Pink seed strains of Nigella damascena seem to be increasingly fashionable at recent British flower shows. It’s a quirky flower, by any standards. Layered petals wheel around a crazy eye above lacy bracts.
The complex, decorative flower form has inspired many folk names. I use love-in-a-mist, but you may know it as love-in-a-tangle, love-in-a-puzzle, kiss-me-twice-before-I-rise, Jack in the green or lady in the bower. Continue reading “Cottage Garden Plants: Pink love-in-a-mist”
The northernmost of the Royal Horticultural Society’s gardens, Harlow Carr, has so much to see that most repeat visitors must feel torn about where to go first. Not me – the Alpine House draws me in like a magnet. It’s show time there, whatever stage of the year. The gardeners tend a stock of plants behind the scenes, picking out tiny treasures when they are at, or around, their best for their turn in the Alpine house spotlight. This week our treats included several primulas, some flowering so madly that their leaves were hidden, others wearing their leaves with pride.
Some of the plants in the Alpine greenhouse are inside because they need protection from cold, wind or rain; others would grow outside just fine. Common species plants are treated as carefully as rare or special cultivars, all raised up on broad, sweeping benches so we can admire them at close quarters. Plants are grown in traditional clay pots, sunk into a mixture of sand and sharp grit to help keep the roots cool and stop them drying out too quickly. Continue reading “From The Alpine House at Harlow Carr Gardens: Ten Tiny Treasures”
I once grew a batch of the ‘ordinary’ orange alstroemerias from seed. They did well, very well, dispersing by any means at their disposal. I should have anticipated that having grown them from seed, they might continue to grow from seed by their own devices.
Modern varieties are bred to have purer colours, to be less invasive, hardier and to repeat flower more prolifically. These alstroemerias were exhibited by Alstroemeria Direct at RHS Tatton Park Flower Show. Continue reading “Painterly Alstroemerias”
Red passion flowers, blazing joyfully in the early January sunshine during our visit to Florida, looked for all the world like a miracle to my Northern English eyes, tuned in to consider a single early snowdrop a delight.
It’s a bit of a minefield making sure which of the various scarlet red passionflowers you have before you. Passiflora vitifolia gets its name from the vine-shaped foliage. As its folk name is The Perfumed Passionflower you might expect me to have something to report about its fragrance but, not associating passionflowers with fragrance, it didn’t cross my mind to sniff it. It’s a vigorous vine when happy, able to reach 6 m (20 ft) if its surroundings force it to climb to reach sunlight. This smaller one was able to bask in the sunshine along a fence in the Naples Botanical Garden’s Brazilian Garden.
Passion flowers wow us with their intricate forms, even when their colours are relatively drab. This overhead view of a red passion flower could almost be a lesson in botany.
Three red-speckled styles that end in pale stigmas arch elegantly over at the top of the flower. The structure appears to balance on a creamy ovary in the centre, directly below; underneath that, five speckled filaments with green, pollen-bearing anthers attached. The pollen is held underneath – you can just glimpse it on the outer edges. Next, rings of eyelash-style filaments: long, dark red ones, with shorter ones in the middle, designed to make pollinators work hard enough for their nectar to withdraw with pollen on their backs (or heads, in the case of humming birds).
Underneath all that, five true petals, with five outer sepals beneath and between, all ten recurving backwards. My personal take on their colour? It’s the classic British fire engine red, more often described as crimson or scarlet.
Given its vine-like foliage, it would seem apt if this miraculous little plant went on to produce tiny bunches of grapes. Instead the fruits resemble dainty melons that some people describe as tasting like sour strawberries and others say are poisonous. It would be wise not to sample them unless you’re an expert.