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Japanese wineberry: where and how to grow

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It thrives in forest margins and produces tasty morsels of delicious flavour. Anna-Marie Barnes introduces a hardy bramble suitable for those who like plants that look after themselves.
Rubus phoenicolasius
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The Japanese wineberry is a strikingly attractive bramble, with a strong upright growth habit and tall canes densely covered in bristly red hairs (phoenicolasius – from the Latin ‘with purple hairs’). The ripe fruit look like small, shiny raspberries but are a bit firmer, juicier, and tangier – not quite as sweet, but with its own unique appeal.

The plants are hardy and ornamental and the fruit, which ripens in mid-late summer, is a refreshing change and usually slightly later than the standard raspberry and, for some reason, not targeted by birds (at least with one grower I know). Flourishing in semi-shade or full sun, the Japanese wineberry thrives in a forest garden or in a berry patch with a bit of space.

There are numerous hybrids in the Rubus family and Japanese wineberries are often used as breeding stock as they carry a recessive gene which produces yellow fruit, and hence are useful for producing yellow-fruiting hybrid berries.

Plant family: Rosaceae
Relatives: Raspberry, blackberry, and other bramble berries
Native to: Japan, Korea, and China

Where to grow

Given the right conditions, Japanese wineberries are potentially invasive as their long canes will droop to the ground and form roots like a blackberry does, so you’ll want to keep rampant growth in check. They prefer a slightly acidic soil pH and a well-drained loam with good water-holding capacity as the plants are thirsty, with surface roots that are not at all drought-tolerant. Mulching in summer helps keep the roots moist while fruiting. In terms of cold-hardiness, established plants will tolerate temperature drops down to about -15°C.
Allow one to two metres between plants if planting several – you may find that given the vigour, length, and height of the canes (up to four metres), one is enough in smaller gardens.

Maintenance

Like many brambles, Japanese wineberry fruits on one-year-old canes (wood in its second year of growth) so don’t expect a crop in the first year of growth – these canes will be vegetative, initiating flower buds in the autumn which will develop and go on to produce fruit the following year.

Because Japanese wineberry canes grow so long, in a smaller patch you might like to cut them back to a more manageable 1.5-2 metre length in year one, and anchor them to a support structure (a wooden trellis or wire framework). This also prevents them from trailing on the ground and self-rooting.

Once canes have fruited, they will look a bit old and tatty and it’s time for them to be removed at ground level. Once you’ve removed the worse-for-wear spent canes, train and tie in some new, flexible shoots ready for cropping the following year. It’s good practice to burn old canes in case pests or pathogens are lurking.
Left to their own devices, they will ramble and produce without any maintenance but choose your site carefully – Japanese wineberries have attained problem weed status in several US states.

An application of compost or sheep pellets at planting, plus a couple more in spring, will go a long way in keeping your Japanese wineberry productive. As with most fruiting plants, too much nitrogen-rich material ends up encouraging the plant to produce foliage over fruit.

Harvest

Japanese wineberry fruit ripens in mid-late summer to autumn (December to April). The flower buds open November to January, revealing snowy white blooms that are enclosed by a bristly red calyx. The calyx splits open at flowering, forming an attractive star-shaped backdrop for the bright red fruit. Unlike blackberries, the fruit picks cleanly from the receptacle. Eat the fruit fresh within a couple of days – like raspberries, they don’t store well. They have a similar nutrient profile to standard raspberries and can be substituted for them in desserts and fruit salads. Enjoy fresh or they make fantastic jam, pie fillings and of course, fruit wine.

Where to source

Specialist nurseries may stock plants but you may have to track down your wineberry from a friend or shout out to NZ Tree Crops members on their Facebook page – anyone with a clump will be able to pass on a rooted shoot tip or two.

(Photo Credits: Claire Flynn and Gianni Prencipe)

Anna-Marie Barnes is the New Zealand Tree Crops Association’s South Island Vice-President. She holds a Bachelor of Science (Primary Production) with a background in agroecology and entomology, and a Graduate Diploma of Teaching and Learning (Secondary). A lifelong gardener, she is a dedicated self-sufficiency enthusiast and endeavours to grow as much of her own produce as possible on a lifestyle block on the West Coast, with three unruly Orpington hens.

The battle for the future of food

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Jon Carapiet outlines why the push for automatic acceptance of unproven technologies that have the potential to irreversibly contaminate our food and environment (aka GE) is the wrong direction.
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Governmental plans to liberalise regulation of genetic engineering in Aotearoa New Zealand has implications for consumers and our export markets.

The push for GE is part of the international industry lobbying for more technology in agriculture. GE, AI, synthetic biology, and nanotechnology are converging. Advocates for the ‘end of farming’ are even calling for cellular lab-based food to entirely replace agriculture, purportedly to save the planet.

Public concern around genetic engineering is expressed politically and in people’s preferences which have defined today’s consumer landscape.

Politicians and lobbyists who say that strict regulation of GE is preventing innovation have forgotten the role of the consumer. They repeat old hopes for GE ryegrass, even after Newsroom published a history of failed trials on its website last year, and ignore previous field trials including 4000 GM sheep which were terminated in 2003 when the company PPL went bankrupt, and AgResearch’s GE cows reported by the NZ Herald in 2010 to be suffering cruel deformities.

The central question is: To what extent will the coalition government favour the commercial interests of the biotechnology industry over those of the environment and the public good?

National Party policy is to move regulation to a new agency under The Ministry of Business Innovation and Enterprise (MBIE) with automatic acceptance of GE products once approved by two OECD countries, and a much easier path to commercial release.

But what’s most important for regulation in the public interest is missing.

There is no mention of the importance of the Precautionary Principle for environmental protection. No requirement for commercial insurance or liability on users of GE that cause harm. No ethical framework to prevent cruelty to animals or guide the future. No mention of Māori or Waitangi Treaty principles.
And there is no mention of how the new regime will protect organic growers (or even industrialised growers) from GE contamination.

