0:00:02 > 0:00:04Hello and welcome to The A To Z Of TV Gardening
0:00:04 > 0:00:07where we sift through your favourite gardening programmes
0:00:07 > 0:00:12and dig up a bumper crop of tips and advice from the best experts in the business.
0:00:12 > 0:00:15Flowers, trees, fruit and veg, letter by letter,
0:00:15 > 0:00:19they're all coming up a treat on The A To Z Of TV Gardening.
0:00:35 > 0:00:40Everything we're looking at today begins with the letter E.
0:00:40 > 0:00:42Here's what's coming up.
0:00:42 > 0:00:44We meet a self-confessed euphorbia fanatic.
0:00:44 > 0:00:47I'm a euphorbia freak. I can't...
0:00:47 > 0:00:50Euphoric about euphorbia just doesn't say it.
0:00:50 > 0:00:57- Jay Rayner satisfies his taste buds. - In my book, flowers are for eating.
0:00:57 > 0:01:01Who will edge ahead in the Gardener of the Year competition?
0:01:01 > 0:01:05- You're like a machine. You look like you've done it loads of times. - I've got quite a few edges at home.
0:01:05 > 0:01:10And there's no such thing as too much enthusiasm when it comes to eucalyptus.
0:01:10 > 0:01:13What really does flick my horticultural switch,
0:01:13 > 0:01:17what makes my chlorophyll boil with excitement is this one,
0:01:17 > 0:01:20the world's rarest eucalyptus tree.
0:01:20 > 0:01:23Just some of the treats we have in store.
0:01:23 > 0:01:26There's nothing like a garden full of flowers,
0:01:26 > 0:01:31but sometimes plants give us an amazing first season and then nothing.
0:01:31 > 0:01:35Here's a flower that's not only very resistant to all weather conditions,
0:01:35 > 0:01:38but also returns year after year.
0:01:38 > 0:01:41Our first E is for echinacea
0:01:41 > 0:01:44and to get us started, here's Toby Buckland.
0:01:44 > 0:01:47Our coneflower, or echinacea, experiment
0:01:47 > 0:01:50has come into full bloom and it's just stunning.
0:01:50 > 0:01:55We started this off last year to compare 25 different varieties,
0:01:55 > 0:01:59some old, some new, basically in response to the fashion
0:01:59 > 0:02:02for growing late-season perennial borders.
0:02:02 > 0:02:07In recent years, breeders have been working hard to produce new types of echinacea,
0:02:07 > 0:02:11but, the thing is, the more highly bred a plant, the larger the flowers,
0:02:11 > 0:02:14the more unusual or different it is from the species,
0:02:14 > 0:02:18the less robust it is, the less likely it is to come through the winter.
0:02:18 > 0:02:23Many gardeners have been disappointed with the newest or latest varieties
0:02:23 > 0:02:26as they haven't done well in their gardens.
0:02:26 > 0:02:30You've got to give them a five star planting treatment, and that's what we did.
0:02:30 > 0:02:32We dug out the border, added lots of grit
0:02:32 > 0:02:37and the border slopes from the back to the front, just to increase that drainage.
0:02:37 > 0:02:40You can see how well most of these plants did,
0:02:40 > 0:02:44despite the challenging conditions.
0:02:44 > 0:02:49The planting wasn't enough for us, we experimented as well.
0:02:49 > 0:02:51We cut down a certain number of the plants,
0:02:51 > 0:02:57or at least removed the flowers, and the top third of foliage at planting time.
0:02:57 > 0:03:00On some varieties, it made a tremendous difference.
0:03:00 > 0:03:03The Green Envy, that's a prime example.
0:03:03 > 0:03:07The plant that was chopped down is almost twice the size
0:03:07 > 0:03:10of the one that was simply planted.
0:03:10 > 0:03:13With echinacea Summer Sky, cutting down and made all the difference.
0:03:13 > 0:03:18The plants that were left have completed kicked the bucket,
0:03:18 > 0:03:20whereas the one at the back that got the chop,
0:03:20 > 0:03:25look at it, full of flower and looking beautiful, and what flowers they are.
0:03:25 > 0:03:27They've got these slightly recurved petals.
0:03:27 > 0:03:32That means they point backwards down towards the stem. Lovely.
0:03:32 > 0:03:35You've got to see this one to believe it. Tiki Torch.
0:03:36 > 0:03:40Again, a good flower, but an amazing orange colour.
0:03:40 > 0:03:44Lovely cones with orange in them so the whole plant matches together.
0:03:44 > 0:03:48What I like about it is that it has particularly long flower stems.
0:03:48 > 0:03:53If you like your cut flowers, this one would be perfect.
0:03:56 > 0:04:00White Swan, on the other hand, didn't mind if it was planted or cut down.
0:04:00 > 0:04:02It made no difference.
0:04:02 > 0:04:04Full of flower, very robust,
0:04:04 > 0:04:07no matter what the weather threw at it.
0:04:07 > 0:04:09Conversely, Art's Pride,
0:04:09 > 0:04:13the echinacea that so many gardeners have struggled with.
0:04:13 > 0:04:18What we've found is that by cutting it back, sacrificing the blooms
0:04:18 > 0:04:20in its first year, its first late summer,
0:04:20 > 0:04:24it makes all the difference to how well the plant establishes.
0:04:24 > 0:04:27Look how bonny these two are, chopped down at planting time,
0:04:27 > 0:04:31whereas this row is spindly at best and dead at worst.
0:04:31 > 0:04:35But like all echinaceas, to keep them going towards the end of the summer,
0:04:35 > 0:04:37the old trick - dead-heading.
0:04:37 > 0:04:43Snip back the blooms down to three buds from where the flower starts,
0:04:43 > 0:04:46because, from there, you get nice strong regrowth
0:04:46 > 0:04:49and healthy buds that won't flop or fall to the ground so readily.
0:04:51 > 0:04:56So, on balance, our experiment has shown that it's definitely worth
0:04:56 > 0:04:59cutting back echinacea at planting,
0:04:59 > 0:05:01even if this means sacrificing the flowers.
0:05:01 > 0:05:04This helps redirect the plant's energy underground,
0:05:04 > 0:05:08increasing the chances of survival.
0:05:12 > 0:05:15And if your garden is full of echinacea,
0:05:15 > 0:05:18do you know about the medicinal uses there are for this flower?
0:05:18 > 0:05:23Here's James Wong and how echinacea can help keep the stress of life at bay.
0:05:23 > 0:05:28This is the undisputed king of herbal medicine, Echinacea purpurea,
0:05:28 > 0:05:31and we've just caught it at the end of its flowering.
0:05:31 > 0:05:35If you've ever heard of a medicinal plant, it is probably this one.
0:05:37 > 0:05:40Traditionally used to help fight off infection,
0:05:40 > 0:05:43echinacea has become big business.
