February,
9, 2016, Kim’s Weekly Garden Newsletter
© Kim Willis
Hi Gardeners
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| Have a great Valentine's day |
We have about 5 inches of snow but it’s still falling. I am trying to think positively about
it. It’s a great insulator for all the
plants that probably aren’t too ready for the bitter cold coming later in the
week. Notably, it’s the day after the
new moon, as I discussed last week, precipitation seems to nearly always follow
the day of the new moon. I was hoping we
would escape the big snowfalls this season but maybe nature knows best.
Yesterday when my pup Gizmo and I walked outside I had
snowdrops in bloom and I was able to gather a good bowl of green chickweed for
my indoor birds. My chickens and ducks
have been going outside nearly every day and finding green grass. That’s over
for a while. I heard and saw a robin this week.
Poor thing will regret staying or his early arrival. The birds have been eating the apples that
remain on one tree in back of the barn, where they were too high to reach.
I spent the weekend compiling lists and ordering plants and
seeds for spring. Tomorrow I am going to
start some perennial seeds that I collected in the fall. This weekend I wandered through Walmart’s
garden shop, not much there – but I did buy a small houseplant. The garden itch
is creeping up on me. I was even
standing out by my big perennial bed, planning how I was going to tear it up
and re-design it. Nature must have
thought I needed a reminder that it isn’t spring yet and threw a blanket over
everything.
The good thing is that winter is already half over. Once we climb out of the arctic cold next
week maybe the snow will melt again and spring will be on its way for good- we
can hope.
I have a pot roast with gravy and lots of veggies in the
slow cooker and I’m going to make an apple cobbler for dessert from our apples
I froze this fall. Comfort food for a winter day. I hope you have a warm meal and warm room
today too.
Valentine’s Day is Sunday.
This week’s newsletter has some Valentine related articles.
Malaria found in whitetail deer- has implications for Zika virus
spread.
A research study has found that the malaria parasite,
Plasmodium odocoilei is present in about 25% of white tail deer on the east coast of
the US. The research was done by a collaboration
of scientists: Ellen Martinsen, Smithsonian Conservation Biology Institute,
the American Museum of Natural History, the National Park Service, the
University of Georgia, the University of Wisconsin-Milwaukee, and UVM biologist and malaria expert Joseph Schall and was published
February 5, 2016 in Science Advances.
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| Some deer carry malaria |
The first case of malaria in deer was found accidently. The
researchers do not think the malaria the deer carry will infect humans, but
more research is needed. They believe this strain of malaria has been in deer
for centuries and has just now been discovered. Therefore deer have probably
developed some immunity to it and are probably not made seriously ill by the
parasite. There are many unanswered questions such as whether there is a surge
in malaria in deer recently or whether the malaria can infect domestic animals.
However it does bring up questions about whether or not deer
could transmit the deadly Zika virus once it reaches the US. With the huge
population of deer in the US this could prove to be a serious problem. The
mosquitoes that carry malaria can also carry the Zika virus. It’s possible that
deer could also be infected with Zika, since they can get malaria. If deer
become infected with Zika virus they would be a reservoir of infection and
spread the disease, greatly complicating control.
This is just another reason to not feed deer and to try and
keep them from becoming comfortable on your property. Research on this subject and on all things
mosquito is ramping up rapidly as we learn just how dangerous and easily spread
the Zika virus can be. Mosquitoes aren’t
much of a problem now, but in the spring it might be wise to avoid both deer
and mosquitoes.
Thinking differently about plants
I feel strongly that plants aren’t appreciated enough for
being the living things that sustain life on earth, far, far more important to
life here than we are. We don’t
understand plants the way we understand other forms of animal life, probably
because how they live is so different from how animals live. Because they don’t
communicate like animals do or seem to show emotions like pain or happiness
that we can recognize we think that they can’t communicate, or have “feelings”
or emotions or any intelligence.
A few decades ago most people treated companion and farm
animals differently than we do now for the most part. When I was growing up the majority of dogs
for example, roamed the streets or were tied to a doghouse in the
backyard. It’s now considered cruel to
tie up dogs outside for long periods and dogs are treated more like perpetual
children than the dogs of years past. Our thinking about pets has changed. Part of this is because we have learned so much
from scientific studies about how dogs think and communicate. We have learned their intelligence is much
greater than we thought 50 years ago and that they have emotions and feelings
very similar to us.
We have learned that some birds are even more intelligent
than dogs and that some primates can learn sign language and communicate to us
that they think, plan, dream and desire much like us. We are learning all kinds
of fascinating things about animal life.
We are also learning about more plant life, although it’s
much harder for us to understand plants because we are animals and understanding
animals is easier because we are so similar to them. We have started to “crack the code” with
plants however, and will, I’m sure, learn even more astounding things about
plants in the future.
