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Hello and welcome to Beechgrove. It's dry at the moment. I'm hoping | :00:18. | :00:22. | |
it will stay dry! The first visit back to see our sweet peas. We're | :00:22. | :00:26. | |
growing them in the old-fashioned way of cordons up the single canes. | :00:26. | :00:29. | |
That means taking out side shoots, like this one here, because it's | :00:29. | :00:32. | |
flowers we want to encourage. It's the same story as the tomatoes. | :00:32. | :00:37. | |
It's been a difficult season for sweet peas. We've had a lot of | :00:37. | :00:40. | |
reports of this condition... There you are. I've cut that stem. | :00:40. | :00:43. | |
There's not an indication of any buds at all on that. Bud drop, | :00:43. | :00:48. | |
caused by atmospheric conditions. Cut the stems off and move on. | :00:48. | :00:52. | |
There's not a lot you can do. On the other hand, it's fresh ground, | :00:53. | :00:56. | |
it's well mucked, plenty fertiliser in. We've got three collections - a | :00:56. | :00:59. | |
Showbench collection at the top, a Cutflower collection here and a | :00:59. | :01:03. | |
Fragrant collection at the bottom. In this Fragrant collection, | :01:03. | :01:09. | |
there's one or two famous people. Here we've got Terry Wogan. I don't | :01:09. | :01:12. | |
think he'll be too pleased. It's a peely-wally kind of flower. Nothing | :01:12. | :01:15. | |
wrong with the plant. Good stems, all the rest of it. But not | :01:15. | :01:18. | |
producing the best of flowers. It's maybe not warm enough for them. | :01:18. | :01:21. | |
This lot are called the Fragrant collection. I wouldnae give them | :01:21. | :01:26. | |
house room, to be honest. Take that, for example. The flowers are far | :01:26. | :01:31. | |
too far apart and they should be half as big. I think you're better | :01:31. | :01:34. | |
to choose the colours and varieties you want and you'll get the best | :01:34. | :01:38. | |
results. Now then, we move onto runner beans. I was despairing as | :01:38. | :01:42. | |
to whether we'd ever get runner beans this year. It's been a bad | :01:42. | :01:45. | |
season for them in the beginning, here at Beechgrove. It's wet, cold | :01:45. | :01:49. | |
and windy and they don't like that sort of thing. When I first came to | :01:50. | :01:52. | |
Aberdeenshire people said to me, "You'll only get a good crop one | :01:53. | :01:56. | |
year in five." But I think it can be better than that nowadays. We've | :01:56. | :02:00. | |
got five or six varieties. No point in talking about them until we've | :02:00. | :02:03. | |
got pods, because it's the bean pods we're interested in. But then | :02:03. | :02:06. | |
again, flower colour can be quite interesting, too. This one, called | :02:06. | :02:11. | |
Celebration, is rather pretty. Nice to be seen in a tripod in the | :02:11. | :02:17. | |
middle of a border perhaps. Anyway, in the rest of the programme... | :02:17. | :02:20. | |
visiting Douneside House in Tarland, Aberdeenshire, and the garden is | :02:20. | :02:28. | |
quite spectacular. And how does your garden grow? In a lab? Just | :02:28. | :02:38. | |
:02:38. | :02:38. | ||
wait and see. Lesley, cooking in the garden! We're going to have a | :02:38. | :02:42. | |
bit of fun. We're looking at the oriental veg. A bit of stir fry and | :02:42. | :02:46. | |
salad. Which is what you tend to associate them with. What I'm going | :02:46. | :02:53. | |
to do, I'm putting garlic in. nice and hot! Two things which | :02:53. | :02:56. | |
associate really well with oriental vegetables, spring onions and | :02:56. | :03:00. | |
ginger. I'm popping all that in. I'm just going to get these nice | :03:00. | :03:03. | |
and golden in the wok. Of course, the secret of stir fry, the oil's | :03:03. | :03:08. | |
got to be really hot and it's very quick. Which is good, because you | :03:08. | :03:15. | |
keep all the vitamins and nutrients in, which they are packed full of. | :03:15. | :03:18. | |
We must admit straight away with sowing oriental vegetables, | :03:18. | :03:21. | |
sometimes they bolt. This is what's happened and I think it's weather | :03:21. | :03:24. | |
