Episode Transcript
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Speaker 1 (00:34):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, talking about yarding on this Mother's Day
weekend and talking about a great mom. Of course I
could talk about mine, because she is a great mom.
But let's talk about another mom who happens to be
our next guests, because it's time for Are you urbally
experienced with our CCPCMH award winning syndicated journalist, Appalachian herbal scholar. She,
(00:59):
of course, is credited family herbalist, author, cookie teacher, media personality,
and motivational speaker. Aren't you motivated when she's done talking
with us? Yes?
Speaker 2 (01:08):
You are?
Speaker 1 (01:08):
Her website about eating dot com ladies and gentlemen, the one,
the only Rita nader I Confeld. Wow, sit down please, Well.
Speaker 3 (01:28):
Mister Wilson, just listening to that made me smile.
Speaker 1 (01:31):
Well, good, that's what it's all about. Makes us smile
because we know you're going to be on the show.
Speaker 3 (01:36):
Well, you know, Mother's Day weekend. I will make sure
to call your mom. Now, you know, we call each
other just about every like holiday and Mother's Day and
all that. So I'm looking forward to chatting with her,
and she's always up early, so that's no problem.
Speaker 1 (01:52):
She's listening right now. As a matter of fact, you know,
I can bring my mom's name up every hour on
the show. You call her one time on the phone.
That's all I hear about for a month.
Speaker 3 (02:03):
I don't think so I know.
Speaker 1 (02:05):
So trust me, I know. So that's wait is with everybody,
because everybody loves Rita hikingfelt well, it is Mother's Day weekend,
and we got a lot of time to talk about
this weekend because you finally wrote a little something here,
which I'm glad you did, about something that you know
you When you showed me this, you know, email this
(02:26):
to me earlier in the week, I kind of chuckled
to myself because I said, you know what, Rita's been
talking and doing this for thirty years, forty years, using
flowers as garnishes as part of the salad because they're
so edible, and you've been talking about this forever, and
now look what's vogue.
Speaker 3 (02:44):
Oh my goodness, I think Megan Markle, excuse me, I
got another frog of my throat. Excuse me. When she
had her new show talked about edible flowers and she
had dried flowers, sprinkles, and all of a sudden, everybody's like, wow,
this is such a cool new thing. It's age old,
(03:06):
age old. So I'm glad everybody's coming on the bandwagon.
And there's so many flowers that you know, that you
can grow or that are in the yard just naturally,
that are edible. We just have to be a little
careful in making sure we're eating the right one, don't
you think?
Speaker 1 (03:24):
Yeah, I think that of all that you know, and
that's always been one of those things when as you've
presented at at some of the workshops and classes that
we've done together, is that you know how flavorful they
are and they all have different different types of flavors.
But obviously the secret there's several things here you want
to keep in mind, is that you know it's one
is not all flowers are edible, so you have to
(03:47):
make sure and you can find this information by the
way on our website at ron Wilson online dot com.
That is Rita's tip for this week is making sure
one is that it is edible, and if it is
at ball then you know, making sure that what it
hasn't been sprayed with pesticides or other chemicals that might
be bad, you know, things like that. And then of
(04:08):
course when to pick the flowers when they're at their
freshest point or when is the best time to do that,
So a lot of factors involved here. You want to
do your homework and make sure what you're doing is right.
And you know what, I know what I always think
of it used to laugh and I told the story
there was a McDonald's by us when the kids were
growing up and then younger, and we would get in
the drive through and there was a Rosa sharre in
there and it was all and when it was in
(04:30):
flower through the summertime, and we'd pull up, I'd pick
off three or four flowers and we'd all eat. We'd
all eat Rosa shaar and petals as we were waiting
in the drive through with McDonald's. And that was the
kid's first lesson with eating edible flowers was with the
Rosa Sharon. So we've been doing it for a while
as well. But I just think it's it's not funny
how interesting it took so long for this to finally
(04:52):
really make it in. But again, can make your salads beautiful,
can make your fruit salads beautiful, whatever you're reading beautiful
and we had great flavor at the same time.
Speaker 3 (05:02):
Oh yeah, And you know when you talked about just
what to pick, they don't necessarily have to be organic,
but do make sure they haven't been sprayed, as you said,
with pesticides, or make sure you harvest them from a
location where you know no chemicals are used. So and
before you after you pick, first of all, let's talk
(05:25):
about the best time. I like to pick them, mister Wilson,
in the morning, around before twelve, because that's when they
have the highest moisture content and then the sun doesn't
drive all the flavor and moisture off. So if you're
going to pick them, just make sure you keep them
on a like a damp and paper towel. And if
(05:46):
you want to keep them for a while, you can
put them in a covered container and just keep them
in the fridge on that paper towel that's a little
damp oh gosh, for about as long as a week.
And so when you want to use them for eating,
what I do is leave them in the fridge so
that they don't wilt, and put them on like your
salads or in your drinks right before you're ready to serve,
(06:08):
and that way they're nice and fresh and very very pretty.
Speaker 1 (06:11):
I always remember in the springtime when we were giving
at workshops together, and I would bring pansies in the spring,
and by the time it was time for me to talk,
the pansy flowers were all gone because you had picked
them all off, put them in your salad.
Speaker 3 (06:23):
Oh yeah, pansies and violas are edible, and you know,
those are the ones that make lovely crystallized flowers too,
because they keep their color. Now, violets, of course are edible,
the dark blue. Make sure you know what you're picking.
But I have noticed when I've crystallized those, and you
(06:44):
just you do that by just brushing on a little
bit of egg white and then sprinkling some really fine
sugar on them, just letting them dry on a rack.
The violets don't seem to keep their beautiful purple color,
but pansies and violas too, so you can even dry them,
like Megan Markle has tints that she's selling of mixed
(07:05):
dried petals. You can dry all your flowers on a
rack or even in a bag, just like herbs, and
then you have your own petals and they're free and
then you know exactly where you got them, and they
make lovely gifts as well.
Speaker 1 (07:18):
Now you brought up in your notes for this week,
and again you find them on a website a Royn
Wilson online dot com. You do talk about you know
when to pick them et, cetar, etc. You also suggest
that you only eat the petals, don't eat the stems,
don't eat the leaves, because that's in most cases not
good or can be tough. You also talk about removing
(07:40):
the stamens and the pistols from the flowers that have
really where you really can notice them. They have larger
stamens and pistols, to actually remove those before you eat those.
Why is that important?
Speaker 3 (07:51):
Well, you know, when you think of the stamen that
produces the pollen, and that can sometimes cause allergic reactions
when eaten by some folks, So it's always good to
remove that in most cases. And since you are the
experts here, I thought it might be fun for you
to explain, like stamens and pistols, what's the difference or.
Speaker 1 (08:14):
Prostrate and prostate?
Speaker 3 (08:18):
You're talking about the stamen, I guess no.
Speaker 1 (08:21):
Talking about you talking about herbs and oh, I think
this is a prostate. I mean, no, not prostrate, No,
not for yet. You always got confused anyway. Yeah, the
male and female parts, and that's basically and some flowers,
some flowers have both of those, which is called a
complete flower has both the male and the female parts
within the flower. And then there are other flowers that
have the male and one flower and the female and
(08:43):
the other. And of course that's where honey bees, native bees,
you know, the carbon bees. All that become very so important.
Where all the pollinators come and become important is carrying
that pollen from the male flower to the female flower
so that we can produce fruit and whatever. It may
be best to probably go in there in the flowers
(09:03):
that have larger, more distinct stamens and pistols, just to
pull those, pinch them out with your hand, your hand,
and I think, if I remember right, it even helps
those flowers to last a little bit longer.
Speaker 3 (09:14):
Oh it does, because there's less to I always say,
like pool the energy from the petals. So a good
example of that are day lilies. They're edible now, easter
lilies or not, but when you pick day lilies, you
know it's the stamen and the pistol right in the center,
so I always pluck those right out and I wind
(09:35):
up with some pollen on my fingers, so it's sort
of fun.
Speaker 1 (09:37):
Yeah, And again that's a prime example. You talk about
eating day lilies, and remember that easter lilies and day lilies.
Day Low's are not really lilies. Easter lilies are lilies,
and so there are two distinct different plants here, and
that the day lilies are edible as a matter of fact.
And I've told you the story a million times, but
(09:58):
I did a story for one of the when I
was doing the TV gardening segments about eating edible flowers
thanks to you, and I went through and ate a
whole bunch of different daily flowers, and they all had
a little bit of a different flavor to them as
I went through. But I learned my lesson when I
shot that, because you have to shoot an opening in
(10:19):
the clothes in the b roll and eating a lot
of these daily flowers. And you know what happened about
an hour and a half.
Speaker 2 (10:24):
Later, lots of calls.
Speaker 1 (10:28):
No no, no, no to me after I ate so
many daily flowers, upset exactly.
Speaker 3 (10:35):
Oh yeah, that's a good that's some good advice. Don't overdue.
I mean you wouldn't need you know, too much. Like protein,
meat and flowers are the same. Start out very slowly
and with less as always more, and let your system
get used to it. But that would be you. I've
seen you just dive into a whole basket of peppers
and go for the whole thing.
Speaker 1 (10:56):
Well, but we were shooting this thing and I had
to keep eating these right, and we had to take
another shot. Are you eating this and eating that? And
man a couple hours later was like, uh oh read
it always says eating moderation And guess I didn't on
that one. Talking with Rita hiken Feldr website about eating
dot com or she's have her recipes on ours of
course at Ron Wilson online dot com as well as
(11:18):
to take a quick break, we come back more with
Rita hikingfeld Here in the garden with Ron Wilson.
Speaker 4 (11:23):
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Speaker 1 (14:28):
Talking you ardening at eight hundred and eight two three, eight,
two five five Rita Nator hiking fellows with us this morning,
our herbal expert. That means it's time for are you
erbally experienced talking about edible flowers? And again, I think
the thing that that Rita really wants to stress today,
and I know it is making sure that you hear
what we're saying here, is that there are so many
edible flowers out there is phenomenal. There are a lot
(14:49):
of flowers that are not edible that you don't want
to eat. So you've got to do your homework look
at some reputable lists. Rita's got one for you posted,
like I said, on our website, and you know when
I found I went through last week just doing some
homework on lists that people can print out and take
with them, and there's several of them that are out there.
A lot of seed companies will do that. I think
Colorado State University Extension does an outstanding job, and they
(15:12):
have a list they talk about how to use them,
just like you everything basically that you listed today, but
they also have a list of very common garden plants
that you do not want to eat. And then they've
got about a five page list of all the common
plants in your garden trees and shrubs, flowers that you
can eat as well. So do your homework to make
sure yes it's edible yet or no it's not. And then,
(15:35):
like I mentioned right before the break, eat in moderation
please because it can cause a little bit of upset.
Tommy as Rito hikin.
Speaker 3 (15:43):
Fulldle put it yes as I know with you. And
it's interesting because I think, like Ohio State, Colorado State,
those websites are really wonderful. And a point you made
too and really worth making again is there's so much
conflicting information out there as to what's edible and what's not. Yes,
(16:06):
so just make sure that you go to a trusted
source because it's like, for instance, marygolds, the common merigolds,
you know that we all grow. We know they're good
for you know, to keep the insects away in the garden.
But are they edible? I say yes. Most sites say yes.
There are some that say the French and the African
(16:28):
are not. I grow both and I have eaten those
petals for years.
Speaker 1 (16:34):
But if you're not in her throat, she is still
with us today.
Speaker 3 (16:39):
Yes, But what I'm saying is most sources say they
are are they are edible. Now, there are some merrigolds
like the marsh that are not edible, but you can
always be safe with the merrigold called colendula. It's called
pot marry gold, and it's not only very medicinal, but
it's also super edible and it's really pretty in the garden.
(17:02):
And again it's called colindula, So grat and soups and stews,
and you can feed the petals to your chickens and
then the eggs, the egg yolks will get more yellow.
So again, just be sure, and if you're not sure,
just don't eat it.
Speaker 1 (17:18):
That's the bottom mine. Just don't eat it. And that's
you're exactly right unless you know for sure. And I
think you know again doing your homework, you said petunias.
You know a lot of folks think that calibri coas
are petunias, and they're not. They're not a petunia at all.
Those are not edible. So again, you make sure you're
clear about what you're trying to eat, what you're not
trying to eat. Us out there talking with Rita Hikenfelder
(17:41):
website about eating dot com. You know, you obviously always
talking about herbs. What about herb flowers are most of
those edible, Oh.
Speaker 3 (17:49):
Yeah, any of the culinary herbs. The flowers are edible
into my palate. They're a little sweeter and wonderful like
chived flowers, the onion chibes, those per flowers pinkish right
now that are blooming or great and vinegars or salads.
So yes, the culinary herbs, the flowers are always edible.
So you're really really safe there. And by again, by
(18:13):
plucking those flowers off, you're pruning the plant and you're
going to get better leaf growth too.
Speaker 1 (18:18):
And you know you speak of the chives, and I'm
telling you and I'm telling everybody right now, and you
know what I'm gonna say, Grow the chives for the chives,
There's no doubt about it. But grow the chibes for
the flowers. And as soon as those things open up
and they're fresh, and like Rita said, pick them in
the morning, pick them right when they right when they're
you know, you'll see them sit there for a while
and then they open up. You take those things and
(18:38):
crumble those into your salad. Is one of the absolute,
I think, best additives you can put in a toss salad.
Absolutely wonderful flavor.
Speaker 3 (18:48):
Well, you know you've got that great onion flavor sort
of mild, plus all the medicinal qualities that are good
for your heart. And then if you add the sturtiums
in there, this beautiful peppery flower tasting flowers, then I've
always said you got your onion and basically your salt
and pepper right in the petals. So you can not
only add color, but nutrients as well. And it's great
(19:11):
for the little ones because you know they're learning something
about their environments. It's pleasurable. And I always say you're
planting seeds when you're taking them out into the garden
or the yard and to pick edible flowers and such.
So it's all good.
Speaker 1 (19:26):
And one last one real quick, you know, the summer's
uchini squash anything that's in that family. The male flowers
come out, and usually there's a ton of male flowers
into two or three females. Pick those male flowers and
you can bread those, you can stuff them with cream cheese.
Those things are outstanding.
Speaker 3 (19:45):
Yeah, and you know you told me how to tell
the difference really quick, because the male flowers are on
like a stem, right, and then the females seem like
they come right out from the base of the stem.
Is that correct?
Speaker 1 (19:57):
It actually has the fruit at the bottom of it.
So if you look at the female, there's a little
nub right there and that's the fruit. And if it
gets pollinated, it continues to grow. And if it doesn't
get pollinator poorly pollinat will grow for a little while
and then it falls off.
Speaker 3 (20:10):
Yeah, and those big flowers, you just pull out the
stamen and the pistol and then you can stuff them
with an herb cream cheese. Again very gourmet and heck
you got it right outside your kitchen door.
Speaker 1 (20:21):
Happy Mother's Day to one of the nicest moms ever,
Rida nat Or hiking Felt And be sure and tell
mister Hikenfeld I said happy Mother's Day weekend as well.
Speaker 3 (20:29):
I will and I'll be at Natorp's today thirty to
twelve thirty something like that.
Speaker 1 (20:34):
So stop out and see you at natorp Cercalut from
ten thirty to twelve thirty. That's it, you got it.
Thanks for you to have a happy Mother's Day. Next
coming up next doctor Allan Arma each here in the
garden with Ron Wilson.
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(23:02):
back here in the garden with Ron Wilson. As I promised,
he is back. I can't believe it. He's back with
us this morning. You know what I'm talking about. He
is a world renowned gardening expert. He travels the world.
Now we're gonna start calling him Reverend Armonies because he's
preaching the word of plants and their stories about them
as he travels around the world and forming all of
(23:23):
us garden writer. He's won so many horticultural awards they
quit giving him to him because I don't think it's
any more out there that he could win. One of
his quotes, gardening is not brain surgery or rocket science.
If Ron Wilson can do it, so can you, ladies
and gentlemen. His website is Alanarmonies dot net, The one
the Only Doctor Alan Apple Armitage.
Speaker 2 (23:52):
Good morning, Good morning, Good morning, Ron. How are you
this morning? So I like I'm getting some good weather.
Speaker 1 (23:57):
Yeah, finally, this our first really good Friday Saturday Sunday
that we've had the entire spring, and of course it
would hit on Mother's Day weekend.
Speaker 2 (24:07):
Well, of course that's what everybody wants to be working
in the gardens, sweating and having mother be beside them.
Speaker 1 (24:13):
Right, yeah, there you go.
Speaker 5 (24:15):
It is.
Speaker 1 (24:15):
Well, hopefully, hopefully it was. And I don't know what
your mom did as far as passing things along to
you as far as gardening, but there's a lot of
moms out there that passed along a lot of knowledge
and got their kids involved with gardeners. So that are
gardeners today, there.
Speaker 2 (24:29):
Are, You know that that's cool. I get a lot
of stories of parents or grandparents and you know, my
mother just told us I got out cut the grass
and that was after we had messed up the grass
by doing all the stuff we shouldn't have done. But
but I know, I remember my grandmother for sure. We'd
walk along the house. There were these things called which
she called punky punky a lily unky lies, Yes, said, boys,
(24:53):
come see the funky a lilies along the side. But
I had no idea what a funky a lily was,
and I had no interest either, But turned out that's
name for hostas, yes, and and and and we go
in the back and and we have our little iced tea.
Now this is in Montreal, Canada, where we also had
iced tea. By the way, didn't have sweetened tea, but
we had iced tea. And then we sit under a
(25:14):
cataulpa tree. Yeah, that was my first sort of you know,
brush with these kind of trees that had these really
cool fruit and things are falling down and the shade
was beautiful. Anyway, that that was my little uh catalpa worms.
