Daffodils: Reliable Spring Bloomers

Posted on February 20, 2019 | 4 comments
daffodil

British Gamble is a Division 1 daffodil, with a pale pink, broad, showy cup

Daffodils are great investments for your garden. For very little money, you can plant daffodil bulbs in the fall and enjoy their bloom every spring for years to come. Reliable and dependent, these sunny flowers can be used to landscape your garden or cut for indoor flower arrangements.

Cultural Requirements

Daffodils are long lasting and are not bothered by deer or other animals. They can be divided to increase the numbers or simply left in place. Bulbs are available at local nurseries in the fall or through mail order catalogs. Select large healthy bulbs and plant about 5 to 6 inches deep and apart. Daffodils can be planted in the garden bed, in large swaths for a naturalizing effect, under a deciduous tree, or in containers with other bulbs. One caveat is that after the daffodils bloom, the leaves must be left in place until they yellow so you may want to think about disguising the foliage with other perennials. Do not fold the leaves down, tie with rubber bands, or cut until they are so yellow they detract from the garden’s beauty.

Dutch Master, the classic Division 1 daffodil

Daffodils prefer full sun but will tolerate part sun (a half day of sun). They are not particular about soil but because they are bulbs the soil has to drain well to avoid rot. When planting, apply a balanced fertilizer. On an annual basis apply a low nitrogen fertilizer in the spring and fall. Daffodils do not need to be divided, they multiply naturally, but they can be dug up and divided if you want to increase your number of bulbs. Division should occur after the blooming period, when the leaves yellow. Dig up, divide, and replant immediately if possible. If not possible, store the bulbs in a dry area with good air circulation until can plant in the fall.  If you see a decline in blossoms after several years of growing, you can also dig up and divide daffodils because the bulbs may have increased to the point that they are too crowded.

Daffodil Societies and Shows

While most people are familiar with the foot high daffodil with large yellow blossoms, there is a wide spectrum of colors, sizes, and bloom times. In fact the spectrum is so great that daffodils have been categorized into 13 divisions and there are thousands of cultivars. The divisions below illustrate the diversity but for more information contact the American Daffodil Society or a local daffodil society.

daffodil

In the foreground is Katie Heath, Division 5, and in the background is Pink Charm, Division 2

In the Washington DC metro area, there are three daffodil societies, each with their own spring shows that are open to the public. If you want to know what to plant this fall, visit these shows to see how the flowers will look, meet other daffodil enthusiasts, learn best cultivars for this area, and identify additional resources for purchasing bulbs. There also are local garden clubs that have their own daffodil shows such as the Garden Club of Virginia Daffodil show in Richmond, VA, on March 26; and the District II Federated Garden Clubs of Maryland Daffodil show in Severna Park, MD, on April 9-10. The daffodilfestivalva.org website provides a listing of local daffodil festivals and areas that have substantial daffodil collections.

Daffodil Divisions

One flower to a stem (corona is the center trumpet or cup)

  • Division 1: Trumpet: corona not more than one-third the length of petals
  • Division 2: Large cupped: corona more than one-third but less than equal to the length of petals
  • Division 3: Small cupped: corona not more than one-third the length of petals

One or more flowers per stem

  • Division 4: Double: many petals
  • Division 5: Triandrus: pendulous blooms, petals turned back

One flower per a stem

  • Division 6: Cyclamineus: petals turned back significantly and flower at an acute angle to stem

Several flowers per a stem

  • Division 7: Jonquilla: petals spreading or reflexed, usually has fragrance
  • Division 8: Tazetta: stout stem, petals spreading but not reflexed, usually has fragrance, have minimal to no chilling requirements, this is the division for paperwhites, which often are forced indoors

Division 9: Poeticus: white petals, short corona with green or yellow center and red rim

Division 10: Bulbocodium hybrids, one flower per stem, petals very small compared to a large corona

Division 11a: Split cup collar

Division 11b: Split cup papillon

Division 12: Other types

Division 13: Species or wild variants

Mary Gay Lirette, a Division 11a daffodil, has flowers that open with a yellow cup that turns salmon and folds back

Local daffodil societies and shows (open to the public)

The Washington Daffodil Society will have their spring show on April 13 & 14, 2019, at the Alexandria Valley Scottish Rite Temple, 1430 W. Braddock Road, Alexandria, VA.

The Maryland Daffodil Society   will have their spring show on April 24 & 25, 2019, at a new venue, Vollmer Center, Cylburn Arboretum, 4915 Greenspring Avenue, Baltimore MD.

The Virginia Daffodil Society will have their show on March 30 & 31, 2019, at the Lewis Ginter Botanical Garden, Richmond, VA. This society does not have a website but the contact person is Jennifer Potter, Jpotter890@msn.com

Sources

All photographs are courtesy of Brent and Becky’s Bulbs

4 Comments

Posted in bulbs, Events, flowers

Tagged , , , ,

March Pegplant’s Post Giveaway: Zanfel for Poison Ivy

Posted on February 17, 2019 | Leave a comment

The giveaway for the March issue of Pegplant’s Post is two packages of Zanfel, each package has a one-ounce tube. Zanfel is for urushiol-induced contact dermatitis and is sold at local drugstores. Urushiol is the toxin know to cause the itching and rash associated with poison ivy, oak, and sumac. The cream is used to wash away poison ivy, oak, and sumac from the skin and to relieve the itching. This is a good product to have if you are an avid gardener or hiker, just in case you come into contact with these types of plants. Now is the time to get ready for the gardening season!

This giveaway opportunity is for subscribers of Pegplant’s Post, an online, free gardening newsletter for the Washington DC metro area. Each issue provides 50 to 100 gardening events; newly published gardening books; local tips, advice, and articles; and a monthly giveaway contest.

To subscribe, click here or visit pegplant.com and enter your e-mail address in the box above “subscribe!” on the right column. Pegplant’s Post is issued on the last weekend of the month.

Leave a comment

Posted in subscribetonewsletter

Tagged , , ,

Winter Savory: A Beneficial Herb for the Garden

Posted on February 11, 2019 | 1 comment

Winter savory blossom, up close

Winter savory (Satureja montana) has been a member of my Virginia garden for a number of years.  My plant is in full sun, in poor soil, and has never been bothered by diseases or deer. Hardy to zone 6, my winter savory has grown to be a short, woody shrub, about a foot tall. The green, needle-like foliage is less than an inch long, with many leaves per branch. Now, in February, the leaves are bronze-purple because of the cold. In the summer, the green plant is covered in small, white flowers, attracting beneficial insects and pollinators, including bees.

Winter savory in winter

I like winter savory for two reasons. It retains its leaves and transforms color in the winter, adding interest to the garden. It is a great pollinator plant, which I need for my summer veggies. Although winter savory foliage can be used for cooking, I tend to leave it alone and let it flower. For the kitchen, I grow its cousin, summer savory (Satureja hortensis). Summer savory is an annual herbaceous plant with similar foliage only a bit longer and not as woody. It is easy to grow from seed once frost has passed. Since I harvest the leaves for cooking I tend to disrupts summer savory’s ability to flower. Although it produces similarly shaped flowers, it is not grown for its flowers.

Savories are very old herbs, used for more than 2,000 years. Interestingly, there are two theories for the “Satureja” name. One is that it is a derivative of za’atar, a general name of eastern Mediterranean herbs with oregano-like aroma. The other theory is that Pliny the Elder, a Roman author, called the plant “satureia,” meaning “of the satyrs.” The satyrs are the mythical half horse/half man animals who eat plants such as savory to achieve a great level of sexual stamina (thought you might find that handy since Valentine’s Day is this week).

Winter savory blooming in August

Today, savory is known as the bean herb. Chefs tend to use the summer savory leaves to flavor beans, stews, tomato-based sauces, vinegars, stuffing mixtures, vegetables, meat marinades, chicken salad, and soups. They are an ingredient in herbes de Provence and fines herbs. They blend well with other herbs such as parsley, marjoram, oregano, basil, rosemary, and thyme. Both summer and winter savory have thymol and carvacrol, the characteristic aromas of oregano and thyme. However, winter savory is more pungent and has been used as a pepper substitute.

This summer, buy both and grow them for the garden, the pollinators, and for zest in your meals!

1 Comment

Posted in Edibles, herbs

Tagged , , ,

Learn to Multiply Your Plants by Divisions and Cuttings

Posted on February 7, 2019 | Leave a comment

Join me as I demonstrate how to multiply plants through simple techniques that you can do at home. Learn how to take stem cuttings and divide plants to save money and enhance your garden. Take home a starter plant and handout. To register for the “Plants & Design Workshop: Multiply Your Plants” on Saturday, March 30, 9:30 to 11:00 am, call Green Spring Gardens at (703) 642-5173 or register online at https://www.fairfaxcounty.gov/parks/parktakes/ using code 586.37E6. Green Spring Gardens, 4603 Green Spring Road, Alexandria, VA.

Leave a comment

Posted in Events, plants

Tagged , ,

Free Culinary Herbs Presentation

Posted on February 5, 2019 | Leave a comment

Join me as I talk about 10 culinary herbs at the Merrifield Garden Center. I will cover cultural requirements, harvesting and preserving techniques, inspiring ways to use the herbs in the kitchen, and local herb resources. Don’t worry if you don’t have land or a garden, these 10 herbs can be grown in containers. Everyone will receive a handout to take home. No reservations required, this is a free lecture on Sunday, March 24, 1:00 to 2:00 pm, at the Gainesville location, 6895 Wellington Road, Gainesville, VA.

Leave a comment

Posted in Events, herbs

Tagged , , ,

Celebrating New American Gardens Exhibit at U.S. Botanic Garden

Posted on February 2, 2019 | 1 comment

Portland Japanese Garden

Explore a new exhibit called Celebrating New American Gardens at the U.S. Botanic Garden in Washington DC. The exhibit showcases 21 gardens in the United States that have created new gardens or renovated a garden within the last five years. Photos, drawings, landscape designs, and project descriptions communicate each garden’s story. These new gardens showcase new plant collections, create spaces for people to connect with nature, and foster sustainability.

Longwood Gardens

“Gardens are always changing – with the seasons, with emerging gardening trends, and with their communities. We are excited to feature these new gardens and showcase the diversity and beauty of modern garden projects,” said Saharah Moon Chapotin, U.S. Botanic Garden executive director.

From now until October 15, 2019, when the exhibit ends, the U.S. Botanic Garden will have programs, workshops, lectures, and tours related to the exhibit. The U.S. Botanic Garden is open to the public, free of charge, every day of the year from 10 a.m. to 5 p.m. The Conservatory is located at 100 Maryland Ave. SW, on the southwest side of the U.S. Capitol. The following are the gardens featured in the exhibit.

  • Adkins Arboretum, Maryland
  • Brooklyn Botanic Garden, New York
  • Castle Hill on the Crane Estate, Massachusetts
  • Chicago Botanic Garden, Illinois
  • Denver Botanic Gardens, Colorado
  • Fernwood Botanical Garden and Nature Preserve, Michigan
  • Green Bay Botanical Garden, Wisconsin
  • The Grotto Gardens at the Dayton VA Medical Center, Ohio
  • Longwood Gardens, Pennsylvania
  • Marie Selby Botanical Gardens, Florida
  • New Orleans Botanical Garden, Louisiana
  • Phipps Conservatory and Botanical Gardens, Pennsylvania
  • Portland Japanese Garden, Oregon
  • Reiman Gardens, Iowa
  • San Diego Zoo, California
  • San Diego Zoo Safari Park, California
  • State Botanical Garden of Georgia, Georgia
  • Tohono Chul, Arizona
  • Tulsa Botanic Garden, Oklahoma
  • United States Botanic Garden, District of Columbia
  • Waterfront Botanical Gardens, Kentucky

Photos courtesy of the U.S. Botanic Garden.

