Gourmet Gardener: September jobs for the garden
Tara Kate Linnane
September is a month generally filled with burning sunsets, moody evenings and an autumnal feeling. I have always liked this time of year and some of the jobs that go with it, such as hunting in hedgerows for fresh blackberries and picking apples. This period also provides a great opportunity to look at jobs such as making improvements to existing growing structures or extending growing areas before we move further towards winter. If you have been bitten by the edible garden bug, now is a good time to get your space prepared for a full growing season next year.
Creating raised beds
Raised vegetable beds can be built at any time of year; however, the activity is suitable for autumn before the ground becomes too wet or waterlogged. Raised beds are a convenient way of growing an array of different plants and in particular are well suited to growing fruit and vegetables.
When deciding on the position of the vegetable bed, make sure it is in a place that is slightly sheltered and gets plenty of sunlight. The pathways between beds must be wide enough to wheel a barrow along, roughly 50cm.
The choice of material really depends on your budget and tools available. Timber from left over pallets for example is cheap but will not last as long as a masonry wall or treated sleepers. The longer you want the beds to last, the more costly they become.
For construction, clear the site of existing vegetation and level as required and mark out the beds with stakes and string, and check the levels. For all but masonry walls, insert retaining stakes at the corners and then at every 1.5m, sink 30-45cm into the soil to support the sides.
Attach the sides to the retaining stakes with nails or screws. If building masonry walls, concrete footings should be laid on hardcore foundations.
Sleepers and logs can be laid directly on level, firm soil.
For a modern look and feel, corten steel planters can be purchased and used as raised beds.
To fill the beds, begin with a layer of recycled cardboard to prevent any weeds from growing. It is also important to remember that if the beds are created on poorly drained soil, then a layer of drainage material is required to prevent a soggy base for the plants.
When building raised beds on hard surfaces, ensure a depth of at least 45cm, but ideally 60cm, so that plants can root deeply.
Edible boundaries
Hedgerows are full of interesting wild flavours, peppered with autumn colour and a feast for foraging, from fat hips to intense berries. Taking inspiration from these autumnal hedgerows can help you design and incorporate edible elements into your garden in the form of boundaries.
A good edible hedgerow provides a wildlife habitat, and can also offer seasonal flavours you can’t buy in the shops. Within the average hedgerow you will commonly find blackberries and dog rose informally intertwined with other deciduous shrubs such as blackthorn, all of which are edible.
If you have an exposed boundary in your garden that requires a shelter belt to minimise wind or screen out unsightly views, creating a hedge with edible species can be a great alternative option.
Suitable species include hazelnut, blackberry, slowberry, dog rose, wild plum and elderberry.
When planting a hedgerow, you can generally plant a double row with five plants per metre.
Hazelnut is a cheap and effective way to bulk out a hedgerow.
It’s extremely fast growing, and also tolerant of a wide range of soils and is shade tolerant. Blackberry plants can be used as a single-species hedgerow or in a mixed hedgerow with, for example, Blackthorn. Blackthorn or sloe berries from the prunus spinosa look like blueberries. But unlike blueberries, they have a tart flavour so are best cooked before eating. They are often used to make autumn jam or the liqueur sloe gin. The dog rose makes a wonderful informal hedgerow and the hips can be collected and used for vitamin C-rich syrups.
Happy gardening!
ABOUT THE AUTHOR
Tara Kate Linnane is passionate about sustainability and growing all things edible. Together with her husband Barry, she has embarked on a journey of designing edible spaces and getting others started on their gardening adventures.
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