logo
Gardening expert's 5 'standout' summer flowers to plant now for 'reliable' blooms

Gardening expert's 5 'standout' summer flowers to plant now for 'reliable' blooms

Daily Mirror5 days ago
Garden expert Emma Fell shared her favourite picks for summer blooms - and they're perfect for adding some colour to your outdoor space
Summer is the ideal season for gardens to burst into a kaleidoscope of hues. With just a handful of plants, even the tiniest of outdoor spaces can be transformed into a "refreshed" and "full of life" sanctuary.

Emma Fell, head of horticulture at Hillier Garden Centres, has shared her top selections for "reliable, long-lasting" summer flowers, reports the Express. Gardeners World explained that July is a great month to sow seeds, due to the high soil and air temperatures.

The Royal Horticultural Society also recommended cutting back the likes of geraniums after the first flush of flowers to encourage a second flowering period.

1. Dahlia
Emma Fell praised dahlias for their stunning, architectural flowers that come in a vast array of colours and shapes. She noted: "Dahlias are celebrated for their impressive, sculptural blooms that come in an extensive palette of colours and forms. From delicate pastels to fiery reds and oranges, their versatility makes them an excellent choice for creating impact."
She advises that they flourish in full sunlight with fertile, well-drained soil, adding: "They thrive best in full sun with well-drained, fertile soil. Regular watering and deadheading will encourage continuous flowering, often lasting from midsummer right through to the first frost."

Fell also highlighted their suitability for garden borders or sizeable pots, saying: "Their striking presence makes them ideal for borders or large containers."
2. Gerbera
According to the expert, garvinea brings the same daisy-like blooms as traditional gerbera, but with the added benefit of hardiness. These vibrant flowers are perfect for borders, pots, or as cut flowers, thriving in sunny spots with good drainage.
3. Impatiens
Emma Fell described how impatiens bring a splash of colour to shadier areas: "Impatiens, often known as Busy Lizzies, are a top choice for shaded areas where many flowering plants struggle. Their abundant blooms in shades of pink, red, white and purple provide much-needed vibrancy to the darker corners of your garden."

She specified their preference for semi-shade and moist conditions, saying: "These plants prefer partial shade and moist, well-drained soil (in full shade, they will reduce in flowering)."
Fell recommended them for shaded patios and balconies due to their low maintenance and shade tolerance. She continued: "Because of their shade tolerance and ease of care, they're perfect for brightening patios, balconies and shaded garden beds."
4. Geraniums
Bedding geraniums are a staple for summer colour thanks to their robust nature and 'prolific blooming.' They offer bright, cheerful flowers in various shades, such as reds, pinks, whites, and purples.

Noted for their adaptability, geraniums are excellent for edging, container gardening, and hanging displays.
5. Rudbeckia
Emma said: "Rudbeckias bring warm, golden yellow blooms with dark centres that add a striking contrast to any planting scheme. They are long-flowering, typically from midsummer into autumn, and are excellent for attracting pollinators such as bees and butterflies.
"Rudbeckias prefer full sun and well-drained soil, making them low-maintenance yet highly effective plants for summer colour."
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Potatoes will stay fresh for a year if stored in this unusual spot at home
Potatoes will stay fresh for a year if stored in this unusual spot at home

Daily Record

time8 hours ago

  • Daily Record

Potatoes will stay fresh for a year if stored in this unusual spot at home

An expert has revealed how to store potatoes to make them last for a year and it's extremely simple There's nothing more frustrating than heading out to the supermarket each week, loading up on fresh produce only to throw so much of it away due to poor food storage. Not only does this lead to unnecessary food waste but it's also costly, especially when you're trying to spend less. ‌ Proper storage techniques can significantly extend the life of your produce and save you money in the long run. Potatoes, in particular, can last far longer than most people think if they're stored correctly. According to an expert, potatoes can last up to a year if stored the right way. ‌ And surprisingly it doesn't involve keeping them with other fruits or vegetables, the Express reports. ‌ The tip comes from the YouTube channel Survival HT, which focuses on helping people make their food last as long as possible, whilst saving money and reducing waste. The expert hailed her method as 'so easy a toddler could do it,' and there's no need for any fancy equipment. The trick works with any type of potato including sweet and only requires two basic items - a cardboard box and some dirt. ‌ How to keep potatoes fresh for a year The expert first explained why store bought potatoes don't last as long as home-grown ones, revealing that the plastic bag they come in is the main reason why spuds go bad. Potatoes tend to 'sweat' when they are enclosed inside the plastic material which speeds up the rotting process. Additionally, packaged potatoes have already been washed, meaning they hold moisture and are more likely to go bad. However, keeping potatoes fresh is easier than you think. You place your potatoes inside a cardboard box in a single layer, giving them a generous dusting of dirt on top of them. ‌ Make sure that the dirt and your potatoes are completely dry first, as dry potatoes are the key to keeping them fresh. The dirt acts as a barrier against moisture stopping any dampness from spreading to the potatoes in the box. Any potatoes with sprouts or bad spots shouldn't be store this way as they can affect the other potatoes and make the whole box go bad, so it is best to make sure you check each spud through before placing them in. ‌ If you have a lot of potatoes to store, you can do multiple layers but just ensure there is extra dirt in between each row before you store them away. Once done just close the box and store inside a cool dry place will a cupboard or drawer and your potatoes will stay good 'for a year.' Just dust off the dirt whenever you want to use one. The expert added: "If you end up not eating them, you can always use them as seed potatoes and grow them again."

