Latest news with #WeeklyDirtNewsletter
Boston Globe
27-05-2025
- General
- Boston Globe
Chelsea Chop is the catchy new name for a classic gardening technique
And that's a good thing because it popularizes a useful technique. What's involved in the chop The method involves pruning certain perennials — those with clumping roots, like coneflower (Echinacea), black-eyed Susan (Rudbeckia), goldenrod (Solidago), sneezeweed (Helenium), Salvia and yarrow (Achillea) — by cutting each stem back by one-third to one-half its height in spring. Cuts should be made on the diagonal, just above a leaf node. Related : Advertisement The 'chop' forces plants to produce bushier growth, resulting in sturdier, tighter and fuller plants that aren't as likely to grow leggy, require staking or flop over by the end of the season. It also delays blooming, which can benefit the late-summer garden. You might get creative and prune only alternate stems so that some bloom earlier and others later — or prune only half of your plants — to extend the blooming season. Do not attempt this with one-time bloomers, single-stemmed plants or those with woody stems; the amputations would be homicidal to the current season's flowers. Advertisement This image provided by Jessica Damiano shows the pruning of the top third of a chrysanthemum plant. Three such carefully timed prunings each year will result in fuller, sturdier plants. Jessica Damiano/Associated Press When should you chop? Gardeners should consider their climate and prune when their plants have grown to half their expected seasonal height, whenever that may be. (The Chelsea Chop is done at different times in different places, depending on plant emergence and growth.) A variation for late-summer and fall bloomers To take things a step further, some late-summer and fall bloomers, like Joe Pye weed, chrysanthemum and aster, would benefit from three annual chops. Related : In my zone 7, suburban New York garden, that means cutting them back by one-third each in the beginning of June, middle of June and middle of July. Customize the schedule for your garden by shifting one or two weeks earlier per warmer zone and later per cooler zone, taking the season's growth and size of your plants into account. Make the first cuts when plants reach half their expected size, the second two weeks later and the third about a month after that. I'd like this fall-plant pruning tip to catch on as well as the Chelsea Chop has. Maybe I should call it the Damiano Downsize and see what happens. Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter.
Hamilton Spectator
29-04-2025
- Lifestyle
- Hamilton Spectator
The secret to a refreshing cocktail or mocktail might be growing in the garden
If you enjoy a tasty, refreshing summer cocktail or mocktail, why not grow your own? No, you're not likely to grow the spirits — although they do come from plants (vodka from potatoes, tequila from agave and so on). But you can grow other ingredients that make those spirits delicious. Tips for growing mint and other flavorful herbs Mint is the easiest herb to grow . It's so easy it may take over your garden if you aren't careful, so plant it in a pot and keep the pot away from the soil. Place the pot in full sun and water it regularly. In a few short weeks, you'll be able to pluck its leaves to liven up your lemonade or mint julep. If you want to get creative, experiment with a few different varieties. My favorite is spearmint, but peppermint is classic. Chocolate mint, pineapple mint and apple mint each have their charms, named for the scents and flavors they impart. There's even a specialty variety called Cuban mint, an authentic choice for mojitos. Basil, too, is available in several cocktail-worthy varieties. Genovese, the Italian variety often paired with tomatoes, works equally well in beverages, as do lemon and cinnamon varieties. Plant them in full sun and provide water, but account for your climate and take care not to over- or underwater them. Remove flower stalks, if they appear, to prevent the leaves from turning bitter. Lemon verbena smells heavenly and pairs as well with a gin and tonic as it does with sparkling water. Most herbs don't usually require supplemental nutrients, but lemon verbena benefits from monthly applications of organic liquid fertilizer . Water plants when the soil begins to dry out; overwatering may lead to root rot. When I have guests, I often muddle sage leaves with 1 ounce each of vodka and ginger liquor, then add to a glass with 4 ounces of ginger beer, and pineapple and lime juices to taste. It's as simple as can be — and just as impressive. For the most concentrated flavor, harvest herbs in mid-morning , after the dew has dried but before the sun gets too hot. In my garden, that means around 10 a.m. Place them, stem side down, in a glass of water indoors, out of direct sunlight, until happy hour. Strawberries, cucumbers and heat Don't forget the strawberries (bonus: The plants come back every year in horticultural zones 4-9) and cucumbers, both mandatory components of a proper British Pimm's cup, one of my favorite summertime cocktails . I make mine by packing a highball glass with thinly shaved cucumber, sliced strawberries, mint and a couple of sliced mandarin rounds, then topping it with 1 1/2 ounces of Pimm's No. 1 liquor and 4 ounces of lemonade or lemon-lime soda. And if you like your drinks spicy, muddle a red-ripe slice of jalapeno with lime juice and pour a shot of tequila over it, then add your choice of mixer. Or drink it straight. I'm not judging you. I'm just the garden lady. ___ Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice. ___ For more AP gardening stories, go to .
