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August 18, 2025
Origins and Background
Pigeon pea (Cajanus cajan) is a perennial legume that has been cultivated for thousands of years, with origins tracing back to India, where it remains a staple food crop. From there, it spread across Africa and into the Americas through trade and migration, becoming an important source of protein in tropical and subtropical regions. Today, pigeon peas are widely grown in Asia, Africa, the Caribbean, and northern Australia, prized not only for their edible seeds but also for their resilience and ecological benefits.
Propagation and Growing Tips
Pigeon pea is usually grown from seed, which germinates readily when sown directly into the soil after the last frost. Seeds should be planted about 2–5 cm deep and spaced 30–60 cm apart in rows or clusters, depending on whether it is being used as a crop, windbreak, or support plant.
Culinary Uses
Pigeon peas are highly valued as a versatile food source. Both the immature green pods and the mature dried seeds are edible and used in a wide range of dishes:
Uses in a Permaculture System
Pigeon peas are a classic multi-purpose permaculture plant, valued for food production, soil improvement, and ecological support:
August 08, 2025
Pineapples: Tropical Sweethearts with a Permaculture Punch
Pineapples (Ananas comosus) are iconic tropical fruits with a rich history and impressive versatility. Native to South America—most likely present-day Brazil and Paraguay—they were domesticated by Indigenous peoples long before Spanish and Portuguese explorers spread them across the globe. By the 16th century, pineapples were cultivated in tropical and subtropical regions worldwide, celebrated not just for their sweet, juicy flesh but also as a symbol of hospitality and abundance.
Pineapples are typically propagated vegetatively, meaning they’re grown from parts of the plant rather than seeds. The easiest method is to use the leafy crown of a mature fruit—simply twist it off, allow it to dry for a day or two, then plant it in well-draining soil. Suckers (side shoots) and slips (growths found at the base of the fruit) are also excellent propagation material and tend to produce fruit faster than crowns. Pineapples thrive in warm, frost-free climates with full sun and slightly acidic, well-drained soil. They are drought-tolerant but benefit from regular watering during dry periods, especially in the growing season. Mulching around the base helps retain moisture and suppress weeds.
Pineapples are slow growers, often taking 18–24 months to fruit, but they’re well worth the wait. Minimal fertiliser can be applied during growth, particularly a balanced organic blend every few months. Care should be taken to avoid overwatering, as soggy roots can lead to rot.
In permaculture design, pineapples are highly valued as low-maintenance, space-efficient plants with multiple functions. Their spiky foliage makes them excellent natural barriers or living mulch when planted en masse around garden beds, trees, or property edges to deter foot traffic and pests. Because they don’t require rich soil, they’re great for poor or degraded patches and can be interplanted among perennial systems without competing heavily for resources.
Pineapples also fit well into a layered food forest as a productive ground cover beneath taller fruit trees. Their shallow roots help with soil stabilization, while their low profile allows light to filter through to other understorey species. Beyond their ecological roles, pineapples produce delicious, nutrient-dense fruit that can be eaten fresh, juiced, preserved, or fermented.
Altogether, pineapples are a beautiful, functional addition to any subtropical or tropical permaculture system—yielding sweet rewards while supporting the health and resilience of the land.
July 07, 2025
From Cutting to Cooking: A Guide to Growing Cassava in Your Backyard
Description: Cassava (Manihot esculenta), also known as manioc, yuca, or tapioca, is a perennial shrub native to South America. It was first domesticated between 8,000 and 10,000 years ago in regions that are now southern Brazil and eastern Bolivia. Cassava became a staple food for many indigenous cultures, including the Maya and the Taino, and spread throughout the Caribbean and Central America before European contact. Today, it is a vital source of carbohydrates for over 500 million people worldwide, particularly in tropical regions, due to its adaptability to poor soils and drought conditions
How to Grow Cassava from Cuttings:
Propagation:
The most successful way we have found to strike Cassava cuttings is to use a “Wicking Bed” type method. We usually do this by potting the cuttings up in a well-draining mix, and then placing the pots into a shallow tray of water. After 2-4 weeks they should develop a strong root system, and fresh leaves. Once you can see this fresh growth check one of the cuttings to see if sufficient root growth has occurred. Sometimes leaves will emerge before a decent root system has developed.
