March 15, 2025 • 44 mins
Your calls, tips and questions are on deck with Ron. He also speaks to Gary Sullivan.
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Episode Transcript
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Speaker 1 (00:39):
Our toll free number eight hundred eighty two three eight
two five five. Good morning. I am Ron Wilson. I
am your personal yard boy. We are talking about yard
ning as spring has really sprung. You know, I guess
will officially officially be into it next what Thursday. But
we are in the meteorological spring, and of course chlogical
(01:00):
one starts to show up here in another week. But
in uh, it's sprung. I mean, it's here. But kind
of watch your temperatures. I remember we talk a lot
about soil temperatures being the most important factor. But watch
the weather reports over the next five, seven, ten days,
just a general read to get a feel because right now,
you know, I know a lot of folks that were
(01:21):
sending me some Texas saying, hey, if our soil temperatures
are so high, should I be doing this or that
or whatever. You look got to look at the averages,
and you got to look ahead to see what what,
especially the nighttime temps are going to be right now
in our area. Have you checked your soil temperatures green
cast online dot com. Put your city in there. It'll
tell you we're at just under sixty degrees this morning.
(01:43):
Last twenty four hours just under sixty degrees. For the week,
about fifty three degrees. Now we're looking next week, we've
got three or four nights. It's going to be the
end of the thirties and lower forties. That'll bring it
all back down again. And you say, well' run white,
Why do you keep bringing us up? Because if you're
going to put down pre emerged obsides in the lawn,
you want to make sure you have them in place
(02:04):
before we reach that fifty five degrees consistently. That's when
crab grass and other annual weed seeds start to think
about germinating. So we watch the soil temperatures for that.
If you're a vegetable gardener and you're getting ready to
plant those cool season crops, then enjoy the cooler temperatures
and we'll tolerate the cooler soil temperatures. Forty five degrees
(02:26):
or up is kind of the I always use that
as my benchmark for planting those cooler grasses, air grasses, vegetables.
And if it looks like we're gonna have a lot
of rain over the next week, I probably wouldn't do it,
because they what these plants don't like would be cold
wet feet, especially potatoes if you use the Saint Patty's
Day for plant potatoes, so you kind of have to
(02:47):
watch that as well. But forty five degrees I use
as the benchmark for planting soil temperatures for planting cooler
season crops, and we're we're there for our area. I
would probably not hesitate next week after we get through
this weekend storming to start thinking about getting those cool
season crops some of them planted in the ground. And
(03:08):
remember they don't have to all go in right now.
You could do a batch now and do a batch
in a couple of weeks. They'll appreciate the warmer soil
temperatures as well, but they like the cooler air temperatures
of the spring's early spring season. They perform better. And
remember those most of those plants that you would be
doing that with the early spring are also plants that
you would be doing that in the fall because they
(03:29):
enjoy those cooler temperatures as well. So watch your soil
temps and again green cast online will help you do that.
Keep that in mind. And again the pre emergent oversides
will time them out so we get close to that,
then you put them down and then you go from
there maulching right now. I had a lot of questions
this week. Is it too early? I see a lot
(03:49):
of landscape firms out there adding mulch already. Horticulturally speaking, yeah,
I think it's too early. But in general, landscape beds
around trees, evergreen state things like that, you can get
out there and freshen the mault up if you have to,
not an issue, but you know, I like to wait,
let the soil temperatures warm up, let them dry out
(04:10):
a little bit after, you know, coming out of the winter,
and then later on in the spring, come back and
do that final mulching. In the meantime, I'll take a
rake and fluff up the existing mault and you'll find
it looks pretty good and you may not have to
add any malt at all. It may look just nice
and it's full enough and deep enough that you can
just let it ride. And if it is a little
(04:30):
bit later on, you can also put your pre emergent
oversides into those landscape beds to help keep some of
those weed seeds that from growing as well. Pre Emergent
herbsides obviously can be a really good friend and helping
out your back and keeping some of those weed seeds
from growing and having weeds pop up everywhere. So use
them wisely, and do remember if you use pre emergent orversides,
read the label because they're not all labeled for the
(04:52):
same areas in your landscape. One may be for the lawn,
one may be for the landscape, one may could and
there are some for vegetable gardening, our flour gardening. Not
all of them list groundcover. As a matter of fact,
a lot of them don't list groundcovers to be applied.
But corn group gluten meal, which is an all organic,
all natural pre emerging herby side, you can put that anywhere,
(05:14):
including groundcover. So make sure whether you're using prem dimension
for Dyamie, you know whatever it is, find out which
one it's used for. Now. Dimension is one. It's used
for both the lawn and the landscape, so you can
use in both. But again you've got to read the box,
make sure you know the bag, make sure you know
(05:35):
what you're putting down, that you're putting it in the
right place. Speaking of lawns, Primo, I brought that up
last week, probably one of the first times I brought
it up as the weather starts to break down, I'm
watching my lawn lawns around us really starting to kick in.
We're starting to see some good green at the bottom.
After we get and we have a big storm coming
through today and tomorrow and tonight. But after we get
(05:58):
through this, I am saying, next week is primo week.
And now you don't want to mow if there's frost
on the ground or if it's frozen. We want the
lawn to be actively growing and starting to come on.
But the pre mo is a pre mowing before you
start mowing on a regular basis, and a pre mo.
So what does that do for you? And you can
(06:19):
think about doing this in warm season grasses as well.
Once they started thgetting about oh, let's say fifty percent green,
you can go through and do this too. But what
this does is you're knocking off all that brown stuff
on the top. Even the cool season grasses have that
brown tinge on the top. You knock all that off.
You pick up the debris that's kind of the grass
(06:42):
blades and all that are fallen down to the soil level.
You pick that stuff up with The more you pull
the grass blades up, you kind of air things out.
It allows more air to penetrate through there, more sunlight
to penetrate through. When you're done, you've taken off all
that old brown winter look all right, And I usually
will set it down one notch one notch lower than
(07:04):
I normally mow, and do this and put your more
right back up to where it needs to be. And
you know when you're done, if your neighbors don't do it,
stand out in the street and look at your yard
and look at both sides, look at your neighbors, because
there's will be kind of off colored winter coming out
of the winter color, and yours will be pretty much
nice and green because you just got rid of all
(07:24):
the brown and you can throw that stuff back into
the turf. By the way, it all will break down
for you, but it's nice and green. And then from
this point forward your lawn will be green from here
out into the spring season. It just does so much
of a benefit for your lawns. So it's called a
pre moo pre mow for a premier or a primo lawn.
(07:47):
And your neighbors I guarantee you once you do it,
they'll thank your nuts for doing it. They'll be out
there doing it too, because their lawn looks horrible compared
to yours this early in the season. Got to get
that taken care of, and then take a look whether
you neither feed or not, whether you just need a
pre emergent nerbside. And remember you can get those separate.
If you feel like your lawn, you fed it twice
(08:08):
in the fall, it looking pretty good, you don't really
need to feed it in the spring. You know, once
we start to warm up, it's going to be growing
like crazy. Anyway, feel free to not put a fertilizer down,
but to just put a pre emerged herb side down,
and those are available, Like I mentioned, that dimension is
available in a separate bag without the fertilizer. And maybe
(08:29):
once we get into five six weeks into the spring season,
you see that maybe the lawn could use a light
feeding before we go into the summer. You can feed
it that time, but you can make that decision later.
If you want to just get bye with two lawn feedings,
you can do that. Three is great. Your law's not
going to complain. Whether it's at the very beginning or
in the middle of the spring, it's up to you.
But again, you've got that option out there as well.
(08:51):
So again those cultural practice is very very important right now,
and that primo I'm telling you, once you do it,
you'll do it every year. It does such a great
thing making your lawn look better than anybody else's, and
it does get it off to a really, really great start.
One last thing I talked about pruning earlier. Remember the
general rule of thumb. Technically you could prune anything you
(09:12):
wanted to right now. But if you're talking about flowering
trees and shrubs, fruit trees are an exception. If they
flower in the springtime, prune them after they're done flowering.
If they flower the summer, prune them now in the
springtime because they flower on new growth forevergreens, prune them
now before the new growth comes out. And like the box,
(09:34):
would it looking pretty brown on the tips right now?
Maybe you're arbervite. You have a few pieces here and
there that flagged out over the wintertime. Clip all that
brown out of there. Get it out before you start
panning it and thinking something's wrong with your plant. Get
that stuff out of there, and if it continues to brown,
you got a problem. If it doesn't continue to brown,
it was all the results of the drought in the
fall or something over the wintertime. Get all that out
(09:56):
of there and you're ready to go. But prune those
before the new growth starts to come out. And as
far as roses go, I wait, I wait that out
as long as I can. You don't want to push
those along too early in the season, all right, even
though they may be budding and starting to put out
a little new growth, just hang on, give them another
week or two. Sometimes, you know, back back before the
(10:18):
weather seemed to be changing. And we always use tax
day as a great day to go out and cut
your roses back and clean them up. Now it's a
little bit earlier because it warms up, typically a little
bit earlier than that. But even if you waited until
tax day, they've already started to grow. You can still
cut them back at that time. But again, prooting those
backs stimulates new growth quickly. Got to be cautious about
(10:38):
doing that too early, So be careful doing that. I
like to wait a little bit longer. Don't worry about
feeding them right now, all right, Let's feed the roses
once we get into April. Light rate at the very beginning,
then toward the end of April first to Maya. As
the weather breaks and you start to get into your
full time feeding, but about half rate early on. Not
to push too much along when it comes to the roses.
