It’s now that time of year; you’ve worked hard though the COVID lockdown, so the most important thing to do now is to enjoy your garden; heady scents, glorious colours, an abundance of fruits and vegetables and hopefully some sunshine to boot! What could be more enjoyable and satisfying than surveying the results of your hard work?
Right, enough sitting down and doing nothing. Once you’ve had your 5 mins of rest, it’s time to get the hoe out and give the weeds another trouncing! A little and often is far less work than leaving the weeds get a hold.
If you have plants that overhang your lawn such a lavender, it can easily get chewed up by your lawn-mower as you cut the grass. To avoid this, use a com-bination of a bean pole and garden fork to lift the plant out of the way as you cut the grass – easy and effective.
Remember to water and feed your plants regularly, especially those in hanging baskets, pots or containers as well as climbers and roses growing against a sunny wall. Many a plant will not recover from drought, so water regularly and do not resort to feast and famine.
Water hydrangeas with hydrangea colourant for true blue hydrangeas next year and don’t forget our feathered friends – ensure bird baths are kept full of fresh clean water.
If possible, set up an automatic watering system for your vegetable plot, borders and even containers. They are worth their weight in gold and can work on a sensor system that detects how dry the soil is. Once you have one you will wonder why you did not install one years ago. Going on holiday will no longer involve wondering if your precious plants will survive a dry spell, relying on a neighbour’s failing memory or paying someone else to hold a hose!
If the weather becomes warm and dry, water saving strategies include using bathwater and washing up water, provided they are neither too dirty nor oily. Keep your pond topped up, free of pond weed and clean – green algae can be toxic to pets.
Towards the end of August sow hardy annuals directly into borders. They will over-winter and flower next summer. Cutting back the foliage and stems of herbaceous plants that have already died back (e.g. dicentra) is starting to be a priority.
Don’t neglect hanging baskets – deadheading, watering and feeding will help them last through until autumn. Deadhead plants such as dahlia, roses and penstemon and bedding to prolong the display colour well into early autumn. Don’t cut off the flower heads of ornamental grasses though as these will pro-vide winter interest.
Hardy geraniums can be cut back a little to remove tired leaves and encourage a new flush of growth.
Prune climbing and rambling roses that do not repeat flower or produce attractive hips, once the flowers have finished.
Jobs for the Month of August
- Spring cabbage
- Chinese cabbage
- Cabbages and cauliflowers
Most vegetables should be coming on stream, so you could be enjoying:-
- Broad beans
- French beans
- Runner beans
- Spring onions
- Early potatoes
Many fruits are ready to harvest or swelling. Swelling fruit requires a lot of water so ensure they have enough.
Watch out for overladen plums and damsons. If needed you can support branches by inserting a length of 2×1 timber, notched at the top (like an old fashioned line prop) to support the branch or tie to the stem with robust twine.
Protect autumn raspberries now with netting from the birds before the fruits arrive and the birds eat the lot.
- Prune wisteria
- Don’t delay summer pruning of restricted fruit trees
- Deadhead flowering plants regularly
- Watering! Particularly containers, and new plants – preferably with grey recycled water or stored rainwater
- Collect seed from favourite plants
- Harvest sweetcorn and other vegetables as they become ready
- Continue cutting out old fruited canes on raspberries
- Lift and pot up rooted strawberry runners
- Keep ponds and water features topped up
- Feed the soil with green manures
When cooking Runner Beans, add a small amount (tip of a teaspoon) of bicarbonate of soda to the water. This helps retain the colour and enhance the flavour. NW Reynoldston
You may have had a glut of courgettes to deal with, so here’s a recipe to help you use them up – courgette and feta fritters, serves 4 – 6 as a sharing plate. You will need: 3-4 large courgettes, coarsely grated. Sea salt. 1 large red onion, diced. 1 tbsp. olive oil. 1 large handful each of fresh mint and dill, chopped. 100g of feta, crumbled. 100g of parmesan, grated. 4tbsp. Plain flour, plus more for dusting. 2 eggs. 1tsp dried oregano. Salt and pepper, 200mls veg oil for frying.
Salt the grated courgette and allow to drain for 10 mins. Fry the red onion gently in olive oil until translucent. Squeeze the courgettes to get rid of excess moisture. Add all the ingredients to a large bowl and mix thoroughly. It should be quite loose. If it’s wet, add some breadcrumbs, Panko breadcrumbs are ideal. Heat the oil until hot. Take a large tablespoon of the mix, roll in the flour and fry until golden – do this until all the mix is used up. Enjoy!