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Temulawak (Curcuma xanthorrhiza) also known as Javanese turmeric, is a tropical rhizome native to Indonesia—particularly the islands of Java and Borneo—where it has been cultivated and used for centuries. Closely related to turmeric and ginger, it grows as a lush, herbaceous perennial with broad, green leaves and thick, aromatic yellow-orange rhizomes. The plant reaches around 1.5–2 meters in height and produces striking, cone-shaped inflorescences with pale bracts. Known for its earthy, slightly bitter flavour and high curcumin-like compounds, Temulawak is an important plant in traditional Indonesian herbal medicine (jamu) as well as culinary and agricultural systems.
Growing & Propagating
Temulawak thrives in warm, humid climates with rich, well-draining soil and filtered sunlight, similar to turmeric and ginger. Plant the rhizomes at the start of the wet season, burying them 5–7 cm deep with the buds facing upward. It prefers regular watering but should not sit in waterlogged soil. Mulching helps retain moisture and enrich the soil. Plants grow vigorously and can be harvested 8–12 months after planting, once the leaves begin to yellow and die back. Propagation is done by dividing the rhizomes—selecting plump, healthy sections with at least one viable bud.
Medicinal Purposes
Traditionally, Temulawak is one of Indonesia’s most valued medicinal herbs and is used in jamu to support liver health, digestion, and overall vitality. It is believed to have anti-inflammatory, antioxidant, and antimicrobial properties, and is commonly used to treat digestive issues, fatigue, joint pain, and appetite loss. Modern herbal practitioners often use Temulawak as a natural tonic for liver function, similar to turmeric but with a more pronounced bitter and stimulant effect.
Culinary Uses
In the kitchen, Temulawak is used fresh or dried to add earthy depth to soups, stews, broths, and traditional Indonesian dishes. It is frequently boiled into herbal drinks, blended with palm sugar, honey, or tamarind to create a warming tonic. Its bitterness balances rich or fatty foods, and it can be used similarly to turmeric in curry pastes, marinades, or infused oils. While less common internationally, it remains a staple in Indonesian households and herbal cafés.
Uses in a Permaculture System
Temulawak is highly valuable in permaculture design due to its hardiness and multifunctionality. As a vigorous understory plant, it grows well beneath fruit trees or in food forests, improving biodiversity and providing ground cover that helps reduce weeds and retain soil moisture. Its annual dieback adds organic matter to the soil, and mature plants help stabilise sloping areas. Because Temulawak attracts few pests and has medicinal roots, it’s an excellent addition to a “living apothecary” garden. Its ability to grow densely also makes it ideal for stacking yields—providing food, medicine, mulch, and habitat within the same footprint.
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Origins & Background
The striking fruit-bearing shrub or small tree Punica granatum—commonly known as the pomegranate—has a long history originating from the Middle East and Mediterranean region. It has since become well adapted to warmer climates worldwide, including Australia. With its vivid red flowers, glossy foliage and jewel-filled fruit, it is both ornamental and productive.
Propagation & Growing Tips
Start with either a young grafted tree or a pot-grown specimen. Bare-root trees are best planted in late autumn or winter, though potted trees can go in nearly any time if managed carefully. Choose a sunny spot (at least six hours of direct sunlight daily) in well-drained soil—wet or soggy ground will quickly undermine success. When planting, dig a hole twice as wide as the root ball, integrate generous organic matter such as compost or aged manure, and set the plant at the same depth it was in the pot. Water in thoroughly and apply a mulch to conserve moisture and suppress weeds.
Soil, Position & Climate
Pomegranates thrive in warm, dry summers and can handle a range of soil types—from sand to clay—so long as drainage is good. Heavy clay soils should be improved or planted on a raised mound. They are particularly suited to temperate or subtropical Australia; placement on a north-facing wall or in the sunniest part of the garden benefits fruit ripening in cooler regions.
Watering & Feeding
During the establishment phase (first 6-12 months), aim for consistent, deep watering, especially in hot dry spells. Once established, the tree becomes quite drought-tolerant, but regular watering during fruit development will improve yield and fruit quality. Feed annually or twice a year with a balanced fertiliser, particularly one higher in potassium to support flowering and fruiting—avoid overfeeding, which may reduce fruit quality.
Pruning & Maintenance
Prune in winter when the tree is largely dormant: remove dead or damaged wood, thin older fruiting wood, and cut back suckers at the base to focus energy into productive branches. Be careful not to remove more than about 30 % of older wood, as pomegranates fruit on mature stems. Use a sturdy staking or support if planted in a windy spot or if you anticipate heavy fruit loads.