For example we now know that plants do communicate with each
other, that they experience stress and pain, even that they can plan and make
decisions. The intelligence of plants is
not the same as the intelligence of animals, rooted in a central brain, but
they can and should be considered beings that are aware of and participating in,
life on earth.
If you believe in evolution or divine creation both of the
scenarios begin with plants existing before animals. Plants make animal life possible, because
they alone can exist on the suns energy and water. They make all food that exists on earth. They
make the air we breathe, the chemicals we use as medicines, the fuel we burn
for warmth, fibers for clothing, and the homes that shelter us.
We worry about animals being confined to small spaces and
fed antibiotics and hormones to produce food for us. But we don’t worry about plants crowded into
fields in a manner they would never choose if left to their own devices and
being fed chemicals because we have exhausted the soil or want to accelerate
growth and spraying them with caustic chemicals so we can eat unblemished food.
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| Toad Lilies |
We worry about the way animals are treated as they are
butchered and some people even think it’s wrong to eat animals. But we have no
worries about yanking plants from the soil, chopping and dicing them alive,
even consuming them alive. Some people
believe they are superior to others because they eat only plant foods, assuming
plants are almost inanimate objects with no feelings. Someday that assumption will be long gone.
I am not suggesting that we stop eating plants and animals
because until we learn to photosynthesize ourselves that would be extremely
impractical. We evolved to be part of the
food chain and fortunately for us, at the top of it. But we cannot untangle ourselves from the web
of reciprocity; our bodies will feed the plants after we have died. We have to
learn to appreciate all forms of life and not dismiss some as unintelligent,
without feeling and therefore not worth respect. We should be as concerned about
the way we treat plants as we are about how we treat animals.
I believe people should see plants as equal to animals in
value. We should consider how we treat them and respect their lives as much as
we do animal life. We can keep “pet”
plants in our gardens and homes if we are kind and respectful to them. We can eat plants and use them for medicine if
we remember to do so thoughtfully, thankfully, and without wasting their
lives. And just as we are reconsidering
how we raise and treat animals we use for food, we should also stop and
consider how we raise and harvest plants.
Book review: Braiding
Sweetgrass; indigenous wisdom, scientific knowledge, and the teachings of
plants- by Robin Wall Kimmerer
This is a delightful book that blends Native American storytelling
and plant lore with the author’s scientific knowledge as a professor of
botany. The story wanders from plant to
plant and place to place following the author’s life and experiences but it’s
all fascinating as well as educational.
Ms. Kimmerer regards plants with a great deal of respect,
much as her Native American ancestors did. She shares her understanding of how
life is connected and her attempts to give her students an understanding of this
and how people are connected to the land.
There are fascinating tidbits of botanical knowledge, both old and new, woven
into sacred stories of the author’s ancestors.
Sweetgrass is one of the four sacred plants of Native Americans and a
phrase about it starts each chapter.
The book is soothing, uplifting, and insightful and will
inspire you to get out and explore nature and learn more about plants. It may also inspire you to search out more
information on your ancestors and what connections they had with nature and the
land.
Facts about Chocolate
Chocolate and Valentine’s Day go hand in hand, (even though
more chocolate is sold at Halloween than at any other time). February is also heart health month and
chocolate is great for heart health.
Chocolate is high in antioxidants and decreases inflammation in the
blood vessels, which lowers blood pressure and promotes good cardiac health. Research shows that if you eat a small amount
of dark chocolate every day you will decrease your risk of heart problems by
one third.
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| Chocolate seed pods grow right out of the trunk. |
People who are depressed often crave chocolate and for good
reason. Chocolate contains chemicals
that lighten your mood and “sweeten” the pleasure centers of your brain. Other medical research has found that
chocolate boosts memory, attention span and problem solving skills. Some research suggests chocolate improves
insulin sensitivity and that chocolate may improve eyesight in low light
situations. German research says that
flavonoids in chocolate help the skin by absorbing UV light and increasing
blood flow to the skin, protecting skin cells and making the skin long younger.
Chocolate is the only solid edible that melts at 93 degrees,
just below your body temperature, which means it melts in your mouth. If you are choosing a wine to go with a
chocolate dessert or that box of candy, choose a red wine. Surprisingly Americans are only 11th in the
average amount of chocolate consumed by citizens each year. Switzerland is first, with Australia and
Ireland next in line.
It takes 400 cacao beans to produce a pound of pure
chocolate and between 40-50 million people across the world have jobs based on
the chocolate industry. The most expensive chocolate in the world is said to be
“Madeleine” which is made by Fritz Knipschildt of Knipschildt Chocolatier in
Connecticut.
