All You Need to Know to Grow Basil Eat Gumbo and Grow Baby's Breath

What’s On The Show Today?

A spice used in Cajun cooking in the Spice it Up segment; growing the main ingredient for Pesto in Vegetable Heroes, continuing the series “useful and beautiful” with groundcovers for cool temperate climates in Design Elements plus this flower that convey innocence in Talking Flowers.

SPICE IT UP

File' Powder

(Pronounced feelay)

Ever heard of a spice from the leaf of a tree?

The tree is Sassafras albidum and it originates in America.

File' powder is used a lot in Southern American cooking.

Sassafras albidum: Native to America

Ever heard of gumbo? 

It’s not something you chew but a dish from America’s south and in fact this spice s main attribute is to thicken the dish. I'ts a type of fish soup, very delicious I'm told.
Think New Orleans, Louisiana and Cajun cooking.
Let’s find out about it.

File powder is made from leaves of the sassafras tree. 

When ground, file powder smells like eucalyptus or juicy fruit gum.
File powder is a necessary ingredient for Cajun cuisine, especially Gumbo.
File' powder adds a sort of gummy consistency to the dish but it doesn't thicken in the way that cornflour thickens a dish.

File' powder has a similar effect to Okra, which in itself has no substitute.
Not only does it add an unusual flavor, the powder also acts as a thickener when added to liquid. 

You can use any ingredient you have to hand, not just fish. Chicken would be a good substitute.

Did you know that long before the use of file powder for Creole and Cajun cooking, Choctaw Indians pounded sassafras leaves into powder and added them to soups and stews.

If you have any questions about File' powder, either for me or for Ian, or have some information to share, why not drop us a line to realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675.

VEGETABLE HEROES

BASIL: Ocimum basilicum

Would you believe basil is in the mint family?

If you check the stems of Basil plants, they’re square, like other members of the mint family.
Did yo know that the word basil comes from the Greek (basileus), meaning "king?”

Basil is originally native to Iran, India and other tropical regions of Asia and has been in used for the medicinal properties of its leaves and seeds.

Curiously, the Romans thought that basil would only have medicinal properties if it were planted while the sower was cursing.
Basil Types:
There are many varieties of Ocimum basilicum.
The type used in Italian cooking and the one you see most in the supermarket or for sale in garden centres is called sweet basil.

On the other hand Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. X citriodorum) and holy basil (Ocimum tenuiflorum), mainly used in Asian cooking.

Although I must say, lemon basil is pretty fine in just about anything and I’ve made pesto from Thai basil and not felt it was too pungent.

Have you ever wonder why is each variety of basil so different in flavour from each other?

• The reason is because of the different essential oils that come together in different proportions in each variety. 
• The strong clove scent of sweet basil is derived from eugenol, the same chemical as in actual cloves. 
• The citrus scent of lemon basil and lime basil has a higher portion of citral, which is also prominent in lemon mint, and, which gives actual lemon peel its scent. 
• Licorice basil contains anethole, the same chemical that makes anise smell like licorice, and in fact is sometimes called "anise basil." 
• If you grow your own, you can choose from the many different basils that you'll never find in the supermarket. 
• Not just purple leafed basil, or giant lettuce leafed basil, lemon scented basil, aniseed basil, cinnamon basil, intensely fragrant small leafed basil, mild perennial Sacred basil that goes so well in Thai, Vietnamese, or perennial Greek basil. 

My perennial or bush basil has been growing in the same bed since 2006!

What does it look like?

Most of us are familiar with what basil looks like, but just to be sure basils oval shaped, opposite leaves, brown or black seeds (also called nutlets) and flower spikes, but flower colour and the size, shape, and texture of the leaves vary by species.

Leaf textures range from smooth and shiny to curled and hairy, and flowers are white to lavender/purple. Leaf colour can also vary, from green to blue/purple, and plants can grow to from 30cm to 1 ½ metres in height, depending on the species.

When is the best time to grow some basil?

For temperate and cool districts-September through to February, for sub-tropical and Arid zones, August to February, and for Tropical climates-all year round-you win the jackpot.

What do basil plants love?

Have you ever bought Basil from the supermarket and wondered why the leaves go black after about a week in the fridge?

• That’s because Basil is very sensitive to cold and even in the garden, towards the end of summer if you get a cool spell, your Basil will drop it’s leaves and start to yellow. 
• Yellow leaves towards the bottom of the plant are an indication that the plant has been stressed; usually this means that it needs more or less water, or less or more fertilizer. 
• That’s also why gardeners in tropical zones can grow Basil all year, with best growth in hot, dry conditions. 
• Basil behaves as an annual if there is any chance of a frost. 
• You can sow Basil straight into the ground but I always find it’s much easier and more reliable to start off in punnets. 

TIP:Also, never throw out your out of date packets of Basil seed, because they’ll come up with a pretty good success rate. This is what I’ve found when starting them off in punnets.

• Basil seed is tiny and can take several weeks to germinate, so if you grow your basil from seeds, the weeds may grow before the basil does in this weather unless you grow it in a pot of course…for all you savvy balcony gardeners. 
• When you’re ready to plant out your Basil, find a well-drained spot or grow it in a pot. 
• In the height of summer, four hours of sunlight is all that’s needed for Basil to grow. 
• Some shade from the midday sun will stop the sun scorching the leaves. 
• Give your basil frequent doses of liquid manure throughout the growing season to keep up leaf production because the more you feed the plant the bigger the leaves become, in fact underfed basil is less fragrant. 
• The more you pick your basil the more you need to feed it. 
• Basil has a very vigorous root system. 
• If you grow basil in the garden then the basil roots will go and find what the plant needs. 

So even if the soil is not so great, you can still grow basil.

IMPORTANT: Taking Cuttings

• TIP: If you’re having trouble getting Basil seed to germinate, you know Basil strikes easily from soft tip cuttings, 
• One way to take Basil cuttings it to cut short stems and suspend them for two weeks or so in water until roots develop. 
• The other way is to take a tip cutting off any plant at any time of the year. 
• Cut off all the leaves except for the tiny ones that are emerging at the top and stick the thing in a pot. 
• Keep it in partial shade and keep it moist. 
• Basil cuttings root very quickly. Once the little basil plant is actively growing again you can plant it This is a good way of getting some of the more fancy varieties going, BECAUSE they seed they produce won’t be true to type. 

TIP:Once a stem produces flowers, leaf production stops on that stem, and the stem becomes woody, and essential oil production also declines.
To stop this from happening pinch off any flower stems before they are fully mature. 

One other thing: Pest Repellant
Basil is another herb that can also double as a pest repellent.
The pungent odour the basil leaves give off are what keep pests at bay.
And since all kinds of basil work to keep flies and mosquitoes at bay, feel free to explore and find the right types of basil to mix into your garden.

Why are they good for you?
Apart from the fact the Basil and tomatoes may perfect partners in cooking, Sweet basil is low in calories, has almost no fat, and is a good source of vitamin A and is very rich source of many essential nutrients minerals and vitamins AN D another thing--
Basil seeds, in particular, are high in dietary fibre .
Basil also includes flavonoids and antioxidants.

THAT WAS YOUR VEGETABLE HERO FOR TODAY

DESIGN ELEMENTS:

Useful and Beautiful:Plants that won't let you down.

We’re still doing ground covers but we’re now talking cold climates or cool temperate.
Sometimes these districts have rather harsh winters so you need a utility planting that withstand these conditions.

Ceratostigma plumbaginoides

I'm talking with Peter Nixon Director of  Paradisus Garden Design www.peternixon.com.au

Peter mentioned Ceratostigma plumbaginoides which commonly called Plumbago but it’s not the common plumbago.
Ruscus aeculiatus or Butcher’s Broom which can be cut with hedge shears into a shape.
If you have any questions about groundcovers, either for me or for Peter or have some information to share, why not drop us a line to realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675.

TALKING FLOWERS

Gypsophila paniculata: Baby's Breath: Soapwort

Easy to grow perennial.

The name is derived from the fact that all the flowers in this family grow well on soil high in gypsum, a mineral that makes the soil too thick and heavy for many other types of plants.

Will grow in sandy dry soil.

Etymology:The genus name is from the Greek gypsos ("gypsum") and philios ("loving")

These bright white dots symbolize

 Floral meaning:

Gypsophila paniculata: Baby's Breath

Everlasting and undying love, including family, platonic, and romantic bonds-used in wedding bouquets and centrepieces.

