Island Life Magazine Ltd April / May 2016 | Page 67

GARDENING

A seasonal shift
T

his year is already seeming to fly by. The local wildlife can be
seen making the most of the season with ducks establishing
themselves safely in the abbey’s cloister garden and a juvenile
buzzard staking his territory in the orchard (hopefully not eyeing up
the chickens as an easy meal!)
The focus of our current workload
has made its seasonal shift again, away
from the wilds of the estate to the more
organised, ornamental areas of the
gardens, walled garden and vegetable
plot. The aim is that the increasing
numbers of visitors and guests can
simply enjoy their surroundings in the
peace and tranquillity of Quarr.
The recent drier weather has offered
the opportunity to get back to working
on the lawns, which until recently, were
an absolute no-go! Instantly, there is an
improvement in appearance and it is
almost indescribable how good the first
whiff of a freshly cut lawn is after the
long, mower-free, winter. Areas in need

of repair or re-seeding can be tended to,
now the soil temperatures are rising and
daylight hours are increasing.
Clumps of herbaceous perennials,
hostas and overcrowded areas of bulbs
can benefit from being divided up and
replanted, a great way to rejuvenate your
plant stock and gain more plant cover
at no additional cost. In addition, think
ahead and install supports for your taller
perennials as they grow.
We’ve been keeping an eye on the
climbing roses to ensure they establish
plenty of side growth by training them to
grow as horizontally as possible. Sweet
peas have also been tied in regularly to
keep them in check.

Matt Noyce is head
gardener at Quarr
Abbey, and is
responsible for the
200 acres of gardens,
pastureland,
vegetable plots and
private woodland on
the estate.

In the vegetable plot we have been
establishing crops, potting on plants
to sell in the farm shop and continuing
to sow more. The potatoes are earthed
up as necessary so as to make sure the
tubers will be nicely covered with soil
and the asparagus is regularly cropped
to ensure a fresh, succulent supply of
crunchy stems.
Pictures by Matt Noyce

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