Garden Gab

Continuing in our homegrown meal, what’s a dinner without drinks?  Perhaps you haven’t opted to grow indoors this year, so fresh produce isn’t an option.  You can still add a quick treat to your menu if you managed to freeze a few good things from the garden.  If you, like me, are over ambitious when it comes to preserving, chances are you have a bag of frozen berries that never made it to the canning process.  In January and February, when grocery prices for berries are sky high and even greenhouse berries can’t compare in taste, you can provide a tremendous luxury with that little frozen bag of berries.
I’m partial to strawberries, so that’s what I’m using today, but you can just as easily use raspberries or blueberries if that’s what you’ve got.

• 1 cup berries (if they are large and frozen like mine, try thawing a little bit and squishing lightly to measure, so you don’t have lots of air space)
• 1/4 Cup sugar (you can add more if you like, but the real star here is the fresh berries, don’t drown it in sugar!)
• Juice of 3-4 lemons
• 1 cup sugar
• Optional adds: chopped fresh mint from your garden or vodka for an adults only treat!

You will want to thaw your berries just enough to blend easily, this way you don’t have to use ice.  Blend all your ingredients together for a quick berry lemonade (or berry vodka sour).  You can top with whipped cream or ice cream if you like, but try to resist adding too much extra, let your berries (or homegrown lemons) shine through.  Since we were trying for a garden theme in this special meal (we really wanted to turn our thoughts to brighter spring), we served this drink from a beautiful, clean vase rather than a standard pitcher.  When pouring it into glasses, garnish with a fresh (frozen) strawberry and a lemon slice.

Up next: Dessert from a jar- a classic cookie recipe with a homemade flair.

In the last post we discussed creating a meal from scratch for loved ones.  We baked an herb bread in preparation for a light bruschetta.  In case you are not a baker or simply don’t have time for baking a double rise bread, this bruschetta recipe is easily translated into a pasta caprese recipe simply by serving this over warm pasta rather than bread.  Or if you have a pasta maker, you can make your own herbed pasta instead of bread, you lucky, lucky duck!

For either method you will need:

• 2-3 tomatoes, diced
• 1 large onion, diced
• 2 cloves fresh garlic, minced
• Basil to taste
• 2-3 tblspns balsamic vinegar
• mozzarella, sliced for bruschetta, cubed small for pasta caprese
• diced chicken breast or small Maine shrimp (optional)

As you can probably see from my photo, I only managed to produce two fresh tomatoes from my indoor plant so far (it’s still early), so I’ve mixed a few store bought in.   This is ok, your own produce will have much more flavor and you can use grocery store veggies mixed in and not sacrifice that fresh, homegrown taste.

My tomatoes are mixed, my onions were a trade with another gardener and unfortunately, the lemons are store bought (oh how I long for a lemon tree!)

Once you have cooked your chicken or shrimp (or you can leave these out if you’d rather have a vegetarian version), mix it with your veggies, vinegar and seasonings and let it sit in the fridge about 45 minutes to give everything a chance to absorb the great flavors.  Ideally, you should use fresh just-picked basil for a really fresh taste, but if you have already dried yours, try adding a sprinkle of fresh parsley or cilantro, just to add a nice green taste.  In the meantime, cook your pasta or toast your bread.  If you are toasting bread, melt slices of mozzarella over the top (for pasta caprese the cheese is added at the last second).  For bruschetta, leave the mixture of veggies, meat and seasonings cold and pour gently over the warm bread.  For pasta caprese, quickly stirfry the cooked pasta and veggie mixture just to warm.  Throw in the mozzarella after turning off the heat (it will melt slowly).

our bruschetta (along with drink and dessert)

While you can, of course, make this dish any time from store bought produce and premade bread or pasta, I promise you and your loved ones will notice the difference when you make it yourself.  The taste, especially when it comes to comparing store bought to homegrown tomatoes isn’t even close.  You will appreciate the extra time and effort it takes to make this dish from scratch.

Up next? A drink from those frozen berries you harvested this year.

