0:00:12 > 0:00:15- Well, Jim. A bright morning. - It is. Absolutely.
0:00:15 > 0:00:17But there are signs of autumn.
0:00:17 > 0:00:19What was the temperature in your garden this morning?
0:00:19 > 0:00:21Two and a half degrees when I left this morning.
0:00:21 > 0:00:24We've only had it down to about eight but we're in town.
0:00:24 > 0:00:26My garden was down to five this morning.
0:00:26 > 0:00:27Hello, and welcome to Beechgrove.
0:00:27 > 0:00:30It does sound and feel summery but autumn's definitely in the air.
0:00:30 > 0:00:33But we're still talking about summer bedding. What about it?
0:00:33 > 0:00:35I think this is lovely, quite unusual though, George.
0:00:35 > 0:00:39Rather unusual in that it was just a mix of some of the veg that we
0:00:39 > 0:00:42had left and some of the odd bedding plants which we selected
0:00:42 > 0:00:45and there's some absolute cracking things in here.
0:00:45 > 0:00:48Well, you took some of my alstroemerias that were going to go
0:00:48 > 0:00:50on the decking and I think they are quite amazing.
0:00:50 > 0:00:53You keep looking at that one, that's a fabulous plant, isn't it?
0:00:53 > 0:00:55That's this thing called Rock'n'Roll.
0:00:55 > 0:00:57I don't normally like variegated plants but that's a stunner.
0:00:57 > 0:01:00And that's meant to be hardy down to minus ten, Jim.
0:01:00 > 0:01:02It's definitely an eye-catcher.
0:01:02 > 0:01:05- And I like Indian Summer, the dark one.- The one over there? Yes.
0:01:05 > 0:01:08Let's move away from alstroemerias, though.
0:01:08 > 0:01:11I think the thing that signals to me the quality of the weather in the
0:01:11 > 0:01:15summer, the moisture and the heat, are the zinnias. They have done
0:01:15 > 0:01:18extraordinarily well for the first time ever at Beechgrove.
0:01:18 > 0:01:20That is so true. If you don't have
0:01:20 > 0:01:21a good summer, they don't do well here.
0:01:21 > 0:01:26So that little bit of warmth in July was just what they wanted.
0:01:26 > 0:01:28- Never say never.- Kale's brilliant.
0:01:30 > 0:01:34- You can eat that, can't you? - You can, that's why it's brilliant.
0:01:34 > 0:01:36Fair enough. In the rest of the programme...
0:01:38 > 0:01:42This is what happens when you harvest a kitchen garden with
0:01:42 > 0:01:44eight children, and here's a clue as to where I am.
0:01:49 > 0:01:52And here's an absolute belter of a Himalayan cherry.
0:01:52 > 0:01:54If you want to see some more stunning plants, stick with us.
0:01:59 > 0:02:04Well, I'll tell you what, George. Earlier we were talking about
0:02:04 > 0:02:06the good summer we had for the zinnias, for example.
0:02:06 > 0:02:10If ever proof was needed, further proof, look at these onions.
0:02:10 > 0:02:12Four varieties.
0:02:12 > 0:02:13- That's a cracker.- Aren't they?
0:02:13 > 0:02:16And the reds are probably the most difficult, I think,
0:02:16 > 0:02:20to grow and to get a really good onion,
0:02:20 > 0:02:22I've always found in the past, but there you go.
0:02:22 > 0:02:25- That's absolutely splendid.- That's Red Ray, by the way, the variety.
0:02:25 > 0:02:28Right. Why have they not gone to seed?
0:02:28 > 0:02:30Well, they've never had a check.
0:02:30 > 0:02:32That's what would cause things to run to seed.
0:02:32 > 0:02:34You get a cold night, a chilly night
0:02:34 > 0:02:37when they're just becoming established, we didn't get that.
0:02:37 > 0:02:38And then, secondly, moisture.
0:02:38 > 0:02:41If they get run dry that would tend to cause them to run to seed.
0:02:41 > 0:02:44We didn't have that either. We had these wonderful heavy showers.
0:02:44 > 0:02:46- We didn't think they were good at the time.- Not really, no.
0:02:46 > 0:02:48But they were doing the crops a world of good.
0:02:48 > 0:02:49Absolutely splendid.
0:02:49 > 0:02:52So, I'm going to go on and get some more of these lifted
0:02:52 > 0:02:56and we'll go through the varieties. That's Red Ray. This is Sturon.
0:02:56 > 0:02:59This is High-Tech, and this is Snowball.
0:02:59 > 0:03:02I've never grown that ever before. But there's no difference.
0:03:02 > 0:03:04They are all growing well.
0:03:04 > 0:03:08Now, normally I would go through the system of turning them over,
0:03:08 > 0:03:11easing them out. But we've had such dodgy weather of late, and the last
0:03:11 > 0:03:15thing you want is these things to start ripening and then get wetted.
