You are currently viewing Gardening Australia episode 3 2022
Gardening Australia episode 3 2022

Gardening Australia episode 3 2022

Gardening Australia episode 3 2022: Costa Georgiadis makes a solar dehydrator for fruit and veg, Sophie Thomson meets a chef and a gardener working together, Clarence starts his autumn planting and Josh visits two couples sharing their house block and gardens.



 

 

Inspiring, entertaining and full of practical advice, join Costa Georgiadis and the team as they unearth gardening ideas, meet avid gardeners and look at some of the most inspiring gardens from across the country.

 

Gardening Australia episode 3 2022

 

Basil Seed Saving

Jane shares tips on collecting basil seeds for next season. Once basil has finished its growing season it sends out long flower stems above the leaves. Each flower along the stem will produce tiny black seeds that can be collected and sown to produce lots more basil.

Autumn Action

Clarence says goodbye to summer by planting a new native garden full of colour and texture at this perfect time. With any new project, ask what the aim is: Do you want shade, beauty, colour, a windbreak? Clarence is aiming for a beautiful native plant patch to improve his garden biodiversity. First job is to clear any weeds, paying particular attention to any tough perennials with persistent rhizomes or bulbs, such as nutgrass; these should be put in a bag and left in the sun for a couple of weeks to kill them off completely.

Clarence builds up the new bed with some bought-in soil mix. He adds some sand as well because most native plants like a free-draining mix. Choose the soil to suit what you want to grow. He rakes it into shape and tamps it down to form a solid base that is less likely to erode in heavy rain.

Coastal Colour – Gardening Australia episode 3 2022

Millie visits garden designer Jo Ferguson at her sea-change home to see the beautiful space she has created with her plant-loving family.

Grapevine Care

Tino shows how to maintain healthy grapevines.

Savvy Sustainable

Josh visits a project close to his heart – a shared space that maximises garden productivity, while showcasing compact living. Josh’s friend and environmental engineer Martin Anda moved into a sustainable village in Perth, and wanted to create a shared permaculture, organic garden. He aims to be able to harvest something all year round. Every possible bit of space has been used, with layered plantings. There are compost bins and a worm farm and a rooftop garden with native plants. Herbs are really close to the garden.

Two households use the shared space, so everything has to be approved by both couples involved. Plants also help provide privacy between the two domains. A hedge between the two households is planted with deciduous pomegranates and a pergola is covered with a grape vine that will also allow in winter light.

Propagating Frangipani – Gardening Australia episode 3 2022

Jerry shows how to propagate frangipanis from cuttings and seed. The most common way of propagating frangipani is by cuttings, and the reason why it’s so popular is because a cutting is a direct copy of the mother. It’s a clone, so the flowers and the performance are exactly the same. To strike a cutting, you take a half metre-long section and then remove any leaves and flowers to conserve moisture while the wound calluses. During the callusing period, put the cutting where it’s shady but breezy, and it will heal over.

Once this has happened, insert the cutting just so the base is 3-5cm deep in the soil. The cutting may be unstable, so stake it and tie it in position. When new leaves appear, that’s the cue to start watering and looking after your plant.

Symbiotic Salopian

Sophie travels to McClaren Vale to meet a chef and a gardener collaborating to create fresh, seasonal dishes. Karena Armstrong runs a restaurant in McLaren Vale well-known for its seasonal cuisine.
Her “secret weapon” is gardener Madelaine Aird, who manages the restaurant’s market garden. The one-acre block is behind Karena’s house, not far from the restaurant.

The garden provides up to 70% of the restaurant’s produce in warmer months and 30% in winter. Mustard greens and coriander are some of the garden’s ‘constants’. Other crops include Mediterranean herbs like sage, oregano, tarragon and parsley, several types of basil, edible flowers, chillies and perennials like artichoke and rhubarb. Half an acre is intensively farmed in 23 x 10m long beds. The perimeter is enclosed with fruit trees and there are beehives.

Challenges at the site include wind and high alkaline soil. They initially used lots of organic matter and sulphur to bring down the pH. Madelaine says they now make all of their own compost. “From green waste from the garden that goes through the chickens, but also food scraps that come home from the restaurant.” Karena says the available produce from the garden drives the menu.

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Gardening Australia episode 3 2022
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Gardening Australia episode 3 2022: Costa Georgiadis makes a solar dehydrator for fruit and veg, Sophie Thomson meets a chef and a gardener working together