This season I have decided to start my own cutting garden, mainly because I find I am totally incapable of cutting flowers from the garden to bring into the house. I end up buying cut flowers from the supermarket because I can’t bear to denude my own garden plants. This can prove quite costly, and, by growing my own, I could save around five pounds a week, which amounts to an annual saving of around two hundred and fifty pounds. That is one very good reason to give it a go! I have also found that I have a very limited choice of variety and colour when buying flowers in a supermarket.

Cut flower varieties are chosen by professional growers, primarily for their length of vase life and their ability to withstand the rigours of long distance travel. This limits the number which would be suitable, and thus, the degree of choice in the shops. There will never be, for instance, sweet peas for sale in the local supermarket, as their vase life is only 3 – 5 days, and they are so delicate that they would be easily damaged in transit. As my cut flowers will only have to travel up the garden path, I can choose whichever varieties take my fancy. And if they die after a few days, there will be plenty more in the cutting patch to take their place.
I can also choose varieties for a specific reason, such as fragrance, which is very important to me, so I can choose flowers for their scent alone, if I want to. I love rich, jewel – like colours, so I can select a personal colour palette of purples, reds and strong blues, as well as oranges and hot pinks, which will complement each other well in a vase. I can also select for flower type, shape, size and textures to help me to achieve my ideal arrangements. There is a great creative freedom in growing your own cut flowers, which is lost in the selection of a bunch of supermarket roses.
I have already chosen and bought my seeds – many are Thompson & Morgan annuals, but I have had to go further afield for some more unusual varieties, like Bupleurum rotundifolium ‘Griffithii’, Nicotiana ‘Lime Green’, Anchusa Capensis ‘Blue Angel’ and Melianthus Major.
Choosing was an absolute labour of love and one of my favourite jobs of the whole year! Once they arrived I drew up a sowing plan, based on the sowing information given on the packet, and my own experience from previous years. I tend to wait, for instance, to sow cosmos until light levels are good, as my early sown seedlings have often been leggy and weak. Later sowings have been much more robust.
So, the propagator is on, and … there are babies! The first seeds have germinated, so they will be moved out of the propagator onto a warm, light windowsill to grow on, leaving space for the germination of the next batch of seeds. And repeat!
It must mean that spring is just around the corner …
Jane Scorer
Hoe hoe grow
www.hoehoegrow.co.uk
I am the willing servant of my garden and also admit to a severe plant addiction. I love them all, but especially sub tropicals, roses, salvias, dahlias and auriculas. I enjoy propagation (because it makes even more plants!) and I hate weeding. My garden was a field when we first met, all those years ago, and its development has been a long, slow, labour of love. It is still evolving and changing all the time. I have opened for the NGS in the recent past, and I have an RHS Qualification, but, the experience I value has mainly been gained with my hands deep in the soil.
As a freelance garden writer, Jane has also written articles for ‘ThinkinGardens’ and ‘Garden Drum’







To create this multi-flowering subtle yellow cosmos with a striking central white eye, T&M’s plant breeding team took a very bright yellow, but late-flowering Japanese cosmos variety and crossed it with earlier-flowering cosmos with better, shorter habits. The resulting delicate, yellow blossoms of 





Cauliflower has had a bit of a rebrand in the last year or so; no longer the bland horror of school dinners, but now appearing on menus sliced, seasoned with chilli, garlic and cumin and served as a ‘steak’; or grated, sautéed and used instead of rice as part of one of the low-carb diets that are doing the rounds.
the stunning romanesco. With its whirling, almost alien-looking spirals, you’d be forgiven for thinking that this vivid green marvel is some kind of genetically engineered vegetable. In fact, romanesco has been around since the 16th century and predates broccoli and cauliflower. Sometimes referred to as caulibroc or broccoflower, the flavour of cooked romanesco sits somewhere between cauliflower and broccoli, but with an added tasty ‘nuttiness’. Needless to say, it’s full of good stuff: super-rich in antioxidants, vitamin C, fibre – you name it. The thing is, due to its fabulous pointed, whorled spears, romanesco doesn’t travel terribly well. Supermarkets find it difficult to store and package. You might find them on a nice farmers’ market stall, but the best way to get your hands on these fabulous green natural marvels, is to
Here are some top tips for growing brassicas from Thompson & Morgan’s Veg Guru, Colin Randell: