I bought a tea plant (Camellia sinensis) and a coffee plant (Coffea arabica) earlier this year. I’m hoping, in time, to be able to produce infinitesimally small amounts of low quality hot beverages with which to underwhelm my friends and family. In the meantime, the coffee needs to come in for the winter and I’ll probably bring the camellia in too, although in time it should become large enough to overwinter successfully outside in its pot. Planting it in the ground here isn’t feasible as our soil is alkaline (pH 7.5) and camellias need acid soil. But potted in ericaceous compost, it should exist quite happily and produce leaves for green tea and salads for many years to come.
The list of plants needing winter attention is growing as my plant collection becomes more extensive and unusual, so this year I’m not convinced it’s all going to fit. Time to clear greenhouse benches and indoor windowsills, squeeze plants onto trays and cross my fingers as chillies, tea, coffee, lemongrass, lemon verbena, Vietnamese coriander, yacon, cucamelons and inca berries all come in for the winter…
My overwintering regime comes from a mixture of experience, good advice from fellow growers and intuition (aka. guesswork). Once the pots are in I’ll be treating them with nematodes as I had real problems with fungus gnats in the house last year (the annoying little black flies which buzz around the compost and can multiply disturbingly in just a few days) and using nematodes completely cleared them up. I’ve been sent a free trial pack of nematodes from the Green Gardener which can be stored in the fridge in their sealed packet for a few weeks until needed and then simply watered in the specified concentrations onto moist compost. I’ll be using them in the next few days and will report back on how successful they are this year. Here’s to a fly-free winter and lots of happy hibernating plants ready to burst into life early next spring 🙂
My 39 chilli plants will not, alas, all fit in the house, so the challenge has been to decide which are keepers and which will be feeding Compo (the compost heap). I’ve saved lots of seed that I will be able to sow next January and I’ve been sent an amazing array of exciting varieties by a reader of my blog who grows an extensive range and has been very generous in our seed swap. There is now no hope for me – I’m a confirmed chilli addict. Thirteen varieties this year and I suspect it will only get worse in 2017…
As well as saving seeds, the kitchen has turned into a pickling factory with shallots, red onions and chillies disappearing into jars, to reappear in a few weeks to jazz up pizzas, sandwiches and salads.
Cucamelons and Yacon
I’ve tried to overwinter cucamelon (Melothria scabra) tubers a couple of times and never been successful. They’ve been left them in pots in the unheated greenhouse and brought in as dried tubers, but each winter rot has set in. This time I’m going to attempt to keep them in their pots, dry on a windowsill alongside the yacon (Smallanthus sonchifolius) and see what happens…
The lemongrass (Cymbopogon citratus) overwintered well last year and then I lost nearly all my plants by putting them out in the unheated greenhouse too early. Second year plants definitely grow more strongly (providing they’re kept warm), whereas first year plants don’t really have long enough to develop and multiply. So I’m intending to learn from my mistake and keep them indoors next spring until the frosts have well and truly finished.
I’ve had the same lemon verbena (Aloysia citrodora) plant for 5 years. It dies back in winter in the unheated greenhouse and reappears in spring, usually just after I’ve given up hope – I should know better by now. This year I repotted it and put it outside during the summer. It rewarded me by producing more leaves than we could use. It is such a lovely plant. Unlike lemon balm (Melissa officinalis), which has a similarly enticing scent, I find lemon verbena transfers its sherberty aroma more successfully to hot and cold drinks, cakes and spicy curries.
This year I’ve dried the remaining leaves for tea over winter and I’m going to have another go at propagating from cuttings next year (something at which I have an embarrassingly bad track record).
A new herb for us this year, I’ve been impressed with the easy of use and clean taste of our Vietnamese coriander (Persicaria odorata). I love the more traditional coriander (Coriandrum sativum), but the necessity of repeated sowings to cater for the speed at which it bolts is an extra job in a busy summer schedule. If the Vietnamese coriander overwinters successfully, it will allow a continuous supply of tasty leaves for cooking throughout the summer and autumn months and will have earned its place in the herb container garden.
A couple of weeks ago I was lamenting the three worst crops of 2016 – inca berries (Physalis peruviana) being one. I had an extremely helpful comment about the perennial nature of the plant and therefore the possibility of overwintering it. I have tried growing physalis for 4 years now, with very minimal harvests, so had already discounted new plants in 2017. However, I’m going to try bringing a couple of plants indoors to see if they produce higher yields in their second year. If not, they’re history – at least until I move on to warmer climes.
I’d love to know if anyone else is growing tea or coffee, and what the verdict is. And does anyone else contemplate paying their friends and relatives to overwinter plants on their windowsills due to a mismatch between plant collection ambitions and house size? Or is that just me?! Do leave me a comment below to let me know what other overwintering activities are going on this autumn…