These missing pieces must be priorities for legislation.

Organic agriculture provides authentic sustainability and real climate action that people are looking for.
Research by Kantar Consulting shows New Zealand has what the world wants. “Consumers want more control and to reconnect with nature,” said researcher Dan Robertson-Jones.

The market demand for GE-free is growing.

Growth for non-GMO food is projected to reach US$144,322 million in 2031. Consumers in China and India are driving up demand for non-GMO food products.

Consumers want gene edited foods to be regulated and labelled, with 75 percent of US consumers and 80 percent of UK consumers supporting traceability for New Genomic Techniques (NGTs).
Exporters and the coalition government must take heed.

Consumer trust is vital. Leading brands have committed to avoid GE ingredients in response.
IFOAM standards exclude use of GE and build trust in the sector through certification of organics. Mandatory labelling of GE food in supermarkets has allowed consumers to influence the market.
Both major supermarkets have a GE-free policy for house-brands, including Countdown’s Own, Macro (Woolworths), and Pams (Foodstuffs).

Fonterra has a non-GMO policy but is open to GE and investing in lab-grown meat.

The science debate.

The EU Commission proposes deregulation of NGTs, against the wishes of consumers.
This is opposed by EU Ministers of the Environment who strongly support the Precautionary Principle and traceability.

Independent scientists with expertise in issues of GE safety and the environment have warned against deregulation.

Expert advice from scientists who are independent of the biotechnology industry is important. The commercial pressures in business and academia for Intellectual Property (IP) bring potential conflicts of interest in the debate.

There is a strong global lobby for cellular agriculture, synthetic biology, and GE.

In the conversation about GE we should expect more public relations hype, promises for the future, and criticism of the Precautionary Principle for ‘stopping progress’. The scientific rationale for precaution will be smeared as fearmongering. It’s already happening.

WePlanet, which campaigns for nuclear power, GE and cellular agriculture, organised an open letter signed by 34 Nobel prize winners and others.

It says the EU must “reject the darkness of anti-science fearmongering and look instead towards the light of prosperity and progress” by deregulating New Genomic Techniques.

The industry pipeline for GE shows why it is of the utmost importance for regulation to protect people and the environment.

Friends of the Earth (FOE) warn of the impending risks of commercial release of GE microbes as biotechnology companies develop GE bacteria, viruses, and fungi for use in agriculture.

Environmental groups are sounding the alarm for bees and pollinators after the US EPA approved the first sprayable pesticides using ‘RNA interference’ in the field.

The UN Food and Agriculture Organisation (FAO) says research is needed into the alleged benefits for sustainability and safety of lab-grown food which remain speculative.

We must value existing natural diversity and regenerative organic systems as real action on climate change and against biodiversity loss. The biotechnology industry should not define the future of food.

(Photo Credit: Wikimedia Commons, Alan Lieftin – GE free march Auckland 2003)

Jon Carapiet is a consumer advocate, researcher, writer, and photographer who has followed the GE debate for over two decades. He regularly comments in the media about Brand New Zealand, the advantages of non-GMO and organic production, and for regulation of new technology in the public interest. Prior to the 2023 election, he published a series of blogs on GE and the future of food, available at  www.TheDailyBlog.co.nz. He is a Trustee for Physicians and Scientists for Global Responsibility (PSGR) www.psgr.org.nz, and the national spokesman for community group GE-Free NZ www.gefree.org.nz.

Preparing for winter: organic gardening tips and tasks for autumn

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Autumn is traditionally viewed as a time for winding down the food garden, but it doesn’t need to be that way. With a cost-of-living crisis on our doorstep, Diana Noonan gives practical advice on adopting a waste-free approach to harvesting and preparing a garden that will provide fresh produce throughout the chilliest (and priciest) periods of the year. With plenty of heat still in the sun, and soil as warm as toast, there’s every reason to be gardening and growing right now!

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Ngahuru, kura kai, kura tangata –
Harvest-time, wealth of food, the wealth of people.

Care for the chaos!

At this time of year, the garden can look tired and unruly. But beneath the chaos, there’s a wealth of food. Check beneath long grass, browning vines, and wilting bushes for pumpkins, squash, and marrows (overgrown zucchini). If they’re mature, snip them off with about 4cm of stem attached, and leave them in a warm, dry spot (turning daily) for a week, to harden up their shells so that they store well for winter. Remove dead leaves from silver beet, celery, and brassica to prevent disease setting in. Hoe up around carrots and parsnip (and any potatoes you are not ready to dig) to prevent roots and tubers from turning green.

Autumn action

There is a whole raft of autumn and winter vegetables that can go in the ground now (see ‘sow and transplant’ suggestions below and right). If you don’t already have a garden bed established, chip off grass and weeds from a patch of healthy ground, dig and chop up the soil, add organic nutrients such as seaweed and compost, and cover in a mulch of organic pea straw or organic pine needles to prevent weeds re-establishing. This fresh, rough ground is best for seedlings, but can still be used for sowing providing you create shallow depressions of fine compost to receive the seed.

Already established gardens (and greenhouses) will have served you well over summer, but now the soil is hungry. Dig (or stir), into any spare sections of garden, mature compost, chopped seaweed, organic bone meal, and rock phosphate. Water well with liquid fertiliser before sowing seed, or transplanting seedlings. If seedlings include brassica (cabbage, cauliflower, broccoli, kale), cover with insect mesh to prevent white butterfly destroying them before they gain traction. Pick off slugs and snails after dark, using a torch to spot the pests. Your best chance of success with winter vegetables is to give them the best possible autumn start while there is still warmth in the soil.

TIP: Interplant brassicas with strong-scented companion plants such as mustard, marigolds or
pyrethrum daisy to disguise them from white butterfly.