And I didn't even know. Hey, I was a kid.
(25:34):
Where do I know?
Speaker 1 (25:35):
Great great fishing bait. That's one of the best fishing
baits that you can use as gatapa worms.
Speaker 2 (25:41):
There you go, You see what little I know? Amazing.
Speaker 1 (25:44):
There's actually there's actually people to collect those are blessed. Yeah,
they freeze those and sell them actually, so it's quite crazy. Yeah.
You know what's funny is I I did learn from
my mom, but you're right, you also think back to
your grandmother uh and grandfather working in the garden as well.
And I totally got about Funkia because you're that was
what it was hass Is way back in was funky.
Speaker 2 (26:06):
Yeah, that was a great name. I thought it was
a very funky name, so I mean, but but you know,
now there are hosses which are which are just flying
for deer food, which we have those different stories though,
all these different stories of our families, and you know
sometimes you know pat in the head and you know,
go and digging the dirt or just uh whatever. But anyway, yeah,
(26:28):
those are those are things that bring back memory.
Speaker 1 (26:31):
My mom always wanted me to mow the grass because
I did a better job than my dad.
Speaker 2 (26:37):
But we didn't have a whole lot of grass because
we had all the neighborhood kids playing football and tackle
and whatever else on it. But we try to keep
it somewhat green anyway, and somewhat low.
Speaker 1 (26:47):
We usually always had at least a couple of acres
to mow, and I I was back in the early
striping days where I could get that pattern going in
there and all that kind of stuff.
Speaker 2 (26:55):
So yeah, that's crazy to figure if you probably did
figure eights and all sorts of stuff.
Speaker 1 (26:59):
I had all kinds I wrote my name and all
kinds of stuff in there. By the way, am I
supposed to be honored that you said that about me?
Speaker 2 (27:09):
Well, I think you should be. Actually, because I mean,
I know you struggle with this, and I figure that
you must have come a long way if you could
garden like you do and speak like you do. So yes,
it's it's good to have you with me. And the
two of us would cause irreparable damage if we went
to somebody else's garden. Yeah, how much fun we would have.
Speaker 1 (27:28):
Oh, I've been there before a couple of times with you.
And yes, you're exactly right talking with doctor Alan Armitage.
His website is Alan Armity's dot that And I did
have a couple of the apple fried apple custard pastries
French pastries. Understand that two of them, one for me
and one for you.
Speaker 2 (27:46):
Well I am honored now that.
Speaker 1 (27:50):
My wife said you need two of those and I said, nope,
but I'm eating one for doctor Armitage.
Speaker 2 (27:56):
She said, what what? Just get rid of that, fellow.
But it's a good It's a bit of a morning
here too. I'm just standing out in the guard it's
kind of raining here a little bit. And I you
know you taught me talk about me traveling the world, Well,
I love to travel the local world as well. And
today I'm going to a garden festival and just a
(28:19):
little town down the road called the Road Georgia, and uh,
you know, they open their guards and I'm going to
their tell stories. I don't know what I'm doing, but
it's just so wonderful to see all these people excited
about getting outside and actually, you know, liking what we do.
Speaker 1 (28:35):
We be wearing the hat.
Speaker 2 (28:36):
Grat If I don't wear a hat, I get I
get abused.
Speaker 1 (28:42):
I'm reminding.
Speaker 2 (28:46):
They don't say hello or how are you? They say,
where's your hat? I get it.
Speaker 3 (28:50):
My hat.
Speaker 2 (28:54):
My hat even has a T shirt.
Speaker 1 (28:55):
See and see. Oh yeah, that's right. I forgot about
that too. Well, now you got to ride another This
says I was wrong. It is all about the hat.
Speaker 2 (29:04):
I think I have to redo the hat, to redo
that book.
Speaker 1 (29:08):
I love it. You know, I was watching I was
watching one of your videos the other day on not
one of your podcasts, one of the videos when you
were out in California a few weeks ago doing the
Trials Spring Trials, and I thought you brought up an
interesting point about the new what breeders are doing now
in the series sizes. So you had a whole series
(29:33):
of geraniums, the same series, but you you had a dwarf, medium, large,
and extra large in the same plant.
Speaker 2 (29:44):
It sounds like t shirts, doesn't it.
Speaker 1 (29:45):
Yeah, But.
Speaker 2 (29:47):
So that's just happening again for the listeners out there,
I mean, you don't have to know anything about a
series or a cultivar or whatever all these terms. But
the fact is what the breeders are trying to do
to make it easier for the the grower and then
the garden center is they say a series is simply
plants that are related closely enough, like geraniums as you mentioned,
(30:10):
that are all going to essentially flower more or less
the same time and perhaps the only difference might be
color or In this case, what you're talking about is
we have the small, medium, and large, so that if
we're a landscaper wants something big or you want something big,
that same beautiful drainium you saw in a small size
is also available. So they're filling in gaps. So when
(30:32):
you go see these new trials and you're looking for
all this new, wonderful, knock your eyes out stuff, oftentimes
you're not disappointed. It's just that now they're trying to
fill in gaps, and so you might just have one
more pink something or other because they didn't have a
pink before or one more large plant, because they would
just want to increase that series. That's what it's all about,
(30:55):
and that's what we're looking at.
Speaker 1 (30:56):
Just trying to confuse me more and more.
Speaker 2 (31:00):
Is this confusing? That's what we don't want to talk
about us.
Speaker 1 (31:02):
And can you I tell you? And can you believe
the wave petunia U celebrating what is thirty years?
Speaker 2 (31:12):
You're probably young enough to remember that thing.
Speaker 1 (31:15):
Oh, absolutely, purple wave.
Speaker 2 (31:17):
And it really was a different I mean there was
a petunia, and but it really did it really did
make a breakthrough. And and thirty years. Yeah, so you
talk about my hat having its own personality. Gosh, those
Wave petunias they're celebrating with birthday parties and everything, and
good for them. It's a good product and more power
to them.
Speaker 1 (31:35):
Well, and it brought a whole new attention to the
to the petunias with these new varieties, which I think
is outstanding. You think of introductions and what they did
to the industry. I look at I look at the
wave patunia made a major influence. I look at knockout
roses celebrate twenty five years with a knockout rose, I look,
they kind of brought roses back into the garden again
(31:55):
with these lower maintenance roses. Uh, you know, it's it's
just amazing to see that.
Speaker 3 (31:59):
Uh.
Speaker 1 (32:00):
And of course that what is that golden colored yellow
sweet potato that takes over your entire.
Speaker 2 (32:06):
Garden, you know what, the one that eats up the
house and everything.
Speaker 1 (32:10):
Yeah?
Speaker 2 (32:10):
Yeah, what's that called again, margharita thing?
Speaker 1 (32:14):
Margarita? Yeah, something sweet potato mine.
Speaker 2 (32:18):
I remember, I remember seeing the first one of those.
Speaker 1 (32:22):
That thing was that that thing was a game changer
as well. And how long ago did you bring that out?
Speaker 2 (32:28):
Oh gosh, Ron, you know I it was it was
in the late nineties, maybe early twos, I don't know.
Speaker 1 (32:34):
See. To me, I'm sure to me, that should be
on the list of game changers in the I'm serious,
in the gardening industry, because you know, sweet potato, ornamental
sweet potato vines weren't and you made them. And now
look at how many varieties are on the garden out
there today. Is crazy. Oh that's still the best.
Speaker 2 (32:51):
One prior time for telling stories. But the fact that
that even got into the into the industry was just
a ma how that occurred? Who? And I just think
back then, who in the world would think they could
make money growing a sweet potato for the ornamental industry.
Nobody and uh so a little perseverance of persistence and
(33:14):
we got it out there.
Speaker 1 (33:14):
So they said, nobody can make money, So give it
to doctor Armities and let him come up with it.
Speaker 2 (33:21):
That was before we had royalties at the university. Oh
much money I made on that wrong zero everybody else is,
so I'm happy about that.
Speaker 1 (33:30):
It's a good one talking with doctor Allen Armidis. Of course,
his website is alan Armonis dot net, where you'll find
all of his great books, which of course made great
Mother's Day gifts. Even though it's a you can't get
it today or tomorrow, you can give it to her
next week, but anyway, check it out at Alan Armidy's
dot net. Quick break we come back. I got a
lot more questions for the doc. Here in the garden
with Ron Wilson.
Speaker 4 (33:49):
Landscaping lad easier with your personal yard boy. He's in
the garden and he's Ron Wilson.
Speaker 1 (34:12):
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(34:32):
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a year and they're going to be really happy plants.
Furn Loan tree and shrub food, along with other fur
(34:54):
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and shrub food only at your favorite independent nursery and
garden centers. Pick some up today. Welcome back here in
(35:50):
the Garden with Ron Wilson talking with doctor Allen Apple
Armitage his website is Alan armitage dot net talking about
all kinds of great things. By the way, the book,
it's not just about the hat.
