I am taking great delight in flowers in my garden right now, which is a mix of natives and old favourites.
This highly aromatic native is Philoteca myoporoides, which used to be called Eriostemon. It is also called Wax Flower. It’s the foliage that smells so strongly, so I make a point of picking and crushing a leaf as I pass.

The most successful native plant here is a ground cover, Native Violet, or Viola hederacea. It has spread beautifully from clumps dug up from my daughter’s garden. So pretty, and so forgiving; my aim is for it to take over from the buffalo grass.

As I said, my garden is a mix. I love lemon flavours, and I have several dwarf lemon trees, a lemon myrtle and a lemon-scented tea-tree. I think this is a Tahitian Lime, and although it has been in for almost three years, this is the first time it has flowered, let alone fruited, I lean in close and sniff each time I pass, remembering the citrus orchard where I grew up. It is looking hopeful for this year!

Another nostalgic exotic planting are these Snowflakes (Leucojum), which as kids we called Snowdrops. They had naturalised down the front of our farm and grew in great clumps. The flowers don’t last long when picked, but they are so perfect in their tiny white bell petticoats with a green dot on each scallop, that I like to have some inside to look at.

The other has to be these old-fashioned Freesias (Freesia refracta alba), which, even with my reduced sense of smell due to the radiation, are heavenly scented. One of the Brush Turkeys decided to hop in to the large pot and scratch up the greenery a few months ago, but these hardy bulbs have recovered to bloom. They do cut well, and I have vases of them near wherever I sit, as they effortlessly perfume the air.

My most successful fruit tree transplant to this place has been the Cumquat tree (Fortunella margarita ‘Nagami’). Grateful to be out of a pot, it has borne dozens of its little oval globes each year, decorating my small yard with its cheery crop.
The skin on these is sweet but the flesh is tart, so it makes the perfect snack, and I rarely pass without eating one whole; as they only have two seeds, easily spat out.
I have made Cumquat marmalade, but these are so good to eat fresh, to slice in salads or stir fries, that I am dreading the end of their season.
So although it’s not yet September, the official start of Spring, my garden reckons it’s here.
I’m reducing my bedding weight and warmth in recognition, so I hope so.




























































