0:00:12 > 0:00:15Hello, and welcome to a lovely morning here in Beechgrove,
0:00:15 > 0:00:18although the temperatures have actually come back up again,
0:00:18 > 0:00:20- haven't they? - Isn't it nice, Jim? Summer again.
0:00:20 > 0:00:24Yes, last week it was down to five several mornings.
0:00:24 > 0:00:26This week, this morning it was 11,
0:00:26 > 0:00:29- so we're going to get a wee Indian summer, maybe.- I certainly hope so.
0:00:29 > 0:00:31This is a lovely colour scheme going on here.
0:00:31 > 0:00:34It's been going on for weeks, absolutely stunning.
0:00:34 > 0:00:36- A bit of coordination here. - Definitely.
0:00:36 > 0:00:39The dark foliage, I'd like to mention the castor oil plant there
0:00:39 > 0:00:42because it looks fabulous and it's loved the summer, hasn't it?
0:00:42 > 0:00:45You've got enough about dahlias. No more about dahlias.
0:00:45 > 0:00:47However, our local begonia, Hatton Bedder, it's good.
0:00:47 > 0:00:49Yeah, that's lovely, isn't it?
0:00:49 > 0:00:51And you store those tubers, don't you, over the winter?
0:00:51 > 0:00:53I know you're itching to talk about this one.
0:00:53 > 0:00:59- Yes, the Chocolate Cosmos and a dark chocolate.- This is like a fix.
0:00:59 > 0:01:01- Go on, have another one.- Can I?
0:01:01 > 0:01:04- I think it's about 70%.- It's really responded well to this weather.
0:01:04 > 0:01:05It has.
0:01:05 > 0:01:09And it's not all that hardy with us. We take it indoors, don't we?
0:01:09 > 0:01:11We do, yes, definitely. I don't think it likes the frost.
0:01:11 > 0:01:15- I'm off to tomatoes. - I'm off to cucumbers and gourds.- OK.
0:01:15 > 0:01:17In the rest of the programme...
0:01:21 > 0:01:24Have you got so many courgettes you don't know what to do with them?
0:01:24 > 0:01:27We're going to give you some hints and tips on how to keep
0:01:27 > 0:01:31your fruit and veg fresh for longer with minimal wastage.
0:01:34 > 0:01:37Barren landscape, strange name...
0:01:37 > 0:01:38brilliant garden.
0:01:42 > 0:01:43I thought it was about time
0:01:43 > 0:01:47we had a look at the observation on growing our tomatoes, which as you
0:01:47 > 0:01:52recall from the beginning of this season, 24 plants split into two.
0:01:52 > 0:01:56One would be fed with comfrey liquid
0:01:56 > 0:02:00and the other 12 would be fed with a commercial high potash feed.
0:02:00 > 0:02:03Well, straightaway I can tell you that, of course, the comfrey liquid
0:02:03 > 0:02:07has cost us nothing, and we've spent about 20 quid on the feed.
0:02:07 > 0:02:10Difficult times, especially in the early part of the season.
0:02:10 > 0:02:14Very high temperatures, keeping them watered and fed well was a task.
0:02:14 > 0:02:19The plants didn't look very well and in fact we did some sampling and
0:02:19 > 0:02:21so on, but they've come away again and I think we're going to
0:02:21 > 0:02:24get quite a bit of a decent crop to end the season.
0:02:24 > 0:02:27The first one to start cropping was Sungold,
0:02:27 > 0:02:29which is a great favourite, this one here.
0:02:29 > 0:02:32That started cropping early.
0:02:32 > 0:02:34The rest have been coming on quite nicely
0:02:34 > 0:02:38but let's just have a wee look, not at a representative
0:02:38 > 0:02:41weight sample, but just what they look like.
0:02:41 > 0:02:43Here we go. We've got them all here.
0:02:43 > 0:02:48We've got our multilocular, which in fact is called Country Taste.
0:02:48 > 0:02:51We've got Alicante, which is the bilocular,
0:02:51 > 0:02:54that's one of the standard varieties, of course.
0:02:54 > 0:02:57Then we've got Sungold, and then Apero.
0:02:57 > 0:03:05Now, the difference is that the comfrey has come out best. I'm sick.
0:03:05 > 0:03:08I didn't think that was going to happen, but it has, without a doubt.
0:03:08 > 0:03:14Probably, the high potash feed was best
0:03:14 > 0:03:17for these multilocular, or beefsteak types.
0:03:17 > 0:03:19But for the rest of them,
0:03:19 > 0:03:21they've been out-cropping the commercial variety.
0:03:21 > 0:03:23Would you believe it?
0:03:23 > 0:03:26I'm going away to sit in a corner and think about that.
0:03:27 > 0:03:30Well, like Jim, I'm going to sum up the results here in our
0:03:30 > 0:03:34bubble polythene house. And the first observation is it's pretty empty,
0:03:34 > 0:03:38and that's because we had a huge problem with powdery mildew
0:03:38 > 0:03:41and so all the cucumber plants have been cleared out.
0:03:41 > 0:03:44But we did have some quite good results.
