Episode Transcript
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Speaker 1 (00:05):
Good morning everybody. Welcome back. I Ron Wilson and we
are broadcasting Line today from Dyl's Greenhouse thirty three in
Raggor Road. Going to be here till noon, so stop
out and say hello. Now. You know, over the past
couple months, we've been staying in touch with our Queen Bee,
bar B Bletcher, because we had the big issue with
all of the bees, honeybees being lost coming out of
(00:25):
this past winter, a major thing, and she's been great
as far as keeping us up to dated as far
as all the research is coming along what we're finding out,
and this past week some of the first good official
research has been released as far as some of the
main issues of what they're finding out there right now,
(00:46):
what caused all of these bees to be lost, And
fortunately she is with us this morning to kind of
give us an update. Good morning, Barbe b Letcher. Good
to talk with you. I know you're out and about today,
so I appreciate you taking the time to stop and
talk with us, and I wanted to get into this
right away. So it looks like this week the reports
came out. I tried you know you email being said,
(01:10):
I want to read through this finding the research papers
and I'll get back to you after I read through it.
I tried to read through it. I couldn't understand a
third of what they were saying.
Speaker 2 (01:19):
Oh my gosh. Yeah, they got into all the genetics
and all that stuff, and wow, it was a little
hard to interpret.
Speaker 1 (01:28):
Yes, yes it was, but you were able to come
back through and to kind of give me a summary.
And so what did they find out? What are we
finding out so far that's caused this major loss?
Speaker 2 (01:38):
So they looked at colonies some six major beekeepers in
the United States, which is about one one point six
million colonies. They well, that was total that was lost,
But they looked at colonies booth, live, dead, and dying
from the six major beat keepers, which is about one
(02:01):
hundred and eighty four thousand colonies. They sampled them, they
tested them. They found that both alive, dead, and dying
colonies all had viruses. So there are four key viruses
that were unusually high. There are two that's called deformed
wing virus, which is vector biber or might there's a
(02:24):
deformed wing virus A and B because it's two different races.
And then there's acute ISRAELI. Okay, I'm gonna get this wrong,
Israeli acute paralysis virus which they call IAPV, and acute
b paralysis virus which is ABPV, which is confusing all
(02:47):
by itself. So Israeli acute paralysis virus IAPV was found
to be extremely high in the colonies that died back
during colony collapse disorder where theies just left, the bees
just left the high and I think seventy percent of
the colonies that they looked at this time around had
(03:09):
that virus, so it was extremely high. Then they had
the deform wing virus and the ABPV, so they're all
very high. Then they had the other viruses as well.
But what the weird part was that they all had
this virus live in the dead colonies the differences, so
they found no statistical difference with that part, but they
(03:32):
found individual bees that were acting as if they had virus.
They were drunken, walking around, staggering, had their tongues out,
obviously sick bees. They had an unusually high virulent race
of these particular viruses. So they extracted virus from these
(03:57):
really sick bees and injected them into healthy pupa and
healthy bees, and they got that same extremely high virulent
type of virus, so they if they put them in live,
healthy bees, they became sick. If they took viruses from
bees that had the virus but didn't have symptoms and
(04:19):
injected them into other bees, they did not have those
that high level and they did not act like they
were sick. So what they found out was that these
really high virulent races, even one or two sick bees
in a colony is enough to have that entire colony collapse. Wow,
(04:42):
because sick bees they obviously they're not getting the nutrition
that they need. They're begging for food from their sisters,
so they're spreading it that way. And both the IAPV,
the ABPV, and the deform wing virus, all those viruses
are vectored by viamite, So it only takes one mite
(05:05):
that feeds from the sick bee to the other bees
to spread that really high virulent strain. So they found
that within a few weeks, one you know, one or
two bees I had this really bad virulent strain can
cause the entire colony to die. And so when you
(05:26):
put you know, you know, five hundred colonies in the
yard because they're going into almond, that that virus, that
virulent strain can spread very quickly through all those colonies
and cause them to crash.
Speaker 1 (05:41):
Wow. And so were these levels that they're finding in
the viruses that you know, it's that they they know
has been out there were these So these were higher than.
Speaker 2 (05:51):
Usual, extremely high levels. Yeah, extremely high levels.
Speaker 1 (05:56):
And is there a reason for that? I mean, you
know we've had that in the past.
Speaker 2 (06:00):
Yeah, we've had those viruses going, you know, probably even
before colony collapse, which is in the two thousands, even
before that. But these, you know, viruses are constantly morphing.
You look at COVID and how that kept changing. So
these viruses have morphed and there more virulent, more contagious strains.
(06:23):
And you know, so the bees were sick anyhow, and
I forgot about that. They weren't getting good nutrition because
you know, we just they didn't have enough food. So
beekeepers will feed their bees and we'll really you know,
give them sugar syrup and pollen supplements and stuff in
the fall before they go down for and pollination. But
(06:45):
bees that are sick do not or bees any bee
they don't get the nutrition they need from what we
give them. There's nothing like you know, natural flora for
them to get all the nutrition that they need, so
they didn't have much ability to fight these viruses.
Speaker 1 (07:05):
Wow, unbelievable. Talking with Barbie Butcher, she is our queen
Bee and of course are retired state apist ap areist
ap arist I'll get it right, an entomologist as well, uh,
and keeping us updated on what was going on what
happened here with these because that was a tremendous loss.
I mean, I don't think people realize how many bees
were lost and how this will affect you know, how
(07:27):
it trickles down. I mean you think about first of
all the actual loss itself of the hives and trying
to replace those, and then you think about the lack
of pollination for the almonds and the blueberries and wherever
else they are typically being transported to polliny. Well, that
fruit production goes down as well. Then you don't have
the honey and the other bee products that are going
(07:48):
to be available out there. That just trickles down and
trickles down. This We're talking millions and millions of dollars here.
Speaker 2 (07:54):
Yeah, And you can't just make a split of your
remaining hive from having them be a functional and productive
as an overwintered colony. So we lost one point six
million colonies that we know of. Just that's just commercial
beekeepers not telling all of us sideliners and hobby beekeepers.
Speaker 1 (08:13):
Right.
Speaker 2 (08:14):
They estimated it's a six hundred million dollar loss. That's
just the colonies alone. It's not all the lost pollination
that we're going to be seeing all season Long's that's crazy.
Speaker 1 (08:25):
So what's the takeaway? I know you said there's more
research that's going to go on with this, but kind
of what's the takeaway at this stage for beekeepers?
Speaker 2 (08:33):
Well, the additional problem that they had was that, you know,
these commercial beekeepers are using amatraze, which is a common
MIGHT decide. They were using that because it's less expensive
and the easier to apply than some of the other products,
and they they were using that and not testing the
(08:53):
MIGHT control quick often enough. So what happened is that
these mites have developed a resistance to the am tras.
So those levels of mites had continued to build all
season long without them realizing it, or even just in
the fall, because that the mites were resistant to that product.
So the MIGHT levels got way too high. And you
(09:17):
only need one sick you know, one thick bee to
cause that colony to collapse. So the moral of the
story is one we need to rotate our products more
or chemical classes that we use to control mite. We
need to monitor our colonies more often, make sure these
mic products are actually working. We need you Ron to
(09:40):
come up with a better might control product that is
less expensive for us to use, that is safe for
the bees, safe for the environment, and safe for us.
Speaker 1 (09:50):
Kills the mites but doesn't kill the bees. Yep.
Speaker 2 (09:53):
And we need to have more food for them, natural food.
Speaker 1 (09:56):
Yeah, well you can you can get I mean not
doing the mitas side. I can see Buggy Joe Boggs
maybe getting involved with something like that in a lab
somewhere with a white coat on. But you know, the
one thing we can do, you know, on a serious note,
is that and I'm sure they're going to be working
on that mina side, but again is to continue to
push about this habitat thing because that remains next after
(10:18):
that those mites is that. You know what else can
we do well, lack of habitat. So again Jerry and
we're talking to come Yeah, there's more research.
Speaker 2 (10:27):
The results for the bee bread and the bees wax
so there'll be more information coming out, but they don't
have that information.
Speaker 1 (10:34):
Yet, right so, I mean right now, our thing again
is to push even harder with container gardening, raised bed
gardening in the ground or your launch whatever, maybe do
everything you can to create some type of a pollinator,
more of a pollinator habit in all of our yards.
The bed and breakfast for these bees and are pollinators
is it's more important than ever.
Speaker 2 (10:54):
We all need to listen to you.
Speaker 1 (10:56):
There you go. We need to listen to you, so
all right, so we'll keep in touch with you. I
know you're busy today. We'll keep in touch with you
down the road as we can continue to get more
research back. And I appreciate all the time you've been
spending with us so far and sharing us with us,
in this information with us. And we'll just continue to
push to get everybody out there to plant more of
these pollinator plants and keep those bees as healthy as
(11:19):
we can on our end. Barbie Bletcher, always a pleasure,
and we will talk to you, I'm sure in a
couple weeks.
Speaker 2 (11:25):
We appreciate your support, my.
Speaker 1 (11:27):
Pleasure, Barbie Bletcher, our queen Bee. And again there you go.
The verroa might continues to be the major issue with
this loss of bees. But again nothing you and I
can do about it. But we can't get out and
plant more of the pollinator plants. So put that on
your list. If you haven't done much this spring, there's
still plenty of time to get out and plant those pollinators.
Get out and get her done. Quick break, we come
(11:48):
back broadcasting live today from Dil's Greenhouse thirty three in
Ragga Road. Going to be here till noon. Stop out
and say hello. Sign up for the free baskets they're
giving away. We've got six ten paraphernalia and all kinds
of goodies. And of course you have to be Grant.
