Edibles & Subtropical Trees with Tatiana Anderson - Garden America Podcasts & Radio Show [8.31.24] - Garden America - Gardening Podcast & Talk Radio Show

Episode Transcript
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Speaker 1 (00:00):
Well, how about that Guard to America is back in studio.
We are celebrating a nice long Labor Day weekend with you,
at least part of your Labor Day weekend as we
kick off a Saturday morning. John Begnasco is here, Tiger
Pala Fox is here. I'm Brian Maine. I'm here as well.
We trust you had a good week. We entered the
weekend with a great show lined up today. It's going
to be a good time. John is here. Tan rested

(00:21):
and ready. As I referred to that was an old
Richard Nixon. There was something back in the seventies. I'm
back Tan, rested and ready.

Speaker 2 (00:29):
That's what Nick, There was something ready? Yeah, Tan, rested
and ready. I don't remember that. I was gonna ask
you when is John not Tan? Like? When when if
he comes in in the middle of January, are you
going to be the And here is John Benasco.

Speaker 1 (00:45):
White pasty and ready to white pasty and ready to go.

Speaker 3 (00:50):
I am usually tan, though, but look at this difference.

Speaker 2 (00:52):
Yeah, wait a second, what do you do there?

Speaker 3 (00:59):
But that's because I do a lot of work outside.

Speaker 2 (01:02):
Yep, exactly.

Speaker 1 (01:03):
Now did you ever you had skin cancer? Taking off
a while back right, because you remember the story your
doctor told you one time you don't have to worry
about it, you'll never get skin cancer, and you tell
you right, yeah, So it just goes to show question
everything your doctor tells you.

Speaker 2 (01:19):
I don't believe them. So what did you guys do
this week? I worked a lot. It was a busy week.
We had a lot of projects going on, a lot
of stuff going on with the kids at home, and
you know, and now they're off. It was so funny.
So you know, Janine's teacher, So she's been back to
work for It is Your Wife. For those that are
new to the show, she's been back to work for

(01:41):
about two and a half weeks, three weeks now, and
this week she goes to me, She's like, oh man,
so nice to have a three day week and I
need this break. And I'm like, I like you coming
from me? Who I don't get a summer off or
anything right right? And she's like, you know I need
this break. I'm like, what do you need to break
from You've been back to work for three weeks.

Speaker 3 (02:02):
That's why you always vacation without her though.

Speaker 2 (02:04):
Rightcause you need a break?

Speaker 1 (02:06):
Yeah?

Speaker 3 (02:06):
Yeah, not next year though.

Speaker 2 (02:08):
No, no, no, exactly summertime trip.

Speaker 3 (02:11):
Right. A lot of listeners have been asking us about
the trip coming up because they got to make plans
for next year. They can't wait for.

Speaker 2 (02:18):
Us, right, Nope, yeah, we got to hurry up.

Speaker 3 (02:21):
But anyway, we do have a trip that we're nailing
down the final details and.

Speaker 1 (02:28):
It looks far ahead. Wow, we just got started with this.

Speaker 3 (02:31):
It looks like we're going to Scotland, Gotland, which will
be really exciting. We'll do a tour of Scotland and
usually when we do European tours, I would say half
the people fly over there a day or two ahead
of time, right, so that you can get used to
the jet lag, get settled.

Speaker 2 (02:52):
Yeah.

Speaker 3 (02:53):
So we're thinking what we're going to do if people
are interested, is maybe fly into London and go to
the Hampton Court Flower Show and then we'll head up
to Scotland and do a tourist Scotland. There's some great
private gardens up there, great public gardens. The Royal Botanic
Garden in Edinburgh is unbelievable. We won't be there in

(03:17):
the spring, but in spring, imagine looking at rhododendrons in
full bloom that are over twenty feet tall.

Speaker 2 (03:24):
Amazing. Yeah, I mean we saw some of those when
we were on our England trip and I thought there
was a tree and like, what is this flowering tree?
It was a rhododendron.

Speaker 3 (03:34):
And then we're going to Annak Castle.

Speaker 2 (03:41):
We did.

Speaker 3 (03:41):
Anna Castle is pictured in the Harry Potter movies, right,
I think it's I think it's Hogwarts the outside of
the castle. But that has the largest collection of David
Austin roses anywhere in the world except the David Austinton Garden.

(04:01):
But it's just amazing. Into that should be peak Bloom
one way go there.

Speaker 2 (04:06):
You were saying that during that time you talking about
July July.

Speaker 3 (04:10):
Yeah, yeah, because we keep saying this, but you know
in Scotland, one of their comedians says, we've got two
seasons in Scotland, July in winter. So we decided not
to go in winter but to go in July. And
then it also has the famous poison Garden and the.

Speaker 2 (04:30):
Poison we talked about that.

Speaker 3 (04:31):
Yeah, the poison gardens fenced in and when you open
the gate on the gate as a skull and cross,
so many have entered.

Speaker 1 (04:40):
Yeah, and I hope they leave the gate squeaky on purpose.

Speaker 2 (04:44):
Like rather than putting w D forty, the guy actually
makes it.

Speaker 3 (04:49):
A little more squeaky. And then Tiger worked in a
whiskey tasting for us.

Speaker 2 (04:55):
Jack did I don't think they have that in scott
I wouldn't matter. They probably have something.

Speaker 3 (05:00):
Much cootch whiskey. Yeah, but we're going to go to
a distillery where they actually make it and we'll see
how they do it. We'll go to the plant hunter's
garden and pit lockery.

Speaker 2 (05:11):
As somebody who doesn't drink, I would do one shot.
One you're supposed to sip it. You're supposed to. You
know when we one shot.

Speaker 3 (05:19):
We went to Scotland about twenty years ago and we
were in this Diacill distillery and you were I don't
know what was going on in this huge vat, but
you're supposed to smell it. And I didn't realize you're
supposed to like stand there and use your hand to
wave some mere toes down in there. You wafft it, Yeah,

(05:43):
bent over and took in you know, a huge inhaling and.

Speaker 2 (05:48):
Burnt off your nostrils.

Speaker 3 (05:50):
Well, not only that, I almost Kate, you know, fell
over the end. It was like knocked you out, you
know what.

Speaker 1 (05:56):
And I totally believe that story because when I was
in ninth grade, I worked in the stagecraft That was
a class we built props for the plays and stuff,
and I was told to go to the closet and
get some cleaning supplies. I opened it up and I
saw there was bleach, and I said, oh, I like
the smell of bleach. But like you, yeah, I took
a and I did fall over. I fell right back.

(06:19):
I saw stars and it was like, whoa, I'll never
do that again. But you're right in doses, small doses.
It's what's like gasoline. I like the smell of gas
a little bit.

Speaker 2 (06:30):
I think this is a little bit different. He wasn't
talking that he enjoyed this, and then yeah, I did it.
He was told to kind of just take a a whiff,
and he just took a bigger one. You seems like
you were trying to make this happen.

Speaker 1 (06:43):
It's like, I do like the way the smell, so
let me take a huge whiff. It'll smell even better.

Speaker 3 (06:49):
The nice part, you know, when we went to Costa Rica,
that was a little bit of a strenuous tour too
about it.

Speaker 2 (06:57):
That bus ride.

Speaker 1 (06:58):
Yeah, because you would do twenty five miles in a
day and it seemed like a hundred because of the
winding roads. And I know one day I did, I
got a little tipsy and somebody, a couple of other
people did too.

Speaker 3 (07:10):
Aren't Uh. I'm trying to think because we've been talking
about different parts of our trip, But is this the
one that had the historic train that we were going
to be taking somewhere?

Speaker 2 (07:21):
Yep, exactly, Yeah, there was this. There was a train,
a train portion we were talking about putting on the
tour steam train chew you.

Speaker 1 (07:28):
Baby, a steam train?

Speaker 3 (07:30):
You ever miniature rose called chew Choo Centennial.

Speaker 2 (07:37):
But there's a lot of train roses, you know what
I mean? I bet you there's a lot of roses
with train references.

Speaker 3 (07:45):
I can't think of any others.

Speaker 2 (07:47):
You will, you will?

Speaker 1 (07:50):
Is there a rose called steamboat will?

Speaker 4 (07:51):
He?

Speaker 2 (07:52):
There's gotta be a rose with a locomotive, And I
think there's.

Speaker 3 (07:54):
A steamboat something I don't know about. I don't think
steamboat will.

Speaker 2 (07:58):
Locomotive has got to be a cabooz rose. There's got
to be boxcar rows, you know what? Speaking of I
miss cabooses. They don't have him anymore.

Speaker 3 (08:08):
In trains, Well, this one does, Brian, then I'll be
very happy he had the steam train.

Speaker 1 (08:14):
I think you better get to the quote. We've got
a couple of minutes to go. Then we're going to
bring in our guest, someone who is a familiar with
with us, familiar with our listeners, and a friend of
the show.

Speaker 2 (08:24):
Going with the tropical theme as we're in the summer,
he continued, is Tatiana with top tropicals. We're gonna be
talking about tropical shrubs in the landscape that are that
are edible or have some kind of food value to.

Speaker 1 (08:39):
Who'd have thunk a tropical shrub, a shrub that's tropical.

Speaker 3 (08:46):
You didn't see any shrubs and when we were in Costa Rica.

Speaker 1 (08:49):
That were tropical, they were all tropical shrubs.

Speaker 3 (08:52):
Anyway, The quote is from one of your favorite authors,
doctor Seuss. I know, yeah, And he said, every once
in a while, I get mad. The lorax came out
of my being angry. The ecology books I read were dull,
and in the lorax, I was out to attack what
I think are evil things and let the chips fall.

Speaker 1 (09:14):
Where they might not were they made, but where they
might That's what it says, and that was.

Speaker 2 (09:23):
His last name was Giesel.

Speaker 3 (09:24):
What was his first name, Theodore.

Speaker 1 (09:27):
Theodore Giesel? Thank you, yeah, hellojoya resident John.

Speaker 3 (09:30):
At one time I was in his garden and they
have a.

Speaker 1 (09:34):
Back when you were going into everybody's garden, now, got you.

Speaker 3 (09:39):
This is actually during the day, and he had a
statue of the lorax in his garden. Yeah, why not
little browns. And I told you about his uh mentioned
on the air before. I was really impressed with this
wall fountain because the wall fountain was a dinosaur footprint.
Oh and uh, you know, a real real one.

Speaker 1 (10:00):
And they took what plaster of Paris or something.

Speaker 3 (10:01):
Or no, it actually was cut out of the rock.

Speaker 2 (10:05):
Wow.

Speaker 3 (10:05):
So they took this whole slab and the water would
come over, put it on the wall, and then the
water kind of came.

Speaker 2 (10:13):
Over it over the actual footprint right and.

Speaker 3 (10:15):
Went into a little pond.

Speaker 2 (10:16):
Wow.

Speaker 1 (10:17):
Okay, this is as good a time as any to
take a break. Our first segment is in the history books,
segment number two coming up after the break and welcoming
those on biz Talk Radio. Thank you for tuning in,
Thank you for joining us. We're going to take a
break for you. I'm Brian Maine, John Big Nascar, Tiger
Pella Fox Tatiana, our guest is next here on Garden America.
Whatever you do, stay with us. We trust you had

(10:38):
a good break. We are back. It is Garden America again.
Welcoming all those that are tuned in each and every
week on Biz Talk Radio, those of you on Facebook Live.
Thank you for supporting Garden America. And a big thanks
to our major sponsor, Fertilom, keeping us on the air
nationally and right here at home from the iHeartMedia Studios,
Media and Entertainment Studios, John, because we do all that

(10:59):
here inside than California, San Diego. Tiger Tatiana is ready
to go. Let's let's talk tropicals.

Speaker 2 (11:05):
Yeah so, a friend of the show, longtime listener and guest, Tatiana,
joining us from Florida, where she owns Toptropicals dot Common
nursery there centered in Florida and sells online all around
the world. Tatiana, thanks for joining us. How are you
doing this morning?

Speaker 4 (11:23):
So how about you guys, Very nice to hear you again. Yeah, so,
how is this summer in California? Is it really hot?
Unusually hot or.

Speaker 1 (11:33):
Well, let's see hot compared to Florida. Yes, that's a
little bit. We don't have your humidity, but it's been
it's been a lot of a lot of dry heat,
and I would imagine some people would say human but
nothing like you experience in Florida.

Speaker 2 (11:46):
And and you know, Tatia, we we hate to brag
too much, but let's let's be real. We can't complain
about too much here because our het.

Speaker 1 (11:55):
Is eighty and our ninety maybe you know, our.

Speaker 2 (11:58):
Cold is seventy five. But you know, we were just
talking about this morning on how it was so nice
to have a little bit of a break from the heat,
because I think yesterday, what did you say, the high
got up to you yesterday?

Speaker 3 (12:08):
There eighty one.

Speaker 2 (12:10):
Yes, eighty one yesterday was the high. So and that
was a little break from the heat of it being
eighty five to ninety. So it's going, well, how are
things in Florida right now? Are you getting affected by
any of this storm coming through?

Speaker 4 (12:24):
No, Luckily, this year was very good to us, and
in fact we're also getting a little break from heat.
So it's also like high eighties, which is cool for
Florida in summer. Because it was starting May, it was
up three hundreds. It was horrible. Oh well, plus love us.
You know, everything grows so fast this year, which just

(12:45):
can't keep us of streaming.

Speaker 2 (12:47):
Oh I bet, I bet you. It's one of those
places that you know, you know, trim a plant and
then six weeks later you probably have to trim it again,
just because you know, along with the heat, they're getting
the water and you know, just the ideal growing conditions there.

Speaker 4 (13:02):
Yeah, absolutely, it grows fast. And my problem is I
can't throw away a single cuts soever a lot of them,
and I'll have so many plants. Oh I can share
with you guys.

Speaker 3 (13:14):
Isn't that how you started your business, Tatiana that.

Speaker 4 (13:19):
People would would understand what I mean? Because if you
can't throw away.

Speaker 2 (13:25):
Business, yeah, exactly. And that is the nice thing about
where you live is that you can start a lot
of plants from cuttings and they just grow so well. Hey, so, Tatiana,
you know, we've been having a little bit of a
tropical theme going on because it's summertime and a lot
of parts of the country, even if they're not very
tropical places, this is the time of year when you

(13:46):
see tropical plants, you see the plume areas. You see
the hibiscus, you see the you know, cannas, and all
of the you know, kind of more tropical plants, the palms,
and you know, we thought we bring you on because
not only are you a specialized in tropical plants, but
also tropical edible plants and taking in a little bit

(14:09):
different direction, not just edible from a standpoint of a
fruit like a mango or banana or avocado, but almost
kind of like herbal or you know, edible foliage. And
you shared with me a small list of some of
the options that you have now. When we were in
Costa Rica this past spring, it was amazing to see

(14:31):
all the plants that just grow wild around that that
haves edible aspects of it. And we got to an
opportunity to visit a farm where they shared cinnamon and
different spices. Did we lose her? I think we lost her.

Speaker 1 (14:46):
Okay, Yeah, that's that's like the old days when you
get a busy signal when you try to call somebody.

Speaker 2 (14:51):
Yeah, that is that what you're identifying.

Speaker 1 (14:54):
That's that that's a flashback in time. So continue, I will,
I will get a hold of Tatiana once again.

Speaker 3 (15:00):
Yeah, I think she warned us that if she was bored,
she was just going to hang up.

Speaker 2 (15:03):
So you're saying I bored her, Well.

Speaker 3 (15:06):
I don't know, try a different tech when she comes back. Well,
I was just asking her though about how she started
her business, and she came from Moscow. Really, her and
her husband lived in Moscow and her apartment there was
just full of house plants. And then when they moved
over here, she was so excited because a lot of

(15:26):
these houseplants could be grown outdoors, right yeah, And she
started buying on eBay and different places, and her husband said,
you know, hey, do you think you could sell some
of this to pay for what you're bringing in? And
that was how she started.

Speaker 2 (15:42):
And then you know, like she say, just take cuttings
from these plants start to propagate.

Speaker 3 (15:46):
Well, especially in Florida, right yeah, you know, because you've
got the humidity where here it's a little bit more
difficult because it's too dry.

Speaker 2 (15:54):
Yeah yeah, and it's finding that balance. Did you get
her back.

Speaker 1 (15:58):
On well done? Yes, she did admit that the connection
is not real good, so we will continue to monitor that,
but she is back.

Speaker 2 (16:05):
Yeah. She did give us another phone number, yes, so okay. Well, Tatiana.
Welcome back.

Speaker 4 (16:10):
Yes, great, so sorry, I'm kind of out in the
Bonus in the country area, so sometimes we have phones stops.

Speaker 2 (16:17):
So not a problem at all, not a problem. We'll
keep it going. Before we were disconnected, we're just kind
of talking about I was setting you up to talk
about some of the plants. You'd sent a small list
of some different unique, edible herbal tropical plants that people
can grow in their landscapes, and one of the first

(16:38):
ones was the hibiscus, right, Tatiana.

Speaker 4 (16:44):
Yeah. In fact, you know, many people don't realize that
some high discuspicious are edible, and they edible in sellas,
they edible for for peas, some kinds of drinks. And
one of my favorites, in fact, is one I'm mentioned.
It's a Jamaica tea flower or carcad high discus. You know,

(17:05):
everybody probably knows the high discus tea you can buy
in grocery store, but that's nobody knows where it comes from.
That's exactly the plant. It's called high discus subdarifa, and
I really like it also just because it's not only
edible plant, it's also beautiful ornamental. It grows very fast.

(17:27):
It grows within one season from sea to abundant harvest
that you can collectors flowers and every year. Now, I
just I got hooked on that plant. Really, I got
hooked on that tea. I don't drink black tea anymore.
That's my favorite now. It tastes like kind of like
a cranberry juice, you know, it has a lot of

(17:48):
flavor to it. Sometimes you don't even want to put
any sugar in it. So this plant I recommend. It's
very easy to grow. It doesn't mind low humidity, high humidity,
so pretty much it grows in any conditions, and you
can grow it as an annual. If it gets cold
in new area, it still can grow from seed and
within a few months you're going to have a fully

(18:10):
grown shrub with nice pink flowers. And this red flower
it's actually not the flowers that you use for the tea.
It's a flower bracts that's around the flower, you know,
and you just collect them, you drive them on a tray,
and it's a wonderful addition to your food forest and

(18:30):
you edible landscape.

Speaker 2 (18:32):
And for those of you that are listening right now,
when you get a chance, you can go on to
our Facebook page, and I posted a picture that Tatiana
shared with us of I'm assuming it's your lovely cat
next to your harvest of the high biscuits Hamyicah flower.

Speaker 4 (18:50):
And that's what the harvest based.

Speaker 2 (18:52):
And you know, for those of you living in southern
California or next to a Latin America area, it's it's
it's the it's the micah juice that she's talking about.
And this comes from the high biscus flower, as she describes,
very good one. And when we're gonna take a break
right now, Tatiana, but when we get back, we'll continue

(19:13):
this conversation regarding some of the really neat tropicals that
you can plant and grow in your garden and also
use them in the kitchen.

Speaker 1 (19:21):
And those on Facebook Live, of course questions comments for
Tatiana have had it. As we continue here Guarding America.
Brian Main, John Begnasco talking Pala Fox taking a break.
These messages coming your way for those on BIS Talk Radio.
Alrighty back from that break, BIS Talk Radio Facebook Live.
As we continue, we're talking with Tatiana today. Tropicals. We're talking.
If it's tropical, we'll talk about it. We'll discuss it.

Speaker 2 (19:43):
Yeah, and we have Tatiana joining us from top tropicals.
And before the break, she was just describing growing high
biscus a specific high bisius, because you can't just use
any high biscus, right, Tatiana for this, this is a.

Speaker 4 (19:54):
Specific tell you what plants are edible, Let's put it
this way. They're no poisons. So if you eat a
high discus part of a plant, any part of the plant,
that's fine. But there are certain species that are especially tasty.
There is some salad hype discus and the one we're
just talking about, the Jamaican hygh discus. It's really good

(20:16):
for tea.

Speaker 2 (20:17):
Yeah, and you know, I know that you didn't include
this on the list, but a lot of people wonder
where tea comes from. And that's a camellia, And you
actually have that one listed as well. Right as far
as like one of the plants you grow, it's.

Speaker 4 (20:30):
A camella, it's simensious. It's related to those beautiful camellia flowers,
as everybody knows. It's the same genus, different species, And
we also grow those plants. We always have them, yes,
And even when we sent you a plant, we also
uture their own tea, because it's not just collecting leaves

(20:54):
and putting them in the half water. There is a
certain seasure there. It's like with closity, so like a
cola bean, chocolate tree, right, there is a certain technique
how to make them into the drinks that you commercially known.

Speaker 2 (21:10):
Yeah, and are you still there, Tatiana? Yes? Okay, yeah.
And you know when we learned about that recently, about
how to make coffee and how to make chocolate from
the coffee bean right or from the chocolate beans, and
you know it, it amazed me because this is not

(21:30):
a technique, you know, when you're talking about like the tea, coffee,
and chocolate, these are not just pick from the trees
and eat techniques. Like there's a process and you know
the coffee bean being roasted and dried and all of that,
and then the cacao bean being was it did it
have to be fermented? Brian?

Speaker 1 (21:50):
Is that you remember?

Speaker 2 (21:51):
I think fermented or something right, like to actually be chocolate.
And then like you're saying that, you know the tea,
you know, you have to properly dry out the leaves
and there's a technique to doing it. But nonetheless they
are still good plants that you can grow in your landscape,
and if you want to learn how to do that process,

(22:11):
you can easily do it so you can make your
own harmichite or your own you know, just tea in
general from the chamelia plant. Another plant you had listed.
The next on the list, sorry, I just posted them
online was the sweet leave, the Aztec sweet herb, the lipia.

(22:32):
Now that one what a neat addition to just the
landscape as well. I mean there's benefits from the edible,
but then it's also a great like landscape plant, right Tatiana.

Speaker 4 (22:43):
Yes, in fact, I'm replacing right now all my groundcovers
with this sweet lipia sweet leave because it's both useful
and pretty and it's easy to grow, so it can
be grown as a groundcover. It will keep you with away,
which is also a good benefits. This plant can be
used together with the high biscus we were just talking about,

(23:04):
because some people don't want for sure, they ask, let's
say honey instead, right, But nowadays I a lipia, this
sweet leave instead of honey.

Speaker 1 (23:16):
No, is that we do have another number?

Speaker 4 (23:21):
Right?

Speaker 2 (23:21):
Yeah, I'll give it to you right now.

Speaker 1 (23:23):
Do you have a Now we we we early, we're
early into this one. So I tell you what, I
let me call it back on this number and then
right here, well let's not give it at it with
no okay, gotcha?

Speaker 2 (23:33):
Okay.

Speaker 3 (23:36):
The Lypia that I'm familiar with is the groundcover Lipia tiger.
Is it the same one?

Speaker 2 (23:44):
I don't. I don't think rapns was the second part
of the name. Okay, sorry, Brian.

Speaker 3 (23:48):
That's I wonder if it was a different species. But
it looks the same.

Speaker 2 (23:52):
It looks the same because it looks like carapa, right.
It's a cross between krapia and mint, you know, like
a min Like it has that like spear shaped foliage
like a mint. And I was gonna ask her because
you know, the description and everything is very sweet that
I wonder if you know, you use it as a groundcover,

(24:13):
you know how like when you're working in the garden,
how you get you know, the sense, the the flavors
of whatever you're working with. I wonder if you have
that in the groundcover, if it's just like sweet when
you're out there working in the garden, because I imagine
it's a little bit like stevia and just the leaf
on Stevia is sweet. Right.

Speaker 3 (24:33):
Stevia is a shrub.

Speaker 2 (24:34):
Though, right, but that's what I'm saying, like as a
groundcover ivery. Wonder if it's like sweet like that, not
a shrub, but as a low growing right. No, she
she has the last part of it as dulcis. I
don't know if that's any different than just the repens.

Speaker 1 (24:50):
It's okay, we're gon We've got a different number and
we're gonna we're gonna take three, okay, or take two
whatever it is.

Speaker 2 (24:55):
So, Tatiana, are you back with us now? Yes, okay,
we were just talking about this lipya and you're using
it as a groundcover. Now is the foliage sweet? Like
if you touch it? Can you taste the sweetness right
there on that foliage?

Speaker 1 (25:14):
Yeah?

Speaker 4 (25:14):
In fact, some people pick it up from the plant
and you can just chew the leaf and it's like
a candy. It's so fleet and it has very pleasant flavor.
And of course you can use it for the ta.
You can add it to the high discussed tea that
we were just discussing with you, right, you can use
it as a sweetener for anything you want to. You

(25:36):
don't want to add sugar, right, Some people don't like
stevia because it has a little offsto taste, like almost
artisticial sweetness. Right, Libia doesn't have it. It tastes exactly
like sugar. It takes kind of like honey, I would say.
So it's a very very good option for people who
don't want to use sugar in their dyet Tatiana.

Speaker 3 (25:58):
One of our listeners wants to know if if because
it's sweet, doesn't attract ants.

Speaker 4 (26:07):
I've never seen ants on it, to be honest with you.
I mean, don't get me wrong. We have lots of
ants and Florida's everywhere, right, never plant, but I don't
see it being attracting any ants, any extra insects. So
it's pretty decent plants. It's very easy made to maintain.

(26:28):
It's kind of a little spreading, you know, but it's
not invasive. But it's not like something you plant and
the next brook you have in all the art colors.
But you can plant it on the tree in kind
of a semi shape condition, kind of like you would
do with the mint. Right, it has very similar growth habits.
So you already brought it up that it's related in

(26:50):
that same family.

Speaker 2 (26:51):
Yeah, and and so you know again, but this is
something that you know, you can put into your beds.
It's got a little attractive white flower. Now, does it
flower kind of year round or is it very seasonal?
When it comes to the bloom cycle.

Speaker 4 (27:09):
The plant itself is perennial. That's important. So it's not
like some anual that you have to plant every year.
So once you have it and once it's happy, you're
gonna have it for many years. It flowers on and
all a few times a year, and it's kind of
a seasonal as far as the active growth is only

(27:30):
when it's nice and warm. When it gets cold, it's
kind of goes. It doesn't move leaves. It's ever green,
but it kind of flows down a little bit. But
once you get it growing, you're going to have a
really nice stick kind of a carpet, you know. Wherever
you want to plant it, I always suggest in my
shape because the red sun can burn ales.

Speaker 3 (27:53):
A little talker, you know, because of our connection, a
lot of listeners can't hear some of the words. Okay,
they wondered if you could post the spelling of the
species of Olypia. Yes, and for listeners on the radio, it's.

Speaker 2 (28:09):
L I P. P I A and then they Yeah,
she wrote dulsyes the kind of like candy, so d
U L c I S. And then the other one
that you said was repens repences, which I think is
another kind of same, same kind of name for it
as well. Yeah, but you know, really meet it. It's

(28:34):
a good filler plant, so you know when they and
the other thing that you can use these for, and
we're talking about obviously using them in the landscape tatiana,
which makes perfect sense because you know, it's always nice,
but you could also use this particular one in a
container and when they talk about putting a container together
with like a filler plant and spiller plant, and you

(28:57):
know all that this is a great filler slash spiller
plant because like you say, it kind of grows like
a mint, so it's going to fill up an area
in a potted you know, arrangement, and the foliage is
really beautiful. It's kind of neat to be able to
kind of touch it and get that sweet flavor out
of it as well. And then like I said, it

(29:17):
does bloom, which is very attractive as well, and I
did again I posted a picture. I will put the
spelling on all of these, I put their common names,
but I'll put the actual like Latin names for all
these plants as well.

Speaker 1 (29:30):
Yeah.

Speaker 3 (29:30):
I just posted the spelling of Olypia because Linda said
that she has the close captioning on and came out
as Libya. Yeah, O, Libya is a completely different.

Speaker 2 (29:43):
Yeah, don't order that. Yeah, Hey, Tatiana, we are going
to take another break. When we get back from the break,
we'll continue chatting with our friend from Florida, there, Tatiana,
with top tropicals.

Speaker 1 (29:55):
Yeah, break for biz Talk Radio questions comments right there
on our Facebook page as we continue you on your
Labor Day weekend. Thank you so much for joining us.
I'm Brian Made along with Tiger Palafox John Beg Nasco
better known as Garden America. Stay with us back from
the break, and for those that are tuned in on
BIS Talk Radio, this is the final segment of our one.
We give you two hours and hopefully your market carries

(30:16):
both hours at least one of them, one or two
news coming up top of the hour back at six
minutes after. For those on BizTalk Radio, Tiger.

Speaker 2 (30:23):
Yeah, so we're chatting with our friend from Florida, Tatiana,
who owns the nursery Top Tropicals there where you can
buy plants online and she will ship them via mail
to you. Lots of really unique tropical fruits, edible plants
and flowering things that she has there. And as she said,
it's been a very productive year this year because a

(30:44):
lot's been growing, so she has a lot of young
plants to go to go around. Now, Tatiana, this next
plant that you posted in the list to me, I'm
excited about because number one, it's a very pretty plant,
you know, green, purplish foliage, almost looks like some kind
of unique philodendron or houseplant. But then in the name

(31:09):
it's there's a lot of good benefits to it. The
longevity spinach. Are you Are you familiar with this one? John,
right right?

Speaker 3 (31:16):
I think we've done some articles in the newsletter.

Speaker 2 (31:18):
Yeah, I think so, so, Yeah, longevity spinach, Tatiana, tell
us a little a bit about that.

Speaker 4 (31:25):
Well. Longevity spinach is the plant that we've been growing
for many years and we use it almost every I
wouldn't say every day, but as once a week. I
use it in my cooking. I know. The big fan
of Finnish in general, but it does taste like a
regular spinach. So if you guys like it, you can

(31:45):
add to tell us. But I particularly like it in cooking.
I added to homeless, I added to stews. And they
say that this plant is a secret of your lone life.
We'll see what happened. So far, everybody is alive. Maybe
maybe it's will work out for us. As far as

(32:07):
plants growing, it's also very easy speeches, so pretty much
everything we're discussing today, all these plants can be grown
in California and they're not very sensitive. They can even
take some light freeze, they can take some dry air,
some periods of droughts, so it's it's easy. So it's

(32:28):
both Florida and California can benefit from these plants. The
same thing with the langevity spinach, so it grows into
kind of a hervencious bush. It grows very fast. You
can keep it in a pot, but be prepared to
step it up every few months because it's going to
be bad. And of course you can cut as many

(32:50):
as you want, and you can use the cuttings. It's
very easy to propagate for cuttings. You just stick it
in another pot with slowly and you'll have another one
for your friends and family. So it's another very very
easy plant and pretty much it looks good in landscapes,
so you can also use it whatever you want. Kind

(33:12):
of a low growing strawberry of kind of a tall
round cover. It keeps with the way, it makes everything
look pretty and it's useful. So it's one of those
plants that I think everybody should have, and I tried.
Every one of my friends has this plant now because
I share it. I love it. Now they're all going

(33:34):
to the spinach is one of the best, one of
the best edibles you can use in your food forest,
in your edible landscape.

Speaker 2 (33:43):
And now, to tell you honest, friends are all going
to live to one hundred and twenty five because of
the longevity spins. Now, now you say it's big. How tall,
How tall does this plant get and how wide?

Speaker 4 (33:54):
Well, if you, let's say, you have a big space
for it, it can be as white as six seven feet.
It can kind of spread the branches and it's not
at all it tastes maybe it's three feet by. It's
just kind of a you know, low, low growing shrub.
But if you don't have that space, don't worry about it.

(34:17):
I mean, it's just you can take advantage of this
rapid growth to cover larger areas, but if you want
to keep it in a part, it's fine too. And
by the time you keep trimming it for food, you
will define it doesn't need to be controlled too much,
so it's pretty easy to grow.

Speaker 3 (34:36):
What was the genus on the longevity spinished that we're
just talking about, right, It's.

Speaker 4 (34:42):
A genura, you know that, you know, everybody knows it's
an astra family. Everybody knows the purple houseplant genura, so
this is closely related. It's Genua procumbent a. Longevity is
spinish and the family is asta ace esther Estra family

(35:03):
because it's a tiny little kind of a orange body
like little astra looking flowers like a tiny miniature aster.
The flowers is pretty too, are very pretty too, and.

Speaker 3 (35:17):
The regular genera it smells pretty bad, so it's not
that one. And our listeners want to know. The spelling
on that is ge y h and you are a
right g y n u r A in Tatiana. One
of our listeners, Lilah from poway Uh from past shows,

(35:44):
has gone onto your website and she sees that you
occasionally offer a Lila avocado and wants to know if
that's going to be in stock again someday.

Speaker 4 (35:56):
Yeah, it's very popular, in which I believe you probably
have about twenty plants coming up, so maybe in the
next months, because I remember we were grabbing them a
few months ago, so we will have more. Just if
you want this particular variety, or if you want anything

(36:16):
that you don't see with the price on the website,
you can click the link that says add to wish
lists and you fill out your email EDGs and automatically
the system will send you email notifications when we have
it back.

Speaker 3 (36:33):
That's a great idea.

Speaker 4 (36:34):
Yeah, sometimes we have only a few available and the
whole waiting lists of people who want it, so it
comes very helpful this feature.

Speaker 2 (36:43):
Hey Tatiana, regarding that longevity spinach, does it have that
purple foliage? Is that part of the new growth, is
that part.

Speaker 4 (36:53):
Of the older growth or underleaf.

Speaker 2 (36:57):
So it's just always on the undergrowth of the foliage. Hm. Okay.

Speaker 4 (37:01):
In fact, there is two varieties of longevity spinach. There
is a purple one and the green one. Okay, to
be honest, I don't taste any difference. No, difference on taste.
But it's just some people, Profricey, the purple one is
a little bit lower grower and the green one is

(37:25):
a little bit more you know, vigorous.

Speaker 3 (37:28):
Okay, all right, currently's asking if it's the same as
New Zealand spinach, and it's not. It's a completely different Kurla.

Speaker 2 (37:36):
There's a lot of a lot of spinaches out there.
But we're gonna have to take a break again Tatiana.
When we get back, we'll wrap up chatting with Tatiana
regarding some of the wonderful tropical edible plants that she
shared today. But like I said, right now, we're going
to take another small break.

Speaker 1 (37:50):
Yes, indeed, the news coming up on BIS Talk Radio.
No news here on Facebook Live.

Speaker 2 (37:55):
But we'll be back.

Speaker 1 (37:56):
We'll be back, I should say a bit quicker for
those on Facebook Live Biz Talk Radio. We're back at
six minutes after for our number two.

Speaker 2 (38:02):
Do stay with us.

Speaker 1 (38:03):
We continue our conversation with Tatiana here on Guarden America.
Brian Main, John Beg Nascar or Tiger Palafox, thank you
for joining us on this Labor Day weekend here on
Guarden America. Hey how about that garden America is back. Well,
our number two, I should say, for biz Talk Radio
to clarify things, and for those on Facebook Live, we
never went anywhere.

Speaker 2 (38:23):
We're right here. We do take breaks, though.

Speaker 1 (38:25):
I want to thank you Fertilom, our major sponsor here
on Guarden America as we continue and gradually wrap things
up with Tatiana Tiger.

Speaker 2 (38:32):
Yeah. So you know, John mentioned something during the break
which is important is that a lot of places from
Florida cannot sell plants to California. But Tatiana has a
certificate that allows her to share her plants with us
in California because a lot of these plants do actually
do very well here, right, Tatiana, So it's nice that

(38:53):
you can ship plants to California. You know, as Lila
was mentioning the avocado right right, I mean sometimes.

Speaker 4 (39:02):
Ship avocados, mangles, all kinds of flutides to California as
well of them. There is a few exceptions with the regulations,
but most of our plants ninety nine percent there are
certified to ship to California.

Speaker 2 (39:15):
We can't even get plants from Arizona sometimes, right.

Speaker 4 (39:20):
With Arizona's similar regulations. It's just this year we're finally
able to shift subtropical shipping to Arizona as well. It was,
believe it or all, it was more difficult than shipping
to California.

Speaker 2 (39:32):
Oh wow, okay, all right, Usually we're pretty strict.

Speaker 3 (39:36):
Got a lot of Arizona listeners too, Yeah.

Speaker 2 (39:39):
Exactly so, And if you want to put in the effort,
you can definitely grow these plants there, so talk to
you on again. Lots of wonderful plants. They can go
to toptropicals dot com.

Speaker 4 (39:50):
We had a note on our website that unfortunately became
the shift to Arizona, and it wasn't about certification. It
was just some additional rules. But final they opened that
that gate. So we can finally send you our plans.

Speaker 2 (40:05):
Perfect good to know. And you're shipping plants now right,
I mean, if if it's available and somebody wants it
ship you can ship it now right.

Speaker 4 (40:13):
Yes, we ship it year round. Of course, we monitor
the weather ye as a destination, and if it gets
above one hundred degrees, we may hold your order, but
we'll usually go that that. We look at every particular plan.
Some plants, let's say desert rouses, you can ship it
when it's thoughts not a problem, but some more sensitive

(40:33):
tropicals they can't be just delayed. But we ship here
around anytime, any day of the year, and a lot of.

Speaker 2 (40:41):
Other good information on the website, you know, as you
mentioned before, you have Facebook page, yeah, recipes, care tutorials
on how to take care of the things. And then
you know, the other thing that you also do is
when you're cruising through the plants, you pair them up
with some of the specific fertilizers that you've worked with

(41:02):
and creating and you know, have specialized for some of
the tropicals because as you as we know, some of
these plants are very specific the way that they're grown
or how they grow. That sometimes having that fertilizer helps them,
you know, grow a little bit better, detending on where
you're at, because a lot of times you lets be
really if you're growing a tropical and arizona, it's it's
really not accustomed to there, so you might have to

(41:24):
supplement it with a little bit of help. So why
not grow why not use the fertilizer that's specifically formulated
for it as well, right, Tatiana.

Speaker 4 (41:32):
Yeah. In fact, since we're talking about edibles, you don't
want to fertilize it with just something because you you're
going to eat it, so we recommend sunshine Boosters. We
produce those organic, organic natural fertilizers, liquid fertilizers that are
good for edibles, for anything that useful human consumptions of calose. Right,

(41:58):
so sunshine boosters answer. We have it on our website
as well, and pretty much every plant has a little
link and suggestion suggestion which fertilizer to use this particular species.
So you can also find it on toptropicals dot com
Sunshine Boosters Fertilizers liquid organics, and it's good for edibles,

(42:21):
anything in your gardens, including tomatoes, ladies, eighty badges that
you grow. Sunshine Boosters is what we always use in
our gardens.

Speaker 2 (42:31):
Perfect Tatiana, thank you, thank you very much for joining us.
Hopefully you can take a day off this holiday weekend.
Hopefully the weather holds nice for you, and you know,
good luck on going into the falls. Is fall a
busy time out there for you or is it slow
down a little bit?

Speaker 4 (42:49):
Well you're breaking up?

Speaker 2 (42:50):
Oh okay, yeah, yeah, we're just thanking you for joining
us this morning, Tatiana, and we hope you have a
good season. We'll talk to you again soon.

Speaker 4 (43:00):
Thank you very much, and you guys, stay cool but
stay warm at the same time.

Speaker 2 (43:04):
Thank you will do. Thank you so much. By all right,
take care.

Speaker 1 (43:07):
You know, I think John is several years ago she
sent us some samples of that fertilizer that she's talking about.

Speaker 3 (43:14):
She did, I still have some leftover. I quickly learned
to follow the instructions on the bottle because it's so
concentrated that if you think, well it says a tablespoon,
I'm going to put in two tablespoons. I ended up
burning a couple of plants because I put in too much.

Speaker 1 (43:35):
Well, the fact that you still have some left shows
that it is concentrated. Oh yeah, I don't need a
whole lot.

Speaker 3 (43:40):
No, No, when you first get it, they're smaller bottles,
and do you think, yeah, anyway, a lot of good
plants over there. You know what I wanted to ask,
And of course it was just for myself. But she
used to sell grafted jack randas tiger and I I've

(44:01):
been wanting.

Speaker 1 (44:02):
Some of those and she doesn't sell them anymore.

Speaker 2 (44:04):
Why were they Why would the benefit of having them grafted?
I don't see any Why why would you need a
jack grande grafted.

Speaker 3 (44:11):
Well, like anything, if you want an exact duplication, it
has to be grafted, right. All most jack rand are
just grown from seed, So who knows what color flowers
you're going to get. If you want a really dark,
deep purple, there's a variety that is grafted that way.
She had us I recall she had, but I was

(44:35):
really interested in she had red jack Randa.

Speaker 2 (44:38):
Oh that's cool.

Speaker 3 (44:39):
Yeah, and maybe a pink or something. I don't know,
just be interesting to see. But something I didn't get
at the time, and I'm going to have to look
into again.

Speaker 2 (44:51):
I'm I'm posting all the proper spelling, yeah, I and
everything else on that post. So now, if you go
to our Facebook page, the the cute post that has
her cat just staring longingly at the Hamiicah flowers there.
But you know in the post that that hamicah flower
looks really neat, almost looks like a dragon fruit kind

(45:13):
of a thing, And it's really not. It looks like
a high biscus flower like, but in the post it
looks really neat.

Speaker 3 (45:19):
Yeah, I'd have to I'm trying to think of what
that looked like. I was thinking was like a red flower.
But it's not.

Speaker 2 (45:27):
Yeah, it is. But if you look at those, like,
don't they look like a little bit like a dragon fluce?
See other kind of spiky in the photo?

Speaker 3 (45:37):
Yeah, but is that the.

Speaker 2 (45:40):
It's it's the brats, she said, Yeah, the bracts, not
the flower.

Speaker 3 (45:45):
Okay, yeah, it looks like the uh, the bracts that
are on that one high biscus that you like. Yeah,
the proven winters.

Speaker 2 (45:55):
One maple sugar or something like that burgundy foliage one.

Speaker 3 (45:59):
Yeah.

Speaker 2 (45:59):
Yeah, I haven't seen those in a long time. I
think they just all killed themselves. That was the toughest plant,
you know, because you wanted it, it grew and then
it just stopped. That was it. They all they you know,
they all had suicidal tendencies. I think because they.

Speaker 1 (46:18):
The name of a band, suicidal tendency it is.

Speaker 2 (46:21):
I think it is too. Yeah.

Speaker 1 (46:22):
So so speaking of that, what what's the what is
your most recent failure that you just said?

Speaker 3 (46:28):
You know what, I've got something you don't ask people
every days? What's your most recent failure.

Speaker 2 (46:34):
I'm just not going to grow.

Speaker 1 (46:35):
I'm tired.

Speaker 2 (46:35):
It's just not going to work. I've just given up. Well,
that one rose. I was kind of disappointed, but John
made me feel better because he said that a lot
of people lost their the rose that he gave us,
which you had growing, I had two.

Speaker 1 (46:49):
One one is fine. It's in fact, I'll take a
picture next week and it looks it's got nice red
flowers doing very well, small leaves, smaller variety.

Speaker 3 (46:57):
Red flowers or coral.

Speaker 1 (47:00):
Maybe coralah, yeah, maybe coral. But the other one, which because.

Speaker 3 (47:04):
It was called English coral, that's why I wonder.

Speaker 1 (47:06):
Yeah, it depends on the lighting. It's got hughes. There's hughes,
but the other one was hanging in there. I started,
it started to bloom when they just gave out. Really
because you said that a lot of people failed, right.

Speaker 2 (47:20):
That I never started.

Speaker 3 (47:22):
Yeah, most people fail.

Speaker 2 (47:23):
Yeah.

Speaker 1 (47:23):
So I got one one out of two fifty percent.

Speaker 2 (47:26):
Yeah, so it's doing well.

Speaker 3 (47:28):
I think I got either one or two out of twelve.

Speaker 2 (47:33):
Yeah.

Speaker 1 (47:34):
And what was the origin?

Speaker 2 (47:35):
Where did they come from?

Speaker 3 (47:37):
They were leftovers from Jackson and Perkins, from plants they
didn't sell, and they donated them to the American roses.

Speaker 1 (47:45):
And I'm wondering what the common denominator is. That most
of them didn't live or didn't do it.

Speaker 3 (47:50):
Well, they were sold. They were sold bare roots, okay,
and they were shipped out. And what was that June?

Speaker 2 (47:56):
Okay?

Speaker 3 (47:57):
Very dry and usual, yeah, usually and well in California
we started selling beer root in January, right, yeah.

Speaker 1 (48:06):
We don't ever sell bar any that lived. We should
feel very fortunate. It is break time once again. Ladies
and gentlemen, boys and girls. Those on Facebook Live biz
Talk Radio do stay with us as we continue. It
is open I was gonna see open phones. We don't
take calls. It is open comments on Facebook Live instead
of open phones, open comments, whatever's on your mind. We're

(48:26):
gonna take a break for biz talk Radio back after
these messages and just like that, snaper the finger back
here on Facebook Live and also biz talk Radio. Thank
you to Stephanie and the gang at biz Talk Radio
keeping us on the air each and every week and
also posting our podcast on various platforms. Speakers the big one.
iHeart radio, iHeartMedia and entertainment, so several ways to pick

(48:50):
up our show and.

Speaker 3 (48:51):
Shout out to our buddy in Pakistan, Hastam.

Speaker 1 (48:55):
There's Hastam. Hey, Yeah, good morning mates.

Speaker 3 (48:57):
I was scared.

Speaker 2 (48:58):
I don't know if he he say, mate, He says yeah,
he says, so mate.

Speaker 3 (49:02):
I don't know if Hastam does much with roses. But
we were talking before the show, starting about how I
wrote an article for the India Journal of Roses before
we went on the air, right, and it's going to
be published in December, I think in their December. They
put an annual yearbook out in December and it'll be

(49:23):
in there. So if you if you get that or
if you can obtain a Hastam, you can read the
article I wrote.

Speaker 2 (49:32):
John has gone international. Wouldn't be the first time. You know,
we were talking about with Tatiana these plants to incorporate landscape,
and so Janine, my wife, she wanted a healing garden.
So one of our one of the sections of the
yard is dedicated to healing. So I have lavender, I've

(49:54):
got some of the vegetable plants. They've got roses in there,
elderberry you should have out there. There is some alvera
in there as well, and it's just different plants that
are more known towards healing. And I will say that
that is a fun area to take people to the
yard because we can I can show them by like

(50:17):
oh you take this off, it smells like lemon or
look at you can eat this.

Speaker 3 (50:20):
And I still love to do that with some allspice, yeah,
because you know, you crush the lathe and it smells
like all spice exactly.

Speaker 2 (50:30):
Yeah, and and it people. I think it's kind of
like the whole idea of like our our food today.
People forget that food where food comes from sometimes, and
you know, especially when you go to the herbile. Remember
when we were in Costa Rica and the cinnamon, and
then there was another tree that she was having people
guess the tree and it was a real common herb

(50:53):
and when she said it, we were all, oh, yeah, duh.
But you know these different herbs and spices that just
they grow all around us, all that that's the.

Speaker 1 (51:02):
Same garden that they had the cocoa tree or the
chocolate Yes, okay.

Speaker 2 (51:06):
Yeah, but I mean, you know, we forget that this
stuff does grow all around us, you know, and it's
you know, they come from plants, they come from trees,
and it's pretty neat.

Speaker 3 (51:16):
Veronica had mentioned that she was excited to go to
Tatiana's website, and I did want to encourage people to
get a great reference website. You know, Tatiana has spent
years studying plants and putting all kinds of information up there.
There's lots of plants that she never sells. Yeah, but

(51:37):
you can find information there. So great resource.

Speaker 2 (51:40):
And the cool thing about Tatiana's resource is that it's actual,
like hands on knowledge, and she she'll tell that to you,
like right away, when I was talking to her about
the interview, she right away, I am no specialist in
cold hardy tropicals. You know, She's like, I have no
real specialized knowledge of that. And so she's real honest

(52:04):
in the sense of this is just my experience. You know,
I live in Florida, right, this is my experience. But
you know it's actual, true, hands on trial and error
experience that you don't always get that from.

Speaker 1 (52:18):
Right. She needs to read a bunch of books and
then say this is what I read about and this
is what the book says, this is this is what
I've experienced exactly.

Speaker 2 (52:25):
This is what worked for me.

Speaker 3 (52:27):
By the way, speaking of what works for you, we
were watching I was watching something I might have been
My wife had a YouTube thing on and she was
talking about they were talking about storing foods up for
the apocalypse or whatever. But she was mentioning how or
this show was mentioning how they found honey in Egyptian tombs.

(52:51):
That was still good, right, you know that honey lasts forever, right,
And and my thought was, why couldn't you dip cuttings
in honey so that they wouldn't rot because doing roses,
a lot of the problems is that they'll start to
grow before they root, and then they just turn black

(53:12):
and die. So I thought, you know, if because of
its antibacterial properties, what if you just dipped it in
the honey.

Speaker 2 (53:21):
Suffocated part of the preservation aspect of honey, isn't it
is that there's no water or air in there, and
so would it Germany?

Speaker 3 (53:32):
Well, yeah, that's a good question. So what I did
was I U googled No, I said, can you start
plant cuttings with honey? And apparently there is a way
where you boil water and then add a certain amount

(53:54):
of honey to the water to dissolve it, and then
that concoction will forever. So you can keep it a
little clothes lit and dip your cuttings in there before
you plan them. So anyway, that's something I'm going to
experiment with. Yeah, I had never heard of it, but
apparently our friend mister Google had, But you know, I

(54:15):
don't know if it's fake or not.

Speaker 2 (54:17):
What the heck?

Speaker 3 (54:18):
Yeah?

Speaker 2 (54:18):
Because yeah, I mean, but things kind of germany on
their own sometimes, right, John, Like you can just have
a cutting and it can germinate by itself. So I'm
wondering if it could just like root root by itself.
I'm wondering if it needs the air and all of that,
or if that root just comes from the inside of

(54:40):
the plant, in the stem. So yeah, it'd be interesting
to know because you just dip it in the honey
and then it's preserved.

Speaker 3 (54:48):
Well yeah, but like I said, you know, preventing that
turning black at the bottom. If I could do that,
I think i'd be more successful. Anyway, Next I'm going
to we'll find out you don't have your bees still? Oh,
bees are everywhere.

Speaker 2 (55:04):
No, But didn't you have a bee hive?

Speaker 1 (55:06):
You had a hive, didn't you?

Speaker 3 (55:07):
We did, and we don't have that anymore because they
left after a year and I don't know where they went.
But now we have have fifty bee hives, but natural
but natural that you no, no.

Speaker 1 (55:19):
No, the the.

Speaker 3 (55:21):
You're talking about how my house was the second from
the end. Yeah, well the one that's at the end
has the rover. Now they have groves where they're they're
growing a lot of guava and some other things. But anyway,
so they brought in fifty hives, you know, the big boxes.

Speaker 2 (55:37):
Yea.

Speaker 3 (55:38):
And if you go out, like the birds don't go
to my bird bath anymore because I can fill it
daily and the bees come and drink the whole thing.

Speaker 2 (55:45):
Yeah, the bees do.

Speaker 3 (55:46):
Yeah.

Speaker 4 (55:47):
Wow.

Speaker 3 (55:48):
Yeah, there's thousands Brian all over the place, literally thousands.

Speaker 2 (55:53):
Yeah.

Speaker 3 (55:53):
And I don't use literally very literally, don't use it.

Speaker 2 (56:00):
But yeah, because I was going to say, you can
start your hive again and then you will have your
own plant hormone preservative production happening there with your with
your bees.

Speaker 1 (56:11):
Right, if you find the queen, put the queen on
your shoulder, they'll follow you all day long.

Speaker 3 (56:17):
He yea hasta mentions that they're they're doing budding now,
uh for rose sale January. Yeah, and which is what
we're doing here too, at least in Wisconsin, because I've
sent a couple hundred. It's variety, it's Wisconsin, Wisconsin, Wisconsin, Okay, that.

Speaker 1 (56:39):
Yeah, yeah, Hey, we got to take a break, don't
you know, don't you know? I got to take a
break from Minnesota, Wisconsin. Alrighty, more questions, more comments on
Facebook Live. Also thanking you uh on BIS Talk Radio.
Thank you for tuning in, Thank you for Facebook Live.
We are going to take a break back after these messages.
Whether you're in Wisconsin or not. This is Garden America. Okay,

(56:59):
we've return two more segments to go. Two more. This
is the long segment followed by a shorter segment. You
just said one more, two more, well, counting this one,
counting this one, two more, one more after this one.
Now that everyone's totally confused, face, it doesn't matter because
it's just one long show talk radio. We'd break it
up in the segments.

Speaker 2 (57:18):
I wonder what is so neat? I'll have to look
up that Lilah avocado.

Speaker 3 (57:25):
That was well, what sneak is the name? Well, what
I'm saying, I'm wondering where it's a tiger fig to
grow one of those?

Speaker 2 (57:32):
I'm going to Yeah, but I don't I have a
pigenomenal now right now, that's the fun A little bush. Yeah,
like that's that's enough. Fig for me, I've seen that
tiger fig tree and I don't I don't know if
I want one really cool looking figs really uh really flavorful,
but I don't know if I need That tree isn't

(57:54):
too big. I mean, the fixtures are not massive, but
they do get a lot of figs, and they do
get maybe like eight nine feet tall eight nine feet wide.
And do you like I do, yeah, I like yeah,
and so and you know, you know what's actually got
me more excited about the fig tree than the fig

(58:19):
itself was. I went to this uh like dinner fundraiser
and one of the chefs prepared a it was a
fried fig leaf with like a goat cheese and fig
paste on it. They fried the fig leaf so they

(58:41):
battered it a little bit on the leaf. No, it
was a fig leaf, and it was like a potato
chip fig leaf with the goat cheese and then the
fig This.

