I was asked how I stratify so many different varieties of seed every year, still around 200-300, although until recently it was over 400. I then had two of the cold frames shown in the video. It’s just a wooden frame with Enviromesh draped over to stop mainly birch seeds from entering but allowing water to pass through. You will also see the various mostly recycled sow pots that I use, including milk cartons on their side with holes punched in the bottom for drainage (stapled at the ends). I sow up to 10 different species in each milk carton tray, not sowing plants from the same family close to each other in case the seed wanders! Hope this helps :)
16th February: Updated with a midwinter picture of the cold frame at the bottom.
Last night’s ingredients for a “sweet and sour” stir fry: (from left to right) – Allium cernuum (chicago onion / prærieløk), Crambe maritima (sea kale / strandkål) broccolis, sweet cicely flowers and young seeds (spansk kjørvel), Arctium spp (burdock / borre) flower stems (sweet), flower stems of Heracleum maximum (cow parsnip) (also sweetish), Rumex patientia (patience dock / hagesyre), Campanula latifolia (giant bellflower / storklokke) tops and Bunias orientalis (turkish rocket / russekål) broccolis! Delicious!
(the flower stems are first peeled to remove the coarse outer layer)
Nice visit on Saturday from Saskia Wanders from Århus Andelsgård (Skien) and 3 Dutch friends, on the way to Lofoten!
(with ostrich fern and Zanthoxylum piperitum (Japanese pepper).
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