0:03:44 > 0:03:47What we were basically doing was comparing one variety,
0:03:47 > 0:03:51it was Mini Munch here, so a small cucumber, and we were growing
0:03:51 > 0:03:55some in a peat-free compost, and some in a peat-based compost.
0:03:55 > 0:03:58And while the peat-based, twice as many cucumbers,
0:03:58 > 0:04:01although, weight-wise it was about a third more.
0:04:01 > 0:04:05And then also we were growing these lovely summer squashes.
0:04:05 > 0:04:08We had four varieties but Polo came out the best,
0:04:08 > 0:04:13and from two plants we actually got 17 squash, which is wonderful,
0:04:13 > 0:04:15and evidently they taste quite nice too.
0:04:15 > 0:04:19And then we've got these lovely ornamental plants that are edible.
0:04:19 > 0:04:22This is cucamelon, it's the second year that we've grown it,
0:04:22 > 0:04:25and you'll see the plant inside is still quite productive.
0:04:25 > 0:04:28Called cucamelon, I suppose because it looks a little
0:04:28 > 0:04:33bit like a mini melon, and it tastes of cucumber with a hint of lime.
0:04:33 > 0:04:36And then physalis, you often see this in posh restaurants.
0:04:36 > 0:04:40This variety is called Little Lanterns, and it was only
0:04:40 > 0:04:44meant to grow to 20 inches in height, but it's really vigorous in here.
0:04:44 > 0:04:45Maybe it's just the hot summer.
0:04:45 > 0:04:47Little Lantern, I suppose it's got this protective
0:04:47 > 0:04:49case like a lantern on it,
0:04:49 > 0:04:51and then you reveal this wonderful fruit.
0:04:51 > 0:04:55And very often it's quite bitter but this particular variety
0:04:55 > 0:04:58is lovely and sweet and I really like it.
0:04:58 > 0:05:01And then purely ornamental, we are growing this gourd.
0:05:01 > 0:05:03It's the Tennessee Spinning Gourd.
0:05:03 > 0:05:06Quite tiny, but that is quite a weight.
0:05:06 > 0:05:08We've got the plants behind me here,
0:05:08 > 0:05:10so there's still a few more gourds to come.
0:05:10 > 0:05:15It is purely ornamental so what you do is basically dry them off,
0:05:15 > 0:05:17and I've brought in some examples from home.
0:05:17 > 0:05:21These we grew in 2011.
0:05:21 > 0:05:24They were called Russian Doll Gourds, and just listen to this.
0:05:24 > 0:05:27They're really solid, they're just like wood.
0:05:27 > 0:05:29Now I don't know whether I would call those Russian Dolls,
0:05:29 > 0:05:33I think they're more like pears, but they took about nine months to
0:05:33 > 0:05:36dry off, but I think they are quite magic.
0:05:39 > 0:05:42We have had an absolutely brilliant harvest this year
0:05:42 > 0:05:44and that's because it's been a great summer.
0:05:44 > 0:05:47But of course, what happens then is you have a bumper crop of fruit
0:05:47 > 0:05:49and vegetables, so what do you do with them?
0:05:49 > 0:05:51So we've decided to invite in a specialist,
0:05:51 > 0:05:53Rachel Cole, from DT Brown,
0:05:53 > 0:05:56and you are a font of knowledge of what to do with
0:05:56 > 0:06:00your fruit and veg but how did you start about this in the first place?
0:06:00 > 0:06:03Well, I was away for a weekend and came back
0:06:03 > 0:06:06and I wanted to make something out of the fridge with a few
0:06:06 > 0:06:08vegetables but unfortunately everything had gone a little
0:06:08 > 0:06:13limp, so I decided to research a little into how to keep
0:06:13 > 0:06:16veg for longer, and it just spiralled from there.
0:06:26 > 0:06:28Now, how are we going to store all
0:06:28 > 0:06:30these root vegetables over the winter?
0:06:30 > 0:06:33There are many ways, but one very good way is a clamp.
0:06:33 > 0:06:37What you do is you dig a pit about six to eight inches deep,
0:06:37 > 0:06:40then put a moat round it with gravel.
0:06:40 > 0:06:44- So that's going to take any excess moisture away.- Exactly.
0:06:44 > 0:06:46Now, in the centre, where you're going to store your vegetables,
0:06:46 > 0:06:48you put the straw in, and you fluff up the straw.
0:06:48 > 0:06:52Then you put your root vegetables layered on top to make a pyramid.
0:06:52 > 0:06:55Get the best roots, nothing that's been forked or split,
0:06:55 > 0:06:57take the foliage off and make a pyramid.
0:06:57 > 0:07:01Then you pop sand or straw, or both, on top.
0:07:01 > 0:07:05That's insulating it and then having a good layer of soil on the top -
0:07:05 > 0:07:07about six to eight inches again.
0:07:07 > 0:07:08And then you leave a hole in the top,
0:07:08 > 0:07:10put some straw in for ventilation.
0:07:10 > 0:07:13That's ventilation, so letting out a bit of heat
0:07:13 > 0:07:15- and maybe even a bit of moisture.- Exactly.
0:07:15 > 0:07:18Well, I think we've got our very own Mount Beechgrove.
