Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:34):
The toll free number eight hundred eight two three eight
two five five. Good morning, I am Ron Wilson, or
personally boy talking about yarding, and boy, we have just
had so much fun over the last several weeks because
every Saturday we're getting to talk with our good friend.
That's right, it's time for are you herbal experience with
our good friend, our CCPCM major award winning syndicated journalist.
(00:57):
She's an Appalachian herbal scholar, accredited family or most author,
cooking teacher, media personality, and motivational speaker. You can hear
on Sacred Heart Radio and on iHeartRadio as well. The
website about eating dot com ladies and gentlemen, the one
the only read a Nador Hike and feelve crowds just
(01:23):
get bigger and bigger every Saturday morning.
Speaker 2 (01:26):
Well, I don't know that list of Accolyde seems to
grow as well. Good morning, mister Wilson.
Speaker 1 (01:31):
I only and I only read about a third home. Well,
I would say something about the US coffee or whatever
that is, hall of fame, but I'm not to pronounce it.
Speaker 2 (01:40):
So oh yeah, that's that's a yeah, that's a hoity
toity French society that is. Yeah, it's quite special to
be included.
Speaker 1 (01:50):
So I did just say, hoity toydy hall of fame.
Speaker 2 (01:53):
Yeah, but you know what, I'm just who I am.
And by the way, before we start, there was something
on television about walking barefoot and how healthy it is
for your feet and your balance. So heck, I've been
doing things right all these years and not even knowing
it either.
Speaker 1 (02:09):
Everything you've been doing. Everything you've been eating, all the potions,
magic potions, strange potions, you know, all that stuff. You've
been doing the right stuff. It's all. You know, what
goes around comes right. I told you. I still laugh
when I see what's hot right now. And I think
boy Reade talked about that thirty years ago at some
of our workshops that long ago.
Speaker 2 (02:28):
Well you know, I think, yeah, what you just said
is so true. I think there's a renaissance and healthy
eating and being more aware of our environment and eating
and growing local. So it's all good. I mean, that's
the way a lot of our parents and grandparents grew up.
So sure we're going back to that. And I think
(02:50):
that's a wonderful way too for kids, don't you think.
Speaker 1 (02:54):
Yep? And who you know when back way back when
running through the yard barefoot, through the feet fields, barefoot
and all. And you know, you see that reference now
as far as when they're talking about mental health and
you know, being burnt out and all that stuff, that
you need to take a break and take a walk
in the grass.
Speaker 2 (03:12):
Yeah, isn't that something there's and.
Speaker 1 (03:14):
There's a reason for that. Just feeling the grass under
your feet can be very calming and very mind relaxing.
Speaker 2 (03:22):
Yeah, it's like what the what do they call? It's
called wood forest bathing sort of the same thing, but
with shoes on, just enjoying nature.
Speaker 1 (03:30):
So you can have your shoes off in forest bathe.
Speaker 2 (03:35):
No, no, when I'm down in the woods, I got
my shoes on.
Speaker 3 (03:39):
I don't.
Speaker 2 (03:39):
I'm not a big fan of snakes and weird things either. No,
I know, no, no, no, Well when we go down
to the river, then yeah, we have our shoes off,
of course, but the flip flops are real close, so just.
Speaker 1 (03:53):
In case the flip flops. Talking with Rita Hikenfeld her
website about eating dot com, I did catch segment yesterday,
I believe it was on Sacred Heart Radio talking about
the Pope's favorite food.
Speaker 2 (04:07):
Yeah. Yeah, that surprised me that you caught that. Yes,
our new pope is the first American pope, and he's
from Chicago, so everyone, as I had mentioned in Matt H. Swaying,
my colleague, we think of pizza from Chicago, and a
lot of his work was done in Peru, so he
(04:28):
loves carne asado, which is grilled meat. So that's what
we talked about. And of course it had some comoons
and spices in it, and some biblical foods in there
as well. And you also said that you passed my
you were went past my house and you didn't stop.
Speaker 1 (04:45):
I was close by. Oh okay, there's this there's this
road road there called one two. Oh yeah, yeah, yeah, yeah,
yeah No. I was doing site visits yesterday, so I
had to keep moving.
Speaker 2 (04:59):
Oh okay, I was hang out closed yesterday and had
to take him down because of the rain. And we
never got it.
Speaker 1 (05:05):
They never came. Did you get last night's storm we got?
Speaker 2 (05:09):
Yeah, we didn't get one dropt I know, I know,
we thought they said severe thunderstorms tail and you know,
it was very quiet here.
Speaker 1 (05:21):
So anyway, it's it's never quiet at the hiking fel
dous I can't imagine that happening. Hey, by the way,
I was gonna I was gonna mention, you're talking about
the pope's food and you're talking about being from living
in Peru and all that. I wonder if he likes
Peruvian lily's. I wonder if that'll be the new flower
arrangement in the in all it hit where he lives.
Speaker 2 (05:43):
That's a that's a you think, good thought.
Speaker 4 (05:46):
I don't know.
Speaker 2 (05:47):
I mean, we're going to embrace just about everything about him,
so we'll see all these new things pop up. So
I'll keep an eye out for that.
Speaker 1 (05:55):
Yeah, let me know. And he'll probably have you out
to cook for him anyway, so you know, let me
know how that works. Before you're talking with Rita Hikenfeld
her website about eating dot com recipe this week, what
you will find on also on our website at Ryn
Wilson online dot com is Marnara sauce garnished with parsley.
Speaker 2 (06:11):
Yeah, and I wanted to use that particular recipe because
it uses both what we call the salt and the
hard herbs. So that's what we're going to talk about
a little bit today. What's the difference in how to
grow how to use both soft and hard herbs.
Speaker 1 (06:28):
So what's the before we talk about the hard and
soft herbs. What's so special about your mar nara sauce
with Wesley?
Speaker 2 (06:35):
It's funny because it starts out with butter instead of
olive oil. And basically, you're gonna melt some butter in
a saucepan, and you're gonna stir in a little garlic,
and then you're gonna add some good tomatoes, and.
Speaker 1 (06:50):
Not bad tomatoes, good.
Speaker 2 (06:53):
Always good good tomatoes, the canned tomatoes in this particular instance.
And then you're gonna add some onion halves and just
cut it an onion in half and that you throw
that in. I know that sounds weird, but that's what
you do, and a sprig of oregano, and then you
just cook that up. And after it's cooked, you add
(07:14):
some salt and pepper and pull those onion halves out,
and then you add a shower of chopped basil. Really
delicious vegetarian and so good for you. And the onion
and the basil and the oregano and the butter. Of course,
what could be bad about that and a little bit
of garlic. It tastes like the restaurant quality Marinara sauces
(07:36):
that you get, so and it's just something fun. Takes,
you know what, forty five minutes max. Just to cook,
and it's easily frozen too. So it's a good recipe and.
Speaker 1 (07:48):
I like it the fact that I'm looking at the
picture here that you have it over spaghetti and not
over like thick noodles, because I just can't you know me,
I don't like those thicker noodles, but I do like
the spaghetti.
Speaker 2 (07:59):
Yeah. You know, it's funny because a lot of people
don't like like the fetuccini.
Speaker 1 (08:04):
I like fetacini with Alfredo sauce, but that's about the
only way.
Speaker 2 (08:08):
Oh my gosh, I just did a recipe for that yesterday.
See if you have only been in the area and stopped,
you could have had a plate. Yeah. The finner spaghetti
I think always works well with this. But again it
uses the softened hard herbs and then I always garnish
it with a little parsley too. So just something fun
and quick and easy.
Speaker 1 (08:27):
I was talking with Bevin Cohen last week and I
got a copy of his book about an ext One
for you, and I'll send it out to you as well,
you're in love this book. He's got all the He
takes the forty eight different herbs, and the tells you
how to grow him, use them, cook with them, use
them for medicinal purposes as well. So he has all
kinds of recipes for each one. You'll enjoy it and
(08:49):
you'll look at and see, well, I've always done that,
I've done it, I know that. But it's a good
book anyway.
Speaker 2 (08:53):
No, no, no, you always learn. That's just the thing.
As much as anyone knows, there's always something to learn. Yeah,
I can't wait to get it. I'll be that'll be
fun reading, pretty interesting.
Speaker 1 (09:02):
We don't have to travel up to central Michigan and
visit visit his homestead. Small farm I think it was
the name of his place, though. Pretty cool.
Speaker 2 (09:10):
I'm ready. I'm ready.
Speaker 1 (09:11):
Give mister Hikenfeld and missus Wilson will all take a
week off and go up there.
Speaker 2 (09:15):
What do you say that sounds like a plan.
Speaker 1 (09:18):
Let's take a quick break, we come back. We're gonna
find out the difference between hard and soft herbs from
our herbal expert Rita Hikenfeld Here in the garden with
Ron Wilson.
Speaker 5 (09:28):
Green tom or not Ron can help at one eight
hundred eighty two three talk and they say it's in
the garden with Ron Wilson.
Speaker 6 (09:52):
Mosquitoes can transmit deadly diseases, including west now virus, but
some mosquito dunks kill mosquitoes before their old to bite.
