Posts Tagged ‘vegetables’

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407. Birds and Heritage Vegetable Gardening

June 18, 2010

Ink fineliner on paper, circa February 2010.

A bird on a pumpkin! I was reading a book on heritage vegetable gardening and felt so inspired by the beautiful fruits and vegetables that I decided to create an illustration representing that. I got the references for the birds from a book on Australian birds, though right now I can’t recall what kind of birds they are, exactly. I’m still working on my knowledge of Australian avians!

http://flokot.redbubble.com/sets/107560/works

Heritage Vegetable Gardening information can be found at The Diggers Club website.

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379. Mr Hippo’s Herbarium

September 17, 2009

 

20090803-flokot-mrhipposmall

Ink fineliners on paper, August 2009.

Caption reads: “When Mr Hippo was not chasing the local river fishermen, he enjoyed growing herbs for the organic produce market.”

I was trying to combine a Beatrix Potter-inspired cute animal in pretty garden vibe with that morbid truth that the hippopotamus is an incredibly dangerous animal.

A few years ago, on a visit to a zoo, we were able to handle the skull of a pygmy hippopotamus. I could not believe how sharp its teeth were… and that was the smaller hippo. I imagine the full size version would be full on terrifying!

I have made this design available for sale on greeting cards and art prints: http://flokot.redbubble.com/sets/81539/works/3526674-2-mr-hippos-herbarium

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September Seasonal Foods

August 26, 2008

There is so much to be eaten! 🙂 There are plenty of fresh fruits, vegetables, herbs and nuts available in Victorian markets.

I don’t think it would be reasonable for a Victorian vegetarian, like myself, to ever whinge that there aren’t enough foods to make vegetarian dining interesting!

Please go look at the website where I found this information, as it provides specific information on individual products, including seasonal availability, nutritional information, basic preparation, recipes and handy photos. Especially if, like me, you’re asking “What on Earth is an Abiu?”! (The answer is at http://www.marketfresh.com.au/produce_guide/product.asp?ID=4!)

Some seasonal produce generally available in September in Victoria (referenced from, and for further information, http://www.marketfresh.com.au/):

