Issue 22 December 2024

Issue 22 l December l 2024

Keeping the Community Inspired

7

3 Editors Notes

Features 39 The Foragers Almanac - Giveaway

Young Folk 30 George’s walking journey

Creating with Nature Photo CreditChris Jesson

4 Botanical Hues 7 Creating a natural centrepiece 36 Positivity spray

Plant Focus 10 Houseplants for your kitchen 24 What to do with your Christmas tree?

33 Grow your own Christmas decor Photo Credit: Mel Heris

Festive Folk 14 Veggie grazing board 20 Three gifts in one

4

23 Festive rosemary mule 26 Wildlife festive garden

Photo Credit: Kim O’Brien

Garden project 32 Kerry’s kitchen garden 45 New Year plans

26

33

Photo Credit: JVictoria thomas

42 Seed place name origami

Photo Credit: Gemma Haigh

This Month

10

46 Notebook of a flower farmer 47 Gardening in December 49 Garden Folk Friends 51 Become a Garden Folk Supporter

Managing Editor - Ally Phillimoore Senior Editor - Anjee Harrison

Would you like to be part of a future issue? Just pop us an email info@gardenfolkmag.com

Visit our website @gardenfolkmag 2

Photo Credit: Anjee Harrison

Photo Credit: Anjee Harrison

You can find plenty of hawthorn out there still so head out on a walk.

Known as ‘The Holy Thorn’ this particular variety of Hawthorn grows in and around Glastonbury and it is said to have sprouted from the wooden staff of Saint Joseph of Arimathea.

By Claire Platt @plot67

Most Hawthorn flowers once, in Spring, however, ‘The Holy Thorn’ flowers both in spring and in December. Christians have long said that it is flowering in December to mark the birth of Jesus. There is even a long standing tradition of sending a sprig of the Holy Thorn to Buckingham Palace so that it can decorate the Christmas table of the monarch.

When it comes to gathering your Hawthorn, look to hedgerows. It is an easy plant to forage as it is often growing in abundance. Mind your fingers as it is quite thorny. When foraging remember to pick from abundant populations; only take what you need and to leave enough for wildlife, particularly the berries. Once you have gathered your hawthorn, I find it is best to steep it for a few days.

Materials you will need Mordanted fabric Hawthorn (equal in weight to fabric you want to use, e.g. 100g fabric=100g Hawthorn) Dye pan Sieve Water Spoon Bowl or container to soak fabric

Step 1 - Chop your Hawthorn into small pieces* and place in your pan, pour a litre of boiling water over and leave to steep overnight, ideally longer. I left mine for 4 days.

Step 2 - After steeping, slowly heat your dye bath.

Simmer gently for 30-40 mins, then leave to cool overnight.

Step 4 - The next day, strain the hawthorn out of your dye bath and place your wetted fabric in.

Reheat the dye bath for 30-40 mins, simmering gently. You may need to add some more water at this stage to ensure your fabric is fully covered.

Photo Credit: Claire Platt

Step 3 - Place your mordanted fabric in a separate bowl/container and leave to soak overnight so that it is ready for dyeing the day after.

Step 5 - Turn off the heat and leave your fabric in the dye bath to cool. At this stage you have a few options: Remove your fabric, rinse and dry Leave your fabric to steep in the dye bath for longer - this could be overnight or for a few days Reheat your bath to see if this will deepen the colour * I used the whole plant but you can remove the leaves and use just them - this part is up to you!

Just look at the colour!

Creating with Nature

5

My gift to you: Modification When dyeing, a modifier is a substance which can be added, after the dye process, to change the colour. The changes can be both subtle or dramatic depending on the dye plant used. When used in conjunction with other variables such as the mordant or fibre type you can get a wide range of colour from just one plant.

When first exploring modifications I recommend cutting small swatches and testing the colours, then once you are happy with a particular change you can scale up for a bigger project. So how do you make the modifications, what change should you expect and what do you use?

Control- keep a swatch of the dye bath colour as it is.

Acid- lightens and brightens. 1tsp of lemon, vinegar or citric acid.

Alkaline- adds warmth. 1tsp baking powder or bicarbonate of soda.

Iron- saddens and darkens. 1tsp of ferrous sulphate power.

With Hawthorn, the modifications are subtle with acids, the alkaline brings a soft pink tone, and the iron is dramatic and shifts the colour completely into the greys.

Step 1 - Cut your dyed fabric into swatches.

Step 2 - Pre wet your fabric.

Step 3 - In small containers mix up the acid, alkaline and iron modifiers in quantities above with cold water, around 200ml should be sufficient.

Step 4 - Add your swatches, one in each modifier (remember to leave one aside for the control!).

Step 5 - Remove when the colour changes, approx 5-15 mins.

Step 6 - Rinse.

I would recommend collating and labelling your swatches if you begin to do modifications, I have included an example from my sketchbook for reference.

I find I can normally use those solutions for several batches of swatches, either by modifying in batches (being careful to label them as you are going along) or by storing in a jar for future use.

You will know when they are exhausted as they will no longer change colour, however you can revive them by mixing in another tsp of the modifier. This is one of my favourite parts of natural dyeing and I really enjoy expanding the colour palette and the surprises the modification process can bring and I hope you do too, enjoy!

6

Creating with Nature

A handy tip for keeping track of your dyeing adventure.

Photo Credit: Elena Rawlings

A natural centrepiece for your festive home Keen to bring a bit of nature into your home for Christmas? And make your decoration as sustainable as possible?

A table centre for your Christmas table is a lovely way to make it that a little bit special, plus it’s equally at home on a mantle piece or shelf for versatility. The traditional method (well if 1980’s-90’s are considered traditional) would probably be a plastic tray with a lump of floral foam, into which evergreens are stabbed, maybe a candle, and for maximum bling, maybe some foam ‘snow’ or gold leaf spray.

Environmentally awful, and I’m feeling a little queasy just at the thought of it.

However, there is a more beautiful, environmentally sound way! Hooray!

Simple and elegant! The perfect addition to any Christmas table.

Using whatever container you fancy, some materials you can easily gather on a walk, and maybe some you have already gathered and dried over the year, you can create a beautiful festive focal point and bring the best of winter nature indoors.

Strawflowers add huge impact to your dried flower arrangements.

By Elena Rawlings @brackenandfleur

The starting point is to choose your container.

You don’t need to have a water source for this, unless you desperately want all of your foliage to stay very fresh looking for a week or more. So a non water-tight container is fine.

Vintage tins, or even attractive new tins (some olives, tomatoes and syrup come in lovely tins to repurpose), wooden boxes, plant pots, baskets and nice bowls are all really good options.

A tangle of dried stems from anything bendy like birch twigs, clematis vines, Virginia creeper. There will be lots of this available to grab at the moment. Just ensure they are not soggy, twist them up and push into your container to form a natural framework.

Photo Credit: Elena Rawlings

Next you need to fill your container with something that is going to provide support for your plant materials and make arranging them a lot easier. Move away from the floral foam!

Inspite of attempts to make ‘eco’ options, these are all intensively manufactured, often toxic, and always unnecessary. There are a few good options for this, so choose whatever comes more easily to you…

Photo Credit: Elena Rawlings

If you have lots of dried stems from a garden tidy, these can be lined upright into your container like packed matchsticks - see picture.

A few handfuls of dry brown bracken scrunched into your container.

Raid your kitchen - dry rice, beans, lentils work brilliantly in deeper containers.

Failing the fully natural options above, a piece of chicken wire, shaped to fit inside your container can be used over and over again, just protect any delicate ceramics by adding some scrap fabric under the wire.

Now to add your materials. I like to choose materials that are either already already dried, so they will keep the same appearance throughout the time they are displayed, or materials that can be used fresh and will dry naturally and attractively in the arrangement; either, or a mix of both is absolutely fine. The odd piece may deteriorate, but on the whole, if stored carefully, somewhere dry and dark, you should even be able to bring this out again next year.

8

Lined up stems.

Some suggestions for you…

Bracken, foliage from fir trees (non-drop varieties work better), conifer, bay, rosemary, euonymus, box tree, eucalyptus, dry beech leaves and most evergreens are perfect for picking now when their leaves are nice and tough. Yew works well, but do be conscious of its toxicity, especially the berries which are liable to drop, have toxic seeds, and look deceptively tasty to small people and animals.

Seed heads you may have already saved, or may still find if you keep an eye out: fir cones, larch cones (brilliant, as they are small and ready attached to thin branches), teasels, old man’s beard, honesty, poppies, nigella, any attractive looking seed head you fancy!

Dried flowers and grasses. There’s sill time to pick any hydrangea and ornamental grasses which can be used straight away to dry naturally in the arrangement.

Berries from holly, cotoneaster and rose hips are all beautiful additions of colour and will last a while and sometimes dry naturally to good effect, but just be aware you might loose a few over time.

Photo Credit: Elena Rawlings

Any attractive looking twigs - curly ones, thin birch twigs, hazel with catkins or nice and lichen covered - all add a bit of framework and a contrast to other materials.

Just look at this masterpiece!

To create your arrangement, start with your foliage to create a lovely full backdrop for the colourful bits. Trim any leaves from the lower stems, and poke them deep into the supporting material in your container. The first few pieces may feel a bit wobbly, but the more you add the easier it gets as everything begins to support each other. Think about the overall shape you want to achieve - perfectly symmetrical and neat, asymmetrical with more height to one side? Having some foliage overhanging can look attractive, breaking the hard edge of your container.

When you’re happy with the overall shape and have a good coverage of your sneaky structure underneath, it’s time to pick up the pretty bits. I like to add seed heads now, to add to the over all shape of the piece - it’s nice to have some strong tall shapes sticking proud of the foliage. If you’d like to add fir cones and they don’t have a stem, twist a piece of wire around the base of them, and use the remaining length of wire as though it were a stem. If you make a hook with the end of the wire, it will help to anchor it into your support structure. Follow up with colourful flowers, berries and finally grasses for a light sparkle. You can of course add candles - If using these, I suggest adding them before the plant materials. But do be aware of the risk of catching light to your arrangement, making sure when you arrange that keeping all other parts well away from the lit part of the candle and not leaving it unattended when in use. Or use LED candles for total safety.

Elena’s Top Dried Ingredients Bracken

Hydrangea Grasses

Strawflowers

Statice

Seed Pods Eucalyptus

Box Leaf

I do hope some of you have a go at creating a special piece, we’d love to see if you do, so do tag us in @gardenfolkmag @brackenandfleur.

Creating with Nature

9

Photo Credit: Gemma Haigh

When choosing plants for a kitchen, be aware of:

2

Photo Credit: Gemma Haigh

4

1

Placing plants too close to the oven or heating elements.

Just like humans, plants can be sensitive too. Placing your houseplants too close to a radiator, heated stove or oven can cause irreversible damage to their leaves. Plants hate a sudden temperature increase, which can singe their delicate foliage. Its best to place yours away from heated components.

If you have a small kitchen, consider hanging plants from above to make counter space and avoid danger zones.

By Gemma Haigh

@theplantparlourgram Gemma’s website

Keeping plants near open windows or doors.

Photo Credit: Gemma Haigh

Photo Credit: Gemm Haigh

It’s commonplace in kitchens to leave doors and windows open to reduce steam and moisture.

However, be cautious not to place houseplants too near doors or windows that are frequently in use.

Sudden reductions in air temperature can make plants sad; most houseplants originate from the topics after all!

Refrain from opening windows too near plants or place your houseplants in a different location.

The direction of light entering the space.

Which direction your windows face can make all the difference to plants. North facing windows provide the least light all year round, whereas south-facing windows can let in a lot of very bright, sometimes damaging light. East and West facing windows are great for the majority of houseplants as you can place them as close to the windows as you like. Consider whether you have a sky light, too – the closer your plants are to an indirect light source, the more they’ll thrive!

5

3

Photo Credit: Stock Gemma Haigh

The high humidity in these areas.

Kitchens are the best place for humidity-loving plants as they’re constantly in use and steam up like the hottest, sweatiest sauna. This perfect environment recreates a tropical haven for your houseplants and means that those with a love of exotic rainforests will feel right at home. You’ll probably find that your kitchen houseplants won’t need watering quite as much because of the high moisture levels, too!.

Potentially spreading pests.

Be particularly careful about spreading pests in your kitchen.

Traditionally, kitchens are spaces where we leave doors and windows open the most, and that can mean we encourage insects in from outdoors. Be specifically aware of small, thin, pencil-like insects known as thrips. Only a millimetre or so in size, they drift in on the wind and can multiply very quickly, decimating foliage and destroying your houseplants.

Annoyingly, thrips can also spread from cut flowers and untreated vegetables, so never let your guard down in this room!

Plant Focus

11

Best Best houseplants houseplants for for kitchens kitchens Photo Credit: Canva Stock Image

Watermelon Peperomia With the Latin name, ‘pilea argyreia’, this houseplant has leaves with thick cuticles, making it feel like a succulent to touch. The surface of its leaves are patterned with stripes that make them resemble watermelons. Found in South America, watermelon peperomias are most comfortable in bright, humid environments and have a metallic shimmer in sunlight. Place yours on an east or west facing windowsill so it receives lots of light and keep in a well-draining compost mix.

Watermelon Peperomia

Phalaenopsis orchids, otherwise known as ‘moth orchids’, are an excellent addition to a bright room. Available in many colours and varieties, they add instant interest as they enjoy the indirect sunshine of an east or south facing aspect. To see best results, place your phalaenopsis orchid on a table or surface a metre or two away from a south facing window, or on an east facing windowsill. Only water your orchid when it’s dry and never leave it sitting in water, to avoid root-rot.

Photo Credit: Canva Stock Image

Photo Credit: Gemma Haigh

Phalaenopsis orchid

Phalaenopsis orchid

This king of the rainforest is a popular choice for a houseplant.

Commonly known as the ‘Swiss Cheese Plant’ because of their broad, holy leaves, these gentle giants are native to the rainforests of South America. Did you know that the holes, or fenestrations, in the leaves help monstera deliciosas to filter the light to their lower leaves, to make sure all leaves can photosynthesize? Monsteras can withstand strong, indirect light so place yours just a little way away from a south facing window, or on an east or west facing windowsill. Monsteras may look pretty but are toxic if eaten, so take precautions!

12

Photo Credit: Unsplash - Feey

Photo Credit: Gemma Haigh

Monstera deliciosa

Monstera deliciosa

This easy-going houseplant has attractive heart-shaped leaves that cascade downwards to trail or happily attach to a moss pole. Lovers of humidity, philodendron scandens come from the rainforest of Southern America where they can be found crawling up tree trunks towards the canopies above. Place your heart-leaf philodendron on an east or west facing windowsill for the best results and pot in a chunky potting mix to make sure water drains freely. Be aware of pets and babies as this plant is toxic if consumed.

Photo Credit: Canva Stock Image

Philodendron scandens

Philodendron Scandens Photo Credit: Gemma Haigh

Photo Credit: Canva Stock Image

Photo Credit: Gemma Haigh

Pachira aquatica This showy houseplant is often referred to as the ‘money tree’. Legend has it that a poor man prayed for money at the base of this South American swamp tree, achieving wealth by selling its seeds. Often available with neatly braided wooded stems, the pachira aquatica is topped with large finger-shaped leaves. Place yours in a bright space that’s east or west facing, or, a couple of metres away from a south facing window so its leaves don’t burn. Be careful not to overwater the money tree but placing near a steamy sink will work wonders!

Pachira Aquatica

Still have questions that need answers?

Gemma offers bespoke, bookable online consultations to talk through all your houseplant needs. Book 30 or 60 minutes to ask all the houseplant questions you can think of. She’ll help you save sad plants, teach you about lighting, and give you tips on plant placement! Head to her website or Instagram for more.

Plant Focus

13

Festive Grazing

VEGGIE FRIENDLY Photo Credit: Charlptte Blackman

Let’s set the record straight: I’m not claiming to be the authority on the perfect cheeseboard or vegetarian grazing table—but I do eat a lot of cheese and adore a picky plate. As a vegetarian with a love of good

By Charlotte Blackman @plants_and_gin food (and a healthy dose of self-indulgence), I know that planning for veggie guests at Christmas can feel like a bit of a chore if you’re not a veggie yourself. But fear not, with some thoughtful touches (and maybe a sprinkle of homegrown produce), you can create a spread that will impress even the fussiest grazer.

I think we are all heading to Charlotte’s for Christmas!

Here are my top tips to make your vegetarian guests feel well-fed and festive this Christmas.

A beautifully arranged grazing table is half the battle won. You don’t need a fancy wooden board to impress—baking paper straight on the table works brilliantly. Bonus points if you label directly on the paper, so guests know what’s what – less washing up too. Keep the wet items separate (nobody likes soggy crackers), and aim for regular pops of colour —radishes, pickled chillies, or jewel-like berries are your friends here.

Photo Credit: Canva Stock Image

1. We eat with our eyes

2. The cheeses If you’re going to win over vegetarians (and cheese enthusiasts like me), you’ve got to get the cheese selection right. Here’s my go-to formula: •Something sweet (like a creamy brie) •Something smoky (a smoked cheddar) •Something blue (a punchy Stilton is always festive, blue goat’s cheese is my personal favourite) •Something spicy (like a chilli-laced cheese - maybe Mexicana) •Something creamy (goat’s cheese or a soft spreadable option) •Something sharp (a tangy aged cheddar works well) Pro tip: Don’t overthink it. Any leftover cheese can find its way into a glorious post-Christmas pasta bake or toastie.

14

Are you a yes or no to blue?

I’ll admit, I’m not a big chutney person, but homemade courgette chutney (thank you, summer garden) always makes an appearance on my table.