Alternatively, you can plant the cuttings straight into the ground. If doing this you will need to keep them moist for the first 2 to 4 weeks while the cuttings develop roots. Once roots develop the plants are quite drought tolerant.
When planting your cuttings out we recommend a spacing of at least 1m between plants. As cassava grow into a decent sized shrub this will ensure the plants are not competing for sunlight.
Watering and Fertilising:
Once the plants are established we recommend watering 1 – 2 times per week. Fertilising can be done but try to avoid any fertiliser with too much nitrogen as this can cause the plants to focus on vegetative (leaf) growth, rather than focusing on growing tubers. Adding organic compost would be a great way of doing this.
Harvesting:
Cassava harvesting time ranges from 6 to 18 months depending on the variety and use. One sign your Cassava is ready to harvest is when the lower leaves start yellowing and dropping from the plant. Cassava is traditionally harvested by removing the stems and then using levers or ropes to assist in pulling the root base out of the soil.
Processing (Caution):
It is best to process cassava immediately after harvest as it is highly perishable. Generally spoiling will start within 48 to 72 after harvest. Cassava should never be eaten raw as it contains naturally occurring cyanide, which is toxic if consumed. Cassava is traditionally processed by boiling and draining of water, sometimes multiple times. Make sure to research this process carefully before processing and consuming your own Cassava.
May 13, 2025
Bana grass (Pennisetum purpureum x Pennisetum americanum) is a hybrid grass developed from a cross between Napier grass (Pennisetum purpureum) and Pearl millet (Pennisetum glaucum). It originates from tropical Africa, where Napier grass has long been used as fodder. Bana grass was bred specifically to enhance the beneficial traits of both parent species: the size, vigor, and biomass of Napier grass, combined with the drought resistance and adaptability of pearl millet.
Though relatively unknown outside agricultural and fodder systems, Bana grass is gaining attention in permaculture and regenerative farming due to its resilience, productivity, and diverse applications.
Bana grass is a sterile, clumping perennial grass that grows vigorously and forms dense stands. Its most notable features include:
As a sterile hybrid, Bana grass does not produce viable seeds. It spreads only through cuttings, which makes it non-invasive and easy to control.
Bana grass is propagated entirely through stem cuttings. Select healthy, mature stalks and cut them into sections approximately 15-30cm long, each containing at least two nodes.
If planting directly into the ground you should opt for larger cuttings. These cuttings are planted horizontally or at an angle, partially buried in the soil with one node underground and one exposed.
If propagating in a pot first you can get away with smaller cuttings. We generally place 1-3 cuttings in a 10cm pot and then place the pot in a dish of water. This utilises the ‘wicking’ method to keep the mix constantly moist while the cutting develops roots. We find this method much more successful compared to planting directly in the soil. Once roots develop you can plant the cuttings out.
Water the cuttings well and keep the soil moist until new growth appears. This typically takes 1–2 weeks in warm conditions. Once established, Bana grass is fast-growing and low-maintenance. It benefits from regular mulching and composting but will tolerate poor soils.
For ongoing maintenance:
Its rapid growth and high yield make it one of the best sources of green mulch, compost materials, and chop-and-drop biomass. It can produce several tons of biomass per hectare per year, helping regenerate degraded soils and feed soil biology.
Bana grass is highly palatable to livestock when young and tender. It is ideal for cut-and-carry feeding systems in silvopasture or integrated animal systems. It is rich in crude protein and digestible fiber, especially when cut young.
Due to its height and density, Bana grass makes an excellent windbreak or living fence. It can also be used to create shelter belts, protect young plants from harsh sun or wind, and act as a backdrop for layered planting.
Its fibrous root system binds soil effectively, making it ideal for stabilizing slopes, swales, and dam edges. It thrives in erosion-prone zones and regenerates quickly after cutting.
Bana grass performs well in wet zones, such as greywater areas, swale berms, or near ponds. It helps in water filtration and uptake, acting like a sponge that slows runoff and promotes infiltration.
With its prolific biomass and fast regrowth, Bana grass is an excellent candidate for carbon sequestration strategies in regenerative agriculture.
