The Beechgrove Garden 2024 episode 18
Category
🛠️
LifestyleTranscript
00:00Hello and welcome to Beech Grove Garden.
00:17Coming up, it's all the peas, sweet peas, pieris and potatoes.
00:24On the programme, sweet pea care to get the best of the blooms, Brian's pruning the pieris
00:31to get it back into shape, and one of the best days on the Beech Grove calendar, our
00:38first tatty harvest.
00:41Brian, before we do some proper gardening, I think we need to talk about the weather
00:47because so many people are saying, where's the summer?
00:50What's happened?
00:51Just been awful this year, hasn't it?
00:53Well, we've got a few facts and figures, so I want to take you back to June, and in
00:57northern Scotland, we've had 32% more rainfall than average.
01:01Jeez, that's quite a lot, isn't it?
01:03And then down in England, the south-east, the south-west, the north-east in early July
01:08has been a lot wetter than it normally is, and actually you would think it's usually
01:12the north-west, and I think that's got to do with the jet stream just being that wee
01:15bitty further south this year.
01:17So that's the rainfall, and then what about the temperatures?
01:20I think it's interesting, going back to June, that for eight consecutive days, if you were
01:26in the mountains, if there was any precipitation, it wasn't going to fall as rain, it was going
01:31to fall as snow.
01:32That's pretty remarkable, isn't it?
01:33It was that cold wind, wasn't it?
01:36And of course, June is such a key month in the garden, that's when we really get all
01:40our bedding in the ground, our veg, our dahlias, and if the temperatures aren't right, the
01:44weather conditions aren't right, they need that month to give them that oomph to get
01:48going for the summer.
01:49They were sat there, didn't they, doing nothing.
01:51I mean, things are starting to recover a little bit, aren't they?
01:54It's a bit slow.
01:55So that's us talking a little bit about some plants, but you know, there's negatives and
01:59there's positives, because I reckon here in the garden, if we have a look at the border
02:03here, it's thriving, because actually it's quite enjoyed the fact that, well, temperatures
02:08haven't been ridiculously cold, but we've had that moisture, so they've done quite well.
02:11Yeah, but you know, I'd maybe say a wee bitty reverse down where I am.
02:16I actually feel it's been that tad drier.
02:19Yeah, the rain starts maybe being up there, because when it comes down, it doesn't just
02:22come down gentle anymore, it's like a tropical monsoon, isn't it?
02:26But actually, we've had that one day where we've had a lot of rain, and then it's been
02:29quite dry thereafter, and you know, it's only now that I'm maybe getting to notice this
02:34and I've started watering my dahlias, my courgettes, because the plants really are tiny.
02:38They're tiny.
02:39It just shows you how specific this can be.
02:42Our top fruit has done really well as well, and we haven't had to water.
02:46What about also the insects?
02:48Yeah, again, the dahlias, the foxgloves, they're stems that are absolutely covered in aphid,
02:54you know, the black flies, and I kind of feel I'm not seeing any hoverflies, I'm not seeing
02:59any ladybirds, and they're the insects that I would be expecting to be nibbling away at
03:03them and keeping them clean.
03:05They're just not there, and I'm putting that down to the miserable May, June, where the
03:08numbers, the population numbers would have been breeding at that point.
03:11I'm going to finish, though, maybe on a positive, because my garden at home, the number of times
03:15I'm sort of doing a bit of weeding, and I'm coming across lots of frogs and toads, because
03:20they like the moisture.
03:22Always you to look on the bright side of things, eh?
03:23But do you know what?
03:24It's just been bloomindery.
03:39Well, Brian, it's nice to be back in the seaside garden.
03:42I don't think we've been in here for a while, and I'd like to take you back, way back to
03:46April last year, when the bamboo fence literally fell over, and we've replaced it with this.
03:53What do you think of it?
03:54I like it.
03:55Yes, it was in much need of repair, wasn't it, or replaced, and the thing I like about
03:59it most, how you've got this open effect now, and you can see into the alpine garden next
04:03door.
04:04It's like you're borrowing the landscape.
04:05You're making your garden look bigger by doing that.
04:07You can chat to the neighbours, can't you?
04:08So, if you're in the alpine garden and I'm here, you can be a little bit sociable.
04:12I know.