My husband is partial to red onion chutney, so I grab a jar of that too – always purchased, I never grow enough onions for chutney. We tend to get chutneys as gifts over the year, so generally I will chuck them out in their jars...and if you’ve got homemade jam kicking around, this is its moment to shine—raspberry jam and goat’s cheese is a combo that’ll make anyone swoon.

Photo Credit: Canva Stock Image

3. Chutneys and jams

You can never have enough chutney.

4. Pickles, glorious pickles!

Pickles are wonderful! They cut through all that creamy, rich food with a hit of sharpness. My personal favourites are Quick-pickled chillies or even mock pickled chillies (using chard stems—recipe below). If you pickled cucumbers over the summer, dust off that jar; they’ve been waiting for this.

6. Bread and crackers I’m in my sourdough era, so there’s always some knocking about my kitchen at the moment. Thinly sliced, plain, sourdough is perfect for cheese, but if you’re feeling fancy, try cheese and tomato or pickled chilli sourdough. Pair it with some seedy crackers or sourdough discard crackers. Of course, shop-bought is perfectly fine—no one’s judging, and you have enough on your hands already.7. Crudités: Healthy illusions

7. Crudites Channel your inner health nut with a few crudités. Sliced cucumber, carrots, and peppers offer a refreshing crunch amidst the indulgence.

Plus, they look great!

Do you like crackers with our without seeds?

Photo Credit: Canva Stock Image

No grazing table is complete without a bit of crunch. I lean towards pistachios, but anything goes: peanuts, cashews, walnuts. A mix of salty and sweet nuts is ideal.

Photo Credit: Canva Stock Image

5. Nuts for texture

8. Fruit for colour and flair I’m not a die-hard fruit and cheese fan, but I’ll begrudgingly slice an apple or toss in some grapes and berries for the aesthetic... and because that pesky husband of mine likes the combo. If nothing else, they add some festive flair to the table.

Perfect starter snack for guests,

The Final Touch What a grazing board selection!

Photo Credit: Charlotte Blackman

The beauty of a vegetarian grazing table is that it’s as simple or extravagant as you want it to be. You can raid your pantry, use what’s in season, and let your creativity run wild. The key is to enjoy the process and not stress about perfection. With these tips, your veggie friends and family will feel welcome, well-fed, and maybe even a little jealous of your culinary prowess.

Now, go forth and graze!

Plot to Plate

15

What a stunning colour!

Mock Pickled Chillies Recipe (Chard Stem Edition) If your chilli harvest has been a little underwhelming or you’re just after a low-effort pickle with a fiery kick, these mock pickled chillies (using chard stems) are perfect. I’m not one for exact measurements—this is a recipe for experimenting and ‘measuring with the heart’ so grab some chard, a jar, and a bit of chilli bravado, and let’s get started.

1 Strip the chard leaves from the stems. Save the leaves, rinse them and freeze for later use in stews, curries, or sauces (nutrients without the wet leaves!).Wash the stems thoroughly and chop them as you would celery stems.

2 Place the chopped stems in a bowl and sprinkle generously with salt. Remember: pickles should be sharp and salty, not sweet IMO! If you have homemade chilli salt, now’s the time to use it.

3 Next choose the level of heat required. Chop your chosen chillies and mix them into the salted chard stems, per jar I add one of the following options: •For milder heat: 1 supermarket chilli.

•For medium heat: 1 yellow burkina (my personal favourite).

•For serious heat: Half a yellow fatalii (you’ve been warned!).

4 Pack the salted chard and chilli mixture into a clean jar.

(No need to sterilise here, but make sure it’s freshly cleaned and dried.)

5 Pour vinegar over the chard mixture until the jar is full.

Close it and shake it to release air, then re-top with more vinegar. You can use your own pickle blend if you prefer, but Sarson’s is wonderfully simple and effective.

16

Photo Credit: Charlotte Blackman

5 large chard leaves (enough stems to fill a standard jar) Salt (plain or homemade chilli salt for extra kick) 2–3 hot chillies (adjust to your heat preference; see notes below) Sarson’s pickling vinegar (or your own mix if you’re feeling adventurous)

6 Screw the lid on tightly and pop the jar into the fridge.

These aren’t long-term pickles, so the fridge is their happy place.

7 The pickles are ready to eat the very next day! The chillies will have infused the chard stems with heat, and the stems will stay satisfyingly crunchy.

Storage These pickles aren’t shelf-stable, but they’ll last well in the fridge. If fridge space is tight and the weather’s cold, an overnight stay in a garage or garden might work too (though I haven’t tested this myself).

Why You’ll Love Them •Crunchier than traditional pickled chillies.

•Minimal effort with maximum payoff.

•Perfect for when your chilli harvest was… less than ideal.

Serve them with cheese, on sandwiches, in salads, or straight from the jar when no one’s looking. These mock pickled chillies are a little bit of genius in a jar—give them a try!

Quick Pickles

These pickles can be achieved by anyone no matter your cooking skill.

If you’re after something ridiculously easy but still packed with flavour, quick pickles are your best friend. They’re perfect for brightening up a grazing table, sandwich, or salad, and you can make them with whatever you have on hand—onion, chilli, cucumber, or even a mix of all three. Bonus: they’re ready in just an hour!

Photo Credit: Canva Stock Image

1 medium onion, 1 cucumber, or a handful of chillies (or a mix of all three) Salt (start small—you can always add more later) Apple cider vinegar (enough to cover the sliced veggies)

1 Thinly slice your chosen ingredient(s). For cucumbers, you can peel or leave the skin on, depending on your preference. For chillies, remove the seeds if you prefer less heat.

2 Place the sliced veggies into the dish or jar you plan to serve them in. Sprinkle lightly with salt.

Remember, you can always add more salt later, but you can’t take it out!

3 Pour apple cider vinegar over the veggies until they’re just covered.

4 Let the mixture sit for about an hour at room temperature. By then, the veggies will have absorbed the vinegar and seasoning, becoming beautifully tangy.

Serving Suggestions

Pro Tips

These quick pickles are incredibly versatile:

These pickles are not shelf-stable, so keep any leftovers in the fridge and use them within a few days.

•Add them to your grazing table for a fresh, tangy element.

The vinegar gets better with time—save it and drizzle it over salads, roasted veggies, or even cheese boards in the days after.

•Toss them onto sandwiches, burgers, or tacos.

•Serve alongside rich dishes to cut through the heaviness.

They’re simple, speedy, and endlessly adaptable—your new go-to for last-minute entertaining!

Plot to Plate

17

Photo Credit: Charlptte Blackman

A must have for your Christmas occasions.

Makes one loaf 1 tin of tomatoes (adjust to 360g liquid; see Step 1 for details) 10g salt (I use homemade celery salt) 500g bread flour 150g cheddar cheese (cut into small chunks; optionally add grated cheese for more flavour throughout, or leave out the cheese entirely) Dried mixed herbs (optional, to taste) 175g active sourdough starter Preparing the loaf

Baking Instructions 1 Preheat your oven to 260°C (500°F) with a Dutch oven inside.

2 Once preheated, remove the dough from the fridge, tip it out of the banneton, and score the top to allow gas to release.

3 Carefully place the dough into the hot Dutch oven (lined with either parchment paper or a silicone mat). Cover with the lid.

1 In the morning (or the night before), feed your sourdough starter so it’s active and bubbly when you begin. To 175g of active starter, add the tomatoes. Measure as you pour, you need 360g of liquid total. Save any extra tomatoes for another recipe. If there’s not enough, top up with water and a squeeze of tomato purée for added flavour. Mix until frothy.

4 Bake with the lid on for 30 minutes.

2 Add 500g bread flour and 10g salt to the tomato-starter mixture. Stir until combined into a shaggy dough. If you’re using a stand mixer, stir on the lowest speed with a dough hook for about a minute.

6 Don’t forget to turn the oven down after removing the lid, or the loaf will burn.

3 Cover the dough and let it rest for 1 hour.

4 Perform one set of stretch and folds: gently stretch the dough from one side and fold it over onto itself, repeating around the dough. Let it rest for 30 minutes.

5 Do three more sets of stretch and folds, spaced 30 minutes apart. In the first set of this sequence, add the small chunks of cheddar cheese, any grated cheese, and dried herbs (gradually, add a quarter per turn of the bowl for each stretch and fold). This process helps distribute the cheese and herbs evenly through the dough. You can use either the chunks or grated cheese or both for a stronger cheesy flavour throughout, or skip the cheese altogether if you prefer.

6 After the final rest, tip the dough onto a lightly floured surface. Stretch it out slightly, fold it in on itself to create tension, and shape it into a round (boule). Cover and let it rest for 20 minutes.

7 Repeat the shaping process to build tension again, then place the dough seam side up into a floured banneton (or a bowl lined with a floured kitchen towel). Cover and cold proof in the fridge for at least 8 hours or overnight (up to 24 hours).

5 After 30 minutes, remove the lid, reduce the oven temperature to 230°C (450°F). Bake for an additional 20 minutes. If you want a darker crust, you can leave it a bit longer, but be cautious any longer can make the crust too tough.

