< Back Honeyed Cardoons with Pine Nuts and Thyme Susan Ball, Dakota County Master Gardener Intern If you have read Susan Ball’s article on Cardoons and want to try a recipe, we have provided one for you. Cardoons are just starting to come into season. They are available at farmers markets and/or specialty grocery stores. With their leaves cut off they look like giant stalks of celery. Honeyed Cardoons with Pine Nuts and Thyme COURSE: side dish CUISINE: Italian SERVINGS: 4 people AUTHOR: Hank Shaw PREP TIME: 20 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour, 20 minutes Ingredients: 1 medium onion 1/2-pound cardoons 2 tablespoons olive oil 1/4 cup dry sherry, or white wine 2 tablespoons honey 1 tablespoon fresh thyme. (Author strongly recommends using fresh thyme) 1/4 cup toasted pine nuts Salt and black pepper Instructions: Trim the cardoons and boil them for 30 to 40 minutes in salty water with the juice of 2 lemons thrown in. This can be done up to a day ahead. Slice the cardoons into 1/2-inch pieces. Slice the onion into half-moons. Toast the pine nuts — watch them, as pine nuts go from toasted to burnt in a heartbeat. Heat the olive oil in a large sauté pan over medium-high heat. Sauté the onions with some salt until just beginning to brown on the edges. Add some salt. Add in the cardoons and stir to combine. Let this cook for a minute or two. Add the dry sherry. If you don’t have dry sherry, use a dry white wine. Turn the heat up to high and boil it furiously. Add the honey and stir to combine. Add the pine nuts. Let this boil down to a glaze. Turn off the heat and toss in the thyme and add some fresh ground black pepper. Toss well to combine and serve at once. NUTRITION Calories: 185kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 48mg | Potassium: 265mg | Fiber: 2g | Sugar: 11g | Vitamin A: 341IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Photo Credits: www.pinterest.com (1)

< Back Give Your Orchid a Vacation Paul Wood, Dakota County Master Gardener Orchids are like school children. They have been cooped up in your house all winter. They have treated you well, stayed healthy, and maybe even treated you to blooms; for that they deserve something special: a vacation! It is easy; you don’t need a travel agent, an airline reservation or even a hotel room: just set them outside. Read this article by avid orchid grower, Paul Wood, to learn how to safely grow your orchids outside in the summer. The orchids in your house are not native to Minnesota so being outside is like a foreign country to them; they need some orientation and acclimation to feel comfortable and really enjoy their vacation. Prime Vacation Time Orchids like to take their vacations most any time after our night-time temperatures stay above 50 degrees. They can stay on vacation until the temperatures start dipping below 50 at night. Accommodations For the most part, when you put your orchids outside, they should be in dappled light. Putting an orchid that has been inside all winter into direct sunlight will burn its leaves. This is particularly true if you have Phalaenopsis (Phal) because they grow in the lower story of the forests so they don’t get a lot of light even in nature. The dappled light comes in many forms. My orchids spend the summer on the back deck in the shade of a birch tree and do quite well. There are pot clips you can buy for ceramic pots that allow you to hang the orchids right in the tree. If you don’t have a shady spot, you can use shade cloth to protect your orchids. The level of shade depends on the orchid, but for Phals it is 70-80%. You can build a supporting structure for the cloth, but if you have a pergola you are ready to go. Some orchids like Cattleyas, Dendrobiums or Oncidiums prefer more light than a Phal, but that doesn’t mean direct sun light. Bright diffused light is called for. Be sure to harden them off before leaving them in the brighter light. Spa Treatments Orchids, like any other plant, are subject to pests and disease. While your orchids are outside, it is a great time to give them “spa treatments” to keep them healthy. You won’t find orchid specific pesticides, but any pesticide that can be used on tropical plants will be OK for your orchids. Systemic pesticides are best for sucking pests. Safari ®, Malathion ® or Imidacloprid work extremely well. Mix them with water and soak the roots. Both Safari and the chemical Imidacloprid are neonicotinoids, but there are no pollinators visiting your orchids so from that perspective they are safe to use. Horticultural oil can be used for scale as well. Fungicides are best applied when the orchids enter the spa. The copper-based fungicides or a fungicide with chlorothalonil as the active ingredient work well. Remember that fungicides are preventative, not curative, so prevention is key. There are more natural solutions to pest control than what I noted above. These are best used when the orchids return from vacation. Libation Station What is a vacation without some libation! When your orchids are outside you need to continue to water and fertilize them, but you also need to consider the weather conditions. If it has been hot and dry, they might need to be watered