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CELEBRATE

ORGA

Basil bounty!

AWARENNEIC
S
MONTHS
!

Sweet, spicy,
homegrown
grow
grains

ALL ABOUT TOMATOES

Chia, quinoa,
buckwheat
& amaranth

heirlooms, Top tasters & More

HOW TO GET
THE BEST FROM

farms
r
top
chooks
for
eggs
october 2016

AROMATIC
agastaches!

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 40C and look good from December
until April.
Rarely available in nurseries, these irst 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 ater 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
its just $49 for one year!
Heronswoods summer border ater four days above 40C

Pink Evening Primrose

Delphinium Blue Sensation

Achillea Hella Glashoff

I was inspired to write my new book,


here Is No Excuse For Ugliness, to help
people create a summer garden that is
cool and refreshing during the hottest of
Australian summers, says author Clive
Blazey.
Clive and the Diggers staf created the
gardens at Heronswood and St Erth
ater travelling the world in search
of the best plants and gardens. he
Plant Selector is Australias most
complete list of herbs, perennials, roses,
bulbs, annuals, trees and shrubs that
are anything but commonplace and
includes detailed growing descriptions
for gardeners from Cairns to Hobart.
h is a book for both the beginner
his
and the experienced gardener
that explains the basics of
garden botany for gardening
success. RRP $29.95
(just $19.95 with a
two year membership).
Clive Blazey

Agastache Blue Fortune

Pink Statice

Pick up your plants


at Diggers Garden Shops

Heronswood dromana
105 Latrobe Parade, Dromana, 3936, VIC
Garden Shop: 03 5984 7321
St Erth blackwood
189 Simmons Reef Road, Blackwood, 3458, VIC
Garden Shop: 03 5368 6514
Cloudehill olinda
89 Olinda-Monbulk Road, Olinda, VIC, 3788
Garden Shop: 03 9751 0584
Adelaide Botanic Garden
Schomburgk Pavilion, North Terrace
Adelaide, 5000, SA
Garden Shop: 08 8232 8671

We are Australias most popular garden magazine and our


club has more members than our leading AFL club. Our
members are inspired by visiting three of Australias inest
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 ibre 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.

8 magazines a year
Innovative, informative and provocative
ideas about how to be self-suicient 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 lowers, if you follow our advice from our best selling Diggers book he Australian
Fruit & Vegetable Garden says founder of he Diggers Club Clive Blazey.
Grow heirloom fruit and vegetables organically our varieties are full of ibre, 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
or use the coupon!
Membership options
One year

$49.00

Name _____________________________________

Two years (save $29.00) $69.00

Address ___________________________________

Special book offer when


you join for 2 years!

Email _____________________________________

he Australian Fruit &


Vegetable Garden
$29.95

(rrp $39.95)

Mail this coupon to The Diggers Club


PO Box 300, Dromana, 3936
Phone: 03 5984 7900
Email: info@diggers.com.au

here Is No Excuse For


Ugliness (rrp $29.95)
$19.95
Book postage
$8.95
Total

__________________ Postcode ________________

Phone ( _____ ) _____________________________


Charge my

Expiry

Mastercard

Visa

Signature ____________________
Code: QPCO

Join a community
of support for the
people who produce
the food we eat.

PHOTOGRAPHY: STEPHANIE MCLEOD

farmhousedirect.com.au

contents
CELEBRATE
ORGA

on the cover

AWARENNEIC
S
MONTHS
see page !
13

22 All about tomatoes: Heirlooms, top tasters,


and more

29 Grow grains: Chia, quinoa, buckwheat and amaranth


34 Basil bounty! Sweet, spicy, homegrown
39 Aromatic agastaches!
46 Home solar revolution
79 How to get the best from worm farms
83 Top chooks for eggs

22

organic gardening
22 Grow: New Wild World of Tomatoes
Groups of intrepid gardeners around Australia are
breeding unusual heirloom tomatoes, finds Penny
Woodward. Plus, we search for the best-tasting toms
and add some growing advice.

29 Grow: Ancient grains


From chia and quinoa to buckwheat and amaranth,
ancient grains are being rediscovered, so why not try
your hand at growing them, writes Justin Russell.

29

34 Grow: The best of basil


Penny Woodward explores basil: from sweet and fragrant
to spicy and peppery, theres more than one type for
your kitchen garden.

PHOTOS: RIGHT AND TOP: KIRSTEN BRESCIANI/MIDDLE: ISTOCKPHOTO

39 Ornamental: Aromatic agastaches!


Karen Sutherland looks at the many and varied offerings
of agastaches, from edible flowers and leaves to their
bee-attracting and drought-tolerant qualities.

65 Action: Growth burst


As the weather warms up, so does the level of action in
the garden. Lets get into it!

71 Solutions: Dealing with aphids


Spring brings ideal conditions for aphids. Denis Crawford
explains how to prevent and control these prolific pests.

34

79 Basics: Wonderful worms


Recycling kitchen scraps through a worm farm provides
valuable worm castings and juice to improve garden soil
and plant growth, writes Jessamy Miller.

CHECK OUT FEATURE ARTICLES, READ BLOGS


OR SUBSCRIBE AT ORGANICGARDENER.COM.AU

CONTENTS

56

organic living
42 Profile: Out of the box
Converting to organics has given Gary and Angela
Spotswood a renewed passion for farming.

46 Planet: New solar horizons


Solar feed-in tariff schemes are ending in three states
this year. How will this affect solar-panel owners and
what new options do they have?

53 Profile: Appetite for change


A lack of healthy options led to the worlds first certified
organic fast-food chain and its farm program.

56 Harvest: Spring a leek


Julie Ray springs into action, harvesting and cooking up a
storm with new season leeks and strawberries.

62 Conversation: Alan Druce


Alan Druce has been working his broadacre farm without
synthetic chemicals for more than 50 years.

75 Wildlife: Going batty


Penny Woodward looks at amazing microbats, including
how to build your own bat box.

83 Poultry: Layer upon layer


Jessamy Miller reveals how to choose top layers and
keep them in good health for abundant egg production.

83 regulars

9 Editors letter & contributors


10 Organic feedback
13 Organic matters
The latest news and events.

17 Organic market
Latest garden and health products.

19 Organic plant
Top herbs to plant now: all with the bonus of beautiful
flowers.

82 Organic advice
Our experts answer your gardening questions.

86 Organic library
The latest books.

90 Losing the plot: Turn it up

ON THE COVER:

Cover photo of Tigerella


tomatoes by Kirsten Bresciani.
For Penny Woodward's article,
see page 22. Thanks to the
Digger's Club for providing the
location and wonderful array of
heirlooms in this piece.
NEXT ISSUE ON SALE october 6

CELEBRATE

Basil bounty!

ORGANIC
AWARENESS
MONTH!

Sweet, spicy,
homegrown
grow
grains

ALL ABOUT TOMATOES

Chia, quinoa,
buckwheat
& amaranth

heirlooms, Top tasters & More

HOW TO GET
THE BEST FROM

farmsm
home solar

revolution

top
chooks
for
eggs

AROMATIC
agastaches!

prizes, offers & resources


51 Subscription offer
Subscribe to Organic Gardener magazine and receive a
bonus Organic Gardener 2017 Calendar!

74 Competition
WIN! One of five Australian Organic product packs worth
more than $200 each.

88 Gardening on your ABC


Your ABC local radio and TV gardening guide.

PHOTOS: TOP: ANT ONG/LEFT: JESSAMY MILLER

Much to his familys chagrin, Simon Websters second


prolific crop of turnips is shaping up nicely.

Editor Steve Payne


Art Director Karen Berge
Deputy Editor Liz Ginis
Horticultural Editor Penny Woodward
Visit our Website organicgardener.com.au
Find us on

Advertising sales:
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Clive Lochner P: 0413 743 251 E: clochner@nextmedia.com.au
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Locked Bag 5555, St Leonards NSW 1590 Phone 02 9901 6100
CHIEF EXECUTIVE OFFICER David Gardiner
COMMERCIAL DIRECTOR Bruce Duncan

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Only from sustainably


managed resources

ABC Organic Gardener magazine is published by nextmedia Pty Ltd (ACN 128 805 970) under
licence from the publisher, the Australian Broadcasting Corporation (ABC), and is subject to
copyright in its entirety. ABC and the Wave and ABC Organic Gardener trademarks are
used under licence from the ABC. The contents may not be reproduced in any form, either in
whole or part, without written permission from the publisher. All rights reserved in material
accepted for publication unless specified otherwise. All letters and other material
forwarded to the magazine will be assumed intended for publication unless clearly labelled
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responsibility is accepted for unsolicited material. No liability is accepted by nextmedia, the
publisher, nor the authors for any information contained herein. All endeavours are made to
ensure accuracy and veracity of all content and advice herein, but neither ABC Organic
Gardener magazine nor its publisher or contributors is responsible for damage or harm, of
whatever description, resulting from persons undertaking any advice or using any product
mentioned or advertised in ABC Organic Gardener magazine or its website.
PRIVACY POLICY We value the integrity of your personal information. If you provide
personal information through your participation in any competitions, surveys or offers
featured in this issue of ABC Organic Gardener magazine, this will be used to provide the
products or services that you have requested and to improve the content of our magazines.
Your details may be provided to third parties who assist us in this purpose. In the event of
organisations providing prizes or offers to our readers, we may pass your details on to
them. From time to time, we may use the information you provide us to inform you of other
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nextmedia, Locked Bag 5555, St Leonards, NSW 1590.
ISSN: 1447-7335

EDITORS LETTER
contributor

Karen Sutherland
Karen Sutherland was born
in country Victoria to a
family of farmers and
gardeners. Growing
her own food from a
young age, she has a
lifetime of experience
in horticulture, with the
last eight years focusing
on edible and useful plants in her business, Edible
Eden Design. She has become a regular and valued
contributor to Organic Gardener.
Karen trained at the Royal Melbourne Zoological
Gardens and Burnley Horticultural College
and has a permaculture design certificate.
She continues to learn from her own garden
laboratory in inner Melbourne, with over 200
edible and useful plants.
She loves to write and teach about gardens that
connect us with nature and each other. See her
story on Agastaches, page 39.

PHOTO: AGASTACHE: PENNY WOODWARD

Above: Agastache Aztec Rose

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% environmentfriendly, as it uses only recycled fibres as raw material.
This saves resources, energy and therefore protects the
environment as well.

organic awareness month

lthough we like to think that every month is organic


awareness month at Organic Gardener, this
September we are highlighting the contribution
organic producers and value-adders make to the certified
organic industry as part of the nationwide celebration that is
Australian Organic Awareness Month.
We meet North Queensland fruit, vegie and cattle farmers,
Gary and Angela Spotswood (page 42), to find out about the
certification process, and talk to the owner of the worlds
first certified organic fast-food chain, Olivers Real Food
(page 53), about its innovative farm program. Plus, check out
our competition to win a hamper of certified organic goodies
(page 74).
Its tomato time again, and we have really gone to town.
Penny Woodward got busy exploring the new world of
tomatoes (page 22) and found a number of growing groups
working to expand the range of heirlooms available to the
public. There is no end to the interest in tomatoes and finding
the best-tasting cultivars, so Penny has also made a selection
of the consistently top performers in taste tests here and
overseas. It seems taste tests can depend a lot on the soil
and growing conditions, not just the cultivar, which explains
the often inter-changeable status of many heirlooms as best
tasting and textured. Nevertheless, there are regulars that
always seem to appear near the top.
We made a call out a couple of months ago to Organic
Gardener readers via social media to send in your favourites
(see page 25) and among them was Tigerella, which features
on our cover, photographed by Kirsten Bresciani. But we still
want to hear from readers via email, letter or social media
about what your favourite tomatoes are and why, and also any
tricks and trade secrets you have for achieving a bumper crop.
Until next time!

DONT FORGET, NEXT ISSUE OUT


OCTOBER 6!

ORGANIC FEEDBACK

GREAT CAPTURE

Debbie deep in her


cocoyam jungle.

WELCOME GARDENING ADVENTURES

Ozlem Andogan Gulhans Melbourne garden is


overflowing with fruit and vegies, including
her prized purple podded peas (above).
My garden is a connection to my ancestors.
It has rekindled childhood memories of growing
up around women who farmed all their lives.
Check out Ozlems edible oasis @ozlem_
Andogan_gulhan and dont forget to follow
and tag us @organicgardenermag!

PETES
ARTHRITIS CURE!
In our latest Organic Gardener Essential Guide
Natural Solutions, Peter Cundall wrote about the
amazing curative effects of cod liver for arthritis and
how hed been eating the stuff for years. Hed been
buying tinned smoked cod liver imported from Iceland
and even recommended it on his local ABC radio show,
which was then inundated with calls from readers.
Well, the same has happened again. Since his story
was published (pages 89), weve received a flurry of
phone calls and emails searching for cod liver.
Peter buys his locally in Launceston but recommends
you go to your local delicatessen or gourmet food
stall, or just search online.

Correction
In our July/August issue, page 74, top tip we mistakenly pointed to a photo
of pinto peanut, which was in fact Panama berry.

posT: Locked Bag 5555, St Leonards NSW 1590


email: editor@organicgardener.com.au
web: organicgardener.com.au
Find us on:

PHOTO: COD/ISTOCKPHOTO

10

Reading Simon Websters story Unbasic Instinct in your


March/April 2016 edition gave me quite a laugh, as it really
sounded similar to some of our gardening adventures. Im a
member of our local Bonalbo Garden Club and keen collector
of cuttings, seeds and plants of any sort really. I bring them
home and find a spot and in the ground they go. It is only after
the new plant has grown into (and sometimes overgrown) its
selected living quarters that we seek information on just how
big this thing is supposed to grow!
It is the same in our vegetable garden. We gained two small
cocoyam plants from Jerry Coleby-Williams at his open garden
a while back and now have an absolute jungle of them in our
garden. Jerry advised including cocoyam soup on our menu!
The photo shows me looking somewhat bewildered among
our cocoyam crop, with asparagus to my right, ginger behind
me and in the distance an enormous Madagascar bean vine
another adventure Jerry started us with. I love the information
in your magazine and the new layout, and thank you Jerry for
the new growing experiences you have given us.
Debbie Johnston, Old Bonalbo, NSW

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ORGANIC MATTERS

ne s
COMPILED BY STEVE PAYNE

Victorian tree
of the year
A 65m tall Mountain Ash known as the Kalatha Giant
and thought to be at least 400 years old has won
the inaugural Victorian Tree of the Year award. It is
located at Kalatha Creek, Toolangi. After the Black
Saturday bushfires of 2009, the Toolangi and Castella
community constructed a walking trail to the tree
for many, it is a resilient symbol of bushfire survival.
Coming in second was a Snow Gum at Summit Track,
Mount Stirling, and third, a group of Lemon-scented
Gums at the Swanston Street roundabout, Carlton.
The award was launched by the National Trust
of Australia (Victoria) to raise awareness for the
conservation of the states natural heritage and the
vital role significant trees play.
Peoples encounters with trees can make stories
come alive, and those stories become legends, which in
turn become part of our shared history, said Ms Anna
Foley, Acting Conservation Manager at the National
Trust. Ms Foley said the trust had now listed more
than 20,000 trees on its Register of Significant Trees.
For more details and photos
go to: nationaltrust.org.au/treeoftheyear
Steve Payne

PHOTO: BRETT LUKEY

The Kalatha
Giant.

Australian Organic
Awareness Month
Ambassador
CARLA OATES.

Organic Awareness
Month is here!
Australian Organic Awareness Month runs throughout
September with a range of ambassadors spreading the
word about the organic industry and certified organic
products. Among them are foodie Pete Evans,
ABC Gardening Australia host Costa Georgiadis, and
natural food and beauty care expert Carla Oates.
Australian Organic is Australias largest certifier of
organic growers and products. Its chairman, Dr Andrew
Monk, says people might not realise how diverse the
certified organic market has become in recent years.
It really is possible to purchase pretty much
everything you need certified organic, says Dr Monk.
Buying a product displaying a certified organic logo
means that the product is, among other things, cruelty
free, non-GM, biodiversity friendly and grown free
from synthetic pesticides, herbicides, hormones and
antibiotics.
Head to facebook.com/AustOrganicltd or
austorganic.com for more details about the month and
to learn how you can win weekly certified organic prizes.
Meanwhile, the Australian Organic Annual Awards
of Excellence will be announced on November 10th.
The awards are specifically for outstanding Australian
Certified Organic products, businesses and individuals.
This year a consumer award has been introduced and
voting opens in October, so stay tuned next issue on
how you can vote for your favourite product.
Steve Payne

13

ORGANIC MATTERS
Sam Statham
among the
Rosnay vines.

events
SEED FREEDOM FOOD FESTIVAL
The festival, now in its third year, was created to inspire
and teach people to grow food, and support local organic
producers and the worldwide need to save and share seed.
The day includes free workshops and speakers, and seed
and seedling sellers, seed swaps, music and food.
When: Saturday, September 24, 10am4pm
Where: 1 Holland Street, Adelaide (The Market Shed)

NATIONAL ORGANICS WEEK


The Centre for Organic Research & Education is running
its annual National Organics Week in September. It aims
to promote the benefits of organic farming systems
and products for people and the environment. A range
of events and prizes are on offer, as well as a consumer
choice award.
When: September 1725
Where: Around Australia
Details: organicweek.net.au/core/

14

A first-time attempt at winemaking by grape grower


Sam Statham has been named Australias Organic
Wine of the Year.
The wine Rosnay Organic Wines Garage No.1
Cowra Cabernet Sauvignon 2014 beat 138 other
entries to become the third annual winner of the
award, given by NASAA (National Association for
Sustainable Agriculture, Australia) in conjunction
with WineState magazine.
All wines were judged blind by a panel of three
independent wine industry judges. The winning wine
was made using certified organic grapes grown at
the Rosnay property near Cowra, NSW.
After winning a trip to France through the NSW
Organic Pioneers Award in 2012, and spending time
with winemakers over there, Statham decided to
have a go at making a wine, with stunning results.
The winemaking process was intensive and handson, partly because of a lack of equipment, and partly
due to a desire to involve friends and customers in
the process.
It was a lot of fun, says Statham, who plans to
increase the amount of wine he makes in coming years.
Im just trying to keep the dream alive. Trying to
enjoy what we do. Meanwhile, Tasmanias Stefano
Lubiana Wines has won an award for the best
biodynamic wine at the prestigious International
Wine Challenge. The winery picked up the Planet
Earth Awards IWC Biodynamic Award for its
2014 Estate Pinot Noir.
Simon Webster