Cool and Enjoy Let the loaf cool for at least 1 hour before cutting into it. This allows the crumb to set properly and prevents it from becoming gummy. Trust me, the wait is worth it!

Variations to Try Pickled Chilli and Cheese Replace the tomatoes with normal water. Quick pickle some chillies and fold them into the dough with the cheese (I like to use chilli cheese for the extra heat) during the second set of stretch and folds. The pickles add a sharp, spicy kick.

Cheese and Onion Replace the tomatoes with normal water. Instead of herbs, use crispy onions and fold them in with the cheddar cheese during the second set of stretch and folds. The onions rehydrate during the bake, adding a rich, savoury flavour.

Whether you use small chunks of cheese, grated cheese, both, or none at all, this recipe is endlessly adaptable and always delivers a flavourful loaf. Enjoy experimenting!

Plot to Plate

19

Three gifts in one…

By Kathryn Rhodes

Here is a novel idea for you, a recipe which will give you a trio of festive gift possibilities from one batch of fresh or frozen fruit.

It starts with… Fruit Liqueur What fruit have you got lurking in the freezer hastily stashed away with good intentions to use later for homegrown goodies? All you need for this recipe is 600g of any sweet fruit, e.g. apples, pears, berries or stone fruit, a litre of Gin or Vodka and 300g of sugar. You can scale it up or down depending on your container size or gifting requirements. I wouldn’t recommend sloes as they need longer to infuse.

Example Recipe: 400g Strawberries 200g Raspberries 300g White Sugar 1L Gin. You will also need a bottle to store the mixture in (around 2.5l in volume, I use a Kilner Jar) and later, something to decant it into – perhaps some little flip top bottles or even some recycled small glass bottles.

1. Add the ingredients to the jar (fruit first, no need to defrost, alcohol last). If you want to add spices at this stage it’s a great idea, eg cinnamon goes well with apples, star anise goes well with pears, you can be as creative as you like.

2. Seal the jar, give it a good shake and then let it infuse over the next 2 weeks (longer if you like) shaking it every few days.

3. When you are ready to decant the mixture, use a large container and a tea-towel lining a strainer/sieve to separate the liquid from the fruit, then pour into clean, individual bottles.

Seal and label. The alcohol means that this recipe is shelf stable for at least a year.

SAVE THE FRUIT!

@kathryn_grows_stuff

Boozy Fruit Chocolates These tasty, boozy morsels are great after dinner with a coffee and would be fabulous to get out at a Christmas party. It’s best to store these in the fridge and eat within a week or so, so if you are giving them as a gift, bear that in mind. This recipe works the best with berries rather than apples/pears or big pieces of chopped fruit, I’ve successfully made them with blueberries, strawberry pieces and leftover sloes from sloe gin (removing the stones before hand).

You will need a silicone ice cube tray and some good quality chocolate (dark works best).

The amount of dark chocolate really depends on the volume of your ice cube trays. You can also add chopped nuts (optional).

1. Once you have strained the fruit and given it a gentle squeeze, choose a few of the firmest/least wet, small pieces and pop them on a tray in the freezer (not touching each other).

2. Melt your chocolate but be careful not to heat it too high (keeping it tempered below 55°C means when it sets again it won’t melt on your hands).

3. Half fill the silicone trays with chocolate (add a few chopped nuts during this step if you like) add the pieces of fruit and then top up the trays with chocolate (+/- nuts). Put the trays in the freezer to set for around an hour. Once they are cold, pop them out of the silicone trays and they are ready to gift/eat. If you are gifting these, you can wrap them individually in a tiny foil parcel.

Fruit Jam Once you have used any of the fruits for chocolates, the rest of it can be blitzed in a blender, sieved for seeds if you like, and then turned into jam.

Because you are boiling it with the alcohol already in, the final jam won’t taste strongly alcoholic but it will retain the flavours or any botanicals or added spices in the alcohol. If you want it to be more boozy, add a couple of tablespoons of alcohol at the end with the pectin.

I’ve made this recipe a few times now and I have a formula which should work nicely for you. Once you have your blended fruit mixture (with or without seeds), weigh the mixture. You will need an equal weight of white sugar. I have listed the proportions below so that you can scale up/down from a kilo of fruit (if you make 2 batches of fruit liqueur this will be the approximate starting point). This quantity made approx. 1.6 litres of jam, make sure to sterilise enough jars and lids before starting.

1kg boozy fruit puree/pulp 1kg sugar 125ml pectin liquid* (I used Certo brand) 30ml lemon juice 250ml water 1. Put 2 small plates in the freezer and warm the sterilised jars in the oven on a low heat.

2. Blend the fruit (sieve seeds if desired) and weigh it to work out other quantities.

3. Add the pulp with 250ml water to a large pan (go larger than you think). Next add the lemon juice and then the sugar.

4. Boil, stirring constantly, until the jam reaches setting point (around 104°C) – then at the very last minute, stir in the liquid pectin*.t 5. Test setting point by making sure the jam goes wrinkly on a cold plate.

When it does you are ready to ladle the jam into the sterilised jars. Seal the jars whilst they are still hot and allow them to cool.

6. Once cooled, if the centre of the jam jars lids have sunk, they will be safe in the cupboard for around a year, and around 6 weeks+ in the fridge once opened. Label them up and gift or eat! *NB – depending on the fruit used, you may not need the pectin. Apple, for example, contains a lot of natural pectin. However, I have found that the alcohol seems to extract some of the natural pectin, so one batch I made without it was more of a soft set jelly. If you are using powdered pectin instead, you must add it with the sugar and unheated fruit, not at the end. If in doubt look at the instructions on your pectin variety.

Happy festive making!

I would love to know how you get on if you make any of these.

If you do, don’t forget to tag me @kathryn_grows_stuff.

What better way to use your homegrown rosemary this winter than in a festive mocktail? I love ginger ale, so this recipe is a festive twist on the classic mule, bringing the perfect balance of spicy and herbal flavours to your winter celebrations.

Rosemary has long been associated with memory and protection in folklore, making it a brilliant herb to feature over the new year as we reflect on the past and look toward the future. I’ve included instructions to make a simple rosemary syrup, but if you’re short on time, or don’t fancy making it, you can muddle a rosemary sprig and a tsp of honey or syrup with your lime juice.

Rosemary Syrup 1 Add 100g sugar and 100ml water to a pan and bring to the boil.

2 Mix until sugar completely dissolves. Remove from heat and add a few sprigs of rosemary.

3 Allow rosemary to steep for 10 minutes.

4 Strain or remove rosemary and add the mixture to air tight, sanitised containers and store in the fridge for up to 2 weeks.

By Sophie Mae @sophs.mae.garden

For the Cocktail Ingredients: 250ml ginger ale Juice of 1 lime 1 tsp of rosemary syrup (adjust to taste) Lime slices and rosemary for garnish Crushed ice Instructions 1 Mix your lime juice and rosemary simple syrup.

2 Add crushed ice, then pour the ginger ale over the mixture.

3 Stir gently and garnish with a lime slice and a sprig of rosemary.

Enjoy!

Why not add a dash of vodka for your very own homegrown Moscow Mule!

Photo Credit: Jenn Taft

The beauty of a Christmas Tree up close.

Photo Credit: Jenn Taft

It is possible, and very simple, to replant a real potted Christmas tree outside once Christmas has finished.

While your tree is inside for Christmas, it’s important that the tree root ball is well watered, but not flooded, and wrapped so that the roots stay in good condition.

This care whilst inside will enable your tree to adapt well when it is finally planted out in your growing space.

By Jenn Taft

@jenn_taft

Winter is the perfect time for trees to enjoy some cold dormancy and they will enjoy being put out into winter weather. You can plant your tree in the ground or a pot, either works well and I’ve got trees in both in my garden. Smaller trees, like the ones you get in petrol stations for a few pounds, are fantastic in pots as companion plants and look wonderful surrounded by wildflowers or small flowers like poached eggs.

Bigger trees are excellent for hedging or as a feature tree. I have both my bigger trees in the ground and they are working as hedging between me and my neighbour, alongside some big bushy azaleas.

They’ve been in the ground for a few years and have grown slowly in that time. And the beauty of trees is that you can prune them to whatever size works for you, so that fear you have of gaining a forest doesn’t have to be realised!

Planting outside means you get an extra dose of Christmas in or garden.

Bigger trees are also excellent with ferns in shadier parts of the garden.

We sometimes struggle as gardeners to know how to accommodate those areas that don’t receive quite as much sun, but trees and ferns together enjoy that shady dynamic. Plus, together, they emulate a forest floor, meaning they can be left alone to grow a little wild, without getting out of control.

For me, the biggest benefit of planting out your Christmas tree is that fewer go to landfill. In the UK alone we purchase 8 million real Christmas trees each year and, of those, 7 million end up in landfill.

Imagine if we planted out all of those trees? A tree in its lifetime can remove an average of 10kg of carbon dioxide from the air. 7 million trees could remove 70,000 tonnes of carbon dioxide!

