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Excellent small flowering tree or shrub with long-lasting green foliage. ! In Spring, it bears multitudes of flower spikes densely packed with star-shaped white flowers featuring chartreuse centers that darken to an intense scarlet.

The leaves, flowers, and seeds of Xanthoceras sorbifolium are all edible.

The Xanthosoma species are plants of the tropical rain forest and, although in their natural habitat they grow under the forest canopy, under cultivation they are usually sown with full exposure to sunlight. They require well-drained soils and do not tolerate the permanent presence of water. The usable parts are the subterranean tuberous stems which have a nutritional value comparable to the potato and are probably easier to digest. A secondary use is of consumption of the young leaves, similar to spinach. Leafy species of Xanthosoma not grown for tubers are called belembe and calalous. There are actually two different malangas: Malanga blanca (Xanthosoma sagittifolium), considered the true malanga, which grows on dry land. The other is malanga amarillo (Colocasia esculenta) which grows in wet bog-like areas. Cultivars with purple stems or leaves are also variously called Blue Taro, Purple Taro, Purplestem Tannia, and Purple

Elephant's Ear among others.[ Generally, malanga resembles dasheen (taro) and the elephant-ear plant with large green leaves about 2 feet wide by 2 1/2 feet long. The malanga plant may attain a height of 5 feet or more. Edible tubers (cormels) are formed in the soil at the base of the plant. A central large tuber (corm) is formed, with a cluster of cormels, grayish brown to black lateral tubers, around it. Malanga are about the size and shape of a regular white potato; they look a little like an overgrown gladiola bulb, because the outside skin of the malanga is brown and somewhat hairy. It generally weighs 1/2 to 2 pounds, but can be heavier. The interior has an extremely crisp texture and can vary in color from cream, yellow or pink. Malanga is often milled into flour, since malanga is probably the most hypoallergenic food in the world. Even persons with extensive allergies should do very well with this flour. The starch grains are the smallest and most easily digested of all complex carbohydrates. Malanga flour is used as a substitute for wheat flour to make cookies, quick breads, and similar items.

Rare and hard-to-find, Xanthosoma albomarginata has beautiful variegated foliage that is mottled in white and hues of green. The tips of the leaves have a curious cupped formation. Plants reach 3-5' tall.

This handsome tree from Vietnam is very conspicuous in the flowering season owing to its bright yellow flowers. X. xylocarpa produces hardwood, and in Vietnam it is classified as an ironwood with its name referring to use in traditional cart making. The seeds of this tree are edible. This tree is considered a medicinal plant in India.

This ginger has tall, erect stems with narrow leaves, this basal bloomer produces green cones that turn red when mature. It is a herbaceous perennial with upright stems and narrow medium green leaves arranged in two ranks on each stem. Ginger grows from an aromatic tuberlike rhizome (underground stem) which is warty and branched. The inflorescence grows on a separate stem from the foliage stem, and forms a dense spike. The bracts are green with translucent margins and the small flowers are yellow green with purple lips and cream colored blotches. Most of edible gingers in cultivation are sterile cultivars grown for the edible rhizome, and the flower is rarely seen. Ginger is often grown in a container and brought indoors in winter when water and light are reduced and the plant is allowed to "rest." Common cooking gingers are rarely found in garden centers as potted plants because they do not have much ornamental value. Plant this ginger in the garden to produce your own fresh ginger.

These small acid fruits are liked by children as well as by adults. A small spreading tree, with drooping branches grows readily and quickly on poor ground. Even moderately saline soils are tolerated. The tree will thrive without any special care. All parts of the plant have medicinal uses. Jujube is widely cultivated China and India. The Chinese have been growing and eating jujubes for more than four thousand years and have more jujube trees than any other type of fruit tree. From Indian legends, the tree is hard because it's blessed with a boon that no matter how badly it was cut, it will not die, and even if a single root of it was left, it will spring up again... In India, the tree is held sacred: fruits are offered to Siva, and the plant is known as the "Tree which removes sorrow". Cold hardy, mature plants withstand hard freeze.

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