Just float an organic mosquito dunk and ponds bird bass
rain barrels in any standing water to kill mosquito larvae
for thirty days or longer. Don't worry. Mosquito dunks won't
harm people, pets, fish, birds, or wildlife. Mosquito dunks are
(10:15):
available at garden centers, hardware stores, and online. Visit some
Responsible Solutions dot com. If heavy spring rainfall makes you
nervous because of the risk of a basement flood, call
my friends at Roto Ruter plumbing and water cleanup before
the next storm. Roto Router can replace your old sum pump,
install battery backup pump for an extra layer of protection
(10:36):
and prevention, and if the worst occurs in your basement
does flood, rotro Router provides fast, professional water cleanup and
drying services at most locations, So call Roto Router one
eight hundred, get roto or visit rotrouter dot com. Spring
us here and sorrow the Jaws Spring cleaning caddie packs
just in time to tackle your toughest cleaning jobs. This
(10:58):
all in one kit five high performance Jaws concentrated cleaners,
including my favorite streak free glass cleaner, Microfiber thousands of
powerful Jaws cream cleanser. They're neatly packed in a sleek caddy.
With Jaws, you'll clean smarter, faster, and save more. Don't wait,
order now before they're gone at jawscleans dot com. Code
Gary save twenty percent free shipping on all orders over
(11:22):
thirty five dollars. Here's a winning spring project from dish Coatings.
Renew your drab concrete with spread Rock speckled granite coating.
Transform your ports, steps, walkway, garage, pull deck and more
in your choice of five beautiful colors. Spread Rock is
one hundred percent real stone. You apply with a troaler
squeegee to add a rich, elegant upgrade to all kinds
(11:42):
of concrete surfaces. Results are amazing and economical with free shipping.
Order spread Rock from the home depot lowserdish Coatings dot com.
That's Daichcoatings dot com.
Speaker 1 (12:22):
Welcome back here. In the garden with Ron Wilson again
that tell Free number eight hundred eight two three eight
two five five talking with Rita Hikenfel time for part
two of Are You Urbally Experienced? Go and forget her
websites about eating dot com, her recipe for the Marnar
sauce in and more stuff. Info about soften heard herbs
will be on our website as well, run Wilson Online
dot com. By the way, if folks want to talk
(12:44):
with you in person, are you going to be out
and about today?
Speaker 2 (12:47):
Yes, I am. I'm going to be at Natorp's in
Mason from about ten thirty to eleven thirty or twelve.
I'll be hanging out in the herbs as usual and you.
Speaker 1 (12:57):
And she literally is hanging out, just kind of goes
there and sits down, hangs out, clips a bunch of
herbs as you can take home and cook with.
Speaker 2 (13:07):
Yeah, And you know what I love to do is
always when I see the little ones, I will take
a sprig of chocolate mint and give them that and
tell them to put it in some water. It will root.
And you know, it's so fun to see their little
faces and when they start sniffing the mint. It's just
a learning experience and the mint needs pruned anyway, so
it serves two purposes.
Speaker 1 (13:27):
It makes Dave Couch jealous because you don't do that
for him.
Speaker 2 (13:32):
I love Dave, he's a busy man. But anyway, Yes,
I'll be in the area of the herbs and talking
with folks and if they need help, I'll be there.
And just as you just said, hanging out so we
can talk now about all these different soft and hard herbs.
Speaker 1 (13:49):
Soft herbs versus hard.
Speaker 2 (13:50):
Herbs have that okay, well, there's there's I always classify
herbs as soft and hard and the reason is when
you think of soft herbs, let's go with those first.
Those are the ones with like really tender stems that
you can eat often. And those would include things like dill, cevia, basil, chervil, parsley, cilantro,
(14:16):
and chibes, because if you look at their stems, if
you don't use them right away, they tend to wilt.
They're very tender. And then the hard herbs are those
woody ones, mister Wilson, those are the ones that form
the woody stems. And what I think of first is
like oregano and thyme, curry leaf, lemon, verbana, bay and sage,
(14:40):
even rosemary. And the interesting thing is those the hard
herbs are dry more easily as far as dehydration than
the soft because they don't have as much moisture in them.
So in the hard herbs we like to use, you
can put those in during the beginning of cookie time
because they can withstand the heat, and then the soft
(15:03):
herbs best use at the end of cooking. But now,
as I mentioned to you earlier when I sent you
all this stuff, that's my opinion because when I do
like my tomato sauce with oregano and basil, sometimes not always,
if I do a traditional meat sauce, I'll put basil
(15:25):
and oregano in at the beginning and then more basil
at the end. But again, those soft, fleshy herbs, the
flavor profile doesn't hold under long intense cooking. And then
the ones with the woodier stems soups and stews, and
they're easily identifiable, identifiable because there are a lot of the
(15:46):
woodier ones also are perennial, so both have wonderful uses,
not only culinarily speaking, but medicinally and even ornamental. You
can you always talk about this mixing in your herbs
with you in your flower boxes, and just really beautiful
and good pollinators as well.
Speaker 1 (16:05):
Yeah, they're great to mix it. As a matter of fact,
I had circled the sage to mention to you this morning.
We had used Sharon did some sage I think it
was beer garden and we grew in the fall. For
using we're both growing in the fall obviously and planting
in your garden and also to use in your fall
planters because it's tough, durable, takes the end. You got
that silver leaf and it takes the frost, and also
(16:28):
it lasts a long time for you. And we have, yeah,
a couple planters up by the front of the office
that we haven't redone yet, and the old annuals are
still there right in the middle. All of the sages
came back and they're in these big planters. Came back
through the winter with no problem. Also the middle of
them has these nice growing sage plants, but everything else
had died out around it, so pretty darn tough to
(16:49):
make that through the winter like that.
Speaker 2 (16:51):
Oh yeah, and you know the sage plants, My old
fashioned sage right now has got blue flower spikes on
it just beautiful and those are very hearty. And sage
is a wonderful or we all we think about it.
When you think of sage, you think of Thanksgiving stuffing.
We thought before. You can put some of those sage
(17:11):
leaves under the skin of poultry. The beer garden sage
is lovely because it has big leaves and it doesn't
bolt to flour and seeds so quickly. And you can make,
as I've told you many times before, the sage potato chips.
Pop those in a little bit of hot olive oil,
salt and pepper, and they're really really delicious. So yeah,
(17:34):
the hardy herbs are the ones that usually developed the
woody stems dances.
Speaker 1 (17:40):
You're making them hungry now.
Speaker 2 (17:42):
Well good. Oh, and I've got to tell you too
before I forget. I've been getting a lot of questions
about rosemary and which rosemary is good for our climate
here and is it southwestern Ohio where I live and
where you live. Our rosemary is really a good one
for our climate because it really does take the cold better.
(18:03):
It's a little cold heartier than most. So if you're
living in our area and you're wondering which rosemary to
grow arp is always a good choice. And the barbecue rosemary,
the one with the skiff twigs that people use as skewers,
are good tusk and blue. But anyway, I usually point
people toward the arp if they're not sure if they're starting,
(18:26):
just to grow rosemary. So that's your rosemary tip for
the day.
Speaker 1 (18:29):
There you go. Now, one last thing for you that
I don't think we addressed. This was talking about these
soft and hard herbs when it comes to drying and
preserving these the soft herbs so okay, I mean, you know,
the hard herves. I could say, yes, but both the
same are pretty easy to do.
Speaker 2 (18:46):
Oh yeah, the soft herbs easier to easy to dry,
but they're more fleshy, they have more moisture, so they're
going to take a little bit longer and that's the
only difference. Absolutely, dehydrate those because it's better than anything
you can buy a lot less expensive than the store.
Speaker 1 (19:02):
And you can always try Riata's favorite way to dry
those herbs, putting them in a grocery paper bag, putting
them in the trunk of your car, and forget abouting them,
forgetting about them for the summer, then discovering them later
on and pull them out and saying, wow, look at that.
Speaker 2 (19:19):
I remember that one presentation we did. You threw all
the herbs in a pile, and I put them in
a bag and forgot about them. It was probably the
best dried herb mixture ever.
Speaker 1 (19:31):
You know the things we learned, I tell you. Yeah,
read a Hikenfeld. Always a pleasure. Again, if folks want
to talk to you in person, You're going to be
at the Natorp's nursery outlet today from ten thirty until noon.
So stop out and say he lord, it's at ten
thirty to eleven somewhere around there. Stop out and say hi.
She'll be hanging out in the in the herbs. And
do me a favor. Maybe just once, walk up to
(19:52):
Dave and give them something to chew on or something
so you make it makes you feel a little more wanted.
Speaker 2 (19:57):
Okay, well I will do that. I may even take
a photo.
Speaker 1 (20:01):
There you go. Rita hike felt Always a pleasure, Always a.
Speaker 2 (20:06):
Pleasure on my end too, mister Wilson, I talk to
you next week.
Speaker 1 (20:09):
Take care her website about eating dot com be sure
and check that out as well. Coming up next we're
going to talk about two things, growing garlic and a
new tool I found last year called the Earthlifter with
Neil Bevy. Here in the garden with Ron Wilson.
Speaker 7 (20:27):
Landscaping made easier with your personal yard boy. He's in
the garden and he's Ron Wilson.
Speaker 6 (20:50):
Hey, Gary Salvian Here for Zolar pumps. Zola's been keeping
home safe and dry since nineteen thirty nine, and their
passion for excellence is why it's the only name Matrus.
