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Beautiful Brassicas

The Brassica family of plants is one of the most prolific genera of vegetables in the world, enjoyed by countless generations in many forms and playing a starring role in many culturally significant recipes. Brassica vegetables, including bok choy, cabbage, cauliflower, collards, broccoli, Brussels Sprouts, kale, kohlrabi, rutabagas, and turnips are popular around the world today and have been a major food source for as long as anyone can remember. The Chinese philosopher Confucius, before dying in 479 B.C. wrote over 300 traditional songs describing life in the Chou dynasty. Many of the songs were agriculturally themed and named over 40 foods of the time, including cabbage! Perhaps current songwriters should devote more lyrics to healthy eating and the joys of agriculture!

Health

Also known as cole crops, derived from the Latin word caulis, denoting the stem or stalk of a plant, brassica provide plenty of nutrition (vitamin C and soluble fiber) and healthy doses of glucosinolates, a compound that helps reduce the risk of various cancers of the digestive tract.  In addition, red Brassicas provide mega-doses of Anthocyanin (a powerful anti-oxidant) at bargain prices. Some glucosinolates have a bitter flavor that makes them unpalatable to some people.  Modern breeding has replaced some of the bitter glucosinolates with neutral-flavored ones so that all palates can enjoy Brassicas.

Most members of our garden Brassicas are all members of the same species: Brassica oleracea.  Simple and natural mutations lead to the development of large leaves in kale and collards, while other mutations lead to the development of heads in cabbage, arrested flower development in broccoli and cauliflower, or prolific development of axillary buds in Brussels sprouts.  Other members of the Brassica family include Chinese cabbage, radish (root), and kohlrabi (swollen stem).

In many areas, brassica crops are best planted in the early spring or fall. Many can endure or embrace a light frost so consider them extenders of your gardening year. Overall, brassicas are easy to grow, just follow the directions that come with the seed or plants that you purchase and enjoy them in your garden.

Major Types of Brassicas:

Cabbage comes in many forms and colours: white, green, red, round, flat, pointed, savoyed, Chinese, etc.  Cabbage can be grown nearly year-round; delicately textured early spring cabbages, sweet and tasty pointed cabbages, bolder summer cabbages, and hardy winter cabbage.

The early spring and summer types are attractive to modern consumers as they have small heads (no waste) and can be eaten raw or just lightly cooked.  They also have lettuce-like qualities: crunchy and juicy with a very mild flavor.  For refreshing salads, light, crunchy and juicy cabbage is desired.  For stir fries thin, crisp leaves cook quickly but still retain some crunch.  For coleslaw, cabbage needs enough oomph to stand up to the mayonnaise and marinades and not get soggy.  And, for soups and stews, cabbage that retains its texture and does not turn to mush after simmering for a while is desired. Savoy cabbage is best eaten cooked, it develops a lovely sweetness and brilliant fresh color after steaming for just a few minutes.  Toss with some milk and sprinkle with some nutmeg – you’ll have a whole new appreciation for savoy cabbage – light, attractive, tasty and healthy!

As a cook and gardener, it is helpful to be aware of the kind of cabbage you grow to get the desired results.  Here is a quick guide:

Early Spring types are juicy and tender; best used for fresh salads. 

Summer/Round types are thicker and harder; best used for coleslaw, salads, and cooking. 

Summer/Pointed types are soft and tender; best used for fresh salads or grilled. 

Summer/Flat types are thin and crunchy; best used for sandwich wraps, rolls, and stir fries. 

Summer/Savoy types are crinkled and light; best used for stir-fries, steamed or in soups. 

Winter /Storage types are thicker and firmer; best used for coleslaw, soups, and stews. Storage types can be kept in the refrigerator or root cellar for long periods of time and eaten during the winter months. 

Chinese/Napa are barrel shaped and either green or yellow on the inside and usually have a green exterior. They are best eaten raw or lightly cooked. 

 

Pak Choi, aka Bok Choi is closely related to the Chinese/Napa cabbage but has a very different appearance. The stems are thick and juicy and grow upright like celery. Both the stem and leaves can be chopped for use in stir fry or salads. Baby varieties can be split and grilled or quickly broiled for a beautiful side dish. From above the plants resemble flowers. Shanghai types have green stems and leaves. Canton types have bright white stems and green leaves. Bothe types come in baby and adult varieties. 

 

Cauliflower plants prefer to grow without heat stress and do best in fall or in areas with mild summers.   Popular types include the standard white varieties and more exotic colors and shapes also available to home gardeners. In recent years cooked cauliflower has become popular as a replacement for potatoes or flour in many recipes (like mashed potatoes or pizza crust).

White types are most often self-blanching- meaning inner leaves cover the curds and protect them from the sun. 

Romanesco types are a special type of green cauliflower.  The head is a collection of spiraled florets and will be a great way to teach your kids about the Fibonacci numbers (math during dinner!).  Romanesco is great for roasting – it is a bit drier than regular cauliflower. 

Novelty Types are also a lot of fun for the garden. Try a purple or orange variety! They have a similar flavor but add an unexpected pop of color to a veggie tray. 

 

Like cauliflower, broccoli also is harvested in the early flowering stage. The plants will want to move along and form flowers, so be sure to harvest while the buds are still closed and tight. Broccoli florets are an easy way to get your nutrition but don’t forget about the stalk. The peeled stalk has very good flavor and texture – very similar to kohlrabi sticks.  You can find julienned broccoli stems in your local grocery as “broccoli slaw”. And don’t forget about the baby broccoli, seen in grocery stores under the brand name of Broccolini ™ but also available as seed for the home gardener. Another broccoli relative is the Italian heirloom broccoli raab.

Broccoli likes rich soil which includes nitrogen and calcium. Broccoli prefers cool weather so plant in early spring or late summer for a fall harvest. It can also be planted in fall to overwinter in areas with mild winter weather. 

Baby broccoli seed has become available to home gardeners in recent years. Pinch the main head out when it is the size of a nickel so that your plant sends out the tender stemmed side shoots. Regular harvesting will increase yield.

Broccoli Raab is an heirloom type, harvested when florets are very small and tender. Like baby broccoli, regular harvesting will increase overall all yield. Broccoli raab matures quickly so keep an eye on it. 

 

Some say that Brussels Sprouts are the new kale and they indeed have all the same health benefits that kale provides.  Brussels sprouts are perfect for roasting (together with beets, carrots, and cauliflower), on the BBQ (skewer), or in a good stew or finely shredded for salad. Select good varieties for the home garden that do not have to be “topped”. By removing the growing point of the plant (“topping”) you can stimulate the development of the Sprouts (side shoots) for an earlier harvest. The top of the plant is also delicious when wilted in some olive oil with garlic, and dressed with some balsamic vinegar. Tasty! How about a nice stalk with perfect sprouts as a gift for the Thanksgiving host?

Brussels sprouts are best planted in the late summer for a fall harvest or can overwinter in mild areas. 

 

Collards look like a flat leaved version of kale, but collards are actually just big leafy cabbage plants that don’t make a head!  The nutrient content of collards is very similar to that of kale, and so they are interchangeable in many recipes.  Collards have been traditionally stewed (with a ham bone for added flavor and nutrition) in the US, but in recent years have been used for everything from salads to wraps to chips. They are easy to grow and leaves can be regularly cut so that the plant produces more. They prefer temperatures under 90 degrees and are best planted in the spring or fall except in mild-summer regions.

Hardy Salvias are a Hit with Gardeners and Pollinators

From tropical forests to high-deserts and urban landscapes, Salvias are among the most common ornamental and culinary plant species you will find.

Although its name is derived from the Latin salvere, meaning to heal or good health, this moniker undoubtedly refers to the common herb Sage (Salvia officinalis) and not the ornamental Salvias we find flowering in our gardens. All Salvia are in the mint family Lamiacea and are cousins to landscape favorites such as Nepeta (Catmint) and Monarda (Beebalm). Indeed, many Salvia species reveal their history through their minty fragrance contained in their leaves. There are more than one thousand species in the genus; however, most are not hardy in northern gardens. This article focuses on the hardy types.

Hardy Salvia History

English botanist George Bentham did the first extensive documentation of this genus in 1836. One fascinating characteristic of Salvia flowers is that they contain a trigger mechanism that deposits pollen on the back side of visiting bees. This pollen then becomes transferred to female Salvia flowers that share the same receptive flower parts encouraging pollination among the same or similar species. The beautiful Salvia we find in our modern gardens originates from plants found in the wooded elevations of Eurasia. The most common hardy species are S. nemorosa and S. pratensis and the many hybrids derived such as S. x sylvestris and S. x superbum. Today, we typically refer to the entire class of these hybrids as S. nemorosa (nemorosa from the Latin ‘of woods’) for simplicity and the reason why we commonly refer to these hardy plants and Woodland Sage. Interestingly, all plants with the common name of Sage are Salvia, but we reserve the true genus name for ornamental rather than culinary species. The Sage you keep in your kitchen is actually Salvia too, and it can also be winter hardy in the north; however, they have lesser ornamental value.

