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. Don't forget our website.
It's Ron Wilson online dot com, where you'll also find
not only our plant of the Week this week, a
couple posts and Buggy Joe and Rita Hikenfeld has a
couple of things up there for you as well, medicinals
and beverage making, as well as Mitt Julis for Derby Day.
(00:55):
Speaking of Rita Hikenfeld, it is time for our you
Urbally experience. Here's our CMA's award winning syndicated journalists. She's
a member of the Earth Society of America, author, cooking teacher,
media personality and motivational speaker. Her website about eating dot
com and she loves eating weeds from the lawn and
garden Ladies and gentlemen. The one the only Rita made
(01:17):
her hike con felled even in the rain. They're out
standing out in the hallways umbrellas and everything's crazy.
Speaker 2 (01:31):
Well, good morning, mister Wilson.
Speaker 1 (01:34):
Wilson's my name, yes.
Speaker 2 (01:36):
And guess what what talking about weeds?
Speaker 3 (01:38):
You know?
Speaker 2 (01:38):
Poke is up and that's that wonderful. Well, it's a
weed but very nutritious, and it's the one that the
old folks gather in the springtime before it reaches twelve
inches high, and then you boil it a couple times
and it makes a great soup green. Did you ever
eat coke growing up?
Speaker 1 (01:59):
No?
Speaker 2 (02:00):
No, not one of your things.
Speaker 1 (02:02):
Huh well, I just I always thought it was, you know, toxic,
and it is it is.
Speaker 2 (02:06):
Yeah.
Speaker 1 (02:07):
I mean you got to remember that, and then you
boil it for a reason, don't you to get some
of that out of there?
Speaker 2 (02:13):
Yeah? Well you only once it grows beyond twelve inches,
you don't.
Speaker 3 (02:17):
Yeah, that's not you remember.
Speaker 1 (02:19):
Do you remember I found that for you one time?
It canned?
Speaker 2 (02:23):
Yes, I remember, Man, I would not touch that.
Speaker 1 (02:27):
It was it was regular whoever. I don't remember who
it was, but it was a poke spears just as
they popped up and the like asparagus, and it harvested
those and in candem, which I thought was kind of interesting.
But anyway, uh yeah, poke, So yeah, I have at it.
I'll pass by the way. I'll give you a fifty bucks.
You tell me who sang the song poke salad. Annie.
Speaker 2 (02:51):
I have to have more than that.
Speaker 1 (02:52):
Oh, okay, you know the song right, No, that's why
are Gator's got your granny Chum Joel Joe. I don't
know I remember that verse by granny anyway. Uh you
don't remember that for when you were a kid.
Speaker 2 (03:07):
No, we didn't know. We did not sing that.
Speaker 1 (03:10):
Oh it was a top hit Poke Salad Andy, Tony
Joe White.
Speaker 2 (03:15):
Oh geez, that must have been before.
Speaker 1 (03:17):
When you hear it, you will remember it, trust me,
you will. Seriously, it was a great song. All right.
Talking with Ritohik Felt, we got a lot to cover today.
So where would you like to start?
Speaker 2 (03:28):
Why don't we start with the Mint Jewel. It's just
real quick. So that has been on the radio radar
for a while. And yeah, because it's Derby Day, Yes
it is. Okay, So here's the recipe. First of all,
big debate, not really a big debate, what meant to use?
And you know I love peppermint.
Speaker 1 (03:49):
But there's no debate in your world.
Speaker 2 (03:53):
There really isn't no debate. Spear man, And what's your
favorite spearman? Do you have a.
Speaker 1 (03:58):
Favorite Kentucky colonel?
Speaker 2 (04:00):
Yep, that's it. And that's a very sweet spearmint and
basically what you want to do is you want to
make a sugar syrup, a cup of water, cup of sugar,
and you boil that until the sugar melts, and then
you pour that over a packed cup of mint leaves
and let it sit and infuse and cover overnight in
(04:22):
the fridge, and then strain it out. And then you're
supposed to have like a silver julip glass or cup
if you have it, or just a regular glass, and
you fill it with crushed ice, and then you put in, oh,
I guess anywhere from two to four ounces of bourbon,
so that's pretty four ounces pretty much, but anyway, and
(04:44):
then and you put the mint syrup on it a
couple of tablespoons, and the ice should be melting, so
you garnish it with the spearmint. And it's a wonderful drink,
especially if it's warm outside. That process will happen a
lot quicker and just such an iconic drink for Derby Day,
(05:06):
don't you think?
Speaker 1 (05:07):
I do? And Teresa Parker from Columbus, so one of
your big fans, said she loves she loves your recipe.
I saw her yesterday and she was with her her
cousin Nancy Walsh, and they're two nice people, great people.
But anyway, I said, boy, can't wait to use reader's
recipe tomorrow for my men julips. The big question is
which bourbon you use?
Speaker 2 (05:27):
Oh, yes, well it should be a Kentucky bourbon. Yeah,
but there's all kinds of Oh my gosh, I think
that's pretty subjective.
Speaker 1 (05:37):
It is, it is.
Speaker 2 (05:38):
I don't even know what we have in the cupboard.
What to me? Bourbon's bourbon? I am not a kind
of source, so I would say what you just said,
you know, whatever you like would work.
Speaker 1 (05:48):
Yep, use use your favorite. And over two thousand pounds
of Kentucky Colonel Spearman has used every weekend for the
run for the roses. That's unbelievable. Over a ton of
mint leaves used to make men julibs. That's a lot
of men julips, it sure is.
Speaker 2 (06:06):
And just think how many mint leaves it takes even
to make a pounds would Oh my goodness. But there's
some health prospects in there too, so there you go.
Speaker 1 (06:15):
Look at it on the healthy, on the healthy side,
medicinal purposes, and then of course on Monday it's a
back to backer. So Today you do your ment Julibs.
Tomorrow you take the day off, and then Monday we're
back in the Cinco de Mayo and we're used making mojitos.
Speaker 2 (06:29):
Yeap oh yeah, the mohitos are wonderful with the mohito mint.
We have that at Nytorp's and it's a lovely citrusy,
limey flavored mint. So if you're into Cinco de Mayo,
and I have a recipe on my site, and I
think you do as well, it's a wonderful, refreshing drink
and again quite appropriate for Cinco de Mayo. So we've
(06:52):
got two good beverages for you.
Speaker 1 (06:54):
So there you go. And of course they're if they're
Rita Hikenfeld recipes, you know they got to be good,
so keep those in mind. Now let's look at our
recipe for today and the story you're about to tell,
because I've never heard of this before, and maybe I
have heard you talk about this in the past, but
I really after I started reading through it, I said,
I think I have heard read to talk about this
(07:16):
a still room.
Speaker 2 (07:18):
Oh yeah, and you know I've written and done presentations
on this, not something people were real familiar with. And
when you think of the word still room, I always think, oh, gosh,
a very quiet place. But here's the deal. I'll go
give you a little history. First, back in medieval times
and all the way up to the Victorian era, there
(07:40):
was something called a still room that was a dedicated
room in all of the great houses, especially in Europe.
And what it was it was They called it a
still room because it was where you distilled like fermented beverages,
made your medicines and even your jams and preserves. And
(08:03):
one of the reasons they had what we call a
still room is, first of all, there were no krooger
pharmacies around the corner, so the woman of the house
was in charge. Basically, whatever ailed you, the solution or
the medicine was made basically on the premises in a
separate room, and in poorer houses it was attached to
(08:26):
the kitchens. But in the great houses there was actually
a separate building or a suite of rooms, and they
called it the still room, and that is where they
made a lot, as I said, a lot of their medicine.
So very interesting history.
Speaker 1 (08:42):
So when mister Hikenfeld married you, did he know you
made all those potions strange potions and things.
Speaker 2 (08:48):
Yeah, he did because my mom made them. But you
know where her still room was on the kitchen table
because we had you know, I grew up in a
real small house. You've heard that story before. But I
think people were going back to, you know, making their
own home remedies. But it again, it it goes back
to something that was a necessary thing to do. And
(09:09):
it's interesting because way back then, if you had some
skill in that area, you were very marriageable and it
and it was a skill that was passed down sort
of like secret recipes that you know, go from mother
to daughter that nobody else knows. Well. The still room recipes,
especially for the medicinal what I call the potions and such,
(09:32):
were passed down verbally and then written down for specific people.
So mothers passed them down to daughters so that they
could then take care of their family. Would the shed
count you know, I was thinking of that funny that
you brought that up. I think that would count very well.
