Real World Gardener-Horticulture, Gardening, Learning to Grow

Mushroom Plant on Real World Gardener radio show

 KITCHEN GARDEN SEGMENT  on REAL WORLD GARDENER radio show

Scientific Name: Rungia klossii

Common name: Mushroom plant

Family: Acanthaceae

Origin: New Guinea

 

Rungia klossii is an evergreen Perennial growing to 0.6 m x 0.6 m at a medium rate.

Soils: Suitable for: light or sandy, medium (loamy) and heavy (clay) soils. 

 

Habitat: Mushroom plant can grow in semi-shade  but not full sun in an Australian summer. It prefers dry or moist soil if grown in the ground otherwise growing in a pot is very successful.

Description:The shiny mid green have a yellowish mid-rib. 

The elliptic leaves are arranged in pairs with adjacent pairs perpendicular to one another (decussate leaf arrangement mush like in a hydrangea).

Flowers: Blue flowers that appear in a cluster in ideal positions.

proteins.
Harvesting: The Mushroom plant can be harvested all year round,  but the best is to harvest during the active growth period to provide a bushy growth.

Uses: In the kitchen it's used in salads, soups and wok dishes, a small cooking even increases the mushroom aroma.

Frosts: Low frosts are tolerated but lead to leaf loss. 

Fun fact: Higher in protein that actual mushrooms.

What is it exactly and why is it called mushroom plant.

Let's star with, how do you love your mushrooms?
In a risotto, sautéed with scrambled eggs, in soups or salads?
Perhaps you don’t like them at all.
Here’s a way to enjoy the taste without the texture and it’s all natural.

The leaves are somewhat stiff and lightly curled at the tip.

Yes, the leaves taste like mushrooms with a crispy texture and nothing more.  

Rungia klossii: Mushroom plant

Mushroom plant Photo: M Cannon

So, let’s find out how and why, by listening to the podcast.
I've been talking with Corinne Mossati, founder of the gourmantic garden. ///thegourmanticgarden.com/
Corinne's favourite use of the plant is finely chopped into salads for that burst of flavour.
Mushroom plant is a perennial that although it grows well in tropical and sub-tropical areas, it needs protection from frost in cooler climates.

The best way to grow it there is in a pot, which by the way, has served me well over the years.

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

Growing Dwarf Beans in the Kitchen Garden on Real World Gardener

 KITCHEN GARDEN

Beans and More Beans

What is your favourite warm season vegetable or are there too many to choose from?
Top of the list for many a gardener is the humble bean, because in warm weather, they’re so easy to germinate.
In fact my bean crop was directly sown on a Monday and they were up by Thursday.
But how do you get a continuous crop of beans?

Corinne mentions bush beans, but we're not talking some sort of wild bean that grows on a bush, in fact bush beans is another name for dwarf beans.

 

More along the style of French beans such as butter beans or Cherokee Wax butter beans.

Scientifically beans are Phaselous vulgaris which covers just about every type of bean seed that you can buy.

Dwarf or bush beans grow into a small, bushy shape, usually 60cm tall or less and don't need staking.

This year I planted my bean seeds closer together than normal on using the premise that if we had a run of cloudy days and they started to climb, they would support each other.
This season we did have lots of cloudy rainy, days, they didn't start to climb, but did in fact support each other at around 50-60cm.
The only tricky part was needing to carefully pick your way through the thicket of bean foliage to harvest the beans without breaking any branchlets.

Let’s find out more about tips and tricks with bush bean planting by listening to the podcast.
I’m speaking with Corinne Mossati founder of  //thegourmanticgarden.com

 

TIP:

• Sow another crop in 6 weeks time after the first crop then the big tip is after the first harvest, apply a side dressing of blood ‘n’ bone.
• Beans should be ready to harvest as soon as 65 days or 9 weeks after planting

If you have any questions why not email us at realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

 

Vietnamese Mint in the Kitchen Garden on Real World Gardener

 KITCHEN GARDEN

Is Vietnamese mint really a mint?

Scientific Name: Persicaria odorata

Common Name:Vietnamese mint

Family: Polygonaceae

True mints botanically speaking have wide spreading underground rhizomes with erect, square and branching stems.
The leaves are opposite each other on those square stems, with clusters of small tubular flowers.

Ture mints are also in the Lamiaceae family.

So what do we make of Vietnamese mint?
Perhaps you saw it in the herb section of the garden centre and mistook it to be just like any other mint.

Not exactly a real mint and it's also in the same family as rhubarb and buckwheat; the Polygonaceae family.

Traditionally, Vietnamese mint is used a lot in Asian cuisine. If you've ever had a laksa, you've probably eaten some Vietnamese mint.

 

What does it look like?

It looks similar but different to traditional mint, plus it's a creeping herbaceous perennial.

