UNIVERSITY OF TASMANIA, SUSTAINABILITY
TASMANIAN PLANTING GUIDE
SUSTAINABILITY AT THE UNIVERSITY OF TASMANIA
We work to embed sustainable practices in our operations across the University, to reduce environmental impacts, improve economic efficiency, practice social responsibility and enhance student and staff experiences.
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utas.edu.au/infrastructure-services-development/sustainability
Publication content: Thi Kim Anh Nguyen, SIPS Intern. Under the supervision of Sustainability team member Dr Catherine Elliott, Infrastructure Services & Development.
Publication design: Grace Johnston, Design and Communications, Infrastructure Services & Development.
Get grOWING! FOR YOURSELF & YOUR COMMUNITY
As we experience this unprecedented time, it can be hard to hear the news both from overseas and locally. There are things we can do during this time to take care of ourselves and contribute to the communities around us.
One way to do this is to get outside into the garden...
Everyday Edibles, is a place-based easy to follow planting and food storage guide, adapted from Food Gardens on UTAS campuses *, showing common foods you can grow at different times of the year as well as tips for storing your food for longer. Getting our hands in the soil has many benefits for our health and wellbeing. Improving our soil through composting and growing foods that we can share with others around us are important ways we can be active in our community. Food waste takes up a significant portion of our landfill bins and we can all take part in reducing the food waste to landfill by using what we have and learning how to store food to reduce waste. Imagine the impact on our landfill sites across our island if all staff and students started composting at home!
* Project by Thi Kim Anh Nguyen, under the supervision of Dr Catherine Elliott as part of the University of Tasmania, Sustainability Integration Program for Students.
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VEGETABLES / PLANTING TIMETABLE AND POST-HARVEST STORAGE METHODS
Summer
Autum
Winter
Spring
Storage for food waste reduction
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
COMMON STORAGE SPECIFIC CONDITION STORAGE LIFE
Broccoli
5-7 days
Brussels sprouts
3-5 days
Cabbage
1-2 weeks
Capsicums
1-2 weeks
Carrot
2 weeks
Cauliflower
1 week
Corn
3 days
Cucumber
1 week
Eggplant
3 days
Green beans
3-5 days
Leek
1-2 weeks
Lettuce
1 week
Pak Choi Parsnip Potato Pumpkin
3-5 days
2 weeks
Dark & cool place
1-2 weeks
Whole pumpkin
1 month
Silver beet
2 weeks
Spinach Tomato Zucchini
1 week
4-6 days
4-6 days
= Room Temperature = Refridgerator
TABLE KEY
Data throughout: Based on Cundall (2018), FAO (1989), Gardenate (2019), Growing Interactive Ltd (2019), IANR (2019), Milne (2010) and advice from Nha Huynh 2
VEGETABLES / RECOMMENDATIONS FROM EXPERTS
Recommended
Special requirements / Specific characteristics
Caleb
Paddy
Broccoli
Requires spraying otherwise too many pest problems and inedible Requires spraying otherwise too many pest problems and inedible Requires spraying otherwise too many pest problems and inedible
Brussels sprouts
Cabbage
Capsicums
Easy to grow, expensive to buy
Carrot
Cauliflower
Requires spraying otherwise too many pest problems and inedible
Corn
Cucumber
Eggplant
Requires rotation to avoid diseases shared with tomatoes
Green beans
Disease resistant, easy to grow and productive
Leek
Lettuce
Pak Choi Parsnip Potato Pumpkin
Usually bolts; Requires spraying and steady watering; Usually fails
Too long cycles for crop rotation
It would be better if the good raised beds could be for other more valuable crops.
Silver beet
Easy to grow Usually bolts
Spinach Tomato Zucchini
Requires rotation to avoid diseases
Recommendations: Based on the advice from Professor Caleb Gardner at IMAS Taroona campus and Patrick Barbour (Paddy) former head of Sandy Bay student accommodation, who have extensive experience with all the above listed types of plants and trees.
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HERBS / PLANTING TIMETABLE AND POST-HARVEST STORAGE METHODS
Summer
Autum
Winter
Spring
Storage for food waste reduction
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
COMMON STORAGE SPECIFIC CONDITION STORAGE LIFE
Basil Chilli
In a glass of water
7-10 days
1 week
Wrapped in damp paper Wrapped in damp paper
Chives
1 week
Coriander
1-2 weeks
Dill
1-2 weeks
Well-ventilated place
Garlic
1 month
Wrapped in damp paper In a glass of water Wrapped in damp paper
Lemongrass
1-2 weeks
Mint
2-3 weeks
Parsley Shallot
1-2 weeks
Well-ventilated place Dry condition
1 month
Rosemary
1 week
Spring Onion
In a glass of water Continue to grow
Thyme
Dry condition 1 week = Room Temperature = Refridgerator
TABLE KEY
STORAGE LIFE FACTS The approximate storage life of vegetables will be affected by several factors, including mechanical damage and decay in storage. Damage caused during harvesting and transportation will increase the vulnerability of produce to decay organisms and hence reduce the produce’s storage life. Moreover, mould and decay in the storage are infectious, therefore, cleaning the storage regularly and removing suspected mouldy produce will help in maintaining the veggies’ health. Different varieties of vegetables/ fruits will have different storage life periods.