Pureness and freedom from outside influences or corruption

Innocence.

Easily grown from seed.

Gypsophila sets off other flowers

 Grow it in full sun or partial shade in alkaline soil.

• Well suited to xeriscaping.
• Makes a low-maintenance addition to the perennial garden.
• Like lavender or catmint, baby’s breath creates a charming, soft look in the garden.
• Because the plant blooms from early summer toAutumn it’s an excellent filler for hiding other perennials after they’re done flowering.
• Pair it with delphinium, iris, columbine, poppies, yarrow and other cottage garden flowers.

I’m talking with Mercedes Sarmini of www.flowersbymercedes.com.au

Video recorded live during the broadcast of Real World Gardener radio show on 2rrr 88.5 fm in Sydney every Wednesday at 5 pm.

Delphiniums,Gerberas, Basil and Mini Vegetables

What’s On The Show Today?

What herb goes with tomatoes or cloves in Design Elements, not sprouts but still mini, in Vegetable Heroes, a new take on an old variety of flowers in plant of the week and once used to scare away scorpions in Talking Flowers?

SPICE IT UP

Herb: Basil

At one stage the Greeks and Romans believed the most potent basil could only be grown if you sowed the seed while ranting and swearing. 

This custom is mirrored in the French language where semer le baslic (sowing basil) means to rant.
Well I hope you don’t have to swear and rant to get your Basil seeds to germinate, just have your pencils at the ready if you want to know how to grow, use and store. 

Try crushing a Basil leaf and think of cloves.

It should surprise you that they have similar aromatic notes because they both contain the volatile oil, Eugenol.

This means that they complement each other.

Ian suggests sprinkling a pinch of cloves into your pasta dish along with the herb Basil for a different take.

Basil can be used fresh or dried in cooking.

Dried Basil is sold as "rubbed leaves,' and has a slightly different flavour profile to fresh Basil.

The top notes are missing but that doesn't mean you shouldn't use it in coooking.

Dried Basil is used at the beginning of cooking so that the flavour can infuse, generally only taking around 10 minutes.

Growing Basil
If you live in arid or sub-tropical regions you can sow Basil in late august in a mini greenhouse or indoors, but otherwise you can sow right through to December which is the best time to sow Basil seeds.
The seeds are best planted at soil temperatures between 18°C and 35°C

If your Basil starts to flower, pick the flowers off to prolong the life of your Basil plant.
For something different when not try sowing cinnamon Basil or Lemon Basil or even Holy Basil, that is the true sacred basil that is grown in houses, home gardens and near temples all over India.…


If you have any questions about Basil either for me or Ian, why not email us realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

VEGETABLE HEROES

Microgreens

Microgreens are very young edible greens from vegetables, herbs or other plants.

It has to be said, growing microgreens is the speediest way to growing leafy greens because you’ll be cutting them in 1-2 weeks.
Plus, they add packets of flavour to salads of larger leaves and the best part, it couldn’t be any easier.
You can grow them indoors all year round, you don’t even need a sunny windowsill.

Microgreens even though they’re really small have intense flavours but not as strong it would’ve been if the plant was left to grow to full size.

Usually I start talking about the history of the vegetable or fruit at this point.
There’s not much history at all about micro greens.
Maybe they started off as a fad in the 1990’s who knows?

They seem to be catching on more and more, because you can get seeds marketed as micro greens from major chain stores that have a gardening section.
How about greens, like all types of lettuce, Basil, Beets, Coriander and Kale that are harvested with scissors when they’re really, really, small?

So what’s the difference between microgreens and sprouts?

Microgreens are not at all like sprouts, but grown in a similar way and picked or more correctly, cut at a later stage of growth.
Sprouts are only the germinated seed, root stem and underdeveloped leaves.
So what is a microgreen? 

• Microgreens are the mini-versions of the much larger green vegetable. 
• Sprouts are also grown entirely in water and not actually planted. 
• Microgreens are mostly planted in soil or a soil alternative like sphagnum moss, or coco peat. 
• Although you can grow your microgreens on a special tray with water underneath. 
• Plus you grow microgreens in light conditions with plenty of air circulation and not in a jar. 

You might be wondering why you’d want that? What’s wrong with growing salad vegetables in the garden?
This might be more for the busy gardener who’s run out of space or time available to grow a full garden of vegetables.

