December is an ideal time to plan a garden reset or makeover in preparation for the following spring and if not practising already why not try cold frame gardening. Cold frame gardening is a method of planting different types of green life, mainly produce, in a microclimate created by a man-made structure. The addition of a cold frame within the garden enables the growing season to be extended. They are versatile, require little surface area, ideal for a small garden and are easy to build, alternatively, they can be purchased flat pack or ready-made from an established retailer. Essentially a cold frame is a bottomless box with a skylight, a halfway house between a greenhouse and exterior planting. They can be positioned directly onto any garden bed and assist in warming bare soil in early spring. The transparent lid allows the sunlight to enter and simultaneously prevents heat loss by convection which would otherwise normally occur, particularly during the night. Thus, a microclimate is generated with an increase in soil and air temperature and also providing protection against the elements, such as strong wind, rain, hail and even snow. Plants can be started earlier in spring, such as seedlings which can then be transplanted to open ground once established. A variety of produce can be grown in a cold frame, the most popular being lettuce, spinach, kale and green onions. However, a variety of root vegetables and brassica can be grown too. When deciding to position the cold frame, take in consideration that full sun is essential and the transparent cover should slope downwards at a slight angle facing southwards to absorb the heat from the sun and to allow for rain run off. A cold frame can be constructed from any material, the sides being of a solid material such as wood or masonry and the top being of a transparent material such as glass. A wooden structure can look aesthetically pleasing as well as being portable too, whereas, brick or block structure will be a more permanent feature and choice of location should be greatly considered before building. The most simple method of construction being straw bales used as sides and an old disused glass window or door placed on top. Imagination is key! It can be designed and built to suit your particular needs, hinges and handles attached for ease of opening the cover and if preferred one crop could occupy the entire cold frame or a combination of crops in rotation to provide produce throughout the year. It is important to ensure the transparent cover is clear from any debris, as this will inhibit heat absorption and with crops being under cover, regular watering will be required. Increased humidity can be a problem within a small enclosed area, therefore, allow for slight ventilation within the cold frame structure. Specific frame designs are available so they can be positioned on a hard landscaped surface such as paving. These can take on the appearance of a miniature greenhouse and more suitable for potted plants. Cold frames are cheap to buy, easy to build and easy to maintain. They can be sited directly onto a garden bed, gravel or a paved surface and are a valuable addition to any garden, large or small. A mobile and modular solution for growing plants, lower in price and occupying less space in comparison to a greenhouse, there are many advantages of cold frame gardening. contribution from Oliver David Cook
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They maybe all around us now and covering large areas of the garden, often regarded as a hindrance when it comes to the maintenance of a neat and tidy garden. But, alas, leaves falling to the ground is a message from nature which one should take heed of, and that message being leaf matter is the best natural and free mulch available for the gardener and grower.
Fallen leaves can be found residing in many areas, from resting on the lawn to wind blown corners of the garden and now is the time to sally forth and gather. A large pile of leaves can be transmuted into leaf mould, the decomposed matter formed when the leaves have decayed over time. The leaves can be stored in plastic bin liner bags with a few holes pierced in the sides and bottom, once full, a sprinkling of water is advisable then storage in a shady area of the garden is essential and the following autumn the rotten leaves form a crumbly rich surface mulch. To be left for a second or third year will allow for increased decomposition of the leaf matter and this, with its added microbes, can then be used as a conditioner and soil enhancer which can be dug into the soil to aid in water retention for drier ground and for improving drainage in heavier soils. If preferred a leaf storage bin can be constructed and there are numerous methods of construction, one composed of chicken wire which permits air to travel through, being the most simple. Once a large amount of leaves have been placed into the bin, apply a sprinkling of water and then cover with some black plastic sheeting on top to encourage the decomposition. Leaf mulch is high in nutrients which will pass slowly into the ground below. As with all mulches it prevents the ground from drying out during the summer