Gardening Australia 2024 episode 26
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LifestyleTranscript
00:00Woohoo!
00:02Yay!
00:04Hey!
00:06Hi!
00:08Ha ha ha!
00:10Ha ha ha!
00:12Ooh!
00:14Ha ha ha!
00:16Yay!
00:18Hmm?
00:20Hey, buddy!
00:22Yay!
00:24Ha ha ha!
00:26Ah!
00:28Ah!
00:34Hello and welcome to Gardening Australia.
00:37Spring is in full swing,
00:39and so are we.
00:41I'm in the Yarra Valley
00:43at a thriving community hub,
00:45connecting people to their food
00:47and the environment.
00:49I'll be back to show you around later,
00:51but first, here's what else
00:53we've been cooking up.
00:55I'm finding out
00:57about Tasmania's native orchids,
00:59which are some of the most beautiful
01:01and threatened of plants.
01:03There are also some great tips
01:05about photographing them safely
01:07and responsibly.
01:09I'm going to show you how to grow your own curry spices.
01:11They're guaranteed to make
01:13your taste buds sing.
01:15And we meet a bachelor
01:17and gubby gubby man,
01:19strengthening the ties between
01:21plants and culture.
01:23To make a truly great garden,
01:25you need a few key ingredients.
01:27Time, patience,
01:29vision and a love of plants.
01:31James down in Werribee
01:33with someone who's put all these
01:35things together to get
01:37a perfect result.
01:39This is serious
01:41gardening inspo.
01:43What about this
01:45for a stunning avenue,
01:47an entrance to a beautiful garden?
01:49These are golden
01:51elms, and they're like a cathedral
01:53that just covers the whole driveway.
01:55It's a perfect entrance
01:57to Cloverdale, a really
01:59stunning garden.
02:01I'm going to show you
02:03how to grow your own
02:05curry spices.
02:07Time, patience,
02:09vision and a love of
02:11a really stunning garden.
02:29I'm in Werribee in Melbourne's
02:31Outer West, where Connie
02:33Menegazzo has spent 40
02:35years creating this truly
02:37remarkable garden.
02:41That, Connie,
02:43is a quite remarkable view
02:45of your beautiful elm trees.
02:47How old are they?
02:49We planted them in 1983.
02:51Wow, and they're beautifully spaced.
02:53Just beautiful. Yes, they've all grown into each
02:55other now, so it's just a massive green.
02:57And it's just in spring when you get that
02:59beautiful, vibrant colour, and you know
03:01spring's come and it's gorgeous.
03:03And coming home, it just
03:05forms like a cave, I suppose.
03:07You come in off the highway and you just
03:09go down the drive and you're in this special
03:11place. And you sort of feel
03:13like it's a bit of an embrace.
03:15And why did you choose golden elms?
03:17Well, my husband did, actually. He wanted an avenue
03:19of elms coming up to the house,
03:21which at the time, everyone was sort of thinking,
03:23how are you going to grow elms on the Irimu
03:25Plains with the hot winds? But anyway, they
03:27survived and they're doing well now.
03:29More than survived, they're absolutely
03:31thriving. Yeah. Gorgeous.
03:35The dreamy driveway
03:37extends its way up to the farmhouse
03:39alongside the enticingly named
03:41Lollipop Creek.
03:43Up near the house
03:45there's a gorgeous meandering garden
03:47full of year-round colour.
03:55This is a very pretty little spot.
03:57Yes, I like it.
03:59This bank of roses is rather nice, isn't it?
04:01Yes, it's come together really well.
04:03What is the rose? Peach profusion,
04:05it's called. Well, I mean, it lives up to its name,
04:07doesn't it? It does, yes. There's lots of blooms
04:09and it looks very pretty.
04:11And does it repeat flower? Yes, I get
04:13three flowerings during the season,
04:15so I love it.
04:17Oh, that's just gorgeous. And then I like
04:19how you've got the society garlic creeping
04:21out onto the edge. It's a pretty
04:23contrast. I like the colours together.
04:25And was this area, the rose garden,
04:27was it always meant to be a rose garden?
04:29No, no. It was meant to be a tennis court
04:31originally, but that never happened.
04:33And so I took advantage of that
04:35opportunity and decided to extend the garden.
04:37It's a nice open sunny spot,
04:39because there's trees in a lot of the rest of the garden
04:41which create a lot of shade, so
04:43this is a good spot to grow roses.
04:45Oh, let's have a look at some more then. Good.
04:55We're in the heart of your rose garden.
04:57Why do you love them so much?
04:59Well, I think I grew up with them in the garden.
05:01My grandfather used to plant lots of
05:03roses, so I just always
05:05had them around, and they're just so beautiful.
05:07Look at this wig. Yeah, isn't it beautiful?
05:09It's just, it's pillar box. It sort of fits you
05:11in the eye. It does, and with the contrast of the
05:13dark green leaf, it's gorgeous.
05:15It's gorgeous. And do you have any favourite
05:17colours? I love reds
05:19and pinks. I love those sort of hot colours
05:21together. And quite often, too,
05:23I'll buy a rose because of the perfume, so I like to have
05:25a bit of everything.
05:27And I love this little area where you've got the red,
05:29well, it's a funny colour, isn't it,
05:31that one? Yes, it's sort of a chocolatey
05:33red colour. It's lovely. It looks
05:35really lovely.
05:37It's a rambling
05:39type of garden, a bit like a park,
05:41I suppose. As the mood
05:43takes me, I sort of thought, I'll do
05:45this here, or I'll do that there, and
05:47it's just evolved over the years, and just
05:49something different around every corner.
05:55When Connie and
05:57her husband Julian arrived here to farm
05:59the land in the early 1980s,
06:01there was nothing but paddocks
06:03and several giant river red gums.
06:09The three-and-a-half
06:11hectare garden is surrounded by
06:13150 hectares of
06:15farming land. Connie's
06:17family rotates cereal crops,
06:19including wheat and barley and canola,
06:21on the volcanic soil
06:23of the Werribee Plains.
06:25We're part of the Irimu
06:27Plains. The farm is on the Geelong
06:29side of Werribee. Fairly flat
06:31ground, lots of wind,
06:33not a great rainfall, because we're
06:35in the shadow of the Yu Yangs, so
06:37it's windy and dry.
06:41Well, Jane, this is where Lollipop
06:43Creek enters our dam, which is the
06:45lifeblood of my garden, because if I didn't have
06:47this water, I would not be able to create
06:49the garden that we have. And it
06:51just is perfect for you, your garden,
06:53and the birds. It really is a haven.
