Winter Blog
All is still, above, a frosty hued winter sky, is crossed by arrowed skeins of geese. Their plaintive cries fading into distant mists. Nothing and everything is happening, this is December, a month of infinite future promise.
Head gardener Jennifer’s words ‘Choc a bloc busy’ aptly set the tone for this buzzing blog! Embarking on big projects which will make a big difference there is plenty of activity to keep gardeners and volunteers warm in the cold winter weather.
The lavender rejuvenation project is now well into ‘Phase 2.’ Lavender has a life span of 7 to 10 years after which it becomes woody with fewer fragrant flowers to scent warmer days. Digging out the remaining old woody lavender bushes offers an ideal opportunity to be serious about ‘mare’s tail’ removal. Persistent digging down into the roots of this annoyingly pernicious weed has already made some impact. Plans are afoot to continue the onslaught through January and February. A free draining mixture of homemade compost and sand is planned to fill the cleared beds which should avoid new plants becoming water logged which would leave them open to root rot. To avoid late frosts, June planting is already in the garden calendar.
First step, is to deter weeds (mare’s tail in particular), so each curved bed will be covered with a geo-textile membrane, each purple ‘Hidcote’ and ‘Beezee White’ lavender plant secured into a specially cut cranny; then surrounded by coarse gravel again to help suppress weeds.
Then we await the crested waves of a new fresh lavender sea to mature bringing pleasure to man and bee alike.
Vegetable beds are now empty, ready to rotavate in January and February. However winter hardy vegetables like kale, cabbage, sprouts, chard, swede, leeks and parsnips are still in the ground, ready to harvest, providing fresh produce for winter warming recipes.
The remaining tatties, Cara and Desiree, still in their muddy skins are snug and dry in Hessian sacks. Juicy ‘Bramley’ and ‘Howgate Wonder’ cooking apples lie ready to be baked into crumbs, pies and sponges or simply cored, stuffed with brown sugar and baked to fluffy perfection.
Six Asparagus beds are edited into three. Perhaps to be joined in the new year by raspberries, or white and red currants.
Now to an exciting development in the cut flower beds where a long-term project is in action. It has taken a considerable amount of work to rationalise each themed bed, to examine and study the plants, asking if they grow happily or not. To move or not to move, to change or not to change, re-distribute, lift and split large plants; then consider some which may fare better in a different location. Fill empty spaces by moving successful trial bed plants while using that same opportunity to plant spring bulbs which promise a riot of vibrant colour – daffodils, narcissi and tulips already in their garden bed working up to a spring debut!!
The gradual painstaking ‘flower edit’ is now more than half way through. When completed the plan is to rake up old tired wood chip, to refresh with bright new bark to welcome spring 2026.
Rhubarb has not escaped the editing process! The crowns were lifted then split, partly replanted and the surplus relocated beside the soft fruit area. Protected and encouraged by special earthenware pots those first tender pink stems of rhubarb are truly a taste of spring. Look forward to trying Great Aunt Molly’s rhubarb pudding not so much a recipe more a serving suggestion. Serve stewed rhubarb topped with broken rich tea biscuits! Seriously delicious.
No time to waste, as Christmas approaches with quickening speed the central borders are ready to be cut down and tidied.
It’s not too late to order a ready-made wreath. Choose from Red, Green, Orange, or Green with blue accents. Order online to collect from the potting shed shop – last orders on 22nd December to collect on 23rd December – order here.
We also have some seasonal produce still available, including leeks, parsnips, apples, and chard. Bunches of foliage are also available and are perfect for festive decorating.
The gardeners have even found time to ‘deck the halls’ creating natural decorations inspired by and sourced from the gardens.
Restful, traditionally festive enjoy the stillness of a winter garden stroll followed by a delicious Christmas lunch in the Café. Now available until Sunday 21st December – book online at least 24hours in advance to ensure freshly preparation. Winter opening hours for the cafe is 10am till 3pm Wednesday to Sunday each week and our gift shop and garden will be open 7 days a week until Christmas Eve.
