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We The Wild
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Some plants earn their spot with gorgeous foliage. Others bring something delicious to the table. And a few manage both.
If you’re after edible plants with a little more personality than the usual windowsill herbs, these three are worth getting to know. Think peppery flowers, purple butterfly-shaped leaves and, with patience and the right conditions, homegrown coffee cherries.
Nasturtium (Tropaeolum majus) is proof that edible plants don’t have to look practical. With round, lily-pad-like leaves, tumbling stems and flowers in shades of yellow, orange and red, it brings a playful splash of colour to a sunny space.
Both the leaves and flowers are edible. Their peppery flavour makes them a lovely addition to salads, sandwiches and savoury garnishes. The flowers look particularly good scattered over a finished dish.
Growing nasturtium indoors comes down to light. Give it several hours of direct sun and a pot with good drainage. It’s better suited to a bright windowsill than a dim corner, and it may flower less generously indoors than outside.
Pick a few young leaves or freshly opened flowers at a time, leaving plenty behind to keep growing.
Purple shamrock (Oxalis triangularis) looks almost too theatrical to be real. Its deep-purple, triangular leaflets resemble butterfly wings, opening in the light and folding as darkness arrives. Delicate pinkish-white flowers add to the show.
Its leaves and flowers are edible in small quantities, with a sharp, sour flavour. Think an occasional garnish rather than a bowl of salad: a little can add a tangy accent to a dish.
That sourness comes from oxalic acid and oxalates, so moderation matters. People with kidney disease, a history of calcium oxalate stones or advice to limit dietary oxalates should avoid eating it. Keep it away from pets, too.
For growing, choose bright, indirect light and a well-draining potting mix. Water when the surface starts to dry, without leaving the pot sitting in water. Purple shamrock can also enter a dormant period, so a temporary retreat doesn’t necessarily mean you’ve lost your plant.
Make sure you have correctly identified Oxalis triangularis. “Shamrock” is a common name used for different plants, not a reliable guide to what’s edible.
Yes, your morning coffee starts on a plant that can also live in your home. The coffee plant (Coffea arabica) has glossy green leaves and an attractive, bushy shape, making it a beautiful houseplant long before a harvest enters the picture.
In suitable conditions, a mature plant can produce fragrant white flowers followed by coffee cherries. The ripe fruit’s outer pulp is edible, while the seeds inside are the coffee beans used for roasting.
There’s a patience clause, though. Indoor plants can take several years to flower, and fruiting isn’t guaranteed. Treat the cherries as a possible bonus, not a replacement for your favourite café.
Give your coffee plant bright, indirect light, warmth and protection from cold draughts. Keep its potting mix evenly moist but not waterlogged.
Only eat correctly identified, fully ripe fruit from a plant grown for food use. This isn’t an invitation to nibble the foliage: coffee plant leaves and other parts can be harmful to pets, so keep the plant out of their reach.
An edible species isn’t automatically ready to eat straight from the nursery. Ornamental plants may have been treated with products that aren’t approved for food crops, so start with plants sold for edible use or confirm their treatment history with the grower.
Always check the botanical identity, eat only the appropriate parts, wash your harvest and follow the labels on any fertilisers or pest treatments. Never assume another plant with a similar appearance or common name is edible.
For a colourful, peppery harvest, try nasturtium. For dramatic foliage and an occasional tangy garnish, consider purple shamrock. And for a longer-term growing project, a coffee plant brings plenty of leafy appeal, whether or not it ever supplies your morning brew.
The best part? These plants are interesting enough to earn their place before anything lands on your plate.
If you’re after edible plants with a little more personality than the usual windowsill herbs, these three are worth getting to know. Think peppery flowers, purple butterfly-shaped leaves and, with patience and the right conditions, homegrown coffee cherries.
1. Nasturtium: flowers with a peppery personality
Nasturtium (Tropaeolum majus) is proof that edible plants don’t have to look practical. With round, lily-pad-like leaves, tumbling stems and flowers in shades of yellow, orange and red, it brings a playful splash of colour to a sunny space.
Both the leaves and flowers are edible. Their peppery flavour makes them a lovely addition to salads, sandwiches and savoury garnishes. The flowers look particularly good scattered over a finished dish.
Growing nasturtium indoors comes down to light. Give it several hours of direct sun and a pot with good drainage. It’s better suited to a bright windowsill than a dim corner, and it may flower less generously indoors than outside.
Pick a few young leaves or freshly opened flowers at a time, leaving plenty behind to keep growing.
2. Purple shamrock: a dramatic plant with a tangy twist
Purple shamrock (Oxalis triangularis) looks almost too theatrical to be real. Its deep-purple, triangular leaflets resemble butterfly wings, opening in the light and folding as darkness arrives. Delicate pinkish-white flowers add to the show.
Its leaves and flowers are edible in small quantities, with a sharp, sour flavour. Think an occasional garnish rather than a bowl of salad: a little can add a tangy accent to a dish.
That sourness comes from oxalic acid and oxalates, so moderation matters. People with kidney disease, a history of calcium oxalate stones or advice to limit dietary oxalates should avoid eating it. Keep it away from pets, too.
For growing, choose bright, indirect light and a well-draining potting mix. Water when the surface starts to dry, without leaving the pot sitting in water. Purple shamrock can also enter a dormant period, so a temporary retreat doesn’t necessarily mean you’ve lost your plant.
Make sure you have correctly identified Oxalis triangularis. “Shamrock” is a common name used for different plants, not a reliable guide to what’s edible.
3. Coffee plant: glossy foliage with a future harvest
Yes, your morning coffee starts on a plant that can also live in your home. The coffee plant (Coffea arabica) has glossy green leaves and an attractive, bushy shape, making it a beautiful houseplant long before a harvest enters the picture.
In suitable conditions, a mature plant can produce fragrant white flowers followed by coffee cherries. The ripe fruit’s outer pulp is edible, while the seeds inside are the coffee beans used for roasting.
There’s a patience clause, though. Indoor plants can take several years to flower, and fruiting isn’t guaranteed. Treat the cherries as a possible bonus, not a replacement for your favourite café.
Give your coffee plant bright, indirect light, warmth and protection from cold draughts. Keep its potting mix evenly moist but not waterlogged.
Only eat correctly identified, fully ripe fruit from a plant grown for food use. This isn’t an invitation to nibble the foliage: coffee plant leaves and other parts can be harmful to pets, so keep the plant out of their reach.
Before you graze your indoor jungle
An edible species isn’t automatically ready to eat straight from the nursery. Ornamental plants may have been treated with products that aren’t approved for food crops, so start with plants sold for edible use or confirm their treatment history with the grower.
Always check the botanical identity, eat only the appropriate parts, wash your harvest and follow the labels on any fertilisers or pest treatments. Never assume another plant with a similar appearance or common name is edible.
A houseplant collection with a little extra flavour
For a colourful, peppery harvest, try nasturtium. For dramatic foliage and an occasional tangy garnish, consider purple shamrock. And for a longer-term growing project, a coffee plant brings plenty of leafy appeal, whether or not it ever supplies your morning brew.
The best part? These plants are interesting enough to earn their place before anything lands on your plate.