Tomatillo Salsa Verde Recipe

“Salsa verde, chilled and freshly made from home grown tomatillos (Physalis philadelphica), is great on a hot day. An excuse for not cooking on (another) one of those sticky subtropical summer days”.

Make Dessert with Aloe vera

“I planted Aloe vera so I can use its juice to soothe sunburn. It grows effortlessly in my nature strip. People also use it to relieve the itching caused by eczema. I also enjoy cooked Aloe vera as a dessert.”

Do Landscape Suppliers Ever Sell Genuine Soil?

Question: A Brisbane landscape supplier sold me soil for my raised vegetable beds. All my vegetables keep failing. I did a soil pH Test and the result was pH 9. Is there any hope I’ll be able to grow spring crops successfully?

Thuan the Market Gardener

Thuan’s market garden: 1,500 sq m of alluvial, sandy loam in a flood plain of the Perfume River catchment, Hue, Vietnam. Fruit, vegetables, herbs, spices, flowers, poultry – and incense – in a prolifically productive, wet, inland subtropical climate.

Coffee Grounds As A Herbicide

Caffeine is a biochemical with the purpose of affecting the germination, growth, survival, and reproduction of other competing plants. Do not add coffee grounds to worm farms.

My avocado fruit look sick. What to do?

It’s avocado season in Australia and Vietnam. Anthracnose disease can significantly affect the yield and quality of avocado fruit. It’s worst in warm, wet, humid, calm weather. Irritatingly, the symptoms of disease become evident when it’s too late to protect your current crop, but once the fruit are harvested, you should begin a disease control…

Protecting Pawpaw Plants Against Black Spot Disease

If you live in south eastern Queensland and grow pawpaw, it’s worth a quick health check right now. Mild, calm, showery, humid winter weather is perfect for observing outbreaks of pawpaw black spot disease. But how best to manage this common problem?

‘Putting sustainable food production into context’; Jerry Coleby-Williams, Patron, National Toxics Network Inc.

We ignore the following key aspects of sustainable food production at our peril:
* A culture of forgetting – we forget our horticultural history;
* Declining crop diversity, both in the range of species grown and in the genetic diversity within each crop;
* The oversimplification and impoverishment of systems of food production;
* A reluctance to apply the precautionary principle where using the least toxic solution in crop protection comes first;