Stunning Coastal Pincushion Bush and Which Mushrooms to Pick

THE GOOD EARTH

Mushroom picking sounds like a great idea, but around the world, people die from eating poisonous ones.
Not only do you need to know where to go but also how to tell which are poisonous and which are not.
Authorities recommend to only forage in the supermarket aisles or buy a mushroom kit and grow your own!

Saffron Milk Cup Mushroom

However, if you go out with a knowledgeable guide, you may be able to enjoy this pleasant past time without fear of keeling over.

Let’s find out.
I'm talking with Margaret Mossakowska, Director of Moss House and Living Skills Coordinator of Permaculture North.

In Australia, cool climate pine forests are the best places.

State owned forests have public access and picnic tables for you to enjoy your mushrooms after picking them.

Forests need to be 10 - 20 years old so that the fungal networks have had time to re-establish after the intensive agriculture that's involved in starting forest plantations.

Slippery Jack Mushroom undersides.

Saffron Milk Cap mushrooms (pictured above) exude an orangey white sap when cut.

This sap oxygenates to a green colour, so it's not mouldy.

These are the easiest to identify. 

Slippery Jack Mushrooms (pictured here) don't have gills on the underside but more of a foam structure.

You can also find mushrooms where horses and cows are pastured. these are mostly button mushrooms and harder to identify.

TIP: Cut the mushrooms instead of pulling our digging them out. By doing this you're letting spores for future generations of mushrooms remain in the environment where they grow best.

WARNING: Only ever go collecting mushrooms with an experienced guide.
Do not rely on guide books for collecting mushrooms.
They’re very easy to misidentify.

Margaret says that when she takes people out foraging for mushrooms, that she asks them to tip out their collected mushrooms onto a blanket.
By doing this, Margaret can check each and everyone one of them to make sure that they’re not the poisonous ones.
If you have any questions about mushroom picking or have some advice or photos to share, why not drop us a line to realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.

VEGETABLE HEROES

Growing Unusual Vegetables

Are you tired of growing the perfectly ordinary?
Perhaps you’re not tasting that much difference between home grown and shop bought?
Of course, your will be organically grown though.
On the other hand, you might have easy access to local fruit and veg markets, whether organic or not, that can grow the staples like potatoes, onions and carrots much cheaper.

So instead of growing those, you could try going for Jerusalem Artichokes, Mizuna, Giant Red Mustard, Choy Sum, and Japanese Chrysanthemum for starters.

You don’t even have to be a computer nerd because seed companies are quite happy to send you their seed catalogues.
Pick something out from the descriptions in the catalogues that you haven’t tried before.

Here’s a few details about some of the unusual ones that I have mentioned in previous vegetable hero segments.

Japanese chrysanthemums are sometimes called chop suey greens.
You can use the leaves and flowers of this vegetable.
So this is a warm season crop, but never mind, put it on your to do list for next Spring.
Pick the leaves 6 – 8 weeks for your salads and throw the flowers in as well.

Chicory is one I’ve mentioned as a vegetable hero, but it is rather unusual/
This one gets sown in Summer and you can use the outer leaves for a few weeks before you let the heart develop over winter.

Jerusalem artichokes are rather a large plant that you can even grow in a large pot. 

You eat the tubers in winter but plant them in Spring.
 Easy to re-grow from fragments or just re-plant a couple after you dig them up.
Flowers are nice and tall, and look like small sunflowers.

Kohlrabi

Kohlrabi is another one I’ve mentioned as a veggie hero but a lot of gardeners just don’t grow it.
You know you can eat kohrabi raw. It’s crunch and sweet but not too sweet.

What are Kohrabi?
These are round, white, green or purple “roots”, which are actually the swollen stem bases of a short, squat brassica plant with blue-green leaves.
Sow the seeds in Spring and pick them what they’re at tennis-ball size in summer to grate raw in salads or home-made coleslaw, or slice very thinly as raw veg “crisps”.

Celeriac
Another favourite of this segment is the ugly looking Celeriac.
You can sow this one in summer and Autumn in most places in Australia except for the tropics.
It’s not suitable to grow there.

