Edibility of Eleocharis acuta

According to the very interesting Australian publication 'Plants of  the Merri Merri' (1) the "tubers" of Eleocharis acuta are edible "raw, baked or ground into flour" which would be quite exciting as the well known related Water Chestnut (Eleocharis dulcis) is an edible tuber. But I can't find anything about this plant having tubers edible or otherwise, instead it only seems to have a creeping rhizome which I believe I have photographed the white tip of above.

My guess is this report, intended for the general reader not botanists, refers to this white rhizome tip which I find edible, the white part is soft without fibers, easily eaten. It tastes bland, starchy and innocuous, without the crunch or flavor of Water Chestnut. Tim Low reports "Aborigines ate the starch in the young underground stems" (2)  of the closely related Eleocharis sphacelata, this sounds like the same thing since a rhizome is a modified underground stem (3), I've not tried or examined Eleocharis sphacelata.

The rhizome tips I found were small and fairly sparse, they hardly seem worth it unless you have a lot of plants and time to harvest them, though the plant is particularly pleasing visually. I tried a New Zealand native of this plant, it is possible the rhizome is bigger in Australia but reports seem to be about the same, 1-2 mm in New Zealand ,1-3 mm in Australia. E sphacelata rhizomes sound more promising 10-15 cm, though I can't find any first-hand accounts of eating them.

Both Eleocharis acuta and Eleocharis sphacelata are native to New Zealand as well as Australia, but do not seem to have ever been reported as being eaten here in New Zealand.

(1) Plants of the Merri Merri. A Home Gardener's Guide to using Indigenous Plants in the Northern Suburbs of Melbourne. Editor Rebecca Wigney 1994
(2) Wild Foods Plants of Australia. Tim Low. 1988.
(3) https://en.wikipedia.org/wiki/Rhizome

Casana in Wellington

Casana (Cyphomandra casana) fruiting in a Wellington gully in New Zealand, as would probably be expected. The climate is temperate, with temperatures a few degrees below zero from time to time in this spot. I found it needs a very sheltered spot, this one gets direct sun about 1/3 of the day.  Fruit ripened in mid-late August (early spring).

The fruit is like passion fruit with a hint of pineapple and also tomato. Perhaps as much a vegetable as a fruit as it is not very sweet I find, contradicting most reports which say it is sweet, perhaps this is because seedlings are variable (1). But my ones also have a sharp bitter taste at the top of the fruit where it meets the stem. There is always still a little green at the top of these fruits, even when they've fallen off the tree. Perhaps they are not ripening fully due to insufficient sun or heat. The slightly odd solution seems to be to eat only the lower half of the fruit if the sharp flavor is not to your liking, the unripe green fruit is also suspected of being slightly toxic (1) which is not really a plus either. 

I noticed there seems to be variation of fruit shape in photos online, some have a pronounced knob at the tip others don't, mine seem to be somewhere in between. Probably mostly likely this is because seedlings are variable (1) but I wonder if these are different sub-species or even species under the same name, this might explain differing experiences of sweetness. The correct synonyms seem to be unresolved according to the Plant List :   http://www.theplantlist.org/1.1/browse/A/Solanaceae/Cyphomandra/ 

1. Discovering Fruit & Nuts. Susan Lyle 2006

New Zealand Flax Reinforced Paper Bags instead of Plastic Bags?

The media has been giving a lot of attention to people advocating cutting down or eliminating plastic bag use when we go to the supermarket (in particular). The main problem I have with this is it implies going to the supermarket would somehow become ecologically sound if only we didn't use plastic bags. The only real solution to the environmental crisis, local food production that marginalizes transportation of people and goods does not get a mention. Of course not, why would the media bite the hand of food and transport advertisers (or taxpayers in the case of state media) that feed them... anyway that would be too much trouble, we're all too busy propping up the system we're addicted to.

Still I couldn't help thinking of New Zealand Flax (Phormium tenax, Phormim cookianum) as a substitute when hearing an expert explain how resistant to breakdown plastic is in the environment. There was once a commercial Flax fiber industry in New Zealand, mainly for rope production, but the product was considered inferior to sisal or manila because it swelled when wet and wore badly(1), still it will survive considerable exposure to water as evidenced by the fact that Maori made fishing nets 1000 meters long out of it. I used to tie stakes for plants with strips of flax torn straight from the plant, they lasted many months outside.

But perhaps this somewhat inferior quality is what we want with disposable bags, people could put them in compost or use directly as mulch in the garden. Probably paper bags reinforced with flax fiber for strength would be best. 

Flax can be grown in a wide range of conditions that might not be good for much else , Phormium cookianum grows on vertical coastal cliffs. 

There are probably a number of other "second-rate" fiber crops that would also decompose quickly. 

1. Encylopaedia of New Zealand Vol 1. 1966. pp 704-705
    

Saffron grown on roof in wet temperate climate

Saffron flowering on a rooftop in Wellington, New Zealand.

