- Water chestnut Eleocharis dulcis is probably a favourite. The plant dies down to a corm in winter, and that's what you eat. You've probably seen them in Asian cooking and stirfries, but they rarely make it to the kitchen for me. They're so nice that I eat them raw.
- Kankong Ipomoea aquatica is another favourite Asian vegetable. Eat the tips either raw or steamed. It rambles over the top of the water, and looks fantastic as well as being nice to eat.
- And Taro Colocasia esculenta is an attractive plant. It's a good shade maker for the pond. The part to eat is the root stock. As it grows, it fills out and divides - just dig it up, hack a piece off and roast it.
- Papyrus Cyperus papyrus is mainly ornamental, but also has edible roots, and keeping it in its pot will prevent it from taking over.