A little separate area, and that way you've got a
(09:54):
little bit of to me privacy and just something sort
of RESTful. But it's interesting when you think of the
word again still room and the reason they did the
fermented beverages they called they did. They brewed one which
was called light ale, and they back in Europe in
the Middle you know, the Middle Ages, water was not
(10:16):
often safe to drink. It was contaminated. So for their beverages,
they made what they called a light ale and it
was fermented and so that fermentation cleared the bacteria up,
so to speak, and then it was a healthy beverage.
So even water, you know, people couldn't just go to
the faucet and you know, the tap and have some
(10:37):
good water. So that's where all that came from. But again,
if you didn't produce and make it where you lived,
you didn't have it.
Speaker 1 (10:47):
My grandfather just drank the juice from the hot pickle juice,
hot pickled pepper juice. That was his medicinal and if
he didn't have a bad stomach, that's what he would
that's what he would drink anyway, and it worked for
him for some reason. We're talking about Rita Hikenfeld. Her
website is about eating dot com. Well, take a quick break,
we'll come back. We'll talk about fermentation. We'll talk about
(11:08):
herbal vinegars, which is pretty cool, and a whole lot
more here in the garden with Ron Wilson.
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Speaker 1 (14:27):
Welcome back here in the Garden with Ron Wilson. Time
for part two of are You Urbally Experienced with our
good friend Rita Nator Hikenfeld. Her website is about eating
dot com. Be sure and check that out as well.
Talking about the still room, what they did in the
still room and may still do in the still room
if you have one. If you don't, you could be
build a she shed by the way, if you want,
if you can, I be at your house when you
(14:50):
tell mister Hikenfeld that you want him to build you
want him to build a she shed for you.
Speaker 7 (14:56):
Huh.
Speaker 2 (14:57):
Yeah, We've talked about that and it has not happened yet.
What he suggested was just go to the outhouse. Is
what he told me the last time I asked for
a she shed.
Speaker 1 (15:09):
That's what That's why I said, I'd love to be
at your house when you ask him.
Speaker 2 (15:13):
You know, all my potions and vinegars and all that
stuff is just made on the kitchen table. And I
got to tell you something talking about still rooms and
folks having to make their own medicines. He had assist
on his neck and went to the dermatologist and got
some medicine, and he said, put some hot wet compresses
(15:34):
on it. But I went one step further, and this
doesn't mean everybody should do this, so I'll predicate it
with that. But you know plantain, that weed that we
everyone has in the yard, that is so oh so
many helpful qualities. Well I made a little infusion. I
got the plantain leaves and simmered to them in some
(15:56):
water and strained it out, and then soak the hot
compress in there, no kidding, mister Wilson, And it really worked.
Speaker 1 (16:05):
Did he know that that was not from the doctor,
that that was yours?
Speaker 2 (16:09):
He All he said was the wash clock looks a
little green. Of course it was a combination of the antibiotics.
But you know those sometimes those old time remedies. If
you know what you're doing. I mean, you talked about weeds.
You're right out in our backyard. So just something fun
to maybe harken back. And with Mother's Day coming up,
(16:32):
I think in still rooms and the woman of the
house was in charge, I think it's just something nice
to talk about.
Speaker 1 (16:38):
Oh I do too. I think it's great to look back.
And I'm curious how many you know people kind well,
like you said, we kind of do that the kitchen
has become that rather than a room separate from the kitchen.
But yeah, I think it's outstanding now at You know,
you and I have talked a lot about fermentation. We
talk about the kombuka right, all the pickle products, your
(17:00):
herbal vinegars. I've given many classes with you or attended
just your sidekick on herbal vinegars. That's always a really
popular one. And it's so easy for folks to do.
Speaker 2 (17:12):
Oh my goodness, aren't You're correct? Because if you plant
any of the culinary herbs, you know, you think of basil,
rosemary time stage, and as you prune them, those tops
not only help the plant grow better, but you can
just toss those cuttings in some vinegar and you can.
(17:35):
What I usually do is different ways to make it.
I'll fill a jar about anywhere from a fourth to
half way up with herbs, and I like a combination.
You think of what you like to eat, like bazo
and chibes are wonderful, and a clove of garlic, and
then you pour vinegar over. You can go cider, vinegar,
(17:56):
clear vinegar, red wine, vinegar, whatever you have. Just make
sure if it's cider or clear, that it's five percent acidic.
And what you do is those that vinegar, the acid
will pull all the nutrients out of the leaves and
the flowers and not only make really a beautiful vinegar.
(18:17):
Say if you use like chai flowers that are pink,
really nutritious because all the elements and the nutrients of
those leaves from the herbs will go into the vinegar
and you can use it in place like if you're
making a salad dressing or a marinate or deglazing a pan.
You're adding some help along with the vinegar. And because
(18:38):
when you think of fermented products and when you think
of like sour kraut juice, my father in law used
to buy cans of sour kraut juice when he had
a epsot temmy, so he was of the same area
era as yours. So anything fermented or with vinegar is
really good for your gut. So there you go. And
(19:01):
you know, when you buy herbal vinegars in the store,
they're really expensive, but they're so easy to make and
lovely gifts from the kitchen too.
Speaker 1 (19:08):
I still remember that time, that one, because I made
several just as we were experimenting, but that one I
did that one time with it and had and chives
and it it had some basil, it had dill in
it and something else that you had, and that was
the best herbal vinegar. And I don't remember what I
put in it.
Speaker 2 (19:26):
Yeah, I remember that very well because that was probably
the best combination ever. And I remember asking you because
you were just stuffing stuff in there as you usually do,
and was delicious and the flavor profile was just wonderful.
So one of these days, if you're add of mind, members,
you let us know and we'll publish that.
Speaker 1 (19:46):
Well, we'll just have to experiment, keep putting, making a
new one everything. Hey, we got about a minute to
go here when you're doing that, And I know you
used to get this question all the time. Folks would ask,
you know, if I put a clove of garlic in
the venic my herbo vinegars, why does it turn colors?
Speaker 2 (20:03):
Yeah, you know, once in a while it'll turn blue
or like a teal green. It's actually just a harmless
chemical reaction safe, perfectly safe too in jest, but it
looks weird. So when that has happened to me, especially
early on, I would use whatever the product was, whether
it was a vinegar or a pickle, but I wouldn't
(20:25):
give it away, so it's harmless. It just doesn't look good.
Speaker 1 (20:28):
Eat those chive flowers. They are absolutely the best part
of Chibes as far as I'm concerned. Rita Heikefeld always
a pleasure. We'll talk to you again next week. Can
you got to be a day Twarp's to day right?
Speaker 2 (20:39):
Yep. I'll be there about ten thirty for a couple
hours hanging out in the earth.
Speaker 1 (20:43):
There you go, appreciate it. Coming up next, Peggy and
Montgomery here in the garden with Ron Wilson.
Speaker 4 (20:53):
Not gardening questions. Ron has the answers and one eight
hundred eighty two three talk.
Speaker 5 (21:00):
You are in the garden with Ron Wilson.
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If your trees and shrubs are hungry, feed them furt
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Pick some up today. Welcome back here in the garden
(23:04):
with Ron Wilson. And you know when it comes to
planting bulbs, when it comes whether it's in the fall,
or in the spring or in the summer. If you've
got questions about bulbs, If I have questions about Bob's,
we always go to our bulb expert. You know who
I'm talking about. The website you want to check out
and it is a great one, by the way. Flowerbub
dot eu. That's flowerbub dot eu. Ladies and gentlemen, our
(23:26):
good friend Peggy and Montgomery. You got a crowd here,
you got a crowd. Good Morgan, how are you?
Speaker 4 (23:39):
I'm good?
Speaker 3 (23:40):
How are you?
Speaker 1 (23:41):
I am doing great? How did this Stenson plot? And
look this spring?
Speaker 3 (23:44):
Oh just amazing. They actually my front yard bulb blah
just finished blooming. It was gorgeous.
Speaker 1 (23:52):
I bet, I bet your neighbors love you for that,
you know.
Speaker 3 (23:56):
It's really funny. We have a small neighborhood and everybody walk,
you know, and folks have just never seen bulbs coming
up in a lawn before, and they do love it.
Speaker 1 (24:06):
And that's, of course we learned that from from Peggy,
and it's called Stenson planting. And she just has bulbs everywhere.
That's what's all about, planting bulbs and bulbs and bulbs
and bulbs. So it's just one big bulb display in
the springtime. But we talk we think a lot about
bulbs planting in the fall for spring flowers, but what
about bulbs for the flower in the summertime that we
(24:28):
would plant in the spring season. That's what we're going
to talk about today. But before we get to that,
let me ask you a quick question. This is the
time of the year where I always get folks emailing
or calling and asking about how to care for my
daffodils and my tulips and all after they're finished flowering,
because there's so many ways that folks deal with these afterwards.