Protein power

Autumn is the season of garden protein. Those peas and beans you missed when you were harvesting back in summer are now a valuable winter food source. If the weather is fine, leave them on the vine to finish drying. If there’s dampness in the air, pick them and finish off their drying on a sunny window ledge indoors before packing into jars with sachets of food-grade desiccant. Reconstitute by soaking, then boiling or steaming, and use in winter soups and stews.

Path preparation

Wild weather will soon be on its way, and with it, the danger of slips and falls in the garden. Don’t leave it until winter to prepare or improve your garden paths. If using gravel or grit, make it deep so that soil and debris wash well through and doesn’t create an environment for grass and weeds to flourish. Better still, consider laying down organic, untreated sawdust over a weed-proof layer. Sawdust provides grip (except in icy conditions), and as it weathers and rots down, it can be shovelled up and placed on the compost before a new layer is added to the paths. As well as providing safe access around the garden, well-constructed paths also avoid soil compaction and help keep vegetables healthy.

TIP: Use cardboard, layers of newspaper and/or bio-degradable underlay or carpet to create weed-proof layers under paths. Check to ensure the carpet does not have a nylon weave.

Take stock!

Avoid food waste by harvesting any leafy herbs that are past their best or which have run to seed (think: dill, fennel, parsley, and parcel). Gather vegetables such as over-mature celery, spring onions that are running to seed, and corn which is no longer tender. Chop up your harvest finely, and dry it in a slow oven or dehydrator. Wizz the dried edibles into powder, and combine with brewers yeast and seasoning to create dried stock for winter soups and casseroles. Check the internet for recipes.

TIP: Dry herbs by hanging bunches in a well-ventilated area. They look and smell great. When dry, crumble into jars for winter use.

Cold composting

Autumn is clean-up time in the garden and this material can be used in a winter compost. While summer composts heat up with relative ease, cool-season composts break down more gently, and as they do, they don’t ‘cook’ the micro-organisms that are so beneficial in the garden. Just remember, however, that a cool compost is unlikely to destroy plant material completely, so keep perennial weeds out of it. And when you use it on your garden, cover it with a deep mulch to prevent the germination of composted seeds. A cool-season compost will benefit from a waterproof covering to avoid nutrients washing through over the rainy season.

TIP: Spent plants, twigs, and dead and decaying vegetable leaves provide habitat for beneficial insects, skinks, and geckos, but also for slugs and snails so hunt out the pests. 

Let there be light!

Over the summer, your greenhouse covering will have collected a decent layer of dust. As you oust the remains of your warm season plants, and before you bring in the next lot of seeds and seedlings, wash down the inner and outer sides of the greenhouse glass or polythene with warm soapy water. This will allow the maximum amount of light and heat to enter into the undercover space and promote winter growth.

Grape work!

Table grapes are coming on stream thick and fast – sometimes a little too fast for us to take advantage of. While the traditional way to deal with a grape glut is to juice the fruit and discard the skins and pulp, we all know that whole foods are healthy foods. This year, instead of saving only the juice of excess grapes, pick off the ‘berries’ and pop them into the freezer to use over winter. They can be added to smoothies, as a natural sweetener, along with kale and beetroot.

Sow me now 

(In all but the coldest regions.)
Flowers: Hollyhock, nasturtium, phacelia, viola, spring bulbs.
Herbs: Coriander, chervil, rocket, chives, spring onions.
Veges: Autumn mesclun mix, Asian greens, cornsalad (Valerianella locusta), radish,
daikon radish, winter spinach, broad beans.
In warm regions only: carrot, beetroot, broccoli, cauliflower, cabbage, kale.
Note: in very cold regions, sow quick-growing pea shoots and micro-greens under cover.

Transplant me now 

Flowers: Winter colour (polyanthus, primula, Iceland poppies, pansies).
Herbs: Most woody herbs including rosemary, sage, thyme, marjoram, and already-established potted lavender. Hardy leafy herbs including parsley, parcel, and sorrel.
Veges (by early February in cooler regions, and by March in warmer places): Brassica – especially spring cabbage, cauliflower, broccoli (including purple winter-sprouting broccoli), winter-lettuce, silverbeet, perennial beet, leeks, and celery.

Diana Noonan lives in the Catlins where she grows 70 percent of her food using a variety of methods including permaculture food forest to French intensive. 

Where Nature Thrives — The Role of Organic Farming in Nurturing Nature

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In the heart of Aotearoa’s lush landscapes lies a delicate balance between biodiversity and human activity. Our unique evolution has gifted us with a rich tapestry of native species found nowhere else on Earth. Yet, as we forge ahead with industrial agriculture, our precious flora and fauna face unprecedented threats.

The Battle for Biodiversity
The stark reality is that our current food system, dominated by industrial agriculture, is the primary driver of biodiversity loss. Shockingly, 86% of species facing extinction are directly threatened by agricultural practices. Monocultures and heavy reliance on synthetic inputs have wrought havoc on ecosystems, eradicating biodiversity at an alarming rate.

Organic Farming: A Beacon of Hope
Amidst this crisis, organic farming offers a beacon of hope. Rejecting synthetic inputs and prioritising soil health, organic practices champion ecological balance and foster a flourishing diversity of life above and below the earth’s surface. It’s not merely about growing food; it’s about cultivating a symbiotic relationship with nature.

The Power of Diversity
Enhancing biodiversity, particularly on farms, is key to creating resilient food systems capable of weathering the storms of environmental change and economic pressures. By embracing diverse ecosystems, organic farms become resilient bastions equipped to meet the demands of a rapidly evolving world.

Bridging Conservation and Resilience
Organic farming stands as a bridge between biodiversity conservation and food resilience. Through its holistic approach to sustainable agriculture, it offers a pathway towards harmony with nature. By championing organic practices that nurture biodiversity, we lay the foundation for robust food systems capable of thriving in the 21st century.

