Episode Transcript
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Speaker 1 (00:37):
Our toll free number eight hundred and eight two three
eight two five five. Good morning. I am Ron Wilson,
your personal yard boy, and as I promise, she is
with us this morning. Who am I talking about? Well,
it's time for our you urbally experience with our ccp
Cmajor Award winning syndicated journalist, Appalachian herbal scholar, herbals author,
cooking teacher, media personality, motivational speaker. Trust me, when she's
(00:59):
done to day, you'll be so motivated you can't stand yourself.
She's a contributor on Sacred Heart Radio, on ours on iHeartRadio,
as well her website about eating dot com ladies and gentlemen.
Riada made her Hike and Felled. Click along. She's creepy,
(01:31):
No she's not, but she's mysterious and spooky. Read a
hike and Feld? Are you getting fired up? Rita hiking Fel.
Speaker 2 (01:43):
That's one of my favorite songs, and it sure goes
with the recipe.
Speaker 1 (01:49):
Meat sweet Petite. And you know what in the background
with Lurch, that's mister hiking Feld.
Speaker 2 (01:59):
You know there's a little bit of resemblance there. I
have to say there is.
Speaker 1 (02:05):
Sorry, are you getting fired up? I mean next Friday
is your big day of the year, one of your
biggest days of the year. Have you picked Have you
picked that? Have you picked out which stick you're gonna ride?
Speaker 3 (02:17):
No?
Speaker 2 (02:18):
My stick need it needs to tune up, and my
GPS is way off, so I gotta tell you. Make
sure you keep your cell phone handy.
Speaker 1 (02:25):
All right, I bet you're gonna ride the one in
Mister Eichenfel put the bicycle seat on.
Speaker 2 (02:30):
Yeah, I like that. We adjusted it down a little
bit this year. I'm getting a little shorter as the
centuries progressed.
Speaker 1 (02:40):
Three hundred years could take a real toll on your body.
Speaker 2 (02:44):
And I like the hat that Joe put on me. Hey,
I look pretty good in that picture.
Speaker 1 (02:48):
I said, Wow, she looks pretty good in that picture.
Speaker 2 (02:51):
Yeah. Yeah, I don't know what he did photoshop or
whatever you call it. I have jewelry on and yeah,
I could use that pr wise if I could take
the hat off.
Speaker 1 (03:01):
Well, if you check it out, it's at ro website.
Ron Wilson online dot com talking with Rita Iikenfeld. It's
time for areuerberly experienced? Of course your website about eating
dot com? Uh the recipe this week? Did you hear
Joe and I talking about that this morning.
Speaker 2 (03:15):
I did, and I like some of the subs that
he thought would work in you too, So why don't
we just go over the recipe and we can include those.
Speaker 1 (03:23):
Let's do it.
Speaker 2 (03:24):
Okay, Well, it's monster mash, pretty appropriate, I would think,
and it's a Paula bean recipe. I love her recipes,
very simple and basically, you're gonna mash up two cans
of refried beans with a can of drained tomatoes and
green chilis, you know, with a little bit of a
bite and some taco seasoning and some shredded cheese. Paula
(03:49):
uses Kolby Jack and so you just mix most of
all that up, saving some cheese for the top, and
you bake it in the oven. I think three twenty five,
about twenty five to thirty minutes, and then write about
five minutes before it's done, you sprinkle a little more
cheese on top, and it's just delicious. It can you know,
when you think of black beans, if they could be
(04:11):
vegetarian black beans, so you could do it completely vegetarian style.
But Joe suggested, and you suggested. Joe suggested some ground beef,
and I think you said, like chariso or spicy saucy. Yeah,
for one of the beans. I think that would be delicious,
and then sprinkle you.
Speaker 1 (04:30):
Can even sprinkle some chives on top of that.
Speaker 2 (04:33):
Oh yeah, you can.
Speaker 1 (04:33):
There's so many things you can do do that. What's
funny is because I did, I blew up the picture.
I said, now is that? Does she have meat in that?
And then I went back to the recipe again and
didn't say anything. I said, I guess not. So anyway,
there's lots of things you can do with it. But
there you go. It's called the Monster Mash and Dip
and it's it's really simple, as Rita's recipes always are,
(04:54):
and of course it is from Pauladine, but you always
picked the great recipes and the great tasting ones. And
this would be perfect to be eating and scooping out
while you're handing out Halloween candy.
Speaker 2 (05:04):
Yep, it would. And it stays nice too. You could
keep it warm in a crock pot. And again, it's
spicy as you like it. So do your thing with
that usual.
Speaker 1 (05:13):
Hot sauce, or put some hot sauce on the side
you like Frank's hot sauce. Obviously we do.
Speaker 2 (05:21):
I made some a couple of years ago. A version
of that was very good.
Speaker 1 (05:25):
Now you sent Joe a picture of passion fruit.
Speaker 2 (05:30):
I did. I sent you both a picture of passion
fruit because I'm thinking, if you look at the way
passion fruit looks, and if you're growing passion fruit, gosh,
it looks they look like oval green apples around here,
and when you cut them open, got all this use
hologenous pulp in there with black seeds, which are edible,
(05:54):
and passion fruit is starting to become pretty I wouldn't
say mainstream, but pretty big now and it's edible. And actually,
I think the whole flower the reason they call it
passion fruit is something. The whole flower represents the passion
of Christ, the legend, and so that's why they call
(06:16):
it passion fruit, like the petals and such. Anyway, the
fruit that it forms makes a delicious jam. And all
you got to do is scoop out the pulp and
then put some water and pected in sugar and lemon juice.
My friend Charlene, she grew all these and we're gonna
we're both taking out the pulp this week and we're
(06:37):
gonna make some passion fruit. Jam, but I was thinking
with Halloween. She said, it looked like caviare a little bit.
But if you look at that, when you look at
the photos, the cut open fruit, it looks a little halloweens.
Don't you think.
Speaker 1 (06:54):
You're right? That crazy stuff? Now I see you feeding
in those to the chickens. Is that to the hens?
So they have a little bit more passion for the
yard boy?
Speaker 2 (07:04):
Well you know what, boy, they were all after it,
and he sort of just stood by and watched, so smiling, smiling, smiling,
the yard boy smiling. Yes, he's a very happy rooster.
But you know, again, waste not, want not. They really
did enjoy pecking out what little bit I couldn't get out,
you know, from the shell. So yeah, passion fruit, I
(07:26):
think you're gonna hear a lot about it. Easy to grow,
really pretty flower and there you go. So we'll have
some food.
Speaker 1 (07:32):
For winter, now, you know. And I didn't, I didn't
ask you about this earlier. But when you say the
passion fruit, is that is that like the passion vine
that has that prehistoric looking flower on it kind of purple?
Speaker 2 (07:43):
And yes, yes, okay, yeah, exactly. Yeah. It goes by
several names, but Yeah, the Passion vine. Again, the legend
is it represents Christ's passion. Every part of the vine
and the fruit and the petals represent something about his passion.
But again the fruit is usually very abundant, and you
(08:04):
can save some of the fruit and just try it
out for seeds for next year. So just fun. And
Charlene and Butch my appalation friends, they do all that stuff.
So it's always fun to learn something new, don't you think.
Speaker 1 (08:16):
Oh and we always learn something new every time we
have you on the show. Well, good, that's what it's
all about. Talking with Rita Heikenfelder website about eating dot com.
We're gonna take a break, we come back. We're gonna
look at some of the herbs that you might need
coming up for Halloween next Friday as a little preventative
(08:38):
or protection about all the spooks and goblins and all
the everything that's out there on Halloween night. Here in
the garden with Ron Wilson help.
Speaker 4 (08:48):
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Speaker 1 (11:21):
Welcome back here in the Garden with Ron Wilson, Part
two Now of Rita Hikenfeld. Are you urbally experienced her
website about eating dot com? And of course Halloween coming
up on Wednesday or Friday, very important day for Rita
as she gets out and flies around. So if you
hear someone screaming totally lost and out of control on
the broom, it's probably Rita.
Speaker 2 (11:44):
Now I am not totally out of control.
Speaker 1 (11:46):
Well kind of out of.
Speaker 2 (11:47):
Control, lot lost.
Speaker 1 (11:49):
I can't figure out where you way to go? Maybe
spiraling around little bit? Hey, did I ask you about
that quick weed this week? Okay? I sent you and
I sent you the website for the Wild Food Girl
or whatever that was.
Speaker 2 (12:00):
Oh, yeah, yeah, yeah, I did look at I did
just glance at very quickly. Yeah, and a lot of
what she forages for. Yes, I do too. And she
was talking about, Oh it's called goose foot. Oh my goodness,
what's the other name for that?
Speaker 1 (12:19):
I had? I know. The reason I asked is I
had a lady ask about chickweed in their guarded Yeah,
and she said, well, and she said, you know, I've
got this chick weed and we can't get rid of it.
We tilled twice and it just keeps growing. And I said,
I emailed back and said, Mary, are you sure that
this is chickweed? Can you send me a picture? Well,
she said, someone called it chickweed. Well, I sent the picture.
(12:41):
She sent the picture back and it's quick weed.
