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Green Dodo 🌳Permaculture
🍀Herbalism
🥦Organic food
🐝Pollinators
🍄Mushrooms
🦤 Low-Tox Eco Living!

23/10/2026

Worried about Pesticides? Sharing articles and commenting solves nothing!
Get your hands in the soil and start growing your own 🫶

23/10/2026

💧 Water when your plants need it, rather than on a fixed schedule!

Early morning is ideal, with late afternoon another good option—but don’t leave thirsty plants waiting in the heat.

Try the finger poke test: push your finger 2–3 cm into the soil. If it feels dry, it’s usually time to water. Still moist? Check again later.

🌱 Seedlings need more frequent checks. Keep their mix gently moist, never soggy, and use a fine rose or gentle spray to avoid disturbing delicate roots.

Water slowly at soil level, soaking the root zone so moisture reaches where it’s needed!

22/10/2026

Nature has a way with geometry! 🌿 Aeonium’s spiralling leaves can follow Fibonacci patterns, while its spectacular cone-shaped flower clusters rise from the centre of mature rosettes, opening into tiny, star-shaped blooms that attract bees. Beautiful patterns and a buzzing feast! 🐝

🌶️ Homemade Pickled JalapeñosLast season, I grew only two Jalapeño plants thinking that I don't eat too many anyway, but...
22/10/2026

🌶️ Homemade Pickled Jalapeños

Last season, I grew only two Jalapeño plants thinking that I don't eat too many anyway, but I totally forgot about pickles! That was a full jar, and I went through it pretty fast. Needless to say, I will be growing many more Jalapeño plants this year! 😋

Pickling gives jalapeños a delicious tangy, slightly sweet flavour while keeping that satisfying crunch. And the best part? It only takes about 15 minutes to prepare!

Ingredients

250g fresh jalapeños
250ml white vinegar (5% acidity)
250ml water
1 tbsp sugar
1 tbsp pickling salt (it has no added anti caking agent or iodine)
2 cloves garlic
Small piece of ginger
1 tsp black peppercorns (optional)

How to

1. Wash the jalapeños and slice them into rings. Keep the seeds for extra heat or remove some for a milder pickle.

2. In a saucepan, combine vinegar, water, salt, sugar, garlic and peppercorns. Bring to a gentle boil.

3. Add the sliced jalapeños and simmer for 1–2 minutes.

4. Transfer everything into a clean glass jar, ensuring the jalapeños are covered with the pickling liquid.

5. Allow to cool, cover and refrigerate. They're ready to enjoy after 24 hours, but taste even better after a few days!

How to enjoy them?

Perfect on burgers, pizzas, tacos, nachos, sandwiches and salads! Add them to wraps, homemade dips, cheese platters or even potato salads for a tangy kick.

Unlike fermentation, vinegar pickling preserves vegetables through acidity rather than beneficial bacteria. It's a quick and easy way to make the most of your homegrown harvest!

Keep refrigerated and enjoy within 2-3 months. These are refrigerator pickles, not shelf-stable preserves.

Gor extra flavour you can add Bay leaves to provide a subtle earthy, herbal aroma with slightly peppery notes that complement the acidity of the vinegar and the heat of the jalapeños. other great additions are mustard seeds, coriander seeds, or oregano!

Happy growing and pickling! 🌱

🌶️ Mango Habanero Fermented Hot SauceIf you grow a lot of very hot chilli but cannot stand the fiery heat, a great way t...
21/10/2026

🌶️ Mango Habanero Fermented Hot Sauce

If you grow a lot of very hot chilli but cannot stand the fiery heat, a great way to use them is by fermenting them into a hot sauce!

Fermentation develops a delicious tangy flavour, while the natural sweetness of mango helps balance the heat.

🥭 Ingredients

200g fresh habanero chillies
100g ripe mango
4 cloves garlic
15g fresh ginger
2.5–3% salt brine (25–30g salt per litre of water)

Method

1. Wash and roughly chop all ingredients.(Use Gloves, and don't touch your face 😅)

2. Pack into a clean (sterelised) glass jar, cover completely with brine and keep everything submerged with a fermentation weight. (Discard any floaty bits to avoid mould)

3. Fit an airlock/fermentation lid and ferment at 18–22°C for 10–14 days until pleasantly tangy. If using a regular jar, burp it every other day.

4. Once bubbling slows down or stops, Strain, reserve the brine and blend until smooth. Add brine to adjust consistency and a splash of apple c***r vinegar or lemon for extra tang.

5. Check the finished sauce is below pH 4.6 using a calibrated pH meter, bottle and refrigerate.

How to enjoy it? 😋

Perfect on tacos, burgers, grilled meats, seafood, roasted veggies and stir-fries! Mix with mayo for a spicy dip or use as a BBQ glaze.

Fermentation is a fantastic way to preserve your harvest naturally, develop complex flavours and reduce food waste. Just remember, fermented chillies can still pack a serious punch! 🔥

Happy growing and fermenting! 🌱

🌳This magnificent tree is the Moreton Bay Fig Tree (Ficus macrophylla), native to the eastern coast of Australia. It is ...
20/10/2026

🌳This magnificent tree is the Moreton Bay Fig Tree (Ficus macrophylla), native to the eastern coast of Australia. It is considered a 'Family Tree' and has a lot of Aboriginal Spiritual Significance:

Sacred Gathering Place: Used for ceremonies, storytelling, and shelter.

Ancestral Connection: Believed to house spirits and link to the Dreamtime.

Bush Tucker & Medicine: Fruit eaten, tree used for traditional remedies.

Symbol of Strength: Represents resilience and interconnectedness.

Biological Facts:

Size: Grows up to 60m tall with wide buttress roots for support.

Leaves & Fruit: Large glossy leaves; edible figs attract wildlife.

Roots: Aerial roots stabilize soil and form new trunks.

Pollination: Relies on fig wasps for reproduction.

Habitat: Native to Australian rainforests and coastal

areas.

Ecological Role: Provides food and shelter for birds, bats, and insects.

Human Use: Planted for shade, used for timber, and erosion control.

Let's talk more about soil, living systems, sharing/ growing stronger community bonds, and Permaculture! 💚 🌻 🐝 I had the...
19/10/2026

Let's talk more about soil, living systems, sharing/ growing stronger community bonds, and Permaculture! 💚 🌻 🐝
I had the pleasure to receive a lovely and enthusiastic group of students doing their Permaculture design certificate (PDC) at , led by .lavers over the weekend. When I did my own Pdc a few years ago, I felt so inspired by the gardens and communities we would visit, and to be able to do the same today and hopefully inspire others, is a great honour.
I would like to do this more often and open my garden up for visits and gardening workshops. Drop a comment and let me know if this would interest you. 🌞

A friend asked me why I don't have cauliflowers growing out of my ears! 👂🥦 Fair question: It means I need to up my game ...
13/10/2026

A friend asked me why I don't have cauliflowers growing out of my ears! 👂🥦 Fair question: It means I need to up my game 🤣 btw this is a mix of colourful caulis, even the green one is a macerata green. 😋

A few snaps from early spring 🥦 🫛 🌷🌸 a lot of end of season harvests, lovely blooms, bolting veggies, happy bees, and bu...
10/10/2026

A few snaps from early spring 🥦 🫛 🌷🌸 a lot of end of season harvests, lovely blooms, bolting veggies, happy bees, and butterflies 🦋 🐝

23/07/2026

Is it not ironic, sad, and concerning that nature’s healthiest foods come with a chemical coating?

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