Serious Winter Protection

I’m just back from another trip to Montreal. While there’s no snow yet, people there are READY for winter, and the preparations include their plants, shrubs and even their stairs and walkways.

funny-looking but effective

If you walk around looking at people’s front gardens, you see the shrubs and small trees all wrapped up like presents. This not only protects them from the cold, ice storm breakage and desiccating wind, for plants near the sidewalks, it also protects against ice melting chemicals. Believe me, they use a lot of those up there.

Here’s a line of boxwoods all wrapped up and ready for whatever winter – and city crews – throw at them.

While they’re at it, many Montrealers prepare their walkways and steps for winter, too. Sometimes this involves laying down rubber mats, but most people put down coir matting and affix it so it doesn’t buckle or peel away. Ice does not form on this stuff, so your front walk is much safer.

coir matting on top of stone

And speaking of winter prep, in Montreal, for the past couple of years, if you don’t get your snow tires on your car by December 15^th, you can be fined – heavily. Up there, they don’t have time for people spinning their “all season” radials on the hills. Like I said, when winter finally does arrive, it’s serious.

Is It a Nut or Not?

Some more insights…and a holiday tip…from Herbdoc:

A casual remark by a fellow Master Gardener indicated that she had recently learned that almonds were drupes. This led me on a research quest to find out exactly what might be included in this botanical category and why.   

Some common drupes.

A drupe is a fleshy fruit with a hard layer (the shell) surrounding the seed so that almonds, cherries, mangoes, nectarines, olives, peaches and plums all qualify.  Some botanists also include the fruit of date palms, hickory nuts, macadamias, pecans, pistachios and walnuts because of their outer, green fleshy husks and stony seed bearing endocarp.  The coconut is considered a dry drupe because of its waterproof, green outer layer and woody inner layer.  The large seed is actually embedded in the coconut meat.

As if the term drupe wasn’t enough new information for me, bramble fruits such as blackberries and raspberries are composed of small, individual drupes.  Each individual is called a druplet!

Sweet almond.

So when you’re out shopping for berries or nuts for that Thanksgiving feast this year, it might be fun to ask the produce clerk where he keeps the drupes.  After all, we botanically correct types shouldn’t be calling tryma (the specialized term for nutlike drupes) nuts!

A Letter to My Houseplants

My beloved fern garden

Dear Plants,

Please don’t take this the wrong way and drop all your leaves or anything, but it’s time for me to decide who will spend the winter with me, and who has to go.

First, on a positive note, I am thrilled with the performances of several of you. Fern garden: I could gaze at you for hours. You are welcome to stay here as long as you like. Oxalis, you never fail to amaze me with your constant flowering. And that purple foliage is a standout. Keep up the good work. Ficus, I know you suffered on the deck in that sun and wind when we moved. I hope you recover soon.  The same goes for you, hibiscus. I see you are already sending out leaves where I cut you back. Next summer it would be nice if you could get off your roots and flower already.

Lots and lots of light

Christmas cactus, when you arrived as a gift last December, I hoped you would flower your little head off. I watched you anxiously all summer, but you did not grow at all – not even a tiny bit. But lo and behold, all of a sudden you burst forth with buds everywhere. Nice.Very nice.

Geraniums, you continue to flower years after my mother-in-law begged me to keep you over one winter. Hah! I knew you’d never leave. Anyway, you look pretty and your flowers are cheery, so keep it up.

Rosemary topiary, you have spent your entire life indoors, so I was astounded when you flowered this past summer – lovely little blue flowers. You’re one of my originals, and besides that, you smell great and I can use you in my cooking.  I like multitaskers.

And you, cyclamen, who arrived at the hospital to cheer me when I was laid up a year ago. You are never out of bloom. I did repot you and got you out of that nasty plastic thing, but I think you’d flower no matter what.

Orchids: most of you have had a good year. I am very impressed with the performances of the following: most of the phaelenopsis, and the new aerangis citrata. I am less than gaga over the zygopetalum, the dendrobium and the oncidium, which, despite my best efforts, continue to languish. Well, my exotic little friends, it’s time to throw out some spikes or buds or whatever, because my patience has its limits.

Meyer lemon and  Plumeria, don’t think you’ll sneak under the radar. Lemon, what is it with you? I even bought you that special chelated iron you were whimpering for, and you have not grown one teeny bit since I took you home.  Plumeria, I know you didn’t enjoy the move, and I let you to sulk for a while. But are those new leaves you’re starting to push out? I hope so.

oxalis triangularis: a star performer

Finally, I must remind all of you that there is a give and take here. Taking a space in my house and receiving loving care from me must be rewarded with performance on your part. If there is anything you need that I am not providing, please let me know as soon as possible. Otherwise, a few of you slackers – and you know who you are – may wake up one morning in a different spot: the compost bin.

