0:00:13 > 0:00:15We're going to have a feed in here today, are we?
0:00:15 > 0:00:17We certainly are, it's amazing.
0:00:17 > 0:00:19Hello there, and welcome to Beechgrove,
0:00:19 > 0:00:21on a beautiful summer's day.
0:00:21 > 0:00:24We happen to be in the fruit house for a very good reason.
0:00:24 > 0:00:26We've got fruit to the left of us, fruit to the right,
0:00:26 > 0:00:28all over the place.
0:00:28 > 0:00:30We want to talk about some of this outstanding... We do.
0:00:30 > 0:00:33I mean, it's amazing how two weeks, been off for two weeks,
0:00:33 > 0:00:36and what a difference. Starting with the cherry, Jim. Yes, yes.
0:00:36 > 0:00:37Sweetheart, the variety.
0:00:37 > 0:00:40We had to have protection on these to prevent them being...
0:00:40 > 0:00:43Look at the bowl in here. And just look at them behind me. Yes.
0:00:43 > 0:00:45They are stunning, once again...
0:00:45 > 0:00:47They look great. And that's the variety...
0:00:47 > 0:00:49Sweetheart. How nice of you!
0:00:49 > 0:00:51THEY LAUGH And then the grape.
0:00:51 > 0:00:53Yes, well, that's the best crop of grapes I've seen
0:00:53 > 0:00:55on here for several years now.
0:00:55 > 0:00:58Again, what the conditions have done and the pruning and so on has
0:00:58 > 0:01:02all been spot-on and we're looking forward to a real cracking vintage.
0:01:02 > 0:01:06We are. And I think the training is quite important, isn't it? Yes.
0:01:06 > 0:01:09Because after a bunch of grapes, one leaf,
0:01:09 > 0:01:11then the sideshoots, two leaves,
0:01:11 > 0:01:14and you've got to keep it under control. Absolutely.
0:01:14 > 0:01:17Basically, it's the same as summer pruning cordon apple trees.
0:01:17 > 0:01:20In other words, you want to take the excess growth away
0:01:20 > 0:01:24and put the energies into the fruit, so you've got a decent size. OK.
0:01:24 > 0:01:27More fruit... Yeah. Look at this fig in the container. Yeah...
0:01:27 > 0:01:29Rouge de Bordeaux. Two years.
0:01:29 > 0:01:31Oh, yes... Ah-ha. And absolutely super.
0:01:31 > 0:01:34And look, those are ready. Yeah, yeah, yeah. Gorgeous.
0:01:34 > 0:01:37So figs, import, works.
0:01:37 > 0:01:38That works. Definitely.
0:01:38 > 0:01:40We're still in France. Versailles.
0:01:40 > 0:01:43Yeah. With the whitecurrant. Yeah... That's rather nice,
0:01:43 > 0:01:45but I have to say, I probably prefer the red one,
0:01:45 > 0:01:47which is totally laden...
0:01:47 > 0:01:50Yes, indeed. Stunning. And that one is Rolan.
0:01:50 > 0:01:54Yes. It's going to be rolling in my direction shortly, I can tell you!
0:01:54 > 0:01:57Brilliant. And again, it shows what you can do
0:01:57 > 0:01:58with a compact growth in a pot,
0:01:58 > 0:02:01you restrict the root and you still get the crop. Yes.
0:02:01 > 0:02:03And what about the gooseberry?
0:02:03 > 0:02:05This is a little Japanese gooseberry.
0:02:05 > 0:02:06This is Hinnonmaki Red.
0:02:06 > 0:02:08Quite tiny, the fruit. Yeah.
0:02:08 > 0:02:11I was picking blackcurrants at home yesterday, outside,
0:02:11 > 0:02:14and these are not even colouring up with me. Mm-hm.
0:02:14 > 0:02:18They're a very nice, a musky sort of colour to them. And not quite ready.
0:02:18 > 0:02:21Not ready. They're still a wee bit... Can I go for a cherry?
0:02:21 > 0:02:23Yes, yes. Meantime, on the rest of the programme... Mm!
0:02:23 > 0:02:25JIM LAUGHS
0:02:28 > 0:02:31What's the well-known saying? "Know your onions"?
0:02:31 > 0:02:33Well, the person I'm visiting certainly does.
0:02:36 > 0:02:39And now, a wonderful old wreck of a plough, but it's still in good
0:02:39 > 0:02:43nick and I reckon that ten hours of real hard work by the people
0:02:43 > 0:02:46who know what they're doing would bring it back to normal.
0:02:46 > 0:02:48It takes a bit longer for a garden.
0:02:48 > 0:02:51We're about to see one that's ten years into the restoration.
0:03:01 > 0:03:03What a wonderful display.
0:03:03 > 0:03:05We've got pristine bedding plants,
0:03:05 > 0:03:08not a weed in sight... And just take a look at the lawn, as well.
0:03:08 > 0:03:10It is totally immaculate.
0:03:10 > 0:03:13It's the kind of garden that would be ready for judging.
0:03:13 > 0:03:16But we're not actually looking at this part of the garden.
0:03:16 > 0:03:18I'm heading for the vegetables,
0:03:18 > 0:03:20which in a few weeks' time will be ready for the shows.
0:03:27 > 0:03:32Alistair and Mary Gray from Brecon are passionate show growers.
0:03:32 > 0:03:36Amongst his accolades, Alistair is World Champion Tatty Grower.
0:03:39 > 0:03:42Look at... This is how we grow our potatoes for exhibition.
0:03:42 > 0:03:45They're grown in a peat mix, which has our own mix of fertiliser
0:03:45 > 0:03:48and calcified seaweed in it.
0:03:48 > 0:03:51Each bag holds 20 litres of peat.
0:03:51 > 0:03:54I plant the potato about three quarters of the way down the bag.
0:03:54 > 0:03:56Just one potato? One potato.
0:03:56 > 0:04:00Sometimes the potatoes have one eye, sometimes two. Now, why's that?
0:04:00 > 0:04:04The reason for that is that some varieties throw...
0:04:04 > 0:04:08a lot of potatoes, but not the size we want.
0:04:08 > 0:04:12So we cut down the eyes to one eye, and this doesn't throw
0:04:12 > 0:04:15so many tubers. But we get bigger tubers.
0:04:15 > 0:04:16Now, it's a lot of work,
0:04:16 > 0:04:20and the plants are looking incredibly healthy at the moment.
0:04:20 > 0:04:22You've still a few weeks to go to the show. Mm-hm.
0:04:22 > 0:04:24When do you do the lifting?
0:04:24 > 0:04:29We roughly know how many weeks each variety takes to mature.
0:04:29 > 0:04:33So, we have to decide we're going lift a bag...ten weeks,
0:04:33 > 0:04:3711 weeks, whatever the case may be, lift a trial bag over it,
0:04:37 > 0:04:39take out their tubers,
0:04:39 > 0:04:41and if we're happy with what is in that bag,
0:04:41 > 0:04:44then we come and take the tops off the rest.
0:04:44 > 0:04:46Take them into the garage,
0:04:46 > 0:04:48or some place undercover, and just let them
0:04:48 > 0:04:52sit there for a week to ten days. It leaves the skin to harden.
0:04:52 > 0:04:53Mm-hm. And easier to wash.
0:04:53 > 0:04:55It's a huge amount of work and preparation,
0:04:55 > 0:04:57but that saves you a lot of time.
0:04:57 > 0:05:00Absolutely. You just wouldn't have enough time, cos it's show time...
0:05:00 > 0:05:03No. ..for lifting. OK, well, that's your tatties. Yes.
0:05:03 > 0:05:06Can we go and have a look at your onions? Absolutely, no problem.
0:05:12 > 0:05:15Alistair, these onions are just amazing.
0:05:15 > 0:05:19How come you get them like this? Uniform. What's the variety?
0:05:19 > 0:05:20The variety's called Kelsae.
0:05:20 > 0:05:24And instead of growing them from seed, we grow them from pips.
0:05:24 > 0:05:27And that assures that you get the quality like this.
0:05:27 > 0:05:30All come the same, all the same shape.
0:05:30 > 0:05:32Now, they're huge at the moment.
0:05:32 > 0:05:34Are you expecting them to grow quite a bit more?
0:05:34 > 0:05:38Erm... Looking for them to be up to about 20, 21 inches round.
0:05:38 > 0:05:40OK, well, I see you've got a tape measure in your hand.
0:05:40 > 0:05:42Let's just see what we've got at the moment.
0:05:44 > 0:05:46Roughly... Nearly 17?
0:05:46 > 0:05:4917 inches round. And that can go up another four inches?
0:05:49 > 0:05:54Yes, no problem. What's the secret there, then? Just water.
0:05:54 > 0:05:57The bed already has its fertiliser in, so it gets
0:05:57 > 0:06:00normal feeding of any kind. We just give them water.
0:06:00 > 0:06:03Dundee Flower Show is the 1st of September. Yes.
0:06:03 > 0:06:05So, when do you have to lift these?
0:06:05 > 0:06:09I will have to have these up at least four weeks before show day.
0:06:09 > 0:06:11But you can lift them earlier. Mm-hm.
0:06:11 > 0:06:13Once you get them up to the size you require.
0:06:13 > 0:06:16Once they come up to the size I want, I lift them,
0:06:16 > 0:06:19I cut the roots off, cut the top off, leave about three or four
0:06:19 > 0:06:23inches from the top, wash them, dust them with talcum powder.
0:06:23 > 0:06:25Talcum powder? What does that do?
0:06:25 > 0:06:29Talcum powder helps to keep the skin dry. And then...do you need several
0:06:29 > 0:06:32the same size for the class that you're going into?
0:06:32 > 0:06:36Yes, we're looking for three, sometimes five, sometimes sixes.
0:06:36 > 0:06:39Once I've got them all lifted and at the same size,
0:06:39 > 0:06:44I set them in the garage, up on our shelf, and then put them into sets.
0:06:44 > 0:06:47And when it comes to show time, you lift out the three you want,
0:06:47 > 0:06:50or the four you want, or the six you want... It's just amazing.
0:06:50 > 0:06:53What else can I have a look at, though? Er, some leeks?
0:06:53 > 0:06:55Brilliant.
0:06:58 > 0:07:03Another incredible sight. Just like the onions, the leeks are amazing.
0:07:03 > 0:07:05Variety? Variety called Pendle improved.
0:07:07 > 0:07:09Grown from pips instead of seed.
0:07:09 > 0:07:12Now, I think a lot of people won't know what a pip is.
