0:00:12 > 0:00:15Hello there, and welcome to Beechgrove Garden
0:00:15 > 0:00:17on an absolute cracker of a day.
0:00:17 > 0:00:22But I have to say, the wow factor today are these rhododendrons.
0:00:22 > 0:00:25Here we have polar bear. And I just wish you could be with me,
0:00:25 > 0:00:30because the smell is overpowering. It's wonderful. Really looking good. Polar bear.
0:00:30 > 0:00:34There's a clivia, just as a contrast, and then over here Lady Alice Fitzwilliam.
0:00:34 > 0:00:36Two different plants.
0:00:36 > 0:00:39I have a difficulty telling the difference, but I'm not a specialist.
0:00:39 > 0:00:41It too has the most wonderful perfume,
0:00:41 > 0:00:44and is enjoying this atmosphere in the conservatory.
0:00:44 > 0:00:46Other plants that are enjoying it here are our citrus
0:00:46 > 0:00:50and our camellias, and I'm going to do some potting of this citrus.
0:00:50 > 0:00:53And for a period of the summer,
0:00:53 > 0:00:56they will be outside on our new terrace, our summer terrace.
0:00:56 > 0:01:00The top layer is where the camellias will go,
0:01:00 > 0:01:03and the bottom is where the citrus go for a short time in the summer.
0:01:03 > 0:01:06And head gardener Jane and I spent a lovely day out
0:01:06 > 0:01:09looking round garden centres to find the pots,
0:01:09 > 0:01:12because I was very anxious that we get them with plenty drainage
0:01:12 > 0:01:15in the bottom so that they don't have any problem of waterlogging.
0:01:15 > 0:01:20We also chose, I thought, a nice Mediterranean colour suitable for the citrus.
0:01:20 > 0:01:22And, believe it or not,
0:01:22 > 0:01:25I still put in crocs in the bottom of the pot
0:01:25 > 0:01:29to cover the holes, to prevent them from getting blocked up.
0:01:29 > 0:01:33Now, I understand there has been some work done somewhere,
0:01:33 > 0:01:37read a report which talked about ham-fisted pot boys.
0:01:37 > 0:01:41Having been a pot boy in my time, I object to that, I can tell you.
0:01:41 > 0:01:44Thousands of pots have been dealt in this fashion.
0:01:44 > 0:01:47Cover the holes and then a bit of roughage,
0:01:47 > 0:01:51and I'm using leaf mould from our garden here just in the bottom.
0:01:51 > 0:01:54In the old days when I was probably doing
0:01:54 > 0:01:56thousands of pots for chrysanthemums,
0:01:56 > 0:01:58it was cow muck that went in the bottom,
0:01:58 > 0:02:00a wee bit of encouragement.
0:02:00 > 0:02:02Then the compost, remember I was mixing it couple of weeks ago,
0:02:02 > 0:02:06two parts ericaceous multipurpose,
0:02:06 > 0:02:10two parts John Innes Number Two, and one part grit.
0:02:10 > 0:02:14So we're also guarding this business of drainage,
0:02:14 > 0:02:17making sure it is a nice open compost.
0:02:17 > 0:02:20No extra fertiliser needed at this time, there's plenty in there.
0:02:20 > 0:02:22Now we come to the pot itself.
0:02:22 > 0:02:25We have a lovely lemon - fruit, flowers
0:02:25 > 0:02:28and fruitlets in between as you will always find with these.
0:02:28 > 0:02:30Looking a little pale, perhaps,
0:02:30 > 0:02:32that's because of the light values in winter.
0:02:32 > 0:02:36Now that we're into better weather, fingers crossed, they should be OK.
0:02:36 > 0:02:38So, pop it out the pot.
0:02:38 > 0:02:40There we have it. Looking quite good.
0:02:40 > 0:02:43And I'll take away this rough soil,
0:02:43 > 0:02:45stale soil round the top,
0:02:45 > 0:02:50and then with my knife I'm inclined to do a little bit of root pruning.
0:02:50 > 0:02:53Just run it up just to slacken them off,
0:02:53 > 0:02:59encourage them to come away, break, and then we're into the pot.
0:02:59 > 0:03:05Level of potting is actually crucial. That would be too low.
0:03:05 > 0:03:09I want to leave just about an inch or so.
0:03:09 > 0:03:12You prefer 2.5 centimetres? OK. Fair enough.
0:03:12 > 0:03:14Needs a bit more.
0:03:14 > 0:03:18And then fill up gradually. Get it up to the right height.
0:03:18 > 0:03:21Isn't that nice? It's going to be good.
0:03:21 > 0:03:23And by the way, I put these here
0:03:23 > 0:03:26because when we go back to this business of drainage, its most
0:03:26 > 0:03:29important to stand the pot on pot feet when it's on a solid surface.
