Lemon Balm

lemon balm

Plant of The Month

Lemon Balm (Melissa officinalis) is a perennial herb with fragrant lemon-scented leaves. Lemon balm is part of the Mint family and is known for having weed-like growth and self-seeds easily. With hundreds of small white flowers, the lemon balm is a powerful bee attractant. It has toothed edges and slightly hairy leaves with a lemony scent.

Lemon balm-like many herbs, has been traditionally used to aid in an array of health conditions. With calming and relaxing properties as well as anti-viral and anti-bacterial qualities, lemon balm is a great addition to a kitchen garden.

What parts of Lemon Balm are edible?

PLANT

Spring after the last frost. Can be grown all year round in many climates.

SOIL

Fertile, moist, well-drained soil. Will grow in most soil types.

LOCATION

Full sun – Dappled or shaded position.

CARE

Regular watering – is a thirsty plant.

FERTILISE

Easy to grow and doesn’t need much help.

PESTS

Snails, slaters, and aphids.

HARVEST

Harvest regularly to keep contained.

REPRODUCE

Grows easily from cuttings or save seeds after flowering.

lemon balm

Why Grow Lemon Balm?

There are many reasons to grow Lemon Balm and it is so easy to grow!

Here are some of the many reasons to grow Lemon Balm

  • Easy to grow
  • Fragrant lemon scent and flavour
  • Grows well in containers
  • Low maintenance
  • Pollinator plant
  • Relaxant
  • Antiviral
  • Aids in Cold sores
  • Great for teas
  • Salad dressings
  • Cut and come again harvest
  • Pest resistant
  • Reduce stress and anxiety

When to Plant Lemon Balm

Lemon balm grows well most of the year. New plants should be planted after the last frost. If planting in summer, keep well watered.

How to Grow Lemon Balm

  • Choose a sunny spot with dappled or part shade in the heat of summer.
  • Prepare the soil with rich compost
  • Direct sow seeds or plant in seed trays first.
  • 1 plant is plenty.
  • Can benefit from protection during the heat of summer.

Care/ Maintenance

Lemon balm, like Mint is a thirsty plant. Keep well watered and have a drip tray for pots. Cut back the plant after it has finished flowering to promote new growth.

Pests / Disease

Lemon Balm is pretty hardy and will thrive with minimal effort. Use natural pest management.

How/ When to Harvest

  • Once the plant is well-established, harvest sprigs as needed.
  • Use clean, sharp kitchen scissors to cut your harvest, or just pick with your hands to prevent the spreading of diseases.
  • Cut and come again crop that will regrow quickly. I often harvest and use in cold drinks or teas every other day.

Reproducing

Take cuttings and allow to root in a jar of water. Refresh the water every few days. Seeds can also be saved and will flower with white flowers on the stem. Once the seeds form and turn brown, collect them and dry them further. Keep in a dark, cool and dry environment.

Cooking and Using Lemon Balm

Lemon balm is best used fresh. Dried leaves lose their scent and flavour.

Lemon Balm pairs well with: Garlic, Citrus, Lettuce, Lavender, Cucumber, Radish, Fish, Fennel

Lemon Balm ideas:

  • Salads
  • Salad dressing
  • Stirfry
  • Soup
  • Teas
  • Iced drinks
  • Iceblocks

Preserving the Harvest

Lemon Balm is best used fresh but can be infused to make the flavour last.

  • Essential oil
  • Infused vinegar
  • Essences

Medicinal Uses:

  • Cold Sores – Make a strong infused tea or oil and apply it to the affected area 3-5 times a day
  • Insect Bites – Make a strong infused tea or oil and apply it to the affected area 3-5 times a day or rub crushed leaves on the spot
  • Stress and anxiety – Brew a calming tea using fresh leaves

Lemon Balm Posts

Previous Feature Plants

Breakfast loaf

Have odd fruit and veggies to use up? This leftover breakfast loaf is a great way to reduce waste and make a delicious and healthy breakfast (or anytime) alternative. This recipe is flexible to allow a range of fruits, nuts, and seeds you have available.

Leftover Breakfast Loaf

Have random odd fruit and veggies that need to be used up? This leftover breakfast loaf is a delicious way to make sure they don't go to waste.
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients
  

Dry ingredients
  • 2 cups flour
  • 1 cup oats
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1 TBSP Baking Powder
  • 1/2 cup seeds i used 50:50 pumpkin and sunflower
  • 1/2 cup walnuts choose your favourite nuts
  • 1 TBSP Poppy Seeds
  • 1/2 cup chopped mixed dried fruit Goji berries, apricot, raisons
Wet ingredients
  • 1/2 cup coconut oil liquid
  • 1/2 cup quality maple syrup
  • 3/4 cup oat milk or preferred milk
Fruit & Veggies
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 cup chopped greens/ spinach
  • 1 cup grated pear or apple
  • 1 cup diced Apricot & strawberry swap for berries or cherries

Method
 

  1. Preheat oven to 180 degrees.
  2. Mix dry ingredients in a bowl.
  3. Grate and add chopped fruit and veggies to a bowl along with all the wet ingredients. Stir to combine.
  4. Fold in the dry to the wet mix and combine with minimal mixing (don't over-mix).
  5. Grease a loaf or bread tin and add in the mix. Bake for 45 minutes or until the skewer comes out clean.
  6. If there is a little too much for the tin ( in my case) add to muffin trays (but these will only take 20 minutes).
  7. Allow the tin to cool for 10 minutes then remove the loaf and cool for a further 10-15mins on a wire rack (do not slice straight out of the oven or it will fall apart and turn dry).

Notes

To freeze the extra loaf cut it into slices first and pop it in the compostable ziplock bags.
Mix and match fruit, veggies, nuts, and seeds to make your own delicious blends.
Frozen berries can be used add them in frozen don't thaw them out first.

