Category: The Gardening Guy

Use good tools and don’t overdo it

Ask a farmer, “When should I prune my apple trees?” and you will most likely hear, “March.” That’s an old tradition, but not because it is the only time to prune. You can prune any time. But March is a month on a farm when not so much is happening outdoors and farmers have time to prune their apples. Me? I often prune in the fall, or later in the spring when the ground dries out and it warms up. I say, “Prune when you have the time and inclination.”

Pruning serves a number of functions. First, for many of us, it helps to create a work of living sculpture. Next, pruning opens up a tree and lets sunshine hit every leaf so that it can produce food for the roots and fruits. A well-pruned tree will be healthier and produce tastier fruit. My pruning mentor told me decades ago that a bird should be able to fly through a well-pruned apple tree without getting hurt.

When pruning a fruit tree it’s important to know which branches will be blossoming and producing fruit. Look for fruit spurs on apples and pears. These are roughly 3- to 6-inch-long protuberances with buds on them. As you prune you will have to make choices about which of two branches to cut. Look for those fruit spurs, and be guided by them.

In general when making cuts on an older, neglected tree, it’s better to remove a few larger branches than to make many smaller cuts.

It’s important to know where to make your cuts. If you cut off a branch flush with the trunk you will create a bigger wound than if you cut it off a little farther out from the trunk. Notice that most branches swell a bit at their base. That swollen, wrinkled area is called the branch collar, and it is where healing takes place. Cut just beyond the collar. But if you cut too far out on the branch, you leave a stub which will not heal quickly — it will have to rot back to the collar before it can scab over.

Start by removing any dead or damaged branches. Cut them back to the trunk, or to a larger branch where they originate. Heavy wet snow and high winds this winter have created lots of broken branches. Clean them up. Knowing if a small branch is alive is easy: scrape it with your thumbnail. If it shows green, it is alive. Bigger dead branches will have flaky, discolored bark and will not be flexible if bent.

Remove any branches that are rubbing other branches. Keep the best-looking branch and remove the other. Remove any branch that is headed into the center of the tree instead of growing toward the outside.

Or perhaps you’d like to begin with the easiest branches to remove, the water sprouts. These are vertical shoots coming up from a more-or-less horizontal branch. They are very numerous in some trees, not so much in others.

Water sprouts are generally a tree’s response to a need for more food for the roots. Trees that haven’t been pruned in years have many of these as there are many leaves shaded out and not producing much food for the roots. Or after a heavy pruning, a tree may produce lots of water sprouts to replace food-producing branches that have been removed.

If water sprouts are not removed when they are the thickness of a pencil or a hot dog, they will become as thick as your arm or leg and be difficult to remove. Clean those up every year.

You can change the angle of growth of a branch that is only an inch or less thick. Once winter is over, attach string or rope to a branch and tie it to a peg in the ground or to a weight to bend it down. A half-gallon milk jug works well. Just add water until you have the correct angle on the branch. Forty-five to 60 degrees off vertical is fine. You can remove the weights in June. Branches that are 45 degrees from the horizontal produce more fruit than more vertical branches.

If you have to remove a bigger branch, do it in two steps. First make a cut 2 or 3 feet out from the trunk to reduce the weight of the branch. Then make a second cut just outside the branch collar. Use one hand on the saw, one hand supporting the weight of the branch. That will prevent tearing the bark on the trunk if it falls before you finish the cut.

When pruning, don’t overdo it. Trees need their leaves to feed the roots and fruit. In any given year don’t take more than 25 percent of the leaves (woody stems don’t count when calculating how much you have taken off). In winter you just have to estimate how much live wood you can take off.

A few words on tools: The basics are a good pair of hand pruners, kept sharp. A good pair of geared loppers for medium-sized branches. A good hand saw with a tri-cut blade for branches bigger than an inch or so. Don’t buy the cheapest you can find. Buy the most expensive you can afford. My new curved Stihl hand saw went through a 3-inch apple branch like a hot knife through butter. With the leather sheath, it cost about $65 and is worth every penny.

Featured photo: Fruit spur on an apple tree will produce fruit and leaves. Photo by Henry Homeyer.

They’re born to keep on blooming

Reclining in an easy chair on a recent cold and snowy day, I imagined myself a bumblebee. I meandered from flower to flower, taking in the colors and scents and textures of annual flowers, starting with A (alyssum) and ending with Z (zinnias).

I was a bumblebee tourist, seeing everything my mind could imagine, and all were in bloom at once. Then, returning to reality, I got out of my catalogs and started searching for new flowers.