0:07:12 > 0:07:15A pip is a vegetative state which we take out and root.
0:07:15 > 0:07:19When we're in a show we get the very best of leeks,
0:07:19 > 0:07:21set them up for seed again, throw the seed head,
0:07:21 > 0:07:24we don't want that, we cut the seed off,
0:07:24 > 0:07:26throws this vegetative state, which we then
0:07:26 > 0:07:29take out and root, and everyone comes the same.
0:07:29 > 0:07:31And it's a long process, isn't it?
0:07:31 > 0:07:34That's done from the middle of November onwards. Incredible.
0:07:34 > 0:07:36And we don't show them until September.
0:07:36 > 0:07:37So what are you doing at the moment?
0:07:37 > 0:07:39At the moment, we're just looking after them,
0:07:39 > 0:07:42keeping them clean, keeping collars on.
0:07:42 > 0:07:45You extend the collars as they grow bigger, put on a longer collar,
0:07:45 > 0:07:47measuring every week. Hence the book?
0:07:47 > 0:07:50Hence the bookie, hence the bookie, for measure.
0:07:50 > 0:07:52We record the sizes in my book.
0:07:52 > 0:07:55When it comes to show time, we decide which ones we like...
0:07:55 > 0:07:56We just look at our book
0:07:56 > 0:07:59and we pick out three which have got the same measurements,
0:07:59 > 0:08:01lift them, and we know they're all going to match.
0:08:01 > 0:08:04Just like the tatties, then, it's all about the preparation.
0:08:04 > 0:08:06It's all preparation, yes.
0:08:06 > 0:08:09So please, please, can we maybe take off the collar of one of them?
0:08:09 > 0:08:13Cos I'm dying to see what it looks like. Absolutely.
0:08:18 > 0:08:21Wow. That is just pristine, isn't it? It's amazing, isn't it?
0:08:21 > 0:08:26Do you think maybe that one might go to the Dundee Flower and Food Festival?
0:08:26 > 0:08:30Some of these will go to the Dundee flower show. How many? I need three.
0:08:30 > 0:08:32Three, exactly the same size?
0:08:32 > 0:08:35Exactly the same, everything the same, measurements, length,
0:08:35 > 0:08:37everything. It's absolutely incredible.
0:08:37 > 0:08:41I wish you the best of luck. Thank you very much, Carole.
0:08:41 > 0:08:43Fingers crossed for you. Fingers crossed. Thank you.
0:08:43 > 0:08:44Thank you very much.
0:08:49 > 0:08:54From show vegetables to pot plants and show blooms, I've headed off
0:08:54 > 0:08:59to Meigle to find Bruce McLeod, also preparing for the upcoming shows.
0:09:02 > 0:09:05This is my coleus collection in here. Beautiful.
0:09:05 > 0:09:09Been growing for various shows, some of them will make the Dundee show.
0:09:09 > 0:09:11There's growing in different size pots,
0:09:11 > 0:09:14there's some in the six inch pots.
0:09:14 > 0:09:17So you have to have it in a six inch pot for the show? For the class.
0:09:17 > 0:09:20For some of the classes, it's restricted to six inch pots, but to
0:09:20 > 0:09:24get the size on the coleus, you put the six inch pot on top of another pot.
0:09:24 > 0:09:27So that roots down. Yeah, to increase, the roots go down into there,
0:09:27 > 0:09:30and it increases the growth you get on the coleus. And that's not cheating?
0:09:30 > 0:09:33It's not cheating, it's still in a six inch pot.
0:09:33 > 0:09:36And it's just a pot below, it's growing in a six inch pot.
0:09:36 > 0:09:38OK, and what about the staking that you're doing here?
0:09:38 > 0:09:42The staking, it's put in there early on, just to support the plant.
0:09:42 > 0:09:44Obviously, as the plant gets bigger, they're slightly brittle.
0:09:44 > 0:09:47And if you get a bit of wind coming through the polytunnel or birds
0:09:47 > 0:09:50getting in here, it's just put them in early so they're hidden.
0:09:50 > 0:09:53Just like herbaceous staking? Like herbaceous staking.
0:09:53 > 0:09:57Now, Bruce, do you have your eye on one of these plants to get a first?
0:09:57 > 0:10:01I would think the Bronze Pergoda, the big one, or the Winsome, the smaller one at the back.
0:10:01 > 0:10:04They're shaping up just now. They look stunning, absolutely stunning.
0:10:04 > 0:10:07But you also grow begonias, can we have a look at them? You can.
0:10:16 > 0:10:20What are you hoping to achieve with these beautiful begonias?
0:10:20 > 0:10:24These ones here are grown in the pots, they're shown as pot plants.
0:10:24 > 0:10:26Now, what you try to achieve here is,
0:10:26 > 0:10:29you've got three main stems coming off the tuber.
0:10:29 > 0:10:31And you allow two side stems to come away,
0:10:31 > 0:10:36and you're looking to achieve probably 27 blooms maximum.
0:10:36 > 0:10:4227 blooms? And they're so sturdy. And they vary in size.
0:10:42 > 0:10:45So, Bruce, it must be all about timing with the blooms.
0:10:45 > 0:10:47It's all about timing. You're looking...
0:10:47 > 0:10:50These blooms here are too far on for Dundee.
0:10:50 > 0:10:52That's about the size of your bloom.
0:10:52 > 0:10:54And you'd be looking for the size of...
0:10:54 > 0:10:57How do you know? I mean, how many weeks are you talking about for that?
0:10:57 > 0:11:00You're probably looking at probably five, six weeks for that.
0:11:00 > 0:11:03And you just take off... You sacrifice that beautiful bloom.
0:11:03 > 0:11:08And you just let one come on, it's all about timing. OK.
0:11:08 > 0:11:10And what about the size of the blooms eventually?
0:11:10 > 0:11:13The size of the blooms eventually about to this size. Dinner plates?
0:11:13 > 0:11:16Small dinner plate. Anything else?
0:11:16 > 0:11:18No, really, that's about all you do with them.
0:11:18 > 0:11:21I've got another lot out here for the begonias for Dundee, it's a mixed begonias.
0:11:21 > 0:11:23Let's go see them.
0:11:33 > 0:11:35This is the mock-up of the display, the new
0:11:35 > 0:11:41section at Dundee for display begonias, on a 1.2 by 1.2 square area.
0:11:41 > 0:11:43So, again, that's crucial, the size?
0:11:43 > 0:11:46The size, yeah, you're restricted to the 1.2.
0:11:46 > 0:11:49You go outwith that size, you'd be disqualified.
0:11:49 > 0:11:52And I've tried to get a mix of begonias here from the cane stems,
0:11:52 > 0:11:57begonia Xs here and here. Your Non-Stops along the front.
0:11:57 > 0:12:01Bedding begonias here and here, and your Flamboyants right on the front here.
0:12:01 > 0:12:04Now, Flamboyants are absolutely great, aren't they?
0:12:04 > 0:12:07Because they really produce lots and lots of blooms.
0:12:07 > 0:12:08And they just keep flowering as well.
0:12:08 > 0:12:12So, do you hope, for the show, that you won't see any of the pots? You shouldn't see the pots.
0:12:12 > 0:12:15Well, very little of the pots at all because the Flamboyants, hopefully,
0:12:15 > 0:12:18will go down over the pots and there'll be more red than green.
0:12:18 > 0:12:21So, fingers crossed for both yourself and Alistair.
0:12:21 > 0:12:24The Dundee Flower and Food Festival is the first,
0:12:24 > 0:12:27second and third of September? It is.
0:12:27 > 0:12:30So we hope that you come away with lots of firsts.
0:12:30 > 0:12:32But no pressure, because the cameras are coming.
0:12:32 > 0:12:36Well, let's hope we do well. I'm sure you will. Thank you so much.
0:12:44 > 0:12:49From Bruce's display, of all those lovely begonias, and also his coleus collection,
0:12:49 > 0:12:53we're here in our eight by six greenhouse, and I've another coleus here.
0:12:53 > 0:12:56Grown from seeds, so a lot smaller. Love the name.
0:12:56 > 0:13:00Chocolate Covered Cherry. And the colour is beautiful.
0:13:00 > 0:13:03I also want to take you back to two weeks ago
0:13:03 > 0:13:05when we had a look at the eucomis.
0:13:05 > 0:13:09And the flower head then was right down in the centre of the crown.
0:13:09 > 0:13:13Look how it's grown. The flowers, though, are still to open.
0:13:13 > 0:13:18And then we're back to begonias. I'm pretty sure Bruce had this one
0:13:18 > 0:13:20in his display. Escargot.
0:13:20 > 0:13:25It's a Begonia rex, and what I want to show you is how we can maybe make
0:13:25 > 0:13:28more of these by propagating by leaf cuttings.
0:13:28 > 0:13:30And there's two ways to do it.
0:13:30 > 0:13:33So the first one is, look for a nice, healthy leaf.
0:13:33 > 0:13:37And I'm going to say that one's a pretty good one. Cut that off.
0:13:38 > 0:13:40Turn it upside down.
0:13:40 > 0:13:44And what we're doing is, we're looking at the main veins here.
0:13:44 > 0:13:46So make sure you've got a nice, sharp knife.
0:13:46 > 0:13:52And I'm just going to do a few little cuts. Right the way around.
0:13:52 > 0:13:56And the whole idea is that where I'm cutting,
0:13:56 > 0:14:01that should hopefully produce another plant.
0:14:02 > 0:14:05Then turn it up the other way.
0:14:05 > 0:14:11I'll make a hole first of all for the little stalk. Pop it in there.
0:14:11 > 0:14:14You'll also see that the compost is nice and moist.
0:14:14 > 0:14:16And then what I need to do is... Excuse me.
0:14:16 > 0:14:19..put a few pebbles on the top.
0:14:19 > 0:14:23That just weights it down, because you want to make sure that this
0:14:23 > 0:14:27is in contact with the actual compost.
0:14:27 > 0:14:30And then what we need is maybe a polythene bag or a little
0:14:30 > 0:14:33lid over this. And then keep it out of the sun.
0:14:33 > 0:14:36And then hopefully, within a few weeks, we're
0:14:36 > 0:14:40going to get little plantlets appear where I've cut it on the main stem.
0:14:40 > 0:14:44So then there's another way to do it as well, and I've already
0:14:44 > 0:14:48slightly prepared this one, so I've taken out the stalk.
0:14:48 > 0:14:51And this one, I'm again going to look for a main vein.
