A GREENER IDYLL
“THEcemetery? You mean that cemetery flower can be eaten?” My sceptical exclamation is met with an enthusiastic nod by the rather dashing gentleman standing next to me. Pointing to what looks like a frangipani tree just in front of us, Chris Parry, the founder of Johor Green, a not for profit organisation focused on sustainability, explains that the Thais actually coat the flowers of the Plumeria plant in flour and fry them. “Like a tempura. In fact, you’ll be surprised that there are so many things around us that can actually be eaten. See that pretty yellow shrub there? That’s a Senna plant. The buds can be pickled or used in soups.”
The former New York-based graphic artist and textile designer with a passion for botany and gardening is the man behind this Edible Park that I’m visiting today and the recently-concluded Iskandar Puteri Green: Edible Festival in Iskandar Puteri, Johor, a collaboration between Medini Iskandar Malaysia and Parry’s Johor Green or JO Green, as he wants it to be known. A social enterprise with a concern for green issues, JO Green’s main objectives are to inform, inspire, connect and encourage more people to embrace a social path to a greener Johor.
Touted as the biggest green living event to be held in Iskandar Puteri, the idea behind the festival was simple — to inspire individuals to make sustainable choices so that positive outcomes can be attained with regards to health and the environment. “The garden can be a source of food, medicine, sanctuary and inspiration,” adds Parry, emphatically, before beckoning me to follow him on a tour of the 2ha Edible Park, an impressive edible landscape complete with a simple workshop studio, plant-based cafe, designed gardens and orchards.
“The idea is to build a community that revolves around the subject of food. We want to show people that sustainable living isn’t impossible,” he says before stopping to point towards a piece of land just across the road from where we are that appears to be taking shape as a green sanctuary of sorts.
“That’s also part of the Medini Green Parks development, which comprises two components — the ‘edible’ and ‘heritage’ components. That one is the Heritage Forest. We’ll have local, native and regional flora that will offer a snapshot of Johor’s wilderness and biodiversity.” The Edible Park and Heritage Forest are two out of 46 parks in Medini, a 902ha integrated urban township development.
Smiling, he adds: “You know, it’s actually quite a Malay thing to forage for food. Think pucuk paku, ulam ulam... and now it’s become quite a hipster thing just like in New York!”
With the sky a canvas of sombre grey, signalling an impending storm, we hasten our steps to take in the rest of the lush urban Park. Unfortunately, it’s impossible to not stop every once in a while as my attention is piqued by the sight of certain plants and blooms. “Oooh is that chillies? But why is it that colour? And so stunted?” And with every query, I show myself up to be the typical urban dweller completely unfamiliar with the natural world.
But Parry is kind. Instead of admonishing me, he chortles with mirth before reassuring me: “Don’t worry. You tell me how many people can actually identify what they see growing around them these days?” Bending his tall frame down for a better look, he proceeds to patiently explain to me that the ‘stunted chilli with the funny colour’ isn’t actually a chilli but a type of eggplant. Right.
He chuckles good-naturedly at my embarrassed expression as we continue with our stroll. Coming to yet another halt, Parry explains that what we’re seeing is a complex layered landscape, which combines biodiversity, food and entertainment. Visions of Kedondong trees (Spondias dulcis), Belimbing (from the genus Averrhoa), mango and several varieties of basil accost my vision in a pleasant blur. “We can play it a few different ways here. And that’s what we want. We’re funded to run programmes here. I just completed an edible flower workshop earlier today. Last week it was on basic soil science. We have a few people with different skills who’ll be conducting various classes for the community. Some have their own farms or homesteads; we also have entrepreneurs who are cooks. the list goes on,” elaborates Parry.
I duly learn that Parry meticulously selected the vegetation in this edible landscape, with emphasis on those plants and trees whose parts can serve various functions. “We want to be able to make use of every part of the plant, from the buds to the leaves, not only for cooking but also The garden, says Parry, can be a source of food, medicine, sanctuary and inspiration.