Self Seeding – A lazy gardeners dream

A few weeks ago I went to a friend’s daughter’s birthday party and got talking to a woman  who was pleased to be able to put a name to her style of gardening.  She called it ecological gardening which she described as gardening where the gardener doesn’t do much.  As she described it you let the plants do the work – planting themselves by self seeding.  I like the idea very much (although the closest control freak in me likes the order created by nicely presented rows of plants) and when I look around my garden I can see that it has already happened without my really thinking about it.

Self seeding has a number of advantages over regular seed sowing:

  • You don’t have to worry if you are planting something at the wrong time – the plant sorts that out for themselves.
  • The seedlings do seem more vigorous.
  • Seeds fill gaps in your bed that might otherswise be vacant or filled by a weed.
  • Its FREE.

Of course it is only fair to mention that it does have its disadvantages as well:

  • You have no (or little) control over where the seeds germinate.
  • Self seeded plants will compete with you planned plantings for water and nutrients.
  • It only works really well for plants that go to seed relatively quickly and easily due to space and time considerations.
  • You can get too many of one type of plant.
  • Difficult to succession plant.
  • You have to be know what the seedlings look like as its easy to confuse them with weeds.

In my garden at the moment I have self seeded plants of:

  • Rocket – this is possibly the easiest plant of all to leave to self seed.  It produces many seeds which germinate fairly quickly.  Rocket seems to self seed fairly close to where it was originally grown.
  • Watercress – Watercress seeds are tiny and numerous and I find little watercress plants popping up all over my garden beds.  Contrary to what you often read watercress is really easy to grow without lots of water – you do need to water it but I dont give it much more than my other crops and it grows brilliantly for me throughout winter and spring.

  • Dill – Dill seeds seem to take awhile to germinate when self seeding.  I don’t know if they need a period of cold before germinating but mine finished flowering in about December and the seedlings didn’t appear again until about May.  Most of the seeds germinate quite close to the parent but I have had dill popping up in quite odd places in the garden as well.

  • Chervil – Chervil self seeds quickly and easily.  Seedlings come up within about 30cm of the original plant.  My current chervil plants are all of the self seeded variety.
  • Parsley – Self seeds easily, can swamp other plants if left to grow whereever they fall – I have lost a thyme or two under a forrest of self seeded parsley.
  • Celery – Self seeds very easily, you do need to be careful where it emerges as it is quite an aggressive feeder.  The garlic bulbs closest to the self seeded celery where about half the size of those furthest away.

  • Coriander – Occasional self seeding – I don’t get huge amounts of coriander germinating but when it does the plants seem to be less difficult than those I have intentionally sown.

  • Carrots – I left a carrot to go to seed last year so I have a few self sown seedlings emerging at the moment.

Of course there is no real reason why you couldn’t let any plant you grow in the garden seed in and reproduce its just that for me that would mean leaving unproductive plants in the ground when I could be growing other crops.

 

 

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Pumpkin Everyday – Spicy Pumpkin – South Indian Style

I cut open another pumpkin today, so time for another pumpkin recipe.  This is number 5 (for the others click on the pumpkin category or see the recipe index) and as I’ve called the posts pumpkin everyday I guess I should really do 7.  Regardless of how many I do I think this will probably be my favourite.  I often eat it with Chappatis so I have included a recipe for them below.

I am a big fan of chilli (as you may have guessed from other recipes in this blog) and even more so if it is combined with pumpkin.  I am very pleased with myself as this recipe contains very little oil and tastes great.  Thinking about it the coconut probably has a bit but we can overlook that surely…….

Spicy Pumpkin – South Indian Style (Serves 4 as a side dish or 2-3 as a lunch)

  • 700g pumpkin, peeled and deseeded and cut into 2cm cubes
  • 1/4 cup dessicated coconut soaked in 1/4 cup water
  • 3 hot chillies (vary to taste)
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp urad dhal (optional – see below for picture if you are unfamiliar with urad dhal)
  • 6 curry leaves
  • 2 tsp oil
  • A handfull of coriander leaves – chopped

Bring 3/4 cup water to the boil and add pumpkin and turmeric.  Cook pumpkin until soft.  Meanwhile make a paste of the chilli, coconut and cumin seeds.  When the pumpkin is cooked add the paste and cook for a further few minutes.  Mash together, add salt to taste.  In a small fry pan heat the oil and add the mustard seeds.  When the mustard seeds pop add the urad dhal and the curry leaves stir a couple of times and add to the pumpkin mixture.  Cook for another couple of minutes.  Stir through chopped coriander leaves.  Serve with chappatis or rice.

*Note: The urad dhal is the white lentil at the bottom of the above picture.

Chappatis

  • 300g Atta Flour (or a half/half mixture of wholemeal and plain flour if you dont have Atta Flour)
  • 2 tblsp oil (many cooks leave out the oil but I find the dough easier to work with and the chappatis taste better cold if the oil is included)
  • 125ml hot water

Sift the flour and then rub the oil into it.  Gradually add the water and bring together to form a dough.  Knead until no longer stickly.  Leave the dough for about half an hour to rest if you have time.  Divide the dough into 12 and roll into balls.

Roll out each ball into a round chappati shape.  Heat a frypan to a medium heat and cook each side of the chappati.  They can be cooked in a small amount of oil or dry.  They are ready to be turned when brown spots appear.  Keep warm while you cook the rest of the batch.

