Author: Kimberly Crawford

It’s easy to attract cardinals, orioles, and other birds with seeds, oranges, suet, and other treats. There’s a movement afoot in this country, one that inspires folks to create wildlife sanctuaries in their own backyards. Whether it’s a hundred acres or an apartment balcony, the size of the space has little to do with it….

Shrubs growing in containers add a feeling of maturity to a deck, courtyard, or patio. Larger specimens provide height and structure and can also help create privacy by acting as a living screen. Evergreen shrubs offer interest in winter when herbaceous perennials, tender bedding, and patio plants have faded. Some varieties will also provide long-lasting…

Cumquats are relatively slow, compact-growing trees that can reach up to 3m tall. In the garden, they are wonderfully decorative with lush, glossy green foliage dotted with colorful pint-sized fruits and fragrant white flowers. The cumquat or kumquat (the name comes from the Cantonese for “golden orange” or “golden tangerine”) now falls into the genus…

Chillies are hot right now and it’s not just their flavor. They are one of the top-selling plants for edible gardens. It seems we just can’t get enough chilli and, for many chilli fanciers, the hotter, the better! If you’re not a fan of super-hot chillies, grow one of the milder flavored varieties or stick…

Just about everyone knows not to eat rhubarb leaves. It’s one of those pieces of folklore passed down from generation to generation. What Is Rhubarb? It’s the long stalks of these large, luxuriant vegetables that you eat. Simply cut or break off the leafy tops — this removes a toxin called oxalic acid, which is…

Beetroot is a vegie that pops up regularly in any gardening magazine, including this one, not least for its culinary delightfulness and ease of growing. But did you know about this humble vegie’s surprising health benefits? Especially when consumed as juice. Beetroot juice contains high levels of inorganic nitrate, which has been shown to increase…

Lettuce is the fastest thing you can grow, and one plant will feed you for two months if you cut it right. The catch is heat, so the whole game is starting early, re-sowing a pinch every couple of weeks, and never nicking the growing point when you harvest.

Beautifying the home is always a big challenge among homeowners. May it be the backyard or the front yard, it is every homeowner’s dream to have a unique sight where people would stop for a look. F For homeowners who like it colorful and bright, opting for flower beds in their back and front yards…

Mints are one the most popular herb families on earth. Peppermint, spearmint, apple, chocolate, Egyptian, Moroccan, Corsican, ginger, pineapple, banana … it’s a long list and includes around six species that are endemic to Australia. Learn more types of mint plants. The Mentha genus belongs to the Lamiaceae family, which includes other popular fragrant herbs…

In the realm of urban gardening, one innovative solution has taken root and is rapidly climbing upwards – the vertical garden. A vertical garden, also known as a green wall or living wall, is a method of growing plants on a vertically suspended panel by using hydroponics. These gardens can be created both indoors and…

Tamarinds are spreading trees that produce long, nourishing bean- like pods. While the trees are rarely seen in Australian gardens, tamarind paste is becoming a popular addition to recipes, particularly in dishes from India, the Middle East and Asia. These trees grow best in subtropical to tropical climates but tolerate drier and cooler conditions, especially…

With cultivar names like ‘Welsh Wonder’, ‘Colossal’ and ‘Unique’, leeks are staking their claim as large, robust and striking vegetables. The bit that’s eaten is the white part of the lower stem (above the root and below the tough green leaf tops). While rigid and usually called a stem or stalk, it isn’t a true…

At first glance, stone pines may not look like edible plants, but these tall conifers are the source of the pine nut. Pine nuts, the small, naked seeds that fall from pine cones, are one of the ingredients of pesto (blended with basil, garlic, oil and Parmesan cheese). Pine nuts are known as pignoli or pinoli…