conditions. It's been very hot and dry, and then we've had rain and | :03:24. | :03:27. | |
it's been cold. We've picked things, Lesley, like the pak choi. That | :03:27. | :03:30. | |
came from the potager. How are you doing? Absolutely fine. | :03:30. | :03:35. | |
Concentrating! I am. I want these to get nice and golden. We're doing | :03:35. | :03:38. | |
really well. We've got the purple flowering choy sum. That's the seed | :03:39. | :03:42. | |
heads. We've got mibuna, mizuna. Are you just about ready for this? | :03:42. | :03:46. | |
I am. I'll put a tablespoon of fish oil in. That gives it a nice | :03:46. | :03:53. | |
saltiness. And we have actually torn this up, haven't we? Yes. | :03:53. | :03:56. | |
Recipes will be in the factsheet, won't they? All the details of what | :03:56. | :04:01. | |
we're doing. They will. This is lovely. It's really nice if you | :04:01. | :04:05. | |
serve it with duck or with prawns. Really, really tasty. Is that just | :04:05. | :04:08. | |
about ready to put on the plate? We've got chrysanthemum leaves, but | :04:08. | :04:13. | |
I don't suppose that matters. could decorate it, couldn't we? | :04:13. | :04:23. | |
:04:23. | :04:23. | ||
That's absolutely perfect. Put that on. Let's see what it's like. | :04:23. | :04:26. | |
The fish sauce is really nice and salty, isn't it? The flavours are | :04:26. | :04:30. | |
nice and strong. You do need to eat it straight away, don't you? Yes. | :04:30. | :04:34. | |
What about the salad? The same kind of things? It is. We've put some | :04:34. | :04:36. | |
chrysanthemum petals in, which is pretty. To keep the oriental | :04:36. | :04:39. | |
flavour going, we've got rice vinegar in here, two tablespoons, | :04:39. | :04:42. | |
two teaspoons of the sesame oil and, again, half a teaspoon, and this is | :04:42. | :04:50. | |
chopped up ginger. Mm, which is lovely. Whisk that up and then I'm | :04:50. | :04:53. | |
going to run this through the salad, teaming it up with grapefruit. | :04:53. | :05:00. | |
a little handful? Yes, just mix that through. I'll just toss that | :05:00. | :05:04. | |
through. OK. The fruitiness of that goes so nicely with the greens. | :05:05. | :05:07. | |
Toasted almonds, and that just gives a nice crunchiness to the | :05:07. | :05:15. | |
salad. Top it off with raw beetroot. Nice colour! It is. It tends to | :05:15. | :05:21. | |
bleed everywhere, so you just pop this as a topping. Brilliant. Of | :05:21. | :05:24. | |
course, the great thing about these oriental veg is that you can sow | :05:24. | :05:28. | |
them now. And, in fact, the chances are, they won't bolt quite so much! | :05:28. | :05:32. | |
Ideal time. As we go into autumn, the days are shorter, so they make | :05:32. | :05:36. | |
more leaves than flowers. If you've peas or beans, that'd be an ideal | :05:36. | :05:40. | |
site for them. Are we going to try this? Which was my fork? That's | :05:40. | :05:43. | |
yours. See what it's like. What do you think? It's very different. I | :05:43. | :05:53. | |
:05:53. | :05:57. | ||
like it, actually. The grapefruit's Here we are, admiring a bunch of | :05:57. | :06:01. | |
plants that are happy with their lot. They're looking good, and I | :06:01. | :06:04. | |
would expect them to be because they're growing in soil that's well | :06:04. | :06:11. | |
looked after. And that is going to be the subject today. We'll look at | :06:11. | :06:15. | |
one or two elements of that. The first I would draw attention to is | :06:15. | :06:19. | |
this idea of acidity and alkalinity. We use a pH scale, and it's good to | :06:19. | :06:23. | |
check every now and again. And you can use little kits, like this one, | :06:23. | :06:30. | |
which I have been using and have prepared earlier. The whole idea is | :06:30. | :06:33. | |
that by a colorimeter system, we can check where the pH lies in this | :06:33. | :06:38. | |
soil. It looks to me as if it's between yellow and green. That | :06:38. | :06:43. | |
would indicate that it's in the high six. But let's check that out | :06:43. | :06:47. | |
