What’s Come Up


Today, I wandered around the garden contemplating spring clearing, and investigating what’s come up.

Primulas 1

There are many different primulas;

Borage 1


Borage 2



and hellebores galore;

daffodils such as February Gold and Têtes-à-Têtes;






and cyclamen.

Heligan and brick paths

Views across the garden reveal most of these plants, and what needs to be done. Here we stand on the Brick Path to the left of the Heligan one.

Margery's Bed

The Phantom Path runs alongside Margery’s Bed.

Palm Bed

This is the Palm Bed;

Cryptomeria Bed

and this the Heligan Path winding between the Cryptomeria and Weeping Birch Beds.

This afternoon Jackie lopped the branches off the Christmas tree and filled an orange bag with those and the campaniflora clematis cuttings.

Roast lamb served with Yorkshire pudding, roast potatoes, crunchy carrots, cauliflower and green beans was Jackie’s meal this evening. I had some, too. This was followed by lemon meringue pie and cream. I drank Vacqueras cru des Côtes du Rhône 2015.

67 responses to “What’s Come Up”

  1. Thank you for sharing the signs of Spring in your garden. Too bad we can’t share the dinner too ;(

    Here I am looking at the damage from rain, hail, heat and storm. A change of season is evident. 14ºC last night; only 26ºC maximum today.

  2. Derrick, now I know that the plant a neighbor gave me during the summer is a cyclamen. (She didn’t know its name, but thought it was pretty.) I’ve managed to keep it alive. Now, I can find out the conditions it needs to truly thrive.

  3. Even before Spring has arrived, your garden begins to erupt in blooms! It almost seems to know that the Master Gardener is watching, eh?
    As a kid, I used to watch for the crocus to push through the last remnants of the final winter snowfall. Sort of meant a symbol of determination to me.

  4. I always understood it to be “Roast Beef & Yorkshire Pudding”; & “Roast Lamb & Mint Sauce”; Still I had a pre-war upbringing; you being just a youngster, grew up in a more sophisticated time.

    My dad used to make the most amazing Yorkshire puddings, on the rare occasions we had roast beef; they were cooked in the fat and juices from the roasting beef.

    I was never able to emulate his feat! I gave up trying.

    Just love those little white flowers so aptly named; I recall crocuses growing, I had the idea that they grew up through the snow covered ground for some reason. Probably going completely bonkers! 🙁

    Those Irises remind me of a flower we used to call ‘bunny rabbits’; we’d squeeze the sides, and the mouth would open up, and there was some bugs bunny type teeth hanging inside.

    You probably know the ones I mean, I’m completely ignorant when it comes to things that grow in the garden. My wife is the gardener; she tends the garden, and weeds, I stay in my kitchen!

    And that’s just as it should be; according to my wife!

  5. I love the more delicate type florals as you show here. In Arizona we tend to have the more sturdy neon colored flowers, and I like “Victorian” flowers.

  6. To be honest I liked the last paragraph best. Spring is all very well but roast lamb is a lot better. I have seen a gradual extension of Yorkshire Pudding to other meats over the years – Julia often does it with chicken. When we visited older relatives we used to eat it before the main course to fill us up, and sometimes had it with jam and white sauce as a pudding. Oh yes, I feel an attack of nostalgia coming on…

  7. Dinner sounds just right 🙂 FYI the borage is trachystemon – a really good, though slightly rampant ground cover – a great plant for early bees that I am sure are out on this mild day

  8. Such wonderful colors for winter. My! My! We planted several hellebores last summer. They will look splendid out our front picture window…we’re hoping. But, we have a ways to go to see color. Thanks for the nice posting.

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