0:00:12 > 0:00:15Oh, hello there, and welcome to Beechgrove.
0:00:15 > 0:00:18I'm back here in the vegetable garden,
0:00:18 > 0:00:20that's the indoor vegetable garden, of course,
0:00:20 > 0:00:23taking a last look at some of the crops here.
0:00:23 > 0:00:27Last time we were in, we were very concerned about the conditions,
0:00:27 > 0:00:31about humidity and so on, and discovered that the vents weren't working efficiently.
0:00:31 > 0:00:34And fortunately, they've now been sorted, so to speak.
0:00:34 > 0:00:37So, we haven't got rid of botrytis, it's still there,
0:00:37 > 0:00:40but we've stopped it from spreading and that's the important thing.
0:00:40 > 0:00:44We have changed the balance in the atmosphere. We're looking at these crops.
0:00:44 > 0:00:48This one's a new pepper to me. This one is called Ingrid,
0:00:48 > 0:00:51nice-sized pepper, it's a wee stunted plant, but it produced a few.
0:00:51 > 0:00:55This one could do a lot of damage. This is Jalapeno.
0:00:55 > 0:00:58Cropping rather nicely. Just ready for picking.
0:00:58 > 0:01:03And these are on their way to being a really dark purple. They're not going to turn green again.
0:01:03 > 0:01:06This one here is Canadian Wonder, it produces crops.
0:01:06 > 0:01:09It's a commercial variety. It's been on the market for many years.
0:01:09 > 0:01:14How do you get red ones? Well, you just leave green ones long enough and they turn red. Simple as that.
0:01:14 > 0:01:17Now, you remember the cucumbers had a very ropey start?
0:01:17 > 0:01:22They were on the point of being thrown out. Well, one of them, this one here, could go any minute.
0:01:22 > 0:01:26But look, with a bit of TLC, steady feeding, looking after them,
0:01:26 > 0:01:30look at the crop on that, this is Cucino as a variety. It's an F1.
0:01:30 > 0:01:33Ideal for salads. Chop them up, but keep picking them off.
0:01:33 > 0:01:38But we're getting close to the end of the season. They will be less productive from now on.
0:01:38 > 0:01:44And then we've got these chillies here. This is Super Chilli. Could do a bit of damage, this one.
0:01:44 > 0:01:48You need a big glass of water beside you when you're having these.
0:01:48 > 0:01:52And then our tomatoes. We're growing tomatoes in two different ways.
0:01:52 > 0:01:57We're growing them in the self-watering system, one I adapted at home. I find it very useful.
0:01:57 > 0:01:59And in the air pots on this side.
0:01:59 > 0:02:05Varieties are comparable, the yield per plant from each side very like one another,
0:02:05 > 0:02:08so let's go through the varieties and just have a word about them.
0:02:08 > 0:02:12This one here is our standard, normal variety. This is called Shirley.
0:02:12 > 0:02:17And you'll notice here, a bit of marking on the fruit. It's superficial.
0:02:17 > 0:02:20Peel the skins off and they're perfectly all right.
0:02:20 > 0:02:23And this is part of the problem of very strong sunlight.
0:02:23 > 0:02:26It's a little bit of sunburn, to be honest, a little bit of scald.
0:02:26 > 0:02:31And that's why we always tell people not to over de-leaf.
0:02:31 > 0:02:35Don't take the leaves off too quickly, especially earlier on.
0:02:35 > 0:02:40Now, we've got that, and we've also got a little bit of the botrytis showing on the fruit.
0:02:40 > 0:02:43I'll show you that later on. That's done well and there's quite a lot to go.
0:02:43 > 0:02:47This is OK. This is Golden Sunrise, cropping quite nicely.
0:02:47 > 0:02:51Erm, I'm very impressed with this. This is Apero.
0:02:51 > 0:02:56And, once again, whether you grow it that side or this side, it's cropping well.
0:02:56 > 0:03:01And it's still got some nice fruits to ripen. So I'd go with that one OK.
0:03:01 > 0:03:06And Gardener's Delight, everybody knows Gardener's Delight. It's a gorgeous variety, very tasty.
0:03:06 > 0:03:09Grows well. And a little bit to come yet.
0:03:09 > 0:03:12- HE LAUGHS - This one, Ildi. I'm not so sure about Ildi.
0:03:12 > 0:03:18I mean, it's an attractive looking plant, but is it ever going to ripen all these fruits? I don't know.
0:03:18 > 0:03:22When you look further in there, see all the dead fruits, all these dead petals there,
0:03:22 > 0:03:27they're never going to push out anything. So I'm not all that keen on Ildi. Well, it's a bit of fun.
0:03:27 > 0:03:32Then we've got Cream Sausage. Now, Cream Sausage is intriguing, it is interesting.
0:03:32 > 0:03:38Erm, it doesn't have a particularly attractive flavour, in fact, I would say it's quite bland.
0:03:38 > 0:03:42A bit like the colour. Unless you give it a dose of salt, of course, then it's OK.
0:03:42 > 0:03:47And then we come to a new one which compares with Shirley. This one's called Vanessa.
0:03:47 > 0:03:51And I quite like it. I've got this one at home, as well. A quite nice flavour. Nice fruit.
0:03:51 > 0:03:55There you see on that fruit, see these little ghost-spots?
0:03:55 > 0:04:00Just little circles where the dampness has dried out, but it's left a botrytis spore behind.
0:04:00 > 0:04:04And it just stops at that. Once again, it is absolutely superficial.
0:04:04 > 0:04:07You can just peel them off.
