Taken from Lynne’s weekly column ‘Green Scene’ for the Western Mail
4th May 2024
Bring Me Sunshine
Whilst April felt colder than usual, the average daily temperatures were only just below what we would expect for the spring month. However, we had the least amount of sunshine during the month than we have had in April for over 25 years.
As April felt more like February and I don’t have any ‘little people’ in my life to give me the guidance that school holidays do, I genuinely often have very little idea where we are on the calendar. At the garden centre last week, I had to resist great temptation to buy a lot of the young veggie plants that were looking particularly enticing. You could of course, ‘buy now and keep safe’ in a greenhouse or even on a windowsill at home – or under a fleece outdoors. But please remember, no matter how tempting these lovely young healthy plants look, there is still the risk of Jack Frost sweeping through with his icy scythe! It’s a little like Russian Roulette – you could ‘get away with it’ and could be picking crops ‘enviously early’ – or you could end up having to replace the lot. As they say – the ‘only’ sensible place to gamble is with a trowel and a packet of seeds – or maybe tender young veggie plants.
Cherry Versatile
As my ‘rescued’ Japanese flowering cherry tree (Prunus ‘Kanzan’) is currently laden with blossom, I have been researching ‘blossom’ recipes with the most promising being a Cherry Blossom Syrup recipe.
The syrup can be used in all sorts ways from a cordial to flavouring gin, and using in cakes and biscuits – and apparently is ‘bloomin lovely’ when drizzled on porridge or over pancakes.
You will need 30 g (1.5 compressed cups full) of cherry blossoms, 60 ml (4 tbsp) boiling water – or enough to cover the blossoms and 40 g soft brown sugar.
Place the blossoms in a mug or heatproof bowl. Cover with boiling water and leave for 2-4 hours. Immediately the water hits the blossoms their almond scent is released. Don’t be tempted to leave for longer than 4 hours as it will go bitter. Strain the liquid off and place in a small pan with the sugar. Heat over a low heat and stir to dissolve the sugar and then store in a sterilised bottle or jar for use in any number of recipes.
Mulch Ado About Everything
In the beds and borders, the cold weather certainly isn’t deterring weeds, and I am bringing copious amounts of Shepherd’s Purse home for my chickens, who love them. It’s the best reason to ‘bring your work home’.
I have just taken over another garden, which had previously been managed by a girl who trained at Kew Gardens. It is an absolute pleasure to be following in her boot-steps and to be learning and benefitting from some of her methods. One of the most noticeable ‘hacks’ is to mulch the borders deeply with organic compost. The plants are thriving and the weeds are at an absolute minimum – and very easy to pull out when they do make it above the mulch. I have, as a result, been busy mulching many other beds and borders which will not only help to suppress weeds but will also retain the moisture in the ground if we do ever have some hot, sunny weather.
My predecessor also trained my client well, and ensured the tool shed is well stocked with everything that you would need in a garden, including numerous types of good-quality tying twine – all in a basket along with an old pair of secateurs to cut it with. And before you think it may be a bit OCD or OTT, it’s actually proving cost-effective for the client as it saves me ages rummaging through the truck, hoping I have whatever I need with me. And trust me, a happy gardener is a hard-working gardener.
Jack and Dill
Whilst it’s been a slow year (so far) for Jack Frost, it is a good year for Jack in the Hedge.
Also known as Hedge Garlic, Garlic Mustard and Poor Man’s Mustard, these common names are indicative of the plants strong flavour, making the leaves and flowers ideal for adding to a salad. It is hard to confuse it with any other wild plants, but if you are still unsure then just crush a leaf and the smell will give away the plant’s identity.
I often add the leaves to a salad or omelette – and use them chopped finely as a herb – but have never tried the roots, which apparently taste like a mild horseradish. It is a tasty plant but, like dandelions, has diuretic properties.
You can, of course, also eat young dandelion leaves – in salads or cooked like spinach – and the flowers are apparently tasty when dipped in batter and fried as a fritter.
Happy Holiday
I’m sure most of you are aware that Monday May 6th is a Bank Holiday but what many people won’t be aware of is that it is also International No Diet Day. Started in 1992 by Mary Evans Young, the director of the British group ‘Diet Breakers’, we are encouraged to celebrate the day by complimenting friends and family on anything other than appearance, to enjoy a day free from obsessing about weight, diet and body shape, to be adventurous and try cooking something you have always wanted to try, but never have before, to embrace and celebrate our intrinsic qualities; our strengths, our kindness, our quirkiness, our uniqueness and not our clothes size. And basically to be kind to ourselves.
The first Monday in May, now called May Day, only became a bank holiday in 1978 but its origins as a day of celebration go back over two thousand years. Falling roughly between the spring equinox and the summer solstice the Celts celebrated it as the first day of summer, calling it Beltane. This year it may feel more like the first day of spring than summer but it is the last Monday of the month that is known as the ‘spring’ Bank holiday or Whit Monday. Whit Sunday always falls seven Sundays after Easter Sunday. I wouldn’t worry too much about the what’s and why’s – or the diets – just have a lovely Bank Holiday.
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