0:03:29 > 0:03:34That too aids the drainage. So there we go.
0:03:34 > 0:03:36Meanwhile, whilst I finish this off,
0:03:36 > 0:03:38coming up in the rest of the programme...
0:03:41 > 0:03:46I'm revelling in 60 hectares of plants with such glorious names
0:03:46 > 0:03:48as Shorshar, Keswick codlin and Cornish aromatic
0:03:48 > 0:03:52here at the National Fruit Collection in Kent.
0:03:56 > 0:03:59And normally you'd find me in a community garden, but this week
0:03:59 > 0:04:02I'm in a very different location with a very different challenge.
0:04:10 > 0:04:14Well, take a look at this, isn't it a lovely colourful display?
0:04:14 > 0:04:15And I wish you could smell it too,
0:04:15 > 0:04:19because these are the fragrant garden hyacinths,
0:04:19 > 0:04:24or Dutch hyacinths, and you know we've got 17 different varieties here.
0:04:24 > 0:04:27But first of all I'd like to start off with these three rows,
0:04:27 > 0:04:31which are in fact forced hyacinths from not this Christmas
0:04:31 > 0:04:33but the Christmas before, and we wanted to put them
0:04:33 > 0:04:37in the garden just to see if we would get a little bit of flower.
0:04:37 > 0:04:39Well, it is slightly disappointing.
0:04:39 > 0:04:42To me that looks more like a bluebell than hyacinth,
0:04:42 > 0:04:45but it does show that you can plant them again.
0:04:45 > 0:04:49However, if you want a bedding display with the hyacinths,
0:04:49 > 0:04:54basically you have to start from fresh new bulbs to get the flower like this.
0:04:54 > 0:04:58I can't mention them all, but starting off here with the two whites,
0:04:58 > 0:05:00this is the one that I would pick
0:05:00 > 0:05:05because that has a superb head on it, and really is a bright white.
0:05:05 > 0:05:08That variety is called Aiolos,
0:05:08 > 0:05:11that's I think it's pronounced, anyway.
0:05:11 > 0:05:14An unusual colour here. This is Gypsy Queen.
0:05:14 > 0:05:16You might like it, you might not.
0:05:16 > 0:05:20It is rather unusual because it's a pale apricot orange.
0:05:20 > 0:05:22For me, though, I think the best one,
0:05:22 > 0:05:27the one that has the most consistent flowering, a real head on it,
0:05:27 > 0:05:32is the Delft Blue. Just take a close look at the flower itself.
0:05:32 > 0:05:36Bell-shaped blooms, and then these little petals,
0:05:36 > 0:05:39they are kind of reflex, so they bend back on themselves
0:05:39 > 0:05:43and so you have this full, fragrant flower head,
0:05:43 > 0:05:45and then lovely glossy foliage.
0:05:45 > 0:05:49And then moving on, I know that George has got his eye on this one.
0:05:49 > 0:05:51George loves to show some of his hyacinths,
0:05:51 > 0:05:54and this variety is Anna Liza.
0:05:54 > 0:05:57Quite an unusual colour.
0:05:57 > 0:05:59A lovely pink, and there is a little stripe on it,
0:05:59 > 0:06:02so you get lovely little stars.
0:06:02 > 0:06:07I'll mention one more. China Pink. A real pale pink. Lovely.
0:06:07 > 0:06:11Then we move on to our grape hyacinths.
0:06:11 > 0:06:15These are miniature bulbs, and they are fantastic for the rock garden,
0:06:15 > 0:06:19lovely in containers. I think that is a beautiful display.
0:06:19 > 0:06:22What would want to do is lift some of these
0:06:22 > 0:06:25and put them into our wild area. Now, again, what do I pick?
0:06:25 > 0:06:28I'm going to go for a favourite which am sure you can see
0:06:28 > 0:06:30just in front of me there. That's latifolium.
0:06:30 > 0:06:36So, lovely blue heads on the top and then moving down to navy blue.
0:06:36 > 0:06:38A lovely contrast of colour.
0:06:38 > 0:06:41Big flower heads there, with Blue Magic,
0:06:41 > 0:06:44and then if you like pale blue, Valerie Finnis.
0:06:44 > 0:06:46But there are whites and there are pinks as well,
0:06:46 > 0:06:49so loads of varieties to choose from.
0:06:49 > 0:06:52And I'd like to finish off with my layered bulb pots.
0:06:52 > 0:06:56I looked at these a few weeks ago because we were five weeks behind with flowering
0:06:56 > 0:07:00from last year, but these two bulb pots, this one has been
0:07:00 > 0:07:03kept in the sunshine, this one has been in the shade.
