MINI PUMPKINS

to save space
and time
grapes
grow all
you can eat

small
farms
feed the
world

f SPRING
Perfect for chooks
FLOWERS
kiss allergies goodbye
microclimates
for maximum diversity
Peter
cundall’s
tips for
9 6 september 2017 easy
$7.95 (inc. gst)
NZ $8.95 (inc. GST)
gardening

9 771447 733004
Create a garden
your family
will enjoy all
summer long
At the world famous garden of Heronswood
we have been growing tough summer perennials
that survive 40°C and look good from December
until April for 30 years.
Rarely available in nurseries, these first class,
toughened perennials are available to Diggers Club
members online and at our garden shops, located in
our gardens. Unlike “potted colour” our perennials
thrive year after year. Come and visit our gardens,
enjoy lunch (inside historic Heronswood House)
and shop in beautiful surroundings.
If you want to create art by planting, join our Club
— it’s just $49 for one year!
Diggers Perennials Aerial view of Heronswood, Dromana

Pink Evening Primrose Delphinium Blue Sensation Achillea Hella Glashoff Agastache Blue Fortune Pink Statice

“I was inspired to write my new book, Pick up your plants

There Is No Excuse For Ugliness, to help
people create a summer garden that is
at Diggers Garden Shops
cool and refreshing during the hottest of
Australian summers,” says author Clive
Blazey.
Clive and the Diggers staff created the
gardens at Heronswood and St Erth
after travelling the world in search
of the best plants and gardens. The
Plant Selector is Australia’s most
complete list of herbs, perennials, roses, Heronswood dromana
bulbs, annuals, trees and shrubs that 105 Latrobe Parade, Dromana, 3936, VIC
are anything but commonplace and Garden Shop: 03 5984 7321
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for gardeners from Cairns to Hobart. 189 Simmons Reef Road, Blackwood, 3458, VIC
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89 Olinda-Monbulk Road, Olinda, VIC, 3788
that explains the basics of Garden Shop: 03 9751 0584
garden botany for gardening
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Schomburgk Pavilion, North Terrace
(just $19.95 with a Adelaide, 5000, SA
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Clive Blazey
We are Australia’s most popular garden magazine and our
club has more members than our leading AFL club. Our
members are inspired by visiting three of Australia’s finest
summer gardens with espalier orchards and sub-tropical
food borders full of heirloom produce.
We trial and grow more food plants and summer
perennials than any other supplier in Australia. We can
show you how to grow heirloom vegetables, space saving
dwarf fruit trees, and rare herbs like capers and wasabi, all
delicious varieties, full of fibre and free of nasty chemicals.
If your garden looks dull and drab in summer we can help
you create a garden you will be proud of.
Eight magazines a year
Innovative, informative and provocative
ideas about how to be self-sufficient in a
tiny mini-plot space or country orchard,
whether your garden is in tropical
Darwin or cold Hobart.

Over 30 different berries Biggest citrus range Dwarf avocados too! Over 40 heirloom tomatoes Tropical fruits

“Just 5 hours gardening a week is all it takes to grow your tomatoes, avocados, citrus
and flowers, if you follow our advice from our best selling Diggers book The Australian
Fruit & Vegetable Garden” says founder of The Diggers Club Clive Blazey.
“Grow heirloom fruit and vegetables organically — our varieties are full of fibre, never
tasteless or bland like supermarket produce. All plants are sent directly to your door
from our mail order nursery.”
3 easy ways to join! Call 03 5984 7900, visit
Membership options or use the coupon!
One year $49.00 Name _____________________________________
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 Visit Farmhouse to gather your own collection of Australian indigenous foods.
Now in store and shipped direct from the producer to you.

Salt Bush Seeds

Davidson’s Plum
Wattle Seeds

Wattle Seed Pods

Dried Salt Bush

Whole Bush Tomatoes

Pickled Samphire

Spicy Citrus Dukka

Lemon Aspen

Sea Spray

Finger Limes
Dried Quandong

Beach Bananas

1 2 3

farmhousedirect.com.au
Online Farmers’ Market Order direct
from producer
Producer ships
direct to you
You receive
produce
 contents

on the cover
22 Mini pumpkins: To save space and time

28 Grapes: Grow all you can eat

64 Small farms: Feed the world

51 Forage gardens: Perfect for chooks

44 Microclimates: For maximum diversity 28

37 Peter Cundall’s tips for easy gardening

69 Spring flowers: Kiss allergies goodbye

organic gardening
22 Grow: Mighty mini pumpkins
Packing a punch in the flavour and colour stakes,
these mini pumpkin varieties are great for small spaces
and vertical growing writes Paul West.
5

28 Grow: Grape expectations

Justin Russell shares a bunch of tips for table grapes –

51
on growing, pruning, pests and best varieties – to get
you started or help your vine produce prodigiously.

37 Design: Easy gardening for all

Peter Cundall shares simple techniques, such as tool
modifications, to make gardening easier and more
accessible for everyone.

44 Design: Maximise your microclimate

Helen McKerral investigates microclimates, each with
their own growing conditions, that create a successful
and sustainable garden.

51 Poultry: Plant a forage garden

PHOTOS: TOP AND BOTTOM: ALAMY/CENTRE: JESSAMY MILLER

From trees and vines to herbs for health, Jessamy Miller

suggests a range of crops for hungry chickens.

69 Ornamental: Avoid the big sneeze

Want flowers but not hayfever this spring?
Karen Sutherland explains what you can plant and the
worst offenders to avoid.
69
82 Action: Spring in your step
Warmer weather is around the corner so let’s get into CHECK OUT FEATURE ARTICLES, READ BLOGS
the garden and reap the rewards! OR SUBSCRIBE AT ORGANICGARDENER.COM.AU
CONTENTS

56 organic living
54 Conversation: Marc Cohen
Kylie McGregor talks to Professor Marc Cohen about his
ultimate aim: worldwide wellness.
56 Harvest: Wellbeing feast
In their just-released book Green Kitchen At Home,
David Frenkiel and Luise Vindahl make vegetables and
wellbeing the heroes.
62 Health: Herbal goodness
You can alleviate a wide range of everyday ailments using
ingredients from the garden – just do some infusing and
decocting!
64 Planet: Good health from small farms
Research shows small to medium-sized farms produce the
lion’s share of the world’s nutrients, reports Simon Webster.
73 LIFE: Go to war on waste
Inspired by the ABC’s War on Waste, Jessamy Miller joins
the battle to reduce, reuse and recycle waste in and
around the home, sharing invaluable tips and techniques.

62 77 Nanomaterials in our food

Kristen Lyons and Naomi Smith look at the infiltration of
nanomaterials in our food system and the health dangers.

6
regulars
9 Ed’s letter
10 Organic feedback
12 Organic Inspiration: Meet fellow growers,
movers and shakers.
13 Matters: News and events
16 Market: Get well stay well
19 Plant: Plants for vitality
Penny Woodward suggests plants for vitality and health.
76 Organic Advice: Answering your questions
87 Organic Library: The latest books
90 Losing the plot: spring is coming
Simon Webster shudders in anticipation of his very own
‘Game of Thrones Overgrown’ as winter morphs into
anarchy on Plot Farm.
PHOTOS: TOP: DAVID FRENKIEL/BOTTOM: STUART SCOTT

OUR COVER prizes, offers & resources

Cover photo: Kirsten Bresciani.
For Paul West's story on mighty
mini pumpkins see page 22.
NEXT ISSUE ON
SALE 14 Sept 2017
42 Subscription offer: Subscribe to Organic Gardener
magazine and received a FREE Natural Solutions
Essential Guide valued at $10.95!
88 Gardening on your ABC
Your local ABC radio and TV gardening guide
89 Competition: WIN one of 10 Seasol hampers valued at
$50 each!

Wobble-Tee
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Editor Steve Payne
Art Director Karen Berge
Deputy Editor Liz Ginis
Horticultural Editor Penny Woodward
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Ideal for small lawn areas Locked Bag 5555, St Leonards NSW 1590 Phone 02 9901 6100
and gardens with a watering
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5HPRYDEOH ͤOWHU ABC Organic Gardener magazine is published by nextmedia Pty Ltd (ACN 128 805 970) under
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Operates on low and high copyright in its entirety. ‘ABC’ and the ‘Wave’ and ‘ABC Organic Gardener’ trademarks are
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Average flow rate of 4 LPM. whole or part, without written permission from the publisher. All rights reserved in material
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Pressure regulating discs ensure accuracy and veracity of all content and advice herein, but neither ABC Organic
are provided for use in areas Gardener magazine nor its publisher or contributors is responsible for damage or harm, of
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ISSN: 1447-7335

OUT
NOW!
ABC Organic Gardener
Backyard
Hot off the presses! ABC Organic Gardener’s
new book, Backyard Bounty is a practical guide
to growing vegetables organically, whether you
are starting a patch from scratch or are an old
hand who wants to go greener.
Featuring top advice from the magazine,
horticultural editor Penny Woodward and
expert contributors, it has all you need to
know to grow healthy and sustainable produce,
from getting started, preparing your patch
and making compost, to an A–Z of popular
vegetables with a month-by-month planting
and growing guide, as well as natural ways to
combat pests and diseases. All this and beautiful
colour photos to boot!
Available now at abcshop.com.au
and book shops nationally.
Organic Gardener magazine has been printed using recycled
paper certified against the FSC R Chain of custody standard.
The text is printed on Leipa Ultralux Silk, which is an offset
paper made of 100% waste paper that not only satisfies the
highest quality requirements but is also 100% environment-
friendly, as it uses only recycled fibres as raw material.
This saves resources, energy and therefore protects the
environment as well.
EDITOR’S LETTER
Traditional wisdom
I
t is satisfying but also exasperating when mainstream
science catches up to traditional knowledge. It happens
in the field of complementary medicine when age-old
remedies and herbs ‘suddenly’ are found to be beneficial
and healing.
This is not to say that we aren’t glad that this science is
being done and backing up long-held views. In the area of
farming, the CSIRO has recently joined with more than 400
scientists from around the world to map the world’s farms
for nutrient production. Their report reveals that farms
smaller than 50 hectares produce from 51–77 per cent of
nearly all nutrients globally. That is, small farms including
organic farms and market gardens are the powerhouses
of nutrient production – something the organic industry
has been saying for years. The good thing is that this
9
acknowledgement may lead to a recalibration of the value
of small farms and farming in the future and perhaps see
governments reassess their support for genetically modified
monoculture crops that seek to insert nutrients into plants
to help “feed the world”. It seems small-scale farmers are
already doing a fine job when allowed to farm naturally.
You can read Simon Webster’s report on page 64.
The article is part of our mini health and wellbeing theme
this issue, which includes an interview with Professor Marc
Cohen on how we can reduce exposure to toxic substances
and build our vitality (page 54). Also, Professor Kristen
Lyons and Dr Naomi Smith investigate the new world of
nanomaterials that are infiltrating our food supply and the
potential health risks (page 77).
Peter Cundall has always advocated the benefits of
gardening for physical and mental health, and outlines
his techniques for making gardening easier for the young,
elderly and those with physical constraints, whether it be
adapting tools or using raised beds (page 37).
We also have the lowdown on growing mini pumpkins,
table grapes and making the best of your garden’s
microclimates – plus plenty more.
Enjoy!
ORGANIC FEEDBACK

GREAT CAPTURE

CHOOKS AND VETS

After reading a chook Q & A in a recent issue of Organic
Gardener magazine, I felt as a practising veterinarian I should
comment. I feel that whenever a sick animal is suffering
and has not yet been definitely diagnosed, a vet should first
examine it. I understand that the cost of veterinary treatment
is often prohibitive for some smallholders but feel that
encouraging readers to nurse sick animals at home without
veterinary advice could compromise their welfare.
Dr Sarah Bolton BVSc (Hons)

Dear Dr Bolton,
I couldn’t agree more – a reliable diagnosis and targeted
veterinary treatment represents the quickest and most
humane way to treat an ill bird. After all, they are food-
producing animals as well as pets. However, as you say,
cost can deter trips to the vet, as can the lack of specialised
poultry vets. Here are suggestions to improve the success of
a vet visit:
• An early trip may be better than many late ones
• Locate a good bird vet before you need one so you don’t lose
valuable time searching
10 • Find out fees beforehand so no surprises – vets are not
subsidised like doctors
• Observe chook’s behaviour and inspect poop to discuss or
take to vet
• Expect that antibiotics may be prescribed (often the
quickest and most effective remedy)
• Keep the bird in quarantine throughout its illness
• Not every poultry illness has a cure.
Jessamy Miller, Organic Gardener poultry writer
Penny Groen started growing vegetables four
years ago after having difficulty finding an
abundance of fresh organic produce. “It amazes
me how much can be grown in such a small space.
My tiny urban vegetable garden is where I grow
everything from everyday herbs, vegetables and
salad greens to arabica coffee beans, peanuts and
giant pumpkins.” Check out Penny’s delicious feed
@mybackyardharvest and don’t forget to follow
and tag us @organicgardenermag!
LESSONS LEARNT
I really enjoyed reading Organic Gardener May/June 2017;
up to its usual high standard, full of interesting articles.
Peter Cundall’s article on a lifetime of gardening hit the spot,
particularly the section ‘Gardening lessons learned’ (page 23).
At last someone has admitted to crop problems/failures.
Lord knows I’ve had plenty! My mistakes are among my best
learning experiences.
Many slots on Gardening Australia TV tell us how to grow
plants but don’t necessarily tell how the crop went. I would
enjoy knowing how they go – successfully I hope.
John McKernan
Gwindinup, via Bayanup, WA

posT: Locked Bag 5555, St Leonards NSW 1590

email: editor@organicgardener.com.au
PHOTO: JESSAMY MILLER

web: organicgardener.com.au
Find us on:
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ORGANICCHOICE AUSTRALIA
ORGANIC INSPIRATION
Our food future
There’s a thriving community of like-minded growers and gardeners shaping a mini food revolution
across the country. Here we introduce the movers and shakers that inspire us.
Will Work For Food is a creative
partnership working to elevate the
importance of ethically produced and
sustainable food. Frustrated with
the state of our country’s ‘broken’
food system, photographer Honey
Atkinson (right, at right), and marketing
professional Karen Locke decided to use
their creative skills to try to contribute
to the success of small-scale farmers
growing sustainably.
“Originally, we both had dreams of
becoming farmers ourselves, but we
figured out early on that neither of us
probably has what it takes!” says Karen.
However, after spending a lot of
time with those that work the land they noticed a common
element – while many of these farmers were incredibly
12 hard working and very good at growing food, many had
little real knowledge on how to market and sell themselves
professionally.
“That was when it occurred to us that we could use our
combined skills to contribute to the success of these farmers.”
Gianluigi and Lizzie Buscaino
of Piccolo farm.
willworkforfood.com.au
The pair travels the country
regularly, visiting and photographing
farmers in their element, sharing their
stories with a growing audience and
teaching them how to better promote
themselves and their produce (among
them are Piccolo Farm and Flower
Farm Collective – shown below).
“Most people today have zero
connection with their food and no idea
of the integrity of that food – where
does it come from, who grew it, and was
it grown in a way that isn’t damaging to
the earth and their health?
“This apathetic attitude has
turned food into nothing more than a
commodity, and that’s an absolute tragedy, because food is life.”
Honey and Karen believe that sharing stories is a
powerful way to inspire others to make change. “If our work
can help to educate people and encourage them to take
responsibility for the food on their plate, to actually care
about where their food has come from and how it was grown,
then we’ll feel like our contribution was valuable.”
Vanessa and Dominique of
flower farm collective.
instagram.com/_willworkforfood_/
 ORGANIC MATTERS

ne s COMPILED BY LIZ GINIS

all abuzz: Native bee

Chemical recall policy
strengthened
Voluntary and compulsory recalls of agvet chemical
products will now be listed on the Australian Pesticides
and Veterinary Medicines Authority (APVMA) website,
apvma.gov.au.
APVMA Chief Executive Officer, Dr Chris Parker,
says this change in policy balances its need to protect the
confidential and commercial information of registrants
with its responsibility to safeguard people, animals,
the environment and agricultural industries from harm.
“I’m asking industry to work with us to further increase
the transparency around the notification of recalls across
the board,” says Dr Parker.
For more, visit apvma.gov.au or call 02 6210 4701.
book wins award
The Australian Native Bee Book (reviewed in OG July/
August 2016) by former CSIRO entomologist Tim Heard
was recently awarded the Small Publisher’s Adult Book
of the Year at the Australian Book Industry Awards.
Providing advice on keeping stingless bees,
whether at-home or on a farm, the book was inspired
by the author’s long history in beekeeping and the
major growing interest in bees.
“Our aim was to present enough technical
information to satisfy a scientific readership while
creating an accessible, practical manual for anyone
keeping backyard bees,” Heard said.
The Australian Native Bee Book is no stranger
to awards. In 2016 it topped the Practical Zoology
category in the Whitley Awards for Australasian
Zoological Literature.
Find a copy at nativebeebook.com.au
13
Tim heard’s
award-winning
native bee book
provides advice
on keeping
stingless bees.

GM-Free Shopping List

Passionate about excluding genetically manipulated products from your life? Then the recently
PHOTOS: TOP: ISTOCK; RIGHT: JAMES DOREY

released GM-Free Shopping List, from the GM-Free Australia Alliance (GMFAA), is just the thing
to keep in your back pocket. Compiled to celebrate the growing number of companies choosing
to label their products GM-free or non-GM, the list includes a range of meat, eggs, dairy, spreads,
pantry basics, drinks, snacks and treats.
“Growing consumer awareness about genetic manipulation is increasing demand for both
conventional and organic foods,” said GMFAA spokesperson Jessica Harrison. “The GM-Free
Shopping List helps consumers make that informed choice.”
Download the list online at gmfreeaustralia.org.au/news/newgm-freeshoppinglistoutnow
ORGANIC MATTERS
EVENTS
Sydney garden
show
Head to Rosehill Gardens
this month for the Sydney
Gardening Show for
live presentations and
demonstrations with experts
such as Costa Georgiadis and
Michael McCoy. Learn about
Vale organic leader permaculture and organics
Rod May and key gardening skills like
propagation, composting and
Rod May was known and loved by many in the grafting. Plus cooking with
Australian and international organic farming fresh produce.
community as a permaculture-inspired organic When: 15–17 September
farmer, agro-organic politician, previous Director Where: Rosehill Gardens,
and Chairperson of NASAA (National Association for James Ruse Drive, Rosehill
14 Sustainable Agriculture, Australia), Chair of the IFOAM Open: 10am–4.30pm
(International Federation of Organic Agriculture Cost: Adults $20;
Movements) Standards Committee, past Mayor of seniors $19; pensioners $18;
children (under 16) free
Hepburn Shire, Greens Party candidate and a good-
Details: gardenshow.com.au
humoured and party-loving friend, who maintained a
positive outlook on life and a strong and unyielding Rare fun at fair
desire for sustainability. Indulge your passion for
Rod was a keen and dedicated tree planter and plants at the Melbourne
inspired many others, particularly through his work Botanic and Rare Plant Fair,
with Project Branchout. He was a fourth generation featuring 40 specialist plant
farmer and one of the earliest certified organic and garden-ware stalls;
farmers in Victoria, on the family farm at Blampied, talks, demonstrations and
and one of the first organic inspectors in the country. interactive debates with
He was a significant player in the development industry luminaries and
gardening identities under
of organic standards via his work in NASAA (organic
the banner of ‘Towards 2050:
certification body) and in development of the National
Homo Sapiens vs Plants, Trees
Standard for Organic and Bio-Dynamic Products, and in and Seeds’; and activities for
the international context via CODEX and IFOAM. He was junior gardeners and lively
also recently appointed to the Accreditation Committee family fun. The fair will also
of the International Organic Accreditation Service. feature practical and creative
Rod died in intensive care on 29 May 2017, 10 days ideas about growing food,
before his 63rd birthday, after a motorbike accident urban gardens and nurturing
a week earlier. He will be missed by his two brothers our planet.
(also organic farmers), two daughters, and legions of When: 21–22 October
friends around the world. Where: Southern Cross
and Observatory Lawns,
above: rod may (at left) with Melbourne Gardens
his brother greg.
Open: 10am–4pm
Cost: $10 (under 16 free);
$30 panel discussions
Details: diggers.com.au/
whats-on/rare-plant-fair/
Bilpin blooms
Enjoy fabulous display of local
flowers and vegies, expert
garden advice, more than
25 stalls, delicious food and
coffee, live entertainment,
a giant raffle, open gardens
and children’s activities at the
Bilpin Flower Show and Fair.
When: 7–8 October
Where: Bilpin Hall, 2596 Bells
Line of Road, Bilpin, NSW
Open: Sat 11am–4pm,
Sun 10am–3pm
Cost: $5; children free
Details: 0413 759 282
Spring touring
Explore seven private open
gardens in the Gold Coast
hinterland during Springtime
on the Mountain. Presented
by the Tamborine Mountain
Garden Club Inc, the annual
event includes morning and
afternoon teas.
When: 22–24 September
Where: Tamborine Mountain,
Queensland
Open: 9am–4pm
Cost: Trail passes $20
Details: tmbotanicgardens.
org.au/springtime/
the Gold Coast
Gardening Expo
This event showcases
everything green from
urban organic gardening to
sustainable living with more
than 15 educational talks and
workshops from experts such
PHOTOS: ABOVE LEFT: TIM MARSHALL/INSET: CRAIG WALL
as Costa Georgiadis and
Phil Dudman. There is a kid’s
hub, garden gear and plants
for sale. Plus visit a community
garden and aquaponics system.
When: Sunday 3 September
Where: Country Paradise
Parklands, Nerang
Open: 9am–5pm
Cost: $10 to $15
Details: botanicalbazaar.com.au
 All pu rpose
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 Get well, stay well
A selection of organic and natural products to boost wellness.
16
Boost you
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Love them apples
Great news for apple lovers – a new variety of
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As the name suggests, these little beauties are red;
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Keep an eye out for them at your local nursery.
For more information contact 0428 343 323.
Macadamia oil
goodness
The health benefits of
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Available for $24.95 for a 100g pack (50 serves), from everybitorganic.com.au;
from loveorganicliving.com.au; 0413 672 940. 03 9416 8955.

Restoring
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Essential oils have been
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mind and body to a sense of balance.
Little Innoscents, known for its range of
certified organic baby skincare, also offers
a selection of high-quality essential oils.
Rosemary oil is often used in a burner as
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added to a bath. Available for $12 from
littleinnoscents.com.au; 1300 554 980.
Herbs from the
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Bellellen Grampians Organics grow a
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and also produce fresh pesto and
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giving nutrients. The good news is
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Bellellen products are available from
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17
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Plant your hands in the soil and feet in downward dog during these
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Retreats start at $1990pp (twin share). For more information or to book
see byronyogaorganicretreats.com; 0410 489 099.
Magnesium power
Nothing is quite as soothing as a bath filled with magnesium
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 ORGANIC PLANT

PLANTS
FOR
VITALITY
Penny Woodward suggests
some plants for vitality
and health.

BEETROOT
‘BULLS BLOOD’
Beta vulgaris subsp. vulgaris
Conditiva Group
‘Bulls Blood’ beetroots are grown
for their bright purple tubers and
their red/purple leaves. Plant seeds
directly where they are to grow and
thin to 30cm apart. The ‘thinings’
and judiciously harvested outside
leaves make a delicious and nutritious
addition to salads and steamed vegies.
0.3m W I start harvesting tubers when they’re
small and sweet, using the leaves
immediately and the tubers within a few
0.5m H
days. Eat the sweet, earthy-flavoured
tubers raw, grated or sliced into salad,
full sun or boil or roast them whole. Tubers are
also pickled. Beetroot leaves and tubers
PHOTO: PENNY WOODWARD

are rich in calcium, iron, manganese,

direct potassium and vitamins A and C.
seed, They are also an excellent source
harvest
in 8–10 of fibre and contain the amino acid
weeks glutamine, important for gut health.
ORGANIC PLANT

Climate Zone Key:

Tropical subTropical Arid/Semi-Arid Warm Temperate Cold Temperate

BRONZE FENNEL
Foeniculum vulgare ‘Purpureum’
1m W
The leaves, flower heads, flowers and seeds of this plant
are all edible. The tiny, pollen-containing flowers are known
1.5–2m H as ‘fennel pollen’ and are an expensive gourmet treat.
Bronze fennel is less weedy than green, but still grows
easily from seed and after flowering will self-sow but not as
full sun/
semi- prolifically. The purple/bronze colouring of new leaves acts
shade
as a strong contrast to flowers, especially orange flowers.
All plant parts have a delicious aniseed flavour and the seeds
direct in particular are essential ingredients in Middle Eastern and
seed, Indian cuisine. Also, both leaves and seeds make a soothing
harvest in
40 days tea for digestive complaints, while chewing seed suppresses
appetite and sweetens breath. Leaves have pest-repellent
properties: pop them in your pet’s bedding to ward off fleas.

ENGLISH LAVENDER
Lavandula angustifolia
0.4–1m W

English lavender grows as a woody shrub. There are

20 numerous cultivars and all need well-drained soil and full
0.3–1.5m
sun. This is the only lavender that is reliably used in cooking
and medicine. Flowers make a fragrant sedative tea that
full sun is said to lighten depression, lessen bad breath and soothe
indigestion. Oil is distilled from flowers for perfumery,
and they’re used in potpourri and sachets to repel moths.
flowers:
harvest Flowers are also used in cooking. But not all cultivars are as
mid–late
summer. good as each other. English lavender flowers with a light,
sweet scent can be used with food. Those with camphor
scents shouldn’t. ‘Egerton Blue’ (pictured) is one of the best
for culinary use and produces a high-quality oil.

BROCCOLI GREENS ‘SPIGARIELLO LISCIA’

Brassica oleracea Italica Group
0.4m W

Anecdotally, there are many who are not keen on kale,

but worry no longer because there is a nutritious broccoli
0.6m H
green that is not only good for you but tastes great too.
This cultivar is grown primarily for its sweet, broccoli-
full sun flavoured leaves, but it does have small edible flower
heads too. Popular in southern Italy, you can sow closely
packed rows and harvest the whole plant, or plant them
PHOTOS: PENNY WOODWARD

from further apart and let them develop into bigger plants while
seed
to first
harvesting outside leaves. The older the leaves the less fine
harvest, the flavour. Broccoli greens need full sun, reasonably rich
45 days
soil and protection from cabbage white butterfly. These leafy
broccolis are more heat tolerant than the heading types.
Active 8
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Pumpkins are members of the
Cucurbitaceae family along with zucchinis,
squash, cucumbers and gourds.

PHOTO: KIRSTEN BRESCIANI


mighty mini
pumpkins
Packing a punch in the flavour and colour stakes, these mini pumpkin varieties are
great for small spaces and vertical growing writes Paul West.
T
he first image that springs to mind when thinking about
growing pumpkins is a triffid-like vine, sprawling over
everything in its path. You’d be forgiven for wanting to
leave the taming of such a beast to the farmers and market
gardeners who have the room to let it run, but fear not brave
home grower, there is a way to domesticate the unruly
pumpkin into even the smallest garden.
Pumpkins are members of the Cucurbitaceae family along
with zucchinis, squash, cucumbers and gourds. They are
heavy feeders so choose a spot in the garden that receives
full sunshine and plant into well-drained soil that has been
generously enriched with compost, worm castings or any
other high-quality organic fertiliser. Pumpkins are shallow
rooted and have a large surface area of leaf, so require
regular watering to thrive, especially during hot and windy
conditions. Mulching will help to keep the soil moist while
consistent watering yields the best results and helps to
Pint-sized pumpkins: bright orange are
potimarron; mini light orange are wee b
little; ribbed tan are Musquee, green are
buttercup.
ORGANIC GROW
23
prevent fruit split. Keep water off the leaves when watering
to lessen fungal problems. Despite being such a vigorous
plant, they are frost tender, so ensure they’re not planted
in the garden until the risk of frost has passed. In areas with
short summers or late frosts, start seedlings indoors and
then transfer out to the garden to ensure a successful crop.
Into space
Firstly, choose a variety that fits the space available. If you
are really limited for space, say a small balcony, then choose
one of the varieties that have a bushing habit, such as the
Delicata Mini Sweet, Wee B Little or the Golden Nugget.
Planted into a pot that’s full of a high-quality potting mix
and a bit of compost or worm casting, these three varieties
will provide maximum bang for buck, while staying politely in
one place.
If you have a little bit more room to play with, then instead
of letting your vines run out, train them up. When it comes
to growing vertically, the sky really is the limit. Training your
pumpkins skywards has a few advantages, most importantly,
you’re getting the most efficient use of limited space,
ORGANIC GROW

FACT FILE:
Cucurbita pepo, C. maxima,
C. moschata Cucurbitaceae family

Climate zones:
Tropical, Subtropical, Arid/Semi-arid,
Warm temperate, Cold temperate
Spacing: 1m or 0.3M+ if growing upwards.
Position: full sun. Direct sow in warmer
climates/transplant in cooler areas
PLANT:
Subtropics: spring and summer
Tropics: all year
Arid/Semi-arid: after last frost
Warm temperate: spring/after last frost
Cold temperate: Start indoors in spring and
plant after last frost
Days to maturity: 90–125 days

it also allows for increased airflow around the vine, which

impedes disease and makes the fruit very easy to monitor
and harvest. The vines will need some sort of structure to
cling to and this part can be as simple or complex as you like.
The easiest method is to use an existing structure such as a
wire fence, a timber trellis or the railings of a sturdy balcony.
24 An arbour, if you have one, makes for a very attractive
structure for growing pumpkins as the ripening fruit hang
tantalisingly below the leafy canopy. If you don’t have that
luxury, then a simple trellis can be made by driving in sturdy
stakes at 1.5m intervals and then using some old hinge joint,
chicken wire or reo mesh to provide the climbing structure.
When the vine starts to grow, gently train the tendrils
onto whatever structure you’re using, they should grip by
themselves but if they don’t give them a hand with some
plant ties. The beauty of using smaller varieties is that the
vine can usually support the fruit as it grows, though if they
start to get a little heavy, support the fruit with old stockings
or any other light material that will dry quickly when wet.

Pests and diseases

Pumpkins have few pests, with the most common problem
associated with the plant being poor pollination. If there are
no bees visiting your garden then hand pollination may be
necessary. This is done by picking the male flowers (with long
stems), removing the petals and dabbing the pollen onto the
stigma of the female flower (these have a small fruit at the
base of the flower).
PHOTOS: PENNY WOODWARD

top: Start your seedlings under cover

in frost-prone areas.
centre: Buttercup pumpkins make use
of vertical space.
left: Potimarron with leaves that have
been killed by powdery mildew.
 Very high temperatures can also reduce the number of male
flowers, and thus pollination.
The fungal disease powdery mildew is the bane of
cucurbits including pumpkins. It’s part of natural senescence
but you can delay it by removing affected leaves, and by
spraying with a milk-and-water solution at a 1:9 ratio. Do this
in the morning so there’s plenty of time for the leaves to dry.

Small pleasures
Black Futsu
This variety is a favourite among market gardeners in Japan,
from where it originates. The fruit undergoes a fascinating
transformation while ripening: it begins a glossy, deep, nearly
black-green colour, starts to show hints of yellow as the skin
dulls, then turns a greyish hue and appears to be covered
in mildew. Finally, the fruit starts to show some patches of
orange. This is when it’s picked. But that’s not the end of the
process. For best eating results, the Futsu is allowed to cure
in storage, creating a rich, sweet, nutty flavour. Each vine can
produce five heavily fluted fruit, each weighing around 2kg.
105 days to maturity.

Blue Ballet
This variety produces attractive teardrop-shaped fruit that
are considered to be one of the most beautiful pumpkins.
The skin is powdery blue and when cut reveals golden-orange
25
flesh. When cooked, it’s sweet, smooth and fibreless and
makes a magnificent soup. Blue Ballet is a modest cropper,
with each vine producing four fruit, weighing around 2kg each.
95 days to maturity.

Buttercup
One of the highest-rated pumpkins in The Diggers Club taste
test, the Buttercup produces fruit that has a dark-green skin
and dense, deep-orange flesh. The flesh is sweet, has a rich
nutty flavour and is sensational when roasted. With fruit
growing to 2–3kg, and each vine producing three or four fruit,
this is a perfect variety for the average-sized family.
PHOTOS: TOP TO BOTTOM: PENNY WOODWARD/ALAMY/PETER MATHEW/ALAMY

120 days to maturity.

Delicata Mini Sweet

This is another wonderful bush variety of pumpkin, producing
prolific quantities of torpedo-shaped fruit with green-and-
yellow stripes. Each of the fruit can weigh up to 1kg and
underneath the stripy skin, the flesh is coloured golden
and sweet when eaten (the flavour is comparable to sweet
potato). These are not long keepers. 90 days to maturity.

top to bottom:
ripening Black
Futsu; Delicata;
Golden nugget;
Blue ballet.
ORGANIC GROW
MUSQUÉE DE PROVENCE,
26
a little history
All members of the Cucurbitaceae family
can trace their history back to prehistoric
Mesoamerica, with experts estimating the
family has been domesticated and cultivated
for at least 7000 years, pre-dating the
domestication of maize. It’s believed that the
journeys of Christopher Columbus first brought
pumpkin seeds back to Europe, though these
varieties were a far cry from the pumpkins that
we know today, being more like a hook-necked
gourd. European farmers selectively bred
pumpkins, transforming them into the shapes
and flavours that we know today. The Musquée
de Provence first appeared in the Vilmorin
seed catalogue in 1890, where it was listed
as ‘Potiron Bronze de Montlhery’. It remains
a popular variety for market growers to this
day because of its stunning appearance and
delicious flesh. The name Musquée de Provence
roughly translates to Musk of Provence,
perhaps in reference to the rich aroma of its
roasting flesh.
Golden Nugget
Another American variety, first developed by the North
Dakota State University in 1966, the Golden Nugget has a
bush habit, looking and behaving in a manner very similar
to zucchini. For its compact size, it’s a prolific producer,
pumping out bucket loads of fruit, weighing up to 1.5kg
apiece. The fruit itself is small and spherical, with pink/orange
skin when ripe. The flesh is vibrant orange, with a sweet
flavour and creamy texture. Golden Nugget is another great
variety to explore with children and is very well suited to
being grown in a pot or container.
95 days to maturity.
Musquée (pronounced moo-skay) de Provence
As the exotic common name suggests, this is an heirloom
variety that originates from the south of France, where it’s still
very popular and can be found gracing the tables of farmer’s
markets, often sold cut up into wedges and accompanied by a
small bunch of parsley. The Musquée de Provence produces
a generous crop (2–5 fruit) of small to medium-sized fruit
(weighing between 2kg and 6kg) that are well suited to
storage over the winter months. The fruit is deeply ribbed with
a flat top and when mature the skin is a very attractive blend
of orange and yellow with a pink tinge. The flesh is a striking
deep orange and possesses a subtle sweetness.
125 days to maturity.
Potimarron
The Japanese refer to this pumpkin as Red Kuri Squash,
in the UK it’s known as Onion Squash, and in France,
the Potimarron. Whatever name it goes by, this variety
produces a teardrop-shaped fruit with thick skin, that when
ripe possesses a wonderful red/pink hue. A single vine
can produce around three fruit, each weighing 1–2kg.
The Potimarron is regarded as an excellent eating pumpkin,
with a flesh that is full flavoured, sweet and reminiscent of
roasted chestnuts, hence the name, which roughly translates
to chestnut pumpkin in both French and Japanese. The thick
skin also makes this variety well suited to winter storage.
90 days to maturity.
Wee B Little (AKA Jack B Little)
There are compact pumpkin varieties and then there’s the
Wee B Little. This American variety produces miniatures
that have bright-orange skin wrapped around golden flesh.
Each fruit is a touch larger than a tennis ball and weighs
around 500g. The vine has a semi-bushing habit, making it
perfect for growing in areas with limited space or containers.
This is an excellent variety for children to grow as they can
easily harvest it and carry up to the kitchen themselves.
PHOTO: KIRSTEN BRESCIANI
Despite its compact size, Wee B Little produces a prodigious
number of fruit (up to 20 fruit per vine). The fruit’s miniature
size makes it perfect for roasting whole or stuffing to serve
one or two people.
90 days to maturity.
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BRITISH
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 ORGANIC GROW

Grape
expectations
Justin Russell shares a bunch of tips for
table grapes – on growing, pruning, pests
and best varieties – to get you started or
help your vine produce prodigiously.
29

F
or 10 years I’ve been growing table grapes, and for a
decade of winters they’ve deceived me. In late July,
after months of scorching hot weather, my grape vines
inevitably appear about as bleak and lifeless as it is possible
for a plant to look. With no obvious buds or green shoots,
a dormant grape vine looks for all money like a tangled mess
of dead canes and failed dreams.
Yet each winter I take a pair of sharp secateurs and make
what I assume will be a dull cut into dead wood only to have
my secateurs close with a crisp snap, revealing bright green
wood beneath layers of flaky grey bark. The vine lives!
Grape vines are incredibly resilient plants celebrated
around the world for their longevity. Few edible plants are as
unfazed by harsh growing conditions, and though the quality
of grapes produced can vary from year to year, it is not
unheard of for vines to survive for centuries.
Take the much-revered Old Vine in Slovenia. Planted in
the mid 1600s to grace the whitewashed facade of terrace
houses in a town named Maribor, this plant survived the
Ottoman-Habsburg Wars, the invasion of Napoleon,
World Wars I and II, and still produces around 25kg of fruit
each year. Similarly, in England’s Hampton Court Palace
there grows a ‘Black Hamburg’ vine (aka ‘Black Muscat’)
PHOTO: ALAMY

Mature, harvest-ready bunches of

Autumn Royal black table grapes.
ORGANIC GROW

planted in 1769 by the famous landscape architect Lancelot

Capability Brown. Even in Australia’s Barossa Valley there is
a commercial vineyard with vines planted in 1847.

Wine or table?
Not all these venerable old plants are table grapes, but the
differences between wine grapes and table grapes lie in
the qualities of their fruit, not the vine. Both types of grape
are from the same genus, Vitis, and many share a common
species, vinifera. Wine grapes, however, tend to produce
much smaller fruit than table grapes, and the skins are
generally thicker and packed with tannins – the compounds
that impart a ‘dry’ mouth feel to wine. Some varieties are
considered dual purpose, but for the most part, table grapes
are as distinct from wine grapes as cider apples are from
dessert apples.

Growing tips
I consider table grapes one of the prime ‘climate change
ready’ plants, a select group that can be grown successfully
over a wide area in multiple climate zones with little fuss
for a long time. As conditions change in coming decades,
grape vines are a plant that are likely to continue thriving,
while more feeble plants falter.
In general terms, they adore a sunny position and a
climate that isn’t excessively humid (making them a difficult
plant for the tropics), but beyond that, they’re not fussy
about soil conditions and geographical location. Grape vines
grow almost as well in poor, gravelly soil as they do in rich
loam, and some growers believe that poorer soils actually
produce more intensely flavoured grapes.
My advice is to work with your existing site soil, and do
not get too hung up about creating super fertile conditions.
The plants sink their roots deeply into the earth, enabling the
vine to tolerate heat and drought well. Supplemental water
during dry conditions will enhance the quality of fruit and
should generally be applied at ground level leaving foliage
dry to help prevent fungal outbreaks. As for cold, grapes will
handle any degree of chilling our Australian climates can
throw at them.
When selecting varieties, consider how well they’ll suit
your existing climate (i.e. some varieties tolerate humid
conditions better than others – see Grape Choices, opposite)
and whether you want a single vine or a few. Table grapes
are self-pollinating, but to maximise your fruit season it’s
worth growing a few varieties that ripen at various stages
PHOTOS: TOP: ALAMY/LEFT: JUSTIN RUSSELL

over summer and autumn. Vines can be grown up posts and

over an arbour, or more traditionally, trained on trellis wires
stretched between posts. Whatever support system you
choose, make sure it’s sturdy. A mature grape vine laden with
fruit is heavy.

top left: ‘thompson seedless’.

left: Ripening ‘Isabella’ grapes.
 Four table grape varieties:
‘Autumn Royal’ black
grapes, ‘Red Globe’, 31
‘Thompson Seedless’ and
Grape choices ‘Crimson Seedless’.

VITIS VINIFERA CULTIVARS – BEST SUITED TO LOW SUMMER HUMIDITY

‘Thompson Seedless’ The world’s most popular table grape, widely known by the popular name Sultana.
Hailing from Persia (ancient Iran), it produces large bunches of small oval-shaped grapes
that turn golden yellow when fully ripe. Deliciously sweet, seedless and ideal for drying.
Cane prune for best results.
‘Crimson Seedless’ A late-ripening grape developed in the late 1980s by a pair of plant breeders in California.
Abundant producer of light red, oval-shaped grapes that have a crisp texture and sweet flavour.
‘Black Muscat’ A dark red, almost black grape that is very sweet and has a dual purpose as a table grape
and for dessert wine. It hails from Bedfordshire, England, where a plant breeder crossed an
Italian variety with a Russian variety to produce a large, fleshy fruit that ripens early.
VITIS LABRUSCA CULTIVAR – MORE TOLERANT OF HIGH SUMMER HUMIDITY
‘Isabella’ An old favourite with gardeners in the extreme climate of western Queensland, ‘Isabella’ is
also tolerant of humidity and has good resistance to mildew. A vigorous vine bearing huge
crops of round, black grapes that are seedy, but delicious. Ripens mid to late in the season.
VITIS HYBRID CULTIVARS
‘Autumn Royal’ A relative newcomer released in 1996 that produces spectacular bunches of large,
oval-shaped, seedless, blue-purple grapes. Best suited to areas with low humidity.
‘Himrod’ A popular variety in southern Australia that originates from Geneva Research Station in
Upstate New York. A cross between ‘Thompson Seedless’ and ‘Ontario’, it has good disease
PHOTO: ALAMY

resistance (thanks to labrusca genetics) and produces golden honey-sweet grapes that ripen
quickly on the vine.
ORGANIC GROW
32
top: Pruning vines to encourage
fruit production.
Above: Galls of phylloxera
(Viteus vitifoliae) on grape leaf.
DIY sultanas
A vigorous table grape vine will often produce more
fruit than a single household can manage. The answer
is to dry your own preservative-free grapes.
‘Thompson Seedless’ or Sultana is traditionally used
for this purpose, but any seedless grape variety
will do the job. The simplest method is to wash the
bunches thoroughly, leave the fruit on the stems,
and lay them on trays placed in a warm, sunny spot
for a week or so. A netting cover will protect the fruit
from birds and insects. Alternatively, use a solar oven.
For more precise control, use an electric dehydrator.
Pick the grapes from their stems, lay them on the
dehydrator racks and run the machine overnight.
Check them in the morning and if necessary, run the
dehydrator for another 12 hours or so. The dried
grapes are ready when the fruit is leathery and
squishy. Store in a jar in the pantry and snack as
you see fit!
Pruning for productivity
Pruning vines with a view to fruit production is arguably
the most important, but most overlooked, aspect of grape
growing. Some growers never prune, and produce meagre
harvests. Others go wild with the secateurs and prune off
too much fruit-producing growth.
The easiest pruning technique, and the one suited to
most grape varieties is spur pruning. This basically involves
establishing a main ‘trunk’ and two permanent ‘arms’ or
main branches that are trained horizontally along a trellis.
Each winter old canes are cut right back to short spurs.
These spurs should be just two buds in length, and ideally
are spaced along the main growing arms every 20 or 30 cm.
New canes will shoot from each spur bud in spring and will
go on to produce fruit in summer and autumn.
Cane pruning is an alternative technique suitable for all
grape varieties, but especially so for ‘Thompson Seedless’
(Sultana). It’s more fiddly than spur pruning and aims to leave
around four strong canes that will produce vertical-growing,
fruit-bearing shoots. These grow either from the main trunk
or from the two main arms, and are the only canes left.
Cut out everything else.
Pest and disease
Though tough, grape vines are vulnerable to a range of
problems that can reduce fruit yield. Fungal disease is the
primary issue, and of the various fungi that affect grapes,
powdery mildew reigns supreme. It commonly occurs during
periods of wet weather and high humidity in summer, and is best
treated preventatively before problems become apparent.
Products containing potassium bicarbonate or wettable
sulphur are approved organic inputs widely available at
nurseries. A DIY fungicide can be made from one part full cream
milk mixed with nine parts water: research has found it to be
effective if sprayed every few weeks during growing season.
Other fungal issues include downy mildew (which forms
on the undersides of leaves), and bunch rots such as
anthracnose and botrytis. Try mildew sprays on the former
and organic-approved copper hydroxide (Kocide or Fungus
Fighter) to prevent the latter. If you’d rather not spray at
all, choose a cultivar derived from Vitis labrusca such as
‘Isabella’, which has excellent resistance to disease.
Insect pests are a big problem in some areas, and almost
non-existent in others. Control phylloxera, a tiny aphid-like
pest by choosing vines grafted onto resistant rootstocks or
grow Vitis labrusca cultivars, which have natural resistance.
Mites can be a problem in dry conditions, and will infest the
undersides of leaves where they suck sap and weaken the
PHOTOS: TOP: ALAMY/BOTTOM: ISTOCK
vine. Scale insects cause similar problems. Control both with
horticultural oil or soap sprays. Nematodes are an issue in
dry, sandy soil low in organic matter. Grow mustard or French
marigold as a cover crop below your vines and dig the plants
into the soil to rot down over winter.
For vine sellers, see page 34.

Vineyards reborn
Murray River Organics has transformed abandoned vineyards into a flourishing
grape-growing and drying enterprise, writes Penny Woodward.
I
n the flat river lands of the Sunraysia district a quiet
revolution is taking place. Formed in 2010, Murray River
Organics (MRO) is converting derelict vineyards into
thriving organic properties that grow grapes to dry and sell
to Australians and around the world. Last year MRO won
Farmer of the Year from certifier Australian Organics*.
The original 70-acre family property has been added to by
youngest son Jamie Nemtsas, and his business partner Erling
Sorenson, so that they now have 4500 acres of organic vines,
and have recently purchased another 7500 acres, which will
undergo organic conversion.
The company’s agronomist Bill Avery says abandoned
PHOTO: MURRAY RIVER ORGANICS
vineyards have usually had the irrigation turned off, so the
vines are dead, while water-dependent soil organisms have
either moved out or died off.
It would probably be easier to start with new land,
but unused land in irrigation regions is hard to find so the
rehabilitation starts by mulching the wood from the old vines
ORGANIC PROFILE
33
and putting this onto the soil. Then the irrigation is turned
on again, and any remaining organisms start breaking the
organic matter down. The next step is to re-establish the
bacterial biomass in the soil.
“We get some really good compost from certified suppliers
and spread that across the soil,” Avery says. “With irrigation,
the capillary action pulls the organisms into the soil.
“Soil organisms are pretty sensitive, and too much UV can
kill them. So it’s best to spread compost on a cloudy day or at
night. This way we don’t loose organisms as they translocate.”
New vines are raised in organic nurseries and then planted
into the revitalised soil, but complete organic conversion for
certification takes four to five years for each property.
Weeds are one of the most difficult problems on organic
farms. At Murray River Organics, tractors tow heat- and
steam-control devices, as well as weeders that cut beneath
above: murray river organics’ vines grow grapes
for drying and sale around the world.
ORGANIC PROFILE

A natural berry keeps its shape and

integrity because the water hasn’t
been able to penetrate the skin, so it
dries back very quickly.

the soil killing the weeds and leaving them to replenish the
malnourished soil.
“It’s a continual job over spring and summer, we do four
passes (in that period) across the vineyards to keep the
weeds down,” Avery says.
“We also use mechanical sweepers that move the cut
weeds into the middle of the rows, then we use mulch
mowers to throw the residue back under the vines –
composting in situ.”

Changing climate
On the downside, climate change is already impacting their
properties. “The weather patterns are more erratic and more
extreme,” Avery says. Sultana, currant or raisin?
“We get thunderstorms, rain and hail a lot more often and There’s a fair bit of confusion about currants,
34 with much shorter notice – they can develop in just a few sultanas and raisins. Dried grapes used to all
hours. In the past we could predict our weather 4–5 days out,
be called raisins, but today in Australia the
every year, religiously. Not any more.”
name raisin is generally given to dried large
Avery says that the beauty of being organic is that MRO
doesn’t use nitrate fertilisers, which impact grapes’ skin red grapes; sultanas are smaller dried green
integrity, so these unexpected rain events aren’t causing grapes (although some non-organic sultanas
splitting of the grapes during the critical pre-harvest times. are actually bleached red grapes), and currants
“Our grapes are certainly rain hardy; we haven’t had any come from an even smaller dried ‘Black Corinth’
downy or powdery mildew outbreaks for the last three years,
grape (‘Carina’ is a modern cultivar of this).
despite some of the wettest springs.”
Also, because they dry naturally on the vine, MRO doesn’t above: dried fruit from murray river organics.
spray with potash to remove the ‘bloom’ on grape skins to
hasten drying. “A natural berry keeps its shape and integrity
because the water hasn’t been able to penetrate the skin,
so it dries back very quickly,” he says.
MRO grows a number of different grape cultivars
including ‘Thompson Seedless’ for sultanas, ‘Carina’ for
currants and ‘Sun Muscat’ raisins. Finding vines
For their premium range they grow ‘Menindee’ for
sultanas, and ‘Crimson Emperor’, ‘Muscat of Alexandria’, A good local nursery is the best source of vines as there
‘Waltham Cross’, and ‘Sun Muscat’ for raisins. can be interstate quarantine issues, but otherwise online
The company also aims to bring change on a broader scale, nurseries selling cultivars include:
PHOTO: MURRAY RIVER ORGANICS

supporting social enterprise STREAT (helping homeless
youth find a pathway to work) and the Greenlight Fund
(which helps underprivileged children around the world).
For more details visit: murrayriverorganics.com.au
*Penny Woodward was a judge for these awards in 2016.
Heritage Fruit Trees: heritagefruittrees.com.au;
03 5349 2888 (Vic only due to quarantine restrictions)
Dayleys Fruit Tree Nursery: daleysfruit.com.au;
02 6632 1441
The Diggers Club: diggers.com.au; 03 5984 7900
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 ORGANIC DESIGN

37

easy
gardening
for all
PHOTO: CHRIS CRERAR

Peter Cundall shares simple techniques to make gardening easy

as well as more accessible for everyone.
38

I
’ve always believed that anyone, young, old or disabled
can create and maintain a highly productive, organic food
garden. With the right tools it requires surprisingly little
effort. It also means learning all the short cuts, especially to
avoid hard, difficult and sometimes unnecessary work.
This is why many successful food gardens are created and
worked by people living with a disability or primary school
children under the guidance of experienced gardeners.
One of the most inspiring food gardens I’ve ever seen was
created by a middle-aged man, working from his wheelchair
and even propelling himself around beds using a mechanics
dolly. His backyard was crammed fence-to-fence with
organic vegetables and fruit trees. He had even knocked
together an excellent hot house to make sure he extended
his garden’s growing season.
Running through the garden were packed-sawdust paths,
more than wide enough to accommodate his wheelchair.
His wheelbarrow could be pushed easily around because of
large casters fixed to the rear legs.
Vegetable beds were narrow enough for him to easily
cultivate soil or sow or plant from any side using long-
handled trowels and lightweight rakes and hoes.
This was a man who would otherwise be classed as
PHOTOS: PETER CUNDALL

top: Extra-hand-grip takes

shovel weight. disabled, yet he was able to overcome his disability in order
above: Tap-handle extension to supply himself, his relatives and even a few neighbours
using tubing.
with much of their vegetable needs, right throughout
the year.

Getting started
People new to gardening often struggle at first because
they tend to do it the hard way during the initial learning
process. This can be off-putting and can cause some to give
up. It’s good to start small, even with a single pot or garden
bed, so you don’t feel overwhelmed. Raised beds are readily
obtainable at reasonable prices and allow easy access for
those in wheelchairs or those who just want to sit, or not
have to bend, while gardening. If these beds, or pots, are on
wheels they can be moved around into more easily accessible
positions, or spots with more or less light.
Retractable hanging baskets can be bought with
mechanisms to raise and lower them, allowing the pots to be
lowered and worked on or flowers picked, and then moved
back up to a safe height. The proliferation of vertical gardens
also means that once established, people with low mobility
can easily garden without having to move around too much.
Grasping and bending
Many relatively simple gardening tasks can be hard for
people who, due to impaired mobility, disability or ailments,
can’t bend easily or grasp things tightly. But these problems
can be overcome by buying specially designed tools or
PHOTOS: PETER CUNDALL
making simple adaptations. For example, many outdoor water
taps can become too stiff to easily turn. Try sliding a 200mm
length of slotted PVC pipe over all handles, increasing length
to add leverage (see opposite, at bottom).
ORGANIC DESIGN
39
above: Dragging out a furrow.
inset: Converted trowel into furrower.
Tools
Shovels, spades, rakes and hoes need to be gripped sideways,
which is awkward and hard with weak arms, wrists or hands.
Replacement wood and metal handle-grips designed for
spades cost little and can be attached to existing tools.
The split sockets are easily prised apart to be bent 45 degrees
outwards, allowing them to be screwed firmly into long tool
handles, always slightly lower than the point of balance.
They provide a much more powerful natural grip, especially
when lifting and taking the weight of large shovelfuls
(see opposite, at top).
The grip on tools can also be improved by adding foam
padding or wrapping tape around the handles. Wear gloves
with a slightly sticky surface or special ‘gripping’ dots to
improve the grip, and remember that light tools are easier to
use than heavy ones. A number of tool sellers make special
lightweight and kid’s models.
Another trick (see above) is to create a furrowing tool
out of a long-handled trowel. Insert its blade sideways into a
vice, and hammer the outer edges and fold back so the blade
forms a ‘V’ shape.
When also bent at right angles, this makes a very handy
furrowing tool, ideal for dragging through loose soil to make
deep or shallow seed-drills.
 Seeds
Preparing seedbeds, sowing seeds and planting seedlings can
mean a lot of bending, crouching or kneeling, making them
difficult or impossible for some people with impaired mobility
or living with a disability. Kneeling pads with metal frames
at either end will help some kneel and then stand again.
Simple adaptations of common garden tools can also enable
these tasks to be carried out while standing. Most hand
trowels have short handles that are easily removed; they
can be replaced by 1.5m-long pieces of dowelling, or instead
of this, lengths of rigid PVC pipe can be slipped over existing
trowel handles and secured with short screws.
Seeds can be sown from a standing position or from a
wheelchair by using short lengths of rigid PVC tubing or
20mm polyethylene mains water pipe (cheap from most
hardware stores, that will cut conveniently sized pieces for
a few dollars). Just insert large seeds such as peas, beans
or pumpkins at the top, directing and spacing as required,
or along prepared drills.
Smaller carrot, parsnip, onion, swede and beetroot
seeds are best bulked-out with fine, dry, river sand or sifted
horticultural sand and the mix shaken in plastic bags. It can
then be poured into a pipe top using a kitchen funnel and
dribbled along the base of each drill.
Most cheaper trowel blades are made from soft steel,
enabling them to be bent at right angles to use like a small,
lightweight hoe to prepare holes for seedlings. The shape
40 also means seedlings can be carefully separated and planted
out without any need to bend down. This can also be done
from wheelchairs.