In the quest to safeguard biodiversity and ensure food security, organic farming emerges not just as a solution but as a moral imperative. It’s time to cultivate not just crops but a deeper connection with the land; Organic Week is a time to celebrate our organic sector and highlight the importance of building resilience, diversity, and abundance in our food system.

About Organic Week Aotearoa
Proudly brought to you by Soil & Health NZ and Organics Aotearoa New Zealand, Organic Week Aotearoa is a national celebration of organic agriculture taking place each year from 1 to 7 May. This year’s theme, “Where Nature Thrives,” emphasises the vital role of organic producers as guardians of biodiversity through organic regenerative farming practices.

Throughout the week, Organic Week aims to spotlight organic agriculture as a solution to our twin climate and biodiversity crisis. By gathering stories and speakers, the event will illustrate how organic farming contributes to preserving biodiversity and protecting our environment.

Organic Week seeks to spark conversations that deepen our understanding of the connection between our food choices and their impact on our health and the environment—be it biodiversity, soil health, water quality, or climate resilience.

OrganicNZ Awards Returns for 2024

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Today, the Soil & Health Association of New Zealand announced that the next OrganicNZ  Awards will take place on May 3, 2024, at the Boatshed, Wellington — as part of Organic  Week Aotearoa celebrations (May 1-7). 

Nominations are now open and will close on 10 March 2024. 10 award categories aim to recognise and celebrate the outstanding achievements of Aotearoa’s organic farmers,  leaders, brands, food and other products. 

Categories include “people’s choice” awards such as OrganicNZ Community Garden of the  Year, and judged, peer-reviewed awards such as OrganicNZ Brand of the Year, OrganicNZ  Organic Farmer of the Year, and more. 

Jenny Lux, Soil & Health NZ Chairperson, said, “The OrganicNZ Awards serve as a platform to  honour those who have a vision for and contribute to an organic and regenerative future for our country, promoting practices that benefit the health of soil, crops, livestock, people, wildlife, and the climate’’.  

Jenny announced two new award categories for 2024, the OrganicNZ Leader of the Year and OrganicNZ Exporter of the Year. ‘’These additions reflect our commitment to recognising a  broader range of excellence and innovation in the organic sector, making the awards more  inclusive and comprehensive.’’ 

An awards ceremony will be held in Wellington during Organic Week, May 1-7, 2024, and will  not only celebrate the winners’ achievements but will also bring together industry leaders,  organic advocates, and stakeholders to foster collaboration and share insights.  

Key Dates: 

• Nominations Open: January 18 

• Nominations Close: March 10 

• Award Finalists Announced: April 3 

• Awards Ceremony: May 3 

For more information on the nomination process, award categories, and event details, go to:

The benefits of Vitamin Sea

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As we chase modern life, do we forget the powerful and potent benefits of nature? Simply going to the beach can have profound effects. Zara Adcock explains how the surf, sand, and sun affects our spiritual, mental, and physical health.
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We are fortunate in New Zealand, as the sea is never more than a 130km away. From where I live, I can be there in an hour.

As I draw near, I am taken in by the scent of the salty sea mist. Already I am breathing deeper, for the air by the sea is higher in oxygen and cleaner than in urban environments. I also inhale negative ions. The beach has one of the highest concentrations of negative ions. This is thanks to the motion of the water and the waves, which naturally break up atoms and disperses electrons, ionising the sea mist and purifying the air. When inhaled by us, negative ions purify our bodies, relieve depression, fatigue and stress, and accelerate our absorption of oxygen.

Then I am staggered in awe by the magnificent view: that vast expanse of blue sky and blue sea, fringed by dunes and bushy green mountains. In that wide open space, I remember I am just one little creature in a great big universe. The colour blue has long been considered calming and it has been found that staring at the blue ocean can actually alter our brain wave frequencies to a more meditative state, often inspiring creativity. The sound of the ocean acts similarly on us. Its calming, unthreatening sound induces meditation, and strengthens the brain.

The sun overhead not only encourages a sunny disposition but is necessary for Vitamin D production, which is vital to bone and muscle health. As over 90% of our vitamin D production comes from UVB rays, I personally consider it important to get some sunshine directly on my skin before covering up or applying a natural sunscreen to prevent burning.

My feet hit the sand. Ah, I’m here. Our feet have more nerve endings per square centimetre than any other surface of our body, and the earth’s surface is covered in electrons. By standing or walking on the warm, soft, sand, or the cool compact shoreline, negative ions are discharged directly into our bodies, neutralising our own bioelectromagnetic field. Not only that, but standing barefoot on the sand literally grounds our own field in a closed circuit to the earth, helping to balance our nervous systems.

The smell, the sights, the sounds, the sun overhead and the sand beneath our feet, all activate our parasympathetic nervous system, the ‘rest and digest’ arm of our autonomic nervous system, responsible for lowering cortisol, regulating hormones, lowering inflammation, and increasing metabolism, cognitive clarity, immune function, mood, sleep…

And that is before we even enter the water.

In the 19th and 20th centuries, doctors recommended a holiday by the sea, with specific instructions on how long and how frequently to go swimming, as both treatment and cure for various ailments including tuberculosis, consumption, scurvy, jaundice, and chest disease.

Modern research has backed up what these doctors already knew from observation: the ocean is an incredible curative.

The ocean is rich in naturally occurring minerals, including magnesium, chloride, sodium, potassium, sulphur and iodine. When we go swimming in the sea, we can absorb these necessary minerals trans-dermally (similar to bathing in Epsom salts).

Seawater is anti-inflammatory, antiseptic and wound-healing. It inhibits the growth of bacteria and infection, and detoxifies the body of impurities. Swimming or sitting in the shallows may help soothe, ease and/or heal arthritis, joint pain, inflammation, wounds, and skin condition such as psoriasis, contact dermatitis, and eczema. Saline water is soothing and cleansing for sinus conditions, and both flushing with it and breathing in the ocean air can help improve respiratory passages.