(11:01):
Eight hundred A two three eight two five five. That's
our number phone lines you're open for you here in
the garden with Ron Wilson help.
Speaker 2 (11:09):
So let's do it yourself. Gardener at one eight hundred
eight two three talk if you're in the garden with
Ron Wilson.
Speaker 1 (11:32):
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Speaker 1 (14:26):
Talking yard ning at eight hundred eight two three eight
two five five, and we want to thank uh the
folks up in Marion, Ohio, Danny Gleeson who was the
birthday boy tomorrow but he's here today. Our producer got
a card and uh you said it was from m
R N Right, MRN yeah, up in Marion, Ohio. So
(14:47):
there you go. So you get big plans for tomorrow?
Speaker 5 (14:51):
Uh Nope, just gonna sit back, relax.
Speaker 1 (14:53):
And have fun. That's big plans.
Speaker 3 (14:55):
And I'm sorry, I'm thinking of m RN Radios, w
M A N and Marion there there you go.
Speaker 1 (15:00):
Yeah, I'm thinking MR INTO Yeah. Uh so there you go.
Speaker 3 (15:04):
So yeah, congratulations, no big plans, You're gonna have a
nice dinner cake of course, and just rest and relaxing,
not to worry about coming in here.
Speaker 1 (15:12):
What kind of cake? White chocolate, chocolate, chocolate, strawberry chocolate, chocolate,
got it? You look like a chocolate chocolate kind of guy.
Thank you? All right, I'm gonna get your phone now,
all right, thank you. At eight hundred eight two three
eight two five five. Talking about yardning also, you know
we're talking about right now as we're going kind of
(15:33):
finishing up the dormant period because as the mother nature
starts to warm up things, you're gonna start happening so
that it has the word dormant associated with it. Dormant pruning,
dormant seeding, dormant spraying, dormant transplanting. Uh, that means that
everything's dormant. So you've got to get on this as
soon as you can to get this taken care of. Transplanting.
(15:54):
You know, if you've got a few trees or shrubs,
smaller shrubs that you need a transplant evergreens, and now's
the time to do it before the new growth starts
to pop out on those. Get it taken care of.
Got some perennials you needed to divide and transplant hostas daisies,
day lilies, you know things like that. You want to
kind of work that rework the bed. Do that as
right now as you and a lot of them are
(16:15):
just starting to pop up a little bit at soil level.
You can see where they are. You can dig those up, divide,
replant those perennial bests. So get that taken care of
as well. Talk about dormant spranging. If your dormant spraying
your fruit trees, or maybe you have scale on something
that needs a dormant sprang. Maybe you had peach leaf
curl on those peaches, don't forget that has to be
a dormant funge oficidal application. But again, dormant while the
(16:39):
plants are dormant. Got to get on that right away.
And if you've had problems with applescab and you're gonna
spray this year to try to keep that into check,
don't forget most funge oficidal applications for especially with fruits
and berries. If necessary, happens right at the first bud break.
As soon as those buds starts to show some green,
that's when you gotta start spring and you're protecting them
(17:01):
from that point forward. So again, if it says dormant
on it part of the process, you better get on it,
because I think Dormant's going to go out the window
here in about another week or so. Speaking of Saint
Patti's Day and the Oh's, Kevin Odell is with us
this morning. Good morning, sir, Good morning, mister Wilson. Cabby.
Speaker 6 (17:23):
Yes, it's Saint Patrick's Day.
Speaker 7 (17:24):
We can't wait, can't we?
Speaker 1 (17:25):
Do? You have a corn beef and all that stuff tomorrow.
Speaker 6 (17:30):
I used to discuss with it morning. I used to
discuss with a German friend of mine, and my theory was.
Speaker 1 (17:39):
We I think you have to turn the radio door.
Speaker 6 (17:41):
Yeah you know what what a friend of mine who
is German, we used to joke about partying on Saint
Patrick's Day and he used to give me, you know, hey,
october Fest is longer. I said, you have to the
Irish practice at three hundred and sixty four days a year,
Saint Patrick's Day a little warm up, I don't, Yeah,
a little warm up, you know, three hundred and sixty
(18:04):
four days warm up? Yeah right? I just saw I
touch a little bit on that mulching, and I agree
with you somewhat on that and the bigger trees, larger trees,
you know, the traffic islands where they have maybe one
little rose bush. Yeah, it's time to do that, you know,
but don't build it up twelve inches high. You know,
(18:26):
I've been watching a plant, the spiy, a plant and
a traffic island. Now the spiya now is twenty four
inches tall and the mult around it is twelve inches tall.
Speaker 1 (18:36):
Yeah.
Speaker 6 (18:37):
Well, right down the street from my house. And I
won't say what businesses it where you're stopp and get
coffee every morning. But you know that that mulching is
an overblown thing. I mean, everybody thinks that's got to
be black every year.
Speaker 1 (18:50):
It doesn't.
Speaker 6 (18:51):
I mean, I see so many instances of over mulching,
over mulching, and you know, why are we wasting that
time in that month me doing that? You know a
lot of times you're deleting from the health of the plants.
You know, I'm seeing more plants be way below bright
and right now just from putting that. You know that
one and two inches of mulch on it. It's just
(19:12):
not necessary except for cosmetic hooks. And you know, we
go with the theory is plant mulch you know, put
some more plants in there. You know, your perennials and
things they don't need mulch. You know, get those established
and you know stop after a couple of years if
you have basically the plants can be the mulch itself.
I mean, piling multi plants just has a very bad effect.
Speaker 1 (19:36):
Yep. And you know I've always said this time of
the year, just fluff up the mulch, get a rake
out there, fluff it up. You'll find it looks like
it's brand new. And chances are you don't have to
you don't have to add any to it at all.
And a comment about that spyria shows you how tough
the spyrea is.
Speaker 7 (19:52):
Huh, Well, the roots are all you know, keeps rooting
out through and you know when you get a drought,
multa contained that much molly moisture for that plant.
Speaker 6 (20:03):
Yeah, the same thing with trees. You know, you're over
most trees, all those adventitious roots on the surface. We're
looking for water which e multious, so it's lighting. And
then you get that hot summer and those those roots
up on top of that are gonna die or suffer
some damage. I think this most deals way, way way.
Speaker 1 (20:23):
I'm with you as well, Kevin. We got to take
a break. Happy Saint Patty's Day to you.
Speaker 6 (20:28):
You also my friend.
Speaker 1 (20:29):
All right, take care, Kevin O'Dell. Truly wonderful plantsman here
in our local area. We are so blessed to have
Kevin and Steve Foltz and many of the other plantsmen
in our area. So it's just great quick break. We
come back, Gene. You're coming up next here in the
garden with Ron Wilson.
Speaker 2 (20:50):
Not gardening questions. Ron has the answer at one eight
hundred eighty two three talk. You're in the garden with
Ron Wilson.
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Well.
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Speaker 1 (22:57):
We're talking. You're only get eight hundred eight two three
eight two five five to the gardening phone lines. We
shall go in Cincinnati. Jane, good morning, Good morning.
Speaker 3 (23:06):
How are you.
Speaker 1 (23:06):
I'm great in yourself.
Speaker 8 (23:09):
I am wonderful as well.
Speaker 1 (23:10):
Good.
Speaker 8 (23:10):
I might have been a day or two early, but
I primoe yesterday because I wanted to get it in
before the rain.
Speaker 1 (23:16):
Good. That's excellent.
Speaker 8 (23:19):
What I didn't hear in the last segment was what
temperature do I need for the pre emergant to go down.
I've got my green cast website up, but it gives
me a daily, it gives me a twenty four hour average,
and it gives me a five day, so help me.
Speaker 1 (23:36):
We're looking at the five day, so we know it's
consistent at around fifty five degrees. Now, if you look
at this week, if you if you just put in Cincinnati,
I think it was like fifty nine, fifty nine, and
around fifty three for the week average. So we're starting
to get there. But if you look at next week's
and you have to look ahead, if you look at
(23:57):
next week, look at nighttime attempts, they're going to go
back down again. I think, as a matter of fact,
I think Sunday, your Monday night's down to thirty three,
Monday's like thirty four. Then you got a forty and
a forty two, and that brings it back down again.
So we're looking for air and soil temperatures starting to
be at a fifty five degrees consistently, and that typically
(24:18):
doesn't happen until late March early April, and you try
to stretch it out as long as you can. Now, Gene,
if you decided next week you want to go out there,
you don't want to mess around with it, and you
want to just go ahead and put it down and
be done with it, feel free to do that. The
only reason we're watching I do this anyway is to
want to make sure we have it in place in time,
and secondly is to stretch it out as long as
(24:41):
we can so that it lasts longer into the early summer's.