Speaker 3 (58:53):
Would be a fresh fig leaf, not one you've been wearing, right.

Speaker 2 (58:57):
Gross.

Speaker 1 (58:58):
You know who was big Gigs, Sir Isaac Newton.

Speaker 3 (59:04):
He was referred to as the big fig.

Speaker 2 (59:08):
He was the big the big fish.

Speaker 3 (59:10):
I don't know why that commercial, do you? You don't
never saw that commercial.

Speaker 2 (59:15):
Not no, but I know fig Newton's. But was it
named after Isaac Newton?

Speaker 4 (59:21):
No?

Speaker 1 (59:22):
Okay, that's just my ridiculous stream of consciousness. You know,
I always look at John.

Speaker 2 (59:27):
First of all, there was a commercial with Isaac Newton
being the Big fig though.

Speaker 4 (59:32):
No.

Speaker 3 (59:32):
No, there was a guy dressed up in a fig
cost and he did a little dance and song about
the big Fig Newt's costume.

Speaker 1 (59:43):
Like the like fruit, like a fruit, right, Okay, okay,
do they have figs on Fruit of the Loom underwear?

Speaker 2 (59:52):
They have grapes?

Speaker 3 (59:53):
I don't know. But anyway, I wanted to mention that
I planted near fig which is supposed to be the
one of the world's largest fruits.

Speaker 2 (01:00:04):
Okayuh, fig fruits.

Speaker 3 (01:00:07):
And you know what really likes figs is gophers.

Speaker 2 (01:00:10):
Oh gosh, oh boy.

Speaker 3 (01:00:12):
I went out there to pull some weeds and the
entire plant was gone, every part of it.

Speaker 2 (01:00:18):
Yeah.

Speaker 3 (01:00:18):
I couldn't even find a fig twig.

Speaker 2 (01:00:21):
You know, you know when they talk about you know,
figs being the fruit of the of of everything, you know,
like the source of the world fruit, you know kind
of thing everything in Yeah, everything eats figs, you know,
because no, you're you know what you're saying about animals.
They love figs in all parts of the tree, you know,

(01:00:44):
so whether it's birds or rodents, or critters or deer
or anything. It is one of those universal fruits. And
it's funny that kids, you know, don't always like them
because there is sweet fruit. They're kind of candy.

Speaker 3 (01:01:03):
It's kind of the texture they don't like.

Speaker 2 (01:01:05):
It's a textures exactly right. But it's sweet, like any
anything that you a kid would like. But I I
love a fig anything. It's just a great flavor, I think.
So I love the fig newtons.

Speaker 3 (01:01:21):
Or fig. Veronica wants to know how you like the pigenomenal.

Speaker 2 (01:01:27):
Great? Great, you know, it's as good as any fig. Yeah,
it's as good as any fig. I wouldn't say it's spectacular,
and in the sense of pignomenal phenomenal, right, I think
that it's a you know, very good tasting fruit. I'm
more focused on it. It's just an easy to take
care small shrub fruit versus having a big, large fig tree.

(01:01:50):
Because even even when you have a tree, you can
keep them small, but there's just so much pruning involved
and they they just grow so so the phigenomenal is
a nice small shrub to have in lieu of that,
and the fruit is good on it, a little smaller,
the fruit is a little smaller on it.

Speaker 3 (01:02:08):
But we used to grow fig trees in Detroit.

Speaker 2 (01:02:14):
Really yeah, like do you because they don't they how well?
They do very well?

Speaker 3 (01:02:22):
Oh he freeze really well.

Speaker 2 (01:02:24):
I mean like like, did you have to bring it
inside in the winter time? No, you would cover it
with a giant down.

Speaker 3 (01:02:32):
There were there were two ways of doing it. One
as you would dig a trench by the side of
the fig and then turn it on its side and
bury it and then pull it back out in the spring.
Or the other way was to pack straw all the
way around it and build a little box. And as
a matter of fact, there's.

Speaker 1 (01:02:51):
A we just living in California. We just grows and figs.

Speaker 2 (01:02:55):
Figs grow by just falling on the ground and then
they just right.

Speaker 1 (01:02:58):
But but I mean, I couldn't.

Speaker 3 (01:03:01):
Would sell mission figs because that is a huge tree.
And like you said, they grow really fast, really fast.

Speaker 1 (01:03:09):
You think you have to be a little more serious
gardener in places like Detrote and back east.

Speaker 2 (01:03:13):
And like our here where they actually have to take
care of take care of it.

Speaker 3 (01:03:17):
A couple of methods to make sure there was a
cultural thing in that area too, because there were a
lot of UH Mediterranean UH nationalities that moved their Italians
would probably be the olive people. Well, regardless of the
skin color, the the figs, every every Italian wanted to fige.

(01:03:41):
And matter of fact, my grandma would grow a per
simon and do the same kind of thing. But they
would you know, pack straw around it, build a box
and and it would usually survive the winner.

Speaker 2 (01:03:51):
And also I mean back and during that time too,
commerce was different, so if they wanted that route, they
had to grow it because it wasn't as easy to
get exotic fruits, you know at that time. Because you
know nowadays you walk into a grocery store and you
can have any fruit that you want anytime of a year.

Speaker 3 (01:04:12):
And there were seasons for fruit back then.

Speaker 2 (01:04:15):
Yeah anymore.

Speaker 3 (01:04:16):
Yeah, you knew that they were right because that was
the only what are you when they appeared there, they
got to be right.

Speaker 2 (01:04:23):
Yeah, you go into a grocery store and you saw
an apple, You're like, oh, it's apple season, I'm ready
to go, like and you buy up apples because they
weren't always going to be. Yeah, I don't think I
walk into a grocery store and don't see apples, don't see.

Speaker 1 (01:04:34):
Something that you don't have varieties that you didn't see
five years ago.

Speaker 3 (01:04:38):
And towards the end of the season, you'd buy a
bunch and put them in the fruit cellar. Fruit we
had a fruit seller, I.

Speaker 2 (01:04:45):
Bet you did.

Speaker 1 (01:04:47):
So. The difference between a basement and a cellar.

Speaker 2 (01:04:51):
Is what John? Fruit and wine.

Speaker 1 (01:04:55):
Wine cellar? In a basement, what's the difference you store
food in a sl cellar?

Speaker 3 (01:05:00):
Right?

Speaker 1 (01:05:00):
And tornadoes?

Speaker 3 (01:05:03):
Well, usually you go down into the basement and then
walk into the fruit cellar or wine cellar or wine cellar. Okay,
Hastam said that he has tiger figs over there.

Speaker 2 (01:05:14):
Oh yeah, how about that. I bet you they would.

Speaker 3 (01:05:17):
Yeah, but the black Afghan variety is the most common
because they use it for drying.

Speaker 2 (01:05:26):
Drying, Yeah, like a date dry figs.

Speaker 3 (01:05:30):
Yeah you've seen dry Yeah?

Speaker 4 (01:05:36):
Is that.

Speaker 2 (01:05:38):
Black appchan? I don't think I've ever seen that variety.
Never heard of that variety. So maybe just over there
they have it.

Speaker 3 (01:05:45):
Well, you know the variety that a fig that you use.
And I'm trying to make sure I have this right.
Is it the Canardia fig there's one that has to
be pollinated by in order to set fruit from that
that wasp that we don't have here.

Speaker 2 (01:06:07):
Okay, So.

Speaker 3 (01:06:10):
I'm not sure how that whole thing works with pollination.
You have to maybe google it and see. But for
pollinating figs, I don't know if you have to put
in two different varieties to get that to work. But
you know, it's a whole birds and beasts thing.

Speaker 2 (01:06:25):
It's a whole reproduction thing, right, you're referring to exactly.

Speaker 3 (01:06:29):
But anyway, I know that those figs are are normally
grown in Europe, Okay, not here, maybe Europe in the
Middle East too. I would imagine.

Speaker 1 (01:06:40):
One minute for this segment, and then we'll get into
our final segment.

Speaker 3 (01:06:43):
What are we going to do in the final segment?

Speaker 2 (01:06:45):
What's that?

Speaker 3 (01:06:46):
What are we going to do in the final.

Speaker 2 (01:06:47):
Well, you know we talked about this before we went
on the air.

Speaker 3 (01:06:49):
Were you involved in our show meeting last week? I
wanted to start the beginning all over because I forgot
where I was.

Speaker 1 (01:06:57):
Well, you have time to go change your clothes for
the last second, and if you want to now, you're
not going to go change, he might. We're going to
take a break. We have one more segment coming up.
BIS Talk Radio, Facebook Live. This is guard in America.
Now those on BIS Talk Radio you'll hear this show
next week. In Labor Day was last weekend.

Speaker 3 (01:07:17):
Yeah, well, hope you had a good Labor Day week
and for those of us live, happy Labor Day. We
see the earliest you can ever have Labor day.

Speaker 1 (01:07:24):
Absolute right, Oh yes, indeed, here we go. Wow, how
about that? Just like that, the final segment. We've made it.
We've made it to the final segment.

Speaker 2 (01:07:34):
Everybody.