The leaves are very narrow and angular looking often with a chestnut-coloured rounded marking across the dark green leaf.

The flowers are quite different to min. Flowers are flat spikes of pale lavender if you're in a warm enough climate for it to flower.

 

Where and How to grow it.

• It can grow very well outside in summer in non-tropical parts of Australia.
• Vietnamese mint prefers part-sun and well-drained soil.
• For those areas with cool to cold winter, bring your Vietnamese mint indoors or under shelter as you would an indoor plant.
• It grows very well in pots but is frost tender.

Let’s find out how to use it in cooking by listening to the podcast.

I'm speaking with Corinne Mossati founder of the gourmantic garden website and blog.

Also sometimes called Vietnamese coriander and as Corinne mentioned you can make a dipping sauce or even try making pesto with it.

If you have any questions why not email realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.

Leaf Celery in the Kitchen Garden

 KITCHEN GARDEN

Leaf Celery

Scientific Name:Apium graveolens var. secalinum

Plant family: Apiaceae

Common Name: Parcel

 

A relatively uncommon or even unkown herb or vegetable. Parcel stems from the idea that it looks like parsley but tastes like celery.

• Leaf celery is a biennial plant growing to 60cm in height.

Biennial simply means that leaf celery grows vegetatively during the first year and fruits (seeds) and dies  at the end of the second year.

Leaf celery could be classified as a herb because the leaves are used just as much as the stalks in cooking.

 

Personally I wouldn't be without my leaf celery because it's a great substitute for the harder to grow culinary celery. 

I use it for making sugo, the tradition Italian tomato base for a lot of traditional dishes such as lasagne and bolognese.

Sugo For Sure-How to Make it

Sugo is made by first finely chopping onion, celery and carrot that frying for a few minutes until softer. 

Then adding the garlic and tomatoes to make a tomato base for any Italian dish.

However, if you like munching on celery stalks, or using them in Waldorf salads, it's not a substitute in that instance. 

The stalks of leaf celery are much thinner and hollow and have a more pungent taste ( to my liking) that normal culinary celery.

This winter I have practically depleted my supply of leaf celery because of the number of soups, and slow co

oked meals I have been preparing. It’s just a great flavouring herb.

Leaf celery stalks in my garden (pictured right)

 

Easy Peasy Celery Salt

Celery salt can also be made from the seeds. Simply let one plant go to flower and set seed. Then once dried in situ, collect the seeds and crush them.

• Corinne suggests dehydrating the leaves to make celery leaf salt.

• Chop the stems and leaves and make a compound celery butter.

We both recommend growing leaf celery as a cut and come again herb or vegetable and an alternative to the larger stalked celery.
Much easier to grow too.

Corinne Mossati, founder of www.thegourmanticgarden.com has further suggestions.

So 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

Cardamom in Cooking on Real World Gardener

 SPICE IT UP

Know Your Cardamoms.

There are many budding chefs and cooks that use heaps of spices in their recipes going by the success of cooking shows on television.

Green and brown cardamom pods

Indian, Asian and Mexican cooking particularly calls for a wide selection of these different spices.

 

Some spices though come in a variety of  grades, colours and uses making it possible for the unsuspecting cook to make a blunder.

This may not necessarily result in a vast difference in the final flavour, but it can make your creation not as 'flavoursome' as it should be.

Brown Chinese Cardamom

Brown (black) Indian cardamom (right)

 

Would you say you ever used cardamom pods or cardamom?

Did you know that there are different coloured cardamoms?

Cardamom pods are one such spice that comes a variety of colours and suit different cuisines.

 

 

So if you think there’s just the one, you may have been doing your recipes and cooking a disservice.

• So which one should you use?

Ian Hemphill says the default cardamom is the green cardamom pod. Inside are little black to brown seeds which is the important part of the pod.

There are a couple of other cardamoms. 

Brown cardamom-Indian and Chinese

• The brown Indian cardamom is a much larger pod than the green cardamom by 4-5 times the size. This cardamom has a smoky aroma and is especially used in tandoori dishes.
• Chinese cardamom is usually used whole.

White Cardamom-be careful that you are actually get the real deal white cardamom and not bleached old cardamoms.

Thai cardamom is the genuine white cardamom.

White cardamom is hard to source.

If you are cooking Thai dishes that call for this cardamom you may substitute green cardamom but half the quantity.

 

NOTE: Cardamom is also used in sweet dishes such as this cardamom scented rice pudding (pictured), cardamom cake and cardamom biscuits. Definitely use the sweet or green cardamom and not the brown cardamom!

 

* Ian’s big tip is never grind the pods and seeds together.*

Let’s find out more by listening to the podcast.

Marianne (host of Real World Gardener radio show) is Ian Hemphill from www.herbies.com.au

Hopefully that’s set you on the right path to using the correct coloured cardamoms in your cooking.

