It’s been a long, joyous season in the garden this year.
I’ve had an abundance of flowers and herbs, along with a few select vegetables. Now, it’s time to give everything a much needed rest to regenerate for another beautiful summer of color and nectar.
I’m not doing much with my herbs, such as borage, camphor, and the mint’s, but I will uproot my verbena and bring her in the winter-shed for a bit of protection.
All the hollyhocks which began from a seed in the wild (that I brought back home and started) will be cut down, as well as the black eyed susan’s. No need to make an arduous chore out of this, as you’ll have many thankful guests visiting the garden to feed off the seeds from these plants all winter long, and this can also be tackled in the early spring time.
I’ve kept the remaining sun flower’s hanging around, as they are regularly visited and revisited by the local little birdies, looking to stock up on fat essentials to keep them warm during the upcoming cold months.
It’s also time to get the bird feeder’s ready. In Switzerland, you can only buy bird food during the late fall to winter months. Thus in an effort to try and keep things wild here. Birds don’t need your help with birdseed during the high season’s, so don’t make them dependent on that. Wait until most of their forage is gone before you supply them with seeds or sweets.
It’s also time to ready your compost for the season. I have a passive, 3-can system here, and I think my finished can is ready to be spread in the garden before winter. From my 3-can passive system, I have an active house (from house compost), an active garden (garden clippings, smaller), and a working can, which is my house compost and garden combined to work and ferment for several months, remaining un-touched and closed. When it’s finished, it provides you with an amazing quality of soil, and a clean conscious! A simple fact about composting vs. non-composting: Composting kitchen waste provides an aerobic environment for food to easily decompose, and emits a reduced amount of methane gas, versus the tossed kitchen waste, lives in a anaerobic or “airless” environment, thus producing more methane gases in the decomposing state which are 25 times more powerful than carbon dioxide! So many smart articles have been written on home-composting, even catchy phrases “don’t waste your waste” have been put out there, yet so few households choose to compost. Even in my little village in Switzerland where composting was King, has become a faint memory and a practice from now only the elderly generation. The 40 somethings can’t be bothered with walking their kitchen waste outside and dumping in an “unsightly” compost refuge, and the smell…well, I suppose they would rather inhale the raised levels of methane they are putting in the atmosphere, than to promote a well balanced Eco-system that is created upon recycling your waste! The U.S. has a staggering statistic; 95% of kitchen waste goes to waste! Read the articles out there, absorb the staggering numbers of waste that we toss every day in one of the most developed countries in the world. Then, read about what you can do to help. Methane gases are a huge contributor to our green house gases, thus contributing greatly to global warming-if you choose not to compost, you choose to turn your back on the scientific notion that we are destroying our planet, by choice. In other words, wake up people. It’s time to compost. It’s never too late to begin trying!
I’m going to end this on a positive note, and hope you enjoy the lovely images from Garden 2017. Enjoy the winter to come.