How to grow murnong
Overview
Murnong (Microseris walteri) is a perennial herbaceous plant in the Asteraceae family, native to southeastern Australia. It is grown for its edible tubers, which have a nutty, sweet flavour, and its leaves can be used as a bushfood green. Key to success is providing well-drained soil and protecting young plants from grazing animals.
Soil Preparation
Murnong prefers slightly acidic to neutral pH (6.0–7.0) in well-drained soil. Improve drainage with coarse sand or perlite if soil is heavy. Add compost or aged manure before planting to boost organic matter.
Growing Guide
Plant murnong in full sun with well-drained, sandy or loamy soil. Sow seeds directly 5 mm deep in spring or early summer, spacing 20–30 cm apart. For tubers, avoid heavy clay; improve drainage with coarse sand or gravel. Keep soil consistently moist but not waterlogged, especially during tuber development in late summer.
Sowing
Sow murnong seeds 5 mm deep in seed trays or direct in spring. Germination takes 14–21 days at 15–20°C. Thin seedlings to 20 cm apart. Direct sowing is preferred to avoid root disturbance.
Care
Feed murnong with a low-nitrogen native fertiliser in early spring. Remove spent flower stems to direct energy to tuber growth. Mulch lightly with straw or bark to suppress weeds and retain moisture, but avoid covering the crown.
Companion Planting
Grow murnong with other native edibles like warrigal greens, kangaroo grass, and lemon myrtle. Avoid planting near aggressive grasses or weeds that compete for root space. In a native meadow garden, pair with low-growing daisies and groundcovers.
Common Pests & Risks
Slugs and snails can damage young shoots and leaves; use iron-based pellets or beer traps. Grazing animals like rabbits and wallabies may eat foliage; protect with netting or fencing. Root-knot nematodes can occur in sandy soils; rotate beds and add organic matter.
Harvesting
Harvest murnong tubers in late summer to autumn, when leaves begin to yellow and die back. Dig carefully with a fork, lifting tubers from 10–15 cm depth. Leave some tubers in the ground for regrowth next season.
In the Kitchen
Murnong tubers can be eaten raw or cooked; they have a nutty, sweet flavour similar to yam. Roast or boil for 15–20 minutes, or add to stews. Leaves are edible as a salad green when young. Store tubers in a cool, dark place for up to 2 weeks.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and improve soil. Stunted growth: lack of sun or nutrient deficiency; move to full sun and feed with low-nitrogen fertiliser. Tubers small: harvest too early or competition from weeds; wait until leaf dieback and keep area weed-free. Root rot: heavy clay or waterlogged soil; plant in raised beds or add drainage. Pest damage: slugs or grazing animals; use barriers or traps.