0:05:43 > 0:05:46It gets its Latin name from the Greek, "echinos', meaning hedgehog.
0:05:46 > 0:05:50The centre of the flower head has these bright red spines.
0:05:50 > 0:05:53You might already have it growing in your garden unbeknownst to you.
0:05:53 > 0:05:57It's actually also an extremely popular garden plant.
0:05:57 > 0:06:01They just use a different name for it. Purple coneflower.
0:06:02 > 0:06:06Echinacea flowers look great in the garden.
0:06:06 > 0:06:09It would be good to get a nice juicy one.
0:06:09 > 0:06:13And when they die down in the autumn, you can use the roots to make you feel better.
0:06:13 > 0:06:15- Do you want a go?- Yes, go on.
0:06:15 > 0:06:18I'm happy to eat a carrot with a bit of dirt on it.
0:06:19 > 0:06:23It is surprising. When you first put it on your tongue, it's sweet,
0:06:23 > 0:06:27- and then it starts to sting but not in an unpleasant way.- Absolutely.
0:06:27 > 0:06:32Echinacea is known for its strong metallic taste, which some people don't like,
0:06:32 > 0:06:36so I've have come up with a fun way to help the medicine go down.
0:06:37 > 0:06:41Echinacea contains immune-boosting chemicals called alkylamides.
0:06:41 > 0:06:44Also, polyphenols, which are anti-viral.
0:06:44 > 0:06:46I'm putting them in an ice lolly.
0:06:46 > 0:06:50The polyphenols kill germs while alkylamides increase the amount
0:06:50 > 0:06:53of white blood cells in the bloodstream
0:06:53 > 0:06:55that fight off infection.
0:07:01 > 0:07:03The first stage of my ice lolly recipe
0:07:03 > 0:07:09is to make an echinacea tincture, which is an infusion using alcohol.
0:07:09 > 0:07:12All parts of the echinacea plant can be used.
0:07:12 > 0:07:15The roots, the leaves, the flowers, stems - whatever.
0:07:15 > 0:07:18But the part that's traditionally used most is the root.
0:07:18 > 0:07:22The older the root, the more concentrated the chemicals are likely to be.
0:07:22 > 0:07:24And if you can't get hold of fresh fruit,
0:07:24 > 0:07:28you can buy dried from big health food shops.
0:07:28 > 0:07:33Add 20 grams of the chopped root and 80 millilitres of vodka.
0:07:33 > 0:07:38All you've got to do is pour it into a container
0:07:38 > 0:07:42and keep it in a cool, dark place, so your kitchen cupboard.
0:07:47 > 0:07:51After two weeks, your vodka and echinacea will have become a tincture.
0:07:51 > 0:07:53And instead of being clear vodka,
0:07:53 > 0:07:57you end up with this slightly off-tea colour.
0:07:57 > 0:08:01That's a sign the chemicals have come out and are floating around the vodka.
0:08:01 > 0:08:03Now you need to strain the woody bits of root out.
0:08:03 > 0:08:07And then you'll have a tincture that's ready to use.
0:08:13 > 0:08:17Most people take echinacea as a couple of drops in a glass of water
0:08:17 > 0:08:21and, apart from tasting miserable, it feels like taking medicine.
0:08:21 > 0:08:26Today, I've decided to make an ice lolly to satisfy my sweet craving.
0:08:28 > 0:08:29First, chop two chillies
0:08:29 > 0:08:34and roughly slice about three inches of ginger.
0:08:34 > 0:08:38It might seem strange to add chilli and ginger into ice lollies
0:08:38 > 0:08:42but it creates a really sophisticated adult flavour -
0:08:42 > 0:08:45something not unsurprising in a really posh cocktail.
0:08:45 > 0:08:50Pop the ginger and chilli into a medium saucepan
0:08:50 > 0:08:56and pour on about 800 millilitres of cranberry juice.
0:08:58 > 0:09:03Stir in one pack of gelatine to give the lolly a soothing, slippery texture.
0:09:03 > 0:09:06And then add 16 tablespoonfuls of honey.
0:09:06 > 0:09:08Honey is antiseptic.
0:09:08 > 0:09:12It was used in the mummification process to stop bacteria
0:09:12 > 0:09:15breaking down the bodies of dead Pharaohs.
0:09:15 > 0:09:17I'm going to pop these on the heat.
0:09:19 > 0:09:22And let it simmer for a couple of minutes.
0:09:23 > 0:09:29After about two minutes, take it off the heat, strain the mixture and leave it to cool.
0:09:29 > 0:09:33I'm going to pop in the juice of two lemons, and it really complements the honey.
0:09:33 > 0:09:37Honey and lemon is a classic combination for a cold.
0:09:38 > 0:09:43Last but certainly not least, the real star of the show, echinacea.
0:09:43 > 0:09:46To make eight lollies, add 16 teaspoons.
0:09:46 > 0:09:50If you buy your tincture, only use the recommended daily dose.
0:09:53 > 0:09:56OK, I know it's an ice lolly, but don't forget,
0:09:56 > 0:10:00it's got a drop of alcohol in it, so it's not one for the kids.
0:10:01 > 0:10:04Not the kind of way you'd expect to take your medicine,
0:10:04 > 0:10:07but the kind of way I like to take mine.
0:10:07 > 0:10:09It's hot and cold at the same time.
0:10:09 > 0:10:11It's cold because it's an ice lolly,
0:10:11 > 0:10:14but it's hot from the ginger and the chilli that give it a kick,
0:10:14 > 0:10:17and the echinacea anaesthetises your whole tongue.
0:10:18 > 0:10:21Each of my lollies has one typical dose of echinacea.
0:10:21 > 0:10:25Take one a day for up to two weeks when you feel under the weather.
0:10:27 > 0:10:29Roots have so many uses.
0:10:29 > 0:10:32They can pick you up when you're feeling ill,
0:10:32 > 0:10:36but they can also calm you down when the pressure of life gets just too much.
0:10:39 > 0:10:42Gardening is a wonderful way to get rid of stress
0:10:42 > 0:10:44and what could be more relaxing
0:10:44 > 0:10:47than a plant that needs almost no care at all?
0:10:47 > 0:10:51Our next E is for euphorbia.
0:10:51 > 0:10:54Carol Klein is about to visit the national euphorbia collection
0:10:54 > 0:10:58in Sheffield but, first, she's enjoying them in the wild.
0:11:00 > 0:11:03In woodlands all over the south of England,
0:11:03 > 0:11:07are hundreds of colonies of this native stalwart.
0:11:08 > 0:11:13Euphorbia is one of the biggest genus in the world,
0:11:13 > 0:11:19but of it, only about 140 species can be grown under our garden conditions.
0:11:19 > 0:11:23We've got our own wild forms of it, of course.
0:11:23 > 0:11:27This beautiful Euphorbia amygdaloides - the wood spurge.