Bana grass is a fast-growing, easy-to-manage, and non-invasive giant grass that deserves more recognition in sustainable agriculture and permaculture systems. Its role as a dynamic accumulator of biomass, soil builder, livestock fodder, and multifunctional landscape element makes it a true permaculture powerhouse.
Whether you’re building a food forest, managing erosion, creating windbreaks, or seeking a consistent mulch supply, Bana grass is a low-tech, high-return solution worth planting.
May 13, 2025
Arrowroot: The Forgotten Root Crop for a Resilient Future
Canna edulis, also commonly known as Achira or edible canna, is a species of the Canna genus primarily grown for its large, starchy rhizomes. Native to the tropical and subtropical regions of the Americas, particularly the Andean highlands, Canna edulis has long been cultivated by indigenous peoples for its edible and utilitarian value.
Though taxonomically similar or synonymous with Canna indica in some classifications, Canna edulis is typically used to denote those cultivated forms specifically selected for food use, due to their larger rhizomes and high starch content.
Canna edulis is a robust, herbaceous perennial that grows from thick underground rhizomes.
Propagation and Growing Instructions
Canna edulis is propagated primarily through:
1. Planting is typically done at the beginning of the rainy season in tropical areas, or in spring in temperate climates. However this plant is very hardy, and can be planted year round if cared for.
2. Space plants 30-100cm apart (depending how dense you want the planting) to allow for rhizome expansion and air flow.
3. They will grow in any soil type. However, they enjoy moist, well-draining soil, rich in organic matter, with a neutral pH (6.6-7.3). It can tolerate heavy clay and waterlogged soils better than most root crops. Some rhizomes may develop above the soil. This is an indication the soil is poor and not to its liking.
4. Water regularly when first establishing the plants. Once planted they are tollerent of dry periods. We also find they will put more energy into rhizome development during these periods.
5. Apply a generous amount of organic mulch to retain moisture and suppress weeds.
6. Plants require 6–10 months to mature, depending on climate and variety.
Uses in Permaculture
Canna edulis is highly valued in permaculture systems for several reasons:
Culinary Uses
Some varieties eaten raw. Most are steamed, roasted, barbecued, diced finely, added to stir-fries, casseroles, stews, soups, in many meat or savory dishes. Some are ground down into a powder and used as a flour and thickening agent. Does not possess a lot of flavor on its own, but absorbs flavours and makes a useful meal-extender. Looks and tastes similar to potato. Takes longer to cook, yet holds its shape. Peel and cut into thin chips, add garlic salt and bake or fry until crispy and golden. Wrap food in the leaves to steam, similar to banana leaves.
Nutritional value: Vitamins A, B1, B2, B3, B6, & C. The tuber has a high potassium content and 1-3% protein. The young leaves and shoots are nutritious and contain 10% protein.
The young shoots and sometimes the seeds are also used in cooking in various regions, although these are less common.
April 11, 2025
Lucerne, also known as alfalfa, is a perennial flowering plant in the legume family (Fabaceae). Native to Southwest Asia and the Middle East, it has been cultivated for over 6,000 years and is one of the oldest known forage crops. Historically, it was highly valued in ancient civilizations, including Persia and the Roman Empire, for its utility as high-quality livestock fodder.
The name “alfalfa” is derived from the Arabic word al-fasfasa, meaning “best fodder,” reflecting its nutritional value for animals. Lucerne is now cultivated worldwide and is especially important in sustainable agriculture and permaculture systems.
Lucerne is propagated by seed and establishes best when directly sown into well-prepared soil. It is a self-regenerating perennial that can last 4–6 years or more under suitable conditions.
Seed preparation: Use high-quality seeds, optionally inoculated with Rhizobium meliloti bacteria to enhance nitrogen fixation—especially important in soils where lucerne has not been previously grown.
Sowing time: Spring or early autumn is ideal, depending on regional climate.
Seeding rate: Approximately 15–20 kg per hectare (1.5–2 g/m²).
Germination temperature: Optimal between 15–25°C.
Lucerne requires a temperate to warm climate.
It is best suited for areas with 90–150 frost-free days.