Chocolate is a plant based product with immense health
benefits and should be considered a vegetable!
Cooking with chocolate
Chocolate is a favorite Valentine’s Day treat but for most
people chocolate treats are welcome all year round. There is nothing better than a rich, homemade
chocolate dessert or even main dish. Cooking with chocolate, however takes a little
knowledge of chocolates unique characteristics.
Getting a good chocolate treat, dessert or even main course
starts with good chocolate. There are
many forms of chocolate that can be used in cooking, powders, bars, liquids,
and the familiar chip or morsel. There
are premium varieties of each form and there really is a difference in the
taste of premium chocolate versus the cheapest variety.
Get real chocolate
First look to make sure the chocolate product you are buying
says real chocolate. Many store brand
chocolate chips for example, are chocolate flavored, which means that they are
simply sugar and fat with a little chocolate flavor. Imitation chocolate lacks
any health benefits and its taste is lacking too.
The best unsweetened chocolate is generally 70% or more
cocoa solids with cocoa butter and little else. Semi-sweet and bittersweet
chocolate have some sugar and around 50-70% cocoa solids. Chocolate that has milk added and 50% or
less of cocoa solids and butter is called milk chocolate. True white chocolate is made from cocoa
butter and lacks any cocoa solids. The
cocoa solids are where the beneficial chemicals from dry roasted cocoa beans
come from and white chocolate does not contain them. Most chocolate product labels now contain the
amount of cocoa solids found in the product.
It’s not just the purity of chocolate that makes it good,
it’s the way it is processed and even the variety of cocoa bean used that make
one chocolate taste better than another.
Chocolate producers have many trade secrets they guard closely but all
chocolate requires separating out the cocoa butter from the solids in liquid
chocolate and then recombining cocoa butter with cocoa solids in various
proportions and at various temperatures to produce a smooth textured, rich
product. Then other ingredients are
often added, sugar, vanilla, lecithin, milk and so on.
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| Cocoa ad 1918 during WW1 |
The chocolate to choose for cooking will probably vary from
the chocolate you would want to choose for eating. Scharffen Berger and Guittard are two
American companies that produce deluxe chocolate for both cooking and
eating. But for most recipes a good
brand label chocolate product such as Nestle, Bakers, Godiva, or Hersey, will
do. Avoid store brands and cheap brands
labeled chocolate flavored. If you have
a favorite eating chocolate then you will probably like that brands cooking
chocolate.
Use the right form of
chocolate
Use the form of chocolate called for in a recipe. If it calls for cocoa powder, use a
powder. Use a powdered baking cocoa not
a cocoa drink mix. Substituting plain baking cocoa for Dutch processed cocoa or
vice versa in a recipe generally doesn’t matter.
When a recipe calls for solid chocolate you start with
chocolate in a bar or chip form. Use the variety called for in the recipe. Pure baking chocolate is not the same as
semi-sweet or bittersweet chocolate. It
is bitter and generally requires more sugar and fat in the recipe than other
chocolate. Semi-sweet or bittersweet
chocolates are interchangeable. A bar marked dark chocolate could also be used
in place of semi-sweet or bittersweet.
Semi- sweet chips can generally be used in recipes calling for bars of
semi-sweet or bitter sweet chocolate and chopped bars could be substituted for
chocolate chips. Milk chocolate is not
used in a recipe unless it specifically calls for it. Be sure to get the right amount of chocolate
product when you are substituting.
If you are using a dark chocolate product of 65% or higher
cacao in a recipe that doesn’t call specifically for this extra dark product
use a little less of the chocolate, ( 25%) and add about a teaspoon more sugar
per ounce of chocolate.
Melting chocolate
Many recipes call for melted chocolate. To melt chocolate
break it in small pieces or use chocolate chips. The pan you use to melt chocolate must be
perfectly dry. Even a hint of water will
cause the chocolate to turn grainy, which is called seizing. Make sure anything thing you use to stir the
chocolate is also dry. Use low heat to
melt chocolate, heating chocolate to high temperatures will also cause it to
seize.
You can melt chocolate in a microwave if you are careful. Wipe the microwave to remove any moisture
before beginning. Put the chocolate to
be melted in a microwave safe glass bowl for best results. Start with a minute or two of time, remove
and stir. If the chocolate doesn’t seem
to be melted enough return to the microwave for short bursts of time. Chocolate may keep its shape until stirred
even though it is soft. It is easy to
burn chocolate in a microwave, so check and stir often. Chocolate scorches
easily and scorched chocolate isn’t pleasant tasting, throw it out.