0:03:15 > 0:03:18What we want now is to get all the excess moisture out of them,
0:03:18 > 0:03:21all surface moisture, let them colour up even further.
0:03:21 > 0:03:24So, we'll put them on a rack like this
0:03:24 > 0:03:27and then into a cover.
0:03:27 > 0:03:31Into one of the polytunnels, or the greenhouse or even a cold frame.
0:03:31 > 0:03:34Keep them dry and they'll actually firm up
0:03:34 > 0:03:37and they'll keep all the way through to next spring.
0:03:37 > 0:03:40- What are you up to?- I'm going to sow some green manure here.
0:03:40 > 0:03:42This was the area where the early veg were, Jim,
0:03:42 > 0:03:44and there was potatoes in here as well.
0:03:44 > 0:03:47The last thing we want is to leave bare soil.
0:03:47 > 0:03:51Bare soil is just an anathema to me, and so what we've got to do is
0:03:51 > 0:03:53- cover this, and I want to cover it with something.- Yes.
0:03:53 > 0:03:56The best thing to cover it with is other plants.
0:03:56 > 0:03:59We've got a mixture. This is one of the green manures you can get from
0:03:59 > 0:04:02some of the seed companies and it's got a mixture in it, you see?
0:04:02 > 0:04:04We've got some mustard, we've got rye grass,
0:04:04 > 0:04:06you've got clover in there as well.
0:04:06 > 0:04:11And that rye grass is Italian rye grass and it makes a huge amount of
0:04:11 > 0:04:14fibrous roots in the time it's going to be in here, and that's
0:04:14 > 0:04:16what's going to help the structure of the soil.
0:04:16 > 0:04:18It'll absorb all the nitrogen it wants.
0:04:18 > 0:04:20It will just fill itself with it
0:04:20 > 0:04:23and then it's still there in the spring, you see, and you dig it in.
0:04:23 > 0:04:24- Yes.- That's it.
0:04:24 > 0:04:27So we don't lose any nutrients and that's what's so important.
0:04:27 > 0:04:31And you don't get this compaction from constant rain.
0:04:31 > 0:04:34- It's the most practical way to cover ground.- Absolutely.
0:04:34 > 0:04:37If you leave the soil bare, it will get that glazed look on the top.
0:04:37 > 0:04:40And you get a crust and it's just a nuisance. Anyway...
0:04:40 > 0:04:43Why did you look at me when you said glazed look?
0:04:43 > 0:04:44I'm still interested.
0:04:44 > 0:04:46THEY CHUCKLE
0:04:46 > 0:04:50Right, we'll sow that out. It's just a reasonable sort of sprinkle.
0:04:50 > 0:04:53They say that one packet will do about 20 square metres,
0:04:53 > 0:04:56and then we'll just give it a rake in.
0:04:57 > 0:04:59So, that's a reasonable sort of covering,
0:04:59 > 0:05:04and then just a quick rake in and this should be germinated
0:05:04 > 0:05:08within about two weeks because the soil is wonderfully warm
0:05:08 > 0:05:10and it will come up very quickly.
0:05:12 > 0:05:16Well, how about this for a wonderful collection of sweet peppers?
0:05:16 > 0:05:19And I have to say, in all my time at Beechgrove, and that's
0:05:19 > 0:05:23over 30 years, this is the best collection I have ever seen.
0:05:23 > 0:05:25The gardeners have done an absolutely wonderful job.
0:05:25 > 0:05:28They started them off early, and at that time of germination
0:05:28 > 0:05:32they need really high temperatures of about 20 degrees centigrade,
0:05:32 > 0:05:36and even then once you grow them on, they still need warm temperatures.
0:05:36 > 0:05:40And I think that partly has to do with the fantastic summer we've had.
0:05:40 > 0:05:43Really, they like a minimum overnight of around about
0:05:43 > 0:05:4615 degrees C, and a maximum of 30.
0:05:46 > 0:05:50Now, let's just talk through some of the collections that we've got.
0:05:50 > 0:05:53The three over there, they are the Italian collection.
0:05:53 > 0:05:56I'm not going to pronounce all the names but all of them
0:05:56 > 0:05:58have got Russo in the name.
0:05:58 > 0:06:01Then we move on to, well, similar shape to the Italian ones,
0:06:01 > 0:06:04and these are called the grilling collection.
0:06:04 > 0:06:06Starting off here with Black Night.
0:06:06 > 0:06:09Look at the colour of that, that's absolutely fabulous.
0:06:09 > 0:06:14Moving then on to Asta, wonderful yellow, and then finally this one.
0:06:14 > 0:06:15Now, it's called Thor.
0:06:15 > 0:06:16At the moment it's green
0:06:16 > 0:06:20but that will, I believe, turn into a wonderful red.
0:06:20 > 0:06:23Now, some people like really tiny ones as well.