Most importantly, around 25,000 organisms can live in one Christmas tree including moths, spiders and ladybirds. All of these organisms are a gardener’s best friend and having a diverse ecosystem goes a long way to improve the health of our plants and soil, as well as increasing pollination.

So what will you do with your real Christmas tree this year? Will it go to landfill like all the rest, or could you plant it out and start a new sustainable festive tradition?

Photo Credit: Jenn Taft

The UK also only has 13% tree canopy cover, which is shocking for such a green island. If we all plant out one tree, just think of the canopy cover we can generate together. Planting out your real Christmas tree would be an excellent place to start to help to increase that canopy cover.

Why not grow your own Christmas tree like Jenn.

Plant Focus

25

As winter settles in and the festive season approaches, the garden undergoes its own quiet transformation. The vibrant colours of autumn give way to the muted

By Mel Heris tones of frost-covered branches and evergreens dusted with snow.

Though the garden may appear dormant, beneath the surface, life still stirs.

Christmas is a time of giving, and what better way to celebrate the season than by giving back to the wildlife that enriches our gardens year-round.

Creatures that are now bracing the cold, while seeking shelter, food, and warmth in our green spaces. There are many ways we can help them through the cold months and bring joy to their world.

Photo Credit: Mel Heris

Photo Credit: Stock Canva Image

@bluebellandbumblebee

Incorporating wildlife-friendly elements into your Christmas decorations not only adds a natural, rustic charm to your garden but it’s also a wonderful way to support wildlife. By using natural materials, you can spread Christmas cheer to both wildlife and your garden, transforming it into a festive sanctuary.

These simple touches will create a magical winter wonderland in your own backyard, while also providing essential support for the creatures that call it home.

Decorating your garden for wildlife Wildlife Garlands Photo Credit: Laura Whiskens

Stringing garlands of cranberries, dried apple slices, raisins, unsalted popcorn, and peanuts in their shells can be a simple, yet beautiful way to bring festive cheer to your trees and shrubs. These garlands not only add a pop of colour to your winter garden but provide much-needed nourishment for hungry birds and squirrels.

Get your garden feeling festive this winter!

26

For a more decorative touch, you can combine natural items like pine cones into your garlands, using biodegradable twine to tie them together. These items will eventually decompose, leaving behind no waste, while attracting wildlife to your garden for the festive season.

Pine Cone Bird Feeders

Photo Credit: Mel Heris

Fill a pine cone with some delicious treats for all the birds.

Photo Credit: Stock Canva Image Photo Credit: Stock Canva Image

Creating pine cone bird feeders is a fun and easy way to involve the whole family in wildlife-friendly decorating. Start by collecting pine cones from your garden or a local park, then spread them with a mix of peanut butter (make sure it’s unsalted and unsweetened) and birdseed.

Hang them from tree branches or your fence using twine, and watch as birds flock to enjoy the treats.

These feeders are especially helpful for small garden birds like finches, robins, and tits, who need to consume more energy-rich foods to survive the cold.

For an extra festive touch, you could even sprinkle dried berries on the pine cones, making them sparkle in the winter sunlight.

Fruit and Nut Wreaths Create an edible wreath for your garden visitors.

You can use a base of wire or willow branches to form the wreath, then adorn it with bird-friendly foods such as dried fruit, unsalted nuts, and small seed balls. A wreath hung on a fence, garden gate, or even a shed door becomes a beautiful, functional decoration that supports wildlife while adding holiday cheer to your space.

For a quicker option, you can simply push whole apples or pears onto branches or use wire to attach fruit to tree trunks. These make for a colourful (and nutritious!) winter snack for birds and squirrels.

Create some bird food tinsel and decorate your garden.

Features

27

Leave plenty of food for wildlife!

Letting Nature Decorate for You

If you grow roses, consider leaving the rosehips on the bushes rather than trimming them away. These bright red fruits add a lovely seasonal touch, and they’re a favourite snack for birds like blackbirds and thrushes. Holly, with its red berries and glossy green leaves, is another perfect plant to embrace during the festive season. Rather than cutting back the branches, let the holly shrubs keep their berries throughout winter, providing a splash of colour and a natural food source for birds.

Photo Credit: Stock Mel Heris

One of the easiest and most beautiful ways to decorate your garden for Christmas is to let nature do the work for you. As winter settles in, many plants naturally produce berries, seed heads, and other decorations that not only give your garden a festive appearance but also provide vital food sources for birds and small animals.

Photo Credit: Mel Heris

Photo Credit: Mel Heris

For those who don’t have rosehips, holly, or other winter-fruiting plants in their garden, why not ask friends or family if you can share a few cuttings from their shrubs? You can tuck these festive branches into your garden beds, around bird feeders, or even weave them into your existing decorations to create a natural, wildlife-friendly display. These simple additions can turn your garden into a wintry wonderland while supporting local wildlife through the colder months.

28

Rosehips are a treat for the wildlife and for us!

Repurposing Your Christmas Tree

Photo Credit: Stock Canva Image

Providing joy for the whole year not just for Christmas!

Photo Credit: Stock Canva Image

Once the festivities are over, your Christmas tree can continue its life as a cosy winter refuge for wildlife. Rather than discarding it, place the tree in a quiet corner of your garden. Birds like robins, wrens, and blackbirds will use the dense branches for shelter from cold winds and predators, while small animals, like hedgehogs, might take refuge underneath.

If you have space, you can even lay the tree down and let it slowly break down, creating a natural habitat for insects and small creatures. Over time, it will also enrich the soil.

If you don’t have space for the entire tree, cut off a few branches and tuck them around your garden beds or near feeders.

Bringing Christmas Cheer to Your Wildlife Garden By letting nature take centre stage in your holiday decor, you create a beautifully festive atmosphere that also provides essential resources for the wildlife in your garden. Sometimes, the best decorations are the ones that grow right in front of us, offering beauty and sustenance in equal measure.

This Christmas, let your garden transform into a sanctuary where wildlife can find nourishment, shelter, and a touch of holiday cheer. Each pine cone, berry-laden branch, and festive decoration becomes part of a shared celebration, turning your outdoor space into a winter wonderland that sparkles with life and warmth.

Make some gifts for all the wildlife in your garden this Christmas.

Features

29

Photo Credit: Marc Ridpath

We all need a George to help us!

The start of the walk went well and we were soon in the grounds of Doddington Hall, but I got scared as there was a herd of cows in the field so I walked away from the cows and around a different way. For this part of the walk my Grandma and Grandad were with us. On the next part of the walk we met up with Nutty Nan and we got to Skellingthorpe and had lunch and I played on the park for a bit.

After lunch we carried on walking. Our next checkpoint was the Pyewipe Inn, Grandma and Grandad were waiting for us there for the last leg to Lincoln Castle. Steep Hill was very hard but we managed it and at the Castle we celebrated my amazing achievement. My Dad had organised a Trophy for me so I could celebrate like my hero Lewis Hamilton when he wins a Grand Prix.

I managed to raise £1135 for Greenfingers. Thank you everyone for your support and donations.

I like helping my dad in the garden I especially when I get to use power tools! My favourite is the drill or the electric secateurs as I struggle to use normal secateurs. I had great fun building the pallet storage rack and the lady bird hotel in the summer.

Destroying stuff is fun too! I helped dad dig up and smash up a big lump of concrete we found when trying to plant willow.

Photo Credit: Marc Ridpath

George loves being outside and enjoying his green spaces.

Photo Credit: Marc Ridpath

What an absolute Champion!

Photo Credit: Marc Ridpath

My favourite thing is mowing the grass which I can do on my own now as we have a battery mower that is much easier to push that the petrol one which was really heavy.

George makes it look easy!

Young Folk

31

Hello, I'm Kerry and I've been a hobby gardener for all my adult life, and an allotmenteer for the past 4 years. I've recently started a new project and I thought I would bring you along for the ride. I also thought that if I wrote it down and had to be accountable to for it, then it might actually be a project I see through to the end!

By Kerry Tomlinson @lottie_thyme

Photo Credit: Kerry Tomlinson

Kerry’s Kitchen Garden

My husband and I currently have two allotment plots in two different locations: one council and one private- a bit of a 'his and hers' set up.

However, we have found that this is no longer working for us as our jobs and working hours have changed. We miss gardening together, and our children are demanding of us in different ways (hello GCSE years), so with all of that in mind, we have decided to hand back our council allotment and create a kitchen garden at home.

The area we have to utilise is 3m x 4m which isn't a lot when we talk about garden projects. Back in June I got to work on a BBC GWL showcase garden for my friend Ben, which was a dream experience come true, and it really opened my eyes as to what you can achieve in quite a limited space. To create our Kitchen Garden we plan for it to include a greenhouse, raised beds, water butt, archway and a seating area.

I will show you what that looks like on paper next time.