Key Cultivars

Much of the early work in hardy salvia breeding was done by German plantsman Ernst Pagels who is credited with breeding varieties ‘Blauhugel’ (Blue Hill) and ‘Schneehugel’ (Snow Hill) shortly after the Second World War. Both of these are still in commercial cultivation and are found in garden centers during spring and summer.

Today, there are several hundred varieties of hardy garden Salvia from which to choose. Likely the most common and well-known cultivar, also a product of innovative German breeding is ‘Mainacht’ (MayNight). Named Perennial Plant of the Year by the Perennial Plant Association in 1997, May Night remains a favorite among landscapers for its abundance of indigo blue flowers and pest and disease resistance. Other standards include the upright, dark-stemmed variety ‘Caradonna’ and the dark purple cultivar ‘Ostfriesland’ (East Friesland). These tried-and-true classics are being replaced slowly with exciting new varieties from flower breeders in the United States and Europe. Award-winning cultivars such as ‘Blue Marvel’ and ‘Rose Marvel’ present extra-large flowers and provide a much longer flowering window. Newcomer ‘April Night’ is earlier to flower, as the name suggests, and is especially popular with southern gardeners. ‘New Dimension’, ‘Bordeau’ ‘Salute’ and ‘Swifty’ are all new introductions that are bred for improved garden performance. Of interest to the category, breeders are hybridizing S. nemorosa and S. pratensis to provide plants with more open and airier flower presentation. Examples include the Fashionista™ series and Salvia ‘Blue by You’.

Care and Cultivation

Hardy Salvia like S. nemorosa are considered to be care-free and easy to manage in the garden. They can be in place for years without a need for dividing. They are also a favorite of pollinators like bees and hummingbirds. As a member of the Mint family, their leaves are not on the preferred forage list of deer and rabbits and considered to be a great garden addition where these creatures are a nuisance. Be sure to plant in a location where they will receive at least one-half day of direct sunlight, as this will provide an environment that encourages the highest degree of flowering. Salvia prefers soils rich in organic matter, so it may be necessary to add compost, peat moss or topsoil to your sandy or heavy clay soil before planting. Once established in the garden, Salvia is quite drought tolerant and require watering only when other landscape shrubs such as Hydrangea show signs of wilting. To maintain healthy green growth, plan on fertilizing you Salvia plants when they emerge from dormancy in the spring and once again in early summer. Applying a balanced fertilizer such as 15-15-15 according to label directions will do the trick.

Many gardeners experience only one spring flowering display from Salvia because they are unaware that these garden beauties can be encouraged to rebloom several times during the summer and well into fall. Once the first flush of flowers has finished and the flower stems have turned brown, cut the plants back aggressively to about one-third their original size. Doing this causes the Salvia plants to push up new shoots from the root system, and you will be rewarded with a new flush of flowers in four to six weeks. Repeat this process, and it’s possible you may see as many as three or more full cycles of flowering in a single season. Remove all Salvia foliage after it turns brown in the fall to promote healthy new growth the following spring.

Article provided by the National Garden Bureau

Living Coral - Pantone Colour of the Year for 2019

Delightful Dahlias

Did you know that the dahlia is the national flower of Mexico?

The native dahlias found in the mountains of Mexico and Guatemala are the genetic source for the modern hybrid dahlias we grow today. While busy conquering the Aztec nation, 16th-century Spanish conquistadors pursued numerous side explorations that led to the discovery of the New World plant life. Botanists accompanying the soldiers discovered what is sometimes referred to as the tree dahlia (D. imperialis). The hollow stems of these plants, some growing to over 20 feet, were often used for hauling water or as an actual source of water to traveling hunters. In fact, the Aztec name for “tree dahlias” was “acocotli” or “water-cane.”

About 200 years passed before dahlia seeds, roots, and plants found their way to Spain and other parts of Europe. The Madrid Botanical Gardens named the genus for Andreas Dahl, a Swedish botanist, and student of Carl Linnaeus. Initial breeders of dahlias were more interested in the dahlia as a food source since the blooms at that time were not particularly noteworthy.

In 1872 a new box of dahlia roots was sent from Mexico to Holland and the only surviving tuber produced a brilliant red bloom with petals that were rolled back and pointed. Immediately dahlias regained their place on the benches of plant breeders who began to successfully combine this new variety (D. juarezii) with parents of early varieties. These progenies have served as the parents of today’s hybrids. Breeders today propagate new cultivars using various techniques and creating fantastic new colors, shapes and plant habits that perform well in the garden.

