Plant Care
In no particular order currently…..
Yellow Flag Iris – Yellow flag iris (Iris pseudacorus) is a hardy perennial plant in the UK that is native to Europe, North Africa, Great Britain the Mediterranean and large parts of the US.
It can be found in wetlands, streams, rivers or lakes in shallow mud or water, this hardy plant will also tolerate drier soil and more acid soils.
It is often used as an ornamental pond plant, and growers value the yellow flowers that bloom in the late spring/early summer. However, it can become invasive if allowed to grow without some basic maintenance although in gardens it is less of a problem than in the wild where it spreads quickly in watercourses.
The best place to plant your flag iris is in a wet location that gets full to part sun. The plant can also tolerate submersion in water for a time. Space plants 18 to 24 inches apart.
This plant does best in a rich hummus soil. Water well if the soil begins to dry out. Although flag irises are hardy and will tolerate spells of dry weather, they prefer to be moist. Mulch to protect plants and help retain moisture.
Propagate plants by division right after flowering every two to three years to keep under control.
Lemon Grass (Cymbopogon flexuosus)
Lemongrass – The flavour in many Thai and Asian dishes. A tender perennial this plant loves rich soil and some moisture in full sun but will need to overwinter in a protected environment.
This plant can grow quite large in it’s natural environment but will grow to the size of the container that it is grown in.
Chilli Plants (Capsicum annuum/Capsicum chinense)
While plants are still growing indoors, move them into slightly larger pots when roots begin to show through the drainage holes in the base.
When they reach about 20cm (8in) tall, or if they start to lean, support with a suitable stake.
Pinching out the shoot tips when plants are about 30cm (1ft) tall can encourage more branches, which should give you more fruit.
By late May, move each plant into its final 22cm (9in) pot or plant three in a standard growing bag. The plants will grow and crop best if kept in a greenhouse, polytunnel, conservatory or coldframe. However, in mild parts of the country you can move them outside, once all danger of frost has passed.
Chilli plants will tolerate a minimum night temperature of 12ºC (54ºF), but better results are achieved above 15ºC (59ºF), and avoid temperatures over 30ºC (86ºF) as this can reduce fruiting.
Outdoors, chilli plants can be kept in large containers or planted in the ground in a very warm, sunny, sheltered location.
Water little and often to keep the soil evenly moist, avoiding waterlogging and drought. Mulch the soil surface to help retain moisture.
Plants in containers need to be monitored regularly to ensure they don’t dry out.
Maintain a humid atmosphere in greenhouses by damping down twice a day during hot weather.
For a bumper crop, feed plants with a high-potassium liquid fertiliser weekly, once flowering starts.
Chillies naturally branch into two or more stems with a flower bud at the joint. To encourage side-shoots on slow-growing plants, pinch out shoot tips once plants reach 30cm (1ft) tall.
Staking may be needed for large plants and those in growing bags. Several canes should be used per plant, as the stems are brittle.
Chillies are generally ready for harvesting from mid-summer into autumn if grown in a greenhouse. Fruiting outdoors should start by August.
- Pick fruits when they are green to encourage further cropping. Left on the plant, fruits will change colour and develop a hotter flavour
- If fruit is left to ripen on the plant, new flowers are not formed and this can lead to a reduction in the overall harvest of 25% or more.
- Because mature fruits are more colourful and better flavoured, the smaller harvest of mature fruit is often thought to be worthwhile
- At the end of the season, chillies can be harvested and used fresh or made into pickles and sauces
- Chillies will eventually shrivel up and dry on the plant or can be picked and dried in an airing cupboard, then used as flakes in cooking
Recent Comments