Abiu (Caimo, Cauje)
Apple
Avocado (Avocado Pear)
Banana (sugar banana)
Bell Fruit (Water Apple, Water Cherry, Watery Rose-apple)
Black Sapote (Black persimmon, Chocolate Pudding Fruit)
Blueberry
Buddha’s Hand (Fingered citron)
Carambola (Five corner, Star fruit)
Casimiroa (White Sapote)
Coconut
Custard Apple (Atemoya, Bullocks Heart, Cherimoya, Netted Custard Apple, Sweetsop)
Date
Dragon Fruit (Pitahaya, strawberry pear)
Granadilla
Grapefruit
Guava (Apple guava, Gyayaba, Jambu batu)
Indian Apple
Jaboticaba
Jakfruit (Nangka Jaca)
Jambu (Jambolan)
Kiwifruit (Chinese gooseberry, Yangtao)
Lemon
Lime (makrut)
Loquat
Mandarin
Mango (Indian Mango, Mangga)
Melon
Miracle Fruit (Miraculous berry)
Nashi (Apple-Pear, Asian Pear, Crystal Pear, Oriental Pear, Sand Pear)
Olive
Orange
Passionfruit
Paw Paw (Papaw, Papaya)
Pear
Pepino (Melon pear, Papino)
Pineapple
Pummelo (Pamplemouse, Shaddock)
Rhubarb
Rollinia (biriba, countess’ fruit, South American custard apple)
Sapodilla (Chico)
Soursop (Guanabana)
Star Apple (Caimito)
Strawberry
Tamarillo (Tree Tomato)
Tamarind (Arabic: tamr hindi (Indian date), Thai: makham, Vietnamese: me )
Tangelo
Youngberry
Amaranth (Bahasa: bayam, Chinese: een choi or edible amaranth, English: Chinese spinach, Greek: vlita (green variety), Thai: phak khom suan, Vietnamese: rau dên)
Artichoke
Asparagus
Bamboo Shoot (Chinese: chuk sun, Thai: nor mai, Vietnamese: măng)
Banana Blossom (Thai: hua pli)
Banana Leaf (Thai: bai tong)
Bean (flat bean, long bean, yard long bean)
Beetroot (Beet)
Bitter Melon (Bahasa: peria, Chinese: foo gwa, English: bitter gourd or balsam pear, Thai: mara)
Bitter Melon Leaf (Bahasa: daun peria, Chinese: foo gwa yip, English: bitter gourd leaves, Thai: bai mara)
Bok Choi (bok choy, pak choi, pak choy, shanghai chinese chard)
Broccoflower (A hybrid mix of cauliflower and broccoli.)
Broccoli (Chinese kale, White flowering broccoli , Gai Lan)
Brussel Sprout
Cabbage (Chinese Mustard Cabbage, leaf mustard, Napa Cabbage, Peking Cabbage, Swatow mustard cabbage, Wombok, Wong Bok)
Capsicum (Chilli, Paprika, Peppers)
Carrot
Cauliflower
Celeriac (Celery root)
Celery
Chilli Leaf (English: chilli leaves, Thai: bai prik )
Chinese Boxthorn (Chinese: gau gei choi, English: chinese wolfberry, Vietnamese: kâu ky)
Choi Sum (Chinese: choi sum, English: Chinese flowering cabbage, Thai: pak kwang tung )
Choko (Chayote)
Cucumber
Curry Leaf (Bahasa: daun kari, English: Indian curry leaves, Hindi: meetha neem, Sri Lanka: karapincha )
Drumstick (English: horseradish tree or ben oil tree, Thai: marum, Vietnamese: chum ngây)
Eggplant (Aubergine, Oriental eggplant)
Fennel
Garland Chrysanthemum (Chinese: tong ho, English: chrysanthemum greens, Japanese: shungiku)
Hairy Melon (Chinese: tseet gwa (mo gwa), English: hairy gourd or fuzzy gourd, Thai: mafeng, Vietnamese: bí đao)
Horseradish
Jute/Jew Mallow (Arabic: melokhia, English: potherb jute or bush okra, Thai: po krachao, Vietnamese: rau đay)
Kale (Borecole, Collard, German Cabbage, Scotch Cabbage)
La Lot (, Bahasa: daun kadok, English: wild betel, Thai: bai chaplu , fish plant)
Leek
Lettuce (asparagus lettuce, woh sun, stem lettuce)
Long Melon (Fuzzy Melon, White Gourd, Winter Melon)
Lotus Root (Bahasa: ubi teratai, Chinese: lin or leen ngau or lianou, English: lotus root, Thai: rak bua)
Luffa (angled luffa, Chinese okra, loohfas, ridged gourd, ridged melon, smooth luffa, sponge gourd, vegetable/bonnet gourd)
