Unusual Plants Growing In My Garden
Hello friends,
Today I wanted to share with you some of the more unusual plants growing in my garden. Either they're plants that are on the edge of being able to grow in Dunedin's climate, or they're plants that I want to do experiments with, in terms of harvesting and processing them.
First up is my Camellia sinensis plant, aka my tea plant, which I've already discussed in a previous blog post where I harvested and processed my own white tea.
Next up is the Wasabi plant I recently bought from my local garden center. The plan is to grow my Wasabi plant for three years, and then harvest the root so I can make my own Wasabi for eating with sushi. Wasabi requires full shade and damp conditions, and I have the perfect spot in my garden to give it a home. It is sensitive to frost, so I've been spraying the leaves with liquid frost cloth this Spring for frost protection. It has only been growing for about a month, and it's already growing strong in its shady spot.
I have also been growing my own pomegranate plant for the past year in a large pot in my patio over the summer, and in my glasshouse during the winter. This pomegranate variety, "Wonderful" by Incredible Edibles, is a deciduous variety which can handle up to -6˚C frosts in winter, which makes it perfect for Dunedin's climate. In it's first year growing, last year, it even managed to flower before winter, but unfortunately it didn't set any fruit. Once the frosts are over this spring I plan to plant it in the south side garden alongside my blueberries and tea plant. I can't wait to harvest my own pomegranate fruit for turning into pomegranate juice in the future.
And finally there is my Marshmallow plant, Althea officinalis, which is the ancient source of making the marshmallow confectionery we know today. The marshmallow plant is a perennial which dies back each year over winter, and it grows again to a height of over 1.8 meters in summer, producing long stalks of white and pink flowers (which is where the marshmallow confectionery these days get their colours from). All parts of the marshmallow plant have medicinal uses, and its dried root is the original source of mucus for making marshmallow sweets.
My marshmallow plant is growing in the garden so that I can one day try making my own marshmallow confectionery from scratch, but I forget to dig it up in winter to harvest the roots. If you want to try growing your own Marshmallow plant, Kings Seeds in New Zealand stocks the seed.
Do you have any unusual plants growing in your garden?
Have a wonderful day
Julie-Ann
Want to discuss my post? Feel free to chat with me on Instagram or Mastodon or Bluesky.
Harvesting and Processing Tea From My Camellia Sinensis Plant
Hello friends,
I drink a lot of tea, and especially flavored black, green, and white tea, usually for breakfast and alongside a piece of toast. And of course since tea comes from the plant Camellia sinensis, growing my own tea plant, and then harvesting tea leaves from it, has been high on my list of things to do over the years.
Camellia sinensis, aka the tea plant, is in the camellia family, so if you can grow camellias in your garden, you can grow a tea plant of your very own. Camellia sinensis
thrives in conditions with part shade, and needs to be protected from strong winds, in acidic, well-drained, and organically rich soil. Consistent moisture is needed for the tea plant to be happy, especially during dry spells and leaf production, but it also doesn't like waterlogged conditions either. Here in Mosgiel where we live, our winter temperatures drop down to -6˚C, and in summer they rise up to 35˚C, and my tea plant happily survives both of these extremes without needing any frost cloth or extra watering.
The first challenge in growing my own tea plant was getting hold of a Camellia sinensis plant of my very own. The easiest time of the year to track down tea plants is in the spring, but when I hunted for one in autumn, I was able to find one for sale online. Once it arrived by courier, I planted it in a spot on the south side of the house, where it gets periods of both sun and shade during the day, and it lives beside my blueberry bushes which also like acidic conditions.
Ever since I bought my tea plant, I've been patiently waiting for it to be big enough to harvest the leaves for processing. Tea leaves are harvested by plucking off new buds and the first two leaves from the tip of the plant in spring for the highest quality tea. After doing some research on how to process tea at home, I decided to wait and see how big of a harvest I got before making a decision about which tea type to process. Well, it ended up being a very small harvest, a total of 8 grams of tea leaves this year, so I opted to go for the simplest tea processing method, which was making white tea.
The process of making white tea involves only two steps, and they are both very easy to do at home. The first step was to pluck the tea leaf tips off the plant and then lay them out to dry for 48 hours, in a stage they call withering. During withering, tea leaves begin breaking down, and the biochemical processes inside them leads to a tea which is fruity and floral and sweet, with reduced astringency and a sweet aroma profile.
I harvested tea leaves in the morning, as was suggested in my research, and then laid them out to wither on a tray in the sun for 48 hours. As it's been quite windy this spring, I couldn't lay them outside, as they would very easily blow away, so I set them up inside our glasshouse for two days.
At the end of this step, it was time to dry the tea and stop the break down process. For white tea, you dry the withered tea leaves at 180˚F/82˚C for 15 - 20 minutes, or until the leaves are crispy. For this step I decided to use our dehydrator on its highest setting, which ended up taking 1 hour of drying time at 80˚C.
When the tea leaves were dry and crispy I removed the leaves from the stalks and then popped them in our coffee/herb grinder for about 10 seconds to break the leaves up smaller. The resulting leaves were only big enough to make two cups of tea.
All that remained was to brew my own cup of tea, so I placed 1 teaspoon of white tea leaves into a strainer and added it to a tea cup. I heated water to around 85˚C, and then added it to the cup and let the tea steep for 1 minute.
The resulting tea was just wonderful, despite some of the tea leaves escaping the strainer while steeping. The white tea flavor was light, sweet, delicate, and had a slight floral taste, along with a pleasant grassy scent. It was very drinkable and much nicer than white teas that I've bought commercially.
Now knowing how easy it is to make my own white tea, I'm very much looking forward to harvesting and brewing my own tea each spring. Hopefully as my tea plant continues to grow bigger, I'll get bigger harvests so that I can try brewing other types of tea.
Have a wonderful day
Julie-Ann
Want to discuss my post? Feel free to chat with me on Instagram or Mastodon or Bluesky.
New Plants - A Tea Bush and More Dahlias
Hello friends,
Yes, I've been buying more plants, and I know I don't have anyone to blame but myself.
I've been looking to buy a Camellia sinensis bush, aka the plant Tea comes from, ever since we moved back to Dunedin. I've always wanted to grow, process, and then drink my own tea. Except I've never found the plant for sale at all in my many trips to local garden centers over the past four years. It finally came to the point that I started looking online, and luckily I found that The Plant Store did indeed stock them. So I handed over the expensive shipping fee, and within a week my new tea plant arrived. It's not very big at the moment, but it's now happily sitting in the area of the garden where my fruit trees live. I'm hoping in the coming years that I can indeed enjoy a cup of my own tea.
I also have recently bought two more dahlia plants...and they arrived by courier this week. Yes, I have no where to grow them at the moment, but I will squeeze them in somewhere I'm sure. I totally blame the email from Bulbs Direct which arrived in my inbox last week. They had just restocked their most popular dahlia bulbs, and I managed to get two of the dahlias that I missed out on earlier this year.
The first one is dinner plate dahlia Arthur Hambley:
And the second one is dinner plate dahlia Cafe De Paris, a sport of Cafe Au Lait:
I also wanted the dahlia bulb Cafe Au Lait Royal to add to my collection of Cafe Au Lait dahlias, but it had sold out in the minute between the email arriving, and me getting onto the website. Maybe next year I'll get one...
Have you been plant shopping recently? I'd love to know what plant goodies you've picked up.
Have a wonderful day
Julie-Ann
Want to discuss my post? Feel free to chat with me on Instagram or Mastodon.
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