in the lab. The lab I mentioned is at the James Hutton Institute, | :06:47. | :06:50. | |
formerly the Macauley Institute for Soil Research, here in Aberdeen. | :06:50. | :07:00. | |
:07:00. | :07:03. | ||
I'm here to meet my old chum Dr Jason Owen. Well, then, Jason, that | :07:03. | :07:06. | |
sample of soil I sent to you came from our old strawberry patch. | :07:06. | :07:11. | |
yes. But before I sent it, I took some and sampled the soil to test | :07:11. | :07:14. | |
for pH with this little piece of kit that you can buy readily in | :07:14. | :07:23. | |
garden centres. What do you reckon? It's looking there like neutral. | :07:23. | :07:26. | |
It's got this green colour, which would come in at pH7, which is | :07:26. | :07:34. | |
neutral. Yes, yes. Now, it's over an hour since I did my little test. | :07:34. | :07:38. | |
When I let the soil settle out, it was much more straw-coloured. | :07:38. | :07:41. | |
risk, leaving it too long, is that things might start dissolving | :07:41. | :07:44. | |
within the soil. If there was a hint of lime, it may've dissolved | :07:44. | :07:49. | |
and that would adjust the pH. higher than I thought. But what did | :07:49. | :07:51. | |
your machine show? Well, we took the same soil sample and we | :07:52. | :07:59. | |
analysed it on our pH meter. Yes. It's coming in at about 6.3. | :07:59. | :08:02. | |
this is accurately measuring, and this is an approximation, working | :08:02. | :08:07. | |
on the colorimeter. I mean, they're accurate according to the scale to | :08:07. | :08:13. | |
about one pH unit. If you're thinking, "Is it acid? Do I want to | :08:13. | :08:16. | |
plant an ericaceous, acid-loving plant?" compared to, say, for | :08:16. | :08:19. | |
example, your soft fruit, this is accurate for a lot of purposes | :08:19. | :08:22. | |
within the garden. That's the answer I was hoping you would give | :08:22. | :08:26. | |
me. But you guys have also got a system if you want the full monty. | :08:26. | :08:29. | |
We can, and we accept soil samples from gardeners. We can analyse them | :08:29. | :08:32. | |
in our labs if that's what they want. We'll put all the details on | :08:32. | :08:42. | |
:08:42. | :08:44. | ||
If you expect to grow brassicas as sonsie as these, you have to look | :08:44. | :08:48. | |
after the soil. You have to keep it fertile and, most importantly, you | :08:48. | :08:54. | |
have to check that pH regularly because brassicas need lime. The | :08:54. | :09:00. | |
natural pH of a soil is influenced by a couple of things heavily. | :09:00. | :09:05. | |
of which is the parent material. So, for example, if your soil is | :09:05. | :09:08. | |
derived from a granite rock, it will tend towards the acid side. | :09:08. | :09:14. | |
Yes. If it's in a limestone, neutral or alkali. So in Scotland, | :09:14. | :09:19. | |
we have quite a lot of granite rock. The other thing is, if you apply a | :09:19. | :09:21. | |
lot of inorganic fertilisers, especially the ones containing | :09:21. | :09:24. | |
nitrogen, that has an acidifying effect as it breaks down within the | :09:24. | :09:27. | |
soil. So in combination, you can start to have a decrease in soil pH | :09:27. | :09:35. | |
towards acidity. How much at any one time? Here's the raw material. | :09:35. | :09:38. | |
This is agricultural limestone. It's literally rock crunched up. | :09:39. | :09:42. | |
It's quite gritty, but it's fine material. Yes. Here we have 400 | :09:42. | :09:48. | |
grams of this. Yes. If you were to apply that to a square metre, you | :09:48. | :09:51. | |
would probably get an increase in soil pH of approximately half a | :09:51. | :09:56. | |
unit. And when's the best time to apply? You can put it on in the | :09:56. | :09:59. | |
springtime, before you start planting, giving it time to do its | :09:59. | :10:08. | |
work. Or at the back end of the year, round about autumn time. | :10:08. | :10:11. | |
last, and most important link in the chain, of this wee story about | :10:11. | :10:18. | |
soil relates to organic matter. As you grow crops, whether it be | :10:18. | :10:20. | |
herbaceous borders, vegetables, flowers, fruit, lawns, you are | :10:20. | :10:22. | |