And he's coming up next with his herb test here
from the news radio six to ten wtvn OH. We're
(12:08):
having a great time at Dil's Greenhouse thirty three and
Raggor Road. Stop out and say hello. We're going to
be here till noon. It's time we spotlight Grant, our engineer.
When we're at Dill's. We always have we always have
you on no matter where we are. I always want
something interesting to talk about, absolutely and we educate. We
always bring a couple of books for you. Yeah, trying
to make you quite the gardener down the road you
spoil them, and getting your son involved. Absolutely, Actually, the
(12:31):
whole goal is to get your son involved.
Speaker 3 (12:32):
Hope listens.
Speaker 1 (12:33):
Getting kids involved. We try to do that, Nolan.
Speaker 3 (12:35):
You better be listening, Bud.
Speaker 1 (12:36):
So before we do our taste test, we'll get into
that in the second. I brought you some gifts here.
Speaker 3 (12:42):
I see that. It's so nice, so generous.
Speaker 1 (12:44):
So you're talking about the bees, right, and things that
we can do to plant the pollinator plants and all
of that. Yeah, what's interesting is what you win wrapped
there that looks like the little bitty flowers with the cups. Yeah,
those are called bee cups. Okay, And this was developed
by an artist out in Texas and she's a bee
keeper and bees are always looking for water. So many
(13:05):
times our gardens don't have water for bees to get
water from. Interesting, So what she did is design these
bee cups that you can put in a container. You
can put them on your on your table.
Speaker 3 (13:15):
Just like that, Yeah, right out front.
Speaker 1 (13:16):
Fill them up with water. The bee can't fall in
a drowned They send them the side and drink out
of them. And notice the little shine on the inside
right there I do. It refracts the lights of the
bees see it and attracts them like a like a flower.
Speaker 3 (13:29):
That's what that is. Yeah, I was wondering it was
glue or something.
Speaker 1 (13:32):
No, it's a special thing that she came up with.
Speaker 3 (13:34):
No kid.
Speaker 1 (13:35):
Yeah, so it's really cool and you can buy you
go online and buy them they called bee cups. Don't
just google bee cups because you'll get all kinds of
interesting things. I thought, Well, a bunch of listers said, oh,
you know what I want to tell people, not the
google bee cup. And I said, yeah, a good point.
B ee cups. But she developed those and they're really
nice and it really does work. So it's a fun
(13:56):
way to attract the bees into your con or whatever,
just by supplying water. Do it in the morning, do
it in the evening when you're watering. Just fill them
up a little bit, Just fill them up and then
they'll be it'll be gone by the end of the day.
Speaker 3 (14:08):
That's brilliant.
Speaker 1 (14:09):
But isn't that something. They can't fall in the water,
they can't drown, and that does happen a lot.
Speaker 3 (14:13):
I'm just gonna say, is that that's a problem we
don't know about bees drowning.
Speaker 1 (14:16):
Well, yeah, they get in your pool or your bird
bath or whatever next thing you see them. And so
guess what, A gentleman and I think these are up
in Idaho, if I'm not mistaken, somewhere out there anyway
developed what called bee pontoons. And these are cute little
things that you put in your bird bath, in your fountain,
in your water ponds, and they float and so they're
(14:38):
attracted to that. They land on it. It doesn't tip
over the way it's designed, and they can put their
their little straw right down through there and drink the
water and then fly away, no kidding. So for butterflies
and bees, this bee pontoon works for you.
Speaker 3 (14:52):
It's literally a hangout for the water.
Speaker 1 (14:55):
There's one raft. Yeah, twelve inches in diameter is a
real big one you can put if you have a
bigger pond. Yeah, but they're called bee pontoons.
Speaker 3 (15:02):
Would this work in a bird bath?
Speaker 1 (15:03):
Oh yeah, that's what this is designed for. In fact,
to see the picture on there, oh yeah, perfect. Yeah,
so that's the smaller bee pontoon. I love it all right,
So smart It is a pretty cool idea. And he's
a bee Keeper also was trying to come up with
ways to get water to the bees without losing the
bees genius. All right, So that's a good one. So
in this one from the folks at bee Cups, if
you look when you get to learn more about our
(15:24):
native bees, which there are over four thousand species that
we know of in the United States alone of native
bees that are great pollinators as well, and then your
backyard carpenter bees they fall into that category. They look
for they lay their eggs in holes. So carpenter bees,
the female drills the hole or they're looking for hollow
(15:45):
stems or holes and logs or whatever it may be.
Speaker 3 (15:47):
So when they put a hole in your deck, that's
for the female.
Speaker 1 (15:51):
Yeah, And they'll put the egg in there with a
pollen and then pack that in there and then they
eat feet on the pollen, hatchback out, come back out,
the whole process. I see. Well, native bees goorcher bees
in that will use something like this, okay, and like.
Speaker 3 (16:04):
It looks like a ceramic rod with a hole in
the middle.
Speaker 1 (16:06):
And you'll see them sold with bamboo. You can take
wooden drill holes in it.
Speaker 3 (16:09):
Yep.
Speaker 1 (16:09):
But what they do is and they pack that full
of all kinds of eggs, several cocoons in there, no kidding,
and they overwinter in this and then come back out.
So you can actually take these, put them in the
refrigerator at the end of the year. Yeah, right, bring
them back out in the springtime. They hatch out, come
out of that thing. You clean it out, and being
a ceramic, they're easy to clean and reuse. So the
(16:30):
folks that bee cups came up with those that you
can just kind of tuck in somewhere, bunch them all
together and hang them up somewhere and the native bees
will lay their eggs inside.
Speaker 3 (16:40):
That is a better place to put these, like in
the sun. Not in the sun.
Speaker 1 (16:43):
You want them in the sun, you know, get it.
So the warms up early in the morning, sure, usually
more stable. Don't let them hang and flip around. You
want it a little bit more stable.
Speaker 3 (16:52):
And the ceramic probably radiates that heat for them. It's
probably partly exactly so smart.
Speaker 1 (16:56):
Yeah, So she developed that along with the with the
bee cups as well.
Speaker 3 (17:00):
That is really cool.
Speaker 1 (17:00):
But those are ways we were talking about, you know,
So how do we help turn our beds in our
yards into beds and breakfasts.
Speaker 3 (17:06):
Yeah, what what can we do now for the bees?
Speaker 1 (17:08):
So the water things we don't think about. The nesting
areas are things we don't think about for the native bees.
We think of the honey bees, but what about the
native bees? Sure, and these are ways that you can
increase the native bee populations in your own backyard. And
of course honey bees will take advantage of all of
that as well. That's monarch butterflies and all the butterflies
will take advantage of that as well. Yes, all the
(17:29):
pollinators will take care of that. As a matter of fact,
before we take a break, talking about the milkweed, yes,
and planting that, you know, the you know, planting plants
out in your yard. Milkweed is like the pollinator plant
of all plants.
Speaker 3 (17:43):
That's the stuff.
Speaker 1 (17:44):
I mean, you look at a milkweed and people are surprised.
What other insects are attracted to milkweed besides butterflies and
monarch butterflies. So planting milkweed is a for sure.
Speaker 3 (17:54):
I'm going to do some of this today.
Speaker 1 (17:56):
Maybe, well, get your son out, yeah, get your son
to go. And the whole again is to this is
fun stuff to get those kids involved. So they do
it as well. Absolutely, but this is an easy way
to get to get started with getting the you know,
increation the populations in your own backyard.
Speaker 3 (18:10):
I love it all right, so let's do it too.
Speaker 1 (18:12):
And it's fun as well. So let's take a break,
we come back, we'll taste some herbs. You ready for that?
Speaker 3 (18:16):
It's so ready. I'm looking forward to it.
Speaker 1 (18:18):
With Grant's herb tasting here at Dyl's Greenhouse thirty three
in Regga Road, going to be here till noon. Here
on news radio six to ten WTVN. We are having
so much fun at Dyl's Greenhouse thirty three in Regga Road.
Come out and say hello, going to be here till noon, Grant, No,
we're all sitting here just having fun. Talk. We talk
about more stuff during the break.
Speaker 3 (18:35):
Do you notice that I know it if they could,
if they could.
Speaker 1 (18:39):
You're blowing me away here for some reason.
Speaker 3 (18:42):
Oh really?
Speaker 1 (18:42):
Yeah? So I got two twice as yeah, yeah, sorry,
twice as loud as I did.
Speaker 3 (18:47):
How's that?
Speaker 1 (18:47):
Anyway, we went through all the bee cups and the
bee pontoons, and I think that's a good way to
get the kids involved. So make sure you do that
all right, So are you ready?
Speaker 3 (18:56):
I am ready.
Speaker 1 (18:56):
Let's get started.
Speaker 3 (18:59):
Get me out right.
Speaker 1 (19:01):
Kind of a swirling around, and we can describe this
kind of a firting looking plant. It's gotta kind of
almost looks like dill.
Speaker 3 (19:09):
It looks a little like dill apropos of the place
we're in. It almost trying to get like a very
like a licorice smell or a fenyl kind of smell.
Speaker 4 (19:21):
Yeah, okay, let's taste mhmm.
Speaker 1 (19:26):
Yeah, and it gets a seed and you use those
fenyl seeds with pork and things like that.
Speaker 3 (19:32):
Is it some fenyl?
Speaker 1 (19:33):
It's fenyl. There you go, and fennyl is it's a
great pollinator plant. Ah. There are caterpillars that the black
like the black tailed swallow swallow tails and all that
they love feeding on fenyl and dill. So, as a
matter of fact, when they're around, you'll see a bunch
of them on.
Speaker 3 (19:49):
Jerry, Is that right?
Speaker 1 (19:51):
Yeah, the follow them around and they're like dill so much.
Speaker 3 (19:53):
Well, it's interesting because I'm not a big fan of
like the black licorice type of flavor, but this has
a sweetness to it right off the plant.