No-dig garden beds

Probably the most exhausting task in gardens is digging into
soil. No-digging methods definitely put an end to most of the
unnecessary hard work. I’ve practiced these techniques in
every garden I’ve made. They are particularly effective as a
means of converting space-wasting lawns or impoverished,
weedy areas into highly fertile vegetable or flowerbeds.
Also, a great way to start is to grow a potato crop beneath
layers of enriched straw.
Certified seed potato tubers are spaced out in rows over
uncultivated ground or unwanted lawn and covered with a
350mm-thick layer of enriched straw. To make the enriched
straw, mix 50 per cent straw with 50 per cent well-rotted,
top: Planting seedling bulky cow, sheep or stable manures, pelletised poultry
with adapted trowel.
above and inset:
droppings, blood and bone and mushroom compost.
Sowing bean seed using This makes a thick, highly nutritious mulch.
polyethylene pipe.
After being saturated it gradually collapses into a dense,
moist pad able to exclude all light and rapidly killing all
grass and weeds. They decompose to become additional,
mineral-rich organic matter. While this is happening, the seed
PHOTOS: PETER CUNDALL

potatoes are already sprouting, sending powerful shoots to

the surface to seize the light while extra side roots start to
form the first tiny potatoes, deep within the mulch. As crops
mature, extra straw and fertilisers are added to prevent the
 ORGANIC DESIGN

swelling potatoes from becoming exposed to damaging light.

The ultimate rewards are outstanding yields of magnificent
potatoes while a wonderfully fertile soil teeming with
earthworms is left to grow other crops once all the potatoes
are harvested. All without hard work, and in districts with
moist weather almost no watering is needed.
A similar method, without planting potatoes, can be
used to convert areas of lawn into permanently weed-free
ornamental or vegie garden beds or plots for planting trees.
This too takes very little effort. Water the ground well and
then spread thick, overlapping layers of wet newsprint,
sprinkled with fertilisers, such as blood and bone, pelletised
organic fertilisers and compost, directly on top of the turf.
It is immediately weighed with a 20cm layer of slow-rotting
woodchips or pulverised pine bark. The intact heavy layers
effectively suppress grasses and most aggressive weeds
while sealing in moisture. For annual vegies, mulch with
enriched straw (as described) instead of woodchips and plant
seedlings into a pocket of soil.

Controlling weeds
Weeding is probably the most frustrating and at times
difficult outdoor task – even for fully fit gardeners.
Fortunately most annual weeds can be removed while still
small using extra-sharp, lightweight hoes to cut through
roots just beneath the surface. Some hoes are light enough
to be operated with one hand and where weeds are still small
are highly effective. Long-handled pronged weeders will
remove bigger weeds without the need to bend, especially
rosette-type weeds such as dandelions.
The nightmare weeds are aggressive perennials and bulbs
such as dock weed, couch grass, kikuyu, paspalum, oxalis, wild
garlic and onion weed to mention just a few.
Even the most aggressive, persistent perennial or bulbous
weeds, able to penetrate a thick layer of mulch can be
vanquished if prevented from using sunlight over time. I write Above: A raised bed, such as this
from experience having effectively put an end to serious Modbox, allows easy access.
infestations many times.
It involves thick heavy mulches, mainly using any kind of
intermeshed straw or spoilt hay laid directly over the weeds.
Within a week or two, the first green weed shoots will be Websites
thrusting through the mulch to get to the light. I then insert
a garden fork beneath the layer and lift it high enough for the Better Health Victoria
shoots to disappear under the mulch, and then lower it. Up to betterhealth.vic.gov.au/health/healthyliving/
half a square metre can be lifted at once, so a large area can gardening-people-with-disabilities
be dealt with in a short time with little effort. Horticultural Therapy Association of Victoria
Each time fresh shoots pop through, the mulch must be horticulturaltherapy.com.au/resources.htm
lifted and lowered to bury them. This must be done regularly
Cultivate NSW
so the weeds never get a chance to use the light. Use this
cultivatensw.org.au
method when perennial and bulbous weeds are in full active
Independent Living Centres Australia
PHOTO: KIRSTEN BRESCIANI

growth, usually late winter and early spring, but always

Includes a big range of appropriate garden tools
before seeds develop. When necessary add more straw,
and other products. Ph: 1300 885 886;
but always after a lifting. Even the worst weeds can be
ilcaustralia.org.au/search_category_paths/332
totally eliminated in a single growing season by this type of
highly disciplined process.
 RECEIVE A FREE
ORGANIC GARDENER
ESSENTIAL GUIDE
when you su
the ABC Organic Gardener natural solutions
Essential Guide has all the answers you need for
non-toxic living in the garden and home.

G
arden pests and diseases go under the microscope in
Natural Solutions, the 12th in the ABC Organic Gardener
Essential Guide magazine series.
Insect expert Denis Crawford and organic pest management
guru Frances Michaels offer non-toxic solutions for everything
from aphids to whitefly as well as tips on tackling all manner of
plant viruses and bacterial diseases.
Natural
Some of the topics you’ll find included in this Essential Guide are: Solutions
Create a garden eco-system to keep pests in check
42 All you need
to
Where to buy beneficial insects that will kill the bad ones chemical-free know for a
garden and ho
Set up a back
yard eco syst me
What your leav em 10 truths abo
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Information on non-toxic homemade sprays Beat the bug
s: aphids to whi
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tefly
Raise pets and
Home cleaning
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Where to get organic commercial products us the be st of
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Other chemical-free garden solutions
How to create healthy soil to make
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PHOTO: KIRSTEN BRESCIANI

maximise your
microclimate
Helen McKerral explains the value of harnessing microclimates – each with their own
growing conditions – to expand the range and diversity of your garden.
N
atural environments evolve effortlessly, so why
oh why do we have ‘problem areas’ in our gardens?
Everywhere else on earth, these areas are simply
places for something different to colonise. By identifying
different microclimates in our gardens, we can turn these
challenging areas into assets. Even better, we can increase
the range of plants that will grow in our yards.
What is microclimate?
From tropical north to temperate south, Aussies know their
climate, and this magazine’s Organic Action section (p82–86)
reveals the climate’s impact on gardening. However, no map
can show the enormous variations within zones caused by
topography, soil, vegetation, buildings and any combination of
such on a much smaller scale – a microscale. Definitions vary,
but a microclimate is a smaller area that has its own unique
climate within a general climate zone.
For example, microclimate creates different plant
communities on northern and southern sides of mountains,
Opposite: Solid shade south of fences and
buildings varies with distance and season
creating different microclimates.
ORGANIC DESIGN
45
on ridges and in valleys and, for me, the Adelaide Hills
and Plains. The metropolitan area, near the coast, has few
frosts compared to the cooler, higher Hills further inland.
The Hills also have different rainfall due to elevation and
topographical effects on weather.
Microclimate exists on a smaller scale, too. My garden’s
southerly aspect means soil warms more slowly in spring
than in nearby gardens facing north. The area by the sunny
northern brick wall of my house differs from the south-easterly
slope under the loquat. Shrinking the scale further, the top of
that slope is perfectly drained, the bottom waterlogged.
Why does microclimate matter?
Plants have different growing requirements – in soil texture,
pH and drainage, in the amount of sunlight they like, in frost
tolerance – and the simplest and best results always arise
from matching those needs to the existing microclimate.
We already manipulate conditions in our yards by altering
light with shade houses, or temperature with glasshouses.
However, armed with a little more knowledge and an
objective eye, gardeners can also maximise results by
harnessing, or tweaking rather than completely altering,
ORGANIC DESIGN

existing microclimates. Gardeners in cooler climates may

struggle with tropical plants, but they can almost always find
a special spot for a few and for more warm temperate ones.
Subtropical gardeners can try tropical and warm climate
plants, while lucky warm temperate zone gardeners can
grow the widest range.
The easiest way to harness microclimate is to match plant
needs to extremely site-specific conditions. In my garden,
which is relatively frost-free warm temperate, plants that
dislike heat, such as raspberries, thrive in areas protected
from afternoon sun. Mediterranean plants like grapes, citrus
and figs grow in full sun, and subtropical plants including
lemon myrtle, macadamia and finger lime are in dappled shade,
protected from both frost and summer heat. A nashi pear
thrives in an area that’s too wet for most other fruit trees.
Microclimate results from complex interactions,
but harnessing it is simplified when you consider the three
main players: moisture, sunlight and temperature.

Harnessing soil moisture and drainage

Where are the wettest and driest spots in your garden?
All plants require more or less water, more or less frequently,
whereas drainage determines how quickly water moves
through soil. Most plants prefer well-drained soil with
water moving rapidly through root zones. Susceptible plants
quickly succumb to root rot when moisture is stagnant or
slow moving.
46 Sandy soils are usually well drained; clays drain more
slowly, especially on flat ground or in hollows, so one of the
most obvious tricks is to plant moisture lovers in swales
(low or hollow places, especially a marshy depression
between ridges) and those that prefer dry feet at or near
the top of slopes.
Correctly matched to microclimate, many natives need
little or no artificial irrigation once they are established.
In Australia, northerly aspects usually have drier, shallower
soil than southerly ones, and can be difficult to green in
hot regions. Dig generous planting holes, improve soil with
organic matter, mulch well and water seedlings regularly
for the first season. Fruiting plants that survive dry soils
once established include dates, olives, figs, quandongs,
pomegranates, grapes and pistachios (fruiting improves
PHOTOS: TOP: ISTOCKPHOTO; CENTRE AND LEFT: HELEN MCKERRAL

with irrigation).
In rainy gardens with clay, the best-drained sites occur at
or near the tops of slopes, in raised beds or rockeries, and in
or atop retaining walls. Thyme, prostrate rosemary, z’atar
and succulents, plus natives such as Scaevola, thrive in my
dry stone retaining walls. Two tiny caper bushes, loathing the
rainy winters, have (barely) survived two years atop one wall
– it’s still too wet, so I’ll replant between rocks where there’s
even less soil and moisture. Planting into pots is also an option.

Top: A nashi pear can thrive in wetter areas

where other fruits won’t survive.
Centre and left: Rosemary and succulents
growing from between gaps in dry stone walls.
 Potted plants susceptible to
fungal disease often prefer a
light northerly verandah.

Other plants prefer damper places. In swales, along

creeks, in seepage areas often found at the base of retaining
walls, or near septic soakage trenches: plant small trees and
shrubs with restrained root systems – but not edible root
crops! When assessing your garden, remember to distinguish
between wet and poorly drained areas. Bog plants including
cress, Vietnamese mint and arrowleaf are practically aquatic,
whereas blueberries require consistent soil moisture but
excellent drainage.

Harnessing moisture in the air

With their lush leaves, many tropical plants wilt in dry
climes no matter how much you water them. Look for your
garden’s steamiest spots: try humidity-loving species in the
most sheltered area with the least air movement, and apply
thick, spongy organic mulches. Use overhead irrigation or
microsprays at night. Erect shade cloth screens around
young plants; use windbreaks. Fill pot saucers with gravel
and water or grow adjacent to an existing pond.
My potted lychee was a long shot but is thriving in a sunny
sheltered clearing; whether it can ripen fruit in my climate is
another matter!
Conversely, consider the driest, windiest spots.
Most desert plants dislike summer humidity and wet winters,
and many vegetables also succumb to fungal disease with
too much shelter. Plant these in the best-ventilated areas
and maximise airflow by increasing plant spacing.
Thin tree canopies and perimeter plantings, and choose
wire fences instead of solid ones. Mulch with gravel, pebbles
or non-absorbent materials such as pine bark, use drip rather
than overhead irrigation, applied in the morning rather than
the evening.
I know one gardener who grew Sturt’s Desert Pea in a
humid subtropical garden by placing a clear plastic umbrella
over the plant to protect it from summer rainsqualls!
Similarly, during cold, wet winters, potted plants
susceptible to fungal disease often prefer a bright northerly
verandah where leaves and stems stay drier than in the
PHOTOS: PENNY WOODWARD

open garden.

Top: These herbs and vegies in raised beds have

excellent drainage and make the most of the
warmth reflected from the tank.
right: Terraced garden with dry-loving plants at the top (and
in pot) and those that need more moisture at the base.
Harnessing sun and shade
Shade may be dappled under trees, solid beside buildings or
structures, and also vary with time of day and season.
Dappled shade also varies. Deciduous trees provide
summer shade and winter sun, ideal for camellias, azaleas,
herbaceous perennials and fruiting plants such as red
currants. Evergreen shade is year-round – try pawpaw, guava,
babaco and jaboticaba as well as ornamentals including
hostas. Although dry sclerophyll eucalypts provide lightly
dappled shade perfect for native understorey species,
root competition means that other plants usually do better
in pots, or in raised beds on weed mat or geotextile. This also
applies near notoriously greedy trees (conifers, Agonis, willows).
To increase light, selectively thin tree branches.
Solid shade south of fences and buildings varies with
distance and season. Is it shady year-round? If so, is it moist
(ferns, native violet) or dry (acanthus, plectranthus, correa)?
PHOTOS: TOP: KIRSTEN BRESCIANI LEFT: PENNY WOODWARD

Some of the trickiest areas are those that are completely

shaded in winter, but receive afternoon sun in summer.
Try summer vegies or plants that tolerate a range of conditions
(rhubarb, perpetual spinach, parsley). Choose hellebores that
go dormant during summer heat, or herbaceous sun lovers
such as Jerusalem artichoke, autumn-flowering bulbs and
alstroemeria that die back in winter when it’s shady.

top: Evergreen shade is year round:

hostas grow well here.
left: Summer heat-loving vegies thrive in the
centre of a sheltered courtyard.
 ORGANIC DESIGN

Pot summer annuals such as petunias and transplant Apartments and

when the light reaches the ground in late spring. In autumn, Balconies
interplant winter annuals like lobelia and pansies. Move pot Apartment gardeners have limited space but the
plants to chase the sun. Taller trees and shrubs that are
same microclimate principles apply: do you have
dormant in winter, such as apple, pomegranate, chestnut,
medlar or flowering cherries and plums, are another option
north, south, east or west-facing balconies and
– slow initially, but eventually reaching the sunlight. For a windows, shaded (or not) by trees or other buildings?
faster effect, choose advanced trees. • North or northeast balconies are warmest and
Morning and afternoon sun make a difference, too. sunniest, ideal for fruiting vegetables.
Easterly sun is particularly good for vegies, stimulating more • Easterly balconies in all but cold climates
growth than the equivalent of afternoon sun. In Australia’s
can usually produce leafy greens, whereas
intense light, easterly aspects with morning sun are often
sufficient for many northern hemisphere plants. In my garden,
the shadiest and coolest south-southeasterly
raspberries, blueberries and red currants all thrive in balconies suit ferns and other shade-lovers.
morning sun only. • Northwesterly aspects in hot climates suit
succulents and other tough plants.
Harnessing heat and cold Microclimate also varies on the balcony itself.
The warmest areas are usually also the sunniest. In cold
On a traditional U-shaped, north-facing balcony,
climates, try cold-sensitive plants such as passionfruit
and citrus near heat sinks like northerly walls of houses.
the coolest spot receiving morning sun only will be
Northerly aspects warm soonest, for longest. This is the in the back corner towards the westernmost wall,
place to try plants that are at the limits of your cooler climate, the hottest place receiving sun for most of the day
or plants for which your growing season is a bit short. will be in the centre close to the edge, while the
Windbreaks warm these areas even further. Isolite-covered side near the easternmost wall receives sun from
verandahs often suit cold-sensitive potted specimens; tree
the middle of the day onwards. Move plants around
canopies also provide some protection to frost-tender plants.
The coolest parts of a garden are generally on the
and between balconies to meet seasonal changes. 49
southeastern sides of houses, in shade along the uphill Find wheeled pot racks for ease of moving.
side of solid fences, and in swales or closed valleys where
cold air can’t drain away. Try plants for which your region
is just a little too warm. In hot regions, evergreen trees to
the west and northwest provide afternoon protection for
cooler-climate plants. Concrete water tanks also moderate
temperature: try kiwi fruit or raspberries on the eastern side.

Harnessing microclimate for climbers

Look beyond the usual archways, trellises and verandahs to
fences, garages, posts and chook runs – choose deciduous
climbers such as grapes to give the girls plenty of winter sun.
In cool regions, plant cold-sensitive climbers on the northern
side of masonry walls.
In hot regions, plant beans, chokos, peas and passionfruit
to the northwest to protect vegies from sun. In my garden,
cloud forest passionfruit (Passiflora x ‘Mission Dolores’)
survives summer heat in permanent shade on the
southeastern side of a shed.
Finally, if you’re unsure about a new plant’s needs, ask your
local nursery for site-specific advice. And don’t be afraid to
try different locations to discover that sweet spot: I moved
some of my blueberries four times before finding their final
PHOTO: ISTOCKPHOTO

home! I’ve transplanted a three-year-old macadamia to a

North and northeast
shadier spot, a two-year-old avocado to a sunnier spot… balconies are ideal for
fruiting vegetables
and that finicky lychee is still in a pot because it may yet end such as tomatoes.
up under the verandah!
Come and hear from expert gardeners
Costa Georgiadis, Phil Dudman and
Claire Bickle. Plus Stuart Anderson
from Flowhive, botancial artist
Julia-Rose and more!
 ORGANIC POULTRY

plant a
forage garden
PHOTO: JESSAMY MILLER

From trees and vines to herbs for health, Jessamy Miller

suggests a range of crops for hungry chickens.