04:13I might even bring you a cup of tea, if you're lucky.
04:15Anyway, going back to the time when it was replaced, these climbers were entangled in
04:20the fence, and it meant that we had to do a lot of pruning, so that honeysuckle was
04:24pruned hard back, but look, it's recovered.
04:27I know it's done well.
04:28You've done an Anderson.
04:29Is that the right term to include?
04:30Yes, definitely.
04:31Look at the growth that you've had in one year.
04:33It just shows you can have the confidence to do it, and the plant will recover it, and
04:37even getting flowers on the honeysuckle, I mean, that's absolutely stunning, isn't it?
04:41Nice perfume.
04:42I mean, I think it's a value-for-money plant, don't you?
04:44Yeah, I've got one just outside my window, so you can see some of the little stems hanging
04:48down.
04:49You're going to get cracking berries off that soon.
04:51The bullfinches absolutely love them.
04:54I just love watching them.
04:55Really good for the wildlife, but, you know, another value-for-money plant, I think, are
04:59some of the clematis, and here we've got an alpina and a macropetula.
05:04They gave us blue and white flowers earlier on, Brian, but, you know, now you've got these
05:08fantastic seed heads.
05:10They're really beautiful.
05:11And then the last plant, really, I'd call it a shrub that has been well-trained, the
05:16pyracantha.
05:17We just had to be very careful when we took the fence down.
05:21It has had a little bit of pruning since then.
05:23You do that spur pruning to produce these fantastic berries, and they're going to be
05:27really colourful later on.
05:29Yeah, just like you were saying, you know, when you're taking out an old fence, just
05:32be careful you don't damage the roots, eh, when you're taking that out, removing the
05:35old posts and putting in the new ones.
05:37Well, really, I think we've had a very positive result here, haven't we?
05:40It's been wonderful.
05:41Now, I do believe you have a potato treat for me.
05:43I can't wait.
05:44Come on, let's crack on.
05:54Brian, I so remember the day when George and myself were planting these tatters.
05:59Programme two, and it was so wet, we had to do all our jobs inside.
06:04Ah, perfect job for the indoors folk.
06:06What, that'll be about 16 weeks ago, and because they're second early totties, perfect time
06:10for tipping out.
06:11Perfect.
06:1216 to 17 weeks, isn't it?
06:13So, we've got two varieties.
06:14What have you got there?
06:15I've got ratty.
06:16So, this has been in cultivation for about 70 years now, so it must be a good one.
06:20And I've got international kidney, and you actually can call it another name, which is
06:26Jersey Royal, but only if you grow it in Jersey itself.
06:30And it's been on the go, gosh, since, I think, 1879.
06:33Oh, shovels.
06:34Oh, wow.
06:35I always love this bit.
06:37Yeah.
06:38So, we've used some peat-free compost, and also some of our own compost this time.
06:45What did you do?
06:46You did about three potatoes per bag?
06:49Always three to a bag.
06:51That seems to work fine.
06:53And then, this time, as well, I'm growing a succession, so the ones behind, we've got
06:59another row, which were planted two weeks later, and then another row, another two weeks.
07:05So, we will harvest them in, you know, two and four weeks' time.
07:08So, you've got about two weeks to eat last before the next ones are ready.
07:11Yours are a bit tiny, aren't they?
07:12Look at these.
07:13That's good.
07:14These look amazing.
07:15So clean, actually.
07:16Yours are very clean, too.
07:17Yeah, good.
07:18Now, speaking about being clean, what about the foliage?
07:20Yeah, they were all right.
07:21There was a wee bit of signs of blight.
07:22You can check out the wee sort of yellow lesions that are forming there, and the yellowing
07:23of the foliage.
07:24So, if you see that, you just kind of pick it off, don't you?
07:25Well, pick it off, but I think if it starts to get really bad, the best thing is to cut
07:26all the foliage off, isn't it?
07:27Yeah.
07:28And, you know, that comes in, doesn't it, when the weather is quite sort of humid, so
07:29rather humid, it's a bit of a problem, isn't it?
07:30Yeah.
07:31Yeah.
07:32Yeah.
07:33Yeah.
07:34Yeah.
07:35Yeah.
07:36Yeah.
07:37Yeah.
07:38Yeah.
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07:55Yeah.
07:56Yeah.
07:57Yeah.