months and from becoming too cold or even freezing in the winter months. It also reduces the opportunity for the unwanted plants referred to as weeds to grow. The leaves can be gathered regularly as they fall with hand tools such as a rake or broom, a lawn mower can be used on a higher setting to collect leaves from the lawn whilst shredding at the same time. If the leaves are not collected soon after falling, then they will dry out and loose their nutrients. If your own garden is devoid of fallen leaves then maybe ask the neighbours, I am sure they would be happy with the assistance of leaf clearing. Or vice-versa, others in the neighbourhood may require leaf mulch too. The coming together can create a community free leaf mulch, this way the local gardens will never be without a mulch or compost. It is advisable to avoid leaves which have been lying on roadsides, they may contain toxins. Certain leaves will break down faster than others, Horse Chestnut leaves taking longer than Oak leaves. The leaves from Walnut and Eucalyptus do contain a natural herbicide, this may inhibit the growth of plants within the area the mulch or mould is applied. The splendour of the autumnal colours from bright yellow to orange to a crimson red, it is one of natures finest displays, the deciduous trees then sleeping for the winter months. They took nutrients from the ground to assist their growth during spring and summer, and now is the time to give back to nature and this can be achieved by gathering the fallen leaves and making a leaf mulch or mould full of natural nutrients. Contribution by Oliver David Cook My love of gathering wild food started when I was a child. I was born and grew up in London, but spent my childhood summers in the cabin my granddad built in the middle of the woods in Poland. The cabin was a world away from London life. Think washing in the stream, cooking on a wood fired stove, mushroom hunting, stargazing, and having to walk down a woodland path to get to the compost loo. Even when not in Poland, my parents have always loved a life outdoors, and would take my sister and I on all sorts of weekend adventures, many of which did involve mushroom foraging. I learnt about mushrooms mainly with my mum, who in turn learnt from her dad. There’s a big culture for mushroom hunting in Poland. I’m no expert, and really only know a handful of varieties, but the happiness I feel when I come across these mushrooms is immeasurable. Is it nostalgia? Is it something primordial? Or is it both of those mixed with the joy of being in the woods? Who knows. I only know that it gives me the kind of joy that seems excessive and bizarre to someone who doesn’t understand it. It’s also something that inspires my work. I’m an artist, illustrator and author, and my most recent children’s picture book ‘Wylder’ celebrates a more sensitive and mindful way of connecting with nature, including a good few nods to my love of wild food gathering. There are many different thoughts that can lead me to go out looking for wild food. Mainly though, they fall into two camps: “I could do with some leafy greens,” or “I could do with some mindfulness/therapy.” Over five years ago I moved to Cornwall, and although I’ve loved mushrooming since I was a child, it’s only in the last couple of years that I really started paying more attention to plants. A couple of years ago, it had been a while since I’d been mushrooming, and a beautiful solo adventure to a new spot reignited my love for it. It must have been then that I decided I didn’t want to rely on just one part of the year to get this feeling. I wanted to learn more about what you could gather all year round, which lead me to think more about plants. Without knowing it you probably already know a good few wild edibles: brambles, nettles, dandelions… That’s how it started for me. Then one time, along with my sister and mum, I went on an organised foraging walk here on the coast. Gaining knowledge about some new plants sparked my interest further and had a snowball effect. Then learning more and more new plants randomly here and there whilst walking with or chatting with friends and family… It just changed the way I looked at things. I observed more during my walks, and I wanted to know what was what. It does surprise me just how much I’ve learnt through curiosity and interest. Gathering wild food and gaining knowledge on it is a satisfying and rewarding thing. I think the more you know, the more you want to know and the easier it becomes to absorb new knowledge. Going out to gather wild edibles is a different way of looking at and engaging with your environment. By default you connect and interact with the land, you have to pay attention to your surroundings and engage your senses. I have no doubt that this form of focused awareness and presence has a great benefit for mind health. For me it definitely feels like mindfulness and a form of therapy. And how great it is to then on top of that have access to free food that’s full of nutrients, not only because it’s freshly picked, but also because it’s from more nutrient-rich wild and uncultivated soil. In a supermarket you only have access to a handful of different leafy green