0:14:51 > 0:14:58And I want to cut it roughly the size of a postage stamp.
0:14:58 > 0:15:02A square or even a little triangle.
0:15:02 > 0:15:06And then that gets put into the compost.
0:15:06 > 0:15:08You could, if you wanted to, lay it flat,
0:15:08 > 0:15:11but I prefer to actually pop it into the compost.
0:15:11 > 0:15:13And again, it's exactly the same as that one,
0:15:13 > 0:15:15we would cover it with polythene.
0:15:15 > 0:15:19And a little small plant should appear by the main vein.
0:15:21 > 0:15:24Well, playing catch-up in the vegetable garden.
0:15:24 > 0:15:29And the bad news is, in the tatties, in the variety Maris Bard, we've got
0:15:29 > 0:15:32a bit of blackleg, which is a bacterial disease.
0:15:32 > 0:15:35What we want to do is to rogue out the plant, all the bits
0:15:35 > 0:15:39and pieces and burn it, get rid of it. But I'm heading for the early potatoes,
0:15:39 > 0:15:44because they're ready to be picked. And en passant, again.
0:15:44 > 0:15:45Runner beans are awful slow,
0:15:45 > 0:15:48I don't know whether we're going to get much of a crop.
0:15:48 > 0:15:50But this variety, Sunset, and that variety over there,
0:15:50 > 0:15:53Celebration, are a rather lovely flower, aren't they?
0:15:53 > 0:15:57Almost useful for putting in a flower border.
0:15:57 > 0:16:01But the variety of early we're lifting is called Abbot.
0:16:01 > 0:16:03And I've never grown it before.
0:16:03 > 0:16:07That lot there came from the first shore.
0:16:07 > 0:16:11And as I dig down, there's going to be a few more
0:16:11 > 0:16:14that look quite nice. Can't wait to get them.
0:16:14 > 0:16:18Digging carefully, so I don't want to spear them. And up they come.
0:16:18 > 0:16:22Pick the little ones as well because they're a nuisance if you don't.
0:16:22 > 0:16:24These were planted in the middle of April.
0:16:24 > 0:16:29It looks as if the first shore was the best. Oh, no. Here we are.
0:16:29 > 0:16:31Another seam. There's another one.
0:16:31 > 0:16:34They'll be boiling anyway, this lot. For sure.
0:16:38 > 0:16:42Abbot. Quite a nice looking wee tattie. Just about the right size.
0:16:42 > 0:16:43For me.
0:16:44 > 0:16:48Jim, this is our collection of half hardy and hardy annuals.
0:16:48 > 0:16:50Kind of new to us, we like to try all them out.
0:16:50 > 0:16:52Then, if we like particular ones,
0:16:52 > 0:16:55we can fit them into a bedding scheme in another year's time.
0:16:55 > 0:16:57That's the kind of idea. Yeah. Keeping an eye open.
0:16:57 > 0:17:00Well, I tell you what, French marigolds have always been
0:17:00 > 0:17:03a favourite of mine, and you've got a selection of three here.
0:17:03 > 0:17:06They do very well. So, what do you think of Strawberry Blonde?
0:17:06 > 0:17:08She's in the middle.
0:17:08 > 0:17:10I've seen a lot of better ones than that, I can tell you.
0:17:10 > 0:17:13I like it when it first starts because it's like a lovely red.
0:17:13 > 0:17:15And then I think it goes rather wishy-washy.
0:17:15 > 0:17:17I will not take this conversation any further.
0:17:17 > 0:17:18THEY LAUGH
0:17:18 > 0:17:21The... That one's a goody, though. It is.
0:17:21 > 0:17:23So that's a crested type, French Solan.
0:17:23 > 0:17:26And I like that. It's really bright.
0:17:26 > 0:17:28You introduced that one, I think. Not so happy.
0:17:28 > 0:17:30Yeah, well, I wanted to grow it as a pot plant,
0:17:30 > 0:17:34but it landed up outside here. Because I'd never seen it before.
0:17:34 > 0:17:35I wanted to see what it would do.
0:17:35 > 0:17:39And that's part of the same process, isn't it? I quite like the phlox.
0:17:39 > 0:17:42That's Sugar Stars. The big snag here, of course,
0:17:42 > 0:17:45is when you see it in a row like that, all you see is foliage.
0:17:45 > 0:17:47And there's a little bit of flower.
0:17:47 > 0:17:50It might be better when it's mixed in a border with other things.
0:17:50 > 0:17:52But I love the colour and the shape of that.
0:17:52 > 0:17:55And maybe keep nipping it out. Yeah, exactly.
0:17:55 > 0:17:58I like the colour of this one, the pot marigold. Beautiful.
0:17:58 > 0:18:01Snow Princess. I've got this one at home and it's all over the place.
0:18:01 > 0:18:04it's going like the clappers. But it's a cracking...
0:18:04 > 0:18:06Yeah, and you take a close look at
0:18:06 > 0:18:08that bloom, the way it whirls around... Yeah.
0:18:08 > 0:18:09This is a funny one, though.
0:18:09 > 0:18:12That's what it's meant to be. The butterflies like it.
0:18:12 > 0:18:14The butterflies AND the bees love it. A Gilia.
0:18:14 > 0:18:16Nothing like that, but it is a Gilia.
0:18:16 > 0:18:18It came out of this packet. So to speak!