Once established, lucerne is drought-tolerant, though it requires moisture during early growth stages.
Prefers deep, well-drained loamy soil with a neutral to slightly alkaline pH (6.5–8.0).
Does not tolerate acidic or poorly drained soils.
Requires a friable structure to accommodate its deep taproot (up to 2 meters or more in depth).
Full sun exposure is essential (6–8 hours/day minimum).
Needs consistent watering during establishment (first 6–8 weeks).
Once mature, lucerne is highly drought-resistant due to its extensive root system.
Minimal inputs required after establishment.
Lucerne can be cut multiple times per year for forage or mulch.
It may persist for several years with appropriate rotational grazing or cutting management.
Lucerne serves multiple roles in regenerative and permaculture agriculture due to its beneficial biological and ecological functions:
As a legume, lucerne forms symbiotic relationships with nitrogen-fixing bacteria, improving soil fertility for itself and neighbouring crops.
Its deep taproot penetrates hard subsoil layers, improving soil aeration, water infiltration, and nutrient cycling by drawing minerals from deeper layers to the surface.
Lucerne is an excellent source of green manure and mulch material. It can be cut and left on the surface (chop-and-drop) or incorporated into compost.
Highly nutritious, lucerne provides protein-rich forage for a variety of livestock including cattle, sheep, goats, rabbits, and poultry. It can be fed as fresh cut material, silage, or hay.
Its flowers attract bees and beneficial insects, enhancing pollination and biodiversity in polyculture systems.
Lucerne helps stabilize soil with its extensive root network, making it suitable for erosion control, especially on sloped or degraded land.
Lucerne is a highly valuable plant for both conventional and permaculture systems. Its capacity to enrich soil, support animal systems, and improve long-term ecosystem function makes it an essential tool in sustainable agriculture. Easy to establish and manage, lucerne offers long-term benefits with minimal intervention, making it suitable for a wide range of climates and growing conditions.
April 11, 2025
Black Rice: The Forbidden Grain with Ancient Roots
Black rice—also known as forbidden rice, purple rice, or emperor’s rice—is a strikingly dark-hued grain with a rich nutty flavor and powerful nutritional profile. Once reserved for royalty in ancient China, black rice is now grown and enjoyed around the world for both its culinary value and health benefits.
Origins and History
Black rice has been cultivated for centuries in parts of Asia, particularly China, India, Thailand, and Indonesia. It gets its nickname “forbidden rice” from ancient Chinese lore, where it was said to be so rare and nutritious that it was reserved exclusively for the Emperor and banned for commoners.
The dark color comes from anthocyanins, the same powerful antioxidants found in blueberries and blackberries. This makes black rice one of the most antioxidant-rich varieties of rice.
There are several varieties of black rice, including:
Propagation and Growth
Black rice, like all rice, is a type of Oryza sativa, and it’s usually propagated from seed. Growing black rice is similar to other rice types, but it requires specific conditions to thrive.
Propagation:
How to Grow Black Rice
While traditionally grown in paddies, black rice can also be grown in containers, raised beds, or even wetland-style gardens with the right care.
Climate:
Soil:
Light:
Planting:
Watering:
Harvesting:
Culinary Uses of Black Rice
Black rice has a nutty, earthy flavor and a chewy texture, making it a versatile addition to both savory and sweet dishes.
Cooking Basics:
Popular Dishes:
Nutritional Benefits:
Final Thoughts
Black rice is not only visually stunning and delicious, but it's also deeply rooted in history and packed with nutrition. Whether you're growing it in a backyard paddy or using it to elevate a dinner dish, black rice brings a touch of the exotic with ancient cultural significance.
A perfect grain for gardeners, foodies, and health-conscious eaters alike, black rice truly lives up to its legendary status as the once “forbidden” grain.
