Part 1 Of Gardening Techniques.

By: Gambo Navi


Blanching:
A vegetable-growing technique which has used for hundreds of years. Light is excluded from some or most of the growing parts of certain types of vegetable, as a result the natural green colour does not develop. There are several other possible effects - lower fibre content, improved flavour, reduced bitterness and enhanced looks. The role of blanching is to achieve a number of of these responses. The stems of Celery and Leak are covered with earth but the heads of Chicory and Seakale are blanched by covering it with a light-proof pot.

Cutting:
Cutting blooms and attractive foliage from flower and shrub borders for arranging indoors is, of course, a basic part of your gardening scene. This way the fruits of your labours can be enjoyed at any time and in any weather, but there are pitfalls to stay away from. Obviously, the whole beauty of the flower bed or border is diminished, and in the case of newly-planted perennials the lack of stems and green leaves can harm next years growth. If you have the space and are keen flower arrangers it is an superb idea to have a separate bed where plants for cutting can be grown.

In the shrub border this kind of spring and summer pruning normally does no harm, but take care during pruning the very first year. A newly-planted shrub needs all the stems and green leaves it can muster, so only cut one or two flowers and try not to remove many leaves. Roses are perhaps the most generally used of all cut flowers - do not remove in excess of one-third of the flowering stem and always cut just above an outward facing bud.

Dead- Heading:
The removal of dead flowers has several advantages, it helps to keep the bed or border tidy, it prolongs the flowering season by preventing seed formation and in a few cases it induces another flush later on in the season.

Use garden shears, sharp knife or finger tips. Be careful not to get rid of too much stem. You must not dead-head flowers grown for there seed pods. It is quite impractical to remove the dead blooms from some annuals and perennials and from most trees and shrubs. There is a few large flowering woody plants, however, which have to be dead-headed. The faded trusses of Hybrid Tea and Floribunda Roses should be cut off and the dead flowers of Rhododendrums ought to be carefully broken off with finger and thumb. Cut off flower-heads of Lilac once the blooms have faded, but the massive heads of Hydrangeas are an exception - remove these in March.

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