0:18:18 > 0:18:20SHE LAUGHS No chance. It did.
0:18:20 > 0:18:23That one is capitata. It IS nice. But anyway...
0:18:23 > 0:18:24I would grow that again, for sure.
0:18:24 > 0:18:27But I think we should have a look at the sweet peas.
0:18:27 > 0:18:28Aren't they lovely? The perfume!
0:18:28 > 0:18:31You can smell it from halfway along the path there. It's very powerful.
0:18:31 > 0:18:33It's gorgeous. And the system - well,
0:18:33 > 0:18:36I'm going to say I picked this system a few years ago.
0:18:36 > 0:18:38It works. Very easy, scrambles up it.
0:18:38 > 0:18:40Much easier than growing for cordons.
0:18:40 > 0:18:42Oh, absolutely, not so much work involved.
0:18:42 > 0:18:44And you get a great crop of flowers. You do.
0:18:44 > 0:18:46They've been tapped three times.
0:18:46 > 0:18:48What are you going to have? I'm going for this one.
0:18:48 > 0:18:50Queen of the Isles, what do you think of that?
0:18:50 > 0:18:52I think that's a beauty. Very nice.
0:18:52 > 0:18:53Well, if I may say so,
0:18:53 > 0:18:56going down the same sort of drill...
0:18:56 > 0:18:58I like this one. Uh-huh. What's the variety?
0:18:58 > 0:19:01Green Fingers, of course. Ah, yes, of course.
0:19:01 > 0:19:03Well done, you. I think you planted that.
0:19:13 > 0:19:16VOICEOVER: When Philip and Marianne Santer
0:19:16 > 0:19:18bought their dream home, Langley Park,
0:19:18 > 0:19:22near Montrose, they knew they had a big job on their hands.
0:19:22 > 0:19:25It took six years to make the house habitable!
0:19:25 > 0:19:29And then they turned to the series of walled gardens.
0:19:29 > 0:19:33What had been a productive market garden was completely overgrown.
0:19:33 > 0:19:35The two of them, with their gardener, Paul,
0:19:35 > 0:19:39set about taming the wilderness.
0:19:39 > 0:19:41And you tell me you're not gardeners. No.
0:19:41 > 0:19:43What in heaven's name possessed you to do it?
0:19:43 > 0:19:46Oh, we just loved it. We fell in love with it.
0:19:46 > 0:19:48And we thought it was paradise, and...
0:19:48 > 0:19:50Yep. We just... ..try and improve it.
0:20:02 > 0:20:04Well, for a kick-off, what a view.
0:20:04 > 0:20:07East-facing, lovely slope. Yeah.
0:20:07 > 0:20:09That's Montrose over there. Yeah, and there's three gardens,
0:20:09 > 0:20:12there's one down there with the view,
0:20:12 > 0:20:16which looks over the view, and there's one ABOVE this one as well.
0:20:16 > 0:20:17What a challenge! Quite a lot of work.
0:20:17 > 0:20:20Let's have a look at it, then. Keeps us busy. Yes.
0:20:24 > 0:20:26Well, I'll tell you what, the borders are looking pretty full.
0:20:26 > 0:20:29You've got trees... Fruit trees on the walls.
0:20:29 > 0:20:31Are they all doing reasonably well?
0:20:31 > 0:20:34Mad. Yes. We get so much fruit, it breaks the branches off.
0:20:34 > 0:20:36Unbelievable. We make plum gin, and... Plum brandy. Plum brandy.
0:20:36 > 0:20:38Oooh! I like that.
0:20:38 > 0:20:40And we give lots of stuff away to the neighbours,
0:20:40 > 0:20:42one of the perks of being next door. SHE LAUGHS
0:20:47 > 0:20:50And tell me, Marianne, how do you choose your plants?
0:20:50 > 0:20:53Well, we tend to just buy whatever we like,
0:20:53 > 0:20:55and we tend to put them in
0:20:55 > 0:20:58wherever we like as well, we think, "That'll look fine there."
0:20:58 > 0:21:01And whatever's cheap. SHE LAUGHS
0:21:01 > 0:21:03That's the budget part of it, yes. It is, yes.
0:21:03 > 0:21:05Now, here's a Philadelphus that's growing like the clappers.
0:21:05 > 0:21:07It looks really healthy,
0:21:07 > 0:21:10but to be honest this is the first year it's had any flowers on it.
0:21:10 > 0:21:11Really? Yes.
0:21:11 > 0:21:14So, I've been having a word with it,
0:21:14 > 0:21:16and told it if it doesn't flower, it's getting out.
0:21:16 > 0:21:18And it's come up with flowers.
0:21:18 > 0:21:20You're only half right. Yeah?
0:21:20 > 0:21:23Shift it. Ah. If it's too big to shift, propagate it
0:21:23 > 0:21:26and try it in another part of the garden.
0:21:26 > 0:21:28Well, we HAVE got them in other parts that are doing well.
0:21:28 > 0:21:30And we've got these gorgeous geraniums
0:21:30 > 0:21:34the climate and the soil loves, because there's another one,
0:21:34 > 0:21:37there's several all around the garden, they're doing really well.
0:21:37 > 0:21:39The sandy loam in Angus is amazing soil,
0:21:39 > 0:21:41some of the best soil in Scotland. Yeah.
0:21:52 > 0:21:54How do you like our capercaillie then, Jim?
