs are luscious and sweet, perfect for snacking, salads, cheese boards, and desserts. Cooked figs caramelise beautifully, making them ideal for roasting, jams, sauces, chutneys, tarts, and pairing with savoury ingredients such as prosciutto, cheeses, and roasted meats. Dried figs are a long-lived pantry staple and a traditional ingredient in baking and Mediterranean cuisine, valued for their intense sweetness and chewy texture.
Uses in a Permaculture System
In a permaculture system, fig trees offer numerous ecological and practical benefits. Their deep roots act as nutrient pumps, drawing minerals from subsoil layers and enriching the topsoil through leaf drop. The broad canopy provides seasonal shade for understory plants while allowing winter light to filter through when pruned or when deciduous. Figs require minimal inputs, making them ideal for low-maintenance food forests, dryland plantings, and regenerative garden systems. They attract beneficial insects, provide abundant fruit, and can serve as a structural anchor species in warm and temperate permaculture designs.
Temulawak (Curcuma xanthorrhiza) also known as Javanese turmeric, is a tropical rhizome native to Indonesia—particularly the islands of Java and Borneo—where it has been cultivated and used for centuries. Closely related to turmeric and ginger, it grows as a lush, herbaceous perennial with broad, green leaves and thick, aromatic yellow-orange rhizomes. The plant reaches around 1.5–2 meters in height and produces striking, cone-shaped inflorescences with pale bracts. Known for its earthy, slightly bitter flavour and high curcumin-like compounds, Temulawak is an important plant in traditional Indonesian herbal medicine (jamu) as well as culinary and agricultural systems.
Growing & Propagating
Temulawak thrives in warm, humid climates with rich, well-draining soil and filtered sunlight, similar to turmeric and ginger. Plant the rhizomes at the start of the wet season, burying them 5–7 cm deep with the buds facing upward. It prefers regular watering but should not sit in waterlogged soil. Mulching helps retain moisture and enrich the soil. Plants grow vigorously and can be harvested 8–12 months after planting, once the leaves begin to yellow and die back. Propagation is done by dividing the rhizomes—selecting plump, healthy sections with at least one viable bud.
Medicinal Purposes
Traditionally, Temulawak is one of Indonesia’s most valued medicinal herbs and is used in jamu to support liver health, digestion, and overall vitality. It is believed to have anti-inflammatory, antioxidant, and antimicrobial properties, and is commonly used to treat digestive issues, fatigue, joint pain, and appetite loss. Modern herbal practitioners often use Temulawak as a natural tonic for liver function, similar to turmeric but with a more pronounced bitter and stimulant effect.
Culinary Uses
In the kitchen, Temulawak is used fresh or dried to add earthy depth to soups, stews, broths, and traditional Indonesian dishes. It is frequently boiled into herbal drinks, blended with palm sugar, honey, or tamarind to create a warming tonic. Its bitterness balances rich or fatty foods, and it can be used similarly to turmeric in curry pastes, marinades, or infused oils. While less common internationally, it remains a staple in Indonesian households and herbal cafés.
Uses in a Permaculture System
Temulawak is highly valuable in permaculture design due to its hardiness and multifunctionality. As a vigorous understory plant, it grows well beneath fruit trees or in food forests, improving biodiversity and providing ground cover that helps reduce weeds and retain soil moisture. Its annual dieback adds organic matter to the soil, and mature plants help stabilise sloping areas. Because Temulawak attracts few pests and has medicinal roots, it’s an excellent addition to a “living apothecary” garden. Its ability to grow densely also makes it ideal for stacking yields—providing food, medicine, mulch, and habitat within the same footprint.
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Origins & Background
The striking fruit-bearing shrub or small tree Punica granatum—commonly known as the pomegranate—has a long history originating from the Middle East and Mediterranean region. It has since become well adapted to warmer climates worldwide, including Australia. With its vivid red flowers, glossy foliage and jewel-filled fruit, it is both ornamental and productive.
