Posted on 05/21/2022 6:57:35 AM PDT by Diana in Wisconsin
The colanders are a wonderful idea! I have a problem with birds nipping off the first two little leaves when seedlings come up - year before last, I had to try 3 times to get cukes. I was finally successful when I covered the little seedlings coming up until they had at least 4 leaves. I can’t remember how I protected them - the old memory isn’t what it used to be. I do have to go out today & Dollar Store is on the way, so I’ll see what they’ve got. :-)
What I started doing last year & I’m doing it again this year, is using peat pots to start all my plants. Some are not recommended to start other than direct sow because they do not like their roots disturbed, but I just plant the whole peat pot - the roots grow right through & all my ‘do not disturb’ plants did great. When something is coming up in a peat pot in potting soil, I know it’s not a weed and I can “baby” the plants along for a while before putting them in the garden.
Love the language of flowers! Lilacs are a particular favorite of mine. We had two old lilacs on the place when we bought it and they were loaded with blooms every year. They’re gone now and we have had a dickens of a time getting lilacs to grow (tried several varieties) - they’ll make it for a couple of years, then they get “something” and die. Regardless, I love the flower and especially the scent.
CrAzY times/weather. We were 98 Friday, 96 yesterday, & should be 93 again today. Tomorrow & Tuesday will be in the 70’s then creeping up into the 80’s again for the rest of the week - some rain in the forecast.
Since my tomatoes have only been in the ground a week, I draped sheets around my tomato cages to shield the tomatoes from the full brunt of the sun in the “broiling” afternoons. They’re getting watered every day and seem to be doing fine - two are blooming ... the Sungold and 1 of the Celebrities. I’ll take the shades off tonight and the tomatoes can enjoy the cooler temps and some rain this coming week.
Last Monday, I sat on the porch & “seeded” my zinnia blooms I cut last year to save for seed. I cut the blooms & save the ones I love the most. After I was through, I had a paper lunch sack 3/4 full of seeds. Typically, I’ll buy a package or two of ‘cactus’ or giant blooms to add to the seeds just to keep some fresh flowers coming in every year. Monday evening, I seeded one of my raised beds (3’ x 6’) and by golly, I’ve got zinnias coming up as of Friday already! I’ll seed another bed/area in a month so I have blooms into the fall. The birds/butterflies appreciate the late blooms. You have to beat the birds to the blooms if you want to save seed - they have them picked clean in no time (same with Tithonia).
Monday, I also started seeds in peat pots - it is going to be a very late garden, but with the weather being mostly too cold and the knee surgery, I’m just now getting to the point of doing work in the garden. So, I already have Diva & Dragon Egg cukes coming up (less than a week - woo hoo!) and one bush bean ... I also think I see just the teeniest bit of green in one of the bell pepper pots. As soon as the plants are 4 leaves or more, I’ll put them in a raised bed (with some plastic mesh fencing for bird protection) to let them harden off and get a little bit bigger, then I’ll just stick the peat pots in the raised beds and watch the plants grow ..... hopefully, there will be no snow in the forecast (just kidding!).
Sounds like your seedlings are loving that heat! I plan to direct seed some Zinnia in The Big Garden this season. Beau has my potato rows ready, then he’s gonna do the sweet corn, then a row for Zinnia and a row for my Glad bulbs.
It’s been slow going with the goofy weather, bu we’re getting there!
Before long it will be Weed, Water and Wait!
I noticed while watering yesterday (and even more so today) that my herb garden needs weeding. I am definitely waiting until tomorrow/Tuesday when it’s in the 70’s, not the high 90’s! :-)
A new garden flag always cheers me up! Thanks, Puppies, for running off with the other one. Additional security features added.
'Cat's Eye' mini Iris and some random asparagus that popped up.
Strawberries are blooming and setting fruit. 'Honeoye' variety.
Salad greens and Pansies and my favorite frog.
Trying to keep my straw dry. Happy tomatoes and peppers and a few other things waiting to go in the garden beds. In the back, the three Rosemary I kept alive indoors over the winter. Freshly potted and happy!
Zukes, Cukes and Winter squashes.
My 'Tea & Herb Garden' for this season. I just added a big pot of Lavender to the porch, too. And, yes. That's lettuce. We'll eat them before the herbs need more room.
An old colander I lined and filled with Violas.
