0:00:02 > 0:00:04Hello and welcome to The A To Z Of TV Gardening.
0:00:04 > 0:00:07We're on a mission to dig up the best advice and tips
0:00:07 > 0:00:10from all your favourite TV garden programmes and presenters.
0:00:10 > 0:00:14So join me as, letter by letter, one by one,
0:00:14 > 0:00:18we explore everything from flowers and trees to fruit and veg
0:00:18 > 0:00:21on The A To Z Of TV Gardening.
0:00:37 > 0:00:40Everything we're looking at today begins with the letter...
0:00:41 > 0:00:42Here's what's coming up.
0:00:42 > 0:00:45Will it be 24 CARROT gold?
0:00:45 > 0:00:48Joe Swift tries to grow the best bunch in Britain...
0:00:48 > 0:00:51- I hope you've got the right seed. - Sweet candle.
0:00:51 > 0:00:54- Oh, my God. You've got the very best.- Yeah-ha-ha!
0:00:54 > 0:00:56- It's winning everywhere.- Mwah!
0:00:56 > 0:00:59..Alys Fowler is in Kent, checking out cherries...
0:01:01 > 0:01:04..and we get clued-up on clematis with Glenis Dyer.
0:01:04 > 0:01:09And it's just starting to flower. It will go on and on and on,
0:01:09 > 0:01:11because the herbaceous ones do.
0:01:11 > 0:01:13Just some of the treats we have in store.
0:01:13 > 0:01:18And we start by heating things up with the fieriest of vegetables -
0:01:18 > 0:01:21you've guessed it - C is for chillies.
0:01:21 > 0:01:23And food reporter Jay Rayner
0:01:23 > 0:01:27is on a quest to find the hottest of them all.
0:01:29 > 0:01:32Chillies - a third of the world eats them every day.
0:01:32 > 0:01:35In the UK, we've turned up late to the chilli party.
0:01:35 > 0:01:41But our tastes are changing, and, right now, UK chilli sales are hot.
0:01:41 > 0:01:45But why have we grown a love for something that actively hurts our taste buds?
0:01:45 > 0:01:49Have we developed heat-resistant tongues or are we just being macho?
0:01:49 > 0:01:53JOHNNY CASH: # Love is a burning thing... #
0:01:53 > 0:01:57Capsaicin is the compound that makes chillies hot.
0:01:57 > 0:02:00It stimulates both temperature and pain sensors,
0:02:00 > 0:02:02confusing the brain and burning the tongue,
0:02:02 > 0:02:05so why do we crave it?
0:02:05 > 0:02:06Here's the science bit.
0:02:06 > 0:02:10Eating chillies releases endorphins in the body which are a kind of natural opiate.
0:02:10 > 0:02:13So while you're unlikely to get addicted to chillies,
0:02:13 > 0:02:17it's not surprising that the fiery hit is a hard habit to break.
0:02:18 > 0:02:20The power of the chilli isn't just in its taste -
0:02:20 > 0:02:24capsaicin is the burning chemical in police pepper spray.
0:02:24 > 0:02:29There's a scientific scale used to measure the heat of chilli peppers like this -
0:02:29 > 0:02:32Scoville heat units measure the number of times
0:02:32 > 0:02:36a chilli extract must be diluted in water for it to lose its heat.
0:02:36 > 0:02:42Now something with a real kick like Tabasco sauce scores 2,500 on the Scoville scale.
0:02:43 > 0:02:46But the lovely One Show team want me to seek out
0:02:46 > 0:02:48the legendary ghost pepper,
0:02:48 > 0:02:52which is over one million on the Scoville heat scale.
0:02:52 > 0:02:53It's nice to know they care.
0:02:54 > 0:02:58The ghost pepper is one of the fiery chillies known as the nagas,
0:02:58 > 0:03:00which are native to Bangladesh.
0:03:00 > 0:03:03But to find one I only need to go to head to Bedfordshire,
0:03:03 > 0:03:05where at this chilli farm you can pick your own,
0:03:05 > 0:03:07and business is booming.
0:03:07 > 0:03:10There are lots of serious foodies out there
0:03:10 > 0:03:12that ask for the different varieties.
0:03:12 > 0:03:14They're asking for the poblanos,
0:03:14 > 0:03:17jalapenos, the Scotch bonnets,
0:03:17 > 0:03:20cos they've found a great recipe that they want to cook.
0:03:20 > 0:03:23But with hundreds of varieties of chilli to dabble with,
0:03:23 > 0:03:25how to you choose the right one?
0:03:25 > 0:03:27- Size does matter in chilli land.- OK.
0:03:27 > 0:03:30So generally the smaller the chilli -
0:03:30 > 0:03:33such as the Dorset naga -
0:03:33 > 0:03:35the smaller, the hotter.
0:03:35 > 0:03:38But now I'm going to take on the hottest naga variety here -
0:03:38 > 0:03:40the ghost chilli.
0:03:40 > 0:03:42At over one million on the Scoville scale,
0:03:42 > 0:03:45this is one of the hottest types of chilli in the world.
0:03:47 > 0:03:48There you go.
0:03:48 > 0:03:50OK, here goes.
0:03:53 > 0:03:57I think I've bitten into a dud, until I get to the seeds.
0:03:57 > 0:03:59Oh. Oh, ha-ha!
0:03:59 > 0:04:01Ooh!
0:04:01 > 0:04:03- OK.- Just remember the tip is the mildest bit.
0:04:03 > 0:04:06The closer you get to the seeds, the hotter it gets.
0:04:06 > 0:04:10- My diaphragm's going. - Do you need any milk?- Yes. Please.
0:04:13 > 0:04:15I see a bit of sweat as well building up?
0:04:15 > 0:04:17Don't do this at home!
0:04:22 > 0:04:24Right, if that didn't scare you off,
0:04:24 > 0:04:27here's more from Jason Nickels and Stephen Waters,
0:04:27 > 0:04:29two chilli farmers from Devon.
0:04:29 > 0:04:31There's thousands of varieties to choose from -
0:04:31 > 0:04:33all sorts of different colours, heats, flavours.
0:04:34 > 0:04:37It's not just about... mild, medium or hot,
0:04:37 > 0:04:40it's really about, "What does this chilli do when it's dried?
0:04:40 > 0:04:43"What does it do when it's pickled?" and so on.
0:04:47 > 0:04:50They're the same family as tomatoes and potatoes.
0:04:50 > 0:04:54Most of the varieties originate from South America.
0:04:54 > 0:04:56But they've spread around the world.
0:04:56 > 0:04:59It's the variety that determines the heat, really.
0:04:59 > 0:05:03But, within that, there's also environmental factors.
0:05:03 > 0:05:04Temperature is one of them.
0:05:04 > 0:05:08Chillies that are grown at 90 degrees are considerably hotter
0:05:08 > 0:05:11that those that are grown at 70 degrees.