BOTANIC AND RARE PLANT FAIR


The Royal Botanic Gardens Victoria (RBGV), Friends
of the RBGV and The Diggers Club are joining forces in
October to hold the inaugural Botanic and Rare Plant
Fair at Melbourne Gardens. The fair will include talks,
demonstrations, plant stallholders and plant sales.
When: October 2223, 10am4pm
Where: Melbourne Gardens
Details: rbg.vic.gov.au; diggers.com.au

PERMACULTURE CONVERGENCE
The thirteenth Australasian Permaculture Convergence
will be held in Perth this October with tours, workshops
and courses to follow. Its open to anyone who has done
a permaculture course and will look at achievements and
future directions in the world of permaculture. Keynote
speakers will be Gardening Australia presenter Josh Byrne
and co-founder of Permaculture, David Holmgren.
When: October 25, 2016
Where: Perth, WA
Details: Ph: 0439 971 213, apc13.org

GARDIVALIA FESTIVAL OF GARDENS


This broad-ranging festival in West Gippsland encompasses
30 open gardens, community and school gardens, organic
and permaculture properties, workshops, art exhibitions,
sculpture, music, plant sales and a pop-up library.
When: October 1516 and 2223, 10am4pm
Where: West Gippsland (VIC)
Cost: $5 per garden or $20 per five gardens
Details: gardivalia.com.au

PHOTO: MARY CANNING

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skills and knowledg
Family friendly weekend w
S I M P LY S U S TA I N A B L E

ORGANIC MARKET

sow, feed & weed


Timely finds for spring garden action.
COMPILED BY KYLIE McGREGOR

seeds to sow
plus reader offer
The Diggers Club has a great
range of seeds for spring
growing, including the tasty
and prolific Ha-ogen melon,
which is a compact grower
making it ideal for smaller
gardens. Available for $2.95
for members; $3.95 for nonmembers from diggers.com.au;
03 5984 7900. Also, as a special
offer to Organic Gardener
readers, The Diggers Club is
offering free copies of the new
The Diggers Club Seed Annual,
which normally sells for $7.95.
Email info@diggers.com.au
or call the number above to
request your copy.

feed your plants


Healthy plants need healthy soil and the Scotts Pure
Organic range has a new slow-release formulation to
feed plants for up to three months. Available in granular
(Fruit & Citrus, Vegetable & Herb, All-Purpose) and liquid
form (Premium Seaweed Plant Food) as well as potting
mix, the certified organic range is available from Bunnings
stores. Prices start from $13.99. For more information visit
scottsaustralia.com.au/pure-organic/range/.

dynamic duo
Yates Dynamic Lifter, which
contains chicken manure, blood
and bone, fishmeal and seaweed,
has been used by gardeners
for years to add nutrients and
organic matter to the soil. The
good news is that this trusted
product has recently been
certified organic. It can be used
year round on ornamental, food
and native plants and now comes in liquid concentrate
(pictured) as well as pellets. Prices start from $10.39. See
yates.com.au or call 1300 369 074 for stockists.

war on weeds
Put an end to back aches and
pains from a hard day pulling
weeds with the new Xact
Weed Puller from Fiskars.
Ergonomically designed to
make weed removal rather
effortless, it has an aluminium
and stainless steel shaft and
four deep prongs to grip the
root and pull it out before
releasing it, without you
having to bend down.
It also comes with a 25-year
warranty and is available
for $79.99. For stockists see
fiskars.com.au.

17

ORGANIC MARKET

organic goodness
Feel-good organic treats for your home and body.
COMPILED BY KYLIE McGREGOR

new brew
Olive leaf extract has been used as an immune
booster for years, but can be a little bitter to
swallow. Enter olive leaf tea from Mount Zero Olive
Grove, which is packed with antioxidants and also
happens to taste great. Produced from the leaves
of Manzanilla olive trees grown on a family-owned
certified biodynamic olive grove in the Grampians,
Victoria, the tea is available in two varieties (olive
leaf and olive leaf blended with lemongrass and
spearmint) from mountzeroolives.com for $14.

m lovers rejoice!

18

a guilt-free, plant-based treat in


Zebra Dream coconut ice-cream.
bourne using certified organic
theres a range of mouth-watering
m Salted Caramel to Wild Choc
Strawberry Baobab. The range is
y- and soy-free, $12.99 for each
nd is available from health food
e zebradream.com for stockists.

plastic-free zone

bright idea

The Greenleaf Bag is a great


environmentally sound
alternative to plastic for
storing all your fresh leafy
greens, fruit, vegetables and
herbs in the fridge. Made
from 100 per cent undyed
and unbleached hemp,
the eco-friendly bags are
chemical and plastic free.
Single bags are $24.50 each.
For more information visit
greenleafbag.com.au.

Happy Flame has been creating


handmade beeswax candles for a
number of years, but has recently
sourced certified organic beeswax
to offer a 100 per cent toxic-free
experience. The search for organic
beeswax was prompted by a growing
concern about beeswax chemical
contamination as a result of pest
control methods. The range includes
tealights, pillar and novelty candles.
Available from happyflame.com.au;
prices start from $7.50.

ORGANIC PLANT

HERBAL
DISPLAY
Justin Russell picks some
top herbs to plant now:
all with the bonus of
beautiful flowers.

60cm W

known amount of gamma-lineolic acid, an omega-6


that is also found in evening primrose oil. Seed is
impractical to harvest on a small scale, so the better
The leaf of burrage hath an excellent spirit to repress the
uses for borage are to harvest the pretty blue or white
fuliginous vapour of dusky melancholie. So wrote Francis
flowers for garnishes and to let the plants gently
Bacon in his posthumous 1627 work, Sylva Sylvarum. At the
time, borage was strongly associated with courage, a belief self-seed in reasonably fertile soil. To get started,
derived from Roman soldiers who would eat the herb before plant out seed or seedlings in spring where they have
going into battle. Modern science doesnt support this claim, plenty of space to grow. Borage is adored by bees and
is beautiful, to boot.
but it has found that borage seed contains the highest

PHOTO: ISTOCKPHOTO

BORAGE Borago ofcinalis

50cm H

full sun/
semishade

flowers
in spring

ORGANIC PLANT

Climate Zone Key:


Tropical

subTropical

Arid/Semi-Arid

Warm Temperate

Cold Temperate

DILL
40cm W

60cm H

full sun

harvest in
summer

Anethum graveolens
Dill is a warm season annual that has a long history of use as
food and medicine. It is not to be confused with fennel, which
looks similar but is perennial, grows taller and has a more
distinct aniseed flavour. Sow fresh seeds where they are to
grow as dill doesnt like to be transplanted. Traditionally, the
ferny leaves were used to cure a wide range of ills, and in the
kitchen dills caraway flavour makes for a superb addition to
fish, potatoes and pickles. Dill is also a first-rate companion
plant whose umbelliferous (flat) heads of yellow flowers are
highly attractive to beneficial insects. Once the heads dry
out and the seeds ripen, they can be collected for use in the
kitchen or for re-sowing next spring.

PERILLA
40cm W

20
50cm H

full sun/
semishade

harvest
after
5 weeks

Perilla frutescens
Perilla is an annual herb in the mint family that is ubiquitous
in Asian cuisine where it masquerades under various names
including shiso. In Western cuisine the uniquely flavoured
leaves, which are a bit like citrusy basil, are most commonly
used to pep up salads, but they actually work well in all
kinds of dishes everything from tacos to fruit salad.
Green, purple and bi-coloured varieties are available in
Australia, although the purple ones are usually easier to
find. Perilla seed deteriorates quickly in storage. Sow very
fresh seed into moist rich soil during spring in temperate and
subtropical climates, and during the dry season in the tropics.
The picture shows Purple Ruffles perilla.

50cm W

30cm H

full sun/
semishade

harvest
3 months
after
planting

Chamaemelum nobile
Perfectly manicured lawns are all the rage these days, but
personally, I prefer some mixed herbage in my sward of turf.
In my lawns that herbage is usually clover and plantain, but
Id love some traditional lawn chamomile. The plants tiny
yellow-and-white flowers look darn pretty when set off by
rich green apple-scented turf and can be harvested to make
a calming herbal tea. In all honesty, growing chamomile in a
lawn is a tricky proposition for most parts of Australia, with
the exception perhaps of Tasmania and the highlands. Youre
better off growing a chamomile groundcover by scattering
seed in a herb garden or between stepping stones. Give the
plants a regular supply of moisture and reasonable soil.

PHOTOS: TOP: ISTOCKPHOTO/CENTRE & BOTTOM: PENNY WOODWARD

CHAMOMILE

BROUGHT TO YOU BY AUSTRALIAN ORGANIC AWARENESS MONTH

>OH[YLHSS`PZJLY[PLKVYNHUPJ&
With Australian Organic Awareness Month happening throughout September,
we are looking at what makes a product truly organic.

he word organic is not a regulated term in


(\Z[YHSPH;OPZJHUSLHK[VU\TLYV\ZUVUJLY[PLK
organic products on our shelves displaying organic
across their packaging without having the ability to back
this claim up. September is Australian Organic Awareness
4VU[OHJHTWHPNUZ[HY[LKI`UV[MVYWYV[VYNHUPZH[PVU
Australian Organic that aims to help consumers
understand what really makes a product organic.
So lets cut to the chase! Would you like to know if that
WYVK\J[`V\HYLOVSKPUNPZVYNHUPJ&3VVRMVYHJLY[PLK
VYNHUPJSHILS;OLYLHYLHU\TILYVMJLY[PJH[PVUIVKPLZ
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Australian Organic began in 1987 (formerly known
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*LY[PLK6YNHUPJ)\KSVNVJYLH[LKPU  OHZWYV]PKLK
consumers with a symbol of trust and integrity for
organic products since. Any product carrying the
)\KT\Z[TLL[(\Z[YHSPHU*LY[PLK6YNHUPJZZ[YPJ[
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and farmed socially and responsibly. Produce must be
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OLYIPJPKLZHU[PIPV[PJZHUKHKKLKOVYTVULZ;OL)\K
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it a priority that all Australians understand what makes
HUVYNHUPJWYVK\J[Q\Z[[OH[VYNHUPJZ[H[LZ(\Z[YHSPHU
Organic CEO Paul Stadhams.
Australian Organic Awareness Month is an opportunity
to recognise and celebrate the amazing work done by
(\Z[YHSPHUJLY[PLKVYNHUPJMHYTLYZTHU\MHJ[\YLYZ
^OVSLZHSLYZHUKYL[HPSLYZHUK[VYHPZLH^HYLULZZVM[OL
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of commitment and it encompasses a sustainable
philosophy that starts at the farm and works its way
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audits to chemical residue testing and product checks.

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integrity of organic and ensure that the only true organic
PZJLY[PLKVYNHUPJ
Join the celebrations by following: the Australian
Organic Facebook (@AustOrganic) and Instagram
(@AustralianOrganic) pages.

FOR FURTHER DETAILS, SEE AUSTORGANIC.COM

()0.;/(52:;6(<:;9(30(569.(50*(>(9,5,::465;/.63+:765:69:

TERESA CUTTER
AUSTRALIAN ORGANIC GOODWILL AMBASSADOR

Certiied organic food is not just going chemicalfree, its taking a holistic approach to your health.
Not only will you feel better from eating certiied
organic, but youll be contributing to healthier skin,
hair and nails, as well as a healthy body.

PHOTO: KIRSTEN BRESCIANI

ORGANIC GROW

a new world of

tomatoes
Penny Woodward explores the expanding world of tomatoes with new varieties,
top tasters, growing tips and more

ou might have thought that the world of tomatoes


had been well and truly bottled by now, but around the
country and internationally, intrepid gardeners are
exploring its lesser-known byways, seeking new varieties to
grow, save seed from and nurture for future generations.
One group based around the Royal Tasmanian Botanical
Gardens has been collecting, trialling and sharing more than
300 different heirloom tomatoes. Meanwhile in New South
Wales, the Dwarf Tomato Project is flourishing, and overseas
traditional breeders have been producing modern heirlooms
with special and exciting characteristics. I decided to explore
these new tomato frontiers, also searching for the most
resilient and best-tasting varieties including our quick call
out to readers via social media. Plus, Ive included some key
growing advice for different climates.

Tassie tomato savers


At the Royal Tasmanian Botanical Gardens (RTBG) a band
of volunteers working with nursery horticulturalist Margot
White have been collecting seeds and growing seedlings for
over eight years. Their goal is to find good early-harvest,
cool-climate heirlooms, and help ensure the survival of some
that are listed in the Ark of Taste (see box) database.

Margot says that not only have they massively expanded


the number of heirloom tomatoes available to gardeners in
Tasmania (and the mainland), but they have also identified
some really good short-season/cold-tolerant types (see
RTBG Best Tomatoes).
Theres a lot of kudos around growing tomatoes in
Tasmania because of the short season we have, Margot says.
Everybody forgets their failed season last year, and the
drought, and they just try again. In Tassie, if you can serve
your own homegrown tomatoes on Christmas day then you
have bragging rights.
Margot says any new tomato seed is always grown out
for two seasons to make sure it is true to type. Newly grown
seedlings are farmed out to volunteers and kept track of
using a spreadsheet developed and run by volunteer Joy
Phillips. Seedlings go to garden group members in Joys
Channel region as well as to community gardens, the garden
at neighbouring Government House and even local prisons.
facing page: A world of heirlooms, clockwise
from top outside: Tigerella, Green Grape, Tommy
Toe, Jaune Flamme, Green Zebra, Mini Amish, Black
Russian, Beams Yellow Pear. Middle from top: Rose
du Berne, indigo apple, Wild Sweetie (centre), Black
Krim (single tomato with green top).

23

ORGANIC GROW

Ark of Taste
The Slow Food Movement maintains a listing
of endangered heritage foods under its Ark of
Taste. The ark aims to encourage cultivation and
consumption of those foods that are culturally
or historically linked to a specific region, locality,
ethnicity or traditional production practice. For
example, in Australia leatherwood honey is listed,
while the US lists 16 different tomatoes including
Aunt Rubys German Green and Amish Paste.

The Dwarf Tomato Project


The Dwarf Tomato Project (DTP) started over a decade ago
in what the group describes as a unique cross-hemispheric
collaborative project between Patrina Nuske Small from
NSW, Australia, and Craig LeHoullier, from North Carolina,
USA. The pair met via an online tomato forum and then in
person for the first time in 2008 at the Tomatopalooza
tomato tasting event in North Carolina (USA). Craig
suggested that dwarf tomatoes, sometimes known as tree
tomatoes and which feature a stout central stem and large
crinkly leaves, were lacking in diversity of flavour and colour.
So the project was born and with teams of volunteers
in both countries they have been crossing known dwarf
heirloom tomatoes with indeterminate (tall growing)
tomatoes that have special characteristics such as large
fruit or unusual colours, shapes or flavours. The tomatoes go
Top: Market gardener and OG contributor Linda
Cockburn with an Olomovic heirloom cultivar.
Centre: Buyers on sale day at RTBG.
Bottom: Typical dwarf tomatoes with stout central
stems and crinkly leaves.

PHOTOS: TOP: LINDA COCKBURN/CENTRE: PENNY WOODWARD/BOTTOM: PATRINA NUSKE SMALL

24

Here they are gown out, checked for type and the best
picked and returned to the RTBG carefully tracked via
Joys spreadsheet, to have their seed saved again ready to
be grown out again the following year. Finally, in the third
season, new seedlings are grown and sold to the public
reaping excellent revenues to the RTBG. Margot says that
on sale day queues stretch right down the road leading to
the gardens.
Every year the group try to have at least one third of
the seedlings on offer grown from seeds of new (to them)
cultivars. After originally scouring Australia they turned
to seed-saver networks in the USA for different cultivars,
despite having to navigate strict customs requirements.
This year they will have tomatoes from the Dwarf Tomato
Project (see below). Tomato addicts should keep an eye on
the RTBG Tomato Facebook page for the 2016 seedling sale
on October 25.
Details: facebook.com/RtbgHeirloomTomatoes

the og

top 4!

OG readers via social


media chose these top four,
in order: Green Zebra, Black Russian,
Tommy Toe and Tigerella. If you have a
favourite, write in and tell us
tasters

(see page 82 for address).

through a long process of stabilisation before being released


to the public.
Patrina sells seed of these modern heirlooms through
the groups website. Plants vary in height from 60140cm
depending on the variety selected and are perfect for pots,
balconies and where space is limited.
Many of the DTP cultivars, including Adelaide Festival
and Uluru Ochre are designated Open Source Seed
Initiative (OSSI). If you grow OSSI seed of tomatoes or other
vegetables, then you pledge to not restrict others use of
these seeds or their derivatives by patents or other means,
and to include this pledge with any transfer of these seeds
or their derivatives. Patrina says OSSI is a great way of
raising awareness of seed sovereignty staying in the hands of
gardeners and farmers and out of the hands of corporations.
Details: dwarftomatoproject.net and osseeds.org

25

ITS A DATE!
Blooming Tasmania Flower and Garden Festival

Includes a big tomato seedling sale. The Royal Tasmanian


Botanical Gardens (RTBG) group will send some of their
tomato seedlings to sell.
When: Sept 24 25, 2016 Where: Albert Hall, Launceston.
Details: Ph: 03 6257 7583; bloomingtasmania.com.au

PHOTOS: KIRSTEN BRESCIANI

RTBG tomato seedling sale

The sale includes over 100 different tomato cultivars


and about 15 different basil cultivars. Because of
overcrowding in previous years, a prelude sale will be
held on the afternoon of October 13. Entrance $10.00.
For mainland enthusiasts, mail order 4 pots can be posted
out for $10.00 + postage. For details contact Margot
White on 0407 833 026; Margot.White@rtbg.tas.gov.au
When: Oct 13 & 15. Where: Botanic Gardens, Hobart.
Details: Ph: 03 6166 0451; gardens.rtbg.tas.gov.au
Festivals in 2017

Early in 2017, generally in February and March, look out


for tomato festivals where you can taste a plethora of
different tomatoes. Check botanic garden websites.

top: Green Zebra topped the OG reader


favourites.
above: Tommy Toe is among the most
popular and best tasting.

