Brisbane Local Food

Growing local

Tightly stacked, diverse, and very small! But very productive

It's amazing how much food you can get from a very small space. I concentrate on cut and come again things, and things we use all the time. This space currently has: rocket, silverbeet, beetroot, carrots, parsnip, celery, basil chives, dill, parsley, spinach, cucumber, lettuce, leeks, spring onions, coriander and tatsoi. We harvest from it every dinnertime and whenever we're home for lunch (or for packed lunches).

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Comment by Elaine de Saxe on April 17, 2013 at 12:27

One of the many aspects of Permaculture I either don't understand or haven't heard of. Conventional wisdom suggests keeping all leaf together and all root together. But like lots of 'conventional wisdom' it "ain't necessarily so".

Comment by Scarlett on April 17, 2013 at 10:08

I've never seen any need to separate them - they're quite complementary to some extent because their roots occupy different areas of the soil, rather than being in competition - so you can stack them and have several plants in the same growing space.

Tried and true combos for me include carrot, spring onion and lettuce; beetroot and bush bean; parsnip, lettuce and bush bean.

I keep potatoes, jerusalem artichokes and sweet potatoes separate though.

Comment by Elaine de Saxe on April 16, 2013 at 16:54

Fascinating that root crops grow well among the leaf crops.

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

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