0:05:11 > 0:05:14The heat is a stimulant to the chemical known as capsaicin.
0:05:14 > 0:05:18There are supposed to be 16 or so different strands of it,
0:05:18 > 0:05:21and it basically stimulates the same reaction in you as heat.
0:05:21 > 0:05:26So if you were to rub a hot chilli on the back of your hand, for instance,
0:05:26 > 0:05:31then immerse it in warm water, it would feel hotter than it was.
0:05:31 > 0:05:33This is a Peruvian chilli called aji limon -
0:05:33 > 0:05:37and the name says it really, it has a very lemony taste.
0:05:37 > 0:05:42It's very zesty in its fresh form. Quite fiery.
0:05:42 > 0:05:45So it has to be chopped quite finely.
0:05:45 > 0:05:49The unusual thing about this chilli is that when you dry it,
0:05:49 > 0:05:52it actually looks and smells and tastes like a banana.
0:05:52 > 0:05:54This is the Hungarian wax chilli.
0:05:54 > 0:05:55These are quite mild ones.
0:05:55 > 0:06:00And very good for chopping into salads or eating on their own, or frying up.
0:06:02 > 0:06:05Just flash-frying these padron peppers.
0:06:05 > 0:06:08This is a popular Spanish tapas. Fry the peppers
0:06:08 > 0:06:10for about five minutes,
0:06:10 > 0:06:12making sure, you turn them over now and again,
0:06:12 > 0:06:14until they're blistered all over.
0:06:14 > 0:06:16Sprinkle them with sea salt
0:06:16 > 0:06:19and as soon as they're cool enough, start eating them.
0:06:19 > 0:06:21Just pop them in like oysters.
0:06:21 > 0:06:24One of the ways of preserving chillies is to smoke them.
0:06:24 > 0:06:26These are jalapenos,
0:06:26 > 0:06:30which are a particularly big and thick-fleshed chilli.
0:06:30 > 0:06:34To dry them, put them in a smoker.
0:06:34 > 0:06:37And after 48 hours of smoking over oak chips,
0:06:37 > 0:06:41you end up with something like this.
0:06:42 > 0:06:44The orange ones are the hotter ones.
0:06:44 > 0:06:47This is an aji amarillo. A very fruity chilli.
0:06:51 > 0:06:54Chilli chocolate in the middle.
0:06:57 > 0:06:58- Is that the very hot one?- Well...
0:06:59 > 0:07:00Very nice, yeah.
0:07:04 > 0:07:06We're no longer sat at desks any more,
0:07:06 > 0:07:09we're out digging, we're planting, we're picking, we're cooking
0:07:09 > 0:07:11all sorts of different things.
0:07:11 > 0:07:12Variety is the spice of life.
0:07:15 > 0:07:17Now from a vegetable that makes your tongue tingle
0:07:17 > 0:07:21we move onto one that, according to popular myth,
0:07:21 > 0:07:23helps you to see in the dark.
0:07:23 > 0:07:26Also under the letter C are carrots.
0:07:26 > 0:07:28It's a bit scary this, Charlie!
0:07:28 > 0:07:33Joe Swift hopes he can cut it at the RHS carrot-growing contest.
0:07:33 > 0:07:34But to make sure he doesn't fall
0:07:34 > 0:07:36flat on his face,
0:07:36 > 0:07:39he got a little help from multi-award winner Charles Maize.
0:07:44 > 0:07:46- Charlie!- Good afternoon, Joe.
0:07:46 > 0:07:48Good afternoon. Nice to meet you.
0:07:48 > 0:07:50I've seen you many times on the television,
0:07:50 > 0:07:52but I've never met you personally.
0:07:52 > 0:07:55- It's delightful to see you. - Come in, Charlie.
0:07:55 > 0:07:58- I'll show you the garden.- Righto.
0:07:58 > 0:08:00Right, Charlie, this is my garden.
0:08:00 > 0:08:03It's not very big, but it is south-facing. It's nice and sunny.
0:08:03 > 0:08:08- It's got plenty of sun coming in, Joe.- Yeah, loads of sun.- Beautiful.
0:08:08 > 0:08:11Right then, Charlie. What about me carrots?
0:08:11 > 0:08:15- You think a load of gravel in the bottom?- That's the "in" thing, Joe.
0:08:18 > 0:08:19Lovely. So what's next, then?
0:08:19 > 0:08:23The next is the sharp sand, filled to about three inches from the top.
0:08:29 > 0:08:31How's that, Charlie? Is that compacted?
0:08:31 > 0:08:33That's good. That's excellent, Joe.
0:08:33 > 0:08:36- I don't think you can better that. - OK, so what's next, then?
0:08:36 > 0:08:38The next thing is taking the cores out.
0:08:38 > 0:08:41- You're aiming to get eight carrots in here, I think.- Yeah.
0:08:41 > 0:08:44- But if we take it about say two inches from there...- OK.
0:08:44 > 0:08:47..and then as far down as...
0:08:47 > 0:08:51- down to the drainage pebbles.- Yeah.
0:08:51 > 0:08:54- And then...- Beauty!
0:08:54 > 0:08:58What do you reckon, Charlie, is it going to hold? Let's have a look?
0:08:58 > 0:09:00- It looks pretty good to me. - Oh, yes.
0:09:00 > 0:09:01And when you press it down...
0:09:01 > 0:09:03- turn like that.- Give it a twist.
0:09:03 > 0:09:05And then, hopefully, Joe...
0:09:05 > 0:09:07- Is it comin' up?- Have a look, Joe.
0:09:07 > 0:09:10- Yeah, yeah, yeah.- Any droppin' out?
0:09:10 > 0:09:12- Not a drop!- Just look at that.
0:09:12 > 0:09:13Look at that!
0:09:13 > 0:09:18- You got 24 carrots to get three from.- Yeah, three out of 24.
0:09:18 > 0:09:22Sounds easy, Joe? I grew 90 and I couldn't get five for the national championships.
0:09:22 > 0:09:23Don't tell me that now!
0:09:23 > 0:09:26I'm just getting excited and you're dampenin' my enthusiasm.
0:09:26 > 0:09:28Oh, Joe, I haven't damped your enthusiasm!
0:09:28 > 0:09:30Press it as far down as you can, Joe.
0:09:33 > 0:09:35- OK?- Oh, that's a fine, Joe.
0:09:35 > 0:09:37- Beautiful, isn't it? - Isn't it lovely?
0:09:37 > 0:09:39What do I need next, then, for the compost mix?
0:09:39 > 0:09:43Well, you need a good quality top soil or loam.
0:09:43 > 0:09:44OK.
0:09:44 > 0:09:45Some fine builder's sand now.
0:09:45 > 0:09:49And I think you're going to use compost, aren't you?
0:09:49 > 0:09:51You want a bucket of each.