32

Garden Projects

Photo Credit: Kerry Tomlinson

Our garden is a decent size for a mid-terraced house, but it’s not being used to its full potential. It has also been a little neglected over time where most of our devotion and love has been given to the allotment plots. So, we decided that there was an opportunity to fine tune our garden and to make it a space that we all want to spend time in. We have initially made some changes by downsizing our patio set and moving the entertaining area closer to the house. This has freed up the top third of our garden. We’ve given ourselves a blank canvas and thought about what we would really like to fill this space with, and what purpose we want it to serve. I have a family of boys who all love cooking (they definitely didn't inherit that from me) and with my own love of growing veg and flowers, we decided that the addition of a kitchen garden was the perfect blend. Asking teen boys to leave their habitat and come to the allotment plot with me is, quite frankly, not worth the effort these days. But on the rare occasion when they do decide to tag along, or I trick them into joining me, they actually quite like getting their hands dirty and I enjoy their take on gardening. By having this space at home, hopefully I can lure them into the garden without much resistance, and I really hope that by having them help us create this space it will give them a sense of ownership and pride.

It’s me again, and this month I am getting positively festive! It’s time to hit the garden centres and prepare for future Christmas’s, let me tell you what you need on your wish list to have self sustainable Christmas decorations from your own garden year after year.

Photo Credit: Marc Ridpath

Are you ready to create your own Christmas decor?

Photo Credit: Marc Ridpath

Taxus baccata or English Yew one of the longest lived native trees in Europe. Not one you would expect, but I use this over any other greenery in my wreaths and garlands. Once your yew is established you can leave it to grow through the year then prune it in December By Marc Ridpath to get all the foliage you will need for a wreath @gardeneriddler or two, or for table centre pieces. I find the needles stay attached even once dried out and brown, which let’s face it, after being subjected to the heat inside for a month or so it’s going to be.

Salix britzensis Corylus avellana ‘Contorta’ now this is a plant I loathe! ‘Why are you recommending it then you numpty?’ I hear you ask.

Well, let me explain: I hate the way it looks during the growing season because the leaves are twisted like the stems so it looks diseased. Get to winter though and it’s gorgeous twisted stems are exposed and they are perfect for creating garlands, adding to wreaths, shoving in a vase with a load of seed heads and so much more, let your creativity run wild.

Corylus avellana

Photo Credit: Marc Ridpath

Taxus baccata

Photo Credit: Marc Ridpath

Salix britzensis this is the plant I have used to create my willow dome and tunnel at home but you can just grow it in the same way you would grow a Dogwood. The stems a lovely burnt orange colour and you can cut off all the stems every year and it will grow more year after year. I use this to create my base for a wreath. Just take a stem, bend it in to a circle, and twist the stem around itself. Add 7 or 8 more stems, weaving them around the first one, and you will create a solid woven willow circle, perfect to adorn your door.

Plant Focus

34

Photo Credit: Marc Ridpath

Photo Credit: Marc Ridpath

Hydrangea

Osmanthus heterophyllus

Photo Credit: Canva Stock Image

Osmanthus heterophyllus 'Variegatus' or false holly as the name suggests it looks like a holly, it doesn’t have berries like a holly but I find the leaves much easier to work with in a wreath as they are not as spiky and they are more pliable, Holly I find very stiff on the stem. There are a few different varieties to choose from. Osmanthus heterophyllus 'Goshiki’ is another of my favourite with marbled variegated leaves as opposed to just the margins on ‘Variegatus’ Hydrangea ‘Annabelle’ if you haven’t got this plant on your garden yet, what are you playing at! Go get in your car drive down to the garden centre and get one or three. This is the best most reliable hydrangea going with massive, almost football sized, creamy white flowers that dry out on the plant to an awesome golden colour which are perfect for adding a bit of glamour to your Christmas creations. I have used them in wreaths, garlands, and even just hanging on a piece of floristry wire. They are absolute works of art and so intricate. What makes this hydrangea better than others is that you can cut it back hard in spring and it will grow and flower on the new growth unlike other hydrangeas that can be fussy.

There you go, I hope I have given you some festive inspiration to add to your gardens for some homegrown sustainable decorations. No excuses this time next year! I look forward to seeing what you create.

Yew tree full of berries 35

Plant Focus

Fennel head for the start of the display.

Photo Credit: Kim O’Brien

Photo Credit: Kim O’Brien

Add some colour to you house this festive season.

By Kim O’Brien @dahliafarmerama

December is the season to get really creative, and in my view, nothing beats the challenge of foraging plant materials from the garden during the stark winter months and getting arty with them.

In the fair-weather seasons, it’s easy to take being outdoors for granted: the blue sunny skies, lush green growth, and the abundance of flower and plant matter spoil us for choice. Once daylight saving hits however, it gets rapidly trickier to find that freshness and colour to bring indoors. Happily, I adore working with the natural brown materials that autumn discards into winter, and sculpting them into something a little more architecturally interesting. I love making those statement pieces that compliment the season. Going out into the garden at this time of year to forage is a huge part of the process.

Snatching a window of daylight, fitted around working hours, breathing the coldness of the air, and searching for inspiration amid the dead and dying plant remains. Then gathering them into the house and warming by the fire, with a hot drink or mulled wine, and a thankful appreciation of the scant rustic offerings of winter. It’s winter wonderland bliss in it’s own cosy way.

By early December, as a florist, I am completely wreathed out, and as much as I love them and their warm front-door welcome, I thought I’d turn my attention to a different winter arrangement for this issue, so I’m making a foraged ‘Positivity Spray’ to hang on the front door or elsewhere within the home. Mine is destined to be hung by the fireplace but you could display yours in any alcove, door or window or even at the foot of your bed to keep your dreams sweet as a roasted chestnut!

I have recently cut back the herb garden and have dried and gathered a selection of the foliage and flowers from there. I’m adding heaps of meaning to my spray too, and unlike summer sprays, I’m paring back the foliage to allow the structure of the herb skeletons to sing out and compound their bold statement of power.

Photo Credit: Kim O’Brien

Photo Credit: Kim O’Brien Photo Credit: Kim O’Brien

Sage

Rose hips bringing some colour to the display.

Coming together slowly.

I’m beginning by creating the ‘frame’ for my spray using dried fennel seed heads. Fennel is a herb of many meanings, but the Greeks and Romans prized it as a medicine and a food that when given to warriors before heading into battle, was believed to give them great courage. Prometheus apparently used a giant stalk of fennel to carry his fire down to Earth from Mount Olympus. This is chunky stuff- both symbolically and physically, and with the fennel heads looking like candelabras and fireworks, I’m all for carrying fire and courage into 2025 with my arrangement! Let’s go!

Next to be added are the tall spires of the sage flowers and these are placed both in front and behind the Fennel stems to add a flame-like quality to the structure. The long flower stems are said to promote longevity and also to bring wisdom, ready for all that decision making next year… what do I plant in my garden, which varieties will work best for me with so many to choose from..? You see. Wisdom is needed in gardening as well as in day to day life. Let’s add this into our positivity spray!

Honesty is the best policy as they say, and the shimmering discs of lunaria will contrast beautifully with the browns of the other plants. I’ve peeled my lunaria, but for a more rustic look, you could leave yours natural. I’ve deliberately left the seeds where possible, as these harness a hope and expectation for the new season. They promise growth and change, and all the positivity that seeds encompass. Honesty is also symbolic of money and wealth in the language of flowers (it’s often referred to as ‘the money plant’) so for a happy and prosperous new year, why not? Let’s add a generous helping of these silver beauties and allow prosperity to pour over us.

Next comes the only splash of colour in our arrangement– the orangey red rose hips (or haws or heps). The edible accessory fruit of the rose plant, and symbolic of love, the haws awaken passion and protect relationships and love. These are being added at differing heights at both the front and the back of the arrangement so that the colour of the fruit sings through. I’m also bringing my own personal meaning to the addition of the haws, as fruitfulness in the next gardening season- in relationships, friendships and ventures.

Sweet Marjoram is making an entrance with it’s cloud like flowers that have long since faded from violet to brown but are still structurally very beautiful. Marjoram was revered by the Romans as the ‘herb of happiness’ and that’s always welcome, so in it goes.

Creating with Nature

37

Sage is coming back into the arrangement now, this time not as flowering spikes but as dried leaves. Sage is well recognised as a herb to promote balance, purification and healing and to clear all negative energy – it is therefore a vital element of our positivity spray. It’s also renowned for promoting harmony and calmness. There’s nothing but good vibes here… and I can feel the benefits already.

I’m also adding lavender, a plant highly prized for its perfume and fragrant long after the colour has faded.

Lavender has properties that are sleep enhancing and relaxing, bringing about healing and peace of mind. This is a perfect antidote to our busy lives where stresses can creep in. I’m weaving these throughout the arrangement in groups for greater impact as the single stems can often get a bit lost – and we need power in numbers for this sculpture.

Now that the ingredients of our positivity spray for 2025 are all in the floristry mix – it’s time to tie off the arrangement using jute twine. I’ve wound it around the stems four times, (one binding for each season) and pulled it really right to draw the elements close together.