Mache (Corn Salad, Lamb’s Lettuce)
Mushroom
Okra (Bahasa: bendi, Chinese: huang qiu kui or yong kok dau, English: lady’s fingers, Thai: krachiap)
Onion
Pandanus (Bahasa: daun pandan, English: pandan or fragrant screwpine, Thai: toei horm)
Parsnip
Paw Paw Blossom (Papaw Blossom, Papaya Blossom)
Pea Shelling
Pea Snow (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau)
Pea Sugarsnap (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau )
Pennywort (English: Indian pennywort, Thai: bua bok, Vietnamese: rau má)
Peperomia (English: peperomia or crab claw plant, Thai: phak krasang, Vietnamese: càng cua)
Potato
Pumpkin
Pumpkin Leaf (English: pumpkin Leaves)
Radish (Cheng loh baak, Daikon, Green oriental radish, Lo Baak, Long white radish, Red radish)
Shallot (Eschallot, Shallot)
Silverbeet (Swiss Chard)
Spinach (Malabar Spinach, Slippery Vegetable, English Spinach, Swamp Cabbage, True Spinach, Water Spinach)
Spring Onion (Bahasa: daun bawang, English: Eschallots or green onion, Thai: ton horm, Vietnamese: hành lá)
Sprout (Alfalfa, Bean Sprouts, Mung Bean Sprouts, Snow pea shoots)
Squash (Button Squash, Scallopini)
Sugar Cane (English: sugar cane, Thai: oi )
Swede
Sweet Corn (Corn)
Sweet Potato (Bahasa: ubi keledek, Chinese: Faan sue, English: sweet potato or sweetpotato or kumara, Thai: man thet, Vietnamese: khoai lang)
Sweet Potato Leaf (English: Sweet potato leaves, Vietnamese: Iá khoai lang )
Taro (Bahasa: ubi keladi, Chinese: woo tau, English: Taro or dasheen, Thai: peuak)
Taro Shoot (Chinese: woo hap, English: taro stems, Thai: born)
Tatsoi (Chinese: taai goo choi, English: rosette bok choi or Chinese flat cabbage, Japanese: tatsoi)
Tomato
Turnip
Vietnamese Balm (English: Vietnamese balm, Thai: phak leuan)
Watercress (Chinese: sai yeung choi, English: watercress, Thai: phakkat-nam, Vietnamese: xà lách son)
Winged Bean (Bahasa: kacang botol, Chinese: yi dou, English: asparagus bean or Goa bean, Thai: tua pu)
Witlof (Belgian Endive, Chicory, Witloof)
Yam (Bahasa: ubi kemali, Chinese: da shu or tai shue or shuyu, English: yam or water yam, Thai: man)
Yam Bean (Bahasa: bangkuang, Chinese: sa got, English: jicama or yam bean, Thai: man gaeo)
Zucchini (Courgette)
Almond Nut
Basil (sweet basil, thai basil)
Bitter Herb (Chinese: foo yip, English: bitter herb, Thai: phak kuang, Vietnamese: rau đăng)
Brazil Nut
Cashew Nut
Chervil
Chickpea
Chilli
Chive (Onion Chives)
Coriander (Chinese: Uen sai, English: coriander or cilantro, Thai: pak chee )
Dill
Fenugreek (Hindi: methi)
Galangal (Bahasa: lengkuas, Chinese: hang dou kou, English: Siamese ginger or galingale, Thai: kha)
Garlic (Bahasa: bawang putih, Chinese: da suan or suan tau, English: garlic, Thai: gratiem)
Ginger (Bahasa: halia, Chinese: geung, English: ginger, Thai: khing)
Hazelnut
Kaffir Lime Leaf (Kaffir Lime Leaves)
Lemon Grass (Bahasa: serai, Chinese: heong mau, English: lemon grass, Thai: takrai)
Macadamia Nut
Marjoram (Oregano, Sweet Marjoram)
Mint (common mint)
Oregano
Parsley
Peanut
Pecan Nut
Pepper
Perilla (Chinese: gee so or jen, English: beefsteak plant or shiso, Japanese: shiso (green) & aka shiso (red))
Pine Nut
Pistachio Nut
Rice Paddy Herb (English: Rice paddy herb or finger grass, Thai: phak kayaeng)
Rosemary
Tarragon
Thyme (Citrus Thyme)
Turmeric (Bahasa: kunyit, English: turmeric, Thai: khamin)
Walnut
Water Chestnut (Chinese: ma taai, English: Chinese water chestnut, Thai: haeo jin)

