Yandina Community Gardens

41 Farrell street, Yandina

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Chilli

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Capsicum annuum, C. chinense, C. pubescens, C. baccatum

Origin: South and Central America

Plant: All year round in warm climates

Harvest: All year round in warm climates

Propagate: Seed

These decorative, short-lived, warm climate perennials are renowned for their fiery fruit which come in a variety of colours: red, yellow, orange, black, purple, green. These plants grow up to 2 metres high with the smaller fruit generally being the hottest but their are many exceptions. The flesh and seeds of the fruit are eaten, with the seeds being the hottest component. Chilli seeds need warmth to germinate and enjoy a hot and sunny position with well drained soil. Regular watering is important avoid excessive application of fertilisers, instead provide a high level of organic matter and be sure to practice crop rotation.

Mulberry

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Morus alba, M. nigra, M. rubra, M. macroura
Common Name: Mulberry
Origin: Asia (white mulberry), United States (red mulberry) and Middle East (black mulberry)
Best Climate: Widely climatically adaptable
Plant: Any time in the sub-tropics, although winter is best
Harvest: Early spring
Large, stunning trees belonging to the same family as fig. Faster growing White (leaves used for silkworm larvae) compared to slower growing black producing the larger, sweeter clusters of fruit.
Both grow in this area and can handle a variety of soils, as long as they are reasonably deep and well drained.  Trees can be pruned similar to an apple – open vase and they require watering until well established. They can also be grown in pots (dwarf form) so they’re easier to protect from birds.
Flowering takes place over many weeks and fruit ripens from early Spring onwards in Sunshine Coast.
Apart from birds eating the fruit a common disease affecting leaves during wet weather is Mulberry Leaf Spot. Bordeaux Spray can be used only after leaf fall up until bud burst. For 10 litres dissolve 100g copper sulphate with hot water in a plastic bucket, then pour into sprayer 3/4 filled with cold water. Now mix 100g hydrated lime (calcium hydroxide) with a small amount of water to make a slurry and add to your copper sulphate solution. Stir and add water to make 10 litres. Add 50ml white oil to assist with sticking to leaves. Stir constantly to avoid nozzle blockage.

Yam Bean

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Yam Bean (Jicama, Mexican Water Chestnut or Chop Suey Bean)Yam Bean (Web)

Pachyrrhizus erosus

Origin: hot, humid tropical Central America

Plant: Sept – Oct

Harvest: July – Aug.

It takes 4-7 months to maturity depending on day-length hours. At the time of maturity, the vines will flower and produce many inedible pods (the flowers are also inedible)

The Inedible Yam Beans
The Inedible Yam Beans

– the mature seed contains the poison, rotenone, used as an insecticide. Jicama’s starchy underground tuber is highly digestible and can be eaten raw or cooked, as there are no toxins associated with the tuber.  Jicama can be eaten raw – sliced into sticks and used as a crudité, dipped into raw chilli powder then dipped in lime juice. It can also be used grated in salads mixed with tropical fruits and a handful of coriander leaves. The tuber can also be lightly cooked after peeling, slicing and dicing – it tends to retain its crispness when cooked and is often used in stir fries as a substitute for water chestnut.

The dried vines are very strong and can be woven into fishing nets.

Yam

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Yam (red and white, five-fingered yam, greater yam, lesser yam, aerial yam)Yam (Web)

Dioscorea family

Origin: hot, humid tropical Pacific Islands

Plant: mid-Sept to mid-Oct

Harvest: When all foliage has died down. Dig gently around the yam taking care not to damage it (cuts will reduce storage life).

Yams can be stored for several months in a cool ventilated area. Depending on the variety, yams can be baked, eaten with dark green leafy vegetables, fish, meat, peanuts and milk, used in curries, fried in oil, used to make a purple cake as well as purple yam wine, made into a dough, flour and African fufu.

 

Winged Bean

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Winged Bean (aka four-angled bean)

Winged Bean (Web)Psophocarpus tetragonolobus syn. Goa Bean

Origin: hot, humid tropical Madagascar and Asia

Plant: Sept – Oct – into pots initially

Harvest: April – May. Young 4-angled pods with wavy margins can be picked for eating at any stage. Do not disturb the lilac flowers, as they fall off quite easily. Allow some of the first beans to mature on the vine for seed saving. Tubers contain 20% protein and taste like early season potatoes. Can be eaten raw or cooked. Young pods, flowers, leaves, vine tips and mature seed are all edible. To improve germination, sandpaper seeds or soak in hot water until swollen.

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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.