Speaker 2 (36:03):
Was that?
Speaker 1 (36:04):
Was that your actual first book that you wrote, or
did you you had some other references reference books before that? Right?
Speaker 2 (36:10):
Oh? Yeah, I had a number of books before that.
And the only reason I ended up writing that because
I was sort of on a dare you know that?
Because I keep telling all these stories about how I
got here from there and and this guy said, why
don't you write them down? I said, well, who wants
to read that nonsense? And he said, you'd be surprised,
and so he said, I'll buy I'll buy the first
(36:33):
few dozen books. And uh so that's kind of the
thing i'd done. But it actually started out to be
a nice story, and people enjoy it.
Speaker 1 (36:40):
It's a wonderful book, and of course, of naked ladies
and forget me not, it's my absolute favorite. Uh So,
you know again, you find all these on his website,
including the Bible of Perennials. It's an absolutely outstanding a
perennial book at Alan Ormanach dot net. And I'm just curious,
did you know Nellie Stevens.
Speaker 2 (36:59):
No, no, no, I never did know Nellie Stevens. But
the story was such that this lady went into the
garden center and said, I want this. I want to
Holly that is, you know, evergreen, and it blocks my whatevers.
And this young man said, okay, how about trying Nellie
Stephens Holly. And he was loading him into her car
when she said, I happen to be there. I'm terrible
(37:20):
at he's dropping and he said, he said, well, who
was Nellie Stevens. Of course he didn't have a clue,
so that sort of piqued my interest in trying to
figure out who Nellie Stevens really was, and that's how
that book got done.
Speaker 1 (37:32):
There's a lot of great stories, a lot of great
stories of plants, There's no doubt about it. And you know,
doctor Rhmady started writing all these stories, and of course
a lot of and a lot of salespeople, plant specialists
that are selling plants to folks learn these stories. And
it's a great way to sell plants as well, because
you know the story behind the plant, and when somebody
learns the story behind the plant makes the plant more interesting.
(37:53):
And he does a great job. Again, you can check
out all the books at Alan Armitage dot net and
find out that Ron and.
Speaker 2 (38:01):
I'll not interrupt you, but if you are, if anybody's interested,
you know, we keep forganning to say this. If you
put in if you go to our website, put a
discount discount code Wilson for some guy I know, you'll
get free shipping. And on this weekend. Also, if you
want to really go crazy, you can get a Mother's
Day there's Mother's Day disciss as well, but Wilson is
(38:24):
there forever. So if you forget to do it this
weekend you put in Wilson, you got free shipping. Because
you know, I kind of like this guy, so if
you have to put up with him, he might as
well get something out of it.
Speaker 1 (38:33):
And I just will tell you up front right now,
Missus Armitage hand does all of those books herself. He
has nothing to do with it. She does all the postage,
wrapping them up, labeling and sending to you. So there
you go.
Speaker 2 (38:47):
I do hear about it. So if you order it,
understand it is done. Well, we'll say with long.
Speaker 1 (38:53):
There you go. And of course the Gardening app. If
you want doctor Armitage in your back pocket, the Gardening
app is truly one of the best guardening apps that's
out there, and you can to find out more about
that on the website as well. Sign up for his
newsletter too. You get that every now and then, and
I think you will enjoy that as well, talking with
doctor Allan armitage about all kinds of great things. So
as we look in the doctor's perennial garden right now,
(39:13):
and of course you've got annuals in there as well.
Anything that's outstanding to you at this stage, well.
Speaker 2 (39:20):
I'll tell you what. Yeah, you know, and I know
that it's hard a hard sell from many garden centers,
but my clematis or clematis on my vines are just
quite spectacular right now. It's early. I know yours aren't
quite there yet.
Speaker 1 (39:34):
No, they're coming out, they're coming out.
Speaker 2 (39:36):
Well, I've got mine. I try to train mine to
grow up shrubs or trees or whatever, so I don't
want a whole lot of extra structures. But they're growing
up and doing their thing, and it's just fun because
you don't even know that they're there until they start flowering,
and then after they finish flowering, or even though they're there.
So I'm I'm just looking. I'm in the garden right
(39:58):
now looking at those, and I'm looking at a native
plant which I think you guys can do, called Indian pinks. Yes,
and they're butting up and looking they're gonna look great.
They're called spygelia. But boy, oh boy, that's as far
as I'm concerned, one of our finest native plants that
you can.
Speaker 1 (40:15):
Get to the garden we're growing every year.
Speaker 2 (40:18):
Yeah. Well, yeah, it's just they've exploded because we've now
figured out how to propagate them right now some move cultivars,
believe it or not, or native ours. So it's it's
it's so. That's what I'm looking at is all sorts
of stuff here right now, nepotudes and all those cool stuff.
Speaker 5 (40:33):
You know.
Speaker 1 (40:33):
What's interesting is I first learned that process of growing
those up through other shrubs and trees or whatever from
Raymond Eedison.
Speaker 2 (40:42):
Okay, there you go.
Speaker 1 (40:43):
He brought that up.
Speaker 2 (40:44):
Mister.
Speaker 1 (40:44):
Yes, mister clementis what you told me. You didn't care
how I pronounced it, as long as I grew them.
Speaker 2 (40:51):
That's the thing. Don't ever get into this, how do
I pronounce the thing? Who cares? Just get the syllables
in the right order and fire away. That's that's that's
what I say.
Speaker 1 (40:59):
All right, they've got the reduce your lawn day coming up?
Speaker 3 (41:02):
Here?
Speaker 1 (41:03):
Are you looking out at your lawn trying to figure
out ways to reduce it and add more perennial beds?
Speaker 2 (41:08):
Well, you know, I hate to be a party pooper,
but I kind of like my lawn where it is
right now. I mean, I'm looking in the back and
the grass really does make everything else look nice. And
the grass is, you know, it's reasonally green. Where I
tramp on it, it's kind of bad and YadA YadA.
But I kind of like my lawn what little I have,
And so if I had, you know, two acres of it,
(41:31):
I certainly wouldn't saying that. But I live in a
very small garden here and I don't. I don't really
plan to, although my wife accooses me all the time
of expanding the beds, and if I do, I do
it in the dark of night because she doesn't know,
but only because I want a few more plants.
Speaker 1 (41:50):
But you know, I kind of like the grass now.
We before you came on, we have our herbalist Rita
Hikenfeld on with us on today. Our topic was edible
flowers do you ever get into that?
Speaker 2 (41:59):
Okay, you know the short answers, No, the long answers.
I've tried them, nasturtiums, and I've tried a few other things,
and you know, I just I just rather eat my tomatoes.
But but it's cool. I really like the idea, but
(42:20):
I haven't really gotten into it much.
Speaker 1 (42:22):
Right, Well, it's Mother's Day weekend. Tomorrow is Mother's Day.
Missus Armitage truly a saint. We'll go down in sainthood,
there's no doubt about it. What does doctor Allan Armitage get,
Missus Armitage? Missus? Is that that's doctor missus for a
Mother's Day?
Speaker 2 (42:38):
Oh oh well, other than of course love and respect
and and all those other things that she seldom says
I do. But we're going, well, we're going off for
a little brunch tomorrow with some friends and just celebrating you,
you know, how fortunate we all are. And uh, you know,
I got a card. Of course she is in another room,
(42:58):
saysn't know that, but I you know, she's in the
basements quite some time. And I'm happy. She is a
great mother. Of course, she still is a great mother
and grandmother. So I hope that the grandkids, and the
kids do their thing as well, and I.
Speaker 1 (43:13):
Know they will, Sure they will.
Speaker 2 (43:14):
I will, we'll we'll go out and celebrate.
Speaker 1 (43:16):
I figured you were gonna say, you're gonna be cooking
two pounds of bacon on that new flat top grill.
Speaker 5 (43:20):
You do you?
Speaker 2 (43:21):
I got that gribbled rot. I am cooking bacon like
there's nothing less in the world. I mean, she said,
I want some bacon. I said, she doesn't know a
piece of bacon, pound of that stuff.
Speaker 5 (43:32):
I love it now.
Speaker 1 (43:33):
I like her even more than before. Doctor Allen let
us at Demado.
Speaker 2 (43:38):
We don't even have any letters.
Speaker 1 (43:40):
I love it. Doctor Allen Armie is always a pleasure Again.
Alan Armidy's dot net have a great Mother's Day weekend.
Speaker 2 (43:47):
You to Rod all the best. Everybody, take care.
Speaker 1 (43:50):
I take care.
Speaker 2 (43:50):
You enjoy it.
Speaker 1 (43:51):
Alan Ormandy's dot net is the website checked out great books.
I'm telling you they really are. And he's a great
guy as well, which you can tell by being on
our show. All right, quick break you come back. Phone
lines are open for you at eight hundred eight two
three eight two five five. Here in the garden with
Ron Wilson.
