How to grow bluebell creeper
Overview
Bluebell creeper is a twining native vine from the Pittosporaceae family, grown for its edible blue-purple fruits and bell-shaped flowers. It climbs by twining around supports, making it ideal for fences, trellises, or arches in productive gardens.
Varieties
- Billardiera heterophylla — The standard form, with blue-purple fruits and vigorous twining growth.
Soil Preparation
Prefers slightly acidic to neutral soil (pH 5.5–7.0) with good drainage. Enrich with compost or well-rotted manure before planting. Avoid heavy clay or waterlogged sites; improve drainage with raised beds or mounds if needed.
Growing Guide
Plant in well-drained soil enriched with organic matter, in a position that gets morning sun and afternoon shade. Space plants 1–2 m apart along a support structure. Water regularly to keep soil consistently moist but not waterlogged. Mulch around the base to retain moisture and suppress weeds. Train young stems onto a trellis or wire as they grow.
Sowing
Sow seeds 5 mm deep in seed-raising mix, keep moist and warm (20–25°C). Germination takes 2–4 weeks. Direct sow in spring or start in pots and transplant when 10 cm tall. Scarify seeds lightly to improve germination.
Care
Feed with a balanced native fertiliser in early spring and again after flowering. Prune lightly after harvest to control self-seeding and shape growth. Remove any dead or tangled stems to maintain airflow.
Companion Planting
Grow bluebell creeper with other native climbers like Hardenbergia violacea (purple coral pea) or with edible shrubs such as lemon myrtle. Avoid planting near aggressive weeds like kikuyu grass that can smother it. It provides habitat for small birds and beneficial insects.
Common Pests & Risks
Scale insects can appear on stems; treat with horticultural oil or soap spray. Caterpillars may chew leaves; hand-pick or use Bacillus thuringiensis (Bt) if needed. Snails and slugs may attack young shoots; use iron-based baits or barriers.
Harvesting
Harvest fruits when they turn deep blue-purple and are slightly soft to the touch, typically from late summer to autumn. Pick individually or clip clusters. Fruits are best eaten fresh but can also be used in jams or desserts. Ensure correct identification as some similar-looking species are toxic.
In the Kitchen
Fruits are edible when fully ripe, with a sweet-tart flavour. Use fresh in salads, desserts, or as a snack. They can also be made into jams, jellies, or cordials. Store in the fridge for up to a week.
Troubleshooting
Yellow leaves: often from overwatering or poor drainage; reduce water and improve drainage. Brown leaf edges: may be from salt burn or dry conditions; flush soil and increase watering. Poor fruit set: lack of pollination; hand-pollinate or attract more insects. Stunted growth: check for root competition from nearby plants; clear a 1 m radius. Self-seeding too much: prune after harvest to reduce seed spread.