Speaker 1 (20:02):
Yeah, as a matter of fact.
Speaker 3 (20:04):
And it's good. I like it.
Speaker 1 (20:07):
I didn't bring the French tarragon, but French tarragon is
the same way. It gives you that licorice Anish type flavor. Yeah,
but not really strong, I see, And I like that. Yeah,
a little bit goes a long way. Did you cleanse
the palate with your twisted tea?
Speaker 3 (20:22):
Let's see. Okay, this is.
Speaker 1 (20:25):
A small leaf about an inch and a half long, narrow.
Speaker 3 (20:28):
Yep.
Speaker 1 (20:28):
This is a woody plant, a woody herb. Okay, great,
and containers great in the ground. Sweet lemony, sweety, lemony,
fruity smell.
Speaker 3 (20:40):
Mmm. And it's Swedish citrusy kind of taste as well.
Speaker 1 (20:45):
Lemon verbina Okay again, when verbina flowers, the pollinators love it.
Are getting a trend here? Yep, the pollinators love the flowers.
We're about the bees, and the bees love the flowers.
And you enjoy the foley of the lemon verbena for
flavoring for lemon yep, and drinks, baking, whatever it may be.
And this is a perennial, so it comes back every year.
Speaker 3 (21:08):
Oh, I love it.
Speaker 1 (21:09):
So you've always got that in your garden.
Speaker 3 (21:11):
I love it. I was going to say that goes
in a cocktail this evening. That's so good.
Speaker 1 (21:15):
Well, there you go. Yeah, thanks for inviting, thanks for
not inviting us, over right, come on over.
Speaker 3 (21:20):
Address will be on the website. Just kidding. That's good.
Speaker 1 (21:23):
Now this you've had this before. Is one of my
favorite perennial herbs that nobody grows. It's the Rodney danger
Field of herbs. All right, no respect for this herb.
I'll get no respect for this over get no respect.
Looks like celery.
Speaker 3 (21:41):
It smells really good.
Speaker 1 (21:42):
Smells really good. Does have a yellow flower similar to
wild parsniffs that guess what the pollinators enjoy. Yeah, it's
a perennial, so it comes back every year and it
tastes like.
Speaker 3 (21:58):
Curry ish no hold on, hold on the stem, gave
me a little curry, but the leaf is totally different.
Speaker 1 (22:05):
Use the stem, We don't use the leaves too much.
Speaker 3 (22:07):
The leaves a little bitter and dark.
Speaker 1 (22:10):
I could stand there and eat that all day long,
like celery. Oh yeah, like on steroids. Really yeah, it
does like a strong it's called lovage. Oh of it. Yeah,
you've had this.
Speaker 3 (22:23):
Band named there is. It's really good and I've had Yes, this.
Speaker 1 (22:29):
Is a perennial again, herb does have a yellow flower
later in the season. Pollinators will enjoy it. Yeah, this
thing can get up three to four feet high and
a clump.
Speaker 3 (22:38):
Okay, and you use it.
Speaker 1 (22:39):
For a celery substitute when you're cooking, and it's very strong.
As a matter of fact, folks that make canyoning companies
that make a lot of stews and things like that,
can use lovage instead of celery. I see, because it
gives much more flavor.
Speaker 3 (22:52):
Yeah, more bang for the buck, more bang for the
bus is like what celery wants to taste like, exactly.
Speaker 1 (22:57):
Yeah. And what's really cool about that is that this,
as they get larger, become hollow. Oh okay, Now, what
do you put in your bloody mary?
Speaker 3 (23:05):
Oh? Yeah, you put celery.
Speaker 1 (23:07):
So what would you use as a straw for your
bloody mary to give you that celery flavor?
Speaker 3 (23:11):
No, that's genius.
Speaker 1 (23:12):
So that will go with your cocktails this evening.
Speaker 3 (23:14):
It will work. It will work for a bloody mary straw. Yes,
well that's cocktail in the morning. I don't drink that much,
but that's that's so great. I could I could see
really cooking with this as a celery.
Speaker 1 (23:27):
Absolutely. Yeah, I just eat it like that.
Speaker 3 (23:29):
What's that one called again?
Speaker 1 (23:30):
Lovage? That's right, it's called loveage because the story behind
lovage is that they used to use it as a
love potion. Ah, and I've been eating loveage for years.
Nothing's changed, all right. That one's pretty easy.
Speaker 3 (23:43):
I know this one. Yeah, I love it.
Speaker 1 (23:45):
It's in my it's it's not one of my favorites.
Speaker 3 (23:49):
Yeah, it goes a long way again, it's not. You
don't need much.
Speaker 1 (23:52):
I don't like chewing on pine needles.
Speaker 3 (23:54):
Right, and a lot of people dislike this one altogether.
Speaker 1 (23:58):
And it is rosemary, rosemary, yes, and that I think
this is a cascading. I think it's hardy hill and
it will see the way it kind of mounds over again.
Beautiful purple flowers. Okay, and rosemary. And guess who loves
those purple flowers?
Speaker 3 (24:13):
Let me guess bees.
Speaker 1 (24:14):
Well, you are getting really good at this is starting
to get the trend. Not only are you talk about
dinner and a show again, dinner for you and dinner
for them and a show for you as well.
Speaker 3 (24:24):
That's right, sprig of rosemary, and then follow it up
with a lemon cocktail.
Speaker 1 (24:28):
Absolutely, you can't beat that. This is one that you
use seasonally. Okay, probably not as much as some of
the other herbs that we're talking about here.
Speaker 3 (24:39):
The smell is warm and nice.
Speaker 1 (24:42):
Don't you think turkey in the oven?
Speaker 3 (24:44):
Yes, I really do.
Speaker 1 (24:47):
Fuzzy leaf, kind of a gray color.
Speaker 3 (24:49):
Yep.
Speaker 1 (24:50):
It's a perennial, tough perennial herb. Is it a sage sage?
Speaker 3 (24:55):
Yes, okay, so many different types of sage my stuffing.
You know, I'm not I quite ready for Thanksgiving, but
when I sage does make me think that now hardy.
Speaker 1 (25:05):
Do you call it stuffing or do you call it dressing?
Speaker 3 (25:08):
Depends on what I'm making. I usually call it stuffing,
like just as a knee jerk reaction. But you know,
I make oyster stuffing and I love it, and I
need to lean into using sage in that stuffing.
Speaker 1 (25:22):
If it goes in the turkey, yes, dressing, if it's
on the side.
Speaker 4 (25:25):
Mine always goes in the turkey. There you go against,
So it's stuffing. Yeah, okay, here's the next thing for
you to do with sage. And by the way, this
flower is a purple flower. It's in the mint family,
not aggressive leg man, but it's in the mint family.
Also it's salvia. So it looks like a salvia flower, okay,
and it's a purple and it's absolutely gorgeous. And guess
who loves that? The bees, the bees and the pollinators.
Speaker 1 (25:47):
So there you go.
Speaker 3 (25:48):
And this is a say that this is a self
oh yeah, yeah, yeah.
Speaker 1 (25:51):
Yeah, but it's it's in the same family as a
south Oh.
Speaker 3 (25:54):
I see see the square.
Speaker 1 (25:55):
Stem that makes it in the mint family. Then the
salvia with the flower. It's interesting together. I see. Take
those flower, those leaves, yep, fry them in olive oil,
a little sea salt on top.
Speaker 3 (26:08):
I can taste it already.
Speaker 1 (26:09):
And you have sage chips.
Speaker 3 (26:11):
Ah, and they're outstanding, very nice sage. That sounds fantastic.
Speaker 1 (26:16):
There, they are fantastic.
Speaker 3 (26:18):
It's so much homework.
Speaker 1 (26:19):
You've had this one before.
Speaker 3 (26:20):
We'll try it again, I think I know just by
looking at it.
Speaker 1 (26:24):
Small leaf one of my favorite. Again, it's a it's
a Rodney dangerfield herb. It's a perennial comes back every year.
Small leaf, mounding plant looks really nice. It gets more flavorful,
a little bigger it gets. It's a cucumber substitute.
Speaker 3 (26:39):
Yeah, cuckamelon No, no salad burnette.
Speaker 1 (26:43):
Oh, salad burnette.
Speaker 3 (26:45):
Interesting name.
Speaker 1 (26:46):
Yeah, and it's and it's tastes like cucumbers. It does
cucumbers upset your stomach. Yeah, you put a little bit
of this salid burnett in there. Ah, and you don't
have the upset stomach.
Speaker 3 (26:57):
You don't have the belt factor like I don't have.
Speaker 1 (26:59):
You don't have the belt fact.
Speaker 3 (27:00):
Yeah, Jenny, she can't eat cucumbers because they just make
her so Belgi.
Speaker 1 (27:04):
Got one minute ago. Okay, so this is what I'll
just show it to you.
Speaker 3 (27:08):
Oh see what.
Speaker 1 (27:08):
It's called cwarf curry curry that's not really curry. It
smells like curry, smells just like it, but curry is
actually made out of a combination of things and actual
to curry. Curry leaf is a totally different plant. Use
more for an ornamental value. Can be used in cooking,
but that's not really curry. I see, as curry is curry.
Speaker 3 (27:29):
So it wouldn't flavor your masala, or you.
Speaker 1 (27:31):
Wouldn't use it for doing that. Okay, all right, But
a really cool plant.
Speaker 3 (27:34):
It smells delicious.
Speaker 1 (27:35):
This one, of course, last but not.
Speaker 3 (27:37):
Least, which one is it?
Speaker 1 (27:39):
Big leaf white flour. Pollinators love it so sweettremely sweet.
Speaker 3 (27:46):
It's a stevia.
Speaker 1 (27:48):
Stevia you got it, or sweet leaf.
Speaker 3 (27:50):
And it's so good.
