PERFECT SHRUB TO DRAW IN THE EYE
THE STUNNING FLOWERS AND DIVERSITY OF THE IXORA MAKE IT A TOP CHOICE IN TROPICS
FEW plants make a more impressive flowering display in the Wet Tropics than the ixora. This diverse little shrub is available in almost every shade of colour and in a range of heights and leaf sizes.
The small-leafed dwarf ixora grows to one metre in height and has a tight compact growth, when it flowers in early spring, there is not a leaf left to be seen.
Dwarf ixoras are naturally compact and do not need to be pruned, however, many gardeners maintain the shrub’s height at 60cm with a light pruning in mid-spring and another in late summer.
When kept at a low height the dwarf ixora shrub is suitable for planting along pathways or as a second low hedge in front of a taller rear hedge. This formal effect can be seen used in many street landscapes around the north.
The taller varieties of ixora have larger leaves and larger blossoms than their dwarf cousins.
Many new colours have now been added to the range, although the old varieties such as the giant red flowering Williamsii still stand out as one of the most spectacular garden shrubs. I. Williamsii will grow to a height of two metres and is an ideal specimen plant, or placed in background plantings for a deep red effect.
Ixora Pink Malay loves the sun, it will grow to 1.5m, during summer the shrub is covered in large clusters of dark pink blossoms. I. Pink Malay responds well to heavy pruning and can be planted as a privacy or boarder hedge.
Ixora peach delight’s smaller double flower clusters are a rich apricot, unlike other ixoras, it requires shade to flower well. This is a compact bush with deep green, glossy leaves that are completely hidden under the blossoms given the right position for this shrub. Mass plant I. peach delight in dappled shade to achieve a sea of apricot colour.
Councils and resorts plant ixoras because they flower most of the year, are hardy, have few pests and require little pruning; the perfect tropical plant. It is therefore surprising that this shrub appears to be unpopular and problematic in the home garden.
With a little sleuthing I think I have uncovered the reasons. Ixoras are surface rooters, as such in summer if the plant’s surface roots are not covered with mulch they burn which causes dieback on the plant. Mulch and more mulch is the rule, this will keep the plant’s roots cool and the plant smiling with lots of bright flowers.
The surface roots pose another problem, many home gardeners tend to control garden weeds with weedicide sprays. These sprays will kill the weeds coming up around the roots of deep rooted shrubs without harm to the shrub, but surface rooters like ixoras will be damaged by the sprays. Dieback on the branches is a good indication of spray damage. Once the weedicide spray hits the roots of the ixora shrub it translocates throughout the plant causing irreversible damage.
One pest that does attack ixora shrubs is the leaf roller caterpillar. This is the caterpillar of the Golden Brown Leaf Roller Moth which lays clusters of 50 eggs at a time on the shrub’s leaf. The emerging small green caterpillars roll the leaves into shelters where they live and feed on the leaves.
Although the rolled and chewed leaves look unsightly the caterpillar does little permanent damage to the plant. If the look is of concern the rolled leaves can easily be plucked off and placed in a bucket of water or fed to the chickens.
Regular spraying with a seaweed and or fish liquid fertiliser will put an alkaline coating on the leaves which deters moths and other pests.
The liquid fertiliser enhances plant growth and flowering, a win-win situation well worth the effort.
Ixora shrubs require well drained slightly acidic soil, similar to gardenias and azaleas.
Leaf yellowing indicates that the soil is alkaline and the plant is unable to take up nutrients. To correct the soil pH dust with sulphur and apply a deep layer of compost to improve soil structure.
Dead head the shrubs regularly and prune when flowering has ceased in late autumn. A generous application of mulch with added fertiliser following pruning will promote dense regrowth and encourage early spring flowering.
MEDITERRANEAN SEAFOOD TARTS WITH AIOLI
INGREDIENTS
¼ cup (60ml) olive oil, plus extra to brush 2 x 120g skinless salmon fillets
12 scallops with roe
12 cooked prawns, peeled (tails intact)
1 ½ tablespoons lemon juice
1 tablespoon chopped dill, plus sprigs to serve
Salad, to serve
PASTRY
2 cups (300g) plain flour
150g chilled unsalted butter, chopped ½ teaspoon cayenne pepper
2 egg yolks
AIOLI
1 cup (250ml) canola oil
50ml lemon-infused extra virgin olive oil 4 garlic cloves
2 tablespoons lemon juice 3 egg yolks
METHOD Step 1:
For the pastry, pulse flour, butter, cayenne and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and 2 tbsp chilled water. Pulse until mixture comes together in a smooth ball. Wrap and chill for 30 minutes.
Step 2:
Preheat oven to 190C. Roll out the pastry to 3-5mm thick on a lightly floured surface. Cut six 12cm circles and use to line six 10cm loose-bottomed tart pans. Place pans on a large baking tray and line tart shells with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights or rice. Bake for a further 3 minutes until pastry is crisp and golden. Cool, then remove the shells from pans.
Step 3:
Meanwhile, for the aioli, mix oils in a jug. Place garlic, juice and yolks in a food processor with a pinch of salt, then process to combine. With the motor running, add oil in a slow, steady stream until you have a thick mayonnaise. Cover and refrigerate. Step 4:
Brush a chargrill pan or heavy-based frying pan with the extra oil and place over high heat. When hot, cook salmon for 1-2 minutes each side until just cooked. Set aside. Cook scallops for 30 seconds each side until just opaque. Break the salmon into chunks and place in a large bowl with scallops and prawns. Whisk oil, lemon juice and dill, season, then toss through seafood. Step 5:
To serve, fill the tart shells with some aioli, top with the seafood and garnish with extra dill. Serve with fennel salad.