Good Organic Gardening Issue #12.3- 2021

Gardening with goodness at its heart — fresh, organic and fun. This magazine is 100% real. We are unashamedly earthy, reflecting the spirit and culture of people who just love to get their hands dirty. Our emphasis is on productive gardening. We just love the satisfaction of growing your own and finding new ways to bring produce to the table. The magazine includes features such as Amazing Gardens, Celebrity Chefs, Celebrity Gardeners, Clever Crops, Flavours of the month, Garden solutions, Kids Corner, Living Organics, Weekend Gardening, What’s New and a guide to What’s on Where. Purchase includes the Digital Edition and News Service. Please stay in touch via our Facebook Page.

Universal Wellbeing PTY Limited
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6 Issues

in this issue

2 min
this issue

Yes, we’re fatter. We usually pack it on over winter preparing extra pages for spring and summer but now there’s a new section drawn from our sister publication WellBeing, Australia’s foremost natural health magazine. We believe caring about personal and planetary wellbeing, enjoying a connection with nature and tending a garden with love and care are interconnected ways of being in the world. So we hope you enjoy the wellbeing pages along with the usual gardening inspiration you’ve come to expect. So what gardening inspiration do we have? Lots. Jennifer Stackhouse has some intriguing clever crops in Lagos spinach and green papaya. The latter is still pawpaw but it’s about when you pick it and how you use it: especially useful for those who don’t favour ripe tropical fruit flavours —…

4 min
the grapevine

MARCH OF THE SLIME MOULDS Have you ever seen a yellow, grey or brown mass of slimy, frothy or powdery material suddenly appear on your soil, lawn or mulch? Chances are it could be a slime mould. Slime moulds are generally found in moist areas where they feed on bacteria, fungi and decaying organic matter. They were originally considered to be fungi (hence their name), then animals, but are now placed in the kingdom Protista. Protists are simple eukaryotic organisms, meaning they have a membrane-enclosed nucleus and organelles but are not plants nor animals — nor fungi. Sarah Lloyd, one of Australia’s leading experts on slime moulds, has documented 2000 individual examples representing about 120 species in Tasmania alone. There are 260 identified species in Australia but new ones are being discovered all the…

2 min
what’s hot right now

HELICHRYSUM ‘RED JEWEL’, HELICHRYSUM AMORGINUM The plant: A compact, mounding plant with small silver-grey foliage and clusters of deep-red flower buds that open into pink papery daisy-like flowers in spring and early summer. A perfect edging or border plant in frost-free gardens (in areas with heavy frosts, treat as an annual) with striking year-round foliage colour and a splash of colour from its flowers in the warmer weather. Growing: Plant in a full sun to light-shade spot with a free-draining soil. Prefers dry conditions over wet or boggy ones. Grows 30cm wide by 30cm tall. Water regularly to establish it for the first 12 weeks and trim as required to maintain its neat, compact growth. Di’s Delightful Plants, NASTURTIUM ‘BABY ORANGE’, NASTURTIUM MINUS The plant: A petite-flowered, mounding nasturtium with dark-green foliage and bright…

2 min
fruit and veg

Papaya is best known as a delicious and refreshing orange-coloured tropical fruit with black seeds. Also called pawpaw, it can be pricy to buy at the shops so, if you live in a warm climate and enjoy papaya for breakfast or in a fruit salad, it’s worth giving it garden room. Plants can produce fruit year round. Usually eaten when soft and ripe, papaya is also used as a vegetable while the fruit is still green and the flesh inside is white. It’s popular in tangy Asian salads and stir-fries. Once hard to find, green papaya is now often available at the supermarket — but, if you enjoy it, grow your own. Although unripe, green papaya is packed with nutritional goodies including high levels of potassium and papain as well as fibre and large…

2 min
out of africa

This is a plant with lots of common names — one person’s Lagos spinach is another’s feather cockscomb — and the name you use depends on why you’re growing the plant. As the multitude of names suggests, this can be an edible plant or one that’s grown for its ornamental value, as it’s a fast-growing annual with green to red-tinged edible leaves and heads of feathery silver to pink and purple flowers. The leaves are high in antioxidants. It’s widely grown as a leafy green vegetable in Central and West Africa, including Nigeria, where it’s known as soko yokoto, which apparently means “make husbands fat and happy”. I’m relying here on secondary sources as I couldn’t get Google Translate to come up with any English equivalent for the Yoruba words, but it’s a…

5 min
the heat you can eat

Some like it hot — do you? If you eat chilli every day, then you’re not alone; one quarter of the world’s population eat chilli at least once a day Despite its current world domination, until 1492 chilli wasn’t grown or eaten outside of Central and South America, where there is evidence of its cultivation and consumption for 8000-plus years. It’s thanks to Christopher Columbus’ spice-seeking travels and adventurous Portuguese traders that chillies spread around the world and the global obsession with this fiery fruit began. The compound in chillies that gives them their burn is capsaicin which, when ingested, triggers pain receptors in our body, alerting it to a dangerous physical heat. It’s the same mechanism that helps us know to drop a hot pan if we hold onto it. But why oh…