Yours Truly,

Your Caregiver

Bouquet Garni and Fines Herbes

In her last post Herbdoc told us how to make herb vinegars. What better to complement this than her recipies for bouquet garni and fines herbes.

If you’ve been looking at special recipes for the holidays, you may have come across two French expressions, “bouquet garni” and “fines herbes” in the ingredient lists.  Both of these herb and spice combinations are easily made at home and add wonderful flavors to dishes.

Bouquet garni herbs.

Bouquet garni is a blend of herbs and spices, generally tied together with string in several layers of cheese- cloth and is used for seasoning stews, soups or marinades.  Fresh sprigs or dried herbs and spices may be used.  A sweet bay leaf is always included in the recipe.  Other popular herbs and spices include parsley, thyme, marjoram, sage, savory, celery seed and peppercorns.  The amounts are selected based on personal taste, but it’s best to simmer the bouquet in the last half hour or so of cooking time so that the flavor doesn’t deteriorate.  Try ¼ cup dried parsley with 2 tablespoons of dried thyme, a bay leaf and 1 teaspoon celery seed with 5-6 peppercorns. Remove and discard the bouquet prior to serving.

Fines herbes is a classic blend of delicately flavored fresh herbs.  It is used to season mildly flavored dishes such as fish, vegetables or omelets.  The herbs are freshly chopped or snipped and are added to the dish in the last few minutes of cooking.  Traditionally the fines herbes include parsley, chives, chervil and tarragon.  Some cooks like to add other herbs to the list:  basil, marjoram, rosemary and thyme, but these must be added in very small amounts or they will

Fines herbes.

overwhelm the delicate flavor of the fines herbes. You can try 2 tablespoons each chopped Italian parsley, chervil and some snipped chives with 4 teaspoons chop- ped tarragon and 1 tablespoon of thyme,  finely chopped.

Experiment with different combinations, taste and judge for yourself what you and your family like and dislike.  Cooking with herbs is a learning experience and can be a lot of fun!

El Nino and the Garden

In case you missed it, this is an El Nino year. NOAA tells us that this quirky climate phenomenon is now strengthening and could become what it calls a “moderate” event. El Nino is caused by a combination of changes in the trade winds and unusually warm water in the Equatorial Pacific.  For a more detailed explanation, click here.

Basically, it’s all about sea surface temperature. That “SST” affects the weather on land,  so it is helpful to keep an eye on changing SST patterns so we can garden accordingly. So will the coming winter be warmer, wetter, cooler or drier? It depends on where you live.

Here in southern New England, climate scientists say they don’t know how El Nino will affect our temperatures or precipitation. Our winter might be “average,” or we could experience some fluctuations. The only prediction I could find pointed to a slightly warmer, and perhaps wetter winter ahead.

Here’s the  latest “official” forecast from NOAA’s Climate Prediction Center:

“For the contiguous United States, potential impacts include above-average precipitation along the Gulf Coast, from Texas to Florida, and below-average precipitation for the Pacific Northwest.  Other potential impacts include a continued suppression of Atlantic hurricane activity, along with above-average temperatures and below-average snowfall for the Northern Plains.”

In Rhode Island, we will take our usual winter precautions. Years ago, we could depend on a nice cozy blanket of snow to protect our flowerbeds, but that is no longer the case. Many gardeners now use various windbreaks, mulches, conifer boughs and leaves for insulation. At this point, we don’t know how El Nino will affect us, if at all, so we will adapt as the winter progresses and hope for the best.

Other parts of the country could experience  more severe weather events. Gardeners on the  Gulf Coast should prepare for rain, and possibly lots  of it. It looks like the Northern Plains could be dry, so gardeners there should probably give their trees and shrubs – especially the evergreens -  a good watering before the freeze.

Herb Vinegars

Looking for a nice gift that is inexpensive and easy to make?  Flavored vinegar can be very costly if purchased in a store, but it’s relatively easy and fun to make. Who better than our regular contributor, Herbdoc, to show us how?

