Seed Guide 2007 pgs 01/41 - McKenzie Seeds
Seed Guide 2007 pgs 01/41 - McKenzie Seeds
Seed Guide 2007 pgs 01/41 - McKenzie Seeds
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G R O W I N G I N F O R M A T I O N<br />
From mid June onwards it's usually<br />
necessary to feed with a good liquid<br />
fertilizer once a week, or you can give a<br />
weekly feed of high potash fertilizer to<br />
encourage flower production. Replace<br />
once a month with a high Nitrogen feed<br />
to prevent the foliage going yellow.<br />
Finally dead head the plants regularly,<br />
particularly Mimulus, Geraniums,<br />
Nasturtiums and similar; to ensure a<br />
succession of flowers.<br />
Baskets for Vegetables and Herbs<br />
These need a little more attention but<br />
can be both attractive and productive.<br />
They must never be allowed to dry out<br />
and for this reason wire baskets are best<br />
There are four popular ways of drying<br />
flowers: Air drying, glycerine, moist<br />
drying and by using a dessicant. In the<br />
chart overleaf we have listed the most<br />
usual treatment for each subject. They<br />
will probably also respond to other<br />
treatments. Also there are doubtless<br />
many other plants we offer which can be<br />
dried for their flowers or foliage which<br />
haven't been mentioned here.<br />
Air Drying<br />
Air drying is the simplest method, pick<br />
the flowers with as long a stem as<br />
possible when they are just fully out.<br />
Strip off the leaves and hang them upside<br />
down in bunches of 3-6 stems in a cool,<br />
dark, airy place until fully dry.<br />
Glycerine<br />
Glycerine is helpful in giving grasses a<br />
lovely silken sheen or to retain a plant's<br />
suppleness. Dilute 1 part glycerine in 2<br />
parts hot (boiled) water, mix together<br />
well and stand the plant in a jar<br />
containing 2-3in (5-7.5cm) of the mixture.<br />
Leave for 4-5 days until they change<br />
colour.<br />
Moist Drying<br />
Leave on the plant until the flowers are<br />
fully mature then cut, remove all the<br />
foliage and stand in a jar containing 2in<br />
(5cm) of water.<br />
18<br />
Everlasting or Dried Flowers<br />
lined with polythene. Suitable subjects<br />
are Bush Cucumbers, Chili Peppers,<br />
Lettuce Salad Bowl, Parsley and Tomatoes<br />
and herbs like Basil, Sage, Chamomile,<br />
Chives, Marjoram, Sorrel and Thyme.<br />
Vegetables need more space than<br />
bedding plants and a tomato such as<br />
"Christmas Grape" or a pepper such as<br />
"Jingle Bells Hybrid" should be planted 3<br />
per 14in (35cm) basket, whereas with<br />
cucumbers, like "Straight Eight", one<br />
plant per basket is sufficient. Feed weekly<br />
with a high Nitrogen feed, grow most of<br />
them in a sheltered spot, but provide a<br />
little shade for herbs and shade from<br />
strong sun for cucumbers.<br />
Once this has been used up they should<br />
be left to dry naturally. If the petals show<br />
signs of withering once the water is used<br />
up add a little more water.<br />
Dessicant<br />
This method is useful for the more fleshy<br />
flowers which don't dry easily by any<br />
other method. Use a cardboard shoe box<br />
or similar and cover the bottom with 1/2-<br />
3/4in (12-18mm) of dessicant (silica gel or<br />
similar). Place the flowers on this and<br />
work the dessicant carefully in among the<br />
petals until they are full covered and only<br />
the stem shows. For a first attempt it's<br />
best to start with daisy like flowers which<br />
should be placed face downwards on the<br />
dessicant. Seal the lid on the box with<br />
tape and place in a WARM, DRY place<br />
until dry. The time taken will depend on<br />
the size and texture of the flowers, but it<br />
usually takes around 2 weeks. Lift the<br />
flowers out with extreme care and brush<br />
off any surplus dessicant with a soft paint<br />
brush.<br />
<strong>Seed</strong> Heads and Gourds<br />
Leave the seed heads on the plant until<br />
fully ripe and bring in and air dry for<br />
several weeks. Gourds should be<br />
harvested when fully ripe, this can be<br />
seen by the fruit changing colour and<br />
becoming hard. Leave them on the vine a<br />
little longer if you are doubtful. Cut the