0:09:51 > 0:09:54Give it a good shake as you're putting it in.
0:09:54 > 0:09:55There you are.
0:09:55 > 0:09:56Give it a good mix in.
0:09:56 > 0:10:00OK, I reckon that's ready to be sieved.
0:10:02 > 0:10:06- Just look here now, you cannot have those lumps in.- No.
0:10:06 > 0:10:10If you have those lumps in, the carrot has got to go round it
0:10:10 > 0:10:12and it will have a bevelled side.
0:10:12 > 0:10:16It's not going to be truly clean all the way down.
0:10:16 > 0:10:20It feels nice, it feels as though it's mixed together nicely.
0:10:20 > 0:10:22- That is a really good texture. - That's a nice texture.
0:10:22 > 0:10:26- Can't fault that, can you? - You cannot fault that.
0:10:26 > 0:10:29We're going to have to add this seaweed meal.
0:10:29 > 0:10:32And also you've got another nutrient there, an organic one.
0:10:32 > 0:10:34- Seaweed?- Yeah, three of those, Joe.
0:10:34 > 0:10:36Three of those. Now, some lime.
0:10:36 > 0:10:38You said, "Get some lime," so I've got some.
0:10:38 > 0:10:41- Oh, gosh, you've the ordinary garden lime?- Yeah.
0:10:41 > 0:10:45- Ah, well, Joe, there's better lime than that.- What's that, then?
0:10:45 > 0:10:50Here it is. That's come all the way from Pentyrch near Cardiff.
0:10:50 > 0:10:52- It's dolomite lime.- OK.
0:10:52 > 0:10:55It's absolutely out of this world, carrots love it.
0:10:55 > 0:10:58- Another three scoops in there, Joe.- Three scoops?
0:10:58 > 0:11:00Three scoops of everything, isn't it?
0:11:04 > 0:11:06Now you've got...
0:11:06 > 0:11:09You told me to get this, that's the stuff, isn't it?
0:11:09 > 0:11:15Joe, this is the business. That's what I've used on my tomatoes for the last four to five years.
0:11:15 > 0:11:19Because we're on the BBC, we can't mention his name but this is like gold dust.
0:11:19 > 0:11:23- Joe, it gives you that edge. - I need an edge, that's what I need.
0:11:23 > 0:11:26The price of it, you've said the right word, "Gold dust."
0:11:26 > 0:11:28Price of that, it's not cheap.
0:11:28 > 0:11:32But, Joe, anything that's good never comes cheap.
0:11:32 > 0:11:36No, that's a good point. Now how many, don't tell me, three?
0:11:36 > 0:11:37Three or four, Joe.
0:11:37 > 0:11:38There's no...
0:11:38 > 0:11:42As long as you don't put five or six in, you're not going to kill them, Joe.
0:11:42 > 0:11:46Well, it's not quite gold dust, it's actually an organic feed
0:11:46 > 0:11:51based on 70 million-year-old mineral deposits. So there!
0:11:51 > 0:11:54- Nice bit of stuff. - OK, what's next, Charlie?
0:11:54 > 0:11:55How do we get that into there?
0:11:55 > 0:11:59You'll need a funnel, you can't put it in with your hands because,
0:11:59 > 0:12:01then it'll drop right down and then you'll want
0:12:01 > 0:12:03a round implement to press it down.
0:12:03 > 0:12:08- Not too hard, so there's no air pockets. That's lovely.- Yeah?
0:12:08 > 0:12:11I've got a seed right here, Charlie. That's the one, isn't it?
0:12:11 > 0:12:14- I hope you've got the right seed. - Sweet candle.
0:12:14 > 0:12:19- Oh, my God, you've got the very best. It's winning everywhere.- Mwah!
0:12:19 > 0:12:22Three in the middle. Make certain they're in the middle, Joe.
0:12:22 > 0:12:25And now you want to level it off in a nice bit of compost.
0:12:25 > 0:12:28- Thank you so much for your help. - Happy to help you, Joe.
0:12:28 > 0:12:32- I'm going to be phoning you every day.- Well, phone me when you want to.
0:12:32 > 0:12:36- I will do. I'll see you soon.- Thank you, Joe. All the best. Goodbye.
0:12:36 > 0:12:38Bye-bye.
0:12:38 > 0:12:40I didn't expect there'd be this much work.
0:12:40 > 0:12:42I just thought you put a few tubes around.
0:12:42 > 0:12:46I've got three dustbins, I've got how many bags of sand?
0:12:46 > 0:12:50Compost, more sand, topsoil, three different types of feed
0:12:50 > 0:12:54and I've got to water them and I've got to protect them
0:12:54 > 0:12:57and I've got to love them and they will do well.
0:12:59 > 0:13:01We'll find out later how Joe's getting on.
0:13:01 > 0:13:04Let's move away from the vegetable plot.
0:13:04 > 0:13:08It's time to look at one of Britain's favourite cut flowers.
0:13:08 > 0:13:10Our next C is for chrysanthemums,
0:13:10 > 0:13:13which in Greek means "golden flower",
0:13:13 > 0:13:17and here's Alys Fowler with some planting tips.
0:13:17 > 0:13:20If you've only got 30 minutes to spare in your garden this weekend,
0:13:20 > 0:13:25then try sowing something really unusual like this,
0:13:25 > 0:13:27which is a chop suey green,
0:13:27 > 0:13:30or sometimes known as a chrysanthemum green,
0:13:30 > 0:13:33and it's a very pretty chrysanthemum,
0:13:33 > 0:13:35but it's grown mainly for its small foliage,
0:13:35 > 0:13:39which is used traditionally in Japanese and Chinese food.
0:13:39 > 0:13:43It has an incredibly...distinct...
0:13:43 > 0:13:48very green, slightly bitter taste, which is amazing
0:13:48 > 0:13:52when you stir-fry or in with dishes with chicken and ginger.
0:13:52 > 0:13:55It just brings this really interesting element
0:13:55 > 0:13:59and this is probably the last chance to sow it.
0:13:59 > 0:14:02Now, it's quite a small seed.
0:14:04 > 0:14:07And really all that needs to happen...
0:14:08 > 0:14:13..is for you to sow it on the surface. Just press it in.
0:14:13 > 0:14:19Give it a good watering and up it will come and the more you chop it,
0:14:19 > 0:14:22the more it branches out just like any chrysanthemum.
0:14:22 > 0:14:29In the spring, you let it flower and you get these beautiful, pretty little flowers.
0:14:29 > 0:14:33And then you can just let it flower and set seed, collect the seed
0:14:33 > 0:14:35and start the whole cycle again.
0:14:40 > 0:14:44And there's a wide variety of chrysanthemums you can grow in your garden.
0:14:44 > 0:14:49Have a look at what this Cheshire farm have on display.
0:14:51 > 0:14:53Chrysanthemums originate from Japan.