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Food For June

May 12, 2008

Well, winter’s coming up (for us Australians, that is!) and in the Victoria region, there are heaps of fresh fruits, vegetables and more available in June.

I have previously posted on this topic, with a seasonal vegetables in May list. The list is from the Market Fresh website, and I strongly encourage you to visit the site for yourself. It has seasonal availability search functions, plus links to recipes for most of the produce they sell. So, you won’t have an excuse because even the ‘exotic’ foods are described on their site!

For example, for a herb like basil, you can click on a link to the descriptive page regarding that plant, including the different varieties, their seasonal availability, plus the recipes on the site containing basil (see http://www.marketfresh.com.au/produce_guide/product.asp?ID=12).

One of the keys to successful vegetarianism is to eat a variety of plants. It’s not much good if you just eat 5 apples a day. There are a lot of fruits, vegetables and more out there for you to try, and they’re easily accessible.

June Seasonal Fruits, Vegetables, Herbs and Nuts – Victoria, Australia

Apple
Avocado (Avocado Pear)
Banana (sugar banana)
Black Sapote (Black persimmon, Chocolate Pudding Fruit)
Breadfruit (Sukun)
Buddha’s Hand (Fingered citron)
Carambola (Five corner, Star fruit)
Cherry
Coconut
Custard Apple (Atemoya, Bullocks Heart, Cherimoya, Netted Custard Apple, Sweetsop)
Date
Dragon Fruit (Pitahaya, strawberry pear)
Feijoa (Guavasteen, Pineapple guava)
Granadilla
Grape
Grapefruit
Guava (Apple guava, Gyayaba, Jambu batu)
Indian Apple
Jakfruit (Nangka Jaca)
Kiwifruit (Chinese gooseberry, Yangtao)
Lemon
Lime (makrut)
Mandarin
Melon
Miracle Fruit (Miraculous berry)
Nashi (Apple-Pear, Asian Pear, Crystal Pear, Oriental Pear, Sand Pear)
Olive
Orange
Passionfruit
Paw Paw (Papaw, Papaya)
Pear
Persimmon (Kaki)
Pineapple
Pomegranate
Pummelo (Pamplemouse, Shaddock)
Quince
Rhubarb
Soursop (Guanabana)
Star Apple (Caimito)
Strawberry
Tamarillo (Tree Tomato)
Tamarind (Arabic: tamr hindi (Indian date), Thai: makham, Vietnamese: me )
Tangelo
Amaranth (Bahasa: bayam, Chinese: een choi or edible amaranth, English: Chinese spinach, Greek: vlita (green variety), Thai: phak khom suan, Vietnamese: rau dên)
Artichoke
Asparagus
Bamboo Shoot (Chinese: chuk sun, Thai: nor mai, Vietnamese: măng)
Banana Blossom (Thai: hua pli)
Banana Leaf (Thai: bai tong)
Bean (flat bean, long bean, yard long bean)
Beetroot (Beet)
Bitter Melon (Bahasa: peria, Chinese: foo gwa, English: bitter gourd or balsam pear, Thai: mara)
Bitter Melon Leaf (Bahasa: daun peria, Chinese: foo gwa yip, English: bitter gourd leaves, Thai: bai mara)
Bok Choi (bok choy, pak choi, pak choy, shanghai chinese chard)
Broccoflower (A hybrid mix of cauliflower and broccoli.)
Broccoli (Chinese kale, White flowering broccoli , Gai Lan)
Brussel Sprout
Cabbage (Chinese Mustard Cabbage, leaf mustard, Napa Cabbage, Peking Cabbage, Swatow mustard cabbage, Wombok, Wong Bok)
Capsicum (Chilli, Paprika, Peppers)
Carrot
Cauliflower
Celeriac (Celery root)
Celery
Chilli Leaf (English: chilli leaves, Thai: bai prik )
Chinese Boxthorn (Chinese: gau gei choi, English: chinese wolfberry, Vietnamese: kâu ky)
Choi Sum (Chinese: choi sum, English: Chinese flowering cabbage, Thai: pak kwang tung )
Choko (Chayote)
Cucumber
Curry Leaf (Bahasa: daun kari, English: Indian curry leaves, Hindi: meetha neem, Sri Lanka: karapincha )
Drumstick (English: horseradish tree or ben oil tree, Thai: marum, Vietnamese: chum ngây)
Eggplant (Aubergine, Oriental eggplant)
Fennel
Hairy Melon (Chinese: tseet gwa (mo gwa), English: hairy gourd or fuzzy gourd, Thai: mafeng, Vietnamese: bí đao)
Horseradish