07:58Yeah.
07:59Yeah.
08:00Yeah.
08:01Yeah.
08:02Yeah.
08:03Yeah.
08:04Yeah.
08:05Yeah.
08:06Yeah.
08:07Yeah.
08:08Yeah.
08:09Yeah.
08:10Yeah.
08:11Yeah.
08:12Yeah.
08:13Yeah.
08:14Yeah.
08:15Yeah.
08:16Yeah.
08:17Yeah.
08:18Thanks.
08:19Yeah.
08:20We have got different bags, you know, you've got the green bag and we've got these bags
08:25here that we've had for years. I don't know whether it will make a difference, we'll just
08:28have to wait and see.
08:29Have they had any feeding over there?
08:32Well, we added a bit of fertiliser to start off with.
08:37Like good feed?
08:38No, it was just a granular fertiliser into the compost.
08:42Actually, you've got a fantastic crop there, the number of tattoos.
08:47They're awfully tiny, I could probably put one of them in one swallow.
08:51I know, but hopefully they'll be tasty.
08:59I mean, there's no sign of any sort of scab or anything?
09:05No, like you said, they're very, very clean. The weather that we've been having this year,
09:11has it been a slower crop? Would it have benefited from another couple of weeks?
09:14Well, you never know. Well, I'm quite impressed with the size of these, though.
09:17Those are very good, actually.
09:19And, you know, maybe you get a big crop, but I think it's all about the tasting at the
09:24end of the day, don't you?
09:25Sure it is, and that's what I'm looking forward to.
09:28Here's another one.
09:30I would be interested to see what these would be like if it was a bit more watered.
09:34Right, I'm going to put these... There's mine, Ryan.
09:38I'll bring your ones up.
09:41So that's the... It doesn't look like there's a lot of difference, does there, between the two bags?
09:47No.
09:48Wow. Well, when it comes to numbers, I think it's definitely ratty.
09:52We're going to have to have a weigh-in, and surely, Brian, it's all about the tasting.
09:56Can't wait for that bit.
09:57At the end of the programme.
09:58Can't wait.
09:59MUSIC
10:08Take a wee nosy through the town or the city where you live,
10:12and there's a pretty good chance you're going to come across one of these
10:15when you have a wee nosy wee peek into the gardens around you.
10:18This is a Pyrrhus japonica.
10:21On its own, it makes quite an impressive shrub,
10:25but with a bit of pruning, following the Japanese art of cloud pruning,
10:30you can pretty much transform these into pretty bold and architectural shrubs.
10:36And it's pretty much what it says on the tin cloud pruning.
10:39If you can find these natural layers, and we're going to trim them to create lovely shrubs,
10:44then we really can turn this into a truly specimen plant.
10:48If you take a step back and you have a look at the shrub,
10:51you can already see these natural layers that are beginning to form.
10:54And that's the bit that we're going to have fun with and transform.
10:58But it's not only that.
11:00Have a wee peek inside and look what we've got here.
11:03The stem structure of the plant.
11:05It's all gnarled, it's twisty, there's turns in the flake and bark.
11:10This is all too interesting.
11:11It's too beautiful for us to have hidden away.
11:14So by creating these clouds, we're going to open up this plant to reveal all this too.
11:20Now, I've got to admit, I've never done this before.
11:23And when you come across a plant like this that you want to play with,
11:26it can be a wee bit of daunting.
11:28But as always, we just slow it down and break it up into nice, easy chunks.
11:33One of the first things we want to do is to look out for all this dead material.
11:38And this is the stuff that we want to remove.
11:42So be careful and follow it back all the way to the stem.
11:47And you can remove them right out.
11:53There's something else that we want to watch out for on this variegated shrub.
11:57As we've got pure green material here.
12:00And that's it reverting back to the parent plant.
12:03So it's a good idea for us to be taking out all these as well.
12:08And you can see it's right through the plant.
12:11Right back into the stems.
12:17Now, once we've done that,
12:20and we've taken out all the material that we don't really want,
12:29then all these layers, they're starting to come a bit more clearer.
12:33And this is where you need to get brave.
12:36But all you need to do is just do it in manageable chunks.
12:40Remember, if we take too much off,
12:44we can't put it back on.
12:47But what we're trying to do now is to create separation between these two layers,
12:51these two pads, so we can create these clouds.
