Tag Archive | herbs

Enclosing the Porch For Winter Growing

Dec7

 2022

updated 3/13/2024

 

 

 

 

 

Enclosing the Porch for Growing Plants In Winter

 

Average Temperatures

Winter weather is in a rush to make its presence known here in northern North Carolina. Average nighttime low temperatures in October are in the 50’s F falling to the 40’s by the end of the month. In 2022, though, many nights were frosty. In this article, I’ll describe how enclosing the porch can add more growing space for sun-loving tender plants—those killed by freezing temperatures.

I moved to this beautiful acre outside Elkin, in USDA plant hardiness zone 7b, in October, 2021. The average lowest extreme temperatures in winter are 5-10° F, with January the coldest month. That won’t stop most gardeners from finding ways to extend the growing season, and, in fact, encourages us to do so.

Abnormally cold weather prompted me to gather all plants that would have been damaged or killed by frost. Both daytime and nighttime temperatures have fallen 10-20° below average on many days in October and November. On the other hand, we’ve also enjoyed a few shorts-and-tee-shirt days hovering well above average.

 

Priority: Plants

 

succulent dish garden

Succulents in this dish garden can begin stretching toward the light after less than a week in insufficient sunlight.

 

Priority went to succulents and tropical plants intolerant of cooling temperatures. Some I’ve had for decades and don’t want to lose. A collection that started in spring as 12 flats of tender plants blossomed to 40 by autumn.

Miniature succulents, succulent gardens in bonsai trays (photo, above), bromeliads, aroids (Alocasia, pothos, philodendron), amaryllis, leopard lilies (Drimiopsis, Ledebouria), tradescantias, ferns, ficus, begonias… I propagated all these houseplants for the farmers’ market, where I’ve been a vendor (“Wellspring Gardens”) since April, 2022.

Plants requiring warm temperatures fill every sunny window indoors. In the basement, more plants snuggle close to the 4′ fluorescent shop lights.

From autumn to spring, I carried many flats of houseplants outdoors to the sunny porch when it was warm enough, above 50° or 60°F. And later in the day, I brought them back indoors again. Almost every day. Winter ’21-’22 was quite mild.

That’s in addition to the dozens of flats of herbs and cool season greens (lettuce, spinach, arugula, broccoli, kale, etc.) started for the farmers’ markets and my own gardens. After 3-4 weeks of growth, they could safely be hardened off outdoors, exposed to colder temperatures—even frost—before planting or selling them.

The Best Option

I need an easier way to accommodate all these plants. A greenhouse is prohibitively expensive for now. Another option is to keep them outside, after enclosing the porch. In winter, this south-southwest-facing porch receives full sun from morning until sunset. Perfect!

How hard could it be to tack a big sheet of clear plastic to the structure? That will work in the daytime, when the sun’s out. But during cold overcast weather and at night, supplemental heat will be needed. Later in this article, you’ll see what I did to keep the tender plants comfortable.

 

 

Preliminary Plans

 

The goal was to create an inexpensive makeshift greenhouse environment from readily available materials, employing rudimentary carpentry skills. Winter winds, primarily from the west, can be fierce at times. This necessitated strong bracing for the structure to prevent the plastic from breaking loose.

At the hardware store, I bought a 12 x 100′ roll of clear 4-mil plastic for enclosing the porch and creating low tunnels in the garden for winter greens. You can find sheets and rolls of clear plastic in the paint department. Although it won’t last as long as greenhouse film, it is less expensive. A more attractive alternative is clear acrylic film, but I’m looking for the most economical solution for now.

Plastic degrades in sunlight, and faster in hot sunlight. So, if used on the porch only during the cold months, it should last 3-4 years. That’s based on many years’ experience using plastic to protect plants from cold winter weather.

(***Update***: Plastic used in the garden lasts longer than the plastic used to enclose the porch. After 2 full seasons, the porch plastic is showing signs of weakening in the hottest spot because the enclosed space heats up significantly, shortening the life of the plastic. If I don’t vent the plastic or open the front door and use a fan to blow the heat into the house, the porch heats up to 90-105° F on a sunny winter day. The air under plastic in the garden doesn’t get that hot because the plastic is removed or vented to prevent overheating the greens. January 14, 2024)

The plan is to leave the wooden support grid in place all year. After weather warms up in spring, I’ll remove the plastic panels, still stapled to their 1 x 2 x 8′ posts, clean them, and store them in the basement. In the future, enclosing the porch in permanent materials (floor-to-ceiling operable windows) is a strong possibility.

 

 

Enclosing the Porch: First, the Support System

 

Before cutting the plastic, I had to figure out how to put this whole thing together, preferably without piercing the aluminum siding. Where to start? How to seal it from drafts? What about a door?

The front porch measures approximately 20′ x 8′, so the 1 x 2″ x 8′ wood posts from the hardware store fit well. I used a hand saw for a few cuts. Posts with large knots, not visible when purchased in bundles, were returned to the store. Those are weak spots that could break in high winds. These posts have a smoother side—the side in contact with the plastic.

enclosing the porch

6 x 6″ timbers with 1 x 2″ x 8′ posts across the front of the porch.

Four 6 x 6″ timbers support the roof along the front edge of the porch, and the attic above is insulated. The timbers are secured 3″ inside the outer edge of the decking. Because the 1 x 2’s are attached at the top of the timbers and extend 8′ down, past the edge of the decking, the posts are slightly off vertical when viewed from the side.

I didn’t attach plastic directly to the bottom of the timbers because I wanted it to fall all the way to the ground on the 3 sides. That would help warm up the concrete block foundation and the ground underneath the decking. The goal was to retain the maximum amount of heat in the enclosed porch.

The porch is elevated 2 steps up from the ground. That made my time on the ladder somewhat less daunting. I took my time and was very careful. Safety first.

 

Brace Yourselves

Hardware included:

  • Hillman Red Exterior 8 x 1 5/8″ deck screws, with a special drill bit in the package
  • 3″ galvanized corner braces with smaller screws
  • a few nails

Although the deck screws are supposed to require “no pre-drilling”, a few of the 1 x 2’s split. I used a couple of nails to hold them together.

 

corner brace screwed to decking and post

Brace was placed with the edge of the post flush with the front edge of the floor.

 

Holding a 1 x 2 post firmly against the house and the edge of the floor, I positioned a brace, then marked where the first screw would go. The west and east sides would have five 1 x 2’s each.

I used a reversible drill to screw braces to the floor. For each of the east and west sides, one brace went next to the house, one on the outside corner, and one in the middle. The other 2 posts on each side were screwed to the edge of the decking without braces.

I used 2 longer deck screws—instead of the smaller screws in the package—for the horizontal half of the brace attached to the floor. This made a stronger attachment. Because the long screws would have gone through the 1 x 2’s and pierced the plastic, I used shorter screws on the vertical part of the brace (photo, above).

 

Next Up: The Vertical Posts

Once the braces had been secured on the west and east sides, the vertical 1 x 2″ posts were next. I attached five 1 x 2″ posts to the decking—about every 2′—on the west side and 5 more on the east side. Each post was screwed on at the bottom securely enough for it to stand straight. A carpenter’s level established true vertical and horizontal before I tightened the screws.

Then I fastened the middle horizontal post, and the top horizontal post as close to the ceiling (overhang) as possible. I can add more supports at any time, if necessary.

Where the ground level was higher near the house, I cut the posts so they stopped right above the soil. In other areas, the 8′ length doesn’t extend that close to the soil, but that’s okay. The excess plastic made a flange over the ground, on which I placed heavy pots and cinder blocks to block air infiltration. I haven’t trimmed any of the 12′ wide plastic, but I can play with that later. Incidentally, the flange helped keep the basement drier during a recent rainstorm. For now, it stays.

 

enclosing the porch, west side wood supports

The west side with 5 vertical and 2 horizontal 1 x 2″ x 8′ posts.

 

The braces and posts were sturdy, but there was too much play in the sides. So, I drilled another 3″ brace inside each of the upper 2 corners adjacent to the house, through the siding in the ceiling and into the vertical 1 x 2 (photo, below). A wooden beam hides under the siding. First, I hammered a nail through the aluminum, then replaced it with a deck screw, stabilizing the sides.

 

brace between ceiling and 1 x 2" post

Brace secures vertical post to the ceiling, near house. Clear tape, barely visible on the right, seals plastic to siding.

 

On the South Face

 

enclosing the porch, south side

Posts:                1        2        3        4            door            5        6        7        8

 

Here’s the 20′ south face of the porch. Imagine the vertical posts are numbered, from #1 at the left (west) corner to #8 at the right corner, with a larger gap in the middle for the “door”. The numbers don’t exactly correlate with the posts, but you get the idea. The door has not been finalized. Posts #1 and 8 were added previously to the corner timbers, when I worked on the east and west sides.

Across the front, I fastened braces to the floor and then added 2 middle posts on each side of the door (#2, 3, 6, 7). The other 2 new posts were fastened to the top of the inner 6 x 6″ timbers (#4, 5), and screwed directly to the edge of the decking. All 1 x 2″ x 8′ posts angled out slightly, below the edge of the floor.

Then the horizontal members went up: top and middle. Later, I had to remember to leave some extra plastic at the top of the outside corners to accommodate the slightly angled vertical posts (and longer dimension at the floor). Some of the posts were a bit bowed, so I’ll tape the gaps at the top from inside the porch.

At this point, all braces and support posts are in place. Progress!

 

Headings

Page 1: Enclosing the Porch for the Winter (Average Temperatures, Priority: Plants, The Best Option), Preliminary Plans, Enclosing the Porch: First, The Support System (Brace Yourselves, Next Up: The Vertical Posts, On the South Face)

Page 2: Enclosing the Porch: Second, Wrapping It Up (The West Side, The East and South Sides, How?), Warming Up to This, Enclosing the Porch: A Winter Retreat for Succulents (An Arctic Blast, and I Don’t Mean Fun Times with Santa, Blown Away Or Not?, Why Not LED’s?, Enclosing the Porch for Edible Plants, Potted Herbs and Tender Plants, Enclosing the Porch for Me, Too!)

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How To Plant a Strawberry Jar

Jun6

 

How To Grow Plants In a Strawberry Jar

 

blue glazed strawberry jar planted with violas

A glazed strawberry jar planted with violas.

 

Have you ever wanted to plant a strawberry jar but just weren’t sure how to do it? In this article, I’ll provide lots of tips that will ensure a successful outcome.

Strawberry jars (or strawberry pots), those with pockets on the sides, make fascinating container gardens. You can find jars made of terra cotta or plastic, and ceramics with beautiful glazed finishes.

Over the past several years, the stackable plastic sorts have become popular. They are less expensive, true, but it’s hard to walk away from that ceramic strawberry jar that caught your eye (and your heart) at the garden show.

Yes, strawberry plants can be grown in strawberry jars. But, there are many other options, including succulents, herbs, annuals, and even houseplants.

 

 

Planting Succulents In a Strawberry Jar

 

Hen And Chicks in a strawberry jar

A clay strawberry jar with hens and chicks.

 

Terra cotta jars dry out fast because the material is porous, so we must manage them carefully. The succulents, however, love terra cotta!

Dwarf succulents, such as hens and chicks (Sempervivum tectorum, S. arachnoideum), are perfect candidates for strawberry pots. A related genus, Jovibarba, grows in a similar fashion. Both need full sun and don’t mind drying out now and then. Excess growth is easily plucked off and planted elsewhere. The little “chicks”—offsets growing from stolons—cluster close to the “hen”.

To add a little variety to the hens and chicks, include other hardy succulents, such as the small growing Sedum dasyphyllum, S. makinoi ‘Ogon’, S. spurium, and S. ‘Angelina’. Plant Sedum ‘Ogon’ on the north side to avoid sun scald. Most of these sedums are less winter hardy than the hens and chicks, so check their hardiness zones.

Sempervivum varieties grow rosettes of foliage (photo, above) and are available in many colors and bicolors, including green, gray, red, and burgundy. More recent introductions include colors of the sunset in their leaves (‘Gold Nugget’, ‘Orange Glow’). Some varieties have spider webbing, with fine white hairs connecting one leaf tip to another. The leaves of a variety called ‘Oddity from Albidum’ look as though they’ve been rolled into tubes.

 

When It Gets Cold

Hens and chicks are hardy to USDA zone 3 or 4 when they’re planted in the ground. Because roots are exposed to colder air temperatures, however, potted hens and chicks are hardy probably up to the warmer zone 5 or 6.

I’ve seen clay strawberry pots filled with hens and chicks that had been left out all winter in zone 6 Maryland. Because hens and chicks are hardy perennials, they normally survive winter weather. To avoid damaging the pot, though, it’s best to prevent it from repeatedly freezing and thawing. Clay absorbs water, and water expands when it freezes, so, eventually clay pots will weaken.

Keeping the pot quite dry or protected in a sunny shed during freezing weather will help it last longer. Another option is to remove plants from the strawberry jar and heel them into the garden for the winter. Then you can clean the pot, store it dry over the winter, and replant the same plants, or parts of them, in spring.

Gardeners living where winters are moderate to mild can leave hardy succulents outdoors, but others living in cold regions risk losing their terra cotta strawberry pots. You can use plastic strawberry pots instead. Ceramic pots labeled “frost resistant” probably will survive winter weather.

For non-porous pots (plastic and ceramic) that will be planted with succulents, mix a large quantity of extra pine fines, coarse sand, and/or perlite into the soil for faster drainage. Because clay strawberry jars dry out much faster than non-porous pots, they’re the better choice for succulents. However, with enough drainage material, succulents should do well in any pot.

 

 

The Tender Succulents

For the summer growing season, add rooted cuttings from tender (non-hardy) succulents (Echeveria, Haworthia, Gasteria, miniature burro’s tail, dwarf aloe, small cacti, etc.) for their unique coloring and form. Use small, clustering types of plants in the side pockets. Plant a few larger or taller types in the top of the pot. Avoid plants that grow too large because they’ll make the pot appear top-heavy.

All the tender succulents will perish if left outside to freeze. If you want to save them, place the pot in a sunny greenhouse. If you don’t have one, transplant the plants into clay pots at the end of the summer. You could also take cuttings in mid- to late summer so they’ll be rooted by early autumn. Keep tender succulents in sunny windows indoors.

 

 

 

 

Planting Herbs In a Strawberry Jar

 

herbs in a clay strawberry jar

Herbs newly planted in a clay strawberry jar (waiting for basil for the top.)

 

Strawberry jars planted with flavorful herbs were sure sellers at the garden shows. When using ceramic containers, check to see if they have non-toxic glazes. Sometimes you’ll see a sticker indicating that the pot is “not suitable for contact with food”, so I would not use those pots for herbs.

Violas planted in the glazed strawberry jar (photo, top of article) sold years ago, in late winter, at the Maryland Home and Garden Show. The manufacturer guaranteed that their pots were resistant to cracking in freezing weather and safe for edible plants. Win-win!

If the root ball doesn’t quite fit the shape of the pocket, a little molding will be necessary. Smaller divisions, younger seedlings, and rooted cuttings fit better into tight pockets. Look for plants in 2-2½” pots or cell packs, or grow your own from seed.

Planting mint with other herbs in a strawberry jar will result in mint growing from every opening! Therefore, it’s best to leave mint and lemon balm to themselves or construct an iced tea pot for the current season.

All plants will get adequate sunlight when growing outdoors in summer, especially if you turn the pot periodically. However, with limited sun indoors, it’s very difficult for all plants in a strawberry pot to get enough sun. This kind of pot will grow well in a sunny lean-to or a greenhouse. But, for growing herbs indoors in winter, choose a pot with a single growing plane. A window box planted with herbs or a simple pot will work better.

 

 

Which Herbs?

Dwarf and creeping varieties of herbs do well in strawberry jars. Use what you like, but trim the larger varieties more often to keep them in scale and for new foliage. Potted plants generally grow to a more restrained size compared to those planted in the garden. Look for herbs at local garden centers or farmers’ markets.

Here’s a sampling, with habit of growth:

  • Basil—small growing ‘Boxwood’, ‘Fino Verde’, ‘Marseillais Dwarf’, miniature purple, ‘Yevani’, ‘Spicy Globe’; the larger ‘Genovese Compact’, ‘Mrs. Burns’ Lemon’, ‘Obsession’ (or other basil downy mildew resistant varieties), ‘Siam Queen’ Thai. Upright, shrubby.
  • Chives—look for the finer-leaved variety ‘Dolores’, but any will work. Upright, tufted.
  • Cilantro—‘Calypso’ and ‘Cruiser’ seem to be the sturdiest, but all are short-lived. Clumping, tufted.
  • Dill—use small varieties, such as ‘Fernleaf’, ‘Teddy’. Upright.
  • Oregano—Greek, ‘Hot ‘n’ Spicy’, Italian. Clumping when young, then trailing.
  • Parsley—curly or flat-leaf varieties, try to find the dwarf flat-leaf ‘Titan’. Upright, tufted.
  • Roman chamomile—fragrant foliage but few flowers. Clumping, creeping.
  • Rosemary—‘Blue Boy’ (dwarf), ‘Chef’s Choice’ (intermediate), ‘Irene’ and ‘Mrs. Howard’s Creeping’ (prostrate varieties), ‘Golden Rain’ (variegated), ‘Hill Hardy’, ‘Salem’. Upright shrubby or trailing.
  • Sage—‘Berggarten’, dwarf silver sage, ‘Icterina’ (gold-variegated), purple, ‘Tricolor’ (mildest flavor). Upright, shrubby.
  • Savory—creeping dwarf savory. Clumping, spreading.
  • Sweet marjoram—‘Compactum’ (my favorite) and others, similar to oregano. Upright shrubby or trailing.
  • Thyme—‘Caraway’, French, ‘Golden Variegated’ (variegated lemon), ‘Hi Ho Silver’ (variegated), ‘Lemonade’, ‘Silver Edge’, ‘Transparent Yellow’, ‘Wedgewood’, and many others. Plant pots with several kinds of thyme for an “All Thyme High”. Clumping, trailing.
  • Viola—a smaller cousin of the pansy, edible flowers and leaves, needs cool weather. Clumping.

Herbs have different life cycles. The annuals (basil, cilantro, dill) need to be replaced once or twice each year. Parsley and viola are biennials. The rest of the listed plants are perennials, but check their USDA hardiness zone ratings to see how much cold they’ll tolerate.

 

 

Other Plants For a Strawberry Jar

 

Colorful annuals spilling out of a large strawberry pot is a lovely sight. For a garden that gets shade or dappled shade, look for the newer ‘Imara’ impatiens, which is impatiens downy mildew resistant. Wax begonias and miniature fuchsias are more possibilities for morning sun or dappled shade.

Dwarf vinca (annual and perennials varieties), bacopa, fanflower (Scaevola), calibrachoa, miniature petunia, diascia, nemesia, alyssum, small varieties of coleus, and plants used in miniature gardens brighten sunny spots. Grow small varieties of scented geraniums for their wonderful fragrances.

Try planting a strawberry pot with houseplants, such as Ceropegia (string of hearts), wandering Jew (Tradescantia spp.), Pilea ‘Aquamarine’, creeping Charlie (Pilea depressa), Peperomia, baby tears (Helxine), moses-in-the-boat (Rhoeo), and dwarf ferns. Small-leaved cultivars of variegated English ivy and rex or rhizomatous begonias add foliage color. Summering outdoors results in vigorous growth, so cut back overgrown plants.

Use plants that need the same conditions, either moist or somewhat dry, sunny or shady. I’ve included photographs of a few candidates, but there are many more worth considering:

 

 

 

Headings

Page 1: How To Grow Plants In a Strawberry Jar, Planting Succulents In a Strawberry Jar (When It Gets Cold, The Tender Succulents), Planting Herbs In a Strawberry Jar (Which Herbs?), and Other Plants for a Strawberry Jar

Page 2: Planting a Strawberry Jar (The Process), and Maintaining the Strawberry Jar (Light, Water, Fertilizer, Pruning)

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Herb Gardens: How To Grow Herbs In Pots

May11

 

2021

updated 3/14/2024

 

 

Herb Gardens: The Scents and Flavors of Summer

 

 

herb gardens

 

 

Fresh ‘Genovese’ basil for the garden salad…savory French thyme on grilled fish…chives and flat parsley to enliven the egg salad and browned potatoes. Yummy! This lengthy article describes how you can plant and enjoy growing herb gardens in containers. Growing potted herbs on the balcony or the sunny patio is the perfect solution if you have no garden space.

Potted herb gardens can be moved around to get just the right amount of sunlight the plants need. They can enjoy the morning sun on one side of the deck, and a few additional hours of afternoon sun on the other. As the sun’s arc changes from one season to the next, you can reposition the plants to capture the most light.

Several years ago, a gentleman asked me to pot herbs into a large strawberry jar. He traveled frequently between his residence and a summer home at the beach. Because he was a keen cook, he planned to take this herb garden with him to the next kitchen, wherever it was. So, if not prohibited where you’ll be traveling, consider taking your herb garden with you on your next road trip!

 

The Gift That Keeps On Giving

Place herb gardens on the picnic table for family and guests to sample as they enjoy the day’s barbecue. And then, in autumn, you can continue the harvest by growing them in sunny windows indoors.

Using herbs to flavor foods might help you kick the salt habit, or at least decrease its consumption. In addition to their wonderful flavors, herbs have high concentrations of beneficial antioxidants, which contribute to our well-being. In decreasing order, oregano, rosemary, parsley, basil, and thyme contain the most antioxidants among the common herbs.

I’ve sold herb gardens as wedding or birthday presents, for Mother’s Day, Father’s Day, Christmas, and as housewarming gifts. Families purchased herb gardens for retiring parents, who planned to devote more time to gardening. Over decades of selling potted plants, I estimate that about half of these delightful combinations were given as gifts.

 

 

Choosing the Right Containers for Herb Gardens

 

clay pots

 

Style and Size

Visit any well-stocked garden center and you’ll see an extensive selection of terra cotta (clay), stoneware, ceramic, wood, and inexpensive plastic pots. Containers are available in all sizes and shapes. Plain or ornate finishes reflect modern, rustic, or classic styles. You’ll also find containers specially fitted for deck railings or for hanging on a wall. Plant a half whiskey barrel with one or more mint varieties, and let them take over…in the pot, that is.

Some ceramics are glazed with materials that should not be used with edible plants. There might be a sticker on the bottom indicating this.

rabbit

Rabbits are cute, but…

Small clay pots dry out faster than large non-porous pots. Just one day too many in direct sun without water could kill the plants. Lining a clay pot with food-grade plastic and poking a few holes in the bottom will slow the evaporation to a degree. To be sure, your herb gardens—especially small ones—will need daily checking.

Potting herbs in hanging baskets is a great solution if you live where deer and rabbits are waiting for the instant you turn your back. They’re particularly attracted to parsley, cilantro, and dill.

Herbs need excellent drainage, so always choose pots that have holes in the bottom. Other than that requirement, just select the pots that appeal to you. Many gardeners look for a consistent style, favoring pots that harmonize with each other and with the setting.

 

Window Boxes

 

clay pots for herb gardens

Clay pots for herb gardens.

 

A popular container for herb gardens is the window box. Window boxes come in many styles, from quite simple to highly ornate. They’re available in terra cotta (lower shelf in photo, above), plastic, and lined or unlined wood. Plastic containers often have plugs in the drainage holes; remove them to ensure proper drainage.

You can hang them outside windows in securely anchored frames; lighter weight containers are a safer bet. Or simply place them on a brick wall, along a sidewalk, or at the edge of a sunny patio. Several herbs in clay pots look charming clustered together on a table. Where wind is a concern, use heavier pots, but don’t place them where they could blow off the balcony to the sidewalk and harm someone.

Cracking

Handle clay pots carefully so they won’t crack. Clay pots might tolerate one or a few seasons of freezing weather; eventually most will begin to spall or crack. When clay absorbs water, and the water expands as it freezes, the clay degrades. Denser terra cotta (Italian for “baked earth”) survives more winters than softer clay.

This clay pot (photo, right) spent almost a decade outside, and it cracked this past winter. Until it crumbles, it will serve some purpose in the garden. I usually used Italian clay pots for my plant business and acknowledge that even better-quality pottery has limits.

Switching herbs into frost-resistant pots where winters are cold is one option. Other options include growing them indoors, in a cold frame, or in a conservatory—in other words, where the pots won’t freeze.

Tuscan Style

Years ago, I planted two herb gardens for a customer in Potomac, Maryland. They sat on a low stone wall surrounding a sunny Mediterranean-style garden. The Italian clay window boxes were over 4′ long and weighed more than 50 pounds empty. They were beautiful when finished—all those shades of green, purple, gray, variegated white and yellow—and the fragrances!

Even without flowers, potted herb gardens have their own unmistakable charm. Green algae and that white coating (efflorescence, from mineral salts) building up on clay pots won’t harm the plants but will amplify the rustic factor. And, yes, you can clean it off if you prefer.

 

Long Toms

Long toms, also called rose pots, are taller than they are wide (top shelf and part of next one, in photo under “Window Boxes”). Variegated lemon thyme or prostrate rosemary cascading over the side are perfect choices.

These pots are available in tiny sizes only 2″ wide, but 4″, 5″, and 6″ pots are more useful. Offer small herb containers as party favors for special occasions or use them to assign seating around the table.

