Prepare gardens for the festive season
Veges to sow and plant this month
It is a great time to start many crops – but most seed takes between one and three weeks to germinate so is likely to be at the most vulnerable stage of its life cycle just when we are either heading away on holiday or are distracted by family, food and Christmas fun.
If you are still determined to sow and plant this month, then in the north you can sow more basil, beetroot, carrots, courgettes, cucumbers, lettuces and radishes (give them semi-shade, as they are likely to bolt if they get heat stressed), silverbeet, spinach and sweetcorn.
In the south sow basil, beetroot, carrots, lettuces, parsnips, radishes, silverbeet, spinach and sweetcorn.
Everywhere sow a second round of beans and courgettes, so you have plants in reserve when your first lot succumb to exhaustion as these fast-growing and productive crops tend to. You can also plant seedlings of brassicas (but protect from white butterflies), cherry tomatoes, grafted eggplants, chillies and lettuces.
Plant seedlings late in the day and water in gently. That way they have the whole night to settle in to their new home.
December rose notes
Spray fortnightly with half trim milk (or as near as you can get to skim milk) and half water, plus seaweed or fish fertiliser used according to the directions on the container.
A thin dressing of lawn cuttings makes a good summer mulch – but only if you are sure the lawn has not been sprayed.
Take particular care when spraying weeds on paths or lawns – a whiff of spray on roses or lavender can kill them.
Use a hand fork to keep the soil around roses friable.
Most once-flowering roses will have stopped flowering but you can encourage repeat bloomers by regular picking.
Make potpourri
Read the fine print on a can of air freshener and you cannot help but wonder whether all those chemicals actually eliminate odours or merely knock out your sense of smell.
Make your own potpourri from ingredients you have heard of: flowers and leaves, and herbs and spices, from your own garden; plus natural fixatives and essential oils.
Rose petals are the best known base for potpourri; they are attractive and easy to dry and many have strong scents. You can also dry small rosebuds whole.
Other favourites include lavender, larkspur, rosemary, borage and marigolds. Dried citrus peel, seeds, bark and berries add texture while lemon verbena, bay leaves, scented geranium leaves, marjoram, cinnamon and cloves contribute scent and colour.
This easy blend makes a charming homemade gift.
Combine 6 cups of rose petals, 2 cups of tiny rosebuds, 2 cups of marigolds or blue cornflower petals, 1⁄2 cup bay leaves, 1 cup of rose leaves, 2 tablespoons of powdered orris root, 10 drops of rose oil and 5 drops of ylang ylang oil. Mix by hand and leave to mature in a paper bag.