Episode Transcript
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Speaker 1 (00:00):
Good morning, everybody, Welcome back. I'm Ron Wilson, and you
are in the garden here on the radio six' TEN
wtvn talking about. Yarding and of COURSE i run across
a great gardening, book yardening, book reference, book and IF
i really like, it, MAN i want to make SURE
i share it with. You and my latest book THAT
i just finished reading about three weeks, ago is absolutely.
(00:21):
OUTSTANDING i love growing, herbs and you know, that AND
i grow, them love growing them in. CONTAINERS i think
they were one of the easiest plants to grow in.
Containers AND i love using them, fresh you, know grilling
with or. Whatever but there's a lot more to herbs.
There there's a lot more that you can be doing
with those for meddicinal purposes in the whole nine. Yards
AND i was introduced to a book written By Bevin
(00:43):
cohen and it's Called herbs In Every season forty Eight
edible And Medicinal herbs for The, kitchen garden And. Apothecary
and got my. Interest and this book is. Phenomenal it's
an interesting. Read when you, start you'll probably work your
way all the way, through LIKE i always do WHEN
i read these. Books and of, course if you've ever
heard Of bevan or if you, haven't he. Is he's
(01:05):
known all around the. Country he's an award winning author
herbaliss he owns small house farm up In. Michigan he's
the popular host Of seeds And weeds, podcast and LIKE i,
said he travels all around the country giving workshops and
lectures on the benefits of living closer to the land
through seeds and herbs and locally grown. Food he's written
a bunch of, books of which my next two books
(01:27):
That i've already got on order would Be The Heritage
pantry and the other one is Called The artist In,
herbalists both written By Bevin. Cohen and guess What Bevin
cohen is with us this? Morning good morning, Sir, well Hello.
Speaker 2 (01:40):
Ron how are you doing, today my?
Speaker 1 (01:41):
FRIEND i am doing. Great i'm gonna tell you WHAT i.
Love first of, ALL i love the book. OUTSTANDING i
think it's the information is. Phenomenal but then AS i
AND i didn't know anything About Bevin, cohen but AS
i got to know you more and, more and THEN
i reading about, you and then looking at these, books
what a fantastic writer you. ARE i can't wait to
get these next to pantry and the HERBALISTS i think
(02:03):
are going to be. Outstanding and THEN i saw you
wrote the grow grade vegetables for that series for several,
States Jeezel. Peach when do you have time to? Garden,
well it's a great.
Speaker 2 (02:15):
Question LUCKILY i live here At, michigan SO i could
do most of my writing in the wintertime when the gardens.
Speaker 1 (02:19):
Resting, right got? IT i get it. Now, so, yeah
you're up In michigan and you your place is called
The Small House. Farm it's In, Sandford. Michigan AND i
understand that you Got Sandford lake. There otherwise you're kind
of out in the middle of, nowhere AND i do
you go To North lanes to bowl every now and.
Speaker 2 (02:38):
THEN i don't make it over there as much AS
i probably. Could but, yeah we're right in the middle
of The Minton so we are smack dab in Central
michigan right. Here so there's a very, peaceful quiet place
our farm were actually. Located we're on a dead end dirt.
Road we're nestled. In we're across the street from eleven
hundred acres beforeest. Sow a very peaceful and quiet place
to be.
Speaker 1 (02:58):
And you can find out more about his places old
small housefarm dot, Com Small housefarm Dot. Com learn more
about what he and his family. Do, so you, know
WHEN i when we get folks on here That i'm you,
Know i've never met, Before i'm always interested in your.
Journey what where You what took you From Bevin cohen
the kid To Bevin cohen where he is.
Speaker 2 (03:19):
Today, well you, Know i've always been fascinated with. PLANTS
i lived with my grandmother growing, up and we lived
in a little apartment on the edge of, town so
we were boughted up against a huge swath of forest as.
Well SO i grew up basically out in the woods
and you, know exploring and you, know going on the
trails and climbing trees and doing things the kids. Do
(03:40):
AND i just came to start thinking about all of
these great plants that are just right here in my
forest THAT i can, enjoy all the barriers that can
snack on whatever might. Be AND i, thought, well, gosh you,
know if there are just these many plants just in
this patch of, woods how many plants are there in
the whole wide. World and it started this lifelong obsession with.
Plants and you, know my grandmother she was very. Supportive
she would me to the library every week for, books,
(04:02):
Right that was a big thing that we. Did that
was a tradition for, us every week going to get new.
Books and my books just slowly started to change from
story books into books about, plants growing plants and using,
plants and the history of plants and all sorts of.
Things and it's really it just kind of snowballs from
there to just a lifelong journey of learning all about
the plant world and all of the wonderful things that
(04:23):
it can offer.
Speaker 1 (04:23):
Us All, right so you are, married you have a couple.
Kids was your wife also interested in all of this
or did you bring her into?
Speaker 2 (04:30):
This you, KNOW i really brought her into it when
she AND i first started. Dating her name Is. Heather
she AND i always, say she's the most wonderful and
patient woman on the. Planet she's got to deal with
me every, day, Right and when we first started, DATING
i ACTUALLY i would take her out in the woods
And i'd be, like you, know the best way to
woo a, woman of, course is to show her how
many plants you can. Identify SO i would take her
out into the woods and try to impress her by
(04:52):
showing off all these different, plants and she was very
patient with, that and eventually she came around and she,
said you know, what maybe MAYBE i should get into plants,
too and let's have a little. Garden and once you
got out, there Then i'm sure your listeners can relate to.
This once you get out into the garden and you
start planting seeds and growing beautiful flowers and fragrant herbs
and delicious, vegetables you, know it wakens something inside of
(05:13):
you and you're, like, oh this is this is, joy
this is, pleasure this is how it's meant to. Be
and you, know it's a slippery slope to obsession for any.
Gardener i'm.
Speaker 1 (05:20):
Sure, well you KNOW i always call that when you
get the mud and the. Blood OH i love.
Speaker 2 (05:25):
THAT i love that you get the.
Speaker 1 (05:26):
Mud and the. Blood it never goes. Away it's always.
Speaker 2 (05:28):
There you got, that, Right and that's exactly what's. About
so with the Book herbs and Every, Season i'm really
trying to find ways to bring people into this, world you,
know people that have maybe never gardened before or never
forged for plants, before to kind of show them this
perspective and get them excited about, this but throughout the,
Book i've also filled it with all sorts of Information
i've learned over the. Years so even experienced gardeners like, Yourself,
(05:50):
ron you can pick up this book and flip through
it and find all sorts of interesting gems and fun.
Speaker 1 (05:55):
Information trust, ME i was highlighting things THAT i didn't
know and again great. Information i've been doing this for
a long. Time but yet on the same, token IF
i had never grown an herb in my, life, uh
this is a Great this is a great book to
help guide me through. It AND i think most of
us think about growing, herbs and LIKE i, SAID i.
GROW i do a lot of non. CONTAINERS i love
grown herbs and, containers but of course out in the
(06:17):
garden and of course foraging as. Well but you, know,
YEAH i do it mostly for the. FLAVOR i do
it mostly for, cooking grilling with, them that type of.
Thing but then you look. Beyond you, know herbs offer
so many health, benefits and of course then you look
at the medicinal purposes and the you, know and growing
them and then the apothecary and all, that and the
way you took, this that's what you address how to
(06:40):
use them in the, kitchen how to use, them you,
know grow them in the, garden and then how to
make you, know like potions and salves and teas and
all the kind of how to take them that next.
Step AND i think WHAT i really liked about this as,
well you've got it for every. Season so you start
us out in the, spring, summer, fall, winter and you
kept it to forty eight because where we, are we
(07:00):
grow about one hundred and twenty different selections of, herbs
and it could be very. Overwhelming you, know what AM
i going to? Grow and you always think about your,
favorites but you kept it to forty, eight some of
which surprised me you had in the, book And i'll explain.
Why BUT i think that kept it. Simple the way
you write is, outstanding and you carry us all the way.
(07:20):
Through and that's WHY i thought it was a phenomenal.
Speaker 2 (07:23):
BOOK i appreciate that so. Much you, know choosing the
forty eight herbs was the greatest challenge of the whole,
project most. Certainly you, know there's so many wonderful plants out.
There how do we narrow it in to just these forty?
Eight you, know so part of the criteria here WAS
i wanted to write about herbs that MAYBE i haven't
written a lot about, already because you, Know i've written
(07:43):
a number of books, already like you, Mentioned SO i
wanted to kind of touch on some new, things maybe
bring in a few of my favorites and expound upon
them a little bit. More BUT i also wanted to
write about herbs that would be accessible to most, people
that would be of interest to most. People herbs that
kind of highlight this this theme of the, seasons you
know WHAT i, Mean ones that really tune into a
season really, well so they can be fine examples of,
(08:05):
that you. Know but, yeah choosing forty eight herbs is
definitely the most difficult part because there's just so many
great plants out. There so, hopefully you, know readers will
get this and they'll they'll enjoy these forty eight and
they'll be, like, well these forty eight were. GOOD i
need forty eight. More and that gets that mud in that,
blood like you, say, Right, well you know What.
Speaker 1 (08:20):
I'm seeing is that then it's herbs in every season part.
Speaker 2 (08:23):
TWO i like.
Speaker 3 (08:24):
THAT i like that.
Speaker 2 (08:25):
Lot you, know we could easily transition into something like
that because there are so many plants out, there and
like you, mentioned for each one of, THEM i touch
on here's how we're going to utilize it in the,
kitchen how we're going to do something in the, apothecary
growing and. Gathering here's some stories of its history or
whatever it might, be you. Know and, HONESTLY i think
that the recipes for me were the most fun part
of the book to work hu to really experiment and
(08:46):
try these new things and get people to experience these
these flavors and ways they perhaps haven't had a chance
to do it.
Speaker 1 (08:53):
Before, well that was one of my. Questions and you
have the recipes in here as. Well did you have
to do a lot Of OH i don't like, THAT
i want to adjust over, here a little bit of you,
know back and, forth trying to you, know set it
up so you had the right. Recipe oh, yes certainly, Experimentation.
Speaker 3 (09:09):
Oh, yeah and that was.
Speaker 2 (09:10):
Fun you, KNOW i don't mind snack AND i have
all these different, foods so it was fun to. Do
but so we would develop these recipes and THEN i
would send them off to sort of some beta testers
so they could go through the recipes as well to
make sure that they could follow the. Steps clearly that
they'd be able to make the product that they enjoyed
the food when they made, it that sort of. Thing
so we did a lot of taste, testing you, know
to really develop these these, recipes AND i tried to
(09:31):
keep it the techniques that we would utilize in the
kitchen simple. Enough, anybody whether they've, got you, know a
lot of kitchen experience or, not can pick up this
book and try these. Recipes BUT i also try to
push the boundaries a little bit and really try to
use some of these herbs in new and exciting.
Speaker 1 (09:46):
Ways let's take a quick. Break we come back more
With Bevin cohen his website small housefarm dot. Com my
most recent book here Is herbs In Every season forty
Eight edible And Medicinal herbs for The, kitchen garden And. Apothecary,
Again Bevin. Cohen we'll talk more With bevin after the
break here On News radio six to TEN. Wtvn welcome
back here in The garden With Ron, wilson our special
(10:08):
guests this, morning Author Bevin. Cohen my latest book of
reading Called herbs In Every season forty Eight edible And
Medicinal herbs for The, Kitchen garden and, apothecary And bevan
is with us this, morning and Any what's funny is
last WEEK i got My Hobby farms Magazine May, june
And i'm reading through the magazine AS i usually, do
AND i get to this article about the oz of arnic.
(10:28):
Gun i'm reading through AND i go to the next
page AND i, went, hey wait a, minute AND i
back back up, again said That's Bevin.
Speaker 2 (10:34):
Cohen, yeah you, know it's such an honor to have
this opportunity to write For Hobby. FARMS i have contributed
to their online block for many, years and every maybe couple,
ISSUES i get to do an article for him in
the print. Magazine great group to work. With it's such
a fantastic magazine.
Speaker 1 (10:51):
Too. YEAH i see you worked With jerry at The
Baker's Baker's creek as. Well that's.
Speaker 2 (10:56):
Right i've been friends With jerry for, many many. YEARS
i love the folks over At Baker Creek seeds for.
Sure i'm going to be headed down to their festival.
Again their harvest festival Is. Bactober i'm looking forward to seeing.
Speaker 1 (11:06):
EVERYBODY i have never been to, that But i've heard
it's a.
Speaker 2 (11:09):
Hoot oh you got to put it on your. Calendar
it is one of the most fun events.
Speaker 3 (11:12):
THAT i do every.
Speaker 2 (11:13):
Year they really know how to put on a plant
shin dig for.
Speaker 1 (11:15):
SURE i met him the many years ago when they
first really started to promote their catalog Their seeds at
A Garden center retail show In, chicago and met him,
there had them on the show a couple. Times of,
course they've gotten so crazy and busy it's hard to
get him out of there. Anymore but, yeah one wonderful. Group.
Anyway talk about the name of the book is Called
herbs And Every season By Bevin. Cohen let me ask you.
(11:38):
This you, know when you're talking about this and you
put this out and you, know we're talking about medicinal
using these for medicinal purposes and these herbs and harvesting
and doing, this do you have to put a disclaimer
out there about you, know check with your doctor, first
or make sure you identify this, correctly or you, know
do you ever worry about? That?
Speaker 2 (11:56):
Oh, sure this is a great point and you'll leave.
It notice right in the front of the one of
the first pages has a little bit of a disclaimer
there as. Well right on this. Topic this is a
very important thing. Ron you, know so not only if
we're going to be utilizing herbs, medicinally do we want
to ensure that there's not going to be any complications
with any prescribed medications that we might already be. Taken
(12:17):
so you, know just simply go go, Ahead, no you go.
AHEAD i was just gonna, say making sure that we're
identifying the plants properly before we consume, them whether it
be food or, medicine or even just simply to be
a responsible. Forager you, know we don't want to be
harvesting plants unless we know for sure what it.
Speaker 1 (12:32):
Is, yeah and, again you, know do keep that in
mind when you're doing. This AND i always try to
bring that up every now and because somebody will bring
up with using for, this using for, that AND i, say,
yeah it is good for, that but you, know make
sure you check with your doctor and make sure you
know what you've got in the whole nine. Yards but
you have the little disclaimer, there and again you've got
that right up, front because you, know you got to
make sure you're doing the right. Thing talking with The
(12:54):
Bevin cohen herbs in every season it's an outstanding. Book trust,
me let me give you example of how he writes
each one of these herbs that he talks. About let's
go to the. Dandelion AND i loved it with the
dandallion BECAUSE i talk about this all the, time and
folks on you, know how to get rid of the,
Dandelions and of COURSE i go through a ten minute
talk about what's so good about the, dandelions you, know
(13:14):
and you'd address, that you, know you talk about how
good they, are how to use them in the. Kitchen,
uh and of course you're growing in how to gather
the dandelion brew RECIPE i thought looked out. Standing i'm
gonna have to make sure and give that a. Try
but have you ever taken dandelion flowers and bread at
them and deep fried? Them?
Speaker 2 (13:32):
OH i most certainly. Had that is another wonderful use
for the.
Speaker 1 (13:35):
Dandelions, YEAH i, KNEW i knew. THAT i had this
funny feeling that you were going to, say, absolutely, yes,
indeed but that's oh, yeah you, know.
Speaker 2 (13:45):
It's so funny the, dandelion because it is just such
an incredible. Plant and you, know folks that haven't had
that chance to experience the dandellion in this positive, way
do look at it as some sort of noxious weed
and that you, know they're concerned about trying to eradicate
it from the yard and, garden AND i, say, no
let's lean into it and look at all the wonderful
things that it offers us and embrace. IT i, mean
(14:06):
you're not going to get rid of it, anyway so
you might as well just learn to love.
Speaker 1 (14:09):
Exactly i'm with you one hundred. Percent talking With Bevin.
Coohen go to their. Website it's small housefarm dot. Com
small housefarm dot. Com you can also go To bevincohen
dot com as. WELL i liked it in the reading about.
Partially you, KNOW i would rather use partially on a
sandwich versus using.
Speaker 2 (14:25):
LETTUCE i love the flavor of, parsley you, know it
is just it's so bright and, fresh and you can
just taste how good it is for, you you, know
in that flavor. Profile and again it's one of those
plans that's just been in the, kitchen just relegated to
be some sort of garnish or, something but it is
so much more than. That so hopefully readers will see
that and they'll, say, OH i got to try this
(14:45):
plant in these new ways and they'll get turned on
to really embracing herbs like parsially in all of the
multitudes of ways that they can, bring you, know flavor and.
Speaker 1 (14:53):
Excitement to the.
Speaker 2 (14:54):
Kitchen, flatter, Curled oh, Boy SO i really love the
flat leaf part. Myself but in the book we do
a tabuli recipe AND i found actually BECAUSE i tried
it with, both AND i really like the texture of
the curled parsley in that, dish you know WHAT i.
Mean so there's definitely uses for both of. Them BUT
(15:14):
i lean towards the flat.
Speaker 1 (15:15):
Myself you, know flat, all do you either? ONE i like.
THAT i do like the flat AND i think we
grow more of that now than we do the curl parsley.
Anymore AND i think a lot of people people have
gone that. Direction have a real good friend In. Cincinnati
her name Is Rita. Hikenfeld she's a certified Herbalist appalachian irbal,
scholar and she makes, tabuli and of Course i've had
(15:38):
hers and all the different, things And i've learned most
of the herb things THAT i know From. Rita and
she does the medicinal things, also and we give talks
together and it's you, know we always have to have
that little disclaimer up. There so when you brought up the,
tabuli you bring that up and there's everybody in the
whole audience has their different recipe for.
Speaker 2 (15:56):
Tabuli, well that's, true that's.
Speaker 1 (15:59):
Crazy we do one in the.
Speaker 2 (16:02):
Book we also do a variation of the tubuli where
instead of the, bulger we actually try it with quenwa,
is you, know for folks that might want to try.
That AND i tell you that's pretty delicious.
Speaker 1 (16:12):
Too. Wow talking With Bevin, cohen the book is Called
herbs In Every. Season you got to check it out.
Again go to the website Small housefarm dot com Or
bevincohen dot. Com in hear you two more things we're
running out of time. Here one is you you got
into the juniper and using the juniper. BARRIER i Think
i'm seeing more and more research out there about the
benefits of juniper.
Speaker 3 (16:33):
Berries, yeah you.
Speaker 2 (16:35):
Know and that's another that we just have so much
available to. Us people might think of juniper and have
those knowledge limited to like as a flavoring and gin or,
Something but, yeah, no it's going to do so much for.
Us and we can harvest wild juniper berries by the
handful with very very short amount of. Time you, know
you can get a lot of juniper very, quick and it's,
delicious and it's it's health. Giving it's a fantastic herb as.
(16:57):
Well so you do know in the book THAT i
do talk about more than just strictly botanical. Herbs we
do talk about some trees and some shrubs and even
a few mushrooms as. Well but you, KNOW i didn't
want to leave anybody. Out there's so many great plants out.
THERE i didn't want to be too limited to just herbs.
Speaker 1 (17:14):
Themselves, well, yeah that's WHAT i wrote my notes here
about mentioning the poplar tree Using linden's, ginkos and of
course the. Juniper so it's not just the normal herbs
that we think about and the shy take mushroom and
things like. That one last one here on irves and
THEN i have a final question for. YOU i take
it from reading through all this one of your favorites
and maybe under Uses Tallsie.
Speaker 2 (17:37):
Oh, yes oh, yes, SIR i am a huge fan
OF TALLSI i love it so. Much i'm always trying
to turn everybody onto. It it's in the mint, family,
right so it is so easy to. Grow, basically anybody
anywhere can grow some tall see and it is such
a flavorful PLANT tallsi is an herb that's going to
help our bodies regulate the effects of, stress whether that's
physical or, mental emotional, stress whatever it might. Be And
(18:00):
i'm telling, you in today's, world run that is what people.
Need it's a little bit of help with all the
stress that we're. Experiencing and a nice tall ct is
going to do just that for.
Speaker 1 (18:08):
Us and of course you can get that recipe Through
this book is Called herbs In Every. Season bevincohen is the.
Author go to our website Small housefarm dot Com bevincohen
dot com learn more about. IT i love the at
the very, end the thought to end with there really
is no difference between the herb and the herb. List
we moved together and in tandem on our journey through.
Life it's not that we're learning to work more closely with.
(18:30):
Nature we are, nature and we're learning to work more
closely with. Ourselves that's heavy stuff right.
Speaker 2 (18:36):
There you, know this was such a fun book for
me to work on because we had that chance to
kind of slow down and look at herbs through this
seasonal lens to really follow them seed to seed and
experience everything that they offer, us and realizing that we
do move in tandem with the natural. World and by
the end of the, BOOK i, realized you, know, WELL
(18:56):
i am the natural. World we are one and the.
Same AND i think that that helps us be better.
GARDENERS i think it helps us be more responsible, foragers
and ULTIMATELY i think it helps us be better.
Speaker 1 (19:06):
People, oh there's no Doubt bevin co and our special.
Guests his latest book Is herbs In Every, Season and
LIKE i, SAID i can't wait to get my next
To bevin cohen, Books The, Heritage Heritage pantry and The
artists And. HERBALIST i can't wait to get those and read.
Them All, right one last question for. You you're a
big vegetable, grower, obviously and you've written these great series
of books For, Indiana, Ohio, Illinois, michigan and Combining minnesota
(19:31):
And wisconsin together Called Grow Great. Vegetables i'm as sure
that you grow, tomatoes and here In columbus tomatoes are
very important to the, crop which is in most gardens
but big time. Here and we've even gone to the
extreme of having tomato throwdowns on which is the best
tasting tomato that's out. There So i've got to ask,
(19:52):
You Bevin, cohen as a vegetable and tomato, grower what's
your number? One are your top three tomatoes all time? Favorites?
Speaker 2 (20:02):
Wow, okay this is a. Question this is gonna be
a tricky one to.
Speaker 3 (20:06):
Answer.
Speaker 2 (20:07):
Rod so this is like who's my favorite of my? Children,
Okay so IF i was gonna say top, Tomatoes i'm
gonna stay right off the top of my. Head we've
got a variety we grew last year for the very
first time that came from the south Of. France it's
Called Blue Day provence and it is a beautiful pink
tomato with blue, shoulders absolutely. Gorgeous it has got a,
(20:28):
crisp delicious tomato, flavor wonderful on. Sandwiches but really what
made it my favorite last year was we struggled with
blight in a number of our tomatoes last year and
then guy was not faced at, all not. HARMED i
MEAN i lost a lot of tomato. Plants this guy
kept pumping right up to the. End so the disease
resistance with The Blue day province was, very very nice to.
(20:48):
ME i enjoyed that. One we've got another tomato IF
i had to pick a. Second it's Called Old. Carolina
and this is an old variety of tomatoes THAT i
actually was gifted the. Seeds they were in a gentleman
THAT i met at the seed swaps grandma's freezer and
they had been in this freezer for sixty five. Years, Ron,
WOW i got these. Seeds, yeah AND i got seven
(21:09):
of the ten seeds To. Germany so this is an, old,
historic historic riding. Here but what's even better about it
is these are big wapp and, tomatoes you, know two pound.
Speaker 3 (21:19):
Tomatoes they're.
Speaker 2 (21:20):
Biicolor they are absolutely, delicious so. PROLIFIC i love them so.
Much so that is one we've. GROWN i grow that every,
year and we have a little seed. Company we still
seeds through our website as, well right heirloom Garden. Seeds
SO i try to mix it up and do different
things every year so we can have a lot of.
Offerings But Old carolina that is the. STANDARD i offer
that every. YEAR i grow it every year Because i've just.
Speaker 3 (21:42):
Got to have.
Speaker 1 (21:42):
It Blue Day Provence Old. Carolina if you want to
learn more about, it small housefarm dot. Com, bevincohen the latest,
Book herbs In Every, Season absolutely outstanding and we truly
appreciate you spending time with us this.
Speaker 2 (21:55):
Morning, oh thank you so. Much, Ron i've had a
great time hanging out with.
Speaker 1 (21:59):
You all, right thank. You take, Care Bevin. Cohen the
book is Called herbs In Every season and you will
absolutely love it and you will probably have a new
appreciation for the forty eight herbs that he talks about
in this particular. Book all, right quick, break we come.
Back we will open up the phone lines again for.
You eight two to ONE wtvn eight hundred and six
to TEN wtvn here on News radio six y TEN. Wtvn,
(22:22):
OH i love that. Song talking to you yardening here
on news radio six' ten wtvn eight two TO one
wtvn entered SIXTY Ten Wtvns mother's, day weekend and hopefully
you're headed out to your local independent garden center who
grab something. For mom's mom's love gifts for and from,
The gardens so be sure to keep that. In Mind
and i'm kind of cooking or loves to use. Fresh
(22:46):
herbs making an herb planter for her in a like
a thirty inch bowl something. Like that you can make
some really nice combinations theme. Herb gardens but she can
grow right on, the patio right out off the, back
door out the off the kitchen or whatever that have
those fresh herbs right at. Her fingertips so if she
likes to, use herbs that's A Great mother's. Day gift
(23:07):
maybe she just likes to use a lot. Of basil
just grow a lot. Of basil put in a lot
of basil in a in a at a, large container
so she's, got basil fresh basil all. Season long and
uh again those are those are great, pollinator planters, vegetable
planters tomatoes, and containers dwarf vegetables, and containers. Hanging baskets
(23:28):
roses and by, THE way i wanted to bring up.
TREE roses i have gotten several emails over the last
couple of weeks questioning folks that have bought tree roses
and and and didn't realize that tree roses don't do
a very good job. Over. Wintering uh in, our area
(23:50):
zone six and colder can be pretty tough on, some
roses but even worse on. Tree roses you get zone
seven and signe not too much of. An issue but
here and further north you have to. PROTECT those i
know a few that have come through over the wintertime
or parshap partially come through over, the wintertime but those
(24:11):
are typically something you need to protect unless you want
to grow like an annual and if it doesn't come
back to the, next spring take it out and buy,
another one that's okay. With us but if you want
it to come back, every year you probably should do
some type. Of protection and you'll see some really cool
tree roses at the local, garden centers especially that, knockout
petite the one that's a knockout rose crossbread with a.
(24:35):
Miniature rose small, red roses dark green foliage only gets
about eighteen twenty four inches high. And wide it's a great,
tree rose but you got to. Protect them so the
best way, To grow i'm in, my opinion to grow
a tree rose is to grow it in. A container
just when you, buy one and they're going to be
(24:55):
like in a five. Gallon pot is to just get
a twenty gallon container. Or larger put it, in that
get it, pot it let us start to root in
there and it'll grow in that for. Many years because
what you're going to do with, that now you're going
to take that thing at the Right, before christmas and
after it goes dormant and wheel it in an unheated
garage or, unheated shed and then wheel and watered a
couple times through, the winter and wheel it back out
(25:17):
and put it back on the Patio in march and
let it come back. To life that's the easiest way
to grow, tree roses. All right if you want that
to look like it's growing in, the ground you could
dig a hole and sink that pot and all down in,
the ground and then pull the pot back up and
wheel it back in the garage or shed over. The
winter that. Works too if you don't want to go
(25:39):
through that and you want to grow it in the
ground with the rest of your roses or perennial garden
or by the patio, or whatever then you need to
do extra protection to make it help to get it through.
The winter and there's two WAYS that i know of to.
Do that the old fashioned way is that you actually
go on one side of the rose halfway around half,
(26:00):
half circle about twelve inches out from the from, the
rose take a sharp square spaede and go straight down
and cut the roots and then lay that rose over
so these the roots on the, other side just kind
of bend with. The rose you bend, it over lay
it down on, the ground, all right and then you
cover it over, with, mulch, leaves straw whatever it, may
(26:24):
be and anchor it down and keep it covered over for,
the winter and that, protects it keeps some of that ground.
Heat there you get mulching over, the top protects it over.
The winter in, the springtime you take all, that off
stand it, back up, you know kind of replant and
set it back down on, the ground water it, in
well and it starts all. Over again that's kind of
an older way to. Do it and the other way
(26:45):
to do it is to leave, it standing leave it in,
the ground get yourself some poultry fencing or, chicken wire
make a cage around the outside all the way to,
the top covering up because those are grafted at. The
ground you got the, tree trunk the, rose trunk and
in this after the top. Of that we're going to
protect both of, those grafts the canes and. That trunk
we're going to protect all. Of us so you've got
(27:06):
to enclose all of that and then fill that cage up, with,
leaves straw whatever it. MAY be i even take it
to the next step and around the outside of that
cage put, bubble wrap put a little steak there to
help hole everything, in place and then in the springtime
undo all, of it open it back up and your
tree rows should be in. Good shape but if you're
(27:29):
buying a tree rose for yourself or, from mom remember
they are typically not too hardy over. The wintertime even
though the rows on top might be hardy in a
tree rose form not. So much zone six and. Colder
zones you do need to protect them over the winter
unless you want to grow miss an annual and then
you can just pull them out and throw them away in.
The spring before we take, A break Dick, from dayton,
(27:51):
Good morning hey how Are? You Dick. I'm greg do
you remember back when you Worked at Low's On mother's?
Day weekend how crazy? They?
Speaker 3 (27:58):
Were, YEAH yeah i was going to mention that today
one of my friends that plays In, THE strummers i
have to Work Every mother's DAY and i Could remember
ron and. EVERYBODY there i could Remember that Kathy and
gina put me out in the it was a nice day,
like this and, you know people were coming over buying
(28:20):
malts that were, buying flowers that were buying. Bricks, fencing
man it was. Just packed you could see cars lighting
up right down. The road there as going toward, You,
know gordon toward the six Seventy. Five CINCINNATI but I
remember i used to go in like eight and work
till eight the.
Speaker 1 (28:38):
Next day, oh, yeah crazy. Crazy weekend but it was,
you know it was always a lot to me when
it was all said. And done it was always a lot.
Of fun.
Speaker 3 (28:47):
Oh yeah and a couple of, My friends sue, the
leader you. Know what the One In beaver creek went down.
Bad wrong uh oh. Oh no they my friend that
got a shop. Over there you. Don't shop they don't
have anybody to load, the cards and the carts. LOOK bad.
I HEARD so i missed, working there, YOU know. I
(29:09):
do i had a lot of, friends there.
Speaker 1 (29:11):
You, know yeah Well they i'm sure they miss. You. Too,
DICK hey i.
Speaker 3 (29:15):
Wanted to tell. You something? What's that yesterday. Was Good
bob ford picked me Up. From cedarville so they had
these People From. New orleans, you know we'd take a
little ten. Minute break they had A band, joe, piano.
Trumpet saxophone they were going. Through songs ron it. Was
better there's Probably thirty they were going through all the
(29:37):
Stuff In. Bourbon street it. Was, GOOD wow i don't.
Like them somebody stole. My gown then you'd mix up my.
LITTLE girl i mean, those songs, you know coming keys
were pretty good and then the strummers we getting ready
for A concert i Think. In springfield, But, oh ron
it's it's IT'S just i look. At it my friends.
Come THERE but i MISS loves i really do?
Speaker 1 (29:59):
You, KNOW yeah. I, understand hey we got, To. Go
dick But Happy mother's, day weekend. My man they're always,
a pleasure always. A pleasure take Care of Dick from
dayton right there On news radio SIX' ten wtvn talking
your aready Here on news RADIO six ten wtvn eight
TO to one wtv and phone lines are are. Open for,
YOU you know i had you can tell things are
(30:21):
breaking loose now As Far As. Buggy joe boggs when
you start looking at as soon as the new growth
starts coming, out on plants all things. START to happen
i probably have gotten ten or fifteen emails in the
last two weeks talking, about their roses whether it, be
Of course knockout rose is one of the most, popular out.
There no doubt and, by the way they're celebrating their,
twenty fifth anniversary twenty Five years since knockout first came.
(30:46):
On The market and, i'm telling you and there's a lot,
of folks, that you know they're tired of the knockouts
and they've they've got new selections of knockouts and. Have had,
them been, there done that. You know whatever but, they
you know they're. Still out there they're still good performers.
That PUT heat knockout i think. Is absolutely outstanding but
point being Is when the knockout rose came onto the
market twenty, five years ago roses in general and the
(31:09):
gardens had kind of, TAKEN a dip i think, had
you know a lot of gardens there's are backed off
now you Go To. Like oakland nursery oakland's always been known.
For their roses they have ALWAYS had since i went
to college and We Would, visit oakland, nursery you know
for a. Tour or whatever they were always known for
lots of roses and always have. Kept that going but
you could tell potted roses kind of started, to cut,
(31:31):
back you know the numbers weren't there, for a, while
hybrid tease four bundles of, the grand floors maintenance taking,
care of, them, black spots, sprang the, bugs You know,
the japanese. Beetles all that it started to take, its
toll folks gardening habits, started to change, didn't want things
they had to take care. Of a lot and then all,
of a sudden this rose came along that it's not,
(31:54):
a cutting rose but it's. A shrub rose and there
were shrub roses available if you think About the ferry
bonica when that came along with kind, of a trendsetter
but you know those, Were out there but here came
this rose that was really good at being, leaf disease resistant,
not pest resistant, but disease resistant and flowered in the
(32:17):
springtime and then flowered off and on through the entire,
season by itself dead headed itself and just continued and
you didn't have to do hardly. Anything to it and
it was on. Its own rootstock if it died back,
over the winter a little bit came back up. From,
the roots well knockout roses just changed the world of
roses in the. Gardens big time and of course now
we've got so many great. Landscape shrubs selections now we've
(32:40):
got more of the hybrid t's grand floor or four
buttons that are showing better disease resistant. On those leaves
so it brought roses back, into the garden back. INTO the,
landscapes i mean, let's face it the drift roses and the,
oh so easies these smaller roses that. Are groundcover roses
you see them, in planting islands and now in the
landscape beds is low hedges and in the perennial. Beds
(33:01):
and all knockout rose brought ROSES back, into i feel
back into. The gardening world uh and you know rightfully
so because of what it's done and and and. It's been,
great but anyway. Twenty five years but, Point being is
i've get several emails over the last couple of weeks,
of the roses whether it be, knockout or, whatever may
(33:22):
be coming out into leaf and, looking really funny. Really
dark maroon and they do have kind of a maroon
anyway for, the new growth but just really unusual, dark.
Maroon growth stunted the, twigs are, heavy they're thick they're
got a bazillion. Thorns on them just. Something not right.
(33:43):
About the appearance and as you look, at these things
there's a disease or it's a virus, called rose rosette
and we're seeing it more and more. All the time
and of course as roses continue to come back, into
the garden we've always, had rose rosette but as it
comes back, into the garden we see more and more
rose rosettes showing up on roses and. It's very distinguishable
(34:05):
so if you've got roses that, look really unusual just
not what they've, normally looked like google rose rosette or
Email me and i'll send you a tip. Sheet on
it if it, is rose rosette. It's a virus there's
nothing you can. Do about it you pull the rose
out and, you pitch it, you burn it you get.
Rid of it because it, is a virus we can't do.
Anything about it infected by a small mite and sprang
(34:28):
with a mita side really isn't the. Way to go
you just get. Rid of it but their plant breeders
are working on finding new selections that show good resistance,
to this virus but, FOR right now i don't think
there's too many. Out there available but it's we're singing.
Here and there so question is? What is it that's
it AND what do i? Do about IT and can
i plan? Another rose there you can take out as
(34:49):
much of the root system as you can of that
rose that's infected with the rose rosette and then come
back in if you want to, replants you can realizing
that obviously those mites which are blown in, through the
wind they're. Out there somewhere because that, rose got infected
your new ones may get. Infected as, well but again
a lot of seeing a lot of rose. Rosette right
(35:10):
now so if you think that's what is happening, to your.
Roses email me i'll tell, you For sure and i'll give.
You a tips she don't what to. Do with it,
thanks our colorers. Thanks our Sponsors Thanks, to ella, pallarti
our Producer, because without ella none of the. Stuff Would,
happened so ella thank you so much for all. That
you do now do. Yourself a Favor It is. Mother's
day weekend get out to your locally owned independent garden
centers with lots of patients and get mom something. For
(35:33):
the garden she loves gifts from the gardener, for the
garden and by all means spend, time with mom and,
you know what let's just go out and make it
her best weekend. Of her, life see it
Good morning, everybody, Welcome back. I'm Ron Wilson, and you
are in the garden here on the radio six' TEN
wtvn talking about. Yarding and of COURSE i run across
a great gardening, book yardening, book reference, book and IF
i really like, it, MAN i want to make SURE
i share it with. You and my latest book THAT
i just finished reading about three weeks, ago is absolutely.
