KITCHEN GARDEN

Rose Geranium 

Scientific name: Pelargonium graveolens

Family: Geraniaceae

Rose geranium leaves (photo Corinne Mossati)

Personally I’m a fan of scented plants whether it’s the flowers or the leaves.
I just love to inhale their perfume either by sniffing the flowers or touching the leaves.

This next plant, the rose geranium, is not just your ordinary scented geranium because of its many uses.

Sure you can get by just inhaling the perfume after crushing the leaves but why not think about it’s culinary uses, especially in festive drinks. 

First let's talk about the plant.

Rose geraniums are quick growing especially in the warmest months of the year.

Expect this to be a small bush of 1-2-1.5meters with leaves that are soft to the touch, slight hairy and deeply incised as pictured on the right. 

Rose geraniums grow best in full sun but can tolerate part shade. Also frost and drought tolerant.

Rose Geranium spritzer (photo Corinne Mossati)

Keep pruning the leaves to make your rose geranium plant into a tidy compact form, otherwise it will tend to flop over and sprawl a bit.

Don't throw away the cuttings or prunings as all geraniums root easily and quickly. 

Just cut a piece or stem of about 5cm long, first removing the bottom two-thirds of leaves. Pop this piece into seed raising mix in a small pot or you can even place cuttings in water.

Rooted cuttings soon grow into plants that make great gifts to give to friends.

But don't waste those leaves, because what better way to use them, than making a rose geranium syrup to pour over ice-cream or a rose geranium spritzer.

Start off with making a rose geranium syrup.

All you need is 1 cup of sugar, 1 cup of water and 1 cup of chopped rose geranium leaves.

I'm talking with Corinne Mossati, founder and editor of Gourmantic Garden and Cocktails and Bars  Corinne has provided the links to the recipes below.

Rose Geranium Syrup recipe http://www.cocktailsandbars.com/rose-geranium-syrup-recipe/

Rose Geranium Spritzer http://www.cocktailsandbars.com/rose-geranium-spritzer/

Let’s find out more by listening to the podcast.
If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

 SPICE IT UP

Indian Cooking Class

Forget those jar sauces and ready- made pastes that you can buy in supermarkets.
If you want a real curry, you’ll need to make it yourself but aren’t they complicated?

Well they can be but that’s why you need an Indian cooking class.

• Ian's spice kit is named after Christine Manfield's new cookbook called 'Indian Cooking Class.'

If you're a bit daunted by Indian recipes then would be chefs would find this very useful.
In this segment Ian takes us through what some of the most often used spices are in Indian cooking and why they are so important to Indian cuisine. 

Some of these are:

Ajowan seed

Methi or Fenugreek leaves.

Panch phora- a spice blend

Chaat masala is a spice blend containing cumin, black salt, fennel seed, amchur or green mango powder, and garam masala-(fennel,caraway, cinnamon, cardamom, cloves and pepper) and Asafeotida..

Gunpowder spice blend.

• I have now tried the 'butter chicken recipe twice for this book and give a 5 star rating. As good as if not better than restaurant butter chicken.

You start off making a roux with chick pea powder and canola oil

Then marinate chicken pieces in a spice blend that is made from a ginger/garlic paste, kashmiri chilli powder, turmeric, garam masala, sea salt flakes, methi, and cardamom ground. Add the spices to yoghurt and coat the chicken, then marinate for at least 4 hours.

Butter Chicken-photos M Cannopn

Let’s find out more by listening to the podcast.
I'm talking with Ian Hemphill from www.herbies.com.au

Well now you know what some of those weird sounding spices are that are used in Indian curries.

You don’t have to buy the book and the spice kit, but it’s a way to kickstart your armchair journey to the spices and curries of India.

If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

 KITCHEN GARDEN

Festive Drinks with Pineapple Sage

I talk with Corinne Mossati about this wonderful culinary sage that is so useful in festive drinks.

You may be growing some lovely salvias in your garden but not realise that one of them in particular, can make a luscious and revitalising drink, just right for the festive season. 

Pineapple sage (Salvia elegans) is in the Lamiaceae or mint family.