Garden to Gift – Sustainable DIY gifting ideas

Gift-giving doesn’t need to be expensive, stressful, or hard! These sustainable DIY gift ideas will have you inspired to create more gifts from your garden – all year round! Whether you are visiting a friend or trying to find a Birthday, Mother/fathers day, or Christmas gift there’s something for all occasions in this gift guide.

Click to watch my gift guide ideas below

My thoughts around gift giving

I don’t always buy or give gifts for special occasions…It can seem strange at first to skip out on gift-giving. We may feel guilty, awkward, or just like a bad friend or partner! But if nothing is popping up as the perfect gift idea then I don’t waste money on consuming more “stuff” that they may not even like.

BUT….what I do is.. make more homemade gifts myself! It’s much more personalised and can spark inspiration in others. If you gift produce or create gifts from your garden you may even inspire the receiver to reconnect with their own garden. I also give small gifts from my garden each time I visit friends and family. In short, my gift-giving is sporadic and you may receive an amazing gift from me, regular handmade gifts, or nothing at all. But if I find the perfect idea later in the year I just gift it then. Who doesn’t love a surprise gift?

Garden to Gift Ideas

These gift ideas can be used all year round to create personalised gifts from your garden. The great thing is, they are free/low cost, low waste, and easy to put together for last-minute (oops I forgot ) gift ideas.

—- GET CREATIVE —-

1. Framed Art

Pressed flowers make beautiful garden art ideas. Mixed with small illustrations or paintings. TIP: Choose small frames as nearly everything looks cute in a small frame… You could also get second-hand frames and paint them for an extra thrifty option.

2. DIY Colouring in Book

Draw basic outline illustrations and create a custom colouring books for kids. They don’t need to be professional artworks just choose objects that they love and use their name to make them feel special. Choose themes such as Farm, Beach, Woodland, Food Forest, and Veggie patch!

3. Photography

Framed photos or prints make great gifts! They are low-cost and can be easily personalised. Close-ups from the garden, scenic landscapes, and photos of friends and family. I love getting printed photographs because it is something I rarely do anymore. In this digital age, we rarely take the time to sort through our hundreds of photos so sometimes it’s nice to do.

4. Custom Clothing and Plant Dye

DIY Jackets are a fun way to get creative and make custom gifts. Denim jackets can always be found at secondhand shops and upcycled. I love making jackets for significant events like weddings and first birthdays. They make great keepsakes too. Paint flowers from your garden or sew fabric patches. Get extra creative and make your own natural plant dyes from the garden.

—- GET PRESERVING —-

5. Homemade Jam, Chutney & Sauces

Homemade preserves make such great gifts! Especially if they are made from delicious fruit and vegetables grown in your home garden. Create fun, custom labels easily using Canva templates. You can also create DIY tags and notes using leaves and small bundles of herbs and flowers.

Sweet chilli sauce

6. Dried Herbs

Herbs produce in abundance and drying them is a great way to preserve them to use throughout the year. Make your own mixed herb blends and gift them to others to use in their kitchen. Homemade dried herbs are so much better than the greyish uninspiring supermarket editions.

7. Dehydrated Fruit

Dehydrated fruit is one of my go-to garden to gift ideas! I make large batches and always have enough on hand to either pop in a recycled jar or cut up and mix with dried flowers for a tea blend or a cocktail garnish blend. Dried citrus can be used in teas, cocktails, cakes, and baking. Also, incredible in mulled wine! Try chocolate-dipped for something extra special!

8. Flavoured Sugar and Salts

Herbal sugars and salts are such a fun and easy way to incorporate produce from your garden in a unique way. Simply blitz herbs and mix through salt and allow to fully dry. Dried edible flowers, herbs and citrus can be added to sugar to create flavoured sugars. Try Mint sugar in a hot chocolate!

Rosemary Salt

Nasturtium Salt

Fairy Salt

Calendula Sugar

9. Cocktail Garnish or Tea Blends

Tea blends make incredible gifts from the garden. See the list and mix and match to make your favourite blends. Dry herbs and flowers fully first either air dry or in a low-temperature oven or dehydrator (30-40 degrees Celcius). Dried fruit, herbs, and flowers also make great cocktail garnishes. Add to a nice jar and create a DIY Label.

—- GET BAKING —-

10. Bake Bread

Homemade bread is so delicious and makes a great gift idea. Baking great bread is not a skill everyone possesses so if you do, share the love and make a sourdough loaf or even a Garden Foccacia using herbs and fresh ingredients from your garden. Wrap it in brown paper with a note and place a small bundle of herbs or flowers. Done!

11. Sweet Treats

Who doesn’t love sweet treats? Homemade cookies, cakes and slices always make great gifts. Get creative and use edible flowers, herbs and fruit from your garden to create something special!

12. Savoury snacks

Savoury snacks are an entertainer’s dream. Try some botanical crackers for a great way to use herbs from your garden. Other delicious snacks could be scrolls, scones, slices, quiche or flavoured nuts.

—- GET GROWING —-

13. Cuttings and Seedlings

Take extra cuttings and pot them up to have extra gifts on hand at all times! Cuttings such as Sweet potato, mint, rosemary, fig and mulberry are easy to get striking. Check out my Cuttings Ebook for more ideas. If you have extra plants pop up in the garden, (hello volunteers!) simply pot them up to give as gifts.

14. Plant Extra Seeds

It’s always a good idea to plant extra seeds in case something happens to your others. I do this in stages so I plant extra seeds 3-4 weeks after my first lot. That means if my seeds have made it to the garden as seedlings but get eaten or damaged I have replacements already on the way. However, if I don’t need the backs up then I have plenty to gift to friends and family.

15. Edible Bouquets

I love picking wild vegetable and herb flowers that have gone to seed, herbs and edible flowers to create beautiful edible bunches to gift. There are so many great reasons to do this!

  • They smell amazing
  • Look beautiful and a little wild
  • Don’t cost anything!
  • Can be used to flavour meals and tea
  • Can be regrown in their own garden.