Jute/Jew Mallow (Arabic: melokhia, English: potherb jute or bush okra, Thai: po krachao, Vietnamese: rau đay)
Kale (Borecole, Collard, German Cabbage, Scotch Cabbage)
Kohlrabi (Turnip-rooted cabbage)
La Lot (, Bahasa: daun kadok, English: wild betel, Thai: bai chaplu , fish plant)
Leek
Lettuce (asparagus lettuce, woh sun, stem lettuce)
Long Melon (Fuzzy Melon, White Gourd, Winter Melon)
Lotus Root (Bahasa: ubi teratai, Chinese: lin or leen ngau or lianou, English: lotus root, Thai: rak bua)
Luffa (angled luffa, Chinese okra, loohfas, ridged gourd, ridged melon, smooth luffa, sponge gourd, vegetable/bonnet gourd)
Mache (Corn Salad, Lamb’s Lettuce)
Mushroom
Onion
Pandanus (Bahasa: daun pandan, English: pandan or fragrant screwpine, Thai: toei horm)
Parsnip
Paw Paw Blossom (Papaw Blossom, Papaya Blossom)
Pea Shelling
Pea Snow (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau)
Pea Sugarsnap (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau )
Pennywort (English: Indian pennywort, Thai: bua bok, Vietnamese: rau má)
Peperomia (English: peperomia or crab claw plant, Thai: phak krasang, Vietnamese: càng cua)
Potato
Pumpkin
Radish (Cheng loh baak, Daikon, Green oriental radish, Lo Baak, Long white radish, Red radish)
Shallot (Eschallot, Shallot)
Silverbeet (Swiss Chard)
Spinach (Malabar Spinach, Slippery Vegetable, English Spinach, Swamp Cabbage, True Spinach, Water Spinach)
Spring Onion (Bahasa: daun bawang, English: Eschallots or green onion, Thai: ton horm, Vietnamese: hành lá)
Sprout (Alfalfa, Bean Sprouts, Mung Bean Sprouts, Snow pea shoots)
Squash (Button Squash, Scallopini)
Sugar Cane (English: sugar cane, Thai: oi )
Swede
Sweet Corn (Corn)
Sweet Potato (Bahasa: ubi keledek, Chinese: Faan sue, English: sweet potato or sweetpotato or kumara, Thai: man thet, Vietnamese: khoai lang)
Sweet Potato Leaf (English: Sweet potato leaves, Vietnamese: Iá khoai lang )
Taro (Bahasa: ubi keladi, Chinese: woo tau, English: Taro or dasheen, Thai: peuak)
Taro Shoot (Chinese: woo hap, English: taro stems, Thai: born)
Tatsoi (Chinese: taai goo choi, English: rosette bok choi or Chinese flat cabbage, Japanese: tatsoi)
Tomato
Turnip
Vegetable Spaghetti (Spaghetti Marrow, Spaghetti Squash)
Vietnamese Balm (English: Vietnamese balm, Thai: phak leuan)
Watercress (Chinese: sai yeung choi, English: watercress, Thai: phakkat-nam, Vietnamese: xà lách son)
Winged Bean (Bahasa: kacang botol, Chinese: yi dou, English: asparagus bean or Goa bean, Thai: tua pu)
Witlof (Belgian Endive, Chicory, Witloof)
Yam (Bahasa: ubi kemali, Chinese: da shu or tai shue or shuyu, English: yam or water yam, Thai: man)
Yam Bean (Bahasa: bangkuang, Chinese: sa got, English: jicama or yam bean, Thai: man gaeo)
Zucchini (Courgette)
Almond Nut
Basil (sweet basil, thai basil)
Bitter Herb (Chinese: foo yip, English: bitter herb, Thai: phak kuang, Vietnamese: rau đăng)
Brazil Nut
Cashew Nut
Chervil
Chestnut
Chickpea
Chilli
Chive (Onion Chives)
Coriander (Chinese: Uen sai, English: coriander or cilantro, Thai: pak chee )
Dill
Fenugreek (Hindi: methi)
Galangal (Bahasa: lengkuas, Chinese: hang dou kou, English: Siamese ginger or galingale, Thai: kha)
Garlic (Bahasa: bawang putih, Chinese: da suan or suan tau, English: garlic, Thai: gratiem)
Ginger (Bahasa: halia, Chinese: geung, English: ginger, Thai: khing)
Hazelnut
Kaffir Lime Leaf (Kaffir Lime Leaves)
Lemon Grass (Bahasa: serai, Chinese: heong mau, English: lemon grass, Thai: takrai)
Macadamia Nut
Marjoram (Oregano, Sweet Marjoram)
Mint (common mint)
Oregano
Parsley
Peanut
Pecan Nut
Pepper
Perilla (Chinese: gee so or jen, English: beefsteak plant or shiso, Japanese: shiso (green) & aka shiso (red))
Pine Nut
Pistachio Nut
Rice Paddy Herb (English: Rice paddy herb or finger grass, Thai: phak kayaeng)
Rosemary
Tarragon
Thyme (Citrus Thyme)
Turmeric (Bahasa: kunyit, English: turmeric, Thai: khamin)