That's the big reason I do it. There are two reasons.
Is to make sure we have it down in time,
and secondly, to make it last as long as we can.
But you know, if you don't, if you don't want to,
you know, play that, you know, watching the soil tips
and kind of play that game a little bit, feel
free to do it, you know, next week or the
following week, and you're good to go. It's it's okay.
(25:04):
But just knowing that the average is what you're looking
for over several days, now starting to see yep, it's
fifty three, it's fifty four, fifty five, consistently, we're there.
It's time to make sure that stuff's down.
Speaker 8 (25:18):
Is that the same for garden pre emergence as well.
Speaker 1 (25:22):
As lawn Well, that's that's all weeds in general. Crab
grass and most of the other weeds in there will
start at about fifty five to sixty degrees. Grass seeds
sometimes between fifty and fifty five degrees. So once we
get up to that consistency, that's yeah, that's pretty much
across the board as far as that. So again, you
know when you're doing landscape putting it into the mulch.
(25:44):
If that's the case and you want to make sure
you catch it early, you've got to make sure your
mulching is in place and done and you're not going
to disturb it because once you put that pre emergent
down and you go back in there and plan or
rake it up, you got to reapply it again because
you break the barrier. So I'll typically wait a little
bit longer on that, and it's a little bit more
timely depending on what I'm planting and things like that,
(26:07):
And if a few weeks happen to pop up here
and there, then I just handpull or spot treat until
I'm able to be finished planting and then i can
come back and put my pre emerging in watered in well,
and then I've got my barrier for the rest of
the summer.
Speaker 8 (26:21):
I thank you so much.
Speaker 1 (26:22):
Jeane good talking with you. Appreciate the call, and again
that's that's why we're watching that, just to see where
we are. But feel free if you don't want to
do that, and I don't want to mess with it, Ron,
I just want to get it in place next week,
you know, we get the weather's good, don't put it
down if the grounds frozen, where there's frost on the
grass in the morning, But otherwise, feel free to put
it down next week. We're we're you know, we're just
(26:43):
trying to stretch that out a little bit longer into
the season if we can, and having it in place
before they start to think about it, and they all
don't do it at the same time. You know, a
lot of times we get to the fifty five degrees,
you start watching, you really don't see a whole lot
for a while. Then you finally start to see them
start to pop here and there. So it's not like,
you know, fifty five degrees and then boom, here they come,
(27:05):
but fifty five to sixty degrees, boom. Now they start
thinking about it and some of them start to germinate.
And if you miss a few at the very beginning,
you miss a food few that's just the way it is.
If you're a week late, you don't just not put
it down because you're a week or too late. You
still do it and catch all the rest of them
from that point forward. That's why we play with that.
And again it's green cast online dot com green cast
(27:27):
online dot com speaking of the vegetable garden and then
pre emergence there and there are available pre emergence for
your vegetable garden. You can't use it around things that
you're putting seed in the garden obviously until they're up
and growing, but there are and if you want to
go all natural, consider corn gluten meal. It's about seven
to nine percent nitrogen, so you get a little bit
(27:49):
of a nitrogen the shot there all natural, but it's
an all natural pre emergent herbicide that you can use
just about anywhere. Not as effective as the synthetics manufactured
pre emergence, but over time, as you continue to use it,
it seems to do a better job. But this core
is called corn gluten meal. It's a part of a
(28:09):
milling process and that's exactly what it is, corn gluten meal.
And they bag it and bring it out and you
buy it and then it's not cheap, but it does
work as a at all natural pre emergent herbicide, and
you can use it, like I say, in groundcover and
just about anywhere. But a lot of times some of
these pre emergents you can't use then in groundcover. Make
(28:29):
sure you read the label. Very very important. I was
also talking about, you know, with the dormant thing, if
you do any need any transplanting to be done, I'd
get on that right away because we're going to run
out of time here. Things are going to start to
break out and start to come out into leaf. Once
they do that, the transplanting, the digging starts to time
out and hold off, especially with evergreens. But it's not
(28:51):
a good time to be digging if their plants are
starting to regrow. So you want to get on that
as soon as you can. We talked about the pruning earlier.
We've talked about our soil earlier. If you want to
get out there and do it planting trees, shrubs, evergreens, roses, grasses,
you've got full go perennials, you're ready to go. We're there.
(29:13):
It's get out to your local independent garden center and
you know find out what you're gonna do to put
that plant screen planting in or add a few shatries
or whatever. Now's the time move forward. From this point forward,
you're wide open as far as landscape planting, and then
as far as the vegetable garden. Forty five degrees is
my benchmark in the soil temps for cool season crops,
(29:36):
for the tomatoes and peppers and annuals and things like that.
We got to wait a little while. We want to
get that up into the sixties if we can, and
that's going to be a little consistently sixties and seventies.
So we got to hang on that one for a
little bit. That we got a ways to go. But
I guarantee you in another week and a half or so,
we're going to get a few calls want to know
windows petunias and windows tomatoes are going to be available,
(29:56):
and I get it, but be just about planting too
or early please winter annuals coming up right now. It
gets very folks, very confusing. If you look in the
lawn you start to see some of these things popping up,
and you say, oh, well, I'm too late already. What's
Ron talking about? It's already starting to grow. Remember chick weed,
(30:19):
hind bit, purple dead netle, harry bittercress. Personally, those all
came up in the fall and they've been sitting there
in those thinned out areas waiting for the warmer temperatures,
and as soon as we get that, they just explode.
And that's what they're doing right now. The goal with
them is to either rake them out. They're all annuals. Okay,
you rake them out. They're dead. Rake them out, pull
(30:41):
them out. Don't let them flour. If they flower, set
seed not a good idea, but rake them out. Pull
them out. If you have to use a weed killer, great,
but they're not very effective when the temperatures are cool.
Weed free zone by Furnilom we'll work at forty five
five degrees, so if you have to spray, that is
(31:03):
available for you. But otherwise just break them out and
do remember if you if they're not treated with anything,
and they're all natural, most all of those are very edible.
If you can't beat them, you can eat them to
accro and we go Sharon or Sarah, good morning, oh.
Speaker 6 (31:19):
Good morning. Yes, we're having a great lightning storm up
here right now.
Speaker 8 (31:23):
Beautiful.
Speaker 6 (31:24):
Yeah, that's what my question is.
Speaker 1 (31:26):
Yeah, I sort of say that's when I get in
the recliner and lay back and close my eyes and
enjoy it.
Speaker 8 (31:32):
No, I gotta go weed my garden.
Speaker 1 (31:34):
Come on, there you go.
Speaker 8 (31:36):
Using corn gluten meal in a vegetable garden.
Speaker 6 (31:39):
Does that work the same way as a barrier that
I can't disturb it after I put it down?
Speaker 8 (31:45):
Or is it?
Speaker 1 (31:46):
Yes? Yep, okay, same way.
Speaker 8 (31:49):
I got to get everything planted and then put it.
Speaker 1 (31:52):
Down, and then you come back and apply it. And
if you do go in there and rake, just keep
some on hand and you do whatever you need to do,
just reapply it in the area that you disturb it
and get it watered back in again.
Speaker 8 (32:01):
All right, all right, that makes sense?
Speaker 1 (32:04):
All right, right.
Speaker 8 (32:04):
I'll enjoy this storm and thank you for the answer.
Speaker 1 (32:07):
Well, you know what they say about the storms and
the rain is that, you know, God provides that so
gardeners have an opportunity to do a little house cleaning.
So you have to stay inside while it's raining, So
you do a little house gating because otherwise we're all
going to be outside. Right, come look at my house.
You'll understand, all right? Quick? Break, we come back. It's
time for little home improvement from the man, the myth,
the legend, Mister Gary Sullivan. That's O'Sullivan Sullivan. Yeah, I
(32:31):
guarantee he's probably already prepping Gary O'Sullivan, prepping for Saint
Patti's day as well, getting his Sully's ready Here in
the garden with Ron Wilson.
Speaker 2 (32:40):
Landscaping made easier with your personal yard boy. He's hit
in the garden and he's Ron Wilson.
Speaker 1 (33:00):
Ye, hi, Ron Wilson here. Let me ask you a question.
Are you having problems with those hard to kill pesky weeds?
Well I've got the answer for you. You ready get yourself
some high Yield kills All super concentrate you know. High
Yield kills All works great on any kind of unwanted
weed and grass around your house. High Yield Kills All
(33:20):
is a non selective weed and grass killer that contains
a double surfacted formula that drives on the weed fast.
It starts working quickly, which helps it to work better
than other weed and grass killers. High Yield Kills All
is perfect for use around your fences, patios, sidewalks, driveways,
and a whole lot more. Use. High yield kills All
to kill weeds before you plant a vegetable garden, before
(33:41):
you plant your flowers, or before you plant that new lawn.
