The garden is a beautiful environment to observe and enjoy the changing seasons. In this article, Modular Walls provides a few useful tips to prepare the garden for the cooler autumn and winter months.
Autumn is a time to prepare, nurture and plant bulbs and seeds to be ready in spring and summer. Many gardeners appreciate the crisp, fresh atmosphere of autumn gardening, which is also the perfect time to infuse the soil with the required nutrients. During the dormant months of autumn and winter, the garden requires plenty of fertiliser.
This is also the time when the plants need some protection. Implement sheltering and insulation techniques, such as wind breaks and coconut fibre mulching, and consider potting the more fragile plants to relocate them to a more protected place until spring.
Rake up the shedding deciduous plants and use them to mulch the garden, which will appreciate the nutrient boost. As long as the soil remains moist and composted, autumn is also a wonderful season to plant new trees and shrubs.
For edible gardens, consider slightly hardier plants that aren’t affected by frost or rain. These could include coriander, garlic bulbs, marjoram, oregano, parsley, thyme, and winter tarragon. Fruits and veggies that thrive in autumn include broad beans, green beans, English spinach, peas, and strawberries.
Winter is ‘survival season’ for most plants. If you wish to see them thrive in summer, move the pots into more protected areas and water them with tepid water to minimise shock to the roots. For more cold-sensitive plants, consider using frost-protector sprays to add a layer to delicate foliage.
Gardens can thrive in winter too; try winter bloomers such as camellias, birds of paradise and jasmine to add a touch of brightness to the garden through the frostier months. Prune overgrown plants at the end of winter before they begin to bloom in the springtime; however, avoid cutting too much while they’re in their dormant state.
For edible gardens in winter, we recommend herbs that will continue to grow amidst the frost, such as chamomile, dill, lemon balm, marjoram, mint, oregano, parsley, sage and thyme.
Vegetables such as artichoke, asparagus, beetroot, broccoli and cauliflower, Brussels sprouts, cabbages and lettuces, root vegetables such as carrot, silver beet and radish, celery, endives and Chinese greens, leek and onions, and peas and snow peas offer a hardy selection.
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