The Canny Gardener – Flowers

Forgive me if I am preaching to the choir here, because I know that many of my readers are expert gardeners and far more competent than me. So I shall be writing mainly for those who, as I do, wish to be better gardeners and I hope I may even have something for the more accomplished.

Gardening is expensive. Perhaps not as expensive as the Victorian horticulturalists who spent vast fortunes on plant hunting expeditions and heating enormous greenhouses containing rare and delicate species. (The greenhouse at Chatsworth House was so huge that you could drive through it in a horse and carriage). Nor do our more interesting varieties of daffodil cost hundreds of pounds. Yes, even the cultivated, humble daffodil was once a rare collector’s piece.

But a visit to a garden centre usually results in returning with one’s purse considerably lighter. We go in, determined to only buy something for that space on the edge of the border, and come out laden with flowers, herbs, shrubs and even trees.

Halls of temptation Image: Zoe Deal on Unsplash

Garden centres are to gardeners as catnip is to cats. It is too much to ask that we don’t succumb to their charms? The solution, I would argue, is simply not to go there. After all, there are many other ways to source plants.

The garden centre alternative

One reason to limit one’s addiction to garden centres is, strangely, an environmental one. Almost all garden centre plants are contained in plastic when you probably have more than enough plastic plant containers at home.

Further, their plants will have been doused in pesticides and other chemical nasties. This is true even for those plants sold as ideal for pollinators, since ironically, they contain toxins detrimental to bees. (If you want to discover more on this topic, I highly recommend Dr Goulson’s The Garden Jungle.) Those of us trying to garden organically are often unwittingly introducing chemicals into our gardens via the soil of garden centre plants. The safest option, therefore, is to grow from seed.

Seeds

If you want to be extra virtuous, you can buy seeds that are organic very easily on-line. The Internet is also the best place to find more unusual species and since seeds are light, postage is seldom a problem.

But before purchasing anything, I’d recommend pulling out all the seeds that you already have. My normal modus operandi would be to go to the garden centre and pick out all the beautiful packets that catch my eye. There is no way that I would have time to plant them all. This year, to combat such craziness, I have checked my seeds and organised them by date of planting.

Seeds – sorted! Image: Karen Costello-McFeat

If there is space for more, I can note it on my wish list.

One thing I have done is take seeds from the seed heads of successful plants to sow again this year. There are many beautiful flowers that are really easy to recover seeds from including: poppies, love-in-the-mist (Nigella) and honesty. Once the plant has flowered and the seed head/seed formed and dried, simply shake them into an envelope and label.

If you have excess seeds, of course, swap and share with friends. Commercial packets often contain many more seeds that one has space to sow. And those you have taken from garden are likely to thrive in ones close by, since soil conditions and temperature are similar.

Pinch an inch

Perhaps my favourite way of getting new flowers from old is via cuttings. Ever since I was first successful in increasing my number of very bog standard geraniums, I have been hooked.

The way to take cuttings is the same for most plants. Find a healthy stem that has no flowers, snip it about six inches down just under a node (where the leaf emerges from the stem). Strip any leaves that are in the bottom inch or two and pot in well draining soil. If you have rooting hormone powder, dip the bottom end in that first before planting up. Keep the soil moist until roots form and repot.

Pot plant cuttings Image: Karen Costello-McFeat

Last Sunday, I was at my niece’s for brunch and admiring her many and varied pot plants. Would she mind if I took a few wee cuttings to try to bring on at home? Of course not.

Since one good turn deserves another, I took a piece of my now Triffid-like angel-winged begonia for her. I hope it thrives.

Pass it on! Image: Karen Costello-McFeat

This plant had been given to me as a tiny cutting and now is about two feet tall. In fact, most of my truly successful plants started with someone else. What started as a tiny rose geranium now fills two giant pots and several smaller ones. A number have been given to friends.

If you don’t have any green-fingered friends to rely upon, there are always cuttings to be taken from walks or even from plants that venture over the fence. My neighbour’s beautiful honeysuckle wandered into my territory and I took a little snip. It’s now a thriving climber.

