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Hester Scott


Latest posts by Hester Scott

Beetroot

Posted: 12/04/2014 at 08:26

Have been told that tiny root of a beet root can go as deep as six feet into the soil.  Not terribly relevant when the discussion is about seeds, modules etc, but just the sort of esoteric gem I love.  Makes all the difference when my allotment produce is iffy.

Talkback: Sparrows

Posted: 06/04/2014 at 23:11

It is a grief to me that neither sparrows nor starlins nest behind my fascia board after "improvmeets".  all so lively and characterful , and great to hear squabbling and chattering tho I admit it is very early in the morning.  I have not seen a sparrow hotel for sale yet tho outside my bedroom window is ideal as they apparently prefer an east facing wall.

Talkback: New Zealand flatworms

Posted: 03/04/2014 at 01:22

I found one about fifteen years ago under a heavy pot Here outside Dublin.  I assume it came in with a bought plant.  Never found another here or on the allotment, tho the eggs seem oddly familiar, like berries.

can this work as ingredients for compost?

Posted: 01/04/2014 at 10:24

One thing to try would be turning it, fluffing it up a bit.  Try digging up a few spade fills of ssoil from the borders and adding.  You might get a few worms that way and tiny organisms as it sounds as if it has not really started.  Compost is like yoghurt.  Try to keep going as it would be worth it

Talkback: How to deadhead flowers

Posted: 29/03/2014 at 19:27

Obviously I will do nothing this year, but should I take the risk later.  I have a Perle d'azure clematis about 20 years old.  It flowers not terribly profusely at the top of tall bushes , so not getting much value from it.  There is a long thick stem which it would frighten me to cut, prune, whatever.  What should I do, please? 

new plant I.D again please new member

Posted: 29/03/2014 at 19:16

Do you really want it?  Massive tree.  Even young ones are tough and hard to remove.

MYSTERY FLOWER

Posted: 18/03/2014 at 18:17

I put the Tansy in a border with everything else and really, really regretted it!  Nice looking plant but keep it separate as the roots spread everywhere.

Slightly off topic but preserving fruit

Posted: 18/03/2014 at 18:10

Gardenjeannie, sorry for not getting back but couldn't remember the thread. This is from The Allotment Cookbook published by Dorling Kindersley.  I says.... One lb rhubarb cut into short lengths,  350 g granulated sugar, 8 scented pink rose petals, 2 tbsp rosewater, 1 tsp citric acid.   Put enough water in pan to just cover base. Add rhubarb, sugar, petals.  Bring to boil, cover cook for about 20 mins til pulpy.  Strain through muslin or fine sieve, pressing to get max juice.  Return to pan, bring to boil.  Remove from heat and stirr in rose water and citric acid.  Pour immediately into sterilized bottles.  Store in fridge and keeps re a month.

observations.  Nice idea about rose petal but doubt they add anything specially after 20 mins boiling.  It does not make as much as it suggests, but I vary all amounts and times wildly and all works.  As I said still have some nearly a year later, and it's still good, but maybe a fluke as I prob didn't even sterilize.  Don't dilute too much. 

An ENVY thread....

Posted: 09/03/2014 at 00:58

I'm envious of the garden I used to have, lovely clumps of small anemones,  pasqueflowers, special irises.  Where are they now?  Disappeared because of all the "improvements", changes of plan, fits of boredom and ambition.  I'm really regretful that garden centres seem to be getting worse and worse.  It's useless visiting them with any hopes of a purchase of something particular.  They will have hundreds of pots of what they want to sell, and of course endless scented candles, tea towels, dog baskets....... Book shops can get you books you want.  Ask for something you want in a garden centre, and they seem to resent it and think you are showing off or something.

Vermicomposting for begginers

Posted: 06/03/2014 at 22:21

Thank you, Edd.  Lots of info there.

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