Check out the label. It covers up to twice the
area that the national brand covers and works even better.
Kill your weeds down to the route with kills All.
And if you can't find kills all with that mass merchant,
you want to know why. That's because kills all from
high Yield can only be found at your favorite local
independent garden centers or hard wear stores. That's how yield
(34:01):
kills all get some today. Welcome back here in the
(34:50):
garden with Ron Wilson. Don't forget our website. It's Ron
Wilson online dot com Facebook page in the garden as well.
Lots of great information on there for you be sure
check them out this time for the man, the myth,
the legend. He is the most listened to all the
IMPROVEMN show host in the entire Solar system. His website
is Garysullivan online dot com, although his name really is
(35:13):
Ladies and Gentlemen, the One, the Only, Gary oh Sullivan,
our final hit Royalty the O Sullivan. Yeah, does your
house man? Does your house smell? Of beef and cabbage.
Not yet, will it? Yes, it will really corn beef
(35:34):
and cabbage. Sure, what time best? Didn't it? What time?
I don't know what time?
Speaker 4 (35:39):
Six o'clock Monday, that would probably be well, it would
smell before then.
Speaker 1 (35:44):
Okay, guys, what time should we show up and I
be there? Well, you've got happy hours, Oh of course,
Hugh Sully's so you uh, you do the guinness.
Speaker 4 (35:55):
You know, sometimes I haven't really thought that far. I'd
probably be another die of course jamison. Okay, who knows,
there'll probably be another die?
Speaker 1 (36:04):
You know, it is St Patrick's Day. My daughter makes
these chocolate jamison cupcakes. They are phenomenal. I mean, it's
got like cream on the inside, you know, chocolate, real moist,
and it's and she uses probably more jamison than you're
supposed to, and they are just absolutely to die for.
(36:26):
You know, this goes back probably ten years. I just
don't have any jamison or some guests or any of that.
But one of the.
Speaker 4 (36:39):
Things I remember when I was doing some TV, we
did a cooking show and it was around Saint Patrick's Day,
and my guests talked about making a guinness float for
Saint Patrick's Day.
Speaker 1 (36:52):
Kind of forget all about this. It's probably been fifteen
years ago, and I went a Guinness float. That sounds awful.
Speaker 4 (36:59):
Oh yeah, you know you put two scoops of ice
cream in this glass and gainis over. It's yeah, it's
just like a Rootier float, only use Guinness. You know,
I don't think so it was delicious. It was absolutely delicious.
So maybe I could resurrect that and I would try
that again. That was really good.
Speaker 1 (37:20):
How do we worked the Sully name into that one.
Speaker 6 (37:23):
Float?
Speaker 1 (37:24):
Float? Yeah? Oh a Sully float? Did o Harris teach
you that? No? It was okay, Amy? What was Yeah?
I know, I know what you're talking about.
Speaker 4 (37:41):
Down at the the Bourbon store they had a little
cooking areas. Yeah, awesome, it was really good.
Speaker 1 (37:53):
You know, I've always I I've always want I don't
enjoy Guinness, and when its Sat Patty's Day comes down,
I always want to just okay, just I just want
to enjoy one.
Speaker 4 (38:03):
Well, I think that's what we should, just because I've
kind of that ship's kind of sailed.
Speaker 1 (38:07):
To for me. Yeah, on a lot of things.
Speaker 4 (38:12):
So I think I'm going to resurrect a Sully float.
These conversations we have on Saturday morning are just fantastic.
It just takes me back, and that's a good one
to go back to.
Speaker 1 (38:24):
But you know what, there are some people going right
now writing down selly float and they're going to go
get some vanilla ice cream and a couple of Guinnesses
and try that out.
Speaker 4 (38:31):
Yeah, and I don't think there was anything else really
to it that I can remember. Again, it's fifteen years ago,
but I think it was just like root beer and
ice cream, only it's guinness and ice cream. If anybody's
had one, I'd love to hear about that. I remember
them being very good.
Speaker 1 (38:52):
Yeah one, I mean, oh yeah, you don't want to
but I don't know. It's a happy hour. I deserve
to be honest with you. I don't know. That might
come after the corn beef. Maybe a lot of food. Man.
I have a little Nika. I can see if I
could con a couple of those cupcakes. My daughter, Oh,
we can have a party and we have a couple,
uh yeah, a couple of Jamison cupcakes. And I'll tell
(39:14):
you what.
Speaker 4 (39:15):
You bring the cupcakes and float, we have the corn
beef and cabbage, and then after we eat all that,
we'll look at each other and say it's time for
that walk around the house and then we'll both stretch
out on the couch and see.
Speaker 1 (39:27):
And I will say, Gary, I'll be right here waiting
for you when you come back. I'll time you. Yeah,
I'll keep time. Go ready, And where's Gary? It's been
an hour?
Speaker 4 (39:36):
Oh he didn't make it out of the garage.
Speaker 1 (39:39):
You're out there in the car with a seat crank back.
That's right, Yeah, having a little snooze.
Speaker 2 (39:47):
Uh.
Speaker 1 (39:47):
As always, I think of you when I see things
during the week and try to remind me myself to
say something to you. Last week you had mentioned something
about the new trend with the black and white homes,
white with black trim, black with white trim. Right, drove
up to Springboro, which is a nice busting community, loading
so much up there. We go up to Dorothy Lane
(40:08):
all the time and yeah, won by your house. Oh, yeah,
I know, I don't hurry up? Was that why you?
And not retiring? Exactly? Me too. We got to save
up the shop there, I know, but it's worth it.
But it's worth it. But anyway, we as I'm driving
up there and I'm looking at all these new homes
that are being built a huge homes. How many are
(40:29):
black with white trim or light gray? How many were
white with black trim, including like them like they have
a big barn attached to it. Oh yeah, the same way,
same color as the house. Stunning though. I bet I
saw fifteen black and white homes on the way up
the Springborough and back. Yeah. No, I'd look at it.
(40:50):
Gary was right again.
Speaker 4 (40:52):
Even in our neighborhood, which is, you know, anywhere between
twenty and twenty five years old now and a lot
of brick homes and stuff, there was a maybe fifteen
doors down from me, and it was It's a typical,
you know, brick home and nothing fancy.
Speaker 1 (41:08):
It was a beautiful home.
Speaker 4 (41:10):
And all of a sudden I saw him painting at
brick and I'm going, oh my gosh, what what in
the world are they going to do? And it's white,
and I thought, they're going to make this home a
black and white house. It was just kind of at
the start of the trend. It's probably been six seven
years ago, and it was so plain. It looked terrible.
(41:30):
But they hadn't really done the black accent painting, and
they hadn't really done the windows, and they hadn't done
the shutters. It's a beautiful home now. It really is
a beautiful home. It stands out it is. It just
looks fantastic. And then I had a birthday about a
couple of years ago. My wife had all these older
pictures when you're growing up, and I was standing in.
Speaker 1 (41:52):
Front of it. Was yeah, standing in.
Speaker 4 (41:56):
Front of the little Cape cod built after the war.
And there I was probably about four years old standing
in front of it. It was as black and white,
the garage door wood, garage door white with black trim
around it. And I went, yep, bruise again. It goes around,
comes around, comes around. Yeah, but it's good looking stuff.
And you're right, it's a huge trim. It's a huge
(42:18):
trend right now. And my daughter did a massive remodeling
job of her home in Charlotte, like tore the house
down almost to the foundation, built it back up and
did white and black and was doing the black windows
and everything, and it's beautiful.
Speaker 1 (42:33):
It's gorgeous. So there you go. Well, I just said,
you know, Gary Salvin told me that's that's the trend.
That's the trend, and there it is. There you go.
So I saw it. Yep, So what are we talking
about today?
Speaker 4 (42:47):
Oh my gosh, I got a lot of less as
you've been saying. We've had a pretty good weatherfront go
by us and a lot of rain and stuff. So
I'm sure we'll talk a lot about water, but many
other things too.
Speaker 1 (42:57):
Ron.
Speaker 4 (42:58):
You know, it's spring cleaning time with some cleaning tips,
some odor eliminating discussions, inspections on roof. You've got to
get you going on deck season, talking about what's new
on decking, and also stained.
Speaker 1 (43:10):
So it's gonna be a busy day. Sounds like it
if you if you don't have enough spring cleaning at
your house to do. Oh you want me, I'll give
you my address.
Speaker 4 (43:18):
Well, I want that pre cut up my lawn by way?
Speaker 1 (43:22):
You want my primo? Yep, I'll trade you Wednesday. I'll
primo if you come and spring clean. You got a deal,
all right? Gary Sullivan get it check out his website,
Garysullivan Online and dot com. Thanks to our callers, Thanks
to our sponsors, Thanks the course of the birthday boy
Danny Gleeson, our producer, because without Danny, none of this
stuf would happen. Now do yourself a favor, get out
there and plant a tree or two or three. Keep
planting those dated plants. Keep your your worms happy, pappier
(43:45):
pampy your worms be friendly pollinator plight. Make it the
best weekend of your life. See you. How is your
guardian growing?