06:55Yes, yeah, it is. And is that anything
06:57to do with you, all that planting over there? Yes,
06:59yes, we planted that. Once we
07:01extended the dam, we planted
07:03roughly 4,000 trees
07:05on the other side of the dam.
07:07They're all natives,
07:09and that's provided a windbreak
07:11and a haven for the birds
07:13and for the garden. It sort of
07:15encircles the garden and protects it.
07:20Why did you become a gardener?
07:22Where did you get the inspiration from?
07:24I think I just grew up in a beautiful
07:26garden. I lived on a farm, and I
07:28just always loved gardening. Even as a child
07:30I had my own little patch. And I'd
07:32rather be outside than inside.
07:34Yes, I agree entirely.
07:36And is there something
07:38to see every season? Oh,
07:40there is. And that's what I love about this
07:42garden. It changes all the time.
07:44It's not static. There's always
07:46something to look forward to. And spring is
07:48just so beautiful. In the winter it
07:50looks completely different. Everything's cut back.
07:52But come spring, it all comes
07:54back to life like magic.
07:56You've got some good sculptures around.
07:58We've got a lot of farm rust, I call it.
08:00Bits and pieces that we've collected
08:02over the time in the farm. And there
08:04are some augers there just behind us.
08:06And there are some rollers in another part
08:08of the garden. It's just recycling.
08:10But you can turn something that's a bit of rust
08:12into something beautiful. Put it in amongst some plants
08:14and it looks great.
08:20Your rose arbor
08:22is festooned with flowers.
08:24Wow!
08:26This is a beauty. It's gorgeous, isn't it?
08:28This is Pinky, which looks pretty special
08:30this time of year. One of your favourites?
08:32It is, yes. When it's all out in flower
08:34it just looks spectacular. And I believe
08:36you've got some recycling happening.
08:38We have the top structure is
08:40an old car wash that was down at our shed
08:42gathering dust. So we repurposed
08:44it and we've created this. It's good,
08:46isn't it? Yeah, it is good. Better than an ending
08:48up in landfill, so much better purpose.
08:54How long would
08:56you spend in the garden per week?
08:58Depending the season. Sometimes there's a lot
09:00of work to be done in the garden. Other times you can just
09:02enjoy it a bit more and have a walk around
09:04and pull out the odd weed here and there.
09:06It can be one or two hours a day, up to six
09:08or eight hours a day.
09:10I like sometimes if a little
09:12area's got to be redone, I think, what can I do
09:14here? And it's usually about colour.
09:16Something that will survive easily, doesn't need
09:18too much care. But that's the fun
09:20part of it, planning something and then
09:22watching it grow and hoping
09:24it turns out the way you think it's going to turn out.
09:26Do you get disappointments?
09:28Oh, of course. Yeah, there's plant
09:30things and they just don't grow. And that
09:32happens all the time. And I don't
09:34linger on the disappointment. I just move on
09:36and plant something that has
09:38worked before.
09:40I've got lots of
09:42bits and pieces in the garden that have been cuttings
09:44from friends. So that's really nice.
09:46So when you walk around the garden, you know, you've got this one
09:48from this person. And it's almost as if
09:50they live on in a way.
09:52So I think gardeners do that. We share
09:54things. It's a nice
09:56way of communicating with people.
09:58Once my mum passed
10:00away, she had a persimmon tree
10:02in her back garden. And so we planted
10:04one here that I can see outside
10:06my kitchen. So it's always a reminder
10:08of her. So that's oddly.
10:14The garden
10:16gives me a great
10:18deal of pleasure. It's a lovely
10:20place to live and it was a great place
10:22for my children to grow up in.
10:24It's been wonderful to create
10:26this green place
10:28out of a bare paddock.
10:30So I think it's adding something to the environment.
10:32So yeah, it's a pretty
10:34special place.
10:44Is there a banana that's pink?
10:46As a matter of fact,
10:48there is. This is one of
10:50them, Musa velutina.
10:52It is endemic to
10:54parts of India, particularly around
10:56the Himalayas. So it is ideal
10:58for cool climate gardens,
11:00looking for that little bit of a tropical feel.
11:02As a wild banana,
11:04it really is an
11:06interesting fruit because it
11:08is still full of
11:10seeds. So not
11:12a lot of flesh, however.
11:16But they are edible
11:18and you can find your way around those seeds.
11:20Really quite
11:22tasty. The Musa velutina,
11:24the pink banana.
11:26Can I grow a tree indoors?
11:28Yes, you can. I'd recommend
11:30slow-growing trees such as
11:32thishuja or juniper bushes.
11:34Find a bright spot indoors
11:36and you won't be disappointed.
11:38Slow-growing trees don't like too much watering
11:40so always check the soil before watering again.
11:42If needed, you can gently
11:44prune the green foliage and side branches
11:46but be careful not to cut
11:48the top off. This is known as
11:50a central leader. Unlike
11:52flowering trees, the central leader will
11:54never grow back and you'll be
11:56left with a short and wide shape
11:58instead of a cone shape.
12:00When do I harvest artichokes?
12:02Well, the trick is to always go
12:04early. You'll get a lot more flesh,
12:06nice plump scales when
12:08you get them early in the season. Don't wait
12:10for them to really fluff right out.
12:12They'll be past it. But there is an important
12:14trick to getting more
12:16harvest and that is don't cut them right
12:18underneath the bud. That heart
12:20that is inside that flower bud
12:22actually, the flavour and
12:24that texture continues down into the
12:26top of the stem. So I always harvest with
12:28a nice long stem and I cook
12:30that as well. And that way you'll get
12:32even more artichoke for your effort.
12:34Yum!
12:38Music
12:40Music
12:42Music
12:44Music
12:46Music
12:48Music
12:50I'm on Wurundjeri country
12:52in Wesburn in the Yarra Valley,
12:54northeast of Melbourne.
12:56I'm visiting a grassroots
12:58community hub whose aim
13:00is to bring people together
13:02to grow food, reduce waste
13:04and build a better world.
13:06I've been wanting to visit this place
13:08for years and I'm so excited
13:10to be here.
13:12ECOS stands for Ecological
13:14and Social Sustainability and
13:16we're a not-for-profit environment
13:18hub. We're the only one of its kind in the Yarra
13:20Ranges.
13:22As in every good community, this place
13:24is successful because the
13:26labour is shared by many.
13:28But Chelsea McNabb
13:30has been one of the key people breathing
13:32life into this place for
13:3414 years.