Walnut

Water Chestnut (Chinese: ma taai, English: Chinese water chestnut, Thai: haeo jin)

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Vegetarian cravings…

April 22, 2008

For me, reading vegetarian recipes is generally a good indicator that either (a) I’m hungry or (b) I’m needing a health fix. In this case it’s probably both! While I do try to eat healthy and exercise, it seems that I became somewhat lazier than usual over the Easter break. So, here I am, exercising to try and work off the flab and browsing recipes to try and reduce my intake of junk foods! My exercise regime mainly consists of regular fast-paced walking most weekdays; and 20-minute aerobics sessions a few times a week.

Add to that, I’m not interested in vegetarian recipes that just take out the meat and add cheese or some sort of soy-based meat substitute. No, let’s get into the real stuff, the raw ingredients combined to make food where you know what it was, it still looks like what it was – where it hasn’t been processed beyond recognition.

I was having a browse yesterday in a bookstore‘s massive health and nutrition section. There were, thankfully, more vegetarian and vegan-friendly books than last time I looked at this topic. There were also the books that are very anti-vegetarian, telling people to eat more meat, more fatty fod, etc. to lose weight!

To try and simplify things, I like to keep the PCRM 4 food groups in mind when planning my menu for the coming weeks:

  1. grains
  2. legumes
  3. fruits
  4. vegetables

This provides a great starting point for developing meals. A variety of each of these types of foods contribute to increased energy and good health (at least, it has for me!).

I also find the Market Fresh website excellent in finding locally available seasonal produce in Victoria (Australia). Here’s what’s available in Victoria in May (from MarketFresh.Com.Au, with detailed descriptions of each product and recipes available on the MarketFresh site):

Apple
Avocado (Avocado Pear)
Banana (sugar banana)
Black Sapote (Black persimmon, Chocolate Pudding Fruit)
Blueberry
Breadfruit (Sukun)
Carambola (Five corner, Star fruit)
Coconut
Custard Apple (Atemoya, Bullocks Heart, Cherimoya, Netted Custard Apple, Sweetsop)
Date
Dragon Fruit (Pitahaya, strawberry pear)
Feijoa (Guavasteen, Pineapple guava)
Granadilla
Grape
Grapefruit
Guava (Apple guava, Gyayaba, Jambu batu)
Indian Apple
Jakfruit (Nangka Jaca)
Kiwifruit (Chinese gooseberry, Yangtao)
Lemon
Lime (makrut)
Mandarin
Melon
Miracle Fruit (Miraculous berry)
Monstera (Ceriman)
Nashi (Apple-Pear, Asian Pear, Crystal Pear, Oriental Pear, Sand Pear)
Olive
Orange
Passionfruit
Paw Paw (Papaw, Papaya)
Pear
Pepino (Melon pear, Papino)
Persimmon (Kaki)
Pineapple
Pomegranate
Prickly Pear (Indian Fig)
Quince
Rambutan
Rhubarb
Rosella
Soursop (Guanabana)
Strawberry
Sugar Apple (Custard Apple)
Tamarillo (Tree Tomato)
Tamarind (Arabic: tamr hindi (Indian date), Thai: makham, Vietnamese: me )
Amaranth (Bahasa: bayam, Chinese: een choi or edible amaranth, English: Chinese spinach, Greek: vlita (green variety), Thai: phak khom suan, Vietnamese: rau dên)
Asparagus
Bamboo Shoot (Chinese: chuk sun, Thai: nor mai, Vietnamese: măng)
Banana Blossom (Thai: hua pli)
Banana Leaf (Thai: bai tong)
Bean (flat bean, long bean, yard long bean)
Beetroot (Beet)
Bitter Melon (Bahasa: peria, Chinese: foo gwa, English: bitter gourd or balsam pear, Thai: mara)
Bitter Melon Leaf (Bahasa: daun peria, Chinese: foo gwa yip, English: bitter gourd leaves, Thai: bai mara)
Bok Choi (bok choy, pak choi, pak choy, shanghai chinese chard)
Broccoflower (A hybrid mix of cauliflower and broccoli.)
Broccoli (Chinese kale, White flowering broccoli , Gai Lan)
Brussel Sprout
Cabbage (Chinese Mustard Cabbage, leaf mustard, Napa Cabbage, Peking Cabbage, Swatow mustard cabbage, Wombok, Wong Bok)
Capsicum (Chilli, Paprika, Peppers)
Carrot
Cauliflower
Celeriac (Celery root)
Celery
Chilli Leaf (English: chilli leaves, Thai: bai prik )
Chinese Boxthorn (Chinese: gau gei choi, English: chinese wolfberry, Vietnamese: kâu ky)
Choi Sum (Chinese: choi sum, English: Chinese flowering cabbage, Thai: pak kwang tung )
Choko (Chayote)
Cucumber
Curry Leaf (Bahasa: daun kari, English: Indian curry leaves, Hindi: meetha neem, Sri Lanka: karapincha )
Drumstick (English: horseradish tree or ben oil tree, Thai: marum, Vietnamese: chum ngây)
Eggplant (Aubergine, Oriental eggplant)
Fennel
Hairy Melon (Chinese: tseet gwa (mo gwa), English: hairy gourd or fuzzy gourd, Thai: mafeng, Vietnamese: bí đao)
Horseradish
Jute/Jew Mallow (Arabic: melokhia, English: potherb jute or bush okra, Thai: po krachao, Vietnamese: rau đay)
La Lot (, Bahasa: daun kadok, English: wild betel, Thai: bai chaplu , fish plant)
Leek
Lettuce (asparagus lettuce, woh sun, stem lettuce)
Long Melon (Fuzzy Melon, White Gourd, Winter Melon)
Lotus Root (Bahasa: ubi teratai, Chinese: lin or leen ngau or lianou, English: lotus root, Thai: rak bua)
Luffa (angled luffa, Chinese okra, loohfas, ridged gourd, ridged melon, smooth luffa, sponge gourd, vegetable/bonnet gourd)
Mache (Corn Salad, Lamb’s Lettuce)
Mushroom
Okra (Bahasa: bendi, Chinese: huang qiu kui or yong kok dau, English: lady’s fingers, Thai: krachiap)
Onion
Pandanus (Bahasa: daun pandan, English: pandan or fragrant screwpine, Thai: toei horm)
Parsnip
Paw Paw Blossom (Papaw Blossom, Papaya Blossom)
Pea Shelling
Pea Snow (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau)
Pea Sugarsnap (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau )
Peperomia (English: peperomia or crab claw plant, Thai: phak krasang, Vietnamese: càng cua)
Potato
Pumpkin
Pumpkin Leaf (English: pumpkin Leaves)
Radish (Cheng loh baak, Daikon, Green oriental radish, Lo Baak, Long white radish, Red radish)
Shallot (Eschallot, Shallot)