Searching for
top tasters
Enter the diverse world of heirloom
tomatoes with this selection of
top-tasting and textured cultivars.
Organic Gardener has been researching tomato taste tests
and talking to our readers via social media [see page 25] to
find the best tasting and textured tomatoes. In Australia, the
Diggers Club runs regular taste tests promoting heirlooms
as do other seed sellers, botanic gardens and groups around
the world. We have learnt that much depends on your soil
and growing conditions, as well as your personal taste
preferences: do you like sweet or tart tomatoes best? To come
up with this list we looked for consistently high performers on
the taste front. Have a look at these and start exploring.

Amish Paste (80 days, staking) is a red, oxheart tomato


that is Ark of Taste listed. It has a rich, sweet flavour, fewer
seeds and more flesh and is perfect for sauces, drying and
bottling. Mini Amish (70 days, staking) tastes just as good and
ripens more quickly.
Black Russian and Black Krim (77 and 85 days,
staking) are often in the top 5 of taste tests. These black/purple
tomatoes have complex, smoky flavours that are fruity, yet rich.
Some are described as having hints of wine and saltiness.

Green Zebra (7580 days, staking) has an emerald green


colour and spicy, tart, citrus flavour that put it at number
one for flavour at the Sydney Tomato Festival. However, it is
rivalled by Aunt Rubys German Green (80 days, staking) that
has a rich, zingy, tangy flavour with a moist and meaty texture.
Indigo Rose and Indigo Apple (75 days, staking)
have medium-sized fruit that start off black and green, and
ripen to black and red. High in antioxidants and anthocyanins.
Developed through traditional breeding, they draw their
colour from wild tomatoes found in the Galapagos Islands
and Peru. Diggers call this one Red & Black. Reader Tricia
Clark says of these: Sweet, great in sauces or salads. Ill
grow them for the rest of my life!
Lemon Drop (70 days, staking) is a cherry tomato
coloured lemon yellow with green tints and has a refreshingly
Top: Mini Amish.
Centre: Indigo Apple.
Bottom: Ripening Black Krim.

PHOTOS: TOP AND BOTTOM: KIRSTEN BRESCIANI/ CENTRE: PENNY WOODWARD/

Black Cherry (63 days, staking) is a more recent arrival


that is smaller, black with green shoulders, and crops more
heavily than Black Russian but still has the complex flavours
of its larger siblings.

ORGANIC GROW

tart/sweet flavour. Peter Cundall has declared it one of his


favourites and it has won taste tests at the US Seed Savers
Exchange. Reader Elizabeth Brown has observed it is less
prone to fruit fly attack. Delicious fresh and dried.

Pink Bumblebee (70 days) and other Artisan


Collection tomatoes have been bred traditionally and have
small cherry- or pear-shaped fruit, beautiful striped skins
with pink, red, orange, yellow and green colours. Flavours
range from sweet to sharp with Pink Bumblebee winning
The Diggers Club taste test at the Melbourne International
Flower and Garden Show in 2016.
Other standouts that have rated well in taste tests
are Beams Yellow Pear, Big Rainbow, Brandywine, Cherokee
Purple, Gardeners Delight, Green Grape, Jaune Flamme,
Kelloggs Breakfast, Snow White, Tigerella and Tommy Toe.

RTBG Best Tomatoes


Finally, four favourites from the Royal Tasmanian Botanical
Gardens growers that are cold climate/early planting cultivars.
Stupice (62 days, staking) is a bright red heirloom from
Czechoslovakia. Unlike some early toms, it continues to fruit
after the first big flush. Its sweet, acidic and very tomatoey.
Kotlas (65 days, bush) has a Russian heritage and bright
red richly-flavoured cherry tomatoes and is a potato-leaf type.
Early Annie (60 days, bush) has cricket ball-size bright
red tomatoes and sensational taste, described as one of the
best-tasting early tomatoes.
Olomovic (65 days, bush) an heirloom from
Czechoslovakia has slightly flattened, bright red fleshy fruit
with a delicious flavour and is excellent fresh or cooked.
Note: days to harvest is from the time of seedling transplant to first
fruit harvest.
Top: Pink Bumblebee.
Centre: Beams Yellow Pear.
Bottom: Jaune Flamme.

PHOTOS: KIRSTEN BRESCIANI

SEED SUPPLIERS
Tomato seed suppliers (some organic) include:
diggers.com.au; 03 5984 7900
edenseeds.com.au; 07 5533 1177
greenharvest.com.au; 07 5435 7000
lambley.com.au; 03 5343 4303, mainly disease
resistant F1 cultivars
newgipps.com.au; 03 9737 9560, also has
disease-resistant F1 cultivars
rangeviewseeds.com.au; 03 6354 2464
seedfreaks.com.au; 0437 185 912
southernharvest.com.au; 03 6229 6795
thelostseed.com.au; 02 6493 0486
usefulseeds.com

27

ORGANIC GROW

GETTING THE BEST FROM YOUR TOMATOES


PENNY WOODWARD has gathered growing and seed-saving advice for all climates.

resilient hybrids
Some gardeners have difficult issues with tomato diseases,
especially fungal wilts. If this is happening to you then grow
tomatoes that are bred to resist these diseases. They are
often F1 cultivars so it is not possible to later collect your
own seed and expect plants to grow true to type, but it can
be worth it just to get a decent crop each year. Fermenting
your seed before drying, can also reduce disease (see below).

seed-saving trick
Fermenting tomato seed before drying will kill any diseases
on the seed or in the seed coat. Spoon the pulp with seeds
into a cup and add a little water. Leave to sit in a warm spot
(but out of direct sunlight) until the seeds start to ferment
leaving a smelly white scum on the top. This will take 15 days
depending on the temperature. Strain the seeds through a fine
sieve rinsing well with water and discarding the scum. Spread
the seeds over a plate to dry, then place in an envelope with
the name and date. Store in a cool, dry position.

28

cool and arid climate growing tips

above: When large enough, remove


the lowest pair of leaves before
planting out your seedling.

Soil needs to be about 18C before seeds will germinate.


Sow seed into punnets or small pots in a warm position inside
or outside. Once big enough to transplant easily, remove the
lowest pair of leaves and plant into slightly acidic, composty
soil that is well drained and in full sun. Alternatively, you can
transplant seedlings into bigger pots and plant out later.
Either way, position them so that the lower stem is buried.
Provide support for all the taller-growing staking cultivars
with stakes, screens or frames. Once growing strongly, prune
around the base to leave a space between the soil and the bush.
Mulch well and water regularly, avoiding soil splash. Sprinkle
the soil around plants with potash to promote flowering.

Once growing strongly, prune around


the base to leave a space between the
soil and the bush. Mulch well and
water regularly, avoiding soil splash.

Our tropical expert Leonie Shanahan says that only die-hard


gardeners in tropical and subtropical regions would try to
grow big tomatoes during summer, mostly because of fruit
fly problems. But cherry tomatoes can thrive, especially
those like Tommy Toe, Yellow Pear, Thai Pink Egg and Tropic.
She adds that you can cover your crop with white shadecloth
or vegie net to lessen fruit fly impact and that plants
definitely need good air circulation. She suggests planting
in pots with a trellis so they have good drainage and airflow.
In good-quality potting mix, soil-related diseases are less
likely. A bigger range of tomatoes can be grown if they are
planted in autumn and grown through winter.

PHOTO: ISTOCKPHOTO

warm climate growing tips

ORGANIC GROW

ancient

grains

PHOTO: ALAMY

From chia and quinoa to buckwheat and amaranth, ancient grains are being
rediscovered, so why not try your hand at growing these highly nutritious
pseudo-cereals that are also gluten free, writes Justin Russell.

stunning amaranth.

CHIA

about four plants per sq m

yield up to 200g.
QUINOA

about six plants per sq m

yield up to 500g.
BUCKWHEAT

about 20 plants per sq m

yield up to 200g.
GRAIN AMARANTH

about four plants per sq m

yield up to 500g.

f you could travel back in time to compare the flour


section of a supermarket two decades ago to now,
I reckon youd be gobsmacked at the difference. Once,
the only flours you could buy were plain, self-raising and a
few special-purpose varieties such as corn or rice. Now, the
range is huge, including a group of rediscovered ancient
grains that have no gluten and lots of nutritional goodies.
Interestingly, many of these new grain products and flours
have been made not from cereal plants such as wheat and
barley, but broadleaf plants.
To help understand the difference, heres a quick
botany lesson. All flowering plants are classified as either
dicotyledons (dicots) or monocotyledons (monocots),
literally meaning two leaves and one leaf. The difference
between the two is most readily seen when a seed
germinates. Dicots have two seed leaves, monocots have just
one. True cereals are grasses, and all grasses are monocots.
Some common examples are wheat, barley and oats.
Pseudo-cereals, on the other hand, are dicots. They are
broadleaf plants.
From a culinary perspective, both cereals and pseudocereals are grains. Pseudo-cereals can be ground into flour like
wheat, boiled like rice, made into porridge like oats. The only
major difference is that all pseudo-cereals are gluten-free.
I suggest, therefore, that we adopt the distinction created by
US gardening writer Will Bonsall who refers to cereals as
grassy grains and pseudo-cereals as broadleaf grains.
For home growers, broadleaf grains may actually be an
easier proposition than many of the grassy varieties.
The issue with grassy grains isnt so much the growing but
the processing. Try removing the hull from barley or spelt!
Broadleaf grains range from dead easy to mildly
challenging to grow, but nearly all are simple to process.
Amaranth, for example, just needs to be hung up to dry,
then laid on a tarp and trodden on to release the seed from
the dried plant. Once you have your grain, there are electric
and hand mills available from health food stores and online
that will grind grains to flour.
Here are profiles of four key plants all are suited to
spring planting in temperate climates, and in autumn in
frost-free subtropics and tropics.

Chia (Salvia hispanica)


A moderately tall-growing salvia that reaches about 1.52m
in good soil, chia originated in Central America where it was
widely cultivated and consumed by the Aztecs. The small,
black or white, oval-shaped seeds are nutritionally potent,
containing generous amounts of omega-3 fatty acid, fibre and
protein, along with high levels of calcium, magnesium, iron
and zinc.
The plants are easy to grow, but because they originate
near the equator, prefer minimal change in day length
Top: A chia plant in flower
with amaranth behind.
left: Chia grain.

PHOTOS: TOP: JUSTIN RUSSELL/BOTTOM: ISTOCKPHOTO

Plants &
potential yields

ORGANIC GROW
through the seasons. This makes chia ideal for the subtropics
and tropics in latitudes between Brisbane and Darwin (it is
grown commercially in north-western WA).
In warm temperate areas, sow seed direct into reasonably
fertile, well-drained soil in spring. In the tropics and
subtropics, sow in late summer and autumn. Keep the plants
reasonably well irrigated until pretty blue flowers appear.
To harvest, cut the ripe seed heads from the plant, hang
them up to fully dry and then crack open the seed pods using
your fingers. Winnow the seed from the chaff and store it in
an airtight container in a cool, dark pantry. Because of chias
high omega-3 content, the seeds are slow to become rancid
and can be stored for at least a couple of years. Chia is an
excellent survival food!

PHOTOS: TOP: ISTOCKPHOTO/RIGHT: ALAMY

Quinoa (Chenopodium quinoa)


One of the most important foods in pre-colonial Latin
America, quinoa (pronounced keen-wa) is an ancient relative
of spinach that was suppressed by the Spanish conquistadors
and subsequently forgotten for centuries. However, in the
past decade quinoa has made a comeback so momentous it
rivals Elvis and his epic 1968 TV special.
Many people now consider quinoa to be the king of the
broadleaf grains, perhaps with good reason. The grain is high
in protein in a form containing most of the essential amino
acids required for good health. Its also high in fibre, making
it a lower Glycemic Index option to rice or pasta, and also
contains antioxidants and anti-inflammatory chemicals that
help prevent disease. However, research has shown quinoas
nutritional value varies enormously depending on variety
grown and climate (Assessment of Nutritional Composition
of Quinoa, Food Chemistry, Vol 193, Feb 2016.)
The only downside to quinoa is that its trickier to grow
than most other broadleaf grains. Though the plant can cope
with moderately infertile soil, frost and drought, most seed
strains are sensitive to day length and temperature and may
not flower in adverse conditions.
Bearing in mind that quinoa originates in high-altitude
areas reasonably close to the equator, where day length
doesnt vary much, nights are cool and summer days are not
overly hot, its likely that few places in Australia will have
perfect growing conditions, although Kindred Organics in
north-west Tasmania is successfully growing it. Dont let
this put you off. No one really knows whats possible with
this amazing plant, so grab some seeds and give it a go.
If successful, before using it, youll have to rinse off the
saponins a naturally occurring chemical on quinoa seed.

Buckwheat (Fagopyrum esculentum)


Though its completely unrelated to wheat and more closely
related to rhubarb, buckwheat produces a wonderfully tasty
flour that performs beautifully, not just in pancakes, but

Top: coloured Quinoa grain.


ABOVE: A field of quinoa.

31

In the past decade quinoa has made a


comeback so momentous it rivals Elvis
and his epic 1968 TV special.

ORGANIC GROW
crepes, waffles, cakes, even noodles (traditional Japanese
soba noodles are made from buckwheat flour). Buckwheat
packs a nutritional punch thanks to decent amounts of fibre,
minerals, amino acids and antioxidants.
The plant is easy to grow when sown directly into welldrained soil and is often used as a summer green manure
crop. Though sensitive to frost, it requires reasonably cool
conditions to flower and set seed, making it best suited
to temperate climates and highland areas. As a bonus the
flowers are highly attractive to beneficial insects!
Harvest buckwheat with a hand sickle. Tie the plants into
bundles and then hang them to dry in an airy room or shed.
Once dry, thresh the grain by rapping the plants over the
edge of a bucket placed on a clean tarp.

Grain amaranth (Amaranthus species)

Top to bottom: Buckwheat crop in flower;


Buckwheat grain and flower; A woman
uses a hand sickle to harvest amaranth
in UtTarakhand, India; Amaranth grain.

SOURCES
The Lost Seed: thelostseed.com.au; 02 6493 0486
Green Harvest: greenharvest.com.au; 1800 681 014
Southern Harvest: southernharvest.com.au;
03 6229 6795

PHOTOS: ISTOCKPHOTO/ALAMY

32

Another ancient Latin American grain that was banned


by those uptight conquistadors, amaranth seed is tiny but
produced in copious quantities on tall, easy-to-grow plants.
Though inedible by humans in its raw state, cooked amaranth
grain becomes a nutritional powerhouse thats high in easily
digestible proteins and minerals such as iron, calcium and
manganese (essential for bone and metabolic health).
The plant itself is such a show stopper than one form of
grain amaranth A. caudatus is better known by the common
name love-lies-bleeding and grown as a flowering annual.
However, it and A. hypochondriacus are both suitable for
grain production in climate zones ranging from the tropics
to cold temperate. Look though for seed that has been bred
specifically for grain harvesting, as amaranths from the same
and closely related species developed for their large flowers
or edible leaves will not yield the same quality or quantity
of grain.
Plant in late spring in cooler areas, and autumn in frostfree districts from Brisbane to further north. If the closely
related pigweed is a problem in your garden, consider sowing
amaranth into punnets instead of the soil as the two are
indistinguishable from each other when young.
Let frost cut the plants down in cold climates, or cut the
plants back hard in frost-free areas then hang them to dry
before threshing the seed heads by trampling on them
on a tarp. Use the seeds for making flour, for popping
(like popcorn) or as a substitute for rice.

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PHOTO: KIRSTEN BRESCIANI

Basils in the basket,


clockwise from top:
Purple Ruffles,
sweet basil, Fino Verde,
Thai, Lettuce Leaf.

ORGANIC GROW

the best of

basil
35

From sweet and fragrant to spicy and peppery, theres more than one basil
for your kitchen garden, writes Penny Woodward.

weet basil (Ocimum basilicum) is the common culinary


herb known to most but there is much more to the
world of basil than this one aromatic herb. There are
dozens of different cultivars annual and perennial with
varying leaf sizes and colours and diverse flavours that can
be used for cooking, medicinal purposes and repelling pests.
The essential oils found in basil give rise to its medicinal
uses. Basil tea is common in traditional medicine as a tonic
and to help with indigestion and loss of appetite.
As a pest repellent, basil is helpful to plants and humans.
In Asia, the crushed fresh leaves of holy basil are rubbed onto
the skin to repel mosquitoes, while any of the basils grown in
pots near doorways and windows will help keep flies away.
Made into a spray, basil will repel a range of problem insects
including aphids, thrips and whitefly. To make, pour 1 litre
of boiling water over 2 cups of firmly packed chopped basil
leaves. Cover and leave to stand until cold. Strain and use
within a few days.

Beware the cold


All basils are tropical plants, but they can be grown in colder
more temperate regions when planted in spring and grown
through summer. Alternatively, grow perennial basils in a pot

that can be moved under cover into a warmer microclimate


during cold weather. Dont plant basil into the garden until
the last chance of frost has passed, and preferably not before
the soil has reached about 20C.
In temperate regions, basil always appears in nurseries
well before it should be planted into the ground. In my warm
temperate garden near Melbourne, I never plant before mid
November, and sometimes as late as December, but always
get some sweet basil into a pot in a warm, frost-free position
in late September. Black plastic pots are great for this as
they absorb heat.

Growing conditions
Basil needs a compost-rich soil with some added organic
slow-release pelletised fertiliser. Once planted, water in
with diluted seaweed extract, and when you start harvesting
ensure vigorous regrowth with regular watering using diluted
fish emulsion or liquid compost.
Whether you are growing in the ground or in a pot, once
the weather warms up, maintain moisture in the soil by
mulching with lucerne hay or organic sugarcane mulch.
Regularly pinch out flowers and pick leaves for eating.
This keeps plants bushy and stops them from going to seed

ORGANIC GROW

too early. But later in the season let at least one bush flower
and set seed to collect for replanting.