(00:21):
OUTSTANDING i love growing, herbs and you know, that AND
i grow, them love growing them in. CONTAINERS i think
they were one of the easiest plants to grow in.
Containers AND i love using them, fresh you, know grilling
with or. Whatever but there's a lot more to herbs.
There there's a lot more that you can be doing
with those for meddicinal purposes in the whole nine. Yards
AND i was introduced to a book written By Bevin
(00:43):
cohen and it's Called herbs In Every season forty Eight
edible And Medicinal herbs for The, kitchen garden And. Apothecary
and got my. Interest and this book is. Phenomenal it's
an interesting. Read when you, start you'll probably work your
way all the way, through LIKE i always do WHEN
i read these. Books and of, course if you've ever
heard Of bevan or if you, haven't he. Is he's
(01:05):
known all around the. Country he's an award winning author
herbaliss he owns small house farm up In. Michigan he's
the popular host Of seeds And weeds, podcast and LIKE i,
said he travels all around the country giving workshops and
lectures on the benefits of living closer to the land
through seeds and herbs and locally grown. Food he's written
a bunch of, books of which my next two books
(01:27):
That i've already got on order would Be The Heritage
pantry and the other one is Called The artist In,
herbalists both written By Bevin. Cohen and guess What Bevin
cohen is with us this? Morning good morning, Sir, well Hello.
Speaker 2 (01:40):
Ron how are you doing, today my?
Speaker 1 (01:41):
FRIEND i am doing. Great i'm gonna tell you WHAT i.
Love first of, ALL i love the book. OUTSTANDING i
think it's the information is. Phenomenal but then AS i
AND i didn't know anything About Bevin, cohen but AS
i got to know you more and, more and THEN
i reading about, you and then looking at these, books
what a fantastic writer you. ARE i can't wait to
get these next to pantry and the HERBALISTS i think
(02:03):
are going to be. Outstanding and THEN i saw you
wrote the grow grade vegetables for that series for several,
States Jeezel. Peach when do you have time to? Garden,
well it's a great.
Speaker 2 (02:15):
Question LUCKILY i live here At, michigan SO i could
do most of my writing in the wintertime when the gardens.
Speaker 1 (02:19):
Resting, right got? IT i get it. Now, so, yeah
you're up In michigan and you your place is called
The Small House. Farm it's In, Sandford. Michigan AND i
understand that you Got Sandford lake. There otherwise you're kind
of out in the middle of, nowhere AND i do
you go To North lanes to bowl every now and.
Speaker 2 (02:38):
THEN i don't make it over there as much AS
i probably. Could but, yeah we're right in the middle
of The Minton so we are smack dab in Central
michigan right. Here so there's a very, peaceful quiet place
our farm were actually. Located we're on a dead end dirt.
Road we're nestled. In we're across the street from eleven
hundred acres beforeest. Sow a very peaceful and quiet place
to be.
Speaker 1 (02:58):
And you can find out more about his places old
small housefarm dot, Com Small housefarm Dot. Com learn more
about what he and his family. Do, so you, know
WHEN i when we get folks on here That i'm you,
Know i've never met, Before i'm always interested in your.
Journey what where You what took you From Bevin cohen
the kid To Bevin cohen where he is.
Speaker 2 (03:19):
Today, well you, Know i've always been fascinated with. PLANTS
i lived with my grandmother growing, up and we lived
in a little apartment on the edge of, town so
we were boughted up against a huge swath of forest as.
Well SO i grew up basically out in the woods
and you, know exploring and you, know going on the
trails and climbing trees and doing things the kids. Do
(03:40):
AND i just came to start thinking about all of
these great plants that are just right here in my
forest THAT i can, enjoy all the barriers that can
snack on whatever might. Be AND i, thought, well, gosh you,
know if there are just these many plants just in
this patch of, woods how many plants are there in
the whole wide. World and it started this lifelong obsession with.
Plants and you, know my grandmother she was very. Supportive
she would me to the library every week for, books,
(04:02):
Right that was a big thing that we. Did that
was a tradition for, us every week going to get new.
Books and my books just slowly started to change from
story books into books about, plants growing plants and using,
plants and the history of plants and all sorts of.
Things and it's really it just kind of snowballs from
there to just a lifelong journey of learning all about
the plant world and all of the wonderful things that
(04:23):
it can offer.
Speaker 1 (04:23):
Us All, right so you are, married you have a couple.
Kids was your wife also interested in all of this
or did you bring her into?
Speaker 2 (04:30):
This you, KNOW i really brought her into it when
she AND i first started. Dating her name Is. Heather
she AND i always, say she's the most wonderful and
patient woman on the. Planet she's got to deal with
me every, day, Right and when we first started, DATING
i ACTUALLY i would take her out in the woods
And i'd be, like you, know the best way to
woo a, woman of, course is to show her how
many plants you can. Identify SO i would take her
out into the woods and try to impress her by
(04:52):
showing off all these different, plants and she was very
patient with, that and eventually she came around and she,
said you know, what maybe MAYBE i should get into plants,
too and let's have a little. Garden and once you
got out, there Then i'm sure your listeners can relate to.
This once you get out into the garden and you
start planting seeds and growing beautiful flowers and fragrant herbs
and delicious, vegetables you, know it wakens something inside of
(05:13):
you and you're, like, oh this is this is, joy
this is, pleasure this is how it's meant to. Be
and you, know it's a slippery slope to obsession for any.
Gardener i'm.
Speaker 1 (05:20):
Sure, well you KNOW i always call that when you
get the mud and the. Blood OH i love.
Speaker 2 (05:25):
THAT i love that you get the.
Speaker 1 (05:26):
Mud and the. Blood it never goes. Away it's always.
Speaker 2 (05:28):
There you got, that, Right and that's exactly what's. About
so with the Book herbs and Every, Season i'm really
trying to find ways to bring people into this, world you,
know people that have maybe never gardened before or never
forged for plants, before to kind of show them this
perspective and get them excited about, this but throughout the,
Book i've also filled it with all sorts of Information
i've learned over the. Years so even experienced gardeners like, Yourself,
(05:50):
ron you can pick up this book and flip through
it and find all sorts of interesting gems and fun.
Speaker 1 (05:55):
Information trust, ME i was highlighting things THAT i didn't
know and again great. Information i've been doing this for
a long. Time but yet on the same, token IF
i had never grown an herb in my, life, uh
this is a Great this is a great book to
help guide me through. It AND i think most of
us think about growing, herbs and LIKE i, SAID i.
GROW i do a lot of non. CONTAINERS i love
grown herbs and, containers but of course out in the
(06:17):
garden and of course foraging as. Well but you, know,
YEAH i do it mostly for the. FLAVOR i do
it mostly for, cooking grilling with, them that type of.
Thing but then you look. Beyond you, know herbs offer
so many health, benefits and of course then you look
at the medicinal purposes and the you, know and growing
them and then the apothecary and all, that and the
way you took, this that's what you address how to
(06:40):
use them in the, kitchen how to use, them you,
know grow them in the, garden and then how to
make you, know like potions and salves and teas and
all the kind of how to take them that next.
Step AND i think WHAT i really liked about this as,
well you've got it for every. Season so you start
us out in the, spring, summer, fall, winter and you
kept it to forty eight because where we, are we
(07:00):
grow about one hundred and twenty different selections of, herbs
and it could be very. Overwhelming you, know what AM
i going to? Grow and you always think about your,
favorites but you kept it to forty, eight some of
which surprised me you had in the, book And i'll explain.
Why BUT i think that kept it. Simple the way
you write is, outstanding and you carry us all the way.
(07:20):
Through and that's WHY i thought it was a phenomenal.
Speaker 2 (07:23):
BOOK i appreciate that so. Much you, know choosing the
forty eight herbs was the greatest challenge of the whole,
project most. Certainly you, know there's so many wonderful plants out.
There how do we narrow it in to just these forty?
Eight you, know so part of the criteria here WAS
i wanted to write about herbs that MAYBE i haven't
written a lot about, already because you, Know i've written
(07:43):
a number of books, already like you, Mentioned SO i
wanted to kind of touch on some new, things maybe
bring in a few of my favorites and expound upon
them a little bit. More BUT i also wanted to
write about herbs that would be accessible to most, people
that would be of interest to most. People herbs that
kind of highlight this this theme of the, seasons you
know WHAT i, Mean ones that really tune into a
season really, well so they can be fine examples of,
(08:05):
that you. Know but, yeah choosing forty eight herbs is
definitely the most difficult part because there's just so many
great plants out. There so, hopefully you, know readers will
get this and they'll they'll enjoy these forty eight and
they'll be, like, well these forty eight were. GOOD i
need forty eight. More and that gets that mud in that,
blood like you, say, Right, well you know What.
Speaker 1 (08:20):
I'm seeing is that then it's herbs in every season part.
Speaker 2 (08:23):
TWO i like.
Speaker 3 (08:24):
THAT i like that.