These plants produce large spherical “roots” that grow half above ground at the base of their stems.
The usual size you see in the supermarket is roughly 10cm, a very pale brown, rough, almost acne’ed looking ball with lime green tops.
The green tops look a bit like celery, and the smell is similar but a bit stronger.
The thick, rough brownish skin covers a creamy white, crisp inside that’s slightly hotter tasting than celery.
Celeriac also grows more easily and keeps longer than celery, making it an excellent winter vegetable.

New Zealand Spinach
New Zealand spinach is a low, floppy, ground-covering plant with thick, fleshy leaves, this tastes just like conventional spinach when cooked.
It’s a frost-tender ground cover type of plant that can grow in extremely dry conditions once established.
For something really out of the ordinary, not a vegetable but a fruit and it’s white instead of the tradional red.

White Strawberries
White strawberries, also called Pineberries, are available to buy from some nurseries as plants but not seeds.
They’re not genetically engineered but rather an old variety – I bet you didn’t know that all strawberries in South America used to be white! 

Purple Podded Peas
If you like to grow peas, then why not try Purple Podded Peas

Inside these purple pods the peas are as green as any other but their attractive Aubergine colour looks beautiful on the vine.
The colour is practical as well because the pods are easier to see.

Oca New Zealand Yam
Finally there’s Oca ‘New Zealand Yam’
Considered a ‘Lost Crop of the Incas’, this is another new variety for me and I’ve yet to taste them cooked.
Raw, they’re like a mild crunchy radish but it’s said that when this South American root vegetable is boiled or roasted that the flavour and texture is like a lemony potato. 

The tops of this plant look very similar to Sorrel, a wild plant with a lemony tang flavour that can be used in salads and soups.
The tubers only start growing in size after the very first frost so you need to leave them in the ground for some weeks after that happens.
If you dig them up earlier, you’ll only get a few tubers.

PLANT OF THE WEEK

Coastal Silver Edged Pincushion -Leucospermum patersonii

Have you ever been stunned by the flowers of a plant that you felt the need to buy one immediately?
Sure you have, it’s one of those things that gardeners get and it’s so very hard to resist.
This next plant falls into that category and I hope you’ll be inspired to rush out and purchase one.
But first, let’s find out about this plant.
I'm talking with the plant panel : Karen Smith, editor of Hort Journal www.hortjournal.com.au and Jeremy Critchley, The Green Gallery wholesale nursery owner. www.thegreengallery.com.au
PLAY: Leucospermum Patersonii_26th April 2017

Coastal Pincushion bush photo M Cannon

The silver edged pincushion plant is such an appropriate name for this beauty.
The leaves are a feature with their silvery edges but the flowers, are more so coming in clusters of three.
The added benefit of the closely clasping leaves is that the bush is densely covered.

Leucospermum patersonii photo M Cannon

The flowers are bright orange to crimson and very showy and appear on the bush in groups of three.
Flowering is from July to December.
the coastal Pincushion bush does well in limestone derived soils, therefore alkaline.
However it should do well in most well drained soils around Australia.

What to watch for:
Root rot or phytophthera can cause sudden death for plants in the Proteaceae family.
This can happen after long spells of dry weather followed by a period of heavy rain.
As a preventative measure drench or spray with Phosacid sometimes marketed as Anti-Rot.

If you have any questions about the Silver Edged Pincushion Plant, why not write in to realworldgardener@gmail.com

Wrens, Garlands and Autumn

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Just click on 2RRR to find this week's edition.
The new theme is sung by Harry Hughes from his album Songs of the Garden. You can hear samples of the album from the website www.songsofthegarden.com

WILDLIFE IN FOCUS

with ecologist Sue Stevens
Are you like many people from all over Australia when visiting botanic gardens, like to know what birds they can find there?
Pictures are one thing, but sometimes little birds, are quite cryptic.
You might hear their song, but spotting them is another matter.
It helps to know a few different calls in case you can’t at first spot the bird and RWG has been describing and playing the calls of different birds for over three years.
Listen to this…..

• Just remember if you come across a habitat pocket, that is, an area of vegetation which is being used by small birds, it should be protected - even if it is 100% weeds.
• It needs to be protected until alternative native plant habitat has been created and has been seen to be in use by the small birds for at least an entire year, including a breeding season.
• Perhaps call the bushcare officer at your local council if your concerned.