So how do you grow Micro greens?
There are a couple of ways to grow Microgreens.
The first method is to grow your greens in soil like organic, potting mix, cocopeat, vermiculite, sieved compost or worm castings.
Use seedling trays or boxes and fill the tray with your selected soil mix 2 - 3 cm deep and moisten the mix.
Soak the seed overnight then sprinkle the seeds evenly on top of the mix and gently pat them down; then cover with 0.5 cm of mix.
Cover the tray with a lid or another inverted tray to help keep the seeds moist until they sprout.
Then water often using a sprayer.
Adding diluted organic nutrients e.g. kelp or compost tea to the sprayer will improve the nutrient levels in the microgreens.
Microgreens are usually harvested when there are four or more leaves. Cut the shoots just above ground level with scissors.

TIP:Many types of vegetable seeds as micro greens and will regrow and can be cut several times.
Afterwards the tray contents can be added to the compost heap.

The second way of growing your microgreens is using something called a Growing Tray.
This tray holds a reservoir of water and has holes in it so the plants can grow their roots down into the water.
You don’t even need soil, just a spray bottle of water and the seeds.
But you do need to remember to spray the seed, 2-3 times a day until the roots develop, then keep water reservoir topped up with fresh water until harvest a couple weeks later!
You can buy them in stores or via mail order and online.

• Microgreens seed packet range includes 5 mixed packets, each containing 3 varieties typical to a regional cuisine: 
• Flavours of the Mediterranean - Basil Italian Mix, Rocket and Sunflower 
• Flavours of France - Sorrel, Chervil and Sunflower 
• Flavours of Western Europe - Cress, Amaranth Red Garnet and Pea Morgan 
• Favours of Eastern Europe - Kale Pink, Cabbage Red and Pea Morgan 
• Flavours of the Orient - Mustard Ruby Streaks, Garland Chrysanthemum and Coriander 

TIP: One thing to keep in mind, the seeds used to grow microgreens are the same seeds that are used for full sized herbs, vegetables and greens.

So, If you want to use up that packet of Cabbage, Celery, Chard, Chervil, Coriander, Cress, Fennel, Kale, Mustard, Parsley, Radish and Sorrel, rather than throwing it out. Grow the seeds as microgreens.

TIP:Never use parsnips for micro greens as seedlings they’re apparently poisonous!

Coriander seed takes longer to germinate than other micro greens – up to three weeks.
Coriander takes longer because partly due to the tough outer coating of the seeds, preventing water from penetrating.
You need to break the seed coat to give it a hurry up by crush the seeds lightly then soak overnight to speed up germination and improve success.

Why are they good for You?

Just because they’re mini greens doesn’t mean they have a high concentration of nutrients or even a miracle food. No such luck.
So they have proportionally smaller amounts of the same nutrients that the full sized vegetable that they would’ve been has.
They are eaten as thin, delicate plants - as miniature variations on salad greens and herbs. They provide texture and colour when used as garnish, or exciting flavours when used as part of salad mixes.

PLANT OF THE WEEK

Gerbera Garvinea
When I worked for a large seed and gardening supply company, I was often asked why Gerbera seed was so expensive, or Rudbeckia seed?
The reason was that some seed has to be hand collected and hand packed because it’s too large and irregular for seed packing machines.

Another reason is that seed is hard to come by of a particular species, or perhaps that year, it was contaminated by weevils, or the seed grower’s crop experienced fungal problems and failed.
Whatever the reason, the plant that’s featured today isn’t sold by seed anyway, because it’s a relatively new release and a fantastic variety of flower (Gerbera.)
I'm talking with the plant panel, Jeremy Critchley of www.thegreengallery.com.au and Karen Smith, editor of www.hortjournal.com.au
Listen to this.

Florist Holland, a Gerbera breeding company started the breeding program over ten years ago.
Their aim was to improve the plant and it seems that they’ve done a marvellous job because Garvineas are winning awards around the world.

This new variety of Gerbera is nothing like the old school Gerbera, with it's multiple stems and long flowering period.

It’s always fun to try something new and buy a plant that you don’t know much about.
Can’t wait to get my hands on some Garvinea Gerberas as I’m sure some of you are too.
If you have any questions about Garvinea, or Jeremy or Karen why not write in to realworldgardener@gmail.com

TALKING FLOWERS

Delphinium

In the Buttercup or Ranunculaceae, Delphiniums are also called Larkspur.