(24:50):
It's crazy. How does Peggy and Montgomery deal with just
let's just take the daffodils, for instance, what's their finished flowering?
Speaker 3 (24:59):
Well, that's great question, Ron, And you know, if you
can get around to dead heading daffodils and tulips after
they bloom, that's great. It just means they're going to
put more energy into recharging that bulb for you for
next year's show. If you don't get around to doing it,
they're probably still going to be okay. And you know,
(25:20):
if you have good garden soil, that's probably enough. But
I like to add a little bit of an organic
bulb fertilizer after the show again to help fortify that
bulb for next year.
Speaker 1 (25:33):
All right, so you'll feed them right right afterwards in
the you know, like Aspoma's a bulb tone something like
that would work.
Speaker 3 (25:39):
Yeah, that would be perfect, all.
Speaker 1 (25:40):
Right, so the question then comes up, what about the foliage?
You know, you look out there and you see people
as soon as they're done, they cut them off, or
you see people out there that bring them up and
bend them over with rubber bands. You see some folks
that leave them alone and you know, until they start
to yellow, or give them about six or eight weeks
and then cut it off. What does Peggy and Montgomery do?
Speaker 3 (26:00):
You know, it really is necessary to let that bulb
foliage dive back naturally, whichever way you want to do it,
if you want to just leave it alone or curl
it up or whatever. But that again is what is
going to nourish that ball for the next year. So
it's important to do that. So there are places where
you don't really want to look at dying bulb foliage
(26:22):
for a month or more, you know, like at your entrance,
you know, the pots next to your door, just coming
up to your steps, And those are places where I
use things like tulips as annuals, and when they're done flowering,
I just remove them, bulb and all and get on
with my annual planting.
Speaker 1 (26:40):
Well, and I think that's a great idea, and I
don't argue with books because I always say there's more
than one way to garden and be successful. But I
always look at the braiding and bending them over the
rubber bands. One is a lot of work. Number two,
which I don't think is necessary. Number two is when
you do that, you cut down the amount of leaf
surface that's doing photosynthesis, that's putting energy back into the bulb.
(27:03):
And then if you bend it over and rubber bandit's
like taking a hose and crimping it off and things
don't flow through.
Speaker 3 (27:09):
So well, Ron, you are one hundred percent right. And folks,
I want you to listen to Ron because there's a
lot of misinformation out there, especially on the Internet, and
when you're listening to Ron, I want you to know
you're getting the real deal, the real info.
Speaker 1 (27:26):
That's because we learn from you.
Speaker 3 (27:29):
I don't know about that.
Speaker 1 (27:30):
So but again, if you can get if they can
get six weeks of green foliage or whatever before they
start to yellow, whichever comes first, that's what we're really
looking for.
Speaker 3 (27:42):
Yeah, that really is best. And so for for instance,
if you plant your bulb, say under deciduous trees and shrubs,
that bulb foliage can dive back and the new leaves
come on and spring and it helps to hide it.
So there's a few little things like that you can
do to help high that that foliage. And also I
(28:03):
think that we just kind of need to alter our
perceptions a little bit and understand that nature has a
job to do.
Speaker 1 (28:10):
Yeah, no doubt. And we're talking with Peggy mctgomery. And again,
if you want a great website, go to a flowerball
dot eu. I always throw this out there as an option. Okay,
if you're insistent on you want to start planting around
them or whatever. You don't want to see that long,
floppy foliage, then just cut it in half, because then
you've still got half of the leaf there. It sticks up,
(28:30):
it still does the thing sending the energy back in.
Doesn't look quite as bad, not as floppy. It looks
a little cleaner, but at least you're still leaving that
full leaf to do its thing to feed that ball,
because that's the important part. That's what it's all about.
Speaker 3 (28:47):
Yeah, I think that's the best compromise. I really do.
Speaker 1 (28:50):
Talking with the Peggy mmctgomery always, And of course we
learned stumps and plotting. That was our word of the day.
A couple of years ago and has been ever since.
I always I think of you every time MIGHT see
that word, every time I see mass ball plantings. All right,
let's talk about and we talk about bulbs that we
plant in the fall that need that cold stratification to
get the flowers in the spring. But then there are
(29:11):
bulbs that we plant in the spring that flower in
the summer. As a matter of fact, my wife's and
I swear these do these earlier every year. Giant aliums
are right now in full bloom.
Speaker 3 (29:24):
Amazing. I love alium. I don't think anybody should be
without it. They you know, they give so much structure
and architectural interest to a landscape. So buy some. You know,
you can buy alium that are four feet tall. You
can buy shorter ones. You can get them to bloom
(29:46):
in succession throughout the summer. Pollinators love them. If you
can stand to cut them, there an awesome cut flower.
And you are just gonna They're just gonna enhance every
bed you do. You know, I call them see through.
So just go ahead and plant to be in your
perennial border. They're going to be so tall they're going
to flower above it and not get in the way
(30:07):
of any other plant.
Speaker 1 (30:09):
Now, you know how to really mess up your neighbors
and the people that drive by is to plant a
bunch of the tall alliens. Let them go all the
way through the process and let those flowers turn brown.
Then come back out and spray paint them different colors
like orange and red and blue and purple.
Speaker 3 (30:25):
I have seen that. And you know what, I love
when people get playful in the garden, because that's what
it's all about.
Speaker 1 (30:32):
That is what it's all about. Talking without Peggy and
Montgomery talking about those spring and summer blooming bulbs. Getting
the website flowerball dot eu. Check it out. We're going
to take a quick break. We come back. We'll talk
more about summer flowering bulbs with Peggy and Montgomery. Here
in the garden with Ron Wilson.
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Speaker 1 (32:57):
Welcome back. You're in the garden with Ron Wilson. We're
talking uh spring and summer flowering bulbs with Peggy and Stintson,
Plot and Montgomery. She's our bulb expert and talking about
how to take care of those spring balls. Now we
talk about planting those summer babs. You know, you know
you've been doing this for a while. Have you noticed that.
I remember back many many many years ago, all the
(33:19):
summer bulbs we I think we used to sell in
the stores, and it seemed like that kind of went away.
But now they seem to be coming back again. Do
you feel that?
Speaker 3 (33:28):
Yeah, absolutely, and it's trend. I love seeing it. Just
it seems like it's almost like skipped a generation, you know,
ron I think people like us, you know, we learned
from our parents and our grandparents, and maybe maybe it's
skipped a generation, but it is coming back just like crazy.
Speaker 2 (33:47):
You know.
Speaker 3 (33:47):
Even the young kids now are you know great you know,
doing showing their daffodil or sorry, their dallly is and
everything on Instagram. It's it's a whole new world.
Speaker 1 (34:00):
Speaking of dalias. That gets confusing with folks sometimes because
there are dalias that you plant the balls, and of
course you have to dig those up at the end
of the season and overwinter them. And that's probably one
of the reasons why they kind of went away, because
folks don't want to do that. But we're seeing them
doing that more and more now. But there are daluas
that are not from bulbs as well.
Speaker 3 (34:20):
Yeah, that's true. There's all kinds of breakthroughs and breeding
and some are coming from seed or tissue culture. In
other ways, you can buy them already blooming, and it's
okay to cheat and put those in just so you
can enjoy them. You know, not everybody has a great
big garden, and maybe they just have a balcony or
maybe they can only garden a little bit anymore. So
(34:44):
still go ahead and do that, even if you have
to use them like annuals, that's okay.
Speaker 1 (34:48):
It's okay to throw away.
Speaker 3 (34:51):
It is. You know, I don't think any of us
gardeners really love doing that, but you know we do
it with annuals and not hanging basket and other things too.
I think we've always just thought it's bulbs as only perennial.
But you know, for folks that don't have a way
to keep them over or space for that or the time,
(35:12):
it's okay.
Speaker 1 (35:14):
Yep, no doubt about it. Talking with Peggy Amtgomery again,
the website is flowerbub dot Eu. Let's talk about Gladiola's
because I think that's one ball that is pretty darn
easy to grow if you've got a good sunny location.
And I've always said that spot between the sidewalk and
the house where you can't get anything else to grow,
you're gonna get glads to grow there. But I think
that's one is for cut flowers. Of course the show
(35:35):
is fantastic, but for cut flowers and ease of growing them,
Gladiola is to me or a piece of cake.
