Winter Newsletter
- Hunter Organic Growers Society
- 12 minutes ago
- 22 min read
Editors welcome
The newsletter is coming out quarterly but there is still lots of fascinating articles to read.
Gerda has written some motivating articles about what to do on a rainy day and how useful
and beautiful Nasturtiums are. She has also written a report for the May Field Day. There is
also a report on the April Field Day with stimulating recipes for Tinctures and Healing
Creams. Are you feeling hungry? There are recipes using Lemon Myrtle and Nasturtiums. It
keeps going. Helen has written a thought-provoking article about recycling, reusing and
repurposing. White Horehound? Would you grow it? Find out more in Mike’s Herbs.
Mike Lorraine
CONTENTS
June Field Day - Shepherds Ground
The HOGS committee is excited to invite you to a special day at
Shepherds Ground Farm and Village!
Location: 15 Green Wattle Creek Rd, Butterwick NSW 2321
Date: Saturday, 28th June
Time: 9:30 AM – 2:00 PM
About Shepherds Ground
“Our vision is to renew rural village life through small, viable farming ventures, sustainable
clustered housing, and simplified living. We aim to foster cultural expression, deep listening
to the land, and a meaningful connection to the country.”
What’s in Store for the Day
History & Setup – Learn about the origins and development of the village
Community Programs & Activities – Discover the initiatives that create community
Sunset Garden – See where the flowers and herbs grow for biodynamic preparations
Dairy & Paddock Management – Gain insight into the sustainable farming practices
Village Tour – Explore the community and its unique living spaces, find out about building
with hemp
Tree Planting & Lantana Removal – Get hands-on with land care
What to Bring
Your own lunch – Plus something to share!
Tea & Coffee – Provided on-site
If time allows, we’ll roll up our sleeves for some hands-on activities like tree planting or
weeding.
We look forward to seeing you there!
To get tickets, please go to https://events.humanitix.com/june-field-day-shepherds-ground
You will need to be a member to attend. To sign up as a member, please go to https://www.hunterorganicgrowerssociety.org.au/join-us
HOGS article from the past - Autumn 1990
Herb Profile - White Horehound Marrubium vulgare
Mike Lorraine, ‘That Herb Guy’
Also known as Horehound
It’s the leaves and flowers that are used. It originally came from Europe but somehow found its way to Siding Spring, NSW. It belongs to the Lamiaceae family—mint, etc. It can become an environmental weed, but that doesn’t make it any less useful.
What does it look like?
It’s a low-growing grey bush, 30 cm or more in height, on which the whitish flowers are borne in crowded, axillary, woolly whorls. The leaves are very wrinkled, about 25 mm long, and covered with white, felted hairs, which give them a woolly appearance. They have a curious, musky smell, which is diminished by drying and lost over time. Horehound flowers in spring.
Herblore
It’s been used since Roman times for its medicinal properties. Its Latin name, Marrubium, either comes from Maria urbs, an ancient town of Italy, or from the Hebrew marrob (a bitter juice), one of the bitter herbs the Jews were commanded to eat during the Feast of Passover. The Egyptian priests called this plant the 'Seed of Horus', the 'Bull’s Blood', and the 'Eye of the Star'.
It was a principal ingredient in the negro Caesar’s antidote for vegetable poisons.
In the Elizabethan era, Gerard recommended it to “those that have drunk poison or have been bitten of serpents,” and it was also administered for “mad dogge’s biting.”
That’s where we get the name Horehound, as it was often used as a leaf poultice. Gerard also praised its use in treating coughs and colds.
It was once regarded as an anti-magical herb.
According to Columella, from Roman times, horehound was considered a useful remedy against cankerworm in trees. It is said that if placed in new milk and left in a fly-infested area, it will kill the flies quickly.
Some people still cultivate it in the corners of cottage gardens to make tea and candy for use in coughs and colds. It’s also brewed into Horehound Ale in Britain.
How to grow it
White horehound is a hardy plant, easily grown in dry, poor soil. It can be propagated from seeds sown in spring, from cuttings, or by dividing the roots. It does not blossom until it is two years old.
What is it used for?
From Roman times to the present, it’s been used for lung troubles and coughs.
Gerard says of this plant:
“Syrup made of the greene fresh leaves and sugar is a most singular remedie against the cough and wheezing of the lungs . . . and doth wonderfully and above credit ease such as have been long sicke of any consumption of the lungs, as hath beene often proved by the learned physitions of our London College.”
And Culpeper says:
“It helpeth to expectorate tough phlegm from the chest, being taken with the roots of Irris or Orris... There is a syrup made of this plant which I would recommend as an excellent help to evacuate tough phlegm and cold rheum from the lungs of aged persons, especially those who are asthmatic and short winded.”
There are many other uses—such as in beer or candy. It can be made into a tincture or drunk as a tea. It has a very bitter taste.
It also grows well with peach and mulberry trees, santolina, and low-growing scented pelargoniums (geraniums). It is said to repel grasshoppers and aphids.
A Modern Herbal Maude Grieve is acknowledged for the information in the article.
March Field Day Report - Garlic Growing Workshop
Helen Reynolds
Learning about garlic at our March workshop, which was held in conjunction with
Lake Mac Grows. It seems so long ago now and I hope you’ve all got your garlic
planted and growing well.
Vele from Garlic Kingdom was there to share his passion and knowledge of all things
garlic.
This was a fabulous opportunity, not only to learn about growing garlic but also to
taste many varieties. Yes, that’s right raw garlic tasting - a very different experience,
and the variation in taste was really quite remarkable.
April Field Day Report - Tincture and Healing Cream Workshop
The HOGS April Field Day was held at the home of Mike and Sue Lorraine, who live in Beresfield. Two workshops were conducted: one on how to make a tincture and the other on making a herbal healing cream. The weather was dry and warm, allowing people to explore the garden. As attendees arrived, they mingled over a cuppa. After the workshops, there was more time for socialising over lunch.
There are a number of ways to make a herbal tincture. The method I demonstrated—followed by the group—was an alcohol-based tincture. We used vodka as the alcohol, as it doesn’t add any flavour and is an excellent preservative. The herbs we used were rosemary, comfrey, and plantain, but participants were welcome to use other herbs from the garden.
The instruction sheets are printed below.
Ointments and Healing Creams
Ointments contain infused oils, beeswax, and fats (e.g. cocoa butter in lip balms). Suitable oils include sweet almond, jojoba, and apricot oil—these three remain relatively stable when heated. Olive oil and coconut oil can also be used, but they are thicker in consistency and not as easily absorbed by the skin. Ointments do not contain water and are designed to stay on the skin for longer periods, allowing for slower absorption of active ingredients.
A Healing Cream has a base cream to which you add infused oils, tinctures, and essential oils. Most healing creams available commercially contain 10–15% active ingredients. You can add up to 20% if your mix allows.
Examples of Infused Oils
Arnica – for bruising and swelling, strained muscles (not for use on broken skin)
Calendula – soothing and healing for wounds, dermatitis, nappy rash, dry skin
Comfrey – soothing and healing for cuts, wounds, and skin damage
Healing Cream – Makes 60ml (2 × 30ml jars)
Equipment needed: Clean bench, paper towels, glass bowl, scales for weighing, jars, spoon, measuring jug, whisk, spatula, disposable gloves, labels, pen
Ingredients:
50 g base cream (oil-in-water emulsion)
6 ml comfrey tincture
4 ml infused oil (e.g. calendula)
10 drops lavender essential oil
Method:
Measure out the base cream into the glass bowl.
Measure and stir in the comfrey tincture and infused oil.
Add the lavender oil and stir well.
Transfer the cream into jars.
Label and date the jars. Store in the fridge when not in use. This can extend the shelf life by up to 7 years or more.
Suppliers and Resources
Base cream: Available from Newton’s Pharmacy (online)
Infused and essential oils:
Vodka: Purchase the highest-proof available from liquor stores
Containers (jars for creams/ointments):
Available in packs of 10 from Cospak
Address: 22 Kinta Street, Beresfield
Phone: (02) 4963 8900
Notes from Tincture Making
Herb Identification
CALENDULA Calendula officinalis (also called Pot Marigold)
It is the finest Antiseptic for cuts and open wounds.
The flowers (orange) are commonly used. Infused oil can be used on broken capillaries, skin
eruptions, dry eczema, dry skin any inflammation, insect bites.
Infusion of petals in footbath - for soothing aching feet.
Use fresh herb petals, or make a tincture or infused oil.
CHICKWEED Stellaria media
A healing herb rich in minerals and vitamins. Emollient. Soothes skin irritation.
Leaves - fresh-crushed applied directly to the skin. Make into an ointment for chapped lips.
Rashes - relieves itching, eczema, psoriasis, urticaria.
Use fresh herb or make a tincture or infused oil.
COMFREY Symphytum officinalis
It is also called ‘Knitbone’ as it heals broken bones. Do not use for the first 4 days after
surgery/accident as it congeals the blood and may cause a clot to form. Comfrey also seals
the wound, and takes pain and heat away very quickly. Astringent and emollient - use
wherever dryness is a problem. Root contains Vitamin B12, calcium and Allantoin. The root
is more healing than the leaves. It grows normal healthy cells at 3 times the standard rate
and replaces dead cells at the same rate - It is a cell normaliser/cell proliferant.
PLANTAIN Plantago Lanceolata and Plantago major
Poultice-apply fresh leaves to bee stings, insect bites, grazes and minor cuts, for speedy
relief - soothing ointment.
HERBAL TINCTURES
Correctly identify the herb before using. Wash if needed - then dry well.
Put fresh unblemished herb-torn or chopped into a glass jar-pack in loosely. (30g dried herb
to 1 cup alcohol)
Pour over alcohol until just covered. (highest proof vodka you can find- between 37.5 - 50%)
Seal the jar, leave in a cool place.
SHAKE DAILY for 5 minutes morning and night for 2 to 3 weeks. This is called succussing.
Strain out herb-through muslin, then coffee filter paper. Store in a dark glass bottle. Label as
mother tincture, date made, botanical name/ common name.
Tincture can be used to make healing creams. Use 1 type of herb only per tincture. For
EXTERNAL USE ONLY
May Field Day Report – A Celebration of Sustainable Gardening in Mayfield
Gerda Maeder
On May 10, the Hunter Organic Growers Society (HOGS) hosted its May Field Day at two venues—each just a five-minute walk apart. The event felt like three experiences rolled into one: a visit to The Green Urban Thumb, Rebecca and David Meyer's thriving private garden; a tour of the Silsoe Street Community Garden; and an insightful talk on sustainable living.
Participants explored two distinct yet complementary urban gardening spaces: a small but highly productive backyard packed with efficient, low-maintenance systems, and a more spacious community hub flourishing with shared knowledge and resources. Whether seasoned growers or newcomers to organic gardening, there was something valuable for everyone.
Despite intermittent rain showers, nearly all 30 registered participants arrived, undeterred by the weather. Our warmest thanks go to our gracious hosts, who enthusiastically welcomed us and shared their wealth of experience.
Exploring The Green Urban Thumb
Due to the compact nature of Rebecca and David’s garden, the group split into two, with half visiting The Green Urban Thumb before rotating to the community garden.
At The Green Urban Thumb, attendees delved into Rebecca and David’s inspiring gardening journey—one that led to the creation of a thriving online community. Discussions covered smart watering systems, raised beds, green manure techniques, composting strategies, and creative groundcover solutions.
The hosts, well-known for their organic gardening expertise, shared down-to-earth, practical advice. From sourcing beneficial insects online for natural pest control to using companion planting as an ecological defence against unwanted invaders, their insights were invaluable. They also reminded us that gardening is a continuous learning process, not something to be perfected overnight.
A Community Spirit at Silsoe Street
At Silsoe Street Community Garden, the group learned about the history and operations of this vibrant shared space and the many benefits of communal gardening. Conversations with various community members and HOGS members led to the exchange of gardening tips, cuttings, seeds, and fresh produce.