0:07:18 > 0:07:20Yes, I think you should call it that.
0:07:20 > 0:07:23But then of course, not everybody has a garden.
0:07:23 > 0:07:25Some people grow their vegetables in containers
0:07:25 > 0:07:28and this is a great alternative, isn't it? For storing them.
0:07:28 > 0:07:31Yes, a bin. Basically a plastic bin, put some sand in the bottom,
0:07:31 > 0:07:34about four to six inches, then place your vegetables in again.
0:07:34 > 0:07:35So, it's like a layer.
0:07:35 > 0:07:38A layer of carrots then a layer of sand and keep going up.
0:07:38 > 0:07:41Absolutely, and it's right outside your back door then.
0:07:41 > 0:07:42It's really handy, isn't it?
0:07:42 > 0:07:44And a fish box, as well, is another alternative.
0:07:44 > 0:07:46Perfect for the garage or shed,
0:07:46 > 0:07:48just put sand over the carrots and away you go.
0:07:48 > 0:07:51And you did mention the fact that you've got to look
0:07:51 > 0:07:54- out for things like this, split carrots.- Yes.
0:07:54 > 0:07:58That radish is rotten in the bottom and you don't want those in there.
0:07:58 > 0:08:01One rotten vegetable will lead to many others.
0:08:01 > 0:08:02But what about potatoes?
0:08:02 > 0:08:05That's a root vegetable, we didn't put any tatties in here.
0:08:05 > 0:08:08That would be ideal in a clamp on its own
0:08:08 > 0:08:10or you could put them in hessian sacks in the garage.
0:08:10 > 0:08:13Just eyeball them every so often to make sure they're not going bad.
0:08:13 > 0:08:18- And you want to keep it frost-free, still cool...- Yes, dark and cold.
0:08:18 > 0:08:21And that should keep it fresh right through the winter.
0:08:32 > 0:08:36My first tip I found was to wrap celery in kitchen foil.
0:08:37 > 0:08:40And this lasts up to 21 days in the fridge.
0:08:40 > 0:08:43- Wow, that's a long time! - And it's easy, it really is.
0:08:43 > 0:08:46Also, you just have to cut it when you want it and put it
0:08:46 > 0:08:48back in the fridge, but remember to wash it before you eat it.
0:08:48 > 0:08:50OK, that's a great tip.
0:08:50 > 0:08:52Spring onions.
0:08:52 > 0:08:53Cut it to the size of the container
0:08:53 > 0:08:56and then cut all bar 2-3mm of the root.
0:08:58 > 0:09:01- OK, so you're not actually damaging the bulb itself.- No.
0:09:03 > 0:09:07- I love the smell. - It is lovely and fresh.
0:09:07 > 0:09:09All you do is stick them in a container,
0:09:09 > 0:09:14pop the lid on and you'll have that for quite a few weeks.
0:09:14 > 0:09:18Cucumber, now. I think people... You might have it in the family.
0:09:18 > 0:09:20One person likes it, somebody doesn't,
0:09:20 > 0:09:22and you tend to waste a lot of it.
0:09:22 > 0:09:26Yeah, absolutely. And this one is so easy.
0:09:26 > 0:09:28All you do is wrap it in some clingfilm.
0:09:30 > 0:09:33- The main body of the cucumber. - So, leave the top exposed.
0:09:33 > 0:09:38When you've cut it, just put a bit of kitchen roll on the top...
0:09:38 > 0:09:41I use an elastic band because it's easier.
0:09:41 > 0:09:45..and put it in the fridge, and that'll stay nice for ages.
0:09:45 > 0:09:48So all you do when you take it out, take off the kitchen roll,
0:09:48 > 0:09:51slice off the end that's been touching the kitchen roll, and away you go.
0:09:51 > 0:09:54These are absolutely brilliant because they are so easy.
0:09:54 > 0:09:56What do we move on to next?
0:09:56 > 0:09:57Let's have the fennel.
0:09:57 > 0:10:01If you're cutting it, wrap it in kitchen foil for three days.
0:10:01 > 0:10:03If not, put it in a freezer bag.
0:10:05 > 0:10:07Seal it, and it can stay in the fridge for up to three weeks.
0:10:07 > 0:10:10- So is your fridge absolutely chock-a-block?- It is a bit.
0:10:10 > 0:10:15- I bet it is. Carrots?- Well, king of the crops when it comes to storage.
0:10:15 > 0:10:16But this tip is wonderful.
0:10:16 > 0:10:19If you want to put it in the fridge, what we do is put it on some
0:10:19 > 0:10:23kitchen roll in the crisper drawer and it can store up to three months.
0:10:23 > 0:10:24Three months?
0:10:24 > 0:10:27Yes, but keep any eye on it because the moisture will
0:10:27 > 0:10:29go into the kitchen roll, so replace that every so often.
0:10:29 > 0:10:33Now, tomatoes, I always keep those not in the fridge.
0:10:33 > 0:10:38That's a good idea because you lose the flavour in the fridge.
0:10:38 > 0:10:42One tip is you have a container
0:10:42 > 0:10:45and you block out all the light using some kitchen roll.
0:10:45 > 0:10:48You then place the tomatoes inside.