Speaker 2 (12:46):
Okay, So no, I don't know. I'm not familiar with that.
Speaker 1 (12:49):
And quick weed you can eat the green. It's an
herb and you can eat the greens, and you know,
it's a native thing, but it's a summer annual, not
a winter annual, so you treat it a little bit
differently as far as getting rid of it. But I
knew it wasn't chick weed, but it was called it's
quick weed, and I think once you see it, you'll
recognize you'll recognize it. But that's where I found this
the Wild Food Girl website, because she's talking about how
(13:12):
she uses in her scrambled eggs and all kinds of stuff,
which is kind of crazy, and I said, ooh, there's
a perfect match for rita.
Speaker 2 (13:18):
Well, yeah, I'm thinking of lambs quarters when you said
quick weed for some reason. So I'll have to check
that out. Because again, one of my friends, Sally, who
is oh gosh, very organic gatherers lambs quarters and sells
them to restaurants and she also freezes that green really
nutritious for her soups and stews in the winter. So yeah,
(13:39):
there's always something out there most most seasons to find
to keep you healthy and just something fun to Mother
Nature supplies a lot of good stuff for us, oh.
Speaker 1 (13:49):
No doubt. And again it's great history behind this one,
how I got here and all that, But I didn't
know it was so edible. But it was the point
was the website. I said, wow, this Rita, this young lead,
it will get along quite nicely talking with yeah A,
Rita Heikenfelder website about eating dot com. So Friday is Halloween,
and of course you know all the spooks and goblins
(14:10):
and everybody out there are their herbs out there to
protect us this Halloween.
Speaker 2 (14:16):
Yeah, and you know the fun thing is there's a
lot of legends surrounding some of the culinary rbs, some
of the medicinal herbs for Halloween. And I was looking
some of them up because I've used some of them.
Would think about sage, you know, we think of the
Thanksgiving herb. I found that that is one of the
most widely known spiritual herbs used. And they say that
(14:41):
if you burn stage, it can help cleanse a place
of negative spirits or energy. When you think of Native Americans,
they do the smudgets with the stage right and other
herbs to cleanse the air and remove the negative spirits.
So I think, saye, you know, just the regular garden
(15:01):
stage would work. I think the true sage, the white sage,
is what is the best to use. But from what
I understand, that's that's not so abundant anymore. So always
when you harvest any herb, always make sure you leave
some for next year.
Speaker 1 (15:17):
So mister Hikenfeld has a little sage next to his chair.
Speaker 2 (15:21):
Well he may if he doesn't shape up.
Speaker 1 (15:23):
He can light that up to kind of keep if
he wants to be by himself.
Speaker 2 (15:26):
Yeah, yeah, he can sit there and meditate in a
in a cleansed atmosphere.
Speaker 1 (15:32):
Yeah. But yeah, the smudges in that are always heavy
with the sage. And so that's actually a great smell
when that's burning.
Speaker 2 (15:39):
Oh it is. It's nice and clean. Yeah, it reminds
you of the holidays, not so strong, but very very fragrant.
Speaker 1 (15:47):
Right, how about the herb of the year this year?
Isn't cam emeal in that group?
Speaker 2 (15:51):
Yes, it is. And you know, kim emial is such
a calming urb anyway, and that's been used in ceremonies
and rituals. That's to repair unwanted spirits again, negative energy,
but it's also used to deepen meditation and prayer. And
I think because it's such a calming herb, I would
think that helps, don't you.
Speaker 1 (16:11):
Oh, absolutely no doubt. I'm gonna go get some camera meal. Well,
camera meal t.
Speaker 2 (16:16):
Yes, and that's that's one that's very that's got a
lot of science behind it as far as the good
that it does for your body. And Kima Mile, I
grow the German. It gets about twelve inches high, lovely
for teas and really aromatic in the garden too, and
it comes up every year. You know, it's self feed,
so you're good to go.
Speaker 1 (16:36):
Camm Mile, Remember that Dan, Dan's got his He has
his Casper the Ghost mask on from when he was
like seven.
Speaker 2 (16:43):
I remember Caspar and when he said nobody else will
remember I remember. Now this goes back a while, black
and white cartoons. Oh yeah, for the ghost absolutely, yeah.
Speaker 1 (16:53):
Yeah, Well he's got his mask on from when he
was a kid. So every time I love at the screen,
I started laughing. How about yarrow, that's a herb of
l last year.
Speaker 2 (17:01):
Yeah, yeah, you know yarrow when you think of the
witches and the legends that that was one of their
favorite herbs because you use it for wellness and they
also use it in their little magical potions to help
them fly. So that's definitely, yes, yes, definitely one that's
(17:22):
got to go in my pot.
Speaker 1 (17:23):
Got it?
Speaker 2 (17:23):
Rosemary Roue, Yeah, Rosemary is another cleansing urban you think
of those. Even in the Middle Ages, rosemary was one
of the herbs they used to purify the floors because
they used to put straw on the floors to keep
the bugs away and also to walk easily. And you
can still burn that like incense to help purify a space,
(17:47):
and you think of that too. As far as rosemary
for memory, that's always good. And they say, now, if
you put a little sachet of rosemary under your pillow
this time of year, you can have sweet dreams.
Speaker 1 (17:58):
So tryrose I'm gonna go pick some. I'm going to
harbor some rosemary today. I don't like to eat it,
but I'll definitely put it under my pillow. And what
about rue, because that's not a you know, that's not
a real common one.
Speaker 2 (18:13):
No, I grow rue in the Bible portion of my
herb garden. Historically, that was used in churches and it's
known as the herb of grace because the priests would
dip it in holy water and sort of sprinkle it
on the parishioners, mister Wilson, and that would bless them
to wash away their sins. It has a pretty deep,
deep fragrant too, so that's supposed to keep people, the
(18:37):
bad people away and also protect against the plague back
in the Middle Ages. So yeah, yarrows is for witches,
babies and negative energy. Rue and yarrow always went together,
so those two definite again definite in my cooking pot.
This year, the top.
Speaker 1 (18:54):
Five herbs for protection is Halloween, sage, Cama, mile, rosemary, roue.
And you didn't mention garlic.
Speaker 2 (19:02):
Well, you know, garlic is supposed to keep away vampires,
and the legend is supposedly if you wear it around
your neck or ingested, vampires don't like to smell. So
I just harvested my garlic and I could make myself
a little necklace and wear it around as I'm flying around,
(19:22):
so I'm protected. So yeah, garlic is just such a
fun or of any way, and very antibiotic. I mean,
it's good for your heart, so not only good legendarily,
but culinary and magically.
Speaker 1 (19:36):
Yeah, our potion supplies this time of the year as short,
short supply, I mean, you know, big demand right now.
Speaker 2 (19:41):
Oh yeah, well you know this year I'm going to
make moon water and I'll have to send you the
recipe for that. Very simple and very nice, very.
Speaker 1 (19:51):
Cleansing Rita Hikenfeldt always a pleasure. Her website is about
eating dot com again. On the Halloween night, you look
up this guy and you hear somebody screaming at the
yelling because they're slightly out control and loss is probably
read a find around. Have a great to Halloween.
Speaker 2 (20:04):
I will, and you too, mister Wilson, All right, take care.
Speaker 1 (20:06):
Coming up next, doctor triple A. Here in the garden
with Ron Wilson.
Speaker 7 (20:13):
Not gardening questions. Ron has the answers at one eight
hundred eighty two three talk. You are in the garden
with Ron Wilson.
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Speaker 1 (21:53):
Welcome back. You're in the garden with Ron Wilson again
at toll free number eight hundred eight two three eight
two five five And as I promise, it is time.
He is the Professor Emeritus of Horticulture, University of Georgia.
The website is Alan Armity's dot net. On YouTube, you
can find him at Alan Armitage. Of course, he's written
about a bazillion books. Check him out at Alan Armity's
(22:14):
dot net. Has the absolute best gardening app you can find,
the Armitage app. Ladies and gentlemen, we call him doctor
triple a Doctor Alan Apple Armitage.
Speaker 8 (22:28):
Said, good morning, Ron, good morning. It's always wonderful to
hear your cheery voice on this cool Chris morning.
Speaker 1 (22:36):
Are you sitting there? You have the fire pit going
this morning in the garden.
Speaker 8 (22:39):
Well, actually, I came out to the garden so I
can see what the heck's going on out here, and
I'm believe it or not, I'm about to pick some
myer lemons. So uh, you know, it's chilly out there,
and I got to bring this sucker in pretty soon.
But I gotta tunnel these lemons on this little tree
that I have in a pot, which anybody can do,
(23:00):
by the way. So I'm having a great time. But
my problem run I don't know what to do with them.
You know, I'm not a chef. I don't know how
to have to make key lime pie or lemon pie
or whatever. So I keep giving them away to people
who visit. So come on over. I got some lemons for.
Speaker 1 (23:16):
You your spa water, sir, You've got to put that
in your spa water.
Speaker 8 (23:20):
And I got to eat more fish so I can
sort of put lemon all over it.
Speaker 1 (23:23):
And then you've got more fish so you can put
more lemon on it. Yes, absolutely, well.