Speaker 2 (08:25):
Lot you, know we could easily transition into something like
that because there are so many plants out, there and
like you, mentioned for each one of, THEM i touch
on here's how we're going to utilize it in the,
kitchen how we're going to do something in the, apothecary
growing and. Gathering here's some stories of its history or
whatever it might, be you. Know and, HONESTLY i think
that the recipes for me were the most fun part
of the book to work hu to really experiment and
(08:46):
try these new things and get people to experience these
these flavors and ways they perhaps haven't had a chance
to do it.
Speaker 1 (08:53):
Before, well that was one of my. Questions and you
have the recipes in here as. Well did you have
to do a lot Of OH i don't like, THAT
i want to adjust over, here a little bit of you,
know back and, forth trying to you, know set it
up so you had the right. Recipe oh, yes certainly, Experimentation.
Speaker 3 (09:09):
Oh, yeah and that was.
Speaker 2 (09:10):
Fun you, KNOW i don't mind snack AND i have
all these different, foods so it was fun to. Do
but so we would develop these recipes and THEN i
would send them off to sort of some beta testers
so they could go through the recipes as well to
make sure that they could follow the. Steps clearly that
they'd be able to make the product that they enjoyed
the food when they made, it that sort of. Thing
so we did a lot of taste, testing you, know
to really develop these these, recipes AND i tried to
(09:31):
keep it the techniques that we would utilize in the
kitchen simple. Enough, anybody whether they've, got you, know a
lot of kitchen experience or, not can pick up this
book and try these. Recipes BUT i also try to
push the boundaries a little bit and really try to
use some of these herbs in new and exciting.
Speaker 1 (09:46):
Ways let's take a quick. Break we come back more
With Bevin cohen his website small housefarm dot. Com my
most recent book here Is herbs In Every season forty
Eight edible And Medicinal herbs for The, kitchen garden And. Apothecary,
Again Bevin. Cohen we'll talk more With bevin after the
break here On News radio six to TEN. Wtvn welcome
back here in The garden With Ron, wilson our special
(10:08):
guests this, morning Author Bevin. Cohen my latest book of
reading Called herbs In Every season forty Eight edible And
Medicinal herbs for The, Kitchen garden and, apothecary And bevan
is with us this, morning and Any what's funny is
last WEEK i got My Hobby farms Magazine May, june
And i'm reading through the magazine AS i usually, do
AND i get to this article about the oz of arnic.
(10:28):
Gun i'm reading through AND i go to the next
page AND i, went, hey wait a, minute AND i
back back up, again said That's Bevin.
Speaker 2 (10:34):
Cohen, yeah you, know it's such an honor to have
this opportunity to write For Hobby. FARMS i have contributed
to their online block for many, years and every maybe couple,
ISSUES i get to do an article for him in
the print. Magazine great group to work. With it's such
a fantastic magazine.
Speaker 1 (10:51):
Too. YEAH i see you worked With jerry at The
Baker's Baker's creek as. Well that's.
Speaker 2 (10:56):
Right i've been friends With jerry for, many many. YEARS
i love the folks over At Baker Creek seeds for.
Sure i'm going to be headed down to their festival.
Again their harvest festival Is. Bactober i'm looking forward to seeing.
Speaker 1 (11:06):
EVERYBODY i have never been to, that But i've heard
it's a.
Speaker 2 (11:09):
Hoot oh you got to put it on your. Calendar
it is one of the most fun events.
Speaker 3 (11:12):
THAT i do every.
Speaker 2 (11:13):
Year they really know how to put on a plant
shin dig for.
Speaker 1 (11:15):
SURE i met him the many years ago when they
first really started to promote their catalog Their seeds at
A Garden center retail show In, chicago and met him,
there had them on the show a couple. Times of,
course they've gotten so crazy and busy it's hard to
get him out of there. Anymore but, yeah one wonderful. Group.
Anyway talk about the name of the book is Called
herbs And Every season By Bevin. Cohen let me ask you.
(11:38):
This you, know when you're talking about this and you
put this out and you, know we're talking about medicinal
using these for medicinal purposes and these herbs and harvesting
and doing, this do you have to put a disclaimer
out there about you, know check with your doctor, first
or make sure you identify this, correctly or you, know
do you ever worry about? That?
Speaker 2 (11:56):
Oh, sure this is a great point and you'll leave.
It notice right in the front of the one of
the first pages has a little bit of a disclaimer
there as. Well right on this. Topic this is a
very important thing. Ron you, know so not only if
we're going to be utilizing herbs, medicinally do we want
to ensure that there's not going to be any complications
with any prescribed medications that we might already be. Taken
(12:17):
so you, know just simply go go, Ahead, no you go.
AHEAD i was just gonna, say making sure that we're
identifying the plants properly before we consume, them whether it
be food or, medicine or even just simply to be
a responsible. Forager you, know we don't want to be
harvesting plants unless we know for sure what it.
Speaker 1 (12:32):
Is, yeah and, again you, know do keep that in
mind when you're doing. This AND i always try to
bring that up every now and because somebody will bring
up with using for, this using for, that AND i, say,
yeah it is good for, that but you, know make
sure you check with your doctor and make sure you
know what you've got in the whole nine. Yards but
you have the little disclaimer, there and again you've got
that right up, front because you, know you got to
make sure you're doing the right. Thing talking with The
(12:54):
Bevin cohen herbs in every season it's an outstanding. Book trust,
me let me give you example of how he writes
each one of these herbs that he talks. About let's
go to the. Dandelion AND i loved it with the
dandallion BECAUSE i talk about this all the, time and
folks on you, know how to get rid of the,
Dandelions and of COURSE i go through a ten minute
talk about what's so good about the, dandelions you, know
(13:14):
and you'd address, that you, know you talk about how
good they, are how to use them in the. Kitchen,
uh and of course you're growing in how to gather
the dandelion brew RECIPE i thought looked out. Standing i'm
gonna have to make sure and give that a. Try
but have you ever taken dandelion flowers and bread at
them and deep fried? Them?
Speaker 2 (13:32):
OH i most certainly. Had that is another wonderful use
for the.
Speaker 1 (13:35):
Dandelions, YEAH i, KNEW i knew. THAT i had this
funny feeling that you were going to, say, absolutely, yes,
indeed but that's oh, yeah you, know.
Speaker 2 (13:45):
It's so funny the, dandelion because it is just such
an incredible. Plant and you, know folks that haven't had
that chance to experience the dandellion in this positive, way
do look at it as some sort of noxious weed
and that you, know they're concerned about trying to eradicate
it from the yard and, garden AND i, say, no
let's lean into it and look at all the wonderful
things that it offers us and embrace. IT i, mean
(14:06):
you're not going to get rid of it, anyway so
you might as well just learn to love.
Speaker 1 (14:09):
Exactly i'm with you one hundred. Percent talking With Bevin.
Coohen go to their. Website it's small housefarm dot. Com
small housefarm dot. Com you can also go To bevincohen
dot com as. WELL i liked it in the reading about.
Partially you, KNOW i would rather use partially on a
sandwich versus using.
Speaker 2 (14:25):
LETTUCE i love the flavor of, parsley you, know it
is just it's so bright and, fresh and you can
just taste how good it is for, you you, know
in that flavor. Profile and again it's one of those
plans that's just been in the, kitchen just relegated to
be some sort of garnish or, something but it is
so much more than. That so hopefully readers will see
that and they'll, say, OH i got to try this
(14:45):
plant in these new ways and they'll get turned on
to really embracing herbs like parsially in all of the
multitudes of ways that they can, bring you, know flavor and.
Speaker 1 (14:53):
Excitement to the.
Speaker 2 (14:54):
Kitchen, flatter, Curled oh, Boy SO i really love the
flat leaf part. Myself but in the book we do
a tabuli recipe AND i found actually BECAUSE i tried
it with, both AND i really like the texture of
the curled parsley in that, dish you know WHAT i.
Mean so there's definitely uses for both of. Them BUT
(15:14):
i lean towards the flat.
Speaker 1 (15:15):
Myself you, know flat, all do you either? ONE i like.
THAT i do like the flat AND i think we
grow more of that now than we do the curl parsley.
Anymore AND i think a lot of people people have
gone that. Direction have a real good friend In. Cincinnati
her name Is Rita. Hikenfeld she's a certified Herbalist appalachian irbal,
scholar and she makes, tabuli and of Course i've had
(15:38):
hers and all the different, things And i've learned most
of the herb things THAT i know From. Rita and
she does the medicinal things, also and we give talks
together and it's you, know we always have to have
that little disclaimer up. There so when you brought up the,
tabuli you bring that up and there's everybody in the
whole audience has their different recipe for.
Speaker 2 (15:56):
Tabuli, well that's, true that's.
Speaker 1 (15:59):
Crazy we do one in the.
Speaker 2 (16:02):
Book we also do a variation of the tubuli where
instead of the, bulger we actually try it with quenwa,
is you, know for folks that might want to try.
That AND i tell you that's pretty delicious.
Speaker 1 (16:12):
Too. Wow talking With Bevin, cohen the book is Called
herbs In Every. Season you got to check it out.
Again go to the website Small housefarm dot com Or
bevincohen dot. Com in hear you two more things we're
running out of time. Here one is you you got
into the juniper and using the juniper. BARRIER i Think
i'm seeing more and more research out there about the
benefits of juniper.