What you need:

• Clean, dry decorative bottles with cork stoppers.  (These are available online from many vendors)
• Gather the fresh herbs and veggies you plan to use.  Gently wash and pat dry on paper towels.  If using fresh veggies, make them pretty.  Slice peppers in strips; peel garlic; slice lemons and limes in rings.  Green onions and jalapenos can go in just as they are.  Popular combinations include:  basil, garlic, and red peppers; tarragon and garlic; and parsley, sage, rosemary and thyme.  Remember that you must be careful not to use too much of a strong herb in a combination else the entire batch will taste of the strong one.  Single herb vinegars can also be made.
• Spices may be used, but they must be whole or they will cloud the vinegar.
• A good quality vinegar should be purchased.  Try red or white wine vinegar or rice vinegar.

Directions:

1. Place the chosen herbs, veggies and/or spices in clean jars.  Use a long wooden skewer or chopstick to push them down in the bottle.
2. Fill the bottle with vinegar about ½” from the top.
3. Cork the jar, and if you like the look, cover the cork with melted colored wax.
4. Label the bottle with the type of vinegar and the herbs/veggies included.

These vinegars are wonderful in green salads or salad dressing, marinades or in any recipe which calls for vinegar.  Unused, the jars make outstanding decorative accents in the kitchen!

Plants in a Parallel Universe

Tovah Martin: photo: Susan Johann

With most outdoor garden chores winding down, I turn my attention indoors – to  my houseplants. But indoor gardening can be way more than  plants growing in pots.  With a little imagination, you can turn a few plants, some pebbles and glass into a captivating vignette – in other words, a terrarium.

A few months ago, I read a new book by horticulturalist and writer, Tovah Martin, entitled “The New Terrarium.” I have always found terrariums fascinating. I made one as a child one summer out of moss and ferns, and it was so lush and green and mysterious inside. I kept it by my bed and looked at it – or into it – every day.

After inviting Tovah to lead a terrarium workshop for our Master Gardeners (she said yes!) I asked her a few questions about the book, and her obvious interest in this facet of indoor gardening.  Here’s part of our conversation:

Why are terrariums so appealing? Is it because they are like little “parallel universes?”

“Parallel universes is certainly an apt description.  I like to call them ‘small worlds.’  There’s an element of fantasy to a terrarium – like someone shrank the ecosystem.  But there’s also the creativity factor – a terrarium is a design challenge in miniature.  And everyone can succeed with a terrarium – it can even survive in your office cubicle.  Plus, it’s the ideal venue for soaking up stress.”

Are they enjoying a resurgence in popularity?

“Absolutely – terrariums have gone through several spikes in popularity – first in the mid-1800s, then in the 1970s, and now.  The current trend features a sleeker, simpler terrarium compared to its more fussy predecessors.”

What made you want to write about them?

“I’ve been growing terrariums for many, many years.  Actually, Clarkson Potter came to me with the project (I was recommended by another of their authors – Ken Druse), but I jumped at the opportunity.  The book definitely fills a gap.  And I was lucky to team up with Kindra Clineff, who created truly brilliant photos.”

Can you name a few plants that are best suited to terrarium culture?

“Ferns and tropical mosses (selaginellas) are some of the easiest terrarium plants.  Other very appropriate plants are rhizomatous begonias, orchids, peperomias, pileas, and members of the African violet family.  Basically, you want a plant that likes high humidity and indirect light.  And the plant should remain miniature.”

Tovah Martin's new terrarium book

Are there some plants that are not suited?

“Yes, plants that prefer sunny and dry growing conditions are not going to thrive – succulents and alpine plants quickly perish in a terrarium.  Most herbs also do not succeed – mints are an exception, they like shady, moist conditions, so they can be grown in a terrarium.”

What are the most important guidelines for a successful terrarium?

“Location, location, location.  Grow a terrarium in indirect light  -  direct light can quickly bake (read that fry) the plants in a terrarium.  Correct planting is also critical – firming the plants into the soil is a crucial step.  Basically, you follow all the same rules that govern planting out in the garden.”

Can you describe some common mistakes and pitfalls?

“Many people think that misting is necessary.  Actually, misting is a really bad idea in a terrarium because the environment is already moist.  Keeping the plants inside a terrarium clean is also critical.  Grooming, removing past-prime flowers, and cleaning the glass are all necessary for terrarium hygiene.”

Is your house full of them?

“Everywhere.  I counted 22 at one point, all sorts of shapes and sizes, but I finally ran out of room and sold some at lectures.  Now they’re beginning to stack up again.  It’s hard for me to part with a terrarium once I’ve planted it.  I guess that I don’t want to lose the small world I’ve created.”

Do they make good office accessories?

“They’re perfect for the job.  Not only do they soak up stress, but they require almost no care.  And they’re contained, so they aren’t messy.  Plus, they love fluorescent lights.”

What sort of set-up would you recommend to a beginner?

