Mushroom Plant

Mushroom Plant brings a surprising savoury flavour to the edible garden, with dark green, glossy leaves that taste gently of mushrooms. Its thick, succulent foliage offers a satisfying crunch when fresh and makes a versatile leafy vegetable for everyday cooking.

The accepted botanical name is Rungia klossii. Common names include Mushroom Plant, Acanth Spinach, Shombay, Moku, Tani, Kenkaba, Rungia and Ainbe.

This compact perennial grows approximately 60 cm tall and 30 cm wide, making it practical for smaller gardens. Its handsome foliage also makes it a strong ornamental plant, especially when you want your patio garden to produce something useful.

Native to New Guinea, this leafy plant has a longstanding place in the food gardens of the island’s highlands. In fact, gardeners cultivate it as a familiar vegetable, harvesting tender shoots and leaves for household meals.

Its appeal goes beyond novelty. For instance, the leaves provide protein, calcium, iron, vitamin C and beta-carotene, which the body can convert into vitamin A. Furthermore, growing your own gives you fresh greens to pick in small quantities whenever your kitchen needs them.

Add young leaves to salads and sandwiches for a crisp bite and subtle savoury flavour. Alternatively, chop them into quiche, fold them through omelettes, or stir them into soups and stir-fries towards the end of cooking.

Try combining the leaves with Sweet Basil for a garden-fresh omelette or vegetable dish. Once your plant establishes, harvest little and often, leaving enough foliage to support healthy regrowth.

Choose moist, rich, well-drained soil in a protected sunny position or partial shade. To support healthy growth, keep moisture consistent, especially in hot weather, while avoiding waterlogged roots.

A pot near the kitchen or a sheltered patio makes harvesting convenient. In addition, protect plants from frost and prolonged dry conditions. Finally, trim shoot tips to encourage bushier growth.