Annual flowers are wonderful. Perennials are great too, but most make a relatively short appearance, rarely more than three weeks. Annuals are born to flower: many start early and keep on blooming all summer if you keep cutting them. They need to make plenty of seeds or their genetic lineage can literally die out and disappear at the end of the season.

I like starting annuals by seed in six-packs indoors, even when it’s warm enough that I could plant them directly in the ground. Flowers can easily get lost or misidentified as weeds when planted directly in the soil, especially things I haven’t tried before, or if I just want a few.

I love zinnias. They come in such a profusion of colors, and range in size from diminutive to giant. I love the lime-green ones such as Envy and Benary’s Giant Lime because they look so great mixed in with other flowers, in a vase or in a flower bed. Zinnias come as singles, such as the Profusion series, which are short (12”), and doubles such as Sunbow (24 to 30 inches) and Oklahoma (30 to 40 inches). I save seed from non-hybrid ones and plant them directly in the soil in large numbers. And the more you cut these flowers, the more they branch and re-bloom.

Most annual flowers are easy to grow from seed, but not all. One of my favorites, lisianthus, takes 17 days to germinate if kept at 72 degrees, longer if cooler. And even after it starts to grow, its seedlings do not grow fast for several weeks. It’s not a flower for impatient gardeners.

Cosmos varieties have been bred and hybridized in recent years. Looking at the John Scheepers Garden Seeds website I see 23 different kinds of cosmos, including one I must try: “Double Click Cranberries Cosmos,” deep wine-colored and double-petaled like an old-fashioned rose.

A flower good as a cut flower or as a dry flower and spectacular in the garden goes by the unlikely name gomphrena. I plan to plant at least a dozen of these this year, maybe more.

Vines are good, too. I love purple hyacinth bean with purplish leaves and pink-purple flowers. They are slow to start, so I’ll start some indoors in March.

Nasturtiums are vines that don’t climb. They sprawl. Plant these large seeds in full sun after the danger of frost has passed, perhaps in a bed of daffodils. The daffies need sunshine to recharge their bulbs until the foliage dies away, and the nasturtiums will fill in and hide the dying foliage. Nasturtiums like lean soil, so don’t add fertilizer.

I grow some of my favorite annuals not for their flowers but for their leaves. These beauties are always in bloom, which is to say their leaves are a treat to look at. I love their bright colors and shiny surfaces. Here are some good ones:

Perilla: This is a terrific purple-leafed plant that self-sows exuberantly. Pinch off the flowers (which are not at all showy) if you don’t want it to spread next year. Eighteen inches tall. The ‘Magellanica’ cultivar is taller and has foliage in shades of hot pink, deep plum and vibrant green.

Persian Shield (Strobilanthes dyerianus): This plant just shimmers with silver overtones on dark purple and pink leaves. It loves hot weather and gets big: One plant can spread over a 3-foot circle and stand 3 to 4 feet tall.

Licorice plant (Helichrysum petiolare): I buy some of this every summer because I love the silvery leaves, because it mixes so well with bright-colored flowers in planters, and because it takes abuse. It rarely complains if I let it dry out in a pot. It flows over the edge of pots and weaves it way through other plants. It’s also exceptional in flower arrangements. There are also chartreuse and variegated lemon-lime varieties.

So even though annuals are disposable plants — they die when frost comes — I have to have them. I grow them in the vegetable garden, and in pots to fill in drab corners of the flower garden after perennials have finished blooming. If you want, all those mentioned above are available as plants in six-packs at your local nursery, come spring. Most are great cut flowers — and the bumblebees love them.

Featured photo: I grow Persian shield for its foliage. Photo by Henry Homeyer.

Time to start those seedlings indoors

Starting seeds indoors under lights is a good treatment for the winter blues. It connects me to my upcoming garden and all its benefits. Early March is when I start onions and peppers, though April is the month for most everything else.

My wife, Cindy Heath, and I are making a commitment to reduce or eliminate the use of plastics in our life, so we are transitioning away from those handy, dandy flimsy plastic six-packs for starting seeds. You can, too.

Gardener’s Supply Co. has been offering ways of reducing single-use plastics like those six-packs sold everywhere. They have sturdy reusable plastic trays for seed starting that have been available for a few years. This year they came out with metal seed-starting trays.

These galvanized steel growing cells are pricey but should last a lifetime. For about $50 you get 24 individual tapered cells and a leak-proof tray to hold them. The cells are a nice big size. The kit is self-watering: It comes with a wire grid and moisture-retaining mat that keeps seedlings hydrated from the bottom of the tray, which you fill with water once a week or so. I got one of these kits and looks like a winner.