The great thing about keeping herbs such as Mint, Rosemary, Basil and Lavender in jars of water is that they will send off roots! Let your gift receiver know what they can replant.

16. Fresh Produce

Extra produce makes incredible gifts! This can be vegetables, herbs, flowers or fruit you have grown in your garden. Pop in a basket or box and deliver to your friends and family. The great thing about gifting produce from your garden is they get to try different things that may not be at the supermarket. You may also inspire them to reconnect with where their food comes from and start growing their own. You really don’t know how much you can inspire and make a change by simply gifting some homegrown produce.

17. Gifting Seeds

Once your gardens get established you will have plenty of seeds to start harvesting. Pop some in a brown envelope with a note of what they are, when you harvested them and who they were from. Seeds are great gifts because they bring with them so much inspiration and potential!

If you found these gift ideas helpful please share this post with others and help to inspire more people to create their own Homemade Garden to Gifts.

NZ Spinach Gnocchi with Crispy Potato Skins

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Soft pillowy spinach gnocchi with crispy potato skins. Serve with herbed butter or the simple roasted tomato sauce recipe. Delicious! Unlike most spinach varieties, the NZ Spinach / Warrigal greens produce in abundance over the summer! This edible ground cover is a powerhouse in the garden and pairs well with so many dishes. Spinach gnocchi is so vibrant and delicious! Making gnocchi can seem scary but this recipe has just 4 ingredients and is so worth it! I have used NZ spinach, but you could swap it out for regular spinach, chard, or any other leafy greens you have growing in the garden.

Most recipes call for the skins to be removed so after the potatoes are baked we fry them up and add them on top for a low-waste delicious meal!

Which Potatoes Work Best?

Floury potatoes work best (not waxy) such as Desiree, Yukon Gold, and Creme Royle. AVOID – Red Royle, Kipler. Normal “white potatoes” at the supermarkets tend to be quite waxy. This means your gnocchi will have more little lumps in but still possible.

Can I use Different Greens?

Yes! I love my recipes to be flexible with what is in season and growing in my garden. Try swapping NZ spinach for: Chard (remove stalks and fry them up to add to the dish), other spinach varieties, Kale, Beetroot leaves, Sweet potato leaves, or a mixed combination!

spinach gnocchi

NZ Spinach Gnocchi with Crispy Potato skins

5 from 1 vote
Soft pillowy spinach gnocchi with crispy potato skins. Serve with herbed butter or the simple roasted tomato sauce recipe. Delicious!
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Cuisine: pasta

Ingredients
  

Spinach Gnocchi
  • 4 medium-large potatoes see notes
  • 2 cups NZ Spinach or other leafy greens such as chard or spinach
  • 1 1/4 cups flour see notes
  • 1 tsp salt
Crispy Potato Skins
  • 1-2 sprigs of fresh Thyme
  • 1 TBSP Butter

Method
 

  1. Preheat oven to 180 degrees. Wash your potatoes and stab holes all over with a fork. Sprinkle with 1/2 tsp of salt and bake for 45-1hour or until a fork easily goes right through. If some are larger than others keep them in a little longer. You don't want any hard potato bits for this.
  2. While the potatoes cook blanch your greens. Remove hard stems and cook them in simmering water until vibrant green (40 seconds – 1 minute) then plunge into a bowl of iced water. Strain and blitz using a blender or mixer until a puree. Add a splash of water if needed to get blended.
  3. Remove potatoes from the oven and allow them to cool (until you can easily peel them).
  4. Peel the skins off using a knife or just peel them back with your fingers. They are quite easy to peel once the skin is cooked and slightly golden. Don't waste these delicious skins! Put them on a plate and set them aside.
  5. Mash the potatoes into a fine mash. Use a potato ricer or a potato masher and fork to get all the little lumps out.
  6. Add mashed potato to a bowl and mix in 1/2 cup of greens puree and 1 tsp salt. Mix until fully combined.
  7. Add in flour in parts and mix to form a dough. You may need a little less or a little more flour depending on how much moisture was in the potatoes and greens. You want it to still be slightly sticky but easy enough to roll. Similar to cookie dough. The more flour you add the tougher they get so try to keep less is more approach but it needs to be workable.
  8. Divide the dough into 1/4s and roll long sausage lengths onto a floured surface. Cut into 1-inch lengths.
  9. Have a floured tray or plate ready to put your finished gnocchi on.
  10. Using your thumb push down and roll each gnocchi piece over the back of a fork or a gnocchi board ($4 at most kitchen stores) to create the lines. This is optional. The lines make them look the part and also allow more space for flavour to cling to.
  11. In a pan add butter and thyme and fry potato skins until crispy. Set aside.
  12. There are two ways to cook gnocchi – boiled or pan-fried, both are delicious. For this recipe, I used the boiling method because I was serving it with crispy potato skins. To boil add your gnocchi to a pot of boiling water seasoned with salt. Cook until they float to the surface (roughly 1 minute). Do this in batches so you don't overcrowd the pot and all the gnocchi have room to float to the surface. Strain and add to a serving bowl. To pan fry – add butter or oil to a pan (chuck in some more thyme and cook the gnocchi until slightly golden on each side)
  13. Pour over hot tomato sauce or herb-infused brown butter and top with crispy potato skins.

