Lime-based whitewash

Here is Phil Dudman’s explanation of how to make a whitewash to protect fruit tree trunks.

Herbal teas from the organic garden

If the cold, winter days are making you feel a little run down, then maybe a warm cup of tea made from some regular garden herbs is just the thing to lift your spirits, writes PHIL DUDMAN.

How to control ants organically

Ants can be a real nuisance inside the home, but there’s no need to use highly toxic insecticides to control them, writes PHIL DUDMAN. Read on for some simple organic ant control strategies.

Action diary for Autumn

PHIL DUDMAN says autumn is action time in the organic garden and lists the must-do jobs.

Winter Veg – Get Planting!

Prepare winter crops now to maximize your potential harvest, writes PHIL DUDMAN

How to graft citrus

If you’d like to try your hand at grafting fruit trees, then have a go at citrus. It’s easy to do and allows you to grow a greater variety of fruit in less space, writes PHIL DUDMAN.

Celebrate summer with peaches

Join PHIL DUDMAN and JULIE RAY to celebrate the best of summer’s organic bounty with this festive fare featuring plump, perfect peaches.

Too hot? Grow microgreens

If it’s getting too hot for growing your favourite leafy greens and herbs in the garden, then try growing your own organic microgreens in pots, writes PHIL DUDMAN

How to solve problems with passionfruit

Got a passionfruit vine that’s giving you grief? Garden writer PHIL DUDMAN helps to unravel some of the most common hitches.

How to Grow Organic Lychees

December marks the beginning of the Lychee season in Australia. PHIL DUDMAN shares his love for this delicious subtropical fruit along with his organic tips for growing them.

How to harvest and store onions

With the right pre and post-harvest treatment, your homegrown organic onions will store for months. PHIL DUDMAN shares his tips and experiences.

Asparagus royale

While its crisp, crunchy spears have long been coveted by royalty the world over, asparagus is a no-fuss prolific crop that makes for some tasty modern-day fare, say PHIL DUDMAN and JULIE RAY.