A neighbour has agreed to help with my garden, a hundred foot long by 34 foot wide wilderness, full of planting, a pond, lots of tall overhanging trees; a magnolia, a copper beech, a lime, an elm, and a clump of 4 connected sycamores, with a mass of shrubs and bamboo thrown into the mix. Yesterday I was shocked when I saw an area he’d cleared, where all the established plants had disappeared kaput.
Then I remembered what it was like; full of bindweed, brambles and whatnot, a large but uninspiring shrub, and a very pretty, burgundy hellebore with dark green/red leaves, that had sadly been restricted by what lay around it.
I quickly moved into a place of optimism and feeling really ready to make the changes this garden has been crying out for, for the longest time, because I’m now able to focus. (Most of what you see there is rubbish for the tip or the bonfire).
Previously Clare and Daniel, have helped here and there, and she started a blog where we’ve previously noted some of those outdoor adventures. Clare is a great photographer!
But you’ll notice a distinct lack of mentioning, one of my favourite subjects food, and there is no kitchen garden at the moment. Which is something I’d like to rectify.
I’ve really been torn in the past, because I’d want anything for the table to be grown using organic principles, otherwise what’s the point, in this day and age?
But I’m torn by whether that should be a raised bed arrangement or the companion planting method. Maybe be a mixture of both. I’ll have to look into it more thoroughly.
The person I should probably ask is my friend Jo Barker a wonderful Landscape Architect & Permaculture Specialist, she takes people on Foraging Walks and can tell you the culinary / medicinal use of every stray plant in your garden.
When she first came to look at mine, she had me go round it’s perimeter walls, and squeezing myself behind every established shrub gave me a great view of the garden from an entirely different perspective.
It took me back to being a kid of 8 in Davyhulme Park where I spent most of my time, outside school, playing adventure games using an untamed imagination gifted to childhood.
It was Jo that pointed out the sweet garlic, and yesterday I broke a few stalks off to add to my evening meal using them in a similar way to how you’d use chives.
I just snipped them with scissors and added them to the onion, and mushroom mix I had going on in the pan, the taste was subtle, they’re equally at home in a salad, or a hot dish. Another addition to the allium (onion) family.
Today my neighbours having a BBQ and I suggested he use some to add a subtle colour and flavour to his food. I’m looking forward to seeing what other natural foods I can add to give more flavoursome nutrients.
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