While in Maryland, I potted herbs into 3″ stainless steel long toms for the tables at a popular seafood restaurant. I switched them out every couple of weeks.

I used to purchase clay long toms from a wholesale supplier in Baltimore. They normally came without drainage holes, so I added them, using a reversible drill and a masonry bit. Easy.

 

Plain Pots

azalea pots for herb gardens

“Azalea” pots are 3/4 as tall as they are wide.

Reusing what you have sitting around the garage is most economical.

Clean out those 12″ hanging baskets that held annuals last year, and repurpose them for herb gardens, with or without the wires. Green plastic pots last longer than white ones, which degrade faster in direct sun.

Empty the tired old soil into the shrub gardens and purchase new potting soil for your project. Some plants, particularly basil, are susceptible to several soil borne diseases. Starting with clean materials, therefore, is critical for their success. Wipe down used pots with a 10% bleach solution, rinse, and air-dry…for basil, at least.

Azalea pots are a bit shorter than they are wide and lend a more anchored look to potted plants. I prefer azalea pots over standard pots (height = width). It’s a personal choice, of course. You can pot them up with one plant or use a larger pot for a few plants.

Topiary

Rosemary and lavender topiary standards (the lollipop shape) look great in clay azalea pots, with some moss growing on the soil surface. Grow them indoors, in full sun, where they’re protected from hard winter freezes. But keeping them outdoors—even in chilly weather—ensures they get enough direct sunlight.

Try training the woody herbs “quasi-bonsai” style, with knobby stems, a few little weeds, and a fallen “log” embedded in the moss. Allowing the clay to mellow with algae and efflorescence, and those pots aren’t so plain after all.

 

Strawberry Pots

 

herbs in a strawberry jar

Lemon thyme in a clay strawberry jar.

 

Planting a strawberry jar is a bit more complicated, so it deserves a post of its own. If your attempts at planting a strawberry pot have been less than successful, refer to this article for solutions.

 

Pot Color

A fine point often overlooked in container gardening is the color of the pot. In summer, with scorching sun bearing down on a dark pot, that heat transfers to the soil. Consequently, the root system will be sparse on the hot side of the pot. Plants are happier without this stress.

You can alleviate their discomfort by shading the root system in summer with smaller pots of heat tolerant plants, such as dwarf zinnias or vinca. Or use white pots in hot weather to lower the temperature.

In autumn, I plant cool season greens and herbs in black nursery pots. Dark colors absorb more energy from the sun. Warming the soil a moderate amount helps limit the deep freeze in winter. The longer the roots can function, the more foliage I’ll be able to pick.

Curiously, clay pots with moist soil can feel cooler to the touch. This is due to evaporative cooling, where the temperature decreases as water evaporates from the surface. So, even in hot weather, a clay pot won’t feel as hot as most other pots. Your skin performs the same function.

Choosing pot colors might not be an option. Alternatively, plant herbs that dislike heat (such as cilantro) on the cooler north (northern hemisphere) or east side of the pot.

 

 

Choosing the Right Plants for Herb Gardens

 

A Proper Fit

First, decide which herbs you want to grow. Look for smaller varieties of the herbs you use in cooking, choosing young but well-rooted transplants. These will adapt better to containers than full size varieties. Sometimes there’s not much choice; maybe only ‘Italian Large Leaf’ basil is available. Okay, I’d rather have it than no basil at all, so there are 4 options when using large-growing herbs:

  1. use fewer herbs in the herb garden to make room for the big basil
  2. keep the basil in the combination pot, but cut it back more frequently
  3. find a larger pot for the herb garden
  4. grow this large basil by itself

We need to find a balance between plant size and available space relative to what other plants need. You can fit a few plants together, but they suffer when cramming all the herbs you like into too small a container. Plants growing in pots, however, don’t grow as large as those in the ground.

 

Seeds and Transplants

Seeds can be sown directly in the pots, but thin them once they sprout. Remember that some species are very slow to germinate, and you most likely will have better success with transplants. For new gardeners, I suggest buying young plants for now, and perhaps experimenting with seeds during the summer. But if the herbs you need are available only as seed, go for it.

Garden centers and farmers’ markets offer a wide variety of herbs grown as transplants. Some growers start them from seed, cuttings, or plugs (very young plants) several times a year. In one growing season, you might find dozens of varieties of basil alone! So, shop around for the local herb lady, and request certain plants she might grow for you.

I included a section on Propagating Herbs, which you’ll find on Page 5.

 

What’s the Difference Between Herbs and Spices?

 

 

Although we use the two terms interchangeably, there is a difference between them. Herbs are leaves of edible plants, and the focus of this article. Spices comprise all other parts of edible plants—bark, seeds, roots, fruits, and flower parts.

Cilantro leaves and coriander seeds come from the same plant, but those interested in this minor technicality differentiate between the herb and the spice.

Turmeric, ginger, vanilla extract, nutmeg, cinnamon, and black pepper are spices that we keep in the pantry. Saffron, the world’s most expensive spice, comes from the 3 threadlike female parts in a fall-blooming Crocus sativus flower.

 

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Headings:

Page 1: The Gift That Keeps On Giving, Choosing the Right Containers for Herb Gardens (Style and Size, Window Boxes, Long Toms, Plain Pots, Pot Color), Choosing the Right Plants for Herb Gardens (A Proper Fit, Seeds and Transplants, What’s the Difference Between Herbs and Spices?)

Page 2: Which Herbs Are Annuals? Biennials? Perennials?

Page 3: Herb Gardens Close To the Kitchen, Combination Pots, Potting Up Herb Gardens, How To Maintain Herb Gardens (Light, Natural Sunlight, Artificial Light)

Page 4: Tips For Watering Herb Gardens (Transpiration, Why Plants Wilt, Testing for Moisture, From Season To Season, Water Temperature), Fertilizing Herb Gardens (Organic or Synthetic?, Macronutrients and Micronutrients, How Often To Fertilize Herbs, When We Don’t Fertilize, The Taste Test), Temperature (As Temperatures Change)

Page 5: Common Pests (Better Options To Eradicate Pests, Bacillus Thuringiensis, Horticultural Oil, Organic Sluggo, Plain Water), Girth Control (It’s Thyme For Drying, Which Herbs Dry Well?), Renovating Herb Gardens (Propagating Herbs)

 

Pages: 1 2 3 4 5

Homemade Chicken Soup and Biscuits

Jan17

 

 

Homemade Chicken Soup

 

 

homemade chicken soup

 

 

 

Please Pass Some Comfort Food

 

To say that the year 2020 was a tumultuous one is a grand understatement. From politics to pandemics, I don’t think I’ve seen a time with greater divisions among the population and even between family members. But let’s leave all of that behind for a while, and enjoy some homemade chicken soup.

Here’s a recipe for winter’s ultimate comfort food: Chicken Soup. While some cooks make soup with more broth or egg noodles, I like to add lots of vegetables and some cooked pasta. This is a must for anyone feeling hammered by a cold or the flu. Feel free to adjust the proportions of ingredients to suit your family. I make about a gallon at a time, and freeze portions for later use.

 

 

Ingredients for Chicken Soup

 

  • 1 package of 3 or 4 chicken breast halves, with skin and bones, rinsed (excess fat or skin removed)
  • salt and pepper
  • all-purpose unbleached flour
  • butter and olive oil or vegetable oil
  • 2 to 4 stalks celery, cut into slices
  • 1 or 2 yellow onions, sliced or chopped
  • 3 to 5 carrots, sliced
  • 2 large cloves fresh garlic, crushed or minced
  • several white button mushrooms 
  • 2 bay leaves
  • 3 or 4 15-ounce cans of low sodium, no MSG chicken broth, plus 2 or 3 cans of water
  • herbs: a handful of fresh Italian flat-leaf parsley (chopped), 2 to 3 tsp. Italian oregano (and some sweet marjoram if you like), and 1 tsp. French thyme. Measurements can vary, depending on your preference. If using dried herbs, use half as much as the amounts specified for fresh. Start with small amounts, and add more if desired. Parsley is always much better used fresh, and is widely available.
  • 2-4 cups fresh greens, such as spinach, dinosaur kale, Swiss chard, arugula; chopped
  • leftovers: vegetables and/or cooked rice or barley (optional)
  • enriched pasta (mini farfalle, elbows, penne, broken spaghetti…), pre-cooked or cooked separately while the soup is simmering, drained
  • grated Romano cheese

 

 

 

The Process: Making Chicken Soup

 

Prepare the Chicken

 

  • Place about 1 cup of the flour in a bowl.
  • Add 1/2 to 3/4 tsp. salt and 1/4 tsp. black pepper. Mix well.
  • Rinse the chicken well and pat dry with a paper towel.
  • Add chicken to the bowl, coating each piece, pressing flour onto all surfaces.

 

Next…

  • Place a large stockpot, with a heavy bottom, on the stove.
  • Add a few T. oil and butter. Heat it up, at medium or medium high heat.
  • Add each piece of chicken, after flouring it, to the hot pot. Sometimes I spoon more of the flour mixture onto the chicken, and cook it some more. This helps thicken the broth just a bit. (Don’t save the leftover flour. Discard it to prevent contamination.)
  • Sear the outside of the chicken, both sides, until it’s golden brown, but not burned. Adjust the heat if necessary. It will not be done inside, but will cook more when added to the broth. Move the chicken around to prevent sticking or turn down the heat. The brown residue will add flavor to the soup.
  • Once the chicken has browned, remove it to a dish, and turn down the heat.
  • Now, add the chopped or sliced fresh vegetables (celery, onion, carrot, garlic, mushroom), but not the greens, stirring often. The residue will loosen up, or use a wooden spoon to help it along. Sauté until the vegetables are lightly softened, but not browned.

 

And Then…

  • Add the broth and water, and stir. Turn up the heat to a boil, then lower the heat to a low simmer.
  • Add the bay leaves. Other herbs will be added later.
  • Add the chicken and its drippings back to the pot. Keep it on a very low simmer, not a vigorous boil, for 40 (smaller chicken pieces) to 60 minutes. Very low heat keeps the chicken more tender.
  • 10 minutes before it’s done, add the thyme.
  • Remove bay leaves.
  • Add salt and pepper to taste. Broth is often quite high in sodium, so don’t over-salt.
  • 5 minutes before it’s done, add oregano, marjoram, and parsley.
  • Remove chicken to a clean dish. You might want to use a large spoon to hold the pieces together; the meat could fall off the bones. Check the soup for tiny bones that might have fallen to the bottom of the pot.
  • Discard the chicken skin. Cut the meat and add back to the soup. I usually reserve some of the chicken for a stir-fry or freeze it separately for later use.
  • Add fresh greens and low simmer a few minutes to wilt.
  • Stir in cooked pasta.
  • Add leftover vegetables (such as cooked peas, corn, green beans), if desired.
  • Reheat and stir the soup, then serve. Top with grated Romano cheese and a sprinkling of fresh parsley.

 

 

You also might enjoy homemade collards soup. It’s more comfort food for winter or for those not feeling so well. Most of the herbs and greens I use in cooking are started from seeds. At any time of the year, there’s something to pick for soups, salads, veggie omelets, and stir-fries.

 

 

Easy Buttery Biscuits 

 

I just started making these last month. They are so good! But, in an effort to not overindulge in carbohydrates, I won’t make them often.

 

butter biscuits with chicken soup

 

Very simple:

  • Preheat oven to 425º F.
  • Melt 3 T. butter in a small pot.
  • Prepare a baking sheet lined with parchment paper.
  • Place 1 1/4 cups of self-rising flour into a bowl. This makes a dozen biscuits.
  • Add a dash of salt (optional).
  • Add about 3/4 cup heavy cream to the flour. Mix well with a fork. Add more flour if it’s too sticky.
  • Turn out onto a floured surface and knead for a minute.
  • Use a rolling pin to flatten the dough to about 1/3″ thick or slightly thicker.
  • Use a cookie cutter or a juice glass to shape biscuits and move them to the cookie sheet.
  • The last bit of dough can be shaped by hand so none is wasted. It might come out lumpy, and that’s perfectly fine. Call it “rustic”.
  • Spoon melted butter over the tops, dripping down the sides. The dough will absorb the butter.
  • Bake until the tops turn golden, about 15 minutes. Turn the sheet halfway through if your oven has a hot spot.
  • Serve with more butter (optional, but…). Next time I might add some shredded cheddar cheese to the dough. (***Update***: Yesterday, I made a batch of biscuits, half with cheese and half without. In the cheesy part, add thin pieces of cheddar to half the dough. Then fold the dough, roll it, and proceed with recipe. I haven’t decided which option I like better; hmm…this calls for a taste test. January 27, 2021)

 

 

Enjoy, and be well!

 

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Dividing Chives: Easily Done!

Sep16

 

updated 1/28/2024

 

 

Here’s How To Divide and Rejuvenate Chives

 

 

Potted chives, about to be divided.

 

 

There are few plants that are easier to manage than chives. This herb, in the onion family (Amaryllidaceae), benefits from an occasional division. And as autumn approaches, a rejuvenated plant will reward you with a fresh crop of flavorful leaves until the snow flies.

Chives (Allium schoenoprasum) is super hardy, growing as a perennial in USDA plant hardiness zones 3 to 9. In the colder zones, it behaves as a herbaceous perennial, dying back to the soil after some hard freezes. A few months later, new leaves emerge from dormant bulbs in the ground when the soil begins warming up. Wherever I’ve lived, it has always been the first herb to sprout new foliage in late winter or early spring.

Here in zone 7 North Carolina, pot-grown chives has some usable foliage through most of the winter. If grown in a protected area or next to a south-facing wall (northern hemisphere), it will retain some foliage in cold weather. Potted chives is less winter hardy, by one or two zones, than those grown in the ground because the roots are fully exposed to cold air temperatures.

The term, “chives”, is from the French word cive, which derives from the Latin word for onion, cepa.

Some gardeners use the singular form of the word, “chive”, and others prefer using “chives” for both singular and plural applications. Your choice. Similar to the terms “species” and “impatiens”, I add the “s” at the end.

 

 

Why Divide Chives?

 

After a few years of growth, the small bulbs in the soil become very crowded. One year, the chives will look fine, and the next year it might fail to emerge at all. By dividing the clump every 2-3 years, the younger and more vigorous bulbs will have a chance to grow. Those old bulbs might already have decomposed, so you won’t see them in the soil.

Wet soil exacerbates any problems it might have, so plant it where the drainage is good, in a raised bed, or in a clay pot. In fact, chives can tolerate quite dry soil, and it doesn’t mind being potbound. But for the best growth, keep potted chives damp to lightly moist. It needs full sun—6 hours or more each day—to grow well.

Another reason to divide chives is to provide more plants for the garden, to give away, or to sell at the neighborhood yard sale. Perhaps you’d like to add a division to the strawberry jar you’re filling with herbs. Chives responds very quickly after division.

If onion aphids have weakened your chives early in the season, removing all the foliage is an option. That would be another good time to divide the plant, perhaps waiting until after the blooms fade. I’ve never had a problem with onion aphids after spring.

***Update***: These tiny young onion aphids (photo, below) hitched a ride on the potted chives brought indoors last month. So, I cut back the plant and moved it outside, after feeding a few aphids to the betta. The other chives on the deck already are beginning to show new leaves. 2/5/2021

 

onion aphids

Onion aphids from chives.

 

 

How To Divide Chives

 

The Pot

This process begins with digging up the clump or unpotting the potted chives. The plant in the photos has been growing in a 6½” clay azalea pot (shorter than wide—about 5″ tall). I will replant the same pot with one of the divisions, after cleaning it. Replanting in a dirty pot will make the next plant more difficult to remove. The new root ball will get stuck on the debris tightly clinging to the walls.

Another issue to consider is the shape of the pot. If the top curves inward, the root ball won’t slip beyond the narrow section, and you’ll have to cut straight or tapering sides to get the root ball out of the pot.

If you want to use Grandma’s ceramic pot, simply grow the chives in a plastic pot, with holes, that fits inside the prettier one. While double-potting lets you use a decorative pot without a drainage hole, remember to empty water collecting in the bottom.

Plastic or frost resistant ceramic pots are fine, but use one that is small to medium in size. A big pot holds a large volume of soil that stays wet in a rainy period or in the cold. The excess moisture could kill your chives unless you’ve added extra drainage material. Chives grows nicely with a few other herbs in a window box.

 

Cut It Back

 

cutting chives' leaves

Cutting leaves right above soil level.

 

Cut off all the foliage, down to about 1/2″ from the soil surface. While it might appear extreme, this plant won’t skip a beat. Already, a day after cutting back this plant, it has grown 1/3″ (photo at the end).

Removing the foliage makes the process easier and neater. Also, there’s less stress on the roots because they won’t have to supply water to the foliage. Take the good leaves to the kitchen, and add them to baked potatoes for dinner, or to eggs, a salad, or soup. You’ll have long leaves to snip from rejuvenated plants within a couple of weeks, depending on weather.

Look for leek moth larvae, immature insects that sometimes bore into the hollow leaves or burrow inside and destroy the bulbs. This insect is native to Europe and Asia, but also is found in North America, where it can become invasive.

 

Divide and Multiply

If you’re removing your chives from the ground, dig a few inches from the base of the clump, and about 8″ deep. Tease off loose soil and put the earthworms back in the garden. Don’t worry about some lost roots; chives’ roots regrow very fast.

 

 

The root ball in a potted plant will become very congested with tightly packed roots, both dead and alive. Use an old serrated knife to slice off the outer edges of the root system. And remove that center part if there are no bulbs there. Compost this tired soil or toss it under the shrubs.

An old clump of chives often grows outward, while the center dies out. Identify the places where natural divisions can be separated. Now divide the plant. Use the knife to make a few or several divisions. I kept 12 to 20 shoots in each division. If you want, you could cut smaller divisions for more plants.

 

 

Potting Up

 

 

Place a wad of polyester fiberfill over the pot’s drainage hole. A small bag can be purchased for a few dollars at hobby shops. Because it’s synthetic, it doesn’t break down and can be reused. The PF prevents soil erosion, leaving all the soil in the pot. Also, sowbugs, earthworms, and other critters will not be able to gain entrance to the soil through the drainage hole. But water will drain freely.

Add some potting soil to the pot and hollow out a depression for the fresh division. The soil line should be about 1/2″ to 1″ below the rim of the pot. Firm the soil around the roots to prevent settling or air channels through the soil. Add more soil if needed. But don’t bury the crown of the plant any deeper than it was growing before the division.

Water the plant and place the pot in the sun. Done! Wasn’t that easy?

 

 

Growing Chives Indoors

 

Light

Chives grows easily in a sunny window, where it gets at least 6 hours of direct sun. Abundant sunshine allows optimal photosynthesis and keeps the plant growing strong. Lack of adequate sun causes thin, weak growth that falls over.

Artificial light can help on cloudy days. Place the plant close to a light source to supplement the natural light it gets, but not so close that it can feel the heat.

 

Temperature

Even if the windowsill is chilly on winter nights, the plant should thrive there. Chives growing indoors should stay in leaf all season, even though those growing outdoors will go dormant. Cooler winter temperatures (45° to 65°F) indoors keep the plant shorter and in better condition. It will bloom in spring only if it has received enough cold, so don’t expect flowers.

If you must keep chives indoors in the summer, set the pot back several inches from the glass so it doesn’t overheat.

 

Water

Keep the soil damp. Water thoroughly, and then let it dry a bit. After 10 or 15 minutes, empty excess water that remains in a saucer. Chives can grow in a pot as small as 4″ across and doesn’t mind being potbound for some time. A full plant in a small pot requires water more often.

 

Fertilizer

Every 6 weeks, from mid-fall through winter, apply a dilute (1/4 to 1/2 strength) solution of fertilizer if the plant continues growing.

From spring through early fall, fertilize every 3 or 4 weeks at about half the strength recommended on the package. Chives just isn’t that fussy. Wait 5 or 6 weeks after dividing before starting to fertilize. Chives planted in the garden might need fertilizer only once or twice during the growing season.

 

 

Tips for Harvesting Chives

 

When cutting the leaves, cut the entire leaf, almost down to the soil. The bulbs will soon generate new growth. If you cut the tips off a bunch of leaves, all the ends of those leaves will turn yellow.

Intercalary meristematic tissues right above the bulbs permit regrowth of the leaf from the ground up.

 

 

chives in flower

Chives in flower.

 

Chives flowers in spring (or early summer in northern zones) after being exposed to several weeks of a cold winter. It’s very pretty in bloom, with pinkish purple flowers on sturdy stalks. It looks like their cousins, the ornamental Alliums, grown from bulbs planted in autumn.

This herb’s flowers produce generous amounts of nectar, attracting beneficial insects. Chives’ flowers are edible. Simply pull some of the little florets off the head and use as a garnish. Young flowers have a milder flavor than those that have been open for a few days.

The stalk, or peduncle, that the flower is attached to is quite tough, and not edible for most purposes. Hold the base of the plant and pull out the entire flower stem.

 

 

Chives from Seed

 

As a monocot, chives produces flower parts in multiples of threes. So, each floret has 6 petals and the seed capsule is 3-lobed.

Different varieties of chives have similar flavor, but some have finer foliage than others. ‘Dolores’ has thin foliage, while ‘Purly’ and ‘Staro’ have wider leaves.

 

garlic chives going to seed

Garlic chives going to seed.

 

And there’s garlic chives, Allium tuberosum, with a distinct mild garlic flavor. Very nice in salads, but it will spread all over the place if the seedheads are not removed (photo, above). It also spreads underground more vigorously than onion chives.

Garlic chives grows in zones 4 through 9. Its pretty white flowers appear later than onion chives. Enjoy the flowers for a few days but remove them before seeds develop. Most wild animals do not feed on chives.

Garlic chives has leaves that are flattened, while onion chives has leaves that are cylindrical in cross-section.

Growing chives from seed is quite easy. Sow chives about 1/4″ deep in moist potting soil. You can use market packs or individual 3½-4″ pots, with 10 or so seeds sown together. Some growers sow dozens of seeds in one pot for a faster sale.

As soon as the seeds germinate, give them full direct sun for strong plants. They can be planted out after hardening off the seedlings, and they’ll tolerate light frost at a young age.

 

                               *     *     *     *     *     *     *     *

 

Chives has been used for 5,000 years by civilizations in both the Old World and the New World. The foliage is high in Vitamin C, carotenoids, and manganese. It’s very high in Vitamin K. Because we normally don’t consume chives in large quantities, it’s not considered a major source of nutrients.

Dividing chives is an easy project for a cool end-of-summer day. Clipped fresh chives is very nice on a chilly day with a baked potato, melted cheese, crumbled bacon, topped with barely cooked broccoli…and butter… Enjoy!

 

 

chives, the day after division

Chives, a day after dividing the original plant.

 

 

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Lavender Cuttings: Tips for Propagating Lavender

Aug11

 

2020

 

Kim’s Tips for Rooting Your Own Lavender Cuttings

 

taking lavender cuttings

Cutting a lavender stem at a node.

 

How wonderful—the fragrance of lavender wafting through the back yard. You’re pleased beyond measure with these silver-leaved subshrubs in the pollinator garden, and perhaps you’d like more of them. The bees and butterflies are all over them! And the deer never touch them!! Garden centers stock several cultivars of lavender, but they are not inexpensive. Problem solved: “I’ll root my own lavender cuttings!”

The plants have performed well, and the garden is buzzing with activity. Now, you’d like to expand the garden to provide even more sustenance for all the bees and other insects. Admittedly, there is some work involved. Properly preparing the heavy clay soil takes effort and materials, but you know it will be worthwhile.

We need pollinators for farms and orchards, for our own vegetable gardens, and to regenerate natural stands of greenery. They pollinate every third bite of food we eat.

Because it takes several weeks to root cuttings and to grow them on to the proper size for transplanting, time is on your side. So, let’s begin by taking cuttings from the plants in the garden. While they’re rooting, you’ll have plenty of time to get the soil just right for the new plants.

 

Patent Rights

Because it’s illegal to propagate trademarked plants for resale, I bought the newer lavender cultivars in trays of 60 to 200 tiny rooted plants, called plugs. Labels of branded varieties carry the caution, “Unauthorized propagation prohibited”. Many varieties were not under patent protection, however, so those were the ones I propagated.

 

Lavender from Seed

Another option is sowing seeds—‘Ellagance Purple’ and ‘Lady’ are two that you might try growing. ‘Munstead’ is a strain that has been around for a long time. Seeds take a few weeks to germinate, so this project is best started in spring. Plants grown from seed (sexual propagation) can vary in certain characteristics, including plant size, foliage color, flower color and size, and time to first bloom.

Plants vegetatively propagated, on the other hand, will have consistently similar characteristics. Cloned plants, from cuttings, have the same genetics as the stock plant, so the rooted cuttings will look identical to the parent.

 

Lavandula and butterfly

 

 

 

Prepare the Pots and Soil for Lavender Cuttings

 

First, assemble 4″ or 4 1/2″ plastic pots. Bigger pots hold a much larger volume of soil and dry too slowly.

Lavender is susceptible to several fungal diseases, so starting with clean materials is essential. At the very least, wash the pots with soap and hot water. Better yet, clean the pots with a bleach solution, let them sit for a few minutes, then rinse thoroughly.

Another option is to use new cell packs, with 4 to 9 cells per pack. Soil in small cells dries faster, so you’ll need to closely monitor these containers.

Don’t use soil left over from last year’s plants; it could be harboring disease spores. Never throw “used” soil into the trash. Instead, add it to the flower gardens or the shrub border, where it will contribute organic matter as it decomposes.

 

Options for Potting Soil:

  • Always begin with pasteurized potting soil. Mix this with clean coarse sand or perlite. The medium should drain well, allowing both water and air to percolate through the soil.
  • Use products formulated for succulents, and add houseplant potting soil to make a gritty medium, but one which will hold some water.
  • Or, simply, use a fresh bag of pasteurized potting soil, which includes perlite, and be very careful about watering.

Avoid using soil containing a large percentage of peat moss, which is acidic and stays too wet for lavender. This herb, like many others, needs close to a neutral pH.

Incidentally, most potting soils sold in garden centers contain no soil at all, and are sometimes called “soilless potting mixtures”. For our purposes, the term “potting soil” will do.

If the medium is dusty dry, mix in a small amount of water. Avoid breathing in the dust. The soil should be slightly damp. Fill the pots with potting soil, and firm lightly. Leave about 1/2″ to 1″ of space between the soil surface and the pot’s rim.

 

 

Making the Cut

 

joyce chen scissors for cutting lavender

Joyce Chen scissors.

 

When To Cut

Cuttings taken in early to mid summer should root adequately before autumn. These are considered “semi hardwood” cuttings. The stems aren’t fully matured, but they aren’t too tender, either. Tough old woody stems will not root.

Collect lavender cuttings in the morning, when they’re fully plumped with water. Don’t use material from the bottom or from the shady side of the plant. Use healthy foliage, without any spots. Cuttings from plants that have not been overfertilized with nitrogen often root more successfully.

 

How To Take Lavender Cuttings

With clean sharp scissors, take cuttings from non-blooming, non-budded stems. Lavender cuttings from the tips of the stems, rather than from middle sections, make better propagating material. If your early blooming lavender plants were deadheaded (old flower stems cut back) early in the season, the remaining stems might already have branched out, providing fresh cutting material.

 

lavender cuttings

Cuttings, before removing bottom leaves.

 

Lavender cuttings should be only 2″ to 3 1/2″ long, depending on variety. Large cuttings have greater leaf surface area, and the cuttings are more likely to wither before roots form. When taking cuttings from any plant, consider the number of leaves, light, water, humidity, and time to root. Each variety has its own combination of variables that result in prompt, successful rooting. Long cuttings, low humidity, lack of light, and wet or dry soil will not yield rooted plants.

Make the cut where two leaves join the stem (photo at top). This part of the stem is called the “node”, and the first roots often emerge there.

Now, remove leaves on the bottom inch or so of the stem. Gently peel them off. Otherwise, leaves will rot in the soil, which could rot the stem.

 

lavender cuttings

Cuttings, ready for sticking.

 

Rooting Lavender Cuttings In Water

Coleus cuttings start rooting in water in a few days; lavender requires weeks in soil. When possible, I always root plants in potting soil rather than in water. The roots’ cell structures differ between the two methods, and those growing in water often die when re-adapting to soil.

If you have plenty of cuttings, perhaps rooting some in water will work for you. Cuttings should still be about 3 1/2″ long. Use only an inch of water in a glass, don’t crowd the cuttings, and remove leaves in the water. Place the glass in part sun, and change the water every few days.

 

 

Sticking the Lavender Cuttings

 

After decades of rooting plants under lights for my business, I’ve had the most success with cuttings that were stuck right next to the inside of the pot. Particles of soil touching the wall of the pot tend to permit more air to circulate around the stems. That’s precisely what lavender needs.

The stems aren’t sitting in wet soil, although there is some contact. At night, as the temperature drops, water vapor precipitates on the inside of the pot. And the humid air in that space helps the cuttings root.

 

lavender cuttings in a pot

Lavender cuttings.

 

This 4 1/2″ pot accepted 9 cuttings, with 1 in the center. Avoid crowding the cuttings; space them so their leaves don’t touch each other. Lightly water in the cuttings to make better contact between the stems and the soil.

I propagate other herbs, including thyme, rosemary, oregano, sage, and bay laurel, in the same way.

 

Actinovate

When propagating thousands of herbs and perennials each season, I used an organic biological fungicide called Actinovate. This product, a bacterium called Streptomyces lydicus strain WYEC 108, prevented vulnerable plants from succumbing to most diseases. Water the solution into the soil after sticking or lightly mist the cuttings, occasionally, in the morning. I also used it when germinating seeds.

This fungicide is quite expensive, but it made plant propagation much easier for me. It carries the OMRI label and is safe to use on edibles.

Always exercise caution when using materials for treating plants. Don’t breathe the dust, avoid getting it on your skin (rinse thoroughly), and don’t improperly dispose of leftover product or the container. Read the label.

 

Rooting Hormone

Rooting hormone powder coats the base of the cutting with a chemical fungicide and plant hormones. While it accelerates the rooting process for many plants, this product carries the Environmental Protection Agency’s Caution rating, as does Actinovate.

I haven’t used it for many years, but, if you’ve had good results using rooting powder, then try it on your lavender cuttings. Always read the label, and never discard leftover powder where it can pollute streams.

 

 

Raise the Humidity

 

lavender cuttings in clear plastic bag

Pot of cuttings in open plastic bag.

 

In order to raise the humidity around the cuttings without causing rot, place the pot of cuttings into a clear plastic bag. Pull up the bag so it surrounds the cuttings, but don’t secure it. Fuzzy-leaved plants, such as lavender, rot (not “root”) easily in high humidity. A closed plastic bag or some other closed system raises the relative humidity to 100%. It also causes the “greenhouse effect”, raising the temperature too high.

So, keep the top of the bag open. Enough humidity will remain around the lavender cuttings. In very dry environments, the bag can be partially closed, but don’t let heat build up. Empty any water that collects at the bottom. If the soil is moist and there’s significant condensation inside the bag, open the top more widely, and let excess moisture dissipate. Wet soil will rot the cuttings.

 

 

Light For Lavender Cuttings

 

sunshine through trees

 

 

Lavender loves to bask in the sunshine. The sooner the cuttings get back to the sun, the sooner they can resume strong growth. But harsh sun will desiccate the unrooted cuttings. This is a race against time.

 

Indoors

Indoors, place the cuttings where they will get gentle direct sunlight. Sunlight helps cuttings root faster, but strong sun will dry them and overheat the air inside the bag. Bright filtered sun most of the day, as through a sheer curtain, works well. Average indoor temperatures (mid 60’s F to low 70’s) will help them root.

Don’t put the cuttings too close to a window, in the hot sun. Check to make sure excess heat can escape. Lavender cuttings will not root in low light, so it might require a bit of experimentation to find the perfect light level to root the cuttings without desiccating them.

New growth emerging from the tip of the stem indicates a cutting that is beginning to root. Congratulations!

 

Artificial Light

A 4′ long fixture with 2 daylight LED or fluorescent tubes makes a perfect nursery. Here, the plants never see a cloudy day, and you can keep a close eye on progress.

Place the lavender cuttings close to the tubes, within 2″ or 3″. They should be as close as possible to the lights, but not feel heat from the fixture. Keep the lights on for 14-16 hours each day.

Smaller tubes and grow bulbs emit less light, which might not be enough for lavender. But if that’s what you have, try it. Make sure the cuttings are close to the tubes and that the lights are kept on for perhaps 18 hours each day.

 

Outdoors

Many of us don’t have indoor space suitable for rooting lavender cuttings. In that case, place the pots outdoors in dappled shade, where the plants will get more bright shade than harsh sun. Don’t expose them to hot afternoon sun. Find a location out of the wind.

In a pinch, take a few cuttings and simply stick them at the edge of a planter, in light shade cast by a plant. I’ve been able to root many kinds of plants this way. Watch out for slugs, by the way, and use organic Sluggo to bait them. Scoop out rooted plants, and pot up for a few additional weeks of growing and getting used to full sun before planting them in the garden.

The cuttings in the photographs go outdoors on the deck in the morning. I take them back inside at noon or in early afternoon. It’s been way too hot and humid outside this summer—mid 90’s F, over 100° heat index for days at a time. When it cools down, they’ll spend more time outdoors.

(***Update***: The pot of cuttings in the photographs has only one survivor. Prolonged heat, frequent downpours, and mischievous chipmunks digging in the soil killed the rest. But that one well-rooted plant looks great, and will stay in its 4″ pot over the winter. 1/1/2021)

 

 

Ready for Transplant?

 

Okay…it’s been about 5 or 6 weeks and most of the cuttings show new leaves growing at the tips of the stems. That’s great!

If you see roots at the drainage holes in the bottom of the pot, the cuttings might be ready to divide. Remove the cuttings from the pot by gently tipping the pot upside-down. See if there are enough roots to move them to the next stage. Each cutting should have a few 1″ to 2″ long roots. Handle with care, since the roots detach easily from the stems and dry quickly when exposed to air.

 

Cuttings Rooted in Pots

Before settling them into their permanent homes, the rooted cuttings in pots will need to grow a more extensive root system. Transplant them individually into their own small pot or into 4-cell market packs. Be sure to maintain the same soil level against the stem; never bury the stems. Use the same kind of soil you used to root them.

If they’re rooted, give them full sun for a few weeks before planting in the garden. Rooted cuttings don’t require high humidity, so remove the plastic bag.

 

Cuttings Rooted in Cell Packs

If you planted the cuttings in market packs to begin with, simply push up the bottom of a cell to check root growth. Don’t pull the cutting itself. Well-rooted plants can be planted directly into the garden if you monitor them very closely. If needed, cover temporarily with a “caterpillar” tunnel fitted with bird netting. This protection admits air and sunlight, and will prevent damage from digging animals while the lavender becomes established.

If cold weather is approaching, use a clear plastic cover over the tunnel, and vent it in the daytime. This will buffer severe conditions, and could save the plants.

 

Harden Off the Lavender Cuttings

Harden off the cuttings by gradually introducing them to outdoor conditions over a period of a week or so. Place the pots of lavender outdoors, in morning sun for a few days, then in more hours of sun. It’s easy to forget them, when they’re out of sight, so remember to water! Plants receiving abundant sunshine make more food for themselves, through photosynthesis, so their roots will grow faster. By the end of the hardening off process, the plants should be able to tolerate direct sun all day.

Remove flower buds appearing on young cuttings. For now, all energy should be directed toward growing a robust root system.

Any cuttings that haven’t rooted and have foliage that feels limp can be discarded. If they look like this after a month, it’s not likely they will root. Figure out how to improve the growing conditions, and try again.

 

 

The Garden is Ready

 

garden rake, prepared soil

 

And so are the plants. Water them first. Then remove the rooted plant from its pot and gently loosen the outer roots if they form a tight root ball.

Plant the little lavenders, maintaining the same soil level next to the stem. Firm the soil around the roots to eliminate air pockets. For almost all plants, you should be able to see the top of the original root ball after transplanting.

Be sure to space them properly, according to the variety. Some mature at 16″ tall and wide, while others can grow as large as 3′ or 4′ across. Lightly shade the plants if the leaves wilt in moist soil. Sticking a leafy twig in the ground on the sunny side works well enough.

During hot weather, check the soil moisture every day, although you might not have to water every day. Feel the soil a few inches down and next to the root ball. If you detect moisture, don’t water. If it wilts or the soil feels dry, water around the root ball.

When you do water, keep the foliage dry. This helps prevent disease.

 

To Mulch Or Not To Mulch

If you use mulch in the garden, avoid placing it under the canopy of the plant. Where it rains regularly, mulch can hold too much moisture in the soil, so use only a thin layer or, preferably, none at all right under the plant. Keep mulch off the stems.

Avoid finely shredded hardwood mulches, and choose pine fines or small nuggets instead. They permit better air circulation around the lavender.

Planting lavender on raised ground helps the soil drain faster, and plants display better when elevated above surrounding lawn or paving.

 

Is Your Lavender Winter Hardy?

 

lavender

 

Each plant variety has a hardiness zone rating, usually between zone 5 and zone 9 for lavender. If you live at the colder end of that variety’s hardiness zone, the rooted plants might need the protection of a cool greenhouse or a cold frame until next spring. It depends on expected weather patterns—temperature and precipitation—over the next several months for the cultivars you’ve selected.

At this point, in late summer, waiting to propagate lavender until next year might be more feasible, especially for gardeners in colder climates.

Lavender is drought resistant once established in the garden, but often dies when overwatered. Improving soil drainage is especially important for cultivars planted in the colder regions of their hardiness zones. “Winter wet” is a frequent cause of lavender failure.

Plant lavender with other perennials and shrubs that share its preferred growing conditions. Although it isn’t native to the U.S., it is non-invasive.

You might enjoy reading about the history of lavender and its uses through the centuries. This article at The Farm In My Yard includes more detailed information for growing lavender successfully.

Better for the Environment

Traditional property management calls for removing winter shelter and sources of food for insects and animals, so this is how we can begin to compensate, right in our own gardens.

Propagating plants is an economical means of providing new material for your gardens. Planting species that offer sustenance to pollinators is not only ecologically preferable to maintaining lawn grass, but it’s also prettier!

 

lavender

 

 

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Basil Downy Mildew: You Can Prevent It!

Jul19

 

Yes, You Can Prevent Basil Downy Mildew!

 

lettuce-leaf basil

Pots of young lettuce-leaf basil.

 

What could be more refreshing than a garden salad harvested from your own back yard? We love our tomatoes, cucumbers, green onions, ripe sweet peppers, and the ‘Tango’ celery added to mixed greens. And don’t forget the basil!

But you’ve noticed how basil has struggled the past few years despite all the suggestions offered by the garden center. It just doesn’t look quite right, which prompts the question,

 

 

“What Is Wrong With My Basil?”

 

Gardeners throughout the world are having issues with basil. From Anchorage to Adelaide, readers at The Farm In My Yard clearly have problems with this herb. And it used to be so easy to grow! Now their leaves develop black spots every summer, and they’re yellow between the veins. This is not appetizing at all.

Does that sound familiar?

Well, join the club! For over a decade, we’ve been dealing with spotty ugly basil, infected by that awful disease known as basil downy mildew. This water mold has been seen in more than 44 of these United States, and in just about every country where this herb is grown. Once the disease has reached your plants, you might think it’s all over.

But it isn’t! By managing it differently than you normally do, you can have beautiful basil once again. I’ve successfully grown it in pots every year since the disease was first identified in the United States. The plants grown in the garden, however, almost always have succumbed to BDM. But there’s more to it than just growing them in pots, as you’ll read later.

You need not worry that Peronospora belbahrii will infect other plants in your garden. BDM targets only basil.

 

 

basil downy mildew

Yellow areas between the veins.

 

 

How To Recognize Basil Downy Mildew

 

As you can see in the photo, above, formerly healthy green leaves developed yellow patches bordered by the main veins. After a stretch of high humidity or rain, the symptoms became readily apparent. The plant looked fine one day, and the next morning it looked like this!

The condition worsened, as it infected more leaves and more stems. The leaves became yellow overall, and black spots showed up. Within a week, the plant was worthless. It had been growing in a large pot with a tomato, so I cut the basil at soil level and threw it in the trash.

We’ve had a very rainy spring and summer so far (2020), and this plant started showing signs of distress by mid June. I picked the good green tips, and kept them indoors in a glass of water until they went into tomato-basil salads.

The local grocery store had full sweet basil in small pots, so I bought one. The first thing to do is to discard the clear plastic wrap around the plant. Why? Because humidity causes the problem in the first place!

 

 

potted bsil

This is a pot of healthy sweet basil.

 

 

How BDM Starts

 

Microscopic BDM spores on the leaves need relative humidity above 80% or 85% for only a few hours in order to germinate. Local weather reports will indicate the relative humidity, and you might be surprised by how high that number is at dawn, even during “nice” weather.

Although you might not have had rain or high humidity during the daytime, your basil can still become infected. Here’s how:

As the temperature decreases through the night, the relative humidity rises. It’s usually around dawn, the coolest hours, that the relative humidity reaches its highest reading. With BDM spores on a susceptible variety, 2 or 3 hours of high humidity will get the disease growing. So, even during comfortable daytime weather, the infection gets its start quietly, hours before the alarm clock goes off.

Most years, we can grow basil successfully for a few months before the humidity increases. But over the past few years, BDM has struck earlier in the growing season.

If the summer is hot—in the mid 90’s and above—and the nights don’t cool off very much, the relative humidity won’t rise to the critical 80-85% level required for germination. Unless there’s rain.

Gardeners living where the humidity is always low probably won’t have problems with BDM. But one brief rainstorm could be enough to initiate the disease, if spores are present, even in a normally dry region. If the weather dries sufficiently, though, the disease will subside. Pick off and discard infected leaves, and normal growth should resume.

Wind carries the spores from infected southern-grown plants to northern zones (northern hemisphere) each year. Plants that are shipped to garden centers around the country, infected seeds, and overwintered infected plants are potential sources of basil downy mildew. But the spores do not survive cold winters, and the disease needs a living host.

 

 

At Dawn, The First Day

 

basil downy mildew

Early symptom–fuzzy gray layer on reverse.

 

Once the spores germinate, they grow into a gray fuzzy film on the leaf’s reverse. You have to be an early riser to catch this stage of the disease. You’ll notice a change in the leaf’s appearance, showing light green to yellow areas between the main veins.

 

 

Later, Or The Next Day

 

The mold progresses to the next stage, when tiny black dots become visible on the back of the leaf. Those dots are the sporangia that have burst open, releasing spores to infect the next basil that comes along. The leaf becomes more discolored, wrinkled, and spotted. The sporangia can be so thick that most of the leaf reverse is covered in black.

 

 

basil downy mildew

Black sporangia on reverse.

 

 

And Then

 

Yellowing between the veins continues, and leaves develop black edges or spots. Although the infected leaves won’t harm you if eaten (unless there’s a true allergy to the mold), they will not have that rich summer basil flavor and aroma you longed for. It’s time to look for new, healthy young plants. Or start some seeds!

Any basil without good color, either light or dark green, or purple, tastes awful. Whether it’s caused by disease, poor growing conditions, or lack of nitrogen, pale leaves will disappoint your taste buds. Some varieties, notably the lettuce-leaf basils, normally have light green leaves (photo at top).

 

 

 

Three Suggestions To Prevent Basil Downy Mildew

 

At the end of this post, I’ll include links to other articles at The Farm In My Yard with information on basil downy mildew. They have all the details you’ll need to grow beautiful basil. And there are methods for growing this herb outdoors in the garden in ways which might decrease the likelihood of BDM.

For disease-free basil, consider these 3 tips:

 

1. Grow Basil Under Artificial Lights

The Structure

Many gardeners don’t have sunny windows or any garden space to grow basil. You can grow a decent crop, however, under artificial lights, such as fluorescent tubes or LED’s. The more expensive LED’s last longer and consume less energy.

You can buy light cart kits to assemble at home, but they will cost you dearly. Instead, gather a few materials from the hardware store, including the light fixtures, and construct your own light table. Another option would make use of an empty bookshelf. Perhaps the basement or a spare bedroom could become indoor growing space for houseplants and edibles. I recommend a small fan to circulate the air.

A 4′ long plug-in fixture with 2 tubes and a reflector on top will suffice. Smaller units emit much less light and might not provide enough light for herbs. So, for plants that normally require lots of sunlight, try to find space for the larger fixture.

Two or three fixtures lined up about 2′ apart significantly increase the light levels, so you can grow other edibles or houseplants with the basil. Maybe you’d like to add parsley and cilantro to your indoor garden. Lots of possibilities!

For 35 years, I used plant tables originally built by our contractor friend, Wally. I broke them down and reassembled them each time we moved. Constructed from 2″ x 4″ framing, carriage bolts, screws, hooks, small chains, 4′ light fixtures, and 4′ x 8′ sheets of exterior grade plywood, each table was a marvel of functional simplicity. Matte white surfaces reflect light back to the plants, so consider painting the structure, including the plywood, and the room white or off-white.

Be careful using electricity and water in close proximity. If you have any doubts, ask a licensed electrical contractor for advice. But it’s not difficult to set up a simple table with lights. Double the fun and add fixtures under the table, where it’s a bit cooler. Lettuce and mesclun should do well there.

Growing Basil

Keep the plants very close to the tubes—within a couple of inches—and leave the lights on for 14 to 16 hours each day. Yes, this is more hours of light than they’d receive outdoors, but with lower photosynthetic photon flux density (“weaker” light) indoors, plants use this light more efficiently over a longer period of time, resulting in increased growth. Your indoor basil probably will look better than outdoor basil.

Basil likes temperatures from the high 60’s and into the 80’s F, but prefers to be above 70°. You might be able to grow it indoors all year. Keep the soil slightly moist, but not wet.

Pinch back the stems so the basil won’t grow too tall. This prevents lower leaves from being shaded, which will cause yellowing. Cutting back the plants also forces branching, supplying more tender growth for the kitchen. Remember to fertilize every 2 to 3 weeks to keep the foliage a rich green color; pale foliage tastes terrible.

Start seeds or buy young transplants every few months. Basil is an annual, and once in flower mode, it often starts deteriorating. Cutting off the flower buds and a few nodes (pairs of leaves) under them, however, will delay its demise. Place potted basil plants on inverted pots, if needed, to raise young plants closer to the lights.

 

microgreens in a tray

Microgreens, primarily broccoli.

 

Growing microgreens in shallow trays is another worthwhile project for your light table. Tender basil seedlings, among many other edible plants grown for microgreens (photo, above), can be harvested 2 to 4 weeks after germination.

Advantages:

  • Basil is within reach of your kitchen.
  • You can grow it all year long.
  • No insects, with careful monitoring. No pesticides.
  • Pick only what you need, without any of it deteriorating in one of those plastic clamshell containers.
  • Basil growing in conditioned air (heat or AC) indoors has low relative humidity, so downy mildew will never be a concern. Don’t mist the plants.
  • Growing plants indoors keeps you connected to nature, which has proven psychological benefits.

 

tomato-basil salad

Tomato-basil salad.

 

2. Move Potted Basil Indoors In the Evening

Now that you know how BDM becomes established in your plants, keeping basil in pots is a good solution. Sure, you can also grow it in the summer garden. But having at least one potted basil is a safety net if BDM ravages your garden.

Once rainy weather settles into your neighborhood, or if you’ve noticed BDM in gardens around town, it’s time to pull the pots indoors for the night. Humidity indoors will never reach the levels that exist in the garden outside. Basil I’ve kept indoors has never gotten BDM.

Don’t forget to place the pots back outside in the morning, if it’s warm enough. Basil should receive at least 6 hours of direct sun outdoors. If rainy weather is in the forecast, keep potted basil plants in a bright spot or under lights indoors for the day. Avoid watering them indoors unless it’s absolutely necessary. Plants in 7″ or 8″ pots are easier to move around than basil in huge, heavy ceramic pots. So, consider ahead of time which pots you’re going to use.

A collection of several pots will be easier to wheel back and forth on a cart. How convenient is that?! Treat yourself to one of those carts with a recessed surface, which doubles as a saucer. But don’t let water collect beneath the pots. This will cut off air circulation in the root ball, and could rot the roots. Out to the deck for sunshine, indoors at night for disease-free basil!

 

3. Use Varieties That Are Resistant to Basil Downy Mildew 

Recent breakthroughs in basil breeding show promise for disease-free and pesticide-free growing. Rutgers University developed several new BDM resistant varieties of sweet basil. Look for ‘Rutgers Obsession’, ‘Rutgers Devotion’, ‘Rutgers Thunderstruck’, and ‘Rutgers Passion’. When I ordered seeds this spring, my regular supplier had already sold out.

In Israel, Genesis Seeds and Bar-Ilan University bred the variety called ‘Prospera’. It is available through the commercial arm of the partnership, BIRAD Research and Development Company, Ltd. Your favorite seed house might stock it.

Proven Winners is offering ‘Amazel’. This is a vegetatively propagated variety, and is sterile. It will be sold only as plants since it doesn’t set seed.

In a Maryland trial testing all of these BDM resistant varieties, ‘Prospera’ and ‘Amazel’ did not show any symptoms. Some of the Rutgers plants showed very mild symptoms in autumn, probably because other stressors made them more vulnerable at that time.

I look forward to trying some of these new varieties next year. Check with these suppliers: Johnny’s Seeds, High Mowing Seeds, Harris Seeds, and Proven Winners. As far as I know, only sweet basil is available as disease resistant varieties. I’m not aware of disease resistant lemon and Thai basils, two more of my favorites.

No, none of these new varieties are genetically modified organisms (GMO’s).

(***Update***: I’m pleased to report that the ‘Rutgers Obsession’ basil growing in front of a tomato plant in a 20″ pot outdoors has not shown one speck of basil downy mildew. We’ve had the weather to put it to the test, though, with high humidity and long periods of rainy weather. 9/2/2021)

 

 

Concluding

 

American goldfinch, male

Male American goldfinch.

 

At the end of the season, as any surviving basil goes to seed, consider leaving it in the garden. The cheery little American goldfinches will appreciate this windfall.

I hope you’re encouraged by these options for growing BDM-free sweet basil. It takes a little effort, yes, but I can’t imagine a season without this fresh herb. I strongly recommend growing the new BDM-resistant varieties.

Good luck, and happy gardening!

 

Here are two other posts about basil (Ocimum basilicum), with detailed growing instructions:

Growing Basil In Pots: How and Why

Basil Downy Mildew: Symptoms and Solutions

 

basil downy mildew

Symptoms of basil downy mildew.

 

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10 Tips for Protecting Cool Season Vegetables

Dec16

2019

updated 3/1/2024

 

 

Here are 10 Tips for protecting cool season vegetables from freezing temperatures.

 

cool season vegetables in the garden

Cool season vegetables: from the top, broccoli, leeks, ‘Red Russian’ kale, light green mustard greens, and collards.

 

 

Ready For Fall?

 

Throughout parts of the United States, and in chilly climates everywhere, gardeners are scrambling to save their tender plants. Most of us have brought in all the houseplants. More laissez-faire gardeners do nothing special to extend the season, beyond harvesting the last of the cherry tomatoes and clearing out the frosted vines.

And there are those of us who strive to keep cool season vegetables growing even in winter. And we’ll plant more of them! Soon I’ll transplant ‘Monstrueux de Viroflay’ spinach seedlings into pots, to grow on the deck through the winter. This French heirloom spinach has huge leaves with a milder flavor. It has lower levels of oxalates, so those who have been advised to avoid eating spinach might be able to eat this variety. Ask your doctor.

In early October, I planted 2 dozen onion sets (for green onions) in a 12″ pot on the deck. Green onions are ready for harvest, in mild weather, only a few weeks after planting the sets. To preserve them in the cold, I’ll cover them with plastic sheeting (Tip #2). Green and bunching onions grow more slowly in cold weather.

I planted more sets every couple of weeks and will soon plant the remaining bulbs before they dry up. A favorite bunching onion called ‘Nabechan’ has straight sides. Not having a bulb at the bottom makes it easier to harvest. Sets are not available for bunching onions, though, so they must be started from seeds.

 

 

Where There’s a Will, There’s a Way

 

USDA plant hardiness zone map

The USDA plant hardiness zone map.

 

Potted cool season vegetables will grow under a plastic covering in cold weather. To extend the season, strings of miniature incandescent Christmas lights (Tip #6) will raise the temperature to more comfortable levels. Later in this article, I will list all 10 Tips for protecting crops in winter.

Starting with the simplest ideas and progressing to the more advanced methods, find the level you’re most comfortable with this season. Your budget, your USDA plant hardiness zone (photo, above), and the types of crops themselves must factor into your decision.

As you gain confidence and become more motivated to keep the garden producing, you might decide to try the next level. Cost savings realized by growing your own fresh food might justify the expense of new materials.

It’s only through experimentation, by taking a chance, that you might discover all the opportunities—and the limits—of gardening challenges. This is how green thumbs are cultivated.

If you’ve never grown cool season vegetables, several articles at The Farm In My Yard provide detailed information to get you started. For a greater understanding of any issue, enter the term in the search bar or click it in the tag cloud.

 

The Advantage of This Latitude

I’ve been growing greens in winter for decades, for my customers and for my family. Fortunately for us, living in the southeast doesn’t present as difficult a winter hardship as would living in Montreal, Montana, or Scotland. But there are options for just about every climate.

There’s no substitute for stepping outside and collecting a green onion, a mild mustard leaf, and some kale and spinach for our Sunday morning omelet. We pick what we need when we need it.

 

 

Succession Planting: Warm, Then Cool Season Vegetables

 

Because our favorite greens love cool weather, they grow in the garden after the tomatoes, peppers, and cucumbers have been harvested. So, with some planning, you can schedule a succession of crops. When one crop finishes up, new transplants or seeds are ready to take its place. Now, that’s an efficient use of space!

 

 

cool season vegetables

Cool season vegetables and greens replace summer tomatoes and peppers. Plastic protects plants on very cold nights and the netting deters deer.

 

Radishes, beets, spinach, and other fast-growing plants can be sown directly into the garden in late summer to early autumn. After they’ve been harvested, there might be time for another quick fall crop.

Certain greens and root vegetables have a shorter window of time during which they retain the best quality. So don’t let them linger in the garden. On the other hand, some cool season vegetables can be harvested over many months of growing! That’s at a time when there are fewer weeds, fewer bugs, and less drought to worry about.

If the weather is still warm for the first round of seeds, look for varieties of cool season vegetables that are more heat tolerant. Some catalogs indicate the preferred soil temperature for each crop, or you can get that information from your agricultural extension office. Soil temperature can be lowered by irrigating during hot weather. Additionally, frames covered with knitted shade cloth, made from black polyethylene (available from Johnny’s Selected Seeds and others), provide consistent shade until the weather cools. That bit of shade can make the difference between seeds germinating in August or having to wait until late September to sow them.

Here in zone 7b (average lowest winter temperatures 5° to 10°F), we enjoy productive edible crops and herbs in the garden year-round…with some protection in winter, of course. But we’ve also grown them in colder Maryland winters.

Because I’ve been “advised” by the HOA to stop growing vegetables in the garden (photo, above), they’re now in pots (photo, below) on the fenced deck. (Note to self: next move, no HOA!) Young ‘Aspabroc’ miniature broccoli plants grow in a 20″ pot, where a tomato grew during in the summer. Italian parsley lasts all winter, and sharp-tipped pine cones discourage squirrels.

***Update***: In October, 2021, after my mother passed away, I moved to a small town in northern North Carolina. More property, more nature, woods in the back (where a bobcat and I came face-to-face!), no traffic, gorgeous topography, great friends, just a couple of degrees cooler than Charlotte, and no HOA to tell me what I must or can’t do on my property. 3/1/2024

 

 

potted broccoli

‘Aspabroc’ miniature broccoli and parsley.

 

Peas…Yummy!

Peas grow best in the garden’s “shoulder seasons”. That’s when temperatures can be cool to warm, and when frost is no surprise. So, before the end of tomato and pepper season, you can sow a pack of pea seeds next to a trellis and begin harvesting two months later.

Edible podded snap peas and snow peas are absolutely delicious. Many are eaten on the spot. And because they grow vertically, the vines take up little square footage. During the shoulder seasons, in moderate climates, they don’t normally require a protective covering.

pea vine

Peas growing next to the house, a warmer microclimate.

If you have facilities that can accommodate pea vines, such as a lean-to or a cool greenhouse (Tips #9, #10), this crop can be grown as the temperatures dip lower during the winter months. But there is a point below which the vines will be killed in unheated structures.

Last autumn’s loosely covered pea vines (photo, right) made it just fine through the mild winter and started bearing pods in late winter.

Look for disease resistant varieties when growing any vegetables or greens under cover. Plants are more susceptible to diseases when grown in humid conditions.

 

Gather Information

Get to know each crop, and how much cold it can tolerate with or without protection from freezing weather. I’ve researched calendars for scheduling vegetables in this zone and have found some of them, compared to my own experience, to be overly conservative. They restrict sowing and transplanting to a narrower period of the calendar than I’m willing to gamble with.

Gardening in a warmer microclimate offers more protection than growing plants out in the open. Planting against a sunny south-facing wall or in a protected corner out of the wind provides opportunities to extend the season.

 

bees and butterflies feed on nectar in winter

‘Red Russian’ kale in bud.

 

Kale, collards, spinach, Brussels sprouts, mustard spinach, arugula, leeks, and green onions can tolerate the coldest conditions, within reason. I cover the crops when temperatures dip below the mid 20’s. Even if they’re not covered, they will survive. But I want the plants to continue providing premium quality greens. If not stressed by very low temperatures all day and night, these crops will grow if daytime temperatures rise into the mid 40’s.

Cauliflower and ‘Bright Lights’ Swiss chard need to be covered earlier than other greens. Frost normally won’t kill the plants. But repeated freezing will damage the foliage, halting growth until warmer temperatures (or the protective coverings) return.

These crops and other cool season vegetables won’t need protection if grown farther south. Again, cold tolerance is variety specific, so try new cultivars now and then and see which ones work best for you. For example, ‘Green Magic’ broccoli does well when planted in early spring and again in early autumn. This variety needs a warmer temperature when forming its head. On the other hand, ‘Arcadia’ broccoli can mature in very cold weather, so this is the one I plant later in autumn. Another benefit is ‘Arcadia’s bumper crop of side shoots; in Charlotte, they produced for months.

For More Information

There is so much information online and in catalogs, books, and magazines. But, for local perspectives and information about other growing conditions, check with your agricultural extension office. And speak with helpful vendors at the neighborhood farmers’ market.

Garden clubs, botanical gardens, and garden centers selling seeds, supplies, and transplants sometimes offer classes covering various subjects. My “Cool Season Vegetables and Greens” presentations drew the most attendees. Many of my customers started with just one crop and then returned for more. A healthy addiction!

Keep Records

As you begin new garden projects, place labels with the plants, photograph progress, and take notes for future reference. Add some varieties you’ve never grown before to discover delightful new flavors. Observation of the varieties you’re growing in your garden is invaluable when planning future garden projects. There is no substitute for hands-on experience…and records of successes and failures!

Keeping detailed drawings of crop placement in the garden will help when considering crop rotation. Not growing plants from the same family in the same place every year helps decrease concentrations of pathogens and insects. But, because so many of the cool season vegetables are in the Brassicaceae family, it’s difficult to rotate these crops in our limited space.

Succession planting calls for sequential use of space, maximizing the amount of produce harvested through the seasons. It is especially important to prepare the soil before the fall or spring season, adding fresh compost, aged manure, or planting mix.

For optimal harvests, you’ll need to fertilize regularly as the plants grow. Instead of relying on memory, record the names of the products and when you applied them.

Have all underground utilities marked by your municipality before proceeding and keep a record of their locations. Call 8-1-1 to schedule an appointment.

 

Headings:

Page 1: Ready For Fall?, Where There’s a Will, There’s a Way (The Advantage Of This Latitude), and Succession Planting: Warm, Then Cool Season Vegetables (Peas, Yummy!, Gather Information)

Page 2: Seed or Transplant? (Seeds, Temperature, Transplants, More Favorites), Crops With Ornamental Edible Leaves (Tender Leaf Kales), Crops That Form Heads, Soil Fertility (The Importance of Microbes), Nutritional Benefits, and Ready For the 10 Tips?

Page 3: Tip #1: Move Tender Plants Indoors, Tip #2: “Quick! Cover Up!”, Tip #3: The Hot Water Bottle, Tip #4: Low Tunnels, Tip #5: Deal with the Wind, Tip #6: Add Christmas Lights, Tip #7: I’ll Have a Double

Page 4: Tip #8: A Simple Cold Frame For Cool Season Vegetables, Tip #9: A Lean-To, Tip #10: The Greenhouse, Finally!

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Pages: 1 2 3 4

The Hendersonville Garden Jubilee, 2019

May28

2019

So, What Can I Add To the Garden This Year?

 

This past Saturday, I headed for the cool North Carolina mountains to attend the Garden Jubilee Festival. Over 250 vendors set up their booths on the streets of downtown Hendersonville, on Saturday and Sunday, from 9:00 a.m. to 5:00 p.m. It was going to be hot, but Charlotte was going to be hotter. We’ve been stuck in this prolonged period of July-like weather, and the grass is already browning out.

I love going to garden shows. Rain or shine, but, preferably, not extreme heat. This is the type of venue where my little horticultural company, Wellspring Gardens, sold herbs and vegetables, annuals, perennials, seasonal plants, and houseplants…succulent dish gardens, herb gardens in decorative clay pots, and colorful combinations. If it sounds as if I would like to do this again…well, you’re right.

Many of the vendors I met last year were back again. Some who braved constant rain a few weeks ago in Waynesville were here in Hendersonville, happier about the weather. This garden show traditionally runs during Memorial Day weekend. Here are some of the booths I visited.

 

water feature, Hendersonville garden jubilee

 

 

Water Dance

 

“Water Feature Specialist”

This outdoor display (photo, above) required 5 hours to set up on Main Street. The company installs water gardens, patios, and other landscape projects. They also maintain them.

www.waterdancellc.com, waterdancellc@gmail.com.  828 687-9007, 828 712-8268.

 

 

Brigg’s Garden Center, Horse Shoe NC

 

I started the day at Brigg’s, after finding a shady parking space. They had lots of annuals, perennials, and shrubs, including blooming hydrangeas. A few pots of blue/lavender Hydrangeas clustered around a blue ceramic seat created a lovely color combination.

They demonstrated, under the city’s trees within their space, the value of repeating colors within a garden by grouping plants with related colors. Lots of customers. I bought a few bright yellow Sanvitalia, or creeping Zinnia, for pots.

Briggsgardencenternc.com.

 

 

Stepp’s Plants, Etc., Flat Rock NC

 

swingtime fuchsia

Fuchsias like cooler temperatures, such as eastern (morning) sun. And hummingbirds love them.

Stepp’s had the biggest and some of the best-grown plants at the show. Their specialty, at this show anyway, was large combination hanging baskets. Nice combinations, good healthy plants, beautiful, and selling like hotcakes!

One or two plants filled the little red wagons that customers carted them around in. Gorgeous fuchsias, million bells (Calibrachoa), petunias…

steppsplants@yahoo.com. Larry Jr., Gayle, and Larry Stepp. 828 243-5299.

 

 

 

Plant Smart Shade Gardens

 

Karen had a large collection of Hosta varieties, from large growing plants to miniatures to unusuals. Tiny golden ‘Little Miss Muffet’ grows only 4″ tall, nice for tucking between rocks or at the edge of a shady garden walk. ‘Whee!’ grows to 15″ tall and has rippled edges. ‘Golden Tiara’, with gold margins, quickly fills a space and is a medium small variety.

Hosta breeders are trying to bring new features to this huge genus. Several recent introductions have red petioles, including ‘Fire Island’ and ‘Miss Susie’, two that were represented here. Informative signs.

George and Karen Smart, hostas@alwaysplantsmart.com, facebook.com/AlwaysPlantSmart.

 

 

 

 

Barry Farms

 

Lots of herbs, including uniquely fragrant patchouli, and hardy succulents. They also had one of my favorite annuals, the variegated Nasturtium ‘Alaska’, which is both pretty and edible.

barryfarms@gmail.com.

 

 

 

 

Landy’s Woods, Nebo NC

 

Natural log and wood planters. Simply drop in a large pot of plants and add some moss to the edge for a finished look.

Landyswoods@gmail.com.

 

 

 

 

MrMaple, East Flat Rock NC

 

Concurrently with this event, MrMaple on Saturday hosted the “MrMaple Festival 2019” in East Flat Rock. Ever popular Japanese maples and other species, many rare varieties…and expert advice to ensure longevity (for the tree) in the garden.

 

Japanes maple Red Filigree Lace

‘Red Filigree Lace’ Japanese maple.

 

mrmaple.com. Tim Nichols 828 551-6739, and Matt Nichols 828 226-5684, facebook.com/japanesemaple. Open to the public by appointment.

 

 

Linda’s Plants

 

Many nicely-grown flowering plants, including Osteospermum, Verbena, herbs, sweet potato vine. Busy booth!

lindasplants.com.

 

Lindas plants, Hendersonville garden jubilee

Linda’s Plants.

 

 

Ziba Cards and Jewelry

 

zibaKaren had hundreds of glass-covered pendants for sale. Images in a broad range of subjects (birds, zebras, plants and flowers, religious, inspirational, insects, graphics, music…).

Karen Rollefson, www.zibacards.com, zibacards@gmail.com. 704 806-1725.

 

 

 

 

 

caristo silver jewelryCaristo Jewelry Designs, Asheville NC

 

Silver bracelets with free “organic” design, and nicely detailed enameled (cloisonné) earrings and pins.

Southern Highland Craft Guild. www.caristojewelrydesigns.com, caristojewelry@yahoo.com. Linda 828 691-7700 and Carl 828 778-7247.

 

 

 

 

Wildwood Herbal

 

pink gypsophila“Plants-Produce-Cannabis”

Succulents, herbs…this is where I found the pink flowering gypsophila that’s going into the small wire basket on the deck. I used to grow one like this from seed, nice in smaller combinations. I’ll post the cultivar name as soon as I can recall its name (‘Pink Fairy’?).

Darsey Driver, 336 692-7615, Darsey@wildwoodherbal.org. And Seth Salmon, 828 407-3339, Seth@wildwoodherbal.org.

 

 

 

Dean Epperson

 

Hand-made natural live-edge wood tables and seats, complete with Ambrosia beetle tunnels and verticillium streaks. So…bugs and fungus, but beautiful bugs and fungus! Nature is awesome.

deanepperson@gmail.com.

 

 

 

 

Memories by Laura, Franklin NC

 

“Vintage Framed Memory Art & One of a kind collectibles”

Teacups, old keys, crystal butter dishes, small cut glass bowls, glass beads, decorative metal accents and other treasures fused in a glass panel and framed.

Hang them in windows or wherever light passes through them if plants are kept in the cups. Try small succulents and tillandsias (air plants).

Laura Williams—LL Design, www.MemoryGlassArt.com, laura34275@gmail.com. 942 223-9109.

 

 

 

dancing peacock mapleHigh Country Nursery

 

Acer japonicum ‘Aconitifolium’ (Dancing Peacock), must be spectacular in full autumn “plumage”, when showing off its scarlet and orange foliage.

japmaple.com.

 

 

 

 

green wind chimesWindy Mountain Chimes, Asheville NC

 

Stained glass of the audible kind, including wind chimes in red-white-and-blue, appropriate for this Memorial Day weekend.

I bought one in peaceful shades of green, with glass and beads hanging from an old horse shoe.

Mother enjoys the nice sound when we “accidentally” bump into it, where it temporarily hangs on the kitchen wall.

Denise Parlier, mtnchimesandcrafts@gmail.com. 828 667-3518.

 

 

 

J & B Herb & Plant Farm, Inc., Roxboro NC

 

Bay laurel! I had just run out of the last of the dried bay leaves, so I bought a nice, full plant. Make sure you’re buying Laurus nobilis for cooking, since other similar laurels are toxic if ingested. J & B carries a wide variety of organically grown herbs, vegetables, and scented geraniums.

On my way back to the truck, I bought a pot of Origanum ‘Compactum‘, a marjoram with velvety leaves and wonderfully aromatic fragrance. Although both of these herbs are hardy to zone 8 or in a protected microclimate here in zone 7b, I lost the two that I had a few years ago. But I’m not going to take the chance again, and will keep these potted herbs outside in the summer and inside during the coldest parts of winter.

www.facebook.com/JandBHerbFarm.

 

 

 

 

Bella Bonsai

 

Many species of potted bonsai…tiny-leaved variegated Serissa, variegated Schefflera arboricola, dwarf Pomegranate (with fruit), citrus plants (with fruits), Fukien tea. But the showstopper is the old Yaupon Holly that had been cut back as a mature plant, sprouting above a magically, fantastically gnarled trunk (photographs, below).

Larry Morton, BellaBonsaiNursery.com, bellabonsainursery@gmail.com.

 

 

 

Hendersonville Bee City

 

gulf fritillary butterfly

Female gulf fritillary butterfly.

“Celebrate Pollinator Month by learning about how bees, birds, and butterflies are crucial to our native plant habitats, local agriculture and the health of our communities.”

You’ve come to the right place, to this display, if you want to know anything about bees. Information on an initiative to repopulate the environment with bees and other pollinators can be found at Hendersonville.gov/bee-city, with a month-long calendar of events. June is, after all, Pollinator Month. Proceeds from plant sales go toward painting a mural on one of the Hendersonville buildings. I bought a perennial Passiflora (photo, right, with one of the dozens of gulf fritillary butterflies that laid eggs on the vine).

Hendersonville.gov/bee-city.

 

 

 

Muddy Llama Pottery Studio, Zirconia NC

 

“From Earth to Art”

Among the collection of bowls, mugs, vases, and (I had to ask) sponge racks, some had salamander handles and real leaf impressions. Most of their pottery is sold through retail stores.

 

 

Cathey Chet, muddyllamapottery@yahoo.com.  828 674-2671.

 

 

 

Canvas bags, hats; shows in Hendersonville, WaynesvilleAll Things Canvas, Bryson City NC

 

“Hats—made of 100% cotton duck. Bags—made of 100% Acrylic Sunbrella®. Highly resistant to UV rays, water and mildew.”

Well-made, and in nice colors, these items will last a long time.

Jan Kleinrath, www.jansallthingscanvas.com, info@jansallthingscanvas.com. 828 788-1767.

 

 

 

 

Preston Montague

 

“Artist, Educator, Landscape Designer”

I bought a card, but I doubt if it will be mailed away. It shows a flurry of monarch butterflies. Meticulously detailed natural elements in all of his artwork, and in the display—mosses, bracket fungi, and a cicada!

 

 

Preston Montague, carolinanaturalist.com, naturalistnc@gmail.com. 336 558-6137.

 

 

The Silk Thread, Franklinton NC

 

“Eco printing. I gather leaves, plants and flowers and through a natural process, transpose Nature’s actual colors, designs and faux textures onto pure silk in my NC Studio.”

Silk and raw silk, naturally imprinted with leaves, moss, and even pecans! Treat yourself to something unique and beautiful. Clothing, purses, scarves. Exquisite compositions.

Theresa Brown, theresa@thesilkthread.com. 919 880-7431.

 

 

   *    *    *    *    *    *    *    *    *

 

yaupon holly at Hendersonville Garden Jubilee

A woman sitting under a huge tree?? Actually, it’s the Yaupon holly bonsai, from Bella Bonsai, less than 2 feet tall.

 

 

Hendersonville Garden Jubilee 2019

 

oaklead hydrangea, Hendersonville garden show

Oakleaf hydrangea in one of the large streetside planters.

This show was sponsored by Lowe’s, “Our State” Magazine, and the city of Hendersonville NC. The schedule included 5 presentations each day, with topics ranging from plants for shade, unique trees, native plants, pruning, and lawns to native bees, composting, mushroom logs, starting a veggie garden, and joy in gardening.

Thank goodness for the shade cast by trees up and down the street. Lots of shrubs and perennials were in bloom, adding to this town’s reputation for bringing ambiance to the busy downtown shopping district. “Leave your pets comfortably at home” during show hours.

There were some food vendors, and Hershey’s ice cream, whose chocolate chip mint hit the spot! And, of course, the local shops and restaurants were ready and waiting for visitors.

VisitHendersonvilleNC.org. 800 828-4244.

 

Thanks to all the participants, the sponsors, and the crowds for making this another successful event. Great show, Hendersonville!

 

 

The 2020 Hendersonville Garden Jubilee

 

***Update*** 5/1/2020: The 2020 Garden Jubilee will have a different look this year, in order to enforce hygiene and social distancing required by state and federal authorities.

So, in 2020, the festival will take place from May 22 through May 25, from 9 to 5, but not in downtown Hendersonville. Instead, booths will be clustered at various nurseries and other sites in the area.

***Update*** 5/22/2020: This link will give you updated information and a list of participants. In 2020, downtown Hendersonville was awarded Accredited Main Street America recognition for maintaining a vibrant economic community in their historic downtown.

Until the vaccines come along, we need to follow such practices so fewer of us become casualties. My best wishes for your good health, and I’ll see you in Hendersonville…or thereabouts!

 

 

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Growing Basil In Pots: How and Why

May2

2019

updated 3/5/2024

 

 

Why Should We Grow Basil in Pots?

 

 

Valentino basil.

‘Valentino’, a lettuce leaf basil, normally is light green in color.

 

 

This year, I’ll grow basil in pots. It’s too early to grow basil outdoors, but I am starting seeds now for early sales (transplants and cut herbs) at the farmers’ markets.

Although summer thunderstorms are most welcome after a dry patch, that’s when Basil Downy Mildew becomes a real problem. In this article, I’ll describe the disease and offer tips for growing perfect basil once again.

Basil Downy Mildew was first described in Uganda in the 1930’s. It has been a serious problem in the United States since 2007, when it first appeared in Florida. The disease now has appeared in most of the U.S. and elsewhere around the globe. I lived in Maryland at the time of the first outbreak and was selling plants at farmers’ markets and garden shows.

 

 

How To Recognize Basil Downy Mildew

 

The leaves of affected plants become speckled in pale green or yellowish blotches, mostly bordered by the main veins. Eventually, entire leaves turn pale green.

 

 

A coating of grayish felt, visible at dawn, covers the bottom of the leaf. Soon afterward, small black dots appear. Those black dots (sporangia) released their spores, which will infect other basil plants. The plant looks sickly, as if it needs fertilizer…or something…and never again has that healthy basil look.

 

 

Do you recognize some of these symptoms? These characteristics are diagnostic for Basil Downy Mildew. (***Update***: Photograph above, left, was taken at a Charlotte garden center on May 20, 2019. BDM arrived early that year.)

Spores float on air currents, usually migrating north from infected southern-grown plants. They also can be carried on seeds or spread from overwintering local greenhouse plants.

Humidity that rises higher than 85% for a few hours is sufficient to initiate this infection on susceptible varieties. Other water molds affect coleus and seed-grown impatiens, but only basil (Ocimum basilicum) can catch this one. And its name is Peronospora belbahrii.

Can we do something for our beloved basil?…

 

 

Easy Solution: Basil In Pots

 

weather station…Yes we can! Growing basil in pots is the answer! Take the pots indoors in rainy weather to prevent spores from germinating.

But that’s not the only time basil is susceptible to this disease. Nighttime humidity levels can rise quite high even on a day that was perfectly clear and comfortable. When the temperature drops through the night, the lowest temperature usually occurs right around dawn. When the temperature drops to its lowest measurement, the relative humidity increases to the highest level.

