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Test Edibles Layout

Arbutus Andrachne (Ericacées)

Greek strawberry tree / Arbousier de Chypre

Origin/Origine: Greece, Asia minor / Grèce, Asie mineure

Hardiness/Rusticité: -12 to/à -15

Watering/Besoin en Eau: 5

Description: Height: 6m, spread: 3m. Evergreen. Young shoots are bronze coloured. Beautiful red/orange bark which peels off from the trunk. White flowers from February to April.

Description: Hauteur : 6 m, largeur : 3 m. Persistant. Les jeunes pousses prennent des teintes bronze. Remarquable écorce rouge-orangé, s’exfoliant sur le tronc. Fleur blanche de février à avril.

Cultivation: Well-drained soil, tolerates alkalinity, sun or part shade, copes with root competition on the edge of pine or oak woods.

Culture: Sol bien drainé, supporte bien le calcaire, au soleil ou à mi-ombre, supporte bien la concurrence racinaire en lisière de bois de pins ou de chênes.

Harvesting and uses of the fruit: The fruits are similar to those of A.unedo.

Fruit / Utilisation / Consommation / Récolte: Fruit semblable à celui de A. unedo

Arbutus unedo (Ericacées)

Strawberry tree / Arbre à fraises

Origin/Origine: Greece, Asia minor / Grèce, Asie mineure

Hardiness/Rusticité: -12 to/à -15

Watering/Besoin en Eau: 5

Description: Height : 5m or more. Evergreen. White flowers in October/November.

Description: Hauteur : 5 m et plus. Persistant. Floraison blanche en octobre-novembre.

Cultivation: Sun or part shade. Tolerates alkaline soils and root competition on the edge of pine or oak woods.

Culture: Soleil ou mi-ombre, supporte le calcaire, supporte bien la concurrence racinaire en lisière de bois de pins ou de chênes.

Harvesting and uses of the fruit: Round, red, granular fruit, 2-3 cm diameter, containing around 20 hard, dark seeds, which are attractive to birds. The fruits ripen in October to December the year after flowering. Eat raw or use to make a jelly. The Latin name, ‘unedo’ means one only needs to eat one, either because the fruit is delicious, or because the flavour is uninteresting. The skin has a slightly granular texture and the flesh is similar to a tropical fruit, with a delicate flavour which may be appreciated by people with sensitive taste buds. The fruit has a 20% sugar content and can be used to make nourishing jams and jellies. When fully ripe, the fruit falls from the tree, and it is therefore advisable to surround it with grass in order to cushion the fruit’s fall.

Fruit / Utilisation / Consommation / Récolte: Fruit rouge et arrondi, granuleux (2-3 cm diamètre), contenant une vingtaine de graines dures et foncées, attractifs pour les oiseaux, d’octobre à décembre (mûrissant un an après floraison). Bons crus ou cuits en gelée. Doux mais insipide.. Le nom latin «unedo» signifie «je mange une (seule)». Un rapport dit que le fruit est tellement délicieux qu’une personne a seulement besoin d’en manger un. Il possède une peau légèrement granuleuse, mais le fruit lui-même a la texture d’un fruit tropical luxuriant et possède une agréable saveur délicate. Pour les personnes ayant des papilles sensibles, c’est un fruit qui peut être apprécié. Le fruit contient environ 20% de sucres et peut être utilisé pour faire de délicieuses et nourrissantes confitures et conserves. Il est mûr en novembre/décembre et est d’environ 15 mm de diamètre. Lorsqu’il sera pleinement mûr, il tombe de l’arbre et il est donc conseillé de cultiver la plante dans l’herbe afin d’amortir la chute du fruit

Diospyros kaki (Ebénacées)

Persimmon or Kaki / Plaqueminier

Origin/Origine: China / Chine

Hardiness/Rusticité: -12 to/à -15

Watering/Besoin en Eau: Medium. Drought tolerant/Moyen. Supporte la sécheresse

Description: Height 6m. Deciduous shrub. Yellow-green flowers in June.

Description: Hauteur 6m. Arbuste caduc. Fleur jaune-verdâtre en juin.

Cultivation: Sun, but prefers cool ground.

Culture: Soleil. Préfère un sol frais.

Harvesting and uses of the fruit: The fruit mature from October to November, taking on a bright orange colour. They remain hard until after leaf fall. The flavour is a little tart due to the presence of tannins but they are rich in sugar, Vitamin C , beta-carotene, potassium, calcium, magnesium and various trace elements. Do not harvest them until after a light frost, the fruit becoming edible only when slightly over-ripe. The cultivar ‘Fuyu’ produces fruit which can be consumed quite early in the season because its firm orange flesh is sweet and not too astringent.