0:11:27 > 0:11:30You've probably seen it as you've been whizzing by.
0:11:30 > 0:11:35It lines road verges and tumbles up and down the woods.
0:11:35 > 0:11:37It's a magnificent plant.
0:11:37 > 0:11:41First of all, in the spring, these stems emerge
0:11:41 > 0:11:45with whirls of symmetrical leaves right the way up.
0:11:45 > 0:11:49Gradually, the flower stem is thrust from them.
0:11:49 > 0:11:51It's like a crosier.
0:11:51 > 0:11:55It leans its head and, gradually, it stands up straight.
0:11:55 > 0:11:58These big, vivid bracts come out.
0:11:58 > 0:12:01They're there to announce its presence,
0:12:01 > 0:12:05not to us, but the insects that it needs to pollinate it.
0:12:05 > 0:12:09But the flowers themselves are contained deep within.
0:12:09 > 0:12:11They're tiny. Minute.
0:12:11 > 0:12:13What a glorious sight it is.
0:12:13 > 0:12:16Euphorbia's cultivated cousins
0:12:16 > 0:12:19are to be found in gardens all over the country.
0:12:19 > 0:12:23But where better to savour the delights of euphorbias
0:12:23 > 0:12:26than by visiting a national collection?
0:12:26 > 0:12:29And this one has such an unlikely home,
0:12:29 > 0:12:32on an allotment just outside Sheffield.
0:12:32 > 0:12:37Here you'll find 134 different species and cultivars
0:12:37 > 0:12:43that have been collected and lovingly nurtured by retired teacher Don Witton.
0:12:43 > 0:12:46It's beautiful, Dom, it really is lovely,
0:12:46 > 0:12:50but what were the first euphorbia you ever grew?
0:12:50 > 0:12:52They're here, Carol, the first two I got.
0:12:52 > 0:12:56Both freebies, being a Yorkshireman. Owt for nowt.
0:12:56 > 0:13:00Euphorbia robbiae, with its deep evergreen foliage,
0:13:00 > 0:13:03and cyparissias, the dainty little one.
0:13:03 > 0:13:04- It's a thug!- They're both thugs.
0:13:04 > 0:13:07It wasn't love at first sight, obviously,
0:13:07 > 0:13:12but when I realised the two different foliages were part of the same genus, I was fascinated.
0:13:12 > 0:13:14- You got hooked.- I got hooked.
0:13:14 > 0:13:17I started tracking them down all over Britain.
0:13:17 > 0:13:21Wherever you are, are you constantly thinking about euphorbias?
0:13:21 > 0:13:24I'm a euphorbia freak. I can't...
0:13:24 > 0:13:27Euphoric about euphorbias just does not say it.
0:13:31 > 0:13:35There's a euphorbia for every part of the garden, whether it's sunny rockery,
0:13:35 > 0:13:38scree, evergreen, because half the collection are evergreen,
0:13:38 > 0:13:43the other half are deciduous, die down for the winter, out of the 130 I've got.
0:13:43 > 0:13:46You've beautiful Euphorbia myrsinites over there
0:13:46 > 0:13:50- and that's one...it's a hillside splurge.- I've seen it.
0:13:50 > 0:13:52I've tracked them down.
0:13:52 > 0:13:55My euphorbia passion has taken me all over Europe
0:13:55 > 0:13:57to see them in the wild.
0:13:57 > 0:14:00I've seen them growing out of cracks in rocks and all sorts.
0:14:00 > 0:14:03When they grow in my soil, they think they're having a birthday.
0:14:04 > 0:14:07As euphorbias can be quite promiscuous,
0:14:07 > 0:14:12Don takes cuttings to maintain the integrity of this national collection.
0:14:12 > 0:14:14Because of the toxic nature of the sap,
0:14:14 > 0:14:16it's a good idea to wear gloves.
0:14:16 > 0:14:23Don dips the cuttings in a hormone rooting powder to encourage them to develop roots.
0:14:23 > 0:14:27One of his top tips is always to leave the cuttings uncovered.
0:14:27 > 0:14:32If you had to recommend, say three...
0:14:32 > 0:14:36- It is horrible that, isn't it? - That's a devil of a job.
0:14:36 > 0:14:39It's like, what's your favourite plant? It's an awful question.
0:14:39 > 0:14:41The polychromas is still my favourite species.
0:14:41 > 0:14:45- Midas is my favourite one.- Yellow. - Polychroma "Midas".
0:14:45 > 0:14:47It's got the Midas touch.
0:14:47 > 0:14:52It's going to continue growing for another month and just swamp itself in those acid bracts.
0:14:52 > 0:14:55If that's your best of the best, what else do you like?
0:14:55 > 0:14:58If I had to list the next one, it would be another deciduous form,
0:14:58 > 0:15:02one from the Himalayas that will be flowering at the end of June and July.
0:15:02 > 0:15:06It has got fabulous foliage, as you can see. You want to know its name.
0:15:06 > 0:15:08It's Euphorbia donii.
0:15:08 > 0:15:13And I'm afraid, just like this Don isn't, it's strong and handsome.
0:15:13 > 0:15:17- And upright and well behaved. - Upright. Is it well behaved?- It is.
0:15:17 > 0:15:21It's a nice clumper. You won't get seedlings. It doesn't run.
0:15:21 > 0:15:25And what about some of the ones that are like our native ones?
0:15:25 > 0:15:29- What about the amygdaloides? - I've got the red leaf version.
0:15:29 > 0:15:31It looks absolutely fabulous at the minute.
0:15:31 > 0:15:34I do have one or two cyparissias that we let loose.
0:15:34 > 0:15:37You don't have any choice with that.
0:15:37 > 0:15:42- It goes exactly where it wants. - It's a mischievous little rascal.
0:15:43 > 0:15:48You name a garden situation and I can tell you a euphorbia that will slot in there.
0:15:48 > 0:15:52Dry shade, full sun, swamps, verges...
0:15:52 > 0:15:55Do you know what? I think you could probably tell me several.
0:15:55 > 0:15:58I prob... How did you guess, Carol?
0:15:59 > 0:16:02Don's divine allotment demonstrates
0:16:02 > 0:16:08the diversity and usefulness of this broad-ranging species.
0:16:08 > 0:16:12There's everything from our native wood spurge that loves the shade
0:16:12 > 0:16:16through to great towering Mediterranean beauties.
0:16:16 > 0:16:20And exotic species from the Himalayas.
0:16:20 > 0:16:22The it's not as though this was the end of it.
0:16:22 > 0:16:25At the moment you can see bare soil,
0:16:25 > 0:16:29but you give it a couple of months and this whole thing
0:16:29 > 0:16:33will have exploded into this bounty of growth
0:16:33 > 0:16:37and, what's more, it will go on looking wonderful.
