Meet Auntie Beryl!
Our very own gardening expert amongst her own herb garden. See below for tips on maintaining all the plants, flowers and herbs that we supply. |  |
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Auntie Beryl's Plant Tips
AGERATUM (Purple)
This compact flower produces dense clusters of purple fluffy flowers throughout summer. Keep well watered and prefers full sun.
BUXUS - Box
Tolerates sun or partial shade and should not be allowed to dry out. To keep shape, clip little and often, but avoid clipping in early autumn when new shoots need to harden before the winter. Single-handed sheep-shears are ideal for this purpose. Feed with liquid fertiliser after trimming. Leaves may become scorched in fierce winters but new shoots should appear in spring.
CELOSIA (Venezuela)
Eye-catching purple feathery plumes, will brighten up a container. Prefers sunny or partially shaded position. Water regularly and dead-head to prolong flowering.
CHRYSANTHEMUM - Annual
Needs a sunny position and should not be allowed to dry out. After flowering, cut back by half to promote growth and keep growing during winter. Bring indoors or into the greenhouse to protect from frost.
DAHLIA
Should last well into autumn. Consider "pinching out" growing shoots once reached desired height, to encourage sideshoots. Feed at regular intervals. By late autumn, the plant will have made a tuber, this can be lifted and stored for replanting in Spring.
FRENCH MARIGOLD
Requires a sunny position and will tolerate dry conditions. Feed every couple of weeks with liquid fertiliser. Dead heading is not necessary but will improve growth of plant.
FUCHSIAS - Dorset Dreams (Elsie Maude) and (Doctor Judith)
Needs a sunny or light shade position. Do not allow to dry out. Feed regularly throughout the growing season with Fuchsia Food or alternatively use diluted TomatoRite. Bring indoors or into the greenhouse to protect from frost.
GAZANIA
Requires full sun; the blooms close up in the evening. Protect from frost and keep fairly dry during winter. Ideal for seaside gardens.
GERANIUM (Pelargoniums)
Needs full sun. Water freely during growing season but do not over water during winter as plants could rot. Bring indoors or into the greenhouse to protect from frost.
MARGUERITES
Needs full sun. Feed regularly with liquid fertiliser and dead head as and when necessary. Water freely during summer but keep almost dry during winter.
MESEMBRYANTHEMUM (Livingstone Daisy)
With a spreading habit, this plant needs full sun to perform well as the flowers close up on dull days. Prefers dry conditions. Bring indoors or into the greenhouse to protect from frost.
MIMULUS
Tolerates sun or light shade. Feed with liquid fertiliser once a month. It is important that you do not allow to dry out. Bring indoors or into greenhouse to protect from frost.
OSTEOSPERMUM (Cape Daisy)
Requires full sun. Drought tolerant but water moderately in summer. Feed monthly with liquid fertiliser during flowering season. Dead-head regularly for prolonged flowering. Protect from frost.
PANSEY
Thrives in sun or partial shade. Do not allow to dry out. Dead-head regularly to maintain a succession of blooms. Feed every two weeks during summer and every four weeks during winter for a continuous display.
PETUNIA
Prefers a sheltered sunny position. Feed every couple of weeks and dead head plants regularly. Do not allow to dry out. Bring indoors or into greenhouse to protect from frost. |
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Auntie Beryl's Herb Tips
BAY
Can be trained as a standard or trimmed to a shape. Needs protection during winter. Use horticultural fleece or move into Greenhouse. Feed occasionally during summer. Use leaves fresh or dried for flavouring fish, stews, also milk puddings. Traditionally used in bouquet garni.
CHIVES
Place in a sunny or partially shaded position. Do not let plants dry out, and feed occasionally. Pick young leaves off at base to avoid unsightly die-back. For continuous supply for culinary use, remove flowers which can be used to decorate salads. Leave flowers on if you prefer the display. Add chives to dishes just before serving to preserve flavour. To freeze chives, chop leaves and pack into ice-cube trays with water.
COTTON LAVENDER
Hardy shrub for a sunny position. Prune regularly for a neat compact plant, or leave to flower, then prune to shape. A few sprigs in a jar on the kitchen windowsill will act as an insect repellent or grow a small pot in the greenhouse to keep white fly away from your tomatoes.
FRENCH LAVENDER
Hardy evergreen shrub for a sunny position. Feed during flowering season with liquid fertiliser. Trim after flowering but do not cut into old wood. Tie lavender flowers in muslin and hang over hot tap when running your bath, alternatively make little muslin bags, fill with lavender flower heads and place in your wardrobe to deter moths. Plant lavender near roses to help keep away greenfly.
PARSLEY (flat leaf)
Place in a sunny or partially shaded position. Do not let plants dry out. Pick stems when small to
promote more young leaves. Use parsley to flavour fish and add to salads, also used as a garnish. To freeze parsley, chop leaves and pack into ice-cube trays with water.
PURPLE SAGE
An attractive herb for a sunny position. Do not allow plants to dry out. Tubular blue-purple flowers appear during June and July. Trim after flowering to stop plant becoming leggy. Fresh or dried leaves are used in stuffings for pork and chicken.
ROSEMARY
Needs a sunny position. Can be trained as a standard or pruned to shape. Feed after flowering. Use fresh sprigs to flavour lamb, pork, chicken and fish. To dry leaves pick several sprigs and tie loosely and hang in an airy position, the dried leaves can then be stored and used as for fresh.
TARRAGON
Needs a sunny position. Do not let plants dry out. Pick the young leaves before flowers appear.
Chopped leaves are an essential ingredient to fines herbes mixes. Used in sauces, butters and soups.
THYME
For a sunny position requiring little attention. If it becomes straggly, can be pruned to keep a tidy appearance. Leaves can be used fresh or dried in most dishes and is an essential part of bouquet garni. |
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Cooking with Herbs - June's Top Tips!
WHOLE SEA BASS - whether cooked in the oven or on the BBQ, stuff the inside with lemon slices and sprigs of ROSEMARY and THYME and season. Slash the skin a few times each side and lightly oil with olive oil, season and scatter some more herbs on top.
GREEN HERB DIP - Take a 200g tub of Greek Yoghurt, add 60g of watercress, a couple of chopped spring onions with TARRAGON, PARSLEY and CHIVES and juice from a lemon. Blend together in food processor and season.
BBQ MUSTARD SAUSAGES - Cut a couple of lemons into wedges then thread a BAY LEAF, lemon wedge and sausage onto a skewer, repeat until skewer nearly full. Brush sausages with some dijon mustard then cook on a moderate heat on BBQ to prevent burning and spitting of fat.
HERBY POTATO & BACON SALAD - give potato salad a lift by adding crispy bacon pieces or pancetta cubes to the cooled and cooked new potatoes. Add a small handful of chopped CHIVES, PARSLEY and THYME , together with a few torn SAGE and BASIL leaves. Drizzle some olive oil over and mix. Serve with some aioli.
LIME & MINT SPRITZER - liven up a white wine spritzer. Add the juice of 4 limes into a large jug along with a generous amount of ice cubes. Fill to 3/4 full with white wine of your choice (sparkling works well) and top with soda water. Add a handful of MINT leaves or sprigs, stir and serve. |
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