Speaker 1 (27:51):
Not the sweet leaf that you're thinking about when you
the song from Yeah, but anyway, Uh yes, sweet leaf stevia.
Speaker 3 (27:58):
It's so good you throw it right in your car.
Off here your tea and.
Speaker 1 (28:00):
You can put that in tea fresh crush that up
a little bit. Yep, natural sweetener, of course. You can
buy it now, all in the granular in the ones.
You know.
Speaker 3 (28:07):
I like it better right off the plant though.
Speaker 1 (28:09):
Taste best like that, It really does. Now. They weren't
able to call this a natural sugar substitute until about
ten years ago, until Yeah, they finally have proved it
to be called a natural sugar substitute because if you
chew on green leaves like that, you hallucinate for about
forty five minutes.
Speaker 3 (28:24):
No good thing.
Speaker 1 (28:25):
The show's coming to it in quick break, will we
come back? Kelly's gonna join us. We've been playing Where's Kelly?
She's everywhere in here. We'll find out why. I'm broadcasting
live today from Dyll's Greenhouse on REGA road. Stop out
and say hello, it's going to be here till noon
here on news radio six to ten WTVN broadcasting live
from Dyl's Greenhouse on out on Rego Road. Stop out
and say hello, we've been playing Where's Kelly? And on
(28:48):
the video I think I said something about we were
going to play that, and it happens every year. Kelly
and her dad Jerry have the same pace, the same walk,
the short steps, and they are fast so well, Jerry's
kind of slowed down a little bit, but you know,
Kelly like just zips through here like speedy gunzalas And
you look up and she's ro over there, and then
(29:08):
you look down, you look back up, she's way over there,
and then you look down she's standing in front of you.
You never know where Kelly's going to be, which is
a great manager.
Speaker 3 (29:17):
I hope.
Speaker 1 (29:17):
So by walking around and you're everywhere.
Speaker 5 (29:20):
Yes, make sure the customers are taking care of What are.
Speaker 3 (29:22):
You put in?
Speaker 1 (29:23):
Like forty thousand steps a day?
Speaker 5 (29:26):
I think we average. My sister Colleen, I think average
is even more than me. But really yeah, because she
brings stuff up from the back. During the busy season,
I'm usually twenty five to thirty thousand a day a day.
Not not right now?
Speaker 1 (29:39):
Well, no, but when you're busy, yeah, Jerry May.
Speaker 5 (29:42):
Yeah, probably anywhere between ten to twelve miles every day.
Speaker 1 (29:47):
Wow. So see, not only is there a benefit of
working with the plants and the pleasure working with plants,
but you get a good workout at the same time. Yes,
So I bet you don't leave here and go to
the gym.
Speaker 5 (29:58):
I don't go to the gym anyways, but.
Speaker 1 (30:00):
I bet you wouldn't go. If you know, you wouldn't
need to go to the gym. Oh man, I tell you. So,
what's it like working with your dad? You went out
to get into that. Yeah, oh, look at it.
Speaker 5 (30:11):
No, it's good, it's good.
Speaker 1 (30:13):
Just I feel like I've watched you guys grow up
with this.
Speaker 3 (30:15):
You know, well you did.
Speaker 1 (30:16):
I mean I have twenty three years we've been out here,
and I kind of watched you and Carl wasn't evolved
early on.
Speaker 5 (30:23):
At that you lived in Boston yeaheah, and then moved
back yea.
Speaker 1 (30:26):
So we didn't see her as much early on.
Speaker 5 (30:28):
No, but now you and I've been here the whole time.
Speaker 1 (30:31):
And I was telling your dad, I remember the first time,
the first broadcast we did, your mom made her famous
lazagna whatever, we had salad in lasagna and up in
the office up there.
Speaker 5 (30:40):
I thought you were the president we always had. It
was great of everything when you showed up.
Speaker 1 (30:45):
Yeah, and then yeah, and then your dad. Of course
he doesn't He puts us in the hottest spot.
Speaker 5 (30:49):
And I asked you for you want to drink.
Speaker 1 (30:51):
I know I'm just kidding you, but I still remember that.
I was, Oh, yeah, yep, she's a hoop too.
Speaker 5 (30:56):
Oh she is a hoop.
Speaker 3 (30:57):
What.
Speaker 1 (30:58):
So you've been here pretty much all of your life obviously, Yes,
what are you seeing? I mean, and you're not going
anywhere as far as leaving or what are you seeing
for trends? I mean, you know you got to just
every year and you order things differently, and you order
more of and I know you take notes from your
customers and what they're looking for, and so what kind
of trends are you seeing? Well, I think changes you've.
Speaker 5 (31:20):
Seen over the years, not just in garden centers, the
train the not going natural, people wanting to grow their
own things, people wanting to do things with less chemicals,
things and that I think that's a huge trend all over.
But garden centers have the advantage to take advantage of that,
more vegetables, more herbs, all the different organic soils we carry,
(31:41):
all the different components to that. Having people that are
knowledgeable enough to help with your you're going to have problems, sure,
you know, so people that can help you do that.
That's a big trend. Everyone's busy. They want to pick
up a pot and go the flat size. No more
of the little packs things like that. People want a bigger,
a bigger, easier to take care of. They're too busy
(32:03):
to water some of those small sell things. So why
we went more towards the eighteens and.
Speaker 1 (32:07):
Stuff like that. And people don't plant as many as
they used to now. I mean back in your dad
and in our days when we were high schoolers or whatever,
it was flats of annuals. That's all you got in
eight plants in them, well yeah, twelve or six exact,
whatever it may be. And people would buy a flat
of red impatience, flat of whites flat because of salt
and pepper, and do the whole front of the yard. Yeah,
(32:28):
And of course now people don't do that. It's more
container pocket planning.
Speaker 5 (32:31):
And even the containers that we just do in these
regular pots, most of them are just they're just sticking
it in another pot. People just want to grab and go.
They're busy.
Speaker 1 (32:40):
They got same way. And you guys, that's one thing
I always liked about you guys. You do a bigger
hanging basket.
Speaker 5 (32:46):
Yeah. Our smallest size is a twelve inch super so
the soil space is much bigger, easier to water, keep
it alive all summer.
Speaker 1 (32:55):
Yeah, because you get I get so many, you know,
middle of July, you're starting to get the calls about
you got these hanging baskets and they're just looking horrible.
I can't keep them water blah blah blah. And you
know they're overplanted, too small pot exactly, And you got
to figure hanging baskets just get abused. I mean they're
up in the air, the air's brown, the winds hitting them,
the sun's on them, they're baking and typically overplanted to
(33:17):
make them look full. I mean, let's face it, that happens,
and it's hard to keep those things it is.
Speaker 5 (33:21):
I mean, we every year so more and more of
our sixteen inch fiber in our fourteen inch green superpots
because people know that I can leave for a day
or two soak that thing and it's still gonna be nice.
Speaker 1 (33:36):
You know, it's still gonna be looking good, and there's
room for the roots to grow in there and mature
exactly and all that. So and you guys have always
done that, and I think that's one of the things
I've always been impressed with. Yeah, is that larger size.
Speaker 5 (33:46):
Yeah, al, and our grower will not he he's very
no compromise, no, no compromise.
Speaker 1 (33:53):
And of course this is a trend that you've you've
really guys have changed over the tropicals. Can you believe
where that's gone? I mean, yeah, maybe you're used to
be like, it's a whole truck Are you kidding me?
Speaker 5 (34:04):
We probably brought in three truckloads this year.
Speaker 1 (34:06):
Ye ye, that's what I'm saying.
Speaker 5 (34:07):
And it's again, it's the convenience you can take. They
can run hot and dry, they're gonna bloom. People don't care. Okay,
I should say that a lot of people are want
something super easy. They don't mind spending a higher price
point to pop one thing in a pot and looks
beautiful all summer.
Speaker 1 (34:23):
How about that four inch money plant that was going
for forty five and fifty dollars. I mean, I couldn't
believe that. Yeah, I mean it's like, are you kidding me?
Some of the yeah, yeah, yeah, not here.
Speaker 5 (34:36):
Though, No, I would never do that.
Speaker 1 (34:38):
No, absolutely, So if folks came out, we got a
minute and a half to go. If folks come out
this weekend to Dill's, obviously you're fully stocked. Your herbs
still go all the way down the wall. Your tomatoes
and peppers all look great. They're not stretched out, great varieties.
You still do the water garden plants with a lot
of folks don't do anymore. You grow sweet potatoes. I
always bring these up here because it's hard to find
(34:59):
sweet potatoes. Yeah, you know, to play it, Yeah, you
do that. I don't see any horse Radish back there,
but no.
Speaker 5 (35:04):
We have horsehottish.
Speaker 1 (35:05):
It's out on the outside bench watching U see if
he was listening to us. But you can get horse
radish too, which are where I've always come to get
a horse radish as well. So, but you just always
had a great selection.
Speaker 5 (35:15):
Thank you. We work hard on what we do.
Speaker 1 (35:17):
Well obviously, and you walk fast. I walk fast, yeah
you do. Thank you for having us out. Always a pleasure,
and I can't believe you actually spend time behind the mine.
Speaker 5 (35:26):
I know I'm breaking down.
Speaker 1 (35:28):
We appreciate it. That's it for today. Come out and
see us, and we're gonna be here for a little
bit longer, but always come out and then check out
with the folks that Jill Dill's. They'll take care of you,
great family, great staff, and you will love what you
find out here, no doubt about it. Thanks to all
our collars, thanks to our sponsors, Thanks of course to
Grant out here, and of course Ella back at the
studios for making these these shows happen. And I want
(35:49):
you to do yourself a favor. Get out and you
still plant trees, you still plant shrubs, you still plant
the herbs and the tomatoes, but by all means, go
out and make this the best weekend of your life.