13:36What are some of the projects you've got going
13:38on here at ECOS? We've got a lot
13:40going on. We've got the community garden
13:42and the biodynamic farm
13:44and pottery studio and bicycle
13:46upcycling hub and
13:48a chocolate area and a circus
13:50dome and a co-farming
13:52area and our indigenous
13:54reconciliation area, a native
13:56nursery and we have festivals
13:58and events and a market weekly where
14:00it brings everybody together.
14:02That's a big cross-section of
14:04people, is that how it feels?
14:06Everyone tends to be here for an
14:08environmental focus so
14:10there's a common thread that binds us.
14:14I want to meet some more
14:16of the awesome people who keep this
14:18place ticking along.
14:20To my mind, no eco hub would be
14:22complete without somewhere to raise
14:24the next generation.
14:26The nursery here is the domain
14:28of Peter, the local propagation
14:30expert.
14:32I would like to promote more local
14:34natives for people and
14:36make them realise that they're worth planting in
14:38their gardens. All these plants
14:40are self-serve plants for the
14:42public. It's completely not
14:44for profit and the money we
14:46generate from selling these
14:48goes into the community garden.
14:50So you've got a real mix of
14:52native plants here but there's a plan
14:54to it. There is and
14:56the six inch pots, quite a
14:58lot of them are varieties of various
15:00natives and not all from Victoria
15:02but most are.
15:04The tubes here are all
15:06locally sourced seeds.
15:08They mainly go to re-vegetation
15:10areas. How important
15:12is it for people to be able to access
15:14native plants like this at a
15:16reasonable price? Well, for
15:18the local public that have got
15:20domestic gardens
15:22and things like that, a lot
15:24just can't afford to go to a commercial
15:26nursery. As far as I'm concerned
15:28more plants, even if they're not local
15:30natives, if they're in the ground
15:32that's a good thing. See you Pete.
15:34See you.
15:36My next stop is with Bjorn
15:38a compost expert who's been
15:40tasked with breaking down
15:42an unexpectedly tricky problem
15:44for a neighbour.
15:46Bjorn, I can smell
15:48the aroma coming out of
15:50this bucket. What's in here?
15:52So this is actually a mix of
15:54different botanicals and this is from
15:56Four Pillars, a local gin distillery.
15:58And in the mix there's
16:00star anise, cardamom,
16:02juniper berries, rosemary,
16:04lavender. And it's
16:06been such a challenge to compost because
16:08we misunderstood the
16:10material that we were working with at the start.
16:12We treated it as
16:14a green material and
16:16through consultation with
16:18some experts, we realised
16:20that we had to treat it as
16:22a brown material. So we are
16:24amending the mix right now to
16:26ensure that it heats up because
16:28we're making a hot aerobic compost
16:30and we want it to heat up so
16:32that all the shells and the
16:34hard surfaces of the
16:36coriander seeds and the cardamom
16:38can break down well. And this will
16:40then increase the fungal and
16:42micropopulation in the compost.
16:44So what's your intended
16:46outcome for this compost?
16:48We can actually
16:50put back into the community garden
16:52and grow food
16:54for the local community, but also
16:56then to grow the botanicals
16:58that we can then supply back to
17:00Four Pillars. In essence, we're
17:02trying to close that waste loop
17:04cycle within the Yarra Ranges itself.
17:06Now I'm
17:08off to meet Tobias.
17:10He's showing me Silvertine Farm,
17:12a biodynamic market garden
17:14that works closely with the
17:16ECOS team.
17:18We grow as such the whole range
17:20from carrot, onion, potatoes,
17:22cabbage, lettuces,
17:24but we also have a few
17:26special crops
17:28for each season. It's now
17:30the celeriac.
17:32Another one is kohlrabi,
17:34which we have growing here in the tunnel.
17:36And then the third one is a salad.
17:38It's a so-called corn salad,
17:40which is a really nice,
17:42very nutritious salad and
17:44can easily grow in the winter
17:46even with the frosts.
17:48What do you get out of
17:50producing vegetables for people?
17:52Yeah, I have done it now
17:54for 43 years.
17:56I'm in this
17:58market garden business
18:00and, yeah, I must say I never had
18:02a day where I thought
18:04I don't want to go there again.
18:06Even when
18:08it's raining and freezing cold?
18:10Even then, yes, it's wonderful
18:12to see the things
18:14growing and, of course, also
18:16tasting it at the end of the day.
18:20I'm almost out of time,
18:22but I want to make one last stop
18:24at another food-growing area,
18:26the Cropsford Community Garden,
18:28where a group of volunteers
18:30are just arriving for their weekly
18:32working week, and I can't wait
18:34to meet them.
18:40Look at that.
18:42Show Mum for another one, yeah?
18:54Hi, Kayleigh.
18:56How are you going?
18:58You doing a bit of weeding?
19:00How long have you been
19:02volunteering? Six years.
19:04Wow. What do you like
19:06about it? Oh,
19:08I love it. Do you just enjoy
19:10being outside? Yes.
19:12It's a great
19:14place to work.
19:18I know, I know.
19:20Volunteers really make
19:22the world turn.
19:24How does the Community Garden
19:26rely on the skills of the
19:28All Abilities group?
19:30In every way, they
19:32come with such enthusiasm and joy
19:34and meet from different organisations
19:36here, and it's really, it just
19:38brings a great vibe to ECOS.
19:40Beautiful.
19:42So, Josh and I are sort of in charge
19:44of the compost here, where we
19:46get all the food scraps
19:48that eventually break down, and
19:50we move it over when it's ready to be used
19:52for soil and planting
19:54a lot of the veggies here, yeah.
19:56I think this one's sort of
19:58gardening, or that one's gardening as well.
20:00There's also, for the actual compost,
20:02there's earth.
20:04So it's like you're sprinkling the earth
20:06into the ground.
20:12So you'll fill that right up,
20:14yeah, and then let it sit.
20:16Yep. And then
20:18where does it go? To the
20:20garden.
20:22It builds soil.
20:28How often do you come
20:30to the garden? Every Tuesday.
20:32Is it a good team?
20:34What do you call your team? A-team.
20:36You feel
20:38like the A-team? Yes.
20:40Are you always happy
20:42to see them? Yep.
20:44People living with different
20:46abilities often are not acknowledged
20:48for what they can do, and these
20:50people are growing food for food relief,
20:52so they get so much pride and joy out
20:54of what they're producing. They know what
20:56they're doing, and they're good at it.
20:58What do you like about
21:00being in the garden?
21:02I get really dirty and
21:04get all the mud on me.
21:06Do you like to be outside in the weather?
21:08Yep.
21:10Fresh air.
21:12Have you got a favourite tool
21:14that you'll... Wake.