0:16:37 > 0:16:41Euphorbias providing their beauty right the way through until
0:16:41 > 0:16:43the end of the autumn.
0:16:45 > 0:16:50Still to come, flowers you can eat, how elm trees are returning to our landscape
0:16:50 > 0:16:53and tips on making elderflower champagne.
0:16:53 > 0:16:56But first, an E that is an essential addition
0:16:56 > 0:16:58to any gardener's set of skills.
0:16:58 > 0:17:04This E is for edging, and here it's competition time.
0:17:04 > 0:17:07Four contestants, experts judging their edging techniques
0:17:07 > 0:17:11and, taking on commentator duties, Joe Swift and Carol Klein.
0:17:11 > 0:17:15And here are the rules of the game with supervisor Bernard Boardman.
0:17:17 > 0:17:21The finalists will have a section of the Wisley late summer borders
0:17:21 > 0:17:26to edge in exactly the same time as it is going to take me.
0:17:26 > 0:17:30The best tools for the job are these long-handled edging shears.
0:17:30 > 0:17:35There are some key things to remember when you are edging lawns
0:17:35 > 0:17:37if you want to do a really good job.
0:17:38 > 0:17:43The top blade is the cutting blade and therefore the one that moves.
0:17:43 > 0:17:45The bottom blade is for guidance,
0:17:45 > 0:17:47and you must keep that as still as possible.
0:17:47 > 0:17:52Remember to use the whole blade, not just the tip.
0:17:52 > 0:17:57You must pick up all the clippings to reveal a nice, clean edge.
0:17:58 > 0:18:02We'll be marking the finalists on their technique,
0:18:02 > 0:18:06their overall proficiency and the quality of the finish.
0:18:07 > 0:18:11That's taken me four minutes. Piece of cake!
0:18:11 > 0:18:16- Finalists, your time starts now. - WHISTLE
0:18:17 > 0:18:22It'll be interesting to see whether they go for speed or quality with this event, don't you think?
0:18:22 > 0:18:26There's points for technique as well as getting the job done.
0:18:26 > 0:18:28What would you do?
0:18:28 > 0:18:33I think I'd go for three minutes of cutting and leave a minute for picking up at the end.
0:18:33 > 0:18:35Three minutes to go!
0:18:36 > 0:18:40Can you hear that lovely crisp, crunch sound of Bob's shears?
0:18:40 > 0:18:44He's using the whole blade to cut. Great technique.
0:18:47 > 0:18:52Look, Kandida's opted for tidying up the clippings as she goes along.
0:18:52 > 0:18:56You're always going to be tidy that way, and she's got a good cutting technique too.
0:18:59 > 0:19:03- Morris is going for quite a big angle.- He's very upright as well.
0:19:03 > 0:19:09His back's nice and straight. Look at him. He's steaming along!
0:19:09 > 0:19:11Go on, Morris!
0:19:11 > 0:19:12One minute to go!
0:19:17 > 0:19:19He's doing brilliantly.
0:19:30 > 0:19:32I don't think Chung is going to finish.
0:19:32 > 0:19:35- But what she's done, she's done pretty well. - WHISTLE
0:19:35 > 0:19:37Stop what you're doing!
0:19:40 > 0:19:42Bob, you like a little machine.
0:19:42 > 0:19:46- You look like you've done it loads of times.- I have got quite a few edges at home.
0:19:46 > 0:19:49- You didn't tidy up all the trimmings. - I didn't have time.
0:19:49 > 0:19:53- How did it go?- I have no clue. - You cut all the way along.
0:19:53 > 0:19:59- About two-thirds of the clippings. Nice and neat. Very neat edging. - Thank you.- Well done.
0:19:59 > 0:20:03They were making different noises when they were cutting.
0:20:03 > 0:20:06Yes, the two contestants I was watching,
0:20:06 > 0:20:10I was quite confident that Bob was going to finish the task
0:20:10 > 0:20:14because the noise his shears were making,
0:20:14 > 0:20:17you could hear it crunching through the grass.
0:20:17 > 0:20:22She was snapping at it and was much more erratic, like a pair of scissors, snipping.
0:20:22 > 0:20:26- How did you get on? - I think it was OK.
0:20:26 > 0:20:31- You clipped all the way along. Did you clean everything up? - Pretty much, I think so.
0:20:31 > 0:20:34- Nice and clean and straight? - That sort of thing, yes.
0:20:34 > 0:20:37I thought Kandida had a lovely technique.
0:20:37 > 0:20:41Very controlled, very methodical. Yeah, full credit to her for that.
0:20:41 > 0:20:47Morris, you've clipped all the way along and you've tidied up.
0:20:47 > 0:20:50- You time-management was perfect. - Thank you.
0:20:50 > 0:20:52- Are you pleased?- Reasonably.
0:20:52 > 0:20:55I could go again to get a few of the rough edges off.
0:20:55 > 0:20:57- Not bad for four minutes. - No, that's true.- Well done.
0:20:57 > 0:21:00Morris flew down that edge.
0:21:00 > 0:21:04He did incredibly well to complete the task in the time.
0:21:04 > 0:21:07Do you think you are going to take them on as staff?
0:21:07 > 0:21:09Well, we've got vacancies.
0:21:11 > 0:21:16Whoever would have thought that cutting the edge of your grass could be so exciting?
0:21:16 > 0:21:18It was wonderful.
0:21:18 > 0:21:22We've got a tie. Bob and Morris.
0:21:23 > 0:21:26And hot on their heels, Kandida.
0:21:26 > 0:21:32That leaves you, Chung, in fourth place, but I thought you were all absolutely fantastic.
0:21:32 > 0:21:34Morris and Bob edged ahead there.
0:21:34 > 0:21:40In case you were wondering, it was Bob who won the Gardner of the Year contest overall.
0:21:41 > 0:21:47It's sometimes said that summer isn't truly here until our next item has come into blossom.
0:21:47 > 0:21:51This E is for elder tree.
0:21:51 > 0:21:55And we are Jay Rayner for some refreshing summer drinks.
0:21:55 > 0:22:00If you take a few of these, add a large number of these,
0:22:00 > 0:22:05and mix it all together with loads of water and sugar, you get this,
0:22:05 > 0:22:09a long refreshing drink that tastes of summer.
0:22:10 > 0:22:14In fact, the elderflower is believed to herald the start of the summer
0:22:14 > 0:22:17and its berries, the end.
0:22:17 > 0:22:21The elder is a very traditional English plant
0:22:21 > 0:22:25that you'll find in hedgerows, on the edge of woodlands and even on scrubland.
0:22:25 > 0:22:29It grows very easily, it's very English, its name comes from the Saxon for fire or kindling
0:22:29 > 0:22:32and it's very good for starting fires with in winter.
0:22:32 > 0:22:34We've got one here. Does it have any other uses?
0:22:34 > 0:22:37It's been used in herbal medicines for many years.
