Easter weekend is one of the best weekends for gardening in Southern Australia. The weather is still warm enough to plant veggies and have them take off nicely, but cool enough to spend a lot of time outside.
I spent most of this weekend planting brassicas. I sowed a lot of caulis, cabbages, and broccoli about four weeks ago, and this week they were large enough to plant into the garden.
I planted the brassicas direct into beds that were prepared two weeks ago (pelletised chicken manure, rock dust and mulch), and covered each with a cloche made of PET soft drink bottles cut in half (see photo above). You can see from the photo that my veggie garden is a mixed planting of flowers (pansies), lettuces (self-seeded cos), annual herbs (basil), and perennials (rhubarb and lemon verbena). This mixed garden has come about due to a crossover of seasons (some Summer plants are still growing), and a lack of space, so I cram as many of the plants I love into the space I have. In between the brassicas I have sown some root vegetables so I can take advantage of the space:
- Onion Californian Red
- Radish Heirloom Mix
- Beetroot Forno
- Beetroot Chioggia
- Turnip Early Purple
I also planted some flowers: Freesias (bulbs) and Sweet Pea Flora Norton. These are a sky blue sweet pea that I am excited to grow (although I am always excited to grow sweet peas). Normally I plant sweet peas on Anzac Day, but I have four packs of sweet peas to plant, so I am staggering the planting throughout April so I can get them all in. I am also expecting a big order of bulbs to arrive next week, in addition to the daffodils and crocuses I already have to plant, so that will keep me busy throughout April.
After planting, I mulched everything in the garden that was not already mulched with chopped sugarcane straw, and watered all the new plants with a weak liquid fertiliser to give it all a boost. We are expecting a couple of very warm sunny days this week (high 20s-low 30s), so this is a perfect weekend to plant and give all the plants a good chance to take off before the cold weather sets in.
Autumn is also a good time to cut back woody perennial herbs like Oregano, Thyme, Lavender, Sage, and Mint. Honestly, these are pretty hard to kill (especially Mint), so if you were to do it anytime with the exception of high Summer, you can’t really harm them. But right now they are all looking very straggly and cutting them back will give them time to recover in the Winter and put on lovely new growth in Springtime. I used to use ye olde garden shears to do this job, but my husband gave me electric hedge trimmers that make this task much easier and quicker. I filled up our empty green bin in half an hour! And that was just from one corner of the garden (we have a lot of plants to trim). I trim Oregano and Mint right down to ground level. You can see the new plant reshooting from the base, so it is fine to do this. Thyme is a bit fiddlier – it grows very woody over time and you need to try to shape the plant more carefully. For all varieties of Lavender, I just cut off the spent heads at a level. It will reshoot again.
If you don’t take the time to cut back these woody herbaceous perennials, they will become less prolific and healthy over time, and you will have to replace the plants. By giving them a haircut, you will keep the plants you have for many years, and give your garden a tidy appearance in preparation for a beautiful Spring showing. My personal favourite are the Thyme and Sage flowers each Springtime. I feel that it is truly Spring when the beautiful purple Sage flowers.