Speaker 8 (23:28):
I'm glad you agree anyway, So life is good. We
had a bunch of people here yesterday, and you know,
garden is still hanging in there barely. But it's fun
to fun to look.
Speaker 1 (23:38):
At It's always fun to look at it, even as
we get into the fall season. Speaking in which today
with doctor Rhman, he just pick his brain day. So
I asked him myself, just sit down in a chair.
I got a whole bunch of things that I'm just
gonna throw at you and you can just throw back
at us as you see fit. And talking about woody plants,
fall colors and fall season. What about we rarely talk
(24:01):
about perennials with good fall folage colors.
Speaker 8 (24:06):
Well, to be honest, we look at fall color and
we think of trees and maples and you know, aspens
and all those cool things that turn golden or turn red.
It's hard to it's hard to compete with a perennial.
But having said that, there are some perennials that do
have some pretty darn good fall color. And I'm thinking
(24:26):
of one which is native to this country. And that's
what a plant that is called blue starflower, otherwise known
as Amsonia. And uh, it's a great native plant. And
there's one that's a native little a little further west
than you guys are. And it's called the Arkansas blue starflower.
(24:47):
And it's beautiful, great foliage, nice flowers in the spring,
but it's at its glory in the fall. Believe it
or not. It turns gold and yellow. And while there's
not a whole lot of perennials, you can talk about
fall color where that's one of them for.
Speaker 1 (25:01):
Sure, you know I I and it is. It's great.
And of course you know the other ones you got
to throw in there too. You look at if if
we call them prenials, I guess would be the ornamental grasses,
so many of those have great fall colors in the
plumes as well.
Speaker 8 (25:13):
Oh yeah, well, I think that that's one of the
things that readers of these ornamental so ornamental grasses are
kind of interesting. They kind of came out of Europe,
out of Germany mainly, and uh, a number of years ago,
and we say, hey, this is cool because in the
fall they look lovely. They may not turn, you know,
a brilliant color, although some have a brilliant red to them.
(25:34):
But now we've got our own native grasses like pennistum
and and and they boy, they really they really look good.
And uh are cysts up finishing panicum excuse me, switch
grass and the panicums really look nice as well. But
the one that really is fabulous and run them. I
think you guys can grow it is one called newly grass,
(25:56):
and I think you guys are able to grow it.
Me I don't know, but it's m u h l
e y or m u h l y depending who's
spelling it.
Speaker 1 (26:05):
Pink.
Speaker 8 (26:06):
Yeah, it's great. It's great newly grass and it has
great red color on the on the flowers and it's
beautiful in the fall.
Speaker 1 (26:14):
Yeah, we do grow that one. It's it's kind of
on the borderline some aris. It does pretty good. Is skimpy,
but yeah, it's an it's another nice one. You know what.
We are out in front of our studios here there
have they have these huge plantings of hostas and and
it goes down the whole side of the parking area.
When hostas turn that golden yellow in the fall, that
(26:35):
is a spectacular show.
Speaker 8 (26:38):
It truly is it? Truly? We we you know, hasta
has become so common, uh, assuming you don't have deer,
Hasta has become so common that we we don't really
think of them as this extra that is that fall color.
And you know, I agree with you, and hassas are
also great cut flowers the flowers themselves, so it is
really a wonderful plant. You know, We've got to keep
the deer often, but other than that, they're terrific.
Speaker 1 (27:00):
Yeah, no doubt about it. You know, my wife right
now our house is filled with vases of colius. We grow.
I loves my favorite and she uses that as a
cutting flower in a vase, and they're absolutely gorgeous. Of course,
they start to root and grow, so they'll grow all
winter in your house. But that's that's an annual that
just does great in the fall. Don't throw them away,
cut them off and put them in a.
Speaker 8 (27:19):
Vase, exactly. I got I'm walking in my garden right now.
It's it's barely light, but I got colias and containers.
I've got colias all over the darn place. And this
is just a no brainer plant. It is an an annual.
But life goes on, but boy, it just gives you
that all seasoned color and nice in the fall, even
(27:40):
though it's fading a wee bit, Like you say, we
can bring him in and boy, they just root like candy.
Don't they They do, saike them in a glass of water,
and you've got colius in about two weeks.
Speaker 1 (27:49):
And you know what, and you know what, we add
to the bottom of it, we get this really takeover
annual Vinus got a yellow flower, I mean a yellow
leaf and it grows everywhere. It's the most obnoxious thing ever.
I don't know who developed this ornamental sweet potato vine
that's everywhere. And we put that in the Yeah, we
(28:12):
put that in the bottom of the pot and that
roots in in the water as well. But it looks
great because of the yellow and I think you may
have asked you to do with it.
Speaker 8 (28:20):
Yeah, well that's the reason I think so pots a
because thats a golden color. And there's there's a ton
of them out there now with different leaf shapes and
leaf cuts and colors. But yeah, it's yeah, you get
a little tired of it, but it seems to work.
Speaker 1 (28:32):
Talking about doctor Allan Armitage's website is Alan Armity's dot net.
Be sure and check it out. You see all his
books and sign up for his newsletters and all the
things that he has there. But it's Alan armitage dot net.
You know, as you look out over your all your
armitage gardens from where you first started to where you
are today. Are there any perennials out there? And I
know you've planted a ton of them that you just
(28:55):
could honestly say, I wish I had never planted.
Speaker 8 (28:59):
Well, you know, I'm old and decrepit now, so I've
I have. I have certainly gone through those stages. I mean,
there's a couple of perennials that I when I see
them in people's gardens, I just cringe, and yet we
still sell them. There's one. I don't want to say
anything in case your sponsors and you guys are all
(29:20):
over these plants. But there's a couple out there I
would never recommend to people in the garden. Uh so,
but you're going to that stage. Well, well, one of
them is one called chameleon plant. Yeah. Your A million
plant is a really cool botanical name called Hupinia, and
it's a great groundcover.
Speaker 3 (29:40):
You know.
Speaker 8 (29:40):
I I use this adage ron and I hope that
you know, people understand and when I say this, there's
no such thing as a bad plant, only a bad
use for a good plant. You just don't stick to
star stuff in the gardens. Put it in a pot,
put it in the pond if you want. But it's
a fabulously beautiful plant, but it will take over the
(30:01):
world and then you need essentially semtex or something to
get rid of it. So I would never put it
in a garden, even though it does make a great
ground cover. It does cover the ground. But it's a
beautiful plant for a pot as long as you can
keep it her.
Speaker 1 (30:17):
Twenty five years ago I made the mistake of planning
it as a groundcover under some marbor vidy. It was
everywhere in our yard. Took me about five years to
finally get rid of that stuff.
Speaker 8 (30:27):
Oh, it is tough to get rid of too, I know.
I mean that as I say, it's a great plant.
We just shouldn't well. Yeah, and the poor gardeners out
there they don't know that. So we really either should
be selling it a potter, not selling it at all.
Speaker 2 (30:41):
Uh.
Speaker 1 (30:41):
And I think I think where I do see it,
And you had brought it up as a water plant.
You know they're going to do well on the side
of a pond or in a container water garden. They
do absolutely wonderful, but not something you want to stick
in your garden. And no doubt about it. Talk with
doctor Talk with doctor Allan Armitage. His website is Alan
Armitage dot new. Be sure and check that out and
(31:03):
get the garden app. If you don't get that garden app,
something's wrong with you. He updates it all the time.
But it's absolutely outstanding. And of course you got all
these books there as well. Let's take a quick break,
we come back. I got another question for him, and
then we're gonna do a lightning round with doctor Armony's
I got a bunch of things, yes or no, give
me an answer. It should be a lot of fun
here in the garden with Ron Wilson.
Speaker 4 (31:23):
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Speaker 1 (32:58):
Welcome back here in the garden with Run Wilson's special
guest this morning, the Doctor Triple a doctor Alan Apple Armitage,
who actually is standing out in his garden right as
we speak. Yes, he is. Shit down, Sit down. All
your fans are here this morning. Give him a big
head you start doing that kind of stuff. Hey, Uh,
you know, you never I never know what I'm gonna
(33:19):
You know when you write articles, what you're going to
write about and what we're going to learn about. But
here's one that I had no idea I never thought
I would learn about from you. That for every hundred
butterflies in the landscape, there's a thousand moths.
Speaker 8 (33:33):
Haven't that amazing? Yeah? The mas. You know, we think
of these pollinators as butterfly, which is of course they're beautiful, YadA, YadA.
But you know, mas do as much, if not more
pollinating than butterflies do in our gardens or anywhere for
that matter. I just don't see them. They tend to
be more night nightcrawlers than they are during the day.
But yeah, there's a there's a lot more mas than
(33:55):
there are butterflies.
Speaker 1 (33:56):
All a sudden, I see this article why mas matter
more than you might think is pollinators. And there's doctor
Allan Armonies. Now he's a mos expert.
Speaker 8 (34:06):
Well expert. He knows a little bit more than use
to know. Put it that way.
Speaker 1 (34:10):
He likes to share, love it, and there's you know what,
we're always learning in this business, and you know, you're
always learning something new. His website is Alan Armonies dot net.
