Q. I have a leaf here that doesn’t look great?
|Mite Damage on Frangipani leaves|
Q. It’s been so hot but my Frangi’s aren’t flowering what can be done and is it too late?
A. When Frangipani are still relatively small, often every second year is a resting year, so they don't flower. Especially if they're in a pot, flowers will be bi-annual.
Frangipani Society of Australia are now a FB society so you can join their FB page, but if you join as a financial member, you get to access another FB page as well as receive a lovely calendar, CD and tips on how to grow the best Frangipanis ever, plus seeds for you to grow some new varieties of Frangipanis.
|photo M. Cannon|
|Kohlrabi grows above ground|
- You can direct seed Kohlrabi or start them in punnets or seed trays because they don’t mind being transplanted.
- Kohlrabi can be rather closely spaced (or interplanted) and is out of the garden in 60 days (2 ½ months)or so, leaving time to plant something else.
- As with all vegetables a standard application of an organic fertilizer, mixed into the soil according to label rates prior to planting, is all you need to do.
- If you want small kohlrabi, pick them when
they’re about 6cm in diameter, with the leafy greens still attached.
photo M Cannon
- The greens should be deep green all over with no yellowing.
- Although kohlrabi stores well, up to one month refrigerated, yellow leaves means that the vegetable is not fresh.
- Kolhrabi sort of tastes like the stem of Broccoli or heart of a cabbage but sweeter.
- Remove the stems by pulling or cutting them off the kohlrabi globe.
- If the kohlrabi is small, there is no need to peel it, but you might want to cut off the tough base end.
- If you've bought large kohlrabi, peel it and slice off the tough woody base before slicing or dicing.
- Slice or cut into julienne and include it on a relish tray with dips.
- Coarsely grate kohlrabi into a tossed salad. Because it is mild, succulent and porous, it absorbs the flavour of a mild or pungent salad dressing quite well.
- Dice kohlrabi and combine with your favourite vegetables and dressing for a chopped salad with delightful crispness.
- Slice kohlrabi, put it in a container, and pack in your bag for lunch for a crunchy snack.
- Chop and include as one of the ingredients in a raw soup.
- Slice kohlrabi or cut into bite-sized pieces and put into a saucepan with 1cm of water. Add a dash of salt, cover and bring to a boil over high heat. Turn heat down to low and steam for 5 to 7 minutes. Leaves can be steamed lightly just as you would do spinach.
- STIR FRIED Dice or chop into bite-size pieces and stir fry 5 to 7 minutes in a little extra virgin olive oil with a clove or two of minced garlic and a dash of salt.
Some plant names are meant to confuse but botanists persist in them remaining. The reasons are varied but it often is because of what family it’s in, where it came from and because once upon a time, a botanist declared that it looked like horses hooves, or a dolphin’s snout.
So here we have a great plant, the Ctenanthe but with a name that just isn’t that attractive.
No, don't ring up Jeremy and ask for ke ten-an-thee.
Ctenanthe is sometimes called the ‘never-never’ plant, but nowhere can I find why?
It’s much hardier than it’s cousin Calathea that looks similar but with thinner leaves.
Both of these plant types like to be warm, so unless you live in the tropics or sub-tropics, it’s an indoor plant for you.
If you have any questions either for me Jeremy why not write in to email@example.com