Attracting birds to your garden

Black-headed Oriole enjoying an orange at one of my feeders

We all love to hear the sound of birds in the garden and the sight  of butterflies, but few of us design a garden that attracts them. The good news is that you don't have to dig out all your roses or  other exotic plants in favour of indigenous plants. Just ensure that at least  a portion of the garden contains plants and other facilities to encourage  urban "wildlife" into the garden.

Establishing a mini sanctuary in your back-garden will attract a plethora of birdlife for your viewing pleasure and is a relatively simple task. The task comprises of supplying the birds with three basic requirements for survival: food, water and cover.

Birds will visit your garden if there’s plenty of food available, so the first thing to do is get your seed and peanut feeders up and running. Then you need to work on providing natural food, cover and even nesting sites.

Suet feeder - a fatty snack loved by most birds

The best feeding programme for birds is to plant shrubs and trees which offer nature's menu. Aloes, watsonias, lion’s ear (Leonotis spp.), red-hot pokers ( spp.) and wachendorfias will attract nectar feeding birds such as the sunbird. Seed eating birds are attracted to the seed heads of grasses and grains.  Plant patches of mixed bird seed and you'll be fascinated to see the response from local birds.

The key thing is to ensure that you meet the needs of your birds all year round, and that you accommodate the changing requirements of both residents and seasonal visitors. While planting bushes with berries is good for thrushes in the autumn, they will soon strip the crop. So think laterally – if you live near a wholesale fruit market, buy trays of substandard apples for them to feed on when the berries have gone. Fat blocks are important in the winter and will attract flocks of starlings.

To birds, the typical suburban landscape resembles an inhospitable and hostile place with cropped lawns, sheared foundation shrubs, and deadheaded flowers mean no place to nest, no food to eat, and nowhere to hide. To produce a landscape that supplies birds with a year-round food supply, you need to plant an assortment of plant species that provide food throughout the year, such as seeds, berries, nuts. Plant an abundance of grasses and consider letting your garden go to seed rather than dead-heading flowers and removing spent plants. Indigenous plants are ideal choices as they are familiar and accepted as food sources, shelter, and nest sites by the indigenous birdlife.

Established trees will naturally provide a source of shelter and roosting spots for many birds and a garden which is well planted with indigenous trees will attract numerous birds throughout the year. Good roosting sites are provided by the Henkel's yellowwood (Podocarpus henkelii), fever tree (Acacia xanthophloea), karee (Searsia lancea), sweet thorn (Acacia karroo) or buffalo thorn (Ziziphus mucronata.

Buy bird food from reputable sources. This ensures that the seeds can provide the required levels of energy and have been grown with the environment in mind. Experiment with different sorts of feeders and seed mixes. For example, greenfinches adore sunflower feeders whilst goldfinches prefer niger seeds.

You might not think so, but security for your garden birds is also of high importance. Reduce the opportunities for predators like cats and sparrow hawks by placing feeders where the birds can spot danger easily. Avoid using garden netting, especially during the breeding season, and place feeders away from your house to minimise the risk of birds colliding with windows.

Planting indigenous trees that offers protection like thorns is a great favourite for nesting spots

Water is another essential ingredient. A shallow, rough-bottomed pool of still water with a depth between 2,5cm and 5cm is ideal. To accommodate smaller birds, it is advisable to add a few stones that stick out of the water for them to land on. To guarantee birds a sure footing, the texture of the birdbath ought to be rough, ideally achieved by including sand, stones, pebbles or concrete.

Organic gardening is another essential ingredient in any landscape that welcomes birds. One reason is that organic gardens are teeming with insects and other organisms that birds enjoy. Birds will help control garden pests and insects, such as gnats and mosquitoes. Don't rake up all your leaves, but rather leave them where they are. They make great compost and the Thrushes love scratching through them for a tit-bit. Instead of waging war against pests and diseases with an arsenal of chemicals, organic gardening nudges the ecosystem into a healthy balance.

Supplemental bird feeding will guarantee year-round bird watching enjoyment. Here are some ideas of what to provide for your garden birds:

·      Oranges (for nectar-eating birds)

·      Bananas, apples and pears (for fruit-eating birds)

·      Left-overs from dinner (for various types of birds)

·      Bread and seed mix (for seed-eating birds)

·      Bone-meal, suet, mealworms and minced meat (for meat-eating birds)

White-browed Sparrow Weaver enjoying the selections of seeds on offer

Interesting birds can appear and disappear frustratingly quickly, so have a pair of binoculars or your camera to hand so you can grab them easily when you spot something. And remember your sketch-book!

 Bigger birds like thrushes and Starlings don't mind a pool that is a bit deeper. But be sure to place some pebbles at the bottom for a better grip. If not cleaned regularly, bathing spots can build up algae and be quite slippery.

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Food from trees - Lemon Tree

I would love to have a garden that has all the trees from which one can harvest food - lemons, coconuts, marula, kei apples, olives and many more. Unfortunately planting some of these is dictated by the climate zone one lives in, so I'll have to settle for some of those that will indeed grow here in our frosty conditions.

Today I'm focusing on the Lemon Tree - songs have been written about it, poets have revered it and the health benefits have been advocated for hundreds of years.

 

The lemon is a small evergreen tree (Citrus limon) originally native to Asia, and is also the name of the tree's oval yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking.

Along with other citrus fruits, the lemon is one of the most widely consumed fruits in the world today. Apart from using the juice in all sorts of ways in the preparation of foods and cordials, lemon peels and the underlying white pith contain a number of health-giving substances.


Flower of the lemon tree

The lemon tree is perhaps one of the most valuable additions to the kitchen garden. The first lemon trees to arrive at the Cape (South Africa) were imported from St Helena and planted in the Company’s garden by Jan Van Riebeeck. These were the predecessors of the rough-skinned lemon that we grow today and which is frequently used as a rootstock onto which other citrus varieties are grafted.

An added benefit of having a lemon tree in your garden is that you will be visited by the magnificent Citrus Swallowtail butterfly – Papillio demodocus demodocus – which will not only feast on the nectar from the fragrant flowers, but use the leaves as the nursery and feeding grounds for its young.



We are all familiar with at least some of the uses of lemons in the kitchen and in the home:

• A drizzle of lemon juice over freshly cut fruits and vegetables stops the cut surfaces turning brown and unsightly in the presence of air. The juice contains ascorbic acid (Vitamin C) and lycopene, amongst other important phytochemicals (phytonutrients), which are anti-oxidants.

• Lemon juice brings out flavours, adds tartness to titillate the taste buds and reduces the richness of meat and seafood dishes.

• Various drinks, iced teas, lemonade, punches and the like, wouldn’t be the same without a dash of lemon juice, or a sliver of the fruit.

• The acidity and the pectin contained in lemons is an integral part of the jam-making process.

• Lemon juice is a healthier addition to salad dressings, mayonnaise and marinades than vinegar as it has an alkalising effect on the blood. Many of us are wondering why we are feeling tired, have aching joints, are overweight and suffer from Candida. Doctors Robert Young and Shelly Redford explain in their book, The pH Miracle, the negative effects on one’s metabolism of having acidic body fluids.

• Lemon zest (peel) is used to flavour a variety of dishes (both sweet and savoury) and preserves. It is laden with aromatic oils which most of us have, at least once in our lives, squeezed into the flame of a candle for a mini fireworks display. It is the lemon peel which contains the highest concentration of phytochemicals (or phytonutrients).

• And, of course, lemon juice is a rich source of Vitamin C and, therefore, an important part of the diet. Hot lemon and honey served up to cold and flu patients is soothing and healing.

• A slice of lemon in a glass of water makes it that much easier to drink the daily ‘eight glasses’ recommended for good health.

• There is a whole host of other medicinal benefits of the lemon. Those important phytochemicals have been shown to play a part in fighting cancer through their anti-oxidant properties, to prevent, and repair, damage to DNA, to destroy cancer cells and to prevent the spreading of tumours.

• The white pit, below the zest, contains rutin which strengthens the walls of blood vessels and helps to prevent heart and circulatory problems.

• I haven’t mentioned the other uses of lemon juice as an astringent for the skin, as a bleach for nappies and perspiration stains, an addition to furniture polish, and a cleaner for brass and polish. It removes urine smells, makes hair shine, removes mildew and black ink and so the list goes on.

It makes you think that having your very own lemon tree would be a very good idea and that a lemon a day would do a lot for your health and well-being. Visit your local nursery once you have identified a protected spot in your garden. Lemon trees do not take kindly to strong, drying winds or frost, and prefer well-drained, light soils.