0:10:48 > 0:10:51- Do they have to be up the way, if you can?- If you can, that'd be great.
0:10:51 > 0:10:54If not, any way.
0:10:54 > 0:10:57And then... So I've just done a few here.
0:10:57 > 0:11:00You put the kitchen roll over the top.
0:11:00 > 0:11:03- So you're excluding the light completely.- Exactly.
0:11:03 > 0:11:07And it'll stay in room temperature. But just put a lid on it.
0:11:07 > 0:11:11- On the huh, so at least... - On the what?- On the huh.
0:11:11 > 0:11:13That's a new one for me.
0:11:13 > 0:11:16- So just on an angle.- And away you go.
0:11:16 > 0:11:21And lettuce. Now, lettuce, I think, always goes limp after a few days.
0:11:21 > 0:11:23It does, doesn't it? But if you wash it...
0:11:23 > 0:11:26You don't have to wash it, and pop it in a jar.
0:11:28 > 0:11:33What I do is I cut this lettuce by hand rather than using a knife.
0:11:35 > 0:11:37So you put it all in here.
0:11:37 > 0:11:38I'm fascinated by this
0:11:38 > 0:11:41because I can grow it but I don't know how to store it.
0:11:41 > 0:11:44Make sure you seal the jar, and I usually put it on the top shelf
0:11:44 > 0:11:47and it can last up to five days, cut. So ready to use when you want.
0:11:47 > 0:11:49Absolutely brilliant.
0:11:59 > 0:12:01Rachel, we've really concentrated on the vegetables
0:12:01 > 0:12:04- and now were going to look at some fruit.- Absolutely.
0:12:04 > 0:12:07This is called a hot bath and you can do this with blueberries
0:12:07 > 0:12:10and strawberries. It's a recent discovery I've made.
0:12:10 > 0:12:15What you do is put some of the fruit into a dish.
0:12:15 > 0:12:16- You boil the kettle.- Mm-hmm.
0:12:17 > 0:12:20You put some water in with the fruit
0:12:20 > 0:12:24and you whizz it round for about 30 seconds.
0:12:24 > 0:12:28- They look a lovely colour. - They do, they turn quite instantly.
0:12:28 > 0:12:29You then drain the fruit.
0:12:32 > 0:12:36And you leave them to cool and dry off and then you store them in a
0:12:36 > 0:12:39fridge as you would do, wrapped with clingfilm over the top,
0:12:39 > 0:12:41and it gives you a few extra days to use them.
0:12:41 > 0:12:44Oh, right. I thought you were actually doing blanching, like you do
0:12:44 > 0:12:47- with a lot of your veg and then you freeze them.- Absolutely.
0:12:47 > 0:12:49But that's... You can use them for a few extra days.
0:12:49 > 0:12:51Absolutely, from fresh.
0:12:51 > 0:12:53So what about freezing fruit?
0:12:53 > 0:12:56Well, you can slice your strawberries in half,
0:12:56 > 0:12:59or whole, put them on baking trays along with the blueberries,
0:12:59 > 0:13:02pop them in the freezer, wait till they're frozen,
0:13:02 > 0:13:05put them in a freezer bag and keep freezing until they're required.
0:13:05 > 0:13:08- And then you can use them individually.- Absolutely.
0:13:08 > 0:13:09- Rather than one lump.- Yes.
0:13:09 > 0:13:14Now I've always frozen chillies just direct into a bag, that's easy.
0:13:14 > 0:13:18It is, and you can do the same with plum tomatoes.
0:13:18 > 0:13:21And you can also use the trick of the herbs in ice cubes.
0:13:21 > 0:13:23Oh, that's a nice idea. And, do you know?
0:13:23 > 0:13:25We haven't talked about drying,
0:13:25 > 0:13:28we haven't talked about making jams and chutneys.
0:13:28 > 0:13:32I mean, there's so much information and you've written a booklet,
0:13:32 > 0:13:34and if anyone would like a copy,
0:13:34 > 0:13:37the details of how to get one will be on the factsheet.
0:13:50 > 0:13:53Well, you know, it hardly seems about six months
0:13:53 > 0:13:54since we were doing this very job.
0:13:54 > 0:13:57Maddie was clattering back and forward with that little
0:13:57 > 0:14:00scarifier and I'm lifting up the stuff and look at it.
0:14:00 > 0:14:02Collected during the summer.
0:14:02 > 0:14:05Bit of moss in there, but that goes well in the compost heap.
0:14:05 > 0:14:07Don't bung it all on at the same time,
0:14:07 > 0:14:09but it really does work very well.
0:14:09 > 0:14:12There you are, it's after a testing summer,
0:14:12 > 0:14:16hot sun, lots of rain and it needs a wee bit of a lift.
0:14:16 > 0:14:22So, first of all, scarify now and then apply an autumn fertiliser.
0:14:22 > 0:14:24And it is actually awfully handy if you have a big lawn
0:14:24 > 0:14:30and you have the same make of distributor as the people
0:14:30 > 0:14:32that make the fertiliser because you immediately can
0:14:32 > 0:14:36clock in to the calibration of it to get the right rate on the lawn.
