Oysters in the Garden

Sue Adams explains that it might appear that the garden is gradually going to sleep, but don’t be fooled. The work you put into your garden now is the foundation for next year’s success. • Rake up leaves. Pile them into bins made from either pallets or chicken wire and leave them to rot down naturally. A year later you are left with rich leaf mould which you can use as a mulch or to enrich compost. • Cut back, remove and compost remaining dead or decaying foliage from perennials – leaving anything which will look attractive over winter, such as grasses or ornamental seed heads. • Clear away debris from around the base of plants.

If it accumulates it can encourage rot and can also harbour pests over winter.

Compost or dispose of the debris as appropriate. • Dry mulch over tender plants for winter protection.

For instance, use straw or wood chips to protect dahlia tubers or cannas which you leave in the ground. Use the dead leaves of banana plants

to protect the crown over winter. • Move tender pot plants indoors. Cut back on feeding/watering them. • Dig over areas of your borders as appropriate.

Any winter frosts will help break the soil down further. • Take hardwood cuttings of deciduous trees, shrubs and climbers. • Plant and move bare rooted deciduous trees and shrubs. • Insulate outside taps/ irrigation systems. • Use a few logs and branches to create a wildlife haven or a bug hotel (as shown above) in a quiet corner of your garden and start your winter bird feeding regime. • Plant new tulip bulbs. • Plant broad beans for early crops next year. I find that

Aquadulce Claudia is the best variety to use. • Plant garlic cloves.

They need some cold weather if they are to clump up into bulbs next year. • You can still sow some winter salad crops such as mache, mustard, mizuna and rocket. • Prune soft fruit bushes and check over canes.

Suffering from slugs and snails in the garden? Did you know that crushed oyster shells are a great deterrent? Not only that but their high levels of calcium carbonate also help to regulate PH levels in the soil. In addition, they can improve fertilisation when used as a mulch, or can be left whole and used for drainage in the base of plant pots.

Shucking (opening) oysters is easy if you know how. You will need a tea towel and, preferably, an oyster knife (they have rounded blades which reduce the risk of cutting yourself). If you don’t have one, use the most rounded knife in your knife drawer. Place a folded tea towel on the work surface and put an oyster, curved side down, at one end. Fold the towel over it, keeping the oyster flat and securely in place. Slide the knife at a downward angle into the oyster at the thinnest end, the end with the “knobbly bit”. Now for the clever part; twist the knife so that the hinge opens up. Slide the knife along the top shell to release the muscle, flick out any broken shell and then replace the lid. Now place them in the fridge, leaving the bottom muscle attached to the oyster. (The French way is to serve them with the muscle attached to prove their freshness). If you want to make it really easy for your guests, just before serving slide the knife under the muscle to free the oyster at the base, making sure that you retain as much of the precious liquor as possible. Bon appetit et bon jardinage!