Good companions?
A lot has been written about basil being an effective
companion plant for tomatoes. The jury is still out on
whether tomato plants grow better with basil nearby,
although the benefits of basil cooked with tomatoes is
undisputed.
However, there is no doubt that growing tomatoes with
basil is detrimental to the basil. Not because of a chemical
interaction, but simply because tomato plants are bigger and
more robust so tend to overshadow and take nutrients from
nearby basil plants.

Pests and diseases

top left: Thai basil has


a strong aniseed and
clove flavour.
Below: Holy basil has
many medicinal benefits.

Basils in the tropics


Perennial basils grow all year round in frost-free
areas in the tropics and subtropics, needing moist,
well-drained soil but not wet feet. Bacteria leaf
spot, caused by water splash, can be a problem for
basil in humid weather. Remove affected leaves,
place in rubbish bin and wash your hands. Cover soil
with mulch as a preventive.
Bees love perennial basil. It is fast growing and
flowers profusely so needs regular pruning. Sweet
basil is still a favourite for making pesto, so I have
several plants and allow one to flower for the
bees, then I strip off the dried seeds, rub them and
broadcast them to self-sow.
However, my favourite basil is holy basil. I love it
for its multiple medicinal benefits gained by simply
brewing up a lovely cup of tea from its leaves.
Leonie Shanahan

PHOTOS: TOP: KIRSTEN BRESCIANI/BOTTOM: PENNY WOODWARD

36

Regularly pinch out flowers and


pick leaves for eating. This keeps
plants bushy and stops them from
going to seed too early.

Basils can be prone to fungal diseases such as fusarium


wilt, grey mould and black spot, and seedlings can die from
damping off. Prevent these problems by planting out only
when the weather and soil has warmed up, by leaving plenty
of space and by watering seedlings with cooled chamomile
tea to stop damping off.
Protect young plants from snails and slugs by using
copper collars or wood ash, saw dust or diatomaceous earth
around each plant.
Downy mildew caused by the foliar disease Peronospora
belbahrii has been causing severe damage to basil crops in

Basil choices
Annual basils
Sweet basil (O. basilicum): glossy green leaves and
grows about 50cm high with tapering spikes of white
flowers. There are numerous cultivars including:
Genovese and Sweet Italian: typical tender limegreen leaves with a delicious clove flavour.
Cinnamon basil: sweet cinnamon and clove
scented leaves with purple flowers and bracts.
Crispum lettuce-leaf basil: large crinkled leaves.
Purple basil Purpurascens, Dark Opal and Purple
Ruffles: all have deeply purple leaves with a milder
clove flavour.
Thai or liquorice basil Siam Queen and Thai:
deep green leaves with purple stems, mauve flowers
and purple bracts. The scent and flavour is strongly
aniseed and clove.
Other annual basils

Dwarf basil (O. minimum) with cultivars Greek


Mini, Fino Verde and Spicy Globe: small-growing
bushes with small clove-scented leaves. Good for
pots or as a low hedge.
Hoary basil (O. americanum): long leaves and an
interesting camphor and clove scent.
Lemon and lime basil (O. x africanum previously
called O. x citriodorum): grows as a delicate shrub with
slender leaves and a strong lime or lemon flavour.

PHOTOS: TOP: PENNY WOODWARD/CENTRE AND BOTTOM: KIRSTEN BRESCIANI

Perennial basils
Clove or African basil (O. gratissimum): grows
large to 2m high with lime green leaves and pale
yellow flowers. The whole plant smells sweetly of
cloves. There is also a partially red-leafed form.
Green pepper basil (O. carnosum syn. O. selloi):
glossy green leaves with dark stems and spikes
of pale mauve or white flowers, and a spicy green
pepper flavour. Rare in Australia but likely to
become more common.
Holy or sacred basil (O. tenuiflorum): mediumsized bush with softly hairy leaves. Also known
as tulsi, it is used in religious ceremonies and
medicinally in much of Asia but is less likely to be
used in cooking.

Top: Cinnamon basil.


Centre: Fino Verde basil.
Right: Dark Opal basil.

ORGANIC GROW

Chefs prefer to tear


basil rather than cut it
to maintain its flavour.

DID YOU

KNOW?

the US since it was first discovered there in 2007. It is also


seen in Europe, Africa, the Middle East and South America,
but so far has not been found in Australia. The affect has
been so devastating in some regions that growers have just
stopped growing basil.

Fabulous flavours

Cooking tips
Sweet basil is superb used raw in many different dishes,
but if cooking with it, always add it towards the end as
heat removes the flavour or can make it bitter if overcooked.
Fresh sweet basil has a peppery clove flavour and
is an essential ingredient in Italian and Mediterranean
cooking. It combines beautifully with pasta, pizza,
dressings, soups, salads and olive oil and enhances
the flavour of vegetables such as tomatoes, eggplant,
spinach and zucchini. Thai basil has a strong aniseed
flavour that is more robust than sweet basil making it
perfect for soups, stir-fries and curries. It also combines
well with pork.
Another simple idea is to make basil butter to add to
baked potatoes, vegies, steak and fish before serving.

Basil butter recipe


250g of softened good-quality unsalted butter.
Half a cup of roughly torn fresh basil of your choice
In a bowl, mash the basil into the butter until it is well
blended. Spoon onto kitchen paper and form into a roll.
Wrap with the paper, twisting the ends to hold it in
place. Put in the fridge overnight to give the butter time
to harden and absorb the flavour.

top left: Sweet basil


adds flavour to tomato,
eggplant and more.

SEED SUPPLIERS
The Diggers Club: diggers.com.au; 03 5984 7900
Eden Seeds: edenseeds.com.au; 07 5533 1107
Green Harvest: greenharvest.com.au; 1800 681 014 or
07 5435 7000
The Lost Seed: thelostseed.com.au; 02 6493 0486
Southern Harvest: southernharvest.com.au;
03 6229 6795

PHOTO: KIRSTEN BRESCIANI

38

The flavour of each basil is determined by the essential


oils contained in their leaves and the proportions of one
essential oil to another. The clove flavour found in many
basils, including cultivars of sweet basil, is derived from the
essential oil eugenol. Unsurprisingly, this oil is also found
in cloves. Other essential oils in sweet basil are linalool,
which has a flowery scent, and methyl chavicol, which is
herbaceous but sweetly anise.
Thai basil contains anethole, which is also found in the
spice anise and the herb fennel thus explaining the liquorice
flavour, while lemon basil is high in citral and limonene, the
latter is the essential oil that gives lemon peel its flavour.
Clove basil contains camphor oil, which gives it its
camphoraceous scent and flavour. To make it even more
confusing, some species such as holy basil can have very
variable chemotypes so that one may be high in eugenol
while another has more linalool.
Basil doesnt maintain good flavour when dried, but can be
pureed fresh with a little added water and then frozen in icecube trays. Once frozen, push out and store in zip-lock bags
to add to soups, stews and sauces.

ORGANIC ORNAMENTAL

aromatic

Agastaches!
Agastaches have a lot to offer with edible flowers and leaves as well as
bee-attracting and drought-tolerant qualities, writes Karen Sutherland.

PHOTO: PENNY WOODWARD

ong-flowering, drought-tolerant, aromatic, attractive


to butterflies, birds and beneficial insects, with edible
flowers and foliage that makes a tasty tea agastaches
sound like a checklist for sustainable gardens! Relatively new
to Australian gardeners, the Agastache genus has quickly
gathered a following as its colourful and hardy plants are
well suited to our harsh and changing climate.
Agastaches are herbaceous perennials varying in size from
30cm1.2m high with long showy flowering spikes (agastache
is Greek for spike).

They can be planted all year round from pots and look best
in groups of three or more. They flower from summer to
late autumn and require minimal care. Most have lower
water needs than other flowering perennials, but need to
be established before experiencing drought or they may
not survive. Agastaches are also reasonably frost tolerant,
especially A. foeniculum, but once established are usually cut
back to ground level in early winter to escape the frosts.
ABOVE: Agastache Blue Fortune.

ORGANIC ORNAMENTAL
If agastaches are taller growing or your garden is exposed
to wind, staking or perennial rings may be needed to keep
plants upright. Look out for new compact varieties such as
Fiesta Candy Pink (left) that give a better show for less work!

Climate needs
Agastaches are from the mint family, with many native to
warmer zones of North America, so they thrive in most
of Australia except Tasmania. Luckily for cold climate
gardeners, anise hyssop (A. foeniculum), a species which
hails from Canada and Colorado, relishes cold and damp
conditions. It has large blue flower spikes but there is also
a white form.
In warmer climates agastaches accept full sun with
adequate moisture, but can also be quite shade tolerant.
Korean mint (A. rugosa) is native to parts of Asia and
Southern Russia and is similar looking to A. foeniculum with
large blue flower spikes and is also shade tolerant. Its young
sweetly mint-flavoured leaves can be added to teas, salads
and stir-fries.

Aromatherapy

Captivating cultivars
Here are some colourful and aromatic cultivars to
try in the garden:
Agastache aurantiaca has many named cultivars
but the best known are Sweet Lilli, with flowers of
hot pink, Tango with vibrant orange and Apricot
Sprite with soft orange.
A. Blue Fortune (see photo previous page) is a
sterile hybrid of A. foeniculum and A. rugosa, and is
popular with garden designers for its strong upright
shape and long-lasting display of blue flower spikes.
This plant has won a Royal Horticultural Society
Award of Garden Merit.
A. cana, the mosquito plant, although tasty as
a tea, is a natural mosquito repellent if leaves
are crushed and rubbed onto the skin. A native of
high mountains in Texas, USA, it features dark pink
flower spikes and grey-green leaves. Look out for
Sierra Twilight.
A. mexicana, or Mexican hyssop, has long spikes
of dusky pink flowers and is one of the best for tea
and edible flowers.

Sources
Agastaches are available from local nurseries and
online from perennial growers including:
Woodbridge Nursery: woodbridgenursery.com.au
The Diggers Club: diggers.com.au
Lambley Nursery: lambley.com.au

ABOVE Left: Agastache Candy


Pink Fiesta.

PHOTO: PLANT GROWERS AUSTRALIA

40

Agastaches are wonderful aromatherapy plants, with


scented foliage that can be crushed and appreciated while
wandering in the garden. They also make a fragrant addition
to a bunch of cut flowers and are great for school gardens.
The leaves can be used to make liquorice-flavoured
tea, hence the common name of liquorice mint, and florets
plucked from flower heads can be nibbled on by smaller
gardeners or used atop desserts although some such as
A. aurantiaca cultivars are too strongly scented for this.
With their aromatic leaves, agastaches also make good
companion plants in any organic garden. With its short nectar
tubes, A. foeniculum is useful to attract European honeybees
into a shady produce garden and is widely used in North
America as a bee forage plant.
Other agastaches such as Mexican hyssop (A. mexicana)
have longer nectar tubes, making them unsuitable for
honeybees but popular with native blue-banded bees.
Hummingbird mint (A. cana and A. aurantiaca) with its longer
nectar tubes also attracts Australian nectar-eating birds, as
does A. mexicana.

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PHOTO: MT ALMA FRESH ORGANICS

Gary and Angela Spotswood


converted their property
to organics giving it and
themselves renewed energy.

ORGANIC PROFILE

out of

the box
Converting to organics has given Gary and Angela Spotswood
a renewed passion for farming, writes Kylie McGregor.

ife has come full circle for third-generation farmer


Gary Spotswood. His grandfather bought 364 hectares
of scrub and wetlands in Inkerman, North Queensland,
in 1927, part of which was cleared to run cattle and free-range
pigs, all without the use of chemical inputs.
In the almost 90 years since then the property has
expanded by another 66 hectares and Garys father
introduced sugar cane in 1967. Like many conventional
livestock and sugarcane farms, the use of synthetic fertilisers
and chemicals was also initiated as part of its agricultural
practices. Until recently.
In 2011 when Gary and his wife, Angela, took over the reins
full-time, they decided to convert the farm now named
Mt Alma Fresh Organics to organics and were fully certified
last year. They continue to run cattle and grow sugar cane,
but also now have an established market garden that includes
a range of fresh organically grown vegies and herbs as well
as a mango orchard.
In a way, were back to farming how my grandfather used
to without synthetic chemical inputs, Gary says. And since
we have gone organic I feel more passionate about farming
again. Im excited about the changes and whats to come.
We now concentrate more on soil health and building up
the organic matter. This allows for more water to be stored
in the soil, reduces run-off and helps to grow healthier plants.
We also have less pests and diseases than we used to.
Other benefits the Spotswoods have noticed in the five
years since the farms transition include a change in the

flavour and density of their organic crops compared with


conventionally grown produce.
Now we can taste the difference, Angela says. Our
organic lettuces taste amazing they actually taste like
lettuce. To me, conventionally grown lettuce from the
supermarket just tastes like water in comparison.
We have also found that our organic produce tends to be
more dense. While it doesnt grow as fast as conventionally
grown, it tends to weigh more.

Making the change


The decision to farm organically was prompted when a friend
and former employee moved to Melbourne and started his
own organic market garden, but couldnt keep up with the
demand for produce. So Gary and Angela started growing a
range of vegetables that were shipped to Melbourne and sold
as chemical-free while the farm was in conversion to organic.
Originally we were just looking at filling a need for him
to supply him with chemical-free crops that he couldnt grow
during winter, Gary says. But the process made us change
the way we looked at farming and our systems.
In the sugarcane industry, some of the ingredients of the
artificial fertilisers can be very bad for us and no one knows
how long they linger in the soil. So I think every step away
from chemicals is the right way.
It was a three-year process to convert the farm and
while the majority of the land is now certified organic
with 20 hectares of sugar cane, 44 hectares of vegetables

43

ORGANIC PROFILE

Advice on converting

Introducing new systems


Before conversion, Gary says that when they encountered
a problem such as pests or diseases, they simply bought a
solution. Now, under the organic regime, the Spotswoods
look for the cause and ways of finding a natural remedy.
Theres no longer a silver bullet, Gary says. We cant
just go and buy a bottle to fix something. We have really had
to change our way of thinking. The flipside is that rather than
just treating the problem, you start to look for the cause.
And you start recording things like the weather, climate and
soil conditions and try to track a pattern.
When it comes to pest and disease control, like mildew
and white fly, we are controlling them rather than eradicating
them. And there are many organic inputs we can use, from
milk powder to soil biology.
Ultimately, we aim to strengthen the cell wall of the
plant. We collect our own biology like white fungi, which
are native to our farm, and increase the microbes to use
on the soil, which helps to strengthen and feed the plants,
essentially making our own biofertiliser. You learn to get
creative and find and source your own organic inputs.
Intercropping and biodiversity are other useful tactics
that have been added to the Mt Alma organic growing
regime. The Spotswoods have planted basil among the
chillies, zucchini, eggplant and tomatoes to ward off pest
insects and to attract bees. They also use the basil and chilli
to make an oil extract to use as a foliar spray.

We use organic chicken manure and a blood-and-bone


fertiliser, as well as light cultivation, which is what my father
and grandfather used to do 40 years ago before we started
using chemicals, Gary says. And we no longer try to extend our
growing season, which is what artificial chemicals and fertiliser
can do. We grow when its naturally best for the crops.
The couple also engaged a regeneration consultant who
has helped them establish new systems.
The consultant taught us how to make our own compost
using chicken manure, wood ash and rock dust, as its about
feeding the soil first then the plant. And we now use the
cattle for high-density grazing through the organic sugar
cane. In the fallows, we grow a multi-species crop from
legumes and broadleaf to grasses. The cattle then go
through and consume it and naturally fertilise the land.

What lies ahead


In the meantime, the organic market garden that was
initially a supplement crop is now a thriving stand-alone
business with Mt Alma supplying literally tonnes of
organic vegetables and fruit to produce markets in Sydney,
Melbourne and Brisbane, as well as mixed home-delivery
vegie boxes (via their Mt Alma Fresh Organics Facebook page
and word of mouth). This year they had to plant more crops
to cover the vegie boxes, which include lettuces, silverbeet,
parsley, squash, pumpkins, capsicum, fennel and tomatoes.
Weve always enjoyed what we were doing, but farming
now is a lot more interesting than it used to be, Gary says.
Put it this way, were pretty excited to see how things will
look in 10 years time.

PHOTO: MT ALMA FRESH ORGANICS

44

and mangoes and 236 hectares for beef production the


remaining 140 hectares of sugar cane is still farmed
conventionally. A 20m buffer zone sits between the organic
and non-organic crops.
There were some financial restrictions, which is why we
didnt convert the whole farm, Gary says. At present we dont
have access to a certified organic sugar-processing plant, so
we didnt convert all of the sugar cane. We had to trial it first.
We are looking at a number of options in the hope of
converting the rest, including setting up our own organic
processing plant. What we realised is that going organic
doesnt happen overnight, its an ongoing process.

At Mt Alma Fresh Organics, the mango orchard and


market garden are certified by Australian Certified
Organic (ACO) while the sugar cane and cattle
are certified by the US Department of Agriculture
(USDA) (this provides a wider export market).
Certification takes three years in which everything
has to be grown organically, with only allowable
natural inputs.
The first year is called pre-cert, then for the next
two years the farm is classified as in conversion,
Angela says. This means you are limited to where
you can sell your produce.
Gary and Angela say the hardest step in the process
was filling out and sending the applications. Their
advice? Just do it! Gary says. The paperwork can be
daunting. We sat on it for ages, even though we were
already using organic practices. That was really the
hardest step. After that we were on our way!

ILLUSTRATION: ALAMY

ORGANIC PLANET

new solar

horizons
Solar feed-in tariff schemes are ending in three states this year.
How will this affect solar panel owners and those wanting to install
solar, and what can they do about it? SIMON WEBSTER sheds some light.

dark cloud is on the horizon for solar panel owners.


