Botanical name: Rungia klossii
Mushroom Herb originates from the highlands of Papua New Guinea.
The Mushroom Herb tastes like fresh mushrooms and is ideal in a salad or in soups. Mushroom Herb gives a very special flavour to cooking. It is a nutritious plant that is higher in protein than mushrooms and it contains Calcium, Vitamin C, Beta-carotene, Iron and other vitamins and minerals.
Its crunchy, mushroom-flavoured leaves are delicious raw in salads and sandwiches, quiches and omelettes and it can be added to soups and stir-fries at the end of cooking to ensure full flavour.
Mushroom Herb leaves contain an exceptional amount of chlorophyll and are therefore particularly well suited for cleansing the blood and blood formation.
Mushroom Herb Use
Especially popular is the use of fresh Mushroom Herb as a garnish in salads or a garnish on a delicious sandwich. Furthermore, you can also process the leaves like spinach or silverbeet and use in soups to make a delicious dish.
The mushroom flavour intensifies once it is cooked. Therefore, it is advisable to include the herb at the end of the cooking process.
Mushroom Herb Care
The mushroom herb grows best in humus-rich, moist soil. It prefers a sunny to partial shaded spot. The plant can regrow quickly, though it should not be cut lower than 20cm above the ground.
Watering every 2-3 weeks with a liquid organic fertiliser is recommended.
Mushroom herb is not frost hardy, but can be grown on the kitchen window sill during winter for continued harvesting.
Watch the Better Homes and Gardens segment from 11th April 2014 that includes Mushroom Herb: