September is a spectacle of Fynbos colour. Reproduce this in your garden by growing a range of Leucospermums ( Pincushions) as well as a carpet of Cape daisies like of Osteospermum varieties, Arctotis, Bokbaai vygies and many more stunning spring beauties. Now is the time to plant Dahlias, Amaryllis, Nerines and Gladioli for summer colour.

Lawns will benefit from a thin layer of lawn dressing, just enough to let the grass blades poke through. Do not smother the lawn. Fertilise with Talborne Vita Green 5:1:5 for a healthy, strong lawn. Fill bare patches with ready-rooted plugs of Buffalo or Berea.

Roses will be actively growing and will need deep watering more often as the weather warms up. Feed with Ludwig’s Vigolonger (15:3:12) slow release fertiliser for a steady release of nutrients over eight months or the fast-releasing Ludwig’s Vigorosa (5:1:5)with trace elements every four to six weeks. Mulch with bark nuggets or wood chips and avoid watering overhead. If overhead watering is unavoidable ensure it is applied in the early morning to allow the leaves to dry and avoid infestation by Black Spot and Mildew. Prevent or treat Black Spot and Powdery Mildew with Makhro Orius systemic fungicide or Makhro Odeon broad spectrum contact fungicide.

Deciduous fruit trees are in full blossom and will need to be treated to prevent fruit fly from decimating the fruit crops. Suterra BioMagnet is a lure that attracts male and female fruit flies to an insecticide treated surface reducing the risks linked with spraying and is unattractive to pollinators and beneficial insects. Alternatively use Makhro EcoLure to attract ladybugs and other beneficial insects to prey on pests in your garden.

– SEPTEMBER SPECIALS – 

LOVAGE AND WALNUT PESTO

Lovage is a large leafy perennial herb plant that tastes like a cross between Celery and Parsley. The young leaves can be used in salads and the older leaves are great in sauces and soups. While the leaves can be used as a parsley or celery substitute with spicy overtones, they should be used with care as the flavour is more intense. The seeds can be used like fennel seeds.

INGREDIENTS

  • 1 cup lovage leaves
  • 2 tbsp walnuts
  • 1 clove garlic chopped
  • lemon juice and zest
  • Salt and pepper
  • 3 tbsp Olive oil
  • 1 tbsp parmesan

METHOD

  • Break up the walnuts and toast them in a dry pan for approximately 1 minute until golden and aromatic

  • Allow to cool

  • Whizz with all other ingredients in food processor or use pestle and mortar

Credit for this recipe goes to https://larderlove.com/lovage-walnut-pesto/

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