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How I use them – Beetroot & Horseradish

I have recently posted on growing beetroot and growing horseradish and as they are both in season at the moment I though it fitting to post this fabulous side dish.

Beetroot with a Horseradish Cream Sauce is great with beef or with smoked fish, alternatively it could work well as a salad, combined with potato, some lettuce and herbs.

Beetroot with a fresh Horseradish Cream Sauce

  • 2 medium beetroot
  • 3 tbs greek yoghurt
  • 3 tbs sour cream
  • 1 tbs finely grated horseradish
  • juice of half – one lemon
  • salt and pepper
  • 2 Spring Onions

Wrap the beetroot in foil and roast for about an hour at 190 degrees.  The time will depend on the size of the beetroot.  They are ready when a skewer goes through them easily.  Leave in foil to cool.  Rub the skin off the beetroot.  Wear gloves if you don’t want red hands.

To make the sauce mix together all the remaining ingredients.

Cut the beetroot into a shape of your choosing and spoon over the sauce.  Scatter the chopped spring onions over the dressed beetroot.

There is plenty of sauce which can also be served with other components of the dish – for instance smoked fish or roast beef.

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Can you grow Ginger in Melbourne?

Can you grow ginger in Melbourne?  Based on my experiences this year, the answer to that is a very qualified yes.  The picture below shows some of my ginger grown in the Northern suburbs of Melbourne.  YAY!!!!

I love ginger – its my favourite spice, its hot, pungent and works well with both sweet and savoury dishes.  I love it so much I decided to attempt to grow it.  Madness possibly but I think its always worth giving something a try.  I bought some ginger roots online from Green Harvest and planted them in September, some in the garden and some in pots.

The rhizomes in the garden were in a very shaded area that has an ag pipe running through it directing water off the house and into the bed.  This area does however have large eucalypts growing next to it so the ginger did need to compete a bit for food and water.  The other roots I planted in pots.  Most germinated and all produced at least slightly more ginger than I initially planted.  This is where the qualified nature of my success comes in – in some cases that increase in size of the rhizomes was pretty miniscule.  In other cases I doubled or even trebled the size of the original root.

I have harvested some of the ginger and left some (both in pots and in the ground) to grow on for next year.  I think this year I will fertilise more regularly – possibly even weekly, and water more thoroughly as ginger likes both lots of water and lots of food.  It also likes shade but I may try giving at least one of the pots a bit more sun and see if that helps at all.  Finally I am going to hope our summer is a bit warmer as that would surely help.  I have ordered some more roots in case the ones I have in the ground rot over winter as it may have been better to lift them and then replant in Spring.  The plants have died down now so its a matter of waiting to see what emerges.  Exciting!!!!

Oh and it tasted good too!

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Adventures with Horseradish

I have always thought that horseradish is something I could really like.  I kind of like the prepared stuff you can buy in jars, but often find them a bit vinegary.  I love wasabi though, so I figured that if I grew horseradish I could taste the real thing.  Foolishly I did no research whatsoever, bought a small pot and bunged it direct into the herb bed.  This was a bit silly on two levels:

  1. The plant is quite big and the leaves swamped my lemon thyme plant fairly quickly.
  2. I have now read that the plant is really hard to get rid of from the garden because it grows so easily from root cuttings.  You dig out the roots during harvest and given they go very deep and off at all angles it is really difficult to get the plant up without the roots snapping – these snapped off roots all have the potential to become new plants.

The picture above shows horseradish leaves, albeit slug damaged ones.

How I grew it:

Growing horseradish was pretty easy – as I mentioned I planted it direct in the herb bed and pretty much left it to get on with things.  I do water the bed but the soil is fairly depleted in terms of nutrients and I dont tend to fertilise particularly often.  It seemed to cope fine with this.  The bed gets about 4-5 hours sun a day in summer.

I bought the horseradish in a 10cm pot and planted it out in Spring.  I harvested in Winter, by pulling the plant and as much root as I could get out, after the leaves had died back in June.  After harvesting I put one large piece of root into a pot filled with potting mix for next years crop.  The rest I have processed or saved to use fresh.  As you can see in the below picture some of the roots are already shooting again so I was perhaps a little late in harvesting.  It doesn’t seem to have made much difference to the end product though.

Processing Horseradish:

I found a recipe on the ABC online site which I adapted a bit.  You can find the original at: http://www.abc.net.au/tasmania/stories/s1797999.htm

I used:

  • 2 tblspns milk
  • 3 tblspns apple cider vinegar
  • 1/2 cup washed and cut up horseradish
  • 1 tsp sugar
  • 1 tsp dry mustard powder

I then put all the ingredients except the vinegar into a food processor and processed it into a paste.   In the original recipe it says to add half the vinegar at the initial stage but I didn’t add any.  This is because I had read that; the point you add the vinegar is important in terms of the heat of the end product.  For a milder horseradish add the vinegar earlier, for a stronger horseradish wait 3 minutes after processing and then add the vinegar.  Store in a sterilised jar in the fridge.  Be careful when opening the lid of the food processor as the fumes are really strong.

I have been really pleased with the end product – hot, horseradishy and without the vinegary processed taste of the jars that you can buy.  Good stuff.

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