Gardening Blog - Hints, Tips and Reminders

Mud Patch

Pruning in June

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“Flowers before the end of June, prune soon.” Was a saying that I had heard my Grandfather mutter. And, like many old sayings, there’s truth in it.

Granddad may have been a little flexible on the date as the advice these days seems to be if the shrub (woody-stemmed varieties) flower before mid-June then give it a prune as soon as it has finished flowering. If it flowers after the 16th, then wait to prune it later in the year (or early in the following one).

There are a number of sites listing the types of plants that, in the UK, are likely to need to be pruned at this time and some give details on how to prune. But, I rather liked the comment on one of the BBC pages that “pruning such shrubs is basically deadheading on a big scale!”.
http://www.bbc.co.uk/gardening/basics/techniques/pruning_pruneshrubs1.shtml
http://www.crocus.co.uk/features/_/articleid.978/
http://www.rhs.org.uk/advice/in-month/june/trees-shrubs

Killing Cabbages with Kindness

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As it happens we are rather over-run with small cabbage plants of every variety for spring, summer and winter but that doesn’t stop the problem being perplexing all the same.

The summer cabbage (Greyhound) seeds grew brilliantly. No issues with germination and some strong little plants developed. Once they had got their first set of “proper” leaves we transplanted them on.

At which point every single one of them (all 52) slowly turned a yellowish colour, then started curling up and dying.

We have had the trays in different places; some on window sills and some in the greenhouse but that hasn’t stopped their demise – it just took longer in the greenhouse.

The problem doesn’t seem to be damping off. Some one suggested that it may be we are killing them with kindness ie the temperature has been too high for them, combined, possibly, with over-watering. We’ve over-cosseted them!

Sadly we have none left to try the solution – to pop them somewhere cooler, even outside and ease up on the watering.

Just curious though – has anyone else had this problem? Any more thoughts you can share?

Sulking Sunflowers

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Wilting Sunflower sm WP_20140520_003My sunflowers seem to be sulking. Not my phrase but a very apt one.

Germination was okay with four out of the six seeds coming up and, with the recent sunshine and warmer weather they have all grown on well. There have always been two stronger plants, currently standing about 60 cm tall, but just now all four have started to wilt.

In something akin to checking on a small child I have watered them (not too much) and given them a visual once over for any damage. There is nothing obvious, even though they were recently transplanted.

A number of plants seem to get a little traumatized by transplanting but sunflowers, it has been suggested, may take at four days at least to recover.

Its only day three at the moment so here’s hoping for that miracle revitalization as they are definite sad looking and I have yet to introduce them to the vagaries of the British summer climate!

Life Expectancy of a Pansy

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Viola IMG_8225 (2a small)Keen to grow some edible flowers next year (and easily encouraged by an article I read) I decided to start with pansies.

The original plan was to buy some plug plants, but not one of the major plant providers had any of the following: Viola cornuta, Viola hybrida, Viola tricolor, Viola x williamsiana or Viola odorata. I may have been a little late purchasing or, more sensibly, they probably know how fussy some of these plants are to grow (for me, at least!).

Unperturbed, I bought seeds (Cornuta and Singing-the-Blues). The germination rate was over 80% for both  – a great start! But since then we have had a few casualties (mostly the more expensive Cornuta). The survival rate for STB remains good so the hanging basket should be full but the flower bed is looking a little thin – only 5 little plants left!

Monty’s Gloop!

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View of the veg garden - June 2014

Named after Monty Don (BBC Gardeners World) as he was the first gardener we saw make it, but otherwise known as nettle and comfrey fertilisers.

They’re fabulous stuff – we have made them for the last few years and the plants have looked good on it but there are a couple of things to know about these fertilisers before you start:

  • they really stink (not just smell a bit) – we are talking cow slurry type smell
  • they look ghastly – green, slimy “gloop”
  • “bugs” grows in them – have no idea what they are but they don’t look good either!

So a strong constitution and some long sleeved water-proof gloves are a must!

As are a couple of buckets with lids, clippers, water, a garden sieve and some bottles for storing the gloop. Obviously you also need some nettles and comfrey.

Making the two “gloops” couldn’t be simpler. Just cut the nettles and fill (stuff them in) one of the buckets, add water, put the lid on and put the bucket out of the way for about a month.

Same process if you want to make the comfrey “gloop”. Cut and stuff the comfrey in to a bucket, add water, put on the lid and store for about a month.

After a month you need to strain each gloop – do this, one mix at a time, using the garden sieve over a fresh bucket and then “decant” the liquid in to bottles for storage. Wear the gloves for this process as well – you really don’t want this gloop on your skin! (Obviously if you have made the gloop in a different type of container then you may have other ways to strain it.)

Make the gloops early in the season – as soon as you have enough plant to fill a bucket and then they will be ready to use as the plants need them.

How to use them?

Each “gloop” must be diluted before use – both of them are diluted 1 part fertiliser:10 parts water at least (some advice suggests 1:20 for comfrey).

The nettle fertiliser is nitrogen rich so use this on those plants where you want “green” growth eg cabbages, kale, broccoli, wall flowers.

The comfrey fertiliser is potassium rich so use this on those plants which are fruiting eg tomatoes, peppers, cucumbers. You can use this rather than a commercial fertiliser, say, Tomorite.

How often to use them?

We use them once a week and that has seemed fine for our plants.