You know, I was also looking at some new plants
that are coming along and I don't know if you
brought this one up or not, but there's a new
Hell of Wars series, the Rocky series. Have you seen that?
Speaker 8 (34:27):
Yeah, I've seen it.
Speaker 1 (34:29):
It's all about it's all about the folies. Did they
get that from you?
Speaker 8 (34:33):
Yeah? Well, I tell you what. We we have come
so far. And I say we as an industry and
we as gardeners have come so far with these things
called Lenton Rose. Now the foliage, the new stuff. When
I say the new stuff, the five year old, ten
year old new stuff has great foliage, it's shiny, it's lovely,
it lasts a long time. Then we have a variegated
(34:53):
foliage that's been around for a while. And now we've
got all sorts of weird foldage on hell of Wares,
but we still grow them also for the flowers. But yeah,
there's a lot of breeding being done on hell. It
is probably ron I think one of the number one
sort of explosions in the last five years, maybe ten years,
as far as new plants are concerned. And there's a
(35:15):
plant and I recommend them strong.
Speaker 1 (35:17):
Oh yeah, I know you do. And again they're tough,
they're durable, and there's a plant that loves the shade,
take a little bit of sun, great flowers, great foliage.
Now even more and more. And of course you're always
looking for things that the deer have a tendency to
not browse on. This is one that you're pretty much
assured deer free.
Speaker 8 (35:37):
Well, the thing is too now there's enough of them
out there that you know. Good nurseries are are you
know you can still get the old fashioned lenten ros
that are fine, except they're not fine compared to what
these ones are. These are more expensive, to be sure.
They don't received at least most of the new ones don't,
so you know you're not going to get great drifts
of groundcovers. But oh boy, they're beautiful and they're beautiful.
(35:59):
Also that's a nice thing.
Speaker 1 (36:01):
Yeah, it's it's a great one. So be sure and
check those out and then you're I'm sure the local
garden centers are going to continue to have more and
more is available for you all the time. All right,
are you ready for our lightning round with Doctor Triple A?
Speaker 8 (36:17):
I'm always ready, wrong, Just fire away. We'll see what
kind of silliness we can come up with you.
Speaker 1 (36:21):
All I need is an answer from you. We're going
to give you some options, and I'll give you an
easy one right off the bat. You ready, apple butter
or BlackBerry jam?
Speaker 8 (36:30):
Oh, apple butter?
Speaker 1 (36:32):
Have you had BlackBerry?
Speaker 8 (36:34):
I love I love all the berries, but you know,
little apple butter just every now and then, Okay, all.
Speaker 1 (36:39):
Right, Plume poppy or bears breeches.
Speaker 8 (36:43):
Bears breeches. Why but plue poppy can get out of control.
Plue poppy is a great thing to hide your garbagechan
and stuff like that. But a little bit you can
get out of control.
Speaker 1 (36:55):
That's one of my favorites.
Speaker 8 (36:57):
Well, I love it, I do. I just you know,
I just see. It's one of those things they talked
about earlier, one of those things that can kind of
get away from you.
Speaker 1 (37:04):
I got it.
Speaker 8 (37:05):
Uh. There's bears breaches can also, but uh and that
they can get big. Well, I like bear's breaches, all right.
Speaker 1 (37:10):
Honey Crisp Gala or Granny.
Speaker 8 (37:12):
Smith Honey Chris m.
Speaker 1 (37:17):
They're all good, especially if they're cold.
Speaker 8 (37:22):
They also they also they're both good. They're both good
cookers as well. Apple crisp and stuff like that. Tennis
or pickleball, Oh, tennis, no doubt.
Speaker 1 (37:34):
All right, who knows more about plants Mike drr or
Alan Armitage Mike derr Uh.
Speaker 8 (37:41):
He's really something that guy as far as the tree stuff.
You know, he and I used to be. They used
to invite us to steak together, but he would stop
all over my freenduels and annuals, and I would tell
them the only good use for a shrub is to
put a good vine on it. So they didn't invite
his back very often. But he's brilliant, no doubt about it.
Speaker 1 (38:00):
All right. Looking at hostas Abiqua drinking gourd or Empress Wu, oh.
Speaker 8 (38:07):
Man, they're so different. I have. I'm looking right now
at Empress Wu. It's a great big sucker and I
have it kind of believe it or not, a hoss
in the back of the garden. It's not big, but
I like it very much. The drinking Gorge an old order,
and it's it's very, very very nice to you know,
if you get the deer off Hosta. There's hardly any
that I would not recommend.
Speaker 1 (38:29):
Best bang for the buck for fall color pansies, garden
moms are ornamental kale.
Speaker 8 (38:38):
Well for I mean, pansies are great. Yeah, and you
know we sometimes get a little tired of pansies, ye, mums, yeah,
because there's so many of them, but they certainly work.
We wouldn't have them everywhere if they weren't appreciated and good.
I love ornamental kale, I love it particularly, and things
like window boxes and containers where they go with other things. Right,
(39:00):
but you can get the KALs and the mustards and
all those things, and they're pretty to spectacular and certainly
in the fall, and in some of them even well
suddenly they even go through a winter. But the pansies,
for sure are give you the most banks of the
buck for the longest period of time.
Speaker 1 (39:16):
All right, doctor Allen Armies with us this morning. It's
allan Army's dot. That is the website. It's a lightning
round with doctor Armitage. Moosehead, Molson or the bats.
Speaker 8 (39:27):
Molten Golden. Come on, there's not even any doubt on
that one.
Speaker 1 (39:31):
What you're not a Moosehead fan?
Speaker 8 (39:34):
I die? Yeah, I am?
Speaker 1 (39:35):
Okay.
Speaker 8 (39:35):
Well, the problem is that the darned people who sell
beer don't sell Canadian beer very much because the distribution
is so hard. But yes, Molson gold and just go
for it, like you said, Yeah, come on, there's a
good plant question. I love your questions. Ron I hope
I'm passing.
Speaker 1 (39:50):
You're doing a great job. Duke's mayonnaise or miracle whip.
Speaker 8 (39:56):
Oh that's not fair because I'm really uh, you know,
I'm not supposed to say Dukes, I think because Dukes
Duke's is the name that that that that everybody knows.
But I got old Murray Wilson. It's mayonnaise.
Speaker 1 (40:11):
Come on, carricks, snowcap or variegated Loriiope, oh, carrickscause I
see you talking more and more about carricks.
Speaker 8 (40:23):
If you can grow carrecks, and I'm looking at carrocks
in my garden. Some of them feather falls, etcetera, that
are spectacular. Other carrocks I have trouble with. You have
a lot of heat. Some of them don't do well.
But carrecks is just if you can grow it. Man,
It's just a great plant.
Speaker 1 (40:39):
Apple strudel or apple pie.
Speaker 8 (40:42):
Oh man, now you're getting in a tough stuff. These
plants things are easy. I guess I'm gonna say scrutle
if I can get it. I love I love apple
pie too. So you know, if any of your fans
and my fans that they want to figure a way
to give some chrystal. We'll we'll take any apple anything, Gang.
(41:03):
I just send it to Ron and he will somehow
get it to me.
Speaker 1 (41:08):
I love it. Talk with doctor Allan Armitage is a
website is alan Armies dot com net. Be sure and
check it out. Two more questions, Ginger or Marianne from
Gilligan's Island.
Speaker 8 (41:19):
I gotta take mary Anne.
Speaker 1 (41:21):
No doubt, no doubt. Coker pepsich? Are you coker PEPSI
neither neither, thank.
Speaker 8 (41:27):
You, But if I have to have one, I guess
it'll be a coke.
Speaker 1 (41:29):
All right, here's your last question. Are you ready?
Speaker 8 (41:32):
Oh? Yeah?
Speaker 1 (41:33):
Gardening? Is it brain surgery? Rocket science? Or can you
just be common sense?
Speaker 8 (41:40):
Boy? It's all about common sense, you know, as you
and I've talked about. It ain't brain surgery. If it's
not rocket science, what's have fun?
Speaker 1 (41:48):
Why don't you write a book called common Sense Gardening?
Speaker 8 (41:51):
I I will. I will do that as soon as
I do. I will get you the first coffee.
Speaker 1 (41:55):
I appreciate it, Doctor Allan Armitage his website, Alan armies
dot Net. Always a pleasure, sir.
Speaker 8 (42:01):
All right, Ron, thank you, and thank you everybody for
listening to two silly people. Hey, we're having a good
time all about That's.
Speaker 1 (42:07):
What it's all about. Dtor Allan Armage again Alan armitage
dot net for his books. Christmas is coming up. I'm
telling you what. He has a great selection here and
if you don't have his gardening app you're missing out.
So one of the best gardening apps out there on
the market and you'll find it at Alan armitage dot net.
Quick break we come back. Phone lines you're open for you.
Eight hundred eight two three eight two five five Here
(42:29):
in the Garden with Ron Wilson. How is your garden growing?
Speaker 4 (42:43):
Call Ron now at one eight hundred eighty two three
talk you're listening to In the Garden with Ron Wilson.