The energy bills of about 275,000 solar-panel
households are about to go up. And in some cases
theyll shoot through the roof.
Various premium feed-in tariff schemes are coming to
an end this year in New South Wales, Victoria and South
Australia. This will mean bigger bills for everyone currently
in these schemes. Rather than receiving up to 60 cents per
kilowatt hour (kWh) for the solar power they sell to the grid,
next year households will be paid between 5 and 10 cents by
their electricity retailers.
Meanwhile, those same households will typically be
paying 20 cents per kWh or more for the power they buy
from the grid. So how best can solar households adapt to this
change, and what are the options for them and those wanting
to install solar.

metering system used in NSW means panel owners dont


get to use their own solar power; they sell everything they
produce, and buy all the power they use.
Its going to be a massive shock for people, says Damien
Moyse, energy projects and policy manager for the notfor-profit Alternative Technology Association (ATA), which
recently produced a report on the end of these schemes,
Life after FiTs.
Theyre going to have a multi-thousand-dollar-a-year
turnaround.
If you live in NSW, changing your metering system should
be your number one new years resolution (see Advice for
NSW panel owners).
In Victoria and South Australia the bill shock wont be
so dramatic, but solar panel owners will still notice a big
difference, and will no doubt want to use their panels more
efficiently.

Bigger bills
Residents will be hit particularly hard when the NSW Solar
Bonus Scheme ends on December 31. Not only is the feed-in
tariff dropping to little more than 5 cents, but the gross

Should I buy panels?


If you havent already got solar panels, getting them is
probably still a good idea. Panels are 8090 per cent

47

If you have a
traditional electric
hot water system, set the
timer so it comes on
during the day.

ADVICE FOR NSW

48

NSW residents will be hit particularly hard by the


end of the Solar Bonus Scheme on December 31
because of the gross metering system used in the
scheme. In a net metering system (used in Victoria
and SA), solar electricity generated is used in the
home as it is produced. Excess is sold to the grid.
In a gross metering systems, all the solar
electricity generated is sold to the grid, and all
power used in the home must be bought from the
grid at the retail price.
NSW customers should switch to net metering
in the new year. Electricity retailers have started
offering packages, including free smart meters.
As well as enabling net metering, smart meters
can give customers more detailed information
about their energy usage, and allow retailers to do
energy readings and connections remotely.
The Alternative Technology Association warns
that customers should carefully check the tariffs
and conditions associated with any retailer deals,
and shop around to get the best feed-in tariff.
If you dont want to sign up for a new deal, it
might also be an option to switch to net metering
without getting a smart meter, the ATA says.
Depending on what type of meter you have and
which distribution network you are in, it may be
possible to rewire your existing meter, or have it
read as a net meter without rewiring. Retailers,
however, have yet to accept these arrangements.
For more information: resourcesandenergy.nsw.
gov.au/energy-consumers/solar/solar-bonusscheme

cheaper than they were when feed-in tariffs were first


implemented, and the economics work out roughly the same
as they did back in 2010: the panels pay for themselves in
5 to 10 years. If you buy panels in NSW from next year, youll
automatically go onto net metering.
However, installing a large array, or adding more
panels to your existing set-up, is probably not going to be
economically attractive with no premium feed-in tariffs in
place and no way of storing the excess energy you produce,
Moyse says.
Most of the additional power will probably go straight to
the grid. You need some way of using or storing that energy
during the day.
In other words, batteries.

Battery power
In theory, batteries complement grid-connected solar
perfectly. Any excess power that you produce during the day
can be stored to be used at night.
Advances in lithium battery technology in recent years
have led to the release of numerous battery storage
systems. More than 20 from companies including Tesla,
Sunverge and Enphase Energy are available, says the ATA,
which has conducted research into the economic viability of
retrofitting batteries to grid-connected panels.
Battery systems can be installed indoors or outdoors,
depending on the system. If youre shopping around, bear in mind
that some are all in one energy storage systems while others
are batteries only and require other components, meaning the
installed price can be higher than the advertised price.
The ATAs modelling found that retrofitting batteries to
an existing grid-connected solar array costs about $10,000
(more if you also want your system to work in the event of
blackouts). Unfortunately, none of the battery systems paid
for themselves over their 10-year lifespan. With technology
advancing and prices falling, however, batteries are likely to
be cost-effective by as soon as 2020, according to the ATA.
With their ability to reduce costs for consumers and take
pressure off the grid by reducing demand at peak times,
batteries are likely to play a big part in Australias energy
future, but how quickly they are taken up is not clear.
Ultimately, it really depends on how fast those prices
drop and whether governments come in with incentives,
Moyse says.

Bulk buying
One way batteries might become more affordable sooner is
through bulk buying. SunCrowd, a social enterprise co-founded
by Simon Sheikh, formerly of the political organisation GetUp!,
has launched a bulk buy scheme that promises to offer
batteries to households at below market price.

ORGANIC PLANET

SunCrowd says batteries are economically viable now.


Batteries should last 16 to 20 years, though they are only
guaranteed for 10, according to SunCrowd chief energy
officer Chris Cooper, and payback should take 8 to 15 years.
However, payback isnt usually peoples main motivation.
Theyre more motivated by the thought of ensuring their
solar self-sufficiency is maximised, Cooper says. The feeling
you get when looking at your light in the evening and knowing
its your stored sunlight thats what gets people excited.
Launched in the Newcastle region in June, the scheme
is expected to extend throughout NSW this year, and also
includes bulk-buying options for panels, and solutions
including smart meters and monitoring equipment that can
sell and buy from the grid at the best times.

PHOTOS: TOP: GETTY/BOTTOM: SOLAR CITIZENS

Campaigning for more


Feed-in tariffs should be much higher than the measly
5 cents or so per kWh on offer next year, reports Solar
Citizens, a group that campaigns on behalf of solar owners.
Were seeking a national fair price for solar, says Reece
Turner, Solar Citizens consumer campaigner.
Weve gone from a situation where residential solar has
been given an incredible dose of steroids in the form of feed-in
tariffs to absurdly undervalued prices.
As well as reducing carbon emissions, rooftop solar takes
pressure off the grid, reduces transmission and distribution
costs, and provides health benefits by displacing coal-fired
power, Solar Citizens says.
And because grid-fed solar is low voltage it is usually used
locally, making the mark-ups for the networks unfair. Your
electricity will often travel a few metres and then be sold to
your neighbour for three times the price.
Victoria currently has a feed-in tariff of 5 cents per
kWh (though feed-in tariffs are under inquiry), while
South Australia has set a minimum of 6.8 cents. In NSW,
the Independent Pricing and Regulatory Tribunal has
recommended that retailers pay 5.57.2 cents per kWh.
The NSW Department of Industry, Resources and
Energy says this is lower than the amount retailers
charge for electricity because it excludes the significant
distribution costs of delivering electricity via the network
poles and wires, as well as retail services such as account
administration, metering and billing.
Turner says the mark-up is too high: We acknowledge
there are costs, but solar should be paid closer to the retail
price than the wholesale closer to the 20 than the 5 cents.
In the past nine years, more than 1.5 million Australian
households and small businesses have invested more than
$8 billion of their own money on rooftop solar, according to
the groups 2016 report, The State of Solar. This has saved
24 million tonnes of greenhouse gas emissions.

Top: This eco-home can generate all its


energy needs.
Centre: Tesla Powerwall is one of the new
range of home battery storage systems.
Above: Solar citizens campaigner Reece Turner.

ORGANIC PLANET

The feeling you get when looking


at your light in the evening and
knowing its your stored sunlight
thats what gets people excited.

50

Use the power


In whichever state you live, if you have solar panels and
youre on a net metering system, its beneficial to use more
power during the day, when youre producing it, rather than
at night, when you have to buy it from the grid. Even if you
only have a small, 1.5kW solar array, and youre at home
during the day, its unlikely youll use all the power it
generates. A 1.5 kW PV system in Sydney will generate about
10 kWh from 9 am to 5 pm in summer and about 5 to 7 kWh
in autumn or spring, the ATA says. Many homes consume
not much more than 1 to 3 kWh during this time. Ways to use
more power during the day (and less at night) include:
Running dishwashers and washing machines during the day.
Using electric space heating, such as a reverse-cycle air
conditioner, and setting it to run at least partly during the
day, using your excess solar power. The aim is to reduce
heating needs at night. Good draught-proofing and insulation
will help retain heat.
Optimising your water heating.
If you have solar hot water, change the booster so it runs
during the day (unless it currently runs off-peak, in which
case you may need to do some modelling to work out which
is best).
If you have a traditional electric hot-water system, set
the timer so it comes on during the day. But if you have
neither of the above, invest in a heat pump hot-water system
(four times more efficient than a traditional electric system)
and time it to run during the day.
If youre a solar panel owner and you use gas for water or
space heating, a well-designed switch to electricity could
save you $1000 to $2000 a year, the ATA says.

top: A solar-power setup can


provide energy independence.
above: installing solar is still
a good investment.

Life After FiTs report: solarcitizens.org.au/life_after_


fits
ATA research can be found on its website and in ReNew
magazine. The ATAs Sunulator ata.org.au/ata-research/
sunulator simulation tool can help you plan the
optimum solar system for your situation. The ATA also
offers consumer energy advice: ata.com.au
Suncrowd.com.au plans to have an in-depth solar
calculator available online soon.
Solar and battery installers can provide quotes and
suggestions for your specific situation.
Several websites allow you to compare energy
retailers, including the federal government site:
energymadeeasy.gov.au
See your state government website for more
information on feed-in tariff schemes.

PHOTOS: TOP: GETTY/BOTTOM: SOLAR CITIZENS

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ORGANIC PROFILE

Olivers is growing
its own organic
produce.

Appetite
for change
How a lack of healthy options led to the worlds first certified organic
fast food chain and its own farm program, writes Simon Webster.

PHOTO: JACOB HUGHES CREATIVE

ason Gunn had the fitness bug. Approaching 40, he


was working out with a personal trainer and trying to
eat healthily. But that was something he couldnt do
if he got peckish on his regular two-and-a-half-hour drives
between his home on the Central Coast and Sydney.
It seemed crazy that at every place I stopped, fast food
was available, but it wasnt the sort of stuff I wanted to eat,
Gunn says.
One day my sister-in-law said Why dont you stop
whingeing and do something about it?. I thought, you know
what, I think I will.
Fifteen years later, the worlds first certified organic fast
food chain, Olivers Real Food, has 20 stores on Australian
highways, with plans to increase that number to 70 in the
next three years.

Rather than burgers, fries and fizzy drinks, Olivers offers


omelettes, sushi, smoothies and snacks. Its food is healthy as
well as fast.
Various dietary needs are catered for, and the emphasis
is on fresh wholefoods. The proportion of the menu that is
certified organic is 70 per cent and climbing.
Organics is important to me because I think food should be
in its natural form, says Gunn, the chains founder and CEO.
In the early days we were only 5 per cent organic. Our
promise was going to be that we wouldnt use colourings,
preservatives and so on. But then it became very obvious to
us that using organic food was the only way to assure people
that the food is as nature intended it to be.
By doing that were also supporting the organic farming
industry and doing the environment a favour too.

53

ORGANIC PROFILE
Organic training hub

Appreciative audience
Customers, from truck drivers to families, have embraced
Olivers, and Gunn, now 53, has a success story on his hands.
But he insists hes not motivated by profit. After selling his
previous business, an information system for the building
industry, in 1997, Gunn had decided he wanted his next project
to be something that satisfied his soul.
The idea behind the previous business was how can we
make lots of money, he says. With Olivers, the discussion
was how can we create a business that can have a really
good social and environmental impact.
As well as food, Olivers (named after Oliver Twist, who
dreamed of an alternative to gruel) sells books, CDs and
DVDs about nutrition and the benefits of organics.
We want to empower our customers to have a happier
and healthier life, Gunn says.
FOR MORE DETAILS ON OLIVERS SEE: OLIVERSREALFOOD.COM.AU
FARM PROGRAM CONTACT: ALASDAIR SMITHSON, ph: 0431 741 061
E: ALASDAIR@OLIVERSREALFOOD.COM.AU

It became very obvious to us that


using organic food was the only
way to assure people that the food
is as nature intended it to be.

PHOTOS LEFT AND INSET: OLIVERS REAL FOOD/CENTRE: SOPHIE DUNCAN

right: Olivers
founder Jason Gunn.
Below: Head of
organic farming at
Olivers, Alasdair
Smithson, with
a harvest.
bottom: inside an
olivers restaurant.

In a bid to improve its supplies of organic produce, and give


young, would-be farmers a helping hand, the company has
established the Olivers Organic Academy.
A farm at Wyong, close to the Olivers NSW kitchen, has
been set up as a training hub that will allow people to get
started in organic farming without the usual start-up costs and
risks, says Alasdair Smithson, Olivers head of organic farming.
The organic market is undersupplied and our aim is to fill
the supply gaps and offer organic food at an affordable price
for the customer and at a fair return for the farmers that we
work with, Smithson says.
The farm uses grow tunnels, which protect crops from the
elements while still allowing them to be grown in soil, and
which have been designed to harvest rainwater for irrigation.
Novice farmers can lease tunnels and receive training in
growing certified organic produce while producing crops for
Olivers.
The plan is to replicate the model interstate so that
our most perishable products are being grown not only
organically but also in close proximity to our stores,
Smithson says. This is part of our commitment to solving
some of the problems that are facing the planet.

S P R IN G G A R D E N A N Y W H E R E !

INCLUDES EVERYTHIN
G YOU NEED TO START

F LU I D G ROW E R S . C O M . AU

WATER GARDEN & MUSHROOM FARM

PHOTO: ANT ONG

From garden to table:


Julie Ray harvests home
grown rocket and vegies.

ORGANIC HARVEST

spring a

leek
Julie Ray springs into action in both the garden and kitchen, harvesting
and cooking up a storm with new season leeks and strawberries.
57

PHOTO: ANT ONG

In my garden and kitchen


Spring is shaking off the cold and Im launching into
organising the garden and kitchen nothing like a spring
clean! There are some great vegies to harvest that are
perfect for the springtime menu including leeks, peas,
lettuces, beetroot, broccoli, rhubarb, strawberries and
spinach. Two of my favourites are leeks and strawberries
both of them shine in a variety of dishes.
Leeks are often relegated to winter slow-cooked dishes,
but they are at their best in spring. This makes them perfect
as the star ingredient in a tart (see recipe) or pick them
young and steam and serve them with a red wine vinaigrette
(see recipe), or simply sliced and tossed in a salad.
Use a garden fork to reach under the roots to assist
harvesting and shake off as much dirt as you can before
bringing the leeks into the kitchen. Give them a good wash
because the soil gets trapped between the layers. Leeks are
easy to clean if you are slicing them, but if you want to keep
them whole, soak them in water first to remove any soil.
Only the white part of a leek is used in cooking, but the
coarse green tops can be used to make a stock. Leeks love
being matched with seafood, cheeses, poultry and pork. A pea
and feta mash (see recipe) pairs perfectly with the leek tart.
Strawberries add to the brightness and scent of a spring
garden. Have your scissors handy to snip the ripe ones and

If your strawberries manage


to make it to the kitchen
without being eaten while
harvesting, dont wash or hull
them before storing in the fridge

WINE PICKS

handle them with care. If your strawberries manage to make


it to the kitchen without being eaten while harvesting, dont
wash or hull them before storing in the fridge as they will
absorb the water and lose their flavour.
Strawberries are delicious raw, made into jam, served in
desserts, plonked into cocktails and surprisingly sweet in
a savoury salad (see recipe). Enjoy!

BY MAX ALLEN

2016 Angove Organic Sauvignon Blanc ($15)


Well-known wine family Angove are in the
process of converting all of their vineyards
in South Australias Riverland to organics
to produce great-value wines like this
terrifically zesty, refreshing sav blanc.
angove.com.au

2016 Kalleske Rosina Ros ($20)


The sixth generation Kalleske family has
substantial biodynamically farmed vineyards
in the Greenock region of the Barossa Valley.
This grenache-based ros is full of juicy red
berries and spice.
kalleske.com

LEEK TART TATIN WITH


PEA AND FETA MASH
Serves 4
PREP TIME: 20 minutes
COOKING TIME: 55 minutes
1012 large leeks
50g butter
2 tablespoons raw sugar
1 tablespoon extra virgin olive oil
34 sprigs of thyme
1 sheet of butter puff pastry
Sea salt flakes and black pepper, to taste
Preheat a fan-forced oven to 160C. Trim the leeks of the
outer layers and wash off the dirt. Cut the white part only,
crossways into 3cm lengths. In a 22cm frying pan melt the
butter, add the sugar and stir to combine then remove from
the heat.
Pack the leeks tightly together into the pan, standing
them upright, and top with 2 thyme sprigs then place in
the oven for 20 minutes. Remove from the oven and add
4 tablespoons of water then place the frying pan on the
stove over a medium heat for 10 minutes or until the liquid
has evaporated.
Increase the oven temperature to 180C. Remove the
leeks from the heat and allow them to cool. Remove the
thyme sprigs from the pan. Place the pastry over the leeks,
ensuring you keep the leeks tightly pushed together.

RECIPES AND STYLING: JULIE RAY/ PHOTOGRAPHY: ANT ONG

58

As we head into warmer weather, thoughts turn to


fresher seasonal foods tender young vegetables,
juicy berries, tangy goats cheese. These flavours go
particularly well with the fresh, fruit-filled new wines
from this years vintage: wines that just a few months
ago were still grapes hanging on the vine. Look for
aromatic white varieties such as sauvignon blanc,
and versatile, food-friendly ross.

ORGANIC HARVEST

RECIPES AND STYLING: JULIE RAY/ PHOTOGRAPHY: ANT ONG/ILLUSTRATION: ISTOCKPHOTO

Push the pastry down the sides of the leeks, tucking it in


as you go. Cut a small slit on top of the pastry to allow the
steam to escape and place into the oven for 2025 minutes
or until the pastry is puffed, golden and cooked through.
Remove the pan from the oven and give it a shake to help
loosen the leeks from the base of the pan. With one hand
firmly under a plate, place the plate over the top of the pan
and flip over the tart.
Pick the leaves off the sprigs of the remaining thyme and
sprinkle over the tart. Serve with pea and feta mash.