21:16Wake is my favourite tool.
21:20It's a friendly, warm place.
21:22A place where people
21:24can come and learn from each
21:26other, to try something out
21:28that's new, and
21:30to get to know the community and have
21:32a connection. Places to
21:34connect might happen
21:36in sports or other places, but
21:38if you're not into sports, this sort of offers
21:40an area to connect in another way,
21:42and I think that's really important.
21:44And it gives back, you know, more
21:46than, you know, the individual, so
21:48as a collective, it
21:50raises each other up,
21:52I think, you know, by offering the
21:54support of the many
21:56in the one small place.
22:00Music
22:02Music
22:04Music
22:06Music
22:08There are a few garden pests that loom as
22:10large in the mind of gardeners
22:12as rose aphids. These
22:14pale brown or green, sap-sucking
22:16insects love to feast
22:18on new, tender growth of roses,
22:20and they appear out of nowhere
22:22and quickly breed like rabbits.
22:24For me, if your rose gets
22:26aphids, it's really important to look at
22:28the bigger picture. Firstly,
22:30understand that aphids will never
22:32kill your rose. They have a
22:34short generation time, and their numbers
22:36can build up really quickly in the warmer
22:38weather. While a few aphids
22:40can be tolerated, large numbers
22:42can cause rose buds to be deformed,
22:44a loss of flowers, or even
22:46foliage. They might stunt your
22:48rose, but they'll never kill it.
22:50Roses which are grown in the right position
22:52and fed and watered appropriately
22:54are more likely to be happy and healthy
22:56and less likely to get aphids.
22:58Aphids love
23:00soft, sappy growth, so if you
23:02overfeed or overwater your roses,
23:04you're making them vulnerable.
23:06Similarly, roses hate shade
23:08and root competition,
23:10so the best way to control rose aphids
23:12is to do nothing except
23:14encourage natural biological
23:16control. These natural
23:18predators won't sniff out
23:20aphids until you get a critical mass
23:22of them, so sometimes you have to hold
23:24your nerve, because it can take
23:2610 to 14 days before the good guys
23:28appear. To
23:30encourage the cavalry to appear,
23:32which in this case are beneficial
23:34bugs like ladybirds, lacewings,
23:36hoverflies, and some parasitic
23:38wasps, you need to plant
23:40flowers nearby. Now these beneficials
23:42all have tiny mouths, so you
23:44need tiny flowers, and they love
23:46daisies, or umbels like
23:48parsley, or also alyssum,
23:50so make sure that you've got it
23:52planted near your roses.
23:54Avoid sprays, as these
23:56kill both these predators and their
23:58larvae. Let me assure
24:00you that just because your roses
24:02have a few aphids, it doesn't mean you're a
24:04bad gardener. If you can't bear to
24:06do nothing, simply squirt them off
24:08with a jet of water. Now the reality
24:10is within a few days you'll have another
24:12crop of aphids, but you're just waiting for the
24:14beneficials to arrive.
24:16Some people like to squash aphids,
24:18but I don't like people doing that, because
24:20invariably you end up squashing ladybird
24:22eggs and parasitised aphids.
24:24Instead, sit back,
24:26relax, and wait for the
24:28cavalry.
24:34Growing staples
24:36is essential, but what about those
24:38magic ingredients that
24:40take your dinner up a notch and
24:42leave you wanting more? Those
24:44foods that you want, you really, really want.
24:46Well Gerry's here to show
24:48every boy and every girl
24:50how to spice up your life.
25:02Life would be really grey without
25:04curry, and to make a really
25:06good curry, the key ingredients
25:08are coriander,
25:10cardamom seed, cinnamon,
25:12chilli, turmeric,
25:14and cumin.
25:16My grandad learnt how to
25:18make curry when he served in India during
25:20World War I, and these
25:22were some of his favourite ingredients.
25:26Firstly, there's
25:28coriander.
25:30In my subtropical garden,
25:32coriander goes to
25:34seed so quickly, you
25:36need to sow it in the cool seasons,
25:38and that way they grow more slowly,
25:40they'll reach about shoulder height,
25:42in spring you can
25:44harvest loads of seed to make
25:46the spice, and along the way
25:48you can enjoy some of the leaves.
25:50Save some seed to sow again
25:52next year.
25:54Like coriander, cumin
25:56is sown in autumn.
25:58But I have an alternative.
26:00This is
26:02Vietnamese paddy herb,
26:04and despite the name, it grows
26:06all the way across South East Asia
26:08and into Queensland.
26:10So this is a native herb,
26:12it has the closest aroma
26:14to cumin of any plant I've
26:16ever grown. Plus, it
26:18grows all year round,
26:20and you add it fresh to the
26:22curry just as you're about
26:24to serve it.
26:26Cardamom.
26:28Now this is
26:30a relative of the ginger family,
26:32and I've grown it as far
26:34south as Sydney.
26:36It's fine here in Brisbane, but it's
26:38much happier in far north
26:40Queensland. It produces funny little
26:42flowers at the base, and that's where you
26:44harvest the pods.
26:46It's a lovely little plant, pretty easy to grow.
26:50I break up the seed
26:52using a mortar and pestle.
26:54Then I grind down the seeds
26:56to a fine powder.
27:00I also
27:02grow my own cinnamon.
27:04Cinnamon can grow into a large
27:06evergreen tree, but
27:08pruning can maintain it
27:10at any size. Now you can use
27:12these leaves to make a really lovely
27:14tea, but to make the spice
27:16what I look for are
27:18pencil thick pieces of
27:20bark like this, and I just
27:22use a potato peeler,
27:24and you just scrape a little bit of this bark
27:26away like that.
27:28And this then goes into
27:30the oven on the lowest setting
27:32for 10 minutes.
27:34That dries it out. What you
27:36end up with looks a bit like
27:38this, and then you can
27:40blitz it and turn it into the spice.
27:42And that's how you make
27:44your cinnamon spice.
27:46In Brisbane's
27:48subtropical climate, autumn
27:50is a good time for planting chilli.
27:56And now to heat.
27:58Chillies add the heat
28:00that's necessary to every curry.
28:02This sexy little chilli
28:04is Count Dracula.
28:06Apart from being ornamental,
28:08it's quite a hot variety.
28:10I like to go for this one.
28:12This is Bishop's
28:14Crown. It's a mild to
28:16medium heat, and that's the one
28:18I like to grow because
28:20I like the warmth but not
28:22overpowering heat in my curries.