Preparing a special meal from your garden

Too often, despite my best intentions, the holiday season passes with a frenzy of activity and a whirlwind of guests.  I find, after all the excitement has passed, that the people that most deserve my attention during this special time, the people that live with me and support me every other day of the year, are often the people that become most neglected.  We can and should strive to reverse this, but many of us still emerge from the holidays with a sense of guilt or disappointment over our lack of time with loved ones.  So now that the flurry of guests is over and life is returning to normal, try treating those closest to you to a very special occasion, just for them.

I know many of us are keeping some sort of kitchen garden throughout the year, whether in a windowsill or in the dooryard and some folks who can’t seem to find time or space in winter months have preserved summer garden products by freezing, canning or drying.  What better way to show your family you care than to create a special meal that you grew with your own hands?  It will definitely brighten up those drab winter days.  For this meal we chose a lighter fare with three simple dishes and used dried seasonings, fresh vegetables and frozen berries all from our gardens.  The menu is easily adapted, however to what you have growing or preserved, simply choose your favorite recipes and try to include something fresh and homegrown.  I promise you will see a difference.

In this post we’ll cover an herb bread that can make the base for a homegrown bruschetta (as we did), a side starch, or become delicious croutons in a homegrown salad.  In the following posts we’ll put the bruschetta together, make jam filled heart cookies, a frozen strawberry lemonade and dress the table for a garden them that will bring a fresh feeling to your home.

For the base of this bread you will need:

• 1 and 1/4 tsp active dry yeast
• 1/2 cup warm water
• 1 and 1/2 cup warm milk
• 1/4 cup butter or margarine, softened
• 1/4 cup sugar
• 1 tbsp alt
• 3 eggs + 1 egg white
• 6-8 cups of flour (all purpose or bread flour)

To make it your own you will want to choose a variety of your own herbs or savory vegetables.  We chose oregano, basil and some of this year’s garlic since we are making bruschetta with it.  You could easily add onion or green pepper, or you could choose another set of seasonings, such as rosemary, sage or even fennel.  The key is to choose something you have grown yourself.  We needed about a tablespoon of seasoning, however ours was already dried (our fresh stuff is looking leggy and sad right now)- if you are plucking straight from your plant you will need double the amount of seasoning (dried herbs are always about double strength of fresh). 

In a large bowl, dissolve the yeast in the warm water and milk (these liquids should be hot to the touch but not scalding as it will kill the yeast.  Add the butter, sugar, salt and 3 eggs as well as half of the flour and mix until it becomes a sticky dough.  Add your seasonings or vegetables now (quick tip: if you are using homegrown garlic like us, soften it by microwaving or baking in a small bowl just covering the garlic with water.  Microwave about 3 minutes or bake at 350 about 10 minutes.  The garlic will be soft and crushable for easy incorporation rather than hard and chunky) and gradually add the other half of the flour while mixing until you have a smooth, non sticky dough.  Turn out onto a floured board and knead for about ten minutes.

see the small dark flecks? Those are herbs we grew ourselves and they pack a flavorful punch!

Coat a clean bowl with a thin layer of olive or vegetable oil and turn your dough in it.  Cover with a damp towel (this prevents cracking) and let rise for about an hour.  After the bread is risen punch it down (you know it’s risen enough when your handprint stays in the dough) and decide whether you would like rolls, a braided loaf (as we have done) or breadsticks.  Shape your bread and let it rise again about half an hour.  Meanwhile, beat an egg white with a tablespoon of water.  Brush the top of your bread with this to make it a golden brown when cooked (this is also an opportunity to add more great homegrown veggies or seasonings).  Bake at 350 degrees about half an hour or until the bread sounds hollow when you tap it with your finger. 

Nothing says love like home baked bread. Especially when you grew the seasonings yourself

Stay tuned on how to turn this bread into a beautiful, elegant entree featuring your own fresh produce!

With so many folks returning to gardening as a favorite hobby, it’s really not such a big surprise that in the past year the number one special request for new homebuyers has been for the addition of a potting room.  There is so much equipment: tools, seeds, soils, compost bins, etcetera, that potting, even for indoor plants has become a major part of gardening enjoyment.