Found growing naturally in forests quite high up but does well along the east coast of Australia.

A fast growing small shrub to 1.5m, that suits most regions of Australia with large leaves that are, distinctly veined and a bright lime-green in colour.

\

Salvia elegans-pineapple sage

Grow it in reasonably rich soil that has a good water holding capacity to keep it moving along during the warmest months of the year. Best in full sun.

Tip prune whenever you pass to keep your pineapple sage more compact and lush.

Flowers occur mainly in winter but will spot flower most of the year.

Let’s find out.

PLAY: Festive drinks with pineapple sage_8th December 202

That was Corinne Mossati founder and editor of the gourmantic garden and cocktails and bars websites.

Not only the leaves, but the flowers can be used to make drinks or flavour honey.

For a small 200ml jar, fill it up with pineapple sage flowers and then pour in the honey. Leave it to steep for one month and give it a give it a little stir every so often.

You can also use the flowers as garnish in salad, and because they have a pineapple flavour, they’ll make a fantastic addition to fruit salads, and sorbets.

Corinne's Tip:When you are working with aromatic plants, place the leaf on your palm, give it a little slap to release the volatile oils, before you garnish your cocktail, then inhale the aroma as you sip your drink.

Corinne's Pineapple Sage Cocktail

Here are the links to the recipes Corinne mentions in the podcast:

 The Sage Cuban: Pineapple Sage Cocktail: http://www.cocktailsandbars.com/the-sage-cuban-pineapple-sage-cocktail/

Pineapple Sage Flower Honey: http://www.thegourmanticgarden.com/pineapple-sage-flower-honey/

Simple Syrup: http://www.cocktailsandbars.com/how-to-make-simple-syrup/

If you have any feedback why not write in or email www.realworldgardener.com

 SPICE IT UP

Dill versus Fennel

How well do you know your herbs?
Have you ever used fresh dill in any recipes?
Perhaps a dill sauce, with smoked salmon or in a potato salad, but what about fennel.?
Those feathery fronds of dill, have a similar smell to fennel, so can they be used interchangeably? Dill is pictured here but it looks similar to the feather fronds of fennel doesn't it?

So how can you tell the difference between dill and fennel fronds?

Fennel bulb and frond

Dill fronds are slightly finer and a darker green than fennel fronds.

Dill has a higher anise or licorice note when you crush the leaf.

Fennel has the same level of anethol (active enzyme) but tends to be sweeter.

• Seeds or both dill and fennel are used in cooking and are referred to as a spice.

• Seed flavour profiles differ from the fresh plant. 
• Dill fronds are sometimes referred to as 'dill weed' in recipes.

  Dill seeds are used a lot in pickles, but don’t have magical properties.

  Ian’s great tip was when using fennel seeds, dry roast them which by the way gives satay sauce that special flavour.

• • My favourite use of fennel seeds is in home-made sausage rolls.  

  I mix 150 grams of beef mince with 300gms of pork mince, 1 grated carrot, 1 grated potato (raw), w teaspoons of chopped sage leaves, 1 teaspoon fennel seeds,  salt and pepper to season. Divide mixture onto puff pastry sheets and roll up with join side down onto baking trays. Bake for 15 minutes at 220 C until golden.

  

Dill or Fennel flowers?

Let’s find out by listening to the podcast.

I'm talking with Ian Hemphill from www.herbies.com.au 

If you have any feedback email 

realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

 THE GOOD EARTH

Grafting Techniques part 1 & 2

Lemon tree

• Switch to grafting methods.

Practice makes perfect and I would recommend wearing gloves before attempting to do any type of grafting.

Grafting is a swag of techniques that involves having a root stock that is happily growing in the ground or in a pot, whose upper part you will cut off completely.

• Margaret describes cleft grafting where the scion's base is cut as a 'V' and inserted into the same length slit into the rootstock. The cambium (green wood) of each must be aligned.

TIP:If you’ve never tried grafting, make sure you get the right tools before you start.

Let’s find out more by listening to the podcast. I'm talking with Margaret Mossakowska of www.mosshouse.com.au

SMALL SPACE GARDENING-COURTYARD STYLE

Modern day gardens are much smaller than they used to be.