To keep my basement dry. For your home's groundwater protection system,
you got to check out the Zolor Model sixty three
some pump with the LED plug and the aquanot Fit
five oh eight battery backup system. Together they're your guaranteed
(21:13):
water protection system when installed by a factory certified installer.
To find your installer today, go to Zlar pumps dot com. Well.
I've been recommending Blackjack driveway stealers for years, and here's
some great news. The Blackjack ten year sealer drive Max
one thousand features accelerated drying time, incuring in cooler temperatures.
Drive Max one thousand adds curb appeal, delivering a light,
(21:35):
new black finish and as you're a thane Enhanced for
the longest life drive Max one thousand, available at Low's
Home depot, True Value ACE in your local hardware store.
Visit Blackjack Coatings dot com for more information. Blackjack protecting
driveways for over one hundred years.
Speaker 1 (22:31):
Welcome back here in the garden with Ron Wilson. And
last year at a trade show called Cultivate in Columbus
and you learn about all new plants and things like that.
Saw a tool up there that I thought was absolutely outstanding,
and there was a crowd around where they were displaying
this tool, and it was pretty darn cool. It's one
of those tools you knocked yourself in the head, like
(22:52):
the VA commercials say, why didn't I think of that? Well,
he did, and he designed and invented in his car,
the Earthlifter the website. Who want to learn more about
his Earthlifter dot com. But before we talk about the Earthlifter,
we're gonna talk with Neil Bevy more about growing garlic
because he is a garlic growing What do I say,
(23:13):
not expert wild man, because you're into garlic. Good morning,
Neil Bevy. Hey, Hey doing right? I am doing great
in yourself? Well?
Speaker 4 (23:23):
Good good, Yeah, my gallocks are up.
Speaker 3 (23:26):
So therefore the world is good.
Speaker 1 (23:28):
You are Yeah, like I said, you are into garlic
like nobody I know. All right, so I wanted to
talk first of all, before we talk about the Earthlifter, which,
by the way, everybody I know that's bought one that
we heard about it on our show has absolutely loved it.
So you got a weirdal winner there. But first of all,
let's talk about growing garlic, because I think it's becoming
I think it's becoming more and more popular growing in
(23:50):
the in the gardens that it's easy, fairly easy to grow,
even growing in raised beds or containers, fairly easy to grow.
But you have just you are the man. I mean,
you do all kinds of experiments in the whole nine yards.
Let me start out first by saying asking a question,
is there one particular variety or do you liked using
a sort of assortment of garlic when you plant?
Speaker 3 (24:12):
Well?
Speaker 4 (24:12):
Okay, so it's okay, it could be a very very
very very long conversation. But about the question. Okay, I
grow right now, I grow eighteen different cultivars. Okay, so
they're in let's say a family that has what they
call it hotnecks and I have a whole belief. Well,
(24:36):
I've grown like fifty over the years, thirty three years
I have. You know, I grow about eighteen hundred or
so even more. However, over the years I have grown
of the fifty, I called them down to about what
I call eighteen or so main crop, if you want
(24:57):
to call it. So, I grow like between fifty and
one hundred something of each cultivar. And of those cultivars,
they're they're all hard necks and there's a reasoning for it.
Speaker 1 (25:10):
And I can I can.
Speaker 4 (25:11):
Get deeply into that bullet right now. And you ask
the question of those I have kept over twenty twenty
five years, I've replanted see the key.
Speaker 3 (25:22):
The key.
Speaker 4 (25:22):
One of the keys I believe in garlic is that
you know, you can grow them kind of in the pot.
You can grow them in different areas. But one of
the things is is that garlic is very interesting. Well,
it's extremely interesting because it has very very short roots systems,
and the systems are symbiotic with a whole network. And
(25:46):
this is why it's fascinating to me, because it gets
it's called hiphi. It's the the let's say, the basis
of where a mushroom is and it travels, you know,
hundreds of feet everywhere, and it brings back minerals from
deep down the earth, you know, twenty feet away, and
(26:07):
it transports it to the Gallic roots, which has a
bacteria that converts that trades the minerals for sugars. All right,
So over the years I have fell in love with
you know, let's say ten and each year. Another interesting
(26:29):
thing about golf is that it kind of changes every year,
and I'm still trying to figure it out. I'm trying
to figure out lots of things. But this, you know,
last year, I really think I fell in love where
I prize the Carpathian and the Leningrads and Persian stars
(26:52):
and Matachi or Medechai according to some people. So these
are really good sized balls. I don't like to mess around.
See this hard neck? Are you get three?
Speaker 3 (27:05):
Four, five clothes?
Speaker 4 (27:08):
So the soft neck where you get in the supermarket
is the mostly grown elsewhere overseas, and they have like
fifteen twenty little tiny clothes. I like to cook. I
like flavor and the hard necks I feel, and so
there's major chefs are much more delicious, and you get
(27:31):
let's say four clothes so when you are having a giant,
pre giant sized clove when you're cooking, it's really nice.
It's really nice to have a nice, big one piece.
This peeling clothes is not the most fun thing in
the world. So to answer your question, you know, I
think you know, I don't give away the Carpathians unless
(27:52):
you're a good friend. So the you know, like I said,
langred matachi mechai, you know, the Persians are you know,
there's many, uh you know, German rock and bowlies are
really fabulous flavor.
Speaker 3 (28:07):
So so so I I.
Speaker 4 (28:08):
Get to taste and I give to friends a selection,
and you could there's a major difference. I mean when
you go from one garlic to another. Some are mild, some.
Speaker 3 (28:21):
Some of medium, some are strong.
Speaker 4 (28:24):
Uh so so so it's a whole world of of fun,
you know, you know, trying different gallic cultivars, different types
with you know, different foods and different ways of cooking.
Speaker 3 (28:36):
So so I.
Speaker 1 (28:37):
Hope they answer, yeah, it does. And of course you know,
I think you uh you had a quote that said,
you know, you're talking about why you like garlic so much.
And of course learning more about prebiotics and growing garlic
onion asparagus. I know you don't grow leaks, but you're commented.
Your gut is your doctor in drug store and and
obviously garlic is a major part of that.
Speaker 4 (28:59):
So think about it, you know, what what is what's
what is lifeful about?
Speaker 3 (29:04):
I mean it sounds like introg grate.
Speaker 4 (29:06):
So if you are a fully healthy person, let's just say,
think about yourself as a gas tank. I don't know,
if you're one hundred percent full and you are feeling good,
you are more functional, You're feeling better about yourself, feeling
better about the world. See, you know, basically I have
a bat My background is you know my you know
(29:26):
that's what's an experimental psychology, and have a master's and
cognitive psychology. So I study depression.
Speaker 3 (29:34):
I just I.
Speaker 4 (29:35):
Study a certain it's called a neuro transmitter called serotonin,
which is the basis of how you have a happiness. Okay,
so you could feel you can feel pleasure, that's called dopamine.
But to feel happiness, think about that, you know, you know,
you know Aristotle, I mean a restyle way back, you know,
has the thing you know that, uh, the pursuit of happiness.
(29:58):
The voice of pain is the first principle, and this
is what this is, and and our court here for
for it is for the sake of this that we
do all that we do. So if you if you
think about happiness as an ultimate goal, you know, look
at the Constitution, you know, life, liberty, and pursuit of happiness.
(30:20):
So so I feel that having mental you know, here
we go. It sounds kind of convoluted, but I believe
in the mental part of feeling good as well as
the physical part, and God does both. Okayl Garlic is
the key because your gut is where you manufacture the
(30:41):
serotonin and many many other of your precursors. They're called
to your immune system.
Speaker 3 (30:49):
So if your.
Speaker 4 (30:49):
Gut is happy and healthy, you are happy and healthy,
and so your immune system is working uh as fully
as possible. So I'm into hell. You know you are also,
and you know you and I both believe. I feel
that in the gardens. It's a fabulous name, because we
(31:10):
should be in the garden because that is where we
have physical activity, we have exercising, we have sun and
you know, I can get into mitochondria and what kinds
of wild things. But let's just say that the ingredients
of happiness are in the garden and garlic is one
of is the epinity of it. So that's you know,
(31:33):
that's my belief.
Speaker 1 (31:34):
And for folks that are thinking about this right now,
he's not kidding when he talks about giving garlic as
gifts for birthday and holidays and all of that instead
of the chocolates he does. Actually he and his wife
give gifts of garlic. And I think, I again read
this what you had written, garlic is one of the
most magnificent gifts you when considering choosing one plant, having
(31:55):
the essence of what a gift is all about. And
you're exactly correct. Talking with Neil Bevy, he was talking
about growing garlic.
Speaker 2 (32:01):
Uh.
Speaker 1 (32:02):
And again you listen to that is if you're not
growing garlic, or you're not eating gardy, you're not cooking
with garlic, you should be. And hopefully that he's convention
that that's very very important. Secondly, we're gonna take a break,
we're gonna come back and talk about a unique gardening
tool that mister Bebby invented that is absolutely outstanding and
everybody I know so far that has bought he has
(32:24):
absolutely loved it. It's called the Earthlifter. And you can
go to the website earthliter dot com to learn more
about it. We'll learn more about it after the break.
Here in the garden was Ron.
Speaker 7 (32:32):
Wilson landscaping lad easier with your personal yard boy.
Speaker 5 (32:37):
He's in the garden and he's Ron Wilson.