more than once a week, particularly if they are in a small pot. Conversely, if it has been hot and humid or very rainy, you might want to hold back on the watering. Under hot conditions, they enjoy a misting to cool their leaves. Orchids prefer their libations straight up, they don’t like mixes such as chlorine or pH increasers (e.g. city water). Watering from your rain barrel or using RO water will go a long way towards keep your orchids healthy. In summary, don’t be afraid to move your orchids outside in the summer; just be sure to keep them shaded and out of direct sun. While on vacation they still need to be watered and fertilized, just be cognizant of the local weather conditions. While they are outside, use this time to treat them with pesticides to keep them healthy and pest free. Treating them also lessens the chance of bringing pests indoors when the vacation time must come to an end and they return to their job of being a flowering indoor plant for your enjoyment. !!!!!! WARNNG- Orchids can become addicting!!!!! References: How To Care For Orchids Outdoors - Everyday Orchids Heat Stress ( aos.org ) Outdoor Orchid Care - American Orchid Society ( aos.org ) Photo credits: www.justaddiceorchids.com (All Creative Commons) (1), Paul Wood (2,3)

< Back Chow Mein – A Vegetable “Left-Overs” Recipe Joy Johnson, Master Gardener Joy Johnson is a prolific vegetable grower. She has found this recipe for Chow Mein not only delicious but helpful in making use of the abundant vegetables in her cupboards. Whether using your own vegetable stash or those purchased at the grocery store, you will enjoy this recipe! Are you buried in vegetables from your garden? Like me, can you not bear to weed out plants or seedlings? I am always sure that everything will fit in the garden and that not everything will grow and produce. I am usually wrong on both counts! I have a very full garden with the raspberries hanging over the broccoli and the beets, the cucumbers growing on the fence because there is no room for them on the ground and the tomatoes growing up and over the fence, with no room to walk in between the plants. And then I’m always sure I’m never going to get very many vegetables as they start out few and far between, suddenly I’m buried in bowls full of veggies on my kitchen table! Here is a recipe that I’ve been making for years to use some of my mountain of vegetables. Since the words “Chow Mein” actually mean “left-overs”, I have proven over the years that it turns out no matter what vegetables I put in it (don’t put in tomatoes though) and no matter what quantity of vegetables are used. You don’t have to put in the chicken, and if you want it spicier, you can add Italian sausage. If you need to add more sauce because of the quantity of vegetables, you can easily double that part of the recipe. I often serve it topped with the crunchy Chinese noodles and/or cashews. Chow Mein Prepare and have ready: 1 lb pork, beef, chicken or shrimp. (I usually use chicken) cut in thin slices. 3 c. celery, sliced diagonally 2 c. onions, sliced lengthwise ¾ c. mushrooms, fresh or canned (drain) 3 c. fresh bean sprouts Combine in a small bowl and set aside: 1 T. fresh ginger, chopped OR ¼ tsp powdered ginger 1 tsp sugar 3 T. cornstarch 5 T. soy sauce ¾ c. soup stock or reconstituted bouillon Heat in a large skillet: 1 T. oil. Add meat and stir-fry just until done. Remove from heat. In another skillet, stir-fry in 1 T. oil each vegetable just until slightly cooked. Add each vegetable to meat skillet after stir-frying. Just before serving, reheat meat mixture and add sauce. Cook just until sauce thickens and clears. Serve hot with rice and enjoy! Photo credits: www.angsarap.net/All Creative Commons (1), Joy Johnson (2)

< Back Master Gardener Seed Trials – Choose the Best Varieties Julie Harris, Dakota County Master Gardener It’s March and you may be thinking about starting vegetable or flower seeds for your garden this summer. First, you have to decide what to grow - beans, basil, zinnias, tomatoes? But there are several different varieties of each of these plants. So, how do you know what variety to plant? You can look through the seed catalogs or go to the garden store and peruse the many different varieties on the racks. Confused? The University of Minnesota Extension Master Gardeners can help. The UMN Extension sponsors Annual Master Gardener Seed Trials to find the best varieties of various vegetables and flowers. In 2023, 235 Master Gardeners from 51 counties, participated in the Seed Trials. Seed Trial participants test 6 different varieties of 8 different plants against each other (6 vegetables and two flower varieties; including one herb). The collective results of the trials are compiled at the end of each growing season and each plant is ranked. Winners are the top performers in each trial. The rankings are published each year by March – in time to help you, the home gardener, learn about and obtain the most highly ranked plants to grow in your garden – or to purchase when harvested. This will be the 42 nd year of the Seed Trials’ existence, so there is ample data on many varieties to inform the home gardener. In Dakota County, Master Gardeners manage