Speaker 7 (43:00):
They at
Our toll free number eight hundred and eight two three
eight two five five. Good morning. I am Ron Wilson,
your personal yard boy, and as I promise, she is
with us this morning. Who am I talking about? Well,
it's time for our you urbally experience with our ccp
Cmajor Award winning syndicated journalist, Appalachian herbal scholar, herbals author,
cooking teacher, media personality, motivational speaker. Trust me, when she's
(00:59):
done to day, you'll be so motivated you can't stand yourself.
She's a contributor on Sacred Heart Radio, on ours on iHeartRadio,
as well her website about eating dot com ladies and gentlemen.
Riada made her Hike and Felled. Click along. She's creepy,
(01:31):
No she's not, but she's mysterious and spooky. Read a
hike and Feld? Are you getting fired up? Rita hiking Fel.
Speaker 2 (01:43):
That's one of my favorite songs, and it sure goes
with the recipe.
Speaker 1 (01:49):
Meat sweet Petite. And you know what in the background
with Lurch, that's mister hiking Feld.
Speaker 2 (01:59):
You know there's a little bit of resemblance there. I
have to say there is.
Speaker 1 (02:05):
Sorry, are you getting fired up? I mean next Friday
is your big day of the year, one of your
biggest days of the year. Have you picked Have you
picked that? Have you picked out which stick you're gonna ride?
Speaker 3 (02:17):
No?
Speaker 2 (02:18):
My stick need it needs to tune up, and my
GPS is way off, so I gotta tell you. Make
sure you keep your cell phone handy.
Speaker 1 (02:25):
All right, I bet you're gonna ride the one in
Mister Eichenfel put the bicycle seat on.
Speaker 2 (02:30):
Yeah, I like that. We adjusted it down a little
bit this year. I'm getting a little shorter as the
centuries progressed.
Speaker 1 (02:40):
Three hundred years could take a real toll on your body.
Speaker 2 (02:44):
And I like the hat that Joe put on me. Hey,
I look pretty good in that picture.
Speaker 1 (02:48):
I said, Wow, she looks pretty good in that picture.
Speaker 2 (02:51):
Yeah. Yeah, I don't know what he did photoshop or
whatever you call it. I have jewelry on and yeah,
I could use that pr wise if I could take
the hat off.
Speaker 1 (03:01):
Well, if you check it out, it's at ro website.
Ron Wilson online dot com talking with Rita Iikenfeld. It's
time for areuerberly experienced? Of course your website about eating
dot com? Uh the recipe this week? Did you hear
Joe and I talking about that this morning.
Speaker 2 (03:15):
I did, and I like some of the subs that
he thought would work in you too, So why don't
we just go over the recipe and we can include those.
Speaker 1 (03:23):
Let's do it.
Speaker 2 (03:24):
Okay, Well, it's monster mash, pretty appropriate, I would think,
and it's a Paula bean recipe. I love her recipes,
very simple and basically, you're gonna mash up two cans
of refried beans with a can of drained tomatoes and
green chilis, you know, with a little bit of a
bite and some taco seasoning and some shredded cheese. Paula
(03:49):
uses Kolby Jack and so you just mix most of
all that up, saving some cheese for the top, and
you bake it in the oven. I think three twenty five,
about twenty five to thirty minutes, and then write about
five minutes before it's done, you sprinkle a little more
cheese on top, and it's just delicious. It can you know,
when you think of black beans, if they could be
(04:11):
vegetarian black beans, so you could do it completely vegetarian style.
But Joe suggested, and you suggested. Joe suggested some ground beef,
and I think you said, like chariso or spicy saucy. Yeah,
for one of the beans. I think that would be delicious,
and then sprinkle you.
Speaker 1 (04:30):
Can even sprinkle some chives on top of that.
Speaker 2 (04:33):
Oh yeah, you can.
Speaker 1 (04:33):
There's so many things you can do do that. What's
funny is because I did, I blew up the picture.
I said, now is that? Does she have meat in that?
And then I went back to the recipe again and
didn't say anything. I said, I guess not. So anyway,
there's lots of things you can do with it. But
there you go. It's called the Monster Mash and Dip
and it's it's really simple, as Rita's recipes always are,
(04:54):
and of course it is from Pauladine, but you always
picked the great recipes and the great tasting ones. And
this would be perfect to be eating and scooping out
while you're handing out Halloween candy.
Speaker 2 (05:04):
Yep, it would. And it stays nice too. You could
keep it warm in a crock pot. And again, it's
spicy as you like it. So do your thing with
that usual.
Speaker 1 (05:13):
Hot sauce, or put some hot sauce on the side
you like Frank's hot sauce. Obviously we do.
Speaker 2 (05:21):
I made some a couple of years ago. A version
of that was very good.
Speaker 1 (05:25):
Now you sent Joe a picture of passion fruit.
Speaker 2 (05:30):
I did. I sent you both a picture of passion
fruit because I'm thinking, if you look at the way
passion fruit looks, and if you're growing passion fruit, gosh,
it looks they look like oval green apples around here,
and when you cut them open, got all this use
hologenous pulp in there with black seeds, which are edible,
(05:54):
and passion fruit is starting to become pretty I wouldn't
say mainstream, but pretty big now and it's edible. And actually,
I think the whole flower the reason they call it
passion fruit is something. The whole flower represents the passion
of Christ, the legend, and so that's why they call
(06:16):
it passion fruit, like the petals and such. Anyway, the
fruit that it forms makes a delicious jam. And all
you got to do is scoop out the pulp and
then put some water and pected in sugar and lemon juice.
My friend Charlene, she grew all these and we're gonna
we're both taking out the pulp this week and we're
(06:37):
gonna make some passion fruit. Jam, but I was thinking
with Halloween. She said, it looked like caviare a little bit.
But if you look at that, when you look at
the photos, the cut open fruit, it looks a little halloweens.
Don't you think.
Speaker 1 (06:54):
You're right? That crazy stuff? Now I see you feeding
in those to the chickens. Is that to the hens?
So they have a little bit more passion for the
yard boy?
Speaker 2 (07:04):
Well you know what, boy, they were all after it,
and he sort of just stood by and watched, so smiling, smiling, smiling,
the yard boy smiling. Yes, he's a very happy rooster.
But you know, again, waste not, want not. They really
did enjoy pecking out what little bit I couldn't get out,
you know, from the shell. So yeah, passion fruit, I
(07:26):
think you're gonna hear a lot about it. Easy to grow,
really pretty flower and there you go. So we'll have
some food.
Speaker 1 (07:32):
For winter, now, you know. And I didn't, I didn't
ask you about this earlier. But when you say the
passion fruit, is that is that like the passion vine
that has that prehistoric looking flower on it kind of purple?
Speaker 2 (07:43):
And yes, yes, okay, yeah, exactly. Yeah. It goes by
several names, but Yeah, the Passion vine. Again, the legend
is it represents Christ's passion. Every part of the vine
and the fruit and the petals represent something about his passion.
But again the fruit is usually very abundant, and you
(08:04):
can save some of the fruit and just try it
out for seeds for next year. So just fun. And
Charlene and Butch my appalation friends, they do all that stuff.
So it's always fun to learn something new, don't you think.
Speaker 1 (08:16):
Oh and we always learn something new every time we
have you on the show. Well, good, that's what it's
all about. Talking with Rita Heikenfelder website about eating dot com.
We're gonna take a break, we come back. We're gonna
look at some of the herbs that you might need
coming up for Halloween next Friday as a little preventative
(08:38):
or protection about all the spooks and goblins and all
the everything that's out there on Halloween night. Here in
the garden with Ron Wilson help.
Speaker 4 (08:48):
So the do it yourself gardener at one eight hundred
eight two three talk You're in the gardens with Ron Wilson.
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Speaker 1 (11:21):
Welcome back here in the Garden with Ron Wilson, Part
two Now of Rita Hikenfeld. Are you urbally experienced her
website about eating dot com? And of course Halloween coming
up on Wednesday or Friday, very important day for Rita
as she gets out and flies around. So if you
hear someone screaming totally lost and out of control on
the broom, it's probably Rita.
Speaker 2 (11:44):
Now I am not totally out of control.
Speaker 1 (11:46):
Well kind of out of.
Speaker 2 (11:47):
Control, lot lost.
Speaker 1 (11:49):
I can't figure out where you way to go? Maybe
spiraling around little bit? Hey, did I ask you about
that quick weed this week? Okay? I sent you and
I sent you the website for the Wild Food Girl
or whatever that was.
Speaker 2 (12:00):
Oh, yeah, yeah, yeah, I did look at I did
just glance at very quickly. Yeah, and a lot of
what she forages for. Yes, I do too. And she
was talking about, Oh it's called goose foot. Oh my goodness,
what's the other name for that?
Speaker 1 (12:19):
I had? I know. The reason I asked is I
had a lady ask about chickweed in their guarded Yeah,
and she said, well, and she said, you know, I've
got this chick weed and we can't get rid of it.
We tilled twice and it just keeps growing. And I said,
I emailed back and said, Mary, are you sure that
this is chickweed? Can you send me a picture? Well,
she said, someone called it chickweed. Well, I sent the picture.
(12:41):
She sent the picture back and it's quick weed.
