Seasons in the Garden

I must be an "in the moment" type of person. When spring begins, I'm infatuated with all spring bloomers. Forsythia, then spring bulbs, flowering trees and shrubs, followed by fragrant lilac and dianthus, the clear white of candytuft, delicate columbine and bleeding heart, dame's rocket and tall valerian and oriental poppies. I think nothing can beat these beautiful spring blooms.

The season progresses, and now I'm admiring summer flowers that are equally impressive. Big stands of coneflower (purple or the equally attractive white) are colorful, showy, yet natural looking. St. John's wort, named for blooming around St. John's day is a pretty yellow mass attracting bees. Even though we thinned the russian sage this spring, it is a huge,mass with light stems and tall, long-lasting purple flowers. Calendula, nasturtiums and little gem marigolds are covered in masses of colorful blooms. Huge, fragrant white oriental lilies are almost ready to open. High summer can be bright and beautiful in the garden. In six weeks, I'll be admiring the end of season plants.

There are close to 1,000 varieties of salvia and so many of them are great garden plants. Flowers are long-lasting and many of them have colorful bracts which look good even when blooming is done. Some perennial varieties are good rebloomers if cut back after first flowering. Clary sage is the world's easiest biennial and a wonderfully sturdy plant.

Our plant sale is still going on and we have REALLY good prices now. So, if you have any holes in your garden or a container to fill, stop by and visit. It's also a good time to walk through the gardens-everything is lush and pretty.

I've been seeing a few large butterflies-monarchs and swallow-tails. Saw one monarch caterpillar on the wild milkweed along the fencerow. Don't squash any caterpillars you find on milk-weeds or parley, dill, fennel, rue since they will become butterflies.

Garden Musings

Some garden projects take time and patience. Our pergola is an example. John built it several years ago. We planted vines, changing some over time, and waited for them to grow. We're finally seeing results this year. Sweet autumn clematis at the ends and jasmine on the sides have grown and created a nicely shaded spot. The jasmine started blooming in mid-June and smells wonderful. And I finally got to put out the metal table and chairs I've been hanging onto to create a shaded retreat.

Someone came last week, looked down through the pergola and said, "I'll take one of those." Patience has paid off.

I was getting very concerned about the small number of honeybees I've seen this year. Bee populations are being greatly reduced by the mysterious colony collapse disorder. Finally, this week, I've seen bees. We worked on cleaning up the thyme walk and bees were busy working the thyme blossoms. I've also seen them on lavender, hyssop and catmint. Perhaps the sunny, warm weather brought out more bees. Bumblebees are around too, and more plentiful than honeybees. They're pollinators too, but not as important as honeybees.

Since the bees have shown up, now I can worry about the lack of butterflies. I know they are more plentiful on warm, sunny days, but even in this sunny, dry stretch I haven't seen many. Most I've seen are small (like cabbage loopers) or medium (like red admirals). I've only seen one caterpillar which will become a swallowtail butterfly. It was munching on the rue, but. none on parsley, dill or fennel which are also host plants for the caterpillars. And I see no signs of any caterpillars on either the swamp milkweed or the wild milkweed which serve as hosts for monarch caterpillars. I think butterflies are like lots of animals-reduced habitat and more chemicals seem to be reducing their numbers. if you find big black, white and green striped caterpillars on your dill, parsley, fennel, rue, etc. don't smush them. In a bit, you'll be rewarded with a black or yellow and black swallowtail.

What's Happening in the Garden?

Now that we've finally gotten a break from every day rain, I've been very busy in the gardens. Here are some things I've been working on:

Harvesting - culinary herbs like oregano, tarragon, mints, savory, <<< vigorous="" ones="" have="" been="" harvested="" at="" least="" cut="" small="" or="" unattractive="" off="" to="" concentrate="" oil="" production="" prevent="" also="" calendula="" great="" skin="" care="" chamomile="" flowers="" tea="" rose="" petals="" for="" start="" harvesting="" annuals="" herbs="" after="" they="" are="" established="" and="" actively="">

Cutting back perennials -
to neaten up after flowering and prevent reseeding (like valerian, hyssop, & comfrey >>>>)
to encourage rebloom - catmint, ornamental salvias, Jupiter's beard
deadheading to extend flowering-removing individual spent looms like zinnia or stems of spent blooms like emilia

I let some seeds stay on the pIant - for poppies, columbine and dianthus, I'll cut off seed stalks when ripe and save for next spring.

Others, like blue flax and sweet Cicely, I let stay on the plant to encourage reseeding in place.

