Following up from my analysis of where my garden needs some redesigning, one part of the solution was to plant up half of the raised beds as a forest-type garden; or given the size of the space, in a forest-garden-influenced style. The beds are the ones along the left-hand (western) fence in the photo below. I’ll be keeping the other two beds for annuals.
So this is what I’ve come up with:
South-west bed (the long one along the fence in the above photo):
Fig at back. Ideally it would be trained as a fan along the fence, but that may be more effort than I have available in terms of management and maintenance. I may instead just prune it to come forwards from the fence rather than backwards, but let it grow (a bit?) outwards. I’ll need to read up a bit more about it before the spring
Herbaceous perennials: Daubenton’s Kale, Good King Henry, possibly also planting some (non-perennial, but may self-seed) chard through the ground cover.
Ground cover: strawberries (alpine and other), sorrel, hopefully periwinkle if I can get hold of a plant.
North-west bed (the one just by the herbs):
Grape vine (again) at the back, with extensive manual anti-snail defences. To be trained up fence above the herbs.
Herbaceous perennials: bay, fennel, possibly others next year.
Ground cover: oregano and thyme. The oregano should do much better in the ground than it is doing in pots. Alpine strawberries, as I got a huge load of runners the other week. Rocket (not perennial, but self-seeds).
There should be room for next year’s tomatoes in pots between the two beds against the fence, and then south of the south-west bed, where they’ve been this year.
I’ve read that you can grow asparagus through ground cover as a herbaceous perennial, which if it’s true I may try the year after next. (I like asparagus, but the last time I grew it my feeling was that it took up quite a lot of space, which you couldn’t use for anything else the rest of the year, for a very small crop.) I’d also like to investigate other perennial salad leaves, but for now that is enough to get started.
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!