Speaker 2 (43:56):
Call roten now at one eight hundred eighty two three
tall you're listening to in the Garden with Ron Wilson
Our toll free number eight hundred eighty two three eight
two five five. Good morning. I am Ron Wilson. I
am your personal yard boy. We are talking about yard
ning as spring has really sprung. You know, I guess
will officially officially be into it next what Thursday. But
we are in the meteorological spring, and of course chlogical
(01:00):
one starts to show up here in another week. But
in uh, it's sprung. I mean, it's here. But kind
of watch your temperatures. I remember we talk a lot
about soil temperatures being the most important factor. But watch
the weather reports over the next five, seven, ten days,
just a general read to get a feel because right now,
you know, I know a lot of folks that were
(01:21):
sending me some Texas saying, hey, if our soil temperatures
are so high, should I be doing this or that
or whatever. You look got to look at the averages,
and you got to look ahead to see what what,
especially the nighttime temps are going to be right now
in our area. Have you checked your soil temperatures green
cast online dot com. Put your city in there. It'll
tell you we're at just under sixty degrees this morning.
(01:43):
Last twenty four hours just under sixty degrees. For the week,
about fifty three degrees. Now we're looking next week, we've
got three or four nights. It's going to be the
end of the thirties and lower forties. That'll bring it
all back down again. And you say, well' run white,
Why do you keep bringing us up? Because if you're
going to put down pre emerged obsides in the lawn,
you want to make sure you have them in place
(02:04):
before we reach that fifty five degrees consistently. That's when
crab grass and other annual weed seeds start to think
about germinating. So we watch the soil temperatures for that.
If you're a vegetable gardener and you're getting ready to
plant those cool season crops, then enjoy the cooler temperatures
and we'll tolerate the cooler soil temperatures. Forty five degrees
(02:26):
or up is kind of the I always use that
as my benchmark for planting those cooler grasses, air grasses, vegetables.
And if it looks like we're gonna have a lot
of rain over the next week, I probably wouldn't do it,
because they what these plants don't like would be cold
wet feet, especially potatoes if you use the Saint Patty's
Day for plant potatoes, so you kind of have to
(02:47):
watch that as well. But forty five degrees I use
as the benchmark for planting soil temperatures for planting cooler
season crops, and we're we're there for our area. I
would probably not hesitate next week after we get through
this weekend storming to start thinking about getting those cool
season crops some of them planted in the ground. And
(03:08):
remember they don't have to all go in right now.
You could do a batch now and do a batch
in a couple of weeks. They'll appreciate the warmer soil
temperatures as well, but they like the cooler air temperatures
of the spring's early spring season. They perform better. And
remember those most of those plants that you would be
doing that with the early spring are also plants that
you would be doing that in the fall because they
(03:29):
enjoy those cooler temperatures as well. So watch your soil
temps and again green cast online will help you do that.
Keep that in mind. And again the pre emergent oversides
will time them out so we get close to that,
then you put them down and then you go from
there maulching right now. I had a lot of questions
this week. Is it too early? I see a lot
(03:49):
of landscape firms out there adding mulch already. Horticulturally speaking, yeah,
I think it's too early. But in general, landscape beds
around trees, evergreen state things like that, you can get
out there and freshen the mault up if you have to,
not an issue, but you know, I like to wait,
let the soil temperatures warm up, let them dry out
(04:10):
a little bit after, you know, coming out of the winter,
and then later on in the spring, come back and
do that final mulching. In the meantime, I'll take a
rake and fluff up the existing mault and you'll find
it looks pretty good and you may not have to
add any malt at all. It may look just nice
and it's full enough and deep enough that you can
just let it ride. And if it is a little
(04:30):
bit later on, you can also put your pre emergent
oversides into those landscape beds to help keep some of
those weed seeds that from growing as well. Pre Emergent
herbsides obviously can be a really good friend and helping
out your back and keeping some of those weed seeds
from growing and having weeds pop up everywhere. So use
them wisely, and do remember if you use pre emergent orversides,
read the label because they're not all labeled for the
(04:52):
same areas in your landscape. One may be for the lawn,
one may be for the landscape, one may could and
there are some for vegetable gardening, our flour gardening. Not
all of them list groundcover. As a matter of fact,
a lot of them don't list groundcovers to be applied.
But corn group gluten meal, which is an all organic,
all natural pre emerging herby side, you can put that anywhere,
(05:14):
including groundcover. So make sure whether you're using prem dimension
for Dyamie, you know whatever it is, find out which
one it's used for. Now. Dimension is one. It's used
for both the lawn and the landscape, so you can
use in both. But again you've got to read the box,
make sure you know the bag, make sure you know
(05:35):
what you're putting down, that you're putting it in the
right place. Speaking of lawns, Primo, I brought that up
last week, probably one of the first times I brought
it up as the weather starts to break down, I'm
watching my lawn lawns around us really starting to kick in.
We're starting to see some good green at the bottom.
After we get and we have a big storm coming
through today and tomorrow and tonight. But after we get
(05:58):
through this, I am saying, next week is primo week.
And now you don't want to mow if there's frost
on the ground or if it's frozen. We want the
lawn to be actively growing and starting to come on.
But the pre mo is a pre mowing before you
start mowing on a regular basis, and a pre mo.
So what does that do for you? And you can
(06:19):
think about doing this in warm season grasses as well.
Once they started thgetting about oh, let's say fifty percent green,
you can go through and do this too. But what
this does is you're knocking off all that brown stuff
on the top. Even the cool season grasses have that
brown tinge on the top. You knock all that off.
You pick up the debris that's kind of the grass
(06:42):
blades and all that are fallen down to the soil level.
You pick that stuff up with The more you pull
the grass blades up, you kind of air things out.
It allows more air to penetrate through there, more sunlight
to penetrate through. When you're done, you've taken off all
that old brown winter look all right, And I usually
will set it down one notch one notch lower than
(07:04):
I normally mow, and do this and put your more
right back up to where it needs to be. And
you know when you're done, if your neighbors don't do it,
stand out in the street and look at your yard
and look at both sides, look at your neighbors, because
there's will be kind of off colored winter coming out
of the winter color, and yours will be pretty much
nice and green because you just got rid of all
(07:24):
the brown and you can throw that stuff back into
the turf. By the way, it all will break down
for you, but it's nice and green. And then from
this point forward your lawn will be green from here
out into the spring season. It just does so much
of a benefit for your lawns. So it's called a
pre moo pre mow for a premier or a primo lawn.
(07:47):
And your neighbors I guarantee you once you do it,
they'll thank your nuts for doing it. They'll be out
there doing it too, because their lawn looks horrible compared
to yours this early in the season. Got to get
that taken care of, and then take a look whether
you neither feed or not, whether you just need a
pre emergent nerbside. And remember you can get those separate.
If you feel like your lawn, you fed it twice
(08:08):
in the fall, it looking pretty good, you don't really
need to feed it in the spring. You know, once
we start to warm up, it's going to be growing
like crazy. Anyway, feel free to not put a fertilizer down,
but to just put a pre emerged herb side down,
and those are available, Like I mentioned, that dimension is
available in a separate bag without the fertilizer. And maybe
(08:29):
once we get into five six weeks into the spring season,
you see that maybe the lawn could use a light
feeding before we go into the summer. You can feed
it that time, but you can make that decision later.
If you want to just get bye with two lawn feedings,
you can do that. Three is great. Your law's not
going to complain. Whether it's at the very beginning or
in the middle of the spring, it's up to you.
But again, you've got that option out there as well.
(08:51):
So again those cultural practice is very very important right now,
and that primo I'm telling you, once you do it,
you'll do it every year. It does such a great
thing making your lawn look better than anybody else's, and
it does get it off to a really, really great start.
One last thing I talked about pruning earlier. Remember the
general rule of thumb. Technically you could prune anything you
(09:12):
wanted to right now. But if you're talking about flowering
trees and shrubs, fruit trees are an exception. If they
flower in the springtime, prune them after they're done flowering.
If they flower the summer, prune them now in the
springtime because they flower on new growth forevergreens, prune them
now before the new growth comes out. And like the box,
(09:34):
would it looking pretty brown on the tips right now?
Maybe you're arbervite. You have a few pieces here and
there that flagged out over the wintertime. Clip all that
brown out of there. Get it out before you start
panning it and thinking something's wrong with your plant. Get
that stuff out of there, and if it continues to brown,
you got a problem. If it doesn't continue to brown,
it was all the results of the drought in the
fall or something over the wintertime. Get all that out
(09:56):
of there and you're ready to go. But prune those
before the new growth starts to come out. And as
far as roses go, I wait, I wait that out
as long as I can. You don't want to push
those along too early in the season, all right, even
though they may be budding and starting to put out
a little new growth, just hang on, give them another
week or two. Sometimes, you know, back back before the
(10:18):
weather seemed to be changing. And we always use tax
day as a great day to go out and cut
your roses back and clean them up. Now it's a
little bit earlier because it warms up, typically a little
bit earlier than that. But even if you waited until
tax day, they've already started to grow. You can still
cut them back at that time. But again, prooting those
backs stimulates new growth quickly. Got to be cautious about
(10:38):
doing that too early, So be careful doing that. I
like to wait a little bit longer. Don't worry about
feeding them right now, all right, Let's feed the roses
once we get into April. Light rate at the very beginning,
then toward the end of April first to Maya. As
the weather breaks and you start to get into your
full time feeding, but about half rate early on. Not
to push too much along when it comes to the roses.