28:24You can also use the leaves of chilli
28:26to add a pepper-like spice,
28:28but you're liberated
28:30with these because this is your
28:32curry. You choose a chilli of your
28:34heat. There is a Scoville
28:36Heat Index for chillis, which goes
28:38from zero for capsicum
28:40to the other extreme,
28:421.25 million
28:44for Carolina Reaper. That's
28:46weapons-grade chilli.
28:48So the choice is definitely yours.
28:50Turmeric is another
28:52favourite in my garden.
28:54It's easy to grow all the way
28:56down the east coast of Australia.
28:58Now, turmeric is really
29:00important for its earthy
29:02flavour. This is
29:04shop-bought, which is OK.
29:06This is home-grown.
29:08Now, if you look at it, it's a little bit
29:10coarser, but the
29:12aroma
29:14is incomparable.
29:16Now, this turmeric is an
29:18exotic species. If you
29:20want to go local, you can grow
29:22native turmeric. In my
29:24experience, there's very little difference
29:26between the two spices.
29:28Spice comes from the rhizome,
29:30which is harvested in autumn or winter.
29:32Then you wash, slice
29:34thinly, and bake them in the oven
29:36at the lowest setting until they're
29:38really dry. And like
29:40cinnamon, you blitz it into
29:42spice. This adds the
29:44Aussie authenticity, so go native.
29:46Now, if you don't have a
29:48large garden, all of these plants
29:50can be grown in containers.
29:52I'd recommend a 40-centimetre
29:54diameter plastic pot.
29:56The ideal medium for
29:58growing them in is a mixture
30:00of equal parts of garden soil,
30:02sand, and
30:04premium-grade potting mix.
30:06Now, this material will
30:08be water-retentive and
30:10freely draining, and it
30:12has a wonderful particle mix
30:14which will suit all types of plants.
30:16In terms of feeding,
30:18well, all I use
30:20is poultry manure.
30:22That's your standard, complete
30:24fertiliser, and as a top-up,
30:26a bit of a fillip, give them some
30:28seaweed solution.
30:34The one thing I can't
30:36emphasise enough is the huge
30:38difference between home-grown
30:40curry spices and
30:42shop-bought. And if
30:44you are looking for the ultimate
30:46Indian curry, look no
30:48further than eggplant. Brinjal
30:50curry has to be the supreme
30:52Indian curry, and there's no
30:54prize for guessing what I'm having
30:56tonight for dinner.
30:58I'm so hungry.
31:00Still to come on Gardening
31:02Australia,
31:04Hannah visits some precious Tasmanians,
31:08Josh shows us some stunning
31:10Banksias,
31:12and we learn more about this
31:14country's original food culture.
31:22Native orchids are some of the
31:24most delicate, intricate
31:26and beautiful plants, and
31:28when I see something beautiful
31:30in nature, I can't help myself.
31:32I just want to take a photo and
31:34share it. Hannah's here
31:36with a story about how
31:38we can do that in a responsible
31:40way to protect the
31:42beauty for generations to come.
31:46These are Tasmania's
31:48native orchids,
31:50and it's easy to see why they inspire
31:52such curiosity and awe
31:54around the world.
31:56There are 1,300 different
31:58species of native Australian orchids,
32:00with Tasmania home
32:02to about 216
32:04of these beauties. And
32:06someone who has definitely fallen under their
32:08spell is the Royal Tasmanian
32:10Botanical Gardens' Dr Magali
32:12Wright.
32:14One of the things I do is lead the
32:16Tasmanian Orchid Conservation
32:18Research Program that's hosted
32:20here at the Royal Tasmanian Botanical
32:22Gardens. We are looking
32:24to conserve
32:26the orchid flora of
32:28Tasmania in the seed bank
32:30here at the Tasmanian Seed
32:32Conservation Centre. And
32:34because orchids need their fungi to
32:36grow, it needs quite specialised skills
32:38to be able to conserve the seed,
32:40because we also have to
32:42conserve the mycorrhizal fungi. We do
32:44quite a lot of other things as well.
32:46We're looking to grow these
32:48species for seed orchids,
32:50but also to grow them to
32:52put them back in native habitat
32:54as well to help downlist them
32:56or improve their conservation status.
33:00So, what's so special
33:02about orchid seed? Orchid seed
33:04is dust-like. It's really tiny.
33:06It doesn't have an endosperm
33:08or food reserves that most
33:10other seeds have to have the energy
33:12to germinate. Instead
33:14it's colonised by mycorrhizal
33:16fungi, and that's why we use
33:18mycorrhizal fungi when we're
33:20growing orchids for conservation.
33:22So, tell me more about
33:24that relationship between the fungi
33:26and the seed. Well, we
33:28take fungi from
33:30the underground parts of orchids
33:32and we cultivate it on
33:34special media.
33:36It's quite an underwhelming thing.
33:38It's like a little mould
33:40on a Petri dish, and we
33:42use this fungi when
33:44we're germinating orchid seed
33:46under laboratory conditions.
33:48In the wild,
33:50orchid seed would fall where
33:52it falls, and the right mycorrhizal
33:54fungi has to be there for them
33:56to germinate, and we're just trying
33:58to replicate that to help us
34:00grow them.
34:04So, this is our living collection.
34:06Ooh.
34:08A number of them, we actually have more
34:10plants growing here in the Botanic
34:12Gardens than are left in
34:14the wild. Far out, wow.
34:16It's really special. We grow over
34:18ten nationally listed
34:20critically endangered species.
34:22And how long has it taken you
34:24to bring all these plants together?
34:26This has been a long process.
34:28This is about ten years of work
34:30by many people.
34:32We've had a really dedicated group
34:34of volunteers that have helped us.
34:36Are there any orchids you're particularly
34:38excited by? Well,
34:40very excited about
34:42being able to grow
34:44leek orchids. So, this is the
34:46golfer's leek orchid. It's a critically
34:48endangered species from the Tasmanian
34:50Midlands, and leek orchids are
34:52really difficult to grow. They're
34:54mycorrhizal fungi. It's really hard to find
34:56a good one. They don't germinate
34:58at high percentages.
35:00So, we're right in the peak
35:02flowering for the sag
35:04spider orchid, Chalidinia
35:06coli. This is another
35:08critically endangered orchid that's found
35:10in one location near Hobart.
35:12It's so
35:14pretty to see it flowering in a bunch,
35:16like a group of them. It's quite
35:18striking. You wouldn't ever see
35:20them like this, this close.
35:22They grow among sags,
35:24which is Lomandra longifolia.
35:26So, you would find them dotted
35:28around a sedgy woodland.
35:30I love this
35:32pop of colour here. Yeah, so this
35:34is the wax slip orchid,
35:36or Glossodia major.