Speaker 3 (35:44):
Yeah, Gladiolas are making a huge comeback round. We're really
seeing sales going up every year, so we know that
people are getting excited about it and planting glads. I'm
with you. I don't think it's a difficult bulb to
grow at all. And I also like to grow for
cut flowers. And I'll tell you what, there is nothing
(36:05):
more extraordinary than a big bouquet of three foot long
stems in the house.
Speaker 1 (36:11):
Oh yeah, of the glads. And I think the secret
there and I you know that make this thing work
for you is that by the glads that you're interested
in planting and do them on what would you suggest
like a two week staggering of the planting so that
you've got color throughout the entire summer.
Speaker 3 (36:30):
Yeah, that's a great way to do it. Staggering or
planting in succession like that means more flowers longer, and
so it might take a little bit extra work or
a little extra thought when you're planting them, but it's
totally worth it.
Speaker 1 (36:44):
I think glads too. Of the cost on glads is
very inexpensive for what you get out of that. And
if you don't want and again, you can overwinter those
and bring them back out in the springtime and start
them all over again. But you know, if you don't,
they're not that expensive. It can be done as a
one shot deal, and you can do them in containers.
You can do them at like that spot between a
(37:04):
sidewalk in the house is a great place to do them,
or even out in the open, it doesn't matter. But again,
great color if you don't cut them. But like Peggy
Ann said, you talk about a great something that's cut
taking the house in the voss is unbelievable. Check out
their website you learn more as flower bulb dot eu.
We're talking about summer flowering bulbs with Peggy and mcgarmy.
(37:25):
You know another one and it's not a bulb, but
cannas are continuing to come on really strong.
Speaker 3 (37:32):
Now, Oh, and I love them. I don't think there's
any way you can get get you know, they grow
so fast to get that tropical, fun, vacation feel in
the garden. I grow tons of them.
Speaker 1 (37:46):
And I got new respect out of for cannas, and
of course that's been around forever. New respect for cannas
about three or four years ago. For the first time,
I started growing them in containers, and you know, you
get that tropical look. And there's so many great foliages
out there now, foliage colors and the striping on them,
and then of course the different colors. But you talk
about a plant that's really tough and durable in a hot,
(38:10):
dry summer, and you know, and you're not out there
watering as much as you should be. Those cannas really
did a nice job. Whole new respect for cannas and containers,
they really do.
Speaker 3 (38:21):
And you know, if you deadhead them, they're going to
keep blooming. Like you say, some of the new foliage
colors and patterns are out of this world. Even when
they aren't flowering, they look extraordinary. And actually I'm trying
out some of the smaller ones. There's some like new
dwarf varieties out there. Yeah, so I'm planting a bunch
of those this spring to see how it's see how
(38:42):
it'll look.
Speaker 1 (38:44):
As a matter of fact, we experimented with a few
of those last year and you know, not very tall,
probably eighteen twenty four inches, a little flower on the top,
and I thought they were outstanding. Although the bigger ones
are such a bold, spectacular show. It's crazy. And you
know what we're starting to see now we're a zone six.
Southern Ohio actually has picked up a little bit of
a Zone seven. We are finding that glad, some of
(39:07):
the glad varieties up closer to the house, good drain
at grit drainings where folks didn't take them out and
storm away over the winter, actually coming back up the
following year.
Speaker 3 (39:16):
Yeah, that's true. You know, our zones really are changing,
and especially when you have, you know, an especially warm
micro climate, like you say, like up near the house
or on the south side, or you know where things
are protected from winter wind and cold.
Speaker 1 (39:32):
Talking with Peggy and Montgomery, she is our bulb expert.
We love always having you on the show. You're always
so much fun and you have great information. Again the
website Flowerbull dot eu. When we're talking about these summer
flowering bulbs that we would plant in the springtime and
possibly harvest them in the fall and over winter. When
is the best time for feeding those? Would that just
be a spring feeding or are there something you would
(39:53):
feed throughout the entire season?
Speaker 3 (39:56):
You know, the spring is great. If you are a
good garden with a great memory, you a little food
throughout the season sure doesn't hurt. I often forget. Don't
tell anybody with that, but I do. And they're just fine,
especially stuff like cannonth Then they don't need anything. And
if you're going to try to overwinter something for the
first time, let it be a canon because they are
(40:18):
so forgiving.
Speaker 1 (40:20):
Uh yeah, Just knock the dirt off up and put
them in a five gallon bucket, stick them in the basement. Perfect,
It works every time. One last one garden lilies. I
love garden lilies, but you know what I don't like
about them. They don't last long enough.
Speaker 3 (40:34):
Well, you know, I hear you on that, because I'm
a lily lover and I want them to bloom, you know,
eight months of the year. Yes, But I'll tell you what,
when you get some of those bigger lilies, they're calling
tree lilies and they get a little bit of maturity
on them. You know, mine will have up to twenty
or more blooms on them, and they'll bloom in succession.
So I do get a pretty long show.
Speaker 1 (40:57):
Do you go out after Easter and collect up all
the easter lilies that are on sale for seventy percent
off and plant them in your garden?
Speaker 3 (41:04):
No, I don't have time for that.
Speaker 1 (41:07):
I figured you'd be scarfing, scarfing all those up. Hey
do you do you do any of these in containers?
Speaker 3 (41:13):
Eastern lilies?
Speaker 1 (41:14):
Any of them? They spring the summer flowering bulbs.
Speaker 3 (41:17):
Oh gosh, yes, I do a ton, and we have
a lot of big containers. So I love can of lilies.
I'm doing spider lilies and containers. I do calal lilies
and containers, vernunculous and containers. What I love about that,
it's like this movable feast. When they start looking great,
I can bring them out into pride of place and
(41:39):
have them be spectacular. Of course, the cannon stay out
all the time, but like the spider lilies, like when
they get going and the stems are coming up, bring
them out and people just love them. And when they
get to that after they blow them and the foliage
is slopping, I just bring them back over to near
the greenhouse and kind of let them go so people.
Speaker 1 (41:57):
You don't have to look at them, and let them
do their thing and feed that ball down below. And
then and all ready to go for the following season
again talking with Peggy and Montgomery and these these all
can be mixed in in combination planters. You know, whether
it be annuals and perennials, you can do all of
these together.
Speaker 3 (42:14):
Absolutely. Why not?
Speaker 1 (42:17):
Right there is the answer, as I'm gonna start answering
and everything, why not. That's gonna be my answer for everything.
Speaker 3 (42:24):
There you go, Peggy play just have fun out there well, and.
Speaker 1 (42:27):
I'm sure that you do. And I know that your sidekick,
your better half does as well.
Speaker 3 (42:33):
Yeah, he is awesome. And my husband Dan Benarcik, were
set Shanna Clair and he was out in Cincinnati and
looking all over the place for Ron Wilson and he
never found you. And I'm supposed to send you three cards.
Speaker 1 (42:45):
Oh well, he didn't look hard enough. Then I would
have loved to have met him. Then we could have
had some stories about you.
Speaker 3 (42:54):
Oh I bet hey.
Speaker 1 (42:56):
Always a pleasure having you on the show and again.
The website if you want to check it out, is
fla bulb dot eu. Peggy and Montgomery. Always a pleasure,
have a great spring.
Speaker 3 (43:06):
Thank you so much.
Speaker 1 (43:07):
All right, take care Peggy and Montgomery. Again. The website
is flower Bulb dot E d eu. I always want
to say, e du eu. That's Buggy Joe Bald. Let's
the duh. Check it out. Always great information there. But
summer flowering bulbs, the glads especially, I think are way uh.
You know, people kind of bypass those really easy to do, uh,
(43:28):
and it's great, great for your cut flowers, bringing inside
even if you just dig them up and throw them away,
and once you harvest it, piece of cake to grow
those things and a wonderful return on investment. All right,
we're gonna take a quick break. We come back. Phone
lines are gonna be open for you at eight hundred
A two three eight two five five. Don't forget our website.
It's Ron Wilson online dot com. Planning the week this week.
(43:51):
Of course, I've got roses in there for Derby day
to day, and of course Sinko Demaya as well. Rina's
got her recipes up there for mint julips, and a
whole lot more. As a matter of fact, Asian Longhorn
Beetle a little updates on where we stand with those
in the United States. Right now. We're doing a really
good job getting those things knocked out, and that's what's
so important. All right, take a quick break, we come back.
(44:12):
More coming up in our next hour. Here in the
Garden with Ron Wilson. How is your garden growing?
Speaker 4 (44:25):
Call Ron now at one eight hundred eighty two three
Talk you're listening to 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. Don't forget our website.