Notes

Make the tomato sauce at the same time while you wait for your potatoes to cook. Tomatoes can be roasted in the oven along with the potatoes.
Choosing potatoes – Floury potatoes work best (not waxy) such as Desiree, Yukon Gold, and Creme Royle. AVOID – Red Royle, Kipler. Normal "white potatoes" at the supermarkets tend to be quite waxy. This means your gnocchi will have more little lumps in but still possible.
Flour – low protein flour is best for Gnocchi but all-purpose flour also works.
Made extra? Freeze your uncooked gnocchi pieces on a floured tray and once frozen add them to a freezer bag or container. Next time you want a meal simply pull out and boil from frozen or defrost and panfry.
roasted tomato sauce

Simple Roast Tomato Sauce

5 from 1 vote
Simple and delicious tomato sauce. Staple condiment and the backbone of so many garden-to-plate dishes!
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour
Servings: 2 cups / 400-500g
Cuisine: sauce

Ingredients
  

  • 6-8 medium tomatoes or 2-3 cups of cherry tomatoes
  • 2-3 Garlic cloves
  • 1 tsp salt
  • 4 TSBP Olive oil
  • 1 medium brown onion
  • 1 TBSP Balsamic vinegar
  • 5-6 sprigs of fresh thyme 2inch long
  • 1/2 cup fresh basil
  • 1/2 tsp chilli flakes

Method
 

  1. Preheat oven to 180 degrees Celcius. Drizzle roughly 1 TSBP oil in a roast dish.
  2. Cut tomatoes in half and add to the roasting dish skin side down. Add Garlic cloves (skin on) and thyme throughout the tomatoes.
  3. Drizzle another TBSP of olive oil on top and season with salt.
  4. Roast for 40-45 minutes until cooked and slightly golden. Time will be significantly less for cherry tomatoes (20 minutes).
  5. While the tomatoes are roasting, dice the onion and add to a pan with 1 TBSP olive oil. Cook until soft and slightly brown. Pour in the balsamic and deglaze the pan (get all the delicious flavour off the bottom). Remove from the heat.
  6. Remove the garlic from the skins and add the roasted ingredients to a blender (or jug and use a stick mixer). Allow the tomatoes to cool slightly before blitzing so the mixture isn't piping hot. Add in the chopped fresh basil, chilli flakes, and cooked onions. Blitz to combine. Smooth or chunky however you prefer.
  7. Taste and season with extra salt or chilli to your liking.

Notes

Tomatoes will have varying amounts of liquid. If you get a lot of liquid in the bottom of the roasting dish, pour some to the side and blitz then add if you want a runnier sauce.
Add excess to a jar and keep in the fridge for 2-3 days or freeze for longer storage.

Simple Homemade Roasted Tomato Sauce – From Fresh Tomatoes

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There is nothing quite like homemade tomato sauce... especially when it’s made from fresh tomatoes straight from the garden. This recipe is one of those easy, throw-it-all-in-the-oven kind of meals ( the best kind!). The roasting brings out the deep, rich sweetness in the tomatoes, and once you blitz everything together, you’re left with the most incredible sauce – I could just drink this straight!!

I love using this over pasta, pizza bases, gnocchi, or even just as a dip for crispy roasted potatoes. It’s also amazing with fresh herbs from the garden — basil, thyme, whatever you’ve got growing. Simple, rustic, and full of flavour!

Why This Roasted Tomato Sauce Works So Well

This homemade roasted tomato sauce is all about building flavour the simple way – I love recipes that I can add herbs and whack straight in the oven. Roasting the tomatoes, garlic, and onion brings out a deep sweetness that you just don’t get from a quick stovetop sauce.

It’s an easy oven-roasted tomato sauce made from fresh tomatoes, which means you can use it when your garden is overflowing or when tomatoes are cheap and in season. Because everything is roasted first, the flavour becomes richer and more concentrated, making this a really versatile base sauce for pasta, pizza, gnocchi, and more.

If you’re looking for an easy tomato sauce recipe from scratch that actually tastes like real tomatoes, this is it, my friends!

How to Use The Sauce

This sauce is incredibly versatile. Try it:

One of my favourite combos is pouring it over pasta or spinach gnocchi for a quick garden-to-plate dinner that feels way more effort than it actually is.

Storage Tips

Store in the fridge for up to 5 days, or freeze in portions for easy future meals. It’s one of those recipes that’s perfect to make in bulk when tomatoes are in season.

roasted tomato sauce

Simple Roast Tomato Sauce

5 from 1 vote
Simple and delicious tomato sauce. Staple condiment and the backbone of so many garden-to-plate dishes!
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour
Servings: 2 cups / 400-500g
Cuisine: sauce

Ingredients
  

  • 6-8 medium tomatoes or 2-3 cups of cherry tomatoes
  • 2-3 Garlic cloves
  • 1 tsp salt
  • 4 TSBP Olive oil
  • 1 medium brown onion
  • 1 TBSP Balsamic vinegar
  • 5-6 sprigs of fresh thyme 2inch long
  • 1/2 cup fresh basil
  • 1/2 tsp chilli flakes

Method
 

  1. Preheat oven to 180 degrees Celcius. Drizzle roughly 1 TSBP oil in a roast dish.
  2. Cut tomatoes in half and add to the roasting dish skin side down. Add Garlic cloves (skin on) and thyme throughout the tomatoes.
  3. Drizzle another TBSP of olive oil on top and season with salt.
  4. Roast for 40-45 minutes until cooked and slightly golden. Time will be significantly less for cherry tomatoes (20 minutes).
  5. While the tomatoes are roasting, dice the onion and add to a pan with 1 TBSP olive oil. Cook until soft and slightly brown. Pour in the balsamic and deglaze the pan (get all the delicious flavour off the bottom). Remove from the heat.
  6. Remove the garlic from the skins and add the roasted ingredients to a blender (or jug and use a stick mixer). Allow the tomatoes to cool slightly before blitzing so the mixture isn't piping hot. Add in the chopped fresh basil, chilli flakes, and cooked onions. Blitz to combine. Smooth or chunky however you prefer.
  7. Taste and season with extra salt or chilli to your liking.

Notes

Tomatoes will have varying amounts of liquid. If you get a lot of liquid in the bottom of the roasting dish, pour some to the side and blitz then add if you want a runnier sauce.
Add excess to a jar and keep in the fridge for 2-3 days or freeze for longer storage.

