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Ministry of Agriculture Allotment & Garden Guide


Allotment and Garden Guide December 1945 page 7

Click image for
facsimile of page 7

December 1945

Page:
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5 / 6 / 7 / 8

 

Ministry of Agriculture
Allotment & Garden Guides Index

January 1945

February 1945

March 1945

April 1945

May 1945

June 1945

July 1945

August 1945

September 1945

October 1945

November 1945

December 1945


The Allotment DVD
The delights of having an allotment. 15 programmes as seen on ITV. Suit new and established growers. Seasonal guide, top gardening tips, fascinating food facts and insights into what's really in those sheds! 

THE ALLOTMENT SERIES was first shown on ITV 1 West
 

Allotments UK and other related allotment links

 

There are several forms of mint, but the nicest for mint sauce and other flavouring is spearmint. "Runners," or side branches of an old plant, root very easily and may be planted in March or April. If there is no natural shade, a mulch of rotted leaves will help to keep the roots cool.

   Besides the ordinary thyme, the lemon-flavoured kind should be grown. Both prefer a warm soil. Cuttings can be taken during the early summer, or old plants can be lifted and divided into convenient pieces for replanting in Spring. It is a good plan to do this every two or three years, as old plants often get "leggy" and bare of young shoots.

   Sage is another herb that can be propagated by cuttings, preferably with a "heel"a piece of the old stem attached to the slip. In some districts they need the protection of a cold frame for rooting. April and May are the best months for this.

   Pot marjoram or sweet marjoram, the best-known forms, can be raised from cuttings, though they are often treated as annuals, seeds being sown each April.

   Chervil and savory are two more herbs that are often raised from seeds, though savory can also be propagated in the same way as thyme.

herbs - mint, marjoram, sage, chervil, savory, tarragon

Chervil is used fresh, but savory can be dried like sage.

   Chives are among the easiest herbs to grow and the "grass" or stems, either fresh or dried, can be used for flavouring instead of onions. The more it is cut, the better the plant grows. The plants make a delightful edging to the herb bed and new plantings can be made in autumn or spring by lifting and dividing old plants into single bulbs or groups of two or three.

   Parsley, too, is suitable as an edging plant. To get successional supplies it is best to sow three times " February or March, April, or early May, and again in July. The last sowing will give fresh parsley until severe frosts cut down the plants.

   Fresh sprigs of parsley are generally used, but it is not always known that the shoots can be dried for winter use. To keep the colour as much as possible, the drying must be done quickly, and it is best to put the bunches in a cool oven.

   Among the less common herbs are tarragon, worm-wood, southern-wood, basil, balm and fennel. Now is the time to look round and see where you can get seeds, cuttings or pieces to make a start next spring.

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