0:22:37 > 0:22:42A lot of organic gardeners use the leaves to make spray to deal with aphids.
0:22:42 > 0:22:45At this time of year, we've got the flowers
0:22:45 > 0:22:48with their fantastic perfume that comes off them
0:22:48 > 0:22:51and later in the year you'll have the beautiful berries
0:22:51 > 0:22:56which give a very distinctive flavour to any wines or pies you care to put them in.
0:22:58 > 0:23:03Until recently, elderflower cordials or wine may have seemed like old fashioned brews
0:23:03 > 0:23:06that your auntie might have made, but this is the year of the elderflower.
0:23:06 > 0:23:10The flowers are free and it's easy to make, or so my wife tells me.
0:23:12 > 0:23:15But here in the Beaver Valley, a small family business
0:23:15 > 0:23:19has taken the ancient hedgerow plant and grown it commercially,
0:23:19 > 0:23:24building up a thriving enterprise making the cordial from an old handed-down recipe.
0:23:28 > 0:23:31It went out of fashion for a while, didn't it? Why you think that is?
0:23:31 > 0:23:35Back in the 19th century, an awful lot more drinks were home-made -
0:23:35 > 0:23:38lemonades, ginger beers and elderflowers were very popular.
0:23:38 > 0:23:42In the 20th century, we had Coca-Cola. "Let's be modern."
0:23:42 > 0:23:45Now I think there's a move back to some of these older drinks
0:23:45 > 0:23:47made from real wholesome ingredients.
0:23:49 > 0:23:51All the elderflowers are hand-picked.
0:23:51 > 0:23:55- It's reflective. - It is very reflective.
0:23:55 > 0:23:59These cultivated fields are used for organic cordials,
0:23:59 > 0:24:03but the ordinary stuff can be made from any old elderflower that grows along the road.
0:24:03 > 0:24:06- And it is.- People pick it on their farms, paddocks,
0:24:06 > 0:24:11the back of industrial estates. It's all good stuff. It comes in beautifully.
0:24:11 > 0:24:15Families go picking, fill the car up and send it to us,
0:24:15 > 0:24:19and we pay them cash on the nail for a farm gate purchase.
0:24:19 > 0:24:21Just down the lane, we found Robert,
0:24:21 > 0:24:23who picks the flowers in his spare time.
0:24:23 > 0:24:26Have you been doing this for long?
0:24:26 > 0:24:29About two or three years now.
0:24:29 > 0:24:32It's in the Grantham Journal,
0:24:32 > 0:24:35the headline is, "Money does grow on trees."
0:24:35 > 0:24:37- Do you like doing it?- I enjoy it.
0:24:39 > 0:24:45Someone who never stops working throughout the six weeks of harvesting is Phyllis Howard.
0:24:45 > 0:24:50She's been making the cordial to the original family recipe for a quarter of a century.
0:24:52 > 0:24:55What is the secret to a really good elderflower cordial?
0:24:55 > 0:25:01It's quite a simple recipe. There's only four ingredients other than the elderflower.
0:25:01 > 0:25:07- Water, citric acid, lemons and sugar.- Very simple indeed. - A very simple.
0:25:07 > 0:25:09It's the pollen that gives it the flavour.
0:25:09 > 0:25:13A good, fresh, clean smell when it's brought in is essential.
0:25:13 > 0:25:16And a bit of tender loving care.
0:25:16 > 0:25:21The cordial is all very well, but what I want to try are the alcoholic versions.
0:25:21 > 0:25:25Tell me, how hard is it to make booze out of elderflower?
0:25:25 > 0:25:29It's very simple. Elderflower bubbly is probably the easiest thing of all.
0:25:29 > 0:25:32All you need for that is three of the flower heads, some sugar,
0:25:32 > 0:25:38white wine vinegar and some lemons, mix them up with a gallon of water, it's delicious, it's refreshing.
0:25:38 > 0:25:41- What is this? - This is elderflower wine.
0:25:41 > 0:25:45Slightly more complicated to make in that you need to get the petals off the stalks
0:25:45 > 0:25:48and it's going to ferment for four to five months.
0:25:51 > 0:25:54I could get a taste for that.
0:25:55 > 0:26:00There's something wonderfully British about the aroma and the taste of elderflower.
0:26:00 > 0:26:06Exploiting them is using something you might just find at the end of your garden or a country lane.
0:26:09 > 0:26:13Did you know the elder tree is supposed to hold special powers?
0:26:13 > 0:26:16Guess what Harry Potter's wand was made of.
0:26:16 > 0:26:17Elder.
0:26:17 > 0:26:22A tree that could have done with special powers is next on our list.
0:26:22 > 0:26:24E is for elm tree.
0:26:24 > 0:26:27Let's join Christine Walkden for a little history lesson.
0:26:27 > 0:26:31The elm was once one of our most common trees
0:26:31 > 0:26:35and was lovingly depicted by our best-known landscape painter,
0:26:35 > 0:26:37John Constable.
0:26:37 > 0:26:43But around 40 years ago, they started to die off in their hundreds of thousands.
0:26:50 > 0:26:54They had fallen prey to Dutch elm disease.
0:26:54 > 0:26:57- REPORTER:- One more dying elm disappears from the skyline.
0:26:57 > 0:27:00This one was felled today in north London.
0:27:00 > 0:27:03In the end, millions of trees were killed.
0:27:03 > 0:27:08These days, you hardly hear anything spoken about Dutch elm disease.
0:27:08 > 0:27:13Is that simply because it's been cured or has every elm tree in Britain been killed?
0:27:13 > 0:27:17So what became of Dutch elm disease?
0:27:17 > 0:27:20Paul King was a tree surgeon in the '70s.
0:27:20 > 0:27:23He chopped down hundreds of dead and dying Elms.
0:27:23 > 0:27:28The Forestry Commission in the early days thought felling would hopefully try and contain it,
0:27:28 > 0:27:31but I think that idea soon went out of the window.
0:27:31 > 0:27:35It was near enough impossible to contain it, it spread so fast.
0:27:35 > 0:27:36Could you see it in the landscape?
0:27:36 > 0:27:42Look around now at the millions of oak trees in the landscape.
0:27:42 > 0:27:46Imagine 20 million trees like that disappearing.
0:27:46 > 0:27:48It was absolutely disastrous.
0:27:48 > 0:27:53It was one of the worst environmental disasters the UK has ever seen.
0:27:53 > 0:27:57It's called Dutch elm disease because the early research was carried out in Holland.
0:27:57 > 0:27:59But what exactly is it?
0:27:59 > 0:28:02Jonathan Hazell used to be the technical director
0:28:02 > 0:28:05of the Arboriculture Association.
0:28:05 > 0:28:07In other words, he knows a lot about trees.
0:28:07 > 0:28:11Jonathan, a dead tree. Will it have been Dutch elm that has killed this?