two Seed Trial Gardens; one in the First Presbyterian Church Community Garden, South St. Paul and one at St. Joseph’s Church in Rosemount. Some individual Master Gardeners also participate by testing plants in their own gardens. Two Dakota County Master Gardeners – Marc Battistini and Janice Gestner – are among the group at UMN Extension who select which plants will be part of the trials. Master Gardeners receive the seeds from the UMN Extension and grow the plants from seed. The plants are planted in the ground or transferred to the gardens in the spring according to planting instructions. Teams of Master Gardeners prepare the soil, plant the seeds or seedlings, water, weed, and monitor diseases and insects on the plants over the summer. Taste tests are performed when the plants are ready for harvest. Data is kept throughout the summer on each plant variety regarding: flavor, disease and insect tolerance, productivity and germination rate. At the end of the growing season, the data is given to the UMN Extension, which compiles the statewide data and produces the annual report. Dakota County Master Gardeners who work the gardens also provide horticultural education to community members. Produce is donated to a local food shelf. Complete results of the trials are available here . In 2023, the top ranked plants in each category were: Paste Tomatoes – Cipolla’s Pride; Green Pole Beans – Seychelles; Red Carrots – Malbec; Mustard Greens – Mizuna; Small Watermelon – Mini Love; Purple Basil – Amethyst Improved; Melampodium – Derby; and Pink Cleome – Mauve Queen . You can find a complete list of all of the seed trials since 1982 at the same site. In 2024, Master Gardeners will be testing 6 varieties of Swiss chard, Asian long beans, stem broccoli, cilantro, shallots, snacking peppers, helichrysum (strawflowers) and centaurea (bachelor buttons). Look for the results of those trials in winter 2025. Dakota County Master Gardeners also test plants for the PanAmerican Seed Company. These plants include annual flower varieties and some vegetables. Typically, the seeds grown in these trials are plants that PanAmerican is testing in various test trials around the country to help them decide which plants can be successfully grown and marketed. Data on these plants is compiled periodically over the summer and a report is sent to PanAmerican at the end of the growing season. Currently, the primary trial garden is located in Rosemount. Volunteer Master Gardeners around the state, including Dakota County, participate in various projects which improve horticulture and provide gardening information that will be useful to the home gardener. The vegetable and flower trials are one of these projects. Hopefully, you can use this information to grow happy, healthy vegetables (or flowers) for your enjoyment. Photo Credits: Photo 1 – University of Minnesota Extension; Susan Hickey Photo 2 – Robert Hatlevig Photo 3 – Robert Hatlevig Photo 4 – Robert Hatlevig Photo 5 – Jean Chrysler Photo 6 – Jean Chrysler

< Back Helping Houseplants Stay Healthy this Winter Jim Lakin, M.D., Master Gardener Chances are, you’ll be spending more time indoors over the next few months. So will your green and growing friends – your houseplants. It makes sense then to get to know how to keep them healthy. Healthy plants look better. They have less insect problems. Their chances of making it through the winter and out onto the patio next spring increase. So, what can we do to help them out? First grow plants in the best possible conditions. Here you will have to do a little research on the preferences of each plant. Match the plant to its light, moisture and temperature requirements. If a plant is struggling with too little light, too much moisture or too warm or cold a temperature, it will not do well. Second, fulfill your plant’s nutritional requirements. Is your fellow a big feeder or not? Generally speaking, fertilize at half the “recommended dose” for a given plant at the intervals suggested. Fertilizers will be most effective when applied while the plant is actively growing. Third, water your plants properly. This is a biggie! More plants ascend to heaven (or descend to the compost) from overwatering than any other cause. Over-watering combined with poor drainage can encourage root rot and pest problems. If you water on a schedule, say every Tuesday whether they need it or not, you’ll set yourself up for this problem. Water when the soil is dry, say,halfway up your index finger. Also don’t let your plants stand in water. Water at the base of the plant, not on the leaves. Fourth, keep your plants clean. Remove dead leaves, stems and flowers. Don’t let them pile up on the soil surface where they can harbor insect pests. Fifth, use new, sterile potting soil when potting plants. Avoid outdoor garden soil. It probably is chock full of weed seeds and insect eggs. Plant in clean pots and wash off the roots before planting bare-rooted purchases. Finally, inspect your houseplants frequently for insect pests. They most often tend to congregate on the underside of leaves. Early detection is key. If you do suspect that bugs are beginning to set up shop, check out “Managing Insects on Indoor Plants” on the University of Minnesota website: https://extension.umn.edu/product-and-houseplant-pests/insects-indoor-plants It’s a great aid for diagnosing and treating pest problems. Observe these few simple procedures and you’ll go a long way to having happy house plants and home bodies! Photo credits: University of Minnesota (1, 2)