If you have any questions about the white Browed Scrub Wren, why not drop us a line to. realworldgardener@gmail.com

VEGETABLE HEROES

This vegetable hero has never featured before, because it’s a bit of an unknown.
Chrysanthemum coronarium is the latin name for chrysanthemum greens.
Chrysanthemum is also known as edible chrysanthemeum or Garland Chrysanthemum.
What is it?

It’s an annual leaf vegetable that is used when young in Asian cuisine.

• The flowers can also be seeped to make tea, in fact in Asian supermarkets you can buy the dried Chrysanthemum flowers in the tea section and make your own tea.
• I’ve tried it, it’s quite a pleasant tasting tea.

Did you know that the chrysanthemum holds significant importance in Japanese culture?
Yes, apparently the chrysanthemum is seen as a symbol of long life and royalty.
The image of the chrysanthemum flower is used as Japan’s Imperial Seal. In fact, the highest order in Japan known as, the Supreme Order of the Chrysanthemum, and it’s the most distinguished honour a citizen of the county can receive.
Ever heard of National Chrysanthemum day at the Festival of Happiness? This is celebrated in Japan in autumn.
Chrysanthemum coronarium, is native to the Mediterranean and East Asia.
There’s also a variety growing in Crete where the species is called mantilida.
It’s also used in China where it’s called choy suey which became know as ”chop suey” by westerners.
Did you know that chop suey roughly translates into boiled leftovers?
Garland Chrysanthemum has a slightly mustardy flavour and a crispy texture, and an important ingredient in Chinese hot pot, Taiwanese oyster omelets and chop suey.
They can be stir-fried, parboiled, steamed and sautéed. Use raw or slightly wilted in salad preparations in lieu of dandelion greens, endive and kale.
In Korean, Cantonese and Japanese cuisines it’s often used to flavour soups, stews, hot pots (such as sukiyaki and nabeomono), stir-fries and casserole dishes. But the Japanese like this green the best.
Types of Chrysanthemum Greens.
There are a couple of types of Chrysanthemum greens, and the difference between them is the leaf-type.

So what do they look like?
The more deeply lobed, almost divided-leaf varieties are closer to the wild species, and tend to be easier to grow, but are strongly-flavoured. 
The broad-leaf varieties will be more work to grow (though really not difficult) and give you more succulent, delicious greens.
There’s also many “intermediate” varieties between these two groups that aim for highly producing, but still delicious foliage.
Occasionally you will find these delicious greens in Asian or maybe at the nurseries but even if you did, the choice of varieties would be low.
If you want to try these Chrysanthemum greens you need to buy the seeds and grow them yourself.
They’re actually available as seeds from major seed suppliers in Australia.
www.succeedheirlooms.com.au
www.greenharvest.com.au as Shungiku
www.mrfothergills.com.au as Microgreens
Growing from seed.
The best times of the year to grow Chrysanthemum greens in cool temperate and temperate districts in Australia is Spring through to Autumn.
Plants aren’t frost tolerant but can be grown in spring and autumn in arid zones.
In sub-tropical areas late autumn, winter and spring is better, and in tropical districts, wait until the dry season.
In warmer districts, or if planting in warmer months, once the heat starts to kick in you can’t keep plants from bolting.
Chrysanthemum greens are a quick crop, and sowing them every couple of weeks will give you a continuous fresh crop.
You can start off in small pots if you like, because do transplant much better than many greens.
Otherwise direct-seed them and thin after germination.
Chrysanthemum greens are great for balcony and patio gardens.
1 or 2 plants grown to maturity will give two people a regular supply of greens.
They are best grown in full sun though they can take a little shade.
Shaded plants tend to get elongated and thin-looking and don’t last as long into the warm season.
They also tend to have problems with insects.
These greens aren’t picky about soil, though the more rich the soil, the more bushy, succulent and happy the plants look.

•  Water plants regularly, and feed occasionally with any balanced fertilizer like fish emulsion or kelp.
• Compost or worm tea is a must for leafy greens as it is to almost any crop. Pinch off flowers when you see them develop.
• Space out plants about 7-10 cm apart (depending on variety) if you want each plant to reach its full height which is around 10cm.
• However, if you plant very close together, you can harvest as young greens by sheering off tops. This can be done successfully a few times but will need to be replanted after a few sheers (if you want to maintain good quality).
• You Chrysanthemum greens should be ready in a little over 4 weeks!