(11:01):
Eight hundred A two three eight two five five. That's
our number phone lines you're open for you here in
the garden with Ron Wilson help.
Speaker 2 (11:09):
So let's do it yourself. Gardener at one eight hundred
eight two three talk if you're in the garden with
Ron Wilson.
Speaker 1 (11:32):
When you're planning your new plants this spring. Remember it's
all about the roots. Hi, Ron Wilson here. When you're
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(12:16):
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Speaker 1 (14:26):
Talking yard ning at eight hundred eight two three eight
two five five, and we want to thank uh the
folks up in Marion, Ohio, Danny Gleeson who was the
birthday boy tomorrow but he's here today. Our producer got
a card and uh you said it was from m
R N Right, MRN yeah, up in Marion, Ohio. So
(14:47):
there you go. So you get big plans for tomorrow?
Speaker 5 (14:51):
Uh Nope, just gonna sit back, relax.
Speaker 1 (14:53):
And have fun. That's big plans.
Speaker 3 (14:55):
And I'm sorry, I'm thinking of m RN Radios, w
M A N and Marion there there you go.
Speaker 1 (15:00):
Yeah, I'm thinking MR INTO Yeah. Uh so there you go.
Speaker 3 (15:04):
So yeah, congratulations, no big plans, You're gonna have a
nice dinner cake of course, and just rest and relaxing,
not to worry about coming in here.
Speaker 1 (15:12):
What kind of cake? White chocolate, chocolate, chocolate, strawberry chocolate, chocolate,
got it? You look like a chocolate chocolate kind of guy.
Thank you? All right, I'm gonna get your phone now,
all right, thank you. At eight hundred eight two three
eight two five five. Talking about yardning also, you know
we're talking about right now as we're going kind of
(15:33):
finishing up the dormant period because as the mother nature
starts to warm up things, you're gonna start happening so
that it has the word dormant associated with it. Dormant pruning,
dormant seeding, dormant spraying, dormant transplanting. Uh, that means that
everything's dormant. So you've got to get on this as
soon as you can to get this taken care of. Transplanting.
(15:54):
You know, if you've got a few trees or shrubs,
smaller shrubs that you need a transplant evergreens, and now's
the time to do it before the new growth starts
to pop out on those. Get it taken care of.
Got some perennials you needed to divide and transplant hostas daisies,
day lilies, you know things like that. You want to
kind of work that rework the bed. Do that as
right now as you and a lot of them are
(16:15):
just starting to pop up a little bit at soil level.
You can see where they are. You can dig those up, divide,
replant those perennial bests. So get that taken care of
as well. Talk about dormant spranging. If your dormant spraying
your fruit trees, or maybe you have scale on something
that needs a dormant sprang. Maybe you had peach leaf
curl on those peaches, don't forget that has to be
a dormant funge oficidal application. But again, dormant while the
(16:39):
plants are dormant. Got to get on that right away.
And if you've had problems with applescab and you're gonna
spray this year to try to keep that into check,
don't forget most funge oficidal applications for especially with fruits
and berries. If necessary, happens right at the first bud break.
As soon as those buds starts to show some green,
that's when you gotta start spring and you're protecting them
(17:01):
from that point forward. So again, if it says dormant
on it part of the process, you better get on it,
because I think Dormant's going to go out the window
here in about another week or so. Speaking of Saint
Patti's Day and the Oh's, Kevin Odell is with us
this morning. Good morning, sir, Good morning, mister Wilson. Cabby.
Speaker 6 (17:23):
Yes, it's Saint Patrick's Day.
Speaker 7 (17:24):
We can't wait, can't we?
Speaker 1 (17:25):
Do? You have a corn beef and all that stuff tomorrow.
Speaker 6 (17:30):
I used to discuss with it morning. I used to
discuss with a German friend of mine, and my theory was.
Speaker 1 (17:39):
We I think you have to turn the radio door.
Speaker 6 (17:41):
Yeah you know what what a friend of mine who
is German, we used to joke about partying on Saint
Patrick's Day and he used to give me, you know, hey,
october Fest is longer. I said, you have to the
Irish practice at three hundred and sixty four days a year,
Saint Patrick's Day a little warm up, I don't, Yeah,
a little warm up, you know, three hundred and sixty
(18:04):
four days warm up? Yeah right? I just saw I
touch a little bit on that mulching, and I agree
with you somewhat on that and the bigger trees, larger trees,
you know, the traffic islands where they have maybe one
little rose bush. Yeah, it's time to do that, you know,
but don't build it up twelve inches high. You know,
(18:26):
I've been watching a plant, the spiy, a plant and
a traffic island. Now the spiya now is twenty four
inches tall and the mult around it is twelve inches tall.
Speaker 1 (18:36):
Yeah.
Speaker 6 (18:37):
Well, right down the street from my house. And I
won't say what businesses it where you're stopp and get
coffee every morning. But you know that that mulching is
an overblown thing. I mean, everybody thinks that's got to
be black every year.
Speaker 1 (18:50):
It doesn't.
Speaker 6 (18:51):
I mean, I see so many instances of over mulching,
over mulching, and you know, why are we wasting that
time in that month me doing that? You know a
lot of times you're deleting from the health of the plants.
You know, I'm seeing more plants be way below bright
and right now just from putting that. You know that
one and two inches of mulch on it. It's just
(19:12):
not necessary except for cosmetic hooks. And you know, we
go with the theory is plant mulch you know, put
some more plants in there. You know, your perennials and
things they don't need mulch. You know, get those established
and you know stop after a couple of years if
you have basically the plants can be the mulch itself.
I mean, piling multi plants just has a very bad effect.
Speaker 1 (19:36):
Yep. And you know I've always said this time of
the year, just fluff up the mulch, get a rake
out there, fluff it up. You'll find it looks like
it's brand new. And chances are you don't have to
you don't have to add any to it at all.
And a comment about that spyria shows you how tough
the spyrea is.
Speaker 7 (19:52):
Huh, Well, the roots are all you know, keeps rooting
out through and you know when you get a drought,
multa contained that much molly moisture for that plant.
Speaker 6 (20:03):
Yeah, the same thing with trees. You know, you're over
most trees, all those adventitious roots on the surface. We're
looking for water which e multious, so it's lighting. And
then you get that hot summer and those those roots
up on top of that are gonna die or suffer
some damage. I think this most deals way, way way.
Speaker 1 (20:23):
I'm with you as well, Kevin. We got to take
a break. Happy Saint Patty's Day to you.
Speaker 6 (20:28):
You also my friend.
Speaker 1 (20:29):
All right, take care, Kevin O'Dell. Truly wonderful plantsman here
in our local area. We are so blessed to have
Kevin and Steve Foltz and many of the other plantsmen
in our area. So it's just great quick break. We
come back, Gene. You're coming up next here in the
garden with Ron Wilson.
Speaker 2 (20:50):
Not gardening questions. Ron has the answer at one eight
hundred eighty two three talk. You're in the garden with
Ron Wilson.
Speaker 5 (21:14):
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Done.
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(21:41):
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Speaker 1 (21:44):
Well.
Speaker 5 (21:45):
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of cure, and that's true when it comes to preventing
a basement flood. Hey, Gary Salvin, here from my friends
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Speaker 1 (22:57):
We're talking. You're only get eight hundred eight two three
eight two five five to the gardening phone lines. We
shall go in Cincinnati. Jane, good morning, Good morning.
Speaker 3 (23:06):
How are you.
Speaker 1 (23:06):
I'm great in yourself.
Speaker 8 (23:09):
I am wonderful as well.
Speaker 1 (23:10):
Good.
Speaker 8 (23:10):
I might have been a day or two early, but
I primoe yesterday because I wanted to get it in
before the rain.
Speaker 1 (23:16):
Good. That's excellent.
Speaker 8 (23:19):
What I didn't hear in the last segment was what
temperature do I need for the pre emergant to go down.
I've got my green cast website up, but it gives
me a daily, it gives me a twenty four hour average,
and it gives me a five day, so help me.
Speaker 1 (23:36):
We're looking at the five day, so we know it's
consistent at around fifty five degrees. Now, if you look
at this week, if you if you just put in Cincinnati,
I think it was like fifty nine, fifty nine, and
around fifty three for the week average. So we're starting
to get there. But if you look at next week's
and you have to look ahead, if you look at
(23:57):
next week, look at nighttime attempts, they're going to go
back down again. I think, as a matter of fact,
I think Sunday, your Monday night's down to thirty three,
Monday's like thirty four. Then you got a forty and
a forty two, and that brings it back down again.