< Back Guarding the Gardener: Cold Injury Jim Lakin MD, Dakota County Master Gardener Most Minnesotans spend the month of January by a nice warm fire, or at least by a nice warm TV. Not so, the avid gardener! There are things to do, last minute trimming, tipping a floribunda rose that you missed in October, cleaning up all those dead stalks that didn’t get clipped. But working outside in Minnesota in January can lead to cold injury. An unwary gardener can easily lose bits and pieces of his anatomy out in the yard if he's not respectful of the cold. Read this article to help yourself to keep safe in the winter “garden.” Most Minnesotans spend the month of January by a nice warm fire, or at least by a nice warm TV. Not so, the avid gardener! There are things to do, last minute trimming, tipping a floribunda rose that you missed in October, cleaning up all those dead stalks that didn’t get clipped. Spring is just around the corner, so get to work! Unfortunately, weather that's good for winter gardening isn’t necessarily good for winter gardeners. Of course, I'm talking about cold injury, something that’s always a potential winter danger up here in the Northern Midwest. An unwary gardener can easily lose bits and pieces of his anatomy out in the yard if he's not respectful of the cold. Not all of us have the luxury of a heated greenhouse. Typically, you're out late in the afternoon, trying to get just a few garden chores done. The sun is waning and the wind is picking up on a frigid stretch of garden. That's an ideal set-up for freezing some part of your anatomy--frostbite! The mildest form of frostbite is frostnip , something that almost all of us have experienced. First, your skin pales or turns red and feels very cold. Keep trying to clip off all those “witches’ brooms” and you start feeling prickling and numbness in the exposed skin. As you finally head back to the house and heat up, your skin warms and you may feel pain and tingling. Frostnip doesn't permanently damage the skin but it sure can be uncomfortable! If you just have to get all those chores done, no matter what and your cold exposure increases you will progress to " superficial frostbite ." The skin that was previously red from frostnip turns a pale white. As you rewarm, the skin may look mottled, blue or purple. You may notice stinging, burning and swelling. A fluid-filled blister sometimes appears 24 to 36 hours later. With superficial frostbite you could have some permanent tissue damage. If you stay out working in the bitter cold even longer, you can progress to severe (deep) frostbite . Here the skin and underlying tissues freezes solid. The exposed finger, toe or nose becomes numb. All sense of cold, pain, or discomfort is lost. The joints don't bend. The muscles don't work. Again, blisters may pop up 24 to 48 hours later. The underlying skin then turns black and hard as tissue dies. You're in big trouble! If you are experiencing anything more severe than frostnip, you should seek medical attention. Of course, there are a number of things you can do to protect yourself from getting into that situation. First of all, wear suitable clothing. That seems like a no-brainer, but how often do you go outside to do chores that “will just take a minute” and stay an hour? The risk of frostbite increases dramatically in temperatures below 5 degrees Fahrenheit. Wind chills below - 16 degrees Fahrenheit can cause severe frostbite in less than 30 minutes. A number of things can increase your chances of getting frostbite. Alcohol or drugs, smoking, dehydration, mental or physical exhaustion all lower your resistance to frostbite. Being at high altitude reduces oxygen supply to tissues and allows damage to occur more easily. Keep that in mind if you are taking a winter vacation to the ski slopes. One final caution: if you or someone with you begins to experience intense shivering, slurred speech, loss of coordination or drowsiness, get out of the cold fast and seek medical attention. These are signs of hypothermia--a lowering of your body core temperature. If that continues, loss of consciousness, heart rhythm disturbance and death can follow. All that “getting ready for spring” stuff can wait ‘till spring! Photo Credits: Wikimedia Commons (1), vriethael.deviantart.com (All Creative Commons) (2)