12:54And so they stand out.
12:57So here's a wee piece here that I think would be nice to come off.
13:01And if I just hold it back just a wee bitty,
13:04there's that gap that I'm looking for.
13:07So I'm going to be bold.
13:10And I'm actually going to take a few of these pieces out.
13:14And don't just look at the pad below, look at the pad above.
13:17Now that's quite loose,
13:20so I think that one will be a nice wee bit to come back and remove as well.
13:28I think you could be here all day just taking out the dead stuff.
13:36There we go.
13:39All of a sudden, we're starting to create these clouds.
13:43And as you can see from this bit that I've done earlier,
13:46it's no half joining on.
13:48But what you need to do is don't always stand so close to it.
13:51Take a step back and have a wee look
13:54so you can get the full 360 view of the plant.
13:59Yeah. It's good fun, this. It's quite addictive.
14:05Well, I think I've got a lot of work on my hands here,
14:09so I'm going to do myself a wee favour and call in a wee bit of help
14:12from the gardeners up at the beech grove here.
14:15But don't worry, we'll be back later on in the programme to see the end result.
14:18In the meantime, we're going to head through to an historic garden
14:21in East Lothian, which has been brought back to life
14:24by the local community.
14:30On the outskirts of Haddington, Amosfield Wall Garden
14:34is an 18th century garden being restored by volunteers.
14:38Covering eight acres, it is one of Scotland's largest walled kitchen gardens.
14:44Since 2007, the local community has led the renovation,
14:48established a charity, secured a long-term lease,
14:52and is planning the garden's development.
14:55The project aims to benefit the public, focusing on the health,
14:58wellbeing and education of the local community.
15:02Volunteer coordinator is Beech Grove regular Erin Armstrong.
15:08So this is our herbaceous border here at Amosfield,
15:11and it's situated on our east wall.
15:14So it receives quite a lot of sunshine through the day.
15:17This border changes a lot throughout the year,
15:20so it's really nice to see it at the moment when it's in full flower.
15:23The colours change quite a lot, so there's a lot of perennial plants
15:26that pop up and self-seed actually,
15:29so it's quite nice to see how it changes from year to year.
15:32And quite often people will stop and draw,
15:36and there was a group of painters in recently that situated themselves
15:39at various parts of the border and just sat for a whole afternoon and painted.
15:43So I think it's great that a lot of the people that come to Amosfield
15:46really admire this border.
15:49I think it's one of our showstoppers.
16:01So I've come down to the centre circle here at Amosfield,
16:04and it's the centre point of the garden,
16:07and the way that the paths are laid out here,
16:10we have some horizontal, vertical and diagonal lines,
16:13so almost in the shape of a union jack.
16:16So every path in the garden leads to this section,
16:19which is quite nice.
16:22So it's really colourful at the moment.
16:25We have a potager-style garden here,
16:28so we've got vegetables and flowers growing side by side.
16:32And onions, or ingans, as my dad would say.
16:35And then over here we've got things like lavender, calendula,
16:38and we've got some amaranthus, or love-lies-bleeding, in here as well.
16:41So we've got some incredible globe artichokes,
16:44which are, I think, the tallest I've ever seen.
16:47They're towering above everything else over there.
16:50Yeah, a nice kind of place to play around and change things up quite nicely.
16:53So we'll do a bit of rotation of crops and things,
16:56so where the potatoes are, we'll rotate that round.
16:59So it's not definitely symmetrical and it's not the same every year,
17:02which is a nice thing to have in any garden, I think.
17:05So, yeah.
17:13Literally everything that you see in the garden is done by volunteers.
17:16So I think it's the thing that blows people away the most,
17:19because I think in terms of what they see,
17:22it's quite unbelievable that it's all done by people
17:25who are giving up their time for free.
17:28But I think that's a testament to how special this place is for a lot of people,
17:31and how nice it is to come and spend time here.
17:34So I think, you know, we get a lot of families in,
17:37we get a lot of community groups in,
17:40and I think the more that we kind of give back to the community,
17:43I think the more that that is then helping spread the word.
17:47What I'm doing here now is trimming the Allion.
17:50I've been volunteering here since the summer of 2008,
17:53and I couldn't ask for better.