Speaker 3 (16:33):
Berries, yeah you.
Speaker 2 (16:35):
Know and that's another that we just have so much
available to. Us people might think of juniper and have
those knowledge limited to like as a flavoring and gin or,
Something but, yeah, no it's going to do so much for.
Us and we can harvest wild juniper berries by the
handful with very very short amount of. Time you, know
you can get a lot of juniper very, quick and it's,
delicious and it's it's health. Giving it's a fantastic herb as.
(16:57):
Well so you do know in the book THAT i
do talk about more than just strictly botanical. Herbs we
do talk about some trees and some shrubs and even
a few mushrooms as. Well but you, KNOW i didn't
want to leave anybody. Out there's so many great plants out.
THERE i didn't want to be too limited to just herbs.
Speaker 1 (17:14):
Themselves, well, yeah that's WHAT i wrote my notes here
about mentioning the poplar tree Using linden's, ginkos and of
course the. Juniper so it's not just the normal herbs
that we think about and the shy take mushroom and
things like. That one last one here on irves and
THEN i have a final question for. YOU i take
it from reading through all this one of your favorites
and maybe under Uses Tallsie.
Speaker 2 (17:37):
Oh, yes oh, yes, SIR i am a huge fan
OF TALLSI i love it so. Much i'm always trying
to turn everybody onto. It it's in the mint, family,
right so it is so easy to. Grow, basically anybody
anywhere can grow some tall see and it is such
a flavorful PLANT tallsi is an herb that's going to
help our bodies regulate the effects of, stress whether that's
physical or, mental emotional, stress whatever it might. Be And
(18:00):
i'm telling, you in today's, world run that is what people.
Need it's a little bit of help with all the
stress that we're. Experiencing and a nice tall ct is
going to do just that for.
Speaker 1 (18:08):
Us and of course you can get that recipe Through
this book is Called herbs In Every. Season bevincohen is the.
Author go to our website Small housefarm dot Com bevincohen
dot com learn more about. IT i love the at
the very, end the thought to end with there really
is no difference between the herb and the herb. List
we moved together and in tandem on our journey through.
Life it's not that we're learning to work more closely with.
(18:30):
Nature we are, nature and we're learning to work more
closely with. Ourselves that's heavy stuff right.
Speaker 2 (18:36):
There you, know this was such a fun book for
me to work on because we had that chance to
kind of slow down and look at herbs through this
seasonal lens to really follow them seed to seed and
experience everything that they offer, us and realizing that we
do move in tandem with the natural. World and by
the end of the, BOOK i, realized you, know, WELL
(18:56):
i am the natural. World we are one and the.
Same AND i think that that helps us be better.
GARDENERS i think it helps us be more responsible, foragers
and ULTIMATELY i think it helps us be better.
Speaker 1 (19:06):
People, oh there's no Doubt bevin co and our special.
Guests his latest book Is herbs In Every, Season and
LIKE i, SAID i can't wait to get my next
To bevin cohen, Books The, Heritage Heritage pantry and The
artists And. HERBALIST i can't wait to get those and read.
Them All, right one last question for. You you're a
big vegetable, grower, obviously and you've written these great series
of books For, Indiana, Ohio, Illinois, michigan and Combining minnesota
(19:31):
And wisconsin together Called Grow Great. Vegetables i'm as sure
that you grow, tomatoes and here In columbus tomatoes are
very important to the, crop which is in most gardens
but big time. Here and we've even gone to the
extreme of having tomato throwdowns on which is the best
tasting tomato that's out. There So i've got to ask,
(19:52):
You Bevin, cohen as a vegetable and tomato, grower what's
your number? One are your top three tomatoes all time? Favorites?
Speaker 2 (20:02):
Wow, okay this is a. Question this is gonna be
a tricky one to.
Speaker 3 (20:06):
Answer.
Speaker 2 (20:07):
Rod so this is like who's my favorite of my? Children,
Okay so IF i was gonna say top, Tomatoes i'm
gonna stay right off the top of my. Head we've
got a variety we grew last year for the very
first time that came from the south Of. France it's
Called Blue Day provence and it is a beautiful pink
tomato with blue, shoulders absolutely. Gorgeous it has got a,
(20:28):
crisp delicious tomato, flavor wonderful on. Sandwiches but really what
made it my favorite last year was we struggled with
blight in a number of our tomatoes last year and
then guy was not faced at, all not. HARMED i
MEAN i lost a lot of tomato. Plants this guy
kept pumping right up to the. End so the disease
resistance with The Blue day province was, very very nice to.
(20:48):
ME i enjoyed that. One we've got another tomato IF
i had to pick a. Second it's Called Old. Carolina
and this is an old variety of tomatoes THAT i
actually was gifted the. Seeds they were in a gentleman
THAT i met at the seed swaps grandma's freezer and
they had been in this freezer for sixty five. Years, Ron,
WOW i got these. Seeds, yeah AND i got seven
(21:09):
of the ten seeds To. Germany so this is an, old,
historic historic riding. Here but what's even better about it
is these are big wapp and, tomatoes you, know two pound.
Speaker 3 (21:19):
Tomatoes they're.
Speaker 2 (21:20):
Biicolor they are absolutely, delicious so. PROLIFIC i love them so.
Much so that is one we've. GROWN i grow that every,
year and we have a little seed. Company we still
seeds through our website as, well right heirloom Garden. Seeds
SO i try to mix it up and do different
things every year so we can have a lot of.
Offerings But Old carolina that is the. STANDARD i offer
that every. YEAR i grow it every year Because i've just.
Speaker 3 (21:42):
Got to have.
Speaker 1 (21:42):
It Blue Day Provence Old. Carolina if you want to
learn more about, it small housefarm dot. Com, bevincohen the latest,
Book herbs In Every, Season absolutely outstanding and we truly
appreciate you spending time with us this.
Speaker 2 (21:55):
Morning, oh thank you so. Much, Ron i've had a
great time hanging out with.
Speaker 1 (21:59):
You all, right thank. You take, Care Bevin. Cohen the
book is Called herbs In Every season and you will
absolutely love it and you will probably have a new
appreciation for the forty eight herbs that he talks about
in this particular. Book all, right quick, break we come.
Back we will open up the phone lines again for.
You eight two to ONE wtvn eight hundred and six
to TEN wtvn here on News radio six y TEN. Wtvn,
(22:22):
OH i love that. Song talking to you yardening here
on news radio six' ten wtvn eight two TO one
wtvn entered SIXTY Ten Wtvns mother's, day weekend and hopefully
you're headed out to your local independent garden center who
grab something. For mom's mom's love gifts for and from,
The gardens so be sure to keep that. In Mind
and i'm kind of cooking or loves to use. Fresh
(22:46):
herbs making an herb planter for her in a like
a thirty inch bowl something. Like that you can make
some really nice combinations theme. Herb gardens but she can
grow right on, the patio right out off the, back
door out the off the kitchen or whatever that have
those fresh herbs right at. Her fingertips so if she
likes to, use herbs that's A Great mother's. Day gift
(23:07):
maybe she just likes to use a lot. Of basil
just grow a lot. Of basil put in a lot
of basil in a in a at a, large container
so she's, got basil fresh basil all. Season long and
uh again those are those are great, pollinator planters, vegetable
planters tomatoes, and containers dwarf vegetables, and containers. Hanging baskets
(23:28):
roses and by, THE way i wanted to bring up.
TREE roses i have gotten several emails over the last
couple of weeks questioning folks that have bought tree roses
and and and didn't realize that tree roses don't do
a very good job. Over. Wintering uh in, our area
(23:50):
zone six and colder can be pretty tough on, some
roses but even worse on. Tree roses you get zone
seven and signe not too much of. An issue but
here and further north you have to. PROTECT those i
know a few that have come through over the wintertime
or parshap partially come through over, the wintertime but those
(24:11):
are typically something you need to protect unless you want
to grow like an annual and if it doesn't come
back to the, next spring take it out and buy,
another one that's okay. With us but if you want
it to come back, every year you probably should do
some type. Of protection and you'll see some really cool
tree roses at the local, garden centers especially that, knockout
petite the one that's a knockout rose crossbread with a.
(24:35):
Miniature rose small, red roses dark green foliage only gets
about eighteen twenty four inches high. And wide it's a great,
tree rose but you got to. Protect them so the
best way, To grow i'm in, my opinion to grow
a tree rose is to grow it in. A container
just when you, buy one and they're going to be
(24:55):
like in a five. Gallon pot is to just get
a twenty gallon container. Or larger put it, in that
get it, pot it let us start to root in
there and it'll grow in that for. Many years because
what you're going to do with, that now you're going
to take that thing at the Right, before christmas and
after it goes dormant and wheel it in an unheated
garage or, unheated shed and then wheel and watered a
couple times through, the winter and wheel it back out
(25:17):
and put it back on the Patio in march and
let it come back. To life that's the easiest way
to grow, tree roses. All right if you want that
to look like it's growing in, the ground you could
dig a hole and sink that pot and all down in,
the ground and then pull the pot back up and
wheel it back in the garage or shed over. The
winter that. Works too if you don't want to go
(25:39):
through that and you want to grow it in the
ground with the rest of your roses or perennial garden
or by the patio, or whatever then you need to
do extra protection to make it help to get it through.