Check your local weather report early in the morning. Look for the relative humidity measurement, which can be 85% or 95% at dawn. Rain doesn’t even have to be in the forecast. With spores in the air and basil exposed to high relative humidity, it will become infected. The spores need a few hours of these conditions to germinate. Fortunately, normal indoor conditions never come close to those levels of humidity.

Every year that I moved them indoors at night, the potted basil plants remained BDM free. And almost every year I grew basil outside, BDM was inevitable.

None of the relatively non-toxic sprays I tested worked well enough. But I prefer to not spray herbs at all. Some cultivars introduced over the past several years are recommended as having “some tolerance to Basil Downy Mildew”…but they still can develop the disease in humid areas.

 

New Varieties

Fortunately, new varieties promise “high tolerance to BDM”. Rutgers University and Van Drunen Farms developed resistant varieties that are available to growers, and, more recently, to retail customers. A huge demand for production of basil downy mildew resistant varieties is driving the research.

(***Update***: Basil ‘Obsession’, from Rutgers, has grown extremely well this summer, and with no BDM. I’ll take some cuttings for winter pots. Several seed suppliers stock these new resistant varieties, but demand might exceed supply, so order early. 9/2/2021)

 

 

Long-Time Favorite Herb

 

Since it was my customers’ favorite herb, I had to figure out a way to grow basil without using chemicals. I couldn’t afford to lose my best-seller. At that time, I started many varieties of basil from seed under fluorescent lights in the basement. They grew larger outside, after transplanting (2½”, 3½”, 4½” pots, and some that were larger), until they were sold at the markets.

tomato basil salad

Tomato-basil salad.

Knowing that high humidity provided the right conditions for this infection, I moved all the basil flats into the garage at night. Every day! Two small table fans kept the air moving around the plants, so the basil never caught BDM when handled this way.

My business infrastructure was very simple and did not include greenhouse space at that time. During the height of the market season, I grew several dozen flats of basil in various stages of growth at any one time.

These tips were passed along to my customers, who were glad to know how to stay ahead of the problem.

So, I always grow basil in pots, and take them indoors when the humidity is expected to rise high enough to cause trouble. It is a commitment, but the reward is freshly picked luscious basil for summer salads and lasagna. The disease often appears by mid- to late summer, but it can show up earlier.

 

mini purple basil

‘Miniature Purple’ basil for salads or trained as a tiny topiary standard.

 

Varieties Included:

  • sweet basil: ‘Genovese’, ‘Genovese Compact’, ‘Fino Verde’, ‘Italian Large Leaf’, ‘Aroma 2’, ‘Nufar’, ‘Marseillais Dwarf’, ‘Amethyst’, ‘Miniature Purple’, and others
  • lettuce-leaf sweet basil: ‘Napoletano’, ‘Tuscany’, ‘Valentino’
  • Greek basil: ‘Yevani’, ‘Minette’, and 2 ‘Columnar’ varieties
  • lemon basil: ‘Mrs. Burns Lemon’
  • Thai basil: ‘Siam Queen’, ‘Sweet Thai’
  • ‘Magical Michael’
  • lime (good with cucumbers)
  • holy: ‘Kapoor tulsi’ (O. americanum v. pilosum)
  • ‘Mexican Spice’
  • ‘African Blue’ (an ornamental basil and an excellent pollinator magnet)
  • ‘Cardinal’ (a cinnamon type; this one and the previous 3 basils have some or good resistance to BDM)

The few that showed any resistance to the disease, however, were not the varieties we prefer in the kitchen.

It wasn’t long before basil started disappearing from other growers’ booths at the markets. So, it was worth the effort to keep basil alive and growing.

 

 

Basil In Pots: Potting Up

 

Start with clean materials. If you’re reusing a 12″ wide pot, clean it out very well, including all the old soil. Don’t discard it, though; throw it under the shrubs or dig it into the flower garden. Even used potting soil has value in the garden. A pot this size will accommodate several stems of basil for the entire growing season.

Wipe down the inside and the outside of the pot with a 10% bleach solution. Allow it to sit for a few minutes before rinsing thoroughly.

Basil is susceptible to several air-, water-, and soil-borne pathogens. That’s why it’s important to begin with clean materials.

 

Shopping For Basil Transplants

Look for rich green uniform coloring in the foliage. Familiarize yourself with the normal coloring for the varieties you’re interested in growing. For example, ‘Siam Queen’ Thai basil has dark green foliage, while lettuce-leaf basils (top of page) have light green puckered leaves.

Avoid wilted plants and those with brown edges, yellow lower leaves, pale green foliage, splotchy surfaces of leaves, and black spotting on the stems or leaves. Turn the leaves over and look for the tiny black dots of BDM. Inspect purple-leaved varieties carefully. Avoid buying basil that has started flowering.

Underpotted (tightly potbound) and underfertilized basil is stressed and will not last all season. Leaves that are off-color taste awful!

Look for small pots (2½-4½”) with 2 or 3 seedlings in the pot. The plants should have foliage down to the soil or close to it.

 

Growing Basil From Seed

If you can’t find the varieties you’d like to grow, consider starting them from seed. This gives you an opportunity to try new flavors—maybe lemon or lime, or anise-flavored Thai basil.

Seeds that are kept cool and dry remain viable for a few years, so you won’t have to germinate the entire packet…unless you want to.

 

lemon basil seedlings in pots

Lemon basil sown in 4″ pots.

 

Pots and Seedling Mix

Have market packs or 4″ pots cleaned and ready. Use the same bleach solution recommended for larger pots, described above.

New peat pots are an option, and can be planted pot and all, without disturbance. Always pinch the bottom open in a few places before transplanting peat pots. This allows roots to quickly grow into the potting soil. Peel off the rim of the pot protruding above the soil level to prevent water from wicking away to the atmosphere. Roots will soon grow through the peat pot in moist soil.

Use pasteurized seedling mix. Most pathogens have been destroyed and its finer particles make better contact with the seeds. Fill containers with the seedling mix to within 1/2″ of the rim, tamping lightly. Fresh, fine-grained, high quality potting soil also works well.

Water gently, using lukewarm (around 85° F) water. Label the pots with the varieties of basil you’re growing and the date—for example, “Sweet basil ‘Genovese Compact’, 4/20/19”. Labels are easily fashioned from a clean, repurposed plastic milk jug.

Now, make a small depression in the center of the pot, about 1/4″ deep. Drop in a few seeds. Or make a few separate small depressions in the pot and drop a seed in each one. The latter is my preferred method; the separation gives each stem a little breathing room.

Cover with 1/4″ of soil. An exception is Thai Basil, which prefers to be sown on the surface of the soil and not covered.

Water

When moistened, basil seeds develop a grayish-white mucilaginous coating. This is normal. The gel holds water next to the seeds and it might attract insects, which help distribute seeds in the wild. And the stickiness helps seeds adhere to the soil.

Place the pots in a flat or a tray and give them warm sun indoors. Basil germinates within a week in damp soil at temperatures in the 70’s and 80’s F. If it’s too chilly, you can place the pots of basil on a heat mat. Seeds won’t germinate and young seedlings will fail in cold soil.

Keep the soil damp to moist but not wet. Never let water collect in the tray. Use lukewarm water, and water gently so the seeds won’t become dislodged. You could water from the bottom but pour off the excess once the soil surface has moistened.

Now That They’re Germinating

As soon as the seeds germinate, give them at least 6 hours of direct sunlight. This ensures shorter sturdy stems that are less susceptible to damping off disease. Use artificial light (see “Maintenance”, page 2) if you don’t have sunny windows.

stretching seedlings

Seedlings (not basil) stretching due to insufficient light.

With favorable outdoor conditions, young seedlings can be placed outside for at least part of the day. Don’t expose them to temperatures below 70°, or to wind or full hot sun if they have been indoors for a while. Check the weather forecast.

Basil needs warmer temperatures than most herbs and vegetables. Even if it’s frost-free and the garden is ready, don’t be tempted to plant basil until the soil has warmed up. Basil will either sit still or deteriorate in cool or wet soil.

Damping off is a fungal disease that appears as a narrowed, light brown section of the stem that causes the stem to bend over, killing the seedling. Avoid overly wet and humid conditions, stagnant air, low light, and cold temperatures. Young seedlings are more susceptible to damping off than older plants.

 

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Headings

Page 1: Why Should We Grow Basil In Pots?, How To Recognize Basil Downy Mildew, Easy Solution: Basil In Pots (New Varieties), Long-Time Favorite Herb (Varieties Included), and Basil In Pots: Potting Up (Shopping for Basil Transplants, Growing Basil from Seed)

Page 2: Repotting Basil In Pots (The Soil, Score the Root Ball, Add Plants, A Small Pot of Dwarf Basil), Maintenance For Basil In Pots (Light For Basil In Pots, Temperature, Watering Basil In Pots, Dealing With Slugs and Snails (Caterpillars), Fertilizer For Basil In Pots, Harvesting and Hormones), and About That Basil Downy Mildew (Growing Basil Outdoors)

Pages: 1 2

Lavender: History and How To Grow It

Apr17

2019

 

Lavender’s Long History

 

old lavender

 

 

B.C.

 

For many centuries, lavender has enjoyed popularity for its alluring fragrance and for its medicinal qualities. Lavandula dentata was first cultivated on the Arabian peninsula, and other species spread from Greece across Europe. Lavender species might also have originated in the Cape Verde Islands and the Canary Islands off the west coast of Africa.

Thousands of years ago, Egyptians and Phoenicians used the herb in perfumes and during mummification. When Egyptian King Tutankhamen’s (1341-1323 B.C.) tomb was opened by Howard Carter in 1922, claims were made that the scent of lavender could be detected.

 

 

Greek islands

 

Greek traders introduced lavender around 600 B.C. to the Hyères Islands, off the southern coast of France, and to Europe from there. Ancient Greeks used it for insomnia and backache, and in public baths.

CleopatraOther healing qualities of lavender were recorded in the 3rd century B.C., when Greek physician/philosopher Theophrastus (c. 372-287 B.C.) wrote of them in Concerning Odours.

Cleopatra (69-30 B.C.), Queen of Egypt from 47-30 B.C., was able to temporarily preserve her kingdom from Roman rule. As the story goes, she used lavender to win the love of Roman generals Julius Caesar (100-44 B.C.) and Mark Antony (83-30 B.C.).

Upon defeat by Augustus Caesar (63 B.C.-14 A.D., first Roman emperor from 27 B.C.-14 A.D., and heir of Julius Caesar) and Cleopatra’s death by suicide, Egypt then became a Roman province.

 

 

Early A.D.

 

Mary is said to have used lavender when Jesus (4 B.C.-30 or 33 A.D.) was an infant and again when he was crucified. Both the Bible and, later, William Shakespeare’s (1564-1616) work The Winter’s Tale, refer to the herb as “spikenard”. Ancient Greeks called lavender “nard” or “nardus”, apparently after Naarda, a city in Syria where it was sold.

Pliny the Elder (23-79), Roman naturalist and encyclopedist, described relief from “women’s problems” attributed to lavender. His great work, Naturalis Historiae, is composed of 37 volumes, describing natural sciences from agriculture to mineralogy to zoology. Dioscorides, the Greek physician under Nero (37-68), collected herbs and, in 77, wrote about their uses in De Materia Medica.

When the Romans invaded England in 43, they used the lavender they brought with them for bathing, cooking, and giving scent to the air. The Romans and the early French believed in its antiseptic properties, and used it to treat infections and to heal wounds.

It is no surprise, then, that lavender derives from the Latin root lavare, meaning “to wash”. And when the Romans departed England around 410, this plant was left behind, growing in gardens around monasteries.

 

It’s Debatable

Much information online refers to the introduction of lavender to England as late as the 16th century. But as important as this herb was in Roman culture, and because other references claim that they did indeed bring it with them when they invaded England, I will leave it there…unless I find information that clarifies the debate.

 

 

From the Middle Ages Forward

 

old stone castle

 

During the Dark Ages, from the late 400’s to 1100, lavender wasn’t used much outside the monasteries. An edict issued by the Holy Roman Empire in 812 ordered monks to grow vegetables, medicinal herbs, trees, and flowers. Lavender was grown at Merton Abbey, near the center of production in Mitcham, in Surrey, England. According to records from 1301, Merton Priory sold lavender to raise money for King Edward I (1239-1307).

Medieval and Renaissance women who worked by taking in laundry used the herb to scent it when washing and also when drying the laundry on top of lavender shrubs. In 12th century England, washerwomen using the herb in this manner were called “lavenders”. Incidentally, the word “laundry” derives from the same root, the Latin lavare.

Monks cultivated it in monasteries as a medicinal herb during the Middle Ages (in European history, approximately 500-1350). A German nun named Hildegard of Bingen (1098-1179) used lavender water with vodka and gin for relief from migraine. And French King Charles VI (1368-1422) slept with lavender-filled pillows.

 

 

From the Renaissance

 

Fit For a Queen Or a King

 

King Henry VIII

King Henry VIII.

 

English King Henry VIII (1491-1547) destroyed the stone monasteries and their medicinal herb gardens in the 1500’s during the religious purges. Because this plant is not native to the area, remaining specimens of lavender were found primarily in private gardens.

King Henry’s daughter (with Anne Boleyn), Queen Elizabeth I (1533-1603), enjoyed lavender conserve, a type of jam, and fresh flowers every day. She sought relief from migraines by drinking an herbal tisanne containing lavender.

King Louis XIV (1638-1715) of France bathed in scented water. Around this time, lavender was used to treat headaches, nervous conditions, insect bites, mad dogs, and snake bites. And if people needed their passions stirred, they just tied some stems to the bed post!

 

And For the Rest Of Us

Merchants traveling along the Silk Road, from central Asia to Europe, inadvertently carried the Black Death with them. Bubonic plague spread across Europe from 1346 to the early 1350’s, killing one-third to possibly 60% of the entire population.

Infected fleas on rats transmitted the Yersinia pestis bacterium to people initially through flea bites. But modern researchers now think transmission was airborne, particularly among crowded populations. Outbreaks of the plague were treated with lavender as an antiseptic, but its efficacy is questionable, especially against such a virulent microbe.

Lavender Makes Good Business Scents

Sixteenth century glove makers in Grasse, France, used lavender to scent their wares. I can’t judge the accuracy of the claim, but it was said that those who made or wore the gloves were spared the agony of plague and cholera.

 

lavender soap

 

The Shaker community was the first to commercially cultivate lavender in the area now known as the United States and Canada, in the 1600’s. They used it to treat hyperactivity, flatulence, insomnia, and to fight bacterial and fungal infections. Their products that sold in distant markets included candles, cleaning products, soaps, and treatments for bee stings, migraines, burns, restless sleep, and skittish horses.

In another European epidemic in 1664-5, many died from the Great Plague. Lavender sold for high prices and was in demand for its supposed ability to ward off infection and to repel insects. People wore bundles of the herb on their wrists. Burglars of the ill took precautions by washing in Four Thieves Vinegar, containing lavender, garlic, and vinegar, to prevent infection. And those criminals who were caught and sentenced to digging graves also washed in the vinegar.

Seventeenth century herbalists John Gerard and Nicholas Culpeper wrote about the benefits of lavender. Gerard prescribed it for palsy. A few decades later, in 1652, Culpeper recommended it, in The English Physician, “for all the grief and pains of the head”.

Ornamental Use

In 17th century Ireland, lavender was planted as a low clipped lawn. Later, in the mid 1860’s in County Down, Sir Arthur Rawdon’s Moira Castle maintained an acre of lavender lawn. John Reid, in 1766, recommended lavender as an ornamental walkway edging in The Scots Gardener.

 

 

The Victorian Era

 

Queen Victoria

Queen Victoria.

 

Both Queen Victoria and Queen Elizabeth I, hundreds of years before her, used herbal products supplied by Yardley and Company of London.

Britain’s Queen Victoria (1819-1901) popularized lavender from its use as a deodorant, and floor and furniture cleaners. The Queen appointed Miss Sarah Sprules “Purvey of Lavender Essence to the Queen”, and used it everywhere and as a cure-all.

lavender productsAs a strewing herb on floors, it gave out a fresh scent when walked upon. Women sold bundles of lavender, called Tussie mussies, on the city streets. The scent became synonymous with purity and cleanliness.

In 19th century Provence, France, lavender treated dizziness, nerves, convulsions, stomach ailments, infections, palsy, and repelled fleas and other insects.

Lavender is still used in dried flower arrangements, pot pourri (flowers and buds), and sachets (for fragrance and to deter moths). Bath products, candles, and perfumes sold today attest to lavender’s enduring qualities.

 

 

Too Much Lavender?

 

Lavender’s overuse contributed, consequently, to loss of its popularity in the early 1900’s. It also became associated with “old ladies”, although during World War I, medics dressed soldiers’ wounds with it.

And then, in the 1920’s, French perfumer Rene Gattefosse severely burned his arm. He immediately plunged it into a vat of lavender oil, the story goes, and experienced immediate pain relief and, according to some, rapid healing. His book, Aromatherapie, describes applications for wounds and other uses derived from essential oils, and gave rise to…you guessed it…aromatherapy!

 

 

In the Medical Establishment

 

Whatever your beliefs—whether lavender’s popularity is due to its use as a panacea or as a wonderfully fragrant plant—it is beautiful in a sunny garden and it attracts bees, butterflies, and other pollinators.

There are only a few scents that come close to lavender on my list of favorites. But, on one of the “favorite smells” lists online, this scent rated #49! And “petrol” rated…#1! Bacon, freshly-baked bread, rain, cookies in the oven, and mowed grass made the top 10 in some of those lists. But…49th?!

 

Caution!

test tubes, lab

The U.S. National Institutes of Health recommends that pregnant or lactating women not use lavender on their skin or take it internally, because the side effects are unknown. For sensitive people, it can cause skin irritations, and can be toxic if consumed.

In prepubertal boys, gynecomastia, an enlargement of the breasts due to hormonal imbalances, can be caused by topical lavender products.

One research study claimed that attaching a pad dipped in lavender oil to the neckline of clothing reduced the risk of falling by 43% among nursing home residents.

Testing for its use in treating cankersores and insomnia resulted in insufficient evidence for its efficacy…

…But let me tell you a little story 

One spring day at the garden center, I was working on lavender topiaries and large specimens—reshaping, cutting back, repotting, and removing all the dead leaves. The scent was just wonderful. It took a couple of hours to clean up all the plants, and then it was lunch time.

As always, I spent the time in my truck, reading and listening to the news while enjoying my lunch. Well…that day was the closest I had ever come, in the past 4 decades, to falling asleep while at work. I had to fight to stay awake!

Normally skeptical of proclaimed powers of plants, I believe this one—that the scent of lavender can induce sleep! No wonder it has been found in bath products for thousands of years.

 

 

Edible Lavender

 

Lavender has been used fairly extensively over the centuries, in conserves, teas, vinegars, and pastries. One of my herb books describes lavender as “an acquired taste”. I made lavender tea, once. Only once.

Apparently, L. a. ‘Munstead’ is the most popular variety for cooking and baking, for its sweeter fragrance and “citrusy notes”. Those seeking new culinary experiences might find lavender in salads, dressings, pasta, sauces, and desserts. If I remember correctly, it was at the Olney Farmers’ and Artists’ Market, in Maryland, where, years ago, I purchased a lavender bud and lemon poundcake that was delicious.

 

 

lavender

Lavender flowers.

 

 

The Lavender Genus

 

Lavender is a member of the mint family, Lamiaceae, and is related to basil, thyme, rosemary, Swedish ivy (Plectranthus), ajuga, Phlomis, and all the salvias, including sage. Their lipped flowers appear in whorls, on spikes carried above the foliage. Flower colors range from white and pink, to blue, lilac, violet and blackish purple. Some species in the family have yellow flowers.

The stems of plants in this family are usually, but not always, square in cross-section. Lavender’s resemblance to rosemary has confused many gardeners, but the scent distinguishes one from the other.

There are 47 known species in the genus Lavandula. Leaves are generally simple (with a smooth, or “entire” margin) or dentate (with a toothed margin), although some species have pinnate leaves (L. buchii, from the Canary Islands). Leaves and other parts are covered in trichomes, the fine hairs (the indumentum) from which essential oils are harvested. L. lanata (from Latin lanaius), the woolly lavender, is covered in woolly hairs.

Most gardeners associate this genus with silver or gray foliage, but it includes some green-leaved species as well. Also available are variegated cultivars, such as ‘Platinum Blonde’, whose leaves are edged in creamy white.

 

Lavender From Seed

transplanting lavender seedling

‘Ellagance Purple’ seedling.

Lavenders are small and shrubby in their growth habit, and qualify as woody perennials or as sub-shrubs.

Some will bloom in the first season when grown from seed, and, where they don’t survive the winter, would be considered annuals. I used to grow a variety called ‘Lady’, which had a powerful scent.

A new English lavender called ‘Blue Spear’ will sprout in 2 to 3 weeks from seed, after first being chilled for a week in the freezer. It will perennialize in zone 5 or 6, but can be grown as an annual flowering plant in colder regions. Seeds have to be started very early, though, or the previous fall, for blooms from late spring through summer. ‘Blue Spear’ is an upright plant, growing 11″ to 14″ tall and a bit narrower than that.

***Update***: This summer, I’m growing a variety of lavender from seed that blooms the first year if the seeds are started early in the season. ‘Ellagance Purple’ has dense spikes of deep purple flowers. So far, they look healthy in their 2½” pots, but I’m not sure they’ll have enough time to bloom this year. Photo shows how long the roots are compared to the stem. 7/20/2022

 

 

moth on lavender

 

 

Perennial Species

 

Cross-pollination among the species and varieties gives rise to more variation. Cuttings taken from desirable plants (asexual or vegetative propagation), however, assure the grower that all the young cloned plants will look the same. Many newer cultivars are under plant patent protection, and may not be propagated without authorization from the patent holder.

Their common names also vary widely. The English types are well-defined, but when it comes to French or fringed, Greek, Italian, or Spanish, there doesn’t seem to be universally accepted agreement concerning the species they’re assigned to. When shopping for plants, refer to the name of the cultivar (‘Hidcote’, ‘Provence’, etc.) to avoid confusion.

 

Lavandula angustifolia

lavenderZones 5-8. Formerly L. officinalis. Commonly called English lavender, this species grows well there but is native to France, Spain, and Italy. It is used more often in cooking than other lavenders, due to its lower camphor content. This species’ essential oils are considered superior to those of other species. Earlier blooming than lavandins, generally.

Varieties include:

  • ‘Blue Spear’: zones 5 or 6 to 8 or 9. 11″-14″ tall, upright growth; deep blue substantial flowers, will flower first year from seed.
  • ‘Ellagance Ice’: compact; large silver-white-light bluish flowers all summer.
  • ‘Ellagance Purple’: zones 5-7;  deep purple flowers on full spikes, blooming first year from seed.
  • ‘Hidcote’: 12″-18″ tall; tightly budded stems; flowers deep purple.
  • ‘Jean Davis’: 18″ tall; light pink flowers.
  • ‘Melissa’: 24″ tall; pale pink to white flowers late spring to early summer.
  • ‘Muntsead’: heat, sun, and humidity tolerant; 12″-18″ tall; late spring to early summer flowers from pale blue to shades of purple.
  • ‘Platinum Blonde’ (‘Momparler’): zone 5b. To 18″ tall, culinary. Creamy white leaf margins.
  • ‘Royal Velvet’: 2′ to 2 1/2′ stems; velvety purple/navy blue flowers that retain color when dried.
  • ‘Sweet Romance’: 12″-18″ tall; purple flowers early summer to fall; a Proven Winners cultivar.

 

Lavandula x intermedia

provence lavender

Zones 5-8. Often called Lavandin or Dutch lavender, this species is a cross between English lavender (L. angustifolia) and spike lavender (L. latifolia). Flowers have abundant nectar, and contribute to the sought after monofloral honey. These interspecific hybrids, denoted by the lower case “x” in the species name, are sterile and cannot set viable seed.

Varieties include:

  • ‘Fred Boutin’: to 3 1/2′ tall. Late summer light blue blooms.
  • ‘Grosso’, also called ‘Fat Spike’: about 3′ tall and wide; very fragrant; medium violet blue flowers. Grower Pierre Grosso (1905-1989) discovered this variety in the Vaucluse district of France. It has a very high oil content, and is disease resistant.
  • ‘Hidcote Giant’: to 3 1/2′ tall. Dense, dark purple flowers, dries well.
  • ‘Phenomenal’: zones 5-9; grows 2′ to 4′ tall and wide. ‘Phenomenal’ is more heat, humidity, and drought resistant than others. Introduced by Peace Tree Farms, 2012.
  • ‘Provence’: from southwest France; foliage grows 2′ tall with very tall spikes of pale purple flowers in early summer to early fall; culinary, and commercially grown for the perfume industry. One of my favorites for scent and for tall, see-through flower spikes.
  • ‘Seal’: 4′ to 5′ tall! Strong fragrance, late summer blooms.
  • ‘Thumbelina Leigh’: zones 5 or 6 to 9. A dwarf English lavender, growing only 6″ to 12″ tall, medium blue flowers. This selection comes from New Zealand.
  • ‘White Spike’: to 3 1/2′ tall. Nicely contrasting white flowers, mid summer. Culinary.

 

Lavandula dentata

Zones 8-9. French or fringed lavender grows about 3′ tall; toothed edges (dentata, from Latin for tooth), light woolly texture; narrow spikes of long-lasting purple flowers beginning in late spring; from the Mediterranean region, Atlantic islands, Arabian peninsula.

 

Lavandula stoechas

lavender stoechasZones 8-9. (Pronounced stee′-kiss; [“oe” has long “e” sound, as in “amoeba”, and Greek “ch” has a hard “k” sound.] Derived from the Greek stoichas for “in rows”.) French, Italian, or Spanish lavender is a compact grower; feathery petals at tip of inflorescence, sometimes called “Butterfly lavenders”.

From France, Spain, Portugal, Italy, Greece; considered invasive in Victoria, Australia since 1920. Can self-seed. This was probably the species commonly grown in ancient Rome and Greece. Eucalyptus fragrance.

Varieties include:

  • ‘Dark Eyes’: 2′ tall. Purple-red flowers May to autumn if deadheaded.
  • ‘Kew Red’: zones 8 to 11. Red-violet blooms with deep pink bracts at tip. From southern Spain. Introduced by Kew Gardens, 1999.
  • ‘Otto Quast’: 2′, prune for fullness. Reddish-purple flowers with deep pink bracts at tip.
  • ‘Silver Frost’ (L. angustifolia x lanata): 2′ to 3′ tall, lax stems. Heavily felted silver foliage.

 

Lavandula pedunculata

Zones 9-10. Also known as Lavandula stoechas subspecies pedunculata. Spanish or French lavender has flowers high above the foliage, and long narrow petals on tip of flower; from Iberia, western Turkey, Morocco.

 

lavender field

 

Photograph above: field of lavender at Notre-Dame de Sénanque Abbey, southeast France, in the Vaucluse district of Provence near the village of Gordes. Established by Cistercian monks in 1148.

 

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Headings

Page 1: Lavender’s Long History, B.C., Early A.D., From the Middle Ages Forward, From the Renaissance (Fit For a Queen or a King, And For the Rest of Us, Lavender Makes Good Business Scents), The Victorian Era, Too Much Lavender?, In the Medical Establishment (Caution!, …But let me tell you a little story), Edible Lavender, The Lavender Genus (Lavender From Seed), and Perennial Species (L. angustifolia, L. x intermedia, L. dentata, L. stoechas, L. pedunculata)

Page 2: How To Grow Lavender (On Location, Light, Soil, How To Improve Drainage, Lime and Gypsum, Shopping for Lavender, How To Plant, Watering, To Mulch Or Not To Mulch, Fertilizer, Pruning, Growing Lavender In Pots, Azalea and Standard Pots, Freezing Temperatures, Heeling In, Growing Lavender Indoors)

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Spring Is Coming: The Earliest Signs

Feb13

2019

 

Signs of Spring

 

cherry tree, late winter to spring blooms

An early blooming cherry tree in the neighborhood. Rain darkened the bark, providing contrast with flowers.

 

 

Early Spring Bloomers

 

 

The birds are singing their spring songs (I love waking up to that), and the delicate sweet fragrance from early blooming trees floats on the breeze. Spring-flowering bulbs of all sorts are pushing up emerald green spears, and some of the daffodils are coming into full bloom.

A few varieties of cherry trees, with their characteristic horizontal banding of lenticels on the bark, are blooming now, in late winter. Lenticels are pores that allow gas exchange between the plant and the atmosphere. Autumn cherry trees (Prunus subhirtella ‘Autumnalis’) in neighborhoods I sometimes drive through have been flowering non-stop for months. They don’t have the short, showy burst of a ‘Yoshino’ cherry, but any flowers on a winter day are a welcome sight.

 

magnolia's big pink blooms, early spring

Saucer Magnolia.

 

Neighborhood saucer magnolias (Magnolia x soulangeana) just started blooming with their pinkish-purple cup-shaped flowers. This can be a tricky species; an untimely frost can turn all the open flowers brown in a flash. Look for a later-blooming cultivar to plant in spring, plant it in a protected location, or take your chances! You can now find a wider range of flower colors (yellows and purples) thanks to modern breeding.

Star Magnolia, M. stellata

Star magnolia.

The related star magnolia (Magnolia stellata) is another late winter or early spring flowering tree. Its blooms are white or pink, depending on cultivar, shown against silvery gray bark.

Magnolias prefer full sun and moist, well-drained soil. They dislike root disturbance, so situate them where you won’t be digging around the root system.

Their smaller size recommends them to areas of the property where large trees would be out of place. When designing your landscape, always consider the mature height and spread of a tree’s canopy.

 

 

The ‘Yoshino’ Cherry For Spring Flowers

 

‘Yoshino’ is a hybrid between Prunus speciosa and P. pendula, and was first introduced to Europe and North America in 1902. It grows in USDA Zones 5-8, to a height of about 35′ or 40′. Plant taxonomists proposed that the true scientific name should be Prunus x yedoensis ‘Somei-yoshino’. (The lower-case “x” after the genus Prunus signifies that this variety is an inter-specific hybrid; “yedo”=Tokyo.)

There was some doubt, now resolved, whether this variety was distinguishable from the Jeju flowering cherry. ‘Yoshino’ is genetically different from the King cherry, now named Cerasus x nudiflora. The Jeju cherry is an endangered species, with only a few hundred specimens remaining on Jeju Island.

If you’re planning a trip to the U.S. capital, try to schedule it when the ‘Yoshino’ and other varieties of cherry trees are in full bloom around the city, and particularly at the Tidal Basin (photo, below). Just gorgeous! Much has been written about Tokyo Mayor Yukio Ozaki’s generous gift of thousands of cherry trees back in 1912, meant to celebrate the growing friendship between Japan and the United States. See if you can find a live cam of the Tidal Basin’s cherry trees as they begin to bloom.

 

cherry trees, Tidal Basin, early spring bloom

The Washington Monument and cherry trees around the Tidal Basin.

 

One year, my daughter, Brynn, marched with her high school band in Washington D.C.’s National Cherry Blossom Festival parade. The festival is an annual commemoration of Japan’s gift and a celebration of spring. Check with the National Park Service for the progress of the trees’ buds (posted about March 6), because the two events—the festival and the trees’ peak bloom—often don’t coincide.

 

In the Landscape

I planted a ‘Yoshino’ cherry in a customer’s garden, behind a pergola that the owner had built at the end of a large pond installed in the family’s back yard. Their concern that it would grow too slowly for them to enjoy the flowers and the full stature of the tree was dispelled after only a handful of years. This is a fast grower, with smooth maroon bark and attractive horizontal branching. Pink flower buds open to clouds of white to pale pink blooms. For many gardeners, ‘Yoshino’ cherry trees are synonymous with spring.

It’s no wonder cherry trees are held in such reverence in Japan and in gardens around the world. They are perfect complements to a pergola, a pond, or an old barn, and often feature prominently in Asian-style naturalistic garden design. Although the ‘Yoshino’ cherry is not the longest living ornamental tree, there are some gnarly 100-year-old specimens in Washington, D.C.

I used to cut budded branches from a tree in our back yard, and force them in a vase indoors. Use stems with buds that have visibly swelled in anticipation of spring.

Another show takes place when all the petals fall to the ground, like pink snow. It’s a lovely sight, and the flowers blow away or disintegrate after a few days. They will stick to the soles of your shoes, so consider that fact if you want one near the house or a frequently used sidewalk.

 

Headings

Page 1: Early Spring Bloomers, and The ‘Yoshino’ Cherry For Spring Flowers (In the Landscape)

Page 2: Finally, Amaryllis! (“Can I Plant Amaryllis Outdoors?”), Primrose For Spring, Forcing Hyacinth Bulbs (And After They Bloom?), Daffodils, Columbine, The Vegetable Garden (Herbs), Viola, A Rare and Perfect Day, and Ah, Spring!

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Collards Soup: Comfort Food for Winter

Dec27

 

Collards Soup

 

Here’s a hearty, healthy soup that will chase away that winter chill. Collards Soup, with greens and herbs freshly picked from the vegetable garden, offers balance to the delectables that we enjoyed over the holidays. Served with a chunk of warmed bread and melting butter…perfect!

Remember Paul Simon’s lyrics in “Sounds of Silence”? “I turned my collards to the cold and damp…” No? He didn’t say that?

 

 

collards greens

A few leaves of collards from the garden.

 

 

Ingredients

 

  • A few strips of bacon, cooked. Save 1 or 2 tablespoons of the fat (optional).
  • A large bunch of fresh collard greens, washed, with largest part of rib removed. Cut into bite-size pieces and set aside.
  • A handful of ‘Lacinato’ (dinosaur) kale or ‘Red Russian’ kale leaves, washed, with large rib removed. Cut into ribbons and add to the collards.
  • 2 tablespoons butter, and more for the bread
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 stalk celery, coarsely chopped
  • 2 or 3 medium garlic cloves, minced
  • A few white button mushrooms, sliced
  • 3 or 4 15-ounce cans of low salt chicken broth, plus 2 or 3 cans of water
  • 1 or 2 bay leaves
  • 2 or 3 teaspoons apple cider vinegar
  • 2 15-ounce cans of beans (cannellini, pinto, or others), drained and lightly rinsed
  • 1 15-ounce can diced or stewed tomatoes
  • 1/2 to 3/4 teaspoon dried thyme, or a bit more if using fresh
  • 1 to 1 1/2 teaspoons dried marjoram, or 2 teaspoons fresh. Substitute Italian oregano if preferred, or use a combination. Add more herbs if desired.
  • 3 tablespoons or a small handful fresh Italian (flat-leaf) parsley, coarsely chopped
  • 2 to 3 cups cooked (al dente) enriched Barilla pasta (extra protein, Omega-3’s, fiber), such as elbows or mini farfalle
  • Salt and pepper 
  • Grated Romano cheese

 

collards greens cooking

Bright green collards, ready for the broth.

 

 

The Process

 

  • Cook the bacon, reserving some of the fat. Set aside.
  • In a large stockpot, heat butter and olive oil.
  • Add onion and celery. Cook at medium heat, stirring, until almost tender.
  • Add garlic. Cook for a few minutes, stirring. (Never brown the garlic.)
  • Add collards, kale, mushrooms, and some bacon fat, if desired. Cook for a few minutes, stirring, until they turn bright green.
  • Add chicken broth, water, vinegar, bay leaf, and crumbled bacon. Raise heat to a boil, then turn down to a low simmer for 15-20 minutes. Stir occasionally.
  • Add beans and simmer for 10 minutes.
  • Add tomatoes and thyme, and simmer, stirring occasionally, for 10 minutes.
  • Add marjoram and parsley, and simmer for another 5 minutes.
  • Add cooked pasta, heat, and stir.
  • Salt and pepper to taste.
  • Done! Now, serve with grated Romano cheese and your favorite bread. This will make about 8 servings. Add more chicken stock and water if needed.

 

You Can Grow Them!

 

collards

Collards in the garden, late December.

 

Collards and kale are among the easiest crops to grow in the vegetable garden. As members of the family Brassicaceae, these plants are among the most concentrated sources of vitamins, minerals, and phytonutrients in the plant kingdom! Just one or two leaves added to omelets, pizza, store-bought soup, and rice or pasta dishes will add significantly to the meal’s nutrient content.

A few collards and several kale plants (dinosaur and ‘Red Russian’), among other crops grown through the winter, supply us with enough greens to pick almost every day. They’re super cold-hardy, and get covered with clear plastic when the temperature plummets to the low 20’s F.

 

 

On the Subject of Bacon

 

Since there are few occasions in this blog when the subject of bacon comes up, let me add that December 30 is National Bacon Day. We have Hernando de Soto (c. 1500-1542, Spanish explorer, looking for gold and a passage to China), to credit, or to blame, for introducing pigs to the Americas. In 1539, he brought 13 pigs to the southeastern U.S., which multiplied to a herd of 700 within 3 years. De Soto died of fever, and his body was laid to rest in the Mississippi River, which he and his crew were the first Europeans to discover.

A few morsels: About 10,000 years ago, wild pigs were domesticated in Central Asia…just under 10% of the pig is processed into bacon…just over half of American households have bacon in the refrigerator.

An occasional indulgence in foods that are generally perceived to be not so healthy is more than compensated by increasing the proportions of greens and vegetables in our diets. So, I will enjoy that bacon and a piece of good bread, guilt-free, every now and then, or these buttery biscuits that are so easy to make from scratch. Hope you enjoy this one! Happy New Year!

 

 

collards soup

Collards soup is ready. Enjoy!

 

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Easy Herbed Salmon For A Quick Dinner

Jul20

 

 

Herbed Salmon

 

 

whole salmon

 

 

 

The Good

 

Most of us are familiar with the benefits of including salmon in our diets. It’s an excellent source of protein, Vitamins B12, B3, B6, D, Omega-3 fats, and the mineral selenium. Other nutrients include phosphorus, iodine, choline, pantothenic acid, and some potassium, iron, and zinc.

Research indicates that salmon helps ease the inflammatory process (through bioactive peptides—amino acids—affecting joints, brain, and heart tissues), and plays a part in preventing macular degeneration and certain kinds of cancer. The Omega-3 fats it contains are the ones that are most helpful, namely DHA and EPA.

 

 

The Bad

 

Every now and then, I come across someone who recommends not consuming it. The stated cause for concern is the level of pollutants found in salmon. Polychlorinated biphenyls (PCB’s), no longer produced but still circulating in the environment, and other contaminants are thought to contribute to some types of cancer.

After reading over a dozen credible websites comparing wild-caught salmon to farm-raised salmon and their positions on PCB’s, I decided to summarize and offer this: Wild salmon is many times lower in PCB’s than farm-raised salmon. And, many studies show no correlation between salmon consumption and an increase in cancer.

Consistency among the websites is as scattered as confetti in the wind! Even the U.S. Food and Drug Administration and the Environmental Protection Agency don’t agree on the acceptable level of PCB’s in our food sources, last time I checked.

Farmed salmon originating in Washington State and Chile have less contamination than farmed salmon coming from Europe. Wild-caught salmon from Alaska has lower levels than any other sources. Because PCB’s accumulate in fatty tissues, it is often recommended to trim off excess fat and the skin.

As consumers, we have access to both farm-raised and wild-caught salmon. So I purchase only wild-caught salmon from Alaska. When it is available, I buy a larger fillet, rinse it, place serving-size pieces into plastic bags, and freeze it. Admittedly, the texture is much better when cooked fresh, and that’s how I serve it to others.

 

 

And the Not-So-Pretty

 

There’s another significant difference between salmon from farmed sources and salmon that’s wild-caught. The healthier Omega-3 polyunsaturated fat is higher in wild salmon, and the less healthy Omega-6 is higher in farmed salmon. You want to consume a higher Omega-3 level compared to Omega-6, even though we do need a smaller amount of Omega-6 fat in our diets. So, wild salmon wins again.

Even though there’s some scary, and dubious, information on a few websites I visited, the consensus remains on the “we recommend a moderate consumption of wild-caught salmon” side of the argument. One site, among my favorites for science-based nutritional information, strongly supports a plant-based diet and therefore recommends against eating any salmon.

I like this fish too much to eliminate it from my diet, and we eat other kinds of fish as well. For its heart-healthy benefits, I will continue to prepare it every week or two. Most of the websites I visited recommended consuming salmon once or twice a month. Including salmon in your diet is your choice, and the information is out there for you to decide.

 

 

salmon filet

 

 

 

How to Prepare Herbed Salmon

 

Ingredients

This is for 2 servings.

  • 8 to 12 ounces fresh salmon fillet, rinsed
  • 1 quick spritz non-stick cooking spray, optional
  • several leaves of ‘Siam Queen’ Thai basil, coarsely chopped, or 2 tsp. dried (more or less according to taste)
  • 1½-2 tsp. fresh dill weed, or 1 tsp. dried (or to taste)
  • Salt to taste
  • 2 to 3 Tbsp. butter

 

The Process

  • Preheat oven to 400°F.
  • Spray a baking dish with non-stick spray, if you choose.
  • Lay the salmon, skin side down, if you choose to keep it on, on top of a small amount of butter in the dish. If fish is thick, score the thick part with a knife to cook it faster.
  • Press the basil and dill onto the salmon. Fresh herbs are preferred, but these two herbs retain good flavor when dried.
  • Place the rest of the butter, in pieces, on top of the fish.
  • Bake hot 8 to 15 minutes, shorter or longer depending on thickness of the fish. Baste once or twice while cooking to distribute those delicious flavors.
  • It’s done when the flesh flakes. Monitor closely because fish will be dry if overcooked.
  • Sometimes I broil it for the last minute to “caramelize” the points.
  • No need to turn it unless it’s very thick.
  • Give it a dash of salt after removing it from the oven.
  • Serve with the herbed butter in the pan. I don’t use lemon, which would overpower the flavors of the herbs.

If you prefer, fish can be grilled. Avoid very high temperatures or burning the fish, as this can affect nutrients and produce free radicals, which you don’t want.

It’s that easy! A little experimentation in the kitchen can result in fabulous meals for you and your family, ones you’ll go back to regularly. When I started offering Thai basil for sale at farmers’ markets, I had to figure out a way to use it in cooking. I never was fond of the licorice flavor of Thai basil. So I tried it in a couple of dishes and salads…nothing clicked.

Then, I thought, since I like salmon with dill, let’s try Thai basil with fish. Now, that’s the only way I make salmon! Over the years, I’ve tried other varieties of Thai basil and sweet basils, but prefer the richly-flavored ‘Siam Queen’ Thai basil, an All-America Selections Winner. Even though it has a powerful fragrance fresh, it mellows beautifully during cooking. This herb loves our hot summers, and, so far this year, we have been spared that dreaded basil disease, Basil Downy Mildew.

 

 

 

 

How to Dry Basil

 

When the plant starts to produce flowers, I cut back the flowering stems to a few inches above the soil, discard the flowers, rinse leaves and pat dry.

Remove any leaves that lack good color; pale leaves or very old ones are off-flavor or more bitter. Basil is a fast-growing leafy herb that needs to be fertilized now and then to produce high quality foliage.

Thai basil 'Siam Queen'

Thai basil ‘Siam Queen’.

Lay the leafy stems on a dish lined with a paper towel, and keep at room temperature, out of direct sun. Turn them occasionally. When leaves are almost dry and beginning to curl, strip or snip them from the stems and place them back in the dish to dry thoroughly. Instead, you can remove all the good leaves from the stems at the start, placing them in a single thickness on the paper towel so they don’t mat together.

Another option is to hang small clusters of stems to dry. Gather the stems together with a rubber band, which will continue to hold the stems firmly as they shrink.

Microwaving or oven-drying herbs at very low heat is faster, but nutrients are destroyed, and, to me, the herbs always taste burned. I don’t recommend this practice.

Both Thai basil and dill retain very good flavor when dried. Use more, maybe twice as much, when using fresh herbs, which is my preference.

 

Storing Basil

Once they are crispy dry, store the whole leaves in a glass jar. The reason you don’t chop them up is that cut surfaces cause more of the flavor to dissipate. Be sure the leaves are dry; if there’s any moisture remaining, they will go moldy in storage. With one or two plants grown in the summer, I can harvest enough leaves to get us through the winter.

What’s for dinner at your place? After writing this, I think tonight we’ll have Herbed Salmon. And Tomato-Basil Salad, since I just picked 3 beautiful ‘Big Beef’ tomatoes from the garden.

 

tomato basil salad

Tomato-basil salad.

 

 

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Iced Tea Pots: Cool and Refreshing!

Jun30

 

 

Iced Tea Pots

 

Here’s an idea for an herb pot that’s perfect for these hot, humid days of summer. Grow herbs that you can use in iced tea! These iced tea pots will flavor your drinks all summer long.

 

 

glass of iced tea on a platter

 

 

The Plants

 

Spearmint

 

mint 'Julep'

Mint ‘Julep’.

 

First decide which mints you like. Spearmint (Mentha spicata) is a popular mint for iced tea and other drinks. There are several hybrids you can choose from, including ‘Kentucky Colonel’, ‘Mojito’, and ‘Julep’. Mint ‘Julep’ (photo, above) is my favorite; a pot that I brought from Maryland when I moved here several years ago is still in the front yard. And it is still growing in the pot.

“Common mint”, “garden mint”, or “mint” refer to spearmint, M. spicata, unless a variety has been indicated. This species originated in the area from Ireland to southern China.

Mentha x gracilis is a sterile hybrid cultivated for its essential oils. This is the flavorful ingredient in spearmint chewing gum.

Most mints are winter hardy in USDA hardiness zones 4 through 9 and have wide distribution around the globe. Species and their interspecific hybrids are native to Europe, Asia, Africa, Australia, and North America.

 

 

Peppermint

 

peppermint

Peppermint.

Peppermint (Mentha x piperita), including chocolate peppermint and a white variegated form, is another perennial mint. Variegated peppermint is beautiful, but the white sections scorch easily in hot sun.

Use peppermint in drinks and salads, and to help calm a queasy stomach.

This mint is an interspecific hybrid between Mentha aquatica (water mint) and M. spicata (spearmint). Anyone who enjoys some cool chocolate chip mint ice cream on a hot summer day will also like chocolate peppermint.

 

 

Other Mints

 

mint flowets

Mint flowers attract all sorts of pollinators.

 

And there’s orange mint, apple mint, pineapple mint, and Corsican mint, and many others. Gardeners can choose from among two dozen species and hundreds of varieties! They hybridize freely, although some of the seedlings can have an unpleasant taste. It’s best not to let them seed about.

Flowers appear at the tips of the stems. After letting the pollinators enjoy them for a couple of days, cut the stems back almost to the soil surface to prevent seeding and to encourage a flush of new growth.

 

Caution!

Anyone familiar with the invasive nature of mint gasps at the thought of growing it in the ground. Mint is an aggressively spreading perennial, and its mission in life is to cover the earth! Given moist, rich soil, it spreads by underground stems, called rhizomes. They multiply and spread in every direction.

The runners growing above ground will root wherever they touch the soil. I hope I’ve made my point. Unless you want them to take over, restrain them by keeping them in pots.

I’ve read articles that recommend keeping mint in a pot and burying the pot most of the way in the ground. This is supposed to prevent the rhizomes from escaping the confines of the pot. But rhizomes will pop up again unless the pot is very deep. And runners that grow over the edge of the pot will root into the surrounding soil unless they are relentlessly clipped back.

 

 

Lemon Balm

 

lemons and lemon balm

Another mint relative, lemon balm.

 

Lemon balm (Melissa officinalis), also in the mint family, has a cool lemon scent and flavor, and can be used in the kitchen when lemon is called for. There has been some promising research in Alzheimer’s disease using lemon balm.

A patch of lemon balm grew in the Maryland back yard. I cut it back hard to control the growth for most of the summer. Then, late in the season, I let it go to flower and to seed for the American goldfinches. They landed on the flexible stems and bobbed up and down as they extracted the seeds.

 

 

Lemon Verbena

 

lemon verbena

Lemon verbena.

Now, if you like a really strong lemon flavor, and growing a lemon tree is out of the question, look for lemon verbena (Aloysia triphylla). It grows somewhat on the weedy side unless it’s trimmed back once in a while. It will sprout again along the stems, as long as the roots are healthy.

Lemon verbena is native to South America and is hardy in zones 8 or 9 through 10 or 11. So, here in the piedmont of the Carolinas, this woody herb might survive a mild winter, although it will drop its leaves.

If you want to try growing it as a perennial, plant it in a warmer microclimate provided by a south-facing wall, and mulch it. Give it some time to re-leaf, as it can be a little slow.

Keep the soil moist. When watering, splash the leaves (top and bottom surfaces) to drown spider mites, which can be troublesome on this plant.

 

 

Stevia

 

If you like a little sweetness in your tea, add stevia (Stevia rebaudiana) to the mix. This is a summer annual throughout most of the country, but, with proper care, it can be grown in a sunny window in the winter. Stevia, or “sweet herb”, has been cultivated for a thousand years in South America.

 

stevia plant, add to iced tea pots

Stevia.

 

This herb is many, many times sweeter than table sugar. Clip a few leaves or a small stem, mash it in your hand, and add to the tea. You can also pick healthy leaves, dry them, and pulverize them to add to your drinks and to baking. But remember the higher potential it has for sweetening.

Cut back stevia to a few inches above the soil surface when it flowers to encourage new stems to grow. It will self-seed if you let the seedpods mature.

Stevia is hardy in zones 9 through 11.

 

 

Start With A Pot and Potting Soil

 

Soil in plastic and ceramic pots stays moist longer than soil in terra cotta pots, but clay pots are preferred by many gardeners. Most likely, you’re going to have to water your iced tea pots every day anyway. So just use a pot you enjoy seeing.

A clay pot can be lined with a plastic bag, with a few holes punched in the bottom for drainage. This will keep moisture in the soil a little longer.

A pot at least 12″ in diameter will accommodate 3-4 4″ pots. Pots with wide openings will produce the nicest looking plantings.

pot for new chives division

Polyester fiberfill covers the drainage hole.

Put a small handful of polyester fiberfill (available at craft stores) over the drainage hole. This prevents soil from eroding through the hole while allowing excess water to drain. It also prevents insects or worms from entering it. An alternative is to use a piece of landscape fabric, cut to cover the hole or the inside bottom of the pot. If there are several small holes in the bottom of the pot, it’s not necessary to use a filter.

Now add potting soil, lightly firming it as you proceed. Fill to within 2″ or 3″ of the rim of the pot. The soil should contain peat moss, which holds water. Pine fines, perlite, lime, starter fertilizer, and a wetting agent are also included in most bagged soil products. Adding compost to the mix will enrich the medium if it isn’t already included. These foliage plants enjoy a nutrient-rich potting soil.

When I grow and sell iced tea pots, I plant one stevia, one or two mints, and something lemony. So, all the flavor groups were covered: mint, lemon, and sweet.

 

 

Add the Plants

 

Starting at the back of the pot, plant the lemon verbena. Remove it from its pot, score the outside of the root ball with a knife if it’s heavily rooted, scoop out a hole for the roots, and plant. Firm the soil around the roots so that the top of the root ball (the plant’s soil surface) is an inch or two below the rim of the pot. That reservoir will hold water until it seeps into the soil. Avoid placing potting soil all the way to the top of the pot.

Now plant the stevia in the same manner, also toward the back of the pot, or in the center.

mint, a favorite in iced tea pots

Mint.

For the mint—or the mints—place them inside the front of the pot. Mint spreads and doesn’t grow as tall as the lemon verbena or the stevia, as it will be cut back periodically.

Firm the soil around all the plants. If the soil level settled too low, simply tuck in more soil under the roots. Finish off the pot by adding a layer of mulch, such as pine fines, which helps slow down evaporation. And it looks good. Water the pot to settle in all the plants.

Many customers have expressed concern about the flavors losing their identities because the roots are growing together in the pot. Not to worry; peppermint will always taste like peppermint. Keep the labels next to the plants, to identify the particular flavor you want. Sure, if a spearmint leaf rubs against a stevia leaf, you might get a faint taste of mint with the stevia. But it’ll wash off, and it’s always a good idea to rinse herbs and vegetables before consuming them.

 

 

Maintenance

 

Light

 

sun and clouds

 

Your iced tea pot needs direct sunlight for at least half the day. If the weather is cool where you live, the plants can take—and prefer—full sun (6 hours or more). Once the temperatures start getting into the 80’s F or higher, place the pot where it gets morning and early afternoon sun, and light shade during the hottest hours. 

If the plants are not getting enough direct sunlight, the stems will be thin and weak. They might give you some leaves or stems to clip, but will not regrow exuberantly, and could die off.

If the plants are weakened from lack of sun, cut them back, place them in more hours of direct sun, and cross your fingers. Usually the plants recover, but sometimes they don’t. When they do start to regrow, make sure they are getting enough water, as the demand for it will increase.

 

 

Water

 

These plants grow fast in warm weather. They will need frequent and deep watering to prevent wilt.

Once the roots grow throughout the pot, the plants will demand watering once or twice a day on warm, sunny days. Not just a cupful or two, either. It’ll be more like 3 or 4 quarts of water for a 12″ pot, and 3 gallons or more for a half whiskey barrel. Provide enough water to moisten the entire root ball, or until it starts seeping out through the drainage holes.

If water rushes out of the bottom of the pot immediately after watering, check to make sure the soil is firmed all the way around the pot. The water found the quickest exit, which is usually through an air channel in the soil, often along the inside surface of the pot.

In hot, breezy weather, it would be a good idea to keep a saucer under smaller pots. Let the excess water in the saucer get soaked up by the roots for up to an hour after watering. If it is absorbed by the roots quickly, then add more water.

Don’t, however, keep water in the saucer all the time. That could start rotting the roots, especially if the pot is kept in less than ideal sun. It might be a good idea to move the plants into a bigger pot if the plants wilt frequently. Or reduce the top growth (cut back) to slow the amount of water lost due to transpiration.

Always check the temperature of the water when it first comes out of the hose. It will be very hot if the hose has been kept in the sun. Too hot for plants!

 

 

Fertilizer

 

fertilizer bags

Espoma has many formulations of organic fertilizers.

Old leaves or those with poor color taste bitter or off-flavor. Fast-growing leafy herbs require fertilizer, especially nitrogen, every 2 or 3 weeks. Those include mint, basil, parsley, cilantro, and arugula.

I know; that’s contrary to what you might have heard from other gardeners. “Never fertilize your herbs; they’ll lose all their flavor.” Well, I disagree. Plants growing in pots don’t have the option of sending their roots a few feet away in search of nitrogen. They rely on you to provide it.

Since these are foliage plants, they need more nitrogen than they need other nutrients. Nitrogen (“N” on the package) is necessary for the formation of chlorophyll, the green pigment that gives leaves their characteristic color.

Both organic products and synthetics break down to the same or very similar compounds before the plant can use them. Plant-Tone and Garden-Tone are mild organic products from Espoma. High-nitrogen fish emulsion, earthworm castings, and Neptune’s Harvest are some of the organic products I use frequently.

Organic fertilizers also provide beneficial microbes, which break down organic matter in the soil and help the roots absorb nutrients and water more efficiently. Products containing microbes should be buried in the soil or covered with mulch, and watered in after application. Ultraviolet light from the sun kills microbes.

If plants are in need of a quick injection of nutrients, I have no problem using one of the soluble synthetics. Also, timed-release fertilizer products can be used if you tend to forget calendar reminders. If the product says “will fertilize 4 full months”, remember that the nutrients will be released faster in rainy or hot weather. Four months at 70 degrees would be about half that duration at 85 or 90 degrees. I often use a more expensive product that lasts “8 months”.

 

 

Pruning

 

The only way to keep mint looking beautiful and healthy is to cut it back regularly. When you harvest a stem, cut it almost all the way back to the soil, and use the good leaves at the tip. If you harvest stems frequently, and cut the stems hard (down to within 1/2″ to 1″ of the soil) each time, the plant will continually send up new growth from the base of the plant.

If you don’t use them often, the mints will start to look sickly, particularly in hot weather. Insects, mites, hot weather, and the occasional drought are stresses that take their toll. The plants will regrow beautiful new leaves for you. They just need a little encouragement. In fact, you can give the mints, including the lemon balm, a severe trim, cutting all of them to within 1″ of the soil if the pot is in need of rejuvenation. As long as the roots are healthy, the plants will bounce back from the underground rhizomes in a short period of time.

Lemon verbena and stevia will respond in the same way, just a little more slowly. Don’t cut them all the way down as you would cut mint. Just shape them up, or cut them back halfway, rinsing, harvesting, and drying the healthy leaves for future use.

 

 

Insects

 

Hot weather does bring out the beasts! You might see aphids, thrips, white flies, mealybugs, and little moth caterpillars rolled up in the leaves. As thrips scrape the cells on the leaf surface and collect the sugary sap, small scars become visible.

Most aphids can be dislodged with a strong spray from the hose. Horticultural oil will smother most insects and mites. Bacillus thuringiensis, or Bt, will get the caterpillars you might miss. If you want to use the clippings in your tea, rinse the foliage after spraying. These products are safe to use on edibles but remember to always read package directions.

 

Spider Mites

Tiny spider mites (arachnids, not insects) cause the characteristic stippling of the leaf surface as they feed on the reverse. Mites are easily drowned by occasionally spraying with water on the bottom of the foliage.

 

 

Overwintering

 

tea with mint from iced tea pot During cold weather, place the pot next to the south side of the house (northern hemisphere), and cover with a deep layer of leaves or pine needles. Partially planting the pot in the ground (“heeling in”) will better insulate the root system from extreme cold. The mints usually regrow a second season, but, most likely, stevia and lemon verbena will need to be replanted.

The root ball will be a solid mass of roots and rhizomes, which can be divided in the spring. Pot up some extras in case all the divisions you planted are of the same variety. Or wait until they emerge from dormancy, when you can more easily identify the varieties.

Refresh the soil, add more plants if you choose, and you’ll have another season to enjoy your iced tea pots!

When returning home from a hot day at work, I used to pick a stem from the potted mint ‘Julep’ sitting by the front door. A glass of freshly brewed iced tea, some lemon, stevia, and mint—how refreshing is that?!

 

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The Best Eggplant Parmigiana

Jun25

updated 1/20/2024

 

 

Eggplant Parmigiana

 

 

eggplant

 

 

One of the favorite dishes from our kitchen is Eggplant Parmigiana. First, I have to admit that I never use Parmesan. Locatelli Romano is our preferred cheese for Italian dishes. Purchased as a solid wedge, and grated in batches, it’s always on hand in the refrigerator.

As a kid, I would “borrow” a chunk of Romano from my Sicilian grandmother’s kitchen, and hide under the table where I could savor every little bite. Mmm….so good!

 

 

grated cheese

 

 

Over the years, I’ve tried many recipes for Eggplant Parmigiana, but it wasn’t until last year that I came up with this combination. An organized kitchen is helpful as this dish is being orchestrated. And having some potted herbs outside the kitchen door is very handy.

 

 

Have These Ready

 

  • one 13″x 9″ Pyrex baking dish, or other dish that can take low heat from the stovetop, and oven heat
  • 2 non-stick frying pans, medium to large, for eggplant
  • separate bowls to hold zucchini and eggplant slices
  • pie plate for eggs and water
  • wide bowl for bread crumbs

 

tomato sauce for eggplant parmigiana

 

 

 

Ingredients

 

  • 1 or 2 small zucchini, yellow or green, unpeeled, cut into 1/4″ slices
  • 2 medium (less seedy than large) fresh eggplants, unpeeled, cut lengthwise into 1/4″ slices (no need to “bleed” out moisture)
  • Your favorite meatless tomato sauce
  • 2 cups or more seasoned bread crumbs; see below
  • 2 eggs plus 1 Tbsp. water, stirred together in pie plate
  • Extra virgin olive oil
  • butter
  • 1 lb. mozzarella cheese, sliced
  • About 3/4 lb. Provolone cheese, thinly sliced
  • 1 to 1 1/2 cups Romano cheese, grated
  • 1 or 2 cups wilted greens, such as spinach, arugula, Swiss chard, and dinosaur kale. Or use 1 or 2 bags of prepared greens. Greens are optional, but recommended. You can also use fresh greens.

 

 

Bread Crumbs—Ingredients

 

Mix together all these ingredients in the bowl:

  • Flat-leaf parsley.

    Several slices dry rye, whole wheat, and/or white bread, processed to medium-fine crumbs. I collect odds and ends in an open bag in the refrigerator, letting them dry.

  • 1/2 to 2/3 cup grated Romano cheese
  • 2 or 3 cloves fresh garlic, minced
  • 3 Tbsp. fresh flat leaf parsley, chopped
  • 1 Tbsp. fresh or 1-1 ½ tsp. dry Italian oregano
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. pepper, or to taste
  • 1/4 tsp. thyme, French preferred

 

 

The Process

 

  • Place baking dish on small burner of stove. Add a layer of sauce to coat the bottom of the pan.
  • Add zucchini slices close together in single layer, on top of sauce in baking dish. Turn on stove to very low heat, which will begin softening the zucchini as eggplant is being prepared. Move the pan around so no spots overheat. Turn over zucchini slices once for even heating. Make sure your dish will be safe to use like this. (If you prefer not to heat the pan, add some time when baking the eggplant.)
  • In frying pans, add olive oil and a little bit of butter. Not too much.
  • One slice at a time, dip eggplant in egg bath, then press into bread crumbs, coating both sides.
  • Add breaded eggplant slices to frying pans (I use 2 pans to speed up the process), and sauté over medium heat until medium brown. Don’t use high heat; this will brown the bread crumbs, leaving eggplant raw.
  • Place cooked eggplant slices close together, in a single layer on top of zucchini, into baking dish.
  • Continue sautéing eggplant slices, adding oil and butter as needed. While the next batch is cooking, add a layer of Romano, mozzarella, and Provolone cheeses, and more sauce, to the baking dish.
  • Add the greens in the middle layers.

 

Continue Layering

  • Continue layering eggplant, cheeses, and sauce until dish is filled. Usually there are 2 or 3 layers of eggplant. You can add leftover egg and bread crumbs, finishing with sauce.
  • Drizzle 1 or 2 Tbsp. olive oil over the top, plus a couple of pinches of oregano.
  • Bake at 350 degrees, loosely covered with foil. If the pan is filled to the top, place an old cookie sheet on the bottom rack to catch the spillover. If sauce is watery, lower heat, loosen foil, and cook a bit longer.
  • It’s done when sauce is gently bubbling all over, usually 40 to 50 minutes.
  • Serve with extra grated Romano cheese and sauce, if needed.

Wasn’t that easy? Maybe not the first time, but it is delicious! Serve with some good bread and a green salad or tomato-basil salad. Maybe some wine…good company…and…

 

 

 

stuffed artichokes, served with eggplant parmigiana

Fresh artichoke.

 

 

…Stuffed Artichokes

 

Snip the points off the artichoke leaves, remove the smallest bottom leaves, trim the stem to an inch or so, rinse, and drain.

Use the bread crumb recipe above, adding more Romano cheese, salt, and garlic. Place the artichoke in the bowl of bread crumbs and spoon the mixture between the leaves. Use your fingers to firm more crumbs between the leaves.

Place in artichoke holders and add 2 to 3 cups of water in a heavy stock pot. Drizzle olive oil, 2 or 3 Tbsp. water, and a dash of salt over the tops of the artichokes.

Using a covered stock pot, 2 well-stuffed large artichokes will need 2 to 3 hours on a low simmer to steam. Add water as necessary. They’re done when you can easily remove a large leaf. When you pull the leaf through your teeth, the green part is tender and will scrape off. (Artichoke greens are good for gut health.) Some prefer to use a pressure cooker, which speeds things up considerably.

Stuffed artichokes can be made ahead of time and reheated in the oven, covered with foil.

This dinner was a big hit when relatives came to town earlier this month. Enjoy!

 

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Shrimp, Vegetable, and Rice Stir-Fry

May28

2018

 

Shrimp, Vegetable, and Rice Stir-Fry

 

 

head of cauliflower

Cauliflower just picked from the garden, planted last fall.

 

Here’s an easy recipe I’ve adapted from something seen last year in “Southern Living”. Mother took some shrimp out of the freezer, and I had just picked this beautiful head of cauliflower. Add a few other ingredients, and — Bingo, a Winner!

 

shrimp for shrimp, vegetable, and rice stir-fry

Raw shrimp.

 

Ingredients

 

  • Rice, cooked separately (flavored, brown…your choice)
  • 1/2 lb. to 1 lb. shrimp, cleaned
  • 2 Tbsp. vegetable or canola oil
  • 1/3 tsp. kosher salt
  • About 1 or 2 cups fresh green beans or haricots verts, cut into 1 1/2″ pieces (frozen will work)
  • 1 1/2 cups small fresh cauliflower florets
  • One or two ‘Lunchbox’ sweet peppers for color, diced (optional)
  • 3 green onions, green and white parts sliced separately
  • Leftover vegetables (optional)
  • 1 large or 2 medium fresh garlic cloves, minced
  • 1/4 tsp. tsp. dried ginger
  • 1 large egg
  • 1 tsp. butter
  • 2 or 3 Tbsp. coarsely chopped fresh basil
  • 2/3 tsp. toasted sesame oil
  • 1 or 2 Tbsp. soy sauce

 

 

 

The Process

 

  • First, start cooking a pot of flavored rice, or plain rice, if you prefer, according to package instructions. I use Rice Pilaf. Don’t overcook it, or it will be sticky. Set it aside when it’s done (about 15 to 20 minutes), and start the rest of the recipe after you get the rice going.
  • Heat a large non-stick wok or other pan. Add half the oil, half the salt, and the shrimp. Cook hot, turning occasionally, until shrimp is no longer clear. This takes only 2 minutes or so. Remove shrimp; set aside.
  • Add the green beans, cauliflower, and ‘Lunchbox’ pepper to the remaining liquids in the pan, along with the garlic, ginger, the rest of the oil, and the white part of the green onions. Stir frequently for about 2 minutes, at medium-high heat. This is a good opportunity to use up leftovers, such as broccoli, dinosaur kale, peas, and carrots.
  • Add the rest of the salt and 2 1/2 to 3 cups cooked rice. Cook and stir until rice is just a bit dried. This takes a minute or two. Lower heat if necessary.
  • Push the rice mixture to one side, and add butter to the open area. Add the egg to the butter, scramble, and chop in the pan while it’s cooking. When the egg is done, mix it into the rice.
  • Add shrimp, soy sauce, basil, and toasted sesame oil. Stir to heat evenly.
  • Garnish with green parts of green onion.

This recipe for Shrimp, Vegetable, and Rice Stir-Fry takes only half an hour to prepare, and serves 2 to 4. Yummy.

 

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Cilantro: Love It Or Hate It, And How To Grow It

May20

 

 

Why We Either Love Or Hate Cilantro

 

 

Cilantro is one of those herbs that can elicit memories of mouth-watering foodie forays to Mexico, China, and India, or…maybe not! People who know it either love it or hate it. Count me among those in the latter category. But, as a grower, I included it in my farmers’ market inventory, displaying it downwind from where I stood.

 

 

young potted cilantro

Young potted cilantro.

 

Those who dislike cilantro have a spot in their genotype resulting in taste and olfactory receptors that can detect aldehyde compounds. This substance reminds us of soap or something metallic. About 15% to 20% are not keen to keep it in the kitchen, although in those countries where it is a dietary staple, a greater percentage of the population like it. Closer to 25% of my customers did not use cilantro.

Cilantro originated in Iran, and spread to southern Europe, northern Africa, and southeast Asia. It has been cultivated for several thousand years. In fact, the oldest remains of coriander were discovered in pottery found in a dry Israeli cave. They were dated to approximately 8,000 years ago!

This article describes some of the problems gardeners face when growing this plant and offers some solutions.

 

 

The Nature of Cilantro

 

bee on cilantro flower

Cilantro flowers.

The difference between cilantro and coriander (Coriandrum sativum) is based simply on which part of the plant you’re referring to. Cilantro refers to the leaves and coriander refers to the seed.

Cilantro is a short-lived annual that prefers cool weather. All parts are edible, including the roots, although leaves and seeds are consumed most often. Other parts might be bitter.

As a member of the Apiaceae family, its flowers are umbel-shaped, as indicated in the former name for the family, Umbelliferae. This family of plants also includes parsley, dill, chervil, celery, fennel, and carrot—all characterized by their umbrella-shaped flowers. The current family name is a clue that bees (such as the honey bee, Apis mellifera) are attracted to the flowers.

 

Cilantro Substitutes

Another plant with similar flavor grows better in the summer than most varieties of cilantro. Mexican coriander (Eryngium foetidum), also in the family Apiaceae, from Mexico to South America and the Caribbean, is popular in the cuisine of the area. Slow to grow from seed, culantro (with a “u”) develops leaves with raspy edges, so use the younger foliage in cooking.

Vietnamese coriander, Persicaria odorata, a perennial native to southeast Asia, also has cilantro-like flavor. It’s in the Polygonaceae family, and is related to the smartweeds and knotweeds.

Papalo (Porophyllum ruderale or P. tagetoides, in the Asteraceae family) is a herbaceous annual found in Central and South America. It has cilantro flavor, apparently with mint and arugula mixed in.

Although these herbs can substitute for cilantro, this article describes the cilantro we’re more familiar with, Coriandrum sativum.

 

 

Consider Climate

 

In the moderate climates of the southern U.S., cilantro planted in the autumn grows beautifully, but slows down as cold weather approaches. It often survives winter conditions with a little protection or with none at all. From the end of winter into spring, it resumes growth.

Before long, warm temperatures signal the plant to flower. When the new leaves become small and finely dissected, flowering will soon follow. Pull the whole plant and use the harvested leaves. Time to start a new crop! It is best used fresh; most flavor is lost when dried.

Successive crops of cilantro grow from spring through fall in the northern half of the country. A prolonged summertime heat wave, though, even far into the north, is the beginning of the end for this crop of cilantro. Try shading young plants during hot weather, and water with cold water to prolong the harvest.

 

Winter Protection

 

greenhouse for cool season vegetables

The small greenhouse in Maryland.

 

Cilantro is not likely to survive severely cold winters without the protection of a cold frame, a greenhouse, or a sunroom. Don’t coddle it with indoor temperatures that are comfortable for you. Grow it very cool, even cold (40’s to low 60’s F), for longevity and the best quality.

An unheated greenhouse offers adequate conditions for continued growth through the winter in the southern half of the country. Farther north, cilantro will grow in such a structure with minimal heating. Remember to open vents to prevent overheating in the daytime, and close them in mid to late afternoon.

 

 

Coriander

 

coriander (cilantro seeds)

Cilantro seedpods, or coriander.

If you’re growing cilantro for the seeds (coriander), let the plant mature naturally. Small white flower clusters will develop fruits, each of which contains 2 seeds. The round seedpods are fairly large and can be harvested when they are light brown and dry, but don’t wait until they start rolling away! Consider loosely wrapping the flower clusters with a fine mesh bag in order to catch the seeds.

Another way to harvest the seeds is to pull the plant and hang it upside down, in a mesh bag or a paper bag that permits air flow. Just make sure there are seeds already developing before you uproot the plant.

Or, let Mother Nature do her thing. Let the plant stay in the garden, go to flower, and set seed. The varieties of cilantro I’ve grown are open pollinated and not hybrids, so the next generation will look and taste like the parent generation. Ripened seeds will fall to the ground and germinate. But you might see young seedlings growing a few feet away, or at the end of the sidewalk. Maybe the critters that reside in your garden will be the only ones to reap this harvest.

 

 

What Cilantro Likes

 

cilantro

Cilantro leaves.

 

When growing cilantro, remember these 5 things: cool, young, fertile, moist, and fast. I’ll call them “Cilantro’s 5 Needs”. Customers often complained that the transplants they’d just bought from the garden center immediately went to seed. The following tips will help you grow a great crop of cilantro.

Keep a supply of seeds on hand, in case nurseries in your area don’t have the plants. Cilantro seeds germinate and grow rapidly. Starting cilantro from seed is one of the easiest projects for beginning gardeners. Seeds remain viable for a few years if they’re kept cool and dry.

 

1. Cool

Ask for cilantro in February or March, or whenever the “shoulder season” occurs where you live. Although that’s weeks before the last spring frost, that’s precisely what cilantro likes.

Make sure the plants are properly hardened off. That’s a process that gradually introduces cooler, sunnier, and breezier conditions to a greenhouse-grown plant. Any plant that is coddled in the warm, almost still environment inside a greenhouse is very likely to suffer stress or even death when suddenly exposed to the rigors of the outdoors.

During the cooler months of the year and during the transitional shoulder seasons, grow cilantro in full sun. At higher temperatures, provide direct sun in the morning hours, and light shade the rest of the day. You might have better results growing cilantro in the summer if it is planted in dappled sun or light afternoon shade cast by a tomato plant.

Because garden soil is cooler than soil in a pot, summer-grown cilantro will last longer if it’s planted in the ground. A thin layer of mulch will keep the soil a bit cooler.

Pot Color

herb pot.If your only option is growing cilantro in a pot, choose a light-colored pot during the warm months and a dark pot in the cooler months. Why? Because the color of the pot reflects or absorbs energy from the sun.

Summer sun beating down on a lovely cobalt blue ceramic pot can heat the soil to over 100°F. Conversely, a dark pot absorbs the sun’s energy in winter, and keeps the soil unfrozen a while longer.

If you want to include cilantro in a combination planter, plant the cilantro on the north or east side (in the northern hemisphere) of the pot. The soil there will be cooler than that on the south or west side.

 

2. Young

When purchasing plants from a grower, look for the youngest ones you can find. However, they shouldn’t be so young that the root system is too fragile to survive the transplant. Unless you need fresh cilantro now, avoid large plants in small pots.

If the plants are potbound, where roots tightly fill the pot, they are stressed. They should not stay in their little pots so long that the cramped quarters check their growth. If they have not been fertilized, or if they are showing signs that even a young plant’s leaves are getting finer in texture, they are stressed. And stressed cilantro plants flower—or bolt—prematurely. 

I’ve seen cilantro with one seed per pot and I’ve seen it sown with 50 seeds in a pot. You want to find the happy medium, the right number of seeds to give lots of leaves to pick, but not so many that they intensely compete with each other. When I grow cilantro for sale, I sow 3 to 5 seeds in a pot. 

Since cilantro is a short-lived plant to begin with, its days are numbered with any of those warning signs: tight pot, too many seeds, finely dissected leaves, poor color. And if they’re already in flower, plant them, pick what you can, and let the bees collect nectar and pollen…for a little while. You can try cutting them back hard. If weather is favorable, you might get some regrowth out of them, but not usually.

 

3. Fertile        

organic fertilizers

Organic fertilizers, including worm castings, bat guano, blood meal.

Dark green leafy herbs, such as parsley, basil, arugula, mint, and cilantro, need rich, fertile soil. Nitrogen, one of the primary macronutrients, is needed on a regular basis and in larger amounts than other nutrients.

Nitrogen is highly mobile, so it is easily washed through the soil by rain or irrigation. Potted leafy herbs should be fertilized every 1 1/2 to 3 weeks, depending on soil quality and pot size.

Without enough nitrogen, plants lose their rich green color and become pale. New growth slows down, and older leaves turn yellow and eventually die. More importantly, poorly colored leaves taste bitter or, at least, off-flavor.

Many plant experts recommend not fertilizing herbs, but I disagree. And, no, fertilizer doesn’t make cilantro toxic! Fertilizers break down into simpler molecules, and the plant recombines these molecules into compounds needed to carry out cellular processes.