The Independent
29-04-2025
- General
- The Independent
The secret to a refreshing cocktail or mocktail might be growing in the garden
If you enjoy a tasty, refreshing summer cocktail or mocktail, why not grow your own? No, you're not likely to grow the spirits -- although they do come from plants (vodka from potatoes, tequila from agave and so on). But you can grow other ingredients that make those spirits delicious. Tips for growing mint and other flavorful herbs Mint is the easiest herb to grow. It's so easy it may take over your garden if you aren't careful, so plant it in a pot and keep the pot away from the soil. Place the pot in full sun and water it regularly. In a few short weeks, you'll be able to pluck its leaves to liven up your lemonade or mint julep. If you want to get creative, experiment with a few different varieties. My favorite is spearmint, but peppermint is classic. Chocolate mint, pineapple mint and apple mint each have their charms, named for the scents and flavors they impart. There's even a specialty variety called Cuban mint, an authentic choice for mojitos. Basil, too, is available in several cocktail-worthy varieties. Genovese, the Italian variety often paired with tomatoes, works equally well in beverages, as do lemon and cinnamon varieties. Plant them in full sun and provide water, but account for your climate and take care not to over- or underwater them. Remove flower stalks, if they appear, to prevent the leaves from turning bitter. Lemon verbena smells heavenly and pairs as well with a gin and tonic as it does with sparkling water. Most herbs don't usually require supplemental nutrients, but lemon verbena benefits from monthly applications of organic liquid fertilizer. Water plants when the soil begins to dry out; overwatering may lead to root rot. When I have guests, I often muddle sage leaves with 1 ounce each of vodka and ginger liquor, then add to a glass with 4 ounces of ginger beer, and pineapple and lime juices to taste. It's as simple as can be — and just as impressive. For the most concentrated flavor, harvest herbs in mid-morning, after the dew has dried but before the sun gets too hot. In my garden, that means around 10 a.m. Place them, stem side down, in a glass of water indoors, out of direct sunlight, until happy hour. Strawberries, cucumbers and heat Don't forget the strawberries (bonus: The plants come back every year in horticultural zones 4-9) and cucumbers, both mandatory components of a proper British Pimm's cup, one of my favorite summertime cocktails. I make mine by packing a highball glass with thinly shaved cucumber, sliced strawberries, mint and a couple of sliced mandarin rounds, then topping it with 1 1/2 ounces of Pimm's No. 1 liquor and 4 ounces of lemonade or lemon-lime soda. And if you like your drinks spicy, muddle a red-ripe slice of jalapeno with lime juice and pour a shot of tequila over it, then add your choice of mixer. Or drink it straight. I'm not judging you. I'm just the garden lady. ___ Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice. ___ For more AP gardening stories, go to
Associated Press
29-04-2025
- Lifestyle
- Associated Press
The secret to a refreshing cocktail or mocktail might be growing in the garden
If you enjoy a tasty, refreshing summer cocktail or mocktail, why not grow your own? No, you're not likely to grow the spirits -- although they do come from plants (vodka from potatoes, tequila from agave and so on). But you can grow other ingredients that make those spirits delicious. Tips for growing mint and other flavorful herbsMint is the easiest herb to grow. It's so easy it may take over your garden if you aren't careful, so plant it in a pot and keep the pot away from the soil. Place the pot in full sun and water it regularly. In a few short weeks, you'll be able to pluck its leaves to liven up your lemonade or mint julep. If you want to get creative, experiment with a few different varieties. My favorite is spearmint, but peppermint is classic. Chocolate mint, pineapple mint and apple mint each have their charms, named for the scents and flavors they impart. There's even a specialty variety called Cuban mint, an authentic choice for mojitos. Basil, too, is available in several cocktail-worthy varieties. Genovese, the Italian variety often paired with tomatoes, works equally well in beverages, as do lemon and cinnamon varieties. Plant them in full sun and provide water, but account for your climate and