When planning the forage garden,
aim to have a range of food
plants available in each season.
Plant protection
Chooks are dedicated diggers and will munch a
whole bush, so if you see depredations, you may
need to fence off tender or shallow-rooted plants,
limit poultry ranging time, or supervise their
activities. Consider planting out two forage runs
and letting one re-grow while chooks are housed
in the other, or grow a cutting garden and harvest
it selectively for fowls. Also, growing plants just
inside protective wire fences will allow chooks to
forage, but not destroy the whole plant.
G
rowing food for chooks ticks all the boxes; it is
thrifty, organic, fun and healthy. Chooks gain great
satisfaction from foraging, or searching widely for
food; it fulfils psychological needs and keeps them active.
Designing a garden they can forage through allows them to
dig, peck and scratch to find greens, seeds, roughage, insects
and grit. This will contribute a range of important vitamins
and minerals, improving health and enhancing egg quality.
While the ancestor of modern poultry, the jungle fowl,
lived on food found on the forest fringe, today’s larger
bodied layers can’t gain enough energy from forage alone
to support egg lay. Not surprising when jungle fowl laid
only 8–12 eggs a year, while hybrids lay upwards of 300;
more than half their daily feed intake goes to make the egg.
So do provide fowls with a balanced layer ration and consider
forage a useful supplement to this.
When planning the forage garden, aim to have a range of
food plants available in each season. Chooks feel safest in a
layered landscape with trees and large shrubs under which to
shelter, as well as smaller bushes, seed-producers, herbs and
greens. Ideally, chosen plants will provide food for you as well
as chooks, and also fulfil another role, such as providing shade,
protection, beauty or improving soil through nitrogen fixing.
What to plant
Trees
Recommended food and shelter trees include mulberries,
feijoas, lilly pillies and pome fruits. In orchards, chooks can
tackle fruit fly by clearing fallen fruit, or codling moth larvae
under apple trees in late winter.
Seeds
Poultry will enjoy scratching under seed producers including
tagasaste, pigeon pea, Sunbird sunflowers, buckwheat,
Acacia species such as silver and mulga wattle, or the
top performer, amaranth, a hardy annual that self-seeds
everywhere.
Crops
On the land? Try cereal crops such as wheat, oats, barley,
sorghum; a mix is more nutritious than a single variety.
Long-lived fodder crops such as lucerne can be harvested a
number of times.
Vines
Use the henhouse or run for growing vines, creating a shared
food source and shade for the fowls in summer. Choko is the
traditional favourite, or opt for grapes, banana passionfruit,
cucumbers or peas and beans. Watching chooks jump for
PHOTO: JESSAMY MILLER
hanging fruits is great fun.
above left: Chooks can forage through
fences without destroying plants.
 ORGANIC POULTRY

SUPER SPRING CLEAN

Now spring has sprung, it’s time to give the henhouse
a clean, spit and polish. Choose a warm sunny day and
get started in the morning, so the pen has time to dry.
First, be sure to put on gloves and a face mask, then take
everything out of the poultry shed.
Over winter, damp, mouldy patches can build up in
litter, so remove all the loose matter from the floor and
nesting boxes and put it in the compost. Now, sweep the
floor clean.
Scrub feeders, waterers, perches and nesting boxes
with hot soapy water, then rinse in boiling water with a
good dash of vinegar. Leave in sunlight to dry.
Brush down pen walls to remove dust and cobwebs,
scrub off stubborn dirt with hot soapy water, and splash
round boiling water with vinegar to kill germs.
Once the pen is dry, add fresh new litter, replace the
furnishings and let chooks in to enjoy scratching it back
into their immaculately clean water and food bowls!

Herbs for health

Growing certain herbs around the henhouse that chooks
53
can brush against or help themselves to may boost health
and egg lay, and deter insects. These include wormwood,
pennyroyal, rue, mint, comfrey, rosemary, basil, oregano and
lavender. Don’t be surprised if birds don’t like some; my girls
won’t touch parsley or nasturtiums, yet my berry saltbush
(Atriplex semibaccata) is so well loved it’s under wire for its
own safety.
I also grow a yearly crop of garlic and put a clove or two in
their water once a month to deter intestinal worms.

Gorgeous greens
Like us, chooks need their daily greens; it might be a short
picking lawn, a patch of wheatgrass growing through a
protective wire frame, or garden staples such as spinach,
lettuce, kale, silverbeet, Asian greens or New Zealand
spinach. Hardy perennials include chicory, arrowroot and
plantain, and don’t forget weeds like dandelion and fat hen.

Easy option seed mix

PHOTOS: MARCEL AUCAR/CENTRE: ISTOCK

There are a number of poultry fodder seed mixes available;

these are a great place to start – why not give one a try in a
section of your garden and see what your chooks like?

top: Hand feeding nutritious amaranth seed.

centre: Wormwood is among the many
herbs good for chook health
right: Amaranth looks stunning
and chooks love it.
54

in conversation with
marc cohen
Kylie McGregor talks to Professor marc Cohen about his
ultimate aim: worldwide wellness.

P
rofessor Marc Cohen is head of Health Science
at RMIT University in Melbourne and recognised
worldwide as a leader in integrative and holistic
medicine. He is a registered medical practitioner with
degrees in both Western and complementary medicines,
tapping into leading-edge medical research as well as
exploring alternative health treatments.
: What is the greatest challenge we face today in
Q terms of good health?
: Water is not negotiable when it comes to good health.
A If the size of the earth was a basketball then the available
fresh water is about the size of a mustard seed.
There are about 2.4 billion people on earth who can’t bathe
regularly, and nearly 1 billion people don’t have clean water
to drink. So if you think about global health issues, that then
is a breeding ground for disease, for social unrest, for a
global epidemic.
The other issue is that our very limited amount of water
is becoming increasingly polluted – through fracking
operations, genetically modified organisms, as well as
industrial effluent. That’s not to say that air pollution is not
a big issue as well, but the crisis we are about to face with
water is phenomenal and it needs a global effort.
: How important is an organic diet to our overall
Q wellbeing – both for adults and children?
: It is absolutely critical. A recent EU report on pesticides
A in food estimated that about 13 billion IQ points are
lost each year in Europe due to the impact of pesticides,
which represents a loss of approximately 125 billion euros.
The most vulnerable are the unborn fetus and children,
whose brains and bodies are still developing.
Research we have done at RMIT showed that a week of
eating organic food will reduce a person’s pesticide load in
their urine by 90 per cent.
Choosing to eat an organic diet also has a ripple effect
out to the whole community and environment: you are
supporting organic farmers ,which supports remediation
projects and limits water, air and soil pollution due to
sustainable farming methods.
Moving away from industrial agriculture, which is
polluting the planet, to organic farming, which is remediating
the planet, is incredibly vital for all of us.
ORGANIC CONVERSATION
: There’s also been a growing awareness about
Q toxicity levels in everyday lifestyle products.
What’s your opinion?
: It is important at an individual level that we choose
A products that do not contain industrial toxicants,
whether that’s BPA in drink bottles or Teflon coating on
cookware, or phthalates in personal care products. That is
really critical on a personal level, not only for our own health
but by making those choices we are making companies more
responsible and accountable. There was a big campaign
a while ago to ban micro-beads from personal products
as these nano-particles of plastic were ending up in our
waterways and oceans and then being fed back into the food
chain. Having said that, it’s really important not to panic
about this. Rather, we should focus on being empowered and
educating ourselves so we can make informed choices about
products we use in our everyday lives.
: The World Health Organisation estimated there
Q were 58 million deaths in 2005 and that 60 per cent
of those were due to preventable lifestyle-related
55
chronic disease – such as heart disease, diabetes and
some cancers. How do we improve these figures?
: We need to come out with a positive attitude for a start,
A and realise that if lifestyle-related diseases are our
biggest killers, there is hope because our lifestyle is fully
within our control. We determine what our individual lifestyle
is. It’s not dictated by government policy or corporate agenda.
Every choice we make has an impact on our lifestyle, so we
need to choose wisely. Individual wellbeing has now become
a global concern.
Q : how do we achieve worldwide wellness?
: While it’s a no-brainer that we need to ensure everyone
A on the planet has access to clean water and sanitation,
we also need to direct attention to the fact that at the
moment it’s super easy to buy junk food, yet it can be difficult
to buy healthy, organic whole foods.
The food industry is designed to make money, not nutritious
food; the medical industry is designed to make money through
treatment of diseases, not preventing them. The energy
industry has made a lot of money out of fossil fuels, but that’s
unsustainable. We’re at a real turning point in human evolution,
so we need to flip these types of thinking on their head.
PHOTOGRAPHER: DAVID FRENKIEL
 ORGANIC HARVEST

wellbeing
feast
In their just-released book Green Kitchen At Home, David Frenkiel and
Luise Vindahl make vegetables and wellbeing the heroes.

in season

Vegetables 57

ASIAN GREENS ENGLISH PAK CHOY

ASPARAGUS SPINACH PARSNIP
BEETROOT FENNEL PEA
BROAD BEAN LEEK POTATO
CABBAGE MUSTARD SPRING ONIONS
CELERY GREENS TURNIP

Fruit
AVOCADO JACKFRUIT
BLACK SAPOTE MULBERRY STAR FRUIT

F
ood for us is basically all about feeling good. CITRUS PAWPAW SURINAM
The process of cooking, the pleasure of eating CUSTARD APPLE STRAWBERRY CHERRY
and the energy we get from it. They all serve the

Herbs & Edible flowers

PHOTOGRAPHER: DAVID FRENKIEL/ILLUSTRATION: ISTOCK

same joyful purpose.

Our recipes are deeply focused around vegetables,
but also feature wholegrains, good fats, nuts, seeds,
legumes, fruit and natural sweeteners. When we talk CALENDULA COWSLIP NASTURTIUM
about our food as healthy, we do not mean it in a FLOWERS FLOWERS FLOWERS
restricting way. For us, health is solely about wellbeing. CORIANDER LEMON BALM PARSLEY
As far as we can, we focus on seasonal ingredients.
It’s a simple way to get a natural variation in our diet
throughout the year. Vegetables in season also taste
top left: Author's Louise Vindahl,
better, are cheaper and more sustainable and thus better David Frenkiel and children.
for our environment. David Frenkiel facing page: beetroot and fetta patties.
 Grate or shred the cabbage and carrots and add them to the
bowl. Stir to combine and set aside.
Using your hands, shape the patty mixture into 6–8 large
patties. Heat 1 tablespoon of oil in a large non-stick frying
BEETROOT AND pan on a medium-high heat. Fry the patties for a few minutes
FETA PATTIES or until the base is golden. Carefully flip with a spatula and
fry the other side.
Alternatively, bake the patties in the oven at 200°C for
Makes 6–8 patties 20 minutes, flip and bake for a further 5–10 minutes or
Prep + cook time: 50 minutes until golden on both sides. Or put them on the grill.
Serve in bowls with lettuce, avocado, slaw, sprouts and a
These red, juicy patties almost look like meat, sprinkling of seeds.
but they are so much better. Not only are they moist
and flavourful but they have a beautiful texture,
too. Burgers are, of course, ideal inside a bun, but we
wanted to show you another way to serve them – in
lettuce leaf cups, paired with a slaw and some avocado and
toasted seeds. The leaf can be used as a wrapper, so you can Substitute feta for tofu and
eat it with your hands, or as a salad in the bowl.
lemon for a dairy-free version.
BEETROOT PATTIES
3–4 (350g) raw beetroots (beets), peeled
10g fresh basil, leaves picked
1 small onion, peeled
2 cloves of garlic, peeled

WINE PICKS
150g (1½ cups) rolled oats
2 tbsp extra-virgin olive oil
58 2 free-range eggs BY MAX ALLEN
200g feta or organic firm tofu, drained and cubed Just as a cook will bring together various ingredients
1 tsp sea salt to produce a whole dish that is greater than the sum of
½ tsp freshly ground black pepper its parts, so too do winemakers often carefully blend
Extra-virgin olive oil or coconut oil (to fry) different, complementary grape varieties. The fritters
and soup described here, combining vegies, herbs, grains,
CABBAGE SLAW spices and dairy, make me think of blended wines.
120ml (½ cup) full-fat plain unsweetened yoghurt
1 tbsp organic unfiltered apple cider vinegar
1 tsp runny honey or pure maple syrup 2015 Sensi Organic Chianti, Tuscany, Italy ($9)
Sea salt and freshly ground black pepper Traditional Chianti is made mainly from tangy
½ white cabbage, trimmed red sangiovese grapes, plus other varieties such
2 carrots, tops removed and peeled as dark fruity colorino and supple, fleshy merlot.
This one is stunning value: typical savoury cherry
TO SERVE flavours and less than 10 bucks.
Large lettuce leaves available nationally through
Sliced ripe avocado vintagecellars.com.au
Sprouts
Seeds 2015 Cape Jaffa Anna’s Blend,
Limestone Coast, South Australia ($25)
Coarsely grate the beetroots, roughly chop the basil, and Winemaker Anna Hooper from certified
finely chop the onion and garlic and place in a large mixing biodynamic Cape Jaffa Wines has blended
bowl with the oats and oil. Crack in the eggs, crumble in the spicy, grapey-tasting gewurztraminer with
feta, season to taste and mix to combine. Cover and put creamy-tasting barrel-fermented semillon
ILLUSTRATION: ISTOCK

in the fridge for at least 30 minutes or until the oats have and sauvignon to produce a lovely, rich,
absorbed the liquid. textural dry white.
Meanwhile, prepare the slaw. Place the yoghurt, vinegar capejaffawines.com.au
and honey/syrup in a mixing bowl, season to taste and mix.
 ORGANIC HARVEST

GREEN PEA, BROCCOLI AND MINT SOUP

WITH PUY LENTIL TOPPING

Serves 4
Prep + cook time: 45 minutes

We are just going to quote our recipe

tester, Nic, on this one. Her words, not
ours: ‘This soup is absolutely DELICIOUS!!!
Made it several times! It’s so flavoursome
(love the combo of the peas and mint),
so smooth and creamy thanks to that
coconut milk, yet has lots of body from
the broccoli, super-nutritious with all
those gorgeous green veggies and has the
best textural toppings! And what a bonus
the fact that it’s super easy, quick and
cheap to make!!! Next-level good!!! Enjoy!'

1 tbsp virgin coconut oil

1 onion, peeled
2 cloves of garlic, peeled
2 tbsp peeled and grated fresh ginger
250g (2 cups) frozen green peas
250g (2 cups) fresh broccoli, stalks
included, roughly chopped (or frozen
broccoli florets)
500ml (2 cups) vegetable stock
Sea salt and freshly ground black pepper
400g tin coconut milk
20 fresh mint leaves

PUY LENTIL TOPPING

200g (1 cup) cooked lentils
1 tbsp extra-virgin olive oil
Zest of ½ unwaxed lemon
Sea salt and freshly ground black pepper

TO SERVE
Toasted pumpkin seeds
Fresh mint or purple shiso leaves
Sea salt and freshly ground black
Pepper
Extra-virgin olive oil
Toasted sourdough garlic bread

To prepare the lentil topping, add the cooked lentils to a Bring to the boil, reduce the heat and simmer until the
small bowl, stir through the oil and zest and seasoning to vegetables are tender, stirring occasionally so the soup
PHOTOGRAPHER: DAVID FRENKIEL

taste. Set aside.
For the soup, heat the oil in a large saucepan on a
medium-low heat. Roughly chop the onion and garlic, add to
the pan with the ginger and sauté for 10 minutes or until the
onion begins to soften. Add the peas and broccoli and sauté
for a further 5 minutes. Add the stock and season to taste.
doesn’t burn. Remove from the heat and stir through the
coconut milk and mint.
Using an immersion (hand) blender or food processor,
blend until smooth.
Top with a sprinkling of lentils, pumpkin seeds, mint and some
seasoning and a drizzle of oil, along with toast on the side.
ORGANIC HARVEST

BUCKWHEAT, BANANA AND

CHOCOLATE BREAD

Makes approx. 12 slices

Prep + cook time: 50 minutes

This grown-up version of the classic banana bread with

chocolate and tones of coffee is a true family favourite.
It has a wonderfully moist texture and is pleasantly decadent
without being too sweet (it is called bread, after all).
We sometimes add a hidden layer of either dark chocolate or
walnuts to the middle of the cake. Baked goods are always
best enjoyed warm from the oven but this bread tastes really
good also on day two and three.