Renee’s Garden is now selling seed-starting cell trays made of silicone that are sturdy and reusable, and dishwasher-safe. They do not get brittle, they say. I am ordering some to try them.

If you don’t mind extra work and lots of mess, you can make soil blocks using a little metal press that produces 2-inch soil blocks. The mixture includes peat humus, compost, soil, blood meal and minerals. E-mail me for more info about the process.

So what else do you need? Lights, growing medium and seeds. Let’s start with lights. To keep your light bill low, I recommend using LED lights. I have some old-fashioned 4-foot fluorescent lights but have been replacing them with the LED equivalent. These look about the same, but have no ballast (transformer) inside the fixture and use much less electricity.

If you replace your old fixtures, don’t just throw the old tubes into the trash as they contain mercury, which is toxic waste. Some recycling centers will accept them, or bring them to an electrical supply company for proper disposal. And if you want to use an LED tube in an old fluorescent fixture, you should remove the ballast. Unless it says “No PCBs” on it, it needs to be sent to a hazardous waste collection site also.

Hang your fixture about 6 inches over the planting trays. Use “jack chain,” a small-link chain sold at hardware stores. It allows you to raise the lights as your plants grow. Give your seedlings 12 to 14 hours of light per day — they need a good night’s sleep as much as you do.

Most seeds will wake up and grow more readily if you place them on a warm base. Electrical seed-starting mats are great for that, but not really necessary. I use them for things that specify warmer temperatures, like the flower lisianthus, and for hot peppers.

I recommend buying “seed starting mix” instead of “potting soil” to put in your planting cells. Why? Seed starting mix is a finer blend and works better. It is made from peat moss, vermiculite, perlite and fertilizer. You can make your own, of course, and I often do — I start 10 flats (trays) or more each year. I also mix in some high-quality compost — about 50 percent of the final product. I also add a little Pro-Gro, a slow-release organic bagged fertilizer.

Peat moss is coming under criticism now by the eco-minded community. It is harvested from bogs and is centuries in the making. Coir, a palm fiber, is becoming more available, but I haven’t found it yet in big bags like peat moss.

Moisture is key for starting seeds. If the soil mix dries out before they get well-established, they can quickly perish. That’s OK with me — I need a reason to get out of bed on gray days in mud season. Gotta check my seedlings and give ’em a drink after I have my coffee!

You can contain moisture by buying and using clear plastic covers for your flats of seedlings. They are inexpensive and reusable. Take them off after everything has germinated, or most things.

A biodynamic calendar called Stella Natura is available for gardeners who want to plant seeds by the phase of the moon, stars and planets. I consult it when planting, and although it’s not foolproof, I think it helps. Available at www.stellanatura.com.

So if you want another hobby, grow your own plants from seed. It takes a little practice, but it may make you happy — it works for me!

Featured photo: Metal planting cells from Gardener’s Supply. Photo by Henry Homeyer.

Bring the colors of summer inside

Winter drags on, even though the days are getting longer. The sun is often lurking behind gray clouds, and on a good day we only get about nine hours of light. I do miss the colors of summer, so I keep fresh cut flowers on our table — even though I have to buy them.

Cut flowers are among modern America’s true bargains. For the price of a bottle of wine — or a couple of cups of fancy coffee — you can buy flowers that will grace your table for up to three weeks. But there are some things you should know about getting good table-life for your investment.

First, you need to buy fresh flowers that have been carefully tended — and you can’t beat a florist for that. A floral shop has trained personnel who trim each stem in the store every other day and change the water to keep flowers fresh. Cut flowers need to take up water to stay fresh and healthy. Stems tend to scab over after a day or two, which means they cannot take up replacement water, or not much, so they suffer.

Here are some things you can do to promote longer vase life. Cut off leaves that would enter the water in your vase. Leaves will rot, promoting growth of bacteria, which will impede water take-up. Cut off half to three quarters of an inch of each stem every few days, and change the water. Use the packets of white powder that often comes with flowers — it does help.

Keep your arrangement cool if you can. Putting it near a radiator or woodstove or putting it in a sunny window will shorten its life. If you have invested in pricey roses or tulips, you may wish to move the vase to the entryway or mudroom at bedtime to keep the flowers extra cool during the night.

Some flowers are better picks than others if you’re on a budget and can’t afford to buy new flowers every week. Here are my recommendations for good cut flowers:

Lisianthus. These look like silk flowers to me: perfect white, pink or lavender-colored bell-shaped flowers on long stems. Tough to grow in the garden, they are perfect in a vase — I’ve kept them for up to three weeks.

Miniature carnations. Each stem has two to four blossoms. They come in a variety of colors. Mix dark red “minis” with red roses to make a bouquet of roses look fuller. And even after the roses go to Valhalla, the carnations will still be good!

Chrysanthemums. These come in a variety of sizes and colors, from the huge spider mums to little guys. I love the scent of the flowers — it’s not overpowering, but it’s there if you sniff them.

Statice. I grow these for use as dry flowers, which tells you that they really do last forever, even out of water. They come in blue, purple, pink and white.

Spray roses. Instead of a single blossom per stem, these have two to five blossoms, giving you more bang for your buck. These will last about a week, or even more with proper care.

Alstroemeria. One of the best for long life. Each long stem has clusters of 2-inch lily-like blossoms in pinks and reds, with yellow throats. If you buy them in bud, they will look good for three weeks!

Orchids. While not cheap, orchids as cut flowers can last up to a month. I love dendrobiums, though they are not common, even in floral shops. Cymbidiums have bigger blossoms and also last extremely well.

Kangaroo paws. These Australian natives are fuzzy and cute. They come in pinks, reds, orange and brown, and last very well. Not every florist will have them.

Asiatic lilies. I recently got a bouquet of five nice stems grown in New Hampshire that was sold at my local Coop food store. For $12.95, they will bloom with great elegance.

You may wish to ask where the flowers you plan to buy are from. Holland, Colombia, Ecuador and Kenya are the world’s top growers and export much of what is available. Some foreign growers have been criticized for producing flowers using strong pesticides and poor labor practices. The Sun Valley group in California is an excellent major American grower of cut flowers — but there is still the environmental cost of shipping them 3,000 miles to us. If you can buy flowers grown locally in greenhouses, do it!

Everyone loves to receive the gift of cut flowers, even us guys. So treat your loved one or yourself to fresh flowers this winter. They’re cheerful and can make winter less oppressive for gardeners.

Featured photo: Alstroemeria is a long lasting, inexpensive cutflower. Photo by Henry Homeyer.

On a cold and snowy day I paused to think back a few years to a conference I attended run by the Ecological Farming Association in Pacific Grove, California. There were several sessions by scientists presenting research confirming what organic gardeners have always known: organic techniques yield plants that resist disease and insects better, and produce better-quality and healthier vegetables. I dug out my notes, and would like to share some of what I learned.

Dr. Larry Phelan, a research scientist at Ohio State University, explained that he wanted to see if organically grown plants attracted insect pests differently than those grown using conventional techniques. He collected soil from two farms that were across the road from each other. The soils were identical except for how they had been tended for the past several years. One farm was organic, the other conventional.

To reduce other variables, Dr. Phelan brought the soil to his greenhouse and potted it up in large containers. He then grew corn in the containers, adding chemical fertilizers in some, fresh cow manure in some, and composted manure in others, using both types of soil for each method. When the corn was at the appropriate size, he released corn borers into the greenhouse and watched what happened.

Not surprisingly, the corn borers preferred the corn grown conventionally. Not only that, but the long-term history of the soil also mattered. The soil from the organic farm had higher levels of organic material in it, and consistently was less attractive to the borers, even if used with chemical fertilizers.

Why should this occur? Dr. Phelan explained that plants evolved over the millennia getting their nutrients through the soil food web, depending on the symbiotic relationships between plants and microorganisms. Soils rich in organic matter provide much needed nutrients in a slow, steady stream, the way Mother Nature does it.

He said that when a plant gets too much nitrogen, the excess is stored in the form of amino acids, the building blocks of protein. For insects, this is like candy for kids: they can detect it, and go to the source.

Dr. Autar Mattoo of the United States Department of Agriculture Research Station in Beltsville, Maryland, also presented some very interesting findings. He compared the health of tomatoes grown with chemical fertilizer on black plastic to the health of those grown organically using a mulch of hairy vetch, an annual cover crop. He found that tomatoes grown with hairy vetch were dramatically better at resisting fungal diseases, especially those that cause blackening and dropping of leaves, which is often the bane of gardeners.

Dr. Mattoo explained that the vetch fixes nitrogen when growing. Which is to say it extracts nitrogen from the air and turns it into a form that plants can use. It was mowed down before flowering and allowed to stay on the surface of the soil, producing a considerable biomass to nourish soil microorganisms.

Compared to chemical fertilizer and black plastic, Dr. Mattoo found a 25 to 30 percent increase in yield using vetch. He explained that eventually the organic tomato plants would develop fungal diseases, but that for the first 84 days after transplant (late August for us), there was virtually no leaf blackening. At the same time, the tomato plants grown conventionally were severely damaged.

He attributed much of the difference to hormone signaling. Anti-fungal proteins can be produced when specific genes are activated, protecting leaves. He explained that depending on the environmental conditions specific genes are turned on or off. He was able to show this by photographing specific genes in the leaves of the tomatoes to see their size and thus their levels of activity. It appears that something in the vetch stimulated the tomatoes to produce those anti-fungal proteins.

What does all this prove? Being an organic gardener has many benefits, and scientists are just catching up with us! So as you plan your garden projects for the spring, think about giving up your use of chemical fertilizers.

Featured photo: This artichoke from my garden was grown without chemicals. Photo by Henry Homeyer.

It starts with a trip to the lumber yard

As I write this, the wind chill factor is well below zero, and summer seems a lifetime away. But if you are thinking about starting seeds indoors this year, this would be a good time to build a simple wooden plant stand. You don’t have to be a carpenter to build this, or have expensive power tools. Your local lumber yard will cut the pieces you need.

Mine is a simple A-frame, with one shelf, and the space for more plant flats on the floor. It stands about 4 feet tall, is 5 feet wide from end to end, and 2 feet from front to back at the base. It has space for four or five flats or trays, each of which will hold at least 32 plants — more if you buy the smaller six-packs that I avoid (some flats can hold 48 to 72 plants). And if at a later time you want to grow more plants, you can put another four flats or more on the floor and add lights above them.

The lumber for this cost me about $50 and the light fixture — a simple shop light with two 4-foot LED bulbs and a plug-in cord — cost $62, although often they are more expensive. Looking at catalogs, I see that one can easily spend much more for a pre-made plant stand. If you decide you like starting plants in the house, you could buy the extra lights next to illuminate more flats on the floor.

Here is what you need to buy for the model I built:

Four pieces of 1”x3” pine, 4 feet long

Four pieces of 1”x3” pine, 5 feet long

Two pieces of 1”x3” pine, 16” long, for cross bracing

One piece ¼-inch plywood, 18”x4’ (you can use thicker plywood if you have some)

One pair 3-inch strap hinges

4 feet of ¼-inch jack chain for hanging the lights and two small cup hooks to hang the chain

One 4-foot shop light with LED bulb and a plug-in cord

30 sheet rock screws (1¼” long)

Tools: portable drill with magnetic bit to fit the screws, and a measuring tape

Most lumber yards will cut all your materials to size for you but do not have small sheets of plywood. I found that Home Depot does have plywood in 2-foot by 4-foot sheets, and they cut mine to give me a piece 18” by 4’ for the shelf. You will need to ask them to cut the 1×3 pine boards as follows: four 60-inch pieces, four 48-inch pieces, and two 16-inch pieces.

Start by making two legs for your plant stand. Lay the 4-foot pieces end to end on the floor. Do it on your deck if possible, or next to a wall so that you can get them in a straight line by lining them up with something that is straight. Lay the hinges in place so that you will be able to fold them closed (most hinges only close one way). A cordless drill with a magnetic bit for Phillips screws will make your work much easier. To start the small screws on the hinges, make a hole first with a nail or awl, or a tiny drill bit.

Next close up the hinged legs and place them 5 feet apart on the floor. Place two of the 5-foot pieces on top of the first side. One should be screwed right at the top, one 24 inches from that. Flip over the stand, and do the same on that side. Stand it up, and spread the legs 2 feet apart at the bottom. Then add a cross brace on each end of the A-frame just below support pieces for your shelves.

Lastly you need to hang the light. Mine came with S-hooks and chain, which made hanging the lights easy. If yours do not, you will have to buy them. Most shop lights have slots and holes on the back side so that you can slip in S-hooks easily to hang them. You can also open a link of your jack chain and fit it in without an S-hook — just use two pairs of pliers to bend a link open. Screw two small cup hooks into a top cross piece and attach the jack chain. The chain will allow you to raise or lower the light — lights should be about 6 inches above the plants.

Starting seedlings indoors is miraculous for me — even after doing it for decades. I hold my breath waiting for germination, and fuss over the seedlings like a mother hen. And when I bite into my first tomato in August, I have the added satisfaction of knowing I brought that tomato into my world — with lots of help from Mother Nature.

Featured photo: The finished plant stand. Photo by Henry Homeyer.