The winter and there's two WAYS that i know of to.
Do that the old fashioned way is that you actually
go on one side of the rose halfway around half,
(26:00):
half circle about twelve inches out from the from, the
rose take a sharp square spaede and go straight down
and cut the roots and then lay that rose over
so these the roots on the, other side just kind
of bend with. The rose you bend, it over lay
it down on, the ground, all right and then you
cover it over, with, mulch, leaves straw whatever it, may
(26:24):
be and anchor it down and keep it covered over for,
the winter and that, protects it keeps some of that ground.
Heat there you get mulching over, the top protects it over.
The winter in, the springtime you take all, that off
stand it, back up, you know kind of replant and
set it back down on, the ground water it, in
well and it starts all. Over again that's kind of
an older way to. Do it and the other way
(26:45):
to do it is to leave, it standing leave it in,
the ground get yourself some poultry fencing or, chicken wire
make a cage around the outside all the way to,
the top covering up because those are grafted at. The
ground you got the, tree trunk the, rose trunk and
in this after the top. Of that we're going to
protect both of, those grafts the canes and. That trunk
we're going to protect all. Of us so you've got
(27:06):
to enclose all of that and then fill that cage up, with,
leaves straw whatever it. MAY be i even take it
to the next step and around the outside of that
cage put, bubble wrap put a little steak there to
help hole everything, in place and then in the springtime
undo all, of it open it back up and your
tree rows should be in. Good shape but if you're
(27:29):
buying a tree rose for yourself or, from mom remember
they are typically not too hardy over. The wintertime even
though the rows on top might be hardy in a
tree rose form not. So much zone six and. Colder
zones you do need to protect them over the winter
unless you want to grow miss an annual and then
you can just pull them out and throw them away in.
The spring before we take, A break Dick, from dayton,
(27:51):
Good morning hey how Are? You Dick. I'm greg do
you remember back when you Worked at Low's On mother's?
Day weekend how crazy? They?
Speaker 3 (27:58):
Were, YEAH yeah i was going to mention that today
one of my friends that plays In, THE strummers i
have to Work Every mother's DAY and i Could remember
ron and. EVERYBODY there i could Remember that Kathy and
gina put me out in the it was a nice day,
like this and, you know people were coming over buying
(28:20):
malts that were, buying flowers that were buying. Bricks, fencing
man it was. Just packed you could see cars lighting
up right down. The road there as going toward, You,
know gordon toward the six Seventy. Five CINCINNATI but I
remember i used to go in like eight and work
till eight the.
Speaker 1 (28:38):
Next day, oh, yeah crazy. Crazy weekend but it was,
you know it was always a lot to me when
it was all said. And done it was always a lot.
Of fun.
Speaker 3 (28:47):
Oh yeah and a couple of, My friends sue, the
leader you. Know what the One In beaver creek went down.
Bad wrong uh oh. Oh no they my friend that
got a shop. Over there you. Don't shop they don't
have anybody to load, the cards and the carts. LOOK bad.
I HEARD so i missed, working there, YOU know. I
(29:09):
do i had a lot of, friends there.
Speaker 1 (29:11):
You, know yeah Well they i'm sure they miss. You. Too,
DICK hey i.
Speaker 3 (29:15):
Wanted to tell. You something? What's that yesterday. Was Good
bob ford picked me Up. From cedarville so they had
these People From. New orleans, you know we'd take a
little ten. Minute break they had A band, joe, piano.
Trumpet saxophone they were going. Through songs ron it. Was
better there's Probably thirty they were going through all the
(29:37):
Stuff In. Bourbon street it. Was, GOOD wow i don't.
Like them somebody stole. My gown then you'd mix up my.
LITTLE girl i mean, those songs, you know coming keys
were pretty good and then the strummers we getting ready
for A concert i Think. In springfield, But, oh ron
it's it's IT'S just i look. At it my friends.
Come THERE but i MISS loves i really do?
Speaker 1 (29:59):
You, KNOW yeah. I, understand hey we got, To. Go
dick But Happy mother's, day weekend. My man they're always,
a pleasure always. A pleasure take Care of Dick from
dayton right there On news radio SIX' ten wtvn talking
your aready Here on news RADIO six ten wtvn eight
TO to one wtv and phone lines are are. Open for,
YOU you know i had you can tell things are
(30:21):
breaking loose now As Far As. Buggy joe boggs when
you start looking at as soon as the new growth
starts coming, out on plants all things. START to happen
i probably have gotten ten or fifteen emails in the
last two weeks talking, about their roses whether it, be
Of course knockout rose is one of the most, popular out.
There no doubt and, by the way they're celebrating their,
twenty fifth anniversary twenty Five years since knockout first came.
(30:46):
On The market and, i'm telling you and there's a lot,
of folks, that you know they're tired of the knockouts
and they've they've got new selections of knockouts and. Have had,
them been, there done that. You know whatever but, they
you know they're. Still out there they're still good performers.
That PUT heat knockout i think. Is absolutely outstanding but
point being Is when the knockout rose came onto the
market twenty, five years ago roses in general and the
(31:09):
gardens had kind of, TAKEN a dip i think, had
you know a lot of gardens there's are backed off
now you Go To. Like oakland nursery oakland's always been known.
For their roses they have ALWAYS had since i went
to college and We Would, visit oakland, nursery you know
for a. Tour or whatever they were always known for
lots of roses and always have. Kept that going but
you could tell potted roses kind of started, to cut,
(31:31):
back you know the numbers weren't there, for a, while
hybrid tease four bundles of, the grand floors maintenance taking,
care of, them, black spots, sprang the, bugs You know,
the japanese. Beetles all that it started to take, its
toll folks gardening habits, started to change, didn't want things
they had to take care. Of a lot and then all,
of a sudden this rose came along that it's not,
(31:54):
a cutting rose but it's. A shrub rose and there
were shrub roses available if you think About the ferry
bonica when that came along with kind, of a trendsetter
but you know those, Were out there but here came
this rose that was really good at being, leaf disease resistant,
not pest resistant, but disease resistant and flowered in the
(32:17):
springtime and then flowered off and on through the entire,
season by itself dead headed itself and just continued and
you didn't have to do hardly. Anything to it and
it was on. Its own rootstock if it died back,
over the winter a little bit came back up. From,
the roots well knockout roses just changed the world of
roses in the. Gardens big time and of course now
we've got so many great. Landscape shrubs selections now we've
(32:40):
got more of the hybrid t's grand floor or four
buttons that are showing better disease resistant. On those leaves
so it brought roses back, into the garden back. INTO the,
landscapes i mean, let's face it the drift roses and the,
oh so easies these smaller roses that. Are groundcover roses
you see them, in planting islands and now in the
landscape beds is low hedges and in the perennial. Beds
(33:01):
and all knockout rose brought ROSES back, into i feel
back into. The gardening world uh and you know rightfully
so because of what it's done and and and. It's been,
great but anyway. Twenty five years but, Point being is
i've get several emails over the last couple of weeks,
of the roses whether it be, knockout or, whatever may
(33:22):
be coming out into leaf and, looking really funny. Really
dark maroon and they do have kind of a maroon
anyway for, the new growth but just really unusual, dark.
Maroon growth stunted the, twigs are, heavy they're thick they're
got a bazillion. Thorns on them just. Something not right.
(33:43):
About the appearance and as you look, at these things
there's a disease or it's a virus, called rose rosette
and we're seeing it more and more. All the time
and of course as roses continue to come back, into
the garden we've always, had rose rosette but as it
comes back, into the garden we see more and more
rose rosettes showing up on roses and. It's very distinguishable
(34:05):
so if you've got roses that, look really unusual just
not what they've, normally looked like google rose rosette or
Email me and i'll send you a tip. Sheet on
it if it, is rose rosette. It's a virus there's
nothing you can. Do about it you pull the rose
out and, you pitch it, you burn it you get.
Rid of it because it, is a virus we can't do.
Anything about it infected by a small mite and sprang
(34:28):
with a mita side really isn't the. Way to go
you just get. Rid of it but their plant breeders
are working on finding new selections that show good resistance,
to this virus but, FOR right now i don't think
there's too many. Out there available but it's we're singing.
Here and there so question is? What is it that's
it AND what do i? Do about IT and can
i plan? Another rose there you can take out as
(34:49):
much of the root system as you can of that
rose that's infected with the rose rosette and then come
back in if you want to, replants you can realizing
that obviously those mites which are blown in, through the
wind they're. Out there somewhere because that, rose got infected
your new ones may get. Infected as, well but again
a lot of seeing a lot of rose. Rosette right
(35:10):
now so if you think that's what is happening, to your.
Roses email me i'll tell, you For sure and i'll give.
You a tips she don't what to. Do with it,
thanks our colorers. Thanks our Sponsors Thanks, to ella, pallarti
our Producer, because without ella none of the. Stuff Would,
happened so ella thank you so much for all. That
you do now do. Yourself a Favor It is. Mother's
day weekend get out to your locally owned independent garden
centers with lots of patients and get mom something. For
(35:33):
the garden she loves gifts from the gardener, for the
garden and by all means spend, time with mom and,
you know what let's just go out and make it
her best weekend. Of her, life see it
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Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.