Edible Secrets

When putting effort into growing edibles, there's a reluctance to waste any part. Many plant parts are surprising delicious and healthy - secret edibles seldom found on greengrocers' shelves

-  JANE GRIFFITHS

EXPERT CORNER 

Jane Griffiths

Jane Griffiths has been growing healthy. organic vegetables, fruit and herbs in her Joburg garden for more than 25 years. Her first book Jane's Delicious Garden led to a vegetable-growing revolution in SA. Jane has written four more best-sellers, with thousands following in her green footsteps. janesdeliciousshop.co.za

Buds and tendrils

Unlike bitter bolting lettuce, buds of tatsoi, mustard, mizuna and bok choy are tender and nutty. Steamed or quickly stir-fried, they shouldn't be overcooked. Pea tendrils are as delicious as freshly harvested peas so much so it's worth planting extra pea seeds just for these. Delicate, crunchy and sweet, they add fresh flavour to everything from salads and salmon to scrambled eggs. Asparagus fronds (leafy tips harvested when stalks are just starting to spread) have a subtle asparagus flavour. Be selective when harvesting, leaving space for the plant to grow. They're best lightly steamed in salad or a base for grilled vegetables or fish.

Flowers