varieties, but when you go for a walk you could be surrounded by dozens of edible plants without knowing it (and of course deadly poisonous ones too!). We’ve experienced a great loss in our connection to nature and food. The knowledge of wild edibles, something that is somewhere deep in all our blood, these days isn’t so readily available or accessible to everyone, and can all too easily start to seem like a fancy interest for the lucky people who have time on their hands. It’s important to note though, that going out and picking plants to eat isn’t in itself a sustainable act, and on the contrary, when done in a non-mindful way, can actually be very damaging to nature and ecosystems. Something to remember is to never take more than what you will eat, and always leave plenty for wildlife… after all they don’t have grocery shops, and they completely rely on wild food. So go gently, and be mindful. Modern agriculture has a devastating impact on the planet and on the welfare of animals and humans, but with how densely populated the world currently is, plus how little wild spaces are left in comparison, if we all went to forage our own food right now this could have pretty interesting implications on the natural world too. Of course, it doesn’t look like we’re all suddenly going to do that, but it’s just good to stay mindful of how you interact with the natural world, whether it’s the environmental/ethical impact of the food you buy in a shop, or how you pick the mushrooms in the forest. Here are a few common edible plants you may find it nice to get to know, and some of which you likely already know. These notes are not meant to be a guide in identification, just a little personal introduction to them that might inspire you to investigate further. Nettle I’m sure everybody knows this one! Pick the top couple/few layers of leaves of this super food, and either make a nettle tea, nettle soup, add it to curry or pasta sauces, make it into a pesto, or just steam it and use it like any other cooked leafy green. You can use gloves if, unlike me, you don’t like the sting! Dandelion Such a versatile plant. I’m known to not bother de-weeding this nutritious medicinal plant from my veg beds, as I think of it more as a salad crop than a weed! You can eat the leaves, flowers, stems and cook the root. The leaves have a bitter taste, which I personally really like. I love the younger leaves added to salad (as it’s quick, easy and means you keep more nutrients intact by not cooking) and I’ve made soups and pestos out of the leaves too. The flowers are also great in salads, and I’ve made dandelion syrup from them before for a cake recipe, which is a nice thing to do when you have more time. But I’m definitely all about the faff-free plants that you can either eat raw or quickly cook, and dandelion is one of those for sure. Clover I think most of us know what a clover looks like with its three leaves, and how common it is. Both the leaves and flowers are edible, but up till now I’ve mainly only picked the flowers to add to salads. I really love adding flowers to salads, mainly for the colours and how it looks :) Common sorrel Sorrel is one of those I had heard about for so long and wanted to find, but somehow only came across my first one way later… and now I see it everywhere! It really is a common plant. It grows in a rosette, and the main identifying feature is the pointed tails at the base of the arrow shaped leaf. It has a lovely sour citrusy taste, and I most like it added fresh to salads. Pennywort I love this succulent plant. It grows from stone walls and rock crevices and has a distinct appearance, so it’s an easy one to identify. It has a lovely fresh crisp taste and texture, and is great added to salads, curries, cooked dishes, or as a raw garnish to cooked dishes, to add freshness and texture. Be gentle when picking this one as the roots of the plant come up with the plant very easily if you’re not careful. Ribwort plantain Another very common and highly nutritious plant that seems to grow almost everywhere. You can add the leaves to salads, and also add it cooked to dishes you would use other leafy greens in. I’d say I eat this one mainly because it’s so common and nutritious, not because it’s particularly tasty. I haven’t tried them myself, but apparently the flower buds have a mushroomy taste. Honeysuckle I’d known and loved honeysuckle and its beautiful scent for so long before I realised the flowers were edible! I add them to salads, and decorate cakes with them :) Sea beet (coastal) This rich green plant with its shiny succulent leaves can be found around the coast. It’s a great one to know about because it’s both very common and also delicious. Similar to spinach but tastier, and like spinach can be eaten raw or cooked. Click hereThe Secret Wild Garden Contribution by Maia Walczak words and pictures |
Welcome!Here at Penwarne Landscaping we are all passionate about gardens, and believe that outdoor spaces are just as important as indoor ones! In this blog, we regularly share our expertise along with tips and tricks that you can use to make the most of your garden and home. Archives
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