BambooI’m quite the fan of bamboo. It’s incredible stuff. Bamboos are the fastest growing woody plants in the world. One of the more common bamboos (Gigantea) has a tensile strength twice that of steel. Different species are used in construction, ornamental, for medicine, for food, for torture – unbelievably useful. I also love how the wind sounds blowing through it.

I’m trying to do some research into non-running bamboos, a.k.a. sympodial varieties, to provide some shelter. That seems to be the main purpose for growing bamboo in NZ. I’ll be able to use stems as garden stakes, maybe for some building projects and if I get the right variety, to put in my sushi.

Clumping bamboos generally grow slower then the running-type, a.k.a. monopodial varieties. New shoots only develop close to older stems, mainly in autumn, but twice annually in rich soil. They harden over winter and put on leaf growth in spring and summer.

Non-running bamboos (Clumping or sympodial species) available in New Zealand after the jump Read more

green-tomatoes-stunt-action-upside-down-shotI may be a little obsessive but tomatoes are on my mind again…

Upside-down tomato plant hanging contraptions have been hanging around for years and I’m a bit skeptical. bit skeptical. I’ve heard lots of people marvel over them but I’ve not seen a pic of the plants actually growing in them. The only pics I’ve seen have clearly been taken for advertising purposes when the plants are in full fruit. Do upside down tomato plants work?

My heart always goes “Oooo, that looks nice”. But my head goes, “but what about the auxins?” Auxins are hormones that control aspects of plant growth – things like the flowering, fruiting, bulb formation, dormancy etc.

More on auxins after the jump, along with links to how to test these mad ramblings…

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tulip fields in New ZealandNot a flower we think of often in New Zealand. But it is actually big business here. In 2006 exports of bulbs alone were worth NZ$6.6 million. Strangely enough, NZ exports tulip bulbs back to the Netherlands.

This is mainly driven by large Dutch companies such as Haakman, aiming to supply international customers year-round. New Zealand-produced bulbs are used to fill the gap in northern hemisphere production for early and late supply. Tulip production is based in Tapanui, Southland.

So if you receive tulips between October and January, there’s a pretty good bet they come from New Zealand.  Image of NZ tulip fields by Southland Times via Te Ara.

More beautiful tulip images at Istanbul Tulip Festival

The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinamburI reckon that every garden should have Jerusalem artichokes (Helianthus tuberosus). It’s like an insurance policy – you’ll always have food growing in your yard. Because once you plant them, it’s almost certain you’ll always have them. And you won’t have to lift a finger to help them grow.

Don’t get your Jerusalems confused with your globes. The Jerusalem artichoke is a brown-coloured, knobbly, white-fleshed tuber root vegetable, much like a yam. It has quite a nutty flavour. Cook them like you would any other root vegetable.

Jerusalem artichokes grow in almost any soil type or shade condition, but do best in a light but rich soil. Pick your patch with these things in mind – 1 – the tops grow to about 2 metres and can easily shade out other plants – 2 – any small amount of the root left in the ground will produce another plan. Best time to harvest is in autumn when the sunflower-like heads die off.

Nutritionally, these tubers rock with plenty of potassium, iron, vitamin C, protein, niacin, thiamine and fibre. They contain about 57 calories per half cup. Margaret Lynch provides really good information on preparing Jerusalem artichokes for eating.

The tubers are also a wonderful source of biomass for ethanol production, good source of fructose and a great forage crop for livestock, especially pigs.

Jerusalem artichoke links and recipes after the jump. Read more

Kowhai ngutu kaka, kaka beak, Clianthus puniceusSpotted in Saturday’s DomPost, the stunning kowhai ngutu kaka, a.k.a kaka beak or Clianthus puniceus. The article was a little questionable (kaka beak has been nearly extinct in the wild since the 1940s, so there’s hardly any point trying to blame cows or grapes). But it’s nice to see the incredible scarlet flowers get a showing.