burning up organic matter, that's what fuels the growth, and it | :10:22. | :10:31. | |
starts to disappear from the soil. If you keep on going, you'll finish | :10:31. | :10:34. | |
up with very low organic matter level. The soil becomes unworkable, | :10:34. | :10:39. | |
intractable. It's awful. I've seen it. And the answer, of course, is | :10:39. | :10:44. | |
compost. Organic matter is very important. It's the driving fuel of | :10:44. | :10:48. | |
a soil. Yes. The micro-organisms and the earthworms are utilising it | :10:48. | :10:54. | |
all of the time. So what we have is, we've got sand, and silt with some | :10:54. | :10:58. | |
clay soil. If you were to compact that, you would destroy its | :10:58. | :11:03. | |
structure. Hence the old adage, "Never work a clay soil when it's | :11:04. | :11:10. | |
wet." Exactly. And I've included 10 percent by weight organic material | :11:10. | :11:14. | |
to both the sand and the silt soil. What this will do, this will help | :11:14. | :11:19. | |
hold water from what could otherwise be a droughty soil. And | :11:19. | :11:22. | |
here, what we've done, the actual physically mixing it up has | :11:22. | :11:24. | |
increased the porosity and the channels from which water can | :11:24. | :11:29. | |
travel through. And over time, of course, earthworms and micro- | :11:29. | :11:33. | |
organisms will do that for us. now we're going to give them a | :11:34. | :11:43. | |
:11:44. | :11:50. | ||
shower of rain. What we have here We've added our rain and instantly, | :11:50. | :11:54. | |
I hope, what we can see is that the water in the sand soil is starting | :11:54. | :12:02. | |
to penetrate very quickly. It's very open and porous. Over here, | :12:02. | :12:05. | |
we've got this silt with some clay in it, and it's already starting to | :12:05. | :12:10. | |
pool on the top, which is never a good look. Yes. Within the sand, | :12:10. | :12:13. | |
it's a little slower, but the organic matter is starting to hold | :12:13. | :12:16. | |
onto that water. Within the silt and the clay soil, because you've | :12:16. | :12:19. | |
broken it up, we've increased its porosity, the water's now freely | :12:19. | :12:22. | |
draining through that soil. If we're growing plants in this, it's | :12:22. | :12:30. | |
this that we should be aiming for. Yes. So the incorporation of | :12:30. | :12:32. | |
organic matter into soil is absolutely vital to grow plants | :12:32. | :12:36. | |
well? Yes. It drives the biomass, it's the fuel source, and when it | :12:36. | :12:41. | |
comes to opening up the structure and porosity - organic matter. | :12:41. | :12:51. | |
:12:51. | :13:05. | ||
ENGINE WHIRRS This lot's for the As we were saying back at the lab | :13:05. | :13:08. | |
in the James Hutton Institute, you do have to keep adding organic | :13:08. | :13:15. | |
matter to the soil. And before I left, I made reference to this bin | :13:15. | :13:18. | |
here, which, at the beginning of the series, we put the contents of | :13:18. | :13:25. | |
that one into that one for the final stages of the process. And | :13:25. | :13:31. | |
now we've got compost. Look at that. It's like good loam. Ready to be | :13:31. | :13:37. | |
used in the garden at any time. We're at a time of year when, of | :13:37. | :13:41. | |
course, we're creating lots of material for the compost heap. And | :13:41. | :13:45. | |
there's two things we always advise. One is, don't put too much of any | :13:45. | :13:48. | |
one thing at a time. And secondly, if it's large and coarse, if you | :13:48. | :13:53. | |
can possibly chop it up, it helps. We've got some examples here. Not | :13:53. | :14:00. | |
too much at any one time. Here we've got some edgings and weeds | :14:00. | :14:05. | |
from the borders. That can go in, like so. It's a big bin. Spread it | :14:05. | :14:09. | |
around, like so. This is detritus from the greenhouse - tomato leaves | :14:09. | :14:15. | |
and bits of fruit and stuff, like so. That can go in. No problem. Not | :14:15. | :14:23. | |
too much at any one time. That's fine. Spread it about. We have | :14:23. | :14:28. | |
