The moon planting calendar for all 2019 is now available for purchase.
Click on the link in the menu bar.
This lovely climbing rose is a popular addition to many gardens. The Banksia Rose, (Rosa banksiae) or Lady Banks Rose, originated in China, and is named after the wife of famous botanist Sir Joseph Banks.
An evergreen rose with few, if any, thorns, it is a dense climber to about 6 metres – perfect for covering a fence or pergola. Masses of creamy yellow or white flowers are produced on long canes from spring onwards. The flowers have a delicate fragrance, some say reminiscent of violets.
This vigorous rose needs a well-drained soil in full sun or part shade where it won’t crowd out other plants. First fill the planting hole with water. This is important for two reasons. How quickly the hole drains indicates whether drainage is good or you will need to plant the rose in a raised mound. If the surrounding soil is not damp when you transplant, the water you apply after planting will be drawn away from the root ball into the surrounding dry soil, and the plant will look stressed several days after planting. The addition of compost to the planting hole, and a 5 cm layer of organic mulch to the soil surface, is very beneficial. Keep the mulch one hand width from the stem.
It is a hardy plant but it should be watered weekly for the first couple of months after planting if weather is dry. Then, only water when the top centimetre of soil is dry.
Climbing roses are pruned after flowering. Banksia roses are usually pruned by late summer when the main flowering flush has finished. As these roses flower on last season’s wood, just remove any damaged canes, and shorten the rest of the canes by one third. Hard pruning results in no flowers next spring. Prune new roses during First Quarter phase when sap flow is higher and growth response will be faster.
A common problem affecting otherwise healthy tomato and capsicum plants during heat waves is blossom end rot, where partly formed fruit develops a dark, sunken patch furthest from the stem.
This is caused by calcium deficiency, and is not a disease. Like us, plants need a good supply of calcium to form a strong structure. Hot and very windy days increase transpiration (water loss) from plants in the same way we perspire to keep cool, and calcium can only be absorbed by plants as water-soluble, electrically-charged ions. This problem can also affect zucchini, pumpkin and melon plants.
During heat waves, daily watering rarely solves the problem. A deep watering a couple of times a week is more beneficial. If soil around plants is mulched to keep roots cooler and reduce water loss, an efficient way to water quickly is to place juice or soft drink bottles, neck down, beside plants. See: Watering in drought conditions
Other causes of blossom end rot are:
• Erratic watering
• Soil is too acidic (soil pH less than 6)
• Poor fertilising routine
• Overuse of fertilisers high in nitrogen or potassium, including some seaweed fertilisers
• Rarely, in very alkaline soil where calcium becomes insoluble.
There is nothing like the taste of vine-ripened tomatoes, and this is how my neighbour, Cheryl, keeps her tomatoes cropping through winter on the Mid-North Coast of NSW. The tomato plants self-seeded in the rose garden in front of her north-facing verandah and, as they grew, she trailed the foliage across the verandah surface. The plants get plenty of sun during the day and the verandah roof keeps the plants warmer at night and protects them from frost. This clever idea has worked very well and Cheryl has so many tomatoes, she has been giving them away.
Tomatoes can also do well during the colder months in pots on a protected north-facing verandah, as the potting mix in black plastic pots stays warmer than soil in garden beds. Fruiting on tomatoes depends on warm air and tomatoes do not need bees for pollination. Don’t forget to water the plants regularly, and give them a light application of complete organic fertiliser as flowers start to form, to ensure a sweet-tasting crop.
Have you ever wondered why they were called eggplants? This variety is the reason. The small white fruit, which look like hens’ eggs hanging on a bush, has a delicious flavour but has been very difficult to find in recent years and I was delighted to finally find some seeds. Yates has ‘White Star’ and there is a variety called ‘Easter Egg’ available from an Australian grower on eBay.
Aubergines (Solanum melangena) are a member of the tomato family and require a similar position, soil preparation, and soil pH. However, they require warmer conditions for germination than tomatoes and are usually sown 1 cm deep in small pots in a warm, protected position. The small, white variety produces a compact bush and can be grown in beds or pots. Aubergines need staking because the stems are brittle, and they appreciate a light application of poultry-based, complete fertiliser as buds form. Regular harvesting increases production. Cut fruit from the plant with a 2 cm stem when the skin is firm and shiny.
This method of frangipani propagation is becoming popular with readers, and one of our readers, Margaret, has been kind enough to share some photos of her very successful efforts.
Why choose this method of propagation? Frangipani grown from seed grow more quickly than trees grown from cuttings and, in the same way a family of children or animals can inherit different combinations of their parents’ genes, plants grown from seed may demonstrate different characteristics of parent plants, sometimes resulting in spectacular new varieties. Plants grown from cuttings are an exact copy on one parent. Not only may the flowers vary in colour or form, we have found that the perfumes of different-coloured frangipani also vary.
We have multiple trees of four different frangipani and the orange one reminds me of the smell of ripe peaches, while the deep pink one has a sweet citrus smell, and the pale pink one hardly any perfume at all.
If your frangipani tree has produced a seed pod or two and you would like to try this method of propagation, you can find more information here: Frangipani trees from seed.