1 Comment

Posted in Events, Gardens

Tagged , ,

Anise Hyssop: Culinary Herb of the Year

Posted on January 29, 2019 | 4 comments

anise hyssop at the National Herb Garden in July

The International Herb Association has named the Agastache genus as the 2019 Herb of the Year. There are about 20 species, all native to North America. Of the agastache plants, anise hyssop (Agastache foeniculum) is the most well-known for culinary uses in Europe and America.

Anise hyssop is an herbaceous perennial hardy to zone 4. It is a short-lived perennial but it self-seeds and spreads a bit by rhizomes. In March, the leaves emerge with a purple hue. As the plant grows the leaves become green (although there is a golden cultivar). A member of the mint family (Lamiaceae), the leaves have scalloped edges and look like catnip leaves. Anise hyssop grows a few feet tall and about one foot wide. In the summer, there are small lavender-blue flowers on 4 to 6-inch terminal spikes, creating fuzzy wands. The flowers attract beneficial pollinators, including butterflies and hummingbirds. Because the foliage is so fragrant, deer do not seem interested.

Anise hyssop is a full sun to part shade plant tolerating a wide range of soils in a well-drained site. In addition to its culinary use, anise hyssop is an asset in the garden as an ornamental. It provides contrast to orange and yellow flowers and complements purple foliage plants.

purple foliage of anise hyssop in March

Anise hyssop is harvested for its leaves as well as its flowers. Although the aroma is categorized as anise or licorice, some might say anise with a touch of basil or anise with a touch of tarragon. The most common use of the leaves is tea but you can also add the leaves to lamb or pork dishes, to the milk for making ice cream, sugar syrups and/or sugar syrups for cough drops, cocktails, honey, butter cookies, and sugar to make flavored sugar. The leaves dry well, retaining their taste and fragrance.

Use the flowers as a garnish for desserts, add to a salad, or add to a beverage such as ice tea. The flowers also dry well, retaining their color and aroma.

You can find small plants in the nursery in the spring or you can grow anise hyssop from seed. Sow the seed indoors under lights in order to transplant outside after the last frost or sow outside in the summer. Anise hyssop can also be propagated by root division.

This summer, grow anise hyssop in your garden for beauty as well as flavor.

4 Comments

Posted in Edibles, flowers, herbs, plants

Tagged , , ,

Seed Swaps: Fun Way to Get New Seeds!

Posted on January 23, 2019 | 2 comments

It is that time of year again — seed swaps! National Seed Swap Day is Saturday, January 26, 2019, the last Saturday in January. Seed swaps are a great way to obtain new seeds, share your favorite seeds, and attend a fun event. A seed swap can be as simple as friends getting together to share seeds they saved from the previous gardening season to an all-day planned event with speakers, door prizes, and refreshments. Seed swaps can be a vehicle to teach others how to save seed, the importance of seed diversity, heirloom seeds, and other aspects of gardening. Some exchange more than seeds; tables may be set up to collect used gardening books, magazines, tools, pots, and nursery catalogs. Some may expand their definition of seeds and allow bulbs, rhizomes, and cuttings. Others include related activities such as learning to make handmade seed envelopes.

Each seed swap is different but usually organizers have established guidelines for the seed such as the type of container to use, the number of seed in each bag, and the information required on the label. Organizers should clarify if commercial seed packages or hybrid seeds are accepted. Although swaps do not want seeds from invasive plants, the organizers should clarify the definition of an invasive plant in their area.

If you are interested in attending a seed swap, ask your local county extension agent or Master Gardeners if they know of seed swaps in your area. Check out my monthly list of local gardening events at pegplant.com for seed swaps in the Washington DC metro area.

If you are interested in starting a seed swap, visit a few first to see the range of activities that could take place and the number of volunteers required. Read Seedswap: The Gardener’s Guide to Saving and Swapping Seeds by Josie Jeffery and download the Seed Savers Exchange’s 8-page handout on how to organize a seed swap. To learn how to save seeds, read my article entitled “How to Save Seeds from the Home Garden.” Happy #seedswapday!