access to shredded paper. We can get some of that in, as well. Not | :14:28. | :14:33. | |
too much. This has actually got chicken manure sawdust in it, as | :14:33. | :14:38. | |
well. Really powerful stuff that helps the breakdown process. Don't | :14:38. | :14:42. | |
put it all in at the one time. Now we're getting to the interesting | :14:42. | :14:48. | |
bit. Because we've got comfrey leaves. Stems. This is a harvest to | :14:48. | :14:54. | |
make compost with. This needs chopping. And I just happen to have | :14:54. | :15:02. | |
a machine that might do the job. Let's see. We can fire it up. | :15:02. | :15:12. | |
:15:12. | :15:24. | ||
MACHINE WHIRRS How's that, then? A little bit of | :15:24. | :15:27. | |
twiggy stuff, as well. Look how that copes. I had one of these at | :15:27. | :15:32. | |
one time and it would never have taken the soft stuff. That will | :15:32. | :15:38. | |
start to...work, start to make the compost rot down very quickly. | :15:38. | :15:42. | |
There we go. Lesley, I think the lavenders are really set off nicely | :15:42. | :15:47. | |
with the gravel. It's going to be a sea of fragrance. Punctuating this | :15:48. | :15:51. | |
are these obelisks. I think you and Jim had the idea of putting | :15:51. | :15:56. | |
clematis up. We thought about you! I concur! What we've got to make | :15:56. | :16:00. | |
sure is that they're a good size to go up these obelisks. They've got | :16:00. | :16:03. | |
to be nice and compact, patio variety. They're only going to grow | :16:03. | :16:06. | |
to, what, five, six feet? This one is called Picardy. The flowers are | :16:07. | :16:13. | |
exquisite. Stunning. A lovely, lovely purple. Really nice texture. | :16:13. | :16:17. | |
We've pulled the gravel back. thing to bear in mind, when I put | :16:17. | :16:20. | |
this here, people might be horrified, but look how deep that's | :16:20. | :16:22. | |
going down, and that's quite important. It's ideal for planting | :16:22. | :16:27. | |
clematis. We've got four to six inches of stem buried. If it | :16:27. | :16:30. | |
happens to get wilt, it'll regrow from those stems below ground. Also, | :16:30. | :16:34. | |
make sure they've got a really nice, cool root run. Sunny tops and cool | :16:34. | :16:37. | |
down at the roots. When we've planted that, we'll put the gravel | :16:37. | :16:43. | |
back and train it up. We've trained one further along. That's another | :16:43. | :16:47. | |
patio clematis called...? "Ooh La La". The French theme, because the | :16:47. | :16:51. | |
French lavender... The bees love that! I'm not sure how they'll cope | :16:51. | :16:54. | |
with the winter. I don't think they'll like the winter, but we'll | :16:54. | :16:59. | |
just have to see. Shaping up the U, it has been shaped up once and it | :16:59. | :17:05. | |
needs another bit of a trim. We're going to make these into pyramids, | :17:05. | :17:08. | |
which will be architectural features in the winter. This will | :17:08. | :17:13. | |
look lovely with frost on. This is a cheap way of doing it - four | :17:13. | :17:18. | |
canes. Absolutely. You just make the shape. What we need to do is | :17:18. | :17:21. | |
use the secateurs rather than the shears, because it's quite woody. | :17:21. | :17:25. | |
If you take off the odd piece, you can stand back, and you just have | :17:25. | :17:35. | |
:17:35. | :17:35. | ||
to keep going down over it. The yew is very forgiving as a conifer. You | :17:35. | :17:38. | |
can cut into old wood and it'll regrow. You couldn't attempt this | :17:38. | :17:42. | |
with some conifers. You couldn't. Once you go into the old growth, it | :17:42. | :17:45. | |
doesn't come back. Also, you say this is a cheap way of putting up a | :17:45. | :17:49. | |
frame, we've got the lovely metal frame behind us. It can be a | :17:49. | :17:52. | |
permanent fixture. It'll look so nice with frost on it when there's | :17:52. | :17:55. | |
nothing else in the garden. It gives you that shape. I just love | :17:55. | :17:58. | |
this. Yes, the pleached lime is wonderful, isn't it? I love this as | :17:58. | :18:02. | |