2 free-range eggs
70g (heaping cup) coconut sugar or turbinado sugar
3 ripe bananas, peeled
120ml (½ cup) mildly flavoured rapeseed oil
1 tbsp coffee (optional)
100g (1 cup) almond flour
120g (1 cup) buckwheat flour
5 tablespoons cacao powder
1 tsp baking powder
1 pinch sea salt the rest of the batter. Cut the banana in half lengthwise,
arrange the two halves cut side up on top of the batter, brush
60 FILLING the bananas with a little oil and sprinkle coffee beans on top.
50g good-quality dark chocolate or walnuts (optional) Bake for about 35 minutes or until a skewer inserted in
the centre of the loaf comes out clean. Remove from the
Preheat the oven to 180°C and line a 10 x 25cm loaf tin with oven and set aside to cool slightly in the tin before devouring
parchment [baking] paper. it while still warm. Store at room temperature in an airtight
Crack the eggs into a food processor, add the sugar, container and it will keep for 3–5 days.
break in two bananas, the oil and the coffee and mix on high Alternatively, pre-slice and freeze it
speed until smooth. Add the flours and the rest of the loaf (and then toast the frozen slices).
ingredients and pulse until just combined, making sure not to
over-mix or the loaf will be compact. This is an edited extract from Green Kitchen At Home
Pour half of the batter into the tin; roughly chop the by David Frenkiel & Luise Vindahl. published by Hardie
Grant Books, RRP $39.99. available in stores nationally.
chocolate or walnuts (if using), scatter on top and cover with

HARVEST NOTES
Mandarin it is worth
cutting the
Mandarins should always too many. Mandarins can
Cabbage central head
PHOTOGRAPHER: DAVID FRENKIEL/ILLUSTRATION: ISTOCK

be picked with secateurs
leaving the short stem
attached. This stops the
loose skin from being
damaged and shortening
shelf life. It can be hard to
tell when a mandarin is ripe,
but if it has good colour
and feels slightly soft then
it should be okay, but taste
one to see before you pick
also be ripe when still partly
green. Fruit do not store
as long as some citrus,
although should keep for up
to four weeks in a cool spot,
but really are best eaten
straight from the tree. It is
getting towards the end of
mandarin-harvesting season,
with the last cultivars being
harvested in October.
Individual cabbage
leaves can be
harvested at any time,
especially from open-
hearted cultivars that
take 3-4 months to develop
to full size, but can be
harvested at any point
during development.
To harvest hearting types
so that there
are still quite a
few leaves and
a few centimetres of stalk
at the base; there is every
chance you will get a few
smaller, side heads growing.
Harvested whole cabbages
will last in the fridge for
several weeks. Only cut into
the head just before using.
ORGANIC HEALTH
Herbal goodness
You can alleviate a wide range of everyday ailments
using ingredients from the garden – just do some
infusing and decocting!
n his new book, The Garden Apothecary,
I Australian herb nerd and naturopath
Reece Carter creates simple home-made
remedies and recipes for everyday ailments and
beauty needs. Here he shares two of his favourite
techniques, infusion (an extract prepared by soaking
tea leaves or herbs in liquid) and decoction
(the action or process of extracting the essence
of something), plus a relaxing chai bedtime tea.
You will need:
1–2 teaspoons of dried herbs or small
bunch of fresh herbs
Boiling water to cover
MAKING AN INFUSION
How to
Step 1 For an infusion, boil the water first
and then pour it over the fresh or dried
greenery, in a teapot or cup, just like a
normal cuppa.
Step 2 Leave it covered to steep for 8–10
minutes to ensure you get the most out of
it and then strain the water and enjoy.
Note: If you’re using herbs with a high oil content – such
as lavender or peppermint – make sure you leave a lid on
while it brews, or some of the oils will evaporate.
MAKING A DECOCTION
Forego the electric kettle and use a
saucepan and the stovetop instead.
We want to draw the goodness from deep
within the plant’s thick cell walls, and the
water needs to be kept boiling to do so.
How to
Step 1 Place the herb and water in a
saucepan and cover with a lid.
Step 2 Bring to a boil over a low heat
and keep it going for 8–10 minutes.
The extra boiling time extracts all the
active compounds from the grasp of
fibrous shells and husks.
Step 3 Turn the heat off, strain and
you’re ready to go.
PHOTOS: STUART SCOTT
Note: Teas should be consumed straight away unless
you’re chilling a big batch in the fridge to enjoy as an
iced tea the next day.
BEDTIME CHAI (for insomnia) How to
Step 1 Coarsely grind the cardamom pods and cinnamon
Mum always said to have a glass of milk before bed, stick in a coffee or spice grinder. Place them in a heavy-based
and she was right. Milk contains tryptophan, which our saucepan with the tea leaves, valerian root, whole vanilla
bodies convert into melatonin, our ‘sleep hormone’. bean pod and nutmeg.
I’ve taken this classic mum’s medicine, and ramped up its Step 2 Pour over the milk, plus the coconut oil if you’re
dream factor with a little hypnotic herb called valerian. using a non-dairy option.
Studies have shown that as little as 1 gram of this guy can Step 3 Bring to a simmer over a very low heat, stir well,
induce relaxation and improve sleep onset. then cover and continue to simmer for 8 minutes.
Makes two serves. Step 4 Remove from the heat and strain, discarding the
solids. Stir through your choice of sweetener if desired,
You will need: then enjoy. Sweet dreams!
4 Cardamom pods
1 cinnamon stick
3 teaspoons rooibos tea leaves
2–3 teaspoons finely chopped valerian root
1 vanilla bean pod, halved lengthwise
Large pinch of ground nutmeg
600ml full-cream milk (or your favourite
alternative plus 2 tsp coconut oil)
A little honey or stevia, to taste

For a review
of The Garden
Apothecary
see page 87

ALWAYS CONSULT A MEDICAL PRACTITIONER IF AN AILMENT PERSISTS.

 good health from
small farms
New research shows small to medium-sized farms produce the
lion’s share of the world’s nutrients, writes Simon Webster.
64
W
hen it comes to farming, bigger is definitely not
better. Small farms produce most of the world’s
nutrients, a major research project[1] has found.
And the diversity of food that small farms produce is not
only crucial for human health, but provides resilience
against shocks such as climate change and pest and
disease outbreaks.
“The findings open up a whole policy agenda for farming
and what kind of world we want to see,” says the report’s
lead author, Dr Mario Herrero, chief research scientist with
the CSIRO.
“We must focus on quality as well as quantity. And it is
vital that we protect and support small and medium farms
and more diverse agriculture so as to ensure sustainable and
nutritional food production.”
Mapping farmland
More than 400 scientists in multiple disciplines from
19 institutions, have mapped the world’s farms and shown
how much calcium, folate, iron, protein, vitamin A, vitamin B12
and zinc they produce from 41 crops, 7 livestock products and
14 fish groups.
Globally, farms smaller than 50 hectares produce
between 51 and 77 per cent of nearly all nutrients from the
major food groups for human consumption, including cereals,
livestock, fruits, pulses, roots and tubers, and vegetables.
Unsurprisingly, the bigger the farm, the less diverse it
tends to be. The majority of sugar (73 per cent) and oil crops
(57 per cent) are produced on less diverse farms, accounting
for 56 per cent of global calorie production.
The make-up of farms varies dramatically in different
parts of the world:
Small farms (less than 20 ha) produce more than 75 per
cent of most food groups in sub-Saharan Africa, South-East
Asia, South Asia and China.
Medium farms (20–50 ha) also contribute substantially in
Europe, West Asia, North Africa and Central America, .
Large farms (more than 50 ha) dominate production in
North America, South America, Australia and New Zealand.
Benefits of small farms
Andre Leu, president of the International Federation of
Organic Agriculture Movements, says the research supports
earlier research findings that have shown the benefits of
small, diverse farms.
“We’ve had this evidence for a long time,” Leu says.
“But this is the first time the mainstream has come to this
conclusion. It’s a paradigm shift for them.”
Small farms benefit from having stacked systems, Leu says.
“The really important thing about small farms is they might
grow 20 different vegetables and a whole lot of different
types of fruits. They might have poultry for eggs and meat,
and pigs and goats. Others will have cattle from which you
get milk. These are all extras coming out of the system that
you don’t get from monocultures.”
In many parts of the world, small farms also produce
 Globally,
there are more
than 100,000 new
small organic farms
each year.

Bardia, Nepal: A Tharu

woman strewing
potato seeds in fields.
PHOTO: ISTOCK
ORGANIC PLANET

biogas from crop residues and manure, which they use for
lighting or cooking, to produce electricity or run vehicles.
If the farms are organic, all the better. “We have
enough good science to show we [organic farmers] are
net sequesterers of carbon. We take carbon dioxide out of
the atmosphere and put it into the soil, reversing climate
change,” Leu says.

Australian monoculture
With the study listing Australia as one of the regions
dominated by vast monoculture farms, Leu believes we
should be following the European model to make small
farming viable again in this country.
“The [EU] Common Agricultural Policy is not perfect but
the fact is that in Europe a dairy farm with 30 cows is viable,”
Leu says. “In Australia no conventional dairy is – the only
dairy farmers surviving are organic because people are
prepared to pay extra.”
The introduction of subsidies, or the reintroduction of
“orderly marketing” – the setting of prices by wheat boards,
wool boards and so on – is necessary to save Australian
farmers from the “so-called free market”, which forces them
to sell produce for less than the cost of production, Leu says.
Dr Herrera asks: “Do we want to continue the trend
towards expanding the production of cereals such as wheat, Next generation
66
rice and corn, or do we want more diverse farms, such as in
Europe or South-East Asia?
farmers
In Australia, an example of this new wave of
“If we decide that we want large farms producing our food
then this could come at a cost… What if there were a major farmers can be found at Moruya, on the NSW
wheat disease that devastated farms across Australia? South Coast, where Fraser Bayley and his partner
Having diverse farming systems builds resilience. Kirsti Wilkinson run the 12-acre Old Mill Road
“We need both big and small farms to achieve food BioFarm. Two acres, plus a further two acres on a
and nutrition security but we must ensure we protect and market garden in town, are dedicated to growing a
support small farms and more diverse agriculture.”
wide range of vegetables.
For Leu, it’s simple: “If we’re going to feed the world,
if we’re going to beat climate change, it’s going to be done They sell at farmers’ markets, through box delivery,
by family farms.” and to local restaurants and cafes, plus some
wholesale. They also produce eggs and have plans to
The turning tide go into beef, poultry, pork and perhaps goat.
Fortunately, there are signs of a small-farm renaissance in “We’re not in competition with big farms,” Bayley
the developed world.
says. “We sell food to our local community; we’re
“In the US in 2014, for the first time in more than 100 years
there was an increase in the number of farmers,” Leu says. not trading in commodities.
“And it’s due to what they call the homesteading movement “Diversity is crucial because we do box delivery
– organic agriculture on small acreages. and we want to supply a full shopping basket for
“It’s happening around the world. Globally, there are people’s convenience at the farmers’ market.”
more than 100,000 new small organic farms each year. It takes a certain type of person to run a small
The younger generation are very interested in living a rural
farm, Bayley says.
lifestyle and having more control over their lives.”
Rather than selling to supermarkets, these new farmers “Basically, you have to be a nutcase. You have to
be interested in the lifestyle, engaged with your
PHOTO: PAUL WEST

sell locally, know their customers, and use tools such as

social media. “This allows them to get viable prices,” Leu says. community, and brave. There’s a reality to the
finances that scares people off, but we’re going OK.”
[1]
thelancet.com/journals/lanplh/article/PIIS2542-5196(17)30007-4/fulltext
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 ORGANIC ORNAMENTALS

cornflowers are a safe option

for hayfever sufferers.

avoid the big

sneeze
Want flowers but not hayfever this spring? Karen Sutherland explains
what you can plant and the worst offenders to avoid.

Troublemakers

T
he approach of spring and the promise of more time
in the garden is something most gardeners look
forward to, but for allergy sufferers (including me!)
it also heralds the start of hayfever season. So let’s
look at strategies to adopt and the planting choices you can
make that won’t add to your allergy woes.
Start by getting to know the causes of your hayfever as
people react differently to various plants. For some, grasses
or certain trees may be the trigger, for others profusely
flowering natives. Also, if you know your non-plant triggers
PHOTO: ALAMY
If you’re not sure what plants affect you, get to know the
ones that produce troublesome pollen. Generally, trees
and grasses that rely on wind pollination produce copious
amounts of lighter pollen grains that can travel many
kilometres and fill the air at certain times, whereas larger
and showier flowers aiming to attract pollinators, produce
larger and heavier pollen grains that don’t cause as many
problems (although there are exceptions, like daisies).
Deciduous trees such as birches and maples can cause

you can avoid these when the pollen count is high, to prevent problems as can white cedar (Melia azedarach), the humble
symptoms being aggravated. mulberry and evergreen trees including olives.

GARDEN STRATEGIES
Here are some other ways to garden more
comfortably at this time of year.
Be careful when turning compost, especially if it
contains grass clippings. If grass clippings are piled
any higher than 25mm deep they can form harmful
moulds particularly dangerous when disturbed
and breathed in by asthmatics. The same thing can
happen with wet bales of hay or straw.
Some people are affected by the dust in mulch,
70 and should use paper dust masks or perhaps avoid
the task of mulching altogether. Keep grassy weeds
in the garden under control, as grasses such as
panic veldt grass (Ehrharta erecta) and wild oats
(Avena fatua) are known for their irritating pollen.
Sweeping and raking paths can disturb dust.
Wear a paper dust mask or a damp handkerchief tied
over your mouth and nose. After you finish working,
shower as soon as possible to remove allergens
from your hair and body, and wash clothes.
Powdery mildew can cause problems for hayfever
sufferers too, especially on grape leaves on
overhead pergolas, where spores can drift down.
To prevent powdery mildew on grapes and cucurbits
such as zucchinis, spray leaves with milk diluted
1 in 9 before the disease appears. I’ve removed all
Vitis vinifera plants from my garden, preferring to
plant Vitis lambrusca varieties such as ‘Isabella’,
or ‘Fragola’ grape, which are more resistant to
fungal diseases (see page 28 for more on grapes).
Eating raw honey from a local beekeeper is
said to reduce hayfever symptoms and has many
supporters, although this is not backed by medical
research. I take two tablespoons of honey every day
for two months before the main hayfever season
and have found some relief. If you are unsure,
seek medical advice.
Privet plants are a known evil, as is couch grass (see our
‘Lawns’ box, page 71). Among flowers, many members of the
daisy family, such as chrysanthemum, asters, calendulas and
marigolds, can cause issues. And with natives, wattles are
best avoided.
Better choices
There are a range of colourful flowers safe for sniffly folk
to plant now, from deep blue lobelias to vibrant nasturtiums
and violas. Here are my favourites:
VIOLAS
Also called pansies, violas are compact plants grown mostly
as annuals with cheerful (edible) flowers. Seedlings can be
planted now in semi-shade in pots or on garden bed edges
to brighten up a spring garden. The flowers can be used in
salads or with desserts.
Violas will finish flowering once the weather gets hotter
but if you want them to return next year, choose non-hybrid
types such as heartsease (Viola tricolour) allowing them to
set mature brown seed before you remove the plants.
ALYSSUM (Lobularia maritima)
Also called sweet Alice for its honey-scented flowers,
alyssum is a lovely ground-covering annual that can also be
planted now. If you’re in a frosty area, start your seedlings in
punnets, if not, seed can be sown directly into the garden.
Some modern hybrids of alyssum have lost their aroma,
so look for traditional varieties such as ‘Royal Carpet’ and
‘Carpet of Snow’. Alyssum is a great companion plant for
lettuce as it attracts hoverflies, beneficial insects that
help keep your leafy greens free from pests such as aphids.
Intersperse alyssum plants at random throughout your
lettuce crop for best results – as few as two plants per
50 lettuces have been shown to help. Alyssum flowers best
in full sun and is happy in pots or the ground.
CORNFLOWERS (Centaurea cyanus)
Cornflowers are old-fashioned annuals not grown nearly
enough. For frost prone areas, sow seeds now 2mm deep in
punnets, or otherwise directly into the garden, in full sun.
Thin seedlings to 30cm apart to allow each plant to develop
properly to an approximate height of 50–70cm.
Keep plants flowering longer by picking blooms regularly
for vases or drying. Dried cornflower petals add colour to
home-made tea mixes and can also be drifted across cakes
and desserts as decoration. If growing cornflowers in pots
you will need to give plants some support to stop them
falling over.
NASTURTIUMS (Tropaeolum majus)
These annuals will brighten up any sunny garden bed and also
PHOTO: ISTOCK
add peppery spice to a salad. If you have ample space you can
safely grow the many trailing varieties such as pale yellow
‘Milkmaid’ or ‘Jewel Mixed’ with vibrant orange, yellow and reds.
 ORGANIC ORNAMENTALS

If you are growing in limited space or pots, you’ll need to find

clumping types such as the red flowering ‘Empress of India’.
Nasturtiums do well when planted now and similar to violas
will die off as the weather really heats up.
The large seeds of nasturtiums mean they are easy to
propagate from seed sown directly in the garden, making a
rewarding activity for smaller gardeners. Leave some seeds
in your garden and they will return as the weather cools
in autumn.

Good natives
If you love native plants it’s best to avoid wattles and choose
instead from coastal rosemary (Westringia fruticosa);
Baeckea species; Bauera species: or the many varieties of
Callistemon (bottlebrushes), Leptospermum (tea trees),
Banksia or Correa. Callistemon and Banksia flowers have
plentiful nectar for attracting birds and were traditionally
soaked in water to make a delicious drink.

71

Lawns
Couch grass pollen is known to be irritating,
so if you have it as your lawn then don’t allow
it to grow long and flower. A better option is
PHOTOS: TOP & BOTTOM: ISTOCK/CENTRE: PENNY WOODWARD/RIGHT: ALAMY

buffalo grass or you could try natives such

as weeping grass (Microlaena stipoides) and
kangaroo grass (Themeda triandra). These two
are great lawn alternatives, able to be grown by
seed from specialist seed suppliers or by tubes
from indigenous nurseries.
Native violets (above) are a non-allergenic lawn
alternative that can be planted now and will
flower from spring to autumn if given at least a
few hours sun each day. The flowers are edible
and can be sprinkled over salads or used to
top: compact and colourful violas.
decorate cupcakes.
middle: fragrant alyssum flowers.
below: Bold nasturtium.
 ORGANIC LIFE

73

go to war
on waste
Inspired by the ABC’s War on Waste, Jessamy Miller joins the battle to reduce, reuse
and recycle waste in and around the home, sharing invaluable tips and techniques.

W
e’ve reached that point. We are regularly throwing
away so much food, clothing, appliances and plastic
packaging that our waste is growing at double
the rate of our population. Sound depressing? It is, but you
would be amazed at how good it feels to be doing something
meaningful about it.
I thought I knew slightly more than the average ‘eco
worrier’ about cutting waste but watching the ABC’s recent
PHOTO: ISTOCK
Like many others who watched the show, I was reminded
how vital individual action is and the cumulative affect of our
decisions, whether taking our own coffee cup for takeaway,
buying non-packaged goods or making sure we use any food
we buy.
Impossible perfection
In the ABC series it was horrifying seeing thousands of green

three-part series War on Waste, hosted by Craig Reucassel, bananas pulped for landfill. Reucassel discovered Australian
has inspired my family to further reduce the waste in our
bin by half! Above: 4.25 billion plastic bags end up in Australian landfill each year.
 4
= AUSTRALIAN BANANAS MULCHED, PULPED, UNSOLD
BECAUSE THEY’RE TOO SHORT, FAT, LONG OR UGLY.

4.25
billion
NUMBER OF PLASTIC BAGS THAT
END LIAN LANDFILL ANNUALLY.

War on Waste presenter Craig Reucassel inspects “unattractive” bananas

that go to waste on this northern Queensland farm daily.
74 supermarkets enforce strict cosmetic standards; the quirky
vegies I pull from my patch have Buckley’s of making it to
their shelves.
“Up to 40 per cent of bananas are too short, fat, long or
ugly, so are wasted,” Reucassel says. 12.7
Not only that, but some non-organic crops, such as million
potatoes, are routinely sprayed to kill them and halt growth
at the optimum supermarket size. tonnes
Buying produce from farmers markets, via an organic = PLASTIC WASTE WASHED INTO
box delivery or joining a Community Supported Agriculture OCEANS EACH YEAR.
(CSA) scheme will bypass this wasteful supermarket cycle.

100,000
However, if you can’t grow your own or access them from
a farmers market, then lobbying supermarkets to accept a
wider range of shapes and sizes is a start, or routinely buying = NUMBER OF WHALES, SEALS, BIRDS AND TURTLES
odd-looking fruit and vegies that don’t fit the mould. KILLED ANNUALLY BY PLASTIC WASTE.
Farmers market and CSA food is fresh, seasonal and
grown locally, so has fewer food miles. Money goes straight
to the grower and allows you to support organic farming
practices. There is little food wastage due to cosmetic

6000kg
PHOTOS: ISTOCK/FAR LEFT: COURTESY ABC TV

standards, and no excessive packaging when you BYO bags.

Of course, growing your own fruit and vegies in the
= AMOUNT OF CLOTHING
backyard is always the top option for fresh, cost-effective,
BEING THROWN AWAY
eco-friendly local food.
EVERY 10 MINUTES
IN AUSTRALIA.
Reduce food waste
In the home, we are throwing out one in every five bags of
Sources: livingsmartqld.com.au/modules/waste/Australian-Waste-Stats
groceries we buy. “The average family wastes $3500 on food • abc.net.au/news/2017-05-03/one-couple-on-a-mission-to-live-plastic-
a year,” Reucassel says. Food waste in landfill decomposes free/8476222 • abc.net.au/war-on-waste

anaerobically, releasing methane, a gas with 25 times the
global warming potential of carbon dioxide. To make a huge
environmental impact, simply divert food scraps to a worm
farm, compost bin or the chooks.
Even better, plan menus ahead, stick to your shopping list,
and eat more of the food you’ve bought. Websites such as
Tammy Logan’s Gippsland Unwrapped (see Useful Links,
below right) share strategies for running a thrifty home.
I’ve found myself chopping up vegie stalks and ends and
freezing them to put in soup or stock later, and enjoying
roasted broccoli stalks.
Go plastic free
Every year Australians use around 5 billion plastic bags;
85 per cent of these end up in landfill. Tammy Logan says,
“We are throwing away a material designed to last forever
after minutes of use.” Logan has chosen to eliminate single-
use and disposable plastic items such as bags, straws and
bottled water, and to use her consumer power to drive
change. “Plastic-free living isn’t an all or nothing endeavour
though,” she says. “Just make good choices whenever you
can and stick at it.”
Easy ways to reduce plastic include using fabric shopping
bags and netting produce bags, buying foods in bulk from
health food stores or food coops and taking your own glass
or reusable containers to the butcher (thus avoiding the
ubiquitous plastic trays all supermarket meat seems to be
sold in these days, along with sachets to extend their life).
Mend and make do
When it comes to furniture and appliances, the concept of
‘built to last’ has been replaced by ‘built-in obsolescence’.
However, repair cafes that have sprung up, such as
Marrickville’s The Bower in Sydney, provide an alternative
to throwing items out.
Just take an appliance along and get it repaired. Additionally,
online sites including iFixit share manuals on how to mend
PHOTO: ISTOCK
everything old is new again: repair cafes help people recycle worn items.
ORGANIC LIFE
everything from a laptop to a lamp. People are taking back the
right to repair, and saving a fortune.
Need a new outfit? “Our consumption of fast fashion
is resulting in 6000 kilograms of clothing waste being
produced every 10 minutes,” Reucassel says. Yet, according
to WWF, it takes 2700 litres of water to make one cotton
T-shirt. Instead of buying new clothes, source them from the
op shop, have swap nights with friends, or join the slow-
fashion movement. I’ve been inspired by crafters such as
Jane Milburn, who created a new outfit from a piece of cast-
off clothing every day in 2014 for her Sew It Again project.
Greener gardens
Reducing waste doesn’t stop at the back door; in the garden,
plastic pots can be rinsed and put in the recycling bin,
or returned to nurseries for reuse. If possible, turn green
and brown waste into compost and mulch. I use chook feed
bags as plant protectors held up with stakes, sew them into
shopping bags, or cart leaves in them.
WHERE TO START?
Just making a few small changes in our habits
can make a huge difference. And it feels good.
Check your local council website so you are on
point with your knowledge of what they recycle, 75
and what other collection services they offer.
If your household has soft plastic waste,
collect it each week and leave at a REDcycle
collection bin for recycling, outside Coles.
Use a compost bin or worm farm to manage
food waste.
Keep a stash of fabric bags in the car, at work
and in your handbag so you don’t need to use
plastic bags.
Carry around a reusable coffee cup and
water bottle.
USEFUL LINKS
War on Waste: abc.net.au/ourfocus/
waronwaste/
Plastic-free lifestyle: gippslandunwrapped.com
Eco lifestyle: 1millionwomen.com.au
Manuals to repair everything: ifixit.com
The Bower Reuse & Repair Cafe, Marrickville:
bower.org.au/repaircafe/
Repair Cafes worldwide: repaircafe.org/en/visit/
Slow fashion inspiration: sewitagain.com
ORGANIC ADVICE
Our experts answer your questions.
QSEEDLING BOOST
I am wondering what I can put
on my seedlings to give them a boost?
Due to circumstances I have to start most
of my seedlings in pots in a sheltered area,
generally using a seed-starter mix.
They come up great but then stagger and
stay small so they struggle when I plant
76 them out. What is good to put on them to
boost their growth before planting?
Amanda Chalmers, Texas, QLD
A Hi Amanda,
Seed mix doesn’t contain any
nutrients deliberately because initially all
the nutrients the small plants need come
from the seed. Usually that is enough until
it’s time to transplant. Stunted seedlings
can result from too little light (although
this can also cause straggly, tall, weak
seedlings) and from poor-quality seed mix.
Once your seedlings are well developed
it would be OK to water them with a weak
solution of seaweed extract, combined with
some fish emulsion. But don’t make it too
strong. Alternatively, some dilute worm
exudate would also be fine. But see if you
can give them more light as well (but not
direct sunlight) by, for instance, rolling up
one side of a shade house.
Penny Woodward
QBLUEBERRY
TROUBLES
I have a problem growing blueberries.
I live in the southwest of WA and have
purchased several blueberry bushes over
the last five years, but keep losing them.
My current two survivors are, I believe,
‘Legacy’ and ‘Denise’. They seem to grow
and fruit well during the summer but then
go black and die back in autumn. My soil is
combined potting mix and home compost
at approx. 4.5pH. They get watered every
day and receive regular (2–3 weeks) feeds
of seaweed extract and fertiliser with half
yearly supplements of rock dust, poultry
manure or blood and bone.
John Farmer
Southwest WA
A
Above: John’s long-suffering
Hi John, blueberry bushes.
Blueberries prefer acid soil where
some nutrients are less available to
plants. A pH of 4.5 is very low but the
widely available boxed pH test kits with WINNING
powder are less accurate when test WORDS
soil contains a lot of buffering organic
matter, so your actual soil may be
even more acid than you think!
Deciduous highbush blueberries have
glorious autumn colour but, in your
case, the interveinal reddening of older
leaves suggests magnesium deficiency,
which happens more often in leached
For his letter, John wins a copy
of Organic Gardener’s new book
Backyard Bounty, ABC Books, $35.
sandy acidic soils. Try a light sprinkling
(one teaspoon per plant) of magnesium
sulphate in early spring, and repeat
in early summer only if necessary, as
adding too much magnesium interferes
with the uptake of other trace elements. Please include your town/suburb
Stem blackening in autumn may be and state with your letter as
well as a photo if possible and
due to late applications of nitrogenous any extra information such as
fertilisers, creating soft growth soil type, age of plant, what you
have been feeding it. The more
susceptible to cold damage. information we have the better.
Avoid fertilisers, especially high-
nitrogen liquid ones, late in the season; post
Locked Bag 5555,
concentrate on feeding in the period St Leonards NSW 1590
between bud swell and fruiting. A range •
of fungal diseases could also cause stem email
blackening. Ensure good air circulation editor@organicgardener.
and drainage, and use preventative copper com.au
•
INSET PHOTO: ISTOCKPHOTO
sprays (e.g. copper hydroxide) at 50 per
cent during leaf fall, midwinter and bud web
organicgardener.com.au
swell. As copper sprays also kill soil •
fungi, cover the soil with plastic and
remove when you have finished spraying.
Find us on:
Helen McKerral
 ORGANIC HEALTH

Nanomaterials
in our food
Used to stretch the shelf life and improve the texture of food, among other
things, nanoparticles are creeping into our food chain, but at what cost?
Associate Professor Kristen Lyons and Dr Naomi Smith investigate.

F
or years, some national and international advocacy
groups have argued there are serious potential health
risks associated with eating the nanoparticles that are
entering our food system. Recently released reports have
PHOTO: ISTOCK
(between 1–100 nanometres (nm)). If that’s hard to picture,
think about a human hair being around 80,000nm in diameter.
In findings published earlier this year, researchers reported
ingestion of nanoparticles of titanium dioxide – widely used
to make food look whiter – could increase the risk of cancer

backed this view, forcing our regulators to take action.

Nanotechnology – or the science of the very small – and chronic intestinal inflammation, as well as reducing
refers to particles and activities that occur at the nano scale nutrient absorption (1). These are significant findings, and ring
ORGANIC HEALTH
Food nanos in brief
Some processed foods contain tiny, engineered
particles called nano materials.
Claimed to have the potential to revolutionise
the food industry, nanoparticles are being
investigated for a multitude of uses: to produce
creamy liquids that contain no fat, enhance
flavours, improve supplement delivery, keep food
fresh for longer and indicate when it spoils.
Although some nanoparticles have been
found to exist in nature, it is the nanoparticles
that are engineered in laboratories that have
environmental health advocates concerned.
Nano-scale titanium
dioxide is commonly used
to ‘whiten and brighten’
foods; meanwhile nano-
scale silica is used to stop
clumping in powdered
food products.
alarm bells for the agriculture and food industries where
nanotechnologies are broadly applied, thereby potentially
subjecting people to direct and repeated exposure.
While nanomaterials are used in a broad range of foods in
Australia, there remain substantial gaps in knowledge related
to their health and safety impacts. As some of the latest
science suggests, however, the more we know the more there
is to be concerned about.
While Food Standards Australia New Zealand (FSANZ)
acknowledged the existence of nanoparticles in Australia’s
food system in 2015 (2), it has dismissed scientific evidence
as a basis for instigating its own safety tests, or in adopting
a precautionary approach. That so much remains unknown
about these novel ingredients is concerning, as is the lack
of regulation to enforce labelling to enable consumers to
identify foods that contain these ingredients. The EU and
Switzerland are the only jurisdictions to have introduced binding
nanomaterial definitions and labelling requirements.
From farm to your fork
Part of the excitement about nanotechnology is tied to the
novel properties that can be realised at this tiny, or nano scale;
including new chemical reactivity, strength and toxicity.
On this basis, nanotechnologies are championed by
some as a silver bullet. Among supporters is the Australian
Government’s Department of Industry, Innovation and
Science (3), which describes nanotechnologies as one of
a number of ‘enabling technologies’ that may address
problems as diverse as climate change and hunger.
Nano-scale particles and techniques are being applied
across food and farming, as well as food processing and
packaging materials – with most of the world’s largest
agri-food corporations now investing in research into
nanotechnologies. The value of nanotechnology in the global
food market is estimated to be worth US$3.2 billion, and there
are approximately 400–500 nano-packaging products
(designed for sensing biochemical or microbial changes in food)
on the market, worth an additional estimated US$20 billion.
Nano ingredients in Australia
Despite the reach of nano-applications, Australia’s food
regulator has, until recently, rejected claims that
nanoparticles are present in Australia’s food system.
FSANZ has sustained a position, over many years, that
food corporations’ lack of reporting on the inclusion of
nanomaterials was an indicator they were not engaged with
the technology, and explained there was “no evidence to
date to warrant the significant investigative and analytical
resources needed to undertake testing of Australian foods to
determine the presence of nanomaterials” (4).
In challenging FSANZ’s denials, Friends of the Earth
Australia (FoE) in 2014 commissioned research to test a
PHOTO: ISTOCK
sample of foods to detect nano ingredients. Products were
randomly selected from foods widely available for sale in
Australia, and on the basis of labels that listed titanium dioxide
 and silica as ingredients; both of which are documented in formula pro
international inventories as in use at the nano scale. available in
Nano-scale titanium dioxide is commonly used to ‘whiten and also contain
brighten’ foods; meanwhile nano-scale silica is used to stop nanoparticl
clumping in powdered food products. While nano ingredients hydroxyapa
are not necessary, demand for them is growing, including in which in its
particular for nano-scale titanium dioxide. form is a ca
rich minera
Which foods? strengthen
FoE findings, released in 2015, demonstrated these teeth. This i
engineered nanomaterials were present in 100 per cent concerning
of the food products tested. This was ground breaking; at high risk
unequivocally demonstrating for the first time that systems are
unlabelled and untested nanoparticles were present in While th
Australia’s food supply. Many of the food samples were should not p g
lollies, including Allen’s Kool Mints, Eclipse Mints, M&Ms, potential toxicity, FSANZ has dismissed such concerns,
Sour Straps and Skittles – suggesting children are likely reiterating that proof of existence of nanoparticles in
exposed to nano-scale ingredients at significant levels Australia’s food system does not equate to evidence of their
(see report, ref. (5) for full list). Other food products included health and safety impacts.
commonly used items such as Caesar dressing, chicken salt, Regardless, consumer groups are asking where does
roast meat gravy, taco mix and white sauce. responsibility for the conduct of such research lie, and what
should we expect of our food regulator in the absence of
Are they safe? science to determine such impacts?
In light of these findings, FSANZ accepted that nanoparticles Only when the science of nano food safety expands will
did indeed exist in Australia’s food supply, but stated there understandings of the impacts of eating nano food become
was no evidence such ingredients were unsafe. A FSANZ more fully understood.
spokesperson explained the regulators position to The Sydney
Morning Herald newspaper: “If FSANZ became aware of
79
potentially unsafe ingredients, we would conduct a risk
assessment and recommend appropriate control measures” (6). Associate Professor Kristen Lyons, a social researcher and advocate
based at the University of Queensland, works on issues related to
That FSANZ has yet to conduct a risk assessment indicates it food, agriculture, development and the environment.
remains unaware of any such potential safety concerns. Dr Naomi Smith is a sociologist based at Federation University Australia,
and examines issues of technology and governance.
FSANZ has, however, commissioned two reports to analyse
the use of nano in food and food-packaging materials. What is
clear in reading each of these reports, is the incomplete
picture science is able to provide about the toxicity and
safety related to the use of nanomaterials in food and food Here are the main references for the article.
packaging. This shortcoming was acknowledged by FSANZ. More can be found at organicgardener.com.au
The reports also show the heavy reliance on industry- (1)
ncbi.nlm.nih.gov/pmc/articles/PMC5247795/
produced data for assessment of the safety of nanomaterials. (2)
foodstandards.gov.au/consumer/foodtech/Pages/
Despite these significant constraints, FSANZ concluded Reports-on-the-use-of-nanotechnology-in-food-additives-
“the weight of evidence does not support claims of significant and-packaging-.aspx
(3)
health risks for food-grade materials” and that “none of the industry.gov.au/industry/IndustrySectors/
nanotechnologies described are of health concern” (7). nanotechnology/AustraliasEnablingTechnologiesCapability/
Pages/default.aspx
(4)
foodstandards.gov.au/publications/
A world view
riskanalysisfoodregulation/Pages/default.aspx
These conclusions leave FSANZ out of step with other (5)
emergingtech.foe.org.au/wp-content/uploads/2015/09/
parts of the world. The European Commission’s Scientific FoE-Aus-Report-Final-web.pdf
Committee on Consumer Safety (SCCS), for example, found (6)
smh.com.au/business/retail/nanotechnology-found-in-
data is too inadequate to assure product safety; the US popular-foods-despite-repeated-denials-by-regulator-
National Research Council concluded there simply was not 20150916-gjnqgj.html
(7)
enough science to effectively assess the risks posed by foodstandards.gov.au/publications/Pages/Potential-
Health-Risks-Associated-with-Nanotechnologies-in-
PHOTO: ISTOCK

nanotechnology; and The House of Lords Report warned

the health risks of nano foods remain poorly understood. Existing-Food-Additives.aspx
Most recently, tests have also determined that some baby
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 PHOTO: PENNY WOODWARD

Thymes, including Thymus

longicaulus chaubardii, are
excellent low ground covers.

Spring
in your step
Warmer weather is around the corner so let’s get into
the garden and reap the rewards!
S
pring seems to arrive earlier each year with our
poor confused plants putting on new growth and
buds, only to be knocked back by frost. Or we get hit
with unexpected heat or gale-force winds. There is less
predictability and less warning of changes. We can try to
be more prepared by creating windbreaks using temporary
plantings or moveable screens and by having fine netting or
fleece ‘throws’ that can quickly protect tender plants from
frost or sun. We can increase the organic matter in the soil
to give it more structure to withstand sudden downpours,
and continue to mulch garden beds to help prevent erosion.
One small positive in cooler regions is that we can experiment
with heat-loving plants that we haven’t been able to grow
before. I have coffee, curry leaf, five-seasons herb and
perennial basils growing in pots in a warm sheltered position,
and a banana that fruited last year. Penny Woodward
tropical
Must do:
Never leave garden beds barren as soil needs protection
from the harsh weather. Use mulch such as hay, newspaper
topped with chopped and dropped green material, or grow a
cover crop. Mulch will not only protect soil but as it breaks
down it’s feeding microbes and improving your soil.
ORGANIC ACTION
83
Pests:
Caterpillars and grasshoppers want to share your garden.
To eradicate, firstly feed to chooks if you have them, or squash
the pest with your fingers (wear gloves if you don‘t like the
feel), or use this spray: 1 tablespoon molasses and 1 teaspoon
natural soap dissolved in 1 litre warm water. Cool. Spray on
all parts of plant. Repeat weekly.
Top tip:
Harvest herbs to dry for use in summer. Create a ‘Lazy Susan’
of dried herbs on your table, for example: chilli, ginger,
lemon myrtle, moringa, oregano, parsley, rosemary, sage and
turmeric for added nutrients, flavour and health.
Leonie Shanahan
subtropical
Pests:
Tomato budworm (caterpillar) Helicoverpa species make
their way into your tomato at flowering stage. To deter them,
spray tomatoes before flowering stage with a molasses
(see Tropical Pests section) or chilli spray. You can also hang
sticky yellow traps. Bin all damaged buds, fruit and leaves.