2 Comments

Posted in Events, seeds

Tagged , , ,

February Pegplant’s Post Giveaway: Italian Herb Seeds

Posted on January 19, 2019 | Leave a comment

Every January I attend the Mid-Atlantic Nursery Trade Show (MANTS) in Baltimore. MANTS is a trade show serving the horticulture industry. It is a green industry marketplace for finding plants, nursery stock, and garden items wholesale. I attend as press to meet new people in the horticulture field and to learn of new businesses and products. This year, I met Joe Salerno, the owner of Salerno Seeds, a 40-year-old, family-owned New York business that imports seed packets produced and packed in Italy. The herb and vegetable seed packets are sold in a few New York retail locations and online. Joe has kindly sent me five packets for my February 2019 Pegplant’s Post giveaway: oregano, thyme, borage, arugula, and wild chicory.

This giveaway opportunity is for subscribers of Pegplant’s Post, an online, free gardening newsletter for the Washington DC metro area. Each issue provides 50 to 100 gardening events; newly published gardening books; local tips, advice, and articles; and a monthly giveaway contest.

To subscribe, click here or visit pegplant.com and enter your e-mail address in the box above “subscribe!” on the right column. Pegplant’s Post is issued on the last weekend of the month.

 

Leave a comment

Posted in herbs, seeds, subscribetonewsletter, vegetables

Tagged , , , , ,

GMO Seeds: Not for Home Gardeners Like Me

Posted on January 14, 2019 | 1 comment

I love seed catalogs. Reading them is an easy, simple way to learn about growing plants and new plants. I grow many of my edibles from seed; it’s fun, economical, and rewarding. But I am not willing to pay extra for the “non-GMO” or “GMO-free” claim I see on almost every catalog now. Even more importantly, seed catalogs should make it clear that they are offering non-GE seed, which isn’t even available to the home gardeners anyway so they are not really “offering” any more than the next seed catalog.

GMO stands for “Genetically Modified Organism.” According to the U.S. Department of Agriculture (USDA), a GMO is “an organism produced through genetic modification.” Genetically modified organisms can occur naturally or can be created by people through traditional breeding methods. For example, some plants will produce variegated leaves on their own, a desirable characteristic. Or some people will breed a plant in their backyard for a particular trait. The Mortgage Lifter tomato, an heirloom, was created when a person selected plants that had large tomatoes and bred them together to make even larger tomatoes.  The resulting plant was so good, he was able to sell the seedlings and pay off his mortgage. Many of the “new” plants for the year are bred by companies for particular characteristics. For example, most of the new flowering annuals are bred for particular flower colors. The newest petunia flower color was created by modifying genetics from parent petunias to create a hybrid that produced a particular new shade of pink.

GE stands for “Genetically Engineered,” i.e., an organism that was produced through genetic engineering. According to the USDA, genetic engineering is the “manipulation of an organism’s genes by introducing, eliminating, or re-arranging specific genes using the methods of modern molecular biology, particularly those techniques referred to as recombinant DNA.” New plants are produced by combining the DNA of a plant with something else that is not related and/or is not sexually compatible. These combinations would not normally occur in nature. For example, corn seed modified with a soil bacterium to protect the corn from corn borers or soybean that is herbicide resistant. These are human creations that can only occur by scientists, in labs, with special equipment. In our country, this is done with agricultural crops, not the seed or plants that home gardeners use.

Technically, the USDA definition of GMO is broad enough to include GE. What many people object to are GE crops; they are concerned about safety and long term effects. There are no safety concerns with genetically modified organisms so it is unfortunate that many seed catalogs use the term GMO when they mean to say GE. Seed catalogs should be clear:  they are not selling GE seeds; they are selling GMO seeds if they are selling hybrids, including open pollinated hybrids. In many of my catalogs, on one page it says “GMO free” and “we never sell genetically modified seed” yet on the subsequent pages it says “a decade in the breeding,” or “hybrid”, or “the result of a lifetime of fine breeding.” Breeding means you are working with genetics to create a desirable trait so you have genetically modified the organism but this does not mean you have created something dangerous and unsafe. It means they used traditional, horticultural practices, not recombinant DNA of a plant and a non plant.

 

 

 

1 Comment

Posted in seeds

Tagged , , , , ,