FUSSY. FANCY.
FUDDY-DUDDY
These are just three of the terms I would have used for dahlias even a few years ago.
I'd long since dismissed them from my gardening as they seemed to belong to men of a certain age', preoccupied with creating almost abnormal perfection to gain a prize. I'd see them being nurtured in single-colour blocks and it just seemed - well to me - a bit of a waste of space! I was then asked to accompany a friend to watch a demonstration on dahlia cuttings.
The man behind the scenes was a complete enthusiast and to hear him talk with such passion about his favourite bloom was a real eye-opener. I chatted to him for quite some time afterwards and he very kindly gave me some of his favourite tubers.
The interest was sparked. I was determined to grow them successfully, if only because I told him I'd report back at the end of the season, but as time went by and the rest of the garden demanded more of my attention, they were left pretty much to go it alone. Fnd boy did they do just that! My undeserved reward for bunging in a few tubers and then ignoring them for months was armfuls of mismatched blooms - none of which I would have personally chosen, but beautiful nonetheless.
SUCH VARIETY!
So now I had no excuse. They'd proved me wrong regarding the attention required but still I wasn't enamoured by the huge cactus-like forms. I wondered if there was anything less incongruous. Of course, we gardeners know that the route to trying anything new is beset with rabbit holes, but what a delightful place to explore. The sheer array of sizes, colours and forms absolutely blew me away. Before I knew it, I was sitting down with a rather fancy catalogue in front of me and no idea where to start!
This story is from the March 2024 edition of Kitchen Garden.
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This story is from the March 2024 edition of Kitchen Garden.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
A FOOD FOR ALL SEASONS
Another Christmas has passed in a whirl of twinkling lights, naff jumpers and Brussels sprouts. No doubt we smug kitchen gardeners were patting ourselves on the back after another year of home-grown delights on the dinner table. Frost-sweetened parsnips dripping with butter, tender carrots and potatoes grown and roasted by our good selves. Not to mention the swede, turnips, cabbages and other winter treats. If you're reading this while Christmas memories are fresh, you might feel your waistline expanding just thinking about it. For some, it might even be too soon to talk about food full stop!
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John Holloway finds the mechanical and electrical tools on his allotment site somewhat 'challenging', shall we say. But has he found the perfect solution?
THE BIG (OR LITTLE) PARSNIP GROW-ALONG
Back in December we included a free packet of parsnip seeds with every issue and invited readers to join us in growing the longest root. Here are some top tips to get you started
DIGGING FOR DEVON!
Rhiannon Alcock thought gardening was definitely not for her. So who could have foreseen that one day she would go on to found a thriving community project growing food for food banks?
WINTER WONDERFUL
This month Anna Cairns Pettigrew has prepped a range of delicious and nutritious dishes for us all to try, with mustards, Savoy cabbage and 'Cavolo Nero' kale on the menu
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Dr Anton Rosenfeld from Garden Organic shares some great ideas for ways to use your composted waste effectively
A wildlife pond is born
Jane Kelly finally got round to making her own pond in the hope that it would attract a variety of wildlife. And it did!
UNDER COVER
HARVEST WINTER SALADS - Winter salads, whether they have been growing outside, on a windowsill or under cover in the garden, will be starting to grow faster as the day length increases. Regular picking of the outer leaves helps to keep the plants healthy and producing for much longer.
HERB OF THE MONTH: SAGE ADVICE
Sage has been an important culinary and medicinal herb for centuries but it also comes in a range of leaf colours that makes it a real treat for the eyes (and nose) in borders and pots
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