Frequently Asked Questions

Do I need to peel tomatoes for roasted tomato sauce?

Nope! That’s one of the best parts of this recipe. Once everything is roasted and blended, the skins disappear into the sauce. If you prefer an extra smooth texture, you can strain it after blending, but it’s completely optional.

Can I use cherry tomatoes instead of regular tomatoes?

Yes, absolutely. Cherry tomatoes actually work really well because they’re naturally sweet and roast quickly. Just reduce the roasting time to around 20 minutes.

Can I freeze homemade roasted tomato sauce?

Yes! This sauce freezes really well. Let it cool completely, then store it in freezer-safe containers. It’s perfect for batch cooking and having a ready-made sauce on hand.

How long does homemade tomato sauce last?

Stored in the fridge, it will keep for about 4–5 days in an airtight container. For longer storage, freezing is the best option.

Is roasted tomato sauce better than regular tomato sauce?

Roasting brings out a deeper, sweeter, more concentrated flavour compared to a quick stovetop sauce. It’s richer, more rustic, and tastes like slow cooking without the extra effort.

A Simple Garden-to-Plate Favourite

This is the kind of recipe I come back to again and again because it makes the most of simple ingredients and turns them into something really special. Of course… I slightly tweak it each time with different tomato varieties and whatever herbs are in season in the garden. When tomatoes are abundant, there’s nothing better than roasting them down like this!! It’s an easy way to preserve flavour, reduce waste, and bring a bit of the garden straight into the kitchen.

Happy Gardening,

Holly 🌱

NZ Spinach / Warrigal Greens

Plant of The Month

NZ Spinach (Tetragonia tetragonioides) also known in Australia as Warrigal greens is a perennial green with beautiful lush leaves. Although not part of the Spinach family, NZ Spinach is used as a spinach substitute. The great thing about this edible plant is that, unlike many spinach varieties, it thrives in warm weather! It has thicker more succulent style leaves perfect for warm climates or coastal sea spray.

NZ spinach grows as a thick edible ground cover and will cover and protect the soil in just a few short weeks. Thus, providing an abundance of leafy greens to eat!

What parts of NZ Spinach are edible?

PLANT

Spring after the last frost. Can be grown all year round in many climates.

SOIL

Fertile, moist, well-drained soil. Plenty of compost. pH 6.8-7

LOCATION

Full sun – Dappled or shaded position.

CARE

Regular watering.

FERTILISE

Compost teas or liquid fertilisers.

PESTS

Slug and snail.

HARVEST

Harvest regularly to keep contained.

REPRODUCE

Grows easily from cuttings

Why Grow NZ Spinach?

There are many reasons to grow NZ spinach and it is so easy to grow!

Here are some of the many reasons to grow NZ Spinach

  • Easy to grow
  • Abundant producer!
  • Handles hot climates
  • Low maintenance
  • Edible ground cover
  • Antioxidants
  • High in vitamins A, C,B1,B2
  • Protects soil
  • Cut and come again harvest
  • Suppress weeds
  • Pest resistant
  • Handles coastal environments

When to Plant NZ Spinach

NZ Spinach is a hardy perennial but thrives in warm weather. It does not tolerate frosts so it may be grown as an annual in climates that receive cold frosty winters. Sow in Spring after your last frost. It is a vigorous grower so make sure you have space for it or it will overtake small plants. Great for a food forest-style garden or low-maintenance corners.

How to Grow NZ Spinach

  • Choose a sunny spot with dappled or part shade in the heat of summer.
  • Prepare the soil with rich compost
  • Direct sow seeds or plant in seed trays first. Can benefit from soaking the seeds in water overnight first.
  • 1-2 plants per person is plenty!
  • Plant seedlings on small mounds to keep them well drained.

Care/ Maintenance

Protection from the harsh summer sun can help the flavour of NZ Spinach and reduce bitterness. Keep well watered in warm temperatures.

Pests / Disease

NZ Spinach is pretty hardy and will thrive with minimal effort. Use natural pest management.

How/ When to Harvest

  • Once the plant is well established with approx 1m sprawl you can start harvesting stems at 3-4 inch pieces. This will help contain the plant and also promote new fresh growth which tastes the best!
  • Use clean, sharp kitchen scissors to cut your harvest.
  • At the end of summer, it can be a good idea to back old growth and use as mulch.
  • Cut and come again crop that will regrow quickly. I often harvest and use in meals every other day.

Reproducing

Take cuttings and allow to root in a jar of water. Refresh the water every few days. Seeds can also be saved and will flower with tiny yellow flowers on the stem. Once the seeds form and turn brown, collect them and dry them further. Keep in a dark, cool and dry environment.

Cooking and Using NZ Spinach

NZ Spinach like many leafy greens contains high oxalates so it is best to blanch greens first. Blanch greens in simmering hot water for 2mins and then plunge them into ice-cold water to keep them vibrant and fresh. Or simply cook or stir-fry. Young leaves can be eaten raw in small amounts. NZ Spinach is great to cook/blanch and freezes for future use. Or try fermented greens.

NZ Spinach pairs well with: Garlic, onion, chilli, lemon, lime, turmeric, ginger, honey, leeks, tomatoes, asparagus, beans, peas,

NZ Spinach ideas:

  • Salads
  • Pasta
  • Stirfry
  • Soup
  • Fermented greens
  • Quiche
  • Spanakopita
  • Savoury scones

Preserving the Harvest

NZ Spinach can be easily preserved to use throughout the year.

  • Frozen blanched
  • Fermented
  • Dehydrated
  • Canned

NZ Spinach Posts

Previous Feature Plants

Beginner’s Guide to Creating an Urban Food Forest Garden

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If you’re looking for a low-maintenance garden that produces food year-round, attracts wildlife, improves soil health, and creates a more natural ecosystem in your backyard, you’ve probably come across the term food forest.

But what is a food forest, really?