The other way to melt chocolate is to use a double
boiler. Fill a pan with water and put
your chocolate in another pan that will fit over the first pan. Make sure not to get water in the
chocolate! You heat the bottom pan of
water to simmering and stir the chocolate on top until it is melted. Do not
melt chocolate in a pan over direct heat unless there are other ingredients
like milk in the pan with it.
If melted chocolate does start to look grainy add 3
teaspoons vegetable shortening per 6 ounces of chocolate and stir it in. Do not add butter or margarine as they have
water in them.
Making chocolate
curls and shavings - and other tips
A vegetable peeler can be used on a block of chocolate to
make curls or shavings for garnishing.
Chocolate should be at room temperature for shaving, just run the
vegetable peeler across it. For curls
the chocolate should be a little warmer.
Place the bar to be shaved in the microwave for 5 seconds or so or warm
the bar, (wrapped in paper or plastic), in your hands for a few minutes. Use a little more pressure on the peeler to
produce good curls.
To keep chocolate chips or pieces from sinking to the bottom
of baked goods, add handful of flour to the chocolate pieces in a bowl and
gently toss or stir to coat the pieces with flour before adding to the batter.
Store chocolate in a cool, dark, dry place. It must be tightly covered or it will pick up
off flavors and moisture. Wrap bars in
plastic wrap or place in zip close plastic bags. Opened bags of baking chips should be stored
in zip close plastic bags or tightly sealed containers. You can store tightly wrapped chocolate in
the refrigerator. When chocolate picks up moisture it gets a white coating on
it called a bloom. It won’t hurt you but
it does detract somewhat from the flavor.
Plants that promise passion
Valentine’s Day is this week and you may be wondering what
kind of gift you could bring someone to make him or her love you more in many
senses of the word. Jewelry and flowers may evoke warm feelings but some people
are looking for something more, let’s say, efficient.
Some of the earliest written herbals contain references to
plants that have aphrodisiac properties and potions that are said to bring true
love. Many think that chocolate is a popular Valentines treat because it
enhances sexual desire but modern science has proven that chocolate doesn’t
have an effect on actual sexual performance. It does however affect the
pleasure areas of the brain and causes people to feel happier. And since desire
is largely produced in the brain bringing someone a box of chocolate isn’t a
waste of time, not only does it show you care but it makes the recipient happy.
Interestingly in Japan women send chocolate to men on Valentine’s Day. Just
don’t mention to your love that Aztec prostitutes were paid in cacao beans.
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| Grow your own. en.wikipedia.org |
However there are some common plants, (herbs) that you may
have in the house or yard that do enhance desire and sexual performance. The
scientific community has been exploring plant pharmaceuticals intensively
lately and there is great interest in finding a substitute for the “little blue
pill” which has so many deadly side effects. So if you want your Valentine to
love you more in every way you may want to try some of these plants that recent
science has confirmed could enhance your love life.
Nutmeg,( Myristica
fragrans) has long been used in magic love potions and since a chemical
found in nutmeg, myristicin, is used to produce the illegal street drug ecstasy
it was no wonder that animal tests found that it enhanced male sexual
performance. Studies on females have not been done but folklore and common
practice suggest that is also effective on females. Mace is another spice from
the same plant and is said to have similar effects. In the amounts you would
use in foods or teas nutmeg would not be harmful or have bad side effects;
however you can overdose on the street drug and it isn’t recommended.
Both garlic and garlic chives were found in animal studies
to have aphrodisiac effects. If you can find a way to slip them into a
Valentine meal you could improve your love life and your health since garlic has
many other health benefits.
Saffron, a spice made from the sexual organs of a type of
crocus (Crocus sativus) has also been
found to enhance sexual performance in animal studies. These studies typically
use male animals and an aqueous extract of saffron but herbal lore suggests use
of the spice in cooking is also helpful.
Two common garden weeds have recently been evaluated for
their love enhancing abilities. Lambsquarters, (Chenopodium album) and Beggers ticks, Stick tights or Tickweed (Bidens frondosa) have both been shown to
have significant aphrodisiac abilities in recent scientific studies. In animal
studies extracts of the herbs were used. The seeds of lambsquarters are used in
herbal remedies and were dried and ground into flour by Native Americans. The
young greens are also eaten as a spinach substitute. The bark of the stems of
Sticktight (Bidens) was the part used in studies. It could possibly be made
into a tea.
Goji berry or Wolfberry is being touted as the next wonder
food and among its good properties is apparently the ability to increase sexual
hormones. Several garden catalogs are offering Goji berry plants for sale and
they are said to grow as far north as Zone 5. If you are in a hurry to obtain
the benefits of Goji there are many juices and other products on the market,
probably in your local store.