When you put your face underwater, you are not only immersing your face in minerals that aid in skin repair and elasticity, you are also activating the human dive reflex, which slows the heart rate and constricts certain blood vessels, redistributing blood from the limbs to the brain, heart and other central organs, in turn activating the vagal nerve, and (once again) the all-important parasympathetic nervous system.

I cringe when my fellow beachgoers pass by hooked up to their phones, ear-buds, smart watches etc. The holistic healing experience the ocean and beach supply require that you interact with all your senses. To bring technology to the beach is a multi-level distraction that not only detracts from these health benefits – but is also an often-unacknowledged cause of ill health (phones and personal devices generate positive ions that cause inflammation, disease and degeneration; plus they mess with your magnetic field and activate the sympathetic nervous system).

By leaving your technology behind, you have the opportunity to ‘detox’ and enter a state of effortless, mindful attention. I think now of my last beach visit. My gaze drifted from the gentle waves, to the light revealing patterns on a rock outcropping, and then to a lone seagull gliding through the twisting currents of air that would’ve otherwise been invisible to my eye. During my observation, my mind was completely present and my worries were irrelevant. By the time I left the beach, the tension was gone from my body, and I slept well that night.

Nature is amazing, we have only to be present with her to be reminded she’s got us, so long as we also remember and honour the fact that we have her.

Zara Adcock is a freelance writer, editor, poet and children’s author based in Northland (see zara-adcock.com). She is also co-founder of We Love Organics, a range of holistic organic personal care products handcrafted in NZ (weloveorganics.co.nz).

Blooms for change with Rebecka Bjelfvenstam Keeling

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Rebecka Bjelfvenstam Keeling is not just a grower and a champion of local seasonal flowers; she is also an educator with a strong commitment to cultivating a greener tomorrow.
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In the picturesque landscape of Matakana, north of Auckland, Rebecka Bjelfvenstam Keeling has sown the seeds of a quiet floral revolution. The founder of pick-your-own flower farm, Slow Blooms, Rebecka was recently elected to the National Council of Soil & Health NZ.

Born in Stockholm, Sweden, Rebecka’s journey into sustainable flower options began when learning how the flowers traditionally used by florists or sold in supermarkets in the Western world, are often grown overseas in countries with poor wages and working conditions, using harsh sprays and unsustainable growing methods.

“I felt pretty bad for flying back to Sweden once a year to see my family,” she says, “so I couldn’t believe it when I realised we’re flying tons and tons of flowers across the world, packed in plastic sleeves – even though we can grow flowers year round here in New Zealand.”

Already a keen gardener of food for her family, Rebecka felt called to not only start growing seasonal flowers, but to also create a space to teach others about what flowers are in season and how anyone can grow and harvest them.

Slow Blooms proved popular right from the beginning.

“We have cultivated a space where people can slow down, and either just appreciate the beauty of local seasonal flowers, or participate through picking their own bouquet.”

It is an experience as much as a product.

It’s more than a traditional flower farm; it’s an immersive experience, as visitors are invited to pick their own blooms and connect with the land in a truly organic way.

This appreciation initially brought challenges which Rebecka turned into opportunities. Visitors’ appreciation, taking photographs, and desire to learn took up time, but didn’t add to the viability of the business.

“Like any gardeners, we do love talking about flowers and soil and showing off our garden, but we got to a point where we realised we actually needed to get work done.”

Having an organic garden open to the public all year takes, well, work.

So they now offer guided tours and workshops through Secret Gardens, and set up an honesty box for donations from those who are only coming to look or take photos without buying any flowers.

The Matakana community is a great place to be. In addition to selling direct from the farm, Rebecka also sells her flowers at the Matakana Village Farmers Market, which is proudly zero waste.

“I did my Permaculture Design Certificate with Trish Allen and Guenther Andraschko at Rainbow Valley Farm, which was an amazing experience,” Rebecka says. “Trish embodies the values of Matakana – the blend of community spirit and permaculture values.”

Every Friday morning, a group of Matakana locals meet up for Greenswap. “We exchange our excess homegrown or homemade produce, along with gardening tips and general catch-ups,” Rebecka says. “For someone like me, who originally learned to grow in the northern hemisphere, it’s been invaluable to get the local insight to what works here and not.”

At Slow Blooms, Rebecka is forgoing the artificial fertilisers, weed mats, and plastic netting that many growers use to create the perfect stems for maximum profit. Instead, she’s opting for organic inputs such as effective microorganisms (EM) along with using cardboard and organic matter as mulch to keep the weeds down. She’s also committed to bringing a range of different flowers of different heights to the market, from small posies to bigger bunches.

“Valentine’s Day is probably our busiest day, with a lot of loved-up couples in the rows,” Rebecka says. “We’re also hosting company Christmas parties, hen parties, and even a few DIY brides picking and arranging their own wedding flowers.

“Overall, we have been blown away by the overwhelming reception since we started. It probably also helps that we’re next door to Charlies Gelato, which has some of the best ice cream in the country,” she says.

Rebecka is looking forward to using her communications and PR background to support Soil & Health NZ with its important mission.

“It’s an exciting opportunity to be part of an organisation that shares my passion,” says Rebecka. “As a council member, I’m hoping to contribute to our advocacy work and fundraising, and also help us reach more potential members and supporters for our cause by strengthening our profile in social media as well as in traditional media.

“It’s not just about buying organic; it’s about fostering an understanding of the intricate relationship between ourselves and the land, which then guides us in making conscious choices that benefit both the environment and our own well-being.”

‘Tis the season of bounty: summer gardening tips

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School holidays, trips to the beach, and a house full of visitors – all great fun – but not so helpful when it comes to finding time for a garden in full swing. Diana Noonan shares labour-saving techniques so you can keep on top of the garden chores while enjoying the summer and the culinary delights it produces.