Self-replicating plants

There are certain plants that are guaranteed to give the novice joy. They are the ones which, with minimal effort on our part, just reproduce. A few years ago, I decided that I wanted some spider plants, but they were not available in the shops. So, I went online and ordered four tiny plants – one an exotic curly one. Their little babies hang adorably from the mother plant and if you want to start a whole new plant, you only have to take a ‘baby’ and plant it in its own soil. I think that here I am a victim of my own success and have more spider plants than I know what to do with and am running out of friends to give them to.

From this …
To this Image: Karen Costello-McFeat

The beauty of bulbs

Spring is my favourite season and I eagerly await the emergence of the first flowers as winter makes its farewell. Our garden is full of bulbs and my husband planted even more last autumn. The wonderful thing with bulbs is not only that they reappear each year, but that they divide and provide ever increasing numbers of flowers. For perfect ones, it is advisable to dig up the bulbs and divide them every few years, but I confess I am too lazy to do that.

I also recycle any lovely flowering bulbs that I have been given. Many a daffodil and hyacinth in my garden began as a gift.

And speaking of gifts, flowers are always the most welcome. I love to give and receive bouquets of garden flowers. They require no air miles or unnecessary packaging. Cuttings and seedlings are wonderful too. When we are all conscious of living costs, such a thoughtful gift delivers without impacting too heavily on our pockets.

The gift that keeps on giving
Image: Karen Costello-McFeat

Being a canny gardener really means being a little more mindful of how we can use (and reuse) what we already have. And if you really want to purchase plants ready-made, my niece gave me a great tip. Buy the sad ones in the bargain bin! These plants, which might otherwise be thrown away, just need a little nurturing and time. They will almost certainly delight you next year.

Next week, I’ll look a gardening produce on a budget. I hope to see you then.

Thrift

With the effects of the pandemic starting to make a real economic impact, I thought it a good time to write about how to make the best of life with more limited means. Thrift has gone out of fashion somewhat, but I believe it is time for a revival. Saving money by avoiding waste benefits us all. Even if you are financially secure, the planet will thank you for taking steps to reduce your demands upon it.

Though many of our outgoings, like the mortgage, are fixed, many are much more flexible. Since food is one of our greatest expenses, it seemed a good place to start.

Thrift – a maritime plant that once appeared on the thruppenny bit. Image: Karen Costello-McFeat

Waste not, want not

As you have probably noticed, I love food. Making savings on our food bill should not in any way impact on our ability to eat well. Ironically, making the most of our food and thinking carefully about how we use it is likely to lead to more imaginative dishes and healthier meals.

In the UK, the average family throws away £700 of food per year. (BBC) More shocking still is the environmental impact of all this, since all that food represents growing resources, food miles and packaging.

There are numerous ways to avoid wasting food, and just a few are suggested here. The key methods are to shop carefully using a list for planned meals, avoiding specials on items you cannot consume on time and reusing left-overs in imaginative ways. Stale bread made into croutons or bread and butter pudding is delicious; extra pasta can happily be eaten cold in a salad; those slightly limp vegetables in the bottom of the fridge will make an excellent soup. For oodles of ideas, I’ll refer you to the BBC Food website: https://www.bbc.co.uk/food/articles/could_you_cut_your_food_bill_by_a_third

A more unusual way to use ‘waste food’ was something I found on a YouTube cooking site. Here, left-over scraps were turned into fruit vinegars. My early apple windfalls were just chopped up and fermented into a delicious cider vinegar. I thought her strawberry tops idea especially good, so here’s the video!

The same site showed how to revive vegetables and I had great success with my lettuce. Simply by placing the bottom part of a little gem in water (leave about an inch or so) it will develop roots and can be replanted. This applies to an astonishing number of vegetables. It’s a fun exercise with kids if nothing else. Here’s mine.

Little gems – but not as we know them! Image: Karen Costello-McFeat

Grow your own

The most economical way to cut food costs is to grow your own. A packet of seeds seldom cost more that £3 and they are often given away with newspapers and magazines. My husband is hoping to economise even on this by drying the last beans we grew to replant. The cost of it is really your time, and it is time consuming; however, it is a great source of exercise and you save on gym fees!

I appreciate that not everyone has access to a vegetable plot or the ability to garden it, (my role is more supervisory than anything), but we can all enjoy what I call micro gardening. Seeds and sprouts can be grown in an old ice-cream carton; potted herbs from the supermarket can last for months if watered carefully and enough of the plant left to thrive. (A friend managed to divide her Greek basil into three lovely plants – one of which I sacrificed for pesto). Salad, one of the most wasted of foods, can easily be grown in small containers or in a grow-bag on the porch. Just pick the leaves you need and let it regrow. This can also be done through much of winter by choosing hardier varieties or leaving them under glass or even a giant plastic storage box!

The head gardener – aka my husband Image: Karen Costello-McFeat

Food for free

When I was rather more fit, I took some courses on wild foods. They were probably the most fun classes I have ever taken and I urge you, if you are interested, to do the same. The amount of foods available to us on our doorsteps is rather mind-boggling, but a word of caution here. Foraging for lesser known foods should only be attempted with an excellent food guide and ideally an experienced forager. Some rather innocuous looking plants can be deadly.

That said, even the most urban of us can recognise a blackberry and no autumn is complete without a bramble expedition. Where I live, damsons, sloes, elder flowers and berries, hawthorn berries, and rose hips are abundant. I’ve picked and frozen my sloes ready to make sloe gin and plan on harvesting a crop of rose hips for cordial. I’ve dried elder flowers for tea, but sadly missed the berries – though my friends all impressed me with their cordials and jams.

Books such as Food For Free is a classic and readily available. When on a country walk, pack a small plastic bag in your pocket. You may well return home with a feast!

Preserving

Our grannies certainly knew how to use food wisely. They would buy in season when prices were low or pick from the garden and preserve. In an age of microwave dinners, I fear that some of these skills will be lost and hope to encourage everyone to restore them.

Preserving can take a number of forms, with some considerably easier than others. Freezing is by far the simplest, so if you find you have too much of something fresh, put the extra in the freezer for another time.

Though some vegetables require blanching (briefly boiling then plunging in cold water), many do not. I didn’t do this with my beans and they were perfect. I even found a way to freeze summer squash!

I routinely dry herbs and that requires binding the stems and hanging them upside down in a paper bag. When they are completely dry, remove from stems and store in a jar. Some herbs, such as parsley can be successfully dried in the oven on a cooling rack. Either way, you will have much fresher and more delicious herbs than you would ever get in the supermarket. Drying fruits as fruit leathers is both tasty and an effective way to store perishable fruits.

Pickling is a little more complicated (but not much). I was able to pickle my rainbow beetroots and plan to be much more adventurous next year! Making my own vinegars for salad dressings gave me hours of entertainment and something unique to eat.

I confess that canning is beyond me, but I decided to make jams again. Sugar is so ridiculously inexpensive that a lovely jar of homemade jam is unlikely to cost more than 50p. Using my windfall apples and frozen fruits, I made endless batches of jam to last us the year.

Jam for tea! Image: Karen Costello-McFeat

Food gifts

All these make lovely gifts. If money is short, this is the perfect way to show your love by what you have made rather than what you have spent. Taking a little time to add personalised labels adds another unique and thoughtful touch.

Care with imaginative packaging can make the humblest of gifts something special. Since so few of us actually need anything, I urge you to give a scrumptious consumable instead.

With the abundance of food so readily available to us in the West, it is easy to forget how precious access to food really is. (When you’ve tried foraging for it and grinding acorns, you soon have greater appreciation for the supermarket.) By enjoying our food, sharing it and avoiding waste, we are honouring those who have given their time and energy to produce it. So let us give thanks for all the food we enjoy and bon appetit!