Propagation & Growing Tips
Start with either a young grafted tree or a pot-grown specimen. Bare-root trees are best planted in late autumn or winter, though potted trees can go in nearly any time if managed carefully. Choose a sunny spot (at least six hours of direct sunlight daily) in well-drained soil—wet or soggy ground will quickly undermine success. When planting, dig a hole twice as wide as the root ball, integrate generous organic matter such as compost or aged manure, and set the plant at the same depth it was in the pot. Water in thoroughly and apply a mulch to conserve moisture and suppress weeds.
Soil, Position & Climate
Pomegranates thrive in warm, dry summers and can handle a range of soil types—from sand to clay—so long as drainage is good. Heavy clay soils should be improved or planted on a raised mound. They are particularly suited to temperate or subtropical Australia; placement on a north-facing wall or in the sunniest part of the garden benefits fruit ripening in cooler regions.
Watering & Feeding
During the establishment phase (first 6-12 months), aim for consistent, deep watering, especially in hot dry spells. Once established, the tree becomes quite drought-tolerant, but regular watering during fruit development will improve yield and fruit quality. Feed annually or twice a year with a balanced fertiliser, particularly one higher in potassium to support flowering and fruiting—avoid overfeeding, which may reduce fruit quality.
Pruning & Maintenance
Prune in winter when the tree is largely dormant: remove dead or damaged wood, thin older fruiting wood, and cut back suckers at the base to focus energy into productive branches. Be careful not to remove more than about 30 % of older wood, as pomegranates fruit on mature stems. Use a sturdy staking or support if planted in a windy spot or if you anticipate heavy fruit loads.
Harvesting & Uses
Fruit usually ripens between late summer and autumn (March-May in much of Australia). Harvest when the skin colour is fully developed and the fruit feels heavy. Note that once removed from the tree, pomegranates will not continue to ripen. Over-watering during ripening or excessive rain may cause the fruit to split—split fruit is still edible but more vulnerable to pests and spoilage. The seeds (arils) are eaten fresh, juiced, added to salads, desserts or preserved for later use.
Pests, Diseases & Growing Tips
Pomegranates are relatively low-maintenance, but watch for fruit‐fly in some areas—netting or exclusion methods may help. Also, avoid overwatering and ensure good drainage to reduce risk of root disease. Allow the soil surface around the tree to remain undisturbed (avoid cultivation) to reduce sucker growth and maintain root health.
Origins
Passionfruit (Passiflora edulis) originates from the tropical and subtropical regions of South America, particularly Brazil, Paraguay, and northern Argentina. It has been cultivated for centuries by Indigenous peoples for its sweet, aromatic fruit and medicinal qualities. The plant was later introduced to Australia, where it thrives in the country’s warm, frost-free climates. Today, passionfruit is grown widely across Queensland and northern New South Wales, valued both for its ornamental beauty and heavy fruiting nature.
Propagation and Growing Tips
Passionfruit can be propagated from seed, but for best results, grafted or cutting-grown plants are preferred as they produce true-to-type fruit and tend to crop earlier. Plant in a sunny position with well-drained, fertile soil, and enrich the area with compost or aged manure before planting. The vine requires a sturdy trellis or fence for support and benefits from consistent watering, especially during flowering and fruiting. Prune lightly after harvest to encourage new growth and remove any dead or weak stems. Mulching around the base helps retain soil moisture and suppress weeds, while a regular feed with an organic fertiliser supports vigorous growth and high yields.
Uses in a Permaculture System
In a permaculture setting, passionfruit is an excellent climber for vertical spaces, providing shade, privacy, and habitat for pollinators and beneficial insects. It can be trained over pergolas, fences, or trellises to create living structures and help regulate microclimates in the garden. The vine also contributes organic matter through leaf litter and can be integrated with other fruiting or nitrogen-fixing plants to enhance soil health and biodiversity. Its fast growth and heavy fruiting make it a valuable element in a self-sustaining food system.