Common tea (Camellia
sinensis) had a marked aphrodisiac effect on rats. Perhaps that’s why the
English preferred tea as a drink. Tea has been used as a drink for many
centuries and it seems that if people were getting a love boost from it that
effect would be well known. Maybe a little tea spiced with nutmeg would be an
improvement.
Damiana is an herb you can grow although it may be hard to
find locally. It has proven aphrodisiac qualities. Dried leaves of damiana are
smoked or made into a tea. See the article below on growing damiana.
Other common plants that have some scientific validity as
aphrodisiacs include Maypops or Passionfruit, (Passiflora incarnate), panax ginsing, yohimbe, velvet beans (Mucuna pruriens), and African basil (Ocimum gratissimum).
If a stimulating massage oil is desired Ylang-ylang and
rosewood (not rose) essential oil mixed with coconut oil is said to be very
exciting to women. Just smelling Ylang ylang is said to increase sexual desire
in women. Maybe you guys out there might want to dab it behind your ears. (This
hasn’t been proven scientifically, it’s just folklore.)
If you decide to experiment with a love potion this
Valentine’s Day use a little caution as people can have an allergic reaction to
anything. It’s a good idea to tell a person what they are being fed. Many of
these herbs would probably take days of treatment to work and most studies used
concentrated extracts that are hard to duplicate at home. Still a little
imagination may work wonders as after all, love and desire are strongly seated
in the brain.
Damiana, the herb of love
Long before the little blue pill people with “love” problems
were using the herb damiana (prounced dah mee AH na), for help. The plant, Turnera diffusa, grows as a small shrub
in South America, Mexico and north into southern Texas. For those with a love
of herbs the plant can be grown in containers in Michigan, much like we grow
rosemary.
Damiana is said to act as an aphrodisiac, producing
pleasurable dreams and sensations in both men and women. No scientific research
proves the claim, but its long use in South America and Mexico for that purpose
may suggest some benefit. The Journal
of Ethnopharmacology published a report in its September 26, 2008 issue
stating that damiana could boost testosterone levels in subjects. High
testosterone usually translates into increased sexual appetite. Damiana is
scientifically proven to relax the nervous system, and prehaps lift depression,
maybe acting to lower inhibitions much like alcohol. In South America damiana
is often mixed with alcohol, generally as a margarita or in fancy liqueurs.
Recent claims for damiana touted the herb as a substitute
for marihuana, a legal high. It was said to be an ingredient of the herbal
“incense” K2 which was sold as an incense but smoked by most people who bought
it. Unfortunately laboratory analysis of those incense products revealed very
little herb at all, much less damiana. They contained synthetic drugs that
caused hallucinations. Most states now ban those products.
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| ast.wikipedia.org |
Damiana doesn’t produce a marihuana like high and it is
still legal to grow the herb and use it. In herbal medicine, besides its use as
an aphrodisiac, it was used in menstrual pain relief, menopausal symptom
relief, for bed wetting and to help headaches. It will make you feel good, but
not “high”.
Damiana is a perennial bush-like plant with small,
lance-shaped leaves, light green on top , lighter below with downy hairs. It
produces little yellow flowers in summer from the leaf joints. The flowers
eventually turn into seed capsules which split into three parts releasing
several tiny black seeds. Potted damiana plants can grow to 3-4 feet high in
good conditions. Stems will turn woody with age. The plant has a characteristic
odor, somewhat like a combination of citrus and chamomile.
Damiana cultivated in northern areas may not flower, which
isn’t necessary to get the herb, but it does make the seeds a bit more
expensive and hard to find. You will need to search on line to find suppliers.
Make sure you are getting Turnera diffusa seeds not other varieties of Turnera.
If you know someone with a plant, a cutting can be taken, similar to making a
cutting from a coleus plant.
Damiana seeds should be planted in sterile seed starting
medium with gentle bottom heat. Lightly cover the seeds and keep moist until
germination. Damiana seeds may take some time to germinate so be patient. Room
temperature for growing seedlings should be about 70 degrees. Transplant
seedlings after they have two sets of true leaves into 3-4 inch pots filled
with a light potting medium.
After all danger of frost has passed seedlings can be
gradually acclimated to the outside by putting them in a sheltered, shady location
for a few hours each day, then gradually moving them into full sun. Grow your
potted damiana in full sun, transplant into larger pots as they grow. It can
dry out between watering but don’t let the plant wilt.
Damiana will only need light fertilization, in nature the
plants grow in dry wasteland areas. A little fertilization however, will make
more leafy growth, which is desirable. Use a diluted liquid fertilizer,
following mixing directions for container plants once a month, April through
August. Pinching the growing tips of damiana once a month will increase
bushiness of the plant. The plant can be pruned to keep it a manageable size.