Speaker 4 (44:11):
Not gardening questions. Ron has the answers at one eight
hundred eighty two three Talk You're in the garden with
Ron Wilson.
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, talking about yarding on this Mother's Day
weekend and talking about a great mom. Of course I
could talk about mine, because she is a great mom.
But let's talk about another mom who happens to be
our next guests, because it's time for Are you urbally
experienced with our CCPCMH award winning syndicated journalist, Appalachian herbal scholar. She,
(00:59):
of course, is credited family herbalist, author, cookie teacher, media personality,
and motivational speaker. Aren't you motivated when she's done talking
with us? Yes?
Speaker 2 (01:08):
You are?
Speaker 1 (01:08):
Her website about eating dot com ladies and gentlemen, the one,
the only Rita nader I Confeld. Wow, sit down please, Well.
Speaker 3 (01:28):
Mister Wilson, just listening to that made me smile.
Speaker 1 (01:31):
Well, good, that's what it's all about. Makes us smile
because we know you're going to be on the show.
Speaker 3 (01:36):
Well, you know, Mother's Day weekend. I will make sure
to call your mom. Now, you know, we call each
other just about every like holiday and Mother's Day and
all that. So I'm looking forward to chatting with her,
and she's always up early, so that's no problem.
Speaker 1 (01:52):
She's listening right now. As a matter of fact, you know,
I can bring my mom's name up every hour on
the show. You call her one time on the phone.
That's all I hear about for a month.
Speaker 3 (02:03):
I don't think so I know.
Speaker 1 (02:05):
So trust me, I know. So that's wait is with everybody,
because everybody loves Rita hikingfelt well, it is Mother's Day weekend,
and we got a lot of time to talk about
this weekend because you finally wrote a little something here,
which I'm glad you did, about something that you know
you When you showed me this, you know, email this
(02:26):
to me earlier in the week, I kind of chuckled
to myself because I said, you know what, Rita's been
talking and doing this for thirty years, forty years, using
flowers as garnishes as part of the salad because they're
so edible, and you've been talking about this forever, and
now look what's vogue.
Speaker 3 (02:44):
Oh my goodness, I think Megan Markle, excuse me, I
got another frog of my throat. Excuse me. When she
had her new show talked about edible flowers and she
had dried flowers, sprinkles, and all of a sudden, everybody's like, wow,
this is such a cool new thing. It's age old,
(03:06):
age old. So I'm glad everybody's coming on the bandwagon.
And there's so many flowers that you know, that you
can grow or that are in the yard just naturally,
that are edible. We just have to be a little
careful in making sure we're eating the right one, don't
you think?
Speaker 1 (03:24):
Yeah, I think that of all that you know, and
that's always been one of those things when as you've
presented at at some of the workshops and classes that
we've done together, is that you know how flavorful they
are and they all have different different types of flavors.
But obviously the secret there's several things here you want
to keep in mind, is that you know it's one
is not all flowers are edible, so you have to
(03:47):
make sure and you can find this information by the
way on our website at ron Wilson online dot com.
That is Rita's tip for this week is making sure
one is that it is edible, and if it is
at ball then you know, making sure that what it
hasn't been sprayed with pesticides or other chemicals that might
be bad, you know, things like that. And then of
(04:08):
course when to pick the flowers when they're at their
freshest point or when is the best time to do that,
So a lot of factors involved here. You want to
do your homework and make sure what you're doing is right.
And you know what, I know what I always think
of it used to laugh and I told the story
there was a McDonald's by us when the kids were
growing up and then younger, and we would get in
the drive through and there was a Rosa sharre in
there and it was all and when it was in
(04:30):
flower through the summertime, and we'd pull up, I'd pick
off three or four flowers and we'd all eat. We'd
all eat Rosa shaar and petals as we were waiting
in the drive through with McDonald's. And that was the
kid's first lesson with eating edible flowers was with the
Rosa Sharon. So we've been doing it for a while
as well. But I just think it's it's not funny
how interesting it took so long for this to finally
(04:52):
really make it in. But again, can make your salads beautiful,
can make your fruit salads beautiful, whatever you're reading beautiful
and we had great flavor at the same time.
Speaker 3 (05:02):
Oh yeah, And you know when you talked about just
what to pick, they don't necessarily have to be organic,
but do make sure they haven't been sprayed, as you said,
with pesticides, or make sure you harvest them from a
location where you know no chemicals are used. So and
before you after you pick, first of all, let's talk
(05:25):
about the best time. I like to pick them, mister Wilson,
in the morning, around before twelve, because that's when they
have the highest moisture content and then the sun doesn't
drive all the flavor and moisture off. So if you're
going to pick them, just make sure you keep them
on a like a damp and paper towel. And if
(05:46):
you want to keep them for a while, you can
put them in a covered container and just keep them
in the fridge on that paper towel that's a little
damp oh gosh, for about as long as a week.
And so when you want to use them for eating,
what I do is leave them in the fridge so
that they don't wilt, and put them on like your
salads or in your drinks right before you're ready to serve,
(06:08):
and that way they're nice and fresh and very very pretty.
Speaker 1 (06:11):
I always remember in the springtime when we were giving
at workshops together, and I would bring pansies in the spring,
and by the time it was time for me to talk,
the pansy flowers were all gone because you had picked
them all off, put them in your salad.
Speaker 3 (06:23):
Oh yeah, pansies and violas are edible, and you know,
those are the ones that make lovely crystallized flowers too,
because they keep their color. Now, violets, of course are edible,
the dark blue. Make sure you know what you're picking.
But I have noticed when I've crystallized those, and you
(06:44):
just you do that by just brushing on a little
bit of egg white and then sprinkling some really fine
sugar on them, just letting them dry on a rack.
The violets don't seem to keep their beautiful purple color,
but pansies and violas too, so you can even dry them,
like Megan Markle has tints that she's selling of mixed
(07:05):
dried petals. You can dry all your flowers on a
rack or even in a bag, just like herbs, and
then you have your own petals and they're free and
then you know exactly where you got them, and they
make lovely gifts as well.
Speaker 1 (07:18):
Now you brought up in your notes for this week,
and again you find them on a website a Royn
Wilson online dot com. You do talk about you know
when to pick them et, cetar, etc. You also suggest
that you only eat the petals, don't eat the stems,
don't eat the leaves, because that's in most cases not
good or can be tough. You also talk about removing
(07:40):
the stamens and the pistols from the flowers that have
really where you really can notice them. They have larger
stamens and pistols, to actually remove those before you eat those.
Why is that important?
Speaker 3 (07:51):
Well, you know, when you think of the stamen that
produces the pollen, and that can sometimes cause allergic reactions
when eaten by some folks, So it's always good to
remove that in most cases. And since you are the
experts here, I thought it might be fun for you
to explain, like stamens and pistols, what's the difference or.
Speaker 1 (08:14):
Prostrate and prostate?
Speaker 3 (08:18):
You're talking about the stamen, I guess no.
Speaker 1 (08:21):
Talking about you talking about herbs and oh, I think
this is a prostate. I mean, no, not prostrate, No,
not for yet. You always got confused anyway. Yeah, the
male and female parts, and that's basically and some flowers,
some flowers have both of those, which is called a
complete flower has both the male and the female parts
within the flower. And then there are other flowers that
have the male and one flower and the female and
(08:43):
the other. And of course that's where honey bees, native bees,
you know, the carbon bees. All that become very so important.
Where all the pollinators come and become important is carrying
that pollen from the male flower to the female flower
so that we can produce fruit and whatever. It may
be best to probably go in there in the flowers
(09:03):
that have larger, more distinct stamens and pistols, just to
pull those, pinch them out with your hand, your hand,
and I think, if I remember right, it even helps
those flowers to last a little bit longer.
Speaker 3 (09:14):
Oh it does, because there's less to I always say,
like pool the energy from the petals. So a good
example of that are day lilies. They're edible now, easter
lilies or not, but when you pick day lilies, you
know it's the stamen and the pistol right in the center,
so I always pluck those right out and I wind
(09:35):
up with some pollen on my fingers, so it's sort
of fun.
Speaker 1 (09:37):
Yeah, And again that's a prime example. You talk about
eating day lilies, and remember that easter lilies and day lilies.
Day Low's are not really lilies. Easter lilies are lilies,
and so there are two distinct different plants here, and
that the day lilies are edible as a matter of fact.
And I've told you the story a million times, but
(09:58):
I did a story for one of the when I
was doing the TV gardening segments about eating edible flowers
thanks to you, and I went through and ate a
whole bunch of different daily flowers, and they all had
a little bit of a different flavor to them as
I went through. But I learned my lesson when I
shot that, because you have to shoot an opening in
(10:19):
the clothes in the b roll and eating a lot
of these daily flowers. And you know what happened about
an hour and a half.
Speaker 2 (10:24):
Later, lots of calls.
Speaker 1 (10:28):
No no, no, no to me after I ate so
many daily flowers, upset exactly.