Green lemon

Lemons are used to make lemonade, and as a garnish for drinks. Lemon zest has many uses. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.

Fish is marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.


Yellow lemon

Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.
Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Pickled lemons are a Moroccan delicacy. Numerous lemon liqueurs are made from lemon rind.



All great cooks use lemons. Here are a few recipes to try out.

Lemon Curd
The most delicious spread for hot toast, scones and muffins. It tastes so good that you can eat it by the spoonful straight out of the jar. Use other citrus fruit or granadillas to make a change.
100g organic butter
200g organic sugar
4 organic eggs
Juice and grated rind of 4 lemons,
or 3 oranges and 1 lemon
or 2 lemons and the pulp of 4 granadillas
1. Melt butter and sugar in double boiler
2. Add well beaten eggs and juice and rind of lemons (and/or oranges or granadilla pulp).
3. Continue heating, stirring occasionally until the mixture has thickened like custard.
4. Pour into clean, heated jam jars.
5. Seal and store in a cool cupboard, or refrigerate.
6. Eat within a month. (Freezes well)

Lemon Cordial
A deliciously refreshing drink served with water or soda.
Juice of 10 to 12 lemons
Grated rind of 3 – 4 lemons
2½ kg organic sugar
1 packet tartaric acid (15ml or 1 tablespoon)
1 packet citric acid (15ml or 1 tablespoon)
1 packet Epsom salts (15ml or 1 tablespoon)
2 litres boiling water
1. Dissolve the sugar, tartaric acid, citric acid and Epsom salts in the boiling water.
2. Add the grated lemon rind and lemon juice. Mix together and allow to cool.
3. Pour the cordial into sterilised glass or plastic bottles and store in a refrigerator.
4. Dilute with water (or soda water) to taste.
Add ice cubes and a sprig of mint for a refreshing summer drink or add boiling water and a slice of lemon for a winter drink.

Lemon and basil risotto
125g organic butter
300g Arborio rice
1 onion – finely chopped
1 celery head, finely chopped
1 bunch celery leaves
1 clove garlic, minced
150 ml dry white wine
6 tablespoon fresh organic basil
1 litre vegetable stock
Juice and zest of 4 organic lemons
100 g grated parmesan cheese
Salt and pepper to taste
1. Heat the stock and check for seasoning.
2. Gently sauté onions and garlic in butter until soft and add the garlic and chopped celery leaves and stir.
3. Add the rice and lightly sauté.
4. Add the white wine and allow to reduce.
5. Add the stock ladle for ladle, stirring constantly. Allow each ladle of stock to be absorbed before adding the next.
6. Constantly stir until the rice is cooked but still al dente.
7. Stir in most of the basil, lemon juice, zest and half the parmesan. Season to taste.
8. The consistency should be very creamy and soft.
9. Serve with remaining basil leaves and Parmesan cheese.

Lemon shortbread
100 g organic butter
90 g castor sugar
1 organic egg yolk
½ teaspoon vanilla
2 teaspoons lemon zest
1 teaspoon lemon juice
155 g cake flour
1. Preheat an oven to 150°C.
2. Cream the butter and sugar until light and creamy.
3. Add the egg yolk, vanilla, lemon zest and lemon juice, and mix well.
4. Sift in the flour and gently fold into the mixture.
5. Knead gently until the dough starts to come together.
6. Cover the dough in plastic and refrigerate for 2hours.
7. Lightly grease a baking tray.
8. Roll the dough out between two sheets of baking paper and even thickness.
9. Cut biscuits from dough and bake for 12 to 14 minutes.
10. Dust with castor sugar while still hot.
11. Let them cool slightly before transferring them to a cooling rack.

Preserved lemons
Delicious in salads, risottos, dressings, marinades and on sea food.
Fennel seeds
Coriander seeds
Cinnamon stick
Peppercorns
Bay leaves
Sea salt
Large fat lemons with the leaves still attached
1. In a bowl mix the spices into the sea salt.
2. Cut a cross into the lemons – almost to the base, but so that the quarters stay together.
3. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar.
4. The less space there is between the lemons the more attractive it will look and you won’t need to use so much salt.
5. The lemons will be ready after one month of preserving, and will last for about 2 years.