Gardeners, like all artists, enjoy a creative space seperate from everyday chores and hassles.  A potting room is not an extravagant addon as it requires little space and only a few special features, so it makes sense that even in tough times, this little luxury is a much appreciated escape.

But for those homeowners who are not planning any renovations or additions, a potting room is still within your grasp.  One of the beauties of a potting room is that it can be comfortably housed in a multipurpose room like a craft or laundry room, garage, shed or even outdoors.

The main items you will want to highlight in any potting room are:

• Light.  Since you will probably be starting seedlings in your space, ample light, whether from a sunny window or provided artificially, is crucial.
• Shelf, bin and work table space.  Be creative: you don’t need a large sprawling area, utilise trellises to hang gardening tools or build pot shelves, create deep cabinets beneath your work station to roll large bins of soil, fertilizer or even your compost heap in and out.  If you are in a larger area, such as a garage or laundry room where the wall space is all full, build a rolling island instead, so you can easily move your station when needed.
• Non permeable floor.  This might be a challenge in older houses, but you have many options available.  A garage will most likely have a cement floor that only needs to be painted with a sealer so it can be quickly hosed off.  An indoor space can be tiled or laid with linoleum to provide a quick water proof floor for heavy duty use.
• Access to water.  Whether indoors or out, access to a sink or hose are crucial, and the closer you can bring the water source to your work station, the better.

These four simple things can create  a gardening oasis for you.  Most potting rooms center around the sink or water source, since it is usually the most immovable factor due to plumbing requirements.  Start with a large one- you will want one that you can submerge most of your pots in for quick watering or cleaning.  In the long run, a stainless steel sink will serve you better for heavy duty garden projects than other materials, but don’t skimp.  If you choose one extravagant thing about your potting room, let it be your sink- you’re going to be spending a lot of time there, so make it comfortable and attractive for yourself.

We like this utility sink from http://www.remodelista.com especially for it's width and double faucet feature (one for the hose, one for the sink!)

Build your room around this feature, adding shelf and storage spaces around it and in the same style.  Don’t forget the ceiling!  Hanging pots, shelving ladders or drying flowers and herbs from the ceiling can save you much needed ground space.  Remember, this is a creative space and needs to reflect your style and comfort level so you will want to come in and enjoy it.  Add a nice chair or stool (patio furniture works great for this, it’s a snap to clean up) and decorate your surroundings with garden tiles, photos from your garden, or vintage seed packets (we found some like these at an auction, but they are also available online).

Vintage Seed packets highlight beautiful artistic renderings of fruit and flowers

Finally, add a small cork board and magazine rack to keep your seed catalogs, future plans, a planting calendar and other bits of inspiration to keep your gardening art thriving.

From food to fashion to furniture, the green revolution is finally in full swing.  While the past few years have heralded a return to the garden, self sufficiency and elegance through simplicity, 2010 is shaping up as the real start of the outdoor living renaissance.  With more and more of us enjoying our own and our neighbors’ homes this holiday season, why not kick off this new era of renewed hospitality with a New Year’s Eve party highlighting all the great things to come?

With many homeowners utilising smaller indoor spaces this year, entertaining may seem a stressful or even impossible task, but if you utilize your outdoor space, it need not be.  Even in colder climates opening up your idea of entertaining space is possible and even desirable.  The trick is to decide which aspects of your party will take place indoors and which will take place in the outdoor kitchen or living area.  For those hosts blessed with mild weather or those who have a very good patio heater or large firepit, it may be possible to serve your entire dinner outdoors. 

Outdoor Dining sets can now comfortably hold a larger number of guests, such as the Harvest Dining Set from www.thepatiofurnitureshopper.com

Outdoor barbecues can still be the casual affair we enjoyed in the last decade with our neighbors and friends, but these days the food tastes better, stays hotter, and is ready quicker.  Full dinner parties can be prepared in these beautiful new patio kitchens, which is good news, because experts say the cocktail party is on the way out for 2010.   Guests want relaxed atmospheres and full sit down dinners with several small courses rather than forced mingling with drink and hors d’ouvres in hand.  So if you are equipped with a small outdoor dining set or warming it sufficiently is not an option, save your indoor space for your formal meal and utilise your outdoor kitchen for your bar, a skating or sledding party for the kids, or even as your dancing space.

Canopied gazebos with solid floors, like this Tigerwood Gazebo from www.gazebosonly.com are perfect for your bar, dining area or dance floor even on snowy days. This one has an option for modular panels so you can make it as large as you need!

The next year is expected to focus on relaxation and casual get togethers, so invite your guests to dress warmly and comfortably for your affair, especially as it will be partially outdoors, rather than making it black tie. 

Homegrown and local products are all the rage both this year and far into the next, so highlight your menu with a mixture of locally produced entrees and your own garden’s products.  Build both your bar selection and your meal around what you do best.  If growing food is not your cup of tea, it might be that one of your neighbors is a champion gardener and would love to swap for your gorgeous flowers, plant cuttings or orchard fruit.  The point is to make it as local as possible.  Food in 2010 is going to be about preparing it from scratch.  If you are a wine hobbyist, make mulled wine from the stock that you put down yourself.  If you grew a spectacular herb garden this year, utilise your herbs in both your meal and in some handcrafted drinks, such as lavender infused gin, Meyer lemon vodka, or homegrown Bloody Mary’s.   Remember, part of the charm is that these handcrafted drinks and homemade meals are not going to turn out perfectly.  The real gift you bring to the table as a host is your expertise and part of that is good food, good drinks and good company- not corporate perfection.  Your guests will appreciate it all the more.

Make your own homegrown meyer lemon drops this year

With this year’s emphasis on home grown food and the growing popularity of the staycation, an outdoor space centred around a beloved hobby such as wine making is a perfect option for entertaining and unwinding.  A home vineyard isn’t hard to create and requires surprisingly little space.  Add a mediterranean storage and tasting area to add vibrant, welcoming color and warm hospitality to your home.

Grapes can be grown in many regions, so no matter your growing zone you will be able to find the right wine making grape for you with a little research.  Experts say that once your vines begin to produce you can expect to get up to a gallon of wine from each vine, and a good average number for a home winery is about 10-12 vines.  This may sound like it would take a massive amount of space, but grapevine is actually very space friendly since it will grow from one central, woody vine up.  If your space is very small, consider replacing privacy fencing with metal trellis screens- it will be just as sheltered once the grapevines are trained up them.  You could also utilize a pergola or arbor- even a metal gazebo can be trained with grapevine.  Make lots of use of your garden structures and you can pull it off.

Gazebos like the Rococo Arbor from www.gazebosonly.com feature latticed sides perfect for training grapevine for cool shade

There are just two important points to remember when laying out your home vineyard.  Grapevines need full sun as often as possible and metal trellises will be better in the long run, as grapevine is a strong grower and eventually will pull apart a wooden trellis.

The Vintner Trellis is a good, sturdy choice for long term grape growing. www.thetrellisstore.com

Once your vines are set up, you will need a place to enjoy both your space and your wine.  Most tastings are small, casual affairs and a furniture set reflecting this will set the perfect mood.  If you are going with a mediterranean theme, a comfortable leisure set with rich red or deep gold cushions will match nicely.  A dining set will work, but will give your space a more formal feel.

The comfortable round barrell shape and casual coffee table of the Graycliff Seating Collection from www.thepatiofurnitureshopper.com echo both the mediterranean and wine theme.

Your planters and lighting options should also echo the rotund curves of antique wine bottles and casks to keep the flow.  Reproductions of ancient olive oil and wine casks like these from Pottery of Tunisia.

Wine Amphora flower pot

And for lighting, these Madeira lanterns:

The Madeira Lantern from www.gardentorchesonly.com

Wine tastings go best with colder foods to cleanse the palate, so your outdoor kitchen can focus on an outdoor wine cellar and small refrigerator rather than an elaborate oven and grill set up.  Outdoor wine cellars range in size from 5-10 bottles all the way up to 50-60 so you can keep a selection on hand and in easy reach of your gorgeous home vineyard.

This dual zone wine cellar from www.lifeluxurymarvel.com is built for outdoor kitchens

Once your vineyard is set up and you have mastered the art of wine making for yourself, stepping into your garden can transport you to the sunny south of France, the beautiful Napa Valley or the rich hills of Italy, with all the sights, sounds and comfort of your favorite getaway.

Miami's EPIC hotel offers rooftop lounge areas

Experiencing a plunge in holiday and even business travelers, the hospitality industry is pulling out all the stops.  It’s not enough any more just to increase a hotel or restaurant’s customer base, these days survival means cornering the local market as well.  In this unfriendly war between competitors, the little guys are often emerging on top.  In the past few years even business travelers, that cash cow of the hospitality industry, have underutilized or even abandoned memberships at large chains in favor of small sprawling inns or tiny country bed and breakfasts.

Why this shift?  Experts say that the past few years “comfort” rather than “luxury” has been the element Americans have valued most, not only in their travels but also in their homes.  As the trend of “stay-cations” has increased, the value of a comfortable, stress free environment has become paramount.  Even (or especially) those who do travel often are trying to find the hotel or restaurant that will make them feel most at home.  Smaller inns have a headstart in this area.

The beautiful, relaxed garden of the Iris Inn in Ashland, OR

As major chains focused on meeting every guest’s request for extra amenities, perks, and special rates with memberships and best business practices during the last decade, small hotels continued to focus on comfort and a homey, welcoming feeling with handmade quilts, extra soft beds, and intimate outdoor spaces.   While the entire hospitality industry has striven and achieved new heights in quality of service, this sadly, is simply not enough for today’s travelers.

The hotels and restaurants that are surviving, or even thriving in today’s market are those that are offering an experience as close to home life as possible.  And for many Americans this year, that includes a comfortable outdoor living space.  Some, like Gramercy Park in New York are using memberships not to offer special rates or material perks, but to grant access to these much coveted, beautiful fresh air spaces.

Gramercy Park's private roof club features a seamless transition between indoor and outdoors and features a retractable roof

Other hotels are freshening up their balconies by replacing old plastic or iron patio furniture with comfortable, cushioned sets and living plants or garden sculptures on each guest’s private balcony.

The petite Graycliff Seating Collection is an ideal example of comfortable pieces for small patios or balconies

Those hotels without individual outdoor spaces for guests are creating them with private poolside cabanas or shady golf huts complete with access to an outdoor bar or restaurant.

Reservable cabana at La Playa Beach and Golf Resort in Naples, FL

While almost every large establishment now sees the value and has invested in outdoor dining facilities, one of the largest and still most rare advantages an inn usually holds over large chains is the addition and perfection of outdoor reception spaces.  While major chains now sometimes offer outdoor meeting spaces, they still consist of large green lawns covered in tents.  Some banquet facilities, though, have made the outdoor reception or meeting a work of art.  These package deals feature guest rooms, blooming reception spaces featuring specific color themes, and even highlighted spots, like gazebos, covered bridges or hedge mazes for photo opportunities.   Throughout the decade, these package weddings, often called “destination weddings” have been held in exotic locales, but more and more frequently, these are being abandoned for a local version of the same experience.

The Lavendar Gardens set up for an outdoor wedding Kirkwood Inn in Mason, OH

Just as an outdoor living space is one of the best renovations to make to a home to increase it’s value for little cost,  so is renovating the hospitality industries version of outdoor living.  Originally the source of inspiration for outdoor living with a resort feel, the hospitality industry is now looking towards home life for its cues.  As this trend toward comfort, and especially outdoor living spaces continues to grow throughout 2010, major chains are scrambling to catch up.

The use of turf benches as garden fixtures originally became popular during the Middle Ages in European monastery and castle herberies, as a way for visitors to enjoy a cool, fragrant rest and allowed ladies who were jealous about their fair complexions enjoy the garden in shade and privacy.

One of the most famous depictions of a medieval herbery: Madonna on the Turf Bench by Martin Schongauer

As outdoor living becomes more and more prevalent, gardeners are again turning to the turf bench as an alternative or in addition to plastic or wooden furniture sets.  Turf benches stay cool long into the summer months, even in direct sun, and they can be planted with fragrant herbs or flowers to surround the sitter with pleasant smells and small bursts of color.  Turf benches can also perform double duty, acting as a container herb garden as well as a functional garden seat.

Turf benches can be made by creating natural banks of turf if your space is exceptionally hilly, however, we like the simplicity of starting with a large trellis planter.

The wide Nottingham Lattice Planter from www.thetrellisstore.com makes an ideal housing for a turf bench

This particular trellis planter is on wheels, making it easy to move to our final spot when we’re through (or easy to move back to the hose to be watered), but if you choose one without casters, you may want to build the bench in its final location, as it will be heavy when finished.

Fill the planter with soil, but keep it loose.  If you pack the soil down your turf will have a tough time rooting.  You will want to plant any climbing plants for the trellis toward the back of the planter.  Choose the most fragrant plants: roses, honeysuckle, or sweet pea for example.  You may also choose to hang planters from the trellis rather than train plants to climb up.  The goal is to provide shade for the seat’s back and utilize soft breezes to produce a pleasant smell from your flowers.

The next step is to add the turf or sod.  Turf is simply a thick mat of grass and grass roots that can be cut either from a spot in your yard (say where you are breaking ground for a flower bed) or purchased from specialized turf growers.  You could also opt for artificial turf if you prefer to have low maintenance, but will not be an option if you want to scatter herb plants on the seat.  Cut your turf to size, leaving an opening for any climbing plants to push through and gently tamp down and water your turf immediately to encourage rooting.

One of the attractions of the turf bench is that it is always cool.  However, if you live in a very damp climate, you may want to lay a permanent seat with the sod.  A small slab of river rock or a disc of tree trunk will work nicely, simply cut a space in the turf for it and press your seat in.  As the turf roots it will knit itself around the seat, anchoring it firmly.

You can purchase (or cut) purely grass turf, or you can explore flowering turf, which looks more like meadow grass:

You can also create this yourself once after laying your turf.  Simply make small incisions with a sharp spade or knife to plant rampant growth herbs like chamomile or mint or to plant small flower bulbs such as flowering crocus.

Your turf bench may take up to a year to become fully established with growing herbs and flowers, but it will actually be usable within a few weeks: as soon as the turf has rooted, it is ready for use as seating.  To keep your turf bench trim and healthy, remember to water it along with your other flower beds and potted plants and use a weed wacker or even a hedge trimmer (especially if you have planted woody herbs like thyme) once a month or so to keep it short and comfortable.

Mercury glass, once used as a cheap and easily replaceable substitute for silver, is enjoying an upsurge in popularity and is becoming highly sought after for it’s stylish look and exotic forms.

Do you have a collection of mercury glass? You can easily find sparkling vintage selections like these from eBay

Many of us have a box of antique mercury glass (also known as silvered glass) ornaments that stay safely tucked away rather than risking breakage by hanging them on a tree.  It’s a shame to keep these beautiful pieces of art from being seen, and winter’s silver, white and blue themes make it the perfect time to show them off.

Choose a nice mix of both silver mercury glass and painted or colored mercury glass, both of which you can find as vintage pieces or their modern, much more polished equivalents, such as these gorgeous bohemian glass vases from The Shopper’s Link:

Start with one large open piece, such as a basin or platter to hold your fragile ornaments.  If you do not already have one, mercury glass reproductions have become extremely affordable, such as this pedestal bowl from Organize.com.

You can use a beautiful ice blue, white or silver cloth or ribbon to create a soft nest for your ornaments, or for a more modern look, fill your piece halfway with silver or gold jordan almonds and nestle your ornaments into them.  The small almonds will absorb any shocks or jarring movements, protecting your ornaments all while creating a dazzling landscape.