So we're looking for air and soil temperatures starting to
be at a fifty five degrees consistently, and that typically
(24:18):
doesn't happen until late March early April, and you try
to stretch it out as long as you can. Now, Gene,
if you decided next week you want to go out there,
you don't want to mess around with it, and you
want to just go ahead and put it down and
be done with it, feel free to do that. The
only reason we're watching I do this anyway is to
want to make sure we have it in place in time,
and secondly is to stretch it out as long as
(24:41):
we can so that it lasts longer into the early summer's.
That's the big reason I do it. There are two reasons.
Is to make sure we have it down in time,
and secondly, to make it last as long as we can.
But you know, if you don't, if you don't want to,
you know, play that, you know, watching the soil tips
and kind of play that game a little bit, feel
free to do it, you know, next week or the
following week, and you're good to go. It's it's okay.
(25:04):
But just knowing that the average is what you're looking
for over several days, now starting to see yep, it's
fifty three, it's fifty four, fifty five, consistently, we're there.
It's time to make sure that stuff's down.
Speaker 8 (25:18):
Is that the same for garden pre emergence as well.
Speaker 1 (25:22):
As lawn Well, that's that's all weeds in general. Crab
grass and most of the other weeds in there will
start at about fifty five to sixty degrees. Grass seeds
sometimes between fifty and fifty five degrees. So once we
get up to that consistency, that's yeah, that's pretty much
across the board as far as that. So again, you
know when you're doing landscape putting it into the mulch.
(25:44):
If that's the case and you want to make sure
you catch it early, you've got to make sure your
mulching is in place and done and you're not going
to disturb it because once you put that pre emergent
down and you go back in there and plan or
rake it up, you got to reapply it again because
you break the barrier. So I'll typically wait a little
bit longer on that, and it's a little bit more
timely depending on what I'm planting and things like that,
(26:07):
And if a few weeks happen to pop up here
and there, then I just handpull or spot treat until
I'm able to be finished planting and then i can
come back and put my pre emerging in watered in well,
and then I've got my barrier for the rest of
the summer.
Speaker 8 (26:21):
I thank you so much.
Speaker 1 (26:22):
Jeane good talking with you. Appreciate the call, and again
that's that's why we're watching that, just to see where
we are. But feel free if you don't want to
do that, and I don't want to mess with it, Ron,
I just want to get it in place next week,
you know, we get the weather's good, don't put it
down if the grounds frozen, where there's frost on the
grass in the morning, But otherwise, feel free to put
it down next week. We're we're you know, we're just
(26:43):
trying to stretch that out a little bit longer into
the season if we can, and having it in place
before they start to think about it, and they all
don't do it at the same time. You know, a
lot of times we get to the fifty five degrees,
you start watching, you really don't see a whole lot
for a while. Then you finally start to see them
start to pop here and there. So it's not like,
you know, fifty five degrees and then boom, here they come,
(27:05):
but fifty five to sixty degrees, boom. Now they start
thinking about it and some of them start to germinate.
And if you miss a few at the very beginning,
you miss a food few that's just the way it is.
If you're a week late, you don't just not put
it down because you're a week or too late. You
still do it and catch all the rest of them
from that point forward. That's why we play with that.
And again it's green cast online dot com green cast
(27:27):
online dot com speaking of the vegetable garden and then
pre emergence there and there are available pre emergence for
your vegetable garden. You can't use it around things that
you're putting seed in the garden obviously until they're up
and growing, but there are and if you want to
go all natural, consider corn gluten meal. It's about seven
to nine percent nitrogen, so you get a little bit
(27:49):
of a nitrogen the shot there all natural, but it's
an all natural pre emergent herbicide that you can use
just about anywhere. Not as effective as the synthetics manufactured
pre emergence, but over time, as you continue to use it,
it seems to do a better job. But this core
is called corn gluten meal. It's a part of a
(28:09):
milling process and that's exactly what it is, corn gluten meal.
And they bag it and bring it out and you
buy it and then it's not cheap, but it does
work as a at all natural pre emergent herbicide, and
you can use it, like I say, in groundcover and
just about anywhere. But a lot of times some of
these pre emergents you can't use then in groundcover. Make
(28:29):
sure you read the label. Very very important. I was
also talking about, you know, with the dormant thing, if
you do any need any transplanting to be done, I'd
get on that right away because we're going to run
out of time here. Things are going to start to
break out and start to come out into leaf. Once
they do that, the transplanting, the digging starts to time
out and hold off, especially with evergreens. But it's not
(28:51):
a good time to be digging if their plants are
starting to regrow. So you want to get on that
as soon as you can. We talked about the pruning earlier.
We've talked about our soil earlier. If you want to
get out there and do it planting trees, shrubs, evergreens, roses, grasses,
you've got full go perennials, you're ready to go. We're there.
(29:13):
It's get out to your local independent garden center and
you know find out what you're gonna do to put
that plant screen planting in or add a few shatries
or whatever. Now's the time move forward. From this point forward,
you're wide open as far as landscape planting, and then
as far as the vegetable garden. Forty five degrees is
my benchmark in the soil temps for cool season crops,
(29:36):
for the tomatoes and peppers and annuals and things like that.
We got to wait a little while. We want to
get that up into the sixties if we can, and
that's going to be a little consistently sixties and seventies.
So we got to hang on that one for a
little bit. That we got a ways to go. But
I guarantee you in another week and a half or so,
we're going to get a few calls want to know
windows petunias and windows tomatoes are going to be available,
(29:56):
and I get it, but be just about planting too
or early please winter annuals coming up right now. It
gets very folks, very confusing. If you look in the
lawn you start to see some of these things popping up,
and you say, oh, well, I'm too late already. What's
Ron talking about? It's already starting to grow. Remember chick weed,
(30:19):
hind bit, purple dead netle, harry bittercress. Personally, those all
came up in the fall and they've been sitting there
in those thinned out areas waiting for the warmer temperatures,
and as soon as we get that, they just explode.
And that's what they're doing right now. The goal with
them is to either rake them out. They're all annuals. Okay,
you rake them out. They're dead. Rake them out, pull
(30:41):
them out. Don't let them flour. If they flower, set
seed not a good idea, but rake them out. Pull
them out. If you have to use a weed killer, great,
but they're not very effective when the temperatures are cool.
Weed free zone by Furnilom we'll work at forty five
five degrees, so if you have to spray, that is
(31:03):
available for you. But otherwise just break them out and
do remember if you if they're not treated with anything,
and they're all natural, most all of those are very edible.
If you can't beat them, you can eat them to
accro and we go Sharon or Sarah, good morning, oh.
Speaker 6 (31:19):
Good morning. Yes, we're having a great lightning storm up
here right now.
Speaker 8 (31:23):
Beautiful.
Speaker 6 (31:24):
Yeah, that's what my question is.
Speaker 1 (31:26):
Yeah, I sort of say that's when I get in
the recliner and lay back and close my eyes and
enjoy it.
Speaker 8 (31:32):
No, I gotta go weed my garden.
Speaker 1 (31:34):
Come on, there you go.
Speaker 8 (31:36):
Using corn gluten meal in a vegetable garden.
Speaker 6 (31:39):
Does that work the same way as a barrier that
I can't disturb it after I put it down?
Speaker 8 (31:45):
Or is it?
Speaker 1 (31:46):
Yes? Yep, okay, same way.
Speaker 8 (31:49):
I got to get everything planted and then put it.
Speaker 1 (31:52):
Down, and then you come back and apply it. And
if you do go in there and rake, just keep
some on hand and you do whatever you need to do,
just reapply it in the area that you disturb it
and get it watered back in again.
Speaker 8 (32:01):
All right, all right, that makes sense?
Speaker 1 (32:04):
All right, right.
Speaker 8 (32:04):
I'll enjoy this storm and thank you for the answer.
Speaker 1 (32:07):
Well, you know what they say about the storms and
the rain is that, you know, God provides that so
gardeners have an opportunity to do a little house cleaning.
So you have to stay inside while it's raining, So
you do a little house gating because otherwise we're all
going to be outside. Right, come look at my house.
You'll understand, all right? Quick? Break, we come back. It's
time for little home improvement from the man, the myth,
the legend, Mister Gary Sullivan. That's O'Sullivan Sullivan. Yeah, I
(32:31):
guarantee he's probably already prepping Gary O'Sullivan, prepping for Saint
Patti's day as well, getting his Sully's ready Here in
the garden with Ron Wilson.
Speaker 2 (32:40):
Landscaping made easier with your personal yard boy. He's hit
in the garden and he's Ron Wilson.
Speaker 1 (33:00):
Ye, hi, Ron Wilson here. Let me ask you a question.
Are you having problems with those hard to kill pesky weeds?
Well I've got the answer for you. You ready get yourself
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Yield kills All works great on any kind of unwanted
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(33:20):
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(33:41):
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Kill your weeds down to the route with kills All.