One of the highlights was the generous spread of home-prepared food, featuring unique flavours such as lemon myrtle cheesecake and saltbush & sundried tomato pesto—a true celebration of organic and locally sourced ingredients.
Sustainable Living Insights
The event culminated in an engaging talk by sustainability advocate Helen Reynolds, who shared creative and practical tips for an eco-friendlier lifestyle. Her presentation touched on making DIY cleaning products, growing and using luffa sponges, and even composting old socks, underwear, and jeans, allowing worms to create fascinating textile "artworks" by consuming the cotton and leaving behind the synthetic fibres.
Helen’s enthusiasm was contagious, leaving many of us inspired to take small but meaningful actions toward sustainability, including bringing a bag along on beach walks to collect harmful plastic waste and protect wildlife.
For more inspiration, see Helen’s article!
Originally, we had planned to contribute to a working bee at the community garden, but because of the rain we gathered under the canopy, where we listened to Helen’s insightful practices instead. Rest assured—we will return to lend a helping hand another day!
Both Hosts were rewarded with a one-year free HOGS membership, and we are looking forward to many more productive events together
This members-only event was an exclusive opportunity for HOGS participants to connect, learn, and share. However, newcomers had the chance to sign up on the day, ensuring the organic gardening movement in the Hunter region continues to grow.
Useful links
Silsoe Street Community Garden https://www.facebook.com/groups/317285347837
Bugs for Bugs https://bugsforbugs.com.au/?srsltid=AfmBOoqPRuzEmdO9fqvJAB2Z7l6adXYilmeEAgBjTB8WqByrFzJ8rlF1
Recipes
We have 4 recipes, one for nasturtiums, roast veg, fetta and herb pie
and another below for lemon myrtle. There is one more in Helen’s article.
Lemon Myrtle Slice
Flavia’s Slice at the May HOGS Field Day
INGREDIENTS
1/2 cup condensed milk
100g butter
200g granita biscuits/ use GF if needed
1 cup desiccated coconut
2 teaspoons finely grated lemon rind
1/2 teaspoon lemon myrtle
LEMON ICING
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice
1/2 teaspoon lemon myrtle
Step 1 / Line base and sides with baking paper, extending paper 2cm above edges of pan.
Step 2 / Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth and combined. Remove from heat.
Step 3 / Using a food processor, process biscuits until fine crumbs. Transfer to a bowl. Add coconut and lemon rind. Stir to combine. Add hot butter mixture. Mix well to combine. Add lemon myrtle powder. Press mixture over the base of prepared pan. Refrigerate for 1-1.5 hours.
Step 4 / Make lemon icing: Sift icing sugar into a bowl. Add butter and lemon juice. and lemon myrtle. Spread icing over slice. Stand at room temperature for 30 minutes or until icing has set.
PS., If you haven’t got a lemon myrtle plant yet, it's time you get one! They are very easy to grow.
Nasturtium Leaf Dumplings; Hannah Moloney's recipe from ABC
Gerda Maeder
This is Hannah Moloney's recipe from ABC, which I have made in lots of variations.
Nasturtiums also provide many benefits to other plants in the garden as companion plants. They are often used as trap crops to attract aphids or squash bugs. Nasturtiums can draw such pests away from vegetable plants like tomatoes and squash. They also attract good bugs such as pollinators and hoverflies, a predator of common pests like aphids.
Ingredients
Large nasturtium leaves (or other edible leaves like silverbeet)
Goat’s cheese (feta, chèvre, or any soft cheese)
Fresh herbs (oregano, parsley, mint, chives)
Cooked white or brown rice
Vegetable stock
Salt, to taste
Tahini
Yogurt
Lemon juice
Edible flowers, such as nasturtiums, for garnish
Method
Pick and rinse the herbs and leaves.
Roughly chop the herbs and mix them with the rice and cheese. Season with salt.
Blanch the nasturtium leaves in boiling water until they become pliable.
Add a dollop of the filling to the centre of each leaf.
Fold each side of the leaf over the filling, wrapping tightly.
Place the dumplings in a large saucepan and pour in enough vegetable stock to barely submerge them.
Simmer for 20 minutes over gentle heat.
Allow the dumplings to cool for 10 minutes before serving.
Mix equal parts tahini and yogurt for the dipping sauce, adding lemon juice to taste. Stir in water to achieve the desired consistency.
Serve the dumplings with the dipping sauce and garnish with edible flowers.
Tip: The more herbs and cheese you use, the stronger the flavour. Feel free to experiment with different combinations. You can also add seasonal or leftover vegetables, such as carrots, onions, zucchini, or olives, by finely chopping them and mixing them into the rice.
Roast Veg, Fetta and Herb Pie
Sue Lorraine
This recipe does a large 25cm pie plate or 2 small ones that are about 17cm across. You could also make it in an oblong Pyrex dish i would think.
PASTRY
2 cups of pepitas or sunflower seeds
2 x 60g eggs
Grease the pie plate. Process the seeds until they are a fine crumb, but not a powder. Do not overwork this mix.
Place in a mixing bowl, and add 2 beaten eggs. Mix in, till just moist, then press into pie plate. Prick with a fork. Bake at 180deg C for 10-12 minutes.
FILLING
leftover roast vegs about 1-1/2 cups worth (or more) e.g. pumpkin, sweet potato, swede
6-7 fresh sage leaves plus extra leaves for the top of the pie
other fresh herbs as desired e.g. parsley, oregano etc.
4 eggs
200g goat fetta
shallot tops
handful spinach and/or sweet potato leaves/warrigal greens wilted in frypan
extra sage leaves for the top of the pie
a few shakes of Braggs Liquid aminos, or tamari
METHOD
Roast veg, let cool and break up with a fork, cut up greens and wilt in a frypan, cut up shallot tops, finely shred sage leaves.
Beat 4 eggs in a medium size bowl, add in cooled greens and herbs, shallots. Crumble in the fetta.
Pour into the cooled pie crust and place extra sage leaves on top.
Place in a 160 deg oven for 40-50 minutes or until set.
Let rest 10-15 minutes before cutting.
Serve with side salad.
Recipe adapted from Tania Hubbard (who adds celery, red capsicum and red onion to the mix). I didn't have any celery, and i cannot eat onion or capsicum so I added the greens.
A virtual visit on a rainy or very hot day, a dream visit on the World Wide Web
Gerda Maeder
As a nature enthusiast, one of my favourite places is the Garden Museum in London—even though I’ve never actually been there! I follow it closely online, captivated by its unique blend of history, gardening, and creativity.
Right in the heart of London, the Garden Museum is a hidden gem housed in the deconsecrated St. Mary-at-Lambeth Church, near the River Thames. It offers an inspiring space where the stories of gardens and gardeners come to life.
The museum showcases historic tools, rare botanical illustrations, and exhibits on legendary gardeners such as John Tradescant, one of Britain’s earliest plant hunters, who is also buried on-site. The cloister garden, designed by Dan Pearson, is a tranquil retreat filled with carefully curated plants that reflect both historical and contemporary gardening styles.
As an art lover, I’m particularly drawn to the museum’s exhibitions exploring the deep relationship between art and nature. These features works by celebrated painters, sculptors, and designers who find inspiration in plants and landscapes. From botanical prints to modern installations, the museum beautifully illustrates how gardens have shaped artistic expression over the centuries.
One recent highlight is the fascinating essay on Black Gardening in Britain, which delves into the rich and often overlooked contributions of Black gardeners:
Maybe one day, I’ll finally visit—wandering through its exhibitions, taking part in a workshop, talk, or special event. And, of course, I can’t forget the irresistible café and bookshop! A dream destination for any gardener and art lover.
Nasturtiums
Gerda Maeder
For a couple of months each year, my garden becomes overrun by a vibrant sea of green leaves and flowers, ranging in colour from yellow to red. Every year, I face the same dilemma: should I remove them or let them stay? Nasturtiums, one of my favourite plants, are simply remarkable in how well they grow in Australia without being overly invasive. True, they’ve wreaked havoc on my pineapple bud, squashed my spinach, and are currently sprawling all over my broad beans. But despite their intrusiveness, they are beautiful and evoke memories of home.
While nasturtiums are technically classified as a weeds, and if left unchecked, they can suffocate native vegetation, they hold a special place in my garden. The balance between their beauty and their invasive tendencies is a constant dilemma for me.
Nasturtium seeds were first brought to Europe from Peru in 1684 by the Dutch monk Pater Beverning. The plant was initially cultivated in the botanical garden of the University of Leiden. Over the next two decades, nasturtiums spread across Europe. In Switzerland, they are called "Kapuzinerkresse" due to their resemblance to the hoods worn by Capuchin monks. Unlike in Australia, where they thrive almost year-round, in Europe, nasturtiums grow only during the summer, often in window boxes.
In the Victorian "Language of Flowers," nasturtiums symbolise patriotism, heroism, and victory in struggle. Their vibrant orange flowers are often associated with joy and creativity, promoting a sense of well-being and emotional energy, qualities that resonate deeply with me.
Beyond their ornamental appeal, nasturtiums are incredibly useful both in the garden and in the kitchen. Nasturtiums are edible and known for their high vitamin C content, with purported antibiotic and healing properties.
There are many recipes for using this versatile plant in pesto, dips, and salads. One of my personal favourites is printed above.
A new native garden for wildlife habitat and human health
Di Powell
I went to a talk about creating a Native garden and habitat by Maree McCarthy at The Landcare & Sustainable Living Centre, umalibarai-ku, at Teralba in September 2024.
Having moved from acreage just over 3 years ago and adapting to living on a smaller scale, I wondered how I could achieve like Maree had described; my brain was working overtime about how this could materialise. After sitting on the front porch over morning tea, the idea came-get rid of the small grassed area where the well established large Callistemon has been standing for many years.
I had already established pockets in the tree for hanging baskets of herbs/strawberries, a log for Native orchids and a teapot which became the residence for a ring tail possum. There was a drey in the tree prior to purchase, one of my reasons in deciding to buy the property!
The existing small garden that was at the front when I first arrived became a pot garden of Native fruits. The previous owner had endless trouble with the soil. There’s 2 pots with Atractocarpus fitzalanii – Native gardenia, 2 pots of Austromyrtus dulcis - Midyam berry and a pot of Nepeta species for medicinal purposes.
I asked Jason our lawn mowing man if he also helped in establishing gardens. He dug out my proposed design, which consisted of small river pebble edges, crushed granite pathways, and proposed mounds of soil and adding the wonderful newspaper method to kill the grass. Jason did the digging and the granite pathways and I did the rest.
The dimension of the area is approximately 7m in length and 3m in width. Not really a rectangle. The area under and around the tree is a much narrower bed than the larger bed. I had already established a birdbath near the big tree and as that area is subjected to a little more shade and protection, was planted first, along with the Native grasses, as we were still getting quite high summer temperatures. I incorporated larger river stones as a barrier for the soil. I brought in bags of Native soil mix as it was easier for me to handle myself.
The community became very interested in the progress as it went over several months. Comments like, ‘Do your worms like to read, Di.’ ‘I don’t like the newspaper.’ I placed a lot of the grasses in position for awhile to make sure they were adapted to the still hot days. Then, ‘Those plants won’t plant themselves Di.’ My neighbour gave me her bee motels around the same time, so there was a lot of interest in those too, and checking to see the visitors and commenting on the lovely river stones which kept appearing. I also set up a Dragon Fly pond with its own metal dragon fly.
Around that time we had a sudden death in our family of which the dragon fly became very symbolic. My garden then became a dedication to my lovely nephew and a place of reverence and solace for my grief.
The remainder of the plants were planted in Autumn and the 5 main feature plants are Acacia cognata ‘Limelight’.