STEAMED LEEKS WITH RED WINE


VINAIGRETTE
For a simple starter, steam halved cleaned baby
leeks and serve with red wine vinaigrette. For the
vinaigrette, in a small jar shake up 3 tablespoons of
extra virgin olive oil, 2 tablespoons red wine vinegar,
1 teaspoon Dijon mustard, teaspoon caster sugar
and season with salt and pepper. Pour over the
steamed leeks and serve.

PEA AND FETA MASH

Serves 4

PREP TIME: 10 minutes (not including podding peas)


COOKING TIME: 5 minutes
3 cups fresh peas (approx. 2 kilos peas in pod)
100g Greek-style feta, crumbled
cup fresh mint leaves, chopped
Zest of 1 lemon
2 tablespoons lemon juice
Salt flakes and freshly ground black pepper, to taste
Cook the peas in boiling water for 34 minutes then strain
and refresh under cold running water before straining again.
Transfer to a medium-sized bowl and mash with a potato
masher. Add the feta, mint, lemon zest and juice and gently
mash until combined. Season with salt and pepper.

son
a
e
in s
AVOCADO
BLUEBERRY
CITRUS

Fruit
MULBERRY
PAWPAW
STRAWBERRY

Vegetab
ASIAN GREENS
ASPARAGUS
BEANS
BEETROOT
CABBAGE

CELERY
GARLIC
LEEK
LETTUCE
PARSNIP

PEA
POTATO
SILVERBEET
SPRING ONION

59

ORGANIC HARVEST

Serves 4
PREP TIME: 45 minutes
The pepper brings out the sweetness of the strawberries,
giving a great balance with the peppery rocket and the
salty tang and creaminess of the blue cheese.
300g strawberries, washed, hulled and cut in half
teaspoon white pepper
150g salad rocket, washed, dried and trimmed
100g blue cheese, crumbled
50g pistachios, toasted and roughly chopped
1 tablespoon balsamic glaze *
teaspoon salt flakes
Combine the strawberries and white pepper in a large bowl
and set aside for 30 minutes. Add the rocket, blue cheese
and pistachios and gently toss. Whisk together the balsamic
glaze and salt. Place the strawberry salad into a serving
bowl and drizzle over the balsamic glaze. Serve on its own
or this is also delicious alongside chargrilled lamb or crispy
skin salmon.
* Balsamic glaze is syrupy vinegar and can be found in
supermarkets or delicatessens.

HARVEST NOTES

Rhubarb

Shungiku

(Rheum rhabarbarum)

(Glebionis coronaria)

Established clumps of
rhubarb are growing lots
of delicious new stems
now. Always harvest stems
starting from the outside
by pulling the stems from
the crown. Never cut them
as this leaves a stump
that can cause water to
collect at the base and
might result in the crown
rotting. Only harvest as
many stems as you need,
removing the leaves once
harvested and adding them
to the compost. Be careful
not to remove too many
stems from young clumps,
and dont harvest any at
all if it is newly planted.
While some people eat the
stems fresh, most prefer
to use them in cooked
sweet dishes such as pies,
puddings and cakes.

Also known as
chrysanthemum greens,
these delicious strongly
aromatic leaves and stems
are at their best in early
spring while they are still
young and tender, before
the weather gets too hot
and dry, after which time
they may become bitter.
Tender stalks and the
finely cut green leaves are
usually picked by removing
the whole small clump
when it is 46 weeks old.
This is how they are sold
in Asian greengrocers.
Leaves are often dipped
briefly into boiling water
and then plunged into
cold water before using in
salads, or added right at
the end of cooking to onepot beef and fish dishes.
Penny Woodward

RECIPES AND STYLING: JULIE RAY/ PHOTOGRAPHY: ANT ONG

60

STRAWBERRY, ROCKET AND BLUE


CHEESE SALAD WITH WHITE PEPPER
AND BALSAMIC GLAZE

62

Kylie McGregor meets organic pioneer Alan Druce who has been
working his broadacre farm without synthetic chemicals
for more than 50 years.

PHOTO: TIM MARSHALL

in conversation with
Alan druce

ORGANIC CONVERSATION

n organic farming circles Alan Druce is considered


somewhat of an institution. His 1100-hectare property,
Green Grove, near Ardlethan in the Riverina district
of New South Wales, is believed to be the oldest working
organic farm in Australia. For more than half a century,
Alan has farmed sheep, cattle and cereal crops using organic
practices. Today, aged 87, he still works on the family farm
and while he admits his pace has slowed over the years,
his passion for organics has never waned.

: In 1962 when many other farmers including your


father and uncle were using chemical fertilisers,
you bucked the trend. What inspired you to go organic?

: I started reading books about organic farming, written by


such men as Sir Albert Howard, Friend Sykes and
Newman Turner, and I was just so excited about them.
It made sense to work with nature, not against it.
Sykes [author of Humus and the Farmer] was probably the
most influential. He was an agronomist working in India and
when he went back to England and started farming dairy
cattle, he noticed they were suffering all sorts of diseases
and he wondered why. He looked at organic farming and
tried it, and the health of the stock improved greatly.
The organic principles these writers explained in their
books made so much sense to me that I immediately started
making changes on the farm.

Q
A

: How did people react at the time to your decision


to go organic?

: Going organic back then was a radical move and people


thought I was crazy. It was a bit of a battle to convince
my father and uncle [whom Alan worked with on the family
farm], but they let me go with it. To be honest, I was the
laughing stock of the district at the time. I would see cars
drive down the lane and they would slow down and I could
see faces looking out of the windows at what I was doing.

The paddocks were overcropped because


the focus had been more on productivity
rather than sustainability.

: What was the state of the farm when you took


over management?

: It was one of the most wheat-sick, eroded farms in the


district. And bare ground sheds water like a tin roof.
The paddocks were overcropped because the focus had been
more on productivity rather than sustainability. We spent
thousands of pounds, as it was in those days, building contour
banks to preserve the soil.

Q
A

: What was it about conventional farming methods


that concerned you most?

: It was a number of things. For a start, the chemicals


used in conventional farming kill the soil biology, which
is essential for plant health and nutritious food. People are
starving for nutritious food but they dont know it. Not only
are poisons getting into the food chain but conventional
farming is producing food that is increasingly deficient in
essential nutrients. There are a number of studies that show
this. Sicknesses and diseases are increasing as a result.

Q
A

: How do we turn this around?

: Organic farming is all about a symbiotic relationship


between the soil and the plant about correcting
any mineral and trace element deficiencies. When the soil
biology is healthy, it is able to transform the essential
minerals into a nutrient form that the plant, the animals
and we humans need.

63





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ORGANIC ACTION

Leek flowers in
bloom with bee.

growth

burst
PHOTO: HELEN MCKERRAL

As the weather warms up, so does the level of action in the garden. Lets get into it!

his is one of the busiest times of year for temperate


and arid regions. As vegetables and fruit trees burst
into growth its essential to feed, mulch, check for
pests and watch out for unseasonably hot days. Tender new
growth is more likely to be sunburnt than older, tougher
growth later in the year.

In more tropical regions its time to remove the winter


vegetables and prepare the soil for heavy summer rains
with heavy feeding and thick mulching. Get ready to plant
humidity-loving fruits and vegetables such as snake beans,
sweet potato and choko.
Penny Woodward

tropical
Pest Update
As part of the Banana Freckle Eradication Program,
Darwin residents in the six red zones (where bananas
were destroyed) can now plant sentinel plants (grown to
indicate if the disease is still present). These bananas will be
inspected 6090 days after planting to check for banana
freckle. Residents can fill out a compulsory permit for new
disease-free banana plants. See: https://nt.gov.au/industry/
agriculture/food-crops-plants-and-quarantine/bananafreckle-eradication-program-in-the-nt/sentinel-plantingbegins

Plant Now
Arrowroot, cassava, luffa, peanuts, snake beans, sweet
potato, taro, winged beans and yams can all be planted now
into prepared beds. Water with diluted seaweed extract
after planting and mulch well.

Must Do
Plant fruit trees on mounds 2030cm high to keep excess
moisture away and prevent root-rot diseases. Keep mulch
and groundcovers clear of tree trunks to allow good air flow.

66

Open-pollinated onion varieties, as well


as leeks and chives, grow easily from
fresh seed. If you want to collect onion
or leek seeds then you need to leave a
couple of your best plants in the ground
do not harvest them. Usually they will
bolt (set ower and seed) as the weather
warms up towards summer. However,
some may take two years to ower.
The seeds nestle inside the papery petals,
so watch the umbels (owerheads) and
cut them before seeds loosen. Place them
into a large paper bag to nish drying.
Shake free the seeds, then place into a
bowl and winnow chaff.
Store in a glass jar or paper envelope in a
cool, dark and dry place. Seeds are most
viable in their rst year after collection.
Helen McKerral

Sweet potato makes a good


groundcover.

PHOTOS: LEONIE SHANAHAN/INSET: PENNY WOODWARD

Leonie Shanahan

Onion seed head with the black


seed showing but not yet loose.

ORGANIC ACTION
STEP
by STEP

shade shelters

Shade-cloth stretcher

How to create shade shelters to


place over delicate plants and
seedlings in the heat of the day.
Removable shade-cloth stretcher
1. Create a support frame by placing wooden stakes
crossed in the ground at each end, with another stake
across the top for the stretcher to sit on. Tie the
stakes firmly.
2. Lie your shade-cloth on the ground to the desired
length and place a bamboo pole (or similar) on both of
the long edges of the shade-cloth. Roll it up slightly
and sew with thin wire to secure. You need the poles in
place to prevent wind from blowing the cloth away and
for ease of moving, hence the name stretcher.
3. Rest the stretcher over support frames with each
side hanging down slightly. This leaves plenty of room
for air movement. Remove the covers once the direct
sun is off the bed.

tunnel shade cover

Tunnel shade cover


Use strong wire such as galvanised mesh to create
a tunnel shape, then use clips to attach shade-cloth,
leaving a good gap at the bottom for air movement.
Forty per cent white shade-cloth is preferred as it
reflects the heat rather than absorbing it. By midafternoon the shade-cloth can be rolled back and
clipped to one side. You can also use these covers
Leonie Shanahan
when hail is forecast.

67

subtropical
How To
Cut Brazilian spinach (Alternanthera sissoo) back hard and
use 15cm cuttings to create edible borders. Strip off the
lower leaves, plant 10cm into ground, 30cm apart, in full sun
or semi-shade then water.

Top Tip

PHOTOS: LEONIE SHANAHAN

Plant a summer survival kit near your back door in pots:


lemon verbena leaves can be crushed and rubbed onto skin
to help deter flies and mozzies; aloe vera gel can be applied
to sunburn, cuts or insect bites; chop lemongrass leaves
to make a refreshing tea, and eat cucumber, or juice it,
to rehydrate.

Plant Now
Choko (Sechium edule) grows easily from a sprouting choko
fruit half submerged in the soil with a strong trellis or arch
on which to climb. Chokos are eaten from tiny fruit stage to
fully grown. Vine tips can also be stir-fried.
Leonie Shanahan
Aloe vera is a handy first-aid plant.

arid/semi-arid
Passionfruit love the heat,
but strong winds can stress
plants. In arid inland
regions, a north-easterly aspect
protected from wind provides the
best microclimate. Improve soil
with organic matter and mulch over
a large area to keep roots cool.
Plant Now
Cheerful red and white petunias (sun) and bedding begonias
(shade) make great Christmas accents, while red (or red and
green) kangaroo paws add an Aussie touch. Plant into pots
and bowls and dot around your summer entertaining areas.

Pest Alert: Codling moth


Codling moths emerge in spring, crawl up the trunk and lay
eggs on leaves, so horticulture glue bands around trunks can
be effective if done early. Pheromone lures and traps disrupt
breeding so fewer eggs are laid, and will kill some moths.
Bt or spinosad kills caterpillars only if used before they enter
fruit. Remove and dispose of affected fruit immediately.
Wrap trunks with corrugated cardboard; remove and burn
every fortnight to kill pupae.
Helen McKerral

warm temperate

Must Do
Apply potash to strawberries to encourage flowering and
fruiting. Follow directions on the packet or, if you are using
wood ash, sprinkle a handful around each plant. Feed by
watering with diluted worm juice, which will also help to keep
the soil moist.
Top: west australian red and green
kangaroo paw.
left: Corrugated cardboard around the
base of a young apple tree.

PHOTOS: LEFT: PENNY WOODWARD/TOP: ISTOCKPHOTO

Plant Now
Its too early to plant out frost-tender crops such as
zucchini, pumpkins and cucumbers, but you can get a
head start by sowing seeds in coir pots inside, or in a
warm sheltered position outside. Sit pots in a tray with
sand across the bottom. Keep the sand moist so the coir
stays damp, but not soggy. Plant out later when the soil
temperature is over 20C.

Tropical
Subtropical
Arid/semi-Arid
Warm Temperate
Cold Temperate

WHAT TO PLANT AND SOW NOW


PLANT/SOW
Sow zucchini, cucumber and
pumpkin seeds into coir pots.

Action Alert
When you buy liquid fertilisers its always best to buy certified
organic. If you cant, then check that the one you are buying
does not contain synthetically manufactured urea. When these
ureas are used with water the chemical reaction produces
ammonia, CO2 and nitrates. These nitrates often just leach
though the soil, potentially contaminating ground water.
Penny Woodward

cold temperate
Plant Now
Plant potatoes once the last chance of frost has passed.
To make sure they forge ahead, a couple of weeks before
planting, put your certified disease-free tubers in a sunny
spot so that the eyes start to grow. This is known as
chitting. Carefully bury them in soil enriched with compost
and manure.

Pest Alert
Broad beans grow well at this time of year, but its important
to keep them free of weeds and well watered. Also keep on
top of diseases such as chocolate spot and rust. At the first
sign of disease, spray with milk (diluted with water at a ratio
of 9:1) and diluted seaweed extract, alternating every week.
The seaweed strengthens leaf surfaces and the milk kills
the fungi.
PHOTO: PENNY WOODWARD

Must Do
Spring is a time of rapid growth, so plants need plenty of
nutrients, but dont overdo the nitrogen as sappy growth
will attract more pests. Mulch with compost and well-aged
manure that will be pulled into the soil and broken down by
worms, fungi and micro-organisms.
Penny Woodward

OCTOBER

Artichoke
Asian greens
BeanS: French/Climb
Beetroot
Broccoli
Cabbage
Capsicum/chilli
Carrot
Celery/celeriac
Cucumber
eggplant
fennel
ginger
Herbs/Mediterranean
Kohlrabi
Leek
Lettuce
melon
onion
potato
pumpkin
radish
rocket/arugula
silverbeet
spring onion
sweetcorn
Sweet potato
Tomato
Turnip
zucchini/squash
Our climate zone map is a simplified version of a Bureau of Meteorology map.
For more detailed climatic information in relation to cities and major towns,
go to: bom.gov.au/jsp/ncc/climate_averages/climate-classifications/index.jsp

on sale October 6

Grow colourful capsicums

Take a master class in outdoor shower building

ILLUSTRATION: ISTOCKPHOTO

Tackle summertimes mozzies,


ticks and flies

ORGANIC SOLUTIONS

71

dealing with

aphids
PHOTO: DENIS CRAWFORD

Spring brings ideal conditions for aphids, so Denis Crawford


explains how to prevent and control these prolific pests,
including knowing their natural predator ladybird beetles.

here are more than 150 species of aphids in Australia,


mostly introduced, which is one of the reasons
why aphids are much more common on fruit trees,
vegetables and exotic ornamentals than on native plants.
They attack a wide variety of vegetables and fruit trees so
are a major garden pest.
Aphids are sap-sucking insects that develop through an
incomplete metamorphosis from egg to nymph to adult.

During warm weather aphids may complete their life cycle


in as little as 10 days, which means aphid populations can
dramatically increase in size during spring.
To make matters worse, females of some aphid species
can breed without males or laying eggs. These aphids breed
asexually, with female aphids giving birth to live young
above: Transverse ladybird
attacking black citrus aphids.

(nymphs) at a rate of six per day. The nymphs grow to


maturity and then they too begin to give birth to live young
at a similar rate. Mature aphids may be winged or wingless,
or a mixture of both.
The table (below) lists the major aphid pests you are likely to
find in your garden. By far the worst is the green peach aphid
not only does it attack a vast array of plants, but it is also one of
the most pesticide-resistant insect pests found in gardens.

Prevention
Some aphid species breed in weeds as well as on garden
plants. For example, cabbage aphids breed in brassica weeds
such as wild turnip and wild mustard, and green peach aphids
breed in broadleaf weeds such as capeweed, dock and sow
thistle. Removing these weeds prevents aphids continuing to
breed in your garden all year round.
Some species of ants are attracted to aphids that excrete
excess plant sap as sweet honeydew. In return for a feed
of this sweet energy-rich liquid, the ants protect the aphids
from attack by predators and parasites. You can prevent
ants climbing into fruit trees by banding the trunks with
horticultural glue.

Natural enemies
Aphids are attacked by many predatory insects including
ladybird beetles and their larvae, lacewing larvae and
hover fly larvae. Parasitic wasps lay their eggs inside

72

Top: Cabbage aphid cluster including


an aphid mummy.
left: Green peach aphid colony.

Major aphid pests


NAME
Black citrus aphid

DESCRIPTION

TARGET PLANTS

Dark brown to black. 2mm long.

Citrus, camellia and coffee.

(Toxoptera spp.)
(Brachycaudus persicae)

Cabbage aphid
(Brevicoryne brassicae)

Green peach aphid


(Myzus persicae)

Rose aphid
(Macrosiphum rosae)

Woolly aphid
(Eriosoma lanigerum)

Adults are glossy black. 1.5mm long. Nymphs are Stone fruit.
dark brown.
Grey to light green, covered in a waxy mealy
substance. 2.5mm long.

Brassicas including cabbage, turnip,


broccoli, Brussels sprouts AND
cauliflower.

Wingless forms vary in colour from yellow to


pale green to pinkish. 2.5mm long. Winged forms
are dark green to black.

Stone fruit and vegetables such as


beans, brassicas, lettuce, potato,
spinach and tomato. Ornamentals
including cosmos, dahlia, geranium,
poppy and roses.

