I recently came across material for some uncommon south east asian perennial vegetables, Senegalia pennata and Vernonia amygdalina. They are both small trees/large shrubs that have edible young leaves, used in south east asian cooking. They are known as Cha-om and bitterleaf as well, respectively. The first is a ferny leaved leguminous tree with spiny branches, the second is a daisy with broad leaves that is also effective for treating worms and even malaria. Does anyone have experiences eating these vegetables and reflections/recommendations? Has anyone grown these before? I am in a subtropical climate (light frosts every few winters) in eastern Australia, so I think they should grow well in the right spot (maybe too well!).