April 05, 2025
How to Grow Egyptian Walking Onions:
Description: Known botanically as Allium x proliferum, Egyptian Walking Onions are a genetic cross between common onions (Allium cepa) and Welsh onions (Allium fistulosum), and they share many of the characteristics you'd expect from combining these two esteemed culinary varieties. Also known as tree onions, Egyptian onions and topsetting onions, walking onions earned their common name through the plants' unique way of spreading around the garden. Although technically a biennial which takes two years to complete a life cycle, walking onions are best treated as a perennial, as a single sowing can lead to a lifelong supply. As the plant matures, miniature bulbs called bulbils form inside the flowers, and if left to their own devices they'll grow and arch down to the ground. Where they touch the earth, roots will form, and a new plant will develop. This habit makes the plants appear to ‘walk’ across the veggie patch, covering it within a few seasons. The ease with which the onions reproduce has made them a popular onion variety for gardeners who practice permaculture.
Propagation:
There are two main methods for propagating Egyptian Walking Onions, by planting mature bulbs, or planting the small bulbils from the tops of the plant. Both can be grown with the same care, the bulbils will just take a couple years to mature, whereas the mature bulb will produce a large clump by the end of the growing season. If you want to grow for larger mature bulbs, a spacing of around 40cm is ideal. If you would like a steady production of smaller green onions and tops (to use like chives / spring onions), you can plant them closer at 10cm or so.
Watering and Fertilising:
Once the plants are established we recommend watering 1 – 2 times per week. Fertilising can be done to boost production. Adding organic compost to the beds prior to planting would be a great way of doing this.
Harvesting:
If you are using these like chives / spring onions you can simply go out to the garden and remove a couple plants from the edge of a clump to use in your cooking. Do not remove the whole plant as this will ensure it continues to grow and clump, and you will have an unlimited supply.
If growing form mature bulbs, like other alliums walking onions will signal that harvest time is near when the leaves start to look brown, dried and scruffy. It usually takes about five months from planting to harvest, although of course local conditions will have an effect on growing time. Once the stem itself starts to dry, carefully dig up the bulbs with a garden fork and place them individually on a wire rack, or hang them in individual net bags. Leave them in a cool, dry place out of the sun to cure, hardening their skins to extend their storage life. Once the skins are fully dry, usually taking a couple of weeks, the onions can be stored in a basement or other cool, dry, dark place where they'll last for up to 12 months.
Uses of Egyptian Walking Onions
Egyptian walking onions are prized for their edibility at all stages and for their year-round utility in the kitchen.
Culinary Uses:
You can harvest the greens in spring, the bulbils in summer, and dig up bulbs in late fall or early winter.
Preservation:
Medicinal/Folk Uses:
While not as well-documented as garlic, walking onions have traditionally been used for their antibacterial and anti-inflammatory properties in folk remedies.
March 25, 2025
Origins & Background
Dragon fruit (genus Hylocereus and Selenicereus) is a tropical fruit from the cactus family (Cactaceae). It is native to Central America, particularly Mexico, but is now widely cultivated in Southeast Asia, especially in Vietnam, Thailand, and the Philippines. The fruit is known for its striking appearance, with bright pink, red, or yellow skin and white or red flesh speckled with tiny black seeds. It is also called pitaya or pitahaya.
How to Grow Dragon Fruit:
Dragon fruit is a climbing cactus that thrives in warm, tropical, and subtropical climates. It requires:
PROPAGATION:
(Note) Step 2 is measured 1-2 days after cuttings are taken. As postage can take a few days you may be able to plant them straight away. Just check the cut ends and if they are dry / calloused, then the cuttings are ready to plant.
Potting Mix: Plant the cuttings in a fertile, well-draining mix. For beginners we recommend using the Bunnings “Cacti and Succulent Mix”. (This mix is an easy starting point). You can adapt your mix as you progress on your journey of keeping these plants to suit your growing conditions.
Watering: Watering can depend on your growing conditions. We recommend watering giving the cuttings a light misting 3 days after planting and then once per week until roots develop. Once the plants are established we recommend watering 2-3 times per week in warmer months, and once a week in Winter. (Too much water will cause the plants to rot.)
It typically takes 1–2 years for a plant grown from cuttings to start fruiting, while seed-grown plants may take longer. Flowers bloom at night and are pollinated by bats and moths, although hand pollination is common in cultivation.
Uses & Benefits
Dragon fruit is prized for its nutritional benefits and versatility:
Dragon fruit is a hardy, low-maintenance plant with a high yield, making it an excellent choice for home gardeners and commercial growers alike.