Why make both fertilisers?

Simply because they have different uses.

Can you mix them?

We haven’t but do sometimes water those plants that are fruiting (so getting the comfrey) with the nettle fertiliser instead ie if their leaves look like they need a pick-me-up.

 

Notes:
If you aren’t sure what comfrey is here’s a link http://www.britannica.com/EBchecked/topic/127567/comfrey

If you want more information on how to make the “gloop” or other information on general organic fertilisers try either of these links:
http://greensideup.ie/how-to-make-comfrey-nettle-fertiliser/
http://gentleworld.org/whats-hiding-in-your-organic-fertilizer/

Summer Berry and Mint Ice Cream

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You can make this with fresh berries but it is a tasty way to use up any of last years – before you start this year’s harvest.

Ingredients

60ml milk
150g granulated sugar
5 or 6 small springs of mint
400ml greek yoghurt
200ml double cream
200ml crème fraiche
500g frozen mixed berries (such as blackberries, blackcurrants, red currants, loganberries, raspberries)

Put the sugar, mint and berries in a pan and heat gently until the sugar has dissolved and the berries are soft enough to purée.
Purée and sieve the berry mixture. Leave to cool.
Combine the milk, yoghurt, cream and crème fraiche. Add the cooled berry mix – stir well.
Pour in to ice cream maker and churn for 20 minutes.
Put in to container and place in freezer for at least 2 hours for a firm freeze.

 

Saving Hostas from Slugs

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Home-made garlic spray can be used to deter slugs to keep hostas looking good. The recipe is very simple:

1 Bulb Garlic
1 Litre of water
Crush the garlic bulb, add to the water and boil for 5 minutes.
Cool, strain and store in the fridge.

To use: dilute 1 tbsp of the garlic solution per litre and spray the plants and surrounding soil.

 

The Fig Survival Guide

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I bought a Brown Turkey fig this year – a further foray in to new fruit trees. I specifically chose a “hardy” type, which is allegedly capable of withstanding a drop in temperatures. But, with last year’s arctic conditions in mind, I decided not to take any chances and, having nowhere else to store it, bought a small plastic greenhouse to give it a little more “winter protection”.

In fairness, I really hadn’t had 90 mile an hour gales and flooding in mind as this year’s winter onslaught. One puff promptly toppled the greenhouse and floored the fig. Pot unbroken, two paving slabs jammed on the bottom of the greenhouse frame and with much garden furniture wedged around it for good measure, I felt fully prepared for the next storm. But a couple of puffs later and the fig was back over – this time shunted sideways by ripped, billowing plastic.

What was left of the greenhouse has been dismantled (having done more damage to the fig than anything the weather ever could) and what remains of the fig is covered by garden fleece and bubble wrap.

Hopefully the relative robust “hardiness” rating can also now be taken as an indicator of the plant’s “ability to recover well following battering” rating!

Toffee Apple Jelly

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I struggle to get Apple Jelly to set – although Apple Cheese (and any combination of fruit with it) is no problem. So, when I saw this simple recipe alarm bells should have been ringing!

It looked a tasty recipe and the reader, who had recommended it, had clearly had a lot of success with it… so, ever the optimist, I did as instructed.

But, 24 hours later I was re-boiling the wonderfully clear but watery liquid – not set at all.

Ignoring all the timings, I then stuck to the “tried and tested” method of gauging the set (ie by putting a plate in the fridge, dropping some of the “jam” on it and gently pushing the surface of the jam drop to see if it wrinkled – a process which has never let me down). After 15 minutes of bubbling, the jelly seemed to be done – by now, it was a deep russet colour.

Opened a few months later, the jelly is actually a gloriously gooey toffee apple tasting syrup (similar in consistency to golden syrup). It is impossible to get off the spoon in a hurry but it is excellent with pancakes/drop scones or as a sponge pudding base. Just don’t try spreading it on your toast.

Here’s the recipe – have fun!

Apple Jelly

3kg ripe apples to make 1.5l juice, 1.5kg preserving sugar, 1-2 cinamon sticks, 2 star anise, 3-4 cloves, 4 tbsp lemon juice

Sealable jars – sterlised

1. Wash, core and quarter the apples. Place the apples in a juicer and collect the juice.

2. Boil the juice with the sugar and spices over a high heat, stirring constantly, and cook at a rolling boil for around 4 minutes. Stir in the lemon juice. and remove from the heat.

3. Remove the spices and immediately pour the jelly in to hot jars. Sealtightly and tunr the jars upside down and leave to cool for 10 minutes. Then turn them back over and leave to cool completely.

Kale Crisps

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Really easy recipe – the amount of ingredients you need is very much dependent on the volume of crisps you want. The recipe did suggest drizzling the oil over the leaves but I find it easier to put the oil in a bowl and toss the leaves in it – gives a lighter, more even coating. Beware the crisps need a bit of watching so they don’t burn.

Bunch of Kale leaves (at least 15 good sized leaves)
Olive oil
Seasoned salt

  • Heat oven to 180 C. Line a baking tray with parchment paper
  • Cut out the thick stems and tear the leaves in to bite sized pieces. Wash and dry thoroughly
  • Lightly coat the leaves in olive oil and sprinkle a little salt over
  • Spread thinly across the tray and bake for about 8 minutes – until the edges start to brown not burn (may need longer depending on the kale used and how you like your crisps)