0:14:53 > 0:14:58And these varieties you see here have all been bred in the UK.
0:14:58 > 0:15:01Nowadays, people say it's a Victorian flower, but I do think
0:15:01 > 0:15:02it's having a resurgence
0:15:02 > 0:15:04and people are really liking
0:15:04 > 0:15:05the chrysanthemum again.
0:15:08 > 0:15:11If you look at them, they're absolutely stunning
0:15:11 > 0:15:13when you get them en masse like this.
0:15:17 > 0:15:23It started in 1958 with my father. I joined the business in 1977.
0:15:23 > 0:15:25My brother joined then in 1981.
0:15:25 > 0:15:27We built this about 12 years ago.
0:15:27 > 0:15:31This is when the expansion of the nursery really took place.
0:15:31 > 0:15:36And we went from having around half an acre to now we have 5.5 acres.
0:15:40 > 0:15:43One of the problems with chrysanths is getting clean stock,
0:15:43 > 0:15:47which, in the last ten years, we've managed to get our own clean stock,
0:15:47 > 0:15:49which is tested every year.
0:15:49 > 0:15:52We felt the public was getting a bit of a raw deal
0:15:52 > 0:15:56because the plants they were getting had virus or disease.
0:15:56 > 0:16:01So we felt, "Why can we not take clean stock we produce and give it to the public?"
0:16:01 > 0:16:04Then they should be able to produce the same quality as we do.
0:16:04 > 0:16:06And 2009, we launched it.
0:16:11 > 0:16:14The sprays are very easy to grow as a cut flower, they really are.
0:16:14 > 0:16:18Blooms are a more specialised subject to grow.
0:16:21 > 0:16:26It takes approximately five weeks to get to this stage from planting.
0:16:26 > 0:16:29And the centre budding which the girls are doing here,
0:16:29 > 0:16:32basically it's a question of taking the centres out like that.
0:16:32 > 0:16:35And it means instead of getting one predominantly big flower
0:16:35 > 0:16:38at the top, you get a nice spray where they all come level.
0:16:40 > 0:16:43We have one called Energy
0:16:43 > 0:16:45that looks completely different to everything else.
0:16:45 > 0:16:48It's, like, green with spiky petals around it.
0:16:48 > 0:16:50That's very popular.
0:16:52 > 0:16:57This is the crop of misty varieties, which is the most popular we grow.
0:16:57 > 0:17:00This one's Golden Misty.
0:17:00 > 0:17:03In here, we have about 200,000 stems.
0:17:03 > 0:17:07Roughly seven days from now will start replanting this.
0:17:07 > 0:17:11After 14 days, we will have completely replanted it with Christmas crop.
0:17:12 > 0:17:15Beautiful flowers there, and in case you are wondering,
0:17:15 > 0:17:19they got the gold medal at the 2009 Tatton show.
0:17:19 > 0:17:22Chrysanthemums are quite easy to grow, but make sure you avoid
0:17:22 > 0:17:27planting them under night-lights, as it slows down the flowering process.
0:17:27 > 0:17:31OK, coming up is one of the most rewarding veg to grow.
0:17:31 > 0:17:36In fact, one plant can feed a whole family. C is for courgettes.
0:17:37 > 0:17:41And here is veg expert, Carol Klein, with all you need to know.
0:17:42 > 0:17:45These were sown in April, the end of April.
0:17:45 > 0:17:48Hello, Highbrow.
0:17:48 > 0:17:51Bit of grub for you there. How are you doing?
0:17:51 > 0:17:53Have you brought up those youngsters yet?
0:17:53 > 0:17:55BIRDSONG
0:17:55 > 0:18:01So, I'm going to plunge each one of these into a ten litre pot.
0:18:03 > 0:18:07This is a striped one, I think it's called Striato d'Italia.
0:18:08 > 0:18:11And I like eating the flowers of these,
0:18:11 > 0:18:13just as much as I like eating the fruit.
0:18:13 > 0:18:17I've also grown a whole load of yellow ones called Gold Rush,
0:18:17 > 0:18:20and it produces an abundance of yellow fruits.
0:18:20 > 0:18:25The reason I'm not planting the straight into the ground is I've run out of space.
0:18:25 > 0:18:28Because this is going to grow into a phenomenally big plant.
0:18:29 > 0:18:32We've got these nice old hessian sacks.
0:18:32 > 0:18:35So the whole thing looks a bit more rustic.
0:18:43 > 0:18:46All cocoa bits have flat oval seeds.
0:18:46 > 0:18:52Sowing them on their side discourages rotting and it promotes successful germination.
0:18:53 > 0:18:59Sow them in April and plant them into their final positions after the last frosts.
0:19:07 > 0:19:11I've got eight pots of courgettes, because I really do love them,
0:19:11 > 0:19:16and I'm standing them in-between the beans and peas where it's really sunny.
0:19:16 > 0:19:19All they need is plenty of water and because they are in pots,
0:19:19 > 0:19:22a nitrogenous feed every week.
0:19:22 > 0:19:25They'll keep producing fruit right through till October.
0:19:29 > 0:19:31Our next encounter is with a climber.
0:19:31 > 0:19:37This C is for clematis, and here's Glenis Dyer, of the British Clematis Society.
0:19:43 > 0:19:47There are at least 150, probably nearer 200,
0:19:47 > 0:19:51different varieties of clematis in the garden.
0:19:51 > 0:19:53You get very attached to them.
0:19:53 > 0:19:57Or they get very attached to you, I'm not sure how I should put it.
0:19:57 > 0:19:59But I do love them.
0:20:04 > 0:20:08Each one that comes out is different, because actually
0:20:08 > 0:20:12they're all your old friends and because we've got so many
0:20:12 > 0:20:16in the garden, you've got something that comes out every month of the year.
0:20:25 > 0:20:27But they're all so different.
0:20:27 > 0:20:32You see the huge ones like dinner plates, but there are medium-sized ones,
0:20:32 > 0:20:37and tiny, wee ones with little bells of about an inch or so long.
0:20:39 > 0:20:44The ones which are easiest to grow are the herbaceous ones.
0:20:44 > 0:20:49And the later-flowering ones, which is all the Viticella types,
0:20:49 > 0:20:55the Texensis types, are very reliable and the later-flowering large, flowered hybrids.
0:20:56 > 0:21:01These, along this section, are mainly herbaceous.
0:21:01 > 0:21:05This particular one has a huge flower.
0:21:05 > 0:21:09It was bred in Russia about 1970, I think.
0:21:09 > 0:21:12And this one is called, Pamiat Serdtsa.
0:21:12 > 0:21:16And it's just starting to flower.
0:21:16 > 0:21:20It will go on, and on, and on, because the herbaceous ones do.
0:21:20 > 0:21:24If you want to keep herbaceous clematis short,
0:21:24 > 0:21:27or indeed any of the clematis short, you can chop them down.