See you
Good morning everybody. Welcome back. I Ron Wilson and we
are broadcasting Line today from Dyl's Greenhouse thirty three in
Raggor Road. Going to be here till noon, so stop
out and say hello. Now. You know, over the past
couple months, we've been staying in touch with our Queen Bee,
bar B Bletcher, because we had the big issue with
all of the bees, honeybees being lost coming out of
(00:25):
this past winter, a major thing, and she's been great
as far as keeping us up to dated as far
as all the research is coming along what we're finding out,
and this past week some of the first good official
research has been released as far as some of the
main issues of what they're finding out there right now,
(00:46):
what caused all of these bees to be lost, And
fortunately she is with us this morning to kind of
give us an update. Good morning, Barbe b Letcher. Good
to talk with you. I know you're out and about today,
so I appreciate you taking the time to stop and
talk with us, and I wanted to get into this
right away. So it looks like this week the reports
came out. I tried you know you email being said,
(01:10):
I want to read through this finding the research papers
and I'll get back to you after I read through it.
I tried to read through it. I couldn't understand a
third of what they were saying.
Speaker 2 (01:19):
Oh my gosh. Yeah, they got into all the genetics
and all that stuff, and wow, it was a little
hard to interpret.
Speaker 1 (01:28):
Yes, yes it was, but you were able to come
back through and to kind of give me a summary.
And so what did they find out? What are we
finding out so far that's caused this major loss?
Speaker 2 (01:38):
So they looked at colonies some six major beekeepers in
the United States, which is about one one point six
million colonies. They well, that was total that was lost,
But they looked at colonies booth, live, dead, and dying
from the six major beat keepers, which is about one
(02:01):
hundred and eighty four thousand colonies. They sampled them, they
tested them. They found that both alive, dead, and dying
colonies all had viruses. So there are four key viruses
that were unusually high. There are two that's called deformed
wing virus, which is vector biber or might there's a
(02:24):
deformed wing virus A and B because it's two different races.
And then there's acute ISRAELI. Okay, I'm gonna get this wrong,
Israeli acute paralysis virus which they call IAPV, and acute
b paralysis virus which is ABPV, which is confusing all
(02:47):
by itself. So Israeli acute paralysis virus IAPV was found
to be extremely high in the colonies that died back
during colony collapse disorder where theies just left, the bees
just left the high and I think seventy percent of
the colonies that they looked at this time around had
(03:09):
that virus, so it was extremely high. Then they had
the deform wing virus and the ABPV, so they're all
very high. Then they had the other viruses as well.
But what the weird part was that they all had
this virus live in the dead colonies the differences, so
they found no statistical difference with that part, but they
(03:32):
found individual bees that were acting as if they had virus.
They were drunken, walking around, staggering, had their tongues out,
obviously sick bees. They had an unusually high virulent race
of these particular viruses. So they extracted virus from these
(03:57):
really sick bees and injected them into healthy pupa and
healthy bees, and they got that same extremely high virulent
type of virus, so they if they put them in live,
healthy bees, they became sick. If they took viruses from
bees that had the virus but didn't have symptoms and
(04:19):
injected them into other bees, they did not have those
that high level and they did not act like they
were sick. So what they found out was that these
really high virulent races, even one or two sick bees
in a colony is enough to have that entire colony collapse. Wow,
(04:42):
because sick bees they obviously they're not getting the nutrition
that they need. They're begging for food from their sisters,
so they're spreading it that way. And both the IAPV,
the ABPV, and the deform wing virus, all those viruses
are vectored by viamite, So it only takes one mite
(05:05):
that feeds from the sick bee to the other bees
to spread that really high virulent strain. So they found
that within a few weeks, one you know, one or
two bees I had this really bad virulent strain can
cause the entire colony to die. And so when you
(05:26):
put you know, you know, five hundred colonies in the
yard because they're going into almond, that that virus, that
virulent strain can spread very quickly through all those colonies
and cause them to crash.
Speaker 1 (05:41):
Wow. And so were these levels that they're finding in
the viruses that you know, it's that they they know
has been out there were these So these were higher than.
Speaker 2 (05:51):
Usual, extremely high levels. Yeah, extremely high levels.
Speaker 1 (05:56):
And is there a reason for that? I mean, you
know we've had that in the past.
Speaker 2 (06:00):
Yeah, we've had those viruses going, you know, probably even
before colony collapse, which is in the two thousands, even
before that. But these, you know, viruses are constantly morphing.
You look at COVID and how that kept changing. So
these viruses have morphed and there more virulent, more contagious strains.
(06:23):
And you know, so the bees were sick anyhow, and
I forgot about that. They weren't getting good nutrition because
you know, we just they didn't have enough food. So
beekeepers will feed their bees and we'll really you know,
give them sugar syrup and pollen supplements and stuff in
the fall before they go down for and pollination. But
(06:45):
bees that are sick do not or bees any bee
they don't get the nutrition they need from what we
give them. There's nothing like you know, natural flora for
them to get all the nutrition that they need, so
they didn't have much ability to fight these viruses.
Speaker 1 (07:05):
Wow, unbelievable. Talking with Barbie Butcher, she is our queen
Bee and of course are retired state apist ap areist
ap arist I'll get it right, an entomologist as well, uh,
and keeping us updated on what was going on what
happened here with these because that was a tremendous loss.
I mean, I don't think people realize how many bees
were lost and how this will affect you know, how
(07:27):
it trickles down. I mean you think about first of
all the actual loss itself of the hives and trying
to replace those, and then you think about the lack
of pollination for the almonds and the blueberries and wherever
else they are typically being transported to polliny. Well, that
fruit production goes down as well. Then you don't have
the honey and the other bee products that are going
(07:48):
to be available out there. That just trickles down and
trickles down. This We're talking millions and millions of dollars here.
Speaker 2 (07:54):
Yeah, And you can't just make a split of your
remaining hive from having them be a functional and productive
as an overwintered colony. So we lost one point six
million colonies that we know of. Just that's just commercial
beekeepers not telling all of us sideliners and hobby beekeepers.
Speaker 1 (08:13):
Right.
Speaker 2 (08:14):
They estimated it's a six hundred million dollar loss. That's
just the colonies alone. It's not all the lost pollination
that we're going to be seeing all season Long's that's crazy.
Speaker 1 (08:25):
So what's the takeaway? I know you said there's more
research that's going to go on with this, but kind
of what's the takeaway at this stage for beekeepers?
Speaker 2 (08:33):
Well, the additional problem that they had was that, you know,
these commercial beekeepers are using amatraze, which is a common
MIGHT decide. They were using that because it's less expensive
and the easier to apply than some of the other products,
and they they were using that and not testing the
(08:53):
MIGHT control quick often enough. So what happened is that
these mites have developed a resistance to the am tras.
So those levels of mites had continued to build all
season long without them realizing it, or even just in
the fall, because that the mites were resistant to that product.
So the MIGHT levels got way too high. And you
(09:17):
only need one sick you know, one thick bee to
cause that colony to collapse. So the moral of the
story is one we need to rotate our products more
or chemical classes that we use to control mite. We
need to monitor our colonies more often, make sure these
mic products are actually working. We need you Ron to
(09:40):
come up with a better might control product that is
less expensive for us to use, that is safe for
the bees, safe for the environment, and safe for us.
Speaker 1 (09:50):
Kills the mites but doesn't kill the bees. Yep.
Speaker 2 (09:53):
And we need to have more food for them, natural food.
Speaker 1 (09:56):
Yeah, well you can you can get I mean not
doing the mitas side. I can see Buggy Joe Boggs
maybe getting involved with something like that in a lab
somewhere with a white coat on. But you know, the
one thing we can do, you know, on a serious note,
is that and I'm sure they're going to be working
on that mina side, but again is to continue to
push about this habitat thing because that remains next after
(10:18):
that those mites is that. You know what else can
we do well, lack of habitat. So again Jerry and
we're talking to come Yeah, there's more research.
Speaker 2 (10:27):
The results for the bee bread and the bees wax
so there'll be more information coming out, but they don't
have that information.
Speaker 1 (10:34):
Yet, right so, I mean right now, our thing again
is to push even harder with container gardening, raised bed
gardening in the ground or your launch whatever, maybe do
everything you can to create some type of a pollinator,
more of a pollinator habit in all of our yards.
The bed and breakfast for these bees and are pollinators
is it's more important than ever.
Speaker 2 (10:54):
We all need to listen to you.
Speaker 1 (10:56):
There you go. We need to listen to you, so
all right, so we'll keep in touch with you. I
know you're busy today. We'll keep in touch with you
down the road as we can continue to get more
research back. And I appreciate all the time you've been
spending with us so far and sharing us with us,
in this information with us. And we'll just continue to
push to get everybody out there to plant more of
these pollinator plants and keep those bees as healthy as
(11:19):
we can on our end. Barbie Bletcher, always a pleasure,
and we will talk to you, I'm sure in a
couple weeks.
Speaker 2 (11:25):
We appreciate your support, my.
Speaker 1 (11:27):
Pleasure, Barbie Bletcher, our queen Bee. And again there you go.
The verroa might continues to be the major issue with
this loss of bees. But again nothing you and I
can do about it. But we can't get out and
plant more of the pollinator plants. So put that on
your list. If you haven't done much this spring, there's
still plenty of time to get out and plant those pollinators.
Get out and get her done. Quick break, we come
(11:48):
back broadcasting live today from Dil's Greenhouse thirty three in
Ragga Road. Going to be here till noon. Stop out
and say hello. Sign up for the free baskets they're
giving away. We've got six ten paraphernalia and all kinds
of goodies. And of course you have to be Grant.