a look! It's like a hedge on stilts. It could screen something and then | :18:02. | :18:05. | |
you can get views through. It's quite a job Ben's got at the | :18:05. | :18:08. | |
moment! It is a good time to trim it, though. Once a year, perfectly | :18:08. | :18:12. | |
OK. It's an opportunity for us to maybe have a look at one or two | :18:12. | :18:15. | |
plant combinations. I'm going to check up on my blue and gold | :18:15. | :18:19. | |
Wildlife planting. OK. I have to say, one of my favourite plants | :18:19. | :18:22. | |
definitely has to be that elder, and the variety is "Black Lace". | :18:22. | :18:25. | |
Beautiful dark foliage just about to flower. And in front of that, | :18:25. | :18:28. | |
the lovely white flowers of the lychnis are really set off against | :18:28. | :18:33. | |
the dark foliage. And then this little ground cover plant here, | :18:33. | :18:36. | |
it's a sedum, and it's great the way it's closing that corner and | :18:36. | :18:42. | |
following the wooden edging. I'm pleased how this bed has come | :18:42. | :18:45. | |
together. It's been planted for eight weeks. We delineated the | :18:45. | :18:47. | |
spaces with sand and it's knitted together beautifully. We've got | :18:47. | :18:50. | |
some new varieties. This is "Coreopsis Be Bop" and it's got | :18:50. | :18:55. | |
that lovely ring in the centre. Remember, everything is good for | :18:55. | :19:01. | |
wildlife. It's buzzing at the moment with bees. The sunflower is | :19:01. | :19:04. | |
"Little Dorrit", which is a dwarf one, and it's already flowering. It | :19:04. | :19:07. | |
looks really pretty. This slightly strange flower at the back is a | :19:07. | :19:12. | |
phacelia, and this is so good for bees, butterflies and hoverflies. | :19:13. | :19:15. | |
Just think, if everyone planted plants like this every year, how | :19:15. | :19:18. | |
good it would be for wildlife. I've been very restrained on the colour | :19:19. | :19:25. | |
palette. It's just gold and blue. And this is lovely. We've got | :19:25. | :19:28. | |
cornflower here. Typically, it's dark blue, but I think these little | :19:28. | :19:33. | |
pale ones are really pretty, just as a little contrast. And there's a | :19:33. | :19:38. | |
lot of buzzy activity down here. This is limnanthes, or the poached | :19:39. | :19:43. | |
egg plant, and you can see why it gets that name. Bees, butterflies | :19:43. | :19:46. | |
and hoverflies love it. The nasturtium at the front is a new | :19:46. | :19:50. | |
one, "Banana Split". When we put it in, it was looking a little bit | :19:50. | :19:53. | |
scratty. It's bulked up beautifully and flowering its socks off. I | :19:53. | :20:03. | |
:20:03. | :20:04. | ||
pronounce this a resounding success. Well, this is definitely my kind of | :20:04. | :20:07. | |
greenhouse. What a display. It's absolutely full of colour with the | :20:07. | :20:10. | |
busy lizzies and the geraniums. A lovely contrast of foliage. No | :20:10. | :20:20. | |
:20:20. | :20:21. | ||
signs of pest and diseases. Well, And the reason we're not surprised | :20:21. | :20:28. | |
is that here Douneside House, the head gardener is Stephen McCallum. | :20:28. | :20:34. | |
How you doing? Hi. 'He was our head gardener at Beechgrove for seven | :20:34. | :20:40. | |
years.' Is this quite a contrast to Beechgrove? It is in a number of | :20:40. | :20:42. | |
ways, but probably most significantly is the sheer scale of | :20:42. | :20:49. | |
these gardens. We've got 17 acres, for example. It's a lot to look | :20:49. | :20:54. | |
after. It is. A little bit about the history. We're standing in what | :20:54. | :20:56. | |
is the original development, carried out in 1911 - so it's | :20:56. | :21:03. | |
exactly 100 years - by Lady MacRobert. You can see this has | :21:03. | :21:06. | |
been laid out as alpine beds. She, in the 1910s, had a master | :21:06. | :21:12. | |
collection of about a thousand alpine species. Obviously, it's | :21:12. | :21:14. | |
changed over time because the plants have grown. Exactly. We've | :21:14. | :21:19. | |
got shade and free roots. It's changed the conditions. But it | :21:19. | :21:22. | |