0:14:36 > 0:14:38And it's no bother at all.
0:14:38 > 0:14:42Half of that will cover this whole lawn if it's done properly.
0:14:43 > 0:14:45As we prepare this one for winter,
0:14:45 > 0:14:47I'm very conscious of the fact that some of you may be thinking of
0:14:47 > 0:14:51sowing a lawn, a brand-new one from seed and this is an excellent time.
0:14:51 > 0:14:54It's probably the best time of the year to do it
0:14:54 > 0:14:57because the soil is nice and warm, it's as warm as it'll be.
0:14:57 > 0:15:00And secondly, after all the rains we've had it should be
0:15:00 > 0:15:02nice and moist, so we get quick germination.
0:15:02 > 0:15:06And the big bonus is that most of our natural annual weeds
0:15:06 > 0:15:07germinate in the spring.
0:15:07 > 0:15:10Germination rate falls off right through the summer so that,
0:15:10 > 0:15:13by now, when these young grass seeds come up,
0:15:13 > 0:15:14they get very little competition.
0:15:14 > 0:15:17And you'll have time to give them maybe two cuts,
0:15:17 > 0:15:18which will thicken it all up,
0:15:18 > 0:15:21so it will stand the winter and then you're off to a flyer in the spring.
0:15:21 > 0:15:25But I'd better get on with this. It's now over to Miss B.
0:15:25 > 0:15:26Yeah, I'm busy too.
0:15:26 > 0:15:30The right time of year for lifting and dividing
0:15:30 > 0:15:32and replanting your bearded iris.
0:15:32 > 0:15:35And I have to say, underneath this bed I don't think they've done
0:15:35 > 0:15:39particularly well because this beautiful blue cedar,
0:15:39 > 0:15:42I think there's a lot of competition there with moisture.
0:15:42 > 0:15:44So what we're going to do is lift these
0:15:44 > 0:15:46and I think I've got the perfect place for them.
0:15:46 > 0:15:48I'm going to take them down to the gravel garden.
0:15:58 > 0:16:02Before I start talking about what I want to do with the bearded iris,
0:16:02 > 0:16:05I would like to briefly mention the gravel garden with some of the plants
0:16:05 > 0:16:08because the crocosmias look really great at the moment,
0:16:08 > 0:16:11and the grasses, well, they really have filled in and matured
0:16:11 > 0:16:14and they just sort of wave in the wind.
0:16:14 > 0:16:16But the bearded iris, well, I think this is the perfect spot,
0:16:16 > 0:16:20by this new dyke that we put in last year.
0:16:20 > 0:16:24I can assure you this spot does get a lot of sun most of the day
0:16:24 > 0:16:26but I know we've now gone into the shade.
0:16:26 > 0:16:30And it's really perfect for bearded iris because, sunny,
0:16:30 > 0:16:33they like it warm, and they like really good drainage, so what
0:16:33 > 0:16:39we've got here is lots of gravel and the moisture just drains away.
0:16:39 > 0:16:41Now, what are we looking for?
0:16:41 > 0:16:43This is quite a good example here.
0:16:43 > 0:16:48I need to just tidy up the soil around the roots.
0:16:48 > 0:16:52And then, this is the rhizome, and you can see that bit's quite soft.
0:16:52 > 0:16:56I'm looking for roughly about four to six inches in length,
0:16:56 > 0:16:59so I will just cut this old rhizome off...
0:16:59 > 0:17:00like so.
0:17:00 > 0:17:03Then what I want to do is tidy up the foliage
0:17:03 > 0:17:07and I'm going to cut this back by two thirds.
0:17:07 > 0:17:09I know that seems pretty severe
0:17:09 > 0:17:12and I'm going to just pull off the older foliage.
0:17:12 > 0:17:18But the whole idea there is that will then stop against wind rock
0:17:18 > 0:17:22and also, it transpires, you know, loses moisture through the foliage
0:17:22 > 0:17:24so by cutting it back by two thirds
0:17:24 > 0:17:26it's not going to lose so much moisture.
0:17:26 > 0:17:30And then finally I'm also going to trim back the roots...
0:17:30 > 0:17:32a bit like the way we trim up leeks...
0:17:32 > 0:17:35and it makes it easier for planting.
0:17:35 > 0:17:38I've already tilthed the soil over a little bit.
0:17:40 > 0:17:44And the whole idea is we don't want to plant them too deep
0:17:44 > 0:17:48because it's the rhizome here that wants the warmth of the sun,
0:17:48 > 0:17:53and that helps to form the flower buds for next year.
0:17:55 > 0:17:57So just firm that in.
0:17:58 > 0:18:00I could put a little bit of gravel over the top.
0:18:02 > 0:18:04And then if you're in a cold spot, like we are,
0:18:04 > 0:18:08if you want to give it a bit more protection over the winter time,
0:18:08 > 0:18:11you could mulch it with a little bit of leaf mold or some bracken,
0:18:11 > 0:18:13something like that.
0:18:13 > 0:18:16And I would plant them about 12 inches apart.
0:18:16 > 0:18:20This is the kind of job that you can do every three to five years.