Be inspired

• Corinne has managed to squeeze in over 200 plants into a small paved courtyard-that doesn't even include duplicates of plants.
• A good start is with recycling crates from your local council, to give you an idea of what works for you. Alternatively, plant into lots of containers that can be moved around to follow the sun.Then venture into raised garden beds.

Soil prep is key for Corinne.

• Grow cucumbers on a lattice made of string.

   The raised garden beds are made up with homemade compost, worm castings and bought in compost and other organic material.

Think of vertical spaces

• Think about growing vines like cucumbers and zucchinis and even nasturtiums, vertically.
  

PLANT OF THE WEEK Number 4

Scientific Name: Tetragonia tetragoniodes

Common Name:Warrigal Greens

Family: Aizoaceae

Native Habitat: fcoastal areas, sandy shorelines or inland rivers and salt marshes

Description:A ground cover that can act like a dune stabiliser.

Height-Width: 2 x 2 m

Flowering: tiny inconsipicuous flowers Spring and Summer

Fruiting:Juicy fruit produced in clusters.

Position: Full sun or part shade.

Attributes: Dry tolerant once established.

• There are many bush tucker plants that are not that well known and this is another one of them.

Warrigal greens

These greens can be a spinach substitute, and although one of the names is NZ Spinach, here in Australia, we prefer to call them Warrigal greens.

High in oxalic acid so need to be blanched for 1 minute before using raw in salads.  

• If you’re anywhere near a sandy beach, look out for NZ spinach growing somewhere not to far from the shoreline. 
• Yet another bush tucker plant that should be grown more.

Let’s find out more by listening to the podcast.
I'm talking with Adrian O’Malley, horticulturist and native plant expert.

 Nasturtiums 

with Corinne Mossati

Quite often we gardener have flowering plants in the garden but never think about bringing them into the kitchen to make something.
They may be just fillers or self-seeders, but in this case, the nasturtium, has so many extra uses other than ornamental, you’ll be inspired to do something.

Germinating  Nasturtium Seeds.

Plant the seeds in moist well drained soil, keeping the soil moist but not waterlogged.
Corrine find it takes between 14-21 days.

 

Why not try the Alaska variety with variegated leaves, or 'Black Velvet' with deep red flowers and dark leaves.

The one pictured is growing in my garden, is 'Cherry Rose.'

Eating Nasturtiums-Corinnes'tips:

Leaves taste peppery and are great for adding with other greens to salads.

Why no try drying the leaves and grind them to a powder. 

When combined with salt you have a condiment to flavour food or crust the rim of your margeurita cocktail glass!

 

Nasturtium flowers are edible too.

Use them as you would zucchini flowers.

Nasturtium seeds are edible, often referred to as 'poor man's capers.'

Let’s find out more, listen to the podcast.

I'm speaking with Corinne Mossati, drinks writer and founder of The Gourmantic Garden: http://www.thegourmanticgarden.com
and Cocktails & Bars: http://www.cocktailsandbars.com

Her website tagline & hashtag “Grow It. Eat It. Drink It.” sums up Corinne’s garden and we look forward to more segments with Corinne.
If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

The next part of my interview with specialist Cath Manuel,  is more about how anyone interested in this field can get started plus the actual benefits for participants.

Training-How to Get Started

 GARDEN AS THERAPY

Therapeutic Horticulture

You would think that yes gardening is therapy, so doing a bit of gardening would amount to therapeutic horticulture but you would be wrong.

• To understand therapeutic horticulture, you have to be across two areas:-health and well-being and horticulture. You can start from the health sector and then gain some qualifications in horticulture or vice versa..
• Therapeutic horticulture then means using gardening as an activity to improve people's health and well being through the use of plants . 
•  There are lots of courses that can assist you with training to be a therapeutic horticulturist.
• The next step is to gain some hours through volunteering with an organisation, eg aged care, through NDIS, and disability sector.
• It's also a good idea to join THA or Therapeutic Horticulture Australia https://tha.org.au.

photo M Cannon