N-P-K

For cilantro, use fertilizer that has a higher first number on the package. Examples: 10-6-4, 24-8-16, and fish emulsion’s 5-1-1. Those 3 numbers on the product label refer to the percentage content of Nitrogen, Phosphorus (phosphate), and Potassium (potash) in the formula. They always appear in that order on any label: N-P-K. 

Nitrogen is essential for building chlorophyll, the green pigment in foliage and stems. Phosphorus stimulates flower and fruit production, and root development. Potassium affects cell wall strength and hardiness. This is a simplified depiction of the roles these 3 major nutrients play; there are many other ways they contribute to plant growth and function.

 

4. Moist

Keep soil evenly moist—not too dry, which causes wilt, and not too wet, which rots the roots. Once root rot has claimed the root system, it will not recover. Make sure the soil drains well, and don’t let the plant sit in a saucer of water. A well-established potted plant likes to be thoroughly watered—that is, until water begins to exit the drainage hole.

Sometimes water rushes out the drainage hole immediately after application. This occurs when the soil has dried too much, causing the root ball to shrink from the inside of the pot. The next time the plant is watered, the water will find the path of least resistance, which is the air gap between the inside of the pot and the root ball. Most of the root ball will miss the opportunity to absorb water. Fill the gap with potting soil and use a wooden dowel to firm the soil, filling the space. This will slow down percolation, allowing the entire root system to pick up moisture.

Potting soils with a large percentage of coarse material, such as perlite and pine fines, drain and dry quickly. Products with finer particles, such as peat moss, compost, and loam, tend to hold water better.

Garden soil well-enriched with compost, aged manure, or planting mix encourages deep rooting. Lower levels of soil are cooler and have more moisture, contributing to a longer life for this herb. Cilantro is less susceptible to root damage in freezing weather when grown in the ground.

Cilantro doesn’t mind cool water from the tap or even refrigerated water, but never use warm or hot water. Check the temperature of water coming from a hose that has been sitting in the sun; it might be too hot for any plant!

 

5. Fast

An herb that completes its life cycle in a short period of time, like cilantro, can’t be forced to live as long as other plants do. It’s not in its nature! You can have cilantro almost year-round, though, if you start seeds every few weeks or purchase new transplants, if they’re available.

Weather permitting, sow a few seeds 4″ apart in a row, about 1/2″ deep. If the soil isn’t too cold, seeds should germinate in a week to 10 days. As the seedlings grow, thin to 1 or 2 plants per 4″ of row; thinnings can go right to the kitchen.

Another option is to experiment, sowing a few seeds in each of several spots around the garden. You’ll soon notice where they grow best in any particular season.

In soils with high clay content, loosen the bed to a depth of 12-14″, incorporating (not layering) pine fines or grit to increase drainage. Amending the top 6-8″ of the garden bed with lots of organic matter encourages roots to grow quickly. Apply fertilizer every few weeks to encourage leaf production.

You can begin harvesting some of the leaves soon after transplanting, or a month or so after seeding. Pick mature outer leaves first but allow the young leaves in the center of the rosette to continue growing.

 

Food Curry Indian Cuisine Asian - tortugadatacorp / Pixabay

 

 

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Headings

Page 1: Why We Either Love Or Hate Cilantro, The Nature of Cilantro, Cilantro Substitutes, Consider Climate, Winter Protection, Coriander, and What Cilantro Likes (Cool, Young, Fertile, N-P-K, Moist, Fast)

Page 2: What Is Eating My Cilantro? (Rabbits and Deer, The Black Swallowtail Butterfly, Safe Haven, Raising Caterpillars, At The Olney Farmers’ and Artists’ Market), More Insects and Diseases (Insects and Nematodes, Diseases), and The Best Variety I’ve Grown

Pages: 1 2

Basil Downy Mildew: Symptoms and Solutions

May10

2018

 

healthy green basil

Healthy basil.

 

 

Basil Downy Mildew In the U.S.

 

Basil downy mildew is a devastating disease caused by the pathogen Peronospora belbahrii. This disease has been active in the United States since 2007, and for several years before that in Europe. BDM is thought to have originated nearly 90 years ago in Africa.

This water mold targets a very specific host—basil. Just basil. There are related species that attack other members of the Lamiaceae family, such as coleus, but it’s basil I’ll concentrate on today.

I’m writing about it now because some of you might have given up growing basil. If you’ve struggled with it the last few years, I’m going to offer some tips so you can once again enjoy your home-grown basil. And then I’ll share my favorite Tomato-Basil Salad recipe, a summertime staple around here.

 

 

Symptoms Of Basil Downy Mildew

 

basil downy mildew

Yellowing between main veins.

 

Let me begin by describing the symptoms of BDM. The plants might start the season looking great, all green or purple and… oh, that fragrance!… You probably harvested several clippings, using them in salads, on pizza, in tomato sauce. What’s summer without fresh basil?!

And suddenly it went downhill from there. The leaves developed blotchy yellow or pale green sections between the main veins. The discoloration then spread over most of the leaf surface. The leaf reverse (the lower surface) was covered in a fuzzy gray film early the next morning, followed by little black dots.

Those tiny black specks are the fruiting structures (sporangia) of basil downy mildew. They puffed out microscopic spores that were carried on the breeze to infect other basils. The plants became spotty overall, and never regained their strength.

In only a few days, the affected leaves turned yellow. Some of the tips of the stems remained green, but, eventually, they, too, showed symptoms. And most of the leaves dropped off.

You fertilized, you spoke kind, encouraging words. And you commiserated with friends. Yet nothing helped. How disappointing!

 

 

 

Spores and Relative Humidity

 

All is not lost. With some insight into how this disease works, you might be able to stop the progression of BDM and get more mileage out of your plants. Another option is to start with healthy new transplants and take precautions so it doesn’t happen again.

You might have noticed that basil downy mildew started showing up and spreading quickly during wet or humid weather. Good observation! In fact, spores require around 85% relative humidity for a few hours in order to germinate.

Even if the weather is quite dry or only slightly humid, the basil still can become infected. How? As the nighttime temperature drops, the relative humidity climbs. After a period of high humidity, the spores begin to germinate on susceptible varieties of basil.

Let’s say the daytime temperatures are in the 80’s F, with comfortably low humidity around 40%. With no rain in the forecast, you might think you’re in the clear. The problem is that the period of time just before dawn is when the relative humidity is at its highest reading of the day. It could easily reach 90%! The lower the temperature drops during the night, the higher the relative humidity rises.

So…limiting humidity around basil can keep the plant just outside the reach of the disease. If you live in an area that gets extremely hot and dry in the summer, your basil might survive unscathed. That’s happened only 2 or 3 times in my gardens since BDM started showing up in the mid-Atlantic and southern states.

 

 

Reducing Humidity

 

no basil downy mildew on potted plants brought indoors at night

Potted sweet basil.

How do you limit the humidity? Simple! That’s why I’m writing this now, before everyone gets their basil plants into the garden. Here are some suggestions for you:

Basil grown in the garden should be situated in an area with excellent air circulation. Don’t plant it in the middle of a bed, with neighboring plants all around, or next to a fence.

Planting basil near a paved surface, or surrounded by paved surfaces, has the benefit of having less square footage that’s able to absorb moisture. The goal is to reduce as many sources of moisture as possible. And that includes overhead watering! If you’ve read the posts about tomatoes, you’ve learned the importance of keeping foliage dry.

BDM can show up in one neighborhood while entirely missing the next one. It might not appear at all if the summer is very hot and dry and if the nights don’t cool down very much. Or it might not show up until rain returns after a long, dry summer.

Certain weather conditions, such as frequent rainstorms and persistently high humidity, foster the widespread and enduring presence of basil downy mildew. Once the spores are in the air, growing basil is a lost cause… Or is it?

 

 

The Ultimate Solution: Potted Basil

 

herb garden, toad

This pot will come inside at night, after releasing the toad.

Basil grows well in containers. An airy exposure up on the deck could be a good spot for it. Or sitting on a brick patio, or under the umbrella when it’s especially hot. Check your plants every day for those tell-tale light-colored blotches, and remove those leaves immediately.

If it looks like a losing battle, move the pot indoors for the night. That’s right! Get used to it if you want to—no, must—have fresh basil.

As long as you’re not living in the middle of a bog, the humidity indoors will never reach the levels required to grow BDM. And then place the basil back outside the next morning. On rainy days, keep the potted basil indoors, in a bright spot. Yes, it’s work, but worth the effort.

A few varieties of basil don’t get the disease, and plant breeders are working feverishly to bring more to market. Naturally, all of my favorites, including ‘Genovese’, ‘Yevani’, ‘Mrs. Burns’ Lemon’, ‘Tuscany’, and ‘Siam Queen’ DO get basil downy mildew. And, yes, I DO bring in the potted plants at night once the disease has reached the area or before rainy weather comes near.

Those that, in my experience, seem to be resistant are ‘Cardinal’, ‘Kapoor tulsi’ (holy basil), and ‘African Blue’ basil, but they’re not my favorites in the kitchen. ‘Eleonora’ is another that has been advertised as having “intermediate” resistance, but I have seen advanced cases of BDM on this variety.

(***Update***: New cultivars developed by Rutgers University will be worth trying. Look for ‘Rutgers Devotion DMR’, ‘Rutgers Obsession DMR’, ‘Rutgers Passion DMR’, and ‘Rutgers Thunderstruck DMR’. I grew ‘Rutgers’ Obsession DMR’ outdoors all summer, in 2021, and still have a cutting growing in the kitchen window. This variety did not develop any symptoms of BDM. Success! 1/22/2022)

Always remember: when you think about basil, think about how relative humidity can affect its health.

 

 

tomato basil salad

Tomato-basil salad.

 

 

Tomato-Basil Salad

 

Here’s a recipe for Tomato-Basil Salad, like Caprese salad, but with extra bits:

  • Ripe tomatoes, cut into chunks, juice included
  • Yellow or white onion, thinly sliced
  • Cucumber, alternately-peeled (no need to peel the thin-skinned ‘Diva’), halved and sliced
  • Mozzarella cheese, medium chunks
  • Sweet basil, usually ‘Genovese’ for us
  • Extra virgin olive oil
  • Red wine vinegar, or white wine vinegar if you prefer
  • Fresh Italian oregano, chopped; dried will work
  • Salt and pepper to taste

Measurements aren’t that important. Tomatoes are the main ingredient, and you can use all reds or mix the colors. Not too much onion. Certainly enough basil, and don’t use so much oregano that it overpowers the rest. Mother likes hers more vinegary. Oh, and get a nice loaf of bread for dunking. Enjoy!

 

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Using Miniature Lights For Warmth

Apr19

 

Miniature Lights for… Warmth?

 

 

miniature lights

 

 

Yes! You can use strings of miniature lights to prevent frost from damaging tender transplants in the garden.

This article originally was written for springtime applications. But read through, and you’ll see how the same principles work for cold weather gardening in many regions. These lights will keep greens in better condition, sometimes all the way through winter. Your cool season greens can produce for weeks or months beyond the early freezes!

 

 

Unpredictable

 

The weather has been so weird this spring. Some days it feels like June, and others skim the bird bath in ice. Lots of us already planted tender (easily damaged or killed by frost) vegetables and flowers. Without some protection, they will be injured by the cold nights that are still in our forecast.

If the nighttime temperatures are predicted to fall below 50°F, I’ll cover tomato and pepper transplants in the garden. A night or two in the 40’s probably won’t hurt most transplants if they’ve been properly hardened off. But consistently chilly weather will slowly rob the plants of their vigor. Peppers and basil are particularly sensitive to cold soil, and can be killed by it, even if temperatures aren’t close to freezing.

It’s amazing to see snow still flying in some of our northern states. It is beautiful…to watch on TV.

 

cold frame, with plants

Early winter in the cold frame. Light strings snake around the bottoms of the pots.

 

 

Miniature Lights

 

Incandescent lights, as opposed to LED’s, give off gentle heat. Those 100-bulb strings of miniature incandescent Christmas lights can increase the temperature under cold frames. They also protect tender plants in garden beds when covered with plastic sheets to hold the warmth.

mini lights under plastic cover

Potted plants under cover, warmed by miniature incandescent lights.

This is especially beneficial in those locations where an upside-down bushel basket will not sufficiently ward off the cold. And I’m not suggesting that you attempt to defy good garden sense by planting peppers in February in Minneapolis. There are limits!

When I calculated the wattages, square foot coverage, and costs, the miniature lights were the most economical option for my purposes. Each 100-bulb string provides warmth equivalent to a 40-watt incandescent bulb. I also considered heat mats and heat cables. Have a look around hardware stores and see what garden centers have available. Look for ideas online or with mail order companies selling farm, garden, horticultural, or greenhouse supplies.

Use “indoor/outdoor” products that are safe to use in humid environments. Space heaters designed for indoors are not good candidates outdoors. If you’re planning a project outside your comfort zone, check with licensed contractors, especially for electrical work.

(***Update***: Above average temperatures in the Carolinas carried into mid-fall, so the amaryllis bulbs refused to die down. Recent nighttime readings in the low to mid 20’s would have damaged the potted bulbs, so they’ve been enjoying temperatures in the mid 40’s, thanks to miniature lights and a plastic cover. Not forcing early dormancy on the plants gives them extra time to photosynthesize and, perhaps, an additional flower bud. Finally, the leaves are beginning to yellow, and soon they’ll come indoors to rest and to begin the bloom cycle. December, 2018)

 

And More Bright Ideas

Include snow loads and wind events (they will happen) in your plans. Slope the top of a cold frame away from the house to allow run-off. During the occasional heavy snowstorm in Maryland, I got up in the middle of the night to sweep off snow that had accumulated 8-12″. Toby, our second Rhodesian ridgeback, thought this was lots of fun. Although polycarbonate is very durable and will bend with weight, too much distortion will allow frigid air to enter and might collapse the frame.

There are more permanent alternatives to consider. Do-it-yourself greenhouse kits could be used specifically for fall and winter crops, heated or unheated. Familiarize yourself with local weather patterns to decide what’s feasible…or necessary. You might be able to convert a shed or construct a lean-to by adding a few materials readily available from the hardware store. Contact your local agricultural extension agent for practical suggestions or check out the numerous online videos.

 

 

Cold Frames With Miniature Lights

 

cold frame interior, miniature lights

Setting up cold frame with new strings of miniature lights.

Cold frames are simple glazed structures that give extra protection to plants when the weather is unsuitable for planting out. Young seedlings or transplants can be hardened off here until they’re ready for the garden. Also, plants that normally go dormant or die in winter can be kept green in a frame. And edible cool season vegetables can grow all winter in a cold frame where it’s too cold out in the open.

Try to orient the frame’s exposure toward the south (in the northern hemisphere), which will give the greatest benefit in terms of heat gain. Bricks on cinder blocks (photo, right) elevate the north edge of the glazing for rain run-off and a more favorable aspect to the sun.

Each hour of direct sunlight shining on the frame keeps the temperatures elevated and stores warmth in the ground. If possible, locate the cold frame out of the wind and in a warm microclimate on the south side of the house or shed.

 

Materials

Some gardeners use lengths of sturdy wire, arched and stuck in the ground, covered with clear plastic secured by fasteners. Or use long pieces of PVC tubing anchored over rebar sunk in the ground. Repurpose old storm windows or doors (without lead paint) propped on a support.

“Low tunnels” or “caterpillar tunnels” are available at garden centers or online, complete with supports and coverings.

For the large frame in Maryland (photos), I used rigid twinwall polycarbonate panels, covered with clear plastic film to close the sides. On very cold nights, I added more sheets of plastic, separated by “netted” plant flats that trapped air between the layers. This created dead air space and better insulation.

 

cold frame for cool season vegetables

Cold frame in MD, vented in the daytime.

 

Houseplants

Oxalis, succulents, stellar geraniums, a variegated fig tree, and other houseplants (photo, top) survived the winter, although I did not expect them to grow. When cyclamen plants went out of bloom in the house, I moved them to the cold frame, where they happily set buds once again.

Plants that do not tolerate the slightest chill, such as African violet, Alocasia, pothos, philodendron, and basil, would not survive very long at temperatures below 60°F. They stayed indoors for the winter.

 

“Frame to Table”

Without using miniature lights in Maryland’s colder winters, I would not have been able to harvest this assortment of greens. I grew lettuces, leeks, arugula, hon tsai tai, mustard spinach, dinosaur and ‘Red Russian’ kales, and spinach. And Swiss chard, tatsoi, pac choi, mini broccoli ‘Happy Rich’ in wide, shallow pots, about 6″ deep (such as those in photo). ‘Nabechan’ bunching onions and some greens grew in the ground on one end of the cold frame, while potted crops sat on the brick surface.

cool season vegetables

Greens growing in wide bowls.

Dense materials, such as brick and stone, absorb heat during the daytime and release it at night. I threaded strings of miniature lights between pots, on top of the brick patio. Broken light bulbs cause part or all of the string to fail, so be careful with them. Pots of greens and herbs placed close to the edge of the frame allowed easy access.

Herbs grew all winter in this cool but frost-free environment. Parsley, oregano, sweet marjoram, rosemary, thyme, chives, sage, French tarragon, and bronze fennel are a few of the herbs I grew in the frame. Cold frames are great for half-hardy species and those that normally stay dormant in winter. Italian oregano, tarragon, and chives, for example, retained their foliage instead of going fully dormant.

I added an adapter to the porch light socket near the patio door, and the lights’ extension cords plugged into that. With a simple flip of the switch from the cozy kitchen, the lights turned on or off. That’s one advantage of building your frames close to the house. 

Remember to vent the frame on sunny days, turning lights on or off as necessary. Close it up by mid- to late afternoon. 

Water as necessary, keeping the soil damp, but not wet. During mild periods of the season, add a dilute dose of fertilizer to those plants (mostly the greens) that are growing.

Power Outages

Have a contingency plan during power failures if you’re going to keep tender plants in your cold frame. Use old blankets (keep them dry), more layers of plastic, and gallon jugs filled with hot water. When this happened a few times in MD, I heated water on the wood stove for those hot water bottles and brought the most tender plants indoors.

Snow or straw piled up around the sides and a layer on top holds in a substantial amount of heat. Clear the top in the morning to allow sun to reach the plants. But if the weather is especially harsh and overcast, the plants won’t mind staying covered for a day or two.

 

 

The Maryland Greenhouse

 

greenhouse for cool season vegetables

The small greenhouse in Maryland.

 

I built this greenhouse from a kit purchased from a horticultural supply company. It was fairly easy to put together, although some of the pre-drilled holes didn’t quite match up and the instructions weren’t great. But the twinwall polycarbonate and sturdy framing were able to withstand considerable weight from ice and snow. The structure was attached to a foundation, which was optional but recommended.

This is where I kept more flats of tender succulents. Placed on 2 x 2″ x 8′ posts propped up on cinder blocks near the ends, the flats were heated from below with strings of miniature lights. They had the additional protection of 1 or 2 layers of clear plastic secured on the sides and suspended a few inches over the plants. When nighttime temperatures plummeted to single digits, I added a couple of old bedsheets and another layer of plastic, and then removed them once the sun hit the greenhouse. None of the plants froze.

A second heavy duty indoor/outdoor extension cord reached the porch light adapter near the cold frame, so I could turn all the lights (in the cold frame and in the greenhouse) on or off from indoors.

 

Double Bubble

This extra “bubble” of lightly warmed air made it possible for frost intolerant plants to survive our zone 6b winter. A bubble inside a tightly sealed unheated greenhouse (or other structure) feels up to 2 or 3 zones (up to 20-30°F) warmer at night than outside air, and even warmer with miniature lights. Keep in mind, though, that each layer reduces the amount of light reaching the plants.

Two or three rows of tender plants—all under a single bubble—occupied the center of the greenhouse. Near the perimeter sat frost tolerant cool season greens in large black nursery pots. Dark colors absorb the sun’s energy, keeping soil unfrozen for longer periods of time. Large pots work better than small pots because they store more warmth. Sometimes I stored bales of potting soil, wrapped in black plastic, on the north edge, where the winter sun would not be blocked.

States in the middle and northern parts of the U.S., in USDA zones 4-6, benefit greatly from an extra barrier of protection from frigid temperatures. Cold hardy plants are more likely to survive than tender species in spaces with no supplemental heat.

 

 

Here in North Carolina

 

Since moving to Charlotte, North Carolina (USDA zone 7b/8a) in 2013, I’ve used clear plastic and miniature lights to ripen up the last of the summer vegetables. And they keep cool season greens and vegetables growing through the worst of our winter weather. To avoid any surprises, check the weather forecast daily.

Succulents that moved with me from Maryland spend the winters in lighted cold frames after filling the sunny windows indoors (photo, right). Delicate species stay inside.

One year, an HVAC contractor came to check the heat pump, located near the lower patio. There were several flats of plants in a second cold frame down there, with miniature lights. That frame was not easily visible from the house. A couple of days later I discovered that the contractor had inadvertently disconnected the extension cord feeding power to those lights…and life to the plants! You know the rest of that story.

(***Update***: I just finished enclosing the sunny front porch at my new home in northern North Carolina, where I moved in October, 2021. This is where the succulents and other plants will spend the winter, aided by miniature Christmas lights. December, 2022)

 

 

Cautions

 

cold frame

Cold frame covered with clear plastic and weighed down.

Make sure the miniature lights are rated for indoor/outdoor use, and that extension cords are also safe to use outdoors. I’ve been warming up the cold frames and garden plants like this for decades without mishap, except as noted above.

The tender succulents and bowls of mixed greens and herbs covered during the winter survived without damage. On nights that fell below 15°F, the temperature in the cold frame stayed in the high 30’s or 40’s, depending on the number of lights used.

Plants survived single-digit temperatures, helped by the old quilts and extra plastic placed over the frame at night. When needed, I added another string of lights. Placing the frame cover fairly close to the tops of the plants limited the volume of air those lights needed to heat. Not too close, though, or the foliage will feel the cold.

This works like a charm, but only if there’s a power source nearby. Be careful; don’t use extension cords that can’t carry the demand for power. Don’t hook up more than 2 or 3 light strings together.

There are few products on the market that demonstrate the phenomenon of planned obsolescence as clearly as cheap imported miniature lights. Stock up on them when they’re plentiful. They don’t last more than a couple of years with frequent use, and they’re becoming increasingly scarce in favor of LED’s. Tread carefully!

Lastly, instructions on the packaging recommend washing hands thoroughly after handling strings of lights. There might be some lead in the wire covering.

 

 

Miniature Lights Preferred

 

Christmas lights, plastic, cold frame

Mini lights warm up 2 large pots of young tomatoes.

 

There are other types of incandescents available but watch the wattage! If bulbs are hot to the touch, the plants will think so, too, so don’t place them close to the plants. The preferred miniature lights are barely warm, so they distribute the heat evenly and gently.

Make sure the bulbs are not in contact with the plastic covering or the leaves. Avoid letting the plastic cover touch the leaves; cold transfers through the plastic and will damage foliage.

It’s best to lay the strings on the ground, around—but not touching—the stem. The warmth will rise. For potted plants, wind some of the lights around the pots. Tall plants might require lights up into their branches.

If you’re not really trying to push the envelope, the plastic bag or old sheets probably will do the trick. It’s when that sudden blast of uncommonly cold weather comes around that prompts us to take extra measures.

(***Update***: In the photograph above, mini lights kept the young potted tomatoes [in 20″ pots] and a few other plants 15° warmer on an unusually cold spring night. I placed the miniature lights on the soil surface and wound them around the pots to keep the roots a bit warmer. Plastic was closed and secured with clips. April, 2019)

 

 

Out of Reach

 

Where lights are impractical, there is a solution. Use large plastic mulch or trash bags, and tuck in a hot water bottle. Seriously! A repurposed gallon milk jug filled with very hot water slowly gives off heat through the night. A little experimentation will tell you if the heat is given up too quickly (wrap the jug in an old towel to slow heat loss) or insufficiently (use 2 milk jugs or larger containers). Don’t place the hot water close to the foliage. Keep this in mind when the power goes out.

Those “water wall” products you see at garden centers work on the same principle. Water that heats up in the sunlight slowly gives up that heat to the plant at night.

Plastic bags that are nested, or layered, give better protection than a single layer. Spread the opening over a wide footprint (soil’s square footage) to capture heat rising from the ground. Or simply secure a large plastic sheet to a tall stake in the ground. Weigh down the covering with rocks or bricks to keep it in place and to seal out the cold. Remove the cover in the morning.

 

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I hope this information gets your garden successfully through the “shoulder” seasons, when temperatures can fluctuate wildly. Just a few readily available and inexpensive materials can prevent a total loss.

Later in the year, when autumn temperatures tumble, having materials ready for duty will extend the season. Rolls of 4-mil clear plastic—actually somewhat translucent—can be found in the hardware store’s paint department. This product (4- or 6-mil plastic) is less expensive than greenhouse film. If, however, you opt for permanent structures, the longer lasting film will be worth the investment.

If you’ve never grown cool season vegetables, these methods will open up a new world of growing opportunities. You can extend the season before and after the summer crops or protect tender ornamentals through the winter. No need to retire the trowel with the first fall frost!

 

potted broccoli

Young broccoli ‘Arcadia’ in 20″ pot, where a tomato grew in the summer. Sharp-tipped pinecones discourage squirrels.

 

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