Speaker 1 (32:56):
Are you tired of spending a lot of time watering
your plants? That tried soil moist water absorbing crystals into
the soil as your plant. They can reduce your watering
frequency as much as fifty percent. Iron Wilson here. Soil
moist granules hold over two hundred times they're weight in
water and release it back to the plant as it
needs it. Soil moist is ideal for patio planners, hanging
baskets that dry out quickly. They're safe and friendly. Soil
(33:18):
Moist can be used indoors and out for all your
planting needs vegetable gardens as well. The Secret of professional
Growers soil Moist available at leading garden centers.
Speaker 6 (33:29):
Spring Us. Here, are your gutters ready for the rain?
Gary Salvin here, I've used gutter brush for years to
keep my gutters clogged, free and free flowing all year long.
No tools, no passel, just slide them in and you're done.
Built the last right here in the USA. It's the
easiest spring upgrades you can make. Visit gutterbrush dot com
(33:51):
today and protect your gutters the easy way.
Speaker 1 (34:08):
Welcome back. You're in the garden with Ron Wilson, special
guest this morning Neil Bebby. We're talking about I mean,
this guy grows garlic. He is the garlic expert out
there growing garlics grows. Well, you've heard him talk about
all the different rights that he grows. And of course
how important I think the other thing. The other thing
he is being healthy obviously, and how important garlic can
be to you and your health. And it's you can
(34:30):
grow it, you know. And I like to quote you
had in there. Easy to grow, yes, but good garlic.
Great garlic is a little bit more of a pain
and harder to grow.
Speaker 4 (34:39):
Well, yeah, see the idea that See, I'm a student.
I mean, I'm not an expert.
Speaker 3 (34:47):
I never would would you know. Yeah, I probably know
more than.
Speaker 4 (34:50):
Most people, but I try to learn every year. What
is a better let's say, ingredients to put in the ground.
What's a way you know, I have five beds and
I uh, you know, they have different orientations. And actually
I study I'm I'm kind of a nut about you know, education,
(35:10):
you know, you know, so uh, one of my things
is is that when you have if you think about
what a garlic has, you know, I mean it has
uh a uh, the ability to it's a prebiotic via gut,
which means that it's like the fertilizer for your let's
say bacteria, and your other bacteria is what feeds your
(35:34):
immune system. So if if you are having a full
atom bomb of a of a substance going into your body,
into your gut and making all the other guys, all
the other bacterias happy and working better, your immune system
is going to be better. So then you know, that's
one part. I mean, I I look at various aspects.
(35:57):
And the other kind of part that you have to
think about is that this is this thing called serotonin,
which is the happy, happiness kind of neurotransmitter. So I
worked at a mental hospital when I was going through college,
and I studied, you know, depression, and I see people
who are either in pain they're not one hundred percent,
or if they're depressed, let's say, uh, they're not one
(36:20):
hundred percent. So what so what does it mean? You know,
aren't we supposed to be one hundred percent? So galic
is one is the main the epitome of what I think.
If you chose one particular plant or one particular substance
to grow, garlic has so you know, you know, it
reduces your blood pressure, it reduces your LVL, reduces plaque.
(36:44):
It you know, it makes it. It makes you healthy.
So if you're going to give a gift, and when
I grow it for fun, I grow up with fun
and making it. I decided years ago that if I'm
going to give a gift, what is a gift something
that you you know, you you cherished for your other person.
So if I can give something to somebody that's gonna
(37:06):
make them healthy, I mean I supposed to say a
box of chocolate.
Speaker 3 (37:09):
Uh, you know that's a nice thing.
Speaker 1 (37:12):
I absolutely yeah.
Speaker 4 (37:15):
So gaarlic has the most of any any plant in
terms of uh let's say a piece by piece or section.
But you know you decide every year with plants you're
going to grow, well, you know galic.
Speaker 3 (37:30):
It should be up there.
Speaker 1 (37:31):
You know.
Speaker 4 (37:32):
I also study final nutrients. We can discuss the amount
of time, which is the colors of of the you know,
like blueberries have you know, you know, and you know
purples right, and you know have anifiamine and resveratrol, I
mean those other I study. I study chemistry basically, and
so in the gut you have, it's the it's the
(37:57):
it's the the engine of your body basically. So so
if glic makes your gut better, then all the other
chemicals being made in your gut are better, which is
you know, which is like a cascade of help. So
so it's I'm more of a not a fanatic, but
(38:17):
I'm a more of a believer. And I'm not an expert,
but I know I've tried many many, uh you know,
let's say amendments, and I.
Speaker 3 (38:29):
You know, sure which one come out?
Speaker 1 (38:31):
After I get talking with Neil Bevy, and I want
you to go to this website it's earthlifter dot com
because we're gonna talk and we're running out of time.
And I always do two things very quickly. I noticed
in the pictures that you are using as one of
the amendments of your bed, the coast of main products
you're using, the red raised bed mix, coast of main
products are outstanding. And we're boys the popularity of that
(38:52):
is becoming more and more all the time. It looks
like you're having good success with that. You're also mentioned
you're using biochar in there, and you said you like
using that as well, and I seen that being used
a lot more as a soil amendment in the gardens.
Speaker 4 (39:06):
Well okay, so, uh, first of all, about the about
the fish fish type stuff. Now, it's it's it's really
really strange that garlic loves fish. How why how an.
Speaker 3 (39:18):
Evolution had that happened? I don't know, but you know, uh,
you know fish they.
Speaker 4 (39:23):
Have omega three and so galic uh take in and
so in in the array of chemistry and nutrients in
galic it got fed by omega three inducing fish substances.
Speaker 3 (39:43):
You know, like you know, so for some reason, you know,
uh you should you should always I.
Speaker 4 (39:50):
Use all the time fish amendments.
Speaker 2 (39:54):
Uh.
Speaker 3 (39:55):
Fish emulsion is very very important.
Speaker 4 (39:58):
So so I so I feed my guys certain diets
and and biotraw is. I've been doing it for like
over twenty years. So I've been studying how the ancient
you know, Aztecs and the Mayans you know, farmed and
you know they use biotart and I understand carbon very
(40:20):
very well. I could give you a thing about carbon someday.
But so so I use that, and you know, I
use a lot of I try other things. I use
alfalfa pellets, which it sounds like really kind of strange,
but it's like, you know, horse food has a lot
it has nitrogen, and it's it's it's it's organic.
Speaker 3 (40:41):
Or it's pure.
Speaker 1 (40:42):
Sure, So I try. I do it.
Speaker 4 (40:45):
One bed, I do one thing, and another bed, I
do half a bed.
Speaker 3 (40:48):
I take you know, a b tests.
Speaker 4 (40:52):
So you know, so over the years, I've looked at,
tried and done many different i'd say amendments and nutrients.
So yeah, fish fish for some reason, garlic loves fish.
Speaker 1 (41:05):
Talk with Neil Bevy again. Go to the website earthlifter
dot com and I'm running out of time. I got
about a minute and a half to go, and I
wanted to talk about the Earthlifter tool. How's that? I mean,
how what kind of response you've been getting? Now you've
had that out there for a couple of years at
this point, and everybody I know that has bought an
earthlifter has absolutely loved it.
Speaker 4 (41:23):
Okay, I so real fast, I have I have another
I have two masters. What is human factors in here?
So when I I lost my hand in an accident,
so I wanted to use I want to pick up
potatoes with one hand, and so in order to do
that I made this. I studied the use of a
shovel and a fork, but mainly the positioning, the you know,
(41:47):
the orientation of how you use which is a twisting, bending,
turning and lifting up against gravity. And I said, well
why do that? And so I spent you know, years
figuring out the physics and the geometry and the tool is.
It gives you four times of strength. It keeps your
body in a straight your back straight, you don't hurt
(42:07):
yourself straight, you know, it's very hard to hurt yourself,
and you're much stronger.
Speaker 3 (42:13):
And it has a maying many physics in it.
Speaker 1 (42:18):
And look, we're running out of time already. Here's what
I need everybody to do. Go to this website earthlifter
dot com and you'll learn more about it. It's absolutely great.
I highly recommend it, and it's a it's a wonderful tool.
Neil Bebby, thank you so much for spending time with
us this morning, and I really appreciate it.
Speaker 4 (42:37):
Grateful lifting strapful lifting dollar.
Speaker 1 (42:40):
There you go, and weeds and all kinds of great
things and again learn more about it at earthlifter dot com.
Appreciate you spending time with us this morning. Thank you, sir.
Speaker 3 (42:48):
You stick care of than Thank you.
Speaker 1 (42:49):
Bye bye. Like to talk about that, all the good
things about garlic, and there you go. Now you know
more about that than you ever knew in the past.
All right, but go check out the tool. It's called
earthlifter dot com earthlifter dot com and you you will
love it. Quick break, we come back from minds. You're
open for you at eight hundred eight two three, eight
two five five Here in the garden with Ron Wilson. Help.
Speaker 5 (43:18):
So let's do it yourself gardener at one eight hundred
eight two three talk. You're in the gardens with Ron Wilson.
The toll free number eight hundred eight two three eight
two five five. Good morning, I am Ron Wilson, or
personally boy talking about yarding, and boy, we have just
had so much fun over the last several weeks because
every Saturday we're getting to talk with our good friend.
That's right, it's time for are you herbal experience with
our good friend, our CCPCM major award winning syndicated journalist.
