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| TAMARILLO - Red Pb5 60cm
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| Large fruit, dark red inside. Best ones for making chutneys, sauces, and wine. Prolific fruiter. |
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| TAMARILLO - Giant red PB 5 60cm
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| Just like the red tamarillo, but the fruit are HUGE. They can get up to 500gm each, but more commonly are around 300gm. Delicious and succulent. |
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| TAMARILLO - Yellow (cyphomandra betacea) PB5 60cm
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| The yellow tamarillo is less acid than the red and orange varieties. |
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| TEA BUSH (Camellia sinensis) PB3 30cm
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| This is the true tea plant used for ‘green tea’ or fermented in a plastic bag for ‘black tea’. The flowers are scented creamy white, with glossy leaves. Pick young leaves for a herb tea that has been used for centuries for its health giving properties.
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| TROPICAL APRICOT (Dovyalis hebecarpa) PB5 50cm
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| From the same family as the Kei apple, this dense thorny shrub produces masses of plum-sized fruit with a thin skin and a few small pips (no stone). The fruit is a bit tart to eat straight off the bush, but is great as jam, or chopped up and fried with a bit of onion and garlic to make an accompaniment for meat. It can also be made into a brilliant wine, or soak the fruits in gin or brandy with sugar to make a liqueur. Wind hardy and tolerant of many soils. It can be planted in semi-shade or full sun.
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| VIETNAMESE MINT PB3 60cm
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| This plant is a must for those of you who are into Asian food. It has a pungent flavour like coriander only grows a lot more easily. This plant quickly forms a large clump, but doesn’t send out underground suckers as other mint plants do. It is in the same family as willow weed and should be kept pruned to prevent flowering. A culinary essential all through Asia the leaves are simply chopped and sprinkled raw or cooked into and on every dish! It really makes a difference giving your Asian dish that authentic taste. |
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| YELLOW MANGOSTEEN
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| See entry under chocolate gardenia. |
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