Speaker 3 (10:35):
Oh yeah, that's a good that's some good advice. Don't overdue.
I mean you wouldn't need you know, too much. Like protein,
meat and flowers are the same. Start out very slowly
and with less as always more, and let your system
get used to it. But that would be you. I've
seen you just dive into a whole basket of peppers
and go for the whole thing.
Speaker 1 (10:56):
Well, but we were shooting this thing and I had
to keep eating these right, and we had to take
another shot. Are you eating this and eating that? And
man a couple hours later was like, uh oh read
it always says eating moderation And guess I didn't on
that one. Talking with Rita hiken Feldr website about eating
dot com or she's have her recipes on ours of
course at Ron Wilson online dot com as well as
(11:18):
to take a quick break, we come back more with
Rita hikingfeld Here in the garden with Ron Wilson.
Speaker 4 (11:23):
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Speaker 1 (14:28):
Talking you ardening at eight hundred and eight two three, eight,
two five five Rita Nator hiking fellows with us this morning,
our herbal expert. That means it's time for are you
erbally experienced talking about edible flowers? And again, I think
the thing that that Rita really wants to stress today,
and I know it is making sure that you hear
what we're saying here, is that there are so many
edible flowers out there is phenomenal. There are a lot
(14:49):
of flowers that are not edible that you don't want
to eat. So you've got to do your homework look
at some reputable lists. Rita's got one for you posted,
like I said, on our website, and you know when
I found I went through last week just doing some
homework on lists that people can print out and take
with them, and there's several of them that are out there.
A lot of seed companies will do that. I think
Colorado State University Extension does an outstanding job, and they
(15:12):
have a list they talk about how to use them,
just like you everything basically that you listed today, but
they also have a list of very common garden plants
that you do not want to eat. And then they've
got about a five page list of all the common
plants in your garden trees and shrubs, flowers that you
can eat as well. So do your homework to make
sure yes it's edible yet or no it's not. And then,
(15:35):
like I mentioned right before the break, eat in moderation
please because it can cause a little bit of upset.
Tommy as Rito hikin.
Speaker 3 (15:43):
Fulldle put it yes as I know with you. And
it's interesting because I think, like Ohio State, Colorado State,
those websites are really wonderful. And a point you made
too and really worth making again is there's so much
conflicting information out there as to what's edible and what's not. Yes,
(16:06):
so just make sure that you go to a trusted
source because it's like, for instance, marygolds, the common merigolds,
you know that we all grow. We know they're good
for you know, to keep the insects away in the garden.
But are they edible? I say yes. Most sites say yes.
There are some that say the French and the African
(16:28):
are not. I grow both and I have eaten those
petals for years.
Speaker 1 (16:34):
But if you're not in her throat, she is still
with us today.
Speaker 3 (16:39):
Yes, But what I'm saying is most sources say they
are are they are edible. Now, there are some merrigolds
like the marsh that are not edible, but you can
always be safe with the merrigold called colendula. It's called
pot marry gold, and it's not only very medicinal, but
it's also super edible and it's really pretty in the garden.
(17:02):
And again it's called colindula, So grat and soups and stews,
and you can feed the petals to your chickens and
then the eggs, the egg yolks will get more yellow.
So again, just be sure, and if you're not sure,
just don't eat it.
Speaker 1 (17:18):
That's the bottom mine. Just don't eat it. And that's
you're exactly right unless you know for sure. And I
think you know again doing your homework, you said petunias.
You know a lot of folks think that calibri coas
are petunias, and they're not. They're not a petunia at all.
Those are not edible. So again, you make sure you're
clear about what you're trying to eat, what you're not
trying to eat. Us out there talking with Rita Hikenfelder
(17:41):
website about eating dot com. You know, you obviously always
talking about herbs. What about herb flowers are most of
those edible, Oh.
Speaker 3 (17:49):
Yeah, any of the culinary herbs. The flowers are edible
into my palate. They're a little sweeter and wonderful like
chived flowers, the onion chibes, those per flowers pinkish right
now that are blooming or great and vinegars or salads.
So yes, the culinary herbs, the flowers are always edible.
So you're really really safe there. And by again, by
(18:13):
plucking those flowers off, you're pruning the plant and you're
going to get better leaf growth too.
Speaker 1 (18:18):
And you know you speak of the chives, and I'm
telling you and I'm telling everybody right now, and you
know what I'm gonna say, Grow the chives for the chives,
There's no doubt about it. But grow the chibes for
the flowers. And as soon as those things open up
and they're fresh, and like Rita said, pick them in
the morning, pick them right when they right when they're
you know, you'll see them sit there for a while
and then they open up. You take those things and
(18:38):
crumble those into your salad. Is one of the absolute,
I think, best additives you can put in a toss salad.
Absolutely wonderful flavor.
Speaker 3 (18:48):
Well, you know you've got that great onion flavor sort
of mild, plus all the medicinal qualities that are good
for your heart. And then if you add the sturtiums
in there, this beautiful peppery flower tasting flowers, then I've
always said you got your onion and basically your salt
and pepper right in the petals. So you can not
only add color, but nutrients as well. And it's great
(19:11):
for the little ones because you know they're learning something
about their environments. It's pleasurable. And I always say you're
planting seeds when you're taking them out into the garden
or the yard and to pick edible flowers and such.
So it's all good.
Speaker 1 (19:26):
And one last one real quick, you know, the summer's
uchini squash anything that's in that family. The male flowers
come out, and usually there's a ton of male flowers
into two or three females. Pick those male flowers and
you can bread those, you can stuff them with cream cheese.
Those things are outstanding.
Speaker 3 (19:45):
Yeah, and you know you told me how to tell
the difference really quick, because the male flowers are on
like a stem, right, and then the females seem like
they come right out from the base of the stem.
Is that correct?
Speaker 1 (19:57):
It actually has the fruit at the bottom of it.
So if you look at the female, there's a little
nub right there and that's the fruit. And if it
gets pollinated, it continues to grow. And if it doesn't
get pollinator poorly pollinat will grow for a little while
and then it falls off.
Speaker 3 (20:10):
Yeah, and those big flowers, you just pull out the
stamen and the pistol and then you can stuff them
with an herb cream cheese. Again very gourmet and heck
you got it right outside your kitchen door.
Speaker 1 (20:21):
Happy Mother's Day to one of the nicest moms ever,
Rida nat Or hiking Felt And be sure and tell
mister Hikenfeld I said happy Mother's Day weekend as well.
Speaker 3 (20:29):
I will and I'll be at Natorp's today thirty to
twelve thirty something like that.
Speaker 1 (20:34):
So stop out and see you at natorp Cercalut from
ten thirty to twelve thirty. That's it, you got it.
Thanks for you to have a happy Mother's Day. Next
coming up next doctor Allan Arma each here in the
garden with Ron Wilson.
Speaker 4 (20:50):
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(23:02):
back here in the garden with Ron Wilson. As I promised,
he is back. I can't believe it. He's back with
us this morning. You know what I'm talking about. He
is a world renowned gardening expert. He travels the world.
Now we're gonna start calling him Reverend Armonies because he's
preaching the word of plants and their stories about them
as he travels around the world and forming all of
(23:23):
us garden writer. He's won so many horticultural awards they
quit giving him to him because I don't think it's
any more out there that he could win. One of
his quotes, gardening is not brain surgery or rocket science.
If Ron Wilson can do it, so can you, ladies
and gentlemen. His website is Alanarmonies dot net, The one
the Only Doctor Alan Apple Armitage.
Speaker 2 (23:52):
Good morning, Good morning, Good morning, Ron. How are you
this morning? So I like I'm getting some good weather.
Speaker 1 (23:57):
Yeah, finally, this our first really good Friday Saturday Sunday
that we've had the entire spring, and of course it
would hit on Mother's Day weekend.
Speaker 2 (24:07):
Well, of course that's what everybody wants to be working
in the gardens, sweating and having mother be beside them.
Speaker 1 (24:13):
Right, yeah, there you go.
Speaker 5 (24:15):
It is.
Speaker 1 (24:15):
Well, hopefully, hopefully it was. And I don't know what
your mom did as far as passing things along to
you as far as gardening, but there's a lot of
moms out there that passed along a lot of knowledge
and got their kids involved with gardeners. So that are
gardeners today, there.
Speaker 2 (24:29):
Are, You know that that's cool. I get a lot
of stories of parents or grandparents and you know, my
mother just told us I got out cut the grass
and that was after we had messed up the grass
by doing all the stuff we shouldn't have done. But
but I know, I remember my grandmother for sure. We'd
walk along the house. There were these things called which
she called punky punky a lily unky lies, Yes, said, boys,
(24:53):
come see the funky a lilies along the side. But
I had no idea what a funky a lily was,
and I had no interest either, But turned out that's
name for hostas, yes, and and and and we go
in the back and and we have our little iced tea.