0:04:07 > 0:04:10But with this one, what I'm saying at this time of the year,
0:04:10 > 0:04:13they're not going to ripen any more than is on the plant.
0:04:13 > 0:04:18- They're not going to develop. So what I would do is cut the tops off. - HE LAUGHS
0:04:18 > 0:04:22- There's a cracker, how's that? Cut this thing, as well. - HE LAUGHS
0:04:22 > 0:04:25- Whoops! Accidents happen, don't they?- They do indeed.
0:04:25 > 0:04:29We're here to have another look at a load of crops that need that little bit of extra heat.
0:04:29 > 0:04:33Yes, we've a squashkin, something I've never grown before.
0:04:33 > 0:04:36It's a cross between a butternut squash and a pumpkin.
0:04:36 > 0:04:41Rather slow to set fruit, but meant to be a really nice flavour like a butternut squash.
0:04:41 > 0:04:45And then these gourds you've been growing. These have an amazing, the variety of shape.
0:04:45 > 0:04:48- They're weird and wonderful, I think.- That's incredible.
0:04:48 > 0:04:54- These aren't edible. They're for decorative purposes. You fill a basket with them or something.- Yes.
0:04:54 > 0:04:58- That one's Crown of Thorns, but this one I'm not so sure about. Rather warty-looking.- Yes.
0:04:58 > 0:05:02- Looks like a frog's back.- Quite grotesque.- That's Autumn Glory.
0:05:02 > 0:05:07And then we've got these lovely Speckled Swans. I think they're quite amazing, aren't they?
0:05:07 > 0:05:11They are, indeed. Looks a bit like a golf club, doesn't it? How can you tell when they're ripe?
0:05:11 > 0:05:15Well, what you need to do is knock it like that. That sounds quite solid.
0:05:15 > 0:05:19And when it's ripe, when you knock it, it sounds hollow.
0:05:19 > 0:05:24So what we need to do is reduce the watering, stop the feeding and that will help to ripen them off.
0:05:24 > 0:05:27And there's one other variety there called Russian Doll.
0:05:27 > 0:05:32Now, I think that will be nice, once that's dried, you can actually paint them with acrylic paint.
0:05:32 > 0:05:34You can see just where it gets its name from.
0:05:34 > 0:05:37Yes. Different sizes, which is brilliant.
0:05:37 > 0:05:40And then another edible crop, we've got aubergines here.
0:05:40 > 0:05:46- This is what we tend to think of as the normal variety. - Yes. With the black fruit.
0:05:46 > 0:05:49It's a really lovely plant with felty leaves and the purple flowers.
0:05:49 > 0:05:53- Then we have this, which is Pinstripe. Rather unusual.- Isn't it?
0:05:53 > 0:05:55So it's a real success story.
0:05:55 > 0:05:58But meanwhile, on the rest of the programme...
0:06:00 > 0:06:05Begonia Tie-Dye, introduced to cultivation,
0:06:05 > 0:06:08with many other plants, by the man we're about to meet.
0:06:10 > 0:06:14And I can't believe a garden that looks as good as this
0:06:14 > 0:06:17has a problem corner, but it does.
0:06:19 > 0:06:23This business of pruning fruit, apples and soft fruit and top fruit,
0:06:23 > 0:06:29it's like learning the ten-times table, the more often you do it, the more you get used to it.
0:06:29 > 0:06:34Here am I, would you believe, summer pruning apple trees
0:06:34 > 0:06:39that were planted in the original old Beechgrove in 1979 against the wall.
0:06:39 > 0:06:43We brought them here in '95, chucked them in for a year until this bed was planted,
0:06:43 > 0:06:47and their still cropping. Why? Because they're still being regularly pruned.
0:06:47 > 0:06:52What I'm doing at the present moment on this cordon, which is the variety Fortune,
0:06:52 > 0:06:56it used to be called Laxton's Fortune, that doesn't mean a lot to people nowadays,
0:06:56 > 0:07:01is doing the summer pruning, and I'm taking all extraneous growth off that's not necessary.
0:07:01 > 0:07:04Why? Just have a look at this.
0:07:04 > 0:07:08Where are these apples coming from? They're not coming from new growth.
0:07:08 > 0:07:14They're coming from these knobbly bits, which in the textbooks we call spurs.
0:07:14 > 0:07:18The flowers first, and then the fruit, turn up on these spurs.
0:07:18 > 0:07:20Two-year-old and three-year-old wood.
0:07:20 > 0:07:24And what we're doing by taking off this extraneous stuff,
0:07:24 > 0:07:30when you think about taking it off over the whole plant, is we're removing all that extra growth
0:07:30 > 0:07:35and we're allowing the late sun and the light to get in to ripen the wood.
0:07:35 > 0:07:40Because I've just pruned that now, come the winter time, when the leaves are off,
0:07:40 > 0:07:45I will then prune it back to that bud there, just there,
0:07:45 > 0:07:48and during the next growing season,
0:07:48 > 0:07:53it will produce fruit buds on that little spur.
0:07:53 > 0:07:56And from then, we get our fruit. So there's a sequence.
0:07:56 > 0:08:00There's always one, two, three, four-year-old wood on the plant.
0:08:00 > 0:08:05Now, because these are so old, these spurs tend to get quite big and complicated.
0:08:05 > 0:08:08Here's one, for example, which is now not producing too much.
0:08:08 > 0:08:11You can actually take them right back to there.
0:08:11 > 0:08:18And you'll get a shoot from an adventitious bud there that looks just like these big, long ones.
0:08:18 > 0:08:23Just looks like this. Prune it back and you've started the cycle all over again.
0:08:28 > 0:08:30This week I'm in Brodie in Morayshire,
0:08:30 > 0:08:36where Marlene and David Gallen have created a beautiful garden in an amazingly short space of time.
0:08:40 > 0:08:43This is our second summer here, Carol.
0:08:43 > 0:08:49We moved into not a lot here, quite a lot of work to do.
0:08:49 > 0:08:55This border in particular was just full of, erm, trees and shrubs
0:08:55 > 0:08:58and horrible things we had to cut out and dig out.
0:08:58 > 0:09:01And we've extended it and put in plants and...
0:09:01 > 0:09:05You've done a power of work. And there's quite a range of plants you've got.
0:09:05 > 0:09:10Erm, yes. But it's finding the right thing that grows in the right condition, obviously.
0:09:10 > 0:09:15Like this bit over here tends to be on the dry side or something,
0:09:15 > 0:09:19because the plants aren't doing very well at all. They're not growing very well.
0:09:19 > 0:09:22I'm a bit concerned that you've planted these in amongst the grass
0:09:22 > 0:09:28- because a lot of people don't realise, it's a huge competitor... - Oh, OK.- ..for moisture, nutrients.
0:09:28 > 0:09:32- As much as maybe 60 or 70 percent. - Really? OK.
0:09:32 > 0:09:37- So what I would suggest is you take away the grass, and I think that would be easier maintenance.- OK.
0:09:37 > 0:09:43Right. It's a problem, because I wanted to extend it all the way down here into the problem area
0:09:43 > 0:09:50that I want to be dealt with. It's filled with tree roots. It's dry, it's shaded, it's sunny.
0:09:50 > 0:09:54- So this is really quite a problem, isn't it?- I think so, yes.
0:10:01 > 0:10:07Is there any way we could utilise this lovely seat I got in a sale?
0:10:07 > 0:10:12I don't see why not. I think the first thing to do is establish where you'd like to put it.
0:10:12 > 0:10:16- I think you want to go back that way, Mike.- Yeah. - And maybe if you just go round...
0:10:16 > 0:10:21I'm good at directing, rather than doing the work. I think you need to square that up a bit more.
0:10:21 > 0:10:24- Like that. Do you want to try that out?- Yes.
0:10:27 > 0:10:31Yeah, that's not bad, cos it's got to... OK, it's full sun just now.
0:10:31 > 0:10:37But it'll be, we get shade later in the afternoon, and that's where I really want it to be. You know?
0:10:37 > 0:10:41- In a shady spot.- When you can relax? - Where you relax with a glass of wine.
0:10:41 > 0:10:45- OK. So we've a rough idea that it's going to be there. - Yes. That would be superb.
0:10:45 > 0:10:48And now what we've got to do is work around the tree.
0:10:48 > 0:10:52And I did ask you to do a little bit of work already with this, didn't I?
0:10:52 > 0:10:56Yes. We, erm... Obviously it was a whole tree
0:10:56 > 0:10:59and took up quite a little bit with the shade over this way, so...
0:10:59 > 0:11:02And it's got Dutch elm disease, so we cut it.
0:11:02 > 0:11:07Yes, it wasn't a great tree in the first place. But I think it's a beautiful trunk.
0:11:07 > 0:11:13- So we're going to use that as a feature.- Yeah.- So, I think, now we've established the seat,
0:11:13 > 0:11:17- we need to actually cut away a lot of these branches here.- OK.
0:11:17 > 0:11:22And we need to make a shape for the border. And then we've got to lift up the turf.
0:11:32 > 0:11:35There's quite a difference now we've tidied up the trunk, isn't there?
0:11:35 > 0:11:40There's a huge difference. It's just unbelievable! It's unrecognisable, Carol.
0:11:40 > 0:11:44I think it's going to be a lovely feature. But I am concerned it will sprout again.
0:11:44 > 0:11:48- So apart from girdling the neck of the stem...- Uh-huh?
0:11:48 > 0:11:53- ..if the leaves sprout, you could get some brushwood killer.- Yeah. - A weedkiller you paint on.- Yeah.
0:11:53 > 0:11:57- Now, the soil that we've exposed... - I know!- It's not too bad, is it?
0:11:57 > 0:12:01No, it's not. It's still looks dry and sandy to me.
0:12:01 > 0:12:06So does that mean it's going to be lovely, free-draining soil for certain types of plants?
0:12:06 > 0:12:11- It's going to be very free-draining because it's quite sandy.- Mm-hm. - Now that is a problem.- Yeah.
0:12:11 > 0:12:15Because not only is it, kind of, the shade here and the competition for moisture...
0:12:15 > 0:12:19- So what we need to do is prepare planting pockets.- Uh-huh.
0:12:19 > 0:12:21- I'm not going to dig it right the way over.- OK.
0:12:21 > 0:12:25Then we'll put in lots of organic matter to help retain the moisture.
0:12:31 > 0:12:35- Yup.- Marlene, you've just put it back in the position it was in.
0:12:35 > 0:12:39No, it's not. It was right round there, Davey. You had it completely squint.
0:12:39 > 0:12:44- You didn't have it... It wasn't like that.- I'm not getting involved.
0:12:51 > 0:12:54Now, you might wonder what's going on here.
0:12:54 > 0:12:59A big planty hole is being prepared for the main shrubs in the border.
0:12:59 > 0:13:02I've got four shrubs and this particular one is for a witch hazel.
0:13:02 > 0:13:06Now, already you can see the roots that we've had to go through.
0:13:06 > 0:13:12Really large roots from the beech. And there's going to be lots of competition for moisture.
0:13:12 > 0:13:17So, basically, what I want to do is create its own individual planting pocket.
0:13:17 > 0:13:19And I'm putting in this barrier.
0:13:19 > 0:13:25And the idea is then that any more roots that grow will go around that
0:13:25 > 0:13:27rather than being in that planting pocket.
0:13:27 > 0:13:31That way, hopefully, that witch hazel will be able to put on lots and lots of growth.
0:13:45 > 0:13:48Marlene, it was quite difficult to plant, wasn't it?
0:13:48 > 0:13:50It was a bit of hard work, but it's been worth it.
0:13:50 > 0:13:54Apart from adding the organic matter, I've put in a bit of bone meal.
0:13:54 > 0:13:57We mixed it in the fertiliser. That will help with the roots.
0:13:57 > 0:14:00And then gave it a really good soaking, cos that's important.
0:14:00 > 0:14:06- You also had one or two requests for plants.- I did.- Evergreen was quite important, wasn't it?
0:14:06 > 0:14:12Yes. From kitchen window to here, it's quite important to have a little bit of foliage and brightness.
0:14:12 > 0:14:16Right through the winter time. So, things like the euonymus we've got,
0:14:16 > 0:14:19- the viburnum behind us here. - That's lovely.
0:14:19 > 0:14:24- Lots of ground cover, as well. - Uh-huh.- So, for example, the periwinkle or the vinca
0:14:24 > 0:14:28- which has white flowers. - It's lovely.- That's the variety called Gertrude Jekyll.
0:14:28 > 0:14:32- And I think white's quite nice when it's shady.- Oh, OK.
0:14:32 > 0:14:35- Ajugas are happy in the dry shade. - Uh-huh.
0:14:35 > 0:14:40- Ferns, I think, round here, cos you rather like ferns.- Yup. They're lovely. I'm very fond of ferns.
0:14:40 > 0:14:42And they're quite subtle, those colours.
0:14:42 > 0:14:46Obviously, I'll have to water them for the next year, and continue to water them.
0:14:46 > 0:14:52Well, yes. You're saying, "for the next year", that is important, because it's such a difficult area.
0:14:52 > 0:14:56- And it's watering quite a bit when you water.- Mm-hm.
0:14:56 > 0:15:01- But not every day. You know, once a week or something, or once a month when it's really...- OK.
0:15:01 > 0:15:05- All fairly hardy, as well? - I hope so.- Excellent!
0:15:05 > 0:15:10- I can see what you mean about wanting to sit here and rest in the shade.- It's lovely, isn't it?
0:15:10 > 0:15:13Now is the perfect time to take semi-ripe cuttings.
0:15:13 > 0:15:15You can do this from late summer right into the autumn.
0:15:15 > 0:15:19Here in the silver garden, we've planted up this border with different lavenders.
0:15:19 > 0:15:24Two of them are French lavenders and I'm a bit concerned about their hardiness.
0:15:24 > 0:15:29I think they'll be killed over the winter. But they are ideal candidates for taking semi-ripe cuttings from.
0:15:29 > 0:15:32What I mean by that is, the sort of material down here,
0:15:32 > 0:15:36it's thickness growth and it's quite firm at the base
0:15:36 > 0:15:38but still a little bit floppy at the top.
0:15:38 > 0:15:41I'm going to take two or three of these.
0:15:41 > 0:15:46I'm going to take from this one, which is Papillon. I'm also going to take from Devonshire Compact.
0:15:46 > 0:15:51The two lavenders look very similar foliage-wise, so I've actually labelled up both the plastic bags.
0:15:51 > 0:15:56These are quite crucial, cos we want to make sure that the cuttings don't lose much moisture.
0:15:56 > 0:16:01Carol, the potager is looking absolutely gorgeous at the moment!
0:16:01 > 0:16:04I'm really pleased with the results and I was looking at it last week
0:16:04 > 0:16:09but the verbena bonariensis, I never mentioned that.
0:16:09 > 0:16:11It's a beautiful plant. Diffused flowers.
0:16:11 > 0:16:15- Purple.- Yeah, purple. But it's a half-hardy perennial, isn't it?
0:16:15 > 0:16:18So I want to do exactly the same as you with the lavenders.
0:16:18 > 0:16:21Want to bring these through, get them rooted.
0:16:21 > 0:16:24The bonariensis itself is quite is quite core-growing.
0:16:24 > 0:16:27About three foot, maybe even four foot in height.
0:16:27 > 0:16:33Here's a new one called Lollipop which I think is fantastic if you've just got a small border.
0:16:33 > 0:16:38So I want do to exactly the same and here's one that's perfect for taking as a cutting.
0:16:38 > 0:16:43And we want to make sure there's no sign of any pests or diseases.
0:16:43 > 0:16:47- We need to get these into the potting shed now. - Speed is of the essence.
0:16:47 > 0:16:50Definitely.
0:16:52 > 0:16:58We've got everything set up here in the potting shed, starting off with the compost.
0:16:58 > 0:17:03This is a mix. This is compost and then we've got it mixed with 50 percent sand.
0:17:03 > 0:17:08- Sharp sand, isn't it? - It is. But you could use vermiculite or you could use pearlite.
0:17:08 > 0:17:10- And that just keeps it nice and light.- It does.
0:17:10 > 0:17:14So you've been around the garden taking other things?
0:17:14 > 0:17:19I have, because there are a lot of shrubs, particularly evergreen shrubs, which propagate well
0:17:19 > 0:17:23from semi-ripe cuttings. I've got some bits of pieris which will work well,
0:17:23 > 0:17:28I have hebes, heather which will respond well to that treatment.
0:17:28 > 0:17:31- And I got some dianthus, as well. - Oh, they're really nice.
0:17:31 > 0:17:36Now, I also collected one or two other things keeping with the theme of the half-hardy perennial.
0:17:36 > 0:17:39This is a marguerite, and I think what's quite interesting
0:17:39 > 0:17:42is very often we say try to go for a non-flowering shoot,
0:17:42 > 0:17:44but it's not always possible,
0:17:44 > 0:17:50so in this particular case, I'd just nip that out at the top.
0:17:50 > 0:17:55And also, sometimes you can go for what you call a heel cutting,
0:17:55 > 0:17:59that's just a side shoot with the heel and that helps its rooting.
0:17:59 > 0:18:04Take off about a third to two thirds of the leaves for the preparation,
0:18:04 > 0:18:09just go round like this. It's exactly the same for all cuttings, isn't it?
0:18:09 > 0:18:14- I'm starting on my lavender here. - We've both got a piece of glass.
0:18:14 > 0:18:18I think it's quite interesting because both Jim and George use their knife
0:18:18 > 0:18:22- and cut it towards their thumb. I hate doing that!- That worries me.
0:18:22 > 0:18:26So I'd rather just tidy up the end of this heel.
0:18:26 > 0:18:30And then, I'm just using a bit of a bamboo cane,
0:18:30 > 0:18:35but a pencil or something. Before you do that, dip it into the hormone rooting powder.
0:18:35 > 0:18:40Just tap that off lightly. And most plant material is quite happy with the rooting hormone powder
0:18:40 > 0:18:44- but pelargoniums don't like it, it encourages black leg.- Yeah.
0:18:44 > 0:18:47And then you just put it around the edge of the pot.
0:18:47 > 0:18:52I think that's cos it's warmer round the edge. They certainly do take better from there.
0:18:52 > 0:18:57And then these, I would just pop these into our propagating greenhouse.
0:18:57 > 0:19:03Use a propagation lid, because you don't want it to lose a lot of moisture.
0:19:03 > 0:19:06Some of your shrubby material, just into a cold frame?
0:19:06 > 0:19:10They'll be OK. It's a really good way of propagating those.
0:19:10 > 0:19:13But some of them will need just a little bit more protection.
0:19:13 > 0:19:17But I'm hoping these are going to root before the frosts come
0:19:17 > 0:19:19and then we don't have to keep the main stock plants.
0:19:25 > 0:19:29Here we are in the Cally Gardens on the outskirts of Gatehouse of Fleet,
0:19:29 > 0:19:33which lies somewhere between Dumfries and Stranraer.
0:19:33 > 0:19:36We're meeting Michael Wickenden, proprietor of the nursery,
0:19:36 > 0:19:40but more importantly, perhaps, a plant-hunter of note
0:19:40 > 0:19:43who's already done 15 treks.
0:19:47 > 0:19:52You are renowned as a plant-hunter and nursery-man. What motivated you to go plant-hunting?
0:19:52 > 0:19:56Well, to see the plants growing in nature,
0:19:56 > 0:20:00to learn how to grow them from where they grow naturally
0:20:00 > 0:20:04and just to travel to remote parts of the world
0:20:04 > 0:20:09for the excitement and to take photographs and to collect seeds.
0:20:09 > 0:20:14- Did you have favourite places to go? - The most obvious destination for a plant-hunter is the Himalayas.
0:20:14 > 0:20:18That's where most of the new plants are going to come from, I think.
0:20:18 > 0:20:24I ignored the Himalayas for many years because I wanted to go to remote, unvisited,
0:20:24 > 0:20:27unexplored parts of the world
0:20:27 > 0:20:30and that took me to places like West Papua in New Guinea
0:20:30 > 0:20:33and to the Uganda-Congo border
0:20:33 > 0:20:38where there are some mountains called the Rwenzori Mountains, known as the Mountains of the Moon.
0:20:38 > 0:20:41- Ah!- You maybe recognise that. - I recognise that name.
0:20:41 > 0:20:44- How high?- They're up to 16,000 feet.
0:20:44 > 0:20:48- Right on the equator. - The equator goes right through the middle of them.
0:20:48 > 0:20:51You've been going there for quite some years now.
0:20:51 > 0:20:54- Over the last 20. - Have you noticed climate change?
0:20:54 > 0:20:59Yes. The first western mountaineers who went there about 100 years ago
0:20:59 > 0:21:02found many glaciers
0:21:02 > 0:21:05and now almost all of those have disappeared.
0:21:05 > 0:21:08And the last one is going fast.
0:21:08 > 0:21:13- So there's big areas of exposed rock ready to be colonised by plants. - Well, yes.
0:21:13 > 0:21:17You must be growing plants in the garden which remind you of the places you've been.
0:21:17 > 0:21:20Yes, every plant that you collect and grow
0:21:20 > 0:21:27is a memory of where you collected it, when, maybe the people who helped you collect them,
0:21:27 > 0:21:33because many of these expeditions, I'm assisted by guides and porters
0:21:33 > 0:21:35from the local, often tribal people.
0:21:35 > 0:21:41- And it's fascinating to see their way of life. - It's about time, place and people.
0:21:41 > 0:21:44Yeah. It's not just simply plants, you're right.
0:21:55 > 0:21:58Let's just stop by this agapanthus, Michael.
0:21:58 > 0:22:02People have difficulty knowing how to grow them. A few words of wisdom from you.