0:21:27 > 0:21:31We call it the Chelsea Chop, because you do it round about Chelsea week.
0:21:31 > 0:21:33Reduce them by a couple of feet and that way,
0:21:33 > 0:21:38you get twice as many flowers and they flower that little bit lower.
0:21:38 > 0:21:42You can more or less control the height of your border.
0:21:44 > 0:21:49I think most of the people who come round are quite surprised at the variety.
0:21:49 > 0:21:52They see the large-flowered ones in the garden centres
0:21:52 > 0:21:55and some of them probably have got them in their gardens,
0:21:55 > 0:22:00but very often they haven't seen the tiny ones, the species.
0:22:00 > 0:22:04These are the ones I love showing them because they need a wider audience.
0:22:06 > 0:22:10Eric, we need some string over here to tie this one up.
0:22:10 > 0:22:11OK, I'll be round.
0:22:17 > 0:22:20Look at this.
0:22:20 > 0:22:23'My husband Eric is maybe not
0:22:23 > 0:22:28'so obsessive about the plants as I am, but he's so co-operative.'
0:22:28 > 0:22:32He builds all these structures that they can ramble over.
0:22:32 > 0:22:40He gives them their heads. He puts up ladders and supports for them.
0:22:40 > 0:22:43We've got cones, all sorts of things in the garden.
0:22:46 > 0:22:49This is an integrifolia that I grew from seed.
0:22:49 > 0:22:52It's extremely vigorous. Huge, great leaves.
0:22:52 > 0:22:56They're much bigger than a lot of the integrifolias
0:22:56 > 0:23:00that you see but you can grow these so easily yourself from seed.
0:23:02 > 0:23:04That'll do for now anyway.
0:23:04 > 0:23:07Next year, taller support.
0:23:12 > 0:23:16Some people call them clem-ATIS. Some people call them CLEM-atis.
0:23:16 > 0:23:20In America, they call them cle-MATIS and in France,
0:23:20 > 0:23:21they're called clematite.
0:23:21 > 0:23:25It doesn't matter what you call them as long as you grow them.
0:23:32 > 0:23:36We're moving on now to one of Britain's native fruits.
0:23:36 > 0:23:38This C is for cherries.
0:23:38 > 0:23:42Kent was the first place cherries were planted in the 16th century
0:23:42 > 0:23:45and it's still leading the way today.
0:23:45 > 0:23:47Alys Fowler is back
0:23:47 > 0:23:50and, this time, she's searching for the history of cherries in Britain.
0:23:54 > 0:23:58This is a tradition orchard with traditional wide spacing
0:23:58 > 0:24:00and huge trees.
0:24:00 > 0:24:03Hence the need for these tall ladders.
0:24:06 > 0:24:08The ladders have a wonderful feel.
0:24:08 > 0:24:13You can tell that hundreds of people have climbed up and down them.
0:24:13 > 0:24:17And they're stained this brilliant cherry-red along each rung.
0:24:17 > 0:24:20This is Kent farming with a rich history.
0:24:23 > 0:24:26John Leigh-Pemberton's family had been growing cherries here for more
0:24:26 > 0:24:31than three generations and, as with any old orchard,
0:24:31 > 0:24:33the fruit trees can tell their own stories.
0:24:33 > 0:24:35If you have a look around this side,
0:24:35 > 0:24:41- you can see where it's growing out of the side of the tree.- Yes.
0:24:41 > 0:24:44What's happened is, the graft is here,
0:24:44 > 0:24:47that's where the top stop was put onto the tree.
0:24:47 > 0:24:51This is the root stock. This has shot out from beneath.
0:24:51 > 0:24:54It's showing its true form which is a wild cherry tree
0:24:54 > 0:24:58and it's got these little wild, sour fruits on,
0:24:58 > 0:25:00with tiny stones and tiny pips.
0:25:00 > 0:25:05It is from that the cultivated cherries have developed and,
0:25:05 > 0:25:09probably, if you look up here, that's a cultivated cherry.
0:25:09 > 0:25:12It looks a huge difference in size as well.
0:25:12 > 0:25:15Huge difference from these little tiny things that we've got there.
0:25:15 > 0:25:17The wild cherry is native to Britain.
0:25:17 > 0:25:22And we've always eaten it and it was one of our early foraged foods.
0:25:22 > 0:25:25There's evidence in Bronze Age sites.
0:25:25 > 0:25:30When did we go from eating this to eating this?
0:25:30 > 0:25:34The Romans, I think, were probably the first to start grafting
0:25:34 > 0:25:37cherries and selecting varieties and propagating them.
0:25:37 > 0:25:39If you grow from seed,
0:25:39 > 0:25:41you're only ever going to have a tree of one variety.
0:25:41 > 0:25:45The only way to get lots of trees of the same variety is by grafting.
0:25:45 > 0:25:51In the UK, the real start of the fruit industry in Kent was
0:25:51 > 0:25:56with a chap called Richard Harris who was Henry VIII's fruiterer.
0:25:56 > 0:26:00Harris set up an orchard in nearby Teynham
0:26:00 > 0:26:02and brought graft wood in from France,
0:26:02 > 0:26:05all on the orders of a king who wanted a sweeter
0:26:05 > 0:26:07cherry for his dinner table.
0:26:07 > 0:26:10- Henry VIII really backed... - Oh, he backed it.
0:26:10 > 0:26:17He saw it as part of his attempt to modernise the country.
0:26:17 > 0:26:19He probably saw the French were doing it better
0:26:19 > 0:26:22and thought that we should do something about it.
0:26:22 > 0:26:24There's a wonderful description
0:26:24 > 0:26:27in William Lambard's Perambulation Of Kent
0:26:27 > 0:26:29which is one of the first county guides
0:26:29 > 0:26:33written in 1570 of Richard Harris's orchards.
0:26:33 > 0:26:37And it says, "In the year of our Lord Christ 1553,
0:26:37 > 0:26:40"he obtained 105 acres of good ground in Teynham which
0:26:40 > 0:26:45"he divided into ten parcels and, with great care, good choice
0:26:45 > 0:26:49"and no small labour and cost, brought plants from beyond the seas
0:26:49 > 0:26:51"and furnished this ground with them
0:26:51 > 0:26:56"so beautifully, as they not only stand in most right line, but seem
0:26:56 > 0:27:02"to be of one sort and fashion as if they had been drawn through one mould
0:27:02 > 0:27:04"or wrought by one and the same pattern."
0:27:04 > 0:27:06It's just so beautifully written.
0:27:06 > 0:27:11You can see that, for Lambard, to walk into this orchard
0:27:11 > 0:27:16and see trees in a straight row, in a completely new style of growing
0:27:16 > 0:27:19must have been really a wonderful thing for him.
