September is a month when the garden is slowly fading in the tones of late summer and is beginning to prepare at the autumn transformation. Flowers still bloom, trees and shrubs are stained into warm shades, but the first morning dew and colder evenings suggest that summer is slowly ending.
The garden enters the second peak of the season. From September to November we have a lot of work. Let’s look together, as usual, to an ornamental garden.
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November in the flowerbed and flower pot
Chrysanthemums or November are among the most popular autumn perennials. They are most commonly grown on the flower beds Indian chrysanthemums (Chrysanthemum indigo) whose flowers can withstand light frosts. Do not forget to water them regularly in September – they are just putting on buds and need enough moisture to bloom beautifully in the autumn.
In the garden I have November, which I got as a kick from a mother -in -law. They are not very often available in horticulture, it seems to me that they are taken as a retro. But you wouldn’t believe how many people ask me about them. So I mount the slogan: November in every garden!
The supermarkets and horticultural centers also appear in September in Flower November. These plants are fast, ie ready for flowering outside the common rhythm of the season, often in greenhouses with controlled conditions. It is especially suitable as a short -term autumn decoration for terraces and graves, most of them are not frost -resistant. Although fast November in flower pots attract rich colors and immediate effect, it is good to think whether it makes sense to buy plants every year that will bloom in a few weeks and end up on compost or in the garbage.
If you want to have autumn boxes beautiful and at the same time sustainable, prefer perennials or trees that will last for the next seasons.
Ornamental grasses, stonecrops, low cultivars of BRSLEN, debt, or ragins work great in the autumn. Not only will it last more than a month, but also do great during the winter. Autumn planting does not have to be one -time – with a little planning you can create a composition that will please in the coming years.
Plant, transplant and divide perennials
September is an ideal month for planting and division of most perennials. The soil is still warm, often natural precipitation comes, and plants have enough time to take root before winter. If you have a clump that has too much thickened, ceases to bloom and therefore needs to rejuvenate, now it is the right time to divide and transplant it. The same applies to the perennials you want to move to another location – for example, because of light conditions or a change in composition.
TRSE -RYING perennials are usually divided after 3 years. Divide them to change them and get more seedlings that you can plant or donate to someone. Do not forget to water the plated perennials. But beware – do not kick the plants that are still blooming or are still going to flowering. Japanese Sasanka or Cleopatra’s needle or ornamental grass can better handle spring division and transplanting.
Tip: I use an old knife to divide perennials. I engrave the whole bump with a spade and then divide into two or more pieces. I do better than a spade.
Put your tamaryšek – the fine beauty of late summer
If you like lightness, airiness and undemanding plants, then you should not miss in the garden Tamaryšek Kaspický (Tamarix ramosissima). This elegant shrub or smaller tree grows up to three meters and at the end of the summer – from August to September – literally bloom with a pink cloud. Its tiny flowers appear at the ends of fine twigs and resemble a fluffy veil.
Tamaryšek stands out as a solitaire in a sunny habitat, tolerates drought, wind and poorer soils, and is therefore suitable for modern and natural gardens. It fits perfectly with ornamental grasses or perennials of steppe character. In the spring, it is significantly cut, keeping compact flowering and supporting rich flowering. Easy care, high durability and impressive appearance make Tamaryška a plant that deserves more attention.
You could find this article in the Recipe Magazine No. 09/25.