35:38It's quite a common species, so it's
35:40one you'd see out and about.
35:42We practiced
35:44our propagation techniques on
35:46some common species when we first got
35:48started, and yeah, this one
35:50always brings a smile.
35:54Magali, when I look at this one, I'm not sure
35:56if it's in a flower or not.
35:58It's actually in full flower
36:00and some of it is finishing already.
36:02It's a green hood,
36:04and you can see the flowers here.
36:06That little hood over the top
36:08and the labellum or lip
36:10just down in there.
36:12And the closer you get,
36:14the more sculptural you can see
36:16it actually is. It's absolutely beautiful.
36:20What do you think are some of the bigger
36:22threats to orchids in the wild?
36:24Well, some of the historic
36:26threats are really land clearance,
36:28but then there's also, particularly
36:30for grassland species,
36:32there is habitat degradation.
36:34So a lot of these grassland remnants
36:36are becoming smaller and smaller
36:38and are being invaded by
36:40pasture grasses.
36:42They're not being burnt often enough,
36:44they're being burnt too often, not being
36:46grazed often enough, or
36:48being grazed too much.
36:50So grasslands are quite dynamic
36:52systems, and they will lose
36:54their species if they're not managed
36:56properly. Why is it important
36:58to conserve native orchids?
37:00Well, if you think of
37:02a number of our endangered
37:04orchids, they're known from
37:06a single location. So
37:08if something happens at that location,
37:10we're looking at global
37:12extinction of these species, particularly
37:14for the Tasmanian endemics.
37:16Because if we lose them here, we've
37:18lost them from the whole world.
37:20The attraction of orchids
37:22means many populations
37:24in the wild are in danger of being
37:26loved to death by keen photographers.
37:28So Magali,
37:30we've placed an orchid in here
37:32in this demonstration bed, and we're
37:34pretending we're in the wild. What are some
37:36of the important things people should consider
37:38when they want to photograph responsibly?
37:40Thinking about how close you're
37:42getting to the orchid. So
37:44one of the things is not
37:46creating disturbance
37:48directly around the plants.
37:50If you're on a path, maybe
37:52stay on the path. You can
37:54pick your equipment
37:56with a longer lens and a tripod
37:58so you can stand back from the plant
38:00to take a photo. One
38:02of the things that we're really
38:04trying to talk to people about, especially
38:06for sensitive sites and
38:08threatened orchids, is do you
38:10actually need to go there and
38:12take that picture? If you start to
38:14imagine that, you know, you get
38:16a lot of interested people
38:18coming to one place, you could
38:20actually create a ring of
38:22inhospitable soil
38:24around the orchid where the fungi
38:26isn't happy. Because that soil is getting
38:28really compacted. Yeah.
38:30It is about the compaction.
38:32Magali, what's the alternative? If we can't
38:34go and see orchids in the wild,
38:36where can we see them?
38:38Well, we try and have displays here
38:40every year of our living collection,
38:42so making opportunities
38:44for photographers to come and
38:46take pictures of threatened orchids
38:48without wind, with more consistent
38:50lighting and, you know, coming to
38:52learn about orchid conservation
38:54while you're doing it.
38:56Magali
38:58is busily dedicating her life
39:00and work to conserving and reintroducing
39:02Tasmania's beautiful native
39:04orchids back into the wild.
39:06And with a bit of care and respect on our
39:08part, we can ensure that this
39:10continues well into the future.
39:16Music
39:20Resilient, unique
39:22and a great addition to any garden.
39:24I'm talking about
39:26Josh Byrne, and he's here to show
39:28us some stunning West Australian
39:30Banksias.
39:32Music
39:38They're striking,
39:40aren't they?
39:42Yes, Banksia flowers
39:44are a drawcard,
39:46but the diversity of colour
39:48and shape of the flowers,
39:50the woody fruit,
39:52the texture of the foliage
39:54and the various forms among
39:56the 170 or so species
39:58are just as fascinating.
40:00Music
40:06Banksias occur naturally in every
40:08state and territory in Australia,
40:10with the greatest diversity in the
40:12Western Australia.
40:14And if you're ever in the mood
40:16for a visual feast of Banksias,
40:18well, you'll find most
40:20of the WA species here
40:22at Kings Park in Perth.
40:24Music
40:28Let's start
40:30with two cracking ground cover types.
40:32Banksia petiolaris
40:34from the coastal regions
40:36of southwest WA
40:38is a dense, prostrate shrub
40:40that will spread to around four square metres.
40:42The flower
40:44spikes form from spring
40:46right through to winter,
40:48producing yellow flowers.
40:50The vertical foliage
40:52is also a great feature.
40:54Music
40:58Banksia blechnifolia has large
41:00pink to reddy-brown flowers,
41:02but it's the serrated foliage that's
41:04really eye-catching, plus the
41:06hairy, burnt-orange new leaf
41:08growth that contrasts beautifully
41:10against the mature green leaves.
41:12Both of these
41:14species are readily available from native
41:16nurseries, and like most
41:18WA Banksias, they need good drainage
41:20and plenty of sun.
41:22And because they've evolved
41:24in infertile soils with low
41:26levels of phosphorus, it's important
41:28to only feed them with a
41:30fertiliser that's been formulated
41:32for native plants.
41:34Music
41:36Dandata is an upright shrub
41:38to around three metres tall,
41:40with prolific, urchin-like
41:42yellow flowers.
41:44It was formerly known as
41:46Dryandra pramorsa until
41:48it was reclassified into the
41:50Banksia genus around 2007.
41:52It's endemic
41:54to southwest WA, where it
41:56grows in open jarrah forest.
41:58It's widely cultivated
42:00and relatively easy to grow.
42:02Music
42:06One of the remarkable things about the
42:08life cycle of Banksias is their
42:10relationship with fire.
42:12Most need the heat from fire
42:14to open up their woody fruit
42:16to release their seed,
42:18and some need the chemicals found in
42:20smoke to germinate.
42:22Some Banksias develop lignotubers
42:24at the base so they can regenerate
42:26after fire, and
42:28others produce a thick,
42:30corky bark to protect
42:32the living tissue underneath.
42:34This Banksia menziesii
42:36has both traits.
42:38Music
42:40Banksia
42:42ellicifolia grows up to 10 metres
42:44high and will re-sprout after fire.
42:46The inflorescence,
42:48or cluster of flowers,
42:50is initially yellowy-green,
42:52but turns pink as it opens up and
42:54matures, a signal to birds
42:56that the flowers are open and
42:58nectar is available.
43:00It's suited to dry summer climates,
43:02needs good drainage, and full sun.
43:04Music
43:08A plant that offers up so much
43:10presence, even in the harshest
43:12of conditions, is an asset
43:14in any garden.
43:16What I've shown you today
43:18is just a tiny snapshot
43:20of this distinctive genus.
43:22If you haven't indulged yourself yet,
43:24well speak to your local native
43:26plant supplier to find out
43:28which species of Banksia is
43:30best suited to your part of the country.
43:32Music
43:38These etiolated, or leggy, succulents
43:40are deformed because they haven't
43:42been given enough light, so they're
43:44reaching for sunlight.
43:46You can fix this by giving them more direct sun exposure,
43:48but it's not going to fix the
43:50legginess. To do this,
43:52we're going to need to chop and prop.
43:54To start,
43:56snip off the crown.
43:58Then remove the lower leaves
44:00on the stem.
44:02Then simply insert that
44:04into a pot filled with cacti and succulent
44:06potting mix.
44:08Music
44:12If you have a really long stem,
44:14you can cut that up into sections.
44:16Then simply lay it on top of the potting mix
44:18and the pups will form.
44:20Make sure your succulents
44:22receive enough light.
44:24Now they can grow to their full potential.
44:26Legginess no more.
44:28Music
44:34For First Nations
44:36people, plants have been a
44:38source of food that has sustained them
44:40for tens of thousands of years.
44:42There are people working
44:44everywhere to strengthen
44:46the ties between country,
44:48culture and food.
44:50In our next story, we meet
44:52one of them.
44:54Music
45:12Yarrin or Bribie Island
45:14to me
45:16is peace and tranquility and
45:18just my
45:20soul, my spirit is settled
45:22and it means
45:24the world to me to know that
45:26my ancestors
45:28have been coming here for
45:30thousands and thousands of years and I'm
45:32following their footsteps
45:34on this beautiful country.
45:36It's just a wonderful
45:38feeling how special this place
45:40is.
45:44My name is Bruce, Bruce Phillips.
45:46Goolai is my traditional name.
45:48It is actually the white
45:50cypress tree, this is an old
45:52white cypress tree right here
45:54that's come down.
45:56I'm a Butchala and Gabi Gabi man
45:58and I come from Butchala Gabi Gabi country.
46:00My grandmother, she comes
46:02from Butchala country,
46:04a place called Garry.
46:06I love to walk
46:08out in the bush, on the beach
46:10on my own a lot when I'm
46:12collecting all the bush tucker for the
46:14presentations and tastings that I do.
46:16I first thought of Murray Tucker
46:18probably 25 years ago now.
46:20I just had these big
46:22dreams of educating people
46:24about bush tucker and wanting
46:26to just make sure our young
46:28ones and just people in general learn
46:30more about what First Nations
46:32people have thrived on for thousands
46:34and thousands of years.
46:38I just want to show you a very very simple
46:40dish that you can make at home
46:42on your own, utilising
46:44all the bush tucker that's around you.
46:46We've got the sea purslane.
46:48To me it tastes a bit like salty beans.
46:50Salty green beans.
46:52Here we've got the rye berries
46:54and right next door we've got our
46:56blue flax lily, the dianella.
46:58It's a beautiful sweet fruit and it's got
47:00a little crunchy seed on the inside
47:02and tastes exactly like macadamia nuts.
47:04Right next door to him
47:06we call this one vigil in my language,
47:08in Butchala language. Comes from that
47:10pig face plant. Squeeze
47:12him out and it's got that beautiful fruit
47:14on the inside. When they're darker
47:16like this I think they take on more of a
47:18strawberry flavour. When they're a little bit
47:20whiter I think they have more of a kiwi
47:22fruit flavour and when they're
47:24a little under ripe I think green apple.
47:26So here
47:28we've got the finger lime. Here's another
47:30salty veggie, sea blight.
47:32We've got something really really special
47:34here and this one is our
47:36samphire. We've got all these beautiful
47:38bush tucker fruits and veggies
47:40to go into the dish.
47:44My
47:46ancestors
47:50to me they mean
47:52guidance
47:54and
47:58as I was part of the stolen
48:00generation and
48:02I missed out on a lot of the
48:04education when I was younger.
48:08My mother only just turned 18.
48:10She was sick, she was
48:12single, she was black.
48:14I was taken off her for those reasons.
48:16She was told to
48:18stay away from me. Both
48:20of my biological aunties tried to adopt
48:22me and foster me and
48:24the Department of Family Service officers
48:26they just said, no you cannot
48:28foster him. You cannot have anything
48:30to do with him. Kin cannot foster
48:32kin. And it was just as simple
48:34as that. They were just shut down
48:36and one of those aunties
48:38went on to foster 60 children.
48:40They allowed her to do
48:42that and apparently there was Aboriginal
48:44children that she fostered as well.
48:46Because I was a blood relation to hers
48:48they wouldn't allow it.
48:50Just cruel.
48:52I was put into a home.
48:54Luckily I wasn't there for long.
48:58I was only a little baby
49:00and then my foster mum picked me up
49:02when I was about one-ish.
49:04It was a very, very good childhood.
49:06My foster family are very, very
49:08supportive of what I do.
49:10My biological family, they're
49:12very supportive and both sides
49:14are just proud as
49:16and both claim me.
49:18I feel very blessed that I do have two
49:20families and two families that
49:22do love and care for me.
49:26I was interested in film and TV
49:28and wanted to be an actor
49:30and ended up working professionally more so
49:32in theatre. The theatre
49:34world, the acting world, gave me
49:36the confidence and the ability
49:38to ad lib.
49:40There wasn't enough jobs,
49:42there wasn't enough work and
49:44I had to bring in some money
49:46so I went and just
49:48got a regular job and then
49:50I did go to Caboolture TAFE
49:52not far from here. The horticultural
49:54section's no longer there but
49:56they gave me the tools that I needed
49:58to be able to go out
50:00and carry on my research
50:02and learn more and more about
50:04bush tucker from mob,
50:06from my own family,
50:08from people I just yarn with
50:10and then
50:12three years ago I decided to go full time
50:14with the business.
50:16Now I'm doing my dream
50:18job. I work for myself.
50:20Most of the time I'm just
50:22in a pair of footy shorts just walking around the bush
50:24just collecting bush tucker.
50:26What I do is a presentation and tasting
50:28for the Gundu or the
50:30Jarjum, so that means children.
50:32Would you like to share some
50:34bush tucker with me?
50:36Yes!
50:38I don't want the children to learn about
50:40what comes out of a jar,
50:42rope on a packet, they do enough of that at home.
50:44And what was your favourite?