0:06:23 > 0:06:26And these are beautiful. They are Snack Bite, they're called.
0:06:26 > 0:06:27Mini peppers.
0:06:27 > 0:06:30And then, finally, the ones that really interest me
0:06:30 > 0:06:34are these ones because they were chosen for the fact that they
0:06:34 > 0:06:38were happy in cooler conditions, or northern climates.
0:06:38 > 0:06:41The one here with the red is called Lipstick.
0:06:41 > 0:06:45Then another red one is called King of the North.
0:06:45 > 0:06:48And then how about this one here? It's called Chocolate.
0:06:48 > 0:06:51Now, I love chocolate, but I have to say,
0:06:51 > 0:06:52I'm not too sure about the colour,
0:06:52 > 0:06:57to eat it as a pepper. So I want to open it up because
0:06:57 > 0:06:59they do say, as it ripens,
0:06:59 > 0:07:01it's slightly red inside.
0:07:01 > 0:07:04Well, I would still say that's fairly brown,
0:07:04 > 0:07:06and personally, that doesn't appeal to eat.
0:07:14 > 0:07:17This is my third and final visit to Scone Palace,
0:07:17 > 0:07:20where the head gardener, Brian Cunningham, has been developing
0:07:20 > 0:07:23the kitchen garden with some of the local schoolchildren.
0:07:31 > 0:07:34Brian, the last time we were here was May, so it's about three months,
0:07:34 > 0:07:37I think, since we were here, so what's the season been like?
0:07:37 > 0:07:42It's been very good. It's also been very productive as well.
0:07:42 > 0:07:46We've gone through what feels like tons and tons of lettuce.
0:07:46 > 0:07:50Well, they're looking good still, and the nasturtiums are great.
0:07:50 > 0:07:52Does that work, for attracting the aphids?
0:07:52 > 0:07:55Without a doubt, they've been a great help.
0:07:55 > 0:07:58They've been absolutely covered in aphids.
0:07:58 > 0:07:59And do you use the flowers as well?
0:07:59 > 0:08:03Yep, we've also used them for decorating the little salad
0:08:03 > 0:08:05dishes on the tables, on the plates.
0:08:05 > 0:08:07Brilliant, but I think we should go and get the children
0:08:07 > 0:08:09because I'm sure they're dying to see the garden.
0:08:15 > 0:08:18- Whoa, what do you think? Isn't it pretty?- This way, Cara.
0:08:18 > 0:08:21CHILDREN CHATTER All right, guys?
0:08:21 > 0:08:23Wow, the sweet peas.
0:08:26 > 0:08:29- Did you plant those? - Recognise all this, then?
0:08:29 > 0:08:31They were just small plants.
0:08:31 > 0:08:34CHILDREN CONTINUE TO CHATTER
0:08:37 > 0:08:39So, who planted these?
0:08:39 > 0:08:42- You sowed them? - We sowed the ones behind.
0:08:42 > 0:08:44So you sowed the dill, didn't you?
0:08:44 > 0:08:46- Did you expect it to get this big?- No.
0:08:46 > 0:08:48What do you think in general of the whole garden?
0:08:48 > 0:08:50It's very pretty.
0:08:50 > 0:08:53- I thought it was dull. - You thought it was dull?
0:08:53 > 0:08:56- When we first came.- And now?
0:08:56 > 0:08:59And now it's nice and pretty. It's bold.
0:08:59 > 0:09:00It stands out.
0:09:01 > 0:09:02That's fantastic.
0:09:02 > 0:09:06OK, well, I think what we're going to do now is the four of you
0:09:06 > 0:09:11that were planting the herbs, you go with James to the polytunnel.
0:09:11 > 0:09:13And I'm going to take the rest of you
0:09:13 > 0:09:16because you were planting the tatties, so we'll go that way.
0:09:16 > 0:09:17Yeah?
0:09:21 > 0:09:25Right, are you excited about digging up these potatoes?
0:09:25 > 0:09:27It'll be fun to see what we get.
0:09:27 > 0:09:30- So can you all recognise this area? - Yeah.- Yeah.
0:09:30 > 0:09:34This is where we all did your potato planting. How many weeks ago now?
0:09:34 > 0:09:35Way back in April.
0:09:35 > 0:09:37- So it's a long time ago, isn't it? - Yeah.- Yeah.
0:09:37 > 0:09:40Oh, look. You can already see something.
0:09:41 > 0:09:44So now it's harvest time. Can I borrow this for a second?
0:09:44 > 0:09:46Right, you watch what Brian's doing here.
0:09:46 > 0:09:50See here, all these stalks? This is where your plant was grown.
0:09:50 > 0:09:52So we want to go just a wee bit behind
0:09:52 > 0:09:54because there might be potatoes under there
0:09:54 > 0:09:57and we don't want to stab the potatoes and damage them.
0:09:57 > 0:09:58- Don't want to kill them. - That's right.