< Back Is it Too Late to Plant . . .? Mickey Scullard, Master Gardener Now it’s June and for many reasons, you don’t have your garden planted. Is it too late? This article explains why the answer is a resounding No! There are many vegetables and annuals that have a shorter time to maturation and will allow you to enjoy the fruits of your June labor. Read on to learn how to save your summer planting enjoyment. Now it’s June and for many reasons, you don’t have your garden planted. Is it too late? The resounding and reassuring answer is – No! And the answer is also – it depends. There are many vegetables and flowers that you can plant in June and still get a good harvest. However, there are a few plants that need a long growing season and planting in June might not provide sufficient time for flowers or vegetables to mature. This year, we’ve had a cool, wet spring and many of the perennials (plants that grow back every year) are ‘behind schedule,’ emerging or blooming at least a couple of weeks late. This suggests we already have a delayed planting season and even gardens planted early might be growing slowly or may even need to be replanted if the seeds rotted in the wet soil or tiny plants experienced a frost or freeze. How do you know what you can plant? There are some key items to look at – read the back of the seed packages, if you are sowing seeds, or tags inserted into plants you purchase. The back of the seed package tells you when it is best to plant the seeds, how long before the seed will germinate (when you can expect to see green pushing up out of the ground), and how long to harvest if the seed is going to produce vegetables. If the seed package says 90 days until harvest, you can plant it, but you might not get to pick anything unless we have a long, warm fall. In the picture, you can see Turnips have an estimated 45 days to harvest, so that would work but Parsnips are harvested 95 days after sowing. Even in a good growing year, Parsnips might be a gamble. If the package says the vegetable is a cool season crop, like peas, lettuce, or spinach, you might want to wait until late summer to plant as we are (usually) heading into our hottest growing time in late June, July, and August. You may have missed the spring season harvest, but you have an opportunity to enjoy the vegetable in the Fall. For more information on planting for fall harvest, see the Mid-Summer Planting Guide on the University of Minnesota Extension website. It also has excellent online resources and a handy “at a glance chart” on when to plant: Planting and Growing Guides If you were not able to start seeds yourself for plants needing more growing time than we have in a Minnesota summer, you could consider buying plants from garden centers or nurseries. This will increase your chances of planting late but still successfully growing longer season plants. Flowers don’t have the same timescale on their packages, but you can gather some hints from how the package describes planting. For example, if the package directs you to start the seed inside several weeks before outdoor planting, this may be a flower that needs a longer season than we have in Minnesota. This is not a hard and fast rule, however, as Zinnia packages suggest starting seeds indoors a few weeks before planting. You can successfully direct seed Zinnias – and many other flower seeds – through late June - early July. Just a word of caution: perennials can be sold in seed packets, but will take several years to reach maturity and bloom. To learn whether the flower you want to grow is an annual or perennial, and more information about many types of flowers and flower landscapes, e.g., pollinator gardens, you can refer to - UMN Extension Flowers In the end, especially with seeds, it never hurts to try. One year, I planted sunflowers, cosmos, and zinnias on the Fourth of July – all by seed – and by mid-August, had a pollinator’s paradise and riots of color to enjoy from my deck until Fall. Planting in June is very doable and, while you might have to watch neighbors and friends enjoying their garden harvest while you wait, you will be able to eat your own home-grown vegetables – just a little later. Photo Credit: University of Minnesota Extension (2) & Mickey Scullard (1,3)

< Back Snowdrops for the Early Spring Garden Janelle Rietz-Kamenar, Master Gardener Are you a gardener that loves to have flowering plants staggered throughout the growing season? Then perhaps you should consider planting snowdrops in your yard. They are the first spring bulb to bloom and they are known to pop up amongst the snow melt. They usually bloom before larger daffodils and tulips. Snowdrops (galanthus spp) are a member of the amaryllis family. However, they are a small, delicate-looking, single bloom white bell-shaped flower with several green upright leaves. They are native to Southern Europe and Asia Minor and are found in woodlands or wet, alpine grasslands of cool mountainous regions. Most are hardy in Zone 5 but some varieties range to Zone 2. The common variety for Minnesota is 3 to 6 inches tall. Of note, Giant snowdrops are not as hardy (Zones 4/5). Where to Plant Snowdrops should be planted in groups of up to 25 to be really seen. Plant them under deciduous trees or shrubs or near walkways where they can be visible in early spring when the snow is melting. They can even be planted in your grass but then you shouldn’t mow over them until 6 weeks after blooming. They go well combined with Siberian Squill, early small Daffodils, Winter Aconte, and Glory of the Snow. Some people also plant them in indoor containers and force them to bloom. How to Plant Plant them 3 inches apart and 3 inches deep in rich, well-drained soil in early fall when the night temperatures are in the 40s or 50s. Consider fertilizing them in the spring when shoots first appear. Pros and Cons Pros: First to bloom in Spring gets you looking forward to the growing season. They do not have any significant insect or disease issues and are deer resistant like daffodils. Cons: Snowdrops are poisonous if ingested by pets or children. To avoid skin irritations, gardeners should wear gloves when handling them. Sources: University of Wisconsin-Madison Extension: https://hort.extension.wisc.edu/articles/snowdrops-galanthus-spp/ Penn State Extension: https://extension.psu.edu/snowdrops Photo Credit: Susan Mahr, University of Wisconsin (1,2,3)