It is true however, that the wild population is down to one known plant, on an island in the Kaipara Harbour (which, btw, has no cows or grapes on it). The Maori did their best to move it around the country centuries ago, cultivating it in areas where they lived. Not only was it visually arresting, but the scent was used in body oils. The nectar would have attracted tui, and as a legume it would have contributed to the fertility of the soil.

If it weren’t for its incredible looks, the kowhai ngutu kaka would have died out a long time ago. Luckily, gardener’s have kept this species alive  internationally. Like most pretty things, kowhai ngutu kaka is a bit sensitive – weeds, insects, snails, drought, browsing and wind all do damage – and needs the loving hand of a gardener to help it along. The plant is a beautiful reminder of just how important gardeners can be.

Beautiful image courtesy of, and copyright to David Wall Photography.
More stunning photos of kaka beak at Arkive.

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dsc01420Terrific work is happening in the recording of traditional food knowledge (TFK) from indigenous people around the world. TFK refers to the cultural tradition of sharing food, recipes and cooking skills and techniques and passing down that collective wisdom through generations. I see this as a very important for two reasons:

1 – To help populations regain their connection to the land, keep their traditional knowledge and reclaim their identity, health and mana.

2 – I’d like to believe that it’s now pretty well understood that many modern intensive-agricultural methods aren’t beneficial to the environment or mankind. We need to take a look at different ways people beneficially work with the land and apply some of the lessons to our own little piece of the earth.

Indigenous Nutrition is a fantastic website with seven quality webisodes exploring the traditional knowledge of seven different peoples, and what they’re doing to keep it. The focus is primarily on health issues. This is an excellent resource and will hopefully inspire others to do similar things within their communities.

From a New Zealand viewpoint, Te Ara covers Māori food production economics and The National Library does a brief introduction to traditional knowledge. The Māori Plant Use database allows easy access to records on traditional uses of NZ native plants. The same people (Maanaki Whenua, who incidentally have a wonderful bookstore) also provide excellent information on harakeke (NZ flax, Phormium spp.).

A lot of work is being done in this area and it would be great to see more resources online in the near future. If you’ve got any great links in this area, please share in the comments.

St John's WortIt’s a beautiful sunny, summer day and my garden is rocking right now. I’ve been in a fairly lazy mood pottering around, taking some photos, pulling some weeds. It’s been a great day. My St. John’s Wort (Hypericum perforatum) is looking fantastic . The bright yellow flowers are looking resplendent. Today I’m going to bottle some of that golden goodness and make a tincture.

St John’s wort has been used centuries as a healing and magical herb. It’s been talked about a lot over the last decade due to it’s use as a treatment for depression. St John’s wort is also incredibly effective as an antibiotic and to heal neuralgic headaches and external injuries, burns and bruises. And that’s what I’ll be using my tincture for.

More on St John’s wort, how to grow, harvest, infuse and use it with lots of pretty pictures after the jump….

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Pohutukawa Metrosideras excelsaYou can tell that summer and the festive season are here. It’s difficult to miss with the tell-tale red lights of the pohutukawa (Metrosideros excelsa) signalling the way. The pohutukawa is also known as the New Zealand Christmas Tree because of the beautiful crimson display that flares at the end of November and right through January.

The red flower heads look like balls of fluff thanks to their petals being inconspicuous. The mass is made of long red stamens, lightly tipped with golden pollen sacks. And they light up the tree as if covered in red tinsel.

The pohutukawa is a New Zealand native but comes from the Myrtaceae or Myrtle family that also gives us clove, guava, feijoa and eucalyptus. It’s less fragrant than the other relatives but is so well loved that we can’t get enough of it.

More on the beauty, the symbolism and the protection of New Zealand pohutukawa with plenty of links, after the jump Read more

If there was ever any doubt as to how flippin’ cool plants are – you need to watch this video. Part botany recruitment video, it’s a great overview of the study and history of botany. There are also fantastic examples of just how useful plants are.  Botany Without Borders via Bushman’s Friend

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