17:56The wall garden is a good place, and I love the people today,
17:59and they're getting really well, and I've got good friends here,
18:02and they're so easy to talk to, and everyone's wonderful.
18:05It couldn't be better at all. It's a great place to be.
18:08It's a very important part of my life.
18:17In the recent four years that I've been here,
18:20I can see a vast improvement, and I mean...
18:23Obviously, everybody chipping in makes a big difference.
18:26I even came here when the old greenhouse was still there,
18:29and we built that the first year.
18:32The second year I was here, we put that greenhouse up there,
18:35and it's certainly serving its purpose now.
18:38It's a great place to be.
18:41It's a great place to be.
18:44It's certainly serving its purpose now.
18:47This is my garden now.
18:50This is your big garden.
18:53I do a lot of odd jobs around here.
18:56This is just one of the jobs I enjoy doing,
18:59potting up, cutting grass.
19:02Being an ex-mechanical engineer, I sharpen all the tools.
19:05Anything falls off, I screw it back on.
19:08The most thing is just seeing how things can evolve.
19:12Some of the people, I don't see them.
19:15They all come in different days,
19:18but every time I come up, I see a difference.
19:32I've been coming, it feels like forever,
19:35for about 18, 17, 18 years, which has been lovely.
19:38I remember coming through the garden,
19:41coming through the gate, and just being wowed.
19:44But it's just being around like-minded people,
19:47and it's just a very friendly place.
19:50It's just nice coming in.
19:53If you don't feel like gardening, you can just come and sit,
19:56which is always nice.
19:59I've made some very good friends here.
20:02It's been great, really nice place to be.
20:11Now, at the top of the program,
20:14Brian and myself were concentrating about the weather
20:17that we've been having, and we did say about lots of
20:20the bedding plants sitting there for quite a few weeks.
20:23But here are our results now in these containers,
20:26and I think they look really good.
20:29Starting off with this cosmos, I remember actually planting this,
20:32and it was called Fuzzy Rose Pickety.
20:35I think that's absolutely beautiful,
20:39and it's a nice sort of airy plant.
20:42Another favourite of mine and the gardener's
20:45is this echium here called Blue Bedder,
20:48and the bees absolutely love that one.
20:51I think to add another little bit of interest,
20:54and again I think I was planting this in one of the containers
20:57a few weeks ago, was the clary here.
21:00It's not really for its flowers.
21:03It's for these colourful bracts,
21:06and it's well from paler pinks to darker pinks
21:09right through to that fabulous purple.
21:12Now, over this side with the containers,
21:15well, we're ringing the changes slightly,
21:18and I think a lot of people are maybe considering this.
21:21This side, most of these plants are perennial.
21:24So, starting off with, I've got the catmint,
21:27and if you look in the centre here, there's quite a bit of new growth.
21:30So, what I'm going to do, because these are the spent flowers,
21:33is I'm going to cut back all of these stems,
21:36and what I'm hopeful for
21:39is that I will have a second flush of flowers.
21:42Moving on, look at this. Well, I'm going to say that's superb.
21:45Why? Because it's blue, but no, I think this is a stunning flower.
21:48It's Ascabeus. But right next to it,
21:51this is a spent flower head, which can look quite attractive,
21:54but the last thing we want is the energy to go into seed.
21:57So, here I'm going to go right down,
22:01and then hopefully I will get more flowers,
22:04and it will prolong the display.
22:07My last container, I'm going to go back to our bedding plants,
22:10and look at this. I think it's a fabulous display.
22:13It is a large container.
22:16We've got that clary, we've got the cosmos,
22:19and our centrepiece is Verbena verneriensis.
22:22That is a half-hardy perennial.
22:25So, what we have to bear in mind, especially here in Aberdeen,
22:29is the fact that our winters are very cold,
22:32so we either lift the plant, and we keep that,
22:35but you can also take cuttings.
22:38Now, it wouldn't be me not to talk about sweet peas.
22:41And again, our sweet peas sat four weeks doing nothing,
22:45and they only started to flower in the beginning of July.
22:49But look what we've got now. We've got a rainbow of colours.
22:52I think there's 12 different varieties,
22:55and I'm going to start off with this one here.
22:58It's a very old-fashioned variety called Matacana.
23:01It's a bicolour, but the scent is absolutely amazing,
23:05so I think that combination would definitely be one of my favourites.