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I orea te tuatara ka puta ki waho –
A problem is solved by continuing to find solutions.

Delay harvest

When so many garden edibles come on stream in early to midsummer, it can feel overwhelming, especially when you want to do your best to avoid food waste. But there are ways to slow down the rate at which you need to harvest. Peas and beans don’t have to be picked fresh. In fact, left to mature on their vines, they will dry into autumn, and provide a valuable source of protein for winter storage. They will also supply you with seeds to sow next season.

Unless you require the garden space for another crop, roots such as potato, Jerusalem artichoke, yacón, and beetroot, store best when left in the ground (at least until the cold, wet weather arrives). Other than in a wet summer, where fungal disease can be a problem, alliums such as shallot, onion, and garlic, will all but dry off, in situ, so leave them where they are to get on with the job. Devote your limited harvesting and processing time to hearting brassica, leafy salad greens, squash, corn, and greenhouse produce. The rest will wait for you.

Going green

Constructing a well-made compost stack is enjoyable, but it’s no walk in the park. So, whether you’re busy with a young family, or not as energetic as you once were, a ‘green manure crop’ is an excellent alternative. And in cooler parts of the country, late summer (rather than the traditional autumn period) is the time to sow it.

A green manure crop produces plants that can be chopped down and lightly dug back into the soil in late winter or early spring. It will provide similar garden nutrients to compost, but is easy-care, and also acts as a living mulch to protect the soil in harsh weather. When choosing a green manure crop for your garden, consider what will grow best in your region, and also your crop rotation plan (don’t, for example, grow a manure crop in the brassica family if you plan to grow brassica in the same spot immediately after it). Seed for green manure crops include mustard, lupin, vetch, field peas, buckwheat, rye, and tick beans.

Pick and choose!

Let’s face it, there are only so many hours in a day, even in summer, and sometimes it’s simply not possible to attend to ousting all the weeds at once. Over summer, when weed growth is at its height, I prioritise. Anything in flower is chopped and dropped. This stops seed setting, and also provides a nitrogen-rich mulch for the soil. Weeds which smother from above, such as cleaver and Chilean flame creeper, are next on my list because they quickly shut out light and put paid to whatever is underneath. Deep-rooted weeds (think dock and buttercup) are time-consuming to dig, so they are doused in a pine needle mulch until I can attend to them. Serious invasives, such as couch and kikuyu grass, go under black plastic to be solarised. Nitrogenfixers, such as clover and vetch, stay where they are, contributing to the soil, until there’s time to dig them up and add them to the compost

Warning: water can harm your plants!

In summer, our thoughts automatically turn to keeping our soil damp. But even in dry periods, there are situations where water can do more harm than good. The first is in the deep-root crop beds. Carrot, parsnip, salsify, burdock, and horse radish grow strong, straight roots only when they are required to head down deep in search of moisture. Water these roots, especially lightly, and you’ll only encourage them to head up and out to lap up the moisture. If drought conditions absolutely require you to water these crops, do so infrequently, and be generous with the moisture so it sinks down deeply.

Over summer, water can also be a danger in the greenhouse. In this hot environment, we can easily overestimate the amount of moisture plants require, and saturate the soil. This inhibits oxygen penetrating down into the root zone where it is vitally needed. I use the knuckle test to decide when my greenhouse requires water. I insert my finger into the soil to the second knuckle. If my finger comes out clean, it’s time to water. If soil adheres, I wait.

Water can also be a killer in summer, when sprayed onto crops with dense foliage (runner beans and peas are a classic example). Evaporation in these situations is slow, and before you know it, fungal disease has set in, and your plants are succumbing. I try to water all my plants at ground level to keep moisture off foliage, and I water early in the day when there are plenty of sunshine hours left to dry off any splashes

Flower power

It’s sap-sucker season – in both the garden and the greenhouse! But when you’re growing organically, these pest insects don’t need to spell disaster. That’s because your aim isn’t to eliminate them entirely from your garden, but simply to keep them in balance so that they don’t overwhelm your crops.

I achieve this in several ways. First and foremost, I keep my plants in top condition, because sap-suckers are opportunistic, and prey on the weakest first. I water regularly and deeply, and mulch to lock in moisture. I feed my greenhouse plants every ten days with liquid fertiliser so that they develop strong, mandible-resistant stems. I make sure my garden beds are well-stocked with nutrients before planting, so that leafy green growth is rapid enough to out-compete attack. I allow my herbs, which are scattered throughout the garden, to flower profusely so that their blooms are a haven for the beneficial insects that devour sap-suckers. And if the battle is a tough one, I don rubber gloves, and squish pests with my fingers (my aim is to knock them back, not to get every last one). As a last resort, I treat foliage (that isn’t intended to be eaten) with a liquid soap spray*.

*Dissolve 1/4 tsp of hard bathroom soap in 1 litre of hot water. Allow to cool before spraying onto non-edible foliage every 3 to 4 days.

Sow me now 

Flowers: Ageratum, calendula,
cleome, cornflower, cosmos,
nicotiana, nasturtium, phacelia,
sunflowers, sweet William, zinnia.
Herbs: Basil, borage, dill, chervil,
marjoram, oregano, summer savory,
tarragon.
Veges: Beetroot, broccoli, bunching
and spring onions, cabbage, carrot,
cauliflower, dwarf beans, late
potatoes, leeks, lettuce, radish.

Transplant me now 

Flowers: Asters, coreopsis, cosmos,
dwarf sunflowers, marigolds,
nasturtiums, rudbeckia.
Herbs: Basil, borage, chives,
lemongrass, marjoram, rosemary,
sage, thyme.
Veges: Broccoli, cauliflower and
cabbage (in cooler regions only),
cucumber, lettuce, leeks, purple
winter-sprouting broccoli, tomato,
zucchini.

Diana Noonan lives in the Catlins where she grows 70 percent of her food using a variety of methods including permaculture food forest to French intensive. 

So let’s talk about GE

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Pro-GE lobbyists are saying we need to have a ‘mature’ conversation about genetic engineering. Originally they claimed it would solve world hunger, now they are claiming it will mitigate climate change. Philippa Jamieson logically and ‘maturely’ refutes their greenwashing.
We hope you enjoy this free article from OrganicNZ.  Join us to access more, exclusive members-only content.

It’s primarily vested interests who are pushing for deregulation or weaker laws around GE – the biotech and agrichemical industries who want to patent and sell GE technologies, and those who would get research and development funding. They are well resourced to lobby politicians, and to flood the media with press releases and opinion pieces that are often published verbatim and uncritically. But are they willing to listen? Can we have a conversation that looks at GE in a holistic way?

Technology has changed – should rules change too?

GE proponents claim that the technologies have improved and become more precise over the years, so the regulations also need to change. Professor Jack Heinemann of the University of Canterbury says today’s techniques are no less risky than before and will explain this in-depth during our next webinar on 23 January. Regardless, technology isn’t the only thing regulations need to consider – there are also social, cultural, economic, environmental, ethical, and liability aspects. Indigenous and organic philosophies and practices are holistic, recognising the interconnectedness of everything. Science focuses on just one piece of the picture. Just because we can do something doesn’t mean we should. For example, we could have nuclear power, or even nuclear bombs, but there are overwhelming reasons why this would not be beneficial.

GE conversations

In November, the Soil & Health NZ co-chair, Jenny Lux, hosted a webinar on genetic engineering featuring three panellists: Dr Jessica Hutchings (Papawhakaritorito Charitable Trust), myself – Philippa Jamieson (OrganicNZ writer on GE), and Charles Hyland (Soil & Health NZ national councillor and soil scientist).

Jessica set the scene in Aotearoa of mātauranga Māori and kaupapa Māori, and whakapapa, mauri and mana, which would be disturbed by genetic engineering. She also placed GE in the context of colonisation, biopiracy, and the current capitalist system that puts profit above people and the planet.

I talked about the GE-free movement over the past 25 years, including massive protests, the Royal Commission on Genetic Modification which gathered people’s views (2001), and the ban on GE organisms in the outdoor environment which was lifted in 2003. So far, no one has applied to release GMOs outdoors, apart from some problematic field trials – almost all of which have ceased.

Charles talked about GE ryegrass, which has been put forward by the pro-GE lobby and the National Party, as a way of reducing our methane emissions. However, this could potentially spread easily and would be impossible to recall, leading to risks not only for organic farmers but to farmers and the environment overall.

Watch this webinar online at soilandhealth.org.nz directly from the homepage, or under Our Work/Events.

Our next webinar, Demystifying GE techniques with Professor Jack Heinemann of the University of Canterbury, will be held on 23 January 2024, 7.30-8.30pm. See page 11 for more on our future webinars.

Gene editing – the new wunderkind

Scientists have discovered more about DNA over the years, and a notable breakthrough was the discovery of gene editing techniques over a decade ago. These techniques (such as CRISPR-Cas9) are much faster, cheaper, and easier than earlier GE techniques.

The biotech industry frequently promotes gene editing as the new, improved version of GE – precise and safe. However, numerous accidental or unintended changes occur, such as allergens or toxins being produced, antibiotic resistance increasing, and organisms interacting in yet unknown ways within ecosystems.

Are we really missing out?

Another argument continually rolled out by GE proponents is that our current laws mean we’re missing out on opportunities and are falling behind the rest of the world. There is some research that scientists are better able to pursue overseas, but there’s also lots that can be kept within the safer environment of the lab.

But rather than missing out, we’re profiting from a reputation of being clean, green, and GE-free. Imagine the benefits if all the funding going towards GE was instead channelled into organic and regenerative research? Consumers around the world want clean, safe, healthy organic food and other products, and are prepared to pay a premium for it.

Rather than missing out, we have the opportunity to lead in a safer, holistic, direction.

We don’t need GE.

What about farmers and climate change?

GE proponents claim that farmers and the climate will benefit from GE technologies, and should have the choice to do so. Yet they’re often vague about the crops or technologies. The species most often mentioned is GE ryegrass, with the potential to reduce methane emissions from ruminant animals like cows and sheep, therefore reducing our greenhouse gas emissions.

Nice idea! But what are the other impacts and risks? On farm and native ecosystems, workers, animals, people who eat the products, the farmer’s bank balance? Who pays for any loss of organic certification, loss of income, and cleanup after GE ryegrass spread or contamination?

GE-free solutions

There are other ways we can lower methane emissions. Selective breeding offers some promise: AgResearch has successfully bred a lower methane emitting sheep – no GE needed.

But most significantly, organic and regenerative practices can help reduce methane and other greenhouse gas emissions by multi-species pastures and cover crops, less tillage, and by building healthy soils that sequester more carbon and have more methane-consuming microbes.

Rodale Institute (USA) has run comparative farming trials since 1981, and have found that ‘regenerative organic systems, which prioritise soil health and good farming practices, like cover cropping, crop rotations, and pasturing animals, use 45 percent less energy and release 40 percent fewer carbon emissions than conventional agriculture, with no statistical difference in yields’. (rodaleinstitute.org/science/farming-systems-trial)

Not only do regenerative organic systems emit fewer greenhouse gases, they also have multiple other benefits – healthy soil, cleaner waterways, greater biodiversity, and healthier people and animals. No need for GE!

Philippa Jamieson, previously OrganicNZ editor, has campaigned against, researched, and written about GE for over 20 years.

