How to grow lilly pilly
Overview
Lilly pilly (Acmena smithii) is an evergreen shrub or small tree native to eastern Australia. It is grown for its glossy foliage, fluffy white flowers, and edible red or purple berries. It thrives in full sun with consistent moisture and is a popular choice for hedging or screening.
Varieties
- Acmena smithii 'Allyn Magic' — Compact dwarf form, ideal for small gardens and hedging.
- Acmena smithii 'Firescreen' — Fast-growing with red new growth, excellent for screening.
Soil Preparation
Lilly pilly prefers slightly acidic to neutral soil (pH 6.0–7.0). Enrich with organic matter like compost before planting. Ensure good drainage to prevent root rot. Sandy loam is ideal.
Growing Guide
Plant lilly pilly in a sunny position with well-drained soil. Space plants 1–2 metres apart for a dense hedge. Dig a hole twice the width of the root ball and backfill with quality soil. Water deeply after planting and keep the soil consistently moist during the first year. Apply a slow-release native fertiliser in spring and autumn.
Sowing
Sow lilly pilly seeds 5–10 mm deep in a seed-raising mix. Keep moist and warm. Germination takes 3–6 weeks. Transplant seedlings when 10–15 cm tall. Direct sowing is possible but slower.
Care
Feed lilly pilly in spring and autumn with a balanced native fertiliser. Prune lightly after fruiting to maintain shape and encourage bushy growth. Mulch around the base to retain moisture and suppress weeds.
Companion Planting
Lilly pilly pairs well with other native shrubs like grevillea, callistemon, and westringia. Avoid planting near eucalypts that may compete for water and nutrients. Also keep away from plants prone to myrtle rust, such as some myrtle species.
Common Pests & Risks
Lilly pilly is susceptible to psyllids, which cause pimple-like bumps on leaves. Scale insects and myrtle rust can also occur. Control psyllids with horticultural oil or systemic insecticide. Prune affected branches and improve air circulation to reduce fungal issues.
Harvesting
Harvest lilly pilly berries when they turn deep red or purple and are slightly soft to the touch. This usually occurs in late summer to autumn. Pick individually or in clusters, and use fresh or process into jams and sauces.
In the Kitchen
Lilly pilly berries have a tart, cranberry-like flavour. Use them in jams, sauces, or desserts. They can also be eaten fresh. Store in the fridge for up to a week or freeze for longer use.
Troubleshooting
Yellow leaves: often due to iron deficiency or poor drainage. Brown leaf edges: caused by salt burn or dry conditions. Pimple-like bumps on leaves: psyllid infestation. Leaf drop: may be from overwatering or sudden cold. Poor fruiting: lack of sun or insufficient pollination.