episode 170 | show notes & advice
episode description
The 4th of May marks a very special day at Perch Hill, particularly this year - it’s 30 years since Sarah and Adam first arrived and started making history here.
Perch Hill looks so vastly different to how it began in 1994, as it’s taken shape over the decades, and in this week’s ‘grow, cook, eat, arrange’ Sarah & Adam share stories from their time here so far, the many phases that Perch Hill has seen, and how the garden in particular has developed.
In this episode, discover
- How Sarah discovered Perch Hill, and the charming experiences that endeared Adam to it
- The state in which Sarah & Adam found the garden, and first steps towards bringing it to life in the way that we all know and love today
- Balancing abundance with structure, and chaos with tidiness through a lens of biodiversity
links and references
Order Sarah’s new book - A Year Full of Pots
Order Sarah’s book - A Year Full of Flowers
Order Sarah’s book - A Year Full of Veg
Shop on the Sarah Raven Website
Get in touch: info@sarahraven.com
Episode 170 advice sheet
Sarah & Adam’s discovery of Perch Hill (1:50)
When the pair first lived together it was at Sarah’s house in London, a city lifestyle which Adam found particularly constraining. It was Sarah who first discovered Perch Hill, and once both saw the charm of the nearby scenery giving off the feeling of ancient countryside, it was a perfect pairing.
The state of the garden on arrival (8:05)
Sarah recalls the garden before it had seen the care of her horticultural hands - it was overwhelmingly blue with self-seeded Forget Me Nots and Bluebells in the nearby woods.
Perch Hill’s next phase of getting everything in order (13:20)
Adam and Sarah see the evolution of Perch Hill in a number of phases, the latest of which Adam still believes that we’re in! They desired to ‘get everything in order’, which for the garden is a challenge of finding a balance between abundance and structure.
Curating the plant life for biodiversity has guided our hand for a great many years now, and Adam makes special mention of the heartwarming feeling that comes from those who visit on open days, mouth agape at the wonders that have emerged from the 30 years of care so far.
Episode 164 advice sheet
Easy edibles and a classy, colourful Zinnia (3:10)
Top of Jemima’s list is the Calendula Touch of Red Mix, which is such a simple way to bring a fiery flair to any mixed jug of simple flowers, and they’re so productive as cut and come again flowers.
Following those up with a flower that’s beautiful at every stage of its cycle as a half-hardy annual, Zinnia elegans ‘Queeny Red Lime’ is a classy blend of green and red worthy of any beginner’s garden.
A Linaria perfect for instant impact (10:45)
The Linaria maroccana ‘Sweeties’ earns its spot on this list for being such a quick plant to grow - you’ll have amazing flowers in 10-12 weeks, and with seared stem ends they’ll give you nearly two weeks of dazzling vase life.
A bold, brilliant cut-and-come-again Cosmos (16:50)
Cut and come again flowers are some of the most rewarding for new gardeners for just how much they give you, and Cosmos Double Click Cranberries tops out as one of the best. It’s like a handful of ruffled silk with striking colour, and they’re a hit with pollinators too.
How to make Icelandic Poppies thrive (24:50)
Perhaps the most challenging of the beginner plants on this list, the Champagne Bubbles Mix of Icelandic Poppies is a wash of watercolour that’s well worth the extra effort.
Jemima and Sarah share why Icelandic Poppies can be tricky, and how to treat them for best results - it’s a flower that doesn’t like root disturbance, so taking care when transplanting seedlings will help them shine as they flower all summer long.
A stunning selection of Sweet Peas that couldn’t be missed (30:10)
For their universal charm, Sweet Peas couldn’t be missed on this list, and among Jemima’s favourites are the Spanish bullfighter red of ‘Prince of Orange’, more saturated pink-red of ‘Scarlett’, and fragrant violet presence of ‘Cupani’.
