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Welcome to Byron Bay Herb Nursery
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Byron Bay Herb Nursery provides employment and training opportunities in the Byron Shire for people with an intellectual disability who require on-going support to work. Our primary business is the environmentally best practice production of high quality herbs to the horticulture market.
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| Autumn Gardening |
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Plant basil, beetroot, beans, broad beans, broccoli, cabbage, cauliflower, capsicum, celeriac, ceylon spinach, chamomile, chervil, chilli, corn, cucumber, cress, dill, eggplant, fennel, hyssop, kale, lettuce, marigold, marjoram, mustard greens, snow peas, spring onions, okra, onions, oregano, parsley, rockmelon, rhubarb, silverbeet, strawberries, thyme, tomatoes, zuchini & watermelon. For a full list of other herbs and vegetables to plant and what goes well with each other, when to sow seed direct or in trays and seed planting depth, refer to the Sow When and Companion Plantings Charts.
For best best gardening results try to work with the moons cycle. For example planting and sowing during the waxing phase helps to promote a balanced root and leaf growth. The Moontime Diary is an excellent resource for choosing the right moment to act, for better results with less effort.
Clean up stalks from summer vegetable crops (as leaving them can spread disease) and compost with prunings.Remove runners forming on young strawberry plants. Re-pot potted plants and hanging baskets. Weed and mulch fruit trees. Set bait traps for fruit fly with Eco naturalure™ which is a certified organic product. Control caterpillars and grasshoppers with Eco-neem; Control aphids, scale and leafminer with Eco Oil. Group plants together that have similar water requirements eg. oregano, thyme, lavender, rosemary, sage like dryer conditions then basil, tomatoes, parsley. |
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| Herb of the Month |
| NAME: Galangal (Alpinia galanga) |
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| DESCRIPTION: A perennial plant in the Ginger family, Galangal grows as a large clump of narrow leaves up to 1.8m tall. It bears small white flowers, followed by red fruits. The rhizomes are large and fleshy and reddish in colour and are primarily the part used. The flavour is a kind of peppery ginger. |
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| ORIGIN: South East Asia |
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| CULTIVATION: Galangal likes a warm, shaded position that is frost-free . Soil should be kept moist. Plant a piece of rhizome with two or more buds just below the surface of raised mound of soil in spring. Once well-established, pieces of the rhizome can be harvested from the edge of the root mass when the leaves die back. Best suited to tropical & sub-tropical climates. |
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| USES: Galangal rhizomes are used to flavour curry dishes and soups and it is particularly popular in Thai cuisine. It is used medicinally for digestive problems, stomach cramps, nausea and vomiting. It has been used for sea sickness, headaches, spleen enlargement, catarrh, bronchitis, rheumatism, foot pains, liver and gall bladder disorders, sore gums, as well as used as a respiratory and heart stimulant, and as a treatment for impotence. A drink, made from grated galangal and lime juice, is valued as a tonic in Southeast Asia. Galangal is a specific herb for a sluggish metabolism; also used as a body deodoriser and breath cleanser, as well as a tonic and aphrodisiac. Dose: To make as a tea; infuse 1/2 teasp. of powdered rhizome in 1 cup of boiling water, steep 10-15mins, drink 1-3 cups a day. A tincture is applied to skin complaints including tinea and ringworm |
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| This information on herbs is provided free from Isabell Shipard's book "How can I use HERBS in my daily life?" Available from our bookshop. |
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| www.herbsarespecial.com.au |
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