Culinary Uses
Passionfruit is prized for its vibrant, tangy-sweet pulp, which adds a tropical flair to both sweet and savoury dishes. The pulp can be eaten fresh, spooned over yogurt or ice cream, or blended into smoothies and juices. It’s a popular ingredient in desserts such as cheesecakes, pavlovas, and tarts, and pairs beautifully with citrus and cream. In savoury cooking, passionfruit can be used to make glazes, dressings, or sauces for seafood and poultry. Its intense aroma and flavour make it a standout ingredient in both home and commercial kitchens.
Origins and Background
Ginger (Zingiber officinale) has been grown and loved for thousands of years, first cultivated in the warm, tropical regions of South and Southeast Asia. Traders carried it across the world, where it quickly became prized for its bold flavour and impressive healing qualities. These days, it’s a staple in Aussie kitchens and gardens alike — a plant that’s as beautiful as it is useful. Whether you’re a seasoned gardener or just getting started, growing your own ginger is an easy way to add a touch of the tropics to your backyard.
Growing and Propagation Tips
Ginger is a hardy, low-maintenance plant when given the right conditions. It grows from chunky underground stems called rhizomes, which are the same parts we harvest and eat. To start, choose a healthy, fresh piece of ginger with small buds or “eyes.” Plant it in a warm, sheltered spot with rich, well-draining soil and partial shade — full sun can scorch the leaves in hot climates. Keep the soil moist but never soggy, and add a good layer of mulch to hold in moisture and keep the roots cool. In most parts of Australia, ginger grows best through the warmer months and is ready to harvest after eight to ten months, once the leaves start to yellow. You can lift the whole plant or just take a section and leave the rest to keep growing.
Ginger in a Permaculture System
Ginger fits beautifully into a permaculture garden. It loves growing under taller plants like bananas, pawpaws, or taro, where it gets filtered light and protection from harsh sun. Its roots help improve soil structure, and when mulched well, it supports healthy soil life and moisture retention. Because it doesn’t compete strongly with aggressive plants, ginger does best in well-managed garden beds or as part of a mixed planting where it can quietly do its thing in the shade. Adding ginger to your permaculture setup means you’re not just growing food — you’re creating balance and diversity in your garden ecosystem.
Culinary and Medicinal Uses
There’s a reason ginger has stood the test of time — it’s one of the most versatile plants you can grow. In the kitchen, it brings a lovely warmth and spice to both sweet and savoury dishes. Use it fresh in stir-fries, curries, and marinades, or steep slices in hot water for a soothing tea. Dried or powdered ginger is perfect for baking, from gingerbread to cakes and biscuits. Medicinally, ginger has long been valued for its ability to calm nausea, ease digestion, and reduce inflammation. Whether you’re sipping a cup of ginger tea or grating it into your cooking, this hardy tropical plant delivers flavour, health, and plenty of satisfaction straight from the garden.
Origins: Taro (Colocasia esculenta) is one of the world’s oldest cultivated crops, believed to have been domesticated over 9,000 years ago in Southeast Asia and the Pacific Islands. It spread widely across Polynesia, India, China, and Africa, becoming a staple root in many traditional cuisines and cultures. Known for its large heart-shaped leaves and starchy corms (underground tubers), taro has played a vital role in food security and cultural identity throughout history.
Propagation: Taro is typically propagated vegetatively, not from seed. Farmers and gardeners use “huli” (the top of the corm with a short leaf stalk) or small corm pieces with growing buds. These are planted directly into moist soil or shallow water. In tropical and subtropical climates, it thrives year-round, but it requires warmth and consistent water to establish.
Growing Tips:
Uses in a Permaculture System: Taro is a brilliant permaculture ally. Its large leaves provide shade and act as living mulch, helping to suppress weeds and retain soil moisture. It fits perfectly into food forests in the understory layer, where it thrives in the filtered light. In wet zones, taro can stabilize soil along dams, swales, or greywater channels. Since multiple parts of the plant are edible, it offers high yields and nutrient diversity in a relatively small footprint.