< Back Poinsettias – A Home in Mexico and Dr. Poinsett Gail Maifeld, Master Gardener The Poinsettia is a weed in its native Mexico. It is called lobster plant or Mexican Flame Leaf and has become an essential part of North America’s Christmas décor. The poinsettia that adorns mantles, coffee tables, and bookcases across North America is a descendant of a 6-foot shrub from which growers in Scandinavia and California developed the scaled-down varieties that bloom indoors. All poinsettias are winter-flowering shrubs that are noted for the bright red bracts or leaves. Modern plants have bracts that measure 12-15 inches with green leaves. The real flowers are the insignificant, greenish-yellow center clusters. Today plants can be purchased in many colors from white, peppermint (red & white,) pink and others. Keep a Poinsettia at normal room temperature (60-80 degrees) in a bright filtered location such as opposite light filtering blinds. Water only when the foliage droops slightly: the potting soil should then be totally saturated. No fertilization is necessary. Most individuals discard the plant soon after the holidays but with care you can have bright red bracts until April. Some enthusiasts will attempt to follow the strict schedule of taking cuttings or allow the cut back stump to develop new growth. Commercial producers follow a strict routine that is difficult for the home grower to mimic. Poinsettias are short-day plants; the flower and bract formation is prompted by an eight-week period of 14 hours total uninterrupted darkness and 10 hours of light daily. Plants are treated with a dwarfing chemical that reduces stem length, which results in the Poinsettia plant we know today. Poinsettias are readily available so this procedure is not needed to enjoy this beautiful plant. The Legend of the Poinsettia by Tomie dePaola tells the story of a young Mexican girl who had nothing for the manger scene on Christmas Eve. She picked tall green weeds to place around the stable and as the congregation prayed bright red star flowers burst open on the weed tips, casting a warm glow around the manger scene. The people named the plant la Flor de Nochebuena or Flower of the Holy Night. Dr. Joel Roberts Poinsett, the US ambassador to Mexico from 1825-1830, brought the shrub to the United States in 1830 because the bright red leaves, which he thought to be the flower, fascinated him. He took cuttings from shrubs growing near his Mexican residence to his home in South Carolina. The plant was named for Dr. Poinsett as the Poinsettia. Nothing says Merry Christmas like a bright red Poinsettia. Remember to thank Dr. Poinsett for this cheerful holiday plant! For more details on caring for poinsettia, visit this UMN Extension link. Additional sources: Tomie dePaola. The Legend of the Poinsettia. G.P. Putmans & Sons, 1994. Huxley Anthony, Editor. Success with House Plants, Readers Digest,1979.

< Back Harvesting and Preserving Herbs Harvest time is such a fun time of the year. There are so many herbs to harvest and preserve for the upcoming winter months. Some share their bounty year after year, like tarragon and oregano, and others, like basil and marjoram, are planted in spring for a fall harvest. Shari Mayer, Master Gardener I’m always playing with herbs in my yard, tucking them into the landscape, my gardens, and containers. Wherever they end up, as fall approaches, my attention turns toward harvesting. I’ll share a couple of harvesting techniques that have worked well for me over the years. Personally, I tend to wait as long as possible before the final harvest. Oftentimes I find myself gathering armfuls of herbs to bring indoors in a race against inclement weather, especially my frost-sensitive herbs. Looking at mountains of plant material all over my kitchen counters and in buckets makes me sometimes wonder what I was thinking way back in the spring! Anyway, here are some techniques that help me prolong the fresh herbs for cooking and make short work of processing. These methods preserve the flavor and essential oils, which is what it’s all about. First, prepping for harvest is important. I don’t like to waste an enormous amount of time washing and drying herbs once they are inside, so I try to use the gift of rain. This washes the majority of dust, dirt and debris from the herbs. It also ensures they are hydrated just prior to harvest. If no rain, then I achieve the same effect with a garden hose. My favorite way to process a lot of herbs is what I refer to as the ‘slurry’ method. I’ll use basil, since it is a perfect example. Basil does