50:46Mine was the club.
50:48Multi little cooking exercises or
50:50doing what our ancestors used to do.
50:52I just want them to taste
50:54the flavours
50:56of the bush.
50:58Isn't that wonderful?
51:00I'm able to educate
51:02young ones, especially in the kindies,
51:04the relationships that are
51:06intertwined within
51:08Mother Nature.
51:10When I go out
51:12harvesting
51:14bush tucker, if I'm on
51:16someone else's country,
51:18there's protocol for me to go and see
51:20them and ask for those
51:22elders for their permission and see if I can go and get
51:24that tucker. They ask for permission
51:26from
51:28the animals and the birds and the
51:30insects and the plant itself,
51:32the plant that I'm harvesting from.
51:36Aboriginal people make
51:38the most out of all
51:40plant parts. Nothing goes to
51:42waste. So I've got the
51:44wombat berries and
51:46it's a
51:48really useful plant.
51:50So the orange pod tastes like green beans.
51:52The white flesh around
51:54the black seeds, it tastes like
51:56fresh coconut.
51:58The leaf tips and the tendrils,
52:00which taste a lot like
52:02green beans and asparagus.
52:04And also there's tubers under
52:06the ground. Little tubers
52:08taste exactly like water chestnuts.
52:10So eat them raw or cooked too.
52:12And the long
52:14vines can be used for weaving as well.
52:16So every part of the plant
52:18is useful.
52:20Dig face leaves, the
52:22vigil and Swiss browns.
52:24This is just the macadamia oil.
52:26The rye berries.
52:28The finger limes in.
52:32Now samphire.
52:40And that's it.
52:42It's done.
52:44Sea veggie stir fry.
52:50With the knowledge
52:52that I have, I'm scratching
52:54the surface of what's out there.
52:56We've got like nearly 6,500,
52:587,000 different species
53:00of edible food plants in this country.
53:02Now out of that 7,000, I
53:04think it tastes probably only
53:06under 100.
53:08Just a fraction of what's out there.
53:10I'll probably
53:12need two lifetimes to learn it all.
53:21I don't
53:23know about you, but I'm ready
53:25and raring to go.
53:27Here's your jobs for the weekend.
53:29Bit of rain never hurt anyone.
53:31Get into it.
53:37Cool temperate
53:39gardeners find a sunny,
53:41protected spot and sow some
53:43aniseed, Pimpinella anisum.
53:45Growing to a metre,
53:47the foliage and seed of this annual
53:49rose is both edible and the flowers
53:51beckon to beneficial insects.
53:53It's hedge haircut
53:55time, but before you hack,
53:57take a step back.
53:59Areas of the hedge that receive
54:01the greatest amount of sunlight,
54:03like the top, should be pruned
54:05harder than those in shadier
54:07sections. Roses
54:09are starting to put on fresh new
54:11growth, which is a beacon for
54:13sap-sucking insects like aphids.
54:15To keep them at bay, avoid
54:17fertilising, mulch beds
54:19and water well.
54:21Got a hot spot or bare
54:23pot in your warm temperate garden?
54:25Grow a geranium or two.
54:27Tough plants with gorgeous
54:29flowers and a range of scents
54:31including rose, lime
54:33and even chopped mint.
54:35Blooming now is the native
54:37Bulbine Lily, Bulbine
54:39Bulbosa. Their bright yellow
54:41flower heads providing stunning
54:43pops of colour.
54:45Scenting drifts at your place
54:47in full sun to part shade.
54:49Find a corner of the veggie
54:51patch and throw in a rockmelon
54:53seed or two. These small
54:55vines are happy in almost any
54:57garden, and their sweet,
54:59fleshy fruits will rock
55:01your summer fruit salad.
55:03In the subtropics, it's the
55:05perfect time of year to harvest
55:07the vibrant purple Lilypilly
55:09berries from Syzygium
55:11species. A tart,
55:13tangy addition to cordials
55:15and conserves.
55:17With prolific purple flowers,
55:19the native Wisteria Caleria
55:21Megasperma is a showy,
55:23fast-growing, reliable climber
55:25indigenous to rainforest
55:27areas of New South Wales
55:29and South East Queensland.
55:31Have a grow at Shiso,
55:33Perilla frutescens.
55:35A vigorous annual herb,
55:37this bushy plant is great in
55:39full sun to part shade and
55:41is prized for its delicate
55:43basil, mint and fennel
55:45scent and flavour.
55:47If you've struggled to grow spuds in the
55:49tropics, whack in a country
55:51potato, Plectranthus
55:53Rotundifolius. This
55:55vigorous tropical shrub produces
55:57delicious tubers,
55:59which can be baked, fried
56:01or roasted. With the
56:03weather warming, turf is growing.
56:05So make sure you stay on top
56:07of your garden edging and stop the
56:09growth of grasses into your garden
56:11beds before it takes over.
56:13It's a great weekend
56:15to treat your cropping vegetables like
56:17tomatoes and sweet corn
56:19to a feed. Aged compost
56:21and manures, pelletised
56:23or liquid fertilisers
56:25are perfect.
56:27Arid gardeners, whether you prefer
56:29sweets or savouries, cordial
56:31or cocktails, you cannot go
56:33past a home-grown lime or two.
56:35Plant a Tahitian lime
56:37for tart, juicy fruits
56:39and a mackeret for its foliage
56:41and zest.
56:43Drought-hardy, good-looking and great
56:45in pots, native lemongrass
56:47Symbopogon ambiguous
56:49is a magic plant for
56:51the garden and can be used in
56:53cooking and teas. Hunt
56:55one out this weekend.
56:57Romantic, rambling and
56:59really beautiful, the Banksia
57:01Rose, Rosa Banksia
57:03Lutea is perfect
57:05for a sunny spot.
57:07Free of thorns, this quick-growing
57:09climber will reward you with
57:11masses of delicate yellow
57:13flowers.
57:15With so much happening in our gardens
57:17at the moment, it's easy to lose
57:19track of time. So if you've missed
57:21anything from tonight's episode,
57:23head over to ABC iView
57:25to catch up.
57:31Time to put a full stop on
57:33another episode, but
57:35we've got plenty lined up for next
57:37week. Here's what's in store.
57:41I have a seedy garden
57:43and I also believe that weed should
57:45be kept firmly in their place.
57:47I'll show you how to keep discipline
57:49so that your garden doesn't
57:51become a nuisance in the neighbourhood.
57:53Our new guest presenter
57:55Jack Semler shows
57:57us how to plan a garden
57:59and we meet an artist and
58:01photographer showcasing
58:03nature's rich tapestry.