Culinary Uses: Taro is beloved across the globe for its earthy, nutty flavor and versatility:
Note: Always cook taro thoroughly before eating—raw taro can be irritating to the mouth and throat due to natural oxalates.
Strawberries (Fragaria × ananassa and related species) are widely cultivated temperate fruit plants, with origins in both North and South America. Over centuries of selective breeding, modern strawberry varieties deliver larger fruit, improved flavour, and better disease resistance. They have become staples in home gardens, commercial farms, and even container plantings due to their attractive blossoms, delicious fruit, and relatively manageable care.
Propagation & Planting Tips
Soil, Climate & Care
Growth Cycle & Harvesting
Varieties & Uses in Garden Design
Culinary & Practical Uses
Fresh strawberries are beloved in desserts, salads, jams, preserves, sauces, or simply eaten fresh. They freeze well or can be dehydrated. Apart from flavour, strawberries are rich in vitamin C, antioxidants, and fibre.
Turmeric is a tropical perennial herb, part of the ginger family (Zingiberaceae), with deep roots in South and Southeast Asia—especially India—where it has been cultivated for thousands of years. Beyond its culinary and medicinal uses, it has cultural significance in many traditions. From its native lands, turmeric has spread worldwide and has become valued both for its vibrant golden rhizomes and its health-promoting properties.
Propagation: Turmeric is grown from sections of its edible rhizome—each piece needs at least one visible bud ("eye").
Planting: Plant rhizome pieces after the last frost, once the soil has warmed. Bury them about 5 cm deep, spacing each piece around 30 cm apart.
Climate: Thrives in warm, humid, and frost-free environments; in cooler areas, it can be cultivated in large, moveable containers.
Soil: Prefers well-drained, fertile, loamy soils rich in organic matter.
Watering and Care: Keep consistently moist during the growing season, but avoid waterlogging. Mulching helps retain moisture, suppress weeds, and regulate soil temperature.
Growth Cycle: The plant typically reaches about 1 m in height and takes 8–10 months for the leaves to die back, signaling the rhizomes are ready for harvest.
Turmeric fits beautifully into permaculture designs as a multifunctional understory or groundcover plant. Its broad foliage helps suppress weeds, protect soil from erosion, and retain moisture. Turmeric’s natural antimicrobial properties can enhance soil health, and selectively harvesting rhizomes encourages regrowth and provides ongoing yield—aligning with permaculture’s principle of sustainable harvesting. It partners well in layered systems with taller species like bananas or taro, reinforcing ecosystem resilience.
Turmeric is a kitchen essential: the fresh rhizome—or the dried, powdered form—is prized for its vibrant color, warm, earthy flavor, and health benefits. Use it grated into curries, soups, morning “golden milk,” teas, or pickles. It’s a key ingredient in many spice blends, offering anti-inflammatory and antioxidant properties thanks to the compound curcumin.
Origins and Background
Pigeon pea (Cajanus cajan) is a perennial legume that has been cultivated for thousands of years, with origins tracing back to India, where it remains a staple food crop. From there, it spread across Africa and into the Americas through trade and migration, becoming an important source of protein in tropical and subtropical regions. Today, pigeon peas are widely grown in Asia, Africa, the Caribbean, and northern Australia, prized not only for their edible seeds but also for their resilience and ecological benefits.
Propagation and Growing Tips
Pigeon pea is usually grown from seed, which germinates readily when sown directly into the soil after the last frost. Seeds should be planted about 2–5 cm deep and spaced 30–60 cm apart in rows or clusters, depending on whether it is being used as a crop, windbreak, or support plant.
Culinary Uses
Pigeon peas are highly valued as a versatile food source. Both the immature green pods and the mature dried seeds are edible and used in a wide range of dishes:
Uses in a Permaculture System
Pigeon peas are a classic multi-purpose permaculture plant, valued for food production, soil improvement, and ecological support:
