Growing Garnishes, Deadheading and Irrigation
In this episode C.L. and Ellen begin by talking about unusual garnishes that you just might have in your own backyard. Whether you are using plants to add excitement (think flavor, fragrance and appearance) to a drink or food on a plate, the possibilities abound.
Next, we talk about what a plant noob might be wondering: what is deadheading and do I have to do it? Ellen and C.L. give you the pros and cons of cutting the wilted flowers off annuals, perennials and shrubs.
In our Eat/Drink/Grow section, we tackle “the irritation of the irrigation” and how to best water plants in the landscape. And after everything has had a good, deep drink, we go on vacation and share how you can add the wonder of plants and gardens to every trip. After some general suggestions, Ellen and C.L. give two “you’ve got to see this!” garden suggestions for travelers. As always, we end this episode by answering a question that’s come in from a listener.
You too can serve a Dirty Daylily Martini, even after the daylilies have stopped flowering!
Find a link to the recipe for pickling daylily buds here.
Discover how to make The Dirty Daylily Martini here.
Thanks for listening! Until next time, remember to grow great things, protect wild places, and play in the dirt.
please tell me how to freeze the 10 foot pile of zucchini I have. I need binoculars to see these bohemouths! I missed all of what you were saying on your radio program and would like to freeze them,
thank you
Diana,
It’s simple: slice the squash about 1/4″ thick – place on a sheet of parchment paper on a cookie sheet. No oil needed. Roast at 375 until edges just begin to brown – cool on paper and then put them in the freezer – put the frozen slices in a freezer bag or cartons. You freeze them first so that they don’t stick together. Then you can grab as many as you need out of the freezer for pasta, soups, casseroles etc. Enjoy!