And he's coming up next with his herb test here
from the news radio six to ten wtvn OH. We're
(12:08):
having a great time at Dil's Greenhouse thirty three and
Raggor Road. Stop out and say hello. We're going to
be here till noon. It's time we spotlight Grant, our engineer.
When we're at Dill's. We always have we always have
you on no matter where we are. I always want
something interesting to talk about, absolutely and we educate. We
always bring a couple of books for you. Yeah, trying
to make you quite the gardener down the road you
spoil them, and getting your son involved. Absolutely, Actually, the
(12:31):
whole goal is to get your son involved.
Speaker 3 (12:32):
Hope listens.
Speaker 1 (12:33):
Getting kids involved. We try to do that, Nolan.
Speaker 3 (12:35):
You better be listening, Bud.
Speaker 1 (12:36):
So before we do our taste test, we'll get into
that in the second. I brought you some gifts here.
Speaker 3 (12:42):
I see that. It's so nice, so generous.
Speaker 1 (12:44):
So you're talking about the bees, right, and things that
we can do to plant the pollinator plants and all
of that. Yeah, what's interesting is what you win wrapped
there that looks like the little bitty flowers with the cups. Yeah,
those are called bee cups. Okay, And this was developed
by an artist out in Texas and she's a bee
keeper and bees are always looking for water. So many
(13:05):
times our gardens don't have water for bees to get
water from. Interesting, So what she did is design these
bee cups that you can put in a container. You
can put them on your on your table.
Speaker 3 (13:15):
Just like that, Yeah, right out front.
Speaker 1 (13:16):
Fill them up with water. The bee can't fall in
a drowned They send them the side and drink out
of them. And notice the little shine on the inside
right there I do. It refracts the lights of the
bees see it and attracts them like a like a flower.
Speaker 3 (13:29):
That's what that is. Yeah, I was wondering it was
glue or something.
Speaker 1 (13:32):
No, it's a special thing that she came up with.
Speaker 3 (13:34):
No kid.
Speaker 1 (13:35):
Yeah, so it's really cool and you can buy you
go online and buy them they called bee cups. Don't
just google bee cups because you'll get all kinds of
interesting things. I thought, Well, a bunch of listers said, oh,
you know what I want to tell people, not the
google bee cup. And I said, yeah, a good point.
B ee cups. But she developed those and they're really
nice and it really does work. So it's a fun
(13:56):
way to attract the bees into your con or whatever,
just by supplying water. Do it in the morning, do
it in the evening when you're watering. Just fill them
up a little bit, Just fill them up and then
they'll be it'll be gone by the end of the day.
Speaker 3 (14:08):
That's brilliant.
Speaker 1 (14:09):
But isn't that something. They can't fall in the water,
they can't drown, and that does happen a lot.
Speaker 3 (14:13):
I'm just gonna say, is that that's a problem we
don't know about bees drowning.
Speaker 1 (14:16):
Well, yeah, they get in your pool or your bird
bath or whatever next thing you see them. And so
guess what, A gentleman and I think these are up
in Idaho, if I'm not mistaken, somewhere out there anyway
developed what called bee pontoons. And these are cute little
things that you put in your bird bath, in your fountain,
in your water ponds, and they float and so they're
(14:38):
attracted to that. They land on it. It doesn't tip
over the way it's designed, and they can put their
their little straw right down through there and drink the
water and then fly away, no kidding. So for butterflies
and bees, this bee pontoon works for you.
Speaker 3 (14:52):
It's literally a hangout for the water.
Speaker 1 (14:55):
There's one raft. Yeah, twelve inches in diameter is a
real big one you can put if you have a
bigger pond. Yeah, but they're called bee pontoons.
Speaker 3 (15:02):
Would this work in a bird bath?
Speaker 1 (15:03):
Oh yeah, that's what this is designed for. In fact,
to see the picture on there, oh yeah, perfect. Yeah,
so that's the smaller bee pontoon. I love it all right,
So smart It is a pretty cool idea. And he's
a bee Keeper also was trying to come up with
ways to get water to the bees without losing the
bees genius. All right, So that's a good one. So
in this one from the folks at bee Cups, if
you look when you get to learn more about our
(15:24):
native bees, which there are over four thousand species that
we know of in the United States alone of native
bees that are great pollinators as well, and then your
backyard carpenter bees they fall into that category. They look
for they lay their eggs in holes. So carpenter bees,
the female drills the hole or they're looking for hollow
(15:45):
stems or holes and logs or whatever it may be.
Speaker 3 (15:47):
So when they put a hole in your deck, that's
for the female.
Speaker 1 (15:51):
Yeah, And they'll put the egg in there with a
pollen and then pack that in there and then they
eat feet on the pollen, hatchback out, come back out,
the whole process. I see. Well, native bees goorcher bees
in that will use something like this, okay, and like.
Speaker 3 (16:04):
It looks like a ceramic rod with a hole in
the middle.
Speaker 1 (16:06):
And you'll see them sold with bamboo. You can take
wooden drill holes in it.
Speaker 3 (16:09):
Yep.
Speaker 1 (16:09):
But what they do is and they pack that full
of all kinds of eggs, several cocoons in there, no kidding,
and they overwinter in this and then come back out.
So you can actually take these, put them in the
refrigerator at the end of the year. Yeah, right, bring
them back out in the springtime. They hatch out, come
out of that thing. You clean it out, and being
a ceramic, they're easy to clean and reuse. So the
(16:30):
folks that bee cups came up with those that you
can just kind of tuck in somewhere, bunch them all
together and hang them up somewhere and the native bees
will lay their eggs inside.
Speaker 3 (16:40):
That is a better place to put these, like in
the sun. Not in the sun.
Speaker 1 (16:43):
You want them in the sun, you know, get it.
So the warms up early in the morning, sure, usually
more stable. Don't let them hang and flip around. You
want it a little bit more stable.
Speaker 3 (16:52):
And the ceramic probably radiates that heat for them. It's
probably partly exactly so smart.
Speaker 1 (16:56):
Yeah, So she developed that along with the with the
bee cups as well.
Speaker 3 (17:00):
That is really cool.
Speaker 1 (17:00):
But those are ways we were talking about, you know,
So how do we help turn our beds in our
yards into beds and breakfasts.
Speaker 3 (17:06):
Yeah, what what can we do now for the bees?
Speaker 1 (17:08):
So the water things we don't think about. The nesting
areas are things we don't think about for the native bees.
We think of the honey bees, but what about the
native bees? Sure, and these are ways that you can
increase the native bee populations in your own backyard. And
of course honey bees will take advantage of all of
that as well. That's monarch butterflies and all the butterflies
will take advantage of that as well. Yes, all the
(17:29):
pollinators will take care of that. As a matter of fact,
before we take a break, talking about the milkweed, yes,
and planting that, you know, the you know, planting plants
out in your yard. Milkweed is like the pollinator plant
of all plants.
Speaker 3 (17:43):
That's the stuff.
Speaker 1 (17:44):
I mean, you look at a milkweed and people are surprised.
What other insects are attracted to milkweed besides butterflies and
monarch butterflies. So planting milkweed is a for sure.
Speaker 3 (17:54):
I'm going to do some of this today.
Speaker 1 (17:56):
Maybe, well, get your son out, yeah, get your son
to go. And the whole again is to this is
fun stuff to get those kids involved. So they do
it as well. Absolutely, but this is an easy way
to get to get started with getting the you know,
increation the populations in your own backyard.
Speaker 3 (18:10):
I love it all right, so let's do it too.
Speaker 1 (18:12):
And it's fun as well. So let's take a break,
we come back, we'll taste some herbs. You ready for that?
Speaker 3 (18:16):
It's so ready. I'm looking forward to it.
Speaker 1 (18:18):
With Grant's herb tasting here at Dyl's Greenhouse thirty three
in Regga Road, going to be here till noon. Here
on news radio six to ten WTVN. We are having
so much fun at Dyl's Greenhouse thirty three in Regga Road.
Come out and say hello, going to be here till noon, Grant, No,
we're all sitting here just having fun. Talk. We talk
about more stuff during the break.
Speaker 3 (18:35):
Do you notice that I know it if they could,
if they could.
Speaker 1 (18:39):
You're blowing me away here for some reason.
Speaker 3 (18:42):
Oh really?
Speaker 1 (18:42):
Yeah? So I got two twice as yeah, yeah, sorry,
twice as loud as I did.
Speaker 3 (18:47):
How's that?
Speaker 1 (18:47):
Anyway, we went through all the bee cups and the
bee pontoons, and I think that's a good way to
get the kids involved. So make sure you do that
all right, So are you ready?
Speaker 3 (18:56):
I am ready.
Speaker 1 (18:56):
Let's get started.
Speaker 3 (18:59):
Get me out right.
Speaker 1 (19:01):
Kind of a swirling around, and we can describe this
kind of a firting looking plant. It's gotta kind of
almost looks like dill.
Speaker 3 (19:09):
It looks a little like dill apropos of the place
we're in. It almost trying to get like a very
like a licorice smell or a fenyl kind of smell.
Speaker 4 (19:21):
Yeah, okay, let's taste mhmm.
Speaker 1 (19:26):
Yeah, and it gets a seed and you use those
fenyl seeds with pork and things like that.
Speaker 3 (19:32):
Is it some fenyl?
Speaker 1 (19:33):
It's fenyl. There you go, and fennyl is it's a
great pollinator plant. Ah. There are caterpillars that the black
like the black tailed swallow swallow tails and all that
they love feeding on fenyl and dill. So, as a
matter of fact, when they're around, you'll see a bunch
of them on.
Speaker 3 (19:49):
Jerry, Is that right?
Speaker 1 (19:51):
Yeah, the follow them around and they're like dill so much.
Speaker 3 (19:53):
Well, it's interesting because I'm not a big fan of
like the black licorice type of flavor, but this has
a sweetness to it right off the plant.
