Nominate unusual and challenging crops that are well worth the effort?

[Morris]

When we lived near Cambridge, our neighbour had an established peach tree. She didn't plant it. It was a scraggly thing that grew through the rather ramshackle fence separating our houses. The leaves were diseased every year.  No-one ever pruned it.

Anyway, it produced 5-10 beautiful flattened white peaches on our side every year. I've never had peaches like them before or since. The juice cascaded down your chin.

Luck, neglect, and a very sheltered situation seemed to be the solution here!

[Morris]

[Unwashed]

I'm surprised no one's mentioned celeriac yet.  It's much too difficult for me to grow though it is possible, but it is a marvelous vegetable especially for soup.

I have a medlar.  Pretty blossom, but you'd have to be starving to eat the fruit.  Starving, and deranged.

[Mrs Gumboot]

Thanks for the warning iridium. Think one of the plums has keeled over. Mind I'm watching it bucketing down outside so I think the other's be happy now.

Surprisingly the morello from last year (also still in pot) is COVERED in fruit.

Peregrine is one of the variety's in work. Very, very tasty. If that grows well out of doors, I might well consider trying to get hold of one.

[THE DOG]

Ive got a large bed that ive been dumping chook muck on this year soi have just ordered some Golden Virginia tobbacco seeds, looking forward to the whole challenge ;)

[Unwashed]

Ive got a large bed that ive been dumping chook muck on this year soi have just ordered some Golden Virginia tobbacco seeds, looking forward to the whole challenge ;)

Tobacco is not challenging to grow.  It needs a little warmth to germinate but I managed fine in an unheated greenhouse.  Use really good john innes seed compost and just sprinkle the seed on the surface.  Keep it moist and in a dark bag and you'll have germination in a week, and then it's just a bit of a challenge to water without washing the tiny seedlings away.  Beautifully fragrant on a hot day.

[THE DOG]

Thanks for the advice ;) Thats exactly how i was going to start them, only i was under the impression they needed indirect light to germinate. I was surprised how tiny the seeds were ;)

All the best D

[artichoke]

Unless I have missed it, no-one has mentioned saffron? I bought some bulbs once and was very disappointed as they came up in the autumn year after year, but no flowers.

http://www.telegraph.co.uk/gardening/6206355/Saffron-mellow-yellow-and-delicious.html

This article makes me want to try again. It says July is the month to plant, and names a supplier.

[Robert_Brenchley]

'From the 14th Century onward' at Saffron Walden is infuriatingly vague. That's towards the end of the medieval warm period, but Wikipedia places the saffron-growing era in the 16th-17th Centuries, at the beginning of the Little Ice Age. Whichever's correct, the climate then certainly won't have been warmer then than now. So it must still be possible to produce the stuff! I think a variable product would have to be accepted, though, due to our weather.

[artichoke]

http://www.vegetablegardener.com/item/2405/how-to-grow-saffron

I've been aware for years that the Amish are particularly keen on saffron and grow it well, without regarding it as a luxury for one minute. As far as they are concerned it is as essential as any other herb to add flavour to food (was going to write salt and pepper, but those are separate problems....)

I visited Amish farms in Pennsylvania in the 1960s, and even as a teenage London music student was impressed by their gardens and markets.

[artichoke]

http://www.geocities.com/mkatz925/nytsaffron.htm

[Vinlander]

'From the 14th Century onward' at Saffron Walden is infuriatingly vague. That's towards the end of the medieval warm period, but Wikipedia places the saffron-growing era in the 16th-17th Centuries, at the beginning of the Little Ice Age. Whichever's correct, the climate then certainly won't have been warmer then than now. So it must still be possible to produce the stuff! I think a variable product would have to be accepted, though, due to our weather.

Just a thought - there are also tantalising mentions of cumin-growing in mediaeval times, but it seems most likely they were growing 'black cumin' (Nigella spp.).

'Black cumin' is a very valuable spice in its own right. There was no 'trades descriptions act' until quite recently, so you could call your product whatever you liked; and if the lord of the manor was getting his real cumin from the Hansa, then he was happy and nobody cared what you sold the hoi polloi.

So on the same lines as cumin-substitute - isn't there a possibility they were actually growing 'mountain/bastard saffron' (Safflower - Carthamus tinctorius)? It's a much more rewarding crop because as well as producing enough dye to use on clothes (not just food) the seeds are very nutritious.

We'll probably never know, but it wouldn't surprise me if owning a field of crocuses was the best way to convince someone that the safflower you sell them is real saffron.

Cynics anonymous...

Anyway - it's pretty obvious that saffron ISN'T an unusual and challenging crop that is well worth the effort!

[Jayb]

Wasabi, although it seems often to be described as a challenge, I've found it a lovely plant to grow and the small pretty white flowers in spring are a delight. Although I don't think the roots I harvest are anywhere near as big as the comercially grown ones, having fresh wasabi on tap is great, leaves are spicy hot too.

[brownowl23]

Wasabi, although it seems often to be described as a challenge, I've found it a lovely plant to grow and the small pretty white flowers in spring are a delight. Although I don't think the roots I harvest are anywhere near as big as the comercially grown ones, having fresh wasabi on tap is great, leaves are spicy hot too.

Jayb

Where do you get your wasabi roots to grwo, ive never seen them and would love to give them a try.

[1066]

all this talk of cumin and wasabi has reminded me that I want to get hold of a Curry Leaf plant. From previous reading, they are tender and are difficult to keep going. But worth a punt for fresh curry leaves  :)

[irridium]

If you live near an area where there is a large Asian population (like I do in Nott'm), in the larger Asda stores, you can buy fresh curry leaves with their stems on. Maybe it may be possible to root them rather seeking out a grower who sells them ... just a thought ;)

[Ben Acre]

Celery,

[1066]

Thanks irridium, I tried it once, but no joy. I buy them fresh (when in London) and freeze them, they do freeze very well. I might try again......

[Jeannine]

Just seen this.. 1066, be very careful if you buy  a plant for curry leaves. The plant that is called curry plant is not the one you get leaves from in the Asian stores The real curry is very tender and last time |I checked it out it wasn;t viable in the UK. I have always been concerned about the Curry plant sold as a herb plant.. so please invetsigate it before you eat it. It is called Curry plant because of it's smell but is nit a cooking plant.

XX Jeannine

[Uncle_Filthster]

I saw the plant that is usually called curry plant Helichrysum italicum (the one with the whitish leaves that smell of curry and not the curry leaf you see being used in curry on tv) being sold in at least one garden centre recently in the herb section.

Personally, I think it stinks of the cheap and nasty curry sauce from a chippy and would never think of using it in my food!
There seems to be conflicting information about it too.  It's apparently edible to a point.  Probably much like tansy where you can eat a little but too much will have you ill.

[cambourne7]

oh Wasabi that sounds like fun :) Might try that any tips?