Yandina Community Gardens

41 Farrell street, Yandina

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Jerusalem Artichoke

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Jerusalem Artichoke (aka sunchokes)

Helianthus tuberose

Origin: dry tropics of North America

Plant: Sept – Dec

Harvest: May, when the plants have totally died down.

Can be left in the ground or harvested and stored in moist sawdust in styrene boxes with lids. Jerusalem artichokes can be eaten raw, grated into salads or roasted along with other vegetables; takes no time to cook and should not be overdone. Safe food for diabetics (it contains inulin). Prebiotic – stimulates the lower bowel to produce the bacteria bifidus. Keep a small portion of the best tubers for replanting.

 

Jackfruit

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Jackfruit

Jackfruit (Web)Artocarpus integrifolia

Origin: Hot, humid tropics

Plant: Sept – Mar

Harvest: Mar – Nov

Immature fruit is used for its seed and can be made into a delicious curry. The ripe fruit is eaten raw and tastes like banana with a vanilla flavour and a pineapple texture. Remove outer shell of mature seed and boil. Always remove gummy latex centre.

 

Galangal (Alpinia officinarum)

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Clumping perennial with aromatic roots used in asian cooking.

Other Names: petit galanga, colic root, catarrh root, lesser galangal

Origin: China, South-East Asia

Size: 1.5m high, 1m spread

Growing conditions: full sun to partial shade

Propagation: from tubers during summer

Growing tips: Cut back stems that have flowered, as they will die down. Use prunings as chop & drop.

Use: With a spade, dig into the galangal clump from the outside and break off whatever root mass you can. Look for the curled, pink-coloured rhizomes. These range in length from 4 – 7.5cm and are about 2cm thick.  Use like ginger within a week.

Availability in shop: all year, best in summer

Crotolaria  (Crotolaria grahamiana)

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Perennial legume bush with yellow pea flowers. Mature seeds “rattle” in pods if shaken.

Other Names: Rattlepod

Origin: India

Size: 1.5m high, 2m spread

Growing conditions: full sun

Propagation: Sow seeds in spring

Growing tips: Prune regularly.

Use: As Crotolaria is a legume, it fixes nitrogen in the soil when pruned. Use for chop & drop.   It may also be useful as a sacrificial plant near citrus, as caterpillars love Crotolaria and will leave citrus alone.

Availability in shop: Seeds and seedlings all year

Comfrey (Symphytum officinale)

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Clumping herb with large rough leaves, and deep roots.

Other Names: Knitbone, Woundwort

Origin: Europe, Asia

Size: 0.4m high, 0.5m spread

Growing conditions: full sun to partial shade

Propagation: root division

Growing tips: Harvest leaves regularly to encourage growth. Comfrey works well as a weed-barrier. Plant in rows with pigeon pea, arrowroot and lemongrass.

Use: Comfrey can be used as a fertiliser or mineral supplement, cut and placed directly on garden beds.  A compost tea can be made using comfrey leaves – collect a bucketful, cover with water and leave to break down for a few weeks (don’t leave bucket near work areas as this mix pongs).  When ready to use, strain and dilute 1:10 with water.

Leaves can be eaten cooked or raw in moderation.

Availability in shop: all year

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biochar chop & drop compost composting Edible Greens edible leaves edible rhizomes edible seeds edible tubers Event food waste loop ground cover insect attracting Kids event Kids program know your plants Learning Living sustainably Management Committee medicinal plants member event Morag Gamble native stingless bees Nutrient Dense Food Open garden visit Permaculture Plant plants plastic free Recipe Recipes Subtropical Greens Support plants Sustainable Building sustainable living Tropical greens volunteer water plant Wax-wrap making wax-wraps Workshop workshops Worm Farming Yandina Community Garden Yandina community Gardens

Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Anne Gibson - The Micro Gardener
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

Acknowledgement of country

Yandina Community Gardens acknowledges and pays respect to the Traditional Owners of the land, the Gubbi Gubbi (Kabi Kabi) people, past and present and emerging. We recognise and wish to learn from their spiritual and cultural connection to the land.