After I have cut and dried lavender flowers, and after the bees have worked it, I cut stems off. After flowering is the time to trim lavender for shaping. The plant will have plenty of time to push out new growth before fall.

Now that it's not raining every day, keep annual vines like moonflower, hyacinth bean and mina well watered. They like lots of moisture, especially in the beginning.

Flowers I've been drying-yarrow, bee balm, lavender & nigella pods.

Using your herbs

It's not too early to start thinking about using your culinary herbs. You can take cuttings to use fresh as soon as the plant becomes established. You can also freeze or dry culinary herbs so you have them to use after the growing season is done. I have already harvested tarragon, oregano and lemon balm which are now drying on my drying rack. Vigorous growers like these can be harvested at least three times throughout the season.

Speaking of lemon balm, many people are distressed at this fragrant plant's ability to spread rapidly. Although it is in the mint family, it doesn't spread by runners like spearmint, etc. When people complain about lemon balm going everywhere, I always think much of it is due to reseeding. The p!ant is perennial, and will increase in size each year, but if it's getting out of hand and going everywhere, it may be due to seeds dropping. Lemon balm has small, white flowere which are not particularly attractive, so remove them before they turn into seeds. If you can plant it in a corner or against a barrier, that will help contain its vigorous growth.

Lavender's first and best bloom time is in June. Harvest lavender flowers while it's still in bud. Eventually, each bud will open into a floret. However, these florets eventually fall off, so you'll lose a lot of fragrance by harvesting after flowers open.

Varieties of English lavender and hybrid lavandins are hardy here in zone 6. They're all fragrant, but the main differences are in size of the plant and flower color. Compact lavenders are 12-15" tall with shorter stemmed flowers. Mid-size are 18-20" tall and tall varieties have foliage about 24" with the flowers standing above that. Compact varieties we carry have purple or pink flowers, mid-size have lavender blooms and tall varieties have purple or white flowers. Lavender plants like lots and lots of sun, very well-drained soil and soil with a little higher ph. Mixing in a little lime when you plant lavender is a good idea.

Thanks for Landis Valley!

Thanks to all who turned out at Landis Valley and helped to make the show a great success for us. The weather was great (unlike 2008) and everyone seemed anxious to get out after a week of rain. Lots of our local customer's just stop by to say hello and wait to shop until they visit the farm. Saves hauling all your plants around with you. You can always tell the experienced shoppers because they bring baskets, wagons, carts, etc. for their purchases.
People sometimes worry that we'll sell out of an item at Landis Valley and not have any left at the farm. we never take all of our stock to LV. In fact, we have to carefully decide what to take, because we can't take even one of every plant we carry. So there's still plenty of selection at the farm.

It was chilly at night at the beginning of the week. If you have basil planted in the ground and didn't cover it, don't be surprised if it's not happy. I always encourage people to wait until close to Memorial Day to plant basil directly in the ground. Basil, like tomatoes and peppers, likes hot weather.
Even if it's not cold enough to frost, if the soil is not sufficiently warm and nighttime temps aren't in the 50's, basil will just sit there waiting for it to warm up. It's hard to get a jump on heat loving plants unless Mother Nature cooperates.

Lucy had a wonderful time as we were packing up plants to go to Landis Valley. John backs the truck up to the greenhouse and we load the plants in. Lucy just loves to sit in the truck. She doesn't seem to care if it's going anywhere or not. Occasionally, she jumps in the back to check things out, but mostly she stays up front. Sometimes she sits in the driver's seat behind the wheel. If we could teach her to put her paws on the wheel, it would make a good photo.

Spring Open House!

Spring Open House Week Specials

Join us for our spring open house,
Friday and Saturday, April 24 & 25 from 9 to 5
featuring shop specials,
herbal refreshments
and prize drawings.

Greenhouse specials Wednesday through Saturday.

Bay Laurel

HERB OF THE YEAR BAY LAUREL

Herb of the year for 2009 is a popular culinary herb—bay or Laurus nobilis. Where it's hardy, bay grows into a tree. Here in Zone 6, it's not winter hardy and must be brought inside before frost. Bay is usually the most expensive herb in the greenhouse. It's difficult to propagate, and slow growing when young. However, when they reach a certain maturity, they grow easily and fairly rapidly. My 15 year old bay is about my height. Bay is not difficult to overwinter. Put in a sunny window, water thoroughly when dry and check for scale insects. Check to see if it needs transplanting in spring or summer, but move up only one pot size.
Bay leaves, fresh or dried, are used in many soups and stews. Remove leaves before serving due to sharp edges. Fresh leaves have an almost spicy flavor. We'll feature a bay flavored treat during our spring open house.