There is so much strength in this binding and it’s feeling like a good and weighty design. It’s enough to carry and protect throughout the year. Once tied, the stems are trimmed short and straight across. A bow of any colour can be added to embellish the arrangement. I’ve chose a silver bow to resonate with honesty and also to embrace the fact that this arrangement is a winter celebration.

Make some gifts for all the wildlife in your garden this Christmas.

The final task is to hang the arrangement in the home.

Mine is currently adorning my fire place, although it will probably move around the house over the coming weeks, throwing out its fantastic fragrance (I really wish you could smell it) and releasing so much positivity into the atmosphere and over everyone who is near. I hope you’ve enjoyed learning how I’ve made my positivity spray and I would encourage you to make one too. It doesn’t have to be large and fancy, as long as it has powerful positive meaning. Let me know how you get on and what foraged ingredients you find and use. As I said before, foraging and making it personal is an exciting part of the process. Floristry is wonderful, but it’s even more amazing when you can use it to create your own brand of positivity.

The only thing left now for me to do is to wish everyone who reads this fantastic festive issue of Garden Folk Magazine all the blessings of the season, and a joyful, prosperous, love-filled, peaceful and courageous 2025.

38

Creating with Nature

Make some gifts for all the wildlife in your garden this Christmas.

The Foragers Almanac Dannielle Gallacher has been foraging for over 20 years, and in The Forager's Almanac she shares her expertise on how to safely and sustainably harvest our countryside's edible bounties, and how to use them in your cooking - such as pickles, preserves, ciders and lemonades. Danni also shares her top wildcrafting ideas, including resin firelighters, home remedies, salves and balms to sooth irritated skin.

The perfect gift for nature lovers looking to begin foraging.

As a longstanding supporter of Garden Folk Mag, Danni has given us the low down on how she will be enjoying the festive season.

'The Forager's Almanac is published by Quercus in Hardback, £16.99

1. What is your favourite foraged festive food?

It has to be chestnuts! Growing up I used to peel them, dip them in salt, and eat them until my belly hurt - now I know that was all the tannins! These days, I love making chestnut butter, so much so I included the recipe in my book. It’s creamy, earthy, and perfect in tarts, on ice cream or just spread on toast. I can never resist candied chestnuts either, they have this delicate sweetness that’s just so festive.

2. Is it worth foraging in winter?

Absolutely! Velvet shank mushrooms are one of my favourites to find, they thrive in the cold and offer a nutty, almost sweet flavour. Meadow waxcaps are another winter gem, and of course, there are rosehips, like little bursts of sunshine packed full of vitamin C, I make them into a sweet syrup. Even conifers for pine needle tea or soda, or collecting resin for incense or firelighters.

Photo Credit: Quercus

3. What’s your best bit of foraging kit?

My handmade foraging bag, without a doubt. It’s made from upcycled leather by my partner and his dad and has a canvas bottom designed specifically for mushrooms, allowing them to release spores as I walk around the woodland. It also has perfectly placed pockets for my foraging knife and guide book. I love it.

4. Do you have a favourite Christmas tradition?

Be sure to head over to Danni’s page for more foraging tips.

Keep your eyes peeled on our Instagram page later this month for a giveaway of Danni’s Book.

I always make a wreath from foraged foliage; holly, ivy, berries, mushrooms, bay, cedar, and anything else that catches my eye. I love to light a fire, settle in, and enjoy the cold nights.

5. What do you hope to find under the Christmas tree?

Fluffy socks, a warm hat and maybe a good book!

Features

39

By Mel Lord

Photo Credit: Mel Lord

@_thequietplace

If the weather is mild on Christmas morning and the sunlight shines through the branches of an apple tree then next autumn’s harvest will apparently be a good one. Especially if the tree was blessed by benevolent fairies because the final fruit of the year has been left on the branch as a gift for them. A Celtic custom from a period when faerie folk were highly regarded. In some cider producing areas of the country traditions praising and celebrating these trees are still practised today. Wassailing was established by the Anglo-Saxons and usually took place between Christmas Day and Twelfth Night. The oldest apple tree in the orchard is believed to hold a special, sacred spirit that must be honoured and woken up in the winter. So villagers make as much noise as possible when visiting them. Singing, banging pots and playing music to scare away any unwanted witches or demons lurking nearby at the same time. The spirits are given mulled cider to drink and in some cases bread to eat. According to folk tales from Somerset a man who offered his last mug of this beverage to the trees on Christmas Eve was rewarded with a hoard of buried gold by one such entity- the Apple Tree Man. A cider bowl is also passed from person to person with a shout of wassail! Which comes from the Old English ‘wes hál’ and Old Norse ‘ves heill’ meaning ‘be in good health’ or ‘be fortunate’.

Known as the ‘fruit of the Gods’ in Scandinavian mythology, golden apples were eaten by the divine beings of Asgard to keep them young. Whilst the Greek tale of the Trojan War states that an “apple of discord” was given to Prince Paris by the goddess of chaos and strife, Eris. Paris was supposed to gift the fruit to the most beautiful woman in the room, an impossible choice between Hera, Aphrodite and Athena.

Paris picked Aphrodite but only because she bribed him with the love of the fairest mortal she could find. Which happened to be Helen of Sparta. Who was already married to the King. And so the infamous conflict began.

Unicorns were also believed to be drawn to apple orchards due to their magic. In fact, the isle or vale of Avalon itself, the mystical and mythical homeland of King Arthur, gets its name from the apple. Possibly taken from the Welsh or Cornish term for the fruit “avallen”, as the kingdom was said to be a paradise of flowers and plants. Legend also says that the apples of Merlin the wizard were powerful enough to give him prophetic visions. King Arthur himself was, of course, quite partial to hosting an extravagant Christmas feast where the Green Knight would ask who was courageous enough to take part in the beheading game.

Oak bark was actually used for multiple medical purposes.

Water that collected in a hollow or bowl of an oak tree was thought capable of healing fevers and injuries and according to Cornish folklore toothache could be solved by stabbing your gum with a nail then hammering it into the trunk. The most powerful oaks were those planted at a crossroads, keeping acorns in your pocket can help you live to a ripe old age and if wealth is what you want, then try planting acorns during a new moon.

Oak trees are also often associated with lightening, potentially because they’re frequently split by it during storms.

Hercules used an oak club and stirred a pool of water with an oak branch to summon lightening and the Norse god of thunder, Thor, seemingly sheltered under an oak himself one day too. It’s possible the Celtic god Taranis or Dagda, a similar deity to Thor, was connected to oak trees in the same fashion. The Celts also used the term ‘daur’ to name the tree, a word that means door, and the term ‘druid’ to describe their priests which is speculated to come from the Greek word ‘drys’ which means ‘oak tree’. Roman historian Pliny said that they would not perform any sacred rituals without oak leaves and that they sacrificed and gathered for feasts under the oaks during certain moon cycles, especially if they discovered mistletoe on them which they also considered to be holy.

Mistletoe may be a poisonous and parasitic plant but it too has Christmas connotations. Druids would harvest it from the branches using golden sickles then carry it in pure white cloths. In general, the spectacular and sacred oak was said to symbolise strength, wisdom and endurance. Two famous specimens stand at the foot of Glastonbury Tor, a site of winter solstice pilgrimage. They are called Gog and Magog after a pair of mythical British giants and may be the only remaining guardians of the Tor from a lost oak grove.

Inspired to make the holidays even more enchanting? If you’d like to incorporate more festive, fantastic trees into your Christmas celebrations consider burning a Yule log, decorating with acorn ornaments or drying out apple slices and hanging those around your home.

Photo Credit: Mel Lord

Photo Credit: Mel Lord

Yule was traditionally celebrated around December 21st, the winter solstice. Over the next twelve days the sun was believed to stand still in the sky, bringing with it almost perpetual darkness. So a large Yule log was found for the home and burnt to drive off evil spirits. Illuminating the icy world. This was an oak log. Often decorated with pine cones, holly, ivy and doused in ale. Nowadays we’ve replaced this precious piece of wood with chocolate cake made to look like a branch. So next time you indulge in a slice don’t forget to thank your Celtic ancestors for the inspiration. The ashes were kept once the fire was out as it was said they could cure illness and provide magical protection.

By Marc Ridpath @gardeneriddler

Start with a square piece of paper of any size depending on how many seeds you have or the size of them.

Next fold the paper diagonally just like Harry Potter says not Diagon Alley. So grab one corner take it to the corner diagonally opposite it then create a fold that runs diagonally to the other two corners as shown on the picture.

Next turn the folded paper so the longest side of the triangle is at the bottom

Festive Folk

43

Then take either bottom corner and bring it over to the other edge and create a smaller triangle at the top like the picture, then do the same with the other corner so it’s on top.

Then push one piece of that triangle (you should have 2) inside the middle of the top flap like the picture.

Once you have put your seeds in you can put the other flap here to seal your packet. There you go!

Hopefully I have described it simply.

Try using different types of paper and you can also draw your own design on the packet, then put a description of the seed on the other side.

44

Festive Folk

Get planning for 2025 with Jayne.