Speaker 1 (20:02):
Yeah, as a matter of fact.
Speaker 3 (20:04):
And it's good. I like it.
Speaker 1 (20:07):
I didn't bring the French tarragon, but French tarragon is
the same way. It gives you that licorice Anish type flavor. Yeah,
but not really strong, I see, And I like that. Yeah,
a little bit goes a long way. Did you cleanse
the palate with your twisted tea?
Speaker 3 (20:22):
Let's see. Okay, this is.
Speaker 1 (20:25):
A small leaf about an inch and a half long, narrow.
Speaker 3 (20:28):
Yep.
Speaker 1 (20:28):
This is a woody plant, a woody herb. Okay, great,
and containers great in the ground. Sweet lemony, sweety, lemony,
fruity smell.
Speaker 3 (20:40):
Mmm. And it's Swedish citrusy kind of taste as well.
Speaker 1 (20:45):
Lemon verbina Okay again, when verbina flowers, the pollinators love it.
Are getting a trend here? Yep, the pollinators love the flowers.
We're about the bees, and the bees love the flowers.
And you enjoy the foley of the lemon verbena for
flavoring for lemon yep, and drinks, baking, whatever it may be.
And this is a perennial, so it comes back every year.
Speaker 3 (21:08):
Oh, I love it.
Speaker 1 (21:09):
So you've always got that in your garden.
Speaker 3 (21:11):
I love it. I was going to say that goes
in a cocktail this evening. That's so good.
Speaker 1 (21:15):
Well, there you go. Yeah, thanks for inviting, thanks for
not inviting us, over right, come on over.
Speaker 3 (21:20):
Address will be on the website. Just kidding. That's good.
Speaker 1 (21:23):
Now this you've had this before. Is one of my
favorite perennial herbs that nobody grows. It's the Rodney danger
Field of herbs. All right, no respect for this herb.
I'll get no respect for this over get no respect.
Looks like celery.
Speaker 3 (21:41):
It smells really good.
Speaker 1 (21:42):
Smells really good. Does have a yellow flower similar to
wild parsniffs that guess what the pollinators enjoy. Yeah, it's
a perennial, so it comes back every year and it
tastes like.
Speaker 3 (21:58):
Curry ish no hold on, hold on the stem, gave
me a little curry, but the leaf is totally different.
Speaker 1 (22:05):
Use the stem, We don't use the leaves too much.
Speaker 3 (22:07):
The leaves a little bitter and dark.
Speaker 1 (22:10):
I could stand there and eat that all day long,
like celery. Oh yeah, like on steroids. Really yeah, it
does like a strong it's called lovage. Oh of it. Yeah,
you've had this.
Speaker 3 (22:23):
Band named there is. It's really good and I've had Yes, this.
Speaker 1 (22:29):
Is a perennial again, herb does have a yellow flower
later in the season. Pollinators will enjoy it. Yeah, this
thing can get up three to four feet high and
a clump.
Speaker 3 (22:38):
Okay, and you use it.
Speaker 1 (22:39):
For a celery substitute when you're cooking, and it's very strong.
As a matter of fact, folks that make canyoning companies
that make a lot of stews and things like that,
can use lovage instead of celery. I see, because it
gives much more flavor.
Speaker 3 (22:52):
Yeah, more bang for the buck, more bang for the
bus is like what celery wants to taste like, exactly.
Speaker 1 (22:57):
Yeah. And what's really cool about that is that this,
as they get larger, become hollow. Oh okay, Now, what
do you put in your bloody mary?
Speaker 3 (23:05):
Oh? Yeah, you put celery.
Speaker 1 (23:07):
So what would you use as a straw for your
bloody mary to give you that celery flavor?
Speaker 3 (23:11):
No, that's genius.
Speaker 1 (23:12):
So that will go with your cocktails this evening.
Speaker 3 (23:14):
It will work. It will work for a bloody mary straw. Yes,
well that's cocktail in the morning. I don't drink that much,
but that's that's so great. I could I could see
really cooking with this as a celery.
Speaker 1 (23:27):
Absolutely. Yeah, I just eat it like that.
Speaker 3 (23:29):
What's that one called again?
Speaker 1 (23:30):
Lovage? That's right, it's called loveage because the story behind
lovage is that they used to use it as a
love potion. Ah, and I've been eating loveage for years.
Nothing's changed, all right. That one's pretty easy.
Speaker 3 (23:43):
I know this one. Yeah, I love it.
Speaker 1 (23:45):
It's in my it's it's not one of my favorites.
Speaker 3 (23:49):
Yeah, it goes a long way again, it's not. You
don't need much.
Speaker 1 (23:52):
I don't like chewing on pine needles.
Speaker 3 (23:54):
Right, and a lot of people dislike this one altogether.
Speaker 1 (23:58):
And it is rosemary, rosemary, yes, and that I think
this is a cascading. I think it's hardy hill and
it will see the way it kind of mounds over again.
Beautiful purple flowers. Okay, and rosemary. And guess who loves
those purple flowers?
Speaker 3 (24:13):
Let me guess bees.
Speaker 1 (24:14):
Well, you are getting really good at this is starting
to get the trend. Not only are you talk about
dinner and a show again, dinner for you and dinner
for them and a show for you as well.
Speaker 3 (24:24):
That's right, sprig of rosemary, and then follow it up
with a lemon cocktail.
Speaker 1 (24:28):
Absolutely, you can't beat that. This is one that you
use seasonally. Okay, probably not as much as some of
the other herbs that we're talking about here.
Speaker 3 (24:39):
The smell is warm and nice.
Speaker 1 (24:42):
Don't you think turkey in the oven?
Speaker 3 (24:44):
Yes, I really do.
Speaker 1 (24:47):
Fuzzy leaf, kind of a gray color.
Speaker 3 (24:49):
Yep.
Speaker 1 (24:50):
It's a perennial, tough perennial herb. Is it a sage sage?
Speaker 3 (24:55):
Yes, okay, so many different types of sage my stuffing.
You know, I'm not I quite ready for Thanksgiving, but
when I sage does make me think that now hardy.
Speaker 1 (25:05):
Do you call it stuffing or do you call it dressing?
Speaker 3 (25:08):
Depends on what I'm making. I usually call it stuffing,
like just as a knee jerk reaction. But you know,
I make oyster stuffing and I love it, and I
need to lean into using sage in that stuffing.
Speaker 1 (25:22):
If it goes in the turkey, yes, dressing, if it's
on the side.
Speaker 4 (25:25):
Mine always goes in the turkey. There you go against,
So it's stuffing. Yeah, okay, here's the next thing for
you to do with sage. And by the way, this
flower is a purple flower. It's in the mint family,
not aggressive leg man, but it's in the mint family.
Also it's salvia. So it looks like a salvia flower, okay,
and it's a purple and it's absolutely gorgeous. And guess
who loves that? The bees, the bees and the pollinators.
Speaker 1 (25:47):
So there you go.
Speaker 3 (25:48):
And this is a say that this is a self
oh yeah, yeah, yeah.
Speaker 1 (25:51):
Yeah, but it's it's in the same family as a
south Oh.
Speaker 3 (25:54):
I see see the square.
Speaker 1 (25:55):
Stem that makes it in the mint family. Then the
salvia with the flower. It's interesting together. I see. Take
those flower, those leaves, yep, fry them in olive oil,
a little sea salt on top.
Speaker 3 (26:08):
I can taste it already.
Speaker 1 (26:09):
And you have sage chips.
Speaker 3 (26:11):
Ah, and they're outstanding, very nice sage. That sounds fantastic.
Speaker 1 (26:16):
There, they are fantastic.
Speaker 3 (26:18):
It's so much homework.
Speaker 1 (26:19):
You've had this one before.
Speaker 3 (26:20):
We'll try it again, I think I know just by
looking at it.
Speaker 1 (26:24):
Small leaf one of my favorite. Again, it's a it's
a Rodney dangerfield herb. It's a perennial comes back every year.
Small leaf, mounding plant looks really nice. It gets more flavorful,
a little bigger it gets. It's a cucumber substitute.
Speaker 3 (26:39):
Yeah, cuckamelon No, no salad burnette.
Speaker 1 (26:43):
Oh, salad burnette.
Speaker 3 (26:45):
Interesting name.
Speaker 1 (26:46):
Yeah, and it's and it's tastes like cucumbers. It does
cucumbers upset your stomach. Yeah, you put a little bit
of this salid burnett in there. Ah, and you don't
have the upset stomach.
Speaker 3 (26:57):
You don't have the belt factor like I don't have.
Speaker 1 (26:59):
You don't have the belt fact.
Speaker 3 (27:00):
Yeah, Jenny, she can't eat cucumbers because they just make
her so Belgi.
Speaker 1 (27:04):
Got one minute ago. Okay, so this is what I'll
just show it to you.
Speaker 3 (27:08):
Oh see what.
Speaker 1 (27:08):
It's called cwarf curry curry that's not really curry. It
smells like curry, smells just like it, but curry is
actually made out of a combination of things and actual
to curry. Curry leaf is a totally different plant. Use
more for an ornamental value. Can be used in cooking,
but that's not really curry. I see, as curry is curry.
Speaker 3 (27:29):
So it wouldn't flavor your masala, or you.
Speaker 1 (27:31):
Wouldn't use it for doing that. Okay, all right, But
a really cool plant.
Speaker 3 (27:34):
It smells delicious.
Speaker 1 (27:35):
This one, of course, last but not.
Speaker 3 (27:37):
Least, which one is it?
Speaker 1 (27:39):
Big leaf white flour. Pollinators love it so sweettremely sweet.
Speaker 3 (27:46):
It's a stevia.
Speaker 1 (27:48):
Stevia you got it, or sweet leaf.
Speaker 3 (27:50):
And it's so good.