0:18:22 > 0:18:28Lucky George has been on his travels to Caroline Gibson's superb garden.
0:18:28 > 0:18:30Well, today I'm in Midlothian,
0:18:30 > 0:18:35on the slopes of the Lammermuir Hills near the village of Pathhead.
0:18:35 > 0:18:38I'm round about 700ft above sea level,
0:18:38 > 0:18:41in a bleak, harsh environment.
0:18:41 > 0:18:44And you say to yourself, "What could possibly grow here?"
0:18:44 > 0:18:46Well, just wait and see.
0:18:57 > 0:18:59- Lovely to see you again. - It's very nice to see you again.
0:18:59 > 0:19:02Yes, you were here when the garden was open
0:19:02 > 0:19:04for the Scottish Gardens Scheme.
0:19:04 > 0:19:06That's right, yes, in June I think it was.
0:19:06 > 0:19:08Yes, beautiful weather we had.
0:19:08 > 0:19:11And was it designed for that time of year?
0:19:11 > 0:19:14Yes, really, it's good, sort of May, June,
0:19:14 > 0:19:17and then like all gardens tends to fade off in August.
0:19:17 > 0:19:19And then nice autumn colours in September.
0:19:19 > 0:19:22Well, I have to say that, the way it is at the moment, it just...
0:19:22 > 0:19:26- There's some fabulous colours here. - Thank you, that's very kind.
0:19:26 > 0:19:28It's taken that autumnal tinge now,
0:19:28 > 0:19:31but there's some nice plants flowering.
0:19:31 > 0:19:33Now, I like this idea. This is the herb garden
0:19:33 > 0:19:35and that's nice and near the kitchen door.
0:19:35 > 0:19:39Exactly, yes. You don't want to have to walk far in the wind and the rain
0:19:39 > 0:19:41- to get a bit of rosemary. - In a pot.
0:19:41 > 0:19:44Oh, yes, absolutely. The mint is in pots and every now
0:19:44 > 0:19:47and again I move it, just in case it's rooting down into the soil.
0:19:47 > 0:19:49You've sussed it out, haven't you?
0:19:49 > 0:19:53Great range of things. Now, that thing catches your eye, doesn't it?
0:19:53 > 0:19:55The weigela, yes, that's lovely.
0:19:55 > 0:19:56Isn't that fabulous?
0:19:56 > 0:19:58And the geranium is lovely when it grows through it.
0:19:58 > 0:20:01- Fabulous combination. - It flowers a long, long time.
0:20:01 > 0:20:05But look at this, the eucryphia from this side, coming down, bouncing on
0:20:05 > 0:20:09to the anemone, going right through and then ending up on this here.
0:20:09 > 0:20:13- With the sorbus.- That's just lovely. - And the inula's lovely too.- Yeah.
0:20:21 > 0:20:24- More treasures ahead.- Yes, come through the hole in the wall.
0:20:26 > 0:20:31- Ah, look at that. Apples, eh? That's a fabulous crop.- This is Katy.
0:20:31 > 0:20:33Our daughter's called Katy, so we planted a tree called Katy.
0:20:33 > 0:20:35We've got James Grieve behind.
0:20:35 > 0:20:37This always crops well.
0:20:37 > 0:20:40It is sheltered. Our windbreak does shelter it quite well.
0:20:40 > 0:20:43- That makes the difference, doesn't it? Keeps the insects off it.- Yes.
0:20:43 > 0:20:46- Beautiful blossom.- Yeah. What else have we got?- Come and see the pond.
0:20:54 > 0:20:56- So, how old is this pond? - About 15 years.
0:20:56 > 0:20:58Gosh, it's not getting any older, is it?
0:20:58 > 0:21:02It was just a damp paddock and we decided to put a pond in it.
0:21:02 > 0:21:03As you do.
0:21:03 > 0:21:05Well, it's well established now, isn't it?
0:21:05 > 0:21:07Yes, it just fills with rainwater.
0:21:07 > 0:21:10Now, bulrushes at the back - absolutely fabulous -
0:21:10 > 0:21:13- and this purple loosestrife. - Yes, lovely.
0:21:13 > 0:21:16- The Gunnera.- Now, you've got this one here.
0:21:16 > 0:21:19- I think that's Gunnera chilensis. - Yes, it could be.
0:21:19 > 0:21:22Chilensis or something like that because that's the other one.
0:21:22 > 0:21:25Yes, quite different colour of leaf.
0:21:25 > 0:21:27And the shape of the leaf is different as well.
0:21:27 > 0:21:30But some fabulous plants. I mean, that phragmites is brilliant.
0:21:30 > 0:21:32It's brilliant and it lasts through the winter.
0:21:32 > 0:21:34Don't chop it down until the spring.
0:21:34 > 0:21:38And the birds love the seedheads. It goes a lovely silvery colour.
0:21:38 > 0:21:40It's not one I know but that's one for me now.
0:21:40 > 0:21:42Ah, but a greenhouse. Come on. What have you got there?
0:21:42 > 0:21:44This is the new greenhouse.
0:21:44 > 0:21:46- This the new toy?- Yes.