Speaker 3 (01:07:34):
Kevin says he thinks that the green fig varieties are
tastes the best. Oh really, and wants to know what
varieties they are. I think he might be talking about Kododa.

Speaker 2 (01:07:46):
He was gonna say, I don't really only see black
varieties out there, black.

Speaker 3 (01:07:50):
Vision, Kododa, ka dot a Kevin, And that's one of
my favorite too. Kevin definitely would have to have protection
Cardlians card is not the you gotta work, you gotta
work at it. Yeah, that's outside the banana belt of Idaho.

Speaker 2 (01:08:08):
So what are you doing this weekend? The rest of
the weekend? This weekend Fantasy football draft for Isaac, I
don't do fantasy football.

Speaker 3 (01:08:17):
He does?

Speaker 1 (01:08:17):
He does? Wow kind of. I know you're not a
big fantasy football guy who's teaching him?

Speaker 2 (01:08:24):
I am, But I mean it's it's not super hard, well.

Speaker 1 (01:08:29):
Because it's just many different kinds of fantasy football. Like
he'll draft a quarterback and a receiver, yes, and all
those and hope they do and it gives him a
reason to watch the.

Speaker 2 (01:08:37):
Game exactly, and he gets excited about and then he
changes his lineup and stuff like that. Of course. But no,
I'm not a huge fantasy football guy, but we got that.
And then just working around the house. I do work
on Monday, Well you do? Yeah?

Speaker 3 (01:08:53):
Really, it's a labor day's supposed to be laboring.

Speaker 2 (01:08:56):
Yeah, I thought that's what the point of the holiday was.

Speaker 1 (01:08:58):
Is you know what I'm gonna do then, just because
as you told me that, I'm going to shoot you
a text and.

Speaker 2 (01:09:02):
Go ha ha ha on Monday morning when you wake
up it well.

Speaker 1 (01:09:06):
I mean bad, it's it's nice's what are you doing?

Speaker 2 (01:09:08):
Are you working?

Speaker 3 (01:09:09):
Ha ha ha?

Speaker 2 (01:09:09):
Exactly.

Speaker 3 (01:09:10):
You know, if I was running a promotion for a hospital,
I would give discounts in the maternity ward on labor today.

Speaker 1 (01:09:17):
Yeah, that's a good idea. That's marketing. He's a marketing guy.

Speaker 2 (01:09:20):
Do you think that they can choose at that time?

Speaker 3 (01:09:25):
They can do anything?

Speaker 2 (01:09:26):
Now it does. Yeah.

Speaker 3 (01:09:28):
Hey, Milly said she planted the Chicago Harty fig oh
and in this past March that she bought on Clarence,
and she crossing her fingers and hopes that it's successful.

Speaker 2 (01:09:42):
She should see some and she bought it in March,
and you know, she should have seen some really good growth.
So she's worried about it over winter.

Speaker 3 (01:09:49):
She lives in the Pomo. It should be fine, fine, Yeah,
I think it should do really well, Milly.

Speaker 2 (01:09:55):
I mean, I mean it does get chilly, but I
don't think they get crazy hard for over and over
again through the year. But so I think it should
be fine.

Speaker 3 (01:10:05):
Isn't no Pomo Shelley, I mean it does.

Speaker 2 (01:10:07):
It does cold. I mean I I went to school
in San Lou's Bispo and it's that was cold to me. Again,
it's all relevant. Forty eight degrees at night. Yeah, like
you know, I mean it's not exactly like freezing, you know,
not quardaline, not quardaline. But did you ever hang out
at Half Moon Bay? Yep, yeah, I like. I like
that area of California. Yeah, central coast.

Speaker 1 (01:10:31):
Where's the other half? By the way, anybody figure.

Speaker 2 (01:10:33):
They fell off, it's it's in.

Speaker 1 (01:10:34):
It's in the that rock was the part of the
rock fell off, which was the other side of it.
That's more obey moral bay, I'm sorry.

Speaker 2 (01:10:41):
Yes, hey.

Speaker 3 (01:10:42):
Tatiana said that her favorite fig is ishia. I think
it's pronounced I s c h i A. She said
it's very sweet and juicy. Oh and I've heard of
that one too.

Speaker 2 (01:10:55):
I was gonna say that's something I don't think about
with figs. Juicy.

Speaker 3 (01:10:58):
Sometimes some fig are really dry. Yeah, you know, and
you don't necessarily have to be juicy, but you.

Speaker 2 (01:11:05):
Want it to be moist, right right exactly and that,
yeah exactly. But I don't like that's not something like,
you know, when you're talking about an orange or a lemon,
sometimes they're juicing lemons or juicing oranges, right. I never
thought about that with a fig. But yeah, I can't
have an over ripened fig though, where they're real soft.

Speaker 3 (01:11:24):
I don't like that you're thinking of figs are per semons.

Speaker 2 (01:11:27):
No, I'm thinking of figs like sometimes they get real mushy.

Speaker 3 (01:11:30):
Well, those are rotten exactly.

Speaker 2 (01:11:33):
There's a lot of fruit that I don't like when
it's right bananas.

Speaker 1 (01:11:38):
But you can still eat it over my banana bread.

Speaker 2 (01:11:41):
I put it in smoothies, that's true. Yeah, I don't.
I don't do banana bread. That's too much work. You know.

Speaker 1 (01:11:47):
I made banana bread several years ago, and I used Stevia.
I said, I'm not using sugar at all, right, and
I brought it into work. I'm like, just let's just see,
you know, cut it up. This is so good. It's
got a lot of sugar in it. This is the
best tasting I ever had.

Speaker 3 (01:12:03):
And I said Stevia.

Speaker 1 (01:12:05):
Huh, I said to some people, I said, well, it's
not sugar, it's Stevia. But really I go, yeah, he goes.
I never would have known. And it was pretty good.

Speaker 2 (01:12:13):
You put nuts in your banana bread. No, but I
I mean I could take it either way. Yeah.

Speaker 1 (01:12:20):
You know, you know, a touch of times you feel
like in that right John.

Speaker 3 (01:12:24):
And sometimes you don't know exactly. Tatiana says that she
has that issue a fig available on her website. I
don't know what other she has, but I think I
might take a look, yeah, because I'm going to plant
another fig with a gopher cage, right.

Speaker 1 (01:12:40):
Yeah, it would it be nice if you could just
spray for gophers.

Speaker 2 (01:12:44):
What are you doing this weekend? I'm gonna go home
and spray for I would not be good because if
you're spraying something for gophers, that cannot be good for
the soil. What are you gonna nap palm? Yeah? Oh
my goodness, yeah, spraying for go That would be so dangerous.

Speaker 3 (01:13:03):
Speaking of figs and fruit trees and anything about fruit
trees and edible fruits.

Speaker 2 (01:13:12):
Uh, where are you going?

Speaker 1 (01:13:14):
I know where he's going.

Speaker 3 (01:13:16):
No, no, no, no, I always smirk when I look
at you talking about the high guys. Yeah, yeah, our
buddy Ed Livo. Oh joined really quick, I wonder what
Ed's favorite fig is.

Speaker 1 (01:13:32):
Yeah, we have about a minute and a half, Ed,
if you want to answer that quickly.

Speaker 2 (01:13:36):
He has a lot of opinions, a lot of fruit,
you know what I mean. He knows, he knows a lot.
He's tried a lot of different stuff, so he has
good opinions on what.

Speaker 1 (01:13:46):
The kind of guy that would say, yeah, it does
taste good, and like I understand why you like it.

Speaker 3 (01:13:50):
Tiger however, exactly exactly, Hey, Tatiana did post really quick.
She does have a lot of other fig varieties. Just
go to the website and take a look.

Speaker 2 (01:13:59):
Well, figs are one of those plants that just do
for her, reproduced by falling on the ground and growing. Yeah,
so I'm sure she has a lot of ridies because see, you.

Speaker 3 (01:14:08):
Know a lot of people start figs from cutting.

Speaker 2 (01:14:11):
Yeah, right, they're super easy to start from cutting.

Speaker 3 (01:14:14):
Yeah, I've never done that, but yeah, a lot of
people say that they do really well.

Speaker 1 (01:14:18):
We have to wrap it up all right until next week.
Enjoy the rest of your Labor Day weekend. Tyler's working
on Monday.

Speaker 2 (01:14:24):
For those that care. If anybody's in the Plumeri Society,
we're trying to get the broadcast from there, and I've
been reaching out.

Speaker 1 (01:14:31):
No yeah, if not, we'll be back next week and
you'll you'll have a guest lined up if we don't
either way, okay, So enjoy the rest of your weekend.
Get out there and plant, do what you need to do,
stay cool, enjoy the rest of your weekend.

Speaker 2 (01:14:41):
We'll do it again next week, whether it's.

Speaker 1 (01:14:43):
Broadcasting live at the Plumeria, get together in Balbo park
Or right back here in the studio for the entire crew.
I'm Brian Maine, John Begnasco, Tyger Pella Fox. Thank you
to those on BIS Talk Radio. Thank you to Facebook Live.
We'll do it again next week here on Guard in America.

Speaker 2 (01:14:57):
Take care,

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Edibles & Subtropical Trees with Tatiana Anderson - Garden America Podcasts & Radio Show [8.31.24]

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