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Latest posts by hogweed

1 to 10 of 395

Ideas for all year round shrubs

Posted: 31/08/2014 at 20:21

There is pieris, pittosporum, mahonia, choisya, euonymus - all evergreen. Add a eucalyptus (keep pollarded) and a few flowering shrubs.

Homegrown Wedding Flowers

Posted: 31/08/2014 at 20:00

I would add cosmos and Virginia stock to the list.

Need gardening Help (complete beginner)

Posted: 31/08/2014 at 13:02

I would say no, no, no to a hedge trimmer and/or a chainsaw. Chainsaws are dangerous in inexperienced hands and hedge trimmers are no good for overgrown shrubs. What you need at the very most is a good pair of loppers. But what I would suggest is to go round the garden and make a note of what really is overgrown, then get someone in to do it. Not only will they know what they are doing, but they will have all the tools and be able to pass on some of their knowledge to you. And they will take away all the cuttings! Once the shrubs are at a reasonable size, then you can keep them in check yourself.


Posted: 28/08/2014 at 22:47

Amelanchier (pretty white blossom), aucuba japonica (spotted leaves), kerria (yellow blossom). Maybe a choisya (yellow leaves) may do. How about a eucalyptus if kept pollarded?

Clearing a garden

Posted: 28/08/2014 at 22:42

It will soon be a green haze, then patchy green and then a green sward. Have you got the mower sharpened?

Talkback: How to force daffodil bulbs

Posted: 27/08/2014 at 16:41

Does anyone know if you keep them in the dark like hyacinths?

The day ahead.

Posted: 27/08/2014 at 13:06

Today I am out to have coffee and cake with a group of friends. My days of working long hours and getting up at silly o'clock are over thank goodness!

Autumn lawn maintenance visit

Posted: 26/08/2014 at 17:11

The guy has just been to inspect my grass. He does not think it is beyond redemption but has cautioned me to wait until next spring before doing anything with it. Drats! I hate the sight of it.

Too many chillis

Posted: 26/08/2014 at 17:04


150gms/5oz long fresh red chillies deseeded and cut into four pieces each.
150gms/5oz sweet red pepper cored deseeded and cut into chunks
1kg/2.2lbs Jam sugar
600mls cider vinegar

6x250 ml sterilized sealable jars with vinegar proof lids
Put the cut up chillies into the food processor and pulse until finely chopped. Add the chunks of sweet pepper and pulse again until you have a vibrantly red-flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. (No I don't know why either).

Scrape the pepper mixture out of the bowl and add to the pan. Bring to the boil and leave it at a rollicking boil for 10 minutes.

Take the pan off the heat and allow to cool. The liquid will become more syrupy, then from viscous to jelly like as it cools.

After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly (as the liquid firms up, the bits of chilli and pepper start being suspended in it rather than floating in it), ladle it into your jars. If you want to stir it gently at this stage it will do no harm. Then seal tightly.

Make the jam up to one month before using or giving.
Store in a cool dark place for up to a year.
Once opened store in the fridge and use within a month.

Feed birds

Posted: 26/08/2014 at 16:54

I don't feed the birds in the summer as I have the greenhouse open and I hate it when birds get trapped in there. Now that the greenhouse is closed most of the time, I will start feeding them again. Normally takes the birds a few weeks to realise that food is on offer again.


1 to 10 of 395

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