Speaker 2 (12:46):
Okay, So no, I don't know. I'm not familiar with that.
Speaker 1 (12:49):
And quick weed you can eat the green. It's an
herb and you can eat the greens, and you know,
it's a native thing, but it's a summer annual, not
a winter annual, so you treat it a little bit
differently as far as getting rid of it. But I
knew it wasn't chick weed, but it was called it's
quick weed, and I think once you see it, you'll
recognize you'll recognize it. But that's where I found this
the Wild Food Girl website, because she's talking about how
(13:12):
she uses in her scrambled eggs and all kinds of stuff,
which is kind of crazy, and I said, ooh, there's
a perfect match for rita.
Speaker 2 (13:18):
Well, yeah, I'm thinking of lambs quarters when you said
quick weed for some reason. So I'll have to check
that out. Because again, one of my friends, Sally, who
is oh gosh, very organic gatherers lambs quarters and sells
them to restaurants and she also freezes that green really
nutritious for her soups and stews in the winter. So yeah,
(13:39):
there's always something out there most most seasons to find
to keep you healthy and just something fun to Mother
Nature supplies a lot of good stuff for us, oh.
Speaker 1 (13:49):
No doubt. And again it's great history behind this one,
how I got here and all that, But I didn't
know it was so edible. But it was the point
was the website. I said, wow, this Rita, this young lead,
it will get along quite nicely talking with yeah A,
Rita Heikenfelder website about eating dot com. So Friday is Halloween,
and of course you know all the spooks and goblins
(14:10):
and everybody out there are their herbs out there to
protect us this Halloween.
Speaker 2 (14:16):
Yeah, and you know the fun thing is there's a
lot of legends surrounding some of the culinary rbs, some
of the medicinal herbs for Halloween. And I was looking
some of them up because I've used some of them.
Would think about sage, you know, we think of the
Thanksgiving herb. I found that that is one of the
most widely known spiritual herbs used. And they say that
(14:41):
if you burn stage, it can help cleanse a place
of negative spirits or energy. When you think of Native Americans,
they do the smudgets with the stage right and other
herbs to cleanse the air and remove the negative spirits.
So I think, saye, you know, just the regular garden
(15:01):
stage would work. I think the true sage, the white sage,
is what is the best to use. But from what
I understand, that's that's not so abundant anymore. So always
when you harvest any herb, always make sure you leave
some for next year.
Speaker 1 (15:17):
So mister Hikenfeld has a little sage next to his chair.
Speaker 2 (15:21):
Well he may if he doesn't shape up.
Speaker 1 (15:23):
He can light that up to kind of keep if
he wants to be by himself.
Speaker 2 (15:26):
Yeah, yeah, he can sit there and meditate in a
in a cleansed atmosphere.
Speaker 1 (15:32):
Yeah. But yeah, the smudges in that are always heavy
with the sage. And so that's actually a great smell
when that's burning.
Speaker 2 (15:39):
Oh it is. It's nice and clean. Yeah, it reminds
you of the holidays, not so strong, but very very fragrant.
Speaker 1 (15:47):
Right, how about the herb of the year this year?
Isn't cam emeal in that group?
Speaker 2 (15:51):
Yes, it is. And you know, kim emial is such
a calming urb anyway, and that's been used in ceremonies
and rituals. That's to repair unwanted spirits again, negative energy,
but it's also used to deepen meditation and prayer. And
I think because it's such a calming herb, I would
think that helps, don't you.
Speaker 1 (16:11):
Oh, absolutely no doubt. I'm gonna go get some camera meal. Well,
camera meal t.
Speaker 2 (16:16):
Yes, and that's that's one that's very that's got a
lot of science behind it as far as the good
that it does for your body. And Kima Mile, I
grow the German. It gets about twelve inches high, lovely
for teas and really aromatic in the garden too, and
it comes up every year. You know, it's self feed,
so you're good to go.
Speaker 1 (16:36):
Camm Mile, Remember that Dan, Dan's got his He has
his Casper the Ghost mask on from when he was
like seven.
Speaker 2 (16:43):
I remember Caspar and when he said nobody else will
remember I remember. Now this goes back a while, black
and white cartoons. Oh yeah, for the ghost absolutely, yeah.
Speaker 1 (16:53):
Yeah, Well he's got his mask on from when he
was a kid. So every time I love at the screen,
I started laughing. How about yarrow, that's a herb of
l last year.
Speaker 2 (17:01):
Yeah, yeah, you know yarrow when you think of the
witches and the legends that that was one of their
favorite herbs because you use it for wellness and they
also use it in their little magical potions to help
them fly. So that's definitely, yes, yes, definitely one that's
(17:22):
got to go in my pot.
Speaker 1 (17:23):
Got it?
Speaker 2 (17:23):
Rosemary Roue, Yeah, Rosemary is another cleansing urban you think
of those. Even in the Middle Ages, rosemary was one
of the herbs they used to purify the floors because
they used to put straw on the floors to keep
the bugs away and also to walk easily. And you
can still burn that like incense to help purify a space,
(17:47):
and you think of that too. As far as rosemary
for memory, that's always good. And they say, now, if
you put a little sachet of rosemary under your pillow
this time of year, you can have sweet dreams.
Speaker 1 (17:58):
So tryrose I'm gonna go pick some. I'm going to
harbor some rosemary today. I don't like to eat it,
but I'll definitely put it under my pillow. And what
about rue, because that's not a you know, that's not
a real common one.
Speaker 2 (18:13):
No, I grow rue in the Bible portion of my
herb garden. Historically, that was used in churches and it's
known as the herb of grace because the priests would
dip it in holy water and sort of sprinkle it
on the parishioners, mister Wilson, and that would bless them
to wash away their sins. It has a pretty deep,
deep fragrant too, so that's supposed to keep people, the
(18:37):
bad people away and also protect against the plague back
in the Middle Ages. So yeah, yarrows is for witches,
babies and negative energy. Rue and yarrow always went together,
so those two definite again definite in my cooking pot.
This year, the top.
Speaker 1 (18:54):
Five herbs for protection is Halloween, sage, Cama, mile, rosemary, roue.
And you didn't mention garlic.
Speaker 2 (19:02):
Well, you know, garlic is supposed to keep away vampires,
and the legend is supposedly if you wear it around
your neck or ingested, vampires don't like to smell. So
I just harvested my garlic and I could make myself
a little necklace and wear it around as I'm flying around,
(19:22):
so I'm protected. So yeah, garlic is just such a
fun or of any way, and very antibiotic. I mean,
it's good for your heart, so not only good legendarily,
but culinary and magically.
Speaker 1 (19:36):
Yeah, our potion supplies this time of the year as short,
short supply, I mean, you know, big demand right now.
Speaker 2 (19:41):
Oh yeah, well you know this year I'm going to
make moon water and I'll have to send you the
recipe for that. Very simple and very nice, very.
Speaker 1 (19:51):
Cleansing Rita Hikenfeldt always a pleasure. Her website is about
eating dot com again. On the Halloween night, you look
up this guy and you hear somebody screaming at the
yelling because they're slightly out control and loss is probably
read a find around. Have a great to Halloween.
Speaker 2 (20:04):
I will, and you too, mister Wilson, All right, take care.
Speaker 1 (20:06):
Coming up next, doctor triple A. Here in the garden
with Ron Wilson.
Speaker 7 (20:13):
Not gardening questions. Ron has the answers at one eight
hundred eighty two three talk. You are in the garden
with Ron Wilson.
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Speaker 1 (21:53):
Welcome back. You're in the garden with Ron Wilson again
at toll free number eight hundred eight two three eight
two five five And as I promise, it is time.
He is the Professor Emeritus of Horticulture, University of Georgia.
The website is Alan Armity's dot net. On YouTube, you
can find him at Alan Armitage. Of course, he's written
about a bazillion books. Check him out at Alan Armity's
(22:14):
dot net. Has the absolute best gardening app you can find,
the Armitage app. Ladies and gentlemen, we call him doctor
triple a Doctor Alan Apple Armitage.
Speaker 8 (22:28):
Said, good morning, Ron, good morning. It's always wonderful to
hear your cheery voice on this cool Chris morning.
Speaker 1 (22:36):
Are you sitting there? You have the fire pit going
this morning in the garden.
Speaker 8 (22:39):
Well, actually, I came out to the garden so I
can see what the heck's going on out here, and
I'm believe it or not, I'm about to pick some
myer lemons. So uh, you know, it's chilly out there,
and I got to bring this sucker in pretty soon.
But I gotta tunnel these lemons on this little tree
that I have in a pot, which anybody can do,
(23:00):
by the way. So I'm having a great time. But
my problem run I don't know what to do with them.
You know, I'm not a chef. I don't know how
to have to make key lime pie or lemon pie
or whatever. So I keep giving them away to people
who visit. So come on over. I got some lemons for.
Speaker 1 (23:16):
You your spa water, sir, You've got to put that
in your spa water.
Speaker 8 (23:20):
And I got to eat more fish so I can
sort of put lemon all over it.
Speaker 1 (23:23):
And then you've got more fish so you can put
more lemon on it. Yes, absolutely, well.