The list of species planted, is as follows:
Lomandra tanika; Lomandra ‘Little Con’; Lomandra ‘Blue Ridge’
Lomandra ‘Lime Devine’; Lomandra ‘Lime Tuff’; Lomandra ‘Wingella’
Dianella caerula; Deschampsia cespitosa;Themeda australis Kangaroo grass; Isotama ‘Fairy footsteps’; Hibbertia scandens
Viola hederaceae native violets; Helichrysum ‘Billy Buttons’
Scavola ‘Bright Eyes’
The soil is loaded with worms, the birds are exploring, the plants are growing well especially with the moist conditions of late. A dragon fly or two has visited. The neighbourhood dogs are being respectful and using the paths, we don’t have cats so no problem there, the humans are enjoying watching the evolution of grass removal, Jason thinks ‘it came up well’ and I’m loving the transformation from a patch of grass to a rich environment full of possibilities for the Native and human animals too. See photos for a clearer picture.
Sustainable Living and Gardening
Helen Reynolds
What Does It Mean?
SUSTAINABILITY is the “in” word at the moment, but what does it really mean? More importantly, what does it mean to you? Each person is different, with different habits and beliefs.
I originally thought that sustainability was just about food and food waste—and I was already on that journey. However, my recent study, completing a Diploma of Sustainable Living with the University of Tasmania, opened my mind to the enormity and complexity surrounding the concept.
During COVID, I came across a free course offered by the University of Tasmania called The Science of Gardening, which was part of the Diploma of Sustainable Living. Two years later, in August 2022, I travelled to Hobart and did the full “cap and gown” ceremony to receive my diploma. It just goes to show—it’s never too late to study!
After completing the course, I now believe sustainability is “a scientifically based effort to live well in an ever more crowded and complex world of increasingly scarce resources.” (Further reading: Sustainability, Thiele L., 2016). We can—and must—all work in our own ways to be more sustainable. It is now an urgent issue.
So… What Can We Do?
We can all do something—and every small effort counts. It takes time, and time is something many of us are short on, so it’s important to start with what you can manage and avoid overcommitting. Pick something easy to begin with, and once you’ve mastered it, add something else.
Talk about it with your friends and family—especially family! Getting them involved can lead to collective action.
Let’s Start with the Basics:
REFUSE
Refuse excess packaging. Do we need that plastic bag—or any bag? Encourage companies to reduce packaging.Go back to using bar soap instead of the liquid soap trend. Use your KeepCup for takeaway coffee.
REPAIR
Can I repair an item instead of throwing it “away” and buying new? And the important question—where is “away"?
Support the right to repair movement, not just for cars but for all consumer goods.
REPURPOSE
Can I use those old jeans to make something else?Got a hole in the knee? Cut them off and make shorts.
REUSE
Wash and reuse glass and plastic containers instead of buying new ones.
REFILL
Refill your own containers by buying from bulk food suppliers such as a food co-op or Scoop Wholefoods (Newcastle).
RECYCLE
Donate or trade items through op shops, Freecycle, or local swap groups to avoid landfill.Examples of shared resources:
Your local library is a treasure trove—not just books but also e-books, audiobooks, magazines, newspapers, CDs, DVDs, and access to Kanopy, a streaming service with 30,000+ titles.
Free internet, computers, and low-cost printing are also available.
Many libraries now have a Library of Things, offering toys, tools, and even a Seed Library.
Rubbish… Where Is “Away”?
Councils are recognising the costs of dealing with rubbish—especially plastic waste. Where does it end up? Landfill, gutters, drains… and eventually our creeks, rivers and oceans. There it breaks down into smaller pieces, often eaten by marine life.
Plastic pollution is now a major global issue. Did you know a short-tailed shearwater chick on pristine Lord Howe Island was found with over 400 pieces of plastic in its stomach?
Simple Actions You Can Take
Recycle blister packs at Blooms Chemist.
Dental products like toothbrushes and floss containers can be recycled through participating Bupa dental clinics.
GARDENING
Make your own seedling pots from toilet rolls or newspaper.
Recycle plastic pots at Bunnings, or collect extras there to avoid buying new.
Start a worm farm to compost food scraps. You can even use old natural fibre clothes (cotton, wool, silk) as worm bedding—they'll break down completely, leaving just elastic and polyester thread.
