Gardening tips: From our garden to yours
Liz Kemp, a volunteer gardener at Emmetts Garden in Kent
When Liz returned to the UK in 2008, after 25 years of living in high-rise flats in Hong Kong, she realised that the one thing missing from her life was gardening.
Liz decided she wanted to volunteer for a public garden when she was recovering from a foot injury and started at Emmetts in 2013. Her weekly visits became one of the most special parts of her life and she can’t wait to return to the garden when it’s safe to do so.
Why is Emmetts Garden so special to you?
Emmetts Garden can be enjoyed on so many levels. It is a wonderful Edwardian garden created in the early 20th century and was lovingly cared for by its owner Frederic Lubbock who was passionate about plants. The garden is not only known for its superb planting there is also a meadow, a forest play area (complete with tepee and outdoor kitchen) and woodland paths for families to explore. But there’s also space for peace and solitude, allowing me to indulge my passion for rare trees and shrubs.
What have you learned from volunteering and how has this helped you during lockdown?
I’ve learned how fun it is working as part of a friendly team to create a gorgeous garden for people to enjoy. I enjoyed giving garden tours and helping visitors see the garden with new eyes. It has been agony during lockdown not to be able to visit. Spring is the most important season and it’s sad not to see the results of all our hard work. But lockdown has also given me time to experiment with growing veg from seed and creating a small veg patch at home. My husband jokes that I’m trying to create a mini Emmetts.
I’ve been sharing seeds and small plants with friends, neighbours and the people I meet during my community shopping rounds. Enjoy nature and smile at everyone you see. We will all get through this together and our favourite gardens will be waiting for us.
Liz's top tips
Tricks of the trade
Special relationships
Flowering plants and the animals that pollinate them have evolved alongside each other for millions of years in intricate give-and-take relationships. Primitive plants such as magnolias evolved long before bees and flies existed and are designed to be pollinated by beetles.
In most cases, where bees, butterflies and other pollinators are involved, the plant’s lure is sweet nectar and the pay-off, a free pollen courier service. Plants like bee orchids have adopted a particularly sophisticated way to attract their chosen insect. The centre of the orchid looks like a female bee. This attracts male bees, who fly in to try to mate with it and inadvertently end up pollinating the flower.
Other plants produce flowers with flamboyant look-at-me petals and intricate mechanisms to ensure that the pollen is successfully transferred from one plant to another to ensure fertilisation. The horse chestnut tree has taken this a step further with flowers that have patterns called nectar guides, which direct bees to where they’re needed most. As individual flowers become fertilised, the colour of the patterns turns from conspicuous yellow to invisible red, in the bee's eyes that is.
What do I do with all the herbs I've grown?
At this time of year many herbs are flourishing and producing leaves faster than you can use them up in the kitchen. First of all, don’t panic, they are beautiful plants in their own right, so enjoy their foliage and flowers as part of the garden.
Secondly, they store well for use in the winter months when they tend to be much less prolific. You can chop the leafy herbs (parsley, basil, coriander, mint) and freeze them in ice-cube trays, so they are ready in small quantities to use. Alternatively put the leaves in bags to freeze. They will crumble when frozen so that you can just pour out what you need.
Many shrubby herbs dry really well. Sage, rosemary, thyme and bay can be hung in bunches around your kitchen to use in cooking or as herbal teas.
Herb oils and vinegars also work well for making flavoured salad dressing. Just put a healthy bunch of leaves (tarragon is a great one) in a bottle of your favourite oil or vinegar and leave it for a month or so to infuse.
Keeping on top of the weeding
Can I put all my weeds in the compost?
In many garden compost heaps it takes about a year for the garden waste to turn into compost. During this time all annual weeds and thick fleshy roots like dandelions and thistles will definitely rot down.
However, because these kinds of heaps never get very hot, some perennial weed roots and seeds of annual weeds may survive. This is why many gardeners put the worst weeds such as bindweed and ground elder in their council green waste bin instead. Huge council compost piles get very hot and kill most weeds, seeds and plant diseases too.
With green waste collections not happening and recycling centres closed, you can add your weeds to your compost instead. Just make sure you chop them up well and turn the heap every few months so it gets nice and hot. When your compost is ready and you use it on vegetable beds or in border and seeds or bits of root start to germinate, you can just hoe them off or fork them out as soon as you see them.
The very worst weeds, like mare’s tail and celandine tubers, can be soaked in a bucket of water for a few weeks to kill them before adding them to the heap. If you add some nettles or comfrey, the green gloopy liquid will make an excellent feed for plants in pots.