lends itself now, not to alpine beds, but much more to a woodland | :21:22. | :21:28. | |
glade almost with these moisture- loving hostas and ferns. They're | :21:28. | :21:31. | |
loving it, aren't they? The rodgersia next to the Primula | :21:31. | :21:35. | |
florindae there. And obviously you've been here a few years, and | :21:35. | :21:37. | |
new developments are going on further up stream. The first | :21:37. | :21:41. | |
development I carried out when I came here was to remove a bank of | :21:41. | :21:49. | |
sasa palmata. Very invasive bamboo. Exactly! And it was a huge job. But | :21:49. | :21:51. | |
we've completed that, we've relandscaped and replanted and it's | :21:51. | :21:57. | |
looking well. I can see a bit of colour just through there. It's | :21:57. | :22:07. | |
:22:07. | :22:10. | ||
Douneside House was Lady MacRobert's family home, Carole, | :22:10. | :22:14. | |
and her three sons were all pilots and, very sadly, all died as pilots. | :22:14. | :22:20. | |
Two of them were killed in the Second World War on active service. | :22:20. | :22:23. | |
So on Lady MacRobert's death, she put the estate in trust and she | :22:23. | :22:26. | |
requested that Douneside was used for members of the armed forces, | :22:26. | :22:29. | |
both serving and retired, as a holiday home. That is still the | :22:29. | :22:39. | |
same case today. It's a lovely place to come to. I can see what | :22:39. | :22:42. | |
you mean now about the 17 acres because of this lawn and the superb | :22:43. | :22:49. | |
view. It's a fairly extensive lawn, absolutely. You can see that it's | :22:49. | :22:52. | |
not natural, the level, this tabletop level has all been raised | :22:52. | :23:00. | |
at some point. So manmade? Yes. to bring in tons of top soil. | :23:00. | :23:03. | |
Effectively, then, it's a little bit like a ha-ha. It gives exactly | :23:03. | :23:07. | |
that effect. It continues the garden into the surrounding | :23:07. | :23:12. | |
landscape and beyond, so the whole estate becomes part of the garden. | :23:12. | :23:15. | |
Talking about the landscape, let's have a sense of place. Well, just | :23:15. | :23:18. | |
round here we've got Clachnaben, and then we come across a bit and | :23:18. | :23:21. | |
this pyramid one is Mount Keen, and further round, looking at the edge | :23:21. | :23:25. | |
of the Cairngorms, that's Loughnagar. We've even got the | :23:25. | :23:29. | |
sunshine. Yes! The purpose of the garden, though, presumably several | :23:29. | :23:33. | |
fold. We're maintaining these gardens and developing them in a | :23:33. | :23:36. | |
manner that Lady MacRobert would be proud of. It's important that we | :23:36. | :23:42. | |
secure them for future generations. The other obvious uses for the | :23:42. | :23:45. | |
guests that are here at Douneside, we use the gardens and the grounds | :23:45. | :23:49. | |
for charitable fundraising, such as our annual open day. We had one | :23:49. | :23:59. | |
:23:59. | :24:02. | ||
recently and raised �3,000. That's And another important aspect of | :24:02. | :24:06. | |
these gardens is training. I run a horticultural training scheme in | :24:06. | :24:10. | |
which we employ up to four trainees in any one year. These gardens lend | :24:10. | :24:12. | |
themselves so well to training because they cover all the | :24:12. | :24:18. | |
principle horticultural disciplines. We're doing lawns and propagation, | :24:18. | :24:26. | |
ponds, streamside. Don't forget the productive garden, as well. Indeed. | :24:26. | :24:30. | |
Vegetables, cut flowers, fruit. The trainees will, from propagation of | :24:30. | :24:33. | |
the seeds, see these vegetables through to completion and harvest. | :24:33. | :24:39. | |
That's brilliant. Just having a look at the vegetable patch, one or | :24:39. | :24:41. | |
two techniques that they're obviously picking up, like using | :24:41. | :24:44. | |
the landscape fabric to keep down the weeds. Absolutely. And that's | :24:44. | :24:46. | |
something we trialled at the Beechgrove, numerous landscape | :24:46. | :24:55. | |
fabrics. The one that we use is a woven fabric and we can re-use that | :24:55. | :24:58. | |
