Homes+ (Australia) - - MY BACKYARD -

to plant! Suc­cu­lents love the warmer weather and eas­ily set­tle in now. Try mix­ing an­nu­als like sun­jew­els and por­tu­laca with peren­nial fo­liage spines like se­dums and echev­e­rias for an in­ter­est­ing blend of flow­ers and fo­liage colour. They’re tough as old boots (and can be grown in them), and great as path edg­ing, be­tween rocks and in pots.


Put in salad herbs like pars­ley and corn salad (lamb’s let­tuce), leafy greens like let­tuce, sil­ver­beet and rain­bow chard, egg­plant, zuc­chini, pump­kin and corn.


Use kale and cab­bage raw in sal­ads, blanch in hot wa­ter then plunge in ice wa­ter and freeze for stir-fries, or juice with other fruits and ve­g­ies. Brus­sels sprouts still taste good – they’re de­li­cious baked with pro­sciutto and served on hum­mus. Peas are still tasty and young beans are ap­pear­ing – and the more you pick of peas and beans, the more you get.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.