Edible Gardens & Forest Farms

There is a kaleidoscopic glare of tropical flowers, reds through pinks, golden trumpets, blowsy orange hibiscus and blood red rosellas. Look closer and everything is edible. Glossy white aubergines (eggplants) grow amidst scented patchouli flowers. Cassava and taro have fiery cones of torch ginger shooting up between them, ready to be sliced into aromatic sambals. Ginseng leaves are peppery, like lamb’s lettuce, and the garish lipstick tree’s shoots and leaves can be tossed into succulent salads.