Pandan
Most people are familiar with pandanus trees, or screw pines. There are many native species in Australia, occurring mainly along the coastline from northern NSW right up to the tip of Queensland and the Northern Territory; and other Pandanus species occur all across subtropical and tropical regions, from Madagascar to Asia. They are all typically known for their long stilt roots - providing the trees with support when they grow in unstable soil - and their also have large, generally edible (although tough to crack!) fruits and spiny leaves.
One species in particular though, has neither fruit nor spiny leaves and that is the edible pandan, or Pandanus amaryllifolius. It is popular in South East Asia, in particular Malaysia and Indonesia and features heavily as a flavour for both savoury and sweet dishes - multitasker! It’s the aromatic leaves that are eaten and they are said to be similar to vanilla. Personally I think that’s a stretch - I’ve also heard it described as grassy vanilla which may be a better description but hardly sells it! I’m not a huge fan of the taste (or the lime green colour that accompanies anything pandan flavoured), but I do really really enjoy the smell of the leaves in my garden! You can crush them as you walk by, but the scent also just floats on the air on a warm humid day.
Pandan loves the heat, so if you’re too far south you’ll need to keep it in a glass house or the like, but I have had it successfully growing outside in Brisbane for a few years. That was until it got too big and I ripped it out, trying to propagate pups as an afterthought but failing miserably and therefore losing my plant! Never fear though, I bought another one this week.
Pandan also loves water. Grow it in boggy conditions - this is what it’s stilt roots are made for! It can take full sun but accordingly needs a lot more water. I found mine very successful in part sun/part shade, but I’ve also seen it happy in full shade.
If you do want to cook with it, try adding a lightly crushed leaf (I believe the pros tie it in a knot) to your rice or curry while cooking so it can impart its flavour. Or you can go all out, make some juice and attempt a pandan chiffon cake. Light, fluffy and very, very green!