0:09:58 > 0:10:01- Don't want to kill them! - And you slowly work your fork down.
0:10:02 > 0:10:04Prise it up.
0:10:04 > 0:10:05- Potatoes!- Oh, wow.
0:10:05 > 0:10:08And we get hardly any potatoes out of that.
0:10:08 > 0:10:11- That's a huge one.- Well, come on, let's grab the fork, then.
0:10:11 > 0:10:15You can have a go along there and I'll grab the bucket.
0:10:15 > 0:10:16Pop them in the bucket.
0:10:16 > 0:10:18There you go.
0:10:19 > 0:10:21- That's a tiny one.- I know.
0:10:21 > 0:10:24Does anyone remember what was on top of the soil?
0:10:24 > 0:10:27- Remember?- Cow poo.- Cow poo. And why did we put the cow poo on?
0:10:27 > 0:10:33- It's so that it helps all the soil grow.- That's right.
0:10:33 > 0:10:36It improves the soil and that helps the potatoes grow. It gives the
0:10:36 > 0:10:40potatoes their feed. And that's why we've got so many good potatoes.
0:10:47 > 0:10:51Gosh, Brian. What a good crop of tomatoes, and they look so healthy.
0:10:51 > 0:10:54- Yeah, we've had a good year. - Absolutely fabulous.
0:10:55 > 0:10:57- Right, how are you getting on?- Fine.
0:10:57 > 0:11:02- Do you like tomatoes? That's the big question.- Only on pizza.- Same here.
0:11:02 > 0:11:05- So, how are you guys getting on with the basil?- Good.
0:11:05 > 0:11:08- And can you smell the basil?- Yeah. - It's lovely, isn't it?
0:11:08 > 0:11:11It's really strong.
0:11:11 > 0:11:13So what's going to happen now?
0:11:13 > 0:11:16Well, these guys have done all their sowing and they've learned about
0:11:16 > 0:11:19growing, and we've learned about harvesting today so we're all going
0:11:19 > 0:11:22to head down to the palace kitchens and do some cooking and eating.
0:11:22 > 0:11:24- Do you fancy doing that?- Yeah. - Do you like cooking?
0:11:24 > 0:11:28- Sort of.- I don't like cooking, I like eating.
0:11:28 > 0:11:29I like both.
0:11:29 > 0:11:31- You like both? Good.- Come on, then.
0:12:00 > 0:12:01Well, this looks very organised.
0:12:01 > 0:12:05Jenny, you're the catering manager, so what are we going to be doing?
0:12:05 > 0:12:08Well, this afternoon I thought I would show you how to use
0:12:08 > 0:12:12some of the produce that you've been growing in the garden.
0:12:12 > 0:12:14They've got some potato salad here.
0:12:14 > 0:12:18We'll show you how to make some potato salad, some green salad,
0:12:18 > 0:12:21and some beetroot and orange salad.
0:12:21 > 0:12:23- And we've all washed our hands, haven't we?- ALL:- Yes.
0:12:23 > 0:12:25OK, let's start, then.
0:12:37 > 0:12:39You could easily do this at home, couldn't you?
0:12:39 > 0:12:40Yes, when my potatoes are ready.
0:12:40 > 0:12:45- When are you going to crop your potatoes?- October.- OK.
0:12:59 > 0:13:02- It's all over my top! - Whoops! Well done.
0:13:07 > 0:13:09Gosh, aren't we lucky with the weather?
0:13:09 > 0:13:11This is a great picnic, isn't it?
0:13:11 > 0:13:15So, are you all going to get your knives and forks and plates?
0:13:17 > 0:13:18And have a wee try?
0:13:18 > 0:13:21What have you got out of this year, with the gardening?
0:13:21 > 0:13:22What's been the best bit?
0:13:22 > 0:13:25I liked planting the sweet peas.
0:13:25 > 0:13:29- My favourite part was digging up the potatoes.- Yep, that was good.
0:13:29 > 0:13:32- Alistair?- Erm, planting potatoes and digging them up.
0:13:32 > 0:13:36- So would you volunteer?- Yeah.- Yeah. - Maybe, yes? You'd come back?
0:13:36 > 0:13:39- Because Brian's good to you, isn't he?- Yeah.
0:13:39 > 0:13:42And, well, I can't wait to eat these scones now.
0:13:42 > 0:13:45- Let's get stuck in - I think we've earned it.- I think so.
0:13:55 > 0:13:57Well, the last time you saw this tunnel,
0:13:57 > 0:13:58it didn't look quite so good...
0:13:58 > 0:14:00because it's had a make-over.
0:14:04 > 0:14:07Head gardener Jane and handymen Calum and Donald
0:14:07 > 0:14:10set aside a day to re-skin the polytunnel.
0:14:10 > 0:14:14There comes a time in every tunnel's life when its cover needs to
0:14:14 > 0:14:18be renewed, and after ten years, it's certainly time now.