(00:57):
She's an Appalachian herbal scholar, accredited family or most author,
cooking teacher, media personality, and motivational speaker. You can hear
on Sacred Heart Radio and on iHeartRadio as well. The
website about eating dot com ladies and gentlemen, the one
the only read a Nador Hike and feelve crowds just
(01:23):
get bigger and bigger every Saturday morning.
Speaker 2 (01:26):
Well, I don't know that list of Accolyde seems to
grow as well. Good morning, mister Wilson.
Speaker 1 (01:31):
I only and I only read about a third home. Well,
I would say something about the US coffee or whatever
that is, hall of fame, but I'm not to pronounce it.
Speaker 2 (01:40):
So oh yeah, that's that's a yeah, that's a hoity
toity French society that is. Yeah, it's quite special to
be included.
Speaker 1 (01:50):
So I did just say, hoity toydy hall of fame.
Speaker 2 (01:53):
Yeah, but you know what, I'm just who I am.
And by the way, before we start, there was something
on television about walking barefoot and how healthy it is
for your feet and your balance. So heck, I've been
doing things right all these years and not even knowing
it either.
Speaker 1 (02:09):
Everything you've been doing. Everything you've been eating, all the potions,
magic potions, strange potions, you know, all that stuff. You've
been doing the right stuff. It's all. You know, what
goes around comes right. I told you. I still laugh
when I see what's hot right now. And I think
boy Reade talked about that thirty years ago at some
of our workshops that long ago.
Speaker 2 (02:28):
Well you know, I think, yeah, what you just said
is so true. I think there's a renaissance and healthy
eating and being more aware of our environment and eating
and growing local. So it's all good. I mean, that's
the way a lot of our parents and grandparents grew up.
So sure we're going back to that. And I think
(02:50):
that's a wonderful way too for kids, don't you think.
Speaker 1 (02:54):
Yep? And who you know when back way back when
running through the yard barefoot, through the feet fields, barefoot
and all. And you know, you see that reference now
as far as when they're talking about mental health and
you know, being burnt out and all that stuff, that
you need to take a break and take a walk
in the grass.
Speaker 2 (03:12):
Yeah, isn't that something there's and.
Speaker 1 (03:14):
There's a reason for that. Just feeling the grass under
your feet can be very calming and very mind relaxing.
Speaker 2 (03:22):
Yeah, it's like what the what do they call? It's
called wood forest bathing sort of the same thing, but
with shoes on, just enjoying nature.
Speaker 1 (03:30):
So you can have your shoes off in forest bathe.
Speaker 2 (03:35):
No, no, when I'm down in the woods, I got
my shoes on.
Speaker 3 (03:39):
I don't.
Speaker 2 (03:39):
I'm not a big fan of snakes and weird things either. No,
I know, no, no, no, Well when we go down
to the river, then yeah, we have our shoes off,
of course, but the flip flops are real close, so just.
Speaker 1 (03:53):
In case the flip flops. Talking with Rita Hikenfeld her
website about eating dot com, I did catch segment yesterday,
I believe it was on Sacred Heart Radio talking about
the Pope's favorite food.
Speaker 2 (04:07):
Yeah. Yeah, that surprised me that you caught that. Yes,
our new pope is the first American pope, and he's
from Chicago, so everyone, as I had mentioned in Matt H. Swaying,
my colleague, we think of pizza from Chicago, and a
lot of his work was done in Peru, so he
(04:28):
loves carne asado, which is grilled meat. So that's what
we talked about. And of course it had some comoons
and spices in it, and some biblical foods in there
as well. And you also said that you passed my
you were went past my house and you didn't stop.
Speaker 1 (04:45):
I was close by. Oh okay, there's this there's this
road road there called one two. Oh yeah, yeah, yeah, yeah,
yeah No. I was doing site visits yesterday, so I
had to keep moving.
Speaker 2 (04:59):
Oh okay, I was hang out closed yesterday and had
to take him down because of the rain. And we
never got it.
Speaker 1 (05:05):
They never came. Did you get last night's storm we got?
Speaker 2 (05:09):
Yeah, we didn't get one dropt I know, I know,
we thought they said severe thunderstorms tail and you know,
it was very quiet here.
Speaker 1 (05:21):
So anyway, it's it's never quiet at the hiking fel
dous I can't imagine that happening. Hey, by the way,
I was gonna I was gonna mention, you're talking about
the pope's food and you're talking about being from living
in Peru and all that. I wonder if he likes
Peruvian lily's. I wonder if that'll be the new flower
arrangement in the in all it hit where he lives.
Speaker 2 (05:43):
That's a that's a you think, good thought.
Speaker 4 (05:46):
I don't know.
Speaker 2 (05:47):
I mean, we're going to embrace just about everything about him,
so we'll see all these new things pop up. So
I'll keep an eye out for that.
Speaker 1 (05:55):
Yeah, let me know. And he'll probably have you out
to cook for him anyway, so you know, let me
know how that works. Before you're talking with Rita Hikenfeld
her website about eating dot com recipe this week, what
you will find on also on our website at Ryn
Wilson online dot com is Marnara sauce garnished with parsley.
Speaker 2 (06:11):
Yeah, and I wanted to use that particular recipe because
it uses both what we call the salt and the
hard herbs. So that's what we're going to talk about
a little bit today. What's the difference in how to
grow how to use both soft and hard herbs.
Speaker 1 (06:28):
So what's the before we talk about the hard and
soft herbs. What's so special about your mar nara sauce
with Wesley?
Speaker 2 (06:35):
It's funny because it starts out with butter instead of
olive oil. And basically, you're gonna melt some butter in
a saucepan, and you're gonna stir in a little garlic,
and then you're gonna add some good tomatoes, and.
Speaker 1 (06:50):
Not bad tomatoes, good.
Speaker 2 (06:53):
Always good good tomatoes, the canned tomatoes in this particular instance.
And then you're gonna add some onion halves and just
cut it an onion in half and that you throw
that in. I know that sounds weird, but that's what
you do, and a sprig of oregano, and then you
just cook that up. And after it's cooked, you add
(07:14):
some salt and pepper and pull those onion halves out,
and then you add a shower of chopped basil. Really
delicious vegetarian and so good for you. And the onion
and the basil and the oregano and the butter. Of course,
what could be bad about that and a little bit
of garlic. It tastes like the restaurant quality Marinara sauces
(07:36):
that you get, so and it's just something fun. Takes,
you know what, forty five minutes max. Just to cook,
and it's easily frozen too. So it's a good recipe and.
Speaker 1 (07:48):
I like it the fact that I'm looking at the
picture here that you have it over spaghetti and not
over like thick noodles, because I just can't you know me,
I don't like those thicker noodles, but I do like
the spaghetti.
Speaker 2 (07:59):
Yeah. You know, it's funny because a lot of people
don't like like the fetuccini.
Speaker 1 (08:04):
I like fetacini with Alfredo sauce, but that's about the
only way.
Speaker 2 (08:08):
Oh my gosh, I just did a recipe for that yesterday.
See if you have only been in the area and stopped,
you could have had a plate. Yeah. The finner spaghetti
I think always works well with this. But again it
uses the softened hard herbs and then I always garnish
it with a little parsley too. So just something fun
and quick and easy.
Speaker 1 (08:27):
I was talking with Bevin Cohen last week and I
got a copy of his book about an ext One
for you, and I'll send it out to you as well,
you're in love this book. He's got all the He
takes the forty eight different herbs, and the tells you
how to grow him, use them, cook with them, use
them for medicinal purposes as well. So he has all
kinds of recipes for each one. You'll enjoy it and
(08:49):
you'll look at and see, well, I've always done that,
I've done it, I know that. But it's a good
book anyway.
Speaker 2 (08:53):
No, no, no, you always learn. That's just the thing.
As much as anyone knows, there's always something to learn. Yeah,
I can't wait to get it. I'll be that'll be
fun reading, pretty interesting.
Speaker 1 (09:02):
We don't have to travel up to central Michigan and
visit visit his homestead. Small farm I think it was
the name of his place, though. Pretty cool.
Speaker 2 (09:10):
I'm ready. I'm ready.
Speaker 1 (09:11):
Give mister Hikenfeld and missus Wilson will all take a
week off and go up there.
Speaker 2 (09:15):
What do you say that sounds like a plan.
Speaker 1 (09:18):
Let's take a quick break, we come back. We're gonna
find out the difference between hard and soft herbs from
our herbal expert Rita Hikenfeld Here in the garden with
Ron Wilson.
Speaker 5 (09:28):
Green tom or not Ron can help at one eight
hundred eighty two three talk and they say it's in
the garden with Ron Wilson.
Speaker 6 (09:52):
Mosquitoes can transmit deadly diseases, including west now virus, but
some mosquito dunks kill mosquitoes before their old to bite.