Nearly every gardening magazine and book I’ve ever read says that the New Year is the time to curl up with the seed catalogues and a notebook. This will never be me! Apart from the fact that I have way too many seeds already, I find seed

By Jayne Wallace catalogues annoying as they never give enough @theallotmentmum information on the varieties. Small open pollinated and heirloom seed companies don’t tend to produce them either… which is why I usually give them a damn good ignoring!

This does not mean I don’t plan, far from it. Any mum will tell you that planning can be your best friend. And if you’re a 365 gardener like me, you plan your time on the plot so you don’t needlessly freeze!

This means that my garden planning includes several well loved tomes, and my kitchen is filled with cheap, post Christmas food that gets prepped, frozen or canned… saving me money and time for the inevitable seedling Jenga of Spring! Any evening, after the bedtime routine, you may find me sitting on the little step in my kitchen, listening to the knock, knock, knock of the pressure canner weight. If I’m not in the kitchen, I’m in the lounge; listening to whatever is on the TV (except Call the Midwife… it’s tools down and full concentration for Call The Midwife!) dutifully filling in my new cheap diary with last year’s information and adding to it with whichever books have become my new favourites.

Meal planning can save you a lot of time and money.

My diary was originally filled with Charles Dowding’s Diary entries for fruit and veg, and extensive lists of flowers from Niall Gardens Youtube lists.

So much information for a beginner gardener. This year?

I’m streamlining the veg and flowers (I’m sorry Charles, I will not be sowing celery or celeriac this year! And Niall… no flowering bushes allowed on our site), using the monthly approach of Huw Richards for veg and Anya Lautenbach’s excellent propagation techniques to create more plants for free (thanks Anya for the amazing photos!).

So whether it’s chopping and freezing the cheap Christmas veg for the freezer (easy slow cooker stews here we come) or streamlining what ‘s planned for the plot so I don’t stretch myself too far in 2025, you can be guaranteed that there will be plenty of planning going on in the house of the Allotment Mum. After all, how else am I to avoid eating all the kids’ Christmas chocolates?

Garden Projects

45

By Jen Howarth @life_on_the_lot

This December looks a little different than my December last year! Last year I barely stepped foot on the plot – maybe once a week to water the seedlings that were over-wintering and the Ranunculus that were slowly emerging in the polytunnel.

This year couldn’t be more different as I spend the clear, dry days that we manage to get in the field frantically preparing for next year’s visitors that are descending in May for our official opening.

Marking out the new beds, bringing in LOTS of manure, building compost bays, placing IBC tanks – lots of the basic infrastructure that will be needed to ensure that our farm is operational and functional... and we need to get that soil turned before the ground gets too hard!

Photo Credit: Stock Canva Image

46

This Month

Back at the allotment, hardy annual seedlings are being pricked out and placed in bigger cells to spend the winter tucked up in the greenhouse or polytunnel. When I say seedlings times the number in your head by maybe a thousand and you are kind of there! It’s quite literally all systems go.

The new journey is brilliant though and I’m currently loving every step of the way. It’s testing my resilience as a gardener and business owner that’s for sure! I know all the hard work over winter will pay off as I begin to welcome the first people to the farm in 2025. The end goal is in sight, and I’m glad you are with me all the way Garden Folk.

Here’s to 2025 and all the hope that our new year will bring!

December can offer the gardener a wintry wonderland and an escape from the chaos of the party season. Our gardens will benefit from all the attention we can give them through these colder months and we will reap the rewards from all that extra time in nature.

Things to sow/plant Flowers

As well as getting on top of some of the winter gardening tasks this month try to make time to create some festive magic in your outside space.

Sweetpeas Cyclamens Snapdragons

Edibles Broadbeans Lettuce Onion Seed Lambs Lettuce Mustard Greens

Harvest leeks, parsnips and winter cabbage and leave the rest in the ground until you need them.

Prune apple and pear trees now to control their shape and size in the coming year.

Consider mulching around winter crops to prevent the ground freezing and make them easier to harvest.

Create a pot display that will cheer up a dark afternoon.

Use some of the ideas in our 24 days of Wildlife Calendar to make your garden a haven of happiness for the wildlife this winter.

Come and join the @gardenfolkmag team for live garden updates throughout the month over on Instagram.

Reduce houseplant watering.

Currant bushes can be pruned between now and February.

A information rich podcast showcasing people, projects, and ideas that regenerate soil and society.

Lift and divide large clumps of rhubarb and plant with lots of well rotted manure.

This Month

Grab a brew and and head to a comfy corner to dream and plan your 2025 garden.

Take hardwood cuttings now for new plants for free next season and plant new trees and shrubs.

Consider adding some outdoor lights to brighten your outdoor space.

Insulate taps and prevent ponds freezing.

47

This month we asked you: “What are your winter garden plans?”

Just tidying up the garden, get it ready for spring, but not growing anything, as we are letting the garden and us rest beds are tucked in, greenhouses are emtpy, and we wont be growing anything indoors until it is time to grow our peppers or outdoors before it is time for the potatoes to go in for the flower garden: weed and mulch, and get some new plants to hopefully finally fill up the empty gaps, and put together a seed list. We are adding more fruit trees as well @bluebellandbumblebee

I’ll be putting up my polytunnel and filling it with raised beds for veg growing. I can not wait!!

🌱🥔🌽🥕🥦🍅🧅🧄🫑🌶️ 🫛🥬

🤩

❤️

@dahliafarmerama

❤️

I’m planning to harvest some of our homegrown mistletoe for decorations but need to get back on top of my bulb planting and planting some o ions & garlic too @fiveminutegardener

❤️

If the weather allows, I need to try and get more raised beds made at the allotment! @diaryofayorkshiregardener

🌱

Keep nurturing my autumn sown seedlings in my zippy greenhouse. Feed the birds.

Enjoying winter colour @my_little_plot

👏

49

Photo Credit: Canva Stock image

Try and catch up on everything I haven’t done all year, like rebuilding and flood proofing my veg garden. @gardeneriddler

Too. Many. Plans. The main one is building a new ‘no dig’ ornamental bed. I’ll first dig out the edge then plant in, and mulch the gaps with cardboard and compost ready to transplant seedlings and smaller plants in later. But first… the bulbs have to go in. And first they need to arrive as I ordered them so late

🫣

@_alexvalkgardens

Getting some slabs down so I can get my greenhouse up which was delivered today x @alison_v55

Might start a few chillies under lights, otherwise planning to hibernate, see you in spring! @kathryn_grows_stuff Better fruit cage prep, a big hotel balls and some hoop houses! Also going to attempt sweet potato slips… @theallotmentmum

My winter gardening plans are to create a new kitchen garden at home ☺️ @lottie_thyme_ I’m usually growing garlic and getting ready for the new spring season but this year we’re putting everything to bed ready for the new house owners. Garlic is going into pots to be transported though @littlegreengem_marketing

🤭

Dig another pond, sort out the zone of shame and create something like a shed but not actually a shed. @a_falling_of_fingers

Photo Credit: Canva Stock image

Winter is my time to rest and plan. I have a new allotment for next year so the sketch pad will be sitting alongside the hot chocolate! @thegingerallotment

A bit of woodland maintenance, pruning trees and planting more

🌳

@home_at_springcottage Keep on harvesting, prep the beds for spring and start to fill up my windowsills with seedlings @collieflowers.co.uk Landscaping, planting and replanting, clearing overgrown areas to expand visitor access areas @middletonhallgardens @danielpuicar

Getting some slabs down so I can get my greenhouse up which was delivered today x @alison_v55

Hellebore maintenance. If you cut back their old leaves at about this time it encourages them to flower over the winter, especially the classic “Christmas Rose” white ones but it’s good to prune all of them @_thequietplace

🥰👍

To name but a few jobs.... plant bare root trees and hedge, make another pond, build a recycled patio, cut down a very old tired honeysuckle and remove the horrible trellis behind it, make more habitats and source lots of bark chip....so not much @_jennywren_in_the_garden

😂

Next month we want to know: “ What are you going to do different in 2025?”

Send us a message on Instagram or email us your answers to info@gardenfolkmag.com

This Month

50

@pumpkins_etc

@hensandbloomdurham

@lienagardens

@4mcds_bloomingplot

@poddersgardenpottering

@northernhorticulturist

51

This Month

@flowers_food_garden

@lottieonthehill

@zoehitchen

@beingdebbiedavis

@bluediamond.homeandgarden

@wallsofcolourandcollectibles

@vics_sussex_garden

@theallotmentmum

@annasgardenjourney

@vintage.plot

@mooreberriesuk

@aprils_allotment

...and help us keep making the Garden Folk Mag We appreciate all the support given to the magazine by all the Garden Folkour readers, writers, industry supporters and anyone else who cheers us on.

Running the magazine each month does incur financial costs though, so if you are able to contribute, either with a one off payment or by becoming a member, it would really help to keep the magazine going... and growing.

There are currently three membership tiers to choose from, all with great benefits.

Issue 22l December 2024

Set the date for January 3rd for the next issue

Keeping the Community Inspired