take care not to over- or underwater them. Remove flower stalks, if they appear, to prevent the leaves from turning bitter. Lemon verbena smells heavenly and pairs as well with a gin and tonic as it does with sparkling water. Most herbs don't usually require supplemental nutrients, but lemon verbena benefits from monthly applications of organic liquid fertilizer. Water plants when the soil begins to dry out; overwatering may lead to root rot. When I have guests, I often muddle sage leaves with 1 ounce each of vodka and ginger liquor, then add to a glass with 4 ounces of ginger beer, and pineapple and lime juices to taste. It's as simple as can be — and just as impressive. For the most concentrated flavor, harvest herbs in mid-morning, after the dew has dried but before the sun gets too hot. In my garden, that means around 10 a.m. Place them, stem side down, in a glass of water indoors, out of direct sunlight, until happy hour. Strawberries, cucumbers and heatDon't forget the strawberries (bonus: The plants come back every year in horticultural zones 4-9) and cucumbers, both mandatory components of a proper British Pimm's cup, one of my favorite summertime cocktails. I make mine by packing a highball glass with thinly shaved cucumber, sliced strawberries, mint and a couple of sliced mandarin rounds, then topping it with 1 1/2 ounces of Pimm's No. 1 liquor and 4 ounces of lemonade or lemon-lime soda. And if you like your drinks spicy, muddle a red-ripe slice of jalapeno with lime juice and pour a shot of tequila over it, then add your choice of mixer. Or drink it straight. I'm not judging you. I'm just the garden lady. ___ Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice. ___ For more AP gardening stories, go to
The Independent
15-04-2025
- General
- The Independent
Asparagus in the garden takes its time but is worth the wait
Asparagus isn't the most common vegetable among home gardeners, and that's likely because growing it is an exercise in patience. But three years of patience is a small price to pay for up to 20 years of relatively effortless tender green shoots. If you've never seen an asparagus plant, you might be taken aback by its otherworldly appearance. Instead of the expected leaves and stems typical of most other plants, bare asparagus spears simply poke up out of the ground like sticks. If you'd like to grow them in your garden, there are a few things to know. For starters, in horticultural zones 3-8, asparagus isn't one of those vegetables you need to plant every year, so plant it where it can thrive long-term. That means selecting a sunny spot with well-draining, fertile soil. To achieve that fertility, incorporate a generous helping of compost or well-rotted manure into the soil before planting. Although it's possible to grow asparagus from seeds, I recommend planting year-old crowns, which are dormant roots, instead. You'll find them at garden centers and in catalogs. Planting crowns provides a head start by reducing the time to your first harvest by a year. Plant crowns into weed-free, prepared beds in early spring, digging trenches 12-18 inches wide, 6-12 inches deep and 3 feet apart (if planting more than one row). Plant crowns 12-18 inches apart, spreading the roots over the bottom of the trench, then cover lightly with 2-3 inches of soil, and water well. As shoots grow, add more soil gradually until the crowns are fully buried and the trench is filled in. Then apply mulch. Water plants deeply during dry spells but avoid overwatering. Allow plants to grow undisturbed for two full years, then begin harvesting in spring of their third year, when stalks are 6 to 10 inches tall and about as thick as a pencil. Use a sharp knife to cut each stalk slightly below the soil line, but take care not to damage emerging stalks. You can continue to harvest for roughly six weeks, depending on your climate. In my suburban New York garden, I can harvest asparagus until the beginning of July. It's important not to harvest after the six-week period that begins when the first stalks are mature. The remaining stalks should be left in place to store energy for the following year's harvest. At the end of the season, fernlike fronds will follow the spears. Leave them in place until they've turned brown, then remove them at ground level. A note about companions: Onion and garlic will stunt asparagus, so avoid planting them nearby. ___ Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice. ___