What do they taste like and what do you do with Chrysanthemum greens?

• Greens can be eaten fresh or stir-fried.
• The taste is unique:, they have a nutty and slightly perfumey flavour.

HINT: When you cook them, cook them very lightly.
They can tend to become more bitter if overcooked, and their delicate flavour lost.
They can be quickly blanched or steamed but again, just slightly to retain their unique flavour.
Don’t forget the flowers are edible too.
ry floating a bunch on top of a winter stew, as a garnish. Very pretty.
Tip: Most often you see the divided leaf varieties, which are still delicious will last in the fridge moderately well.
You can propagate the tips by putting them in water and letting them grow roots.
Why is it good for you?
Chrysanthemum leaves are a nutritious green rich in fibre, Vitamins A and C, calcium and flavonoids.
The leaves are particularly high in potassium, having more potassium than even bananas.

AND THAT WAS OUR VEGETABLE HERO SEGMENT FOR TODAY! 

DESIGN ELEMENTS

with landscape designer Louise McDaid

The design series ‘green gardens started a couple of weeks ago, is about mainly using foliage in the design of your garden.

If you find flowers unrelieable or too short term in your garden, creating a garden that is constructed with different types, shapes and texture of foliage is a great way to provide year round interest.



You’ll never have to say, summer is boring because that’s when my garden hasn’t got much on show. Or whatever season you find that your garden’s lacking interest.
Today, landscape designer Louise, looks at autumn coloured foliage and how it fits into the green theme.
Let’s find out what this is all about.

Whether you live in a cool climate and have the luxury of trees changing colour in autumn, or in a warmer temperate or tropical climate.
The colours of autumn can either be used year round-that’s the yellows, golds, deep reds and burgundy colours, or by just using the turning foliage of deciduous trees.
Like an artists’ pallet, you can create your own tapestry of colour in the autumn garden.
It’ s only limited by your imagination.

PLANT OF THE WEEK

Doryanthes excelsa

Plant of the week this week has a few common names.
Common names are often confusing especially if plants have different names in different states.
Also called Giant Lily, Flame Lily, Spear Lily, Illawarra lily, Gymea Lily.
But there’s no mistaking this plant once you see it, you’ll remember it no matter what name you choose to call it.

Doryanthes is the sole genus in the flowering plant family Doryanthaceae.

Of this genus there are only two species, D. excelsa and D. palmeri, both native to the coast of Eastern Australia.

Each plant grows from a thickened under­ground stem which is gradually pulled deeper and deeper into the ground by the roots con­tracting during periods of dry weather.
The leaves are up to 1m long and form a rosette which gradually expands as it matures.

The red-maroon flowers rise up out of the rosette around 2-3m high.

Best view from an upper storey window or from a distance.

The flower petals are amazingly thick, leather and quite chunky.

 

Flowering occurs from Spring to early Summer in temperate districts and from October to November in cool temperate climates such as Canberra.

The fruit is a woody capsule which splits open on ripening in Janu­ary or February from which brown, flattened and slightly winged seeds fly out.

Propagation is by division of established plants or from seed.

Seed will germinate readily within 2 months if only a year or two old and is best sown in autumn. However, plants grown from seed will not flower until about 8 years of age.

 Although the foliage is resistant to frost damage, the developing flowerbuds need protection in areas of heavy frost such as a hessian frame as used in the Australia National Botanic gardens.

The genus Doryanthes was first described in 1802 by the Portuguese priest, statesman, philosopher and botanist José Francisco Corrêa da Serra (1751–1823), a close friend of Joseph Banks.

Doryanthes or even Dory’s is probably just as easy to remember as Gymea Lily.
Did you know that honeyeaters love the nectar of the large flowers?
Besides that, Aboriginal people (in the Lake Macquarie district of NSW) used to  roast the stems, after chopping the stem off when it was about 40cm high and as thick as a person's arm?
They also roasted the roots which they made into a sort of cake to be eaten cold.