When required, the lemons are removed from the jar and all the white pith should be cut from the yellow peel or zest and discarded. The zest is then shredded, thinly slices of finely chopped.
Recipes from Biophile Magazine (CopyLeft)


Pickled lemons, a Moroccan delicacy


Lemon marmalade on a slice of bread

Sources : Wikipedia and Biophile Magazine

May inspiration

I'm making the most of this 1st of May holiday morning with a quick inspiration board to boost my creative thinking. Hope it does the same for you!

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Growing the Highveld Cabbage Tree (Kiepersol) from seed

We're deep into Autumn here in South Africa and my Kiepersol is already starting to lose its leaves. Time to stop watering so much, but we've had quite a bit of rain over the last week, so hope it dries out before the real cold weather hits.

(This article is especially for George, who enquired about growing these lovely trees from seeds.)

This evergreen tree makes a beautiful focal point in a garden as it has an unusual shape, interesting gnarled bark and stunning, large, gray-green leaves. It is a short, thick-set tree, rarely exceeding 5 meters in height, therefore making a perfect garden specimen. Even though it is an evergreen, we live in a heavy frost area and my tree loses its leaves in winter, but has always bounced right back every spring. The plant is native to southern Africa : Botswana, Lesotho, South Africa (Cape Provinces, Northern Provinces, KwaZulu-Natal) and Swaziland, where it grows till 2.000m of altitude in the savannah and the mountain slopes, usually in the rocks fissures.

 Spring 2012

Spring 2012, showing the new growth

Cultivation
The Highveld cabbage tree (Cussonia paniculata) is cultivated from seed, preferably fresh. One can grow Cussonia paniculata from a cutting, but this is not advisable because it does not make the proper, fleshy, underground rootstock that it forms when grown from seed.

The seeds should be planted in a well-drained mix of river sand and compost (70:30). Germination is erratic - the best results have been obtained with seeds that have been "passed" through birds (Look for the seeds underneath the tree....). First germination occurs after about 2 weeks.

The C. paniculata is an ideal pot plant (plant it in a big pot in a well drained mix), or can be planted as a single specimen or in a cluster - the effect is always striking. Growth rate is about 70cm per year, depending on the climate. The tree is drought hardy and is able to withstand heavy frost after 2 years.

Sow seed as soon as possible as it loses much of its viability within 3 months. However, seed sown in summer months will germinate faster (in about 4 weeks) than seed sown in winter (7 weeks to germination).

Put a mix of rich soil and compost into your seedling trays and place the seeds into them. Cover the seeds to a depth of 5mm with the soil and mulch. Keep moist during germination.

When the seedlings get to a “2-leaf” stage (about 4 months), plant them out into larger black nursery bags.

Make sure seed trays are at least 15 cm in depth to allow the small tubers to form. Do not allow seed to become waterlogged or dry out. Keep seed and seedlings in a semi-shaded area or, if you are planting the seeds now, during winter, keep them indoors in a sunny place, but not sun shining through glass as this can burn the plants.

 Image credit

Transplanting is easy when small. Bigger trees require care with the hug root system that tends to rot upon transplanting if an injury occurs in digging it out.

When ready to plant the sapling into the ground, position a 50 mm size x 1m length of plastic piping vertically near to the sapling, leaving +- 5 cm above ground level.  When watering around the sapling, also pour water into this pipe, as it will encourage the roots to grow downwards looking for the moisture below.  Keep the ground around the sapling well mulched with dry leaves etc to assist with water retention above ground.

Well drained soil, some water and lots of sun.

Maybe you could also try your hand at making a Bonsai with one of the seeds - they do well in Bonsai-form. Due to the stem, which can easily assume contorted forms, and the succulent roots, it is an appreciated subject for the collectors of bonsai.

 Cussonia paniculata Bonsai - Image Credit

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How I do love the earth!

How I do love the earth! I feel her thrill under my feet. I feel somehow as if she were conscious of my love, as if something passed into my dancing blood from her.
- James Russell Lowell

Summer is at an end and we're enjoying Autumn with her balmy days and odd showers.

In South Africa, Autumn starts on the 20th of March and ends on the 1st of June, when Winter starts. It's almost 3 months of the most gorgeous weather, with cooler temperatures perfect for gardening and other outdoor activities. Winter is usually short-lived, June and July, with August bringing the winds that clear the landscape of all debris, ensuring a clean slate for Spring which officially starts on the 1st September.

Let us rejoice in Earth's unending beauty. Let us protect her from harm. Let us remember her strength. Let us remember her fragility. Let us act in ways to respect and love her.

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