Fruit / Utilisation / Consommation / Récolte: Les fruits murissent d’octobre à novembre en prenant une teinte orange vif. Ils restent très tard après la chute des feuilles. Leur saveur est un peu âcre en raison de la présence de tannins mais ils sont riches en sucres, vitamine C, provitamine A, Potassium, Calcium, Magnésium et divers oligoéléments.  Ils ne se récoltent pas avant la mi-novembre. Les fruits ne sont consommables que presque blets, après le passage d’une petite gelée. Le cultivar ‘Fuyu’ produit des fruits qui peuvent être consommés assez tôt en saison, car leur chair orangée est ferme, sucrée et peu astringente.

Dovyalis caffra (Salicaceae)

Kei apple / Pomme cafre

Origin/Origine: South Africa / Afrique du sud

Hardiness/Rusticité: -6°C for short periods / -6°C sur de courtes périodes

Watering/Besoin en Eau: Low / Faible

Description: Height 3 – 6m. Dioecious (*3) thorny shrub. Discreet yellow flowers. There are examples of this shrub in the botanical garden of Montpellier.

Description: Hauteur 3 à 6m. Arbuste épineux dioïque. Floraison discrète jaune. On peut en voir au jardin des plantes de Montpellier.

Cultivation: Sunny position in well-drained, rich and fertile soil.

Culture: Soleil. Sol fertile, humifère et surtout bien drainé.

Harvesting and uses of the fruit: RounGlobular fruit in August-September (3 cm diameter)with a velvety but bitter orange skin, which turns brownish-purple when ripe. The purple-red pulp is tangy and juicy.

Fruit / UtilFruits en août-septembre, globuleux (3 cm de diamètre) à la peau orange fine et veloutée mais amère, virant au pourpre marron à maturité contenant une pulpe d’un rouge pourpré acidulée et juteuse.

How to…

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On the dashboard menu on the left, click ‘Pages’ and then ‘Add new’.

First set all the basic information (the ‘metadata’) about the page using the drop-down boxes at the right of the screen.  If these are not visible, click the Settings icon in the top right corner. 

Status & Visibility: if closed, click the down arrow to see the options:

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Tags: another way to group pages. Not currently used.

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Order: not currently used. Leave as 0.

Sidebars:  Do not use this feature without consulting an administrator.

After completing the metadata, add the page content using the Gutenberg editor to the left of the screen. Type the title of the page over ‘Add Title’ and press enter. Click ‘Save Draft’; this creates the page.

Add the rest of the content of the page by adding blocks of text, images and so on.  To add a block, click on the plus sign in a circle.  [See the separate Gutenberg editor tutorial on how to use the different types of block to get the desired look]. [ Reference to gogutenberg.com]

At any time, you can see how the page looks by clicking ‘Preview’. This will open the page in a new tab of your browser. When you have finished reviewing, close this tab to return to the editing page.

When you are ready to add the page to the site, press ‘Publish’. This gives you the opportunity to review a few of the more important settings of the page. Press ‘Publish’ again and the page is now ready to be added to the site.

At any moment, you can edit a page you have already created by clicking ‘All Pages’ and then selecting the page you want from the folder where you placed it. (If you did not assign a folder when creating the page, it will be in the ‘Unassigned pages’ folder).

After clicking ‘All Pages’, click the appropriate folder name in the left-hand pane of the screen (or ‘All Pages if you do not know which folder the page is in).  Clicking will display the names of all the pages in that folder in the right-hand pane, together with some of the more important metadata items.

Moving your mouse over a page title will display a list of options beneath it: Edit, Quick Edit, Bin and View.  To modify the page content, select ‘Edit’.  This will open the Gutenberg editor and you can make the changes you want in the normal way. ‘Quick Edit’ allows you to change the metadata. ‘Bin’ will delete the page and ‘View’ will display it.

Create a formatted title

Because the title of a WordPress page is also its file name, it is not possible to format it (bold, italics and so on). To create a formatted title, use the Advanced Heading block as the first block after the title. This has all the formatting features that you will need with the exception of being able to split a title over two lines. To do this, simply use a second Advanced Heading block below the first one.

Add the phrase ‘NO DISPLAY’ to the end of the original title. This will prevent it from being shown on the page. Deleting the original title would achieve the same effect but, in this case, the file name of the page would become ‘no title’ which would make it difficult to find in the library.

If the title is too long to fit on one line, split it into two parts by typing <br> directly between (no spaces) the last word of the first line and the first word of the second. This is useful for splitting the English and the French in a long title.