Damiana must be brought inside before frost. Move it into a
cool, sunny place indoors. Unheated porches or sunrooms, or unheated
greenhouses are fine if they stay above freezing. In the winter day
temperatures should be kept around 60 degrees, while nights should be at least
ten degrees cooler, as long as they stay above freezing. Do not fertilize over
winter, and provide as much light as possible, if you do not have southern
window exposure use grow lights for supplementation. Water only when the soil
feels dry. Properly grown plants will live for many years.
Damiana is harvested anytime after the plant reaches a
robust size. Harvest leaves a bit at a time to avoid causing too much shock to
the plant, never more than a third of the plant. The leaves are dried and used
as a tea or leaves can be steeped in vodka and used as a tincture. The taste of
damiana is bitter and it needs to be mixed with sweeteners. It is sometimes
mixed with semisweet chocolate.
Damiana leaves are also dried and smoked like marihuana.
This is said to produce somewhat stronger feelings of pleasure, but this herb,
without additives, will not get you high like marihuana. Anyone can have an
allergic reaction to plant products so use small amounts of damiana at first to
see how you react.
People who are pregnant or nursing should not use damiana.
Modern herbalists also warn those with breast cancer, mental illnesses,
Alzheimer’s or Parkinson disease to avoid using damiana. Those using
prescription medicines for diabetes should also avoid damiana. There are
hormone-like qualities to the herb which can cause problems for people in those
categories. Anyone on any prescription medicines should consult with their
doctor before using herbs.
There is little scientific information on what would be a
lethal dose of damiana if there is a lethal dose, but moderate use would be
advisable. Also side effects are not fully documented. Stomach upset in high
doses has been mentioned and it may cause a rise in blood sugar. Avoid
combining forms of damiana use such as tea and smoking it.
There may be some market possibilities for a Michigan grower
with a small greenhouse to produce damiana plants from cuttings or seeds for
resale to interested buyers.
Have a happy, chocolate filled Valentine’s Day
Kim Willis
“He who has a garden and a library wants for
nothing” ― Cicero
Events, classes and other offerings
Please let me know if there is any event or class that
you would like to share with other gardeners.
These events are primarily in Michigan but if you are a reader from
outside of Michigan and want to post an event I’ll be glad to do it.
Do you have plants or seeds you would like to swap or share? Post them here by emailing me.
Free seeds
I have
these seeds that I collected from my garden that I am willing to share
free. Look at the list and if you would
like some contact me at kimwillis151@gmail.com
I will tell
you where to send a stamped self-addressed envelope for the seeds. If you want
popcorn or black walnuts it will take several stamps. I have published this list on the seed swap
sites also. I’ll try to give everyone
who asks some until they are gone.
Lilies, a
seed mixture of assorted hybrids, oriental- Asiatic- trumpet- Casa Blanca,
Stargazer, La Reve, purple tree, yellow tree, Silk Road, more
Anise
hyssop
Morning
glory – common purple
Scarlet
runner bean - few
Japanese hull-less
popcorn
Hosta
asst.of seed from numerous varieties- lots
Ligularia
desmonda (daisy–like flower)
Ligularia
rocket – spires of flowers
Yucca
Glad mixed
Zinnia
mixed
Foxglove
Dalmation peach
Calendula
mixed
Baptisia
blue
Jewelweed
Cleome
white
Columbine
mixed- small amount
Nicotiana
small bedding type- mixed colors
Nicotiana
sylvestris (woodland tobacco, Only the Lonely)
Daylily
mixed
Kangaroo
Paws orange
Hollyhock
mixed
Black
walnut- few hulled nuts
An
interesting Plant Id page you can join on Facebook
Here’s a
seed/plant sharing group you can join on Facebook
Invitation
If you are a gardener
in Michigan close to Lapeer we invite you to join the Lapeer Area Horticultural
Society. The club meets once a month, on the third Monday at various places for
a short educational talk, snacks and socializing with fellow gardeners. No
educational or volunteer requirements for membership, all are welcome.
Membership dues are $20 per year. February's meeting will be at Mayfield
Township Hall, Lapeer, Monday the 15th, 6:30 pm and the speaker will be Michael
from Seven Ponds who will speak on wild birds and their song. Come and visit
us, sit in on a meeting for free.
New- Dow Gardens, 2016 Know & Grow
Seminar Saturday, February 20, 2016 - 8:15 a.m. - 3:30 p.m. Bullock Creek High
School, 1420 South Badour Road, Midland; MI
Speakers-
Paul Epsom “My E Garden, (Five E's)” & "Winter Elements", Marta
McDowell “Curves, Carpets, and Color: A lecture on Romantic and Victorian
Gardening in America” Paul Zammit “Dramatic Container Gardening”
The Midland
Master Gardeners will again host an array of vendors from across the state to
create a one-of-a-kind gardening marketplace. You never know what treasure
you’ll find. Get ready to shop!