Just float an organic mosquito dunk and ponds bird bass
rain barrels in any standing water to kill mosquito larvae
for thirty days or longer. Don't worry. Mosquito dunks won't
harm people, pets, fish, birds, or wildlife. Mosquito dunks are
(10:15):
available at garden centers, hardware stores, and online. Visit some
Responsible Solutions dot com. If heavy spring rainfall makes you
nervous because of the risk of a basement flood, call
my friends at Roto Ruter plumbing and water cleanup before
the next storm. Roto Router can replace your old sum pump,
install battery backup pump for an extra layer of protection
(10:36):
and prevention, and if the worst occurs in your basement
does flood, rotro Router provides fast, professional water cleanup and
drying services at most locations, So call Roto Router one
eight hundred, get roto or visit rotrouter dot com. Spring
us here and sorrow the Jaws Spring cleaning caddie packs
just in time to tackle your toughest cleaning jobs. This
(10:58):
all in one kit five high performance Jaws concentrated cleaners,
including my favorite streak free glass cleaner, Microfiber thousands of
powerful Jaws cream cleanser. They're neatly packed in a sleek caddy.
With Jaws, you'll clean smarter, faster, and save more. Don't wait,
order now before they're gone at jawscleans dot com. Code
Gary save twenty percent free shipping on all orders over
(11:22):
thirty five dollars. Here's a winning spring project from dish Coatings.
Renew your drab concrete with spread Rock speckled granite coating.
Transform your ports, steps, walkway, garage, pull deck and more
in your choice of five beautiful colors. Spread Rock is
one hundred percent real stone. You apply with a troaler
squeegee to add a rich, elegant upgrade to all kinds
(11:42):
of concrete surfaces. Results are amazing and economical with free shipping.
Order spread Rock from the home depot lowserdish Coatings dot com.
That's Daichcoatings dot com.
Speaker 1 (12:22):
Welcome back here. In the garden with Ron Wilson again
that tell Free number eight hundred eight two three eight
two five five talking with Rita Hikenfel time for part
two of Are You Urbally Experienced? Go and forget her
websites about eating dot com, her recipe for the Marnar
sauce in and more stuff. Info about soften heard herbs
will be on our website as well, run Wilson Online
dot com. By the way, if folks want to talk
(12:44):
with you in person, are you going to be out
and about today?
Speaker 2 (12:47):
Yes, I am. I'm going to be at Natorp's in
Mason from about ten thirty to eleven thirty or twelve.
I'll be hanging out in the herbs as usual and you.
Speaker 1 (12:57):
And she literally is hanging out, just kind of goes
there and sits down, hangs out, clips a bunch of
herbs as you can take home and cook with.
Speaker 2 (13:07):
Yeah, And you know what I love to do is
always when I see the little ones, I will take
a sprig of chocolate mint and give them that and
tell them to put it in some water. It will root.
And you know, it's so fun to see their little
faces and when they start sniffing the mint. It's just
a learning experience and the mint needs pruned anyway, so
it serves two purposes.
Speaker 1 (13:27):
It makes Dave Couch jealous because you don't do that
for him.
Speaker 2 (13:32):
I love Dave, he's a busy man. But anyway, Yes,
I'll be in the area of the herbs and talking
with folks and if they need help, I'll be there.
And just as you just said, hanging out so we
can talk now about all these different soft and hard herbs.
Speaker 1 (13:49):
Soft herbs versus hard.
Speaker 2 (13:50):
Herbs have that okay, well, there's there's I always classify
herbs as soft and hard and the reason is when
you think of soft herbs, let's go with those first.
Those are the ones with like really tender stems that
you can eat often. And those would include things like dill, cevia, basil, chervil, parsley, cilantro,
(14:16):
and chibes, because if you look at their stems, if
you don't use them right away, they tend to wilt.
They're very tender. And then the hard herbs are those
woody ones, mister Wilson, those are the ones that form
the woody stems. And what I think of first is
like oregano and thyme, curry leaf, lemon, verbana, bay and sage,
(14:40):
even rosemary. And the interesting thing is those the hard
herbs are dry more easily as far as dehydration than
the soft because they don't have as much moisture in them.
So in the hard herbs we like to use, you
can put those in during the beginning of cookie time
because they can withstand the heat, and then the soft
(15:03):
herbs best use at the end of cooking. But now,
as I mentioned to you earlier when I sent you
all this stuff, that's my opinion because when I do
like my tomato sauce with oregano and basil, sometimes not always,
if I do a traditional meat sauce, I'll put basil
(15:25):
and oregano in at the beginning and then more basil
at the end. But again, those soft, fleshy herbs, the
flavor profile doesn't hold under long intense cooking. And then
the ones with the woodier stems soups and stews, and
they're easily identifiable, identifiable because there are a lot of the
(15:46):
woodier ones also are perennial, so both have wonderful uses,
not only culinarily speaking, but medicinally and even ornamental. You
can you always talk about this mixing in your herbs
with you in your flower boxes, and just really beautiful
and good pollinators as well.
Speaker 1 (16:05):
Yeah, they're great to mix it. As a matter of fact,
I had circled the sage to mention to you this morning.
We had used Sharon did some sage I think it
was beer garden and we grew in the fall. For
using we're both growing in the fall obviously and planting
in your garden and also to use in your fall
planters because it's tough, durable, takes the end. You got
that silver leaf and it takes the frost, and also
(16:28):
it lasts a long time for you. And we have, yeah,
a couple planters up by the front of the office
that we haven't redone yet, and the old annuals are
still there right in the middle. All of the sages
came back and they're in these big planters. Came back
through the winter with no problem. Also the middle of
them has these nice growing sage plants, but everything else
had died out around it, so pretty darn tough to
(16:49):
make that through the winter like that.
Speaker 2 (16:51):
Oh yeah, and you know the sage plants, My old
fashioned sage right now has got blue flower spikes on
it just beautiful and those are very hearty. And sage
is a wonderful or we all we think about it.
When you think of sage, you think of Thanksgiving stuffing.
We thought before. You can put some of those sage
(17:11):
leaves under the skin of poultry. The beer garden sage
is lovely because it has big leaves and it doesn't
bolt to flour and seeds so quickly. And you can make,
as I've told you many times before, the sage potato chips.
Pop those in a little bit of hot olive oil,
salt and pepper, and they're really really delicious. So yeah,
(17:34):
the hardy herbs are the ones that usually developed the
woody stems dances.
Speaker 1 (17:40):
You're making them hungry now.
Speaker 2 (17:42):
Well good. Oh, and I've got to tell you too
before I forget. I've been getting a lot of questions
about rosemary and which rosemary is good for our climate
here and is it southwestern Ohio where I live and
where you live. Our rosemary is really a good one
for our climate because it really does take the cold better.
(18:03):
It's a little cold heartier than most. So if you're
living in our area and you're wondering which rosemary to
grow arp is always a good choice. And the barbecue rosemary,
the one with the skiff twigs that people use as skewers,
are good tusk and blue. But anyway, I usually point
people toward the arp if they're not sure if they're starting,
(18:26):
just to grow rosemary. So that's your rosemary tip for
the day.
Speaker 1 (18:29):
There you go. Now, one last thing for you that
I don't think we addressed. This was talking about these
soft and hard herbs when it comes to drying and
preserving these the soft herbs so okay, I mean, you know,
the hard herves. I could say, yes, but both the
same are pretty easy to do.
Speaker 2 (18:46):
Oh yeah, the soft herbs easier to easy to dry,
but they're more fleshy, they have more moisture, so they're
going to take a little bit longer and that's the
only difference. Absolutely, dehydrate those because it's better than anything
you can buy a lot less expensive than the store.
Speaker 1 (19:02):
And you can always try Riata's favorite way to dry
those herbs, putting them in a grocery paper bag, putting
them in the trunk of your car, and forget abouting them,
forgetting about them for the summer, then discovering them later
on and pull them out and saying, wow, look at that.
Speaker 2 (19:19):
I remember that one presentation we did. You threw all
the herbs in a pile, and I put them in
a bag and forgot about them. It was probably the
best dried herb mixture ever.
Speaker 1 (19:31):
You know the things we learned, I tell you. Yeah,
read a Hikenfeld. Always a pleasure. Again, if folks want
to talk to you in person, You're going to be
at the Natorp's nursery outlet today from ten thirty until noon.
So stop out and say he lord, it's at ten
thirty to eleven somewhere around there. Stop out and say hi.
She'll be hanging out in the in the herbs. And
do me a favor. Maybe just once, walk up to
(19:52):
Dave and give them something to chew on or something
so you make it makes you feel a little more wanted.
Speaker 2 (19:57):
Okay, well I will do that. I may even take
a photo.
Speaker 1 (20:01):
There you go. Rita hike felt Always a pleasure, Always a.
Speaker 2 (20:06):
Pleasure on my end too, mister Wilson, I talk to
you next week.
Speaker 1 (20:09):
Take care her website about eating dot com be sure
and check that out as well. Coming up next we're
going to talk about two things, growing garlic and a
new tool I found last year called the Earthlifter with
Neil Bevy. Here in the garden with Ron Wilson.
Speaker 7 (20:27):
Landscaping made easier with your personal yard boy. He's in
the garden and he's Ron Wilson.
Speaker 6 (20:50):
Hey, Gary Salvian Here for Zolar pumps. Zola's been keeping
home safe and dry since nineteen thirty nine, and their
passion for excellence is why it's the only name Matrus.
To keep my basement dry. For your home's groundwater protection system,
you got to check out the Zolor Model sixty three
some pump with the LED plug and the aquanot Fit
five oh eight battery backup system. Together they're your guaranteed
(21:13):
water protection system when installed by a factory certified installer.
To find your installer today, go to Zlar pumps dot com. Well.