Studying the benefits

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An ambitious new study looks at nutrient-dense food production in New Zealand.
The content below is free to read from our Nov-Dec 2023 issue. This article is sponsored by Kete Ora Trust.

What is the best food we can eat for good human health? How is it grown and produced? What connections do New Zealanders make between the food they eat and how it is grown?

Many growers and their customers believe biodynamic and organically-grown food has specific health benefits. Kete Ora Trust is undertaking research here in Aotearoa New Zealand that compares the nutrient density of food produced in biodynamic, organic, and non-organic systems respectively. It will also investigate consumer perceptions of these different foods.

This is world-class research, firmly evidence-based, that will review and build on a handful of studies done around the world over the past 30 years. Kete Ora has commissioned Plant & Food Research Rangahau Ahumāra Kai to carry out three distinct stages of enquiry.

A review of existing studies will identify research gaps, which will inform applied research into specific topics. Kete Ora Trust is funding the first two areas of research and will invite co-sponsors for the third stage.

Picual olives biodynamically grown
Above: Picual Olive – ripe fruit on tree.

Why biodynamics?

Ask the people who grow biodynamic food, and those who search it out to buy it, and they’ll tell you about the full, rich flavour of the fruit and vegetables, its resistance to disease and how well it keeps. “Biodynamic food has vitality,” says Dieter Proebst, one of New Zealand’s most experienced biodynamic growers and consultants. “And that vitality is imparted to the people who eat it.

“Biodynamics treats the soil, the crops, and the animals gently. There are no tricks used to produce a crop. As an apple grower, I sought to bring out what the winemakers call terroir, the expression of all the unique characteristics of where and how that food was grown.”

Ross Vintiner of Dali Estate in Martinborough is a Kete Ora trustee and careful steward of an organic and biodynamic grove of 1100 olive trees. He’s been instrumental in establishing this research project. Ross has won major international competitions with his olive oils, which have very high levels of polyphenols, a micronutrient that helps fight diseases like cancer and heart disease. Dali’s customers pay a premium for oils of this quality.

In a biodynamic system – whether growing crops or pasture on which livestock graze – the health of the soil is inextricably linked with the health of the food it produces. The percentage of soil organic matter is a key measure of soil health. With its teeming microbial life, organic matter is vital for the transfer of nutrients between soil and plants and from there to animals, humans included. High organic matter and high microbial biomass correlate to nutrient-dense food.

Ross credits providing nutrition for soil life plus foliar feeding for significant gains in yield and quality. He doubled the kilograms of fruit, and litres of oil per tree over a five-year period, coinciding with doubling his soil’s organic matter content. In a tough drought-stricken year, when other olive growers had virtually no fruit, Dali Estate still brought in a good harvest. “That was thanks to high organic matter and an abundant leaf canopy, both resulting from careful mineral, microbe, moisture, and tree management,” says Ross.

Diverse sward under the Dali Estate olive trees.
Above: Instead of a herbicide-drenched dead zone under the canopy, as is usual in conventional systems, there’s a prolific and diverse sward under the Dali Estate olive trees, protecting the soil, providing habitat and food for pollinators and beneficial insects, and increasing production.

Urgent action required

On North American farmland today, soil organic matter levels are only half of what they were at the time those lands were converted from forest and prairie into farming. Modern non-organic farming practices, particularly cultivation and the use of chemical fertilisers, have decreased and degraded soil organic matter and the life it contains. In many industrialised farming systems, soil organic matter is often as low as one percent: it should be above seven.

At the same time, measures of the nutrient density of food grown in the US show a decline of forty percent since the 1940s. It’s likely similar in most Western nations given common agricultural practices. This is despite vastly more investment in farming intensity, chemical fertilisers, and machinery during this period.
There’s a lot at stake, so gathering accurate and up-to-date global data about the impact and consequences of different production systems is vitally important. Two local production studies done in the 1990s demonstrated biodynamic and organic soils have higher biological and physical qualities compared to non-organic practices. (Physical qualities include the levels of soil organic matter, microbial activity, soil structure and root symbiosis, permeability, topsoil, and diversity.) Additionally, biodynamic and organic farms use less inputs and energy and produce less erosion and pollution.

These and other studies showed that the nutrient content of crops produced in biodynamic and organic systems varied, although compared with non-organic production, they had higher nutrient content the majority of the time.

Kete Ora’s research aims to answer questions, such as:

  • What is a high nutrient-dense food? Why are high nutrient-dense foods beneficial to human health?
  • Is there a difference, and if so, what is the difference in the nutrient and phytochemical content of foods grown using biodynamic methods compared with organic and conventional?
  • Which compounds are influenced to a greater degree by growing practice (micronutrients, macronutrients, phytochemicals)?
  • What nutrients are inputted and produced in biodynamic systems, compared to organic and non-organic systems?
  • Does the microbial biomass of living soil in biodynamics, organics, and conventional growing systems influence the nutrient density of food produced?
  • What crops respond best to biodynamics with respect to nutrient content?
  • Which nutrients do consumers care the most about?
  • What do consumers understand about biodynamics, compared to organic and conventional growing systems? What value do consumers place on biodynamic and organic food, compared with conventional food?

Kete Ora’s trustees hope answering these and other questions will assist consumers, growers and policy makers to make best choices for healthy food from the best growing systems.

More reading

More in-depth information can be found on Kete Ora’s website, including the need for the project, the questions the research seeks to answer, and details about previous scientific studies into this area.
keteora.nz/stories/research-project-launched/
Dali Estate: daliolives.co.nz
RNZ profile of Dali Estate: bit.ly/3sGNrAQ
Dieter Proebst: treedimensions.co.nz

Kete Ora Trust is a charitable organisation established in 1997 thanks to generous bequests. It invests in, and supports education and research into biodynamic, organic, and regenerative land use in Aotearoa New Zealand. Visit keteora.nz for more information. Donations to support its kaupapa are warmly invited.