By Daniel Fuller
Mass planting beds are favourable from a nursery and plant breeder perspective because less diversity will often equate to larger profit margins, even though they can be risky by having “all your eggs in one basket.” They are also easy for specifiers to use in designs, because it takes less research to source a single variety of plant that tolerates site conditions and can be replicated throughout large beds.… Continue reading
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The leaves rarely show all green or all cream which separates it from most of the other variegated aroids (Image: Clive Larkman)
By Clive Larkman
Monstera ‘Thai Constellation’ took the world by storm in the mid to post COVID years. At the time, indoor plants were undergoing a resurgence that started just pre-COVID and then went ballistic as we were all shut down.… Continue reading
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Plants have evolved into many forms, adapting to various growing conditions (Image: John Fitzsimmons)
By John Fitzsimmons
We all know plants are wonderful, sustaining life and wellbeing in so many ways, but we can sometimes benefit from a reminder of just what amazing ‘machines’ they are too – amazing hydraulic and chemical machines!
It’s amazing how ‘vascular’ plants can turn sunlight into chemical energy, and sometimes startling how (tree) roots and stems can physically disrupt hard paving and even affect otherwise solid buildings.… Continue reading
Read MoreBy Clive Larkman
When we consider herbs and their flavour profile, the range of flavours is amazingly large and varied. We can have a group of plants that is very different botanically but have basically the same flavour. Classics are lemons and the lemon flavour, and coriander and its distinctive flavour.… Continue reading
Read MoreBy Daniel Fuller
At Ozbreed, we believe we’re only just now starting to bring out the best traits of our native Australian plants. Recently, we’ve had a renewed focus on providing the industry with plants that can be hacked back reliably for ease of maintenance.… Continue reading
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Various types of spinach are popular ingredients in many dishes (Image: Bernadette Wurzinger, Pixabay)
By Clive Larkman
Spinach has to be one of those vegetables that many people have a love/hate relationship with in the western world. Kids hate it because it is green and often served as a pile of mush. When cooked fresh it isn’t too bad, but when cooked from canned or frozen it is really not a pleasant side dish.… Continue reading
Read MoreBy Daniel Fuller
In medieval times, wealthy landholders showed off their incredible wealth and power by turning perfectly good land into ornamental lawns instead of valuable crops. This was an ostentatious way to show the populace that not only could they afford open spaces useful only for taking a stroll or throwing a ball, but they could also afford the luxury of keeping these spaces regularly mowed.… Continue reading
Read MoreMany of the cultivated berries are native to a small number of countries. However, the raspberry comes from a wide range of countries. The common one is Rubus idaeus, native to Europe and northern Asia. It grows in a range of temperate climates, meaning it is now grown in most countries and regions that have a period of winter chill.… Continue reading
Read MoreBy Daniel Fuller
Australians are no strangers to the devastating effects of bushfires. Whether started deliberately by arsonists, through lightning strikes onto dry plant material, or simply through human error, fire comes with serious risk, and it pays to improve fire safety in our public and private landscapes to help manage danger to humans, livestock and property.… Continue reading
Read MoreBy Clive Larkman
We all love a good berry and some of the favourites are raspberry and blackberry (wild and cultivated American) both of which are in the genus “Rubus”. There is also the fruit known as dewberry along with a selection of hybrids including loganberry, boysenberry, marionberry and tayberry.… Continue reading
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