0:22:02 > 0:22:05Well, the clue is in the size of the flower head.
0:22:05 > 0:22:09This is a wild-collected agapanthus from Lesotho that I brought back as seed.
0:22:09 > 0:22:12Really small flower heads. Lovely blue.
0:22:12 > 0:22:17The small flower heads and the low foliage indicate it comes from high in the mountains
0:22:17 > 0:22:19where it's adjusted to bad weather.
0:22:19 > 0:22:24The agapanthus that has very large, round flower heads, six or nine inches across,
0:22:24 > 0:22:29very broad leaves, they're from sea level in South Africa, so they're not going to be as hardy
0:22:29 > 0:22:33and those are the ones that you need to plant in a very sheltered place,
0:22:33 > 0:22:38cover with leaves in the winter or grow in a big pot that you put into a frost-free greenhouse.
0:22:38 > 0:22:43Before moving on, are you going to tell me about that yucca there? It's stunning.
0:22:43 > 0:22:47Well, that yucca is hardy as long as you get it in very well-drained soil
0:22:47 > 0:22:50and full sun, it's a desert plant from Mexico.
0:22:50 > 0:22:53And this particular one that we got from a German nursery
0:22:53 > 0:22:57does flower regularly. You've got to get a good variety
0:22:57 > 0:23:00and that will produce these lovely white flowers.
0:23:09 > 0:23:13Michael, my excuse for coming to the garden here at Cally and to meet you
0:23:13 > 0:23:18was based on a little trial at Beechgrove on crocosmias.
0:23:18 > 0:23:23So we start here with Lucifer, which just about everybody knows.
0:23:23 > 0:23:28It's easy to grow, it's a great, bright colour and it's easily available.
0:23:28 > 0:23:34It's almost open now. We've got flowers there, buds at the end, just three to come.
0:23:34 > 0:23:38In another part of the garden, we have late Lucifer, that isn't so well-known.
0:23:38 > 0:23:41It's a darker colour and it's in full flower right now.
0:23:41 > 0:23:45Right. That's one of the important things. It comes late in the season
0:23:45 > 0:23:50when other things are perhaps going over. The other important thing is the shape of this wonderful foliage,
0:23:50 > 0:23:54which is a contrast to the other foliage. Some people would say,
0:23:54 > 0:24:00"Crocosmias are not for me if they're all four-foot-six high." There are some quite low ones.
0:24:00 > 0:24:04- Yes, half this height. Many of them are that size. - Let's go and find them.- OK.
0:24:08 > 0:24:15- Late flowering Lucifer.- That's the one. You can see that it's just got a few flowers finished there.
0:24:15 > 0:24:21Lots of flowers out, buds to come, and a rather nice dark, dusky red,
0:24:21 > 0:24:24- not quite so strident and bright as Lucifer itself.- Another cracker.
0:24:35 > 0:24:39- There are so many things to talk about in this garden.- Thank you!
0:24:39 > 0:24:42But we must concentrate on the crocosmias.
0:24:42 > 0:24:48- What's this one?- This is Lana de Savary.- It's in flower at Beechgrove. - Is it really?- Just started.
0:24:48 > 0:24:54- Lovely, clear colour, very easy to grow, very brightly coloured. - What's the one just across there?
0:24:54 > 0:24:57- That's called Jupiter.- I like it. - It's an old variety.
0:24:57 > 0:25:01A soft orange and horizontal flower spikes
0:25:01 > 0:25:03and very quick to increase.
0:25:03 > 0:25:08It's quite a nice one. You'd have to keep an eye on it, but it's the right height and size.
0:25:08 > 0:25:10- And the yellow one? - That's called Jenny Bloom
0:25:10 > 0:25:16- and that's a lovely pendant flower spike and a gorgeous colour. Showing the range of colours.- Yes.
0:25:16 > 0:25:23It shows that range, which I'm anxious to concentrate on because you have another lot in pots here.
0:25:23 > 0:25:28There are 250 varieties of crocosmia in the plant finder, so we've only got a few here.
0:25:28 > 0:25:34- Down there, there's Jackanapes. - That is also in flower at the moment at Beechgrove.
0:25:34 > 0:25:38Not much more than 18 inches with yellow and red petals alternate.
0:25:38 > 0:25:41Next one with the very large flowers is Star of the East.
0:25:41 > 0:25:47- That flowers up to three to four inches across.- Oh, really? - Biggest flowered one I have.
0:25:47 > 0:25:52Finally, there's Carmin Brilliant, which is a soft tomato red.
0:25:52 > 0:25:56A nicer, softer colour, easier to fit in with other things.
0:25:56 > 0:26:00But apart from that last flower, they're not precious. They will grow in most gardens.
0:26:00 > 0:26:07Oh, they will. I mean, as long as you've got full sun and soil that is not waterlogged or bone dry,
0:26:07 > 0:26:11- you're all right with these. - Thank you, Michael, it's been great. - You're very welcome.
0:26:18 > 0:26:21I just can't get these crocosmias out of my head.
0:26:21 > 0:26:24And I loved that trip down to see Michael at the Cally Gardens.
0:26:24 > 0:26:28These pictures were taken six days ago, so that gives you an idea of season,
0:26:28 > 0:26:31where they are and where we are in terms of flowering.
0:26:31 > 0:26:36And we were looking at this flower. This is Jupiter, a stunner, and it meets all my requirements.
0:26:36 > 0:26:40It's not too tall, a stunning flower. Great trusses of flower. Really lovely.
0:26:40 > 0:26:44You saw that in its full glory. We didn't see this one down there, though.