Three distinct colour forms green, pink or


orange, and sometimes a combination of all
three occur on the same plant. 2.5mm long.

Roses.

Dark purple and covered with a white waxy


substance. 2mm long.

Apple trees, rarely pear trees,


occasionally crab apple, firethorn
and hawthorn.

PHOTOS: DENIS CRAWFORD

Black peach aphid

ORGANIC SOLUTIONS

aphids, causing the aphids to turn into bronze or black aphid


mummies. Female parasitic wasps need a feed of nectar or
pollen before they can lay fertile eggs.
Female lacewings and hover flies have a similar
requirement. A variety of plants that flower throughout the
year will attract these beneficial insects into your garden.

Physical and non-toxic control

PHOTO: TOP: ISTOCKPHOTO/BOTTOM & INSET: DENIS CRAWFORD

If aphids are not being controlled by natural enemies,


try hosing them off with a strong jet of water or squashing
them with a gloved thumb and forefinger. If you need to
spray, use neem (on ornamental plants only) or horticultural
oil or soap sprays. Commercially available soap sprays are
made from potassium salts of fatty acids. They kill insect
aphids by blocking their breathing holes (spiracles) and by
dissolving their exoskeleton.
Take care as oil sprays may cause leaf burn on hot days,
and soap sprays may damage the leaves of sensitive plants
such as ferns. You can make your own soap spray by adding
two tablespoons of soap flakes to one litre of water and
stirring thoroughly until dissolved. Spray as is.

Top: Laydybirds are voracious eaters


of aphids and other insects.
Above: Rose aphid colony.

GOOD BUG

A common
spotted
ladybird larva
near aphid
colony.

ladybird beetles
Ladybird beetles are our best-known and wellloved good bugs. They vary from 3mm to 10mm
in length and are brightly coloured (many are
orange) with black spots or patterns. Adult
ladybirds are domed, almost hemispherical
beetles, but their larvae are usually dark,
elongated and often spiny creatures with three
pairs of prominent legs. Ladybird larvae are
often mistaken as pests.
Common species of ladybird you may find
in your garden include the variable ladybird
(Coelophora inaequalis), the common spotted
ladybird (Harmonia conformis), the striped
ladybird (Micraspis frenata), the transverse
ladybird (Coccinella transversalis) and the
spotted amber ladybird (Hippodamia variegata).
All these ladybird beetles and their larvae have
insatiable appetites for aphids. They are capable
of consuming 30 to 40 aphids each per day.
Female ladybirds lay their eggs in small
clusters near aphid colonies. Eggs may be
cream, yellow or orange and are spindleshaped. Larvae hatch and go through several
moults, increasing in size at each stage before
reaching an inactive pupal stage from which
emerge the adult beetles (which live for about
eight weeks).
If you find aphids in the garden, have a good
look for ladybird beetles and their larvae
before taking any action. If there are ladybirds
nearby, let them control the aphids for you.

73

ORGANIC COMPETITION

one of five hampers

Australian Organic
WIN from
worth over $200 each

74

o celebrate Australian Organic Awareness Month


in September, The Divine Company and EcoFarms both certified by Australian Certified
Organic have united to bring you five hampers
(each worth $205) filled with a range of delicious and
nutritious certified organic goodies.
Eco-Farms is behind the certified organic brands
Absolute Organic and Eco Organics. They distribute a
complete range of over 1100 certified organic, natural and
gluten-free products. The prize pack includes Absolute
Organics: Coconut water 1L ($5.45), Coconut Oil 900g
($14.95), Raw Honey 500g ($11.95), Banana flour 500g
($12.75), Brown Teff Seeds 250g ($7.45), Potato Chips
100g ($4.99), Corn Chips 160g ($3.49), Apple Cider
Vinegar 500ml ($5.99) and Hulled Tahini 340g ($7.45).
Also, Eco Organics: Mungbean Fettuccine 200g ($5.25),
Chocolate Globes ($4.49) and Cheese Wafer Crackers
($3.25). (Products subject to change)
The Divine Company provides a premium Australian
beauty and personal care collection. The prize pack
includes the Divine Company: Divine by Therese Kerr
Naturally Bronze 150ml ($34.95), Exfoliating Body Scrub
150ml ($32.95), Moisturising Hand & Body Lotion 500ml
($49.95).

For more details on Australian Organic Awareness Month


go to:
AustOrganic.com
For product availability details go to:
ecofarms.com.au
thedivinecompany.com

how to enter
SIMPLY ANSWER IN 30 WORDS OR LESS:

What is your top reason for buying certified organic


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ONLINE: organicgardener.com.au click on the
WIN/COMPETITION tab and enter your details and response.
CODE IS: HAMPER
POST: Organic Gardener Hamper Competition,
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promoters premises on 10/10/16. Full T&Cs are available at organicgardener.com.au

ORGANIC WILDLIFE

going

PHOTO: BRUCE THOMSON

batty
Microbats are the most populous
mammals in urban Australia and eat
enormous amounts of insects.
Penny Woodward looks at these amazing
creatures, including how to build
your own bat box.

icrobats are tiny, the smallest weighing in at


four grams (about the weight of a 10-cent piece),
yet eat up to three-quarters of their body weight
in insects every night. This makes them an important part
of a balanced environment in wild and urban areas. Even
though they eat all insects, including beneficials, if you take
bats away you end up with significant pest problems. They
particularly like feeding on moths and come in very handy
when Bogong moths, fruit moths or crickets and other pests
arrive en masse.
Microbats (Microchiroptera) live in all urban areas where
there are trees but in the major cities are more commonly
found in the middle to outer suburbs. Residents here may
have up to nine different species regularly visiting their
garden. Some bats may even roost or live in the garden.
The smallest microbat is the Little Forest Bat (Vespadelus
vulturnus) while other common species include Goulds
Wattled Bat (Chalinolobus gouldii), Goulds Long-eared Bat
(Nyctophilus gouldii), Chocolate Wattled Bat (Chalinolobus
morio), Lesser Long-eared Bat (Nyctophilus geoffroyi) and
the White-striped Freetail Bat (Tadarida australis), most of
which are commonly found in urban settings.
Unlike fruit bats (which are known as megabats and are in
the sub-order Megachiroptera), microbats eat only insects,
hibernate in winter and can fly as much as 10km a night.
They are the most populous and widespread mammals in
urban environments in Australia. Research by the Australian
Research Centre for Urban Ecology (ARCUE), affiliated
with the Royal Botanic Gardens Melbourne and based at
the University of Melbourne, showed there are 17 species of
microbat found in greater Melbourne (similar numbers are
found in other large cities around Australia).

Echolocation
Microbats find their way by echolocation, a system that uses
ultrasonic pulses of sound that bounce off objects allowing
the bat to see and avoid anything in their way or equally to
catch their fast-moving prey. And despite contrary belief,
microbats are not blind and can actually see using their eyes,
as well as using echolocation. Being mammals, bats give birth
to one live young each year (sometimes they have twins), pg77
TOP: Lesser Long-eared bat
(Nyctophilus geoffroyi)

75

35

235

550

520

a
90

235

75

90

d
e

75

845

515

200

235

190

1
300

BUILD YOUR OWN


BAT BOX
Roosting boxes for microbats aim to replicate tree
hollows or thick bark that they usually roost in
or under. Bat colonies in one hollow can have up to
50 individuals, so boxes need to cater for numbers.
Fortunately microbats are tiny. If you dont have the time
or resources, there are a number of online suppliers
(see opposite). As the boxes are outside and exposed to
the weather, use non-rusting nails, screws and hinges.

What you need


Timber: 19mm-thick dressed pine with a width of 235mm,
which is a standard cut and easy to obtain. While any
timber (except treated pine) can be used, including
recycled, hardwood will last longer.
Nails: Galvanised 50 x 2.8mm bullet heads
Glue: Plumbers silicone
Hinges & screws: 75mm solid brass hinges and screws
Paint: Any water-based external paint
Tools: Tape measure, saw, silicone gun, drill, hammer,
screwdriver

1. Cut the pieces to the sizes shown in photo 1. Note that


the tops of the back (A), front (B) and back of the lid (D) are
all cut at an angle of 20 to facilitate water runoff from the
back (A) and allow the lid to sit snugly (B & D).
2. Use a saw to make very shallow cuts about 5mm apart on
the inside of the back plate (A) to within 200mm of the top
and over the whole of the inside of the front plate (B).
3. Run silicone along the edges of the back plate (A).
4. Position the sides (C) on the back (A) so that the slope at
the top runs down away from the back, starting at the top
cut. This leaves room for a 115mm landing plate at the bottom.
Once the silicone has set, turn the box over, drill holes for
five nails on each side and nail the back to the sides.
5. Put the box on its side and take the base plate (one of
the pieces marked E) and position it between the two sides,
40mm up from the bottom of the sides, leaving a gap of
15mm between the base and the back of the box. This gap
can be 12-20mm depending on the size of the bat you want
to attract to your box. If you have more than one box then
consider having different sized gaps. Drill the holes and nail
the base plate in position. Lie the bat box on its back and run
a line of silicone along the top of the sides and base plate.
6. Place the front of the box (B) into position with the cuts on
the inside. Drill the nail holes and nail into position.
7. Place the lid into position with the angled edge at the
back so the lid will sit snugly on top of the box. Place the
hinges into position and, using a pencil, mark where each of
the screws need to go into the back. Remove the hinges and
drill the holes. Put the hinges back and screw the screws into
place. Repeat with the screws holding the hinges to the lid.
8. Tip the lid back and position the inner lid (E) so that when
the lid is closed it sits neatly within the box. Mark the outside
with a pencil, apply silicone to both the lid and inner lid and
put back into place. Leave to dry.
9. Screw a brass screw into the top of the lid to help with
opening and drill a hole into the top of the back plate so that

PHOTOS: PENNY WOODWARD

What to do

ORGANIC WILDLIFE

Eastern Long-eared bat


(Nyctophilus bifax).

Bat safety

Microbats do carry some dangerous diseases, but


the diseases are much rarer than with fruit bats
and can only be passed on if you handle the bats,
not through urine or faeces. If you have to handle
a microbat then wear heavy gloves and trap it
gently in a towel or pillowcase. Or contact your
nearest wildlife rescue person. Put your bat box
out of reach of children if you have concerns, but
having a bat box and bats present can be a great
educational tool (they are likely to be around
whether you have a bat box or not). Remember
that all bats are protected species.
For more information visit ausbats.org.au. It is
also possible to attend talks or join citizen science
groups to learn more about, and help, microbats.

continued from page 75

generally in early summer. The pups are suckled for four to


eight weeks until they are able to fly on their own.

Keep them coming

PHOTOS: PENNY WOODWARD/TOP RIGHT: BRUCE THOMSON

it can be attached to a tree, fence or the side of the house


using a strong screw.
Now paint the outside of the box and, once dry, place the box
in a sheltered position if possible near water, like a dam or
pond, and wait patiently for your bats to move in. Ants can
create problems by colonising bat boxes. Try putting a sticky
collar around the tree below the box to overcome this.
Online sellers of bat boxes include:
hollowloghomes.com
nestingboxes.com.au
wildlifenestboxes.com.au

Even though microbats have proven to be highly adaptable,


they are under pressure from urban development, in
particular the removal of trees and the increase of lighting
that makes them vulnerable to prey. Think about the outside
lighting around your home: if its not necessary, turn it off
good for the microbats and your energy bill.
The ARCUE research emphasised how important street
trees and urban parks with big trees are, not only to human
amenity, but also to the continued existence of indigenous
fauna such as microbats. Large trees with hollows, and even
logs with hollows provide important refuges for bats.
As hollows disappear we can help by providing roosting
boxes (see Build your own bat box). These boxes provide a
safe and dry daytime resting place for bats, and can also be
used between night-time food forays. Microbats are social
creatures and live in colonies. They also like to have access
to a number of roosting sites, so get together with your
neighbours and encourage them to make and install roosting
boxes too.

77

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ORGANIC BASICS

79

wonderful

PHOTO: ISTOCKPHOTO

worms
Recycling kitchen scraps through a worm farm provides
valuable worm castings and juice to improve garden soil and
plant growth, writes Jessamy Miller.

orm farms are not just an easy alternative to a


compost heap. They recycle kitchen scraps and
reduce landfill and our carbon footprint, as well as
producing valuable nutrients for your soil and plants.
Compost worms can fit into any sized garden, even on a
balcony. All they need is a dark, moist, aerated environment
where they can get stuck into consuming organic matter,
turning it into castings.
Worm farms typically comprise two or more trays or
layers. Fresh scraps and organic material are added to the
top, castings and juice are harvested from the bottom, and the
worms migrate up through the layers. Free drainage is crucial.
Worm apartments can be made cheaply from stacked
plastic buckets or Styrofoam vegie boxes with holes drilled in
the base of upper levels. Wheelie bins, old freezers and even
bathtubs can also be used as worm houses.
To make a worm farm in a tub, raise the tub on blocks and
put in 5cm of aggregate, then a piece of shade-cloth. Add
damp tanbark or sawdust, then worms. Top with aged horse
manure or food scraps then cover with damp hessian. Place
a bucket under the drain hole for worm liquid, and lift hessian
to harvest castings every four to six months.
The best position for your worm farm is in a shady and
protected spot out of direct sunlight. Worms dont like
extremes of temperature so blanket them before a frost,
and keep them cool during heatwaves.

80

Ready-made options
If you dont have time or resources to build a worm farm,
there are a number of ready-made options on the market.
Always choose one thats made from recycled plastic and is
UV stabilised. Here are a few:
Tumbleweed makes the round Can-O-Worms, the oblong
Worm Caf and the Worm Feast, which plugs into the ground
to feed earthworms in situ; tumbleweed.com.au.
The compact Vermihut comes in bright retro colours;
nationalwormsandcompost.com.au.
The Hungry Bin is a continuous-flow system that holds a
whopping 180 litres; wormlovers.com.au.

which worms?
Compost worms differ from earthworms, which
prefer to live in soil and are burrowers. Compost
worms migrate to the top, reproduce rapidly and
munch through about half their body weight a day.
Common compost worms in Australia include tigers
(Eisenia fetida), reds (Eisenia andrei) and Indian
blues (Perionix excavatus).

Feed your worms 50 per cent green waste finely chopped


kitchen scraps, tea bags, coffee grounds, crushed eggshells
and 50 per cent brown waste dried leaves, aged lawn
clippings, paper, cardboard, straw.
A thriving worm colony will absorb small amounts of
alliums, citrus and tomatoes, but limit dairy, meat and oils,
which smell and attract rodents and maggots.
Top: A Vermihut farm with
opportunistic hen on standby.
Left: Compost worms among rich
castings and compost.

PHOTOS: JESSAMY MILLER

On the menu

ORGANIC BASICS

As cat and dog poo may contain pathogens, set up a worm


farm just for these and use the castings on ornamental
plants only.

Worm castings
Worm poo (castings or vermicasts) is a valuable soil
conditioner, organic fertiliser and growth promoter.
Research has found vermicasts contain accessible NKP
(nitrogen 23 per cent, potassium 1.852.25 per cent and
phosphorus 1.552.25 per cent), micronutrients, beneficial
soil microbes such as nitrogen-fixing bacteria and mycorrhizal
fungi, plus plant growth hormones and enzymes(1).
Castings not only contain concentrated water-soluble
nutrients that plants can use immediately, but continue to
break down slowly, boosting natural soil fertility. Over time,
castings encourage root systems, help plants resist pests
and disease, and improve soil structure, leading to better
moisture retention.(1, 2)
Use castings in potting mix, as a mulch or top-dressing on
vegetables, flowers, shrubs and trees, or dug into beds to
increase nutrient levels. Although plants can grow in
100 per cent castings, its recommended they are mixed at a
ratio of 1:10 with soil. For seedlings and pot plants, mix up to
one-third castings with two-thirds potting mix.

TOP: TUMBLEWEED/ BOTTOM: WORMLOVERS

Worm liquid
The liquid in the bottom of a worm farm is often called worm
tea or wee, but its not really tea, and contains only a little
worm wee. This leachate is a combination of liquid added
to maintain moisture levels in the farm, liquid released in
decomposition, and dissolved castings. It contains partially
broken down organic matter and its beneficial qualities
depend on the substrates used in the worm farm and the
decomposition processes.(3, 4)
Leachate collected from a healthy, well-established
worm bed may contain soluble nutrients, humic acids and
beneficial micro-organisms. Ready made worm farms have
a tap to make collection easy. This liquid can significantly
improve soil, and increase plant growth and crop yields, and
is absorbed more rapidly than castings.(3, 4)
Because some pathogens may remain in worm liquid,
dilute it between 1:10 and 1:20 with water, and apply no more
than every two weeks. Never spray directly onto salads, fruit
or vegies you intend to eat raw.
For references and further research,
see organicgardener.com.au/articles/wonderful-worms

Top: A blanket in this Can-O-Worms


keeps little wrigglers snug.
right: Harvesting castings from
the mobile Wormlovers Hungry Bin.

Worms make intriguing family


pets: my children refer to ours
as our babies and include all
4000 in the pet tally!

81

ORGANIC ADVICE

ASK THE EXPERT


penny woodward

QSTRANGE FUNGUS

Can you please tell me if this is a good fungus or a bad


one? I found it in my garden and it smells disgusting!
Valerie Warren, Lisarow, NSW
The amazing Anemone
Stinkhorn fungus.

Q NON-FRUITING FEIJOAS

I was reading Justin Russells article on growing feijoas


on the Organic Gardener website recently and found it very
interesting. I have two feijoas in my front yard but neither has
ever set fruit. I get the flowers but never any fruit. The trees
are about 67 years old. What do you think Im doing wrong?
Ive been told our winters are no longer cold enough for the
trees to bear fruit.
Claude Vanstraelen, Croydon, Melbourne

Dear Claude,
You can rest assured that you are not doing anything
wrong, and it is not the lack of cold feijoas also do well in
the subtropics. I think your problem is that you are growing
ornamental cultivars that produce beautiful flowers but often
no fruit. You need to buy a named cultivar that will guarantee
fruit. But dont pull your trees out because they will help
pollinate the named cultivar and you should get bounteous
crops. Try your nearest specialist fruit-tree nursery there
are several in the Dandenongs and ask for a named
cultivar. Otherwise, try online at Daleys Fruit Tree Nursery
(daleysfruit.com.au), which sells named cultivars including
Duffy, a Victorian selection, or The Diggers Club (diggers.
com.au) and Green Harvest (greenharvest.com.au), which sell
an unnamed cultivar.

