CREATE FERTILE SOIL
We are all aware as
gardeners that to grow plants at their best we need to cater for their own particular
requirements, and that can vary tremendously. Cacti need sandy soils with
perfect drainage, water lilies need a pool of water, rock garden plants like
thin stony soils with good drainage and vegetable crops like fertile soils.
Allotment plot holders and others with gardens around their houses grow a lot
of flowers, shrubs, roses, fruit trees and bushes and a wide range of
vegetables. These all need fertile soil, which is often not what we start off
with. Even allotment plots over fifty years old can be infertile if plot
holders over time never added any compost or manure, but always took a crop of
vegetables every year, then wonder why their potatoes and cabbages are not vey
big. It is quite surprising to see many allotment plots with no compost heap.
Digging up some good compost |
Clover green manure ready to dig in |
We can do many things
to bring our soils up to a highly fertile standard.
First look at what kind
of soil you have. Angus and Tayside have a great variety of soils from the
fertile alluvial plains of the Carse of Gowrie, the sandy soils around the
coast to the boulder clays inland deposited after the last ice age. Some parts
of the central belt on higher ground are wet and peaty, but with good drainage
can be quite fertile. Over the years the boulder clays have had the bigger
stones removed to assist cultivation, and these soils can be very fertile as
clay particles hold a lot of nutrients which can be released by encouraging
soil organisms to break down the clay. If these soils are acidic adding lime is
very beneficial as it assists nutrient release as well as helping to create a
crumbly soil structure which in turn drains
better. Get a small garden soil test
kit to find out just how acidic your soil is so you can be guided as to how
much lime to add. For allotment holders who grow cabbage, cauliflower, Brussels
sprouts and kale in their rotation it is normal to lime a quarter of the plot
once every four years to that area allocated to brassicas.
Some good compost |
Adding manure and
compost creates humus which darkens the soil and helps it warm up quicker, as
well as adding nutrients for crops and food for soil organisms which open up
the soil.
Digging manure into the border |
Every garden should
have a compost heap for all the garden waste, kitchen waste, leaves, grass
clippings and annual weeds. Old compost from used growbags, pots, tubs and
hanging baskets can all be added, but check for signs of vine weevil grubs
before you mix in the compost. Although it may be hard work it is very beneficial
to help the compost heap rot down if you can turn it twice a year. This way you
can get well rotted compost ready to use in nine months, or less during summer
when soil organisms are at their most active.
It is normal to add
manure and compost to the soil ahead of digging and then incorporate this into
the soil as digging proceeds. Digging in early winter and leaving the soil as
rough as possible allows weathering by frosts over a large surface area. Most
gardeners dig the normal full depth of the spade, but for some permanent plants
such as trees and fruit bushes which will be in the ground for years it is
better to double dig the soil to break up subsoil and give them a deeper root
zone.
Mulching some pumpkins |
Mulching with well
rotted compost around trees, roses and fruit bushes is of great benefit to
retain moisture during the summer, control weeds as well as supplying a steady
stream of nutrients.
Grow a green manure
crop of clover, ryegrass, vetches or field beans in early spring and late
summer before and after crops when land is vacant helps to break up soils and
adds humus when the crops rot down after digging in.
Wee jobs to do this week
Making pumpkin soup |
When the winter colds bites and snow covers the ground, now
is the time to lift just a few leeks, pick some kale, raid the freezer for some
broad beans and bring a pumpkin out of storage to make a large pot of pumpkin
soup. Anna chops up the kale finely, slices a couple of leeks, adds the broad
beans and prepared pumpkins without the skin and adds to the pot with some stock
left over from a cooked gammon steak. After thirty minutes and a sprinkling of
pepper, the pumpkin soup is ready to serve. On a cold winter’s day this is the
perfect tonic.
END