At its core, a food forest is a way of designing a garden that mimics nature, where plants grow in layers, support each other, and gradually build a self-sustaining system over time. Instead of rows of vegetables that need constant replanting, a food forest is built around perennials, diversity, and natural relationships between plants. Growing food in a harsh climate like Perth, I have found this system of growing LIFE CHANGING.

And while it doesn’t look “perfect” in the traditional gardening sense, it becomes something far more powerful: a living ecosystem that produces food, builds soil, and supports biodiversity.

What is a Food Forest?

A food forest is a low-maintenance gardening system that mimics natural forest ecosystems by growing edible plants in layered structures that support each other, improve soil health, and produce food year-round.

It combines:

  • fruit and nut trees
  • shrubs and herbs
  • ground covers and root crops
  • vines and climbers

All working together as one interconnected system. Unlike traditional gardening, a food forest is not about single crops in isolation. It’s about plant relationships, stacking functions, and long-term productivity.

Instead of having to replant and input more energy every season, food forests develop over time to produce more and more food with less effort!

food forest
image credit: Graham Burnett

Why Food Forests Work Especially Well in Perth

Perth’s climate actually makes food forests a smart long-term strategy! The more established the trees become, the more the system supports each other through the harsh summers.

Hot, dry summers

Food forests reduce evaporation by shading soil and keeping it covered.

Winter rainfall

Instead of losing water quickly, layered systems help soil absorb and hold moisture longer.

Sandy soils

Organic matter from mulch and leaf litter slowly transforms poor soil into a sponge-like system.

Wind and heat stress

Multiple layers create natural wind protection and microclimates.

In my own garden, one of the biggest shifts I noticed was how much less I needed to water once ground covers and tree layers were established. The soil stopped drying out as quickly, and everything became more stable through the summer. I can go away and know my food forest garden will still be alive and well, whereas my veggie patch…can up and die in a single hot day!

Why Create a Food Forest Garden?

If you are looking to create a low-maintenance garden that produces food all year round, is lush, tranquil, and attracts birds, bees, and other local wildlife, then a food forest may be the garden for you! Food forests are a great way to grow a huge variety of plants in a single area. The ground covers will smother weeds, so there is one less job for you to do! The plants are mainly perennials so this means we don’t need to dig up the soil and replace plants each season. The less we dig up our soil, the better, as this promotes healthy microorganisms and soil life.

There are certain characteristics of a food forest that allow it to renew and support itself with little external input

Planting Density

  • It’s important to cover and protect the soil from the harsh sunlight
  • Planting densely creates a habitat for wildlife
  • More leaf matter to fall and nourish the soil
  • More roots to hold the soil together and reduce erosion
  • More flowers for the bees = more pollination and more food production
  • Dense planting will reduce the number of unwanted weeds
  • Having flowers and fruit trees planted close together can increase pollination as the bees and pollinators will be nearby

Growing a wide variety of plants

  • Planting a wide variety of plants will mean you have fruit, vegetables and flowers ready at all different times of the year
  • Diversity in plants not only provides you with a wide range of nutrients but also benefits your garden and wildlife
  • Different root structures will provide the soil microbes with different secretions and reduce the severe depletion of nutrients in the soil. If you have all one crop planted in a single area they use up the same nutrients, and the soil can become depleted. Having a wide variety can help keep it balanced.
  • Plants have different flowers that will attract different pollinators to your garden. Each pollinator will achieve different results for each plant. It’s important not only to have flowers available all year round but also a variety of different kinds.

Self Fertilising

  • With a variety of layers and heights in your food forest, the plants will drop their leaves and fruit, which will act as a mulch and built-in fertiliser.
  • Some plants may get overgrown or die off (survival of the fittest!), which will also return nutrients to the soil.
  • From time to time you may need to trim your trees to reduce their height or width. This trimming can be put through a mulcher or cut up and returned to the garden to feed the plants.

Self Seeding

  • By letting some plants go to flower and seed, you will have new plants popping up each year. This can be an extremely easy way to grow more food for free.
  • At times, fruit trees may grow beneath the canopy from the seeds of rotting fruit. It can be a good idea to move these as they won’t have adequate space to grow. Either relocate them or pot them up to swap or trade.

Why Plant Density Matters (Especially in Perth)

One of the biggest shifts when moving from a traditional garden to a food forest is planting density.

Dense planting helps:

  • protect soil from harsh sun
  • reduce evaporation (critical in Perth summers)
  • build habitat for wildlife
  • improve pollination rates
  • reduce weed pressure naturally

Bare soil in Perth dries out extremely fast…so coverage is not optional, it’s essential!

7 Layers of a Food Forest

1. Canopy layer

Large fruit and nut trees (e.g. avocado, mango, citrus in Perth climates)

2. Understorey layer

Smaller fruit trees (e.g. citrus, papaya in protected spots)

3. Shrub layer

Berries and perennial shrubs

4. Herbaceous layer

Herbs and medicinal plants (e.g. basil, lemongrass, aloe vera)

5. Root layer

Underground crops (e.g. sweet potato, turmeric, carrot)

6. Ground cover layer

Soil-protecting plants (e.g. sweet potato, oregano, NZ spinach)

7. Vertical layer

Climbers and vines (e.g. passionfruit, grape, pumpkin)

In Perth gardens, this layering is especially useful because shade and soil protection directly reduce heat stress and water loss.

How to Start a Food Forest Garden

Step 1: Choose a location and prep the soil

First up, we must decide on an area to start converting into a food forest system. This could be an old veggie patch, the front lawn, along the back fence line, or a large open field. The preparation needed will depend on the condition of the area selected. But in general, you will want to:

  • Clear any debris or unwanted structures
  • Remove or smother the grass. This can be done by laying down an old carpet for a few months to kill off all the grass. If the grass is still alive and present, it can be hard to maintain. Another way is to use sheets of cardboard, as these will eventually breakdown once the grass has died.
  • If your location has never been used to grow before, the soil quality may be extremely poor or sandy. It could be a good idea to add a layer of compost or organic manure.
  • Cover your area in a thick layer of mulch. This will protect the soil and help keep any grasses or unwanted weeds away.
  • Give the area a good watering and feed with a liquid seaweed solution.