It’s scrub turkey/brush turkey breeding season and
nest-making time. To deter them from your garden:
Create a decoy mound of woodchip/mulch for their
nest away from your garden
Place wire around your plants
Tie a teddy bear with big eyes to a pole/gate at your
garden entrance.
Above: Scrub turkey Teddy deterrent.
Plant now:
84 Grow turmeric (Curcuma longa), ginger (Zingiber officinale),
and lesser-known galangal (Alpinia galangal) for a powerhouse
of immune-building benefits. Grow from a rhizome that has
two buds, plant depth 6–10cm, 20cm apart to allow for
rhizomes to grow large, in well-drained soil, on ridges, in full
sun or some shade. Needs regular water but not too damp.
Liquid fertilise monthly. Harvest in eight or more months.
Leonie Shanahan
above: Stone habitat cairn.
arid/semi-arid
Action alert:
A healthy garden is a biodiverse one. Encourage small
insect-eating geckoes and skinks by providing habitat
such as dry stone walls, logs, flat rocks, and piles of wood,
stones or sticks. Arrange them in interesting, sculptural or
aesthetically pleasing ways to add beauty as well as habitat.
Top tip:
Spiders are an important part of a healthy garden but their
bites, albeit rare, can cause serious health issues. Gloves are
an important protection when working in weedy or rocky
areas, or with woody debris.
Must do:
Ensure asparagus beds are weed free for emerging spears.
While mulch is important on beds to reduce weeds during the
dormant period, it can also slow soil warming, especially in
gardens with southerly aspects or those lacking sun. In these
areas, pull mulch to one side before first spears appear and
reapply when you finish cutting. Helen McKerral
warm temperate
Pest alert:
It’s time to think about
controlling cabbage
white butterflies and their
caterpillars. You can knock off
eggs by rubbing underneath
the leaves, and squash the
caterpillars. Make small plastic
PHOTOS: TOP: LEONIE SHANAHAN; BOTTOM LEFT: HELEN MCKERRAL; INSET: PENNY WOODWARD
butterflies on the end of wire prongs,
the butterflies think there are too many others around
so will lay eggs elsewhere. Spray leaves with a Bacillus
thungeriensis (Bt) product, caterpillars die when they eat
the leaves. Or finally net the whole bed with a fine mesh,
then you won’t have to worry at all.
above right: Make small plastic butterflies to deter the real thing.
Top tip:
Harvest the nutritious and tasty leaves of weedy dandelions,
they are at their best in spring, and dig up and dry the
tuberous roots to make a coffee substitute.
Plant:
Plant chamomile (Chamomilla recutita and Chamaemelum
nobile), and later harvest the flowers to make herb tea that
is drunk to sooth and calm, or to water onto seedlings to
prevent the fungal disease, damping off. Penny Woodward
 ORGANIC ACTION

SPROUTS!
Sprouts are the powerhouse
of super foods, packed with
nutrients, antioxidants,
digestive enzymes and fibre.
They’re Also easy to grow and
You can take your sprouting
seeds when staying at motels,
camping, caravaning or sailing
to have fresh food on hand.

Organic sprouting seed is available from seed suppliers or health

food shops. Try sprouting alfalfa, broccoli, chickpea, fenugreek, kale,
lentil, mung beans, mustards, quinoa and sunflower. You can grow
sprouts in a large glass jar, colander, hemp sprout bags, sprouting
jar or dome sprouters. Seeds need water and natural light but not
direct sunlight. This is the jar method:
1 Add 1 tablespoon of seed to jar leaving ample space (the sprouted
85
seed will expand to often fill the jar – depending on seed variety).
2 Rinse seed well by covering with water, swilling around, and then
pouring off the excess. Repeat two or three times. Then fill the
jar with water, add a single drop of seaweed extract, and leave to
stand. Mostly this pre soak should last for about 8 hours, but for
some, such as quinoa, a 30-minute soak is enough. Check soak times
on the packet. Soaking the seed in this way, starts the ‘heartbeat’ of
the plant and life begins. The sprouting stage is the most nutritious
stage of a plant.
3 Secure your jar opening tightly with muslin cloth and a rubber
band and pour off the pre-soak water.
PHOTOS: TOP: LEONIE SHANAHAN; MIDDLE AND BOTTOM: PENNY WOODWARD

4 Rinse seeds thoroughly with fresh water, pour it off and place
jars on an angle, pointing downwards, for air to circulate.
5 Repeat step 4, rinsing with fresh water 2–3 times a day.
6 When sprouts are the desired length, generally 1–3cm, give a
final rinse and drain. Tip onto a plate and remove unsprouted seed
and hulls.
7 Store in a container in the fridge. They should keep for up to a
week, but if sprouts are mouldy or smell, do not eat them.
Compost instead. Leonie Shanahan
Top: Sprouted seed ready to eat.
centre: Rinsing alfalfa seed.
Above: maison jar with muslin top.
ORGANIC ACTION

Tropical
Subtropical
Arid/semi-Arid
Warm Temperate
Cold Temperate

WHAT TO PLANT AND SOW NOW

PLANT/SOW SEPTEMBER
Artichoke
Asian greens
Cold-tolerant ‘Stupice’.
Asparagus spears
BeanS: French/Climbing
Beetroot
Broccoli
cold temperate
86 Cabbage Plant:
Capsicum/chilli Inside, plant cold-tolerant tomato cultivar seed such as
Carrot ‘Kotlas’, ‘Legend’, ‘Siberian’ and ‘Stupice’. Plant out after the
Celery/celeriac last frost. These cultivars will grow more readily in cooler
Cucumber weather and produce fruit more quickly. You might even get
eggplant ripe tomatoes by Christmas.
Herbs/Mediterranean
Kale
Kohlrabi Buy plants or transplant suckers
Leek of aloe vera. It’s a terrific
Lettuce plant to grow near the
onion back door – you can easily
pea access it as a treatment
potato for minor burns and skin
pumpkin irritations. Use only the
clear sap in the middle of
radish
the leaf to rub onto the
rocket/arugula
affected area. With burns,
silverbeet always bathe in cold water for
snowpea several minutes first.
spring onion
PHOTO: PENNY WOODWARD/INSET: ISTOCK

sweetcorn
Sweet potato
Tomato Must do:
Turnip Plant low-growing alyssum, thyme or oregano under fruit
zucchini/squash trees. Because they are low growing and shallow rooted they
Our climate zone map is a simplified version of a Bureau of Meteorology map.
don’t compete with the tree roots, and actually form a useful
For more detailed climatic information in relation to cities and major towns, mulch. When in flower they’ll attract beneficial insects for
go to: bom.gov.au/jsp/ncc/climate_averages/climate-classifications/index.jsp pest control and pollination. Penny Woodward
Growing Food the
Italian Way
Fabian Capomolla
PAN MACMILLAN, 2017, $44.99
In 2014, Fabian Capomolla
moved his young family
to Italy for a year, with a
view to getting in touch
with their ancestral roots
and experiencing life in a
different culture. As part of
the experience, Capomolla
secured a plot in the local
community garden and
began planting vegies
and meeting the locals,
developing a firsthand
appreciation for the Italian
way of growing and enjoying
real food. Less memoir than
practical guidebook,
Growing Food the Italian
Way is an accessible
introduction to the craft of
growing fruit, vegies and
herbs in a domestic plot.
Though the ‘Italian way’
concept feels like a long
bow at times, Capomolla is
an affable and helpful guide.
Thoroughly recommended
for new food gardeners!
Justin Russell
The Garden Apothecary
Reece Carter
HQ NON FICTION, 2017, $39.99
Filled with ‘homemade
remedies for everyday
ailments’, this book is
beautifully designed
and features alluring
photography by Stuart Scott,
while the engaging text
explains how to bring herbs
and basic herbal remedies
into your life. The author
Reece Carter carefully and
clearly explains how to grow
or buy, then prepare and use
your herbs and herbal oils,
to make beauty treatments,
healthy food, infusions,
tinctures and delicious
herbal teas. The easy-to-
follow instructions and
gentle exhortations to live
more naturally encourage
readers to want to try these
recipes. From Joy-in-a-Jar
Tincture, to Sleep Potion,
Chill Pill Bath-Bomb and
Gut Healing Smoothie
there is something here
for everyone (see recipes
page 62).
Penny Woodward
The Wondrous World
of Weeds
Pat Collins
NEW HOLLAND PUBLISHERS, 2017,
$29.95
The subtitle to this excellent
book ‘Understanding Nature’s
Little Workers’ succinctly
encapsulates the way the
author feels about weeds.
Weeds can be serious
environmental problems,
but they can also provide
food and medicine, as well
as being good indicators of
soil deficiencies and other
problems. With terrific
photos from her son Glen
Collins, Pat describes how to
identify and use 100 of these
often-derided members of
the plant world. I thought I
knew a fair bit about weeds,
but found I learnt new things
on nearly every page. This is
an important reference for
self-reliant gardeners who
want to know the best ways
to use everything in the
garden and beyond.
Includes endnotes and
extensive bibliography.
Penny Woodward
The Songs of Trees
David George Haskell
BLACK INC. 2017, $32.99
“Death does not end the
networked nature of trees.
As they rot away, dead logs, 87
branches, and roots become
focal points for thousands of
relationships…” Author of
The Forest Unseen and
Pulitzer Prize finalist,
David George Haskell
turns his knowing gaze to
nature’s great connectors,
trees. He visits a dozen
trees around the world –
from the deepest Amazon
ceibo to Canadian firs and
redwoods in the Rocky
Mountains – giving voice to
their relationships with fungi,
bacteria, animals and other
plants. Humans have impacted
these networks – nurturing
some, decimating others
– and Haskell reveals how
understanding them enriches
our insight into the human
condition. Brew a cuppa,
find a comfy spot and lose
yourself in the wisdom and
poetry of The Songs of Trees.
Liz Ginis
 YOUR ABC
RADIO GUIDE
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SA LOCAL RADIO
97.3 ABC Illawarra ABC radio Adelaide
639 ABC North & West
Saturday 8.30am
1485 ABC Eyre Peninsula
ABC Mid North Coast
& West Coast
Saturday 9.30am
ABC South East SA
Wednesday 9.30am
Saturday 8.30am
1233 ABC Newcastle
1062 ABC Riverland
Saturday 9am
999 ABC Broken Hill
ABC New England
Saturday 9am

Join the ABC at Floriade! North West

Saturday 8.30am
Thursday 9.30am
Australia’s biggest celebration of spring turns 30 this
ABC North Coast
year. To celebrate this milestone, the month-long event
Saturday 8.30am
is bringing more blooms, more garden and horticultural
ABC Riverina
workshops and more entertainment and activities for
Wednesday 10.30am
all ages. ‘Rejuvenation’ is the theme for the 2017 festival
88 of flowers, and Floriade is paying homage to garden
Saturday 8.30am
ABC South East
growth, renewal, reinvigoration, recycling and refreshing.
Wednesday 10am
ABC Radio Canberra has partnered with Floriade and
Saturday 9am
the ACT charity chapter of GIVIT to present the Great
ABC Western Plains
Waste Debate, arguing all things consumable, wasteful,
Thursday, fortnightly, 9.35am
excessive and expended. Join Adam Shirley onsite at
Saturday 8.30am
Commonwealth Park in Canberra or live on air and online
WA LOCAL RADIO
on Friday 22 September from 5–6pm.
ABC radio Perth, ABC Great
Tune in to ABC Radio Canberra at abc.net.au/canberra, Southern, ABC SOUth west,
666AM or the ABC Radio App ABC Goldfields Esperance
ABC kimberley, ABC North west,
ABC Midwest and Wheatbelt
Tune in to the Wednesday 2.30pm
best of ABC Saturday 9.05am
NT LOCAL RADIO
Gardening Australia screens on ABC TV on ABC radio Darwin
Saturday’s at 6.30pm and again on Sundays at 1pm, Saturday 9am
or you can catch up with the team on iview. Visit the 783 AM ABC Alice Springs
Gardening Australia website for great content. 106.1 ABC Tennant Creek
Check out organicgardener.com.au for regular Saturday 8.30am
blogs, gardening tips, resources, magazine articles, QLD LOCAL RADIO
competitions and the latest environmental news. ABC radio Brisbane
Saturday 6am
Missed a program on ABC TV?
Go to abc.net.au/iview to catch up.
ABC Southern Queensland
Saturday 9am
Listen online at abc.net.au/local 630 ABC North Queensland
CHECK ONLINE FOR PROGRAMMING CHANGES: Times and dates shown are Friday 10am
subject to change, so please check for updates: abc.net.au/local for
radio updates; abc.net.au/tv for television updates; and abc.net.au/ ABC Tropical North
abc2 for ABC2 updates. ABC Capricornia
ABC Wide Bay
Statewide
ABC radio Adelaide
639 ABC North & West
1485 ABC Eyre Peninsula
& West Coast
ABC South East SA
1062 ABC Riverland
999 ABC Broken Hill
Sunday 10.30am
VIC LOCAL RADIO
ABC radio Melbourne &
ABC Victoria
Saturday 9.30am
91.1 ABC Central Victoria
Thursday 7.35am
100.7 ABC Gippsland
Monday 10am
594 AM ABC Western Victoria
tuesdays 9.10am
107.9 ABC Ballarat
Wednesday, monthly, 6.40am
ABC Goulburn Murray
Tuesday 9.40am
ABC Southwest Victoria
1602 AM Warrnambool
94.1 FM Hamilton
96.9 FM Horsham
Thursday, 7.35am
ACT LOCAL RADIO
ABC radio Canberra
Saturday 8.30am
TAS LOCAL RADIO
ABC radio Hobart
ABC Northern Tasmania
Saturday 9am,
Peter Cundall & chris Wisbey.
weekly, Chook Talkback, 10am
 ORGANIC COMPETITION

WIN one of 10
Seasol hampers 89

valued at $50 each!

S
easol has been manufacturing and marketing organic
and environmentally friendly products for more than how to enter
30 years. Its range of plant tonics, fertilisers and water-
saving products are designed to help keep gardens and the Simply answer in 30 words or less:
planet green and beautiful. Seasol is a natural product made Which of your plants needs a feed first and why?
from a blend of brown kelps, including King Island bull kelp
(Durvillaea potatorum), which is sustainably sourced from ONLINE: organicgardener.com.au – click on the
storm-cast material collected from remote Southern Ocean ‘WIN/COMPETITION’ tab and enter your details and response.
shores of Tasmania and King Island.

EACH HAMPER INCLUDES: POST: Organic Gardener Seasol Hamper Competition,

nextmedia, Locked Bag 5555, St Leonards, NSW 1590
500ml Seasol Concentrate
500ml PowerFeed Concentrate Competition is open to Australian residents only. Entry opens at midnight AEST on Thursday
3 August 2017 and closes at 11.59pm AEST on 13 September 2017. This is a game of skill and
700gram Seasol Planting Gel entrants must answer in 30 words or less, ‘Which of your plants needs a feed first and why?’
Ten winners will receive a Seasol pack valued at $50 each. Total value $500. Entries will
250ml PowerFeed for Flowers, Fruit & Citrus be judged on 20 September 2017 at the promoter’s premises. Full T&Cs are available at
1.5kg PowerFeed with Troforte organicgardener.com.au. Delivery included in the giveaway. Remote areas can incur extra
charges.
Seasol gloves
Seasol soap
Seasol pen
Recent competition winners: Issue 91: $599
Brochure modbox raised garden bed: Michelle McDonald; Issue 92: $500 worth of
CutAbove Tools: Paul Magner; Issue 93: $675 Omlet Chicken coop: Isha
Seasol or PowerFeed bucket. Kuyateh; Issue 94: five diggers club prize packs worth $136.40 each:
Barbara Fehmel, Barbara Kennedy, Jennifer BUSH, Chrissy Roberts, Grant Bradly.
For more on Seasol go to seasol.com.au or call 1800 335 508.
LOSING THE PLOT

Spring
is coming
Simon Webster shudders in anticipation of his very own ‘Game of T rones Overgrown’
as winter morphs into anarchy on Plot Farm.

I
t’s a bit strange, being a gardener who impenetrable blanket of tendrils and dark
loves to see nothing growing. green leaves.
But here in subtropical “But it’s a useful plant,” say
northern NSW, winter is a well-meaning people with
time to catch your breath, beards. “The leaves and
slow down and smell the seeds are edible, dude.”
lack of roses. Indeed they are,
What joy it brings to once you’ve boiled
get up in the morning them with several
and see grass that is changes of water to
the same length as it remove the cyanide.
was the day before. Signs of poisoning
To inspect broccoli that include weakness,
90 is largely unchanged vomiting, breathing
too – no weeds having difficulty, twitching,
sprung up overnight stupor and convulsions,
and smothered it in its which is pretty much what
sleep. And to be able I experience when I see it
to walk through the taking over the vegie patch
vegie patch without every year.
a machete. Apparently, cows like it. But we
How peaceful it is, minus the haven’t got any of those.
sound of bamboo growing. How practical, Each autumn I fight back, cutting and
to choose from orderly rows of vegetables, pulling it off fences and trees, and wading into
as opposed to searching for something edible in a jungle. the lablab heartland, roaring, like Rambo with my razor-
And how satisfying to know the Dolichos lablab is fast asleep. sharp brushcutter.
“The Dolichos lablab is fast asleep.” Sounds a bit like a This autumn, from beneath the swathe of vegetation,
Roald Dahl story, doesn’t it. Or maybe Dr. Seuss. But even I liberated a grapevine, a couple of rows of asparagus and a
they couldn’t come up with a plant as abominable as this. young mango tree, which was bent double like an old man,
I think it was an organic farming course that put me onto it. and had a touch of the albino about it, having been deprived
ILLUSTRATION: THE ILLUSTRATION ROOM/TANYA COOPER

A legume, they said. A soil builder. Adds nitrogen. And organic
matter. All that good stuff. They didn’t mention the bit about
it being related to triffids.
So I bought a few kilos of seed (one of the downsides
of living in the country is the presence of rural supplies
stores, where you can make mistakes by the sack load) and
scattered it on a slope next to the vegie patch.
A few years later, we live in fear of it taking our cat or dog
when we’re not looking.
Each spring and summer the lablab goes on the rampage,
smothering anything that stands still for too long in an
of sun for so long.
But was it still alive? It seemed to blink in the light as
I gently eased it to its freedom, and tied it to a post to
straighten it up a bit.
Who knows whether the mango will still be around
this time next year. For the lablab will be back. Along with
countless other plants that would like nothing more than
to turn our seven acres of relative order back to untamed
primeval rainforest.
There is nothing more certain. It’s in their herbal DNA. I don’t
want to frighten anyone. But beware: spring is coming.
Don’t just water your garden,

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THE ORIGIN
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 $
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#FATHERSDAY

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