The arrival of early Spring
Gardens smile in flowers, they are an enduring gift; all unique and special. Spring flowers start that smile set to spread over the garden as the beauty of each season unfolds.
Dahlias dug up last autumn, to over winter packed in wood shavings, wrapped in fleece lined crates are awakened from their slumbers. Potted into 2 to 3 litre pots filled with multipurpose compost boosted with a little granular feed they are coming back to life in the large greenhouse. Over the next month to six weeks, just as the plants start to grow and before the stems become hollow, there will be a ‘narrow window of opportunity,’ when the gardeners can take soft wood cuttings. This is easily done using a sharp knife or secateurs to cut straight across a stem approximately 7cm long under a node. The cuttings will then be potted into a 50/50 mix of seed compost and vermiculite, kept moist while they enjoy their short stay in the warmth of the small greenhouse before a stint in the cooler large greenhouse to harden off. In June, some will be destined for sale in the Potting Shed Shop, others to be planted into the garden’s cut flower beds.
As with the Dahlias, Chrysanthemums already planted in the large green house are ideal ‘Mother plants.’ As the plants start to re-shoot from the base, soft wood cuttings are easily taken to increase and strengthen the flowering stock. Our Chrysanthemums provide vibrant late season colour for bouquets.
Seed sowing continues apace until the merry month of May. Seedlings grow rapidly in the warm humidity of the small greenhouse, where upon they are pricked out, re-potted then moved across to the cool large greenhouse to acclimatise. One hardened off, a two week stint in the outdoor nursery area completes their journey to the garden before they are planted out.
Fruit pruning is completed. Whew! The last job was tackling the black and red currant bushes both of which require a different approach or should we say ‘cut.’
Black currant bushes are pruned by the removal of one third of their bulk down to ground level. Cutting out diseased, old and dead wood will encourage new growth from the base because the best fruit will grow on younger wood. Blackcurrant stems will fruit in their second year so any growth that comes this year we will have to keenly wait for their fruit in 2027.
Red Currants require a different pruning technique removing one third of existing branches to encourage the bush to grow from the base. Although, always remove your dead, diseased and dying first! You might find there is nothing left once you do. Again, new wood produces better fruit so 2027 for red currants too!
Strawberry plants have benefited from the removal of old dead leaves. A bright clean mulch of fine wood chips will deter pests like slugs and hungry birds from munching away in addition to keeping the fruit clean and dry for easier picking when summer comes.
The ambitious lavender project continues; dedicated mares tail removal a daily digging task in the battle to remove said insidious weed.
A sure sign the spring has arrived! Mhairi is once more cutting garden flowers and foliage to hand tie into her bouquets. For sale in the Potting Shed shop from Wednesday to Sunday for special occasions.
‘How to grow your own Kitchen Garden’ – a day course in the Walled Garden offers hands on practical experience and advice on all that is required to ‘grow your own!’. The course is taking place in the Walled Garden on Saturday, 21st March from 10am till 3pm including morning refreshments and lunch. Booking is available online here, but there are only a few spaces remaining!
Easter arrives early this year, while resident oyster catchers have already returned to add their colourful presence and distinctive voice to what promises to be an exciting unique Easter Trail experience. The trail opens on 27th March to run for two weeks over the Easter holidays, free with garden entry for all who want to participate. The gardeners and volunteers have created special ‘bird nests’. Davy carved wooden eggs which head gardener Jennifer has carefully painted to resemble those of the birds which nest regularly in the garden. Deposited in hidden nests the challenge is to find and name each bird by their eggs! There is one non-native bird to find! No doubt the cheeky oyster catchers will have quite a bit to say over the proceedings!!
Eight local schools are participating in a ‘Scarecrow competition,’ the object to build a scarecrow using re-cycled materials ready for installation by the end of May. Visitors can enjoy and vote on their handiwork all summer long until September when entries will be judged. The winner will receive the largest pumpkin from the patch but all the schools will have the opportunity to spend a day at the garden. Who knows what other surprises shall emerge for the big event!
The Walled Garden Café and crocuses sprig to mind as the garden grass erupts in a colourful carpet of crocuses with daffodils and tulips on the way! Spring is indeed a time when gardens laugh with flowers!
The Walled Garden is open daily, and the café is open from Wednesday till Sunday, both from 10am till 3pm.
Chocolate nests
Makes 8 – 10
175g (6oz) chocolate
4 shredded wheat – crushed
Mini eggs or
Chocolate dipped grapes or blueberries
Place 8-10 paper cake cases on a baking tray. Melt the chocolate in a bowl over a pan of hot water or in the microwave. Stir in the crushed shredded wheat then spoon into each case using the back of a teaspoon to make a hollow in the middle so it looks like a bird’s nest. Cool to set. Fill with mini eggs.
Healthy ‘mini eggs’
Skewer grapes or large blueberries with a cocktail stick, dip in melted chocolate. Stick in a raw potato to set.
Easter Bunny’s carrot cake cookies
The Easter Bunny is said to lay chocolate eggs in his secret nest for good girls and boys to find!
Makes 18
45g (1 ½ oz) butter
30g (1oz) caster sugar
115g (4oz) grated carrot
85g (3oz) self raising flour
85g (3oz) rolled oats
1 teaspoon cinnamon
1 large egg
Heat the oven to 190C (170C fan) 375F, Gas 5. Oil two baking trays. Cream the butter and sugar then beat in the other ingredients. Using two teaspoons scoop a spoonful using the back of the second spoon to push the cookie dough onto a baking tray. Repeat, leaving room for the biscuits to spread. Bake for 15 to 20 minutes till risen and firm. Cool on a wire rack. Store in an airtight container.