23:09However, if I was to pick out one that I'm not sure about,
23:12and I think the gardeners agree with me here,
23:15this one called King's Ransom.
23:18I don't know, the colour's a bit dull,
23:21whereas I feel the other ones are really quite vibrant.
23:24My favourite, actually, with these is this one,
23:28a Spencer, and most of the other ones are Spencer varieties,
23:33which were introduced from the early 1900s.
23:37This one's called Catherite, and Spencers have really long stems.
23:42They're particularly renowned for people that want to grow them
23:45for show or exhibition.
23:48And, you know, large flowers, nice sort of wavy flowers.
23:51And this one does have perfume as well.
23:55Now, that's a nice combination, isn't it?
24:05Time now for some handy hints.
24:07At this time of year, with all the new growth from the trees and shrubs,
24:10you might find that we're going to encroach the paths,
24:13so all we need to do is a wee nibble to tidy them up.
24:17Now, if you hold on to the little branch that you want to take off,
24:20there's every chance we're going to create a wee tear,
24:23and then ultimately wound the branch that's staying.
24:26So hold on to the piece of wood that's staying,
24:30do your wee cut, and at long last,
24:33I can walk up this path without the risk of taking my eye out.
24:39If you're looking for a low-maintenance shrub
24:42that flowers for a long, long time,
24:44I would highly recommend Potentilla fruticosa.
24:47There's lots of different varieties with a whole colour range,
24:50from white through to yellows,
24:53to this lovely sort of pinky orange,
24:56right through to tangerines.
24:58And as I say, they do flower for a long time.
25:00There's loads of buds here still to open.
25:02You don't have to prune it.
25:04If you want, just give it a light trim.
25:06And the great thing is, it also attracts the pollinators,
25:09especially the bumblebees.
25:18Brian, what a result with the cloud pruning.
25:20Yourself and the gardening team, it's fantastic.
25:23I love it. I think it's absolutely amazing.
25:25You're right, the gardening team did a great job,
25:27but I'd done enough to get me addicted. I want to do more.
25:29There's not going to be a purist safe in the country after today.
25:32Well, you know, I love to see the clouds,
25:34and the fact it opens it up,
25:36and you can see the shape of the bark as well, the stems.
25:38Fantastic. Yeah, brilliant thing to do.
25:40But look, what about all that produce? That's amazing!
25:43I know, let's start with my little observation
25:45on these small cucumbers.
25:47In a week, 57 cucumbers have been picked.
25:50It's just amazing.
25:52I don't know what you're going to do with them all,
25:54but look at that soft fruit.
25:56You were saying earlier on that the weather actually has been perfect,
25:59all that moisture, and there's the evidence.
26:01I think that's stinging.
26:03Loads of currants, gooseberries, loganberries, worcesterberries,
26:06the list goes on.
26:08But look, it's about the tatters as well,
26:10and from the two bags, roughly the cropping is about the same.
26:13We're going to go for about 3.4 kilograms from the two bags.
26:17So come on, Brian, it's about the tasting.
26:19What are we going to start with?
26:21We're going to start with the international kidney.
26:28Oh, no, it's nice.
26:30It's nice. It's waxy.
26:32And here's ratty.
26:33I like the look of this one.
26:35So do I.
26:37Oh!
26:40Appearance-wise, ratty.
26:43Taste-wise, international kidney.
26:46You know what? I totally agree.
26:48But they're both pretty good.
26:50They're very good.
26:51Well, that's just about it for this week.
26:53Yep, Lizzie and Ruth will be joining us next week,
26:56and they're going to be looking at the carrots
26:58that are supposed to be resistant to the root fly.
27:00And George is also joining us,
27:02but this time in his garden in sunny Juppa.
27:06Let's see how that garden has fared
27:08in not such a sunny summer.
27:10Try saying that.
27:12Yeah, if you want to see Carol saying that,
27:14you can see it again on the BBC iPlayer.
27:16Just go into the iPlayer, type in Beechgrove,
27:19and up will pop our cheery faces.
27:21So until next week, goodbye.
27:23Goodbye.
27:24Going to have another taste of this, Brian.
27:26I think this is my favourite.
27:27You going to have a go?
27:28Oh, go on, then.
27:35.