Episode Transcript
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Speaker 1 (00:00):
Our toll free number eight hundred and eight two three
eight two five five.
Speaker 2 (00:03):
Good morning.
Speaker 1 (00:03):
I am Ron Wilson, your personal yard boy, and as
I promise, she is with us this morning. Who am
I talking about? Well, it's time for our you urbly
experience with our ccp cmajor Award winning syndicated journalist, Appalachian
herbal scholar, Herbel's author, cooking teacher, media personality, motivational speaker.
Trust me, when she's done today, you'll be so motivated
(00:23):
you can't stand yourself. She's a contributor on Sacred Heart Radio,
on ours on iHeartRadio, as well her website about eating
dot com ladies and gentlemen. Rita Nader Hike and Feled.
(00:46):
Click along. She's creepy, No she's not, but she's mysterious
and spooky. Riad A Hike and Feld. Are you getting
fired up? Rita Hiking Fels.
Speaker 3 (01:06):
That's one of my favorite songs, and it sure goes
with the recipes.
Speaker 1 (01:11):
Meat, sweet Petite, And you know what in the background
with Lurch, that's mister Hiking Felt.
Speaker 3 (01:22):
You know there's a little bit of resemblance there. I
have to say, there is.
Speaker 1 (01:27):
Sorry, are you getting fired up? I mean, next Friday
is your big day of the year, one of your
biggest days of the year. Have you picked have you
picked that? Have you picked out which stick you're gonna ride?
Speaker 3 (01:40):
No? My stick need it needs to tune up, and
my GPS is way off, so I gotta tell you.
Make sure you keep your cell phone handy.
Speaker 1 (01:48):
All right, I bet you're gonna ride the one And
mister Hickenfel put the bicycle seat on.
Speaker 3 (01:53):
Yeah, I like that. We adjusted it down a little
bit this year. I'm getting a little shorter as the central's.
Speaker 2 (02:00):
Progressed three hundred years.
Speaker 1 (02:03):
Could take a real toll on your body.
Speaker 3 (02:07):
And I like the hat that Joe put on me. Hey,
I look pretty good in that picture.
Speaker 1 (02:11):
I said, Wow, she looks pretty good in that picture.
Speaker 3 (02:14):
Yeah. Yeah, I don't know what he did photoshop or
whatever you call it. I have jewelry on and yeah,
I could use that pr wise if I could take
the hat off.
Speaker 1 (02:23):
Well, if you check it out, it's at ro website.
Ron Wilson online dot com talking with Rita Iikenfeld. It's
time for areuurberly experienced? Of course your website about eating
dot com the recipe this week? Did you hear Joe
and I talking about that this morning.
Speaker 3 (02:37):
I did, and I like some of the subs that
he thought would work in you too, So why don't
we just go over the recipe and we can include those.
Speaker 1 (02:46):
Let's do it.
Speaker 3 (02:47):
Okay, Well, it's monster mash, pretty appropriate, I would think,
and it's a Palladine recipe. I love her recipes, very
simple and basically, you're gonna mash up two cans of
refried beans with a can of drained tomatoes and green chilis,
you know, with a little bit of a bite and
(03:07):
some taco seasoning and some shredded cheese. Paula uses Kolby
Jack and so you just mix most of all that up,
saving some cheese for the top, and you bake it
in the oven. I think three twenty five, about twenty
five to thirty minutes, and then write about five minutes
before it's done, you sprinkle a little more cheese on top,
(03:29):
and it's just delicious. It can you know, when you
think of black beans, if they could be vegetarian black beans,
so you could do it completely vegetarian style. But Joe suggested,
and you suggested. Joe suggested some ground beef, and I
think you said, like chariso or spicy saucy. Yeah, for
one of the beans. I think that would be delicious,
(03:51):
and then.
Speaker 1 (03:52):
Sprinkle you can even sprinkle some chives on top of that.
Speaker 3 (03:55):
Oh yeah, you can.
Speaker 1 (03:56):
There's so many things you.
Speaker 2 (03:57):
Can do that.
Speaker 1 (03:58):
What's funny is because I did I blew the picture.
I said, now is that? Does she have meat in that?
And then I went back to the recipe again and
didn't say anything, and I said, I guess not. So anyway,
there's lots of things you can do with it. But
there you go. It's called the Monster Mash and Dip
and it's it's really simple, as Rita's recipes always are,
and of course it is from Pauladine, but you always
(04:18):
picked the great recipes and the great tasting ones. And
this would be perfect to be eating and scooping out
while you're handing out Halloween candy.
Speaker 3 (04:26):
Yep, it would. And it stays nice too. You could
keep it warm in a crock pot. And again, it's
spicy as you like it.
Speaker 1 (04:34):
So do your thing with that usual hot sauce, or
put some hot sauce on the side. You like Frank's
hot sauce. Obviously we do.
Speaker 3 (04:43):
I made some a couple of years ago, a version
of that was very good.
Speaker 1 (04:47):
Now you sent Joe a picture of passion fruit.
Speaker 3 (04:52):
I did. I sent you both a picture of passion
fruit because I'm thinking, if you look at the way
passion fruit looks, and if you're growing passion fruit, gosh,
it looks they look like oval green apples around here,
and when you cut them open, got all this mucilogenous
(05:14):
pulp in there with black seeds which are edible, and
passion fruit is starting to become pretty I wouldn't say mainstream,
but pretty big now and it's edible. And actually, I
think the whole flower the reason they call it passion
fruit is something the whole flower represents the passion of Christ,
(05:36):
the legend, and so that's why they call it passion fruit,
like the petals and such. Anyway, the fruit that it
forms makes a delicious jam. And all you got to
do is scoop out the pulp and then put some water,
impected in sugar and lemon juice. My friend Charlene, she
grew all these and we're gonna we're both taking out
(05:58):
the pulp this week, are going to make some passion
fruit jam. But I was thinking with Halloween. She said
it looked like caviare a little bit. But if you
look at the when you look at the photos, the
cut open fruit, it looks a little halloweenies.
Speaker 1 (06:13):
Don't you think it's like Google eye? You're right, that
crazy stuff. Now I see you feeding in those to
the chickens. Is that to the hens? So they have
a little bit more passion for the yard boy?
Speaker 3 (06:27):
Well you know what, boy, they were all after it,
and he sort of just stood by and watched, so smiling, smiling, smiling,
the yard boy smiling. Yes, he's a very happy rooster.
But you know, again, waste not, want not. They really
did enjoy pecking out what little bit I couldn't get out,
you know, from the shell. So yeah, passion fruit, I
(06:48):
think you're going to hear a lot about it. Easy
to grow, really pretty flour and there you go. So
we'll have some food.
Speaker 2 (06:54):
For winter, now, you know.
Speaker 1 (06:56):
And I didn't, I didn't ask you about this earlier.
But when you say the passion fruit, is that like
the passion vine that has that prehistoric looking flower on
it kind of purple?
Speaker 3 (07:06):
And yes, yes, okay, yeah, exactly. Yeah, it goes by
several names, but yeah, the Passion vine. Again, the legend
is it represents Christ's passion. Every part of the vine
and the fruit and the petals represent something about his passion.
But again the fruit is usually very abundant, and you
(07:26):
can save some of the fruit and just dry it
out for seeds for next year. So just fun. And
Charlene and Butch my appellation friends, they do all that stuff.
So it's always fun to learn something new, don't you think.
Speaker 1 (07:39):
Oh, and we always learn something new every time we
have you on the show. Well, good, that's what it's
all about. Talking with Rita Heikenfelder website about eating dot Com.
We're gonna take a break, we come back. We're gonna
look at some of the herbs that you might need
coming up for Halloween next Friday as a little preventative
(08:01):
or protection about all the spooks and goblins and all
the everything that's out there on Halloween night. Here in
the Garden with Ron Wilson. Welcome back Here in the
Garden with Ron Wilson, Part two now of Rita Hikenfeld.
Are you urbally experienced her website about eating dot com?
And of course Halloween coming up on Wednesday or Friday,
(08:22):
very important day. For Rita as she gets out and
flies around. So if you hear someone screaming totally lost
and out of control on the broom, it's probably Rita.
Speaker 3 (08:33):
Now I am not totally out of control.
Speaker 1 (08:35):
Well, kind of out of.
Speaker 3 (08:36):
Control, lost lost.
Speaker 1 (08:38):
I can't figure out where your way to go? Maybe
spiraling around little bit? Hey did I ask you about
that quick weed this week? Okay? I sent you. I
sent you the website for the Wild Food Girl or
whatever that was.
Speaker 3 (08:49):
Oh, yeah, yeah, yeah, I did look at. I did
just glance at very quickly. Yeah, and a lot of
what she forages for. Yes, I do too. She was
talking about, Oh it's called goosefoot. Oh my goodness, what's
the other name for that?
Speaker 1 (09:08):
I had? I know. The reason I asked is I
had a lady ask about chick weed in their guarded Yeah,
and she said, well, and she said, you know, I've
got this chick weed and we can't get rid of it.
We tilled twice and it just keeps growing. And I said,
I emailed back and said, uh, Mary, are you sure
that this is chick weed? Can you send me a picture? Well,
she said someone called it chickweed. Well I sent the
(09:30):
picture she sent the picture back and it's quick weed.
Speaker 3 (09:35):
Okay, so no, I don't know. I'm not familiar with that.
Speaker 1 (09:38):
And quick weed you can eat the green. It's an
herb and you eat the greens, and you know it's
a native thing. And but it's a summer annual, not
a winter annual, so you treat it a little bit
differently as far as getting rid of it. But I
knew it wasn't chickweed, but it was called it's quick weed.
And I think once you see it, you'll recognize you'll
recognize it. But that's where I found this. A Wild
(09:58):
Food Girl website. She's talking about how she uses in
her scrambled eggs and all kinds of stuff, which is
kind of crazy, and I said, oh, there's a perfect
match for rita.
Speaker 3 (10:07):
Well, yeah, I'm thinking of lambs quarters when you said
quick weed for some reason. So I'll have to check
that out. Because again, one of my friends, Sally, who
is oh gosh, very organic, gatherers lambs quarters and sells
them to restaurants, and she also freezes that green really
nutritious for her soups and stews in the winter. So yeah,
(10:28):
there's always something out there most most seasons. To find
to keep you healthy and just something fun to Mother
Nature supplies a lot of good stuff for us.
Speaker 1 (10:37):
Oh, no doubt. And again it's great history behind this one.
How I got here and all that, But I didn't
know it was so edible, But it was. The point
was the website. I said, Wow, this is Rita and
this young lady will get along quite nicely talking with Yeah,
Rita Hikenfelder website about eating dot com. So Friday is Halloween,
and of course you know all the spooks and goblins
(10:59):
and everybody out there are there out there to protect
us as Halloween.
Speaker 3 (11:05):
Yeah, and you know the fun thing is there's a
lot of legends surrounding some of the culinary herbs, some
of the medicinal herbs for Halloween, and and I was
looking some of them up because I've used some of them.
Would think about sage, you know, we think of the
thanksgiving herb. I found that that is one of the
most widely known spiritual herbs used. And they say that
(11:30):
if you burn stage it can help cleanse a place
of negative spirits or energy. When you think of Native Americans,
they do the smudge pots with the stage right and
other herbs to cleanse the air and remove the negative spirits.
So I think sage, you know, just the regular garden
(11:50):
stage would work. I think the true sage, the white sage,
is what is the best to use. But from what
I understand, that's that's not so abundant an more so.
Always when you harvest any herb, always make sure you
leave some for next year.
Speaker 1 (12:05):
So mister Heikenfeld has a little sage next.
Speaker 3 (12:07):
To his chair, well he may if he doesn't shape up.
Speaker 1 (12:11):
He can light that up to kind of keep if
he wants to be by himself.
Speaker 3 (12:15):
Yeah, yeah, he can sit there and meditate in a
in a cleansed atmosphere.
Speaker 1 (12:20):
Yeah. But yeah, the smudges in that are always heavy
with the sage. And so that's actually a great smell
when that's burning.
Speaker 3 (12:28):
Oh it is. It's nice and clean. Yeah, it reminds
you of the holiday. It's not so strong, but very
very fragrant.
Speaker 1 (12:35):
Right, how about the herb of the year this year?
Isn't cam e meal in that group?
Speaker 3 (12:40):
Yes it is. And you know kim Emile is such
a calming herb anyway, and that's been used in ceremonies
and rituals. That's to repel unwanted spirits, again negative energy,
but it's also used to deepen meditation and prayer. And
I think because it's such a calming herb, I would
think that helps, don't you.
Speaker 1 (13:00):
Oh, absolutely no doubt. I'm gonna go get some camera meal.
Well camera meal, t yes.
Speaker 3 (13:05):
And that's that's one that's very that's got a lot
of science behind it as far as one of the
good that it does for your body. And Kima Mile,
I grow the German. It gets about twelve inches high,
lovely for teas and really aromatic in the garden too,
and it comes up every year. You know, it's self feed,
So you're good to go.
Speaker 1 (13:25):
Camm Mile, Remember that Dan. Dan's got his here's this
Casper the ghost mask on from when he was like seven.
Speaker 3 (13:32):
I remember Casper and when he said nobody else will
remember I remember. Now this goes back a while, black
and white cartoons.
Speaker 2 (13:40):
Oh yeah for the ghost absolutely yeah. Yeah.
Speaker 1 (13:42):
Well he's got his mask on from when he was
a kid. So every time I look at the screen,
I started laughing. How about Yarrow, that's a herb of
last year.
Speaker 3 (13:50):
Yeah, yeah, you know Yarrow. When you think of the
witches and the legends that that was one of their
favorite herbs because your use it for wellness and they
also use it in their little magical potions to help
them fly. So that's definitely, yes, yes, definitely one that's
(14:10):
got to go on my.
Speaker 2 (14:11):
Pot got it?
Speaker 1 (14:12):
Rosemary and rue?
Speaker 3 (14:14):
Yeah, rosemary is another cleansing urban. You think of those.
Even in the Middle Ages of rosemary was one of
the herbs they used to purify the floors because they
used to put straw on the floors to keep the
bugs away and also to walk easily. And you can
still burn that like incense to help purify a space,
(14:35):
and you think of that too. As far as rosemary
from memory, that's always good. And they say, now if
you put a little sachet of rosemary under your pillow
this time of year, you can have sweet dreams. So
try rosemary.
Speaker 1 (14:49):
I'm gonna go pick some. I'm going to harbor some
rosemary today. Don't like to eat it, but I'll definitely
put it under my pillow. And what about rue, because
that's you know, that's not a real common one.
Speaker 3 (15:02):
No, I grow rue in the Bible portion of my
herb garden. Historically that was used in churches and it's
known as the herb of grace because the priests would
dip it in holy water and sort of sprinkle it
on the parishioners, mister Wilson, and that would bless them
to wash away their sins. It has a pretty deep,
deep fragrant too, so that's supposed to keep people, the
(15:25):
bad people away and also protect against the plague back
in the Middle Ages. So yeah, yarrows is for witches,
babies and negative energy. Rue and yarrow always went together,
so those two definite again definite in my cooking pot.
Speaker 1 (15:42):
This year, the top five herbs for protection is Halloween, sage, cammam, mile, rosemary, roue,
and yarrow. You didn't mention garlic.
Speaker 3 (15:51):
Well, you know, garlic is supposed to keep away vampires,
and the legend is supposedly if you wear it around
your neck or ingested, vampires don't like to smell. So
I just harvested my garlic and I could make myself
a little necklace and wear it around as I'm flying around,
(16:11):
so I'm protected. So yeah, garlic is just such a
fun or of any way, and very antibiotic. I mean,
it's good for your heart, so not only good legendarily,
but culinary and magicimally.
Speaker 2 (16:25):
Yeah.
Speaker 1 (16:25):
Our potion supplies this time of the year at short,
short supply. I mean, you know, big demand right now.
Speaker 3 (16:30):
Oh yeah, well you know this year I'm going to
make moon water and I'll have to send you the
recipe for that. Very simple and very nice, very cleansing rita.
Speaker 1 (16:41):
Hikingfelt always a pleasure. Her website is about eating dot
com again. On the Halloween night, you look up this
guy and you hear somebody screaming and yelling because they're
slightly out of control and loss. It's probably read a
fight around. Have a great to Halloween.
Speaker 3 (16:53):
I will, and you too, mister Wilson.
Speaker 1 (16:55):
All right, take care. Coming up next doctor triple a.
Here in the Garden with Ron Wilson. Welcome back here
in the Garden with Ron Wilson again at toe fhree
number eight hundred eight two three eight two five five
And as I promise, it is time for He is
the Professor Emeritus of Horticulture, University of Georgia. The website
is alan armitdis dot net. On YouTube, you can find
him at Alan Armitage. Of course, he's written about a
(17:17):
bazillion books. Check him out at Alan Armity's dot net
has the absolute best gardening app you can find, the
Armitage app. Ladies and gentlemen, we call him doctor triple a,
Doctor Alan Apple Armitage.
Speaker 2 (17:36):
Good morning, Ron, good morning. It's always wonderful to hear
your cheery voice on this cool Chris morning.
Speaker 1 (17:42):
Are you sitting there? You have the fire pit going
this morning in the garden.
Speaker 2 (17:45):
Well, actually, I came out to the garden so I
can see what the heck's going on out here. And I'm,
believe it or not, I'm about to pick some myer lemons.
So uh, you know, it's chilly out there. I got
to bring this in pretty soon. But I got to
cut of these lemons on this little tree that I
have in a pot, which anybody can do, by the way,
(18:08):
And so I'm having a great time. But my problem run,
I don't know what to do with them. You know,
I'm not a chef. I don't know how to have
to to make key lime pie or lemon pie or whatever.
So I keep giving them away to people who visit.
So come on over. I've got some lemons for.
Speaker 1 (18:22):
You your spa water, sir. You've got to put that
in your spa water, I know.
Speaker 2 (18:27):
And I got to eat more fish so I can
sort of put lemon all.
Speaker 1 (18:29):
Over it, and then you've got more fish, you can
put more lemon on it. Yes, absolutely, well I'm.
Speaker 2 (18:35):
Glad you agree anyway, So life is good. We had
a bunch of people here yesterday, and you know, garden
is still hanging in there, barely. But it's fun to
fun to look at.
Speaker 1 (18:45):
It's always fun to look at, even as we get
into the fall season. Speaking in which today with doctor Rhman,
he just pick his brain day. So I asked him myself,
just sit down in a chair. I got a whole
bunch of things that I'm just going to throw at
you and you can just throw back at us as
you see fit. And talking about woody plants, fall colors
and fall season. What about perennials. We rarely talk about
(19:07):
perennials with good fall foliage colors.
Speaker 2 (19:12):
Well, to be honest, we look at fall color and
we think of trees and maples and you know, aspens
and all those cool things that turn golden or turn red.
It's hard to it's hard to compete with a perennial.
But having said that, there are some perennials that do
have some pretty darn good fall color and I'm thinking
(19:33):
of one which is nade to this country, and that's
what a plant that is called blue starflower, otherwise known
as Amsonia, and uh, it's a great native plant. And
there's one that's a native little a little further west
than you guys are, and it's called the Arkansas blue starflower.
(19:53):
And it's beautiful, great foliage, nice flowers in the spring,
but it's at its glory the fall. Believe it or not,
it turns gold and yellow. And while there's not a
whole lot of premials you can talk about fall color with,
that's one of them, for sure.
Speaker 1 (20:08):
You know I I and it is. It's great. And
of course you know the other ones you got to
throw in there too. You look at if if we
call them prenials, I guess would be the ornamental grasses.
So many of those have great fall colors in the
plumes as well.
Speaker 2 (20:19):
Oh yeah, well, I think that that's one of the
things that readers of these ornamental so ornamental grasses are
kind of interesting. They kind of came out of Europe,
out of Germany mainly, and a number of years ago,
and we say, hey, this is cool because in the
fall they look lovely. They may not turn, you know,
a brilliant color, although some have a brilliant red to them.
(20:40):
But now we've got our own native grasses like pennesceitum
and and and they boy, they really they really look
good and ares up tennis and panicum excuse me, switch grass,
and the panicums really look nice as well. But the
one that really is fabulous and run them, I think
you guys can grow it is one called newly grass,
(21:02):
and I think you guys are able to grow it.
Maybe I don't know, but it's m u h l
e y or m u h o y, depending who's
spelling it. Pink. Yeah, it's great. It's great newly grass,
and it has great red color on the on the flowers,
and it's beautiful in the fall.
Speaker 1 (21:21):
Yeah, we do grow that one. It's it's kind of
on the borderline some aris. It does pretty good. Is skimpy,
but yeah, it's an it's another nice one.
Speaker 2 (21:29):
You know what.
Speaker 1 (21:30):
We are out in front of our studios here there
have they have these huge plantings of hostas and and
it goes down the whole side of the parking area.
When hostas turn that golden yellow in the fall, that
is a spectacular show.
Speaker 2 (21:44):
It truly, is it truly? We we You know, Hossa
has become so common, uh, assuming you don't have deer,
Hawta has become so common that we we don't really
think of them as this extra that is that fall color.
And you know, I agree with you, and hassas are
also great cut flower, the flowers themselves, so it is
really a wonderful plant. You know, we got to keep
the deer often, but other than that, they're terrific.
Speaker 1 (22:06):
Yeah, no doubt about it. You know, my wife right
now our house is filled with vases of colius. We grow.
I love my favorite and she uses that as a
cutting flower in a vase, and they're absolutely gorgeous. Of
course they start to root and grow, so they'll grow
all winter in your house. But that's that's an annual
that just does great in the fall. Don't throw them away,
cut them off and put them in a.
Speaker 2 (22:25):
Vase, exactly. I got I'm walking in my garden right now.
It's it's barely light, but I got colias and containers.
I've got colias all over the darn place. And this
this is just a no brainer plant. It is an annual.
But life goes on. But boy, it just gives you
that all seasoned color and nice in the fall, even
(22:46):
though it's fading a wee bit. Like you say, we
can bring them in and boy, they just root like candy,
don't they. They do. Take them in a glass of
water and you've got in about two weeks and you.
Speaker 1 (22:56):
Know what, and you know what we add to the
bottom of it. We get this really take over annual
vine has got a yellow flower, I mean a yellow leaf,
and it grows everywhere. It's the most obnoxious thing ever.
I don't know who developed this ornamental sweet potato vine.
It's everywhere. And we put that in the Yeah, we
(23:19):
put that in the bottom of the pot, and that
roots in in the water as well. But it looks
great because of the yellow and I think you may
have asked all to do with it.
Speaker 2 (23:26):
Yeah, well that's the reason I think so pots are
because as a golden color. And there's there's a ton
of them out there now with different leaf shapes and
leaf cuts and colors. But yeah, it's Yeah, you get
a little tired of it, but it seems to work.
Speaker 1 (23:39):
Talking about doctor Allan Armitage's website is Alan Armony's dot net.
Be sure and check it out. You see all his
books and sign up for his newsletters and all the
things that he has there. But it's Alan Armitage dot net.
You know, as you look out over your all your
Armeny's gardens from where you first started to where you
are today, are there any perennials out there? And I
know you've planted a ton of them that you just
(24:02):
could honestly say, I wish I had never planted.
Speaker 2 (24:06):
Well, you know, I'm old and decrepit now, so I've
I have. I have certainly gone through those stages. I
mean there's a couple of perennials that I when I
see them in people's gardens, I just cringe, and yet
we still sell them. There's one I don't want to
say anything in case your sponsors and you guys are
(24:26):
all over these plants, but there's a couple out there
I would never recommend to people in the garden. Uh So,
but you're not going to through that stage? Well, well,
one of them is one called chameleon plant. Oh yeah,
you A million plant is a really cool botanical name
called Hupinia, and it's a great groundcover. You know, I
(24:47):
I use this adage ron and I hope that. You know,
people understand it when I say this. There's no such
thing as a bad plant, only a bad use for
a good plant. You just don't stick to star stuff
in the Put it in a pot, put it in
the pond, right if you want. But it's a fabulously
beautiful plant, but it will take over the world and
(25:09):
then you need essentially semtex or something to get rid
of it. So I would never put it in a garden,
even though it does make a great ground cover. It
does cover the ground. But it's a beautiful plant for
a pot as long as you can keep it her.
Speaker 1 (25:24):
Twenty five years ago, I made the mistake of planning
it as a groundcover under some marbor vidy. It was
everywhere in our yard. Took me about five years to
finally get rid of that stuff.
Speaker 2 (25:34):
Oh it is tough to get rid of too, I know.
I mean, as I say, it's a great plant, we
just shouldn't well, yeah, and the poor gardeners out there
they don't know that. So we really either should be
selling it a potter, not selling it at all.
Speaker 1 (25:48):
And I think, I think where I do see it,
and you had brought it up as a water plant,
you know, they're going to do well on the side
of a pond or in a container water garden. They
do absolutely wonderful, but not something you want to stick
in your garden, no doubt about it. Talk with Doc
Dog Talk with Doctor Allan Armitage. His website is Alan
Armitage dot and ned. Be sure and check that out
(26:10):
and get the garden app. If you don't get that
garden app, something's wrong with you.
Speaker 2 (26:13):
Uh.
Speaker 1 (26:13):
He updates it all the time. But it's absolutely outstanding.
And of course you got all these books there as well.
Let's take a quick break, we come back. I got
another question for him, and then we're gonna do a
lightning round with doctor Armity's I got a bunch of
things yes or no, give me an answer. It should
be a lot of fun Here in the Garden with
Ron Wilson. Welcome back here in the Garden with Ron Wilson.
Special guest this morning, the Doctor triple a, doctor Alan
(26:36):
Apple Armitage, who actually is standing out in his garden
right as we speak. Yes, he is. Sit down, Sit down.
All your fans are here this morning. You give him
a big head. You start doing that kind of stuff. Hey, Uh,
you know, are you never? I never know what I'm
gonna you know, when you write articles, what you're gonna
write about and what we're gonna learn about. But here's
(26:57):
one that I had no idea, I never thought I
would learn about from you. That for every hundred butterflies
in the landscape, there's a thousand moths.
Speaker 2 (27:06):
Haven't that amazing? Yeah? The mas. You know, we think
of these pollinators as butterfly, which is, of course are beautiful, YadA, YadA.
But you know, mas do as much, if not more
pollinating than butterflies do in our gardens or anywhere for
that matter. I just don't see them. They tend to
be more night nightcrawlers than they are during the day.
But yeah, there's a lot, there's a lot more mas
(27:27):
than there are butterflies.
Speaker 1 (27:28):
All of a sudden, I see this article why mas
matter more than you might think as pollinators. And there's
doctor Allan Ramonies. Now he's a moth expert.
Speaker 2 (27:39):
Well expert, he knows more than use to know. Put
it that way, he likes to share it.
Speaker 1 (27:44):
And there's you know what, we're always learning in this business,
and you know, you're always learning something new. His website
is Alan Armonies dot net. You know, I was also
looking at some new plants that are coming along. And
I don't know if you brought this one up or not,
but there's a new Hell of Wars series, the Rocky series.
Speaker 2 (27:59):
Have you seen Yeah, I've seen it.
Speaker 1 (28:01):
It's all about it's all about the foliage. Did they
get that from you?
Speaker 2 (28:05):
Yeah? I tell you what. We have come so far.
And I say, we as an industry and we as
gardeners have come so far with these things called Lenton Rose.
Now the foliage, the new stuff. When I say the
new stuff, the five year old, ten year old new
stuff has great foliage. It's shiny, it's lovely, it lasts
a long time. Then we have the variegated foliage that's
(28:27):
been around for a while. And now we've got all
sorts of weird foliage on HELLI wares, but we still
grow them also for the flowers. But yeah, there's a
lot of breeding being done on hell. It is probably
ron I think one of the number one sort of
explosions in the last five years, maybe ten years, as
far as new plants are concerned. And there's a plant
(28:48):
and I recommend them strongly.
Speaker 1 (28:50):
Oh yeah, I know you do. And again they're top
they're durable, and there's a plant that loves the shade.
Take a little bit of sun, great flowers, great foliage.
Now to even more and more. And of course you're
always looking for things that the deer have a tendency
to not browse on. This is one that you're pretty
much assured deer free.
Speaker 2 (29:10):
Well, the thing is too now, there's enough of them
out there that you know, good nurseries are are you know?
You can still get the old fashioned lenten rolls that
are fine, except they're not fine compared to what these
ones are. These are more expensive, to be sure. They
don't receive at least most of the new ones don't,
so you know you're not going to get great drifts
of groundcovers. But oh boy, they're beautiful, and they're beautiful
(29:32):
all season. That's a nice thing.
Speaker 1 (29:33):
Yeah, it's a great one. So be sure and check
those out, and then I'm sure the local garden centers
are going to continue to have more and mores available
for you all the time. All right, are you ready
for our lightning round with Doctor Triple A?
Speaker 2 (29:49):
I'm always ready, wrong, Just fire away. We'll see what
kind of silliness we can come up with.
Speaker 3 (29:53):
You.
Speaker 1 (29:54):
All I need is an answer from you. We're going
to give you some options, and I'll give you an
easy one right off the bat. You ready, apple butter
or BlackBerry jam?
Speaker 2 (30:03):
Oh, apple butter?
Speaker 1 (30:04):
Have you had BlackBerry?
Speaker 2 (30:06):
I love I love all the berries, but you know,
little apple butter just every now and then.
Speaker 1 (30:11):
Okay, all right? Plume poppy or bears breeches, bears breeches.
Speaker 2 (30:17):
Why but plume poppy can get out of control. Plume
poppy is a great thing to hide your garbage chants
and stuff like that, but they can get out of control.
Speaker 1 (30:28):
That's one of my favorites.
Speaker 2 (30:30):
Well, I love it, I do. I just you know,
I just see. It's one of those things they talked
about earlier, one of those things that can kind of
get away from you.
Speaker 1 (30:37):
I got uh.
Speaker 2 (30:38):
Bears bears breeches can also but uh and that they
can get big. But I like bears breeches all right.
Speaker 1 (30:43):
Honey crisp Gala or Granny Smith.
Speaker 2 (30:48):
Honey chris mm.
Speaker 1 (30:50):
They're a good especially if they're cold. I love cold.
Speaker 2 (30:55):
They also they also they're both good. They're both good
cookers as well. Apple crisp and stuff like that.
Speaker 1 (31:01):
The tennis or pickleball, oh tennis, no doubt, all right.
Who knows more about plants? Mike Drr or Alan Armitage
Mike Derr.
Speaker 2 (31:14):
He's really something, that guy as far as the tree stuff.
You know, he and I used to be. They used
to invite us to steak together, but he would stop
all over Mike ferenials and annuals, and I would tell
them the only good use for a shrub is to
put a good vine on it. So they didn't invite
his back very often. But he's brilliant, no doubt about it.
Speaker 1 (31:33):
All right. Looking at Hostas abiqua drinking gourd or Empress Wu.
Speaker 2 (31:40):
Oh man, they're so different.
Speaker 3 (31:41):
I have.
Speaker 2 (31:42):
I'm looking right now at Empress Wu. It's a great
big sucker and I have it kind of believe it
or not, a hoss in the back of the garden.
It's not big, but I like it very much. That
the drinking gorge an old one, and it's it's very
very very nice to you know, if you keep the
deer off Hosta. There's hardly any I would not recommend.
Speaker 1 (32:01):
Best bank for the buck for fall color pansies, garden
moms are ornamental kale.
Speaker 2 (32:11):
Well for I mean pansies are great. Yeah, you know,
we sometimes get a little tired of pansies, mumsy, because
there's so many of them, but they certainly work. We
wouldn't have them everywhere if they weren't appreciated and good.
I love ornamental kale, I love it particularly, and things
like window boxes and containers where they go with other things. Right,
(32:33):
but you can get the kales and the mustards and
all those things, and they're pretty spectacular, and certainly in
the fall, and in some of them even well sudden
they even go through a winter. But the pansies, for
sure are give you the most banks the buck for
the longest period of time.
Speaker 1 (32:49):
All right, Doctor Allen armies with us this morning. It's
allan Army's dot. That is the website. It's a lightning
round with doctor Armitage, Moose had Moulson or le bats.
Speaker 2 (33:00):
Molten Golden. Come on, there's not even any doubt on
that one.
Speaker 1 (33:04):
What you're not a moosehead fan?
Speaker 2 (33:07):
I die? Yeah, I am?
Speaker 1 (33:08):
Okay.
Speaker 2 (33:08):
Well, the problem is that the darned people who sell
beer don't sell Canadian beer very much because the distribution
is so hard. But molten gold and just go for it.
But like you said, yeah, come on, there's a good
plant question. I love your questions. Ron I hope I'm passing.
Speaker 1 (33:23):
You're doing a great job. Duke's mayonnaise or miracle whip.
Speaker 2 (33:29):
Oh that's not fair, because I'm really you know, I'm
not supposed to say Dukes, I think because Dukes Duke's
is the name that that that everybody knows. But I
got old Mirra Willison. It's mayonnaise.
Speaker 1 (33:44):
Come on, Carrick's snowcap or variegated loriope. Oh, carricks, because
I see you talking more and more about carricks.
Speaker 2 (33:56):
If you can grow carrecks, and I'm looking at carricks
in my garden. Some of them featherfalls, etcetera. They are spectacular.
Other carrocks I have trouble with. You have a lot
of heat. Some of them don't do well. But carricks
is just if you can grow it. Man, it's just
a great plant.
Speaker 1 (34:12):
Apple strudel or apple pie.
Speaker 2 (34:15):
Oh man, now you're getting in a tough stuff. These plants.
Things are easy. I guess I'm gonna say scrutle if
I can get it. I love I love apple pie too.
So you know, if any of your fans and my
fans out there. Want to figure a way to give
some Christmas kiss We'll We'll take any apple, anything, Gang.
(34:36):
I just send it to Ron and he will somehow
get it to me.
Speaker 1 (34:41):
I love it. Talk with doctor Alan Armitage is a
website is Alan Armies dot com nett be sure and
check it out. Two more questions, Ginger or Marianne from
Gilligan's Island.
Speaker 2 (34:52):
I gotta take Mary Anne.
Speaker 1 (34:54):
No doubt, no doubt. Coker PEPSI are you coker PEPSI
neither neither.
Speaker 2 (35:00):
Thank you. But if I have to have one, I
guess it'll be a coke.
Speaker 1 (35:02):
All right, here's your last question. Are you ready?
Speaker 2 (35:05):
Oh yeah?
Speaker 1 (35:06):
Gardening? Is it brain surgery? Rocket science? Or can you
just be common sense?
Speaker 2 (35:13):
Boy? It's all about common sense, you know, as you
and I haven't talked about. It ain't brain surgery and
it's not rocket science. What's so fun?
Speaker 1 (35:21):
Why don't you write a book called common Sense Gardening?
Speaker 2 (35:24):
I I will do that as soon as I do,
I will get you the first coffee.
Speaker 1 (35:28):
I appreciate it, Doctor Allan Armitage his website Alan armies
dot net. Always a pleasure, sir.
Speaker 2 (35:34):
All right, Ron, thank you, and thank you everybody for
listening to two silly people and we're having a good
time all about.
Speaker 1 (35:40):
That's what it's all about. Doctor Allan Armies again alan
armitage dot net for his books. Christmas is coming up.
I'm telling you what. He has a great selection here
and if you don't have his gardening app, you're missing out.
It's one of the best gardening apps out there on
the market and you'll find it at Alan armitage dot net.
Quick Break we come back. Phone lines you're open for you.
Eight hundred eight two three eight two five five Here
(36:02):
in the Garden with Ron Wilson
Our toll free number eight hundred and eight two three
eight two five five.
Speaker 2 (00:03):
Good morning.
Speaker 1 (00:03):
I am Ron Wilson, your personal yard boy, and as
I promise, she is with us this morning. Who am
I talking about? Well, it's time for our you urbly
experience with our ccp cmajor Award winning syndicated journalist, Appalachian
herbal scholar, Herbel's author, cooking teacher, media personality, motivational speaker.
Trust me, when she's done today, you'll be so motivated
(00:23):
you can't stand yourself. She's a contributor on Sacred Heart Radio,
on ours on iHeartRadio, as well her website about eating
dot com ladies and gentlemen. Rita Nader Hike and Feled.
(00:46):
Click along. She's creepy, No she's not, but she's mysterious
and spooky. Riad A Hike and Feld. Are you getting
fired up? Rita Hiking Fels.
Speaker 3 (01:06):
That's one of my favorite songs, and it sure goes
with the recipes.
Speaker 1 (01:11):
Meat, sweet Petite, And you know what in the background
with Lurch, that's mister Hiking Felt.
Speaker 3 (01:22):
You know there's a little bit of resemblance there. I
have to say, there is.
Speaker 1 (01:27):
Sorry, are you getting fired up? I mean, next Friday
is your big day of the year, one of your
biggest days of the year. Have you picked have you
picked that? Have you picked out which stick you're gonna ride?
Speaker 3 (01:40):
No? My stick need it needs to tune up, and
my GPS is way off, so I gotta tell you.
Make sure you keep your cell phone handy.
Speaker 1 (01:48):
All right, I bet you're gonna ride the one And
mister Hickenfel put the bicycle seat on.
Speaker 3 (01:53):
Yeah, I like that. We adjusted it down a little
bit this year. I'm getting a little shorter as the central's.
Speaker 2 (02:00):
Progressed three hundred years.
Speaker 1 (02:03):
Could take a real toll on your body.
Speaker 3 (02:07):
And I like the hat that Joe put on me. Hey,
I look pretty good in that picture.
Speaker 1 (02:11):
I said, Wow, she looks pretty good in that picture.
Speaker 3 (02:14):
Yeah. Yeah, I don't know what he did photoshop or
whatever you call it. I have jewelry on and yeah,
I could use that pr wise if I could take
the hat off.
Speaker 1 (02:23):
Well, if you check it out, it's at ro website.
Ron Wilson online dot com talking with Rita Iikenfeld. It's
time for areuurberly experienced? Of course your website about eating
dot com the recipe this week? Did you hear Joe
and I talking about that this morning.
Speaker 3 (02:37):
I did, and I like some of the subs that
he thought would work in you too, So why don't
we just go over the recipe and we can include those.
Speaker 1 (02:46):
Let's do it.
Speaker 3 (02:47):
Okay, Well, it's monster mash, pretty appropriate, I would think,
and it's a Palladine recipe. I love her recipes, very
simple and basically, you're gonna mash up two cans of
refried beans with a can of drained tomatoes and green chilis,
you know, with a little bit of a bite and
(03:07):
some taco seasoning and some shredded cheese. Paula uses Kolby
Jack and so you just mix most of all that up,
saving some cheese for the top, and you bake it
in the oven. I think three twenty five, about twenty
five to thirty minutes, and then write about five minutes
before it's done, you sprinkle a little more cheese on top,
(03:29):
and it's just delicious. It can you know, when you
think of black beans, if they could be vegetarian black beans,
so you could do it completely vegetarian style. But Joe suggested,
and you suggested. Joe suggested some ground beef, and I
think you said, like chariso or spicy saucy. Yeah, for
one of the beans. I think that would be delicious,
(03:51):
and then.
Speaker 1 (03:52):
Sprinkle you can even sprinkle some chives on top of that.
Speaker 3 (03:55):
Oh yeah, you can.
Speaker 1 (03:56):
There's so many things you.
Speaker 2 (03:57):
Can do that.
Speaker 1 (03:58):
What's funny is because I did I blew the picture.
I said, now is that? Does she have meat in that?
And then I went back to the recipe again and
didn't say anything, and I said, I guess not. So anyway,
there's lots of things you can do with it. But
there you go. It's called the Monster Mash and Dip
and it's it's really simple, as Rita's recipes always are,
and of course it is from Pauladine, but you always
(04:18):
picked the great recipes and the great tasting ones. And
this would be perfect to be eating and scooping out
while you're handing out Halloween candy.
Speaker 3 (04:26):
Yep, it would. And it stays nice too. You could
keep it warm in a crock pot. And again, it's
spicy as you like it.
Speaker 1 (04:34):
So do your thing with that usual hot sauce, or
put some hot sauce on the side. You like Frank's
hot sauce. Obviously we do.
Speaker 3 (04:43):
I made some a couple of years ago, a version
of that was very good.
Speaker 1 (04:47):
Now you sent Joe a picture of passion fruit.
Speaker 3 (04:52):
I did. I sent you both a picture of passion
fruit because I'm thinking, if you look at the way
passion fruit looks, and if you're growing passion fruit, gosh,
it looks they look like oval green apples around here,
and when you cut them open, got all this mucilogenous
(05:14):
pulp in there with black seeds which are edible, and
passion fruit is starting to become pretty I wouldn't say mainstream,
but pretty big now and it's edible. And actually, I
think the whole flower the reason they call it passion
fruit is something the whole flower represents the passion of Christ,
(05:36):
the legend, and so that's why they call it passion fruit,
like the petals and such. Anyway, the fruit that it
forms makes a delicious jam. And all you got to
do is scoop out the pulp and then put some water,
impected in sugar and lemon juice. My friend Charlene, she
grew all these and we're gonna we're both taking out
(05:58):
the pulp this week, are going to make some passion
fruit jam. But I was thinking with Halloween. She said
it looked like caviare a little bit. But if you
look at the when you look at the photos, the
cut open fruit, it looks a little halloweenies.
Speaker 1 (06:13):
Don't you think it's like Google eye? You're right, that
crazy stuff. Now I see you feeding in those to
the chickens. Is that to the hens? So they have
a little bit more passion for the yard boy?
Speaker 3 (06:27):
Well you know what, boy, they were all after it,
and he sort of just stood by and watched, so smiling, smiling, smiling,
the yard boy smiling. Yes, he's a very happy rooster.
But you know, again, waste not, want not. They really
did enjoy pecking out what little bit I couldn't get out,
you know, from the shell. So yeah, passion fruit, I
(06:48):
think you're going to hear a lot about it. Easy
to grow, really pretty flour and there you go. So
we'll have some food.
Speaker 2 (06:54):
For winter, now, you know.
Speaker 1 (06:56):
And I didn't, I didn't ask you about this earlier.
But when you say the passion fruit, is that like
the passion vine that has that prehistoric looking flower on
it kind of purple?
Speaker 3 (07:06):
And yes, yes, okay, yeah, exactly. Yeah, it goes by
several names, but yeah, the Passion vine. Again, the legend
is it represents Christ's passion. Every part of the vine
and the fruit and the petals represent something about his passion.
But again the fruit is usually very abundant, and you
(07:26):
can save some of the fruit and just dry it
out for seeds for next year. So just fun. And
Charlene and Butch my appellation friends, they do all that stuff.
So it's always fun to learn something new, don't you think.
Speaker 1 (07:39):
Oh, and we always learn something new every time we
have you on the show. Well, good, that's what it's
all about. Talking with Rita Heikenfelder website about eating dot Com.
We're gonna take a break, we come back. We're gonna
look at some of the herbs that you might need
coming up for Halloween next Friday as a little preventative
(08:01):
or protection about all the spooks and goblins and all
the everything that's out there on Halloween night. Here in
the Garden with Ron Wilson. Welcome back Here in the
Garden with Ron Wilson, Part two now of Rita Hikenfeld.
Are you urbally experienced her website about eating dot com?
And of course Halloween coming up on Wednesday or Friday,
(08:22):
very important day. For Rita as she gets out and
flies around. So if you hear someone screaming totally lost
and out of control on the broom, it's probably Rita.
Speaker 3 (08:33):
Now I am not totally out of control.
Speaker 1 (08:35):
Well, kind of out of.
Speaker 3 (08:36):
Control, lost lost.
Speaker 1 (08:38):
I can't figure out where your way to go? Maybe
spiraling around little bit? Hey did I ask you about
that quick weed this week? Okay? I sent you. I
sent you the website for the Wild Food Girl or
whatever that was.
Speaker 3 (08:49):
Oh, yeah, yeah, yeah, I did look at. I did
just glance at very quickly. Yeah, and a lot of
what she forages for. Yes, I do too. She was
talking about, Oh it's called goosefoot. Oh my goodness, what's
the other name for that?
Speaker 1 (09:08):
I had? I know. The reason I asked is I
had a lady ask about chick weed in their guarded Yeah,
and she said, well, and she said, you know, I've
got this chick weed and we can't get rid of it.
We tilled twice and it just keeps growing. And I said,
I emailed back and said, uh, Mary, are you sure
that this is chick weed? Can you send me a picture? Well,
she said someone called it chickweed. Well I sent the
(09:30):
picture she sent the picture back and it's quick weed.
Speaker 3 (09:35):
Okay, so no, I don't know. I'm not familiar with that.
Speaker 1 (09:38):
And quick weed you can eat the green. It's an
herb and you eat the greens, and you know it's
a native thing. And but it's a summer annual, not
a winter annual, so you treat it a little bit
differently as far as getting rid of it. But I
knew it wasn't chickweed, but it was called it's quick weed.
And I think once you see it, you'll recognize you'll
recognize it. But that's where I found this. A Wild
(09:58):
Food Girl website. She's talking about how she uses in
her scrambled eggs and all kinds of stuff, which is
kind of crazy, and I said, oh, there's a perfect
match for rita.
Speaker 3 (10:07):
Well, yeah, I'm thinking of lambs quarters when you said
quick weed for some reason. So I'll have to check
that out. Because again, one of my friends, Sally, who
is oh gosh, very organic, gatherers lambs quarters and sells
them to restaurants, and she also freezes that green really
nutritious for her soups and stews in the winter. So yeah,
(10:28):
there's always something out there most most seasons. To find
to keep you healthy and just something fun to Mother
Nature supplies a lot of good stuff for us.
Speaker 1 (10:37):
Oh, no doubt. And again it's great history behind this one.
How I got here and all that, But I didn't
know it was so edible, But it was. The point
was the website. I said, Wow, this is Rita and
this young lady will get along quite nicely talking with Yeah,
Rita Hikenfelder website about eating dot com. So Friday is Halloween,
and of course you know all the spooks and goblins
(10:59):
and everybody out there are there out there to protect
us as Halloween.
Speaker 3 (11:05):
Yeah, and you know the fun thing is there's a
lot of legends surrounding some of the culinary herbs, some
of the medicinal herbs for Halloween, and and I was
looking some of them up because I've used some of them.
Would think about sage, you know, we think of the
thanksgiving herb. I found that that is one of the
most widely known spiritual herbs used. And they say that
(11:30):
if you burn stage it can help cleanse a place
of negative spirits or energy. When you think of Native Americans,
they do the smudge pots with the stage right and
other herbs to cleanse the air and remove the negative spirits.
So I think sage, you know, just the regular garden
(11:50):
stage would work. I think the true sage, the white sage,
is what is the best to use. But from what
I understand, that's that's not so abundant an more so.
Always when you harvest any herb, always make sure you
leave some for next year.
Speaker 1 (12:05):
So mister Heikenfeld has a little sage next.
Speaker 3 (12:07):
To his chair, well he may if he doesn't shape up.
Speaker 1 (12:11):
He can light that up to kind of keep if
he wants to be by himself.
Speaker 3 (12:15):
Yeah, yeah, he can sit there and meditate in a
in a cleansed atmosphere.
Speaker 1 (12:20):
Yeah. But yeah, the smudges in that are always heavy
with the sage. And so that's actually a great smell
when that's burning.
Speaker 3 (12:28):
Oh it is. It's nice and clean. Yeah, it reminds
you of the holiday. It's not so strong, but very
very fragrant.
Speaker 1 (12:35):
Right, how about the herb of the year this year?
Isn't cam e meal in that group?
Speaker 3 (12:40):
Yes it is. And you know kim Emile is such
a calming herb anyway, and that's been used in ceremonies
and rituals. That's to repel unwanted spirits, again negative energy,
but it's also used to deepen meditation and prayer. And
I think because it's such a calming herb, I would
think that helps, don't you.
Speaker 1 (13:00):
Oh, absolutely no doubt. I'm gonna go get some camera meal.
Well camera meal, t yes.
Speaker 3 (13:05):
And that's that's one that's very that's got a lot
of science behind it as far as one of the
good that it does for your body. And Kima Mile,
I grow the German. It gets about twelve inches high,
lovely for teas and really aromatic in the garden too,
and it comes up every year. You know, it's self feed,
So you're good to go.
Speaker 1 (13:25):
Camm Mile, Remember that Dan. Dan's got his here's this
Casper the ghost mask on from when he was like seven.
Speaker 3 (13:32):
I remember Casper and when he said nobody else will
remember I remember. Now this goes back a while, black
and white cartoons.
Speaker 2 (13:40):
Oh yeah for the ghost absolutely yeah. Yeah.
Speaker 1 (13:42):
Well he's got his mask on from when he was
a kid. So every time I look at the screen,
I started laughing. How about Yarrow, that's a herb of
last year.
Speaker 3 (13:50):
Yeah, yeah, you know Yarrow. When you think of the
witches and the legends that that was one of their
favorite herbs because your use it for wellness and they
also use it in their little magical potions to help
them fly. So that's definitely, yes, yes, definitely one that's
(14:10):
got to go on my.
Speaker 2 (14:11):
Pot got it?
Speaker 1 (14:12):
Rosemary and rue?
Speaker 3 (14:14):
Yeah, rosemary is another cleansing urban. You think of those.
Even in the Middle Ages of rosemary was one of
the herbs they used to purify the floors because they
used to put straw on the floors to keep the
bugs away and also to walk easily. And you can
still burn that like incense to help purify a space,
(14:35):
and you think of that too. As far as rosemary
from memory, that's always good. And they say, now if
you put a little sachet of rosemary under your pillow
this time of year, you can have sweet dreams. So
try rosemary.
Speaker 1 (14:49):
I'm gonna go pick some. I'm going to harbor some
rosemary today. Don't like to eat it, but I'll definitely
put it under my pillow. And what about rue, because
that's you know, that's not a real common one.
Speaker 3 (15:02):
No, I grow rue in the Bible portion of my
herb garden. Historically that was used in churches and it's
known as the herb of grace because the priests would
dip it in holy water and sort of sprinkle it
on the parishioners, mister Wilson, and that would bless them
to wash away their sins. It has a pretty deep,
deep fragrant too, so that's supposed to keep people, the
(15:25):
bad people away and also protect against the plague back
in the Middle Ages. So yeah, yarrows is for witches,
babies and negative energy. Rue and yarrow always went together,
so those two definite again definite in my cooking pot.
Speaker 1 (15:42):
This year, the top five herbs for protection is Halloween, sage, cammam, mile, rosemary, roue,
and yarrow. You didn't mention garlic.
Speaker 3 (15:51):
Well, you know, garlic is supposed to keep away vampires,
and the legend is supposedly if you wear it around
your neck or ingested, vampires don't like to smell. So
I just harvested my garlic and I could make myself
a little necklace and wear it around as I'm flying around,
(16:11):
so I'm protected. So yeah, garlic is just such a
fun or of any way, and very antibiotic. I mean,
it's good for your heart, so not only good legendarily,
but culinary and magicimally.
Speaker 2 (16:25):
Yeah.
Speaker 1 (16:25):
Our potion supplies this time of the year at short,
short supply. I mean, you know, big demand right now.
Speaker 3 (16:30):
Oh yeah, well you know this year I'm going to
make moon water and I'll have to send you the
recipe for that. Very simple and very nice, very cleansing rita.
Speaker 1 (16:41):
Hikingfelt always a pleasure. Her website is about eating dot
com again. On the Halloween night, you look up this
guy and you hear somebody screaming and yelling because they're
slightly out of control and loss. It's probably read a
fight around. Have a great to Halloween.
Speaker 3 (16:53):
I will, and you too, mister Wilson.
Speaker 1 (16:55):
All right, take care. Coming up next doctor triple a.
Here in the Garden with Ron Wilson. Welcome back here
in the Garden with Ron Wilson again at toe fhree
number eight hundred eight two three eight two five five
And as I promise, it is time for He is
the Professor Emeritus of Horticulture, University of Georgia. The website
is alan armitdis dot net. On YouTube, you can find
him at Alan Armitage. Of course, he's written about a
(17:17):
bazillion books. Check him out at Alan Armity's dot net
has the absolute best gardening app you can find, the
Armitage app. Ladies and gentlemen, we call him doctor triple a,
Doctor Alan Apple Armitage.
Speaker 2 (17:36):
Good morning, Ron, good morning. It's always wonderful to hear
your cheery voice on this cool Chris morning.
Speaker 1 (17:42):
Are you sitting there? You have the fire pit going
this morning in the garden.
Speaker 2 (17:45):
Well, actually, I came out to the garden so I
can see what the heck's going on out here. And I'm,
believe it or not, I'm about to pick some myer lemons.
So uh, you know, it's chilly out there. I got
to bring this in pretty soon. But I got to
cut of these lemons on this little tree that I
have in a pot, which anybody can do, by the way,
(18:08):
And so I'm having a great time. But my problem run,
I don't know what to do with them. You know,
I'm not a chef. I don't know how to have
to to make key lime pie or lemon pie or whatever.
So I keep giving them away to people who visit.
So come on over. I've got some lemons for.
Speaker 1 (18:22):
You your spa water, sir. You've got to put that
in your spa water, I know.
Speaker 2 (18:27):
And I got to eat more fish so I can
sort of put lemon all.
Speaker 1 (18:29):
Over it, and then you've got more fish, you can
put more lemon on it. Yes, absolutely, well I'm.
Speaker 2 (18:35):
Glad you agree anyway, So life is good. We had
a bunch of people here yesterday, and you know, garden
is still hanging in there, barely. But it's fun to
fun to look at.
Speaker 1 (18:45):
It's always fun to look at, even as we get
into the fall season. Speaking in which today with doctor Rhman,
he just pick his brain day. So I asked him myself,
just sit down in a chair. I got a whole
bunch of things that I'm just going to throw at
you and you can just throw back at us as
you see fit. And talking about woody plants, fall colors
and fall season. What about perennials. We rarely talk about
(19:07):
perennials with good fall foliage colors.
Speaker 2 (19:12):
Well, to be honest, we look at fall color and
we think of trees and maples and you know, aspens
and all those cool things that turn golden or turn red.
It's hard to it's hard to compete with a perennial.
But having said that, there are some perennials that do
have some pretty darn good fall color and I'm thinking
(19:33):
of one which is nade to this country, and that's
what a plant that is called blue starflower, otherwise known
as Amsonia, and uh, it's a great native plant. And
there's one that's a native little a little further west
than you guys are, and it's called the Arkansas blue starflower.
(19:53):
And it's beautiful, great foliage, nice flowers in the spring,
but it's at its glory the fall. Believe it or not,
it turns gold and yellow. And while there's not a
whole lot of premials you can talk about fall color with,
that's one of them, for sure.
Speaker 1 (20:08):
You know I I and it is. It's great. And
of course you know the other ones you got to
throw in there too. You look at if if we
call them prenials, I guess would be the ornamental grasses.
So many of those have great fall colors in the
plumes as well.
Speaker 2 (20:19):
Oh yeah, well, I think that that's one of the
things that readers of these ornamental so ornamental grasses are
kind of interesting. They kind of came out of Europe,
out of Germany mainly, and a number of years ago,
and we say, hey, this is cool because in the
fall they look lovely. They may not turn, you know,
a brilliant color, although some have a brilliant red to them.
(20:40):
But now we've got our own native grasses like pennesceitum
and and and they boy, they really they really look
good and ares up tennis and panicum excuse me, switch grass,
and the panicums really look nice as well. But the
one that really is fabulous and run them, I think
you guys can grow it is one called newly grass,
(21:02):
and I think you guys are able to grow it.
Maybe I don't know, but it's m u h l
e y or m u h o y, depending who's
spelling it. Pink. Yeah, it's great. It's great newly grass,
and it has great red color on the on the flowers,
and it's beautiful in the fall.
Speaker 1 (21:21):
Yeah, we do grow that one. It's it's kind of
on the borderline some aris. It does pretty good. Is skimpy,
but yeah, it's an it's another nice one.
Speaker 2 (21:29):
You know what.
Speaker 1 (21:30):
We are out in front of our studios here there
have they have these huge plantings of hostas and and
it goes down the whole side of the parking area.
When hostas turn that golden yellow in the fall, that
is a spectacular show.
Speaker 2 (21:44):
It truly, is it truly? We we You know, Hossa
has become so common, uh, assuming you don't have deer,
Hawta has become so common that we we don't really
think of them as this extra that is that fall color.
And you know, I agree with you, and hassas are
also great cut flower, the flowers themselves, so it is
really a wonderful plant. You know, we got to keep
the deer often, but other than that, they're terrific.
Speaker 1 (22:06):
Yeah, no doubt about it. You know, my wife right
now our house is filled with vases of colius. We grow.
I love my favorite and she uses that as a
cutting flower in a vase, and they're absolutely gorgeous. Of
course they start to root and grow, so they'll grow
all winter in your house. But that's that's an annual
that just does great in the fall. Don't throw them away,
cut them off and put them in a.
Speaker 2 (22:25):
Vase, exactly. I got I'm walking in my garden right now.
It's it's barely light, but I got colias and containers.
I've got colias all over the darn place. And this
this is just a no brainer plant. It is an annual.
But life goes on. But boy, it just gives you
that all seasoned color and nice in the fall, even
(22:46):
though it's fading a wee bit. Like you say, we
can bring them in and boy, they just root like candy,
don't they. They do. Take them in a glass of
water and you've got in about two weeks and you.
Speaker 1 (22:56):
Know what, and you know what we add to the
bottom of it. We get this really take over annual
vine has got a yellow flower, I mean a yellow leaf,
and it grows everywhere. It's the most obnoxious thing ever.
I don't know who developed this ornamental sweet potato vine.
It's everywhere. And we put that in the Yeah, we
(23:19):
put that in the bottom of the pot, and that
roots in in the water as well. But it looks
great because of the yellow and I think you may
have asked all to do with it.
Speaker 2 (23:26):
Yeah, well that's the reason I think so pots are
because as a golden color. And there's there's a ton
of them out there now with different leaf shapes and
leaf cuts and colors. But yeah, it's Yeah, you get
a little tired of it, but it seems to work.
Speaker 1 (23:39):
Talking about doctor Allan Armitage's website is Alan Armony's dot net.
Be sure and check it out. You see all his
books and sign up for his newsletters and all the
things that he has there. But it's Alan Armitage dot net.
You know, as you look out over your all your
Armeny's gardens from where you first started to where you
are today, are there any perennials out there? And I
know you've planted a ton of them that you just
(24:02):
could honestly say, I wish I had never planted.
Speaker 2 (24:06):
Well, you know, I'm old and decrepit now, so I've
I have. I have certainly gone through those stages. I
mean there's a couple of perennials that I when I
see them in people's gardens, I just cringe, and yet
we still sell them. There's one I don't want to
say anything in case your sponsors and you guys are
(24:26):
all over these plants, but there's a couple out there
I would never recommend to people in the garden. Uh So,
but you're not going to through that stage? Well, well,
one of them is one called chameleon plant. Oh yeah,
you A million plant is a really cool botanical name
called Hupinia, and it's a great groundcover. You know, I
(24:47):
I use this adage ron and I hope that. You know,
people understand it when I say this. There's no such
thing as a bad plant, only a bad use for
a good plant. You just don't stick to star stuff
in the Put it in a pot, put it in
the pond, right if you want. But it's a fabulously
beautiful plant, but it will take over the world and
(25:09):
then you need essentially semtex or something to get rid
of it. So I would never put it in a garden,
even though it does make a great ground cover. It
does cover the ground. But it's a beautiful plant for
a pot as long as you can keep it her.
Speaker 1 (25:24):
Twenty five years ago, I made the mistake of planning
it as a groundcover under some marbor vidy. It was
everywhere in our yard. Took me about five years to
finally get rid of that stuff.
Speaker 2 (25:34):
Oh it is tough to get rid of too, I know.
I mean, as I say, it's a great plant, we
just shouldn't well, yeah, and the poor gardeners out there
they don't know that. So we really either should be
selling it a potter, not selling it at all.
Speaker 1 (25:48):
And I think, I think where I do see it,
and you had brought it up as a water plant,
you know, they're going to do well on the side
of a pond or in a container water garden. They
do absolutely wonderful, but not something you want to stick
in your garden, no doubt about it. Talk with Doc
Dog Talk with Doctor Allan Armitage. His website is Alan
Armitage dot and ned. Be sure and check that out
(26:10):
and get the garden app. If you don't get that
garden app, something's wrong with you.
Speaker 2 (26:13):
Uh.
Speaker 1 (26:13):
He updates it all the time. But it's absolutely outstanding.
And of course you got all these books there as well.
Let's take a quick break, we come back. I got
another question for him, and then we're gonna do a
lightning round with doctor Armity's I got a bunch of
things yes or no, give me an answer. It should
be a lot of fun Here in the Garden with
Ron Wilson. Welcome back here in the Garden with Ron Wilson.
Special guest this morning, the Doctor triple a, doctor Alan
(26:36):
Apple Armitage, who actually is standing out in his garden
right as we speak. Yes, he is. Sit down, Sit down.
All your fans are here this morning. You give him
a big head. You start doing that kind of stuff. Hey, Uh,
you know, are you never? I never know what I'm
gonna you know, when you write articles, what you're gonna
write about and what we're gonna learn about. But here's
(26:57):
one that I had no idea, I never thought I
would learn about from you. That for every hundred butterflies
in the landscape, there's a thousand moths.
Speaker 2 (27:06):
Haven't that amazing? Yeah? The mas. You know, we think
of these pollinators as butterfly, which is, of course are beautiful, YadA, YadA.
But you know, mas do as much, if not more
pollinating than butterflies do in our gardens or anywhere for
that matter. I just don't see them. They tend to
be more night nightcrawlers than they are during the day.
But yeah, there's a lot, there's a lot more mas
(27:27):
than there are butterflies.
Speaker 1 (27:28):
All of a sudden, I see this article why mas
matter more than you might think as pollinators. And there's
doctor Allan Ramonies. Now he's a moth expert.
Speaker 2 (27:39):
Well expert, he knows more than use to know. Put
it that way, he likes to share it.
Speaker 1 (27:44):
And there's you know what, we're always learning in this business,
and you know, you're always learning something new. His website
is Alan Armonies dot net. You know, I was also
looking at some new plants that are coming along. And
I don't know if you brought this one up or not,
but there's a new Hell of Wars series, the Rocky series.
Speaker 2 (27:59):
Have you seen Yeah, I've seen it.
Speaker 1 (28:01):
It's all about it's all about the foliage. Did they
get that from you?
Speaker 2 (28:05):
Yeah? I tell you what. We have come so far.
And I say, we as an industry and we as
gardeners have come so far with these things called Lenton Rose.
Now the foliage, the new stuff. When I say the
new stuff, the five year old, ten year old new
stuff has great foliage. It's shiny, it's lovely, it lasts
a long time. Then we have the variegated foliage that's
(28:27):
been around for a while. And now we've got all
sorts of weird foliage on HELLI wares, but we still
grow them also for the flowers. But yeah, there's a
lot of breeding being done on hell. It is probably
ron I think one of the number one sort of
explosions in the last five years, maybe ten years, as
far as new plants are concerned. And there's a plant
(28:48):
and I recommend them strongly.
Speaker 1 (28:50):
Oh yeah, I know you do. And again they're top
they're durable, and there's a plant that loves the shade.
Take a little bit of sun, great flowers, great foliage.
Now to even more and more. And of course you're
always looking for things that the deer have a tendency
to not browse on. This is one that you're pretty
much assured deer free.
Speaker 2 (29:10):
Well, the thing is too now, there's enough of them
out there that you know, good nurseries are are you know?
You can still get the old fashioned lenten rolls that
are fine, except they're not fine compared to what these
ones are. These are more expensive, to be sure. They
don't receive at least most of the new ones don't,
so you know you're not going to get great drifts
of groundcovers. But oh boy, they're beautiful, and they're beautiful
(29:32):
all season. That's a nice thing.
Speaker 1 (29:33):
Yeah, it's a great one. So be sure and check
those out, and then I'm sure the local garden centers
are going to continue to have more and mores available
for you all the time. All right, are you ready
for our lightning round with Doctor Triple A?
Speaker 2 (29:49):
I'm always ready, wrong, Just fire away. We'll see what
kind of silliness we can come up with.
Speaker 3 (29:53):
You.
Speaker 1 (29:54):
All I need is an answer from you. We're going
to give you some options, and I'll give you an
easy one right off the bat. You ready, apple butter
or BlackBerry jam?
Speaker 2 (30:03):
Oh, apple butter?
Speaker 1 (30:04):
Have you had BlackBerry?
Speaker 2 (30:06):
I love I love all the berries, but you know,
little apple butter just every now and then.
Speaker 1 (30:11):
Okay, all right? Plume poppy or bears breeches, bears breeches.
Speaker 2 (30:17):
Why but plume poppy can get out of control. Plume
poppy is a great thing to hide your garbage chants
and stuff like that, but they can get out of control.
Speaker 1 (30:28):
That's one of my favorites.
Speaker 2 (30:30):
Well, I love it, I do. I just you know,
I just see. It's one of those things they talked
about earlier, one of those things that can kind of
get away from you.
Speaker 1 (30:37):
I got uh.
Speaker 2 (30:38):
Bears bears breeches can also but uh and that they
can get big. But I like bears breeches all right.
Speaker 1 (30:43):
Honey crisp Gala or Granny Smith.
Speaker 2 (30:48):
Honey chris mm.
Speaker 1 (30:50):
They're a good especially if they're cold. I love cold.
Speaker 2 (30:55):
They also they also they're both good. They're both good
cookers as well. Apple crisp and stuff like that.
Speaker 1 (31:01):
The tennis or pickleball, oh tennis, no doubt, all right.
Who knows more about plants? Mike Drr or Alan Armitage
Mike Derr.
Speaker 2 (31:14):
He's really something, that guy as far as the tree stuff.
You know, he and I used to be. They used
to invite us to steak together, but he would stop
all over Mike ferenials and annuals, and I would tell
them the only good use for a shrub is to
put a good vine on it. So they didn't invite
his back very often. But he's brilliant, no doubt about it.
Speaker 1 (31:33):
All right. Looking at Hostas abiqua drinking gourd or Empress Wu.
Speaker 2 (31:40):
Oh man, they're so different.
Speaker 3 (31:41):
I have.
Speaker 2 (31:42):
I'm looking right now at Empress Wu. It's a great
big sucker and I have it kind of believe it
or not, a hoss in the back of the garden.
It's not big, but I like it very much. That
the drinking gorge an old one, and it's it's very
very very nice to you know, if you keep the
deer off Hosta. There's hardly any I would not recommend.
Speaker 1 (32:01):
Best bank for the buck for fall color pansies, garden
moms are ornamental kale.
Speaker 2 (32:11):
Well for I mean pansies are great. Yeah, you know,
we sometimes get a little tired of pansies, mumsy, because
there's so many of them, but they certainly work. We
wouldn't have them everywhere if they weren't appreciated and good.
I love ornamental kale, I love it particularly, and things
like window boxes and containers where they go with other things. Right,
(32:33):
but you can get the kales and the mustards and
all those things, and they're pretty spectacular, and certainly in
the fall, and in some of them even well sudden
they even go through a winter. But the pansies, for
sure are give you the most banks the buck for
the longest period of time.
Speaker 1 (32:49):
All right, Doctor Allen armies with us this morning. It's
allan Army's dot. That is the website. It's a lightning
round with doctor Armitage, Moose had Moulson or le bats.
Speaker 2 (33:00):
Molten Golden. Come on, there's not even any doubt on
that one.
Speaker 1 (33:04):
What you're not a moosehead fan?
Speaker 2 (33:07):
I die? Yeah, I am?
Speaker 1 (33:08):
Okay.
Speaker 2 (33:08):
Well, the problem is that the darned people who sell
beer don't sell Canadian beer very much because the distribution
is so hard. But molten gold and just go for it.
But like you said, yeah, come on, there's a good
plant question. I love your questions. Ron I hope I'm passing.
Speaker 1 (33:23):
You're doing a great job. Duke's mayonnaise or miracle whip.
Speaker 2 (33:29):
Oh that's not fair, because I'm really you know, I'm
not supposed to say Dukes, I think because Dukes Duke's
is the name that that that everybody knows. But I
got old Mirra Willison. It's mayonnaise.
Speaker 1 (33:44):
Come on, Carrick's snowcap or variegated loriope. Oh, carricks, because
I see you talking more and more about carricks.
Speaker 2 (33:56):
If you can grow carrecks, and I'm looking at carricks
in my garden. Some of them featherfalls, etcetera. They are spectacular.
Other carrocks I have trouble with. You have a lot
of heat. Some of them don't do well. But carricks
is just if you can grow it. Man, it's just
a great plant.
Speaker 1 (34:12):
Apple strudel or apple pie.
Speaker 2 (34:15):
Oh man, now you're getting in a tough stuff. These plants.
Things are easy. I guess I'm gonna say scrutle if
I can get it. I love I love apple pie too.
So you know, if any of your fans and my
fans out there. Want to figure a way to give
some Christmas kiss We'll We'll take any apple, anything, Gang.
(34:36):
I just send it to Ron and he will somehow
get it to me.
Speaker 1 (34:41):
I love it. Talk with doctor Alan Armitage is a
website is Alan Armies dot com nett be sure and
check it out. Two more questions, Ginger or Marianne from
Gilligan's Island.
Speaker 2 (34:52):
I gotta take Mary Anne.
Speaker 1 (34:54):
No doubt, no doubt. Coker PEPSI are you coker PEPSI
neither neither.
Speaker 2 (35:00):
Thank you. But if I have to have one, I
guess it'll be a coke.
Speaker 1 (35:02):
All right, here's your last question. Are you ready?
Speaker 2 (35:05):
Oh yeah?
Speaker 1 (35:06):
Gardening? Is it brain surgery? Rocket science? Or can you
just be common sense?
Speaker 2 (35:13):
Boy? It's all about common sense, you know, as you
and I haven't talked about. It ain't brain surgery and
it's not rocket science. What's so fun?
Speaker 1 (35:21):
Why don't you write a book called common Sense Gardening?
Speaker 2 (35:24):
I I will do that as soon as I do,
I will get you the first coffee.
Speaker 1 (35:28):
I appreciate it, Doctor Allan Armitage his website Alan armies
dot net. Always a pleasure, sir.
Speaker 2 (35:34):
All right, Ron, thank you, and thank you everybody for
listening to two silly people and we're having a good
time all about.
Speaker 1 (35:40):
That's what it's all about. Doctor Allan Armies again alan
armitage dot net for his books. Christmas is coming up.
I'm telling you what. He has a great selection here
and if you don't have his gardening app, you're missing out.
It's one of the best gardening apps out there on
the market and you'll find it at Alan armitage dot net.
Quick Break we come back. Phone lines you're open for you.
Eight hundred eight two three eight two five five Here
(36:02):
in the Garden with Ron Wilson
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