Allotment Gardening Advice Help Chat
Growing => Grow Your Own => Topic started by: londongardener on February 07, 2018, 22:13
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I thought that I had asked about this before, but I cannot find it - apologies in advance, if it is easy.
I have some in pots and some in the ground and none have ever had more than an ice cream tub of gooseberries or white currants.
I think that in order to get a good yield they need a potash feed? Any other advice? Lots of watering?
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You asked about Blueberries before :D Replacing blueberries in Grow Your Own - Page 1 of 1 (http://chat.allotment-garden.org/index.php?topic=127210.msg1488807#msg1488807)
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You asked about Blueberries before :D Replacing blueberries in Grow Your Own - Page 1 of 1 (http://chat.allotment-garden.org/index.php?topic=127210.msg1488807#msg1488807)
I know but surely the regimes are different? Or am I mistaken?
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I wasn't implying the advice would be the same, but I thought that topic was, probably, what you remembered :)
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I wasn't implying the advice would be the same, but I thought that topic was, probably, what you remembered :)
That makes sense, it could be.
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Please let me know of any white currant recipes you may have. I got 4.5 kilos of white currants off one bush last year and most of them are still in the freezer. Not bragging - I did nothing to assist, just picked the ruddy things (boring) and then froze them. They don't seem to add much to fruit alcohols, worse luck, but they are sweeter than red so there should be some recipes somewhere!
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Gooseberries, I make a gooseberry & mint jelly & ive in the past made gooseberry & pistachio jam, also gooseberry fool. White currants, I make a jelly like redcurrant or add them to redcurrant. Last year I made white currant with rosemary which was nice, just cooked them up with some sprigs of rosemary, then removed it, then added finely chopped leaves a few minutes before the end of boiling the jelly. Made a lovely coloured jam. I also add them to cooking Apple in pies & crumbles with any other soft fruits I might have.
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Gooseberries, I make a gooseberry & mint jelly & ive in the past made gooseberry & pistachio jam, also gooseberry fool. White currants, I make a jelly like redcurrant or add them to redcurrant. Last year I made white currant with rosemary which was nice, just cooked them up with some sprigs of rosemary, then removed it, then added finely chopped leaves a few minutes before the end of boiling the jelly. Made a lovely coloured jam. I also add them to cooking Apple in pies & crumbles with any other soft fruits I might have.
Thanks for the tips snowdrops - I'll certainly try the jelly with rosemary, and I need to free up some freezer space for the coming year so I'll try the crumble as well. It's funny how easy it is to fill a freezer, and how it seems to take ages to empty it!