Marigold – Tagetes lemmonii

Paul Plant

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This attractive and highly fragrant herbaceous plant is native to the states of Arizona (USA) and Sonora (Mexico). It is also known as Lemmon’s Marigold and Copper Canyan Daisy.

The species name ‘lemmonii’ relates to the person who named the plant, not the fragrance of the leaves.

Many gardeners are attracted to the small brilliant yellow marigold flowers that are produced in profusion over the plant during winter and spring. It may also flower in summer after pruning.

It is not until they walk close to the plant and brush their hands through it, that most gardeners notice the fragrance of the leaves. Rainfall showers seem to stimulate the release of fragrant essential oils throughout the garden. It should be noted that some people love the smell of this plant, while others do not. In some countries its strong fragrance is reported not to be liked by grazing deers or hares.

From a 2 page Feature Article in Issue Thirty Eight
Marigold – Tagetes lemmonii
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Coriander – and the alternatives
Arno King



Love it or loathe it, the flavour of Coriander is a feature of many Middle Eastern, Indian, South East Asian, Mexican and Central American dishes. In fact the leaves of this plant are regarded as being the most widely used herb in the world and the seeds the most widely used spice. The distinctive flavour attributed to this herb’s leaves is also found in many unrelated plants and all are worth growing if you like cooking delicious and exciting dishes.

Similarly flavoured plants to coriander:

  • Mexican Coriander, Sawtooth Coriander, Culantro
    (Eryngium foetidum)
  • Coriander, Chinese Parsley, Cilantro
    (Coriandrum sativum)
  • Papalo
    (Porophyllum ruderale subsp. macrocephalum)
  • Laksa Plant, Vietnamese Mint, Vietnamese Coriander
    (Persicaria odorata)
  • Houttuynia, Fish Plant, Fish Cheek Mint, Vap Ca (Houttuynia cordata)
From a 4 page Feature Article in Issue Thirty Eight
Coriander (Coriandrum sativum) in full flower with its white umbels.
Vietnamese Coriander (Persicaria odorata).
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Claire Bickle







Basil has been grown in Europe since 300AD and on the Indian subcontinent and in South East Asia for millennia. Basil plants hybridise readily and it is likely that movement of plants, grown for culinary purposes, has resulted in the vast range of different plants we now know today. Basil in all its forms is now cultivated all around the world.
With fragrant lush growth, Sweet Basil is probably the most popular culinary Basil grown today. Used in a variety of dishes, it is a particularly good match with any dish, especially tomatoes.

Throughout the centuries Basil has been associated with all manner of meanings and folkloric tales. It is widely venerated in many countries, particularly India, where Sacred Basil is regarded as the most sacred of all plants.

Basil belongs to the genus Ocimum and the family Lamiaceae, which also includes many other famous herb members such as the mints, thyme, sage and rosemary.

Most popular Basil cultivars are annuals; however Greek, African Blue, Camphor and many other species are perennial.

Other topics covered include:

  • Culture
  • Culinary uses
  • Not so edible
  • Other uses
  • Pest watch

10 Basil Beauties

  • Sweet – Ocimum basilicum
  • Dwarf Greek – Ocimum minimum (syn. O. basilicum ‘Minimum’)
  • Bush Greek – Ocimum × citriodorum ‘Lesbos’
  • Cinnamon – Ocimum basilicum ‘Cinnamon’
  • Lemon/Lime – Ocimum americanum
  • Purple – Ocimum basilicum cultivars including ‘Dark Opal’ and ‘Purple Ruffles’
  • Sacred/Holy – Ocimum tenuiflorum (syn. O. sanctum) cultivars ‘Tulsi Krisha Basil’, ‘Tulsia Rama Basil’, ‘Thai Holy Basil’ and ‘Thai Krapao Basil’
  • African Blue/Perennial – Ocimum kilimandscharicum x O. basilicum ‘Dark Opal’
  • Camphor – Ocimum kilimandscharicum
  • Thai/Siam – Ocimum basilicum cultivars including ‘Siam Queen’
From a 4 page Feature Article in Issue Thirty Eight
Perennial Basil (Ocimum kilimandscharicum x O. basilicum ‘Dark Opal’).
Bush Greek Basil (Ocimum x citriodorum ‘Lesbos’).
Purple Basil (Ocimum basilicum ‘Dark Opal’).
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Jackfruit – a fruit for the community

Barbara Beerling



For parts of the world facing food insecurity – or the struggle to provide enough nutritious food – the Jackfruit could be their saviour. The tree itself requires relatively little care once it has been established.

The Jackfruit tree (Artocarpus heterophyllus) bears massive fruits from the trunk and lower branches. Flowers and fruits develop directly from the trunk, a term referred to as cauliflorous.

Native to India, it is now widely cultivated throughout the tropics and subtropics for its pulpy, edible fruit. Jackfruit and its close relatives Breadfruit (A. altilis), Champedak (A. integer) and Lakoocha (A. lacucha syn. A. lakoocha) all belong to the fig or mulberry family Moraceae.

This article also looks briefly at:

  • The tree
  • Fruit
  • Growing location
  • Propagation
  • Maintenance
  • Harvest and preparation
  • Other uses
From a 4 page Feature Article in Issue Thirty Eight
The female flowers appear on short, stout twigs that emerge from the trunk and large branches.
‘Black Gold’ Jackfruit.
Jackfruit arils.
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