It's Ron Wilson online dot com, where you'll also find
not only our plant of the Week this week, a
couple posts and Buggy Joe and Rita Hikenfeld has a
couple of things up there for you as well, medicinals
and beverage making, as well as Mitt Julis for Derby Day.
(00:55):
Speaking of Rita Hikenfeld, it is time for our you
Urbally experience. Here's our CMA's award winning syndicated journalists. She's
a member of the Earth Society of America, author, cooking teacher,
media personality and motivational speaker. Her website about eating dot
com and she loves eating weeds from the lawn and
garden Ladies and gentlemen. The one the only Rita made
(01:17):
her hike con felled even in the rain. They're out
standing out in the hallways umbrellas and everything's crazy.
Speaker 2 (01:31):
Well, good morning, mister Wilson.
Speaker 1 (01:34):
Wilson's my name, yes.
Speaker 2 (01:36):
And guess what what talking about weeds?
Speaker 3 (01:38):
You know?
Speaker 2 (01:38):
Poke is up and that's that wonderful. Well, it's a
weed but very nutritious, and it's the one that the
old folks gather in the springtime before it reaches twelve
inches high, and then you boil it a couple times
and it makes a great soup green. Did you ever
eat coke growing up?
Speaker 1 (01:59):
No?
Speaker 2 (02:00):
No, not one of your things.
Speaker 1 (02:02):
Huh well, I just I always thought it was, you know, toxic,
and it is it is.
Speaker 2 (02:06):
Yeah.
Speaker 1 (02:07):
I mean you got to remember that, and then you
boil it for a reason, don't you to get some
of that out of there?
Speaker 2 (02:13):
Yeah? Well you only once it grows beyond twelve inches,
you don't.
Speaker 3 (02:17):
Yeah, that's not you remember.
Speaker 1 (02:19):
Do you remember I found that for you one time?
It canned?
Speaker 2 (02:23):
Yes, I remember, Man, I would not touch that.
Speaker 1 (02:27):
It was it was regular whoever. I don't remember who
it was, but it was a poke spears just as
they popped up and the like asparagus, and it harvested
those and in candem, which I thought was kind of interesting.
But anyway, uh yeah, poke, So yeah, I have at it.
I'll pass by the way. I'll give you a fifty bucks.
You tell me who sang the song poke salad. Annie.
Speaker 2 (02:51):
I have to have more than that.
Speaker 1 (02:52):
Oh, okay, you know the song right, No, that's why
are Gator's got your granny Chum Joel Joe. I don't
know I remember that verse by granny anyway. Uh you
don't remember that for when you were a kid.
Speaker 2 (03:07):
No, we didn't know. We did not sing that.
Speaker 1 (03:10):
Oh it was a top hit Poke Salad Andy, Tony
Joe White.
Speaker 2 (03:15):
Oh geez, that must have been before.
Speaker 1 (03:17):
When you hear it, you will remember it, trust me,
you will. Seriously, it was a great song. All right.
Talking with Ritohik Felt, we got a lot to cover today.
So where would you like to start?
Speaker 2 (03:28):
Why don't we start with the Mint Jewel. It's just
real quick. So that has been on the radio radar
for a while. And yeah, because it's Derby Day, Yes
it is. Okay, So here's the recipe. First of all,
big debate, not really a big debate, what meant to use?
And you know I love peppermint.
Speaker 1 (03:49):
But there's no debate in your world.
Speaker 2 (03:53):
There really isn't no debate. Spear man, And what's your
favorite spearman? Do you have a.
Speaker 1 (03:58):
Favorite Kentucky colonel?
Speaker 2 (04:00):
Yep, that's it. And that's a very sweet spearmint and
basically what you want to do is you want to
make a sugar syrup, a cup of water, cup of sugar,
and you boil that until the sugar melts, and then
you pour that over a packed cup of mint leaves
and let it sit and infuse and cover overnight in
(04:22):
the fridge, and then strain it out. And then you're
supposed to have like a silver julip glass or cup
if you have it, or just a regular glass, and
you fill it with crushed ice, and then you put in, oh,
I guess anywhere from two to four ounces of bourbon,
so that's pretty four ounces pretty much, but anyway, and
(04:44):
then and you put the mint syrup on it a
couple of tablespoons, and the ice should be melting, so
you garnish it with the spearmint. And it's a wonderful drink,
especially if it's warm outside. That process will happen a
lot quicker and just such an iconic drink for Derby Day,
(05:06):
don't you think?
Speaker 1 (05:07):
I do? And Teresa Parker from Columbus, so one of
your big fans, said she loves she loves your recipe.
I saw her yesterday and she was with her her
cousin Nancy Walsh, and they're two nice people, great people.
But anyway, I said, boy, can't wait to use reader's
recipe tomorrow for my men julips. The big question is
which bourbon you use?
Speaker 2 (05:27):
Oh, yes, well it should be a Kentucky bourbon. Yeah,
but there's all kinds of Oh my gosh, I think
that's pretty subjective.
Speaker 1 (05:37):
It is, it is.
Speaker 2 (05:38):
I don't even know what we have in the cupboard.
What to me? Bourbon's bourbon? I am not a kind
of source, so I would say what you just said,
you know, whatever you like would work.
Speaker 1 (05:48):
Yep, use use your favorite. And over two thousand pounds
of Kentucky Colonel Spearman has used every weekend for the
run for the roses. That's unbelievable. Over a ton of
mint leaves used to make men julibs. That's a lot
of men julips, it sure is.
Speaker 2 (06:06):
And just think how many mint leaves it takes even
to make a pounds would Oh my goodness. But there's
some health prospects in there too, so there you go.
Speaker 1 (06:15):
Look at it on the healthy, on the healthy side,
medicinal purposes, and then of course on Monday it's a
back to backer. So Today you do your ment Julibs.
Tomorrow you take the day off, and then Monday we're
back in the Cinco de Mayo and we're used making mojitos.
Speaker 2 (06:29):
Yeap oh yeah, the mohitos are wonderful with the mohito mint.
We have that at Nytorp's and it's a lovely citrusy,
limey flavored mint. So if you're into Cinco de Mayo,
and I have a recipe on my site, and I
think you do as well, it's a wonderful, refreshing drink
and again quite appropriate for Cinco de Mayo. So we've
(06:52):
got two good beverages for you.
Speaker 1 (06:54):
So there you go. And of course they're if they're
Rita Hikenfeld recipes, you know they got to be good,
so keep those in mind. Now let's look at our
recipe for today and the story you're about to tell,
because I've never heard of this before, and maybe I
have heard you talk about this in the past, but
I really after I started reading through it, I said,
I think I have heard read to talk about this
(07:16):
a still room.
Speaker 2 (07:18):
Oh yeah, and you know I've written and done presentations
on this, not something people were real familiar with. And
when you think of the word still room, I always think, oh, gosh,
a very quiet place. But here's the deal. I'll go
give you a little history. First, back in medieval times
and all the way up to the Victorian era, there
(07:40):
was something called a still room that was a dedicated
room in all of the great houses, especially in Europe.
And what it was it was They called it a
still room because it was where you distilled like fermented beverages,
made your medicines and even your jams and preserves. And
(08:03):
one of the reasons they had what we call a
still room is, first of all, there were no krooger
pharmacies around the corner, so the woman of the house
was in charge. Basically, whatever ailed you, the solution or
the medicine was made basically on the premises in a
separate room, and in poorer houses it was attached to
(08:26):
the kitchens. But in the great houses there was actually
a separate building or a suite of rooms, and they
called it the still room, and that is where they
made a lot, as I said, a lot of their medicine.
So very interesting history.
Speaker 1 (08:42):
So when mister Hikenfeld married you, did he know you
made all those potions strange potions and things.
Speaker 2 (08:48):
Yeah, he did because my mom made them. But you
know where her still room was on the kitchen table
because we had you know, I grew up in a
real small house. You've heard that story before. But I
think people were going back to, you know, making their
own home remedies. But it again, it it goes back
to something that was a necessary thing to do. And
(09:09):
it's interesting because way back then, if you had some
skill in that area, you were very marriageable and it
and it was a skill that was passed down sort
of like secret recipes that you know, go from mother
to daughter that nobody else knows. Well. The still room recipes,
especially for the medicinal what I call the potions and such,
(09:32):
were passed down verbally and then written down for specific people.
So mothers passed them down to daughters so that they
could then take care of their family. Would the shed
count you know, I was thinking of that funny that
you brought that up. I think that would count very well.