The delphinium name is derived from the Greek word for dolphin.

If you pick a single bloom from the tall spike on the plant, you’ll notice it looks like a leaping dolphin from the side.

The Delphinium flower’s message is protect yourself from the dangers of life so nothing stands in the way of your success.

If you want to grow your own Delphiniums, here are some tips.

Propagation Seeds – like to be chilled in-ground before germinating.

Root division (cutting root ball)

Mercedes has some zany tips for keeping the Delphinium stalks hydrated from when you buy them to when you pop them into the vase.

Tip 1: Fill the hollow stalks with water, then plug them up with cotton wool.

I'm talking with Mercedes Sarmini of www.flowersbymercedes.com.au

Recorded live during the broadcast of Real World Gardener 13th December

Basil, Beans and Bridal Wreaths

SPICE IT UP

Basil Ocimum basilicum



At one stage Greeks and Romans believed the most potent basil could only be grown if you sowed the seed while ranting and swearing. This custom is mirrored in the French language where semer le baslic (sowing basil) means to rant.
Well I hope you don’t have to swear and rant to get your Basil seeds to germinate, just have your pencils at the ready if you want to know how to grow, use and store Basil in the next segment.
I'm talking with Ian Hemphill from www.herbies.com.au

If you live in arid or sub-tropical regions you can sow Basil in late august in a mini greenhouse or indoors, but otherwise everywhere else, for everyone else, October, right through to January is the best time to sow Basil seeds. Best planted at soil temperatures between 18°C and 35°C
For something different when not try sowing cinnamon Basil or Lemon Basil or even Holy Basil, that is the true sacred basil that is grown in houses, home gardens and near temples all over India.

To dry Basil the air needs to be as humid free as possible. If you're able to grow Basil in cooler weather:Spring or Autumn, you have a better change of drying your Basil without it going black first.
Another method is to layer the leaves in a jar filled with olive oil. The oil excludes air getting to the leaves and turning them black.

If you have any questions about growing Basil or have some information you’d like to share, why not email realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.

VEGETABLE HEROES

This week’s Vegetable Hero is the BEAN or Phaseolus vulgaris which is latin for the Common Bean.
Do you love your beans?
Did you know that beans have been an important part of the human diet for thousands of years?
Beans have been eaten by people for so long that they have worked their way in to everyday expressions.
Have you said "He’s full of beans when you’re describing somebody with a lot of energy? "
Perhaps you wanted someone to "spill the beans" –tell you a secret or the truth?
Bean pods can be green, yellow, purple, or speckled with red; they can be flat, round and a yard long.
Beans are what’s called a legume in the Faboidea or the pea family.
Growing beans is pretty easy and I would say essential in a veggie garden because beans, as well as other legumes, have nitrogen fixing nodules on their roots.
Yep, that’s right, the roots make nitrogen out of the air and deposit it into the soil.
Lightning storms are even better for that reason because they convert nitrogen into ammonium ions.
Would you believe that beans are supposed to have been grown in ancient Peru from around 500 B.C?
French beans appeared about 8,000 years ago with its origin from Latin American, Mexico, Peru and Colombia.

Green beans

Bean varieties such as green beans, French bean and long bean have been planted for their fruits or pods for vegetables in many regions in the world since 6,000 years ago
Spanish explorers took the green bean back to Europe in the 16th century and introduced it there.
From there were spread to many other parts of the world by Spanish and Portuguese traders.
Beans, either climbing or Dwarf Beans, are sometimes called Green beans are also called string beans and snap beans.