0:26:44 > 0:26:49We didn't find it or it wasn't in flower. This is Carmin Brilliant and I think that's a cracker.
0:26:49 > 0:26:54I really like this combination of the yellow and red hues. Stunner.
0:26:54 > 0:26:59You'll recognise this. You saw it just a few minutes ago. This is Lana de Savary.
0:26:59 > 0:27:04Really striking. Big, big trusses. Bit of a looser truss, wider,
0:27:04 > 0:27:07but it's a nice plant.
0:27:07 > 0:27:10This is my favourite so far. Solfatare. I've got this one at home.
0:27:10 > 0:27:16Absolutely stunning and it shows you where we're getting this colour range going into the yellows.
0:27:16 > 0:27:20The yellow tends to leak down into the foliage, which is a bronzey effect.
0:27:20 > 0:27:24But these chappies are not too well. There's a bit of die-back there.
0:27:24 > 0:27:29Whether that's disease or just drought, because we're on a raised bed here,
0:27:29 > 0:27:32they're actually trying to get as much moisture as they can in the summer
0:27:32 > 0:27:36and they're competing with that established hedge.
0:27:36 > 0:27:40So we'll see how they go come another season, but that's Solfatare. Really lovely thing.
0:27:40 > 0:27:43I'm stopping at this one for two reasons.
0:27:43 > 0:27:47This is Star of the East. This is the one that Michael described as having the biggest flowers.
0:27:47 > 0:27:51The flowers were yellow. We saw just one flower.
0:27:51 > 0:27:53But look at the colour of the bud. Orange.
0:27:53 > 0:27:58But there's another thing to remark on here. You see that flattened stem, rather twisted?
0:27:58 > 0:28:02That looks like fasciation, which is a damage that happens to some plants.
0:28:02 > 0:28:04You get it on delphiniums and lupins.
0:28:04 > 0:28:07And here's little Jackanapes. Isn't that lovely? Dinky thing.
0:28:07 > 0:28:11Sit at the front of the border in a nice clump. He's not a happy chappy, though.
0:28:11 > 0:28:17There's a wee bit of damage there again. Not sure if that's disease or the growing conditions this year.
0:28:17 > 0:28:20This guy might be the star of the show, eventually.
0:28:20 > 0:28:24This is Saracen. Just look at the colour of these stems.
0:28:24 > 0:28:27The colour of the foliage and the promise in that.
0:28:27 > 0:28:30Ooh! I'm almost getting poetic!
0:28:30 > 0:28:35I love using fresh herbs in cooking. It just adds a real gardeny flavour to things.
0:28:35 > 0:28:38And I've got a selection of the ones that I use most.
0:28:38 > 0:28:43Quite a few of these are evergreens. So I have bay, and when you're using that,
0:28:43 > 0:28:48you need to just break is slightly before you add it to the dish and it gives all the oils out.
0:28:48 > 0:28:53If you're picking herbs, the best time to pick them is either first thing in the morning,
0:28:53 > 0:28:56particularly if it's a sunny day because they give off all their oils,
0:28:56 > 0:28:59or a cloudy day is a good day to be harvesting, as well.
0:28:59 > 0:29:03Another useful one is sage. This is purple sage.
0:29:03 > 0:29:07And rosemary. That's just gorgeous with lamb and with chicken.
0:29:07 > 0:29:10And thyme. These are all evergreens,
0:29:10 > 0:29:13so theoretically, you should be able to pick them all year round.
0:29:13 > 0:29:17But obviously, if we get a load of snow and you can't find them beneath the snow,
0:29:17 > 0:29:20you need to make sure you've got a winter store of them.
0:29:20 > 0:29:23These will all dry very, very effectively.
0:29:23 > 0:29:27The only thing is you need to watch with sage, it goes a little bit musty.
0:29:27 > 0:29:32Another of my favourite herbs is mint. It's really nice with peas and new potatoes,
0:29:32 > 0:29:34but this completely disappears in the winter.
0:29:34 > 0:29:38But what you can do is freeze it. It freezes incredibly well.
0:29:38 > 0:29:41And all you need do is put it into a freezer bag.
0:29:41 > 0:29:45Before you do that, make sure you label exactly what the herb is,
0:29:45 > 0:29:48because once this gets into the freezer,
0:29:48 > 0:29:51then you can't recognise exactly what you've got there.
0:29:51 > 0:29:55You don't need to defrost this before you use it, you can just take out the mint...
0:29:55 > 0:29:59I can't get the bag open. ..and pop it into the potatoes or peas.
0:29:59 > 0:30:02Now, once they have frozen, they are quite brittle,
0:30:02 > 0:30:05so rather than just dropping this into the freezer,
0:30:05 > 0:30:08it's quite a good idea, if you have a big box, put them all in there
0:30:08 > 0:30:11and that gives them a little bit of protection.
0:30:11 > 0:30:15You can do the same with parsley. Before you use this, it is very brittle,
0:30:15 > 0:30:19just crush it with your hands and then sprinkle it over whatever you're using.
0:30:19 > 0:30:23I've also got chives. Again, they will freeze beautifully.
0:30:23 > 0:30:29Basil is an interesting one. I just love it. It's got such an Italian flavour to it.
0:30:29 > 0:30:35But the leaves need to just be coated with olive oil or rapeseed oil before you freeze them
0:30:35 > 0:30:40and then this stops them sticking together in the bags.
0:30:40 > 0:30:42There are other ways of preserving herbs, as well.
0:30:42 > 0:30:45You can use them in oils or you can do it in vinegars.