0:28:11 > 0:28:15Without doubt. That would have been brought down by Dutch elm disease.
0:28:15 > 0:28:17So what is Dutch elm disease?
0:28:17 > 0:28:21It's a fungus that is introduced to the tree by a beetle.
0:28:21 > 0:28:24The beetle doesn't do any harm to the tree but the fungus
0:28:24 > 0:28:28that's left behind blocks up some of the plumbing in the tree.
0:28:28 > 0:28:33It causes the leaves to wilt and die and then the tree completely dies.
0:28:33 > 0:28:38- Is it the fungus that kills the tree? - Funnily enough, no.
0:28:38 > 0:28:42It's the tree that thinks, "Heck, I don't want this fungus in my system."
0:28:42 > 0:28:46- So it blocks itself. - So it's trying to defend itself.
0:28:46 > 0:28:49It's trying to defend itself and in so doing, kills itself.
0:28:49 > 0:28:53The disease killed up to 99% of mature elms in the UK
0:28:53 > 0:28:55and it hasn't gone away.
0:28:55 > 0:28:58The reason we don't hear much about it
0:28:58 > 0:29:01is that the vast majority of vulnerable giant elms have gone.
0:29:01 > 0:29:06Saplings survive for a while, but largely because the beetles avoid immature trees.
0:29:06 > 0:29:09The beetle likes a bark of a certain thickness,
0:29:09 > 0:29:11trees that at least 15 feet tall.
0:29:11 > 0:29:16Which means these smaller ones are safe for the moment.
0:29:16 > 0:29:19These young trees have been cultivated by the man who once had
0:29:19 > 0:29:21the job of felling dead elms.
0:29:21 > 0:29:26Paul King now runs a tree nursery and he wants to revive the elm.
0:29:26 > 0:29:29He took me into the heart of the Essex countryside to a magnificent
0:29:29 > 0:29:33old elm that is one of the few to have avoided Dutch elm disease.
0:29:33 > 0:29:37Paul has grown cuttings from this tree and they may be the best hope
0:29:37 > 0:29:41that fully grown elms could once more be a common sight across the country.
0:29:41 > 0:29:45Paul, why do you think this tree didn't succumb to Dutch elm disease?
0:29:45 > 0:29:47There is a feeling amongst some of us that
0:29:47 > 0:29:50the elm trees have been freely hybridising.
0:29:50 > 0:29:54- So several elms together... - Breeding together. Exactly.
0:29:54 > 0:29:58We think this particular hybrid is not attractive to the elm beetle.
0:29:58 > 0:30:01Why do you think it's worth saving?
0:30:01 > 0:30:04The younger people watching this never had the chance to see
0:30:04 > 0:30:07the tree in all its majestic glory.
0:30:07 > 0:30:09Wouldn't it be great if we could bring that back?
0:30:09 > 0:30:12Well, you don't have to answer that question, really.
0:30:12 > 0:30:16Just look at that tree and it speaks enormously
0:30:16 > 0:30:21about the English countryside, history, symbolism, strength.
0:30:23 > 0:30:26And in his nursery, Paul now has trees that are old enough
0:30:26 > 0:30:29to catch Dutch elm disease, but touch wood,
0:30:29 > 0:30:33we may have got rid of it because so far, they haven't caught it.
0:30:33 > 0:30:36It's early days, but there's real hope.
0:30:36 > 0:30:39Work done by Paul King and a few others may mean that we can
0:30:39 > 0:30:44reintroduce the majestic elm back into the English landscape.
0:30:44 > 0:30:47But it could be a long time before we definitely know for certain
0:30:47 > 0:30:50whether we've conquered Dutch elm disease or not.
0:30:53 > 0:30:54Thanks, Christine.
0:30:54 > 0:30:57Now, if you want your garden to look interesting all year round,
0:30:57 > 0:31:01this next subject holds the key,
0:31:01 > 0:31:05because E is for evergreens, and Joe Swift
0:31:05 > 0:31:09is in a garden in Wiltshire where nothing is left to chance.
0:31:15 > 0:31:17There may be death in the hedgerows
0:31:17 > 0:31:20but the garden in winter can be full of untapped potential.
0:31:21 > 0:31:24Iford Manor in Wiltshire is a perfect example of a garden
0:31:24 > 0:31:26that doesn't just survive the colder months,
0:31:26 > 0:31:28it positively thrives in winter.
0:31:28 > 0:31:31It doesn't rely on flowers for impact.
0:31:31 > 0:31:35Instead, it uses evergreens to create the structure
0:31:35 > 0:31:37and all year-round interest.
0:31:37 > 0:31:39Just like the stone statues and pillars,
0:31:39 > 0:31:42the evergreens give architectural shape to the garden.
0:31:42 > 0:31:45That's because Iford was home to architect and designer
0:31:45 > 0:31:48Harold Peto in the early 20th century.
0:31:49 > 0:31:53He was particularly inspired by Italianate style gardens.
0:31:54 > 0:31:57The absolute key was getting the balance between planting
0:31:57 > 0:32:03and architecture absolutely right or, as he put it, in just proportion.
0:32:04 > 0:32:09So at Iford, we see structural plants and architecture working in harmony together.
0:32:09 > 0:32:13But what tips can we steal from his ingenious planting of evergreens?
0:32:15 > 0:32:18They can draw your eye through a space.
0:32:20 > 0:32:21Act as a focal point.
0:32:24 > 0:32:26Or they can stand alone as a show specimen.
0:32:28 > 0:32:33And there's one in particular that at Iford does all of that
0:32:33 > 0:32:35in just one corner of the garden.
0:32:35 > 0:32:38This is one of my favourite evergreen shrubs.
0:32:38 > 0:32:42It used to be very popular in the 17th century, but you don't see it around so much these days.
0:32:42 > 0:32:46It's Phillyrea angustifolia, a member of the olive family.
0:32:46 > 0:32:51It's got this lovely green foliage with a slight silvery shimmer to it.
0:32:51 > 0:32:52Incredibly versatile plant too.
0:32:52 > 0:32:57It can be clipped into any shape you want, but over here, it's been used in a different way.
0:32:57 > 0:33:02It's been let to grow into a fully fledged shrub. Nice and loose.
0:33:02 > 0:33:05Completely different habit. It looks great there too.
0:33:05 > 0:33:09And just here, it is using a third way as a hedge.
0:33:09 > 0:33:12I really like the way it anchors the building to the ground
0:33:12 > 0:33:15and breaks up the line between the soil
0:33:15 > 0:33:18and the wall behind, and the wall sets it off beautifully.
0:33:18 > 0:33:22It is a tough plant and it can cope with really dry soils and strong winds.
0:33:22 > 0:33:25So it's great on the coast or on a roof terrace.
0:33:26 > 0:33:30Some evergreens add a natural form and structure to the garden.
