WHAT ARE WE DOING IN THE GARDEN TODAY 2023

Apart from the Lantana I think most of those might like a frost or cold spell before germination.

 

They've been in the fridge for a couple of months now @pete I guess that's why I've been excited about getting them started. It's hard to look at them every day without doing anything!

 

Itchy fingers, if you have the lighting, like I know you have, its probably going to be ok, but stuff like that I just sow then put a fine covering of grit over then leave outside for all the winter.
They then come up in the natural time in spring.
I've got a few things out there now.

 

I'm a big chicken because our winters are usually long and extremely cold and I don't want to take chance in wrecking the seeds. By the time I got them here, they cost a pretty penny.

 

Removed a bunch of leaves from lawn area. Suppose to be dry all week, so I'll just take my time and get back to another section tomorrow.

 

Tidied up.

I try to leave things as they are for the winter, piles of rotten leaves fished from the pond are a breeding ground for creepycrawlies and the Blackbirds love checking in to it all winter.

Perennial plant stems are, according to the Highest Gardening Authority, (my late grandmother) best left in place to protect the crowns and to provide food and shelter for the crawley ones.

All that is now gone

Then again, the garden looks somewhat neat and ready for the new season.

I also managed to profoundly confuse a magpie (referring here to the bird rather than the football related variety, just for clarity. Even though the latter are sometimes easier to confuse than the earlier. Just saying.) by chucking out on the lawn a nest of ancient noodles found in the back of a cupboard.

The Magpie dropped his jaw (beak?), looked in awe, and then attacked the most luxurious bundle of worms ever seen on the lawn, with gusto. After a while the feasting slowed down, and he started to have second thoughts.

He ended up on the fence, wiping his beak repeatedly.

I apologised by the way of some slivers of Gouda