July 27, 2024 • 45 mins
Growing food doesn't necessarily mean turning your yard into a farm: there are many ways to mix edible plants in with your garden and landscape. We share ours and provide new ideas. Featured shrub: Paraplu Pink Ink rose of Sharon.
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Broadcasting from Studio A here at provenwinners Color Choice Shrubs. It's time for
the Gardening Simplified radio podcast and YouTubeshow with Stacy Hervella me Rick Weisten,
our engineer and producer Adrianna Robinson.Well Stacey. Today we're going to talk
about eating your landscape. Sixteen percentof the American population moves every year.
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I thought that was an interesting statistic. Suburbanites have become transient while chasing the
American dream. And something I havelearned is edible plants and the occasional chocolate
chip cookies help you meet your neighbors. Increasing regional food security is another issue.
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People are thinking about existing vacant lots, flat rooftops, and residential yards.
What about your yard enter the suburbs, what about your lawn? Studies
have exclaimed the lawn as the largestcrop in the United States, and that
was a wake up call for manypeople in water stressed areas of the country.
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The lawn is as an abundant inthe suburbs as corn is in Iowa,
and yet Stacy and I are livingexamples of simply put, you can't
eat your lawn. Well, actuallyyou can if you have dandelions, clover,
and plantain growing in your turf likemany people do. You can eat
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elements of your lawn. But ediblelandscape design is a type of gardening that
emphasizes the production of food crops whilestill maintaining a visually pleasing appearance. Often
used in small spaces, city gardens, suburban yards where traditional gardening methods may
not be practical, so edible landscapedesign. I have an example, and
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we'll show a picture on YouTube ofthe frames that I build to grow my
cucumbers so that they're just not sprawlingall over the ground. It's healthier for
them. We get good air movement. These are wire frames that are put
at a forty five degree angle.The cucumbers grow up. It keeps them
nice and clean. I don't havebig problems with powdery or downy mildew.
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There's a method to growing food inyour own yard. States, Oh,
there absolutely is, whether you're talkingabout just you know, a standard vegetable
garden or at all landscaping like yousaid, where instead of having things like
you know, boxwood and crab apples, you have apple trees and blueberry shrubs
exactly. And a thought that stimulatedthis whole eat your yard thing in my
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mind was thinking about garlic. Ofcourse, you grow a lot of garlic.
Stacey and I grow garlic also,and part of the reason is because
it's fun and it's easy to growin your own yard. But I was
once again reading statistics, China accountsfor seventy three point two percent of garlic
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production in the world. That's amazingto me. The top three countries hold
an eighty six percent share of garlicgrowth. That's China, India, Bangladesh,
and then South Korea and Egypt.What about growing garlic in your own
yard? Yeah, I mean thatis that is very interesting. And that
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is also why if you are interestedin growing garlic in your own yard,
I generally don't recommend that you justuse regular store about garlic and throw it
in the ground, because all ofthose climates are a lot different than the
mess of the American Midwest, andthey're probably growing varieties that are very specific
to their climate conditions, have resilienceto you know, the various challenges and
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things. So I and also whyif you're growing garlic, why would you
want to buy the same garlic thatyou can get at the store when you
can grow many more interesting varieties.And once you start shopping for garlic,
wow, like it's mind boggling.How many really cool and unique different airloom
varieties from all over the world andthroughout history you can grow. And you
know, I'm glad we're talking aboutthis right now, because it is almost
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time to buy garlic. They usually, it's very often the interesting varieties will
get sold out by mid to lateSeptember, so it's a good time to
start shopping. Reserve your garlic andthey'll ship it for you at the proper
time, and then you'll be like, oh good, I get to plant
garlic this weekend. This is goingto be great. It's so easy to
plant exactly, and that's why Iuse it as an example of each your
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yard. Or let's talk about abeautiful flowering shrub that I love. Quints
Yeah, now, how many peoplegrow it? For the actual quints fruit?
It's as of itself. Quints fruitis full of pectin. It's often
found as a jam, jelly,or marmalade. Yeah. And you know,
a lot in North America we donot have a quince culture. In
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Europe, quince is much more popular. There's a Spanish membryo paste, which
has I think maybe made some inroadshere in the US because of charcuterie boards.
People like to have that with theircheese and salami and so forth.
But there's actually two types of quince. There's a quince tree and that's the
one that is normally used for eating, and the quince shrub, like our
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double take quince, which actually don'tset fruit for which for some people is
a good thing. That one isused more for a jam and has a
really beautiful yellow hue. Now whenyou see a quince shrub laden with fruit,
it's kind of like stops you inyour tracks. It's stunning, yeah,
because it's all very closely born tothe stem and it just looks like
this sort of like alien thing withlike these yellow eggs stuck to it.
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It's pretty cool. So we canbe decorative and functional as far as eating
our landscape or our yard. Letme do a limerick here for you a
minute to kind of create a synopsisof the topic. I'm out for a
late night snack. It's growing rightout back. I'm wearing my bathrobe and
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slippers, holding my favorite clippers,my munching by moonlight neck I did it.
I ripped up my lawn and nowhave something to feed on for all
of my labors. I'm the talkof the neighbors, a suburbia phenomenon,
my buffet on the boulevard for allto see, no holds barred. I'm
developing better habits and eat better thanthe rabbits right in my very own yard.
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Oh that was lovely, very nice. And part of the reason for
doing this, Stacey, is thatthere's there's a real sense of accomplishment when
you're able to both improve your landscapedecoratively and derive the benefit of feasting off
your landscape. Also, yeah,you know, there's something about having the
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produce from your own backyard, whetheragain it is a landscape or an herb.
There's just something that is really magicalabout running out back and getting it
and serving it. And you know, if you know, you know,
and if you don't know, youknow, it doesn't have to be an
all out kind of thing. Youcan do this in steps. I think
basil is a great entryway plant,you know, for people who just kind
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of want to start getting to knowthe luxury and joy of growing animals in
your own backyard. It's beautiful I'mthinking basil and chives. Yeah, I
love going out there clipping some chives, putting them on the potatoes or whatever
it may be. So we're talkingabout service berry, blueberries, chives,
and garlic, something like colengula ornasturtiums of course fruit trees. And then
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I think that I want to useas an example. I mentioned garlic earlier,
but what about rubar. Rhubarb isthe perfect example of an edible decorative
perennial. Such a beautiful plant,you know, big lush leaves. You
can almost think of it as likean edible hostile. Actually hostas are edible,
but it kind of has that sameeffect in the garden, but for
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sun and you know, big beautifulred stems. I love reubarbara. And
you know what I'm growing this yearthat I am also loving is horse reddish.
Oh yes, and that is areally lovely plant too. But it
has these elegant leaves on these longstems and just makes this clump and it
has a beautiful color. And I'mvery very happy with that, and I
plan to harvest it and replant.That's how you do it. You dig
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up the whole thing, take theroots, put them back in and repeat
as necessary. Yeah, and letme add to the mix. When we're
talking about healthy and colorful, whatabout Swiss chard? Oh? I love
that. You know, when Ifirst started gardening, my very first vegetable
garden was the year that bright LightsSwiss charred kind of came on to the
scene and I saw that on thecover of the Johnny Seed catalog and that
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was it. I was just like, I need that plant. At the
time, nobody had any earthly ideaon what to do with Swiss chard in
North America, not really a vegetablethat people ate. But I was in
love with that plant and I grewin and that was kind of what got
me hooked. Yeah, yeah,you know, along the lines of rhubarb
and the beautiful leaves, I dowant to mention ganera. Oh yeah,
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so there. In other words,there are rhubarb plants that you don't eat.
They are grown specifically for ornamental purposes. Now, ganera is not a
rubarb, it is not in thatfamily. But when I've visited gardens and
seen these huge plants, Wow,talk about an impact plant. And there's
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some very interesting articles too on howfolks are being told don't plant this plant,
it's invasive. We'll put those linksat Gardeningsimplified on air dot com because
it's an interesting plant to know,known as giant rhubarb. But again invasive
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and controversial. Yeah, well,we don't really have to worry about that
here in Michigan. It's not warmenough to grow it, and it's certainly
way too dry. This is aplant for swampy, wet areas and mild
climates. And when it looks good, it is gorgeous, so incredible,
you bet. Let's find out whatStacy has on her mind for plants on
trial. That's coming up next hereon the Gardening Simplified Show. Prooven Winners
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Colored Choice Shrubs cares about your successin the garden. That's why we trial
and test all of our shrubs foreight to ten years, making sure they
outperform everything else on the market.Look for them in the distinctive white container
at your local garden center. Greeting'sgardening friends, and welcome back to the
Gardening Simplified Show. We're talking edibles, and you know, I had a
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dream that when I did buy ahouse, I would have an edible landscape
that I would do exactly what Iwas just talking about where, you know,
when I would if I would sayto myself, okay, well I
want a groundcover here. You know, instead of choosing say, pacassandra,
I would choose cranberry, and youknow I would be able to err,
yeah, I would be able tomake all of these swaps. Well,
I unfortunately have run against the realityof deer in rabbits, which is making
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that hard because very often a numberof edible plants that we enjoy are widely
relished oh right, deer by deerand rabbits, and that can kind of
put a little bit of a kaibashon your dreams, certainly for me,
you know, having to have myvegetable garden enclosed in some sort of you
know, prison to keep deer out. But I did want to talk a
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little bit about about vegetable they are, Yeah, what else are you going
to do? You can't have themotherwise, Gotta do what you gotta do.
We're talking about lawns, and youwere talking about how dandelions edible,
and there's certain you know, lawnweeds. But one of the interesting things
that I have found in my gardenis I have grown more and more edibles.
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Is that my weeds become edible plants. Now. I mean, of
course I still get regular conventional obnoxiousweeds. Who doesn't. But you know,
for example, I've talked about iton the show before, but when
we moved into our house, theprevious owners had at one point planted arugola,
and itself sows all over my garden. And it's a great weed to
have. I don't have to doanything to grow it, and I can
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pretty much go out anytime around myyard and scrounge up in a arugola salad.
Meanwhile, they're selling it at thegrocery store for like fifteen bucks a
pound, and it's just growing inmy backyard like there's no tomorrow. I
know it's something else and so healthy, so nutritious, but what do I
know. I'm only a rugola guy. It's it's very nice, it's very
tasty, you know, and Ihave herbs self sewing. It's a good
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problem to have. So the moreyou fill your yard with these kind of
plants, the more you're going tofind that your yard becomes sort of more
of that kind of habitat. Sowe're on the edge of our seat.
I know, I've built up alot of suspense here in the studio on
what today's plant on trial is.And you know, we do have some
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edible shrubs here in the proven Winter'sColor Choice line. But I always love
whenever the subject of eating, youknow, plants that people don't expect to
be edible. I love bringing upthis plant because people, really people are
always surprised when I tell them,And I was very surprised when I found
out myself, which was not actuallyall that long ago. This is not
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knowledge that I've had for years.Today's plant on trial and it is edible
is paraplue pink ink hibiscus, alsoknown as a rosa sharon. And of
course, roses of sharon are inbloom right now here in Michigan. Roses
of sharon are one of those ubiquitoussummer plants that we're well familiar with.
So are you eating it when it'sin bloom? Or are you eating the
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buds? Or are you eating thefoliage? Or are you gnawing on the
stems? What's the deal. Well, if you're a deer, you're gnawing
on the stems. But if youare human, the flowers are edible.
So yeah, it's so what youeat them when they are in what I
would call the tube stage. Soif you're familiar with what a rosa sharen
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looks like when it's coming out,you know, first day it's kind of
in a tight pointed bud, veryclose to the plant, and then the
following day it extends into a tube. The next day it opens, and
then usually a couple of days afterthat, it goes away. So you
want it when it's gone out ofthat pointed bud stage, but before it
opens and it's in this tube,and yeah, you can eat them fresh
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straight off the plant, and theyto me, they taste very good.
But the reason that they taste goodto me is because I like okra.
Oh oh, you do like okra. That's good. I love it.
And okra is very polarizing vegetable.I'm wondering, so could you deep fry
these things? So I don't knowabout that. That's a good question.
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They are definitely more delicate than okrabecause of course they're you know, flower
petals instead of a vegetable, aseed pod as it were. But they
taste like okra. They have aslight kind of sliminess, which I think
is a good thing. Like okra, But yeah, they're good enough to
just put on a salad. I'veonly ever had them fresh, and I
chose pair of blue pink ink todaybecause it is, to me, one
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of our prettiest and most interesting varieties. I am crazy about it. But
the fact is that all roses ofSharon are actually edible as flowers, and
you can eat them. Surprise yourfriends bring them over to your house,
just you know, casually pull oneout and shomp on it and see their
face when they do. Now,one thing I would say in terms of
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selecting roses of Sharon to actually eatin your garden is I would generally,
probably maybe a matter of personal taste, shy away from the double variety.
So like our Chaffon series where youhave a lot of extra petals, and
this isn't really because of flavor oranything, but my concern is just that
when they start opening into that tubephase, that's a lot of hiding places
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for bugs. So if you aresqueamish, all those extra pedals can give
them a lot of places to hide. And you know, if you're trying
to be all, you know,macho and eat a hibiscus in front of
your friends and family, and youbite into some horrible ant or something might
ruin your facade, and we don'twant that. Yeah, a lot of
people are really surprised to find outthat roses of Sharon are edible. And
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so if you have a rose ofSharon, whether it is paraplue pink ink,
or any of the other number ofroses of Sharon out there, congratulations,
you have edible landscaping well. Andyou know, it does make sense
when you look at how pollinators,bumblebees, hummingbirds are attracted to the blooms
of rows of Sharon, it seemsto make sense that, yeah, maybe
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this is kind of a tasty snack. I think it is. So.
Paraplue pink ink is just as tastyto the eyes as it is to the
tongue if you are an Okra kindof person. The flowers are so The
Para blue series in general is characterizedby extra large open flowers, So a
lot of roses of Sharon they're kindof more bell like, they don't fully
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open, like a big old satellitedish. So the Para blue series has
really large flowers that open fully,and paraplue pink ink the flowers are so
pretty if you have to go toGardening Simplified on air dot com and look
at photos of this plant. Sothey are white flowers and the pink ink
part comes in because the center ispink and it has these what's known as
eye extensions on the hibiscus world thatcome out into the petals, So it's
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like a pink kind of swirl inthe center. And a single flower is
beautiful, but when you have,you know, dozens of flowers, which
is one of the strengths of Rowsof Sharon is that you have a lot
of flowers at once on the plant. So when you have a whole bunch
of flowers in bloom with that kindof swirl pink center, it really is
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a very very impressive kind of eyedazzling site to see. I think impressive
is a good description. In theGarden Center, when Paraplue is in bloom,
it stops you in your tracks ifyou're walking the aisles shopping flowering shrubs,
or even walking through the Rows ofSharon section, when you come upon
this plant, there's something distinctive anddifferent about it, definitely, and I
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feel like that is true of allof the Parablue series. You know,
paraplue violet is another one of myfavorites, and that is a plant that
I always have to say you justhave to see to believe because the color
is just so unique. But parapluepinking, I think, is the one
that like, when people see it, they're just they're gonna want to grow
it. And then if you arethe kind of person who you know,
likes to throw some weird stuff inyour salads and amaze your friends, it
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has that added advantage too. Andby and large, you know, as
someone who, as I was justsaying, can't really grow the edible landscape
of my dreams because of dear pressure, roses of Sharon are by and large
pretty deer resistant. Have you foundthat, Yes? Absolutely so. They
do browse my plants a little bit, I mean certainly, not enough to
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cause any damage. And once yourroses of Sharon are established, you know,
you probably wouldn't even barely notice.And the more established they get,
the more mature your plants get,the less deer damage occurs because they just
become woodier and the deer are lessinterested in them than when they're very young
and fresh. The best way todescribe it is like when you go to
a buffet in Las Vegas, youknow, and you've got all this food
along the buffet. You kind ofnose around in there a little bit.
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But now I'm moving on to somethingelse. And that's what the deer do
with rows of share, take alittle taste, Yes, enough, something
else. Dot's try something else inmy house. That actually means you're probably
just moving on to now my summarifichibiscus, which they hopefully won't eat either.
But yeah, so very easy togrow. Roses of Sharon of course
love full sun. They are hardydown to USDA Zone five heat teller all
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the way through USDA Zone nine,so good portion of the country can grow
these edible hibiscus. And one ofthe other great things about the Parablue series
in general, as well as ParabluePink Ink, is that they have a
really elegant habit. And this isa crucial part of our selection process here
at Proven Winters Color Choice shrubs forhibiscus, because a lot of older varieties
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they kind of have what my bossis referred to as a caveman club habit,
like they just kind of look likea club. And these are really
elegant parablue pink ink is five toeight feet tall and four feet wide,
so it's got a good space savinghabit, you know, not the old
varieties. It gets to be tenfeet tall and ten feet wide and you
know, watch out, you haveto clear a whole area to be able
to grow them. They're actually prettyrestrained, nice small footprint and so a
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really nice plant to add. Orimagine this an edible hedge of hibiscus,
and that's what I like because peopleare always looking for plants that they can
use for hedging. Talk about aknock your socks off hedge. Yeah,
great choice, and your neighbors willbe grateful too, because they're going to
be enjoying the other side of itand it's going to look absolutely amazing.
And another great thing, Hibiscus rosasharon is drought tolerant once it is established,
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and really it's just a great choicefor the garden and kind of one
of those accidentally incidentally edible, Likeit's edible, but you know that's not
the main reason you grow it.So check out the pictures at Gardeningsimplified on
Air dot com or visit us atproven Winter's Colour Choice dot com to find
a retailer near you so you canadd Para blue pink ink hibiscus to your
garden. We're going to take alittle break. When we come back,
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we're opening up the garden mail bag, so please stay tuned at proven winner's
color choice. We've got a shrubfor every taste and every space. Whether
you're looking for an easycare rose,an unforgettable hydrangea, or something new and
unique, you can be confident thatthe shrubs and the white containers have been
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trialed and tested for your success.Look for them at your local garden center.
Greetings, gardening friends, and welcomeback to the Gardening Simplified Show,
where it is the time of theshow where we help answer your questions about
what's going on in your garden,what you should do, what you shouldn't
do, and if you have questionfor us, you can always reach us
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at help HLP at Gardening Simplified onair dot com, or just visit Gardening
Simplified on air dot com and usethe contact form to fill it out and
send us your question. And youcan even attach a photo, which is
very very helpful because I'll tell youI love playing long distance plant detective,
but it is darn near impossible withouta photo. Very often, in fact,
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almost all the cases, a photowill blast a case wide open.
So please do include a photo ifyou can. And Jim our first question,
did send us some photos? Yeah, Jim sent photos about a red
dwarf Japanese lace leaf maple, andhe believes that it's dying. It's in
its third replanting three years years ago. Replanted for location purposes. It's in
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sandy soil, full sun, breezy, next to a lake. It gets
a fair amount of water, asindicated by the green grass around it.
I do not fertilize the tree andthe area. I do know the pH
of the I do not know thepH of the soil. Today I added
the mulch and watered it for anhour. Its last location was similar to
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this location. What to do andStacy those pictures? This Japanese maple looks
really rough, but I think it'spretty typical of what happens with the Japanese
maple when you have it in ahighly exposed area. Yeah, you know,
Japanese maples are definitely one of thoseplants that needs some careful sighting.
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You know, there are certainly shrubsand trees and perennials out there that you
can pretty much pull up down anywherein your yard and they will thrive.
And Japanese maples are not one ofthem, correct, They are one that
definitely benefits from a more protected location. And I would say, especially in
the case of a lace leaf varietylike he has, you really want to
make sure you're sighting that out ofthe wind. The reason for that is
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because those lease leaves expose so somuch more leaf surface than a standard leaf.
You know, you have all ofthose fine, little thin fingers,
and what that means is that thesun the wind has all that extra places
to work on, extra surface areato evaporate water from, and it just
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makes the plant really really stressed.So I would say that I don't think
this plant is long for this world. I'm afraid if it were to stay
in this spot. And I wouldalso add in the photo it looks like
there's a lot of potting soil aroundthe base of the plant. And you
know it's I understand, I've beenthere before. Believe me, I know
what it's like. The desire tojust say I want a plant here,
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so I'm just going to dig ahole I'm going to dump a bag of
potting mix in here and I'm goingto plant in it. But that is
a really bad idea. And Iknow it's hard to understand or believe this,
but it is true. So whathappens, as I've talked about before,
is a bathtub effect. So pottingmix is very very porous. It
has large air spaces between its particlesthat means it can hold on to a
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lot of water. By comparison,the soil around it has very very small
spaces in between its particles. Sowhen you water, all that water is
going into that nice, light,fluffy potting soil with those big old air
spaces, filling that up. Butthen gravity takes its toll and it starts
to drain through, and when ithits the native soil around that hole that
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you dug, it just comes toa screeching hole. It's kind of like
trying to fit a huge crowd througha small door. And what ends up
happening is that moisture just sits aroundthe roots waiting for its chance to drain
out, and in very sensitive plantI've seen this lead to death in the
case of lilacs and panicle hydrang justspecifically because those are two plants that are
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very sensitive to those conditions. So, you know, I know obviously this
plant is not happy at having beenmoved three times. Japanese maples generally don't
take too kindly to that. ButI think if this plant is going to
have any chance at survival, itneeds to be moved away from the lake
and into a spot where it's justyour native soil. It's protected from the
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wind and mulched and given a lotof TLC and hopefully it can recover.
Yeah, the edge of a lakeis a very exposed area, not a
good spot for a Japanese maple.They tend to like micro climates. One
other quick addition to that, Stacey, and that would be with Japanese maples,
they have a tendency, at leastin the Midwest in the north to
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leaf out in spring and then besubject to frost yep and die back,
and they're very sensitive to that too, So it's probably an accumulation of a
lot of things there. So Iwould agree, I think this plant needs
to move again and in a different, more protective location. And you know,
Jim, what you can do isplant a lemony lace elderberry instead.
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Yes, it is a much moredurable plant. It has lacy leaves that
look a bit like the Japanese maple, so if that's the look you're going
for. There. It is brightyellow instead of the red that you have,
But it's a much more durable plantand will probably deal better with those
conditions than the maple will. MaryLou writes to us, Hello, Rick
and Stacey. I love listening toyour garden advice. My question is this.
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I have a variegated pagoda dog withsuckers coming up from the bottom.
Typically I trim them out to givethem the energy towards the tree. However,
the tree is looking unhappy and maybedue to cicadas, I don't know.
It also might be due to thelovely buckthorn growing in my neighbor's yard
that suck any nutrients out of thesoil. Would you recommend trim off the
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suckers or letting them grow so youknow, Mary Lou. She also sent
a picture and we of course willput that on the YouTube version as well
as in the show notes that gardeningsimplified on air dot Com. I don't
see this plant looking bad, doyou know? I thought it looked actually
quite beautiful. I thought it did. And you know the characteristics of the
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plant, the way it grows,it generally grows well with some competition around
along woodland edges. So I thinkyou got to give yourself some credit there,
Mary Lou. I think the plant'sdoing pretty well. Yeah, I
think so too. And so thisis specifically a golden shadows Pagoda dogwood,
beautiful yellow and green variated tree,and it is turning a little bit pink,
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and I think that that's normal.I mean, you might usually see
that a little bit later in theseason rather than right now. But I
don't think that the pink is acause for concern. And I would say
that, yeah, overall, Ithink your plant looks healthy. I don't
think you have to worry about thehealth now. As for the suckers,
I would be inclined to probably myselftrim them out, especially at the age
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that Marylou's tree is. It reallyhas developed kind of a strong single trunk,
and I think it's best to juststick with that because some of the
suckers that you can see to theright of the photo are getting pretty large.
Correct If the tree was younger,then you could opt to go with
the multi stem route that at thispoint I think we're in the boat.
We got a row. Yeah,I agree, but it's not going to
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harm the tree. You know,some of those cuts will be rather large,
but again I wouldn't worry about thattoo terribly much. Now, I
have heard for crab apples that thebest time to prune off suckers is in
August because the hormones in the treeare such that it won't just keep trying
to make them, it can actually, you know, reduce or even eliminate
(29:52):
the suckers. So whether that isequally true for Dogwood's I don't know.
But given the fact that it isnow, you know, late July,
I would say, go ahead andplan for you know, in about three
weeks or so to cut off thosesuckers. See if that help, you
know, see if that timing worksto reduce them. But overall, I
wouldn't worry about your plan. Ithink it looks really good. John writes
(30:17):
to us very simply, our yardhas been crazy this year with weeds.
We spend way too much time pullingthem. I have used prene to exhaustion
the weeds we've got pull You know, you got to be weeding by example
here, and I'm just gonna simplysay to John that, yes, weeds
are frustrating, but I believe thatif you are out there in fall dealing
(30:42):
with weeds, you solve eighty toninety percent of your weed problems. I
really believe that when you use herbicidesin fall, there's good translocation into the
root system. You get the winterannuals before they before they bloom. I
just really believe that the people whohave the best success as far as weeds
(31:04):
are concerned, are out there inthe fall dealing, you know. And
the other thing I would add tothat is that you know, why are
you getting weeds? Is it thatyour lawn isn't filled in? Is it
that it is a bed that's notmulch, Because I will tell you mulch
can work wonders. And if youcan, you know, get rid of
the weeds and get a good fourinch layer of mulch on that area.
(31:26):
That should take care of not onlythe perennial weeds. In many cases some
things will still come up, butalso it will prevent the seeds from germinating.
And you know, do yourself afavor. Don't make it more work
than it needs to be put downmulch. It really really will help.
Yeah, and John also mentions prenehere. So prene is a pre emergent
weed control, So it's only goingto work on weed seed or seed that's
(31:51):
brought to the surface. It's notgoing to help with those perennial weeds.
And again, when you're dealing withweeds, you're dealing with all types of
weeds, including those winter annuals.So boy, I can't emphasize enough.
Mark your calendar for September, October, November and be out there dealing with
the weeds you're the following year,you're going to be happy. Then,
Yeah, and you know, spendthe next couple of weeks identifying your weeds,
(32:15):
find out if their perennial weeds,find out if they're annual weeds,
and then you know where you canput where you need to put your energy,
and if preene is even doing anygood, because if you're using it
against those perennial weeds, Yeah,like Rick said, it won't do anything
for you. So we got totake a little break. When we come
back, we've got a special guestfor branching news. You won't want to
miss it, so stay tuned.The Gardening Simplified Show is brought to you
(32:39):
by proven Winners Color Choice Shrubs.Our award winning flowering shrubs and evergreens have
been trialed and tested for your successso you enjoy more beauty and less work.
Look for Proven Winners Color Choice Shrubsin the distinctive white container at your
local garden center. Welcome back tothe Gardening Simplified Show. Today, for
(33:00):
branching news, we're going to talkto Diane Devereaux. Diane is known as
the Canning Diva and I've known Dianefor a number of years. She has
a new book coming out called Mealsin a Jar, and we're going to
hold this up for YouTube viewers.What a gorgeous book. And Diane,
(33:21):
thanks for joining us on the GardeningSimplified Show. We appreciate you joining us
and sharing information about Meals in aJar. How did this come about?
Oh, thank you guys, Thankyou so much for having me. Well,
I as a recipe creator, youknow, I'm constantly thinking of new
things. But it came about becausea lot of the canners that I interact
(33:44):
with on a daily basis, whetherit be social media, on my website.
They wanted more meals, and youknow, there just wasn't enough out
there. A couple of my bookskind of grazed the surface, and so
I was getting lots of lots ofinquiry. So I decided to just start
working on a bunch of recipes.And then, of course I love food,
(34:05):
so I dove into like culinary cuisinesfrom around the world, and I
just I had so much fun withthis. So I didn't want to just
create another soup or another chili,you know, I wanted to give people
something really exciting. And as younoticed when you put throughout the book,
there are some amazing, fun andvery cultural recipes throughout. Yeah. Absolutely,
and you talk about cultural. Iknow you well enough, Diane,
(34:30):
and follow you in social media,where I also know that you believe that
the work you do here with mealsin a jar or canning, you're not
only preserving food, but you're preservingfamily meals. You're preserving memories, so
to speak, which really makes usspecial. Yes, thank you for saying
that. It is true. It'slike a community, right, and when
(34:52):
you think about breaking bread, right, we sit down together, we have
fellowship, we have family, friends, community, right, and that's exactly
what we are doing with canning andhome preserving, because not only in the
act of you know, preserving andpropping the food and putting it into jars,
we're doing that at meal time too, So you're getting a sense of
(35:14):
community throughout all the work from startto finish, and then the enjoyment aspect.
So yeah, for sure, andDiane talking about family and friends.
The forward of this book is writtenby Carrie Underwood tell us about that,
Yes, Carrie is wonderful. Acouple of years ago, she had posted
(35:36):
an image of a recipe she canned, and I think it was something simple
like tomatoes, and she says,I may not be no canning diva,
but these maters shoe looked good,and I thank her. It was awesome,
right, So I thanked her forgiving me a shout out, because
you know, she is quite popularand that helps, you know, give
me a little bit of recognition.But when I had reached out to her,
(35:59):
she founded right back and we startedto have a wonderful dialogue. And
she had mentioned how she was abit intimidated about pressure canning, and I
just I just said, you know, hey, anytime you you want me
to show you, I'll gladly teachyou. And sure enough she responded right
back with okay, well that's great. I was like, yeah. My
(36:20):
jaw hit the floor and I waslike, okay, we're doing this.
And it has been a fun,you know, friendship since. And I'm
very thankful that she took the timeout of her very busy schedule, as
you know, to talk about howshe loves gardening and canning and preserving.
And you know what I was ableto do for her, which you know,
(36:42):
just that that interaction helped give herthe confidence she needed. And she
she's a canning machine. Whenever she'snot on tour, she's home, she's
gardening, canning and baking. That'sdream life. You know what I really
love about this concept, Like yousaid, it's not another seat, it's
not another chili, which is ofcourse with so many canning books are,
but you know, so many peopleare so busy and they want to eat
(37:06):
home and they want to eat homecooked food, they want to eat healthy,
but they just don't have the timeto you know, get home from
work and the kids have this,and then you know they have to do
this and this and this. Butthis is such a great way to take
advantage of slower times of the year, you know, your kids off season
in sports or whatever, to devotethe time to just stocking up these meals
so that when you do have thosebusy nights, it's like the same as
(37:30):
if you did have two hours tocook an amazing meal that everybody could sit
down together. Mm hm oh absolutely, you hit the nail on the head.
We put all that time in theupfront, so that way you do
have a pantry stock full of mealsthat you just eat and serve. It
takes the load off, because you'reright, especially when fall hits, you
(37:51):
know. So in a nutshell,Diane, what we're talking about is we're
talking about pressure canning ready made mealin a jar. Is that correct?
That's correct. Yes, Everything wemake is going to be already cooked and
ready to go, so it hasa shelf life of three to five years.
(38:12):
What's beautiful about every meal inside thebook is you preserve it and then
you simply remove the lid and heatit up and eat it. Wow.
Yeah, that sounds convenient now,I'd have to admit, Diane. And
again we're talking to the canning diva, and that's Diane Devereaux and her beautiful
(38:32):
new book coming out called Meals ina Jar. Diane, I have to
admit that when I saw it involvedpressure cooking pressure canning, I was like,
I'm out, I can't do this, and I remember years ago the
old pressure cookers on the stove.But following you on Instagram, I was
(38:53):
struck by the fact that you wereusing this pressure canner, this pressure cooker
outdoors using propane, and I'm thinking, now, maybe I can handle this.
M Yeah, I have. I'mvery blessed to have a partnership with
all Americans pressure canners, these outof Wisconsin, and they had sent me
(39:14):
one of their models. It's anine. It'll hold upwards of twenty court
jars. What's awesome about this isI can get so much done at once,
but it's too big for my save. So I have a camp shaft
sove that's outdoors. It has twoburners. You use a pro paane tank
just as you would a grill,and it works out perfectly. I set
(39:36):
a couple of fire bricks down thereso that we have a flat surface because
it is so large, and yeah, it makes it so much easy.
Is the biggest thing you have toworry about though. Rick is the weather,
Yeah, right right, that's true. But you know I can deal
with that, and I'm out theregrilling in the weather. But I love
the fact that I could do thatoutside. Diane meals in a jar,
(40:00):
thinking, okay, so we've gotsome carrots and we've got some corn and
that sort of thing. My word, was I wrong? I mean everything
from meat balls to I mean shrimpand et cetera, et cetera. This
is there's some fabulous recipes in here, certainly something that I'd love to crack
open a jar after a long dayat work and be able to heat up
(40:21):
and enjoy. Oh thank you forsaying that. Yes, I had so
much fun. You know a lotof what you see in here is how
I love to cook and eat.And I'm not gonna lie. I'm the
type two that if I've had along, busy day, the last thing
I want to do is cook fromscratch. So there's you know, times
I'll run downstairs. But something simplelike even Korean bogagi, or I love
(40:43):
Asian fruits. He there would belike sukiyaki or a lemon grass chicken soup.
That one is also, I meanjust amazing simple. But we're also
controlling what we put in each jar, so there is a health factor to
that. Right, we know wherethe food came from. We prepared it
ourselves. Many of us garden ourselves. Some of us have small homesteads and
farms so they raise their own meat. There's a lot of cool things that
(41:07):
you can do to create a varietyof different meals, and yeah, I
had fun exploit. My other favoriteis bangers and nash. That is a
common UK recipe. Did you seethat one with the onion gravy. I'm
telling you, if you try thatone, you're going to fall in love
with it. You will be wantingto just make and preserve the onion gravya
(41:27):
so good. So how long didit take you to do all the research
and recipe development, because this isa this is a big book with a
lot of recipes. Thank you.It was a long time. It was
two years of creation and testing,an additional year of writing, and then
I mean altogether it was a fouryear project. So yeah, it takes
(41:50):
a lot of time, and I'mconstantly developing new recipes. I'm thankful that
I now actually have a lab righthere in Grand Rapids I used to have
to ship stuff out, so I'mvery blessed to have a third party,
you know, helping me. Andthen you know, there's a lot that
I do as far as like afterthe fact. And now we get the
(42:12):
book concept going and we get pickedup by a publisher and in this case
at Harvest House has been absolutely wonderfulto work with. And then when they
get to green light, like,yes, we love this book concept,
let's go. Then I work withJeff Hey, I get green Frog Photo
in Grand Rapids, and we doall of our own food shoots, We
do all the food staging. Wedo this all ourselves. So everything you
see in the book he and Idid together. That's really great. Thanks.
(42:37):
Well. You can see you puta lot of work into it,
Diane, and it's a gorgeous book. The book is Meals in a Jar,
the Canning Diva Diane. If peoplewant to learn more about you,
first of all, let's ask thequestion when does the book come out?
Okay, so it comes out Augustsixth, that's on a Tuesday, so
for anyone who's pre ordered, that'sthe ship date. Also, hearing some
(43:00):
whispering that it might ship a littleearly, so I'm kind of excited about
that. I know I heard that, but that's also the date. August
sixth is when it'll be available instores. And we're going to have a
fun book launch signing party in GrandRappid at Baker book House, So that's
also kind of fun. That's fantastic. In your website, none of that
canningdiva dot com, so you canlearn more about the book. You've got
(43:22):
a sampling of recipes. I'll sharea few things also if anyone orders the
book and they'd like to take partin a three label template, I have
access to every recipe in the jar. I've created a sheet of labels,
so you have a template. Yousimply can yep, download that and print
it and now you have labels foryour jars. Nice. That's fantastic.
(43:44):
Before I let you go, Dianejust wanted to ask you a question today.
On today's show, we talked abouteating your landscape. And we're getting
to that time of year when thetomato plants, the cucumbers, the beans,
everything else bontiful and you stand thereand you think, what am I
going to do with all these vegetables? How do I deal with this?
(44:06):
Looking at the book, it lookslike you can incorporate a lot of these
into Meals in a Jar. Hmm. Absolutely. I have a chapter dedicated
to vegetarian recipes. I also havea chapter dedicated to food substitution. So
if you're a gardener and you're startingto see a bumper crop, this book
is going to be a fantastic assetto you because you will not have to
(44:29):
let any of it go to waye. Fantastic. Her name is Diane Devereaux,
author of the Complete Guide to PressureCanning, her new book Meals in
a Jar. Congratulations Diane, andthanks for sharing this with all our listeners
and viewers here of the Gardening SimplifyShow. We appreciate it. Thank you,
Thank you both for having me,and thank you all for tuning in.
(44:51):
Thanks Diane, well that was great. That's an excellent book, and
I hope that you are as inspiredas we are. And so thanks to
Diane. Thank you Rick, thankthanks Drianna, and of course thank you
so much to all of you forlistening. Have a great week ahead.
Broadcasting from Studio A here at provenwinners Color Choice Shrubs. It's time for
the Gardening Simplified radio podcast and YouTubeshow with Stacy Hervella me Rick Weisten,
our engineer and producer Adrianna Robinson.Well Stacey. Today we're going to talk
about eating your landscape. Sixteen percentof the American population moves every year.
(00:27):
I thought that was an interesting statistic. Suburbanites have become transient while chasing the
American dream. And something I havelearned is edible plants and the occasional chocolate
chip cookies help you meet your neighbors. Increasing regional food security is another issue.
(00:48):
People are thinking about existing vacant lots, flat rooftops, and residential yards.
What about your yard enter the suburbs, what about your lawn? Studies
have exclaimed the lawn as the largestcrop in the United States, and that
was a wake up call for manypeople in water stressed areas of the country.
(01:12):
The lawn is as an abundant inthe suburbs as corn is in Iowa,
and yet Stacy and I are livingexamples of simply put, you can't
eat your lawn. Well, actuallyyou can if you have dandelions, clover,
and plantain growing in your turf likemany people do. You can eat
(01:34):
elements of your lawn. But ediblelandscape design is a type of gardening that
emphasizes the production of food crops whilestill maintaining a visually pleasing appearance. Often
used in small spaces, city gardens, suburban yards where traditional gardening methods may
not be practical, so edible landscapedesign. I have an example, and
(02:00):
we'll show a picture on YouTube ofthe frames that I build to grow my
cucumbers so that they're just not sprawlingall over the ground. It's healthier for
them. We get good air movement. These are wire frames that are put
at a forty five degree angle.The cucumbers grow up. It keeps them
nice and clean. I don't havebig problems with powdery or downy mildew.
(02:24):
There's a method to growing food inyour own yard. States, Oh,
there absolutely is, whether you're talkingabout just you know, a standard vegetable
garden or at all landscaping like yousaid, where instead of having things like
you know, boxwood and crab apples, you have apple trees and blueberry shrubs
exactly. And a thought that stimulatedthis whole eat your yard thing in my
(02:49):
mind was thinking about garlic. Ofcourse, you grow a lot of garlic.
Stacey and I grow garlic also,and part of the reason is because
it's fun and it's easy to growin your own yard. But I was
once again reading statistics, China accountsfor seventy three point two percent of garlic
(03:12):
production in the world. That's amazingto me. The top three countries hold
an eighty six percent share of garlicgrowth. That's China, India, Bangladesh,
and then South Korea and Egypt.What about growing garlic in your own
yard? Yeah, I mean thatis that is very interesting. And that
(03:34):
is also why if you are interestedin growing garlic in your own yard,
I generally don't recommend that you justuse regular store about garlic and throw it
in the ground, because all ofthose climates are a lot different than the
mess of the American Midwest, andthey're probably growing varieties that are very specific
to their climate conditions, have resilienceto you know, the various challenges and
(03:57):
things. So I and also whyif you're growing garlic, why would you
want to buy the same garlic thatyou can get at the store when you
can grow many more interesting varieties.And once you start shopping for garlic,
wow, like it's mind boggling.How many really cool and unique different airloom
varieties from all over the world andthroughout history you can grow. And you
know, I'm glad we're talking aboutthis right now, because it is almost
(04:19):
time to buy garlic. They usually, it's very often the interesting varieties will
get sold out by mid to lateSeptember, so it's a good time to
start shopping. Reserve your garlic andthey'll ship it for you at the proper
time, and then you'll be like, oh good, I get to plant
garlic this weekend. This is goingto be great. It's so easy to
plant exactly, and that's why Iuse it as an example of each your
(04:41):
yard. Or let's talk about abeautiful flowering shrub that I love. Quints
Yeah, now, how many peoplegrow it? For the actual quints fruit?
It's as of itself. Quints fruitis full of pectin. It's often
found as a jam, jelly,or marmalade. Yeah. And you know,
a lot in North America we donot have a quince culture. In
(05:04):
Europe, quince is much more popular. There's a Spanish membryo paste, which
has I think maybe made some inroadshere in the US because of charcuterie boards.
People like to have that with theircheese and salami and so forth.
But there's actually two types of quince. There's a quince tree and that's the
one that is normally used for eating, and the quince shrub, like our
(05:27):
double take quince, which actually don'tset fruit for which for some people is
a good thing. That one isused more for a jam and has a
really beautiful yellow hue. Now whenyou see a quince shrub laden with fruit,
it's kind of like stops you inyour tracks. It's stunning, yeah,
because it's all very closely born tothe stem and it just looks like
this sort of like alien thing withlike these yellow eggs stuck to it.
(05:47):
It's pretty cool. So we canbe decorative and functional as far as eating
our landscape or our yard. Letme do a limerick here for you a
minute to kind of create a synopsisof the topic. I'm out for a
late night snack. It's growing rightout back. I'm wearing my bathrobe and
(06:11):
slippers, holding my favorite clippers,my munching by moonlight neck I did it.
I ripped up my lawn and nowhave something to feed on for all
of my labors. I'm the talkof the neighbors, a suburbia phenomenon,
my buffet on the boulevard for allto see, no holds barred. I'm
developing better habits and eat better thanthe rabbits right in my very own yard.
(06:38):
Oh that was lovely, very nice. And part of the reason for
doing this, Stacey, is thatthere's there's a real sense of accomplishment when
you're able to both improve your landscapedecoratively and derive the benefit of feasting off
your landscape. Also, yeah,you know, there's something about having the
(07:01):
produce from your own backyard, whetheragain it is a landscape or an herb.
There's just something that is really magicalabout running out back and getting it
and serving it. And you know, if you know, you know,
and if you don't know, youknow, it doesn't have to be an
all out kind of thing. Youcan do this in steps. I think
basil is a great entryway plant,you know, for people who just kind
(07:28):
of want to start getting to knowthe luxury and joy of growing animals in
your own backyard. It's beautiful I'mthinking basil and chives. Yeah, I
love going out there clipping some chives, putting them on the potatoes or whatever
it may be. So we're talkingabout service berry, blueberries, chives,
and garlic, something like colengula ornasturtiums of course fruit trees. And then
(07:54):
I think that I want to useas an example. I mentioned garlic earlier,
but what about rubar. Rhubarb isthe perfect example of an edible decorative
perennial. Such a beautiful plant,you know, big lush leaves. You
can almost think of it as likean edible hostile. Actually hostas are edible,
but it kind of has that sameeffect in the garden, but for
(08:16):
sun and you know, big beautifulred stems. I love reubarbara. And
you know what I'm growing this yearthat I am also loving is horse reddish.
Oh yes, and that is areally lovely plant too. But it
has these elegant leaves on these longstems and just makes this clump and it
has a beautiful color. And I'mvery very happy with that, and I
plan to harvest it and replant.That's how you do it. You dig
(08:39):
up the whole thing, take theroots, put them back in and repeat
as necessary. Yeah, and letme add to the mix. When we're
talking about healthy and colorful, whatabout Swiss chard? Oh? I love
that. You know, when Ifirst started gardening, my very first vegetable
garden was the year that bright LightsSwiss charred kind of came on to the
scene and I saw that on thecover of the Johnny Seed catalog and that
(09:03):
was it. I was just like, I need that plant. At the
time, nobody had any earthly ideaon what to do with Swiss chard in
North America, not really a vegetablethat people ate. But I was in
love with that plant and I grewin and that was kind of what got
me hooked. Yeah, yeah,you know, along the lines of rhubarb
and the beautiful leaves, I dowant to mention ganera. Oh yeah,
(09:28):
so there. In other words,there are rhubarb plants that you don't eat.
They are grown specifically for ornamental purposes. Now, ganera is not a
rubarb, it is not in thatfamily. But when I've visited gardens and
seen these huge plants, Wow,talk about an impact plant. And there's
(09:50):
some very interesting articles too on howfolks are being told don't plant this plant,
it's invasive. We'll put those linksat Gardeningsimplified on air dot com because
it's an interesting plant to know,known as giant rhubarb. But again invasive
(10:11):
and controversial. Yeah, well,we don't really have to worry about that
here in Michigan. It's not warmenough to grow it, and it's certainly
way too dry. This is aplant for swampy, wet areas and mild
climates. And when it looks good, it is gorgeous, so incredible,
you bet. Let's find out whatStacy has on her mind for plants on
trial. That's coming up next hereon the Gardening Simplified Show. Prooven Winners
(10:39):
Colored Choice Shrubs cares about your successin the garden. That's why we trial
and test all of our shrubs foreight to ten years, making sure they
outperform everything else on the market.Look for them in the distinctive white container
at your local garden center. Greeting'sgardening friends, and welcome back to the
Gardening Simplified Show. We're talking edibles, and you know, I had a
(11:01):
dream that when I did buy ahouse, I would have an edible landscape
that I would do exactly what Iwas just talking about where, you know,
when I would if I would sayto myself, okay, well I
want a groundcover here. You know, instead of choosing say, pacassandra,
I would choose cranberry, and youknow I would be able to err,
yeah, I would be able tomake all of these swaps. Well,
I unfortunately have run against the realityof deer in rabbits, which is making
(11:24):
that hard because very often a numberof edible plants that we enjoy are widely
relished oh right, deer by deerand rabbits, and that can kind of
put a little bit of a kaibashon your dreams, certainly for me,
you know, having to have myvegetable garden enclosed in some sort of you
know, prison to keep deer out. But I did want to talk a
(11:48):
little bit about about vegetable they are, Yeah, what else are you going
to do? You can't have themotherwise, Gotta do what you gotta do.
We're talking about lawns, and youwere talking about how dandelions edible,
and there's certain you know, lawnweeds. But one of the interesting things
that I have found in my gardenis I have grown more and more edibles.
(12:09):
Is that my weeds become edible plants. Now. I mean, of
course I still get regular conventional obnoxiousweeds. Who doesn't. But you know,
for example, I've talked about iton the show before, but when
we moved into our house, theprevious owners had at one point planted arugola,
and itself sows all over my garden. And it's a great weed to
have. I don't have to doanything to grow it, and I can
(12:31):
pretty much go out anytime around myyard and scrounge up in a arugola salad.
Meanwhile, they're selling it at thegrocery store for like fifteen bucks a
pound, and it's just growing inmy backyard like there's no tomorrow. I
know it's something else and so healthy, so nutritious, but what do I
know. I'm only a rugola guy. It's it's very nice, it's very
tasty, you know, and Ihave herbs self sewing. It's a good
(12:54):
problem to have. So the moreyou fill your yard with these kind of
plants, the more you're going tofind that your yard becomes sort of more
of that kind of habitat. Sowe're on the edge of our seat.
I know, I've built up alot of suspense here in the studio on
what today's plant on trial is.And you know, we do have some
(13:15):
edible shrubs here in the proven Winter'sColor Choice line. But I always love
whenever the subject of eating, youknow, plants that people don't expect to
be edible. I love bringing upthis plant because people, really people are
always surprised when I tell them,And I was very surprised when I found
out myself, which was not actuallyall that long ago. This is not
(13:37):
knowledge that I've had for years.Today's plant on trial and it is edible
is paraplue pink ink hibiscus, alsoknown as a rosa sharon. And of
course, roses of sharon are inbloom right now here in Michigan. Roses
of sharon are one of those ubiquitoussummer plants that we're well familiar with.
So are you eating it when it'sin bloom? Or are you eating the
(14:01):
buds? Or are you eating thefoliage? Or are you gnawing on the
stems? What's the deal. Well, if you're a deer, you're gnawing
on the stems. But if youare human, the flowers are edible.
So yeah, it's so what youeat them when they are in what I
would call the tube stage. Soif you're familiar with what a rosa sharen
(14:22):
looks like when it's coming out,you know, first day it's kind of
in a tight pointed bud, veryclose to the plant, and then the
following day it extends into a tube. The next day it opens, and
then usually a couple of days afterthat, it goes away. So you
want it when it's gone out ofthat pointed bud stage, but before it
opens and it's in this tube,and yeah, you can eat them fresh
(14:43):
straight off the plant, and theyto me, they taste very good.
But the reason that they taste goodto me is because I like okra.
Oh oh, you do like okra. That's good. I love it.
And okra is very polarizing vegetable.I'm wondering, so could you deep fry
these things? So I don't knowabout that. That's a good question.
(15:05):
They are definitely more delicate than okrabecause of course they're you know, flower
petals instead of a vegetable, aseed pod as it were. But they
taste like okra. They have aslight kind of sliminess, which I think
is a good thing. Like okra, But yeah, they're good enough to
just put on a salad. I'veonly ever had them fresh, and I
chose pair of blue pink ink todaybecause it is, to me, one
(15:26):
of our prettiest and most interesting varieties. I am crazy about it. But
the fact is that all roses ofSharon are actually edible as flowers, and
you can eat them. Surprise yourfriends bring them over to your house,
just you know, casually pull oneout and shomp on it and see their
face when they do. Now,one thing I would say in terms of
(15:48):
selecting roses of Sharon to actually eatin your garden is I would generally,
probably maybe a matter of personal taste, shy away from the double variety.
So like our Chaffon series where youhave a lot of extra petals, and
this isn't really because of flavor oranything, but my concern is just that
when they start opening into that tubephase, that's a lot of hiding places
(16:11):
for bugs. So if you aresqueamish, all those extra pedals can give
them a lot of places to hide. And you know, if you're trying
to be all, you know,macho and eat a hibiscus in front of
your friends and family, and youbite into some horrible ant or something might
ruin your facade, and we don'twant that. Yeah, a lot of
people are really surprised to find outthat roses of Sharon are edible. And
(16:33):
so if you have a rose ofSharon, whether it is paraplue pink ink,
or any of the other number ofroses of Sharon out there, congratulations,
you have edible landscaping well. Andyou know, it does make sense
when you look at how pollinators,bumblebees, hummingbirds are attracted to the blooms
of rows of Sharon, it seemsto make sense that, yeah, maybe
(16:56):
this is kind of a tasty snack. I think it is. So.
Paraplue pink ink is just as tastyto the eyes as it is to the
tongue if you are an Okra kindof person. The flowers are so The
Para blue series in general is characterizedby extra large open flowers, So a
lot of roses of Sharon they're kindof more bell like, they don't fully
(17:18):
open, like a big old satellitedish. So the Para blue series has
really large flowers that open fully,and paraplue pink ink the flowers are so
pretty if you have to go toGardening Simplified on air dot com and look
at photos of this plant. Sothey are white flowers and the pink ink
part comes in because the center ispink and it has these what's known as
eye extensions on the hibiscus world thatcome out into the petals, So it's
(17:42):
like a pink kind of swirl inthe center. And a single flower is
beautiful, but when you have,you know, dozens of flowers, which
is one of the strengths of Rowsof Sharon is that you have a lot
of flowers at once on the plant. So when you have a whole bunch
of flowers in bloom with that kindof swirl pink center, it really is
(18:02):
a very very impressive kind of eyedazzling site to see. I think impressive
is a good description. In theGarden Center, when Paraplue is in bloom,
it stops you in your tracks ifyou're walking the aisles shopping flowering shrubs,
or even walking through the Rows ofSharon section, when you come upon
this plant, there's something distinctive anddifferent about it, definitely, and I
(18:26):
feel like that is true of allof the Parablue series. You know,
paraplue violet is another one of myfavorites, and that is a plant that
I always have to say you justhave to see to believe because the color
is just so unique. But parapluepinking, I think, is the one
that like, when people see it, they're just they're gonna want to grow
it. And then if you arethe kind of person who you know,
likes to throw some weird stuff inyour salads and amaze your friends, it
(18:49):
has that added advantage too. Andby and large, you know, as
someone who, as I was justsaying, can't really grow the edible landscape
of my dreams because of dear pressure, roses of Sharon are by and large
pretty deer resistant. Have you foundthat, Yes? Absolutely so. They
do browse my plants a little bit, I mean certainly, not enough to
(19:10):
cause any damage. And once yourroses of Sharon are established, you know,
you probably wouldn't even barely notice.And the more established they get,
the more mature your plants get,the less deer damage occurs because they just
become woodier and the deer are lessinterested in them than when they're very young
and fresh. The best way todescribe it is like when you go to
a buffet in Las Vegas, youknow, and you've got all this food
along the buffet. You kind ofnose around in there a little bit.
(19:33):
But now I'm moving on to somethingelse. And that's what the deer do
with rows of share, take alittle taste, Yes, enough, something
else. Dot's try something else inmy house. That actually means you're probably
just moving on to now my summarifichibiscus, which they hopefully won't eat either.
But yeah, so very easy togrow. Roses of Sharon of course
love full sun. They are hardydown to USDA Zone five heat teller all
(19:56):
the way through USDA Zone nine,so good portion of the country can grow
these edible hibiscus. And one ofthe other great things about the Parablue series
in general, as well as ParabluePink Ink, is that they have a
really elegant habit. And this isa crucial part of our selection process here
at Proven Winters Color Choice shrubs forhibiscus, because a lot of older varieties
(20:22):
they kind of have what my bossis referred to as a caveman club habit,
like they just kind of look likea club. And these are really
elegant parablue pink ink is five toeight feet tall and four feet wide,
so it's got a good space savinghabit, you know, not the old
varieties. It gets to be tenfeet tall and ten feet wide and you
know, watch out, you haveto clear a whole area to be able
to grow them. They're actually prettyrestrained, nice small footprint and so a
(20:48):
really nice plant to add. Orimagine this an edible hedge of hibiscus,
and that's what I like because peopleare always looking for plants that they can
use for hedging. Talk about aknock your socks off hedge. Yeah,
great choice, and your neighbors willbe grateful too, because they're going to
be enjoying the other side of itand it's going to look absolutely amazing.
And another great thing, Hibiscus rosasharon is drought tolerant once it is established,
(21:14):
and really it's just a great choicefor the garden and kind of one
of those accidentally incidentally edible, Likeit's edible, but you know that's not
the main reason you grow it.So check out the pictures at Gardeningsimplified on
Air dot com or visit us atproven Winter's Colour Choice dot com to find
a retailer near you so you canadd Para blue pink ink hibiscus to your
garden. We're going to take alittle break. When we come back,
(21:34):
we're opening up the garden mail bag, so please stay tuned at proven winner's
color choice. We've got a shrubfor every taste and every space. Whether
you're looking for an easycare rose,an unforgettable hydrangea, or something new and
unique, you can be confident thatthe shrubs and the white containers have been
(21:57):
trialed and tested for your success.Look for them at your local garden center.
Greetings, gardening friends, and welcomeback to the Gardening Simplified Show,
where it is the time of theshow where we help answer your questions about
what's going on in your garden,what you should do, what you shouldn't
do, and if you have questionfor us, you can always reach us
(22:17):
at help HLP at Gardening Simplified onair dot com, or just visit Gardening
Simplified on air dot com and usethe contact form to fill it out and
send us your question. And youcan even attach a photo, which is
very very helpful because I'll tell youI love playing long distance plant detective,
but it is darn near impossible withouta photo. Very often, in fact,
(22:41):
almost all the cases, a photowill blast a case wide open.
So please do include a photo ifyou can. And Jim our first question,
did send us some photos? Yeah, Jim sent photos about a red
dwarf Japanese lace leaf maple, andhe believes that it's dying. It's in
its third replanting three years years ago. Replanted for location purposes. It's in
(23:03):
sandy soil, full sun, breezy, next to a lake. It gets
a fair amount of water, asindicated by the green grass around it.
I do not fertilize the tree andthe area. I do know the pH
of the I do not know thepH of the soil. Today I added
the mulch and watered it for anhour. Its last location was similar to
(23:26):
this location. What to do andStacy those pictures? This Japanese maple looks
really rough, but I think it'spretty typical of what happens with the Japanese
maple when you have it in ahighly exposed area. Yeah, you know,
Japanese maples are definitely one of thoseplants that needs some careful sighting.
(23:48):
You know, there are certainly shrubsand trees and perennials out there that you
can pretty much pull up down anywherein your yard and they will thrive.
And Japanese maples are not one ofthem, correct, They are one that
definitely benefits from a more protected location. And I would say, especially in
the case of a lace leaf varietylike he has, you really want to
make sure you're sighting that out ofthe wind. The reason for that is
(24:12):
because those lease leaves expose so somuch more leaf surface than a standard leaf.
You know, you have all ofthose fine, little thin fingers,
and what that means is that thesun the wind has all that extra places
to work on, extra surface areato evaporate water from, and it just
(24:33):
makes the plant really really stressed.So I would say that I don't think
this plant is long for this world. I'm afraid if it were to stay
in this spot. And I wouldalso add in the photo it looks like
there's a lot of potting soil aroundthe base of the plant. And you
know it's I understand, I've beenthere before. Believe me, I know
what it's like. The desire tojust say I want a plant here,
(24:57):
so I'm just going to dig ahole I'm going to dump a bag of
potting mix in here and I'm goingto plant in it. But that is
a really bad idea. And Iknow it's hard to understand or believe this,
but it is true. So whathappens, as I've talked about before,
is a bathtub effect. So pottingmix is very very porous. It
has large air spaces between its particlesthat means it can hold on to a
(25:21):
lot of water. By comparison,the soil around it has very very small
spaces in between its particles. Sowhen you water, all that water is
going into that nice, light,fluffy potting soil with those big old air
spaces, filling that up. Butthen gravity takes its toll and it starts
to drain through, and when ithits the native soil around that hole that
(25:42):
you dug, it just comes toa screeching hole. It's kind of like
trying to fit a huge crowd througha small door. And what ends up
happening is that moisture just sits aroundthe roots waiting for its chance to drain
out, and in very sensitive plantI've seen this lead to death in the
case of lilacs and panicle hydrang justspecifically because those are two plants that are
(26:06):
very sensitive to those conditions. So, you know, I know obviously this
plant is not happy at having beenmoved three times. Japanese maples generally don't
take too kindly to that. ButI think if this plant is going to
have any chance at survival, itneeds to be moved away from the lake
and into a spot where it's justyour native soil. It's protected from the
(26:29):
wind and mulched and given a lotof TLC and hopefully it can recover.
Yeah, the edge of a lakeis a very exposed area, not a
good spot for a Japanese maple.They tend to like micro climates. One
other quick addition to that, Stacey, and that would be with Japanese maples,
they have a tendency, at leastin the Midwest in the north to
(26:52):
leaf out in spring and then besubject to frost yep and die back,
and they're very sensitive to that too, So it's probably an accumulation of a
lot of things there. So Iwould agree, I think this plant needs
to move again and in a different, more protective location. And you know,
Jim, what you can do isplant a lemony lace elderberry instead.
(27:15):
Yes, it is a much moredurable plant. It has lacy leaves that
look a bit like the Japanese maple, so if that's the look you're going
for. There. It is brightyellow instead of the red that you have,
But it's a much more durable plantand will probably deal better with those
conditions than the maple will. MaryLou writes to us, Hello, Rick
and Stacey. I love listening toyour garden advice. My question is this.
(27:37):
I have a variegated pagoda dog withsuckers coming up from the bottom.
Typically I trim them out to givethem the energy towards the tree. However,
the tree is looking unhappy and maybedue to cicadas, I don't know.
It also might be due to thelovely buckthorn growing in my neighbor's yard
that suck any nutrients out of thesoil. Would you recommend trim off the
(28:00):
suckers or letting them grow so youknow, Mary Lou. She also sent
a picture and we of course willput that on the YouTube version as well
as in the show notes that gardeningsimplified on air dot Com. I don't
see this plant looking bad, doyou know? I thought it looked actually
quite beautiful. I thought it did. And you know the characteristics of the
(28:22):
plant, the way it grows,it generally grows well with some competition around
along woodland edges. So I thinkyou got to give yourself some credit there,
Mary Lou. I think the plant'sdoing pretty well. Yeah, I
think so too. And so thisis specifically a golden shadows Pagoda dogwood,
beautiful yellow and green variated tree,and it is turning a little bit pink,
(28:48):
and I think that that's normal.I mean, you might usually see
that a little bit later in theseason rather than right now. But I
don't think that the pink is acause for concern. And I would say
that, yeah, overall, Ithink your plant looks healthy. I don't
think you have to worry about thehealth now. As for the suckers,
I would be inclined to probably myselftrim them out, especially at the age
(29:10):
that Marylou's tree is. It reallyhas developed kind of a strong single trunk,
and I think it's best to juststick with that because some of the
suckers that you can see to theright of the photo are getting pretty large.
Correct If the tree was younger,then you could opt to go with
the multi stem route that at thispoint I think we're in the boat.
We got a row. Yeah,I agree, but it's not going to
(29:30):
harm the tree. You know,some of those cuts will be rather large,
but again I wouldn't worry about thattoo terribly much. Now, I
have heard for crab apples that thebest time to prune off suckers is in
August because the hormones in the treeare such that it won't just keep trying
to make them, it can actually, you know, reduce or even eliminate
(29:52):
the suckers. So whether that isequally true for Dogwood's I don't know.
But given the fact that it isnow, you know, late July,
I would say, go ahead andplan for you know, in about three
weeks or so to cut off thosesuckers. See if that help, you
know, see if that timing worksto reduce them. But overall, I
wouldn't worry about your plan. Ithink it looks really good. John writes
(30:17):
to us very simply, our yardhas been crazy this year with weeds.
We spend way too much time pullingthem. I have used prene to exhaustion
the weeds we've got pull You know, you got to be weeding by example
here, and I'm just gonna simplysay to John that, yes, weeds
are frustrating, but I believe thatif you are out there in fall dealing
(30:42):
with weeds, you solve eighty toninety percent of your weed problems. I
really believe that when you use herbicidesin fall, there's good translocation into the
root system. You get the winterannuals before they before they bloom. I
just really believe that the people whohave the best success as far as weeds
(31:04):
are concerned, are out there inthe fall dealing, you know. And
the other thing I would add tothat is that you know, why are
you getting weeds? Is it thatyour lawn isn't filled in? Is it
that it is a bed that's notmulch, Because I will tell you mulch
can work wonders. And if youcan, you know, get rid of
the weeds and get a good fourinch layer of mulch on that area.
(31:26):
That should take care of not onlythe perennial weeds. In many cases some
things will still come up, butalso it will prevent the seeds from germinating.
And you know, do yourself afavor. Don't make it more work
than it needs to be put downmulch. It really really will help.
Yeah, and John also mentions prenehere. So prene is a pre emergent
weed control, So it's only goingto work on weed seed or seed that's
(31:51):
brought to the surface. It's notgoing to help with those perennial weeds.
And again, when you're dealing withweeds, you're dealing with all types of
weeds, including those winter annuals.So boy, I can't emphasize enough.
Mark your calendar for September, October, November and be out there dealing with
the weeds you're the following year,you're going to be happy. Then,
Yeah, and you know, spendthe next couple of weeks identifying your weeds,
(32:15):
find out if their perennial weeds,find out if they're annual weeds,
and then you know where you canput where you need to put your energy,
and if preene is even doing anygood, because if you're using it
against those perennial weeds, Yeah,like Rick said, it won't do anything
for you. So we got totake a little break. When we come
back, we've got a special guestfor branching news. You won't want to
miss it, so stay tuned.The Gardening Simplified Show is brought to you
(32:39):
by proven Winners Color Choice Shrubs.Our award winning flowering shrubs and evergreens have
been trialed and tested for your successso you enjoy more beauty and less work.
Look for Proven Winners Color Choice Shrubsin the distinctive white container at your
local garden center. Welcome back tothe Gardening Simplified Show. Today, for
(33:00):
branching news, we're going to talkto Diane Devereaux. Diane is known as
the Canning Diva and I've known Dianefor a number of years. She has
a new book coming out called Mealsin a Jar, and we're going to
hold this up for YouTube viewers.What a gorgeous book. And Diane,
(33:21):
thanks for joining us on the GardeningSimplified Show. We appreciate you joining us
and sharing information about Meals in aJar. How did this come about?
Oh, thank you guys, Thankyou so much for having me. Well,
I as a recipe creator, youknow, I'm constantly thinking of new
things. But it came about becausea lot of the canners that I interact
(33:44):
with on a daily basis, whetherit be social media, on my website.
They wanted more meals, and youknow, there just wasn't enough out
there. A couple of my bookskind of grazed the surface, and so
I was getting lots of lots ofinquiry. So I decided to just start
working on a bunch of recipes.And then, of course I love food,
(34:05):
so I dove into like culinary cuisinesfrom around the world, and I
just I had so much fun withthis. So I didn't want to just
create another soup or another chili,you know, I wanted to give people
something really exciting. And as younoticed when you put throughout the book,
there are some amazing, fun andvery cultural recipes throughout. Yeah. Absolutely,
and you talk about cultural. Iknow you well enough, Diane,
(34:30):
and follow you in social media,where I also know that you believe that
the work you do here with mealsin a jar or canning, you're not
only preserving food, but you're preservingfamily meals. You're preserving memories, so
to speak, which really makes usspecial. Yes, thank you for saying
that. It is true. It'slike a community, right, and when
(34:52):
you think about breaking bread, right, we sit down together, we have
fellowship, we have family, friends, community, right, and that's exactly
what we are doing with canning andhome preserving, because not only in the
act of you know, preserving andpropping the food and putting it into jars,
we're doing that at meal time too, So you're getting a sense of
(35:14):
community throughout all the work from startto finish, and then the enjoyment aspect.
So yeah, for sure, andDiane talking about family and friends.
The forward of this book is writtenby Carrie Underwood tell us about that,
Yes, Carrie is wonderful. Acouple of years ago, she had posted
(35:36):
an image of a recipe she canned, and I think it was something simple
like tomatoes, and she says,I may not be no canning diva,
but these maters shoe looked good,and I thank her. It was awesome,
right, So I thanked her forgiving me a shout out, because
you know, she is quite popularand that helps, you know, give
me a little bit of recognition.But when I had reached out to her,
(35:59):
she founded right back and we startedto have a wonderful dialogue. And
she had mentioned how she was abit intimidated about pressure canning, and I
just I just said, you know, hey, anytime you you want me
to show you, I'll gladly teachyou. And sure enough she responded right
back with okay, well that's great. I was like, yeah. My
(36:20):
jaw hit the floor and I waslike, okay, we're doing this.
And it has been a fun,you know, friendship since. And I'm
very thankful that she took the timeout of her very busy schedule, as
you know, to talk about howshe loves gardening and canning and preserving.
And you know what I was ableto do for her, which you know,
(36:42):
just that that interaction helped give herthe confidence she needed. And she
she's a canning machine. Whenever she'snot on tour, she's home, she's
gardening, canning and baking. That'sdream life. You know what I really
love about this concept, Like yousaid, it's not another seat, it's
not another chili, which is ofcourse with so many canning books are,
but you know, so many peopleare so busy and they want to eat
(37:06):
home and they want to eat homecooked food, they want to eat healthy,
but they just don't have the timeto you know, get home from
work and the kids have this,and then you know they have to do
this and this and this. Butthis is such a great way to take
advantage of slower times of the year, you know, your kids off season
in sports or whatever, to devotethe time to just stocking up these meals
so that when you do have thosebusy nights, it's like the same as
(37:30):
if you did have two hours tocook an amazing meal that everybody could sit
down together. Mm hm oh absolutely, you hit the nail on the head.
We put all that time in theupfront, so that way you do
have a pantry stock full of mealsthat you just eat and serve. It
takes the load off, because you'reright, especially when fall hits, you
(37:51):
know. So in a nutshell,Diane, what we're talking about is we're
talking about pressure canning ready made mealin a jar. Is that correct?
That's correct. Yes, Everything wemake is going to be already cooked and
ready to go, so it hasa shelf life of three to five years.
(38:12):
What's beautiful about every meal inside thebook is you preserve it and then
you simply remove the lid and heatit up and eat it. Wow.
Yeah, that sounds convenient now,I'd have to admit, Diane. And
again we're talking to the canning diva, and that's Diane Devereaux and her beautiful
(38:32):
new book coming out called Meals ina Jar. Diane, I have to
admit that when I saw it involvedpressure cooking pressure canning, I was like,
I'm out, I can't do this, and I remember years ago the
old pressure cookers on the stove.But following you on Instagram, I was
(38:53):
struck by the fact that you wereusing this pressure canner, this pressure cooker
outdoors using propane, and I'm thinking, now, maybe I can handle this.
M Yeah, I have. I'mvery blessed to have a partnership with
all Americans pressure canners, these outof Wisconsin, and they had sent me
(39:14):
one of their models. It's anine. It'll hold upwards of twenty court
jars. What's awesome about this isI can get so much done at once,
but it's too big for my save. So I have a camp shaft
sove that's outdoors. It has twoburners. You use a pro paane tank
just as you would a grill,and it works out perfectly. I set
(39:36):
a couple of fire bricks down thereso that we have a flat surface because
it is so large, and yeah, it makes it so much easy.
Is the biggest thing you have toworry about though. Rick is the weather,
Yeah, right right, that's true. But you know I can deal
with that, and I'm out theregrilling in the weather. But I love
the fact that I could do thatoutside. Diane meals in a jar,
(40:00):
thinking, okay, so we've gotsome carrots and we've got some corn and
that sort of thing. My word, was I wrong? I mean everything
from meat balls to I mean shrimpand et cetera, et cetera. This
is there's some fabulous recipes in here, certainly something that I'd love to crack
open a jar after a long dayat work and be able to heat up
(40:21):
and enjoy. Oh thank you forsaying that. Yes, I had so
much fun. You know a lotof what you see in here is how
I love to cook and eat.And I'm not gonna lie. I'm the
type two that if I've had along, busy day, the last thing
I want to do is cook fromscratch. So there's you know, times
I'll run downstairs. But something simplelike even Korean bogagi, or I love
(40:43):
Asian fruits. He there would belike sukiyaki or a lemon grass chicken soup.
That one is also, I meanjust amazing simple. But we're also
controlling what we put in each jar, so there is a health factor to
that. Right, we know wherethe food came from. We prepared it
ourselves. Many of us garden ourselves. Some of us have small homesteads and
farms so they raise their own meat. There's a lot of cool things that
(41:07):
you can do to create a varietyof different meals, and yeah, I
had fun exploit. My other favoriteis bangers and nash. That is a
common UK recipe. Did you seethat one with the onion gravy. I'm
telling you, if you try thatone, you're going to fall in love
with it. You will be wantingto just make and preserve the onion gravya
(41:27):
so good. So how long didit take you to do all the research
and recipe development, because this isa this is a big book with a
lot of recipes. Thank you.It was a long time. It was
two years of creation and testing,an additional year of writing, and then
I mean altogether it was a fouryear project. So yeah, it takes
(41:50):
a lot of time, and I'mconstantly developing new recipes. I'm thankful that
I now actually have a lab righthere in Grand Rapids I used to have
to ship stuff out, so I'mvery blessed to have a third party,
you know, helping me. Andthen you know, there's a lot that
I do as far as like afterthe fact. And now we get the
(42:12):
book concept going and we get pickedup by a publisher and in this case
at Harvest House has been absolutely wonderfulto work with. And then when they
get to green light, like,yes, we love this book concept,
let's go. Then I work withJeff Hey, I get green Frog Photo
in Grand Rapids, and we doall of our own food shoots, We
do all the food staging. Wedo this all ourselves. So everything you
see in the book he and Idid together. That's really great. Thanks.
(42:37):
Well. You can see you puta lot of work into it,
Diane, and it's a gorgeous book. The book is Meals in a Jar,
the Canning Diva Diane. If peoplewant to learn more about you,
first of all, let's ask thequestion when does the book come out?
Okay, so it comes out Augustsixth, that's on a Tuesday, so
for anyone who's pre ordered, that'sthe ship date. Also, hearing some
(43:00):
whispering that it might ship a littleearly, so I'm kind of excited about
that. I know I heard that, but that's also the date. August
sixth is when it'll be available instores. And we're going to have a
fun book launch signing party in GrandRappid at Baker book House, So that's
also kind of fun. That's fantastic. In your website, none of that
canningdiva dot com, so you canlearn more about the book. You've got
(43:22):
a sampling of recipes. I'll sharea few things also if anyone orders the
book and they'd like to take partin a three label template, I have
access to every recipe in the jar. I've created a sheet of labels,
so you have a template. Yousimply can yep, download that and print
it and now you have labels foryour jars. Nice. That's fantastic.
(43:44):
Before I let you go, Dianejust wanted to ask you a question today.
On today's show, we talked abouteating your landscape. And we're getting
to that time of year when thetomato plants, the cucumbers, the beans,
everything else bontiful and you stand thereand you think, what am I
going to do with all these vegetables? How do I deal with this?
(44:06):
Looking at the book, it lookslike you can incorporate a lot of these
into Meals in a Jar. Hmm. Absolutely. I have a chapter dedicated
to vegetarian recipes. I also havea chapter dedicated to food substitution. So
if you're a gardener and you're startingto see a bumper crop, this book
is going to be a fantastic assetto you because you will not have to
(44:29):
let any of it go to waye. Fantastic. Her name is Diane Devereaux,
author of the Complete Guide to PressureCanning, her new book Meals in
a Jar. Congratulations Diane, andthanks for sharing this with all our listeners
and viewers here of the Gardening SimplifyShow. We appreciate it. Thank you,
Thank you both for having me,and thank you all for tuning in.
(44:51):
Thanks Diane, well that was great. That's an excellent book, and
I hope that you are as inspiredas we are. And so thanks to
Diane. Thank you Rick, thankthanks Drianna, and of course thank you
so much to all of you forlistening. Have a great week ahead.
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