In this week’s Gardeners World episode 5 2019, Monty Don turns his attention to the pond at Longmeadow. He adds a splash of colour to the planting with some perennial springtime favourites, as well as giving advice on pond maintenance which can be carried out now without disturbing wildlife.
Nick Bailey travels to Lincolnshire to meet a family of daffodil growers who are celebrating a hundred years of growing one of our most iconic spring flowers, and we meet a woman in Somerset who is passionate about peonies and shares her tips on on how to grow them in borders and in pots.
Gardeners World episode 5 2019
A passion for peonies
Susannah Applegate has spent years in happy companionship with peonies and we were lucky enough to visit her garden full of them in Langport, Somerset, last summer. She has a huge wealth of knowledge about these somewhat revered plants and demystifies some of the beliefs that might hold us back from having them as part of our early summer displays. If you are encouraged to try a peony for the first time, why not try her suggestion of Paeonia ‘Bowl of Beauty’.
Herbaceous peonies provide invaluable colour to borders and cut flower material in late spring and early summer. Their large, often double flowers in whites, pinks and reds add an element of romance and glamour to any garden.
Nick visits Taylors Bulbs in Lincolnshire to delight in the joy of spring that is the daffodil. Four generations of Taylors have been growing flowers over the last 100 years and blew us away with their fields of gold. Nick discovered lots of tips for growing this popular bulb, whatever your situation and highlighted 3 that stood out for him.
Grow your own rocket
Rocket is an easy-to-grow crop which adds a lovely peppery flavour to salads. The younger leaves are milder, more tender and palatable. Older leaves can also be lightly cooked as a delicious spinach substitute, added to sauces, stir fried or sautéed in olive oil. It’s rich in potassium and vitamin C and flourishes in a warm, sunny, position. Even the flowers are edible.