And if you can't find kills all with that mass merchant,
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kills all get some today. Welcome back here in the
(34:50):
garden with Ron Wilson. Don't forget our website. It's Ron
Wilson online dot com Facebook page in the garden as well.
Lots of great information on there for you be sure
check them out this time for the man, the myth,
the legend. He is the most listened to all the
IMPROVEMN show host in the entire Solar system. His website
is Garysullivan online dot com, although his name really is
(35:13):
Ladies and Gentlemen, the One, the Only, Gary oh Sullivan,
our final hit Royalty the O Sullivan. Yeah, does your
house man? Does your house smell? Of beef and cabbage.
Not yet, will it? Yes, it will really corn beef
(35:34):
and cabbage. Sure, what time best? Didn't it? What time?
I don't know what time?
Speaker 4 (35:39):
Six o'clock Monday, that would probably be well, it would
smell before then.
Speaker 1 (35:44):
Okay, guys, what time should we show up and I
be there? Well, you've got happy hours, Oh of course,
Hugh Sully's so you uh, you do the guinness.
Speaker 4 (35:55):
You know, sometimes I haven't really thought that far. I'd
probably be another die of course jamison. Okay, who knows,
there'll probably be another die?
Speaker 1 (36:04):
You know, it is St Patrick's Day. My daughter makes
these chocolate jamison cupcakes. They are phenomenal. I mean, it's
got like cream on the inside, you know, chocolate, real moist,
and it's and she uses probably more jamison than you're
supposed to, and they are just absolutely to die for.
(36:26):
You know, this goes back probably ten years. I just
don't have any jamison or some guests or any of that.
But one of the.
Speaker 4 (36:39):
Things I remember when I was doing some TV, we
did a cooking show and it was around Saint Patrick's Day,
and my guests talked about making a guinness float for
Saint Patrick's Day.
Speaker 1 (36:52):
Kind of forget all about this. It's probably been fifteen
years ago, and I went a Guinness float. That sounds awful.
Speaker 4 (36:59):
Oh yeah, you know you put two scoops of ice
cream in this glass and gainis over. It's yeah, it's
just like a Rootier float, only use Guinness. You know,
I don't think so it was delicious. It was absolutely delicious.
So maybe I could resurrect that and I would try
that again. That was really good.
Speaker 1 (37:20):
How do we worked the Sully name into that one.
Speaker 6 (37:23):
Float?
Speaker 1 (37:24):
Float? Yeah? Oh a Sully float? Did o Harris teach
you that? No? It was okay, Amy? What was Yeah?
I know, I know what you're talking about.
Speaker 4 (37:41):
Down at the the Bourbon store they had a little
cooking areas. Yeah, awesome, it was really good.
Speaker 1 (37:53):
You know, I've always I I've always want I don't
enjoy Guinness, and when its Sat Patty's Day comes down,
I always want to just okay, just I just want
to enjoy one.
Speaker 4 (38:03):
Well, I think that's what we should, just because I've
kind of that ship's kind of sailed.
Speaker 1 (38:07):
To for me. Yeah, on a lot of things.
Speaker 4 (38:12):
So I think I'm going to resurrect a Sully float.
These conversations we have on Saturday morning are just fantastic.
It just takes me back, and that's a good one
to go back to.
Speaker 1 (38:24):
But you know what, there are some people going right
now writing down selly float and they're going to go
get some vanilla ice cream and a couple of Guinnesses
and try that out.
Speaker 4 (38:31):
Yeah, and I don't think there was anything else really
to it that I can remember. Again, it's fifteen years ago,
but I think it was just like root beer and
ice cream, only it's guinness and ice cream. If anybody's
had one, I'd love to hear about that. I remember
them being very good.
Speaker 1 (38:52):
Yeah one, I mean, oh yeah, you don't want to
but I don't know. It's a happy hour. I deserve
to be honest with you. I don't know. That might
come after the corn beef. Maybe a lot of food. Man.
I have a little Nika. I can see if I
could con a couple of those cupcakes. My daughter, Oh,
we can have a party and we have a couple,
uh yeah, a couple of Jamison cupcakes. And I'll tell
(39:14):
you what.
Speaker 4 (39:15):
You bring the cupcakes and float, we have the corn
beef and cabbage, and then after we eat all that,
we'll look at each other and say it's time for
that walk around the house and then we'll both stretch
out on the couch and see.
Speaker 1 (39:27):
And I will say, Gary, I'll be right here waiting
for you when you come back. I'll time you. Yeah,
I'll keep time. Go ready, And where's Gary? It's been
an hour?
Speaker 4 (39:36):
Oh he didn't make it out of the garage.
Speaker 1 (39:39):
You're out there in the car with a seat crank back.
That's right, Yeah, having a little snooze.
Speaker 2 (39:47):
Uh.
Speaker 1 (39:47):
As always, I think of you when I see things
during the week and try to remind me myself to
say something to you. Last week you had mentioned something
about the new trend with the black and white homes,
white with black trim, black with white trim. Right, drove
up to Springboro, which is a nice busting community, loading
so much up there. We go up to Dorothy Lane
(40:08):
all the time and yeah, won by your house. Oh, yeah,
I know, I don't hurry up? Was that why you?
And not retiring? Exactly? Me too. We got to save
up the shop there, I know, but it's worth it.
But it's worth it. But anyway, we as I'm driving
up there and I'm looking at all these new homes
that are being built a huge homes. How many are
(40:29):
black with white trim or light gray? How many were
white with black trim, including like them like they have
a big barn attached to it. Oh yeah, the same way,
same color as the house. Stunning though. I bet I
saw fifteen black and white homes on the way up
the Springborough and back. Yeah. No, I'd look at it.
(40:50):
Gary was right again.
Speaker 4 (40:52):
Even in our neighborhood, which is, you know, anywhere between
twenty and twenty five years old now and a lot
of brick homes and stuff, there was a maybe fifteen
doors down from me, and it was It's a typical,
you know, brick home and nothing fancy.
Speaker 1 (41:08):
It was a beautiful home.
Speaker 4 (41:10):
And all of a sudden I saw him painting at
brick and I'm going, oh my gosh, what what in
the world are they going to do? And it's white,
and I thought, they're going to make this home a
black and white house. It was just kind of at
the start of the trend. It's probably been six seven
years ago, and it was so plain. It looked terrible.
(41:30):
But they hadn't really done the black accent painting, and
they hadn't really done the windows, and they hadn't done
the shutters. It's a beautiful home now. It really is
a beautiful home. It stands out it is. It just
looks fantastic. And then I had a birthday about a
couple of years ago. My wife had all these older
pictures when you're growing up, and I was standing in.
Speaker 1 (41:52):
Front of it. Was yeah, standing in.
Speaker 4 (41:56):
Front of the little Cape cod built after the war.
And there I was probably about four years old standing
in front of it. It was as black and white,
the garage door wood, garage door white with black trim
around it. And I went, yep, bruise again. It goes around,
comes around, comes around. Yeah, but it's good looking stuff.
And you're right, it's a huge trim. It's a huge
(42:18):
trend right now. And my daughter did a massive remodeling
job of her home in Charlotte, like tore the house
down almost to the foundation, built it back up and
did white and black and was doing the black windows
and everything, and it's beautiful.
Speaker 1 (42:33):
It's gorgeous. So there you go. Well, I just said,
you know, Gary Salvin told me that's that's the trend.
That's the trend, and there it is. There you go.
So I saw it. Yep, So what are we talking
about today?
Speaker 4 (42:47):
Oh my gosh, I got a lot of less as
you've been saying. We've had a pretty good weatherfront go
by us and a lot of rain and stuff. So
I'm sure we'll talk a lot about water, but many
other things too.
Speaker 1 (42:57):
Ron.
Speaker 4 (42:58):
You know, it's spring cleaning time with some cleaning tips,
some odor eliminating discussions, inspections on roof. You've got to
get you going on deck season, talking about what's new
on decking, and also stained.
Speaker 1 (43:10):
So it's gonna be a busy day. Sounds like it
if you if you don't have enough spring cleaning at
your house to do. Oh you want me, I'll give
you my address.
Speaker 4 (43:18):
Well, I want that pre cut up my lawn by way?
Speaker 1 (43:22):
You want my primo? Yep, I'll trade you Wednesday. I'll
primo if you come and spring clean. You got a deal,
all right? Gary Sullivan get it check out his website,
Garysullivan Online and dot com. Thanks to our callers, Thanks
to our sponsors, Thanks the course of the birthday boy
Danny Gleeson, our producer, because without Danny, none of this
stuf would happen. Now do yourself a favor, get out
there and plant a tree or two or three. Keep
planting those dated plants. Keep your your worms happy, pappier
(43:45):
pampy your worms be friendly pollinator plight. Make it the
best weekend of your life. See you. How is your
guardian growing?
Speaker 2 (43:56):
Call roten now at one eight hundred eighty two three
tall you're listening to in the Garden with Ron Wilson
In The Garden with Ron Wilson News
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