Still Not Digging It – no-dig gardens

No-dig gardening is not just the easiest way to convert compacted crusty sub-soil to lush gardens full of food. Nor was it simply the best way for us to combat an acre of vigorous grasses that grow more than 2 meters high up and over our young trees. On a global scale, No-dig gardening is the best way to grow food without releasing any carbon into the atmosphere.

Martin Crawford understands the power of no-dig gardening in his food forest. He has a beaut book Creating a Forest Garden: Working with Nature to Grow Edible Crops”

No-dig gardens at Permaculture Visions demonstration site.
No-dig gardens at Mt. Kembla Permaculture Visions demonstration site.

Learn more here about the no-dig gardening method we used over the past 20 years to build our food forest.

The no-dig garden made with cardboard provides:

  1. protection from erosion for the soil
  2. moisture trapping (if laid carefully in reverse-tile pattern).
  3. evaporation barrier
  4. carbon and organic matter
  5. worm-food
  6. composting of a waste that is often sent to landfill
  7. weed-control and conversion to worm-food
  8. food without killing soil micro-organisms
  9. habitat for soil fungi

On the down-side we do need to be careful to remove all plastic-wrap, ties and tape attached to the cardboard as this is a real threat to small animals and reptiles.

Jerusalem Artichokes sunning to improve sugars
Jerusalem Artichokes work in the no-dig gardens to break heavy soil and provide food.

Join us in an upcoming practical workshop on no-dig or simply learn with us online.

Unusual foods

Some of this weeks harvest contains unusual and beautiful foods.
Some of a summer harvest contains unusual and beautiful foods. flowers (begonia, sage, roses, bottlebrush, nasturtiums), choko sprouts, sweet potato (Kumara) leaves, banana leaves, watercress, grape leaves, peruvian ground apple, curry leaf, Kaffir lime, Jerusalem artichokes and much more.

Some of this weeks harvest contains unusual and beautiful foods.

There is an abundance of Mulberry (black and white varieties), flowers (begonia, sage, roses, bottlebrush, nasturtiums), choko sprouts, sweet potato (Kumara) leaves, banana leaves, watercress, grape leaves, peruvian ground apple, curry leaf, Kaffir lime, Jerusalem artichokes and much more.

Vegie Patchwork

“Vegie Patchwork” is the new “Vegie Patch”


Many a well-intentioned gardener has set up a vegie patch out the back, out of view. And unless they like to visit this patch everyday to escape the household and find peace or to talk to the insects, they forget their “vegie” patch. Sometime later they look amongst weeds to find huge zucchinis, an old pumpkin and tough old beans.

Most vegetables in a “vegie” patch do not actually need full sun unless you are situated in a cool climate. Some plants may like full sun but most will cope in dappled light regardless of your climate. In fact, many areas now are overexposed to sun and the plants struggle to survive in the hottest part of the day. 

Experiment with your various light conditions for different plant species. Forget about the conventional vegie patch and start thinking about perennial plants mixed with annual plants. The areas with vegetables will become beautiful flowering gardens blending with your orchard trees.

Re-educating Our Palette

Imagine a culture that sets sail for a new home. It takes with it just some basic food supplies (bread, cheese, ham, butter and marmalade) and some seeds. Who would imagine that 500 years later this outpost would become a spirited, independent country but still dependent on those simple few foods? The colony that Spain once founded half way around the world in Cuba, is still consuming mostly bread, cheese and ham yet it cannot grow wheat, has few diary cows and is economically restricted due to the USA embargo.

April and (left) Vilda Figueroa (right)

Cuba’s ‘dietary dislocation’ is typical of most nations of the western world. Most of us are eating food that is not indigenous or able to be grown easily in our bio-region.  Re-education of the palette is the single biggest hurdle for permaculture.

We can all grow a vast array of foods, every home can have abundance of fruits and vegetables yet still we have a world population of hungry people who find it difficult to try new foods. In addition to this we have an epidemic of western families who have lost much of their cooking skills in just a few generations. The recent cooking-skills loss follows the loss of gardening skills and other crafts from our heritage.

Vilda Figueroa (a qualified bio-chemist) and Jose Lama (an engineer) founded the Proyecto Communitario Conservacion de Alimentos in the 1990s. is an organisation that strives to show people through their television and radio programs and hands-on workshops that they can easily grow and process native foods such as Cassava/Yucca. We were lucky to have a private meeting with this amazing couple during our visit to Cuba for the International Permaculture Conference.

The main processing technique is simple and inexpensive: wash, peel and thinly slice the cassava (and do the same for many other foods), put it in a solar igloo covered with fly netting for just 3 days to let it dry out. Put it in a blender to turn it into flour.

They also teach about ferments and fermentstress the importance of nutrition in permaculture teaching. There is wealth of information in a project such as theirs.  The success of their project is that they have trained  many others and are generous and kind. They have trained farmers to value-add to their products, families who enjoy the better foods and children in schools who have been inspired to try new foods and rediscover ancient foods.

My main mission was to learn what they are doing in their project, how their project became so successful with so little funding and to get some practical answers to old nagging questions that I had. Primarily, I have always wanted to know how do we grow more carbs in an intensive urban permaculture garden? Bill Mollison talks about never needing carbohydrates in our diet. He argued that “carbs are just to fill us up” but I am not happy to give up on carbs, I think permaculture needs to meet the mainstream diet at least part of the way and integrate carbs in the food forest.

In Cuba I found an answer to my quest on how to grow more carbohydrates. We can simply grow more root crops and starchy fruits such as plantain (savory bananas).  Vilda and Jose showed me how we can easily dry them as chips with a solar dryer and then put it in a blender or crush it to make flour.  This also suits gluten-free diets. Vilda has developed the secret of using whisked egg white to help cakes rise.
I also had another question about Cassava/Yucca. I had heard that it was lower in nutritional value than wheat, but, as Vilda pointed out, Cassava is very easily digested and so the nutrients become available easily. At the permaculture convergence I saw farmers showing slides of their crop with tubers bigger than a man’s thigh! that is an impressive amount of food per plant. Cassava has a far greater food potential than Cubans may realise and I hope they develop a taste for their native food before fast food chains claw their way into the country and demand potato and wheat.