Now this is in Montreal, Canada, where we also had
iced tea. By the way, didn't have sweetened tea, but
we had iced tea. And then we sit under a
(25:14):
cataulpa tree. Yeah, that was my first sort of you know,
brush with these kind of trees that had these really
cool fruit and things are falling down and the shade
was beautiful. Anyway, that that was my little uh catalpa worms.
And I didn't even know. Hey, I was a kid.
(25:34):
Where do I know?
Speaker 1 (25:35):
Great great fishing bait. That's one of the best fishing
baits that you can use as gatapa worms.
Speaker 2 (25:41):
There you go, You see what little I know? Amazing.
Speaker 1 (25:44):
There's actually there's actually people to collect those are blessed. Yeah,
they freeze those and sell them actually, so it's quite crazy. Yeah.
You know what's funny is I I did learn from
my mom, but you're right, you also think back to
your grandmother uh and grandfather working in the garden as well.
And I totally got about Funkia because you're that was
what it was hass Is way back in was funky.
Speaker 2 (26:06):
Yeah, that was a great name. I thought it was
a very funky name, so I mean, but but you know,
now there are hosses which are which are just flying
for deer food, which we have those different stories though,
all these different stories of our families, and you know
sometimes you know pat in the head and you know,
go and digging the dirt or just uh whatever. But anyway, yeah,
(26:28):
those are those are things that bring back memory.
Speaker 1 (26:31):
My mom always wanted me to mow the grass because
I did a better job than my dad.
Speaker 2 (26:37):
But we didn't have a whole lot of grass because
we had all the neighborhood kids playing football and tackle
and whatever else on it. But we try to keep
it somewhat green anyway, and somewhat low.
Speaker 1 (26:47):
We usually always had at least a couple of acres
to mow, and I I was back in the early
striping days where I could get that pattern going in
there and all that kind of stuff.
Speaker 2 (26:55):
So yeah, that's crazy to figure if you probably did
figure eights and all sorts of stuff.
Speaker 1 (26:59):
I had all kinds I wrote my name and all
kinds of stuff in there. By the way, am I
supposed to be honored that you said that about me?
Speaker 2 (27:09):
Well, I think you should be. Actually, because I mean,
I know you struggle with this, and I figure that
you must have come a long way if you could
garden like you do and speak like you do. So yes,
it's it's good to have you with me. And the
two of us would cause irreparable damage if we went
to somebody else's garden. Yeah, how much fun we would have.
Speaker 1 (27:28):
Oh, I've been there before a couple of times with you.
And yes, you're exactly right talking with doctor Alan Armitage.
His website is Alan Armity's dot that And I did
have a couple of the apple fried apple custard pastries
French pastries. Understand that two of them, one for me
and one for you.
Speaker 2 (27:46):
Well I am honored now that.
Speaker 1 (27:50):
My wife said you need two of those and I said, nope,
but I'm eating one for doctor Armitage.
Speaker 2 (27:56):
She said, what what? Just get rid of that, fellow.
But it's a good It's a bit of a morning
here too. I'm just standing out in the guard it's
kind of raining here a little bit. And I you
know you taught me talk about me traveling the world, Well,
I love to travel the local world as well. And
today I'm going to a garden festival and just a
(28:19):
little town down the road called the Road Georgia, and uh,
you know, they open their guards and I'm going to
their tell stories. I don't know what I'm doing, but
it's just so wonderful to see all these people excited
about getting outside and actually, you know, liking what we do.
Speaker 1 (28:35):
We be wearing the hat.
Speaker 2 (28:36):
Grat If I don't wear a hat, I get I
get abused.
Speaker 1 (28:42):
I'm reminding.
Speaker 2 (28:46):
They don't say hello or how are you? They say,
where's your hat? I get it.
Speaker 3 (28:50):
My hat.
Speaker 2 (28:54):
My hat even has a T shirt.
Speaker 1 (28:55):
See and see. Oh yeah, that's right. I forgot about
that too. Well, now you got to ride another This
says I was wrong. It is all about the hat.
Speaker 2 (29:04):
I think I have to redo the hat, to redo
that book.
Speaker 1 (29:08):
I love it. You know, I was watching I was
watching one of your videos the other day on not
one of your podcasts, one of the videos when you
were out in California a few weeks ago doing the
Trials Spring Trials, and I thought you brought up an
interesting point about the new what breeders are doing now
in the series sizes. So you had a whole series
(29:33):
of geraniums, the same series, but you you had a dwarf, medium, large,
and extra large in the same plant.
Speaker 2 (29:44):
It sounds like t shirts, doesn't it.
Speaker 1 (29:45):
Yeah, But.
Speaker 2 (29:47):
So that's just happening again for the listeners out there,
I mean, you don't have to know anything about a
series or a cultivar or whatever all these terms. But
the fact is what the breeders are trying to do
to make it easier for the the grower and then
the garden center is they say a series is simply
plants that are related closely enough, like geraniums as you mentioned,
(30:10):
that are all going to essentially flower more or less
the same time and perhaps the only difference might be
color or In this case, what you're talking about is
we have the small, medium, and large, so that if
we're a landscaper wants something big or you want something big,
that same beautiful drainium you saw in a small size
is also available. So they're filling in gaps. So when
(30:32):
you go see these new trials and you're looking for
all this new, wonderful, knock your eyes out stuff, oftentimes
you're not disappointed. It's just that now they're trying to
fill in gaps, and so you might just have one
more pink something or other because they didn't have a
pink before or one more large plant, because they would
just want to increase that series. That's what it's all about,
(30:55):
and that's what we're looking at.
Speaker 1 (30:56):
Just trying to confuse me more and more.
Speaker 2 (31:00):
Is this confusing? That's what we don't want to talk
about us.
Speaker 1 (31:02):
And can you I tell you? And can you believe
the wave petunia U celebrating what is thirty years?
Speaker 2 (31:12):
You're probably young enough to remember that thing.
Speaker 1 (31:15):
Oh, absolutely, purple wave.
Speaker 2 (31:17):
And it really was a different I mean there was
a petunia, and but it really did it really did
make a breakthrough. And and thirty years. Yeah, so you
talk about my hat having its own personality. Gosh, those
Wave petunias they're celebrating with birthday parties and everything, and
good for them. It's a good product and more power
to them.
Speaker 1 (31:35):
Well, and it brought a whole new attention to the
to the petunias with these new varieties, which I think
is outstanding. You think of introductions and what they did
to the industry. I look at I look at the
wave patunia made a major influence. I look at knockout
roses celebrate twenty five years with a knockout rose, I look,
they kind of brought roses back into the garden again
(31:55):
with these lower maintenance roses. Uh, you know, it's it's
just amazing to see that.
Speaker 3 (31:59):
Uh.
Speaker 1 (32:00):
And of course that what is that golden colored yellow
sweet potato that takes over your entire.
Speaker 2 (32:06):
Garden, you know what, the one that eats up the
house and everything.
Speaker 1 (32:10):
Yeah?
Speaker 2 (32:10):
Yeah, what's that called again, margharita thing?
Speaker 1 (32:14):
Margarita? Yeah, something sweet potato mine.
Speaker 2 (32:18):
I remember, I remember seeing the first one of those.
Speaker 1 (32:22):
That thing was that that thing was a game changer
as well. And how long ago did you bring that out?
Speaker 2 (32:28):
Oh gosh, Ron, you know I it was it was
in the late nineties, maybe early twos, I don't know.
Speaker 1 (32:34):
See. To me, I'm sure to me, that should be
on the list of game changers in the I'm serious,
in the gardening industry, because you know, sweet potato, ornamental
sweet potato vines weren't and you made them. And now
look at how many varieties are on the garden out
there today. Is crazy. Oh that's still the best.
Speaker 2 (32:51):
One prior time for telling stories. But the fact that
that even got into the into the industry was just
a ma how that occurred? Who? And I just think
back then, who in the world would think they could
make money growing a sweet potato for the ornamental industry.
Nobody and uh so a little perseverance of persistence and
(33:14):
we got it out there.
Speaker 1 (33:14):
So they said, nobody can make money, So give it
to doctor Armities and let him come up with it.
Speaker 2 (33:21):
That was before we had royalties at the university. Oh
much money I made on that wrong zero everybody else is,
so I'm happy about that.
Speaker 1 (33:30):
It's a good one talking with doctor Allen Armidis. Of course,
his website is alan Armonis dot net, where you'll find
all of his great books, which of course made great
Mother's Day gifts. Even though it's a you can't get
it today or tomorrow, you can give it to her
next week, but anyway, check it out at Alan Armidy's
dot net. Quick break we come back. I got a
lot more questions for the doc. Here in the garden
with Ron Wilson.
Speaker 4 (33:49):
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the garden and he's Ron Wilson.
Speaker 1 (34:12):
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(35:50):
the Garden with Ron Wilson talking with doctor Allen Apple
Armitage his website is Alan armitage dot net talking about
all kinds of great things. By the way, the book,
it's not just about the hat.
Speaker 2 (36:03):
Was that?