“I think that a simple jar with a mouth large enough to fit your hand into and a lid is the ideal vessel.  Apothecary jars are perfect for the purpose.”

This Post Sucks!

Haemopis ottorum

During our recent move, our dog stayed with my in-laws for a few days. She’s stayed there often. It’s a typical ranch house with flower and vegetable gardens in the back – no water feature of any kind.

The night of the move, when she came home, I noticed blood coming from one of her hind legs. When I rubbed the area, small, dark wormy things, about ½ inch long, fell off. Exhausted, grossed out, and assuming they were slugs, I threw them in the trash. Then my husband suggested we try and bag one just in case it was a parasite and the vet needed a sample. Luckily, another one did fall off and he gleefully scooped it up in a plastic bag which he then stashed in the fridge.

I didn’t bother looking at the creature in the bag until the next morning. It sure looked like a leech to me. I telephoned the vet and made an appointment so she could remove any remaining “things” – whatever they were – from my dog’s leg. When I showed her the sample, she confirmed that it was indeed a leech.

I have since found out that certain leeches – called terrestrial leeches – live on land, in moist environments, eating worms among other things. Most of the information on terrestrial leeches comes from places like Australia where they are a big problem, and actually attack people.

But lo and behold, just this past September, a couple in New Jersey came upon a terrestrial leech in their backyard. They kept it alive until they found a scientist who was interested in having it, and it has since been designated a new species: Haemopis ottorum. You can read the story here.

New Jersey children with their new "friends"

So if this leech has gone undetected in New Jersey, as scientists claim, for centuries, is it possible we have our own terrestrial leeches right here in Rhode Island? The leeches on my dog were much smaller than the Jersey monster – appropriately sized for “Little Rhody.”

I did not take any pictures of “our” leeches, and the vet was grossed out by the sample leech and unfortunately threw it away. How did my dog end up with them? Where did they come from? I may never know.

Nature’s Predictions: Winter Weather

Herbdoc has yet another timely and helpful post:

New England folklore tells us that the wooly bear caterpillar (the larva of the Isabella tiger moth or Pyrrharctia Isabella) can predict how harsh a winter is in store.  If the brown band in the middle is large, it will be a mild winter; if narrow, a severe one.

Severe winters are also forecasted by:

• an abundance of acorns
• very dense feathers on chickens or thick coats on raccoons
• Very thick skins on onions or corn husks
• Crickets in the chimney or on the hearth
• Frequent halos around the sun or the moon.

Old timers swear that winter weather can be forecasted by the shape of persimmon seeds.  Seeds are cut in half, and the shape inside predicts the weather.  If the cut seed has the shape of a knife, the winter will be so cold that the wind will feel like it’s cutting through you.  If a fork shape appears, the winter will be mild with light dustings of snow, but if the seed looks like a spoon, the winter will be harsh with much snow to shovel.

Is this persimmon seed trying to tell us something?

Another prediction of winter is made from fog or late leaf fall.  For every fog in August, there will be a resultant snow in the winter, and an old rhyme tells us:

When leaves fall early,

Fall and winter will be mild;

When leaves fall late,

Winter will be severe.

Given that we have already had a significant snowfall as close as Massachusetts, that the leaves on my trees continue to be abundant and green, and we have had a massive amount of acorns, I’m wondering if we’re due for a harsher winter this year.  I believe I’ll buy a persimmon this week and wait patiently to see if my suspicions are confirmed.

Making the Bed for Spring

So you want to plant a new bed next year…well, now is the time to get it ready. First thing to do is mark the outline of your planned bed with a hose, or string, or some powdered lime. Then you can do one of three things: (1) spray the area with an herbicide and then dig up everything in the spring; (3) rototil the area and add compost and manure (seems the easiest but think of the damage done to earthworms, not to mention all the weed seeds and fungal spores you will bring to the surface to thrive in your garden); or (3) or lasagna gardening, the no-dig, no-till organic gardening method that results in rich, fluffy soil with very little work.

Let me explain what lasagna gardening is and you’ll see why it is the best choice. I am telling you this now because fall is the optimum time of year to make a lasagna garden. It is a method of layering organic materials that break down over time…you are actually composting the bed. This is what makes it so easy. All you have to do is put down three to five layers of newspaper and a layer of compost or at least good loam directly on top of the grass or weeds in the area you’ve selected for your bed and then wet this layer down to start the decomposition. In the spring, all you have to do is plant, fertilize, and add mulch – another layer. There is no need to remove grass and weeds, or to double dig the soil, or even to work the soil.

No digging, no weeding! Could you ask for anything easier? Enjoy your new garden bed.