Step 2: Selecting a plant list

We want to select plants that:

A: We want to eat and

B: Provide benefits to other aspects of our garden (animal feed, mulch, birds, shade, etc).

Below are the 7 layers of the food forest. Write down a wish list of plants for each layer, and then you can start mapping out which plants will go where depending on their size, what “layer” they are, and how much light they will need to grow.

Step 3: Designing

Mapping out a design can be as detailed or as rough as you like. It is important to come up with some kind of plan so that you can decide where to plant your larger trees so that they get enough sunlight. You don’t want to be digging up and moving things around. This should be your master plan, not what you are starting with. So go big, add in all things you want so that you can plan for the future and ensure you can room.

How to map out your food forest design

1 Draw the outline of your location or property to scale

2 Add in any permanent structure (sheds, veggie patch, established trees, fences)

3 Map where the sun and shade come from. Mark areas as full sun, part sun, or full shade.

4 Add in your large Canopy trees and allow space for them to grow.

5 Add in your pathways or future large structures (pond, shed, chicken coop)

5 Add in your sub-canopy trees

6 Add in your scrubs, herbaceous layer, root crops, ground cover, and vertical layers.

7 Add seating, a table, or a place for you to view and enjoy your food forest.

Step 4: Planting

To start with you will want to select your large canopy trees and ensure there is enough space for them to grow. The height and width will be noted on the labels. Then you can start adding in your sub-canopy/dwarf trees. Large trees may take years to fully establish so your food forest may not look very ‘foresty’, to begin with. This is a great time to interplant with more annual crops (lettuce, tomatoes, broccoli, etc).

When I first started my back fence line in a food forest system, there were large gaps between the trees. This meant there was a lot more light and space available but I knew that eventually my canopy and sub-canopy trees would grow to fill the space. I used this time to grow seasonal veggies and edible flowers. As well as accumulating and establishing new shrub layers and ground covers.

Self-Fertilising Systems

A food forest slowly builds its own fertility through:

  • Leaf drop from trees
  • Chop-and-drop pruning
  • Layers of mulch
  • Cooler soil for microbes to thrive

In Perth, where soils are often low in organic matter, this long-term accumulation is what transforms the system.

How to Source Plants for Your Food Forest?

Creating a food forest can involve a lot of new plants, and the costs will quickly add up. This is where learning how to make cuttings can be extremely valuable. Not only can you reproduce your plants to grow in other areas of the garden, but you can also swap, trade, and sell your plants to acquire new ones. Keep an eye out on local pages as you can pick up established trees for cheap or even free! I have managed to get established fruit trees that are already fruiting for less than $20. This can really speed up your food forest production.

Maintaining your Food Forest

The idea of creating your food forest is that it will require less care and attention. This can mean it will look a little wild from time to time (in a good way)

  • Pruning or trimming back excess trees to chop and drop can be a great way to propagate more or mulch to feed the garden. This can be done once the tree has finished fruiting.
  • Some trees will need to be staked and secured while they are young so that they don’t snap off.
  • Propagating plants to establish in other areas – it can take a while for some plants to establish, so once they have, you can start to reproduce them in other areas.
  • Harvesting fruit – this is important so that you can reduce the number of unwanted critters (such as rats). Rotting fruit on the ground can also promote fruit fly infestations, which you do not want! So ensure all fruit is picked and preserved or composted.
  • Feeding – It can be beneficial, especially in a young food forest, to add in extra fertilisers. Try using natural products such as seaweed solution or creating your own from leftover plants and weeds.
  • Netting or bagging fruit – Depending on your location, you may need to net or place net bags on your fruit. Fruit fly, bats, and birds can decimate crops in just a few hours.

Spiced Ginger and Pear Tea Cake

Ginger and Pear is a match made in heaven. This spiced ginger and pear tea cake is the perfect way to refuel after knocking out some tasks in the garden. Enjoy whilst sitting out in the garden with a cup of tea or coffee. If you love the warm, comforting flavors of ginger and pear, this Spiced Ginger and Pear Tea Cake is the perfect bake for you. This moist and fragrant cake combines fresh, juicy pears with the bold spice of ginger, making it a delightful treat for afternoon tea, cozy gatherings, or as a simple homemade dessert. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will quickly become a favorite in your kitchen.

Delicious Garden to Plate

  • Bursting with Flavor – The combination of fresh pears, fresh ginger, cinnamon, and honey creates a perfectly spiced cake that’s both aromatic and delicious.
  • Moist and Tender Texture – Thanks to the natural juiciness of the pears and creamy yoghurt, this cake stays wonderfully soft and moist.
  • Simple Ingredients – You probably already have most of these pantry staples at home, making it an easy go-to bake.
  • Perfect for Any Occasion – Enjoy a slice with a cup of tea, serve it as a weekend brunch treat, or bring it to your next gathering.

Tips for the Best Spiced Ginger and Pear Tea Cake

  • Use ripe but firm pears for the best texture and flavor.
  • Grate 1/4 tsp fresh ginger into yogurt or cream to serve for an extra kick
  • Serve with edible flowers to elevate the presentation.

This cake is naturally sweet, lightly spiced, and absolutely delicious. If you’re looking for a cozy, homemade treat that highlights seasonal produce, give this Spiced Ginger and Pear Tea Cake a try!

spiced ginger and pear tea cake

Spiced Ginger and Pear Tea Cake

5 from 1 vote
Sugar and spice this tea cake is so nice! The perfect morning or afternoon tea treat to be enjoyed with a tea or coffee in the garden.