I tried growing Saffron (Crocus sativus) on my roof after attempts to grow it in the ground and on a window sill failed (it grew fine but did not flower as is normal in areas with "poor summers" (1)). I thought putting it on the corrugated iron roof might work because the plant likes hot, dry conditions.

There would be a limit to how many heat loving plants one could put on a roof as they would prevent the corrugated iron roof from heating up by shading it, but exactly what that limit would be I don't know at this stage.

  

Water Chestnut (Eleocharis dulcis) is another heat-loving crop that has grown well on a corrugated iron roof here in temperate Wellington. It failed even in black plastic tubs in full sun on the ground.  Surprisingly it survived the winter (hardiness zone 9). 

It may be coincidence but so far only plants with significant underground storage parts seem to have benefited significantly from being on the roof. Perhaps these plants require high soil temperature and get this from being on a roof while plants requiring high air temperature don't. 

I'm also trying to find out if putting things on a corrugated iron roof is a good idea in terms of roof longevity. Rust due to constant trapped moisture seems like a risk. So far there has been no sign of this after three years. Debris does accumulate under the pots and "mats" they sit on, potentially causing water to drain slowly, making leaks at "joins" possible. 

Presumably it would be possible to grow heat loving crops in this way with iron sheets laying on the ground, if you have lots of space.

Ref 1. Encyclopedia of Herbs & Their Uses. Deni Bown 1995

Tomato fruiting (a bit) with little sunlight indoors

I was surprised this Tomato plant (Lycopersicon lycopersicum)  produced fruit that ripened in a mostly shady spot beside a window that only receives around two hours direct sunlight in late afternoon, there are also a lot of Passion Fruit vines growing outside over the window reducing light further.

However the plant only produced two fruit (of a small "cherry" variety). By contrast with plants beside more sunny windows the number was 10-15. I assume the plant has the genetic ability to recognize low light levels and produce less fruit accordingly.

Perhaps rotating hanging baskets between windows with good sunlight and those with little could be a way of maximizing yields.

Karaka Berry Flesh Makes a Pungent Dip or Topping

I find the fried orange flesh of the berry of Karaka (Corynocarpus laevigatus)  makes a very pungent dip or pizza topping resembling a strong cheese, a real kick to it with what I find to be an almost "rude" quality also like that of strong cheese. Also the consistency is somewhat like cheese, not that I believe in one food pretending to be another, it never works, like a person trying to be someone else.

I collect berries from the foot path and gutter below trees in the suburbs, then wash them obviously. I try to select berries that have not started to ferment/rot but by the time I have prepared them this process has invariably begun to an extent. I assume this at least partly accounts for their powerful flavor, I also assume if they have just started to ferment or decay they are still safe to eat but have no expertise in this area, I noticed no odd effects at all after eating it several times.

I should probably mention here most people know the kernels or"seeds"of the berries are extremely poisonous unless properly prepared, even in historical times when they were a major food of Maori there were occasional poisonings, possibly from prepared kernels although this does not seem to be clear. As far as I can gather they are rarely used as food today. 

There has recently been some fascinating scientific research into methods of elimination of multiple toxins from kernels. It concluded no single method tried was sufficient for reduction to completely safe levels, suggesting further investigation into multiple approaches. At this stage science does not seem to offer a guaranteed safe way of preparing the kernel but it is hopefully edging closer. Seems a little ironic in modern times we don't know how to safely prepare what was once a staple in this country.  This study also notes some toxins were detected in the flesh of the berry, presumably at safe levels since there's never been a report of poisoning. (See : MacAskill, J. J. (2013). Quantification of Nitro-toxins in Karaka (Corynocarpus laevigatus) Drupes (Thesis, Master of Science (MSc)). University of Waikato, Hamilton, New Zealand. http://researchcommons.waikato.ac.nz/handle/10289/7566. )

Suggestions for attracting Glow Worms to gardens

It looks like I accidentally attracted the New Zealand Glow Worm (Arachnocampa luminosa) to a (reasonably) shady, sheltered corner of my garden when I put tubs of water there to grow shade loving edible and medicinal aquatic plants.  It seems to be the combination of water, shade and shelter that they particularly like, they are not found in any other niche in my diverse garden.

Glow Worms live in the Ivy at the top of the picture overlooking the plastic tubs of water. 

I can't find any writing about encouraging this species in the garden so thought I'd write about it. I do live only a few hundred meters from a stream that has glow worms but it seems possible they could find their way to much more remote spots as the adult of this insect can fly. It only lives a few days before laying it's eggs but that might be enough time to cover some distance, they've colonized the whole country after all. 

I'm not sure how long it took before they found the spot, the tubs were sitting there for around three years before I noticed their alluring glow, so it may take a while. It's good having them next to a window from which they can be viewed, I might have never noticed them otherwise.The wire mesh in the picture happened to be left there for no reason, interestingly when I took it away they went dark for several days, so I put it back they seemed to get brighter again. Perhaps it reminds them of tree canopy or something else about their natural niche, or perhaps they just don't like change.