My wife and I started gardening in Fukuoka (Japan) in 2003. There was nothing but muddy clayey sloping land. At the beginning we made several structure such as steps and paths, and planted turf, fruit trees, roses, herbs etc.
In 2010, we visited several famous English gardens, including Sissinghurst Castle Garden, Mottisfont Abbey Garden and Hidcote Manor Garden. We were shocked by the glory of those gardens. Since then, we have been trying to make small but glorious gardens by ourselves.
It looks as though the Japanese boxwood hedge in front of the brick wall is covered in a profusion of pink and white flowers. In fact, these are the numerous new shoots of the Hatuyukikazura, Asiatic jasmine. They add a splash of vibrant colour to the otherwise monotonous green.
From the balcony jutting out over the potager, which lies one level below the main garden, you can see not only the potager below but also the bluebell garden and the brick wall of the main garden. Whilst some plants are withering in the garden due to the persistent heatwave and drought, there are also plenty that are thriving.
The blueberry harvest, which began in late June, is now drawing to a close. This time, I picked just over 200 grams. The yield is lower this year than last. One of the reasons is that one of the bushes has died. As it’s currently the height of the summer heat, the lower yield has actually been a relief in some respects. Because of the heat, I’ve decided to wait until it cools down a bit before making jam, so I’ve actually been freezing the berries for now.
The dwarf crape myrtle in a pot by the entrance at the bottom of the garden has started to flower. It grows to a height of several dozen centimetres and produces beautiful purple flowers in summer. It also re-blooms. The flowers are lovely, with frilled petals and yellow stamens at their centre.
The purple chaste tree is a beautiful shrub with purple undersides to its leaves. It produces small blue flowers in summer. As the flowers are not as showy as those of the common chaste tree, they do not stand out. This shrub really comes into its own as the temperature begins to drop. In summer, the undersides of the leaves have a faint purple tinge, but the colour is so pale that it often goes unnoticed. However, as the weather turns colder, the undersides of the leaves turn a distinct purple. In the depths of winter, it should be heavily pruned to a height of several tens of centimetres above the ground.
In the potager, the dwarf cherry tomatoes—which I sowed a little late—are now bearing plenty of fruit in the square raised beds. Rudbeckia and marigolds are also in bloom in the same raised beds. Some plants withered due to the intense heat or were damaged by pests, so only two plants are currently bearing fruit. As they are a dwarf variety, they produce fruit without growing very tall. I’d been growing small watermelons in two triangular raised beds and had harvested about ten of them. Just when I thought the season was over, they set fruit again, and I was able to harvest one more. It doesn’t seem they’re growing as large as they did at the start of the season.
‘Angela’ is a climbing rose that produces clusters of tiny flowers in May. In summer, it sends out new shoots, which also bear flowers at their tips. The shorter shoots should be pruned, whilst the longer ones should be left in place to serve as flowering branches the following May; at the same time, older branches should be cut back to make way for the new growth. This rejuvenates the plant and improves its flowering. The new shoots should be trained to lie flat for the time being, with final training carried out in the depths of winter.
Flowers are blooming on the seedless kumquat tree to the right of the chaste tree. Although the flowers are small and white, it is curious to see tiny fruits growing alongside them. This is because kumquat trees flower repeatedly; the fruits that formed from the flowers that bloomed around June are now growing slightly larger. The fruits will continue to grow gradually and will ripen to a yellow colour between January and March, at which point they will be ready to eat. As they are seedless, they can be eaten whole and have a wonderful flavour.