Planting in The Woodland Border

At the bottom of my garden is a raised border lined with trees and a few shrubs such as the winter flowering Viburnum 'bodnantense' and the spring flowering Choisya ternata 'sundance'. The soil tends to be rather dry here so I need to think carefully about what to plant. At the front of this miniature woodland border, trailing over the dry stone wall, I have planted aubrietia, arabis and saponaria which I wrote about in a previous post.

The border also has spring bulbs such as daffodils, bluebells and hyacinths together with spring flowering plants such as pulmonaria (lungwort) and primulas. There are also a few cyclamen hederifolium plants which were given to me by a former work colleague and are thriving under the trees.

Although cyclamen hederifolium originates in the Mediterranean region it is fully hardy in the temperate gardens of Britain. The leaves are a deep green with silvery markings and shaped rather like ivy leaves, hence the name 'hederifolium'. It is a low growing plant (approximately 4 inches in height) and bears shuttlecock shaped flowers in shades of pink. A white flowered form, 'album', is also available. The flowers appear from August to November, the leaves persisting longer throughout the winter and spring months. These plants do well in woodland conditions as they need shade from the hot sun and shelter from the winds. Another variety worth growing is the cyclamen coum which flowers in late winter/early spring. It is similar in appearance and flower colour but is smaller with more rounded leaves.

This autumn I have planted some anemone blanda rhizomes in the woodland border. This is another low growing plant from the Mediterranean region. It grows to about 6 inches high and produces pretty starry flowers in blue, white, pink and mauve. Flowering in spring just after the snowdrops have faded these plants are suitable for naturalising under trees. I just hope they are not as attractive to the squirrels as my crocuses were. I planted about 100 of these a couple of years ago and the squirrels thought Christmas had arrived early and promptly dug them all up! I'm keeping my fingers crossed that these will survive to make a good show in spring. 

Unusually Warm Autumn Weather

The unusually warm weather we have experienced this autumn has extended the flowering season of my annual plants. The white daisy flowers of the Marguerites in pots on the patio are as abundant as they were in midsummer. The Pelargoniums are also still producing flowers. Many perennials have had a second flush of flowers, including my lovely climbing rose, and this has combined with the reds and golds of the autumn leaves to produce a rich tapestry of colour not normally seen in the garden this late in the year.
Primulas which are normally spring flowering have also come into flower and the Camellia shrub is in bud. This is very unusual and I'm not too sure if it will flower as normal in the spring. The weather is changing now and temperatures are dropping. Leaf fall is increasing and I am expecting the first frosts soon.
I am definitely not complaining though when I think of the extreme winter weather we have suffered for the last two years. Hopefully this year the weather will follow a more normal winter pattern. I'm looking forward to the first frost as this is when I will sample my curly kale - it always tastes better once it's been exposed to frost. The kale plants and the leeks are growing really well and will hopefully provide me with fresh grown vegetables throughout the winter months. 

Sweet Chestnuts - Food for Free

This is the season for sweet chestnuts - collect them now for an excellent wholesome free food which is high in fibre and full of vitamin C. The ripened nuts fall from the tree during October and November so get out in the woods and start collecting. Not to be confused with the inedible horse chestnut, the sweet chestnut husk has longer spines and contains two or three nuts. Stamp on the spiny green husks to split them and reveal the shiny brown nuts within.
You can eat them raw but be sure to remove the inner brown membrane as this can taste bitter. The shells and inner skins can be hard to remove but roasting them makes this job a lot easier and brings out the full flavour of the nuts.
When roasting chestnuts always slit the shells otherwise they will explode. The traditional way was to roast them in the hot ash of an open fire or close to the red coals, slitting the shells of all but one of them. When this one explodes you know the rest are ready. I wouldn't recommend this for an indoor fire as the explosion can be quite dramatic scattering shell shrapnel across the room. Perhaps this method is best left to outdoor fires.
If you don't have access to an open fire the chestnuts can be cooked in a conventional oven. First cut a slit in the shell on the flat side of each nut (very important to prevent exploding nuts!) Preheat your oven to 350 degrees C or Gas Mark 4 and place the nuts in a single layer in a baking dish. Bake for approximately 30 minutes. If you just want to heat them up to make them easier to peel rather than fully cook them, then just bake for about 15 minutes. Remove the shells and inner skins while still warm. If you leave them to cool they will be harder to peel.
Sweet chestnuts can be used in stuffing and to make puree. The nuts do not keep for long so if you want to store them for future use one method is to dry them in a very low oven until hard. Once dried store them in a dry jar in a cool dark cupboard. The dried chestnuts should keep for at least a year. To reconstitute the dried nuts put them into boiling water and cover. Leave them for an hour or so and then use them in your recipe.