An organic guide to knowing, growing and using garlic, from Australian Whites and Tasmanian Purples to Korean Reds and Shandongs.
I am thrilled to say that my new book has been released and is in bookshops and can be purchased online from my website shop . If you would like your copy signed to a specific person, then send me an email through the contact page. I’ll be talking about garlic and the book on radio over the coming weeks and there will be reviews in newspapers and magazines, so keep an eye out for them.
The book has taken me three years to write, but has been much longer in it’s gestation. It covers everything from more than 50 different cultivars of garlic, to guidelines for growing organic garlic around the country as well as interviews with twelve Australian garlic growers telling you how and where they grow their garlic. There are also recipes for cooking, preserving and smoking garlic and even making your own black garlic as well as medicinal uses and an extensive list of growers and suppliers.
This book starts to make sense of the confusion surrounding garlic and explains that garlic is not just garlic, it is Creole, Rocambole, Purple Stripe, Turban, Silverskin and more.
These are a couple of short extracts from the book, starting with Garlic Thoughts Continue Reading
By Penny Woodward
Dyer’s chamomile flowers
I’ve been weeding and cleaning up parts of my garden, ready for some planting and for new spring growth. Now is also a good time (maybe almost too late) to divide perennials. One I love and have been digging and dividing, is dyer’s chamomile. It’s botanical name was Anthemis tinctoria but is now Cota tinctoria. I do understand the need to update botanical names in line with new research, but it does make it really hard for gardeners and garden writers to keep up! Continue Reading
Leek, Autumn Giant
Leek, King Richard
Leek, Welsh Wonder
Leeks, Allium porrum, are a great vegetable. They are especially good for people who find onions and garlic too strong, but still enjoy a milder onion flavour. They are biennial vegetables that are usually grown as an annual. They thrive in cold and warm temperate climates and are best planted in autumn and winter. Continue Reading
Tree onion bulbs and bulbils
Tree onions grow well from the sub-tropics to cold temperate regions and autumn and winter are the best time to plant them. They are now botanically classified as Allium x proliferum as they have been shown through genetic testing to be a cross between the common onion (Allium cepa) and the welsh onion (Allium fistulosum). Continue Reading
Wild growing thrift
Thrift (Armeria maritima) was one of the first plants that I grew in my first garden and I have loved it ever since. It is a delightful, tough little perennial that grows as a small clump of tufting, grassy leaves with white, pink or red button flowers on slender stems in spring and summer. Their ideal home is rocky well-drained ground near the coast but they are adapted to a range of different climates and will do well anywhere except in regions with high humidity. So plants grow beautifully in cold and warm temperate regions but are not much good in the sub-tropics and certainly won’t survive in the tropics. Continue Reading
By Penny Woodward
Bees love hyssop
Hyssop, Hyssopus officinalis
Hyssop (Hyssopus officinalis) is often overlooked but given its drought tolerance, charming flowers and many uses it should be much more widely grown. A low-growing, shrubby herb that in my garden reaches about 50cm, hyssop has woody branches with fragrant, small, dark green leaves. The delightful dark blue flowers appear in one-sided whorls and are very attractive to bees and butterflies. Like the other, better known Mediterranean herbs such as thyme and rosemary, hyssop likes a well-drained soil, and an open, sunny position. It does not do well in regions with high summer humidity where it will usually succumb to rot. Hyssop is not deciduous, but older plants will sometimes die back during cold winters, loosing many of their leaves. A light pruning in late autumn, after flowering has finished, will keep bushes looking neat. Continue Reading
By Penny Woodward
Edible day lily flowers
More tough herbs that are easy to grow and will withstand both drought and heat. And they are useful too! Continue Reading
Anni Brownjohn (OZGANICS), Steve Falcioni (OCP), Therese Kerr & Costa Georgiadis
Organic Crop Protectants (OCP) who sell the Eco-organic garden range of garden products has been voted the Best Organic Input Supplier at the 2013 Organic Consumer Choice Awards. The awards are run by The Centre for Organic Research & Education (CORE) as part of National Organic Week which is designed to increase awareness of the benefits of organic products.
It caps off a big year for OCP having won three other major awards earlier in the year. OCP is an Australian firm who work hard to produce organically certified products for the home gardener. I have used, like and recommend their HIPPO enhanced pest oil called Eco-oil (it not only kills pests but the natural oils included in the spray attract beneficial insects) and Eco-fungicide (made from activated potassium bicarbonate). I like the way they are open about their products and provide plenty of information and MSDS’s on their website.
I asked Steve Falconi, the General Manager of OCP why he sees organic approaches to gardening and farming as crucial to our world? Continue Reading
By Penny Woodward
Bees love thymes including Lemon thyme, Thymus citriodorus.
As global warming bites, water becomes more precious and the heat increases it would be easy to just stop gardening. But I think it is even more important now that we grow as much of our own food and medicine as possible. Herbs are an integral part of this. Herbs are used to control pests, to provide essential vitamins and minerals, to give flavour to food and to enhance the quality of our lives by adding perfume and pleasure. They can be beautiful as well as practical. My current strategy is to grow the essential but more water hungry herbs in pots near the kitchen, or in the vegetable garden. This gives me only a couple of spots that need regular water. The other tougher herbs go out in the general garden and rely on rainfall with the occasional top up with tank water. Continue Reading
By Penny Woodward
Lizzie and Jane feeding on their microgreens
A variety of green feed is essential to chook welfare and happiness. This can be achieved in a number of different ways, ranging from allowing your chooks to free-range to supplying all their greens in the chook pen. My girls don’t free-range, their pen, though, does get moved every few weeks to a new position. I provide them with fresh green leaves every day, usually just dropped into the pen. Alternatively they can be hung in a bunch, or placed into a basket. Keeping them off the ground helps to keep the leaves clean and prevents contamination from chook poo. Plants that can be harvested from the average garden and fed to chooks are weeds like dandelions, milk thistle and cleavers; vegie leaves such as brassica, lettuce and silverbeet, and herbs including borage, comfrey, lemon balm, nasturtiums and chicory. Some of these can also be grown in pots, placed in the pen and then removed to re-grow. Comfrey is a particularly important green for chooks as it is high in protein, potassium and calcium, as well as several important amino acids. I try to make sure my hens have a little comfrey every day. Continue Reading
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