Around your large piece, scatter only a few of your most interesting mercury glass pieces, whether for their pretty colors or interesting shapes.

mercury glass comes in many beautiful forms like these doves from www.vintageweave.com

Surround your pieces with twining deep blue ribbon and scatter more jordan almonds to keep your table from looking bare at the base level of the pieces.

Lastly, add appropriate lighting.  We like candlelight for the way it flickers over the mercury glass, so we’ve chosen these beautiful blue mercury glass candle globes from Garden Torches Only.

Subtle blue mercury glass adds extra shimmer to these candle holders

Because there is such a variety of mercury glass available now, and because they range from antique to modern specimens, your display will be completely unique and beautiful.  Don’t let your collection languish in the dark, with a few precautions and a select number of attractive pieces you can enjoy your mercury glass for years to come.

Taking cuttings from your plants or dividing perennials to make a personal, thoughtful gift for friends can seem daunting but it is actually very simple and can be done with just a few basic tools and a few minutes of preparation.

Taking Cuttings

To take cuttings you will need:

• Seeding soil (this is the best mix to give young cuttings for quick growth and to eliminate the risk of disease)
• Sharp garden clippers (dull clippers will crush the plant rather than making a clean cut)
• A warm, moist container such as a terrarium or cloche

If you are new to cuttings, start with either a houseplant that has long thrived under your care or a plant with a semi-woody stem, as these will give you the most success. A plant that is losing its leaves or is long and lanky rather than bushy probably will suffer if you take a cutting or the cutting could be malnourished or diseased. Woody stems are harder to crush and usually snip easily.

Look at the top or newest leaves of your plant. About 1/4 to 1/2 of an inch below the leaf node, or where the leaf seperates from the stem, snip the plant stem. This is your cutting. You can place it in a glass of warm water for a few hours to stimulate it, but don’t leave it longer, as new roots formed in water will experience root shock and collapse when planted. Plant your cutting in loose, very damp soil. Place in a warm sunny place and cover with a cloche (or plant inside a terrarium).

Roots should begin to form within 1-2 weeks, but slow growing plants may not be ready for transplant for a month.

Dividing Perennials

To divide perennials you will need:

• A flower pot filled with soil or a hole in the garden for the new plant to go (do this before everything else, you want to get the plant into soil as quickly as possible
• A cutting or prying tool, such as a hand axe, saw or pitchfork
• A sharp spade or shovel

When a perennial has outgrown a pot or space in your garden, or when it develops a dead space in the center of the plant, it is time to divide it. Not only does this make another plant, it also helps both halves survive longer and be more healthy. The day before you decide to divide the plant, cut back the leaves about halfway (this will make the newly divided plant do less work to maintain itself. This is also why some gardeners prefer fall as a dividing time, because they will be cutting back leaves and tidying up anyway) and really soak the roots.

On the division day, try to start in the morning when the day is still cool, the exposed roots will dry out much slower than in the afternoon (even crisp fall days can turn hot in the afternoon). Starting in a wide circle around the base of the plant, roughly 4 inches out from the base, cut the soil about six inches with a sharp spade or shovel. Once you have completed cutting the circle, gently insert the shovel on an angle and try to lift the plant. If it is somewhat loose, work it out of the ground and lift the plant clean to the top of the soil. If the plant really resists, try digging the circle a little deeper, you want to get as much of the root ball as possible. Don’t shake out the roots, try to keep as much soil as possible around the roots to keep it from drying out.

When the plant is out of the ground it’s time to cut it in half. If the plant has especially woody roots, you may want to chop it with an axe or saw it in half. Plants with softer root balls can be prized apart with your hands or with a pitchfork. You may want to get a partner to hold one side while you pry the other side away. This process may take some time, but be patient, it will come apart. When your plant has been divided into as many pieces as you like, immediately replant or repot both plants and water. If you are doing this in fall, covering with a small layer of mulch can keep the moisture in the root system, if in fall, starting the plant in a shady area and then transplanting to a more sunny location can help the perennial regenerate faster.