(Physalis peruviana) Heirloom. Perennial - annual in cooler areas. Bush height to 1m, producing many small, sweet, round, yellow fruit. Eaten fresh or preserved. 450 seeds
(Ceraonia siliqua) Also known as 'St. John's Bread'. Pods ground and used as an alternative to chocolate. Leaves and branches used as fodder. Good plant for soil erosion areas due to deep roots. 22 seeds
(Hovenia dulcis) Deciduous tree to 7m, producing sweet, highly fragrant, edible, raisin-like fruit, up to 3cm long and containing almost 30% sugars. Cold hardy. Eat fruit fresh, or a sweet extract of the fruit, leaves and branches is a useful substitute for honey. Self-pollinating, self-pruning. Trees begin to fruit after 3 years. 60 seeds
(Fragaria vesca) Perennial. Low growing bush producing small, sweet, highly fragrant, red berries. Does not produce runners. Hardier and more frost resistant than most other varieties. 1000 seeds
(Cyphomandra betacea) Heirloom. Quick growing tree bearing fruit in the first or second year. Produces bronze-red, oval fruit, with acid-free sweet flavour. 180 seeds
5000 seeds
(Capparis spinosa enermis) Mediterranean heirloom which has been used for the production of capers for thousands of years. The caper is the unopened flower bud which is produced on a perennial bush to 1m high. The bush produces flowers in the second year after planting. It is the unopened flowers which is the caper. The caper bush seems to grow best in the hot parts of southern & central Australia (or wherever you can grow a cactus!)
Seed Germination: Seed needs to be placed in fridge for 2-3 weeks (in the seed packet is fine). Then soak seeds overnight in warm water before sowing in coarse sandy medium. Keep slightly moist but not waterlogged. Seed germinates erratically, taking from 3 weeks to 3 months.
Harvest: The capers may be picked while the bud is still tight, and approx. every 10-12 days during the hot season. The harvest is best preserved by adding coarse salt to the capers at a rate of 4 parts salt to 10 parts capers (weight), then leaving for around 10-12 days. Drain off the liquid & repeat the process using 2 parts salt to 10 parts capers (weight) and leave for another 10-12 days. After this time the capers may be used straight away, or stored in dry salt in the refrigerator.
The best way to process the capers is to add coarse salt to the picked capers (40% of the weight of the capers) and stir occasionally for about 10-12 days, when the liquid that forms on the bottom is drained off. Add salt again (half the original amount) for another 10 days or so. Then the capers are ready to use, just wash off the salt, or stored in dry salt. They can be made ready for use by soaking in a bowl of water to remove the salt.