0:30:45 > 0:30:49I'm going to show you a real quick way of making a herb vinegar.
0:30:49 > 0:30:53You can buy all sorts of bottles, but if you just use a white wine vinegar bottle
0:30:53 > 0:30:56that you've bought, and just to make room for the things,
0:30:56 > 0:31:00pour off a little bit of the vinegar.
0:31:00 > 0:31:04I'm going to put four garlic cloves in that I've peeled.
0:31:06 > 0:31:09And then two sprigs of whatever herb you decide to do.
0:31:09 > 0:31:13I'm going to do French tarragon and make tarragon vinegar
0:31:13 > 0:31:15because it's very useful with chicken dishes.
0:31:15 > 0:31:19As always, you're making sure that the herbs are nice and clean and healthy
0:31:19 > 0:31:23and no diseases on, and you push these in like this
0:31:23 > 0:31:25and then top up again with the vinegar
0:31:25 > 0:31:28so you don't have any air space.
0:31:28 > 0:31:33And then put this on a windowsill, a sunny windowsill if you can find one,
0:31:33 > 0:31:35and leave it for two weeks.
0:31:35 > 0:31:37When we've done that, take the top off again,
0:31:37 > 0:31:42take out those two sprigs of French tarragon and replace it with two fresh ones
0:31:42 > 0:31:44and then the vinegar is ready to use.
0:31:44 > 0:31:47If you'd like any more tips on harvesting herbs,
0:31:47 > 0:31:49it's all going to be in the fact sheet.
0:31:53 > 0:31:59A bit like the vegetable garden, the cutting garden has had some failures but some successes.
0:31:59 > 0:32:02- That's lovely.- Isn't it? These are all the hardy annuals,
0:32:02 > 0:32:05so we just directly sew these into the beds. This is amberboa.
0:32:05 > 0:32:10- I grew that for the first time last year. Lovely straight stems. Very pretty.- Shame about the name.
0:32:10 > 0:32:14Then the cornflower is lovely with the blue. These are the half-hardies,
0:32:14 > 0:32:19so these were started off in the greenhouse. The absolute success is this.
0:32:19 > 0:32:22- This cerinthe is stunning! - Has to be a favourite of mine.
0:32:22 > 0:32:26There's the flowers, but it's the backs that make it so colourful.
0:32:26 > 0:32:29- Looks kind of metallic. - It does! Metallic blue.
0:32:29 > 0:32:32It goes really well with some of these darker cosmoses.
0:32:32 > 0:32:35Sweet peas have done reasonably well, just growing them in a pot
0:32:35 > 0:32:40- so not taking up too much space. - Just let them scramble, not like the cordons, Jim.
0:32:40 > 0:32:44They are very much under control. But this has been one of the success stories,
0:32:44 > 0:32:47the breeding of these new hybrid achilleas.
0:32:47 > 0:32:50Lovely, isn't it? Really pretty.
0:32:50 > 0:32:54This is Lilac Beauty and it teams up so well with the eryngium.
0:32:54 > 0:32:57Same with the Terracotta, as well, with the eryngium.
0:32:57 > 0:33:02- And that really changes colour, doesn't it? It ends up pretty yellow.- Yes.
0:33:02 > 0:33:04It starts off really dark and then goes pale.
0:33:04 > 0:33:07Actually, these will all dry really well.
0:33:07 > 0:33:11Once they're nice and rigid, just pop it in a vase and it dries beautifully.
0:33:11 > 0:33:13And all of them don't need staking.
0:33:13 > 0:33:17- That's pretty, too. Blue Glitter. - That's really nice.
0:33:17 > 0:33:21- You're going to talk about that? - I am, because there's also variifolium there
0:33:21 > 0:33:23that's got the variegation...
0:33:23 > 0:33:27- A very expensive one here. - THEY LAUGH
0:33:27 > 0:33:30- Yes, OK.- What's the story? - Shall we explain what's going on?
0:33:30 > 0:33:34Actually, I can't explain it. We've got no potatoes from Charlotte.
0:33:34 > 0:33:38- This is in your new stacking system and just one little potato? - Did you sabotage it?- I didn't.
0:33:38 > 0:33:42That was just in the tub. Slightly better, though, the Cherie,
0:33:42 > 0:33:45- which is a new French collection. - Pretty colour.
0:33:45 > 0:33:49- I've tasted those. They are really superb.- French fries, of course.
0:33:49 > 0:33:54And these were just grown in tubs. That's the other two in the French collection, Altesse and Amandine.
0:33:54 > 0:34:00When you grow them in containers, they're so clean, just a quick rinse, boil them and they're beautiful.
0:34:00 > 0:34:03We should try the stacking system again with a main crop.
0:34:03 > 0:34:07- At 50 pence a tatty? I'm not so sure.- We'll wait and see.
0:34:07 > 0:34:11If you'd like any more information about this week's programme,
0:34:11 > 0:34:15perhaps Leslie talking about the herbs, Jim by the cordons,
0:34:15 > 0:34:17all that information is in the fact sheet.
0:34:17 > 0:34:19The easiest way to access that is online.
0:34:19 > 0:34:22Next week, I can hardly believe it's that time again,
0:34:22 > 0:34:27but I'm going to be looking at spring-flowering bulbs, some white bulbs in the white garden.
0:34:27 > 0:34:31It doesn't matter what the weather does, I'm cavorting on the lawn.
0:34:31 > 0:34:34- THEY LAUGH - Until then...- ALL: Goodbye.
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0:34:40 > 0:34:44E-mail subtitling@bbc.co.uk