0:33:30 > 0:33:34These Italian cypresses echo the architecture of the pillars
0:33:34 > 0:33:36and are a great way of drawing the eye upwards.
0:33:39 > 0:33:43Clipping emphasises formality in the garden.
0:33:43 > 0:33:45Here, they're clipped into shapes.
0:33:45 > 0:33:49They create statements and focal points, but they are also
0:33:49 > 0:33:53used as a stunning backdrop, almost like green theatrical set dressing.
0:33:55 > 0:33:59But the failsafe evergreen plant for formality
0:33:59 > 0:34:02has to be the easy-to-cut low-growing box.
0:34:03 > 0:34:06You can play around with it and it falls back into shape. Nice and neat.
0:34:06 > 0:34:08Crisp around the edges.
0:34:08 > 0:34:10When it gets frosted or snowed on in the winter,
0:34:10 > 0:34:13it looks absolutely beautiful.
0:34:13 > 0:34:15Here, it's used in a very formal way
0:34:15 > 0:34:17to create the whole of this parterre.
0:34:26 > 0:34:30But of course, evergreens don't need to be used in a formal way at all.
0:34:30 > 0:34:34This is a formal courtyard but the plants at adding the informality,
0:34:34 > 0:34:36really breaking up the space.
0:34:36 > 0:34:40We are looking at texture and form of the plants here.
0:34:40 > 0:34:45What the plants are actually doing is breaking up the architecture.
0:34:45 > 0:34:49We've got this wonderful juniper with a horizontal leaf that
0:34:49 > 0:34:52contrasts wonderfully with that stone column.
0:34:52 > 0:34:56And we've got that clipped choisya Aztec pearl.
0:34:56 > 0:35:01Lovely, soft, rounded shape. Completely obscuring the wall behind.
0:35:01 > 0:35:05It links up beautifully with that ball finial. It just picks up on that circle.
0:35:05 > 0:35:09And then right in the corner, we've got a lovely Mahonia japonica,
0:35:09 > 0:35:12which is coming into flower now, holding that corner beautifully.
0:35:12 > 0:35:16It's going to fill this whole garden with scent when it comes into flower.
0:35:16 > 0:35:20Who says evergreens are boring? Load of rubbish!
0:35:25 > 0:35:28Time now for a tree that not only looks beautiful,
0:35:28 > 0:35:31it can smell amazing too.
0:35:31 > 0:35:34And when it comes to weather conditions, well,
0:35:34 > 0:35:38it's not known to be too fussy, but overall it prefers a day like this.
0:35:38 > 0:35:40Mild and lovely.
0:35:40 > 0:35:42This E is for eucalyptus
0:35:42 > 0:35:47and Tom Hart Dyke from Lullingstone Castle is the expert.
0:35:47 > 0:35:51Out here, we've got a good collection of some 400 eucalyptus trees
0:35:51 > 0:35:53and some of them, at the age of 14, I was planting.
0:35:53 > 0:35:55A bit worrying. A bit early in life to do it.
0:35:55 > 0:35:58I've got some great ones to show you.
0:35:58 > 0:36:01This is just an awesome tree. This is the Tasmanian snow gum.
0:36:01 > 0:36:03Eucalyptus coccifera.
0:36:03 > 0:36:06This tree here was quite badly damaged in the last winter
0:36:06 > 0:36:09but what you can see it's doing, look at all these at epicormic
0:36:09 > 0:36:13growth points, and this is unique to a eucalyptus tree.
0:36:13 > 0:36:16It's a fantastic way to adapt to a cold winter in this case,
0:36:16 > 0:36:18but usually through fire that's gone through it.
0:36:18 > 0:36:22What's amazing is these new growths appearing out of the trunk here
0:36:22 > 0:36:25will be six to eight feet long by the end of this year.
0:36:25 > 0:36:27What I can point out to you here is, look along here,
0:36:27 > 0:36:31this is two or three weeks earlier to the growing points I've just shown you.
0:36:31 > 0:36:33Look at them all bursting out.
0:36:33 > 0:36:36So in three or four weeks time, this tree is going to be a mass,
0:36:36 > 0:36:40like a totem pole, of leaves going up the stems.
0:36:46 > 0:36:50And here we've got Eucalyptus citriodora, the lemon-scented gum.
0:36:50 > 0:36:53The two names give it away. citriodora and lemon-scented.
0:36:53 > 0:36:56Look at this peeling bark here. Fantastic!
0:36:56 > 0:36:59Revealing this turquoise, jade-green colour.
0:36:59 > 0:37:00It's a fantastic tree
0:37:00 > 0:37:03because when you see it in the wilds of Queensland,
0:37:03 > 0:37:07it has these glowing whites to greens to blue stems. Extraordinary!
0:37:07 > 0:37:12And the smell of the Eucalyptus citriodora leaf, you can really smell it.
0:37:12 > 0:37:14Crush it between your fingers.
0:37:16 > 0:37:19Inhale that air straight down to your lungs and exhale.
0:37:19 > 0:37:22It's really strong. One more time, I think, actually.
0:37:24 > 0:37:25Fantastic smell. Gorgeous.
0:37:25 > 0:37:28Straightaway you're smelling insect repellents
0:37:28 > 0:37:31and your lemon-scented candles. That's where it comes from.
0:37:35 > 0:37:37All these eucalyptus trees on this table
0:37:37 > 0:37:42I collected myself in seed form in 1999 from south-east Australia
0:37:42 > 0:37:43and in particular from Tasmania.
0:37:43 > 0:37:46Most of these are going on our stand at Hampton Court this year.
0:37:46 > 0:37:50One of my most exciting, most rewarding and most bizarre finds
0:37:50 > 0:37:53was Eucalyptus vernicosa, or the varnish gum.
0:37:53 > 0:37:56It's the world's smallest eucalyptus tree.
0:37:56 > 0:38:00People say to me, "No, the label is wrong, it's not a eucalyptus tree."
0:38:00 > 0:38:01But I promise you,
0:38:01 > 0:38:05it's a eucalyptus grown to just two or three feet tall at the most.
0:38:05 > 0:38:11And who would think you could say eucalyptus tree and rockery in the same sentence? I kid you not.
0:38:11 > 0:38:14It's the only one suitable, but it is suitable for rockery.
0:38:14 > 0:38:17What really does flick my horticultural switch,
0:38:17 > 0:38:21what makes my chlorophyll boil with excitement is this one.
0:38:21 > 0:38:24This is the world's rarest eucalyptus tree.
0:38:24 > 0:38:26Eucalyptus morrisbyi. The morrisbys gum.
0:38:26 > 0:38:30What I love about it is this quite circular foliage with the pink
0:38:30 > 0:38:33growing points and indeed you can see from the side here
0:38:33 > 0:38:35quite pinkish and reddish stems.