Dahlia’s family

Dahlia is a genus of tuberous plants that are members of the Asteraceae (or Compositae) plants; related species include the sunflower, daisy, chrysanthemum, and zinnia. There are many species of dahlia in a range of colors and forms with hybrids commonly grown as garden plants. The flower varies in size and form. Each flower can be small or large, ranging from 2” in diameter to up to 15 inches. The largest flower form is informally known as a “dinner plate” dahlia.

The American Dahlia Society (ADS) categorizes today’s dahlias into various groups based on size, form, and colour. 

Getting dahlias

There are several ways to enjoy your first dahlia. Most garden centers, home improvement stores, and mail order sources sell dahlia tubers (a thick, underground stem or rhizome) as well as blooming potted plants. A tuber looks like a  sweet potato that grows under the soil surface and sends up strong stems. Additionally, almost every dahlia society has tuber and plant sales and they welcome guests to those events.

When to plant

Your tubers can go directly into the ground in the spring when the ground is warm and there is little chance of frost. One good guideline is to plant at the same time as you would a tomato. If you want blooms as early as possible, you can start the tubers indoors in good light about a month before planting time. By starting early you could have a small plant ready to transplant at planting time.

Where to plant

Dahlias require a site with good drainage and partial to full sun. Mono-culture and combination containers are also an increasingly popular way to grow dahlias.

How to plant

Most dahlias need to be staked to avoid falling over at maturity. Best practice is placing the stake prior to planting to avoid damaging the tuber and roots system. Tomato cages can also be a simple approach to staking.

Plant the tuber according to the package directions with the “eye” on the tuber facing up. The eye is the point on the shoulder, or crown, of the tuber from which the plant grows.

If you are buying potted plant dahlias, simply transplant into a prepared garden bed or decorative containers.

Protecting your plants from pests

Small dahlia plants are susceptible to slug damage. It is a good idea to manually remove slugs or to protect them with a slug bait or traps.

Japanese beetles seem to enjoy dahlia blooms just when they are ready for a bouquet. One of the best methods of control is to manually remove the beetles and drop them into a bucket of soapy water.

If other insects such as earwigs, thrips, or aphids become a problem, and you want your blooms to be “perfect” then you might want to consider using an insecticidal soap. 

Deer problem? Dahlias are low on the deer’s list of favorite foods. While dahlias are not “deer-proof,” they are deer resistant.

Watering and fertilizing

Dahlias do not need a lot of water; in fact, excessive watering early in the season can lead to rotting. Best practice is to monitor the soil moisture especially if the local rainfall is less than one inch per week. In containers, Dahlias will require more water because of their limited soil volume.

Dahlias will generally benefit from regular treatments with a water-soluble or granular fertilizer. Traditional wisdom for dahlias is to treat with a high nitrogen fertilizer early in the season and then transition to a bloom-type fertilizer (lower nitrogen and higher in potassium and potash) in the middle part of the season.   You should stop fertilizing later in the season or about the first of September.

End of the season

Go to the American Dahlia Society for this article on how to harvest and store your tubers.

 

Thank you to the National Garden Bureau and the American Dahlia Society for information in this article.

Pantone features Ultra Violet for 2018

As part of a yearly tradition renowned across several design-centric and creative industries, Pantone has announced that Ultra Violet will be its 2018 Color of the Year. Each year's decision is based on comprehensive trend analysis and a specific theme - this year, Pantone looks out toward the unknown and undiscovered.

"Complex and contemplative, Ultra Violet suggests the mysteries of the cosmos, the intrigue of what lies ahead, and the discoveries beyond where we are now," reads the announcement on Pantone's website. "The vast and limitless night sky is symbolic of what is possible and continues to inspire the desire to pursue a world beyond our own."

Pantone's Color of the Year selections are intended to be reflections of the current moods, fashions and foremost concepts in the world at the time. In selecting Ultra Violet, Pantone pays homage to the artistic influences of recently departed cultural icons such as David Bowie and Prince, as well as guitar legend Jimi Hendrix, whose usage of Ultra Violet shades are still remembered today as expressions of their individuality.

"Enigmatic purples have also long been symbolic of counterculture, unconventionality, and artistic brilliance," the announcement by Pantone reads. "Nuanced and full of emotion, the depth of PANTONE 18-3838 Ultra Violet symbolizes experimentation and non-conformity, spurring individuals to imagine their unique mark on the world, and push boundaries through creative outlets."

Other brands, such as Sherwin Williams, also offer their visions of prominent colors every year. This year, the paint producer named Oceanside, a rich, blue/green tone, as its Color of the Year for 2018.

Last year, Pantone was inspired by nature to select Greenery as its 2017 Color of the Year. For more information on Ultra Violet and previous selections for Color of the Year, visit Pantone's website.