A little separate area, and that way you've got a
(09:54):
little bit of to me privacy and just something sort
of RESTful. But it's interesting when you think of the
word again still room and the reason they did the
fermented beverages they called they did. They brewed one which
was called light ale, and they back in Europe in
the Middle you know, the Middle Ages, water was not
(10:16):
often safe to drink. It was contaminated. So for their beverages,
they made what they called a light ale and it
was fermented and so that fermentation cleared the bacteria up,
so to speak, and then it was a healthy beverage.
So even water, you know, people couldn't just go to
the faucet and you know, the tap and have some
(10:37):
good water. So that's where all that came from. But again,
if you didn't produce and make it where you lived,
you didn't have it.
Speaker 1 (10:47):
My grandfather just drank the juice from the hot pickle juice,
hot pickled pepper juice. That was his medicinal and if
he didn't have a bad stomach, that's what he would
that's what he would drink anyway, and it worked for
him for some reason. We're talking about Rita Hikenfeld. Her
website is about eating dot com. Well, take a quick break,
we'll come back. We'll talk about fermentation. We'll talk about
(11:08):
herbal vinegars, which is pretty cool, and a whole lot
more here in the garden with Ron Wilson.
Speaker 4 (11:14):
Help, so let's do it yourself gardener at one eight
hundred eight two three Talk You're in the gardens with
Ron Wilson.
Speaker 5 (11:38):
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Speaker 1 (14:27):
Welcome back here in the Garden with Ron Wilson. Time
for part two of are You Urbally Experienced with our
good friend Rita Nator Hikenfeld. Her website is about eating
dot com. Be sure and check that out as well.
Talking about the still room, what they did in the
still room and may still do in the still room
if you have one. If you don't, you could be
build a she shed by the way, if you want,
if you can, I be at your house when you
(14:50):
tell mister Hikenfeld that you want him to build you
want him to build a she shed for you.
Speaker 7 (14:56):
Huh.
Speaker 2 (14:57):
Yeah, We've talked about that and it has not happened yet.
What he suggested was just go to the outhouse. Is
what he told me the last time I asked for
a she shed.
Speaker 1 (15:09):
That's what That's why I said, I'd love to be
at your house when you ask him.
Speaker 2 (15:13):
You know, all my potions and vinegars and all that
stuff is just made on the kitchen table. And I
got to tell you something talking about still rooms and
folks having to make their own medicines. He had assist
on his neck and went to the dermatologist and got
some medicine, and he said, put some hot wet compresses
(15:34):
on it. But I went one step further, and this
doesn't mean everybody should do this, so I'll predicate it
with that. But you know plantain, that weed that we
everyone has in the yard, that is so oh so
many helpful qualities. Well I made a little infusion. I
got the plantain leaves and simmered to them in some
(15:56):
water and strained it out, and then soak the hot
compress in there, no kidding, mister Wilson, And it really worked.
Speaker 1 (16:05):
Did he know that that was not from the doctor,
that that was yours?
Speaker 2 (16:09):
He All he said was the wash clock looks a
little green. Of course it was a combination of the antibiotics.
But you know those sometimes those old time remedies. If
you know what you're doing. I mean, you talked about weeds.
You're right out in our backyard. So just something fun
to maybe harken back. And with Mother's Day coming up,
(16:32):
I think in still rooms and the woman of the
house was in charge, I think it's just something nice
to talk about.
Speaker 1 (16:38):
Oh I do too. I think it's great to look back.
And I'm curious how many you know people kind well,
like you said, we kind of do that the kitchen
has become that rather than a room separate from the kitchen.
But yeah, I think it's outstanding now at You know,
you and I have talked a lot about fermentation. We
talk about the kombuka right, all the pickle products, your
(17:00):
herbal vinegars. I've given many classes with you or attended
just your sidekick on herbal vinegars. That's always a really
popular one. And it's so easy for folks to do.
Speaker 2 (17:12):
Oh my goodness, aren't You're correct? Because if you plant
any of the culinary herbs, you know, you think of basil,
rosemary time stage, and as you prune them, those tops
not only help the plant grow better, but you can
just toss those cuttings in some vinegar and you can.
(17:35):
What I usually do is different ways to make it.
I'll fill a jar about anywhere from a fourth to
half way up with herbs, and I like a combination.
You think of what you like to eat, like bazo
and chibes are wonderful, and a clove of garlic, and
then you pour vinegar over. You can go cider, vinegar,
(17:56):
clear vinegar, red wine, vinegar, whatever you have. Just make
sure if it's cider or clear, that it's five percent acidic.
And what you do is those that vinegar, the acid
will pull all the nutrients out of the leaves and
the flowers and not only make really a beautiful vinegar.
(18:17):
Say if you use like chai flowers that are pink,
really nutritious because all the elements and the nutrients of
those leaves from the herbs will go into the vinegar
and you can use it in place like if you're
making a salad dressing or a marinate or deglazing a pan.
You're adding some help along with the vinegar. And because
(18:38):
when you think of fermented products and when you think
of like sour kraut juice, my father in law used
to buy cans of sour kraut juice when he had
a epsot temmy, so he was of the same area
era as yours. So anything fermented or with vinegar is
really good for your gut. So there you go. And
(19:01):
you know, when you buy herbal vinegars in the store,
they're really expensive, but they're so easy to make and
lovely gifts from the kitchen too.
Speaker 1 (19:08):
I still remember that time, that one, because I made
several just as we were experimenting, but that one I
did that one time with it and had and chives
and it it had some basil, it had dill in
it and something else that you had, and that was
the best herbal vinegar. And I don't remember what I
put in it.
Speaker 2 (19:26):
Yeah, I remember that very well because that was probably
the best combination ever. And I remember asking you because
you were just stuffing stuff in there as you usually do,
and was delicious and the flavor profile was just wonderful.
So one of these days, if you're add of mind, members,
you let us know and we'll publish that.
Speaker 1 (19:46):
Well, we'll just have to experiment, keep putting, making a
new one everything. Hey, we got about a minute to
go here when you're doing that, And I know you
used to get this question all the time. Folks would ask,
you know, if I put a clove of garlic in
the venic my herbo vinegars, why does it turn colors?
Speaker 2 (20:03):
Yeah, you know, once in a while it'll turn blue
or like a teal green. It's actually just a harmless
chemical reaction safe, perfectly safe too in jest, but it
looks weird. So when that has happened to me, especially
early on, I would use whatever the product was, whether
it was a vinegar or a pickle, but I wouldn't
(20:25):
give it away, so it's harmless. It just doesn't look good.
Speaker 1 (20:28):
Eat those chive flowers. They are absolutely the best part
of Chibes as far as I'm concerned. Rita Heikefeld always
a pleasure. We'll talk to you again next week. Can
you got to be a day Twarp's to day right?
Speaker 2 (20:39):
Yep. I'll be there about ten thirty for a couple
hours hanging out in the earth.
Speaker 1 (20:43):
There you go, appreciate it. Coming up next, Peggy and
Montgomery here in the garden with Ron Wilson.
Speaker 4 (20:53):
Not gardening questions. Ron has the answers and one eight
hundred eighty two three talk.
Speaker 5 (21:00):
You are in the garden with Ron Wilson.
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Pick some up today. Welcome back here in the garden
(23:04):
with Ron Wilson. And you know when it comes to
planting bulbs, when it comes whether it's in the fall,
or in the spring or in the summer. If you've
got questions about bulbs, If I have questions about Bob's,
we always go to our bulb expert. You know who
I'm talking about. The website you want to check out
and it is a great one, by the way. Flowerbub
dot eu. That's flowerbub dot eu. Ladies and gentlemen, our
(23:26):
good friend Peggy and Montgomery. You got a crowd here,
you got a crowd. Good Morgan, how are you?
Speaker 4 (23:39):
I'm good?
Speaker 3 (23:40):
How are you?
Speaker 1 (23:41):
I am doing great? How did this Stenson plot? And
look this spring?
Speaker 3 (23:44):
Oh just amazing. They actually my front yard bulb blah
just finished blooming. It was gorgeous.
Speaker 1 (23:52):
I bet, I bet your neighbors love you for that,
you know.
Speaker 3 (23:56):
It's really funny. We have a small neighborhood and everybody walk,
you know, and folks have just never seen bulbs coming
up in a lawn before, and they do love it.
Speaker 1 (24:06):
And that's, of course we learned that from from Peggy,
and it's called Stenson planting. And she just has bulbs everywhere.
That's what's all about, planting bulbs and bulbs and bulbs
and bulbs. So it's just one big bulb display in
the springtime. But we talk we think a lot about
bulbs planting in the fall for spring flowers, but what
about bulbs for the flower in the summertime that we
(24:28):
would plant in the spring season. That's what we're going
to talk about today. But before we get to that,
let me ask you a quick question. This is the
time of the year where I always get folks emailing
or calling and asking about how to care for my
daffodils and my tulips and all after they're finished flowering,
because there's so many ways that folks deal with these afterwards.
