Occasionally, very occasionally in gardening reality comes close to the dream. A flower border made up of a mixture of shrubs, perennials, bulbs, climbers and annuals growing together cheek by jowl is so beautiful that even I, the garden’s fiercest critic, am besotted by it.
The true Arums are a race of great beauty and with one exception are unlikely to ever become a problem in the garden. The genus suffers from being confused with Zantedesia aethiopica, the big white, often weedy lily wrongly called by florists and gardeners alike as the Arum Lily.
Turkey is such a rich source of plants for Australian Gardens and such a source of fascination for plant people. The following images represent many of our favourite Turkish species but is by no means an exhaustive list of all we grow here.
The planting in our Mediterranean garden is three years old and looks pretty good at the moment. Archibald’s form of Salvia sclarea is as amazing as ever. The seed for this particular strain was collected in the Taurus Mountains of Turkey thirty years ago by Jim and Jenny Archibald.
Words can hardly describe how beautiful two parts of the garden are at the moment. (They’ll be even more beautiful this weekend, the 15th and 16th August) Five years ago I planted a few dozen bulbs of Iris ‘Harmony’ in a garden bed near the car park.
Many visitors to our garden admire our rhubarb beds and we are often asked why our plants have such red stalks whereas their stalks are more often than not green. Sadly most rhubarb plants sold in the big box stores, gardens centres and chain stores are raised from seed. Whilst this means the plants are cheap to buy they will more often than not produce poor plants.
This cool winter has been wonderful for working in the garden. It has been a good time to attend to those tougher tasks long-delayed through the warmer months. On those rare days when the wind and rain has been simply too bitter we have retreated indoors to the warmth and comfort that good cooking provides.
I took a basket of ‘Red Light F1’ onions to the Frangos Brothers’ Greek restaurant in Ballarat yesterday. I wanted to find out what Terry Frangos, who uses a lot of red onions in the hundreds of Greek salads he makes every week, thought of this variety. I got a text today from him. “Fantastic, Good Flavour. Great centre and good colour.”