I've been recommending Blackjack driveway stealers for years, and here's
some great news. The Blackjack ten year sealer drive Max
one thousand features accelerated drying time, incuring in cooler temperatures.
Drive Max one thousand adds curb appeal, delivering a light,
(21:35):
new black finish and as you're a thane Enhanced for
the longest life drive Max one thousand, available at Low's
Home depot, True Value ACE in your local hardware store.
Visit Blackjack Coatings dot com for more information. Blackjack protecting
driveways for over one hundred years.
Speaker 1 (22:31):
Welcome back here in the garden with Ron Wilson. And
last year at a trade show called Cultivate in Columbus
and you learn about all new plants and things like that.
Saw a tool up there that I thought was absolutely outstanding,
and there was a crowd around where they were displaying
this tool, and it was pretty darn cool. It's one
of those tools you knocked yourself in the head, like
(22:52):
the VA commercials say, why didn't I think of that? Well,
he did, and he designed and invented in his car,
the Earthlifter the website. Who want to learn more about
his Earthlifter dot com. But before we talk about the Earthlifter,
we're gonna talk with Neil Bevy more about growing garlic
because he is a garlic growing What do I say,
(23:13):
not expert wild man, because you're into garlic. Good morning,
Neil Bevy. Hey, Hey doing right? I am doing great
in yourself? Well?
Speaker 4 (23:23):
Good good, Yeah, my gallocks are up.
Speaker 3 (23:26):
So therefore the world is good.
Speaker 1 (23:28):
You are Yeah, like I said, you are into garlic
like nobody I know. All right, so I wanted to
talk first of all, before we talk about the Earthlifter, which,
by the way, everybody I know that's bought one that
we heard about it on our show has absolutely loved it.
So you got a weirdal winner there. But first of all,
let's talk about growing garlic, because I think it's becoming
I think it's becoming more and more popular growing in
(23:50):
the in the gardens that it's easy, fairly easy to grow,
even growing in raised beds or containers, fairly easy to grow.
But you have just you are the man. I mean,
you do all kinds of experiments in the whole nine yards.
Let me start out first by saying asking a question,
is there one particular variety or do you liked using
a sort of assortment of garlic when you plant?
Speaker 3 (24:12):
Well?
Speaker 4 (24:12):
Okay, so it's okay, it could be a very very
very very long conversation. But about the question. Okay, I
grow right now, I grow eighteen different cultivars. Okay, so
they're in let's say a family that has what they
call it hotnecks and I have a whole belief. Well,
(24:36):
I've grown like fifty over the years, thirty three years
I have. You know, I grow about eighteen hundred or
so even more. However, over the years I have grown
of the fifty, I called them down to about what
I call eighteen or so main crop, if you want
(24:57):
to call it. So, I grow like between fifty and
one hundred something of each cultivar. And of those cultivars,
they're they're all hard necks and there's a reasoning for it.
Speaker 1 (25:10):
And I can I can.
Speaker 4 (25:11):
Get deeply into that bullet right now. And you ask
the question of those I have kept over twenty twenty
five years, I've replanted see the key.
Speaker 3 (25:22):
The key.
Speaker 4 (25:22):
One of the keys I believe in garlic is that
you know, you can grow them kind of in the pot.
You can grow them in different areas. But one of
the things is is that garlic is very interesting. Well,
it's extremely interesting because it has very very short roots systems,
and the systems are symbiotic with a whole network. And
(25:46):
this is why it's fascinating to me, because it gets
it's called hiphi. It's the the let's say, the basis
of where a mushroom is and it travels, you know,
hundreds of feet everywhere, and it brings back minerals from
deep down the earth, you know, twenty feet away, and
(26:07):
it transports it to the Gallic roots, which has a
bacteria that converts that trades the minerals for sugars. All right,
So over the years I have fell in love with
you know, let's say ten and each year. Another interesting
(26:29):
thing about golf is that it kind of changes every year,
and I'm still trying to figure it out. I'm trying
to figure out lots of things. But this, you know,
last year, I really think I fell in love where
I prize the Carpathian and the Leningrads and Persian stars
(26:52):
and Matachi or Medechai according to some people. So these
are really good sized balls. I don't like to mess around.
See this hard neck? Are you get three?
Speaker 3 (27:05):
Four, five clothes?
Speaker 4 (27:08):
So the soft neck where you get in the supermarket
is the mostly grown elsewhere overseas, and they have like
fifteen twenty little tiny clothes. I like to cook. I
like flavor and the hard necks I feel, and so
there's major chefs are much more delicious, and you get
(27:31):
let's say four clothes so when you are having a giant,
pre giant sized clove when you're cooking, it's really nice.
It's really nice to have a nice, big one piece.
This peeling clothes is not the most fun thing in
the world. So to answer your question, you know, I
think you know, I don't give away the Carpathians unless
(27:52):
you're a good friend. So the you know, like I said,
langred matachi mechai, you know, the Persians are you know,
there's many, uh you know, German rock and bowlies are
really fabulous flavor.
Speaker 3 (28:07):
So so so I I.
Speaker 4 (28:08):
Get to taste and I give to friends a selection,
and you could there's a major difference. I mean when
you go from one garlic to another. Some are mild, some.
Speaker 3 (28:21):
Some of medium, some are strong.
Speaker 4 (28:24):
Uh so so so it's a whole world of of fun,
you know, you know, trying different gallic cultivars, different types
with you know, different foods and different ways of cooking.
Speaker 3 (28:36):
So so I.
Speaker 1 (28:37):
Hope they answer, yeah, it does. And of course you know,
I think you uh you had a quote that said,
you know, you're talking about why you like garlic so much.
And of course learning more about prebiotics and growing garlic
onion asparagus. I know you don't grow leaks, but you're commented.
Your gut is your doctor in drug store and and
obviously garlic is a major part of that.
Speaker 4 (28:59):
So think about it, you know, what what is what's
what is lifeful about?
Speaker 3 (29:04):
I mean it sounds like introg grate.
Speaker 4 (29:06):
So if you are a fully healthy person, let's just say,
think about yourself as a gas tank. I don't know,
if you're one hundred percent full and you are feeling good,
you are more functional, You're feeling better about yourself, feeling
better about the world. See, you know, basically I have
a bat My background is you know my you know
(29:26):
that's what's an experimental psychology, and have a master's and
cognitive psychology. So I study depression.
Speaker 3 (29:34):
I just I.
Speaker 4 (29:35):
Study a certain it's called a neuro transmitter called serotonin,
which is the basis of how you have a happiness. Okay,
so you could feel you can feel pleasure, that's called dopamine.
But to feel happiness, think about that, you know, you know,
you know Aristotle, I mean a restyle way back, you know,
has the thing you know that, uh, the pursuit of happiness.
(29:58):
The voice of pain is the first principle, and this
is what this is, and and our court here for
for it is for the sake of this that we
do all that we do. So if you if you
think about happiness as an ultimate goal, you know, look
at the Constitution, you know, life, liberty, and pursuit of happiness.
(30:20):
So so I feel that having mental you know, here
we go. It sounds kind of convoluted, but I believe
in the mental part of feeling good as well as
the physical part, and God does both. Okayl Garlic is
the key because your gut is where you manufacture the
(30:41):
serotonin and many many other of your precursors. They're called
to your immune system.
Speaker 3 (30:49):
So if your.
Speaker 4 (30:49):
Gut is happy and healthy, you are happy and healthy,
and so your immune system is working uh as fully
as possible. So I'm into hell. You know you are also,
and you know you and I both believe. I feel
that in the gardens. It's a fabulous name, because we
(31:10):
should be in the garden because that is where we
have physical activity, we have exercising, we have sun and
you know, I can get into mitochondria and what kinds
of wild things. But let's just say that the ingredients
of happiness are in the garden and garlic is one
of is the epinity of it. So that's you know,
(31:33):
that's my belief.
Speaker 1 (31:34):
And for folks that are thinking about this right now,
he's not kidding when he talks about giving garlic as
gifts for birthday and holidays and all of that instead
of the chocolates he does. Actually he and his wife
give gifts of garlic. And I think, I again read
this what you had written, garlic is one of the
most magnificent gifts you when considering choosing one plant, having
(31:55):
the essence of what a gift is all about. And
you're exactly correct. Talking with Neil Bevy, he was talking
about growing garlic.
Speaker 2 (32:01):
Uh.
Speaker 1 (32:02):
And again you listen to that is if you're not
growing garlic, or you're not eating gardy, you're not cooking
with garlic, you should be. And hopefully that he's convention
that that's very very important. Secondly, we're gonna take a break,
we're gonna come back and talk about a unique gardening
tool that mister Bebby invented that is absolutely outstanding and
everybody I know so far that has bought he has
(32:24):
absolutely loved it. It's called the Earthlifter. And you can
go to the website earthliter dot com to learn more
about it. We'll learn more about it after the break.
Here in the garden was Ron.
Speaker 7 (32:32):
Wilson landscaping lad easier with your personal yard boy.
Speaker 5 (32:37):
He's in the garden and he's Ron Wilson.
Speaker 1 (32:56):
Are you tired of spending a lot of time watering
your plants? That tried soil moist water absorbing crystals into
the soil as your plant. They can reduce your watering
frequency as much as fifty percent. Iron Wilson here. Soil
moist granules hold over two hundred times they're weight in
water and release it back to the plant as it
needs it. Soil moist is ideal for patio planners, hanging
baskets that dry out quickly. They're safe and friendly. Soil
(33:18):
Moist can be used indoors and out for all your
planting needs vegetable gardens as well. The Secret of professional
Growers soil Moist available at leading garden centers.