0:14:18 > 0:14:20The team had already prepared the area by digging out
0:14:20 > 0:14:24the trenches along the sides and removing the old polythene.
0:14:24 > 0:14:27The next task was a little bit more difficult
0:14:27 > 0:14:32and that was to remove the old protective tape from the hoops.
0:14:32 > 0:14:35We've put this foamy tape on to the metal,
0:14:35 > 0:14:41and it provides a buffer between the metal hoop and the polythene
0:14:41 > 0:14:43so that it doesn't melt in the hot sunshine.
0:14:45 > 0:14:48With the old tape off, and it's nicely sanded down,
0:14:48 > 0:14:52it's time to put on the new protective tape.
0:14:59 > 0:15:01Lovely.
0:15:06 > 0:15:09It's finally time to wrestle with the polythene.
0:15:09 > 0:15:12I chose a type of polythene that's thick and diffuse
0:15:12 > 0:15:15so that it works well for our climate.
0:15:15 > 0:15:19There is in fact now a wide range to choose from.
0:15:22 > 0:15:24I think the important thing to bear in mind now,
0:15:24 > 0:15:27looking at the instructions, is that we have to make sure the
0:15:27 > 0:15:32cover's on really tightly and not be afraid of pulling it too tight.
0:15:32 > 0:15:36It says it can stretch up to 500%, it says.
0:15:36 > 0:15:39But then if you over-tension it, of course, it will rip,
0:15:39 > 0:15:44but if it's not tight, the wind, can you see how the wind's flapping it?
0:15:44 > 0:15:45Yep.
0:15:45 > 0:15:49And it'll soon come apart and disintegrate.
0:15:54 > 0:15:56The team suggested a handy tip
0:15:56 > 0:16:00when securing the polythene is to cut out batons into small, useable
0:16:00 > 0:16:04pieces rather than large ones, as you'll be able to
0:16:04 > 0:16:06control the creases better.
0:16:10 > 0:16:12Just tucking in the corners.
0:16:12 > 0:16:14It's a tidy tunnel.
0:16:30 > 0:16:32That's tight enough. It sounds like a drum.
0:16:33 > 0:16:36After filling in the trenches and securing the polythene,
0:16:36 > 0:16:39Calum and helper..
0:16:39 > 0:16:41set to building a new door.
0:16:57 > 0:16:59- Hello.- Hello.
0:17:01 > 0:17:03Well, no sooner has the tunnel been finished,
0:17:03 > 0:17:05I'm ready to fill it up again.
0:17:05 > 0:17:09First of all, we'll grow a range of over-wintering brassicas as we did
0:17:09 > 0:17:12last year. They came through very well because we had a mild winter,
0:17:12 > 0:17:16we had a super crop. Try it again this time, tempting providence,
0:17:16 > 0:17:17see what they're going to be like.
0:17:17 > 0:17:21But we're also adding peas and beans. Let's start with the peas.
0:17:21 > 0:17:23We've got a variety that I know over-winters well,
0:17:23 > 0:17:24it's called Meteor.
0:17:24 > 0:17:28And the other one I don't know about. It's called Douce Provence,
0:17:28 > 0:17:31which sounds to me as if it comes from a great deal further south.
0:17:31 > 0:17:35Now, I'm a wee bit worried, if we put the peas into the ground
0:17:35 > 0:17:39straightaway, that they will be fed on by the mice,
0:17:39 > 0:17:42so what I'm doing is I'm planting them in these little trays.
0:17:42 > 0:17:46So I'll plant them at this sort of density, like so.
0:17:46 > 0:17:48Of course, I will fill them in.
0:17:48 > 0:17:50And the reason I'm putting them in these,
0:17:50 > 0:17:52we can put them up on a shelf and protect them
0:17:52 > 0:17:55so that we get them up to about two or three inches tall,
0:17:55 > 0:17:59and then we can plant them out without disturbing the plants.
0:17:59 > 0:18:03Why? And how do we do that? Just hold on a minute.
0:18:03 > 0:18:05Look.
0:18:05 > 0:18:08These little trays have got a...
0:18:08 > 0:18:11And I can open up a trench in the ground
0:18:11 > 0:18:14and just slide the whole block out into the ground. Handy.
0:18:14 > 0:18:15You can do it with a bit of ronepipe
0:18:15 > 0:18:17but we just happened to have these around.
0:18:17 > 0:18:21So then we press these in and we're away. It'll need watering.
0:18:21 > 0:18:23Broad beans. The same sort of thing.
0:18:23 > 0:18:25We've got two varieties of broad bean.
0:18:25 > 0:18:29We have Aquadulce, which I've grown over winter with success,
0:18:29 > 0:18:33and a new one called De Monica. I say new, new to over-wintering,
0:18:33 > 0:18:34because we have grown this one
0:18:34 > 0:18:37in the garden this year and it's done really quite well.