Tickets are
$75.00 Go here to buy tickets-
Smart Vegetable Gardening Series - Thursday, March 3, 2016 to Friday,
March 4, 2016, 5:00pm. DeVos Place - 3rd
Floor, Grand Gallery Overlook Rooms F & G, 303 Monroe Ave NW., Grand
Rapids, MI.
Want to
start growing vegetables, but not sure where to start? Or are you already
growing, but want to increase your yield? The Michigan State University
Extension’s Smart Gardening team is here to help! With experts in every facet
of the veggie growing process, the Smart Vegetable Gardening Series can teach
you everything you need to know to make your vegetable garden a success! Plan
now to attend one or all 4 sessions.
Cost: $20
per session or $60 for the entire series! Registration includes a Weekend Pass
to the Show! https://secure.interactiveticketing.com/1.10/e4fbce/#/select
New-Spring
Beauties: Native Wildflowers for the Woodland Garden Friday, February 26, 2016 Meadow
Brook Hall, 480 South Adams Road, Rochester MI
Coffee and
refreshments will be served at 9:15 a.m. with program to follow at 10:00 a.m. Featuring
guest speaker Cheryl English, Professional Gardener, Designer, Author, and
Educator. Cheryl will discuss many Michigan native plants from Trout Lilies to
Trillium, from the exotic to the familiar, and explore some native alternatives
for the spring garden. Guests are welcome.
Meadow
Brook Garden Club. There is a $5 non-member donation.
Reservations
are not required. For more information, contact 248-364-6210, or
MBHGCMembers@gmail.com or visit
New-2016
Michigan Horticultural Therapy Conference: "Horticultural Therapy:
Connecting People & Plants"
Friday, March 11, 2016 from 8:30 a.m. – 4:30 p.m.- Michigan State University:
Plant & Soil Sciences Building, East Lansing, Mi
The MHTA
conference is beneficial to anyone interested in learning how the people-plant
interaction brings therapeutic change and improves well-being. This event features informative breakout
sessions, book/product sales, hands-on workshops, displays, refreshments, door
prizes and optional visit to the MSU Indoor/Outdoor Children’s Garden. Join us
to learn aspects of horticultural therapy that can enhance adult day services,
seniors, children’s programs, recreational therapy programs, school gardens,
community and healing gardens, corrections, hospice, medical care/mental
health, rehabilitation programs and more.
Early
Registration fee is $60 for MHTA members/$80 for non-members (postmarked by
March 4).
Regular
registration is $70 for MHTA members/$90 for non-members and $30 for full time
students. Annual MHTA
membership is $20.
Registration
fee includes lunch (vegetarian option available).
For
additional information contact Cathy Flinton, HTR at 517-332-1616 x16238 or
Cathy@michiganhta.org; or M.C. Haering at MC@michiganhta.org or 248-982-6266. Or
go to http://www.michiganhta.org/index.php/march-11-conference
New-MICHIGAN
HERB ASSOCIATES CONFERENCE, A GARDEN
FIESTA TO REMEMBER! Thursday, March 10th, 2016, MSU, Plant and Soil Sciences Building, East
Lansing Mi. Registration and Shoppe
Sales start at 8:15 am and the program begins at 9:00 am.
The
conference opens with Lucinda Hutson, all the way from Texas. Her talks will be on Herbal Landscapes Inside
and Out, and The Ultimate Guide to Entertaining in your Outdoor Spaces. Also
speaking, Jessica Wright and Val Albright, Cultivating the Recipe Garden. The
day will finish with a Make and Take activity where we will all make a package
of Guacamole Seasoning to take home.
The pre-reservation
only buffet luncheon will be in the nearby conservatory with linen covered
tables, plants, and hopefully butterflies! Check out www.miherb.org for the rest of the lineup, and a registration
form to print out and mail. The conference is $45 (early bird rate before Feb 12),
Postmarked after February 12, MHA Member
Rate $50.00, Non-Member Rate $75.00 Salad Buffet Luncheon $13.00.
You must
register by March 2nd to reserve lunches. TIP: You can register up
until the day of the conference by phone by calling Dolores Lindsay
517.899.7275, or by coming as a walk-in. Walk in’s will be charged extra.