(24:50):
It's crazy. How does Peggy and Montgomery deal with just
let's just take the daffodils, for instance, what's their finished flowering?
Speaker 3 (24:59):
Well, that's great question, Ron, And you know, if you
can get around to dead heading daffodils and tulips after
they bloom, that's great. It just means they're going to
put more energy into recharging that bulb for you for
next year's show. If you don't get around to doing it,
they're probably still going to be okay. And you know,
(25:20):
if you have good garden soil, that's probably enough. But
I like to add a little bit of an organic
bulb fertilizer after the show again to help fortify that
bulb for next year.
Speaker 1 (25:33):
All right, so you'll feed them right right afterwards in
the you know, like Aspoma's a bulb tone something like
that would work.
Speaker 3 (25:39):
Yeah, that would be perfect, all.
Speaker 1 (25:40):
Right, so the question then comes up, what about the foliage?
You know, you look out there and you see people
as soon as they're done, they cut them off, or
you see people out there that bring them up and
bend them over with rubber bands. You see some folks
that leave them alone and you know, until they start
to yellow, or give them about six or eight weeks
and then cut it off. What does Peggy and Montgomery do?
Speaker 3 (26:00):
You know, it really is necessary to let that bulb
foliage dive back naturally, whichever way you want to do it,
if you want to just leave it alone or curl
it up or whatever. But that again is what is
going to nourish that ball for the next year. So
it's important to do that. So there are places where
you don't really want to look at dying bulb foliage
(26:22):
for a month or more, you know, like at your entrance,
you know, the pots next to your door, just coming
up to your steps, And those are places where I
use things like tulips as annuals, and when they're done flowering,
I just remove them, bulb and all and get on
with my annual planting.
Speaker 1 (26:40):
Well, and I think that's a great idea, and I
don't argue with books because I always say there's more
than one way to garden and be successful. But I
always look at the braiding and bending them over the
rubber bands. One is a lot of work. Number two,
which I don't think is necessary. Number two is when
you do that, you cut down the amount of leaf
surface that's doing photosynthesis, that's putting energy back into the bulb.
(27:03):
And then if you bend it over and rubber bandit's
like taking a hose and crimping it off and things
don't flow through.
Speaker 3 (27:09):
So well, Ron, you are one hundred percent right. And folks,
I want you to listen to Ron because there's a
lot of misinformation out there, especially on the Internet, and
when you're listening to Ron, I want you to know
you're getting the real deal, the real info.
Speaker 1 (27:26):
That's because we learn from you.
Speaker 3 (27:29):
I don't know about that.
Speaker 1 (27:30):
So but again, if you can get if they can
get six weeks of green foliage or whatever before they
start to yellow, whichever comes first, that's what we're really
looking for.
Speaker 3 (27:42):
Yeah, that really is best. And so for for instance,
if you plant your bulb, say under deciduous trees and shrubs,
that bulb foliage can dive back and the new leaves
come on and spring and it helps to hide it.
So there's a few little things like that you can
do to help high that that foliage. And also I
(28:03):
think that we just kind of need to alter our
perceptions a little bit and understand that nature has a
job to do.
Speaker 1 (28:10):
Yeah, no doubt. And we're talking with Peggy mctgomery. And again,
if you want a great website, go to a flowerball
dot eu. I always throw this out there as an option. Okay,
if you're insistent on you want to start planting around
them or whatever. You don't want to see that long,
floppy foliage, then just cut it in half, because then
you've still got half of the leaf there. It sticks up,
(28:30):
it still does the thing sending the energy back in.
Doesn't look quite as bad, not as floppy. It looks
a little cleaner, but at least you're still leaving that
full leaf to do its thing to feed that ball,
because that's the important part. That's what it's all about.
Speaker 3 (28:47):
Yeah, I think that's the best compromise. I really do.
Speaker 1 (28:50):
Talking with the Peggy mmctgomery always, And of course we
learned stumps and plotting. That was our word of the day.
A couple of years ago and has been ever since.
I always I think of you every time MIGHT see
that word, every time I see mass ball plantings. All right,
let's talk about and we talk about bulbs that we
plant in the fall that need that cold stratification to
get the flowers in the spring. But then there are
(29:11):
bulbs that we plant in the spring that flower in
the summer. As a matter of fact, my wife's and
I swear these do these earlier every year. Giant aliums
are right now in full bloom.
Speaker 3 (29:24):
Amazing. I love alium. I don't think anybody should be
without it. They you know, they give so much structure
and architectural interest to a landscape. So buy some. You know,
you can buy alium that are four feet tall. You
can buy shorter ones. You can get them to bloom
(29:46):
in succession throughout the summer. Pollinators love them. If you
can stand to cut them, there an awesome cut flower.
And you are just gonna They're just gonna enhance every
bed you do. You know, I call them see through.
So just go ahead and plant to be in your
perennial border. They're going to be so tall they're going
to flower above it and not get in the way
(30:07):
of any other plant.
Speaker 1 (30:09):
Now, you know how to really mess up your neighbors
and the people that drive by is to plant a
bunch of the tall alliens. Let them go all the
way through the process and let those flowers turn brown.
Then come back out and spray paint them different colors
like orange and red and blue and purple.
Speaker 3 (30:25):
I have seen that. And you know what, I love
when people get playful in the garden, because that's what
it's all about.
Speaker 1 (30:32):
That is what it's all about. Talking without Peggy and
Montgomery talking about those spring and summer blooming bulbs. Getting
the website flowerball dot eu. Check it out. We're going
to take a quick break. We come back. We'll talk
more about summer flowering bulbs with Peggy and Montgomery. Here
in the garden with Ron Wilson.
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Speaker 1 (32:57):
Welcome back. You're in the garden with Ron Wilson. We're
talking uh spring and summer flowering bulbs with Peggy and Stintson,
Plot and Montgomery. She's our bulb expert and talking about
how to take care of those spring balls. Now we
talk about planting those summer babs. You know, you know
you've been doing this for a while. Have you noticed that.
I remember back many many many years ago, all the
(33:19):
summer bulbs we I think we used to sell in
the stores, and it seemed like that kind of went away.
But now they seem to be coming back again. Do
you feel that?
Speaker 3 (33:28):
Yeah, absolutely, and it's trend. I love seeing it. Just
it seems like it's almost like skipped a generation, you know,
ron I think people like us, you know, we learned
from our parents and our grandparents, and maybe maybe it's
skipped a generation, but it is coming back just like crazy.
Speaker 2 (33:47):
You know.
Speaker 3 (33:47):
Even the young kids now are you know great you know,
doing showing their daffodil or sorry, their dallly is and
everything on Instagram. It's it's a whole new world.
Speaker 1 (34:00):
Speaking of dalias. That gets confusing with folks sometimes because
there are dalias that you plant the balls, and of
course you have to dig those up at the end
of the season and overwinter them. And that's probably one
of the reasons why they kind of went away, because
folks don't want to do that. But we're seeing them
doing that more and more now. But there are daluas
that are not from bulbs as well.
Speaker 3 (34:20):
Yeah, that's true. There's all kinds of breakthroughs and breeding
and some are coming from seed or tissue culture. In
other ways, you can buy them already blooming, and it's
okay to cheat and put those in just so you
can enjoy them. You know, not everybody has a great
big garden, and maybe they just have a balcony or
maybe they can only garden a little bit anymore. So
(34:44):
still go ahead and do that, even if you have
to use them like annuals, that's okay.
Speaker 1 (34:48):
It's okay to throw away.
Speaker 3 (34:51):
It is. You know, I don't think any of us
gardeners really love doing that, but you know we do
it with annuals and not hanging basket and other things too.
I think we've always just thought it's bulbs as only perennial.
But you know, for folks that don't have a way
to keep them over or space for that or the time,
(35:12):
it's okay.
Speaker 1 (35:14):
Yep, no doubt about it. Talking with Peggy Amtgomery again,
the website is flowerbub dot Eu. Let's talk about Gladiola's
because I think that's one ball that is pretty darn
easy to grow if you've got a good sunny location.
And I've always said that spot between the sidewalk and
the house where you can't get anything else to grow,
you're gonna get glads to grow there. But I think
that's one is for cut flowers. Of course the show
(35:35):
is fantastic, but for cut flowers and ease of growing them,
Gladiola is to me or a piece of cake.
