A quick round-up of this year’s garden successes, as the summer growing season comes to a close and I start thinking about autumn planting.
Garlic! No photo, but I got between 12 and 15 garlic bulbs, all of which are tasty and fairly easy to peel. That’s 4-5 weeks of our garlic supply, which is great. (We use a lot of garlic.) I will definitely be putting more in in November.
The rhubarb I transplanted from the allotment has settled in fine, despite being transplanted at totally the wrong time of year. No harvest this year as I’ve been letting it gather its strength, but looking forward to rhubarb crumble and rhubarb jam next year.
The apple tree is doing very well, despite some concerns with the ants earlier in the year, and we should have a good dozen apples this year, assuming they keep growing and no further problems. It needs a good prune over the winter.
The tomatoes are doing wonderfully. I’ve just started harvesting the first few this week, and they taste great. I have about 50% large (which will mostly be cooked down into passata) and 50% cherry (which will mostly be eaten straight off the vine). The ones in the self-watering containers have once again done best, so plan for next year is to make a few more self-watering containers.
The herb garden has mostly done pretty well. I still think it’s a little underutilised (not all of my pots have been filled). The basil struggled a lot, which I think might be a snail problem (see the problems post for more on snails. Main plans for next year: plant more basil and coriander, deal with snails in some way, find a way of reminding other cooks in the house that the fresh herbs are there.
We have all of the rocket in the world (this is just one of the many rocket jungles, some of which emerge from cracks in the paving slabs), mostly self-seeded. The bees like it too. The only issue is that we’re not eating that much of it; I need to think about harvesting strategies for next year. However, as weeds go, I’ll take rocket over most things.
The chard is also doing very well (note also more rocket). I think this lot self-seeded, but I might have planted it. I eat chard quite regularly, so it is being eaten.
The thing I note from this is that it’s the low-maintenance and self-seeded plants that seem to be doing the best. Something to bear in mind when planning for next year.
I took advantage of a brief sunny period mid-week to go out and rearrange the herb patch.
Sadly I don’t have a very good before photo, but this one from this time last year is a reasonable representation:
This is what it looks like now:
Left to right: strawberry tower (transplanted the strawberries this morning); slab stack with empty pot (for basil), oregano, 2 lavender cuttings, empty pot, another lower empty pot, & a big pot of sage; bay tree at the back; another slab stack with parsley, chives, empty pot, and mint lower down; and a thyme trough at the front.
I moved the concrete slabs very slightly so they’re right back against the fence, and reorientated a couple of lower ones to provide an extra ledge for a plant pot, to make more use of the vertical space. I also repotted the oregano and bay into bigger pots, and the thyme into a shallow trough. I’ve since added a few more empty pots, for a total of 9.
My wanted herb list is:
Oregano (lots — will take a couple of root divisions now it’s in that larger pot, although this is not the ideal time for that)
Thyme (want another couple of plants)
Sage (will take cutting in the spring to fill up that big pot)
Mint — will probably take cuttings for another pot to go at the other side of the patio, as well
Parsley (lots, which is fine as it has self-seeded EVERYWHERE)
Strawberries (OK, not actually a herb)
Rosemary — over the other side of the garden, in the ground
Lavender — also planted on the other side, in the ground
With nine empty pots to fill, I make that: basil x 2, another oregano, possibly another parsley, dill x 1, winter savoury x 2 (it’s hard to buy), coriander x 1, and one spare pot in case something else takes my fancy. I’m tempted to try ginger, although it’s not cold-hardy. Any other culinary herbs you think I’m missing out on?
The rosemary in the back garden is doing well enough that even at this time of year, I could go out and hack four decent-size sticks off it with no concern:
When I took that, I’d already put half the leaves into the roast potatoes; I’m going to leave the rest to dry on the back of the worksurface.
They were for this somewhat unusual in-season recipe: Swede On A Stick. I promised to find something interesting to cook with a seasonal vegetable. I forgot to soak the skewers, but hey, it’s been raining off and on for weeks so they were pretty damp anyway. It was very tasty! Not entirely worth the hassle (assuming you like swede anyway, which I do, and would happily just eat it plain), but a nice change.
Also used from the garden, thyme for this bean and leek recipe (kidney beans worked fine instead of white beans, for the record, and conveniently we had a half-empty bottle of white wine mouldering in the fridge), and a bit of parsley to sprinkle on top. We had roast potatoes with it (is it too soon after Christmas? I thought not.).
Excellent in-season eating all round. Then I left someone else to clear up and went to have a nice bath.
I had a couple of cuttings to take (it being that time of year), but wasn’t keen to get commercial rooting hormone to help them along. Someone at the EAT 2011 course in August told me that you can use willow bark as a rooting tonic, which makes a lot of sense given the notorious enthusiasm with which willow will root.
With reference to instructions for herbal decoctions and instructions for willow rooting tonic, I went for the most straightforward option: a fresh willow twig from the tree opposite the house, broken into 2″ chunks, put in a bowl, covered with boiling water, and left overnight. Initially there seemed to be no change in the water and I was a little dubious as to whether this would work. By the next day it had definitely taken something from the willow, and changed colour.
Apparently it keeps in the fridge for a couple of months.
The cuttings in question are rosemary and thyme. I want backups of my current plants, as I plan to move the grown-up plants out of their pots and into the ground next to the (rapidly-growing) lawn. My concern is that the soil there is very clay, and lacks good drainage — not great conditions for herbs. In mitigation, I plan to dig a big hole and fill it up with a combination of garden compost, two-year-old potting compost (since herbs don’t like a soil that’s too rich), and a little sand to improve the drainage, before transplanting. But there’s definitely still a risk that the plants won’t survive. Hopefully if that happens, at least one of the cuttings will do and can be nursed up to replace the plan.
I took twig cuttings as usual from both plants, cutting diagonally across the stalk and stripping the leaves from the bottom half so they won’t rot in the soil. I then dipped them in the willow bark infusion before putting them in the compost, and for good measure, watered afterwards with a little of the infusion as well. Now they’re with the other potted herbs on the back patio, and I’ll see if they make it to next spring. (Green) thumbs crossed!