not like temps below 50 degrees F, and discolors to an unappetizing brown if cold and wet. This method preserves the color and makes it super simple to use in cooking. The key to a slurry is the ratio of fresh, packed herbs to oil. Use a 4:1 ratio. The process is simple. Two cups packed leaf material and ½ cup oil (my favorite is olive). Do not use woody stems. Using a food processor, start pulsing the leaf material, and slowly add the oil until incorporated. The mixture should be thick and pourable, but not runny. Fill ice cube trays and freeze the mixture. Once frozen, store in freezer bags. I mark the bags with ice cubes that equal 2 cups of herbed cubes. This is the base amount to make one recipe of pesto. If you want to make a pesto, just thaw, and add the remainder of pesto ingredients to it. Otherwise, for cooking, just pop an ice cube or two as needed or desired. The slurry method works well also with water as an oil substitute. Another favorite technique of mine is to make herb bouquets. I just go outside and collect herbs as you would cut flowers, and bring them in and arrange the herbs in vases. If the herb is annual, such as basil, I will cut it right at the ground level and bring the whole plant inside. If it is a perennial, such as tarragon, then just bring in a number of branches. They last for weeks this way, and provide fresh herbs for your cooking well into fall. I find the varied greens of the herbs are as beautiful as flowers. There are so many ways to preserve herbs, but these are a couple of my favorites. Here’s to fall bouquets of green! Photo credits Emily Murphy, “ PassthePistil.com ” (1), University of Minnesota Extension (2, 3, 4)

< Back Indoor Allergen Friendly Plants Janelle Rietz-Kamenar, Master Gardener Did you know that Americans spend roughly 90% of their time, on average, indoors according to US EPA report? As a gardener, perhaps it’s time we focus on our indoor space and the benefits and types of plants we could have indoors. Click on this link to learn more about Indoor Allergen Friendly Plants. Did you know that Americans spend roughly 90% of their time, on average, indoors according to US EPA report? As a gardener, perhaps it’s time we focus on our indoor space and the benefits and types of plants we could have indoors. Read on to learn more about Indoor Allergen Friendly Plants. I thought this article would be simple to write, but as it turns out, it is a much more complicated topic than I thought. Many gardeners understand the psychological benefits of having living plants around us. According to the American Horticultural Society, indoor plants can improve air quality through air purification, reduce stress, improve productivity, and bring beauty to your home. However, some people who have asthma or other lung conditions need to choose what type of plant, if any, is best for them. If you are concerned about allergens in your home, potted plants can be a challenge as the soil, if not properly watered, can create mold. Mold is created in soil from overwatering with limited air circulation and not enough sunlight. The Mayo Clinic suggested that if you do have potted plants in your home, you can put aquarium gravel over the dirt to contain any mold that could develop. Removing dust from your plants periodically also helps with allergies. Flowering plants can also be a challenge for people with airborne allergens. In my research I discovered the Ogren Plant Allergy Scale System (OPALS). It is a standard which considers the likelihood a plant will cause pollen allergy symptoms. Plants are ranked on a scale of 1 to 10 with 10 being the most allergenic. This system can be used for trees, shrubs, and other plants (indoors and outdoors). While researching, I did discover that there were many lists to cross reference and it was confusing as some of the lists said they were allergen friendly and other lists said they were not. So, I am including some of the most common plants that showed up on multiple lists realizing that this is a limited list. There are some colorful plants that produce pollens which are heavier and stickier. These plants will be less likely to cause irritants. Another suggestion is to consider cross referencing this list with a plant list that can cause skin rash sensitivities or are harmful to pets. Snake Plant (also called Mother-In-Law Tongue) Peace Lily Parlor Palm Areca Palm Lady Palm Bamboo Palm Dracaena Golden Pothos Dragon Tree (also called Marginata) Rubber Plant Philodendron Brasil Aloe Vera and other Succulents Horsehead Philodendron Dumb cane String of Pearls So, if you have been avoiding houseplants because of concern about allergies, know that there are houseplants out there that can provide the greenery, color and other benefits of houseplants this winter. Reference: “Healthy Living: How a Lab Founded with Mayo Clinic is Fine-tuning the Indoors”. By Liv Martin, September 13, 2021; Minnesota Monthly. https://ahsgardening.org “The Joys and Benefits of Indoor Gardening” Mayo Clinic website: “Allergy-proof your home” By Mayo Clinic Staff House Digest, “15 Best Houseplants for People with Allergies” by Kailen Skewis, October 16, 2022 Asthma and Allergy Foundation of America, “Smart Gardening: Tips for an Allergy-Friendly Garden”, AAFA Community Services, 4/18/18 Good Housekeeping, “10 Best Indoor Plants for your Health According to Research”, by Erica Sweeney, Juley 29, 2022 https://zyrtec.com/indoors “5 .“Best Allergy Friendly House Plants” Https://plantify.co.za Https://flonase.com/allergies , “Best and Worst Indoor Plants for Allergies” Photo Credit: Commons.wikimedia.org-Creative Commons (1), Gardening.stackexchange.com-Creative Commons (2), www.flickr.com-Creative Commons (3)