Speaker 3 (35:44):
Yeah, Gladiolas are making a huge comeback round. We're really
seeing sales going up every year, so we know that
people are getting excited about it and planting glads. I'm
with you. I don't think it's a difficult bulb to
grow at all. And I also like to grow for
cut flowers. And I'll tell you what, there is nothing
(36:05):
more extraordinary than a big bouquet of three foot long
stems in the house.
Speaker 1 (36:11):
Oh yeah, of the glads. And I think the secret
there and I you know that make this thing work
for you is that by the glads that you're interested
in planting and do them on what would you suggest
like a two week staggering of the planting so that
you've got color throughout the entire summer.
Speaker 3 (36:30):
Yeah, that's a great way to do it. Staggering or
planting in succession like that means more flowers longer, and
so it might take a little bit extra work or
a little extra thought when you're planting them, but it's
totally worth it.
Speaker 1 (36:44):
I think glads too. Of the cost on glads is
very inexpensive for what you get out of that. And
if you don't want and again, you can overwinter those
and bring them back out in the springtime and start
them all over again. But you know, if you don't,
they're not that expensive. It can be done as a
one shot deal, and you can do them in containers.
You can do them at like that spot between a
(37:04):
sidewalk in the house is a great place to do them,
or even out in the open, it doesn't matter. But again,
great color if you don't cut them. But like Peggy
Ann said, you talk about a great something that's cut
taking the house in the voss is unbelievable. Check out
their website you learn more as flower bulb dot eu.
We're talking about summer flowering bulbs with Peggy and mcgarmy.
(37:25):
You know another one and it's not a bulb, but
cannas are continuing to come on really strong.
Speaker 3 (37:32):
Now, Oh, and I love them. I don't think there's
any way you can get get you know, they grow
so fast to get that tropical, fun, vacation feel in
the garden. I grow tons of them.
Speaker 1 (37:46):
And I got new respect out of for cannas, and
of course that's been around forever. New respect for cannas
about three or four years ago. For the first time,
I started growing them in containers, and you know, you
get that tropical look. And there's so many great foliages
out there now, foliage colors and the striping on them,
and then of course the different colors. But you talk
about a plant that's really tough and durable in a hot,
(38:10):
dry summer, and you know, and you're not out there
watering as much as you should be. Those cannas really
did a nice job. Whole new respect for cannas and containers,
they really do.
Speaker 3 (38:21):
And you know, if you deadhead them, they're going to
keep blooming. Like you say, some of the new foliage
colors and patterns are out of this world. Even when
they aren't flowering, they look extraordinary. And actually I'm trying
out some of the smaller ones. There's some like new
dwarf varieties out there. Yeah, so I'm planting a bunch
of those this spring to see how it's see how
(38:42):
it'll look.
Speaker 1 (38:44):
As a matter of fact, we experimented with a few
of those last year and you know, not very tall,
probably eighteen twenty four inches, a little flower on the top,
and I thought they were outstanding. Although the bigger ones
are such a bold, spectacular show. It's crazy. And you
know what we're starting to see now we're a zone six.
Southern Ohio actually has picked up a little bit of
a Zone seven. We are finding that glad, some of
(39:07):
the glad varieties up closer to the house, good drain
at grit drainings where folks didn't take them out and
storm away over the winter, actually coming back up the
following year.
Speaker 3 (39:16):
Yeah, that's true. You know, our zones really are changing,
and especially when you have, you know, an especially warm
micro climate, like you say, like up near the house
or on the south side, or you know where things
are protected from winter wind and cold.
Speaker 1 (39:32):
Talking with Peggy and Montgomery, she is our bulb expert.
We love always having you on the show. You're always
so much fun and you have great information. Again the
website Flowerbull dot eu. When we're talking about these summer
flowering bulbs that we would plant in the springtime and
possibly harvest them in the fall and over winter. When
is the best time for feeding those? Would that just
be a spring feeding or are there something you would
(39:53):
feed throughout the entire season?
Speaker 3 (39:56):
You know, the spring is great. If you are a
good garden with a great memory, you a little food
throughout the season sure doesn't hurt. I often forget. Don't
tell anybody with that, but I do. And they're just fine,
especially stuff like cannonth Then they don't need anything. And
if you're going to try to overwinter something for the
first time, let it be a canon because they are
(40:18):
so forgiving.
Speaker 1 (40:20):
Uh yeah, Just knock the dirt off up and put
them in a five gallon bucket, stick them in the basement. Perfect,
It works every time. One last one garden lilies. I
love garden lilies, but you know what I don't like
about them. They don't last long enough.
Speaker 3 (40:34):
Well, you know, I hear you on that, because I'm
a lily lover and I want them to bloom, you know,
eight months of the year. Yes, But I'll tell you what,
when you get some of those bigger lilies, they're calling
tree lilies and they get a little bit of maturity
on them. You know, mine will have up to twenty
or more blooms on them, and they'll bloom in succession.
So I do get a pretty long show.
Speaker 1 (40:57):
Do you go out after Easter and collect up all
the easter lilies that are on sale for seventy percent
off and plant them in your garden?
Speaker 3 (41:04):
No, I don't have time for that.
Speaker 1 (41:07):
I figured you'd be scarfing, scarfing all those up. Hey
do you do you do any of these in containers?
Speaker 3 (41:13):
Eastern lilies?
Speaker 1 (41:14):
Any of them? They spring the summer flowering bulbs.
Speaker 3 (41:17):
Oh gosh, yes, I do a ton, and we have
a lot of big containers. So I love can of lilies.
I'm doing spider lilies and containers. I do calal lilies
and containers, vernunculous and containers. What I love about that,
it's like this movable feast. When they start looking great,
I can bring them out into pride of place and
(41:39):
have them be spectacular. Of course, the cannon stay out
all the time, but like the spider lilies, like when
they get going and the stems are coming up, bring
them out and people just love them. And when they
get to that after they blow them and the foliage
is slopping, I just bring them back over to near
the greenhouse and kind of let them go so people.
Speaker 1 (41:57):
You don't have to look at them, and let them
do their thing and feed that ball down below. And
then and all ready to go for the following season
again talking with Peggy and Montgomery and these these all
can be mixed in in combination planters. You know, whether
it be annuals and perennials, you can do all of
these together.
Speaker 3 (42:14):
Absolutely. Why not?
Speaker 1 (42:17):
Right there is the answer, as I'm gonna start answering
and everything, why not. That's gonna be my answer for everything.
Speaker 3 (42:24):
There you go, Peggy play just have fun out there well, and.
Speaker 1 (42:27):
I'm sure that you do. And I know that your sidekick,
your better half does as well.
Speaker 3 (42:33):
Yeah, he is awesome. And my husband Dan Benarcik, were
set Shanna Clair and he was out in Cincinnati and
looking all over the place for Ron Wilson and he
never found you. And I'm supposed to send you three cards.
Speaker 1 (42:45):
Oh well, he didn't look hard enough. Then I would
have loved to have met him. Then we could have
had some stories about you.
Speaker 3 (42:54):
Oh I bet hey.
Speaker 1 (42:56):
Always a pleasure having you on the show and again.
The website if you want to check it out, is
fla bulb dot eu. Peggy and Montgomery. Always a pleasure,
have a great spring.
Speaker 3 (43:06):
Thank you so much.
Speaker 1 (43:07):
All right, take care Peggy and Montgomery. Again. The website
is flower Bulb dot E d eu. I always want
to say, e du eu. That's Buggy Joe Bald. Let's
the duh. Check it out. Always great information there. But
summer flowering bulbs, the glads especially, I think are way uh.
You know, people kind of bypass those really easy to do, uh,
(43:28):
and it's great, great for your cut flowers, bringing inside
even if you just dig them up and throw them away,
and once you harvest it, piece of cake to grow
those things and a wonderful return on investment. All right,
we're gonna take a quick break. We come back. Phone
lines are gonna be open for you at eight hundred
A two three eight two five five. Don't forget our website.
It's Ron Wilson online dot com. Planning the week this week.
(43:51):
Of course, I've got roses in there for Derby day
to day, and of course Sinko Demaya as well. Rina's
got her recipes up there for mint julips, and a
whole lot more. As a matter of fact, Asian Longhorn
Beetle a little updates on where we stand with those
in the United States. Right now. We're doing a really
good job getting those things knocked out, and that's what's
so important. All right, take a quick break, we come back.
(44:12):
More coming up in our next hour. Here in the
Garden with Ron Wilson. How is your garden growing?
Speaker 4 (44:25):
Call Ron now at one eight hundred eighty two three
Talk you're listening to In the Garden with Ron Wilson,
In The Garden with Ron Wilson News
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