In its tropical homeland, valued as a vegetable and culinary herb, mushroom herb is a real insider tip for an extraordinary aroma from its own cultivation!
With its steel-blue flower panicles and shiny leaves, Rungia klossii does not look like a typical culinary herb, but like an exotic ornamental plant. Behind the melodious botanical name is the mushroom herb, which is currently becoming increasingly popular in German gardens. The German name is derived from the intense forest mushroom aroma, with which it has surprised many test eaters. In contrast to most other culinary and aromatic herbs, mushrooms belong to the acanthus family, so they are more closely related to the black-eyed Susan than to rosemary or parsley. In its homeland, the highlands of Papua New Guinea, the fleshy leaves of the mushroom herb are popular leafy vegetables. It is hardly known in this country, but the herb is an excellent ingredient for mushroom dishes of all kinds.
Synonyms: Rungia, engl. mushroom plant
contents
- Cultivation of mushroom herb
- Varieties: mushroom herb remains mushroom herb
- Propagate mushroom herb by cuttings
- Care of mushroom herb
- Mushroom herb harvest and storage
- Ingredients and uses of mushroom herb as culinary herb and leafy vegetables
- Diseases and pests
Cultivation of mushroom herb
Mushroom herb prefers sunny to partially shaded locations and nutrient-rich, humus-rich soils. If you have rather poor soils or want to grow mushrooms in pots, it is best to use a high-quality soil such as our peat-free soil Plantura organic universal soil. Since it is exposed to tropical rain showers in its homeland, watering should not be neglected. Regular watering is therefore mandatory, especially in dry periods!
Despite its tolerance to light frosts, mushroom herbs are best overwintered indoors. This means that you can comfortably harvest from the windowsill all winter long. We therefore recommend pot culture, which makes wintering child's play!
Varieties: mushroom herb remains mushroom herb
So far, only the natural form of the mushroom herb has been commercially available. Varieties with distinguishable properties are not yet known.
Propagate mushroom herb by cuttings
The most common is the propagation of mushrooms by cuttings. For this purpose, up to 25 cm long shoots are deeply in Organic seed compost planted, because the new roots are formed at the leaf nodes. However, to prevent rot, the lower leaves of the shoots should be removed. Now you want too Growing mushroom herb in the garden? You will find helpful tips and tricks in our installation instructions.
Care of mushroom herb
Despite its tropical origins, mushrooms are easy to grow if you take their water and nutrient requirements into account. It loves nutrient-rich soils - primarily organic fertilization in spring is therefore recommended. The best way to do this is to use a slow release fertilizer such as our Plantura Organic universal fertilizerthat releases its nutrients slowly and gently to the plant.
You should water regularly, as the plant is adapted to tropical downpours. If the shoots of the mushroom herb are not cut regularly, they will begin to lignify and produce less leaf mass. By regularly shortening the shoot tips, the plant develops a bushy habit. It can also cope with an occasional radical cut just below the ground.
Mushroom herb harvest and storage
The approx. 10 cm long shoot tips of the plant - regular harvesting can therefore replace annoying cutting measures. However, the aromatic shoots can only be stored for a few days, so mushroom herbs should always be used fresh.
Ingredients and uses of mushroom herb as culinary herb and leafy vegetables
In his homeland, Papua New Guinea, mushrooms are not only used as a seasoning ingredient, they are also one of the most popular leafy vegetables. No wonder, because mushroom herb is healthy, contains a lot of chlorophyll and even more calcium than kale! However, it is not far from the much-cited use as a vegetable protein source - with Although it contains just under 3% more protein than mushrooms, it lags far behind legumes return.
In this country, mushroom herb has so far been primarily known as a culinary herb that can enhance the aroma of mushroom dishes and, for example, add an additional flavor to salads or sandwiches. It should only be added towards the end of the cooking process, as the mushroom taste intensifies during cooking and overlays other flavors.
As a leafy vegetable, mushroom herb can be consumed either raw or cooked and gives soups, wok and pasta dishes a spicy note. The preparation is similar to spinach by briefly blanching or steaming.
Diseases and pests
So far, neither diseases nor pests are known that can damage the mushroom herb.
