Spring in the Loire is one of our favourite seasons. The mass of tourists have not yet arrived yet the bulk of the chateaux and other attractions are open, almost all of them from Easter onwards. But for us it’s the colours and the freshness of the countryside which we find very appealing. The vines are bursting into leaf in the mass of vineyards around Le Puy Notre Dame. The area is dotted with the vibrant yellow of rape and spring flowering plants are bursting out with the exuberance which comes after the short days of winter. The courtyard and garden here at Le Clos des Guyons becomes a riot of colour, the asparagus starts to go into overdrive producing masses of edible shoots every day, the vegetable garden becomes alive with lettuce and radish, potatoes, peas, beetroot, cauliflower, chard and sprouts are all growing apace. The real bonus is that the whole of our outside space has a glorious aroma of Wisteria, Lily of the Valley and Lilac. Here are a few photos: Just click on any to start the gallery.
Golden rape fields around Le Puy Notre Dame or – as Brian would have it, Custard fields. He also says that the heady, heavy scent is like hot plastic. This is what happens when you keep sticking your nose into wine glasses!
Actindia Komitata – apparently! It’s started to cover the wall of the old stable. It’s an unusual plant as the colour isn’t flowers but the leaves which go white and a soft pink. At it’s best in Spring.
Oxalis Triangulartis – I’m sure Brian makes these names up! Nevertheless it’s a pretty plant with small delicate creamy white flowers against the red foliage.
Golden sage and Tri-coloured sage in our herb garden
Our bed of Lily of the Valley
Part of the border near the fish-pond.
Wisteria and Rambling Rose over an outbuilding
Closeup of the aforementioned Rambling Rose. I’ve no idea what variety it is.
Part of our veg. garden
Vines just starting into speedy growth
Robert, our neighbour, working his Strawberries
And not long to go now.
You may have noticed that this is not a picture of a flower! It’s a load of “souche” trunks of vines ripped from the vineyards. Dropped of by a winemaking friend, we use them for BBQ’s and for the woodburner in Winter.
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