Speaker 8 (23:28):
I'm glad you agree anyway, So life is good. We
had a bunch of people here yesterday, and you know,
garden is still hanging in there barely. But it's fun
to fun to look.
Speaker 1 (23:38):
At It's always fun to look at it, even as
we get into the fall season. Speaking in which today
with doctor Rhman, he just pick his brain day. So
I asked him myself, just sit down in a chair.
I got a whole bunch of things that I'm just
gonna throw at you and you can just throw back
at us as you see fit. And talking about woody plants,
fall colors and fall season. What about we rarely talk
(24:01):
about perennials with good fall folage colors.
Speaker 8 (24:06):
Well, to be honest, we look at fall color and
we think of trees and maples and you know, aspens
and all those cool things that turn golden or turn red.
It's hard to it's hard to compete with a perennial.
But having said that, there are some perennials that do
have some pretty darn good fall color. And I'm thinking
(24:26):
of one which is native to this country. And that's
what a plant that is called blue starflower, otherwise known
as Amsonia. And uh, it's a great native plant. And
there's one that's a native little a little further west
than you guys are. And it's called the Arkansas blue starflower.
(24:47):
And it's beautiful, great foliage, nice flowers in the spring,
but it's at its glory in the fall. Believe it
or not. It turns gold and yellow. And while there's
not a whole lot of perennials, you can talk about
fall color where that's one of them for.
Speaker 1 (25:01):
Sure, you know I I and it is. It's great.
And of course you know the other ones you got
to throw in there too. You look at if if
we call them prenials, I guess would be the ornamental grasses,
so many of those have great fall colors in the
plumes as well.
Speaker 8 (25:13):
Oh yeah, well, I think that that's one of the
things that readers of these ornamental so ornamental grasses are
kind of interesting. They kind of came out of Europe,
out of Germany mainly, and uh, a number of years ago,
and we say, hey, this is cool because in the
fall they look lovely. They may not turn, you know,
a brilliant color, although some have a brilliant red to them.
(25:34):
But now we've got our own native grasses like pennistum
and and and they boy, they really they really look good.
And uh are cysts up finishing panicum excuse me, switch
grass and the panicums really look nice as well. But
the one that really is fabulous and run them. I
think you guys can grow it is one called newly grass,
(25:56):
and I think you guys are able to grow it.
Me I don't know, but it's m u h l
e y or m u h l y depending who's
spelling it.
Speaker 1 (26:05):
Pink.
Speaker 8 (26:06):
Yeah, it's great. It's great newly grass and it has
great red color on the on the flowers and it's
beautiful in the fall.
Speaker 1 (26:14):
Yeah, we do grow that one. It's it's kind of
on the borderline some aris. It does pretty good. Is skimpy,
but yeah, it's an it's another nice one. You know what.
We are out in front of our studios here there
have they have these huge plantings of hostas and and
it goes down the whole side of the parking area.
When hostas turn that golden yellow in the fall, that
(26:35):
is a spectacular show.
Speaker 8 (26:38):
It truly is it? Truly? We we you know, hasta
has become so common, uh, assuming you don't have deer,
Hasta has become so common that we we don't really
think of them as this extra that is that fall color.
And you know, I agree with you, and hassas are
also great cut flowers the flowers themselves, so it is
really a wonderful plant. You know, We've got to keep
the deer often, but other than that, they're terrific.
Speaker 1 (27:00):
Yeah, no doubt about it. You know, my wife right
now our house is filled with vases of colius. We grow.
I loves my favorite and she uses that as a
cutting flower in a vase, and they're absolutely gorgeous. Of course,
they start to root and grow, so they'll grow all
winter in your house. But that's that's an annual that
just does great in the fall. Don't throw them away,
cut them off and put them in a.
Speaker 8 (27:19):
Vase, exactly. I got I'm walking in my garden right now.
It's it's barely light, but I got colias and containers.
I've got colias all over the darn place. And this
is just a no brainer plant. It is an an annual.
But life goes on, but boy, it just gives you
that all seasoned color and nice in the fall, even
(27:40):
though it's fading a wee bit, Like you say, we
can bring him in and boy, they just root like candy.
Don't they They do, saike them in a glass of water,
and you've got colius in about two weeks.
Speaker 1 (27:49):
And you know what, and you know what, we add
to the bottom of it, we get this really takeover
annual Vinus got a yellow flower, I mean a yellow
leaf and it grows everywhere. It's the most obnoxious thing ever.
I don't know who developed this ornamental sweet potato vine
that's everywhere. And we put that in the Yeah, we
(28:12):
put that in the bottom of the pot and that
roots in in the water as well. But it looks
great because of the yellow and I think you may
have asked you to do with it.
Speaker 8 (28:20):
Yeah, well that's the reason I think so pots a
because thats a golden color. And there's there's a ton
of them out there now with different leaf shapes and
leaf cuts and colors. But yeah, it's yeah, you get
a little tired of it, but it seems to work.
Speaker 1 (28:32):
Talking about doctor Allan Armitage's website is Alan Armity's dot net.
Be sure and check it out. You see all his
books and sign up for his newsletters and all the
things that he has there. But it's Alan armitage dot net.
You know, as you look out over your all your
armitage gardens from where you first started to where you
are today. Are there any perennials out there? And I
know you've planted a ton of them that you just
(28:55):
could honestly say, I wish I had never planted.
Speaker 8 (28:59):
Well, you know, I'm old and decrepit now, so I've
I have. I have certainly gone through those stages. I mean,
there's a couple of perennials that I when I see
them in people's gardens, I just cringe, and yet we
still sell them. There's one. I don't want to say
anything in case your sponsors and you guys are all
(29:20):
over these plants. But there's a couple out there I
would never recommend to people in the garden. Uh so,
but you're going to that stage. Well, well, one of
them is one called chameleon plant. Yeah. Your A million
plant is a really cool botanical name called Hupinia, and
it's a great groundcover.
Speaker 3 (29:40):
You know.
Speaker 8 (29:40):
I I use this adage ron and I hope that
you know, people understand and when I say this, there's
no such thing as a bad plant, only a bad
use for a good plant. You just don't stick to
star stuff in the gardens. Put it in a pot,
put it in the pond if you want. But it's
a fabulously beautiful plant, but it will take over the
(30:01):
world and then you need essentially semtex or something to
get rid of it. So I would never put it
in a garden, even though it does make a great
ground cover. It does cover the ground. But it's a
beautiful plant for a pot as long as you can
keep it her.
Speaker 1 (30:17):
Twenty five years ago I made the mistake of planning
it as a groundcover under some marbor vidy. It was
everywhere in our yard. Took me about five years to
finally get rid of that stuff.
Speaker 8 (30:27):
Oh, it is tough to get rid of too, I know.
I mean that as I say, it's a great plant.
We just shouldn't well. Yeah, and the poor gardeners out
there they don't know that. So we really either should
be selling it a potter, not selling it at all.
Speaker 2 (30:41):
Uh.
Speaker 1 (30:41):
And I think I think where I do see it,
And you had brought it up as a water plant.
You know they're going to do well on the side
of a pond or in a container water garden. They
do absolutely wonderful, but not something you want to stick
in your garden. And no doubt about it. Talk with
doctor Talk with doctor Allan Armitage. His website is Alan
Armitage dot new. Be sure and check that out and
(31:03):
get the garden app. If you don't get that garden app,
something's wrong with you. He updates it all the time.
But it's absolutely outstanding. And of course you got all
these books there as well. Let's take a quick break,
we come back. I got another question for him, and
then we're gonna do a lightning round with doctor Armony's
I got a bunch of things, yes or no, give
me an answer. It should be a lot of fun
here in the garden with Ron Wilson.
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Speaker 1 (32:58):
Welcome back here in the garden with Run Wilson's special
guest this morning, the Doctor Triple a doctor Alan Apple Armitage,
who actually is standing out in his garden right as
we speak. Yes, he is. Shit down, Sit down. All
your fans are here this morning. Give him a big
head you start doing that kind of stuff. Hey, Uh,
you know, you never I never know what I'm gonna
(33:19):
You know when you write articles, what you're going to
write about and what we're going to learn about. But
here's one that I had no idea I never thought
I would learn about from you. That for every hundred
butterflies in the landscape, there's a thousand moths.
Speaker 8 (33:33):
Haven't that amazing? Yeah? The mas. You know, we think
of these pollinators as butterfly, which is of course they're beautiful, YadA, YadA.
But you know, mas do as much, if not more
pollinating than butterflies do in our gardens or anywhere for
that matter. I just don't see them. They tend to
be more night nightcrawlers than they are during the day.
But yeah, there's a there's a lot more mas than
(33:55):
there are butterflies.
Speaker 1 (33:56):
All a sudden, I see this article why mas matter
more than you might think is pollinators. And there's doctor
Allan Armonies. Now he's a mos expert.
Speaker 8 (34:06):
Well expert. He knows a little bit more than use
to know. Put it that way.
Speaker 1 (34:10):
He likes to share, love it, and there's you know what,
we're always learning in this business, and you know, you're
always learning something new. His website is Alan Armonies dot net.
