GARDENER’S SCENTS AND SENSIBILITIES – WITH TOM PATTINSON

Don’t judge a book by the cover! A visiting acquaintance once asked why I was growing a vigorous, thorn-laden rose in the garden.

In fairness it did look rather wild with a few tiny, single rose-pink flowers, so I encouraged him to rub a cluster of young leaves between finger and thumb. Suddenly my ‘wild dogrose’ turned into something special as he imbibed the ripe apple fragrance and smiled.

I’ve seen this same sweetbriar, Rosa eglanteria used effectively as a solid boundary hedge and remain happy with it in the garden.

Easily raised from hardwood stem cuttings, it’s just had the severe annual prune.

Borage (Borago officinalis) is an annual herb whose blue flowers were depicted in medieval tapestries.

Buy one packet of seed and you have it for life is my experience because seedlings spring up annually but are easily controlled.

Bees love it and according to research it constantly replenishes the nectar supply.

I like the secret its rugged leaves hold. Rub them and enjoy the cucumber fragrance.

We’ve grown lemon verbena (Aloysia citriodora) in a large pot through several winters but always root softwood stem cuttings as backup because the leaves have an irresistible citrus fragrance. Helichrysum serotinum secures a place in the ornamental border because the silvery grey leaves and yellow, button-like flowers are attractive.

It’s commonly called the curry plant because that’s the strong fragrance that emerges when the leaves are bruised.

Many of the herbs we grow for kitchen use have a predictable fragrance, one that is easily recognised.

This can be used to advantage in the garden if they are planted close to pathways. I cannot walk past the Rosemary ‘Miss Jessopps Upright’ without grabbing a stem, letting it slip through the hand and enjoying the scent!