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.
Not only do organic ‘Midnight Purple’ potatoes add interest to a potato salad, purple potatoes are very good for you. Like richly-coloured berries, purple potatoes are full of anthocyanin pigment, an excellent anti-oxidant that we are told is important in maintaining good health. Purple potatoes also contain chlorogenic acid, which is beneficial to the health of our blood vessels and, of course, important fibre. There is a range of purple potatoes now available, with varying degrees of colouring. I particularly like the Midnight Purple ones as they are an intense purple all the way through.
If you would like to grow your own, Green Harvest have a good selection of purple potatoes, see: Green Harvest potatoes.
Advice on how to grow potatoes can be found here.
Other ways to grow potatoes.
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.
A strong, healthy root system that allows your tomato plants to absorb enough water and nutrients is essential for producing a good crop and allowing your plants to produce their own pest-deterrents. Tomatoes in their natural state, grow along the ground and will form auxiliary roots along their stems, but our method of growing tomatoes tied to stakes prevents this.
However, you can give them a helping hand to produce extra roots before planting out by lying potted seedlings on their side when they are 10-12 cm tall. Leave them like this for a week or so, depending on the growth rate, and remember to stand them upright for watering. As you can see in the photo, the main stem with make a 90-degree turn, and root buds will form on the horizontal part of the stem. Plant them out with the growth tip vertical and the horizontal stem just below the soil surface. Or, you can remove the seed leaves and plant them up to just below the next set of leaves, then hill soil around them slightly as they grow.
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.
Bees love lavender, and because French lavender* flowers during winter, it provides them with nourishment when there is little else in flower. Lavender is known for its calming effect on people and it has the same effect on bees. A hardy plant, French lavender prefers a gravelly soil with a close to neutral pH. It is an efficient water user and requires little complete fertiliser, suits warmer climates, makes an attractive hedge, and is happy in beds or a large pot. All it needs is a light hair cut when flowering has finished.
Bee numbers are declining around the world. This is a matter for concern for all of us as we rely on bees to pollinate a good number of our fruits and vegetables. As well as growing some French lavender or some winter-flowering annuals, please ensure you keep some clean water available in your garden as bees need clean water, too. Many drown each year from trying to drink chlorinated pool water. A bird bath or large plant saucer, regularly topped up with clean water, is all they need.
* French Lavender (Lavendula dentata) is also known as Toothed Lavender, so named for the edges of its leaves.
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.