0:07:03 > 0:07:07And you can see the sun has really helped to bring out these hyacinths.
0:07:07 > 0:07:10So at the moment, this one is ahead,
0:07:10 > 0:07:13but I'm sure the shady one will soon catch up.
0:07:13 > 0:07:17Now, from our lovely spring blooms, we're going to move on to
0:07:17 > 0:07:20cut flowers, and we're visiting Glasgow Flower Market.
0:07:34 > 0:07:37My name is Lynn Harris. Normally you'll find me as a garden designer
0:07:37 > 0:07:40in the community gardens at Beechgrove,
0:07:40 > 0:07:42but today I'm wearing a very different hat.
0:07:48 > 0:07:51- Morning, Joe.- Morning, Lynn. How are you?- I'm very well, very well.
0:07:51 > 0:07:54I've been given a task by Beechgrove.
0:07:54 > 0:07:58It's their 35th anniversary this year and they've asked me to do
0:07:58 > 0:08:00an anniversary flower arrangement for a dinner.
0:08:00 > 0:08:05- Bit tricky in terms of colours. Coral, jade...- Ooh!
0:08:05 > 0:08:07- ..and emerald.- Right.
0:08:07 > 0:08:10So, I'm going to need some help, Joe.
0:08:10 > 0:08:13Well, coral is a fun one, because depending who you ask
0:08:13 > 0:08:16you'll get different answers about what colour is coral.
0:08:16 > 0:08:18Pinky coral? Peachy coral?
0:08:18 > 0:08:22- There are roses which you can get which are coral shaded. - What about Jade?
0:08:22 > 0:08:27- Well, the difference between jade and other shades of green... - Green jade, blue...
0:08:27 > 0:08:30Well, if you look at... Here is green.
0:08:30 > 0:08:33Some people ask for thistles as if there are a foliage,
0:08:33 > 0:08:38- because you pick up... - And these ones in particular.
0:08:38 > 0:08:41Yeah, look. These are the same flower.
0:08:42 > 0:08:46These are both varieties of Eryngium, and people think they are blue thistles,
0:08:46 > 0:08:48but of course they are not blue thistles.
0:08:48 > 0:08:50There are shades of blues, shades of greens.
0:08:50 > 0:08:54And you even get them in white, as well. Greeny white.
0:08:54 > 0:08:57Again, some people call them white, some people call them green.
0:08:57 > 0:08:59Basically, if you want white, we'll call it white,
0:08:59 > 0:09:01if you want it green, we'll call it green for you.
0:09:01 > 0:09:05What is big for florists? What are they looking for these days?
0:09:05 > 0:09:08To be honest with you, it depends what they are asked for.
0:09:08 > 0:09:10Carnesias are still popular, roses are still popular.
0:09:10 > 0:09:13Lisianthus are always popular, but what changes is colours.
0:09:19 > 0:09:21The first thing I'm going to do
0:09:21 > 0:09:23is choose the greenery for my arrangement.
0:09:23 > 0:09:28What I want to try and do is use as much greenery that could be grown up at Beechgrove.
0:09:28 > 0:09:32I've decided to use these Eryngium cos I like the green tip on the end.
0:09:32 > 0:09:35I know the blue isn't technically part of the scheme,
0:09:35 > 0:09:40but I also need some other colours to balance out the coral and
0:09:40 > 0:09:43the emerald, so I'm going to use some cream lisianthus
0:09:43 > 0:09:50as a contrast. I was going to use this Viburnum, but in actual fact
0:09:50 > 0:09:54it doesn't make as good a cut flower as something like this,
0:09:54 > 0:09:57which is a Shamrock Bloom.
0:09:57 > 0:10:01Now, for me, that is more emerald than that,
0:10:01 > 0:10:06so I'm going to change my mind and I'm going to use Shamrock Blooms.
0:10:06 > 0:10:09I actually asked Joe if he could get me some Peonies in,
0:10:09 > 0:10:14and this is what they call coral.
0:10:14 > 0:10:16Now, I would call it pink.
0:10:16 > 0:10:18I'm hoping that when they open up, actually, that they
0:10:18 > 0:10:22are going to be a bit more coral on the inside than they are at the moment.
0:10:22 > 0:10:26So, fingers crossed for that. And I couldn't not have roses.
0:10:26 > 0:10:27And I've spotted these.
0:10:27 > 0:10:30I think this one is actually called Miss Piggy,
0:10:30 > 0:10:32and this is what I would call coral.
0:10:32 > 0:10:37I've spotted a similar rose but a very different shape.
0:10:37 > 0:10:40I think I might just have five of these,
0:10:40 > 0:10:43and these ones are called vuvuzela.
0:10:43 > 0:10:46So that's it, I'm off back home to start making this arrangement.
0:10:56 > 0:10:59The first thing I'm about to do is condition the flowers.
0:10:59 > 0:11:02I want to strip all the leaves off I don't need,
0:11:02 > 0:11:06cut the stems properly and put them in lots of water so that they
0:11:06 > 0:11:09stay as fresh as possible until I can get them into an arrangement.
0:11:09 > 0:11:13The arrangement I'm making for Beechgrove is for a table arrangement,
0:11:13 > 0:11:17so it's going to be quite low. And this is my interpretation of jade.
0:11:17 > 0:11:20As you can see I found a couple of other things as well,
0:11:20 > 0:11:24so, like the coral it's very subjective what colour jade is,
0:11:24 > 0:11:28but because this was flower shaped, because it was nice and low
0:11:28 > 0:11:31for the table centre, that's why I have gone with this one.
0:11:41 > 0:11:44The next thing is to get the container ready,
0:11:44 > 0:11:49so I'm going to take this through to the kitchen and get the oasis all sorted.
0:11:49 > 0:11:53I actually soaked it earlier today to make sure it was soaked all the way through,
0:11:53 > 0:11:58and in actual fact, I've just noticed that it's not.
0:11:58 > 0:12:02So what I'm going to do, which won't take terribly long,
0:12:02 > 0:12:05I'm just going to put a couple of little holes in there,
0:12:05 > 0:12:09and you might be able to see that there's bubbles coming out.
0:12:10 > 0:12:14One of the first things I'm going to do is kind of establish
0:12:14 > 0:12:17a height and a width, and the first thing that you always
0:12:17 > 0:12:21put into an arrangement is the greenery.
0:12:21 > 0:12:23It gives you your basis.
0:12:23 > 0:12:27I'm going to put the flowers in blocks, so all the roses will be together
0:12:27 > 0:12:33in one colour block, the shamrocks in another colour block, and the peonies.
0:12:33 > 0:12:36This is quite a traditional greening up,
0:12:36 > 0:12:40but the way I'm going to arrange flowers is a bit more contemporary.
0:12:40 > 0:12:44Colour blocking has become quite popular over the last few years
0:12:44 > 0:12:48and there's quite a trend within bridal work
0:12:48 > 0:12:54for single colour bouquets and single flower bouquets, just all roses.
0:12:54 > 0:13:00The only thing I want to do now is just turn it around and see
0:13:00 > 0:13:03if I think I need to fill in with any more greenery,
0:13:03 > 0:13:05but in actual fact, I don't think I do.
0:13:07 > 0:13:09I'm pretty happy with it.
0:13:09 > 0:13:11I think it's time it went on its way
0:13:11 > 0:13:15to Beechgrove in Aberdeen for their 35th anniversary dinner.
0:13:17 > 0:13:20Ho ho ho! Look at that, Jim, is that not splendid?
0:13:20 > 0:13:23- Well done, Miss Harris! - Absolute brilliance.
0:13:23 > 0:13:26She's excelled herself with the design.
0:13:26 > 0:13:29- That would grace any table. - Worthy of the occasion, dear boy.
0:13:29 > 0:13:33Whilst you get rid of that, perhaps we should recap on this strawberry cropping.
0:13:33 > 0:13:36- Yes, aye.- A couple of years ago we set ourselves the target of trying
0:13:36 > 0:13:40to pick fresh strawberries from end of May, June right through to
0:13:40 > 0:13:44- the end of the series in September. - And it worked.- And it worked.
0:13:44 > 0:13:46The way we did it was we planted runners in February,
0:13:46 > 0:13:48they started to fruit at the end of May, June.
0:13:48 > 0:13:51Then, of course, we started picking out of doors,
0:13:51 > 0:13:55and in the meantime the early fruiters were removed
0:13:55 > 0:13:56and a new lot were put in their place
0:13:56 > 0:13:59and they fruited all the way through to the autumn.
0:13:59 > 0:14:00- Now then...- This is them, isn't it?
0:14:00 > 0:14:04Yeah, last autumn we left them here after fruiting
0:14:04 > 0:14:07because the intelligence was that they would produce a decent crop
0:14:07 > 0:14:10the following spring, and here we are.
0:14:10 > 0:14:13The variety is Sonata, and they are coming away nicely.
0:14:13 > 0:14:15- They've been fed. - The blossom is on them.
0:14:15 > 0:14:17- We can look forward to a... - SMACKS LIPS
0:14:17 > 0:14:20- So when will they be ready? - I think in another month.
0:14:20 > 0:14:22Maybe less than that.
0:14:22 > 0:14:25But once we finish with this lot, we'll take them out,
0:14:25 > 0:14:28because I do believe you have a few plans for this.
0:14:28 > 0:14:31Well, yes, there's the old controversy about the peach,
0:14:31 > 0:14:32whether we take it out or not.
0:14:32 > 0:14:35Once it's fruited we should think about getting it out.
0:14:35 > 0:14:38I'm happy that we reach that decision, but however,
0:14:38 > 0:14:42we may have to discuss it with the distaff site. Moving on...
0:14:42 > 0:14:46Moving on, then what we'll do is have some pots of apricots, peaches, nectarines
0:14:46 > 0:14:50and things like that which other folks can grow in the patio.
0:14:50 > 0:14:53And there's some nice, new dwarf varieties coming on.
0:14:53 > 0:14:55That's what we're all about, boy.
0:14:55 > 0:14:58- That it. Now, the vine. - Yes, it's a bit late.
0:14:58 > 0:15:00Aye, a wee bit slow. But it's starting to come.
0:15:00 > 0:15:02In another fortnight that'll be full of leaf
0:15:02 > 0:15:04and we'll be ready to thin out the shoots.
0:15:04 > 0:15:06We were talking about this cracking cherry.
0:15:06 > 0:15:08We want to keep her performing, don't we?
0:15:08 > 0:15:12Jim, this was absolutely stonking last year, it was fantastic.
0:15:12 > 0:15:14Now, it's two years since it was fed,
0:15:14 > 0:15:16so I think it's time it was fed again, and all we need to do
0:15:16 > 0:15:20is take back the fabric underneath the gravel, take that fabric back.
0:15:20 > 0:15:22There's lots of young roots which are here.
0:15:22 > 0:15:24That's where I want to put the compost.
0:15:24 > 0:15:28Either fresh compost like that or into this hole here...
0:15:28 > 0:15:30- HE STRAINS - G'on yersel!
0:15:30 > 0:15:33What I can do is just putting in what I would call slow release,
0:15:33 > 0:15:35but you've got different name for it.
0:15:35 > 0:15:39It is slow, but it's triggered by temperature. It's temperature release.
0:15:39 > 0:15:40So that going into each hole
0:15:40 > 0:15:43and then I'd maybe put some of that compost in the top as well.
0:15:43 > 0:15:46That will just give it that little boost, because it's now starting
0:15:46 > 0:15:51to want to put on lots of leaf and growth, so it needs a wee bit of a feed.
0:15:51 > 0:15:53Well now, the pot apples in full flower.
0:15:53 > 0:15:56They were fed last year. And you see the difference?
0:15:56 > 0:16:00- I wonder if Chris will find as much blossom at Brogdale.- I wonder.
0:16:00 > 0:16:01THEY LAUGH
0:16:12 > 0:16:18Few experiences gladden the heart, put a positivity in your step
0:16:18 > 0:16:22and raise the spirits in quite such a way as standing under
0:16:22 > 0:16:25a tree in full blossom.
0:16:25 > 0:16:29Suddenly the leaden skies of winter
0:16:29 > 0:16:32are transformed into a tapestry of colours.
0:16:42 > 0:16:45This is Brogdale Farm in Faversham, Kent,
0:16:45 > 0:16:48home to the world's largest collection of temperate fruits,
0:16:48 > 0:16:52including apples, cherries, damsons, plums and quince.
0:16:52 > 0:16:57And my guide to this national collection of fruit is Mike Roser.
0:17:00 > 0:17:02It seems every time I visit Brogdale,
0:17:02 > 0:17:06there's a few more trees and bushes and fruit plants being planted.
0:17:06 > 0:17:08What's the current status?
0:17:08 > 0:17:13Current status, Chris, is that you are in the mature apple orchard here.
0:17:13 > 0:17:162,000, 2,100 cultivars.
0:17:16 > 0:17:19This is the mature collection, been here about 36 years.
0:17:19 > 0:17:20Plums and cherries.
0:17:20 > 0:17:23Looking around there's not too much leaf and bud at the moment,
0:17:23 > 0:17:26but nonetheless over 300 varieties of each.
0:17:26 > 0:17:30But it's not just about numbers, it's conservation of the diversity
0:17:30 > 0:17:32of the genetic resource that we have here.
0:17:32 > 0:17:35- This is a working environment. - Very much a working environment.
0:17:35 > 0:17:38All the trees are managed as if they were in a commercial orchard.
0:17:38 > 0:17:41Yes, remembering of course that it is a collection.
0:17:41 > 0:17:43Two trees of every cultivar
0:17:43 > 0:17:47and the husbandry will probably be somewhat different.
0:17:47 > 0:17:52But nonetheless, all the trees here in the mature apple orchard are M9s.
0:17:52 > 0:17:53And what's fascinating for me
0:17:53 > 0:17:58is the point at which the collection started to form.
0:17:58 > 0:18:02That's the very point at which, as a nation,
0:18:02 > 0:18:06we had the broadest possible range of fruit on our tables.
0:18:06 > 0:18:10And, of course, if you look round the various counties of Britain,
0:18:10 > 0:18:16then certainly there are varieties of apples particularly, pears and plums,
0:18:16 > 0:18:21that you would very much associate with those different geographical locations.
0:18:21 > 0:18:23Anyone who visits Brogdale is more or less coming to
0:18:23 > 0:18:29a delicatessen where they can select a plant of their requirements,
0:18:29 > 0:18:32and then they know that it's going to grow in that area.
0:18:32 > 0:18:34I love that idea that you can come along here,
0:18:34 > 0:18:36and it's almost bespoke gardening.
0:18:43 > 0:18:46It's lovely walking up some of these rows with the names -
0:18:46 > 0:18:51Robin, Pippin, Red Millet, Seedlings, St Everard...
0:18:51 > 0:18:56All sorts of glamorous, very evocative names. It must be possible
0:18:56 > 0:18:58because of the breadth of the collection here to almost
0:18:58 > 0:19:01chart our relationship with apples.
0:19:01 > 0:19:04Well, if you consider within the collection, certainly
0:19:04 > 0:19:08if you walk through the first few rows, probably 30 countries
0:19:08 > 0:19:12of origin, and the oldest variety in the collection is decio. D-E-C-I-O.
0:19:12 > 0:19:18Named after a Roman commander who I think in roundabout 250 A.D. was fighting Attila the Hun.
0:19:18 > 0:19:22So there's history to go with all the varieties in one form or another.
0:19:22 > 0:19:26And certainly the traditional heritage varieties,
0:19:26 > 0:19:29as opposed to what you see on the supermarket shelf now,
0:19:29 > 0:19:31have got their place within the collection.
0:19:31 > 0:19:35And whether it's historical or whether it's part of their genetic value,
0:19:35 > 0:19:40which is extremely important when you look at potential breeding into the future,
0:19:40 > 0:19:43the apple collection represents Britain's contribution to
0:19:43 > 0:19:48the genetic future for our food products.
0:19:55 > 0:20:00Why do you think the apple is so linked with the UK?
0:20:00 > 0:20:05What is it about our psyche or our conditions that mean we love the apple?
0:20:05 > 0:20:08I think that being where we are in geographical location,
0:20:08 > 0:20:11that part of the northern hemisphere in the temperate band,
0:20:11 > 0:20:14very conducive to apple growing.
0:20:14 > 0:20:16Certainly the cooler nights as you get into summer,
0:20:16 > 0:20:20the colouration coming up in terms of how the sugars change,
0:20:20 > 0:20:24and you've got this great diversity of product, as well.
0:20:24 > 0:20:28So longevity, certainly, of the apple as a fruiting body
0:20:28 > 0:20:30later in the season is very, very attractive.
0:20:32 > 0:20:35It's always surprising in the cherry orchard just what
0:20:35 > 0:20:38extent of orchards there were in this part of the world.
0:20:38 > 0:20:41In Kent it was virtually wall-to-wall cherries.
0:20:41 > 0:20:45There would have been about 15,000 acres of cherries in Kent.
0:20:45 > 0:20:47At millennium, circa 1,000 acres.
0:20:47 > 0:20:52- To see them en masse is so unusual now.- Yes, it's absolutely true.
0:20:52 > 0:20:55We've got over 320 varieties of cherries,
0:20:55 > 0:20:59but of course if you go back to the days when the workers were coming down from London,
0:20:59 > 0:21:04and indeed before that, I could have walked, if mum would have allowed me,
0:21:04 > 0:21:07from the Medway towns down to Faversham, through Doddington,
0:21:07 > 0:21:10toward Lenham, and I'd never have been out of sight of a cherry tree.
0:21:10 > 0:21:14That social connect with the migrant workers
0:21:14 > 0:21:18coming down from London to harvest may have long since gone,
0:21:18 > 0:21:21but one of the lovely things you're doing here at Brogdale is
0:21:21 > 0:21:24you are trying to reconnect society with the plants that you grow.
0:21:24 > 0:21:28I mean, I can see over here the flowering cherries of the Hanami.
0:21:34 > 0:21:38It's just wonderful to see these ornamentals in flower,
0:21:38 > 0:21:41and, of course, so much earlier than the commercial varieties.
0:21:41 > 0:21:44That's completely true, Chris. Particularly this year.
0:21:44 > 0:21:47Brogdale Collections are organising the Hanami,
0:21:47 > 0:21:52which is the blessing of the flower festival. Ancient history in Japan,
0:21:52 > 0:21:56goes back 1,300 years to the initiation of that ceremony,
0:21:56 > 0:21:59which included from the emperors court down to the commoners,
0:21:59 > 0:22:04so we're hoping that the Hanami when it happens will bring a lot of people onto the site.
0:22:04 > 0:22:09Well, it's just starting, and it really is right on that tipping point
0:22:09 > 0:22:12where it starts to take your breath away, doesn't it?
0:22:17 > 0:22:20It would be easy to think of somewhere like Brogdale as being
0:22:20 > 0:22:25nothing more than a museum piece, a collection of out of date varieties,
0:22:25 > 0:22:27but of course it's far more than that.
0:22:27 > 0:22:33The orchard we are just passing through now is the mirror image of our mature orchard.
0:22:33 > 0:22:38Just planted three years ago. And this represents, if you like, the future.
0:22:38 > 0:22:41But it's not only the future that is important here at Brogdale
0:22:41 > 0:22:45within the National Fruit Collections, it's the individual, as well
0:22:45 > 0:22:50that can do so much for the conservation of that diversity of cultivar.
0:22:50 > 0:22:56We can certainly help in the respect that appropriate plant material
0:22:56 > 0:23:00can be taken, in general terms, from the collection,
0:23:00 > 0:23:05and if you, the gardener, wishes to have certain
0:23:05 > 0:23:08varieties in your garden, depending upon your geographical location,
0:23:08 > 0:23:12that tree can be built for you over a period of a year.
0:23:12 > 0:23:16You know, the biggest problem I have is choosing
0:23:16 > 0:23:20which of the 2,100 apples I want to graft and take home with me.
0:23:25 > 0:23:30George, you know, I think we've a better day here than they've got in Kent.
0:23:30 > 0:23:32I think so. Far more blossom.
0:23:32 > 0:23:36This is true. Anyway, this is the big raspberry riddle.
0:23:36 > 0:23:40It is. This is Autumn Bliss, along there is Glen Ample.
0:23:40 > 0:23:43These over there, they should be away up this height.
0:23:43 > 0:23:47These have just recently been cut back. Now, there's nothing in that soil
0:23:47 > 0:23:50that you have discovered that gives me any cause for concern.
0:23:50 > 0:23:53No, the only thing is that once we get down to two spades' depth,
0:23:53 > 0:23:56- I'm into gravel and quite solid. - Fair enough.
0:23:56 > 0:23:58Whereas at that other end I'm going down the same depth
0:23:58 > 0:24:02and it's still topsoil, so when this was graded, it was all shunted.
0:24:02 > 0:24:04There's a bit of variety there, but the fact, I was worried,
0:24:04 > 0:24:09you see, this area was maybe water table coming up and damaging
0:24:09 > 0:24:12the roots of the raspberry in the winter, because they have not succeeded at all.
0:24:12 > 0:24:16There's no sign. So what I thought we would do, sir, is
0:24:16 > 0:24:19- I'm going to fill this hole in, now. - Famous for things like that.
0:24:21 > 0:24:23But that's beautiful stuff.
0:24:23 > 0:24:27There'd be many folk would be potting with less stuff than that!
0:24:27 > 0:24:30Don't spill it on the path, George. Come on.
0:24:30 > 0:24:33- Be tidy.- Be tidy, be tidy.
0:24:33 > 0:24:36Now, if you could lift that bottomless pot.
0:24:36 > 0:24:39Because you know when you come up the motorway...
0:24:39 > 0:24:41It's a mystery now, eh? You can see right through it.
0:24:41 > 0:24:43I'm glad I've got something to do.
0:24:43 > 0:24:50So when you see these poly tunnels as you're coming up the road,
0:24:50 > 0:24:53they are often full of raspberries,
0:24:53 > 0:24:57and the raspberries will be planted in pots.
0:24:57 > 0:25:01Now, see? The shoots are coming away on that.
0:25:01 > 0:25:04The root system is perfectly healthy, and looking good.
0:25:04 > 0:25:08- So we'll put that in there. - Bit of a puzzle, George.
0:25:09 > 0:25:11- Top it off.- Top it off.
0:25:11 > 0:25:13That should give it a bit of a boost,
0:25:13 > 0:25:16because that's fortified compost that's in there.
0:25:16 > 0:25:21- We've got some fertiliser. - How much?- Well, a fair bit.
0:25:21 > 0:25:24You see... That should do it.
0:25:24 > 0:25:26So we'll do the same with the one at the far end,
0:25:26 > 0:25:29that's Glen Ample that's at the far end.