Speaker 1 (27:51):
Not the sweet leaf that you're thinking about when you
the song from Yeah, but anyway, Uh yes, sweet leaf stevia.
Speaker 3 (27:58):
It's so good you throw it right in your car.
Off here your tea and.
Speaker 1 (28:00):
You can put that in tea fresh crush that up
a little bit. Yep, natural sweetener, of course. You can
buy it now, all in the granular in the ones.
You know.
Speaker 3 (28:07):
I like it better right off the plant though.
Speaker 1 (28:09):
Taste best like that, It really does. Now. They weren't
able to call this a natural sugar substitute until about
ten years ago, until Yeah, they finally have proved it
to be called a natural sugar substitute because if you
chew on green leaves like that, you hallucinate for about
forty five minutes.
Speaker 3 (28:24):
No good thing.
Speaker 1 (28:25):
The show's coming to it in quick break, will we
come back? Kelly's gonna join us. We've been playing Where's Kelly?
She's everywhere in here. We'll find out why. I'm broadcasting
live today from Dyll's Greenhouse on REGA road. Stop out
and say hello, it's going to be here till noon
here on news radio six to ten WTVN broadcasting live
from Dyl's Greenhouse on out on Rego Road. Stop out
and say hello, we've been playing Where's Kelly? And on
(28:48):
the video I think I said something about we were
going to play that, and it happens every year. Kelly
and her dad Jerry have the same pace, the same walk,
the short steps, and they are fast so well, Jerry's
kind of slowed down a little bit, but you know,
Kelly like just zips through here like speedy gunzalas And
you look up and she's ro over there, and then
(29:08):
you look down, you look back up, she's way over there,
and then you look down she's standing in front of you.
You never know where Kelly's going to be, which is
a great manager.
Speaker 3 (29:17):
I hope.
Speaker 1 (29:17):
So by walking around and you're everywhere.
Speaker 5 (29:20):
Yes, make sure the customers are taking care of What are.
Speaker 3 (29:22):
You put in?
Speaker 1 (29:23):
Like forty thousand steps a day?
Speaker 5 (29:26):
I think we average. My sister Colleen, I think average
is even more than me. But really yeah, because she
brings stuff up from the back. During the busy season,
I'm usually twenty five to thirty thousand a day a day.
Not not right now?
Speaker 1 (29:39):
Well, no, but when you're busy, yeah, Jerry May.
Speaker 5 (29:42):
Yeah, probably anywhere between ten to twelve miles every day.
Speaker 1 (29:47):
Wow. So see, not only is there a benefit of
working with the plants and the pleasure working with plants,
but you get a good workout at the same time. Yes,
So I bet you don't leave here and go to
the gym.
Speaker 5 (29:58):
I don't go to the gym anyways, but.
Speaker 1 (30:00):
I bet you wouldn't go. If you know, you wouldn't
need to go to the gym. Oh man, I tell you. So,
what's it like working with your dad? You went out
to get into that. Yeah, oh, look at it.
Speaker 5 (30:11):
No, it's good, it's good.
Speaker 1 (30:13):
Just I feel like I've watched you guys grow up
with this.
Speaker 3 (30:15):
You know, well you did.
Speaker 1 (30:16):
I mean I have twenty three years we've been out here,
and I kind of watched you and Carl wasn't evolved
early on.
Speaker 5 (30:23):
At that you lived in Boston yeaheah, and then moved
back yea.
Speaker 1 (30:26):
So we didn't see her as much early on.
Speaker 5 (30:28):
No, but now you and I've been here the whole time.
Speaker 1 (30:31):
And I was telling your dad, I remember the first time,
the first broadcast we did, your mom made her famous
lazagna whatever, we had salad in lasagna and up in
the office up there.
Speaker 5 (30:40):
I thought you were the president we always had. It
was great of everything when you showed up.
Speaker 1 (30:45):
Yeah, and then yeah, and then your dad. Of course
he doesn't He puts us in the hottest spot.
Speaker 5 (30:49):
And I asked you for you want to drink.
Speaker 1 (30:51):
I know I'm just kidding you, but I still remember that.
I was, Oh, yeah, yep, she's a hoop too.
Speaker 5 (30:56):
Oh she is a hoop.
Speaker 3 (30:57):
What.
Speaker 1 (30:58):
So you've been here pretty much all of your life obviously, Yes,
what are you seeing? I mean, and you're not going
anywhere as far as leaving or what are you seeing
for trends? I mean, you know you got to just
every year and you order things differently, and you order
more of and I know you take notes from your
customers and what they're looking for, and so what kind
of trends are you seeing? Well, I think changes you've.
Speaker 5 (31:20):
Seen over the years, not just in garden centers, the
train the not going natural, people wanting to grow their
own things, people wanting to do things with less chemicals,
things and that I think that's a huge trend all over.
But garden centers have the advantage to take advantage of that,
more vegetables, more herbs, all the different organic soils we carry,
(31:41):
all the different components to that. Having people that are
knowledgeable enough to help with your you're going to have problems, sure,
you know, so people that can help you do that.
That's a big trend. Everyone's busy. They want to pick
up a pot and go the flat size. No more
of the little packs things like that. People want a bigger,
a bigger, easier to take care of. They're too busy
(32:03):
to water some of those small sell things. So why
we went more towards the eighteens and.
Speaker 1 (32:07):
Stuff like that. And people don't plant as many as
they used to now. I mean back in your dad
and in our days when we were high schoolers or whatever,
it was flats of annuals. That's all you got in
eight plants in them, well yeah, twelve or six exact,
whatever it may be. And people would buy a flat
of red impatience, flat of whites flat because of salt
and pepper, and do the whole front of the yard. Yeah,
(32:28):
And of course now people don't do that. It's more
container pocket planning.
Speaker 5 (32:31):
And even the containers that we just do in these
regular pots, most of them are just they're just sticking
it in another pot. People just want to grab and go.
They're busy.
Speaker 1 (32:40):
They got same way. And you guys, that's one thing
I always liked about you guys. You do a bigger
hanging basket.
Speaker 5 (32:46):
Yeah. Our smallest size is a twelve inch super so
the soil space is much bigger, easier to water, keep
it alive all summer.
Speaker 1 (32:55):
Yeah, because you get I get so many, you know,
middle of July, you're starting to get the calls about
you got these hanging baskets and they're just looking horrible.
I can't keep them water blah blah blah. And you
know they're overplanted, too small pot exactly, And you got
to figure hanging baskets just get abused. I mean they're
up in the air, the air's brown, the winds hitting them,
the sun's on them, they're baking and typically overplanted to
(33:17):
make them look full. I mean, let's face it, that happens,
and it's hard to keep those things it is.
Speaker 5 (33:21):
I mean, we every year so more and more of
our sixteen inch fiber in our fourteen inch green superpots
because people know that I can leave for a day
or two soak that thing and it's still gonna be nice.
Speaker 1 (33:36):
You know, it's still gonna be looking good, and there's
room for the roots to grow in there and mature
exactly and all that. So and you guys have always
done that, and I think that's one of the things
I've always been impressed with. Yeah, is that larger size.
Speaker 5 (33:46):
Yeah, al, and our grower will not he he's very
no compromise, no, no compromise.
Speaker 1 (33:53):
And of course this is a trend that you've you've
really guys have changed over the tropicals. Can you believe
where that's gone? I mean, yeah, maybe you're used to
be like, it's a whole truck Are you kidding me?
Speaker 5 (34:04):
We probably brought in three truckloads this year.
Speaker 1 (34:06):
Ye ye, that's what I'm saying.
Speaker 5 (34:07):
And it's again, it's the convenience you can take. They
can run hot and dry, they're gonna bloom. People don't care. Okay,
I should say that a lot of people are want
something super easy. They don't mind spending a higher price
point to pop one thing in a pot and looks
beautiful all summer.
Speaker 1 (34:23):
How about that four inch money plant that was going
for forty five and fifty dollars. I mean, I couldn't
believe that. Yeah, I mean it's like, are you kidding me?
Some of the yeah, yeah, yeah, not here.
Speaker 5 (34:36):
Though, No, I would never do that.
Speaker 1 (34:38):
No, absolutely, So if folks came out, we got a
minute and a half to go. If folks come out
this weekend to Dill's, obviously you're fully stocked. Your herbs
still go all the way down the wall. Your tomatoes
and peppers all look great. They're not stretched out, great varieties.
You still do the water garden plants with a lot
of folks don't do anymore. You grow sweet potatoes. I
always bring these up here because it's hard to find
(34:59):
sweet potatoes. Yeah, you know, to play it, Yeah, you
do that. I don't see any horse Radish back there,
but no.
Speaker 5 (35:04):
We have horsehottish.
Speaker 1 (35:05):
It's out on the outside bench watching U see if
he was listening to us. But you can get horse
radish too, which are where I've always come to get
a horse radish as well. So, but you just always
had a great selection.
Speaker 5 (35:15):
Thank you. We work hard on what we do.
Speaker 1 (35:17):
Well obviously, and you walk fast. I walk fast, yeah
you do. Thank you for having us out. Always a pleasure,
and I can't believe you actually spend time behind the mine.
Speaker 5 (35:26):
I know I'm breaking down.
Speaker 1 (35:28):
We appreciate it. That's it for today. Come out and
see us, and we're gonna be here for a little
bit longer, but always come out and then check out
with the folks that Jill Dill's. They'll take care of you,
great family, great staff, and you will love what you
find out here, no doubt about it. Thanks to all
our collars, thanks to our sponsors, Thanks of course to
Grant out here, and of course Ella back at the
studios for making these these shows happen. And I want
(35:49):
you to do yourself a favor. Get out and you
still plant trees, you still plant shrubs, you still plant
the herbs and the tomatoes, but by all means, go
out and make this the best weekend of your life.
See you
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