Occasionally, garden gurus will say that “beans will grow on the smell of an empty fertiliser bag because they will fix nitrogen in the soil”. This is not true in Australia, where the soil bacteria that is necessary for these legumes to fix nitrogen does not occur naturally. Gardeners are often then disappointed to find that the lower leaves of their beans and peas have yellowed.
French or green beans (and peas) will benefit from the addition of some mature compost and a light application of complete fertiliser when preparing the planting area. Plants need more than nitrogen to be healthy and produce good crops, and compost in soil helps beans resist bean fly.
French beans do well in a sunny position with a soil pH not lower than 6. However, they may need some temporary shade during our heat wave conditions. Regular, deep watering and a 5 cm layer of mulch over the bed will help to keep them growing strongly. Bush varieties of French beans grow best when sown in a block rather than rows, and can be ready to harvest in eight to ten weeks after sowing.
For a continuous supply, sow a small quantity each month listed in the monthly planting guide for your climate.
This cordial is popular with children and makes a delicious mixer for adult drinks.
(yields about 600 ml):
Prep/cooking time: about 20 min. plus chilling..
250 ml pink or yellow grapefruit juice (2-3 fruits)
250 g white sugar
250 ml water
Fresh ginger to taste (I used 2-3 cm)
Juice the grapefruits. Peel the ginger and slice it thinly.
Pour the grapefruit juice into a small saucepan, add the sugar and water as well as the sliced ginger. Bring to a boil and allow to simmer until sugar has completely dissolved.
Remove from heat and let stand for 10 to 15 minutes. Pour through a fine mesh sieve into a sterilised bottle and refrigerate the strained syrup until thoroughly chilled. Seal the bottle. Store in the refrigerator.
To cut the sweetness, dilute with water or soda water and ice cubes.
All types of corn are pollinated by breezes that blow pollen from the male flowers onto the silk threads that emerge from the top of each ear of corn. This is why it is better for home gardeners to grow corn in a block rather than a long row. Each strand of silk is connected to a separate immature seed and is covered in tiny sticky hairs that collect the pollen. If some silk strands don’t receive pollen, kernels may not form along one side of a cob, or near the top of the cob. (Female part of corn plant in photo at left.)
Male flowers form at the top of the corn plant as an upright spike and lower branches that open out like umbrella spokes. Pollen forms in small yellow ovals (anthers) that release their pollen mid morning after dew has dried from the flowers (between about 9 and 11 am). The centre spike is the first part to release its pollen. Pollen release may only last from 3 to 5 days and the released pollen is only viable for up to 24 hours. (Male flower in photo at left.)
It can help when growing small quantities of sweet corn or popcorn to pollinate it by hand, to ensure that the cobs your plants produce are full of juicy kernels. In nature, silks are rarely pollinated by the same plant.
To ensure good pollination, you need a sheet of A4 paper and a clean, dry, soft paintbrush. Fold the paper in half lengthways and open it out, then fold it in half the opposite way and open it out. This helps the paper to form a shallow well. Or, you can use a small clean shallow tray – something easy to manoeuvre between the plants. Hold the paper under a male flower and gently tap the spike and lower branches of the male flower with the handle of the paint brush. When tassels are ready to be pollinated, plenty of bright yellow pollen will fall onto the paper. Collect some of the pollen on the hairs of the paintbrush and dab it onto all sides and the centre of silk strands of other corn plants. Repeat this process over several days. Once a tassel has been pollinated, the ends of the silk strands will start to turn brown. As the cobs mature, you may have to net your corn crop as birds know when corn is perfect for eating.
Corn anthers won’t release pollen when conditions are too wet or very dry, the plants will wait until conditions are favourable. In areas of Australia that experience long periods of rain, it is best to plan your corn crop to avoid the wet season.
Snake beans are a good value crop for the vege patch where summers are hot, and French beans may struggle or be attacked by birds. They are prolific croppers over a long period and 4 plants are probably sufficient to supply a family of 4. Ours were still cropping at the beginning of June this year. A popular ingredient in Asian dishes, they can be substituted for French beans in many recipes, and blanched, young beans can be added to salads.
Snake beans can grow up to half a metre or longer but tend to become a little tough if allowed to grow to this length (i.e. the beans at the bottom of the photo). They are best eaten when 30 cm or so in length while seeds are small, and they are young and tender. Pods grow fast and should be picked every day, or every second day at least, to ensure that they are harvested at their best, and to keep the vines forming new pods.
Snake beans take up very little space in the garden as they are grown on a trellis in soil that has plenty of compost and some organic complete fertiliser added, which should keep the soil pH at an ideal level (6.5–7). In late spring, when soil temperature is at least 15 degrees Celsius, sow seeds in damp soil 1 cm deep and 30 cm apart. Water to settle soil after sowing. Do not water the soil again until seed leaves appear, then water regularly to ensure healthy growth. In tropical areas where summer rainfall is heavy, sow seeds in hills to improve drainage. Seeds germinate quickly, and vines can produce pods in 60 days in very hot weather.
Greenpatch Organic Seeds has two varieties of snake bean; one with black seeds that produces pods up to 45 cm and one with brown seeds than produces thin pods to 60 cm.
Allow a couple of pods to mature until they have yellowed and lost their ‘puffiness’ (see photo). Then continue the drying process indoors. De-pod seeds when pods are crisp.