0:27:19 > 0:27:21I can see why it's called the Garden of England, Kent,
0:27:21 > 0:27:26because it does just have such a romantic air.
0:27:28 > 0:27:35It is lovely and very romantic but I'm afraid that it's in the past.
0:27:35 > 0:27:38It's as much in the past as taking your children to
0:27:38 > 0:27:40school on a horse and cart.
0:27:40 > 0:27:45It's very lovely but it doesn't fit with what the world wants.
0:27:45 > 0:27:48The cherries that come out of this orchard,
0:27:48 > 0:27:51I would not be able to sell in a supermarket.
0:27:54 > 0:27:59In West Germany, breeders had created a new dwarf root stock called Gisela.
0:27:59 > 0:28:03For farmers like John, it was the perfect solution.
0:28:03 > 0:28:07The trees only grow to around three metres or ten feet tall.
0:28:07 > 0:28:10They make it much easier to pick.
0:28:11 > 0:28:16- And I pick like that?- You pick like that.- Not holding the fruit.
0:28:16 > 0:28:20- You pick with the string. - And the colour?- Colour wants to be...
0:28:20 > 0:28:21There is a good example.
0:28:21 > 0:28:23The left-hand cherry is the right colour.
0:28:23 > 0:28:26The right-hand one is a bit too dark and it's also too small anyway.
0:28:26 > 0:28:28That's going on the ground, too.
0:28:28 > 0:28:31The dwarf trees can even be grown under covers to protect them
0:28:31 > 0:28:33from rainstorms,
0:28:33 > 0:28:36further guaranteeing the crop for supermarket shelves.
0:28:37 > 0:28:40There's a big renaissance going on in UK cherry-growing.
0:28:40 > 0:28:44The acreage is expanding after years and years of decline.
0:28:44 > 0:28:48The techniques are improving.
0:28:48 > 0:28:50We've got better varieties of cherry,
0:28:50 > 0:28:54we've got better root stocks, smaller trees.
0:28:54 > 0:28:56We've got tunnels.
0:28:56 > 0:28:59All sorts of things are working in the industry's favour.
0:28:59 > 0:29:02The key to this whole renaissance
0:29:02 > 0:29:06- is about having this smaller root stock, isn't it?- Absolutely.
0:29:06 > 0:29:09Suddenly, our picking costs are halved.
0:29:09 > 0:29:13Suddenly, we had trees that we can manage and prune easily.
0:29:13 > 0:29:16We don't need ladders or anything.
0:29:16 > 0:29:18These trees are eight or nine years old.
0:29:18 > 0:29:20They're still only this size
0:29:20 > 0:29:23and they'll be smaller once we've pruned them after finishing picking.
0:29:23 > 0:29:26It's completely revolutionised the business.
0:29:28 > 0:29:30Kent broke new ground with the first cherry orchards
0:29:30 > 0:29:35but the traditional trees pioneered by Henry VIII have had their day.
0:29:35 > 0:29:37'Cherries are part of a bigger story of Kent -
0:29:37 > 0:29:41'a reflection of the willingness of farmers to use new ideas
0:29:41 > 0:29:43'and make them their own.'
0:29:43 > 0:29:46In the best of both worlds, our farmers like John,
0:29:46 > 0:29:48who are going to keep the old orchards going for as
0:29:48 > 0:29:51long as possible but invest in the future of cherries,
0:29:51 > 0:29:55and the future of cherries are small and covered and perfectly ripe.
0:30:02 > 0:30:06And we stay with fruit for the next addition to our list of Cs -
0:30:06 > 0:30:10fruits that the Victorians considered to be statements of wealth and status.
0:30:10 > 0:30:12Up next, C is for citrus.
0:30:12 > 0:30:15We're visiting a family-run nursery where they're
0:30:15 > 0:30:20responsible for saving an historic collection of citrus plants.
0:30:22 > 0:30:26People don't think of England as being a citrus-growing area,
0:30:26 > 0:30:29especially Norfolk, being flat and wet and windy.
0:30:29 > 0:30:33We're proud here to have the national citrus collection.
0:30:33 > 0:30:36There's only one like it in the country.
0:30:36 > 0:30:38We have 60-70 varieties of citrus here.
0:30:38 > 0:30:42They vary from key limes which you can use in pies or making jams
0:30:42 > 0:30:44or the kaffir lime you use in cooking.
0:30:44 > 0:30:46There are several different lemons.
0:30:46 > 0:30:50Probably the most unusual one is the citrus medica which has
0:30:50 > 0:30:52extremely large fruits.
0:30:52 > 0:30:54They're the size of a small rugby ball.
0:30:57 > 0:30:59Grapefruits also.
0:30:59 > 0:31:03And you've got lots of oranges. There's sweet oranges for eating.
0:31:03 > 0:31:07And also blood oranges which have a very distinctive flavour.
0:31:07 > 0:31:09Most of these are here thanks to the collection being set
0:31:09 > 0:31:11up by my father Terry 20 years ago.
0:31:13 > 0:31:18I bought the collection in 1983, but it was Thomas Rivers
0:31:18 > 0:31:20the famous nurseryman from Sawbridgeworth
0:31:20 > 0:31:24who inspired citrus-growing and the collection.
0:31:25 > 0:31:30Thomas Rivers was a very enquiring sort of man.
0:31:30 > 0:31:33He corresponded with people like Charles Darwin.
0:31:33 > 0:31:38He's been collecting, breeding and producing new varieties of
0:31:38 > 0:31:43fruits, resuscitating old varieties, collecting them from all over Europe.
0:31:45 > 0:31:50When Rivers' nursery closed down, we decided to take over the collection.
0:31:50 > 0:31:54There were lots of varieties which, if I didn't rescue them,
0:31:54 > 0:31:59no-one was going to. They were going to be lost.
0:31:59 > 0:32:01I didn't know what I'd taken on.
0:32:01 > 0:32:04We'd never grown citrus before and we'd got no heated greenhouses.
0:32:04 > 0:32:06We were on our own,
0:32:06 > 0:32:09because there was no-one else in the country growing
0:32:09 > 0:32:13citrus at all except for a few of the grand houses.
0:32:13 > 0:32:18My son Stephen now looks after the national collection.
0:32:20 > 0:32:22The collection is looked at every day.
0:32:22 > 0:32:24You look for signs of any pests
0:32:24 > 0:32:26that might have flown in overnight, for example.
0:32:26 > 0:32:32They're watered every other day. They're fed every week with a liquid feed.
0:32:32 > 0:32:35We also spray with seaweed once a week which thickens the leaves up.
0:32:35 > 0:32:39It also adds a few vital nutrients into the leaves as well.
0:32:39 > 0:32:41It reinforces them against disease
0:32:41 > 0:32:44and makes it harder for pests to attack.
0:32:45 > 0:32:48All our plants are grown in a peat-free compost.
0:32:48 > 0:32:53For citrus, it's more important that they have a free-draining compost.