0:21:54 > 0:21:57I'll tell you what, I'm really surprised and chuffed,
0:21:57 > 0:22:00because you've been planning the garden and buying all these
0:22:00 > 0:22:03wonderful plants after looking at catalogues - not! -
0:22:03 > 0:22:05and you haven't forgotten
0:22:05 > 0:22:08the still life. And that's a belter. Really is super.
0:22:08 > 0:22:11There was no planning involved in that whatsoever again.
0:22:11 > 0:22:14We went to the local auction, saw the bird coming up
0:22:14 > 0:22:16and thought, "That might look all right in the corner of the garden."
0:22:16 > 0:22:18I wouldnae have been surprised
0:22:18 > 0:22:21if you said it just fell off the back of a lorry. Not quite! No, no.
0:22:21 > 0:22:24But I'll tell you what, the setting is absolutely delightful,
0:22:24 > 0:22:27there with the mint and so on, isn't?
0:22:27 > 0:22:30It's grown really well, and the bees absolutely love it. Yes.
0:22:30 > 0:22:33You've made the same mistake as we did at Beechgrove, we've got
0:22:33 > 0:22:35a similar kind of brick facility,
0:22:35 > 0:22:38and we chose the wrong brick and it keeps falling to bits.
0:22:38 > 0:22:40Ah, well, we didn't choose ours.
0:22:40 > 0:22:42Ours came on Facebay for nothing.
0:22:42 > 0:22:45Free for picking up, so we didn't get a choice. Surprise, surprise!
0:22:56 > 0:22:59Well, Jim, we've got this huge Ceanothus.
0:22:59 > 0:23:01This has been the moment of the day, I can tell you,
0:23:01 > 0:23:03this is fabulous.
0:23:03 > 0:23:06Well, it IS amazing, but our fantastic gardener Paul
0:23:06 > 0:23:08wants to hack a bit off it. What do you think?
0:23:08 > 0:23:10That sounds like an offence to me.
0:23:10 > 0:23:12"Hacking" is not the word, my dear.
0:23:12 > 0:23:13It is "pruning". SHE LAUGHS
0:23:13 > 0:23:15And I support Paul -
0:23:15 > 0:23:17if I was going up and down with a mower every week
0:23:17 > 0:23:18I would be cursing the boss.
0:23:18 > 0:23:20It can be pruned from underneath.
0:23:20 > 0:23:24Quite often it pays to go in behind the bush, and look out the way,
0:23:24 > 0:23:27and I think you would want to take off the branches from ground level
0:23:27 > 0:23:31that are actually obstructing the path.
0:23:31 > 0:23:34So just so he can get the mower through? Well... Well, yes,
0:23:34 > 0:23:35but on the other hand,
0:23:35 > 0:23:37it actually helps with maintenance. Right.
0:23:37 > 0:23:39I'm at that phase at home at the moment -
0:23:39 > 0:23:42I'm lifting the skirt, so to speak,
0:23:42 > 0:23:45so that I can get underneath with the blower to blow the leaves out,
0:23:45 > 0:23:47to get in to weed and so on, because ground-huggings,
0:23:47 > 0:23:49some will completely blank at the weeds and some don't,
0:23:49 > 0:23:51they allow it to come through.
0:23:51 > 0:23:54You wouldn't spoil this fantastic Ceanothus, it really is a stunner.
0:23:54 > 0:23:58And it needs a little bit of regulatory pruning.
0:23:58 > 0:23:59And I would do it quite soon.
0:23:59 > 0:24:01And then it will all have healed up by the time autumn comes.
0:24:01 > 0:24:03Well, I'll allow him that.
0:24:03 > 0:24:05I'm sure he'll be delighted! He will, yes. Yeah.
0:24:16 > 0:24:20I tell you what, you guys have made a huge difference in ten years,
0:24:20 > 0:24:24because as I understand it, this was derelict when you started.
0:24:24 > 0:24:26You've got a great range of plants, it's good.
0:24:26 > 0:24:29It was, but it's been a big learning curve.
0:24:29 > 0:24:32You know, we made so many mistakes in the beginning,
0:24:32 > 0:24:34put things in the wrong place, but we are there now.
0:24:34 > 0:24:36But that's how you learn, isn't it? Exactly.
0:24:36 > 0:24:38The other learning curve, I find, is that
0:24:38 > 0:24:41if you go round a well-stocked garden, it's like a world tour.
0:24:41 > 0:24:42So we've stopped in South Africa.
0:24:42 > 0:24:46Yeah. The Cape figwort, Phygelius capensis, absolutely stunning.
0:24:46 > 0:24:48A tribute to your growing methods, dear boy,
0:24:48 > 0:24:50and this wonderful soil that we've got. Thank you.
0:24:50 > 0:24:54But it always seems a shame to me, it's so pretty underneath,
0:24:54 > 0:24:58and yet, you know, you can't actually see that
0:24:58 > 0:25:01when it's growing out like this.
0:25:01 > 0:25:03Is there anything we can do about that? Well, yes, you can.
0:25:03 > 0:25:06This guy is going to get on his hands and knees,
0:25:06 > 0:25:08or Paul, underneath,
0:25:08 > 0:25:10find if there are any suckers that are rooted into the ground,
0:25:10 > 0:25:13cut them off, pot them up, keep them growing until they are a decent
0:25:13 > 0:25:17size, and see that bit of bare wall with all that rotten wood on it?