0:25:29 > 0:25:31Do the same with that.
0:25:31 > 0:25:33We'll do another one at this end and we'll see if that works.
0:25:33 > 0:25:37And if it doesn't work... we'll think of something else.
0:25:37 > 0:25:42- THEY CHUCKLE - I think I'll start collecting stamps.
0:25:44 > 0:25:48We've decided to add to our fruit collection a couple of Kiwis.
0:25:48 > 0:25:51Both the varieties are self fertile.
0:25:51 > 0:25:53One of them is the variety called Jenny,
0:25:53 > 0:25:57and that's going to stay in a pot cos it's not particularly hardy,
0:25:57 > 0:26:01and the one I'm just potting at the moment is a variety called
0:26:01 > 0:26:07Issai. Now this is really hardy. It should be hardy down to -25,
0:26:07 > 0:26:10so once it goes on a bit we'll be planting this one outside.
0:26:12 > 0:26:16Well, this may be the last time we'll see the over-winter brassicas.
0:26:16 > 0:26:18The ones outside there, I've written them off.
0:26:18 > 0:26:21They really have over-wintered very, very poorly.
0:26:21 > 0:26:24On the cabbage side which we grow from seed ourselves,
0:26:24 > 0:26:26Offenham and Advantage look quite good.
0:26:26 > 0:26:29We're going to get some nice heads in the next day or two.
0:26:29 > 0:26:32Over this side, this was a seedsman's collection of kale,
0:26:32 > 0:26:35broccoli, cauliflower and winter cabbage.
0:26:35 > 0:26:37The broccoli is stunning.
0:26:37 > 0:26:39Just look at that - absolutely gorgeous.
0:26:39 > 0:26:43Purple sprouting, called Rudo. It's lovely.
0:26:43 > 0:26:47And I've never been a fan of this, because grown outside
0:26:47 > 0:26:52you're never sure what it's going to do, but grown inside, it's gorgeous.
0:26:56 > 0:26:58The clump of rhubarb we forced earlier is looking
0:26:58 > 0:27:01a bit sorry for itself, but this one has got plenty on it.
0:27:01 > 0:27:04There's some wonderful fresh stalks there to use.
0:27:04 > 0:27:07Now, if you want to keep the rhubarb in the garden going,
0:27:07 > 0:27:10now is the time to get down and to take out the flower heads.
0:27:10 > 0:27:13These are the flower stalks which are going to eventually
0:27:13 > 0:27:16take away all the goodness from the plant.
0:27:16 > 0:27:18Now is a good time, too, to plant more varieties,
0:27:18 > 0:27:21and what I'm going to do here is plant these ones
0:27:21 > 0:27:23in order to extend the season.
0:27:27 > 0:27:32Well, conditions are absolutely bang on for planting the sweet peas, aren't they?
0:27:32 > 0:27:35Absolutely, and these roots are good on these, Jim.
0:27:35 > 0:27:37Yes, they are. Pity the weather isn't the same!
0:27:37 > 0:27:41- Yeah, they are one of my favourite cut flowers, I think they're beautiful.- Stunning.
0:27:41 > 0:27:44And we'll have quite a display this year, cos it's not just cordons,
0:27:44 > 0:27:46we're going to let them scramble in one of the trial beds.
0:27:46 > 0:27:50- Are we really?- Mmm. - All over the place. We'll be covered in sweet peas.
0:27:50 > 0:27:53Are we celebrating some sort of anniversary?
0:27:53 > 0:27:55Well, the seedsmen have used it as a sales point,
0:27:55 > 0:27:58- they've said it's the year of...? - The year of the sweet pea.
0:27:58 > 0:28:01Well, I'd go for that. Like you, I think it's a cracker.
0:28:01 > 0:28:02Yeah, they are good to look at.
0:28:02 > 0:28:05Anyway Jim, what are you doing next week?
0:28:05 > 0:28:09- Planting tomatoes, indoors, of course.- I'm grovelling in the gravel.
0:28:09 > 0:28:12Oh, yes, I think I'm doing that as well.
0:28:12 > 0:28:15And I'm also going to be sowing some grass seed.
0:28:15 > 0:28:18So, if you'd like any more information about this week's programme,
0:28:18 > 0:28:19it's all in the fact sheet,
0:28:19 > 0:28:22and easiest way to access that is online.
0:28:22 > 0:28:25Don't forget it'll have all the plant names on it, too.
0:28:25 > 0:28:27And you can also find us on Twitter and Facebook.
0:28:27 > 0:28:32- That's it for this week. Until next time, bye bye.- Bye.- Bye.
0:28:37 > 0:28:40Subtitles by Red Bee Media Ltd