0:18:37 > 0:18:39They've been soaked for an hour or two.
0:18:40 > 0:18:43Pop them in, couple inches deep.
0:18:43 > 0:18:44And we're away.
0:18:49 > 0:18:53My first piece of advice to anybody moving into a new area who asks
0:18:53 > 0:18:57about what they can grow is, "Have a look through some garden gates
0:18:57 > 0:18:59"to see what's possible."
0:18:59 > 0:19:03This one definitely looks possible. I'm off to meet the owner.
0:19:14 > 0:19:15Hello, Nora. Nice to see you.
0:19:15 > 0:19:19From what I've seen already here a few steps inside the gate,
0:19:19 > 0:19:22- I'm in for some surprises and some delight as well.- I hope so.
0:19:22 > 0:19:25Where are we, let's just say roughly, in Scotland?
0:19:25 > 0:19:29- Well, this is Dunnichen, in Angus. - Yes.- Just beside Forfar.
0:19:29 > 0:19:32Yeah, OK, so we're on the east side of Scotland.
0:19:32 > 0:19:36- And how long have you been here? - 40 years now.- OK.- Yes.
0:19:36 > 0:19:37And what was it like when you came?
0:19:37 > 0:19:40Well, there was virtually nothing in the garden.
0:19:40 > 0:19:42It had been rotovated before I came.
0:19:42 > 0:19:46Basically, anything we see, today, you're responsible for.
0:19:47 > 0:19:51Below this little bit here, below the house, there was
0:19:51 > 0:19:54- not a stitch in it.- Well, let's start with some of the stunners.
0:19:54 > 0:19:57- I don't know when I last saw this. - Galtonia candicans.- Yes.
0:19:57 > 0:20:01- Comes from South Africa, called the Cape Hyacinth.- Very happy, isn't it?
0:20:01 > 0:20:04It's very happy. And they grow very easily from seed.
0:20:04 > 0:20:06They do nicely with the blue next door here.
0:20:06 > 0:20:11- They're good with the agapanthus. That's Midnight Blue.- Yes.
0:20:11 > 0:20:13My eye was taken to that shrub up there.
0:20:13 > 0:20:16Now, it's obviously hardy enough. I'm surprised.
0:20:16 > 0:20:18It grows well in the west.
0:20:18 > 0:20:21Because that's the lovely... They changed it's name, didn't they?
0:20:21 > 0:20:24- Crinodendron Hookeri, yes.- Yeah, and it's quite happy there, obviously.
0:20:24 > 0:20:25It's quite happy.
0:20:25 > 0:20:29It does need a bit of fleece just in case you get a very bad winter.
0:20:29 > 0:20:31If we stick here, we could be here all day.
0:20:31 > 0:20:34Let's move and see what's on the menu.
0:20:41 > 0:20:43I think this is a jackets-off job, you know?
0:20:43 > 0:20:46- I think so too.- It's getting a trifle hot.
0:20:46 > 0:20:48By jingo.
0:20:48 > 0:20:51- A magnolia with seed pods.- I know.
0:20:51 > 0:20:54- It likes it.- Specially arranged.
0:20:54 > 0:20:56- What species?- Wilsonii.- OK.
0:20:56 > 0:20:59- And the some of the seeds are... You can see them, actually.- Yeah.
0:20:59 > 0:21:01Yeah. Yeah.
0:21:01 > 0:21:03See here?
0:21:03 > 0:21:04Oh, yeah. Right.
0:21:04 > 0:21:06There's one with the seeds.
0:21:06 > 0:21:08- Gosh.- And some of them have already been shed.
0:21:08 > 0:21:11- That's a sign of a plant that likes being where it is, isn't it?- Yes.
0:21:11 > 0:21:13When they start to settle down.
0:21:14 > 0:21:17And moving on swiftly, tell me what this is. I spotted it.
0:21:17 > 0:21:20That's a Saponaria Max Frei.
0:21:20 > 0:21:22It's been flowering for about a month,
0:21:22 > 0:21:24and it'll go right on till October.
0:21:24 > 0:21:26Good ground cover.
0:21:26 > 0:21:28And to think, it's great
0:21:28 > 0:21:30because you can put a lot of things in underneath there
0:21:30 > 0:21:34and then it covers it because it's just a wee clump in the spring.
0:21:42 > 0:21:44Every step, there's something interesting.
0:21:44 > 0:21:46Name that crocosmia, please.
0:21:46 > 0:21:50That's called George Davison, or else Citronella.
0:21:50 > 0:21:54- It's gorgeous.- It's a lovely one, isn't it?- Absolutely super.
0:21:54 > 0:21:56Again, I'm not sure if I could grow that.
0:21:56 > 0:22:01- Clematis, isn't it? What is it? - It's Clematis rehderiana.- Yes.