Potatoes are chitted, cut, dried and ready to go into The Big Garden. Kennebeck, Red Norland and German Butterball.
First time I’ve heard of this ..... :-) Basil is one of my very favorite herbs & the only way I knew to preserve it prior to seeing this method was to make pesto. I love pesto, but sometimes you just want ‘basil’. A jar of this would make a unique homemade gift, too (always looking for ideas!).
https://melissaknorris.com/howtopreservebasilinsalt/
Excerpt (introduction to article):
How to Preserve Fresh Basil in Salt
Salt has been used for centuries to dry and preserve foods. It pulls out the moisture from herb leaves and preserves the original flavor. Salt also inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.
This preservation method works best on certain moist and tender herbs that are hard to dry. Herbs like basil and cilantro, that either mold before they are dry, or that dry to a flavorless leaf that does not resemble the freshness you are looking for.
In all cases, start this project with freshly picked herbs that have been cleaned and thoroughly dried. Store your finished herbal mixture in a clean glass container with a tight fitting lid. When using, always use a fresh, clean spoon to reduce introducing contaminates into your herbed salt.
What kind of salt?
I recommend either sea salt or kosher salt, but canning & pickling salt will work too. These are considered food grade and are courser than regular table salt. Using table salt is acceptable, but it should not contain iodine, which will darken the herb leaves.
Here’s the best answer I could find from the Penn State Extension office:
“Table salt is used for baking, cooking and normal table use. However, it is not recommended for canning recipes because the calcium silicate may cause clouding or settle to the bottom of jar. Furthermore, the iodide may discolor some foods. Neither of these effects makes the food harmful to eat. However, the visual quality of the product is adversely affected.
Canning and pickling salts do not contain potassium iodide, dextrose or calcium silicate and thus can be used for cooking, baking, canning, pickling as well as for the table. Because anti-caking agents are not added, it may form lumps in humid weather or if exposed to moisture and should be stored in an air-tight container or re-sealable plastic bag. Kosher salt is usually pure salt and thus is also appropriate for pickling and canning. However, check the label to make sure it does not contain additives.”
http://extension.psu.edu/food/preservation/faq/canning-and-pickling-salt
But when your garden is producing, so isn't everyone else's......maybe a farmers market or local stand is more cost effective? I dunno.
Pinging the ‘Basil Queen’ for her comments.
I’ve done this before with Lemon peel, Rose petals and Lavender in SUGAR to use in tea or as a topping for sugar cookies, but I’ve not seen this preservation for basil.
Looks like a smart idea!
If Diana doesn’t already pee on her plants, I doubt she’s going to start now.
Meanwhile, the annual Garlic Mustard pull had ended. My harvest, one plant at a time, was 5 to 10 barrels. Less than last year. Which is good.
Flowers? Magnolia, buttercups, azalea, lilly-of-valley, raspberries, blood-root, white clover in lawn.
While in the woods, I pulled up much small Norway maples, Asiatic bittersweet, celandine major. That stuff is spreading faster than I thought.
I may go back for a poison ivy pull. Does it provide any benefit to the forest?
Plants are 4.78 around here - west Michigan, all from Bonnie. The local grocery has them for 3 for 12.00. But you have to buy 3.
Great pictures. Love the colander for a planter.
I’ve not heard of this method to preserve basil. I usually take the leaves, stack them, chiffonade them, put bunches into a quart ziploc freezer bag, add at least a quarter cup olive oil, more if you need to so all is coated. Squish everything around so all the basil is coated. Flatten, close and freeze. So easy to break off what you need for a pasta dish, pizza or anything else. I make pesto too and freeze the same way.
Thanks!
Timing: I am starting to get emails about seed sales: Go to
I think Johnnies select seeds is having a sale, maybe Territorial seeds, Jung;
Diana, any others that you can think of?
Thanks! I have a bag of red something or others on my back porch and need to set them out for when I have some room for a potato tower.
Do you think that a 3 foot round chickenwire potato pillar filled with hay and multi story seed potato plantings would work? (maybe it should be a triangle with the back side to the north?)
Your house looks like my mothers when it was all cleaned up!
Great pictures and some good potted seedlings waiting for the garden!
A greenhouse is a good thing! Everything is a planter if you look at it the right way! And I can see your hill off in the distance!
Fired up the wood stove yesterday and again this morning. 45 degrees out there.
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