0:21:46 > 0:21:47THEY LAUGH
0:21:52 > 0:21:56This used to be a vegetable patch with very poor soil -
0:21:56 > 0:22:00nothing grew well - so this is the new place to grow things.
0:22:00 > 0:22:01When was it put up?
0:22:01 > 0:22:04December, so this is the first season.
0:22:04 > 0:22:06Mostly tomatoes, lots of different varieties.
0:22:06 > 0:22:09- I love the smell of tomatoes.- I do, yes.
0:22:09 > 0:22:10My father used to grow lots of tomatoes.
0:22:10 > 0:22:13I remember as a child walking into his greenhouse and the smell,
0:22:13 > 0:22:16and just picking them straight off the plant.
0:22:16 > 0:22:18- So, is that what enthused you about gardening?- Yes.
0:22:18 > 0:22:19Super varieties here.
0:22:19 > 0:22:24Yes, the big beefsteak ones and the little Sungold and plum tomatoes.
0:22:24 > 0:22:26I just hope they all go red.
0:22:26 > 0:22:30And aubergine. I'm very pleased with my aubergine plant.
0:22:30 > 0:22:33Yeah, I think you should be pleased because these are just splendid.
0:22:33 > 0:22:35I know, it's doing well.
0:22:37 > 0:22:41- This geranium Rozanne is doing very well.- That's brilliant, isn't it?
0:22:41 > 0:22:42And then there's the nicandra.
0:22:42 > 0:22:45- You're proud of that. - Yes, I'm proud of that.
0:22:48 > 0:22:51Now what's interesting is that most of your garden here
0:22:51 > 0:22:53is on an alkaline soil.
0:22:53 > 0:22:56It's a heavy clay soil, lots of lime in it,
0:22:56 > 0:22:59but round here we've got something which is different.
0:22:59 > 0:23:02- You've got rhododendrons growing. - Yes, because it's acid soil there.
0:23:02 > 0:23:05Because this huge juniper, it just drops the needles
0:23:05 > 0:23:07and makes the soil acid.
0:23:07 > 0:23:11Now, that must be one of the biggest Juniperus meyeri I think I've seen.
0:23:11 > 0:23:14- Look at that. What age is that then? - About 50 years, maybe 60.
0:23:14 > 0:23:16All these little corners in the garden which change,
0:23:16 > 0:23:20all these different environments. It's wonderful, gardening, isn't it?
0:23:20 > 0:23:23We spoke about father and the glasshouse and the tomatoes,
0:23:23 > 0:23:26but that's not really where you got all your inspiration from, surely.
0:23:26 > 0:23:27No, it's in the genes.
0:23:27 > 0:23:31My great, great, great uncle was Robert Fortune,
0:23:31 > 0:23:33who was a plant hunter.
0:23:33 > 0:23:37And he smuggled tea plants out of China and introduced them
0:23:37 > 0:23:39to India, so all the Indian tea is due to him.
0:23:39 > 0:23:41His fault we're drinking tea.
0:23:41 > 0:23:42But that's wonderful.
0:23:42 > 0:23:45So the inspiration, where did you get this view of the garden from?
0:23:45 > 0:23:47- Well, bedroom window.- Ah.
0:23:47 > 0:23:50Standing at the bedroom window looking down on the garden
0:23:50 > 0:23:52and just thinking, "Need more colour there.
0:23:52 > 0:23:55"Change the shape of that flowerbed."
0:23:55 > 0:23:59And then down below here, wonderful vine in there, in the conservatory.
0:23:59 > 0:24:02Yes, the vine is about 40 years old.
0:24:02 > 0:24:04Probably got about another 100 to go.
0:24:04 > 0:24:06That'll soon pass.
0:24:07 > 0:24:10But there's a black grape and a white grape.
0:24:10 > 0:24:12I think it's a garden to be treasured,
0:24:12 > 0:24:16- so thank you very much indeed.- Thank you.- The time has passed quickly.
0:24:16 > 0:24:18Thank you very much. It's been a pleasure.
0:24:27 > 0:24:29You know, if you want to encourage butterflies into the garden,
0:24:29 > 0:24:31you can't go wrong with a butterfly bush.
0:24:31 > 0:24:35This is Buddleia davidii, the variety is White Profusion,
0:24:35 > 0:24:37and it is just smothered at the moment.
0:24:37 > 0:24:39There's Red Admirals, there's Peacocks.
0:24:39 > 0:24:41It's just a beautiful sight.
0:24:44 > 0:24:47Well, as they say, everything in paradise is not always perfect.
0:24:48 > 0:24:52Earlier on today we were looking at this castor oil plant,
0:24:52 > 0:24:54so-called ricinus.
0:24:54 > 0:24:59Intensely poisonous, the sap. Ricin, OK?
0:24:59 > 0:25:03This one, from the conservatory, of course is Angel's Trumpets.
0:25:03 > 0:25:06Datura, now called brugmansia -
0:25:06 > 0:25:09again, intensely poisonous.
0:25:09 > 0:25:12And I have to say these fruits look positively evil.
0:25:12 > 0:25:14You have been warned.
0:25:18 > 0:25:19Now, Jim, with the lawn,
0:25:19 > 0:25:22was talking about preparing it for the autumn and the winter,
0:25:22 > 0:25:24and I'm going to talk about Christmas
0:25:24 > 0:25:28because if you want your hyacinths to flower for Christmas time,
0:25:28 > 0:25:30this is the time that you need to actually plant them.
0:25:30 > 0:25:33So, when you go into the garden centre, first of all,
0:25:33 > 0:25:36look for prepared hyacinths, not the unprepared ones.
0:25:36 > 0:25:39Those are the ones that you put out in the garden.
0:25:39 > 0:25:42And then as you buy them check that they're nice and firm -
0:25:42 > 0:25:44no signs of any diseases.
0:25:44 > 0:25:48And when you pot them into the bowl, you can put quite a few in
0:25:48 > 0:25:52but make sure they're not quite touching, that's quite important.
0:25:52 > 0:25:54And then the compost itself,
0:25:54 > 0:25:59you've just got to fill it around but don't totally cover the bulbs,
0:25:59 > 0:26:01so in other words, the top of the bulb
0:26:01 > 0:26:04or the nose of the bulb is exposed.
0:26:04 > 0:26:06I'm using bulb fibre...
0:26:06 > 0:26:08and you'll see it's nice and moist.
0:26:08 > 0:26:14Because what you do once this is completely filled, I'm going to find
0:26:14 > 0:26:17somewhere dark for it, and somewhere fairly cool,
0:26:17 > 0:26:21and it's going to be left there for about eight to ten weeks.
0:26:21 > 0:26:24A garden shed would be perfectly OK, or even a garage.
0:26:24 > 0:26:28And I would then cover it with some dustbin bags, perfectly OK, and then
0:26:28 > 0:26:33perhaps check it occasionally, just in case the compost has got too dry.
0:26:33 > 0:26:37Then you take it somewhere where it's light, slightly warmer,
0:26:37 > 0:26:41so hopefully by Christmas you can enjoy those lovely perfumed flowers.
0:26:41 > 0:26:45Earlier on in the programme, Rachel gave us lots of hints and tips,
0:26:45 > 0:26:46and here's another one.
0:26:46 > 0:26:50To keep cabbage fresher for longer, when you harvest your cabbage,
0:26:50 > 0:26:52take up a little piece of the root ball with it,
0:26:52 > 0:26:54wrap some newspaper round the root ball
0:26:54 > 0:26:57and store it in a cold shed or garage for a few weeks.
0:26:59 > 0:27:03Well, it's not often we get a chance for a wee seat in the conservatory.
0:27:03 > 0:27:04It's lovely, Jim.
0:27:04 > 0:27:08And the plants are looking well. Here we have a geranium.
0:27:08 > 0:27:11And rather unusual, starry-like flowers.
0:27:11 > 0:27:15That's a particular race of them. This is Carolyn Dean, looking well.
0:27:15 > 0:27:18- Good colour.- It's rather nice and also the collection of streptocarpas.
0:27:18 > 0:27:21Quite difficult, Jim, for me, just to pick one,
0:27:21 > 0:27:24but this one is Katy and I just think the veining on the top
0:27:24 > 0:27:27and the colour is fantastic.
0:27:27 > 0:27:29They really are coming into their own again.
0:27:29 > 0:27:31We had a battle with greenfly, whitefly,
0:27:31 > 0:27:33but that's been sorted I think - touch wood.
0:27:33 > 0:27:34Take the fuchsias out, I think,
0:27:34 > 0:27:37because they attract the whitefly, don't they?
0:27:37 > 0:27:40Yes, but over your shoulder I see what looks like a cowcumber,
0:27:40 > 0:27:41but it ain't, is it?
0:27:41 > 0:27:43That's a luffa, which is quite interesting
0:27:43 > 0:27:45because I was looking at the ornamental gourds,
0:27:45 > 0:27:48and with that luffa,
0:27:48 > 0:27:51what we've got to do is wait for that to ripen off a little bit more
0:27:51 > 0:27:53and then you actually take off the skin
0:27:53 > 0:27:55and then you get your luffa for your bath.
0:27:55 > 0:28:01Well that's right, some people think it's a man-made fibre but no,
0:28:01 > 0:28:03it has to grow.
0:28:03 > 0:28:05From a plant. It's a lovely fruit, but next week?
0:28:05 > 0:28:08Yeah, Mr Anderson is in the garden all on his tod.
0:28:08 > 0:28:10Well, with the staff.
0:28:10 > 0:28:12Goodness knows what they'll get up to because
0:28:12 > 0:28:14- we're away to the west, aren't we? - We are. Dalmally.
0:28:14 > 0:28:16An absolutely gorgeous sight,
0:28:16 > 0:28:20surrounded by these wonderful mountains and lochs and things.
0:28:20 > 0:28:24A woodland garden, a wild woodland garden indeed, so there we go.
0:28:24 > 0:28:26We'll just have to look out for the midges.
0:28:26 > 0:28:28But if you'd like any more information about this week's
0:28:28 > 0:28:31programme, it's all in the factsheet
0:28:31 > 0:28:33and the easiest way to access that is online.
0:28:33 > 0:28:36- Till next time, bye-bye.- Goodbye.