Let some of your plants go to seed—this attracts pollinators.
Learn to save and swap seeds.
Avoid using pesticides—they harm more than just the target pests.
Use old ice cream sticks or disposable cutlery as seedling labels.
Join a Crop Swap group to share excess produce.
INDUSTRIAL AGRICULTURE
Large-scale, industrial food production often leads to ethical and environmental concerns: Think cage eggs vs free-range, stall pigs vs open grazing, and puppy farms. Support your local fruit and veggie shop or farmers’ market instead.
Buy herbs fresh, but if you have too many, don’t refrigerate them. Instead, dry herbs like oregano, thyme, chilli, makrut lime leaves, curry leaves, sage and rosemary. Tie in bundles and hang them to dry—make your own spice rack!
When you need to buy herbs from the supermarket or veggie market, you always seem to have too much, so don’t put it in the fridge, but tie some together and hang to dry and create your very own collection of dry herbs instead of buying. This will work well with oregano, thyme, chillies, kafir lime leaves, curry leaves, sage, rosemary
Old habits can be hard to break, none of us are perfect, so don’t beat yourself up if you or your family don’t succeed on your first try, just say “I’ll do better next time” and carry on. We learn from our mistakes and say “I won’t do that again! It is all a big learning curve, and we all need to do more and quickly.
Please also share any of your own ideas and practices, as sharing ideas is great – we all have things to learn. There is always a different way of doing everything. In fact, sharing is an integral part of sustainability.
I have a huge range of contacts and links to many resources for those who want to learn more so please feel free to email and I would be happy to send you a complete copy.
Wishing you well on your sustainable journey.
Just a few links for extra info
Scoop Wholefoods - https://www.scoopwholefoods.com.au/
Library of Useful Things….https://newcastlelibraries.com.au/explore/our-collections/library-of-useful-things
Recycle Smart (currently available in Newcastle and Singleton Council areas) https://www.recyclesmart.com/
Freecycle - https://www.freecycle.org/find-towns
The Groundswell Collective Seed Library - https://thegroundswell.org.au/seed-library/
Recipes
Air Freshener - Use a refillable spray bottle and make your own air freshener
Essential oils -10 drops Lavender, 5 bergamot, 5 clove, 2 peppermint added to 1/2 cup vodka or gin or pure alcohol, and 1/2 cup water.
The bergamot gives a lovely citrus smell and the clove oil which is highly antiseptic and antiviral, adds a warm cosy smell. Or…experiment with your own blend of essential oil, using whatever you have.
Enzyme Cleaner
When life gives you lemons…Why not use the peels to make your own chemical free, enzyme cleaner? This recipe lifts dirt, grime, and odours without introducing harmful chemicals into the equation.
Place the following ingredients into a 1L bottle.
150gm of peel (either lemon, oranges or a combination)
50gm sugar 500ml water. Leave on the kitchen counter for 3 months, strain then use.
You can double the recipe, but place in a 2L bottle. To speed up the process, add 1/2 tsp of yeast. Then you’ll only need to leave on the counter for 2-4 weeks. This recipe should stay fresh for up to 12 months if stored correctly.
Here are some application ideas:
These cleaners work well on soft surfaces like rugs, carpets, fabrics and upholstery. Here they can be used to remove spills such as oil, grease, food or biological stains. Remember to always blot rather than rub when applying, as the latter can sometimes aggravate the stain.
They can also be used as an alternative for cleaning wood (such as cuttings boards), leather, plastics or bathrooms.
You can even use them to clean and open drains!
Something Extra
This is a link to a seasonal calendar from the Awabakal people for this area.
Have a look it’s quite informative. Below is another link. This comes from the March St Community Garden.
Community Garden Spotlight - Wangi, French Road Community Garden
Located on the grounds of Wangi Uniting Church, French Road Community Garden is the newest community garden in Lake Mac. Join the group as they establish this new community space. Working bees are 9-11am on Thursdays and Saturdays.
Location:
3 French Road, Wangi Wangi 2267
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