obelixx


Latest posts by obelixx

Nandina Domestica

Posted: 29/10/2015 at 16:53

Acers mostly get shrivelled leaves through lack of moisture which strong winds can exacerbate so make sure yours has rich soil which retains moisture and water it in dry spells.

I find nandina very wussy.  I had two in the ground which looked great for one whole season and coloured up well but then crumpled in a bad winter.  I managed to rescue one and get it to grow again but it is very slow going even in a pot in a quiet, sunny spot and then sheltered in the greenhouse over winter.

Friends for roses

Posted: 29/10/2015 at 15:14

Alliums are good at deterring aphids so I have Purple Sensation, some large white ones, and sphaerocephallum amongst my roses.  I also keep peanut feeders nearby and that attracts birds which hoover up any aphids.

New bulb storage

Posted: 29/10/2015 at 10:44

Dark for me and not too warm or they'll try to grow and then get dehydrated.

Parsnips in France

Posted: 29/10/2015 at 10:06

Veggies in my local supermarket aren't too uniform either and there are still vibrant weekly markets where uniformity is not expected.

However, in the country that consumes the highest number of ready cooked meals it is not surprising that consumers have been trained by the supermarkets to like things easy to pack, easy to peel and so on.  

Vote with your feet and buy local.  Write to your supermarket managers and their bosses saying you want to see local, UK produce, even if it is a bit lumpy and bumpy.

Overwintering Chilli's

Posted: 29/10/2015 at 10:02

Mine got going a bit late this year and are still full of ripening fruit, hence the need to keep them going.  I've made a batch of chilli jam with garlic and ginger which is delish so I want the fruits to make more and dry some and freeze some for different uses.

One year I threaded red, orange and purple chillies on black cotton and hung the strings in the window to dry.  They looked very decorative.  

Overwintering Chilli's

Posted: 28/10/2015 at 22:38

I have moved 7 of my best chili plants from the unheated greenhouse to indoor window boxes.  One is on the kitchen window sill and on on another south facing window sill upstairs.  I expect to keep them going all winter and into spring.   I have given others away to a gardening friend who will keep them in her heated greenhouse.

I've kept chillies going this way before and had no problems with pests or diseases.   Just need to make sure they're fed occasionally between waterings and don't have too much radiator heat without being spritzed occasionally.

Which plants to grow

Posted: 27/10/2015 at 21:57

David Austin list some good perfumed pink or white rambling roses, some of which have repeat flowering.  http://www.davidaustinroses.co.uk/fragrant/most-fragrant-rambling Phyllis Bide is another one to check out.

I would think ramblers would be most amenable to training over your arch as they are not as stiff as climbers.

Sharpening garden tools

Posted: 27/10/2015 at 11:38

I have a large kitchen steel which I find works on my loppers and non stainless steel trowels.  For my secateurs I use a tiny 4" long steel I bought at Malvern flower show from a man selling them as fishing knife sharpening tools.  I suggested he label them as secateur and pruning knife sharpening tools and he could sell many more.

Taking cuttings

Posted: 27/10/2015 at 11:36

Autumn to winter is the best time to take hardwood cuttings form shrubs.

You can do them outdoors in a sheltered spot by simply making a slit trench with your spade, dropping some fin grit down the bottom and then inserting pencil sized cuttings at regular intervals and pushing the soil back.

However, I find ceanothus and variegated euonymous can suffer in cold winters so you may want to do them in deep pots of free draining compost and keep them in a cold frame or greenhouse over winter.  

 

Parsnips in France

Posted: 27/10/2015 at 11:02

My MIL did roast potatoes from raw in a deep fat fryer and roast pork in an oven bag to keep the oven clean - which she didn't - and then wondered why it didn't crackle.   All veg cooked to a surrender and all meat very well cooked.   She was a gadget woman and had a full Kenwod Chef system and all sorts of other toys.   Funnily enough she was good at pastry but not cakes, scones, bread or biscuits.

We love parsnips - roast on their own or with carrots and red onions and a dash of balsamic; souped; baked with sausages, red onions and apples; parsnip and maple syrup cake...........

 

 

Discussions started by obelixx

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1 to 15 of 19 threads