0:25:17 > 0:25:20Nice bit of trellis and train it up the wall,
0:25:20 > 0:25:22and then you can see these beautiful clusters.
0:25:22 > 0:25:25Oh, that would be a good idea. Can I put it on the wires?
0:25:25 > 0:25:28Yes, yes, yes, but you can't leave it, you've got to train it,
0:25:28 > 0:25:31just as these espaliers have been trained. Well, there we go.
0:25:31 > 0:25:32It's been a magic day,
0:25:32 > 0:25:35despite these wee showers of rain that have sort of come along there.
0:25:35 > 0:25:38So, I must thank you very much indeed. Thank you very much.
0:25:38 > 0:25:39Thank you very much.
0:25:39 > 0:25:42We are always very surprised when people come along and enjoy it
0:25:42 > 0:25:45so much, because we didn't know what we were doing when we started.
0:25:45 > 0:25:48Some say they are just being nosy. Probably!
0:25:48 > 0:25:50But most are saying they are looking for more info -
0:25:50 > 0:25:53every day is a school day. Definitely, yes.
0:26:10 > 0:26:13The conservatory is looking really colourful at the moment, starting
0:26:13 > 0:26:17off with the bird of paradise - aren't those blooms fantastic?
0:26:17 > 0:26:19And it was actually repotted last year,
0:26:19 > 0:26:21because it hadn't flowered for us.
0:26:21 > 0:26:25Also, the agapanthus, OK, you can grow these outside,
0:26:25 > 0:26:28but in a pot, here we've got the blue and the white forms, brilliant.
0:26:28 > 0:26:33But the last one I want to look at is the tree lily,
0:26:33 > 0:26:34that must be at least two metres
0:26:34 > 0:26:38in height, the variety is Manisa
0:26:38 > 0:26:41and the perfume is absolutely divine.
0:26:42 > 0:26:45Well, I'm back on the fruit theme again.
0:26:45 > 0:26:48And here am I with a blackberry, the variety is Helen,
0:26:48 > 0:26:51but the most important thing about it is, it is thornless,
0:26:51 > 0:26:53it's going to have a nice crop of berries on,
0:26:53 > 0:26:56and it's easy to handle, unlike some, I have to say!
0:26:56 > 0:26:59These stems are very prone to wind damage,
0:26:59 > 0:27:02so one of the times when you're passing and you see them,
0:27:02 > 0:27:05make sure you've got a bit of string and just tie it up
0:27:05 > 0:27:07so that it's going to be safe.
0:27:07 > 0:27:10And right on my line of view is Malus 'Royalty',
0:27:10 > 0:27:13one of the trees we planted earlier in the season,
0:27:13 > 0:27:16and I was very disappointed with the shape of the head of it,
0:27:16 > 0:27:19the top, so it got the Anderson treatment
0:27:19 > 0:27:21and it's looking rather nice now, I think you'd agree.
0:27:23 > 0:27:26Well, I tell you what, this has been a very productive programme,
0:27:26 > 0:27:28hasn't it? Hasn't it just? Eh, what?
0:27:28 > 0:27:30I think I've got the best basket here, with all the fruit.
0:27:30 > 0:27:34Well, that's a matter of opinion, you see, because we've got such
0:27:34 > 0:27:37a variety of vegetables, the early tatties and so on.
0:27:37 > 0:27:40You've been lifting those, you've got the squash, cucumbers,
0:27:40 > 0:27:43absolutely fantastic. But what do you think of the Bog Garden as well?
0:27:43 > 0:27:44Still looking great.
0:27:44 > 0:27:48There's still a lot of interest, the primulas are still going on,
0:27:48 > 0:27:51but we talked about them last time. What else have you been...?
0:27:51 > 0:27:55Two that I would pick out, the ligularia, lovely flowering spikes,
0:27:55 > 0:27:58and tall growing, and the same with the inula there.
0:27:58 > 0:28:01Yes, I do love these astilbes, because you get them quite dwarf
0:28:01 > 0:28:04and tight, and then you get these that really become
0:28:04 > 0:28:06quite majestic, I love the colour of them as well.
0:28:06 > 0:28:08Yes. So, no, it's pretty nifty.
0:28:08 > 0:28:10But if you'd like any more information about
0:28:10 > 0:28:13this week's programme, it's all in the fact sheet,
0:28:13 > 0:28:15and the easiest way to access that is online.
0:28:15 > 0:28:17Next week, we are on our travels.
0:28:17 > 0:28:20We are indeed, and I can't wait, because we are off to Orkney,
0:28:20 > 0:28:22and I think it's the best time of year,
0:28:22 > 0:28:25I've experienced it before, so I'm looking forward to it.
0:28:25 > 0:28:28I hope the weather's OK! Well, we're doing a roadshow,
0:28:28 > 0:28:30so there's a question and answer session... Sure.
0:28:30 > 0:28:33One or two nice gardens. I'll take my wellies, just in case.
0:28:33 > 0:28:37Until next week, in Orkney, bye-bye. Goodbye.
0:29:19 > 0:29:20SOMBRE PIANO MUSIC
0:29:39 > 0:29:45Gay Britannia - a new season marking the 1967 Sexual Offences Act.
0:29:45 > 0:29:46Across the BBC.