0:38:35 > 0:38:39A fantastic plant that is hardy and not yet known in this country.
0:38:39 > 0:38:42And another one which is very, very tender.
0:38:42 > 0:38:45it's got the world's largest and longest eucalyptus leaf.
0:38:45 > 0:38:49This is Eucalyptus tetraptera meaning square-stemmed,
0:38:49 > 0:38:51referring to the square-stemmed fruit that it has.
0:38:51 > 0:38:53It is too early for the fruit.
0:38:53 > 0:38:57It's only a young seedling, this, but you can already start to see
0:38:57 > 0:38:59these leathery, waxy, slightly glaucusly blue leaves.
0:38:59 > 0:39:03Fantastic foliage. The foliage can get up to four foot long.
0:39:03 > 0:39:06So you've got the world's rarest eucalyptus tree,
0:39:06 > 0:39:10the world's smallest and the world's largest leaved eucalyptus tree.
0:39:10 > 0:39:12Very exciting.
0:39:12 > 0:39:15It makes my heart flutter with excitement that I actually collected
0:39:15 > 0:39:18them myself to prove that modern-day plant hunting still continues.
0:39:23 > 0:39:28Our next subject may leave you unable to look at your garden in the same way ever again.
0:39:28 > 0:39:30It's all about eating,
0:39:30 > 0:39:34because our final E is for edible gardens,
0:39:34 > 0:39:37and it's time for another encounter with Jay Rayner.
0:39:40 > 0:39:43Just marvel at these beautiful nasturtiums,
0:39:43 > 0:39:46and these violas are simply stunning this time of year.
0:39:48 > 0:39:52I'm a man who's not ashamed to admit how much he loves flowers
0:39:52 > 0:39:55but I am not bidding for a job on Gardeners' World.
0:39:56 > 0:39:59In my book, flowers are for eating.
0:40:02 > 0:40:05In today's top restaurants, meals with flowers are very trendy,
0:40:05 > 0:40:08unlike my food hygiene hat.
0:40:08 > 0:40:11Now, major supermarkets are also offering
0:40:11 > 0:40:13new ranges of salads with flowers.
0:40:14 > 0:40:18It may sound a tad surreal, but there's a long culinary heritage behind cooking with flowers.
0:40:18 > 0:40:22There are references to dandelions being eaten in the Old Testament
0:40:22 > 0:40:24and the Victorians ate candied violets.
0:40:24 > 0:40:27But what are today's flower foodies eating?
0:40:28 > 0:40:30Normally, you grow salad leaves.
0:40:30 > 0:40:35When somebody came to you and said I'd like you to grow flowers for food, what did you think?
0:40:35 > 0:40:39I thought they were mad. But we were convinced when we started eating them ourselves.
0:40:39 > 0:40:43We understood there's some colour and flavour that we can get from those leaves, so why not?
0:40:43 > 0:40:47Are there any differences between the kinds of flowers you're growing here?
0:40:47 > 0:40:52The violas, we've worked with our customer to make sure they actually get into the pack
0:40:52 > 0:40:55and are looking good by the time the consumer gets them.
0:40:55 > 0:40:57We are struggling with the nasturtiums.
0:40:57 > 0:41:01They have a very delicate leaf with a lot of shape and structure,
0:41:01 > 0:41:05and to wash those is quite hard at the moment.
0:41:05 > 0:41:09But we are hoping we will get there maybe later this summer.
0:41:14 > 0:41:16Flowers are all very pretty in their place
0:41:16 > 0:41:19and there's no doubt that we eat with our eyes first, but do these
0:41:19 > 0:41:22really amount to anything more than decoration on a plate?
0:41:25 > 0:41:30Yorkshire-born chef Charlie Lakin is preparing me a real treat today.
0:41:30 > 0:41:32There's mackerel salad with nasturtium
0:41:32 > 0:41:36and a creme brulee with gorse-flower syrup.
0:41:36 > 0:41:41Tell me, flowers and cookery, is it merely about what it looks like or does it have an important flavour?
0:41:41 > 0:41:45I think first and foremost it's about flavour rather than the appearance.
0:41:45 > 0:41:48It always looks great on a plate, but you should always look to flavour first.
0:41:48 > 0:41:52- How long have you been cooking with flowers?- Pretty much all my life.
0:41:52 > 0:41:57My mum used to use them a lot in salads and making wine and jams and things like that.
0:41:57 > 0:41:59It's a really exciting time of year as a chef.
0:41:59 > 0:42:02Once your blossoms are coming in and your flowers.
0:42:02 > 0:42:05summer is going to be here soon, and you'll be running around like an idiot!
0:42:05 > 0:42:11So time to find out if flower power really delivers on taste.
0:42:11 > 0:42:15The nasturtiums really are peppery, aren't they? They cut through it.
0:42:15 > 0:42:18And it's a bit floral, if I'm allowed to say that. I hope I am.
0:42:18 > 0:42:22- I would say so, yes. - Creme brulee time. Good crack.
0:42:24 > 0:42:28It's this sort of grassy, earthy taste, isn't it?
0:42:28 > 0:42:30It's a bit like chamomile leaves.
0:42:30 > 0:42:33There's a little bit of bitterness right at the back as well.
0:42:33 > 0:42:37You are left with a finish of the gorse flowers, and it just lingers.
0:42:37 > 0:42:41I would never have thought of flavouring a creme brulee with gorse flowers like that.
0:42:41 > 0:42:43It's fantastic stuff. Thank you very much.
0:42:43 > 0:42:47I would expect these genteel tastes to go down well in an English
0:42:47 > 0:42:51country garden, but how about on an English country building site?
0:42:51 > 0:42:56- Just stick it all in?- Yes. - Are you serious?- I am serious.
0:42:56 > 0:42:59Absolutely serious. Only real men eat flowers.
0:42:59 > 0:43:03- Are they spiced?- You've suddenly got the peppery ends kicking in.
0:43:03 > 0:43:07- Could you imagine eating one of those in a salad?- I don't do salad. I am not a salad man.
0:43:09 > 0:43:11That's all right. Not too bad at all.
0:43:11 > 0:43:13I'm not surprised that flowers can be delicious.
0:43:13 > 0:43:17Their uses and flavours have been well documented in culinary history.
0:43:17 > 0:43:22What surprises me is that they've taken a backseat in British cookery for so long.
0:43:22 > 0:43:25Beware, British gardeners, the foodies are coming.
0:43:25 > 0:43:27Mmm, lunch!
0:43:29 > 0:43:33Lots of ideas there, so I hope you are feeling inspired.
0:43:33 > 0:43:35That's all from us for now.
0:43:35 > 0:43:38Join me next time for some more top tips on The A To Z Of TV Gardening.
0:43:38 > 0:43:40Bye for now.
0:44:04 > 0:44:08Subtitles by Red Bee Media Ltd.