year after year. It's cost effective, but saves a huge amount | :24:58. | :25:08. | |
:25:08. | :25:10. | ||
This is a fine example of mixed planting, your herbaceous trees and | :25:10. | :25:17. | |
shrubs. Yes, this is what we call the terraced borders. Although | :25:17. | :25:19. | |
there's a huge amount of plants, it's relatively easy to maintain | :25:19. | :25:24. | |
through the summer months. What we need to make sure we do is, lift | :25:24. | :25:27. | |
and divide a couple of borders every year so that in five years we | :25:28. | :25:33. | |
come back to the start again. That's what keeps them vigorous. | :25:33. | :25:38. | |
it's important not be lifting and dividing every border in one year. | :25:38. | :25:41. | |
We would spread the load. Spreading the load, this isn't the only | :25:41. | :25:45. | |
garden that you look after! It's not. This is our flagship garden. I | :25:45. | :25:51. | |
have four gardeners. But we need to cover here, as well as six acres, | :25:51. | :25:56. | |
plus policies at Alastrean. We've got one acre at Tarland Lodge. We | :25:56. | :25:59. | |
help maintain the gardens for the pensioners in the village, and | :25:59. | :26:05. | |
footpaths in the estate. We've just, in the last four years, planted | :26:05. | :26:08. | |
about 5,500 trees across the estate. So all of that needs maintained. | :26:08. | :26:10. | |
That's absolutely brilliant, because what you're doing is | :26:10. | :26:20. | |
:26:20. | :26:28. | ||
Our living willow arbour in the Equinox Garden has made loads of | :26:28. | :26:32. | |
growth. It's time to give it a bit of a tidy up. But I want to be | :26:32. | :26:35. | |
steady with the secateurs, because it's an opportunity for the younger, | :26:35. | :26:38. | |
flexible stems to be woven in and that will help thicken it up. When | :26:38. | :26:42. | |
we've done that, we'll give it a nice trim all over. Over the next | :26:42. | :26:45. | |
few weeks, you'll start to see bulbs coming into the garden | :26:45. | :26:48. | |
centres and I just want to highlight one or two of our Asiatic | :26:48. | :26:52. | |
Lilies that we have flowering in the Calendar border. This one - | :26:52. | :26:57. | |
look at the size of the bloom! That one's called "Yellow Electric". In | :26:57. | :27:00. | |
comparison, much smaller, but a gorgeous colour. This one is | :27:00. | :27:04. | |
"Patricia's Pride". But my favourite is this one in the front | :27:04. | :27:12. | |
here - "Vivaldi". It really is beautiful. This is a nice sheltered | :27:12. | :27:15. | |
corner, isn't it? It's lovely. We've been telling bad-news stories | :27:15. | :27:18. | |
about plants that have died and plants that have died, maybe it's | :27:18. | :27:22. | |
the shelter. But, I mean, celmisia there, New Zealand, it's hardy as | :27:22. | :27:29. | |
anything. Come through beautifully. And such a lovely time of year | :27:29. | :27:32. | |
because you can start picking so much from the garden. Not just the | :27:32. | :27:36. | |
vegetables, but look at the flowers, too. This is a bit of a potager for | :27:36. | :27:39. | |
me. That's the leaf beet, as well as the lovely flowers. This is | :27:39. | :27:42. | |
lovely. It's got the astilbe with that metallic blue, a little | :27:42. | :27:46. | |
scabious. Just gorgeous. And the perfume of the sweet peas, Jim. | :27:46. | :27:49. | |
Smashing. I'll put in a word for the hebe behind you, "Sapphire". | :27:49. | :27:56. | |
Not a mark on it. You see, it's in the right place. Just shows you. | :27:56. | :28:00. | |
Good news. If you'd like any more information, it's all in the | :28:00. | :28:03. | |
factsheet. You might want more information about Jim and the soil | :28:03. | :28:13. | |
science. It's in the factsheet. The easiest way to access that is | :28:13. | :28:16. | |
online. Next week, none of us will be in the garden. We're all going | :28:16. | :28:19. | |
to be away, helping out with our first community garden in Glasgow. | :28:19. | :28:22. | |
Great stuff! Yes, indeed, we'll be taking time out. We're off to the | :28:23. | :28:25. |