< Back I Forgot to Plant My Garlic in October! Planting Garlic in March Michelle Scullard, Master Gardener Are you a garlic lover? Yes, you can buy it at the grocery store but garlic grown in your own garden is so good. Garlic is normally grown in late fall BUT not to worry, if you act quickly, you can plant garlic in March and harvest it in July. Read this article to learn more about planting garlic in the spring or the fall. Didn’t get around to planting garlic this past fall? You can still get a garlic harvest this summer but you have to be quick and get that garlic in the ground as early as possible in March. As soon as the ground is thawed, you can plant those garlic cloves. Usually, garlic is planted in the fall in mid-to-late October, after the first killing frost. It is covered with straw or leaves and in the spring, emerges as one of the first green plants. Luckily, Minnesota springs are cool, so planting garlic in March still allows the garlic to go through the cold period it needs, although it is much shorter. Your garlic bulbs may be a little smaller, but you will still be able to harvest your own garlic. And there is nothing like eating fresh garlic from your own garden! You should not plant the garlic bulbs from the grocery store as those are usually from California and do not grow well in Minnesota. You can look at seed catalogs or nurseries for garlic to plant and some may still have some seed garlic. There are two types of garlic; hardneck and softneck. Types of hardneck that grow well in Minnesota include Rocamble, Purple Stripe, and Porcelain. Softneck varieties that do well in Minnesota are Artichoke and Silverskin. They produce bulbs with more cloves and are the type of garlic you can braid. Garlic is very easy to plant. To plant, take a bulb of seed garlic and break it into the individual cloves. Dig a small hole and place the clove pointed side up and cover with soil. You do not have to remove the papery skin that covers it. You can plant garlic close together, which allows you to plant a large crop in a small space. Plant in double rows that are six inches apart and plant the double rows 30 inches apart. You will want to plant in well-drained soil that has a pH between 6.0 and 7.0. You will want to cover with three to four inches of straw or leaf mulch to add an insulation layer. You do not have to worry about uncovering them as the garlic will push through organic cover. Controlling weeds is important as weeds can easily overwhelm the young garlic plants. Leaving the insulating straw or leaves that you used to cover them when you planted can help suppress weeds and keep in moisture. Water weekly to a depth of one inch. Insects that can affect garlic include onion maggots, bulb mites, and aster leafhoppers. The aster leafhoppers can cause the disease aster yellow. Make sure to practice a four-year rotation to help reduce insect and disease problems and only plant firm, healthy cloves purchased from reliable sources. Scapes are a bonus that grow at the end of the garlic stalk in early June. The hardneck garlics generally produce the scapes; rarely will the softnecks produce them. The scapes are the curved part of the stem at the top of the garlic stock. You can cut them when the green stalk starts curling. Cook them by sauteing them in oil, making pesto, or adding to dishes such as quiche. You can find recipes for scapes on the internet. There are mixed opinions on cutting the garlic scapes, however, as some people believe it affects the size of the garlic bulb. If you choose to leave the scape, a small garlic bulb grows on the end that will have small white and purple flowers. These can be harvested to use as garlic seeds for a future growing season. Garlic is harvested in late June to late July when the lower leaves begin to brown and about half the upper leaves are still green. You can also harvest a bulb and cut it in half to see if the cloves fill out the skins. If you are planting your garlic in March, you will likely be harvesting more toward end of July. Once you have dug up your garlic bulbs, leave about six inches to a foot of stem and knock off any soil. You then will need to allow the bulbs to cure for three to four weeks in a warm, dry, and airy place. You can place them over a screen or hang them so air flows around them. Once cured, cut the stems off and any remaining roots. You will want to store the bulbs in a cool, dry location. Garlic will keep for several months. You can eat the garlic as soon as it has cured. You can also save some to plant in the Fall after the first killing frost. For more information: Growing Garlic, UMN Extension Photo Credit: University of Minnesota Extension (1,2)