You know, I was also looking at some new plants
that are coming along and I don't know if you
brought this one up or not, but there's a new
Hell of Wars series, the Rocky series. Have you seen that?
Speaker 8 (34:27):
Yeah, I've seen it.
Speaker 1 (34:29):
It's all about it's all about the folies. Did they
get that from you?
Speaker 8 (34:33):
Yeah? Well, I tell you what. We we have come
so far. And I say we as an industry and
we as gardeners have come so far with these things
called Lenton Rose. Now the foliage, the new stuff. When
I say the new stuff, the five year old, ten
year old new stuff has great foliage, it's shiny, it's lovely,
it lasts a long time. Then we have a variegated
(34:53):
foliage that's been around for a while. And now we've
got all sorts of weird foldage on hell of Wares,
but we still grow them also for the flowers. But yeah,
there's a lot of breeding being done on hell. It
is probably ron I think one of the number one
sort of explosions in the last five years, maybe ten years,
as far as new plants are concerned. And there's a
(35:15):
plant and I recommend them strong.
Speaker 1 (35:17):
Oh yeah, I know you do. And again they're tough,
they're durable, and there's a plant that loves the shade,
take a little bit of sun, great flowers, great foliage.
Now even more and more. And of course you're always
looking for things that the deer have a tendency to
not browse on. This is one that you're pretty much
assured deer free.
Speaker 8 (35:37):
Well, the thing is too now there's enough of them
out there that you know. Good nurseries are are you
know you can still get the old fashioned lenten ros
that are fine, except they're not fine compared to what
these ones are. These are more expensive, to be sure.
They don't received at least most of the new ones don't,
so you know you're not going to get great drifts
of groundcovers. But oh boy, they're beautiful and they're beautiful.
(35:59):
Also that's a nice thing.
Speaker 1 (36:01):
Yeah, it's it's a great one. So be sure and
check those out and then you're I'm sure the local
garden centers are going to continue to have more and
more is available for you all the time. All right,
are you ready for our lightning round with Doctor Triple A?
Speaker 8 (36:17):
I'm always ready, wrong, Just fire away. We'll see what
kind of silliness we can come up with you.
Speaker 1 (36:21):
All I need is an answer from you. We're going
to give you some options, and I'll give you an
easy one right off the bat. You ready, apple butter
or BlackBerry jam?
Speaker 8 (36:30):
Oh, apple butter?
Speaker 1 (36:32):
Have you had BlackBerry?
Speaker 8 (36:34):
I love I love all the berries, but you know,
little apple butter just every now and then, Okay, all.
Speaker 1 (36:39):
Right, Plume poppy or bears breeches.
Speaker 8 (36:43):
Bears breeches. Why but plue poppy can get out of control.
Plue poppy is a great thing to hide your garbagechan
and stuff like that. But a little bit you can
get out of control.
Speaker 1 (36:55):
That's one of my favorites.
Speaker 8 (36:57):
Well, I love it, I do. I just you know,
I just see. It's one of those things they talked
about earlier, one of those things that can kind of
get away from you.
Speaker 1 (37:04):
I got it.
Speaker 8 (37:05):
Uh. There's bears breaches can also, but uh and that
they can get big. Well, I like bear's breaches, all right.
Speaker 1 (37:10):
Honey Crisp Gala or Granny.
Speaker 8 (37:12):
Smith Honey Chris m.
Speaker 1 (37:17):
They're all good, especially if they're cold.
Speaker 8 (37:22):
They also they also they're both good. They're both good
cookers as well. Apple crisp and stuff like that. Tennis
or pickleball, Oh, tennis, no doubt.
Speaker 1 (37:34):
All right, who knows more about plants Mike drr or
Alan Armitage Mike derr Uh.
Speaker 8 (37:41):
He's really something that guy as far as the tree stuff.
You know, he and I used to be. They used
to invite us to steak together, but he would stop
all over my freenduels and annuals, and I would tell
them the only good use for a shrub is to
put a good vine on it. So they didn't invite
his back very often. But he's brilliant, no doubt about it.
Speaker 1 (38:00):
All right. Looking at hostas Abiqua drinking gourd or Empress Wu, oh.
Speaker 8 (38:07):
Man, they're so different. I have. I'm looking right now
at Empress Wu. It's a great big sucker and I
have it kind of believe it or not, a hoss
in the back of the garden. It's not big, but
I like it very much. The drinking Gorge an old order,
and it's it's very, very very nice to you know,
if you get the deer off Hosta. There's hardly any
that I would not recommend.
Speaker 1 (38:29):
Best bang for the buck for fall color pansies, garden
moms are ornamental kale.
Speaker 8 (38:38):
Well for I mean, pansies are great. Yeah, and you
know we sometimes get a little tired of pansies, ye, mums, yeah,
because there's so many of them, but they certainly work.
We wouldn't have them everywhere if they weren't appreciated and good.
I love ornamental kale, I love it particularly, and things
like window boxes and containers where they go with other things. Right,
(39:00):
but you can get the KALs and the mustards and
all those things, and they're pretty to spectacular and certainly
in the fall, and in some of them even well
suddenly they even go through a winter. But the pansies,
for sure are give you the most banks of the
buck for the longest period of time.
Speaker 1 (39:16):
All right, doctor Allen Armies with us this morning. It's
allan Army's dot. That is the website. It's a lightning
round with doctor Armitage. Moosehead, Molson or the bats.
Speaker 8 (39:27):
Molten Golden. Come on, there's not even any doubt on
that one.
Speaker 1 (39:31):
What you're not a Moosehead fan?
Speaker 8 (39:34):
I die? Yeah, I am?
Speaker 1 (39:35):
Okay.
Speaker 8 (39:35):
Well, the problem is that the darned people who sell
beer don't sell Canadian beer very much because the distribution
is so hard. But yes, Molson gold and just go
for it, like you said, Yeah, come on, there's a
good plant question. I love your questions. Ron I hope
I'm passing.
Speaker 1 (39:50):
You're doing a great job. Duke's mayonnaise or miracle whip.
Speaker 8 (39:56):
Oh that's not fair because I'm really uh, you know,
I'm not supposed to say Dukes, I think because Dukes
Duke's is the name that that that that everybody knows.
But I got old Murray Wilson. It's mayonnaise.
Speaker 1 (40:11):
Come on, carricks, snowcap or variegated Loriiope, oh, carrickscause I
see you talking more and more about carricks.
Speaker 8 (40:23):
If you can grow carrecks, and I'm looking at carrocks
in my garden. Some of them feather falls, etcetera, that
are spectacular. Other carrocks I have trouble with. You have
a lot of heat. Some of them don't do well.
But carrecks is just if you can grow it. Man,
It's just a great plant.
Speaker 1 (40:39):
Apple strudel or apple pie.
Speaker 8 (40:42):
Oh man, now you're getting in a tough stuff. These
plants things are easy. I guess I'm gonna say scrutle
if I can get it. I love I love apple
pie too. So you know, if any of your fans
and my fans that they want to figure a way
to give some chrystal. We'll we'll take any apple anything, Gang.
(41:03):
I just send it to Ron and he will somehow
get it to me.
Speaker 1 (41:08):
I love it. Talk with doctor Allan Armitage is a
website is alan Armies dot com net. Be sure and
check it out. Two more questions, Ginger or Marianne from
Gilligan's Island.
Speaker 8 (41:19):
I gotta take mary Anne.
Speaker 1 (41:21):
No doubt, no doubt. Coker pepsich? Are you coker PEPSI
neither neither, thank.
Speaker 8 (41:27):
You, But if I have to have one, I guess
it'll be a coke.
Speaker 1 (41:29):
All right, here's your last question. Are you ready?
Speaker 8 (41:32):
Oh? Yeah?
Speaker 1 (41:33):
Gardening? Is it brain surgery? Rocket science? Or can you
just be common sense?
Speaker 8 (41:40):
Boy? It's all about common sense, you know, as you
and I've talked about. It ain't brain surgery. If it's
not rocket science, what's have fun?
Speaker 1 (41:48):
Why don't you write a book called common Sense Gardening?
Speaker 8 (41:51):
I I will. I will do that as soon as
I do. I will get you the first coffee.
Speaker 1 (41:55):
I appreciate it, Doctor Allan Armitage his website, Alan armies
dot Net. Always a pleasure, sir.
Speaker 8 (42:01):
All right, Ron, thank you, and thank you everybody for
listening to two silly people. Hey, we're having a good
time all about That's.
Speaker 1 (42:07):
What it's all about. Dtor Allan Armage again Alan armitage
dot net for his books. Christmas is coming up. I'm
telling you what. He has a great selection here and
if you don't have his gardening app you're missing out.
So one of the best gardening apps out there on
the market and you'll find it at Alan armitage dot net.
Quick break we come back. Phone lines you're open for you.
Eight hundred eight two three eight two five five Here
(42:29):
in the Garden with Ron Wilson. How is your garden growing?
Speaker 4 (42:43):
Call Ron now at one eight hundred eighty two three
talk you're listening to In the Garden with Ron Wilson.
Speaker 7 (43:00):
They at
In The Garden with Ron Wilson News
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