 

If you have any questions you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.

 

Drinks and tricks with Horseradish on Real World Gardener

 KITCHEN GARDEN

Tricks with Horseradish

My father was a big fan of this vegetable or perhaps it should be called a herb?
He loved it grated on various meats, ‘clears out the sinuses' he always exclaimed.

Not too many gardeners are familiar with horseradish and even though it's a perennial vegetable that's easy to grow.

• Perhaps because gardeners and others aren't too familiar with what you do with this, ahem root vegetable. 
• Well that's right,  horseradish is actually classified as a root vegetable even though you can use it as a seasoning and in drinks.

In drinks I hear you exclaim, what is it?

Growing horseradish

• Firstly, to grow horseradish, get yourself a crown or a plant from the herb section of your garden centre.
• Planting in late winter is perfect.
• Choose a sunny but permanent spot.
• Dig in plenty of of well rotted manures and compost.

TIP: Horseradish can takeover a garden bed left unattended for a few months. 

Grow it in a very large pot or keep it in a spot where it can't spread too easily.

USES

If you're grating horseradish, it loses its pungency fairly quickly, you can store it by making a horseradish cream or in vinegar.

• TIP: Corinne freezes the root in pieces. Then grate as needed.

Cocktails with horseradish.

If you’re into experimenting try grated horseradish in white sauce or in a savoury martini or even a bloody mary.
Infuse it in vodka to make a savoury gibson style martina.
Just flavor a cup of vodka with a small amount of grated horseradish for a few days to give it that extra kick.

For more details listen to the podcast.

I'm talking with Corinne Mossati founder of the gourmantic garden website 

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

Lemon Verbena in the Kitchen Garden

KITCHEN GARDEN  

LEMON VERBENA

Did you think that herbs were just for making tea?

Maybe not, but some herbs have endless uses, and this week I’m featuring the herb lemon verbena (Aloysia citriodora) that’s larger than you would expect to find in a herb garden so probably could fit into the back of a border but in a sunny location.

Lemon verbena photo M Cannon

• How would I describe the scent of lemon verbena?

I would say that lemon verbena has a bright, slightly sweet flavour with a strong hint of lemon.

The strong lemon scent of this herb is far less overpowering than the lemon flavor and fragrance of lemon balm, lemon thyme, lemon mint, and lemongrass.

What does it look like?

Lemon verbena is a vigorous growing deciduous shrub to 3 metres tall by 3 metres wide. 

The leaves are a lime green and lanceolate, and flowers appear in late spring until the end of summer almost. 

The flowers are white, quite small and appear in a panicle.

• My plant is quite an old plant that I prune each winter to about 1 metre off the ground.

How to use lemon verbena?

• As a flavouring in kombucha
• Add leaves to a sorbet or ice-cream when making
• Poach stone fruit in a sugar syrup with lemon verbena leaves
• Infuse lemon verbena leaves in olive oil or vinegar-250 ml of olive oil with 6 leaves or to taste
• Fish en papiotte with lemon verbena leaves

Corinne's Top Tip: 

Why not try  a gin and sonic with muddled lemon verbena. Made with half soda water and half tonic so less calories. 

Listen to the podcast.

Marianne is talking  Corinne Mossati, founder of  www.thegourmanticgarden.com

Gourmantic garden website. You can also follow Corinne for more delightful ideas on Instagram.

What is Mixed Spice in Spice it Up

 SPICE IT UP

MIXED SPICE

The name 'mixed spice,' sounds 'oldie worldie' to me because it's not something that comes up in too many recipes these days. 

Perhaps if your flicking through an old  Woman's Weekly recipe book, or the cookbook you used at school in home economics class, you might find it in the cakes and buns section.

 

What is mixed spice?

Mixed Spice is a sweet spice blend and is used in a variety of cakes, puddings, pies, breads and buns, biscuits, pancakes, cupcakes, gingerbreads, and even fruit salads.

Mixed spice has actually the following ground spices.

• Cinnamon-two types, Sri Lankan cinnamon and cassia cinnamon
• Nutmeg
• Ginger-to add brightness and freshness
• Cloves-a very small amount.
• Allspice-a spice all on its own which is actually a berry.
• Coriander seeds, ground of course. Coriander is an amalgamating spice.

But what do you use if you can find it on the supermarket shelves?

Melting Moment biscuits

Mixed spice quick alternative:

• Cinnamon 1 tablespoon
• Nutmeg     1 teaspoon
• Ginger       1 teaspoon
• Cloves       1/2 cloves
• Coriander  2 teaspoons

 

With the predominant flavor of cinnamon, it also makes a nice change to substitute this spice blend for anything calling for cinnamon for an added flavour boost.
Marianne is talking with Ian Hemphill from www.herbies.com.au
If you have any questions you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.