When to grow your beans
To grow beans you need up to four months of warm weather.
In subtropical climates beans can be grown almost all year.
For temperate and arid zones, mid-spring through to late summer are the best times to plant.
In colder districts, beans, don’t like the cold at all and they certainly don’t like frost. You have until the end of summer, certainly you wouldn’t be expecting any cold snaps now.
Tropical districts, once again, need to wait until the winter months to sow beans.
How to grow your beans
Beans are best planted at soil temperatures between 16°C and 30°C so planting them from now on is ideal. Beans are easy to grow, and each year I teach hundreds of schoolchildren to sow bean seeds.
Schoolkids just love to see those bean seeds grow so it’s a great way to get your kids or grankids started in the vegetable garden.
Sow your bean seeds about 2.5cm deep or depending on the size of the bean I guess.
Sow your beans, either climbing or dwarf beans either in rows or just scatter so the seed are 5-10cm apart (don't worry about the odd ones which are closer).
Cover with soil, potting mix, or compost and firm down with the back of a spade or rake.
Grown this way the beans will mostly shade out competing weeds and 'self-mulch'.
An important fact about growing beans is that they need well-drained soils with a pH between 6.5 and 7.0 and are sensitive to deficiencies or high levels of minerals in the soil-especially climbing beans.
So make sure you spread some chook poo or cow manure before sowing your bean seeds.
When growing green beans, keep the soil moist.
A good rule of thumb is to put a finger in the dirt and if the dirt is dry up to the first knuckle, then it needs about an inch of water.
Keep your beans watered and watch for vegetable bugs and green caterpillars
Pods won’t set at temperatures above 27 C.
Did you know that if you pick the beans as soon as they’re ready, you’ll get new flowers?
If you neglect your bean plants and let your beans get large and stringy, flowering will slow right down and you probably won’t get any more beans from your plants.
Tip: To have beans all summer long, plant more seed as soon as the previous planting starts to flower.

Beans do poorly in very wet or humid tropical climates because they get bacterial and fungal diseases.
Go easy on the fertiliser or you’ll get lots of leaves and no beans.
When picking your beans, pick times when your plants are dry.
Working with beans when the leaves are wet tends to spread any diseases.
When are beans ready pick I hear you ask?
Usually in about 10-12 weeks.
Pick them when they are about as thick as a pencil, smaller if you want a better, tender taste.

Beans

Why are they good for you?
Green Beans are a good source of vitamin C and also contain calcium, magnesium, zinc and Vitamin A. But, the most important nutritional fact for beans is that they provide a major source of soluble fibre, which, when passing through the digestive tract grabs and traps bile that contains cholesterol, removing it from the body before it's absorbed.
Also is a source of folate .
Some varieties of the dwarf beans are
Brown Beauty-flat pods Dwarf Snake Beans-ready in 11 weeks.
Windsor Delight has long pods of about 15cm.
Blue Lake Climbing, long pods again but they’re round this time.
That was your vegetable hero segment for today.

DESIGN ELEMENTS:

Colour schemes for gardeners.

Bodnant Garden. photo M. Cannon

Introducing a new series on Colour schemes in the garden over the next 4 weeks.
Colour is pretty much the most prominent factor in a garden design and often the first one considered.
Colour is what most gardeners are drawn to and for a lot of gardeners, the have distinct preferences for a certain colour.
Using Colour in the garden and making it look good desn’t necessarily mean it’s going to be easy or work the first time for you.
Good garden design involves knowing how to combine colours so that the final product will be one we like.
Let’s kick of the series, I'm talking with garden designer Lesley Simpson.
We know what we like when we see it.
Only practice and experimentation will develop your eye for colour and allow you to see the differences between colours.
 I hope the next four weeks of my Design Elements will help you with the colour palette in your garden.

PLANT OF THE WEEK

Stephanotis floribunda, Bridal Wreath.

Stephanotis floribunda

Do you like fragrance in the garden?
 Have you a lot of plants with fragrance?
Along with fragrance in the garden, but for many years, the flowers have been used in bridal bouquets because they’re so lovely. Even though it prefers warmer climates gardeners in Europe love it so much that it’s sold as an indoor pot plant, even though it prefers to climb.
In fact it’s available there from florists climbing attractively over small frames in pots.
Also known as the Hawaiian Wedding Plant, this plant’s a must for the fragrant garden.
Let’s find out more about this plant.


Stephanotis looks lovely all year round and flowers more than once.
Did you know that the genus name-Stephanotis comes from the Greek words stephanos (crown) and otos (ear), supposedly because the flower tube looks like an ear canal surrounded by a crown of five ear-like lobes.
Stephanotis is in the dogbane and milkweed family whereas true jasmine (Jasminium officinale) is in the olive family.

If you have any questions about growing Stephanotis, or have some information to share why not write in to realworldgardener@gmail.com