A
Dear Valerie,
This is a stinkhorn fungus and almost certainly the
Anemone Stinkhorn (Aseroe rubra). You will find out more
about this particular fungus at the excellent website Fungi
Map (http://fungimap.org.au/index.php/fduonline-home/17/294/
stinkhorns). The site has been set up by scientists to get the
help of the public to map and identify Australias fungi.
They ask that people photograph their fungi and send in
pictures and coordinates of where their fungi are found.
Very occasionally its unknown to science, but mostly it helps
to pin down exactly where in Australia different fungi grow.
Your fungi is usually found in high altitude grasslands and
woodlands, and in other places on rich soils, but it is being
more widely spread by the use of wood chips on gardens,
where it will quite often appear. The smell is like rotten meat
and the fungi uses this to attract flies and other insects that
then spread the spores. It is not a problem in your garden
and like other fungi is actually an essential part of the soil
ecosystem working to breakdown things like wood chip mulch
and provide nutrients to plants. The part you can see is the
fruiting body that plays a similar role to flowers on flowering
plants. The main part of the fungi is under the soil and is a big
web-like structure of microscopic strands of fungi known as a
mycelium, which helps in the decomposition of organic matter.
It is an amazing looking mushroom so hold your nose and enjoy!

WINNING

WORDS

post
Locked Bag 5555,
St Leonards NSW 1590

email
editor@organicgardener.
com.au

web
organicgardener.com.au
For his letter, Claude wins a copy
of Sabrina Hahns new pocket guide
Sabrinas Dirty Deeds (Freemantle
Press, $19.99), a month-by-month
guide to garden chores.

Find us on:

PHOTO: FEIJOAS/ISTOCKPHOTO

82

ORGANIC POULTRY

layer

upon layer
Jessamy Miller reveals how to choose top layers and keep them
in good health for abundant egg production.

T
PHOTO: JESSAMY MILLER

he most rewarding part of keeping chooks is those


fresh organic eggs. However, laying performance varies
widely between poultry breeds and even strains of the
same breed, so when your neighbour is collecting baskets of
eggs, you may only have a few. If lots of luscious googies is
your goal, youll need to select the right fowls, and make sure
management is top notch.

The layer look


Its handy to know how to spot a top layer. Productive hens
are not long beaked or pointed faced, their head is neat and in
proportion. They have a classic slim body shape. Bloomers are

out; birds with abundant fluff on the thighs and abdomen are
not as productive as close-feathered birds.
Top performers have a filled-out cherry red comb; a pale
dry one indicates a non-layer. At the business end, the hen
should have a wide moist vent, breadth in the undercarriage,
and wide-set legs.
Laying is taxing, so a layers feathers will look worn rather
than lustrous, and she wont be carrying any extra weight.
Birds with white earlobes are less prone to going broody than
those with red earlobes, leaving more time for laying.
Above: Chooks with red ear lobes like this
Australorp cross go broody more often.

ORGANIC POULTRY

TOP PUREBRED LAYERS


AUSTRALIAN LANGSHANS
ANCONAS
BLACK LEGHORNS
NEW HAMPSHIRES
DORKINGS

Eggs for setting

Purebreds are good foragers (left to right): Silver Laced Wyandotte,


Lavender Araucana, Speckled Sussex and Barnevelder.

Best breeds

The ideal flock


How many hens will you need to keep the family in curried
egg sangas? Around four to five purebreds would supply a
family of four with eggs from spring to autumn, with lay likely
to drop off in winter. Note that the younger hens in the flock
will lay more often.

Tips to encourage egg lay


To get the most out of your hens, make sure they have
spacious, secure, well-ventilated housing where they feel
safe. Nests should be clean, dark and low to the ground.
Diet is a key factor in productive egg laying hens need
quality feed to make nutritious eggs. Provide a balanced
ration of layer pellets or mixed grains, plus daily greens and
plenty of fresh shell grit. Sprinkle a teaspoon of vegetable oil
on the ration each day for a week to boost egg size.
The presence of lice and mites on the bird, internal
parasites such as worms, or the presence of red mites living
in the shed will all reduce egg lay, so inspect birds and pens
regularly and treat if required.
If your hens are happy and healthy and their nutritional
needs are being met, theyll repay you with plenty of fresh
organic eggs throughout spring, summer and autumn.

PHOTOS: TOP: JESSAMY MILLER/ BOTTOM: SEAN WATSON

84

Its important to choose a breed that has been selected for


utility rather than appearance. Commercial red hybrids are
top performers that lay an egg a day for their first 18 months.
After this, laying rate drops and they are rarely long lived.
Purebreds, on the other hand, will lay steadily for several
more years, and are better foragers, so more economical.
Keeping them also helps maintain genetic diversity and they
are often hardy and full of personality.
The top purebred layers are Australian Langshans,
Anconas, Black Leghorns, New Hampshires and Dorkings.

If you are able to keep a rooster, you may wish


to set your eggs and hatch chicks as part of a
sustainable self-replacing flock. To collect eggs for
setting, remove them from the nest as they are laid
and store them until you have a clutch to put under
your broody hen or in the incubator. A clutch is as
many as the broody can comfortably cover, usually
eight to 12 eggs.
Latest research has found that setting eggs are
best stored in the carton pointed end up, but placed
pointed end down once in the incubator.
Eggs stored for up to seven days still hatch well.
If leaving them any longer, wrap the carton in a
plastic bag to reduce moisture loss, and expect
lower hatchability.
Setting eggs should be kept in a cool dark place,
between 8C and 25C. Elevate one side of the egg
carton 45 degrees on some books and alternate
with the opposite side twice daily so the yolk does
not stick. Once you have a full clutch, place the eggs
under the hen at night or in the incubator.

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EDITORS PICK

The Bee Friendly Garden

86

My Year Without Meat

Doug Purdie

Richard Cornish

MURDOCH BOOKS, 2016, $39.99

MELBOURNE UNIVERSITY PUBLISHING


2016, $29.99

Beekeeping isnt for


everyone, but everyone
can attract bees to their
garden, says beevangelist
Doug Purdie. We just need to
think like a bee (dont worry;
Purdie tells how) as we turn
our patch of lawn, concrete
or manicured backyard
featuring architectural
plants into a floral paradise
in which edibles, natives
and exotics all have their
place. As well as info on bees
and other bugs (good and
bad), and organic gardening
methods, theres advice
on assembling a mix of
flowers that will provide a
year-round pollen buffet.
If enough of us do it, Purdie
hopes we can build pollinator
highways, and put the bee on
the road to recovery.

Spending a year as a
vegetarian would be a
mission for most of us,
but for Richard Cornish, a
journalist, cookbook author
and gastronome famous
for his fondness for flesh,
its an almost Herculean
task. He rises to it in style
in this thoughtful, funny
and provocative look at
Australian food production
and culture. Along the way
he discovers the joy of
vegetables, and challenges
his, and the readers,
attitudes to animal welfare,
farming and what makes
food good. Ultimately, its a
reminder that we owe it to
animals, and ourselves, to be
more thoughtful about what
we eat.

Simon Webster

Simon Webster

Retreat From a Rising Sea


Orin H. Pilkey, Linda PilkeyJarvis and Keith C. Pilkey
COLUMBIA (FOOTPRINT BOOKS)
2016, $58.95

Want to buy some beachside


real estate? Choose carefully.
A predicted sea rise of
almost a metre by the year
2100 will leave hundreds of
millions of people with only
one course of action: retreat.
The authors of this insightful
look at the likely fates of
cities such as Miami, New
Orleans and Amsterdam say
theres good news: we know
exactly how rising seas will
affect different locations. So
will we plan our retreat in an
orderly fashion? Or will we
keep constructing apartment
blocks in vulnerable areas?
I think we all know the
answer to that one.
Simon Webster

The Oldest Foods on Earth


John Newton
NEW SOUTH BOOKS, 2016, $29.99

This is a book about


Australian food. Not the food
that European Australians
cooked from the ingredients
they brought with them,
but the unique flora and
fauna that nourished the
Aboriginal peoples of this
land for more than 50,000
years, writes author
John Newton.
The Oldest Foods on
Earth examines the history
of Australian native
foods think quondong,
riberries, finger lime and
wattleseed and how they
have finally found their way
onto restaurant menus.
It also includes recipes
from Australian chefs who
have embraced indigenous
ingredients. Newton says
that by using the food of our
land we will contribute to
culinary reconciliation.
Kylie McGregor

ORGANIC LIBRARY

The latest cookbooks to tantalise

Garlic Feast

A Year in My Real Food


Kitchen

Janice Sutton
SELF PUBLISHED
$69.95 + $10 POSTAGE.

In this world of super foods,


there is one that is currently
overlooked. Garlic.
This stunning new book has
everything you need to know
about using and cooking with
garlic. Written and crafted
by Janice Sutton, it is a must
for all who love this pungent
bulb and care about healthy
eating. A media person with
a passion for food, Janice has
collected over 100 recipes
from chefs across Australia,
with superb photography.
Included are offerings from
Maggie Beer, Sally Wise
and Rodney Dunn from
Tasmanias The Agrarian
Kitchen. Find out about
how to use green, smoked,
black and cured garlic; and
the flavours associated
with each. Self-published
and beautifully designed,
the book is available from
garlicfeast.com.
Penny Woodward

Passion Organic Vegan


Recipes to Live For

ROCKPOOL PUBLISHING, 2016, $34.99

Emma Galloway

Anthea Amore

HARPERCOLLINS, 2016, $39.99

SELF PUBLISHED, 2014, $39.95

Followers of Emma
Galloways award-winning
food blog, My Darling Lemon
Thyme, will be pleased to
hear this talented foodie has
released a new cookbook
A Year in My Real Food
Kitchen. This time around,
Galloways focus is on
seasonal produce. Eating
locally, in season and in line
with nature is the foundation
of everything I do, she
writes. So it only makes
sense that my second book
be based around something
I hold so dear. The book,
which is divided into seasonal
chapters, is filled with
vegetarian and glutenfree recipes, with simple
yet stunning photography
and styling, also done by
Galloway. A true triple
threat!
Kylie McGregor

The Healthy Coconut


Jenni Madison

A childhood spent in her


Nonas kitchen fostered
Anthea Amores love of
food and cooking. In this,
her first cookbook, Amore
has a chance to share her
passion for organic vegan
food. As well as featuring
more than 100 recipes
including everything from
breakfast, lunch, dinner
and dessert, to soups,
salads and drinks there
is a chapter on the ethics
of our food choices. Amore
explores what it means to
be vegan and the impact on
the environment, along with
the importance of choosing
fairtrade and GMO-free food.
Available from health food
and book stores and online at
organicpassioncatering.com.
Kylie McGregor

After discovering the


benefits of coconut oil in
cooking, health and skin care
while living in Thailand,
Jenni Madison decided to
share her love of all things
coconut by releasing a
book. While The Healthy
Coconut includes a host of
wholefood and plant-based
recipes (most featuring
coconut oil), it also features
recipes for a range of beauty
products from toothpaste
and deodorant to face wash
and body moisturiser, as well
as health tips. Ever heard of
oil-pulling therapy (a bit like
using mouthwash, but using
coconut oil)? Plus sections
on healthy and toxic oils,
types of fats and how to
choose a quality coconut oil.
Kylie McGregor

87

YOUR ABC

RADIO GUIDE
NSW LOCAL RADIO
702 ABC Sydney
Saturday 9am

92.5 ABC Central Coast


Saturday 9am

ABC Central West


Saturday 8.30am

97.3 ABC Illawarra


Saturday 8.30am

ABC Mid-North Coast

Save the date

88

The biannual ABC Gardeners Market is a popular weekend


family event boasting a diverse and exotic selection of
plants and gardening wares plus an array of delicious food,
coffee and entertainment.
891 ABC Adelaides Weekend presenter Ashley Walsh
broadcasts Talkback Gardening live with gardening
guru Jon Lamb from 8.30am, followed by popular on-air
segments About the House with builder/carpenter Rose
Squire and the Saturday Quiz. Talkback Gardening Extra
with Jon Lamb also returns exclusively for market goers
from 11am, with live helpful advice.
ABC personalities and volunteers will run free tours
of the ABC TV and radio studios from 9am to 11am, with
market goers reminded to arrive early to secure their
place. Proceeds from the market go to charity, which this
Spring is OzHarvest. Check the ABC website for more
details abc.net.au/adelaide
ABC Gardeners Market Saturday 8 October, 8am1pm
ABC Studios , 85 North East Rd, Collinswood 5081

Saturday 9.30am
Tuesday 10.30am

1233 ABC Newcastle


Saturday 9am

ABC New England


North West
Saturday 8.30am
Thursday 9.30am

ABC North Coast


Saturday 8.30am

ABC Riverina
Wednesday 10.30am
Saturday 8.30am

ABC South East

ABC North West QLD


ABC Western QLD
Friday 10am

ABC Far North


Friday 10am
Saturday 8.30am

SA LOCAL RADIO
891 ABC Adelaide
639 ABC North & West
1485 ABC Eyre Peninsula
& West Coast
ABC South East
Saturday 8.30am

1062 ABC Riverland


999 ABC Broken Hill
Saturday 9am

Statewide
891 ABC Adelaide
639 ABC North & West
1485 ABC Eyre Peninsula
& West Coast
ABC South East
1062 ABC Riverland
999 ABC Broken Hill
Sunday 10.30am

Wednesday 10am

VIC LOCAL RADIO

Saturday 9am

ABC Western Plains

774 ABC Melbourne &


ABC Victoria

Thursday, fortnightly, 9.35am

Saturday 9.30am

Saturday 8.30am

91.1 ABC Central Victoria

WA LOCAL RADIO

Thursday 7.35am

720 ABC Perth, ABC Great


Southern, ABC SOUth west,
ABC Goldfields Esperance
ABC kimberley, ABC North west,
ABC Midwest and Wheatbelt

100.7 ABC Gippsland

Tune in to the

Wednesday 2.30pm

Wednesday, monthly, 6.40am

best of ABC

Saturday 9.05am

ABC Goulburn Murray

NT LOCAL RADIO

Tuesday 9.40am

105.7 ABC Darwin


783 AM ABC Alice Springs
106.1 ABC Tennant Creek

ABC Southwest Victoria


1602 AM Warrnambool
94.1 FM Hamilton
96.9 FM Horsham

Saturday 8.30am

Thursday, 7.35am

QLD LOCAL RADIO

ACT LOCAL RADIO

612 ABC Brisbane

666 ABC Canberra

Saturday 6am

Saturday 8.30am

ABC Southern Queensland

TAS LOCAL RADIO

Saturday 9am

936 ABC Hobart


ABC Northern Tasmania

Watch Gardening Australia on ABC TV Saturdays

at 6.30pm, repeated 1pm Sundays.


Check out organicgardener.com.au for regular
blogs, gardening tips, resources, magazine articles,
competitions and the latest environmental news.
Go to abc.net.au for all the latest news, radio
podcasts and TV highlights

Missed a program on ABC TV?


Go to abc.net.au/iview to catch up.
Listen online at abc.net.au/local
CHECK ONLINE FOR PROGRAMMING CHANGES: Times and dates shown are
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/
abc2 for ABC2 updates.

Saturday 9am

630 ABC North Queensland


Friday 10am

ABC Tropical North


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ORGANIC TALE

turn it up
90

ve been growing turnips again. There. Ive said it. I have a


thing for bulbous taproots and I dont care who knows it.
I blame the classic turnip crop of 08 for my infatuation.
It was back when wed first moved to Plot Farm, all brighteyed and brimming with enthusiasm.
Turnips were a perfect subsistence crop, according to one
tome from my library of self-sufficiency books. They were
productive in poor soils, capable of feeding stock and humans
alike, and able to imbue the homesteader with so much
energy that he or she could weave wicker fences, tan leather
hides and build mandala beds till the cows came home.
Sure enough, it was like there was a magic subterranean
tennis ball machine pumping them out. Perfect globes, they
were. You could have popped them in a canister and sold
them in a sports shop.
Wow! said Mrs Plot the first time I carried in a bucketful.
More turnips, she noted, the second time.
Any carrots out there? she asked hopefully, after bucket
number three.
Meanwhile, we had to buy a chest freezer for the gallons
of turnip soup that everyone refused to eat.
But the Romans grew them! Id say. And the Ancient
Greeks! And theyre high in vitamin C! The Plot family, young
and old, just looked at me like theyd rather get scurvy.

It was a defeat for the turnips, and a body blow for the
gardener. It was all too reminiscent of the 1992 UK newspaper
headline, Swedes 2, Turnips 1, after Sweden had beaten
England in a game of football. England coach Graham Taylors
head was superimposed on a turnip. I felt like mine was too.
So I laid off growing the great Brassica rapa subsp. rapa
for a while. I put on a brave face, like it was all a big joke,
and quietly cried bitter tears into my solo bowls of soup in
the shed, so creamy and piquant. Eventually the soup was
finished. I may even have given some of it to the chooks.
And everyone thought wed put the turnips behind us.
But great crops are never forgotten. Till my dying day
Ill remember choking on chokos in 2010; the abundant
asparagus of 2012; the 2013 plethora of pumpkins; and the
quite nice nectarines of 2015 (there were only three of them,
but, man, were they sweet). And in my mind 08 will always
be about the tale of the turnip, even if it is a story that
others, close to me, would sooner forget.
If attempting to repeat pleasurable experiences is the
cause of much unhappiness, as Buddhists say (well, at least
one Buddhist I know says it), I may be destined for misery.
But the turnips are in the ground again, bulbing up nicely,
and about ready to pull.
Soups on the menu again, kids.

ILLUSTRATION: THE ILLUSTRATION ROOM/TANYA COOPER

Much to his familys chagrin, Simon Websters second prolific


crop of turnips is shaping up nicely.

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