Harvesting & Uses
Fruit usually ripens between late summer and autumn (March-May in much of Australia). Harvest when the skin colour is fully developed and the fruit feels heavy. Note that once removed from the tree, pomegranates will not continue to ripen. Over-watering during ripening or excessive rain may cause the fruit to split—split fruit is still edible but more vulnerable to pests and spoilage. The seeds (arils) are eaten fresh, juiced, added to salads, desserts or preserved for later use.
Pests, Diseases & Growing Tips
Pomegranates are relatively low-maintenance, but watch for fruit‐fly in some areas—netting or exclusion methods may help. Also, avoid overwatering and ensure good drainage to reduce risk of root disease. Allow the soil surface around the tree to remain undisturbed (avoid cultivation) to reduce sucker growth and maintain root health.
Origins
Passionfruit (Passiflora edulis) originates from the tropical and subtropical regions of South America, particularly Brazil, Paraguay, and northern Argentina. It has been cultivated for centuries by Indigenous peoples for its sweet, aromatic fruit and medicinal qualities. The plant was later introduced to Australia, where it thrives in the country’s warm, frost-free climates. Today, passionfruit is grown widely across Queensland and northern New South Wales, valued both for its ornamental beauty and heavy fruiting nature.
Propagation and Growing Tips
Passionfruit can be propagated from seed, but for best results, grafted or cutting-grown plants are preferred as they produce true-to-type fruit and tend to crop earlier. Plant in a sunny position with well-drained, fertile soil, and enrich the area with compost or aged manure before planting. The vine requires a sturdy trellis or fence for support and benefits from consistent watering, especially during flowering and fruiting. Prune lightly after harvest to encourage new growth and remove any dead or weak stems. Mulching around the base helps retain soil moisture and suppress weeds, while a regular feed with an organic fertiliser supports vigorous growth and high yields.
Uses in a Permaculture System
In a permaculture setting, passionfruit is an excellent climber for vertical spaces, providing shade, privacy, and habitat for pollinators and beneficial insects. It can be trained over pergolas, fences, or trellises to create living structures and help regulate microclimates in the garden. The vine also contributes organic matter through leaf litter and can be integrated with other fruiting or nitrogen-fixing plants to enhance soil health and biodiversity. Its fast growth and heavy fruiting make it a valuable element in a self-sustaining food system.
Culinary Uses
Passionfruit is prized for its vibrant, tangy-sweet pulp, which adds a tropical flair to both sweet and savoury dishes. The pulp can be eaten fresh, spooned over yogurt or ice cream, or blended into smoothies and juices. It’s a popular ingredient in desserts such as cheesecakes, pavlovas, and tarts, and pairs beautifully with citrus and cream. In savoury cooking, passionfruit can be used to make glazes, dressings, or sauces for seafood and poultry. Its intense aroma and flavour make it a standout ingredient in both home and commercial kitchens.
Origins and Background
Ginger (Zingiber officinale) has been grown and loved for thousands of years, first cultivated in the warm, tropical regions of South and Southeast Asia. Traders carried it across the world, where it quickly became prized for its bold flavour and impressive healing qualities. These days, it’s a staple in Aussie kitchens and gardens alike — a plant that’s as beautiful as it is useful. Whether you’re a seasoned gardener or just getting started, growing your own ginger is an easy way to add a touch of the tropics to your backyard.
Growing and Propagation Tips
Ginger is a hardy, low-maintenance plant when given the right conditions. It grows from chunky underground stems called rhizomes, which are the same parts we harvest and eat. To start, choose a healthy, fresh piece of ginger with small buds or “eyes.” Plant it in a warm, sheltered spot with rich, well-draining soil and partial shade — full sun can scorch the leaves in hot climates. Keep the soil moist but never soggy, and add a good layer of mulch to hold in moisture and keep the roots cool. In most parts of Australia, ginger grows best through the warmer months and is ready to harvest after eight to ten months, once the leaves start to yellow. You can lift the whole plant or just take a section and leave the rest to keep growing.
Ginger in a Permaculture System
Ginger fits beautifully into a permaculture garden. It loves growing under taller plants like bananas, pawpaws, or taro, where it gets filtered light and protection from harsh sun. Its roots help improve soil structure, and when mulched well, it supports healthy soil life and moisture retention. Because it doesn’t compete strongly with aggressive plants, ginger does best in well-managed garden beds or as part of a mixed planting where it can quietly do its thing in the shade. Adding ginger to your permaculture setup means you’re not just growing food — you’re creating balance and diversity in your garden ecosystem.