0:32:53 > 0:32:54They don't like wet feet.
0:32:54 > 0:32:56If you are going to start growing citrus,
0:32:56 > 0:32:58there are plenty of choices to go with -
0:32:58 > 0:33:00lemons which give you lots of blossoms
0:33:00 > 0:33:02and lots of fruit all year round
0:33:02 > 0:33:05or you can have lime trees for the gin and tonic.
0:33:05 > 0:33:08We put them in pickles. Some of the pickles can be very hot.
0:33:08 > 0:33:11If you're not careful, they can blow the back of your throat off.
0:33:11 > 0:33:14Most gardens can have citrus in them somewhere
0:33:14 > 0:33:17if you've got a conservatory, greenhouse or sheltered spot.
0:33:17 > 0:33:21You can grow them on a windowsill if you choose the right variety.
0:33:21 > 0:33:22They are not difficult to grow.
0:33:22 > 0:33:23Feed and water them
0:33:23 > 0:33:27and they will reward you with lots of scented blossom and tasty fruit.
0:33:30 > 0:33:34And after that, here's some planting tips with Monty Don.
0:33:44 > 0:33:50Just come in the dry, gently lower the stand so I don't break the pot.
0:33:50 > 0:33:55Even the citrus plant that is ailing a bit is still a wonderful thing.
0:33:55 > 0:33:59That combination of brilliant green leaves,
0:33:59 > 0:34:02the fruit - either bright orange or bright lemon,
0:34:02 > 0:34:06a terracotta pot and preferably blue sky is as lovely as anything.
0:34:06 > 0:34:09This has lived all winter indoors.
0:34:09 > 0:34:12It needs winter protection because it is not frost-hardy.
0:34:12 > 0:34:16When you keep it indoors, it tends to get a bit tired.
0:34:16 > 0:34:20When you put it outside in the spring, the whole plant perks up.
0:34:20 > 0:34:22You get lovely new green growth.
0:34:22 > 0:34:25You get the flowers coming out and the smell is fantastic.
0:34:25 > 0:34:28The fruit forms and you get fruit and flowers at the same time.
0:34:28 > 0:34:30The whole thing is a joy.
0:34:30 > 0:34:34To get a full measure of joy from this plant,
0:34:34 > 0:34:35I want to give it a boost.
0:34:35 > 0:34:38Every five years, it is a good idea to re-pot them.
0:34:38 > 0:34:41That's what I'm going to do now.
0:34:41 > 0:34:46I don't know quite what to expect because... It's not too bad.
0:34:47 > 0:34:52Look at that. The roots are growing round the edge of the pot.
0:34:52 > 0:34:56They have run out of space. It is heavy.
0:34:56 > 0:34:59Best time of year to do this is early June.
0:34:59 > 0:35:02Your normal topping up and light pruning,
0:35:02 > 0:35:04you want to do it about March or April.
0:35:04 > 0:35:07Leave this until growth is really getting going.
0:35:09 > 0:35:13Tease off the old compost without damaging the roots.
0:35:15 > 0:35:18I have mixed up a compost mix for it.
0:35:18 > 0:35:25It is a combination of proprietary organic peat-free potting compost,
0:35:25 > 0:35:31a bucket of grit and a generous bucket of well-made home garden compost.
0:35:31 > 0:35:34That combination gives it the right amount of nutrients.
0:35:34 > 0:35:36They need sustenance,
0:35:36 > 0:35:39but they also need drainage and that is what the grit's for.
0:35:39 > 0:35:42They must have quite quick drainage.
0:35:42 > 0:35:44When you water them,
0:35:44 > 0:35:47you want to see the water coming out of the bottom of the pot.
0:35:47 > 0:35:50Let's put a layer underneath the plant.
0:35:56 > 0:36:00There we go. This is where I know I have got to trim the roots or not.
0:36:02 > 0:36:03Yeah, I think I am.
0:36:05 > 0:36:07Just going to trim those back.
0:36:07 > 0:36:09I don't want them touching the side of the pot
0:36:09 > 0:36:12so I'm going to snip them off a little bit.
0:36:16 > 0:36:21I have not done this for six years. That is probably enough.
0:36:21 > 0:36:26If you did this every year to your citrus, they would not be happy.
0:36:28 > 0:36:31If in doubt, don't prune the roots.
0:36:31 > 0:36:36The main reason I am pruning them is to fit them into this pot.
0:36:47 > 0:36:51I must stress that root pruning is not something you do every year.
0:36:51 > 0:36:54Just do it every five years and you just need to add a mulch
0:36:54 > 0:36:59for compost and then pinch out the growing tip so you keep the shape.
0:36:59 > 0:37:01This has lost its shape.
0:37:01 > 0:37:03I'm going to prune slightly more radically
0:37:03 > 0:37:04because I've taken roots off
0:37:04 > 0:37:06and now I'm going to take a bit of the top off.
0:37:07 > 0:37:08That's a goner.
0:37:12 > 0:37:15Here...there.
0:37:17 > 0:37:18That's looking much better.
0:37:18 > 0:37:22Next stage will be to give it a good soak, bit of a feed,
0:37:22 > 0:37:25top up the mulch and find the right spot for it.
0:37:25 > 0:37:29It has reminded me I've got in my pocket here a letter from June Lucas.
0:37:29 > 0:37:30If you're watching, June, it says,
0:37:30 > 0:37:33"I have a couple of citrus trees which I think are grapefruit which
0:37:33 > 0:37:37"I grew from pips about 10 years ago and they are very green and healthy.
0:37:37 > 0:37:41"Trouble is, they have never flowered and I'm wondering why."
0:37:41 > 0:37:44That's an easy one. They're are ten years old.
0:37:44 > 0:37:48Grapefruit, grown from seed, don't flower for about 20 years.
0:37:48 > 0:37:50You are halfway there, June. Hang on.
0:37:57 > 0:38:01Thanks, Monty. Remember Joe Swift and his friend Charlie?
0:38:01 > 0:38:04They were trying to grow carrots to compete at the RHS Show.
0:38:04 > 0:38:06And harvest day has arrived.
0:38:10 > 0:38:13- Charlie!- Hello, Joe. Pleased to meet you again.
0:38:13 > 0:38:17- We've got the lucky dip today. See what's about.- Come in.
0:38:17 > 0:38:19- I'll show you my veg.- Very good.
0:38:24 > 0:38:26I'm just not sure if they are thick enough.
0:38:26 > 0:38:30- I don't know what's going on underneath.- Get the water, Joe.
0:38:30 > 0:38:32OK, I'll get the water.
0:38:33 > 0:38:37- Look at that. Beautiful top on it. - Yes, it is. Hang on a minute. God.
0:38:39 > 0:38:41What's that? Is that good?
0:38:42 > 0:38:47- Say something.- It looks like a long carrot, not a stump.- I know.