Speaker 1 (36:04):
Was that your actual first book that you wrote, or
did you you had some other references reference books before that? Right?
Speaker 2 (36:10):
Oh? Yeah, I had a number of books before that.
And the only reason I ended up writing that because
I was sort of on a dare you know that?
Because I keep telling all these stories about how I
got here from there and and this guy said, why
don't you write them down? I said, well, who wants
to read that nonsense? And he said, you'd be surprised,
and so he said, I'll buy I'll buy the first
(36:33):
few dozen books. And uh so that's kind of the
thing i'd done. But it actually started out to be
a nice story, and people enjoy it.
Speaker 1 (36:40):
It's a wonderful book, and of course, of naked ladies
and forget me not, it's my absolute favorite. Uh So,
you know again, you find all these on his website,
including the Bible of Perennials. It's an absolutely outstanding a
perennial book at Alan Ormanach dot net. And I'm just curious,
did you know Nellie Stevens.
Speaker 2 (36:59):
No, no, no, I never did know Nellie Stevens. But
the story was such that this lady went into the
garden center and said, I want this. I want to
Holly that is, you know, evergreen, and it blocks my whatevers.
And this young man said, okay, how about trying Nellie
Stephens Holly. And he was loading him into her car
when she said, I happen to be there. I'm terrible
(37:20):
at he's dropping and he said, he said, well, who
was Nellie Stevens. Of course he didn't have a clue,
so that sort of piqued my interest in trying to
figure out who Nellie Stevens really was, and that's how
that book got done.
Speaker 1 (37:32):
There's a lot of great stories, a lot of great
stories of plants, There's no doubt about it. And you know,
doctor Rhmady started writing all these stories, and of course
a lot of and a lot of salespeople, plant specialists
that are selling plants to folks learn these stories. And
it's a great way to sell plants as well, because
you know the story behind the plant, and when somebody
learns the story behind the plant makes the plant more interesting.
(37:53):
And he does a great job. Again, you can check
out all the books at Alan Armitage dot net and
find out that Ron and.
Speaker 2 (38:01):
I'll not interrupt you, but if you are, if anybody's interested,
you know, we keep forganning to say this. If you
put in if you go to our website, put a
discount discount code Wilson for some guy I know, you'll
get free shipping. And on this weekend. Also, if you
want to really go crazy, you can get a Mother's
Day there's Mother's Day disciss as well, but Wilson is
(38:24):
there forever. So if you forget to do it this
weekend you put in Wilson, you got free shipping. Because
you know, I kind of like this guy, so if
you have to put up with him, he might as
well get something out of it.
Speaker 1 (38:33):
And I just will tell you up front right now,
Missus Armitage hand does all of those books herself. He
has nothing to do with it. She does all the postage,
wrapping them up, labeling and sending to you. So there
you go.
Speaker 2 (38:47):
I do hear about it. So if you order it,
understand it is done. Well, we'll say with long.
Speaker 1 (38:53):
There you go. And of course the Gardening app. If
you want doctor Armitage in your back pocket, the Gardening
app is truly one of the best guardening apps that's
out there, and you can to find out more about
that on the website as well. Sign up for his
newsletter too. You get that every now and then, and
I think you will enjoy that as well, talking with
doctor Allan armitage about all kinds of great things. So
as we look in the doctor's perennial garden right now,
(39:13):
and of course you've got annuals in there as well.
Anything that's outstanding to you at this stage, well.
Speaker 2 (39:20):
I'll tell you what. Yeah, you know, and I know
that it's hard a hard sell from many garden centers,
but my clematis or clematis on my vines are just
quite spectacular right now. It's early. I know yours aren't
quite there yet.
Speaker 1 (39:34):
No, they're coming out, they're coming out.
Speaker 2 (39:36):
Well, I've got mine. I try to train mine to
grow up shrubs or trees or whatever, so I don't
want a whole lot of extra structures. But they're growing
up and doing their thing, and it's just fun because
you don't even know that they're there until they start flowering,
and then after they finish flowering, or even though they're there.
So I'm I'm just looking. I'm in the garden right
(39:58):
now looking at those, and I'm looking at a native
plant which I think you guys can do, called Indian pinks. Yes,
and they're butting up and looking they're gonna look great.
They're called spygelia. But boy, oh boy, that's as far
as I'm concerned, one of our finest native plants that
you can.
Speaker 1 (40:15):
Get to the garden we're growing every year.
Speaker 2 (40:18):
Yeah. Well, yeah, it's just they've exploded because we've now
figured out how to propagate them right now some move cultivars,
believe it or not, or native ours. So it's it's
it's so. That's what I'm looking at is all sorts
of stuff here right now, nepotudes and all those cool stuff.
Speaker 5 (40:33):
You know.
Speaker 1 (40:33):
What's interesting is I first learned that process of growing
those up through other shrubs and trees or whatever from
Raymond Eedison.
Speaker 2 (40:42):
Okay, there you go.
Speaker 1 (40:43):
He brought that up.
Speaker 2 (40:44):
Mister.
Speaker 1 (40:44):
Yes, mister clementis what you told me. You didn't care
how I pronounced it, as long as I grew them.
Speaker 2 (40:51):
That's the thing. Don't ever get into this, how do
I pronounce the thing? Who cares? Just get the syllables
in the right order and fire away. That's that's that's
what I say.
Speaker 1 (40:59):
All right, they've got the reduce your lawn day coming up?
Speaker 3 (41:02):
Here?
Speaker 1 (41:03):
Are you looking out at your lawn trying to figure
out ways to reduce it and add more perennial beds?
Speaker 2 (41:08):
Well, you know, I hate to be a party pooper,
but I kind of like my lawn where it is
right now. I mean, I'm looking in the back and
the grass really does make everything else look nice. And
the grass is, you know, it's reasonally green. Where I
tramp on it, it's kind of bad and YadA YadA.
But I kind of like my lawn what little I have,
And so if I had, you know, two acres of it,
(41:31):
I certainly wouldn't saying that. But I live in a
very small garden here and I don't. I don't really
plan to, although my wife accooses me all the time
of expanding the beds, and if I do, I do
it in the dark of night because she doesn't know,
but only because I want a few more plants.
Speaker 1 (41:50):
But you know, I kind of like the grass now.
We before you came on, we have our herbalist Rita
Hikenfeld on with us on today. Our topic was edible
flowers do you ever get into that?
Speaker 2 (41:59):
Okay, you know the short answers, No, the long answers.
I've tried them, nasturtiums, and I've tried a few other things,
and you know, I just I just rather eat my tomatoes.
But but it's cool. I really like the idea, but
(42:20):
I haven't really gotten into it much.
Speaker 1 (42:22):
Right, Well, it's Mother's Day weekend. Tomorrow is Mother's Day.
Missus Armitage truly a saint. We'll go down in sainthood,
there's no doubt about it. What does doctor Allan Armitage get,
Missus Armitage? Missus? Is that that's doctor missus for a
Mother's Day?
Speaker 2 (42:38):
Oh oh well, other than of course love and respect
and and all those other things that she seldom says
I do. But we're going, well, we're going off for
a little brunch tomorrow with some friends and just celebrating you,
you know, how fortunate we all are. And uh, you know,
I got a card. Of course she is in another room,
(42:58):
saysn't know that, but I you know, she's in the
basements quite some time. And I'm happy. She is a
great mother. Of course, she still is a great mother
and grandmother. So I hope that the grandkids, and the
kids do their thing as well, and I.
Speaker 1 (43:13):
Know they will, Sure they will.
Speaker 2 (43:14):
I will, we'll we'll go out and celebrate.
Speaker 1 (43:16):
I figured you were gonna say, you're gonna be cooking
two pounds of bacon on that new flat top grill.
Speaker 5 (43:20):
You do you?
Speaker 2 (43:21):
I got that gribbled rot. I am cooking bacon like
there's nothing less in the world. I mean, she said,
I want some bacon. I said, she doesn't know a
piece of bacon, pound of that stuff.
Speaker 5 (43:32):
I love it now.
Speaker 1 (43:33):
I like her even more than before. Doctor Allen let
us at Demado.
Speaker 2 (43:38):
We don't even have any letters.
Speaker 1 (43:40):
I love it. Doctor Allen Armie is always a pleasure Again.
Alan Armidy's dot net have a great Mother's Day weekend.
Speaker 2 (43:47):
You to Rod all the best. Everybody, take care.
Speaker 1 (43:50):
I take care.
Speaker 2 (43:50):
You enjoy it.
Speaker 1 (43:51):
Alan Ormandy's dot net is the website checked out great books.
I'm telling you they really are. And he's a great
guy as well, which you can tell by being on
our show. All right, quick break you come back. Phone
lines are open for you at eight hundred eight two
three eight two five five. Here in the garden with
Ron Wilson.
Speaker 4 (44:11):
Not gardening questions. Ron has the answers at one eight
hundred eighty two three Talk You're in the garden with
Ron Wilson.
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