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HERBS / RECOMMENDATIONS FROM EXPERTS
Recommended
Special requirements / Specific characteristics
Caleb
Paddy
Basil Chilli
Chives
Coriander
Usually bolts; Requires regular replanting Usually bolts; Requires regular replanting
Dill
Garlic
Easy to grow
Lemongrass
Does not like Tasmanian cold weather
Mint
Sometimes mint is loved to be included in the gardens, but it is not often harvested
Parsley Shallot
Rosemary
Spring Onion
Easy to grow
Thyme
HEALTH BENEFITS OF CHILLI Fight inflammation: Chilli peppers contain a substance called capsaicin, which gives peppers their characteristic pungency, producing mild to intense spice when eaten. Capsaicin is being studied as an effective treatment for sensory nerve fibre disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy.
YOU CAN EAT MORE THAN JUST THE GARLIC CLOVE When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Hard-neck varieties of garlic produce “scapes,” green shoots that can be especially delicious and tender when they’re young. They also make a wonderful addition to pestos, soups, and butters.
JANUARY / FEBRUARY Recommendations: Based on the advice from Professor Caleb Gardner at IMAS Taroona campus and Patrick Barbour (Paddy) former head of Sandy Bay student accommodation, who have extensive experience with all the above listed types of plants and trees.
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FRUIT TREES / PLANTING TIMETABLE AND POST-HARVEST STORAGE METHODS
Summer
Autum
Winter
Spring
Storage for food waste reduction
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
COMMON STORAGE SPECIFIC CONDITION STORAGE LIFE
Apple
1 month
Apricot
7-10 days
Blueberry
1-2 weeks
Fig
2 days
Lemon
2-3 weeks
Lime
2-3 weeks
Mulberry
2-3 days
Olive
5-10 � C
3-6 weeks
Refrigerated when ripen
Pear
2 weeks
Raspberry Strawberry
2-3 days
2-3 days
= Room Temperature = Refridgerator
TABLE KEY
TOP TIP Processing some fruits and vegetables, such as making jam from apples, apricots & berries, is a method to avoid waste.
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FRUIT TREES / RECOMMENDATIONS FROM EXPERTS
Recommended
Special requirements / Specific characteristics
Caleb
Paddy
Apple
Apricot
Blueberry
Less maintenance; Provides valuable crop
Fig
Lemon
Lime
Requires sheltered spots, otherwise usually fails in Tasmania
Mulberry
Olive
Provides food from poor soil
Pear
Raspberry Strawberry
Primocane-fruiting varieties are encouraged to be grown, pruning floticane-fruiting varieties can be difficult
Sometimes does not get eaten due to decay
LEMON FACTS 1. Sprinkling the juice on other fruits can prevent them turning brown. 2. Lemon juice and hot water is good for a sore throat as it is anti-bacterial. 3. A great source of vitamin C and fiber, lemons contain many plant compounds, minerals, and essential oils. 4. Lemon tree leaves can be used to make tea. 5. Citric acid. The most abundant organic acid in lemons, may help prevent the formation of kidney stones.
IS A BLUEBERRY NATURALLY BLUE? The blueberry is one of the only foods that is truly naturally blue in colour. The pigment that gives blueberries their distinctive colour—called anthocyanin—is the same compound that provides the blueberry’s amazing health benefits. One large handful (1/2 a cup) of juicy blueberries contains just 44 calories but has 2 grams of dietary fibre and 10% of your daily recommended vitamin C content.
JANUARY / FEBRUARY Recommendations: Based on the advice from Professor Caleb Gardner at IMAS Taroona campus and Patrick Barbour (Paddy) former head of Sandy Bay student accommodation, who have extensive experience with all the above listed types of plants and trees.
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HERE ARE SOME GREAT RESOURCES YOU CAN FIND ONLINE WITH TIPS AND ADVICE ABOUT GETTING STARTED IN THE GARDEN Gardening Australia has a wide range of articles and DIY videos www.abc.net.au/gardening/ Goodlife Permaculture has new crisis gardening videos and tips https://goodlifepermaculture.com.au Milkwood Permaculture has gardening tips and more www.milkwood.net Southern Harvest, vegetable seeds posted to your door www.southernharvest.com.au Culture Club has videos and online tips for fermenting food at home www.facebook.com/cultureclubtasmania Source Co-op has gardening inspiration (coming soon) www.facebook.com/sourcewholefoods Hobart Herbalists Without Borders has tips and videos www.facebook.com/hobartherbalistswithoutborders
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