Speaker 6 (33:29):
Spring Us. Here, are your gutters ready for the rain?
Gary Salvin here, I've used gutter brush for years to
keep my gutters clogged, free and free flowing all year long.
No tools, no passel, just slide them in and you're done.
Built the last right here in the USA. It's the
easiest spring upgrades you can make. Visit gutterbrush dot com
(33:51):
today and protect your gutters the easy way.
Speaker 1 (34:08):
Welcome back. You're in the garden with Ron Wilson, special
guest this morning Neil Bebby. We're talking about I mean,
this guy grows garlic. He is the garlic expert out
there growing garlics grows. Well, you've heard him talk about
all the different rights that he grows. And of course
how important I think the other thing. The other thing
he is being healthy obviously, and how important garlic can
be to you and your health. And it's you can
(34:30):
grow it, you know. And I like to quote you
had in there. Easy to grow, yes, but good garlic.
Great garlic is a little bit more of a pain
and harder to grow.
Speaker 4 (34:39):
Well, yeah, see the idea that See, I'm a student.
I mean, I'm not an expert.
Speaker 3 (34:47):
I never would would you know. Yeah, I probably know
more than.
Speaker 4 (34:50):
Most people, but I try to learn every year. What
is a better let's say, ingredients to put in the ground.
What's a way you know, I have five beds and
I uh, you know, they have different orientations. And actually
I study I'm I'm kind of a nut about you know, education,
(35:10):
you know, you know, so uh, one of my things
is is that when you have if you think about
what a garlic has, you know, I mean it has
uh a uh, the ability to it's a prebiotic via gut,
which means that it's like the fertilizer for your let's
say bacteria, and your other bacteria is what feeds your
(35:34):
immune system. So if if you are having a full
atom bomb of a of a substance going into your body,
into your gut and making all the other guys, all
the other bacterias happy and working better, your immune system
is going to be better. So then you know, that's
one part. I mean, I I look at various aspects.
(35:57):
And the other kind of part that you have to
think about is that this is this thing called serotonin,
which is the happy, happiness kind of neurotransmitter. So I
worked at a mental hospital when I was going through college,
and I studied, you know, depression, and I see people
who are either in pain they're not one hundred percent,
or if they're depressed, let's say, uh, they're not one
(36:20):
hundred percent. So what so what does it mean? You know,
aren't we supposed to be one hundred percent? So galic
is one is the main the epitome of what I think.
If you chose one particular plant or one particular substance
to grow, garlic has so you know, you know, it
reduces your blood pressure, it reduces your LVL, reduces plaque.
(36:44):
It you know, it makes it. It makes you healthy.
So if you're going to give a gift, and when
I grow it for fun, I grow up with fun
and making it. I decided years ago that if I'm
going to give a gift, what is a gift something
that you you know, you you cherished for your other person.
So if I can give something to somebody that's gonna
(37:06):
make them healthy, I mean I supposed to say a
box of chocolate.
Speaker 3 (37:09):
Uh, you know that's a nice thing.
Speaker 1 (37:12):
I absolutely yeah.
Speaker 4 (37:15):
So gaarlic has the most of any any plant in
terms of uh let's say a piece by piece or section.
But you know you decide every year with plants you're
going to grow, well, you know galic.
Speaker 3 (37:30):
It should be up there.
Speaker 1 (37:31):
You know.
Speaker 4 (37:32):
I also study final nutrients. We can discuss the amount
of time, which is the colors of of the you know,
like blueberries have you know, you know, and you know
purples right, and you know have anifiamine and resveratrol, I
mean those other I study. I study chemistry basically, and
so in the gut you have, it's the it's the
(37:57):
it's the the engine of your body basically. So so
if glic makes your gut better, then all the other
chemicals being made in your gut are better, which is
you know, which is like a cascade of help. So
so it's I'm more of a not a fanatic, but
(38:17):
I'm a more of a believer. And I'm not an expert,
but I know I've tried many many, uh you know,
let's say amendments, and I.
Speaker 3 (38:29):
You know, sure which one come out?
Speaker 1 (38:31):
After I get talking with Neil Bevy, and I want
you to go to this website it's earthlifter dot com
because we're gonna talk and we're running out of time.
And I always do two things very quickly. I noticed
in the pictures that you are using as one of
the amendments of your bed, the coast of main products
you're using, the red raised bed mix, coast of main
products are outstanding. And we're boys the popularity of that
(38:52):
is becoming more and more all the time. It looks
like you're having good success with that. You're also mentioned
you're using biochar in there, and you said you like
using that as well, and I seen that being used
a lot more as a soil amendment in the gardens.
Speaker 4 (39:06):
Well okay, so, uh, first of all, about the about
the fish fish type stuff. Now, it's it's it's really
really strange that garlic loves fish. How why how an.
Speaker 3 (39:18):
Evolution had that happened? I don't know, but you know, uh,
you know fish they.
Speaker 4 (39:23):
Have omega three and so galic uh take in and
so in in the array of chemistry and nutrients in
galic it got fed by omega three inducing fish substances.
Speaker 3 (39:43):
You know, like you know, so for some reason, you know,
uh you should you should always I.
Speaker 4 (39:50):
Use all the time fish amendments.
Speaker 2 (39:54):
Uh.
Speaker 3 (39:55):
Fish emulsion is very very important.
Speaker 4 (39:58):
So so I so I feed my guys certain diets
and and biotraw is. I've been doing it for like
over twenty years. So I've been studying how the ancient
you know, Aztecs and the Mayans you know, farmed and
you know they use biotart and I understand carbon very
(40:20):
very well. I could give you a thing about carbon someday.
But so so I use that, and you know, I
use a lot of I try other things. I use
alfalfa pellets, which it sounds like really kind of strange,
but it's like, you know, horse food has a lot
it has nitrogen, and it's it's it's it's organic.
Speaker 3 (40:41):
Or it's pure.
Speaker 1 (40:42):
Sure, So I try. I do it.
Speaker 4 (40:45):
One bed, I do one thing, and another bed, I
do half a bed.
Speaker 3 (40:48):
I take you know, a b tests.
Speaker 4 (40:52):
So you know, so over the years, I've looked at,
tried and done many different i'd say amendments and nutrients.
So yeah, fish fish for some reason, garlic loves fish.
Speaker 1 (41:05):
Talk with Neil Bevy again. Go to the website earthlifter
dot com and I'm running out of time. I got
about a minute and a half to go, and I
wanted to talk about the Earthlifter tool. How's that? I mean,
how what kind of response you've been getting? Now you've
had that out there for a couple of years at
this point, and everybody I know that has bought an
earthlifter has absolutely loved it.
Speaker 4 (41:23):
Okay, I so real fast, I have I have another
I have two masters. What is human factors in here?
So when I I lost my hand in an accident,
so I wanted to use I want to pick up
potatoes with one hand, and so in order to do
that I made this. I studied the use of a
shovel and a fork, but mainly the positioning, the you know,
(41:47):
the orientation of how you use which is a twisting, bending,
turning and lifting up against gravity. And I said, well
why do that? And so I spent you know, years
figuring out the physics and the geometry and the tool is.
It gives you four times of strength. It keeps your
body in a straight your back straight, you don't hurt
(42:07):
yourself straight, you know, it's very hard to hurt yourself,
and you're much stronger.
Speaker 3 (42:13):
And it has a maying many physics in it.
Speaker 1 (42:18):
And look, we're running out of time already. Here's what
I need everybody to do. Go to this website earthlifter
dot com and you'll learn more about it. It's absolutely great.
I highly recommend it, and it's a it's a wonderful tool.
Neil Bebby, thank you so much for spending time with
us this morning, and I really appreciate it.
Speaker 4 (42:37):
Grateful lifting strapful lifting dollar.
Speaker 1 (42:40):
There you go, and weeds and all kinds of great
things and again learn more about it at earthlifter dot com.
Appreciate you spending time with us this morning. Thank you, sir.
Speaker 3 (42:48):
You stick care of than Thank you.
Speaker 1 (42:49):
Bye bye. Like to talk about that, all the good
things about garlic, and there you go. Now you know
more about that than you ever knew in the past.
All right, but go check out the tool. It's called
earthlifter dot com earthlifter dot com and you you will
love it. Quick break, we come back from minds. You're
open for you at eight hundred eight two three, eight
two five five Here in the garden with Ron Wilson. Help.
Speaker 5 (43:18):
So let's do it yourself gardener at one eight hundred
eight two three talk. You're in the gardens with Ron Wilson.
In The Garden with Ron Wilson News
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Boysober
Have you ever wondered what life might be like if you stopped worrying about being wanted, and focused on understanding what you actually want? That was the question Hope Woodard asked herself after a string of situationships inspired her to take a break from sex and dating. She went "boysober," a personal concept that sparked a global movement among women looking to prioritize themselves over men. Now, Hope is looking to expand the ways we explore our relationship to relationships. Taking a bold, unfiltered look into modern love, romance, and self-discovery, Boysober will dive into messy stories about dating, sex, love, friendship, and breaking generational patterns—all with humor, vulnerability, and a fresh perspective.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com