New- MSU
Horticulture Gardens’ Spring Program: The Garden Professors April 9, 2016, 8 a.m. - 4 p.m. Plant
and Soil Sciences Building, 1066 Bogue Street East Lansing, MI
Looking to
bust through gardening myths and dig down to the truth? Join the creators of
The Garden Professors, a blog where expert professors from around the country
use science-based information to provide you with the facts about gardening
from every aspect. We will host two of these professors and they will be joined
by organic farming expert, Adam Montri. Attendees will have the opportunity to
submit questions in advance, many of which will be answered by these experts
during a final Q & A session! Early registration (on or before March 31)
for MSU Horticulture Garden Member $70, Early registration (on or before March
31) for non-MSU Horticulture Garden Member $80 Registrations received after
March 31 $90
Contact:
Jennifer Sweet at 517-353-0443 or hgardens@msu.edu
Growing Great Gardens – Saturday,
March 12, 2016 - 8:00 AM - 4:00 PM - Heinz C Prechter Performing Arts Center,
21000 Northline Rd, Taylor, MI
Are you a
"plant geek"? Ready for some inspiration? Calling all gardeners for a
day of learning, food, prizes and fun at the 8th annual Growing Great Gardens.
Enjoy renowned horticulture gurus Scott Beuerlein, Joe Tychonievich, Ed Blondin
and Susan Martin. Lunch included. Master Gardeners can earn education hours,
too! (5-6 hours, depending on whether you sign up for the BONUS class at
lunchtime. Costs: $45 before 1/31. Lunch & learn class $10.
More info-
Phone: 888-383-4108
Grand Rapids Smart Gardening
Conference 2016, March
5, 2016, 9 a.m. - 4 p.m. DeVos Place, Grand Rapids, Michigan
Several
speakers on native plants, low impact/care gardening, pollinators. More info-
Cost: Early
Bird Registration by Feb. 15, 2016 - $60, Late Registration - $70 Enrollment
deadline is Friday, Feb. 26, 2016 or until full. Registration at the door is
not available.
Contact:
Diane Brady, bradydi1@anr.msu.edu, 616-632-786
Great Lakes Hosta College, March
18-19, 2016, Upper Valley Career Center in Piqua, Ohio.
Students
attend 5 classes they have chosen from a program of over 70 classes taught by a
faculty of approximately 50 volunteers. Mid-day each student has lunch from a
delicious buffet included in the registration fee. At the end of the day
students take a brief break and then return for a banquet and talk that
concludes the Hosta College experience.
The vending
area offers a large selection of plants (even though it may be snowing
outside!), garden accessories, tools, and other garden-related merchandise for
shoppers. The Bookstore features gardening books at fantastic discounts,
stationery, society clothing items, and other Hosta College souvenirs. Persons
who belong to one of the local societies with membership in the Great Lakes
Region receive preferential registration and a reduced registration fee. $42 registration fee for members, $55 registration
fee for non-members.
Here’s a facebook page link for
gardeners in the Lapeer area. This link
has a lot of events listed on it.
Here’s a
link to all the nature programs being offered at Seven Ponds Nature center in
Dryden, Michigan. http://www.sevenponds.org/
Here’s a
link to classes being offered at Campbell’s Greenhouse, 4077 Burnside Road,
North Branch.
Here’s a
link to classes and events at Nichols Arboretum, Ann Arbor
Here’s a
link to programs being offered at English Gardens, several locations in
Michigan.
Here’s a
link to classes at Telly’s Greenhouse in Troy and Shelby Twsp. MI, and now
combined with Goldner Walsh in Pontiac MI.
Here’s a
link to classes and events at Bordines, Rochester Hills, Grand Blanc, Clarkston
and Brighton locations
Here’s a
link to events at the Leslie Science and Nature Center, 1831 Traver Road Ann
Arbor, Michigan | Phone 734-997-1553 |
http://www.lesliesnc.org/
Here’s a link to events at Hidden Lake Gardens, 6214
Monroe Rd, Tipton, MI
Here’s a
link to events and classes at Fredrick Meijer Gardens, Grand Rapids Mi
http://www.meijergardens.org/learn/ (888) 957-1580, (616) 957-1580
Newsletter
information
If you would
like to pass along a notice about an educational event or a volunteer
opportunity please send me an email before Tuesday of each week and I will
print it. Also if you have a comment or opinion you’d like to share, send it to
me. Please state that you want to have the item published in my weekly notes.
You must give your full name and what you say must be polite and not attack any
individual. I am very open to ideas and opinions that don’t match mine but I do
reserve the right to publish what I want.
I write this
because I love to share with other gardeners some of the things I come across
in my research each week. It keeps me engaged with local people and
horticulture. It’s a hobby, basically. I hope you enjoy it. If at any time you
don’t wish to receive these emails just let me know. If you know anyone who
would like to receive these emails have them send their email address to
me. KimWillis151@gmail.com