Ingredients
  

  • 1 1/4 cups plain flour
  • 1/2 cup coconut yoghurt*
  • 1/3 cup olive oil
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp freshly grated ginger
  • 3/4 cup brown sugar
  • 2 TBSP honey
  • 1/2 tsp mixed spice*
  • 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/3 cup milk
  • 1 tsp apple cider vinegar or lemon juice
  • 1 medium pear
  • 1 TBSP raw sugar to sprinkle over the top

Method
 

  1. Preheat oven to 180 degrees Celcius.
  2. Mix all dry ingredients in a large mixing bowl.
  3. Mix wet ingredients including grated ginger in a separate bowl.
  4. Wash and slice pears into slices lengthways. About 0.5cm – 1cm thick. (Thinner if you want them soft, thicker if you like them to still have some bite). Peel if you like but I don't bother.
  5. Grease a 15-20cm cake tin.
  6. Make a well in the center of the dry ingredients and gently mix the wet ingredients in until just combined. Don't over-mix.
  7. Pour cake batter into the cake tin and level out to form a flat top. Place the pear slices in and gently push into the mixture. Sprinkle the TBSP of sugar on top.
  8. Bake for 30- 45mins or until the cake skewer comes out clean.
  9. Allow to cool and serve with extra yogurt or cream.

Notes

Mixed spice can be replaced with extra cinnamon.
Use your favourite plain yoghurt

Happy Gardening,

Holly 🌱

More Sweet Treats

Ginger

ginger

Plant of The Month

Ginger (Zingerber officinale) is a perennial herb with beautiful lush leaves and produces edible rhizomes that are both flavour-enhancing and medicinal. Ginger is a great addition to your edible garden as it can be grown in pots or as an understory part of your food forest. Ginger easily self propagates and you can divide the rhizomes up to regrow more and more ginger each year. Ginger is a staple for your medicinal garden.

Ginger flower

What parts of Ginger are edible?

PLANT

Late winter – early Spring after the last frost.

SOIL

Fertile, moist, well-drained soil. Plenty of compost.

LOCATION

Dappled or part shade position. Sheltered and warm.

CARE

Regular watering.

FERTILISE

Compost teas or liquid fertilisers.

PESTS

HARVEST

Harvest in autumn or 8-10 months after planting. When leaves die off. Harvest all at once or leave some to regrow.

REPRODUCE

Cut the rhizomes into pieces with at least 2 “eyes”. Allow cuts to dry off before planting.

ginger root

Why Grow Ginger?

Ginger is a slower grower but low maintenance and produces an abundance of rhizomes beneath the surface.

Here are some of the many reasons to grow Ginger

  • Easy to grow
  • Versatile produce
  • Low maintenance
  • Aids in nausea
  • Antioxidants
  • Flavour enhancer
  • Visual Aesthetics
  • Supports Immune health
  • Rich in Vitamin A,B,C
  • Can be eaten raw, cooked, or pickled
  • Anti-inflammatory properties

Ensure you have edible ginger plants before planting as there are many types of ornamental gingers that can be invasive. Selecting organic locally grown ginger rhizomes from the shops can be a good way to regrow ginger plants.

When to Plant Ginger

Ginger is a warm loving tropical plant. It thrives in humid conditions but can still be grown in a range of different climates. Plant ginger late winter-spring depending on how cold your climate is. Plant after the last frost when temperatures are warming up. Ginger likes temperatures between 20-30 degrees and needs at least 5-8 months to grow. If you live in a cooler climate you may need to start or finish your ginger of indoors or in a greenhouse to keep it warm.

How to Grow Ginger

  • Choose a sheltered, sunny spot with dappled or part shade.
  • Prepare the soil with rich compost or a pot at least 300mm wide.
  • Cut Rhyzomes into pieces with at least 2 “eyes each. The eyes are on the end of the knobs and have a little circle. Wait a few days until the cuts have dried off to prevent rot.
  • Plant 15cm apart.
  • You can also plant the whole piece in the ground without cutting it first.
  • Ginger can be a little slow to get growing and show through the soil so don’t stress. Keep them moist but not soggy.

Care/ Maintenance

Keep Ginger well-watered but not soggy. Ginger doesn’t like strong winds so protection using larger trees or plant in sheltered locations.

Pests / Disease

Ginger is pretty hardy and will thrive with minimal effort. Use natural pest management.

How/ When to Harvest

  • Once the leaves start to die off in Autumn reduce the watering and let the plants start to die down to put energy into the rhizomes.
  • You can harvest ginger throughout the growing period the young ginger or “green ginger” has a more mild flavour and can be used raw. Just ensure you don’t disturb the patch too much.
  • Once the leaves are all brown dig up the patch.
  • You can select some to regrow and plant straight back in the soil.
  • Rinse off the soil and remove the roots. These are the skinny smooth parts below the rhizomes.

Reproducing

Ginger is best reproduced by cutting up the rhizomes to produce more plants or left to repopulate on its own. Leaving ginger in the ground without harvesting can help produce an established patch. Then each year in Autumn harvest what you need and leave the rest to regrow.

Cooking and Using Ginger

Ginger can be eaten raw, cooked, pickled or fermented.

Ginger pairs well with: Garlic, onion, chilli, apple, lemon, lime, turmeric, pears, orange, passionfruit, mint, pineapple, coconut, rhubarb, spinach, papaya, guava, asparagus, tamari/soy, milk, nuts

Ginger ideas:

  • Salads
  • Curry pastes
  • Flavoured salt
  • Icecream
  • Tea
  • Baking
  • Stirfries
  • Refreshing drinks
  • Pickled

Preserving the Harvest

Ginger can be easily preserved to use throughout the year.

  • Frozen raw
  • Fermented
  • Dehydrated powder
  • Pickled
  • Grated and frozen
  • Juiced and frozen

Ginger Posts

Ginger

Plant of The Month Ginger (Zingerber officinale) is a perennial herb with…

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