Culinary and Medicinal Uses
There’s a reason ginger has stood the test of time — it’s one of the most versatile plants you can grow. In the kitchen, it brings a lovely warmth and spice to both sweet and savoury dishes. Use it fresh in stir-fries, curries, and marinades, or steep slices in hot water for a soothing tea. Dried or powdered ginger is perfect for baking, from gingerbread to cakes and biscuits. Medicinally, ginger has long been valued for its ability to calm nausea, ease digestion, and reduce inflammation. Whether you’re sipping a cup of ginger tea or grating it into your cooking, this hardy tropical plant delivers flavour, health, and plenty of satisfaction straight from the garden.
Origins: Taro (Colocasia esculenta) is one of the world’s oldest cultivated crops, believed to have been domesticated over 9,000 years ago in Southeast Asia and the Pacific Islands. It spread widely across Polynesia, India, China, and Africa, becoming a staple root in many traditional cuisines and cultures. Known for its large heart-shaped leaves and starchy corms (underground tubers), taro has played a vital role in food security and cultural identity throughout history.
Propagation: Taro is typically propagated vegetatively, not from seed. Farmers and gardeners use “huli” (the top of the corm with a short leaf stalk) or small corm pieces with growing buds. These are planted directly into moist soil or shallow water. In tropical and subtropical climates, it thrives year-round, but it requires warmth and consistent water to establish.
Growing Tips:
Uses in a Permaculture System: Taro is a brilliant permaculture ally. Its large leaves provide shade and act as living mulch, helping to suppress weeds and retain soil moisture. It fits perfectly into food forests in the understory layer, where it thrives in the filtered light. In wet zones, taro can stabilize soil along dams, swales, or greywater channels. Since multiple parts of the plant are edible, it offers high yields and nutrient diversity in a relatively small footprint.
Culinary Uses: Taro is beloved across the globe for its earthy, nutty flavor and versatility:
Note: Always cook taro thoroughly before eating—raw taro can be irritating to the mouth and throat due to natural oxalates.
Strawberries (Fragaria × ananassa and related species) are widely cultivated temperate fruit plants, with origins in both North and South America. Over centuries of selective breeding, modern strawberry varieties deliver larger fruit, improved flavour, and better disease resistance. They have become staples in home gardens, commercial farms, and even container plantings due to their attractive blossoms, delicious fruit, and relatively manageable care.
Propagation & Planting Tips
Soil, Climate & Care
Growth Cycle & Harvesting
Varieties & Uses in Garden Design
Culinary & Practical Uses
Fresh strawberries are beloved in desserts, salads, jams, preserves, sauces, or simply eaten fresh. They freeze well or can be dehydrated. Apart from flavour, strawberries are rich in vitamin C, antioxidants, and fibre.
Turmeric is a tropical perennial herb, part of the ginger family (Zingiberaceae), with deep roots in South and Southeast Asia—especially India—where it has been cultivated for thousands of years. Beyond its culinary and medicinal uses, it has cultural significance in many traditions. From its native lands, turmeric has spread worldwide and has become valued both for its vibrant golden rhizomes and its health-promoting properties.
Propagation: Turmeric is grown from sections of its edible rhizome—each piece needs at least one visible bud ("eye").
Planting: Plant rhizome pieces after the last frost, once the soil has warmed. Bury them about 5 cm deep, spacing each piece around 30 cm apart.
Climate: Thrives in warm, humid, and frost-free environments; in cooler areas, it can be cultivated in large, moveable containers.
Soil: Prefers well-drained, fertile, loamy soils rich in organic matter.
Watering and Care: Keep consistently moist during the growing season, but avoid waterlogging. Mulching helps retain moisture, suppress weeds, and regulate soil temperature.
Growth Cycle: The plant typically reaches about 1 m in height and takes 8–10 months for the leaves to die back, signaling the rhizomes are ready for harvest.
Turmeric fits beautifully into permaculture designs as a multifunctional understory or groundcover plant. Its broad foliage helps suppress weeds, protect soil from erosion, and retain moisture. Turmeric’s natural antimicrobial properties can enhance soil health, and selectively harvesting rhizomes encourages regrowth and provides ongoing yield—aligning with permaculture’s principle of sustainable harvesting. It partners well in layered systems with taller species like bananas or taro, reinforcing ecosystem resilience.
Turmeric is a kitchen essential: the fresh rhizome—or the dried, powdered form—is prized for its vibrant color, warm, earthy flavor, and health benefits. Use it grated into curries, soups, morning “golden milk,” teas, or pickles. It’s a key ingredient in many spice blends, offering anti-inflammatory and antioxidant properties thanks to the compound curcumin.
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:
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.
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.
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.
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.