0:38:47 > 0:38:51Ideally, you want them to be nice and stumpy all the way down.
0:38:51 > 0:38:55About down to there. Then coming in very abruptly. Like that, Joe.
0:38:56 > 0:39:02This is good. Look how clean it is, man. Don't drop it, Joe.
0:39:02 > 0:39:05I'm not going to drop it. There's only two more.
0:39:05 > 0:39:08You have to be very careful. Look at the difference, Joe.
0:39:08 > 0:39:11Oh, my God, now then,
0:39:11 > 0:39:15- keep your fingers crossed.- Come on, then.- I'm praying you get them.
0:39:15 > 0:39:17Look out, Joe. He's massive.
0:39:18 > 0:39:22You're going to Westminster with a dish of stumpies. Away we go.
0:39:22 > 0:39:24Are we going to put number one in?
0:39:24 > 0:39:28- You're going to put that in for a start.- Number one is in.
0:39:28 > 0:39:32We'll move this one in because you have a stump. There you are, Joe.
0:39:32 > 0:39:36Although it's not as good as that carrot, you've got the uniformity.
0:39:36 > 0:39:40- What about him? - You've got a good eye, Joe.
0:39:40 > 0:39:44You can move them a bit like the runner beans.
0:39:44 > 0:39:46Joe, I think this is it.
0:39:46 > 0:39:50- Joe, when you are staging, that one goes in the middle.- Nice! Like it.
0:39:50 > 0:39:53- Joe, I've done it for years.- Clever.
0:39:53 > 0:39:57Look, Joe. That is not going to disgrace you for first time.
0:39:57 > 0:39:59That's all we're looking for.
0:39:59 > 0:40:01Here we go.
0:40:01 > 0:40:05- Yup, this is it, Joe. - After you, Charlie.- All right.
0:40:09 > 0:40:11It's a bit scary this, Charlie.
0:40:13 > 0:40:14It is a bit scary.
0:40:15 > 0:40:19There you go. That's me. I'm definitely in.
0:40:19 > 0:40:22- Let's see the carrots, then. - The carrots, round here.
0:40:22 > 0:40:25Shall I put them straight out or get a plate?
0:40:25 > 0:40:28I would get a plate. What about a plate?
0:40:28 > 0:40:31- Do you want me to get it for you?- I don't think there's one big enough.
0:40:31 > 0:40:34THEY LAUGH
0:40:37 > 0:40:40They look so skinny compared to everyone else's.
0:40:40 > 0:40:44You've got your three best ones. That one's got a hole in there.
0:40:44 > 0:40:48He hasn't got perfection. It's hard to get it.
0:40:48 > 0:40:53Yours are clean. That's not going to disgrace you at a first time.
0:40:53 > 0:40:56- Look at the colour. - They're a nice colour.
0:40:56 > 0:40:59- We'll get the biggie on. - Put that one on there now.
0:40:59 > 0:41:02I'm going to go for these two.
0:41:02 > 0:41:06Have you got the right two to go with that one?
0:41:06 > 0:41:10- I'm not sure. What do you think about that?- I don't like that.
0:41:10 > 0:41:13- I love that one.- You don't like that with the dodgy end on that one.
0:41:13 > 0:41:14I don't like that one.
0:41:14 > 0:41:19- It's got more bulk, though. - I don't like it. Put it away.
0:41:19 > 0:41:20I think you've got to go for those.
0:41:20 > 0:41:24- Yeah?- You can't have everything on a first go.
0:41:24 > 0:41:28- You've got the colour.- They're orange.- You've got the finesse.
0:41:28 > 0:41:31Just a little bit more weight needed.
0:41:31 > 0:41:34- Sweet candle, yeah?- That's it.
0:41:34 > 0:41:36TANNOY: 'This is a reminder to all fruit
0:41:36 > 0:41:40'and vegetable competitors that judging will start at 9.30.'
0:41:40 > 0:41:44'Please, would all competitors leave the hall while judging takes place?'
0:41:46 > 0:41:50That's it. There's no more I can do. I've done my best.
0:41:50 > 0:41:55The results and destiny of my veg is in the lap of the gods - the judges.
0:41:55 > 0:41:58While they make their decisions and drool over my efforts,
0:41:58 > 0:42:02all I can do is wait nervously with Charlie.
0:42:02 > 0:42:07After two very long hours, it's time to see if I've won a card.
0:42:11 > 0:42:13- Well...- Oh, there...
0:42:13 > 0:42:16- Nah, doesn't surprise me. - No, look how many entries there are.
0:42:16 > 0:42:19I mean, there's a lot of entries, and the standard's really high.
0:42:19 > 0:42:20- Didn't get anything.- There's 14.
0:42:20 > 0:42:22- Eight months of work.- Yeah, yeah.
0:42:22 > 0:42:24- But, you know...- Put it by there.
0:42:24 > 0:42:26- That's the first prize. - Oh, my God, Joe!
0:42:26 > 0:42:28You've got a little bit of catching up to do!
0:42:28 > 0:42:31I know, I feel mildly inadequate next to that one!
0:42:31 > 0:42:33- But same length, Joe. - But that's got the weight, hasn't it?
0:42:33 > 0:42:35- Yeah, well...- OK, right!
0:42:35 > 0:42:39It's your first try on showing exhibition vegetables,
0:42:39 > 0:42:42and it's a different aspect altogether
0:42:42 > 0:42:44than growing to eat on your allotment.
0:42:44 > 0:42:47I know. Listen, it's been an amazing year.
0:42:47 > 0:42:50I've learned so much about growing veg, about the presentation,
0:42:50 > 0:42:53about the dedication that all these guys have.
0:42:53 > 0:42:55- You've dedicated your whole life to it!- My whole life to it.
0:42:55 > 0:42:58I've won so much, Joe, but I enjoy now
0:42:58 > 0:43:02helping new gardeners to succeed like I've succeeded.
0:43:02 > 0:43:05Well, you've helped me tons, and we're friends now, Charlie.
0:43:05 > 0:43:07- For life!- For life! And we've had some fun along the way?
0:43:07 > 0:43:10- Of course we have! - Course we have!- Thank you.
0:43:12 > 0:43:15What a journey! Shame about not getting a prize,
0:43:15 > 0:43:17but I'm sure the carrots were delicious!
0:43:17 > 0:43:19And that's it for today.
0:43:19 > 0:43:21We've packed in a lot, haven't we?
0:43:21 > 0:43:24Chillies, clematis, citrus, cherries and chrysanths.
0:43:24 > 0:43:25I'm off for a rest!
0:43:25 > 0:43:28But make sure you join me next time
0:43:28 > 0:43:30for more top tips on The A To Z Of TV Gardening.
0:43:30 > 0:43:32Goodbye.
0:43:56 > 0:43:58Subtitles by Red Bee Media Ltd