Roast potato and parsnip will be extra crispy and crunchy if coated in 1 ingredient
Roast potato and parsnip will be extra crispy and crunchy if coated in 1 ingredient

Daily Mirror

time12 hours ago

  • Daily Mirror

Roast potato and parsnip will be extra crispy and crunchy if coated in 1 ingredient

Dial up the crunchiness of roasties and veg with an ingredient Mary Berry uses Widely celebrated for her culinary expertise, Mary Berry is renowned for her dessert recipes, but she's equally adept at creating savoury dishes. ‌ The renowned cook has revealed her kitchen secrets to followers, including her foolproof method for achieving perfectly crispy potatoes and parsnips. It appears that simply coating these root vegetables in oil won't guarantee that coveted crunchiness. ‌ Mary has shared how semolina is the crucial component for flawlessly roasted vegetables. She generously coats potatoes and parsnips with it to create that delightful crunch and incorporates a hint of thyme. ‌ Plus, parsnips are a wonderful complement to any Sunday dinner, reports the Express. In her cookbook Love to Cook, she explained her recipe: "Crunchy sweet parsnips are the perfect side dish. The addition of semolina gives them a lovely crispy outside." "With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday." ‌ Mary's method for preparing roast potatoes and parsnips is "easy" and can be completed in less than 30 minutes. Mary Berry's crunchy roast potatoes and parsnips recipe Ingredients Four large parsnips Three tablespoons of sunflower oil 25g of semolina One tablespoon of paprika One tablespoon of chopped fresh thyme ‌ Method Then, heat your oven to 220C/200C fan/Gas 7. Pour a tablespoon of oil into a roasting tin and place it in the oven for five minutes to warm through. Pour the remaining oil into a separate bowl and season your parsnips with salt and black pepper. Mix the semolina, paprika, and thyme in a small bowl and cover the parsnips with this mixture. Next, lay out the parsnips in a single layer in the roasting tin containing the hot oil. Roast them for roughly 20 minutes, flipping them halfway through until they turn golden and crisp.

Scones will taste fluffy and light if you follow Mary Berry's 10-minute recipe
Scones will taste fluffy and light if you follow Mary Berry's 10-minute recipe

Daily Mirror

time14 hours ago

  • Daily Mirror

Scones will taste fluffy and light if you follow Mary Berry's 10-minute recipe

Mary Berry's scone recipe is a simple and quick way to make the best scones - and the secret to it lies in ingredients. If you're on the hunt for a foolproof scone recipe that guarantees success every time, look no further. ‌ Mary Berry's signature scone recipe yields 10 scrumptious scones, ready to be devoured with loved ones in just over 20 minutes. ‌ With a prep time of around 15 minutes and a mere 10-minute bake, you can whip up fresh, warm scones at a moment's notice. ‌ The culinary queen and Great British Bake Off legend shares on her website that the secret to a sublime scone is maintaining a moist mix and minimal dough handling. By adhering to these pro pointers, found in Mary Berry's cookbook Fast Cakes, you'll be churning out light, airy scones in no time flat, reports the Express. ‌ Mary Berry's scone recipe Ingredients 225g self-raising flour One tsp baking powder 50g butter 25g caster sugar One large egg Milk Method Preheat your oven to 220C (200C fan)/gas mark seven and lightly grease a baking tray. In a bowl, combine the flour and baking powder. Cut in the butter until the mixture resembles fine crumbs, then stir in the sugar. ‌ In a measuring jug, crack an egg and lightly beat it. Add milk to make a total of 125ml. Blend most of this egg and milk concoction into the flour mix, setting aside one tablespoon for glazing. Stir until you have a soft dough. Transfer the dough to a lightly floured surface, knead gently, and roll out to a thickness of 1.25cm (half an inch). Use an eight cm (three inch) fluted cutter to cut out 10 scones. ‌ Arrange the scones on the ready baking tray, ensuring they're well spaced. Gently glaze the tops with the leftover eggy milk mix and pop them in the preheated oven for roughly 10 minutes, or until they've turned a lovely light golden hue. Once baked, lift the scones off the tray and allow them to cool down on a wire rack.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store