0:22:01 > 0:22:03- Doing well.- It's a beautiful thing.
0:22:03 > 0:22:06It's slightly fragrant on a warm day.
0:22:06 > 0:22:08This is one of these sort of things,
0:22:08 > 0:22:11you can't really walk past this fellow, can you?
0:22:11 > 0:22:14I think the glory of it is actually these very small, fine leaves.
0:22:14 > 0:22:17We ought to put the name to it, it is a Sorbus, of course.
0:22:17 > 0:22:20- Sorbus vilmorinii.- Yes.
0:22:20 > 0:22:21It's one of my favourites.
0:22:21 > 0:22:24I'm sorry, I'm bouncing about like nothing else.
0:22:24 > 0:22:27- Tell me about this plant here.- Well, this comes from the Middle East.
0:22:27 > 0:22:30- Bizarre thing.- Yes, well, if you rub your hands on it,
0:22:30 > 0:22:31it's very aromatic.
0:22:31 > 0:22:34It's called Dictamnus albus.
0:22:34 > 0:22:37Yes, it's that flaming thing, isn't it?
0:22:39 > 0:22:41Well, on a very, very hot day,
0:22:41 > 0:22:47if you strike a match and try to set fire to the vapour off it,
0:22:47 > 0:22:51it should come alight, and I've tried it and all I've ever
0:22:51 > 0:22:55got was just a pinprick of light, so it wasn't hot enough.
0:22:55 > 0:22:57- So this is the burning bush? - That's the burning bush.
0:22:57 > 0:22:59Of the biblical story.
0:22:59 > 0:23:02- Well, that's what they say. - And it's quite a handsome thing.
0:23:02 > 0:23:03It's a lovely thing.
0:23:16 > 0:23:20Well, I'll tell you, it's one gasping view to another.
0:23:20 > 0:23:24It's just amazing. I don't know when I last saw this wonderful spike.
0:23:24 > 0:23:26Veratrum nigrum.
0:23:26 > 0:23:28- It's stunning.- It's good, isn't it?
0:23:28 > 0:23:31- And it's shape, and that incredible colour.- Yes.
0:23:31 > 0:23:35And it's offset by this thing, which I don't know.
0:23:35 > 0:23:38This is Selinum candollei.
0:23:38 > 0:23:42- Which I got from a friend who'd been to Russia.- Uh-huh.
0:23:42 > 0:23:45And there are other selinums, but I think it's a lovely thing.
0:23:45 > 0:23:49Well, I would be happy with it without the flowers, funnily enough,
0:23:49 > 0:23:51because I think that foliage is sublime.
0:23:51 > 0:23:53I think the foliage of those selinums is wonderful.
0:23:53 > 0:23:56- Actaea, the berries.- Actaea. Yes.
0:23:56 > 0:24:00- Now, remind me. It's got a funny name, has it?- Dolly's Eyes.
0:24:00 > 0:24:03THEY CHUCKLE
0:24:03 > 0:24:05It's a sort of oddity but it's...
0:24:05 > 0:24:08- eye-catching.- It's an oddity but it's attractive, I think.- Yeah.
0:24:08 > 0:24:11As we came down the hill to this spot, I noticed the cardiocrinums.
0:24:11 > 0:24:15- I know.- Absolutely producing seeds like nobody's business.
0:24:15 > 0:24:19Aren't they wonderful? That's what is sometimes known as courgettes.
0:24:19 > 0:24:22- On sticks.- Courgettes on the top of your plants.
0:24:22 > 0:24:23HE LAUGHS
0:24:23 > 0:24:24Well, I suppose they are.
0:24:24 > 0:24:27I've had enough of courgettes in the last two or three weeks.
0:24:27 > 0:24:30I want to get to the plant of all plants up in this corner here.
0:24:30 > 0:24:31This eucryphia.
0:24:38 > 0:24:43- Well, well, well. You are a very lucky lady.- Yes.
0:24:43 > 0:24:46There are people I know would give their eyeteeth to have a
0:24:46 > 0:24:49eucryphia like that. There's a whole range of different ones.
0:24:49 > 0:24:51- This one in particular is... - Nymansay.
0:24:51 > 0:24:54Yeah, which is called after the garden in Sussex, Nyman's.
0:24:54 > 0:24:55- That's right.- Yes.
0:24:55 > 0:24:59No problems with it? What about the winters of '10-'11, '11-'12?
0:24:59 > 0:25:02Well, it lost all its leaves in '10-'11,
0:25:02 > 0:25:04and most of its leaves the following year.
0:25:04 > 0:25:06But it never stopped flowering.
0:25:12 > 0:25:15Well, I bet there's a lot of people around who think that
0:25:15 > 0:25:17Gentians only grow till about nine inches tall.
0:25:17 > 0:25:20- This fella is a Gentian. - This one's 4ft.- Absolutely.
0:25:20 > 0:25:23- This is the Willow Gentian. - It's stunning.
0:25:30 > 0:25:33Well, as they say, all good things must come to an end.
0:25:33 > 0:25:36We could have spent twice as long and just seen half of it.
0:25:36 > 0:25:39It's been a wonderful trip, and thanks to Nora for her hospitality.
0:25:44 > 0:25:46Well, this is something you might like to try at home
0:25:46 > 0:25:48if you've got a dyke like this.
0:25:48 > 0:25:51I'm trying to establish armeria into the rocks.
0:25:51 > 0:25:55These were actually sown in March, we've had some really good results.
0:25:55 > 0:25:59With this number of plants, it's only worked out about 8p a plant.
0:25:59 > 0:26:04Now, all I've got to do with this root ball is squeeze it in, and
0:26:04 > 0:26:08if you're in an area where you have heavy rain,
0:26:08 > 0:26:12rather than just putting the compost in, what you might like to do
0:26:12 > 0:26:14is actually put the compost into tights.
0:26:17 > 0:26:19When you're looking for late summer colour,
0:26:19 > 0:26:24you can't do better than hydrangea paniculata, "Vanille Fraise".
0:26:24 > 0:26:26We're so chuffed with it we've got four of them now,
0:26:26 > 0:26:28instead of just the one.
0:26:28 > 0:26:32And there you see older flowers turning pink, this one with just
0:26:32 > 0:26:34a shade of it, and this one,
0:26:34 > 0:26:36divinely cream with these little eyes in it.
0:26:36 > 0:26:38Absolutely wonderful.
0:26:42 > 0:26:44So, you have an interesting little story to tell us, Mr A?
0:26:44 > 0:26:48Well, yes, this was our little trial of organic
0:26:48 > 0:26:50and inorganic methods of killing weeds.
0:26:50 > 0:26:53Now, the first inorganic method
0:26:53 > 0:26:56is this one here where we've got the carpet.
0:26:56 > 0:26:58- And that was five weeks ago. - Yes.- I'm quite impressed but
0:26:58 > 0:27:00I would leave that on for the whole season
0:27:00 > 0:27:02- otherwise I think it'll sprout again.- Yeah.
0:27:02 > 0:27:05Then we've got one of these ones, which is an organic
0:27:05 > 0:27:09one that's got fatty acid in it, and when we sprayed this it had
0:27:09 > 0:27:11an effect after about five minutes, ten minutes.
0:27:11 > 0:27:14- Didn't last long though, did it?- It didn't.- Works by contact, doesn't it?
0:27:14 > 0:27:17The same with this, this was pelargonic acid, and we did that,
0:27:17 > 0:27:20and again, within quarter of an hour we could see the browning,
0:27:20 > 0:27:22we could see the effect that there was on that.
0:27:22 > 0:27:25- This is the one to go for. - Look at the result there.
0:27:25 > 0:27:28That's glyphosate and it just does what it says on the tin.
0:27:28 > 0:27:30It doesn't immediately work, because what happens,
0:27:30 > 0:27:32it goes through the foliage, down into the root system.
0:27:32 > 0:27:35That's a crucial point. It does reach the roots.
0:27:35 > 0:27:38The other good thing about it is about three weeks after it's
0:27:38 > 0:27:41been applied and you're beginning to see that effect, you can
0:27:41 > 0:27:44actually dig that and sow seeds on top.
0:27:44 > 0:27:47We can do. Now, if we had a piece of land where we've just got seedlings,
0:27:47 > 0:27:50annual seedlings coming through, what we could do is maybe
0:27:50 > 0:27:53use the pelargonic acid or the fatty acids and spray it
0:27:53 > 0:27:56because the effect would be very immediate.
0:27:56 > 0:27:59Just burning it off, aren't they? And a lot safer than a flame gun.
0:27:59 > 0:28:02- Absolutely.- Yes.- Then come back and sow into it almost immediately.
0:28:02 > 0:28:05If you'd like any more information about this week's programme,
0:28:05 > 0:28:06it's all in the factsheet,
0:28:06 > 0:28:08and the easiest way to access that is online.
0:28:08 > 0:28:12Now, next week, I'm actually with a special guest who is going to
0:28:12 > 0:28:16show us how to keep fruit and veg fresh for longer.
0:28:16 > 0:28:17George, what about you?
0:28:17 > 0:28:23I'm off to a very strange sounding garden, a place called Frosty Neb.
0:28:23 > 0:28:24That gives us a bit of a clue.
0:28:24 > 0:28:27And I will be drawing a line under the comparison of feeding
0:28:27 > 0:28:31tomatoes with comfrey liquid or a high potash feed.
0:28:31 > 0:28:33We'll see which one's the winner.
0:28:33 > 0:28:35- That's all the rage at the moment, of course. Till next week.- Bye.
0:28:35 > 0:28:37- Goodbye.- Goodbye.