Silverbeet (Swiss Chard)
Spinach (Malabar Spinach, Slippery Vegetable, English Spinach, Swamp Cabbage, True Spinach, Water Spinach)
Spring Onion (Bahasa: daun bawang, English: Eschallots or green onion, Thai: ton horm, Vietnamese: hành lá)
Sprout (Alfalfa, Bean Sprouts, Mung Bean Sprouts, Snow pea shoots)
Squash (Button Squash, Scallopini)
Sugar Cane (English: sugar cane, Thai: oi )
Swede
Sweet Corn (Corn)
Sweet Potato (Bahasa: ubi keledek, Chinese: Faan sue, English: sweet potato or sweetpotato or kumara, Thai: man thet, Vietnamese: khoai lang)
Sweet Potato Leaf (English: Sweet potato leaves, Vietnamese: Iá khoai lang )
Taro (Bahasa: ubi keladi, Chinese: woo tau, English: Taro or dasheen, Thai: peuak)
Taro Shoot (Chinese: woo hap, English: taro stems, Thai: born)
Tatsoi (Chinese: taai goo choi, English: rosette bok choi or Chinese flat cabbage, Japanese: tatsoi)
Tomato
Turnip
Vegetable Spaghetti (Spaghetti Marrow, Spaghetti Squash)
Vietnamese Balm (English: Vietnamese balm, Thai: phak leuan)
Watercress (Chinese: sai yeung choi, English: watercress, Thai: phakkat-nam, Vietnamese: xà lách son)
Winged Bean (Bahasa: kacang botol, Chinese: yi dou, English: asparagus bean or Goa bean, Thai: tua pu)
Witlof (Belgian Endive, Chicory, Witloof)
Yam (Bahasa: ubi kemali, Chinese: da shu or tai shue or shuyu, English: yam or water yam, Thai: man)
Yam Bean (Bahasa: bangkuang, Chinese: sa got, English: jicama or yam bean, Thai: man gaeo)
Zucchini (Courgette)
Zucchini Flower
Almond Nut
Basil (sweet basil, thai basil)
Bitter Herb (Chinese: foo yip, English: bitter herb, Thai: phak kuang, Vietnamese: rau đăng)
Brazil Nut
Cashew Nut
Chervil
Chestnut
Chickpea
Chilli
Chive (Onion Chives)
Coriander (Chinese: Uen sai, English: coriander or cilantro, Thai: pak chee )
Dill
Fenugreek (Hindi: methi)
Galangal (Bahasa: lengkuas, Chinese: hang dou kou, English: Siamese ginger or galingale, Thai: kha)
Garlic (Bahasa: bawang putih, Chinese: da suan or suan tau, English: garlic, Thai: gratiem)
Ginger (Bahasa: halia, Chinese: geung, English: ginger, Thai: khing)
Hazelnut
Kaffir Lime Leaf (Kaffir Lime Leaves)
Lemon Grass (Bahasa: serai, Chinese: heong mau, English: lemon grass, Thai: takrai)
Macadamia Nut
Marjoram (Oregano, Sweet Marjoram)
Mint (common mint)
Oregano
Parsley
Peanut
Pecan Nut
Pepper
Perilla (Chinese: gee so or jen, English: beefsteak plant or shiso, Japanese: shiso (green) & aka shiso (red))
Pine Nut
Pistachio Nut
Rice Paddy Herb (English: Rice paddy herb or finger grass, Thai: phak kayaeng)
Rosemary
Tarragon
Thyme (Citrus Thyme)
Turmeric (Bahasa: kunyit, English: turmeric, Thai: khamin)
Walnut
Water Chestnut (Chinese: ma taai, English: Chinese water chestnut, Thai: haeo jin)

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Bush Tucker

April 10, 2008

In doing research for my university assignments on the land rights social movement among Indigenous Australians, I have come across a lot of references to Native Australian foods. Add to that, our local supermarket stocks a variety of Native fruits as relishes and sauces, and we have the beginnings of an amazing variety of foods long ignored in the west.

I found a couple of websites that discuss Native Australian plants as food:

Australian Bushfoods Magazine

Bush Tucker (The Epicentre)

Bush Tucker Plants

Aboriginal Diet and Nutrition (Better Health Channel, Victorian State Government)

My interest in this topic was probably sparked when, as a teenager, I attended a garden nursery open day, which included a short lecture on Indigenous plant foods of south-eastern Victoria, Australia. (The links are related to the region in question!) Add to that the fact that I am vegetarian, and so am always on the lookout for a variety of plant-based foods to bring variety to our eating plans!

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