Growing Daylilies from Seeds

Are the pods ripe? If it’s been about 7-8 weeks since fertilization and the pods are beginning to turn brown or open up at the tips, the seeds are ready to be harvested.

Collect the seeds and soak them in warm water overnight. The next day, put them in a zip-lock type bag and place the bag in the crisper drawer of your refrigerator.  Daylily seeds require a minimum of 4 weeks cold stratification before they will sprout.  Important: Label your bag prominently so your harvest won’t accidentally end up on your dinner plate.

daylily seeds

daylily seeds

When you are ready to plant the seeds, remove the bag from cold storage.  Check first.  Have the seeds already started to sprout?  If yes, you can go ahead and plant them.  if no, add some water to the bag and leave out in a dark and warm location. For the next week, check daily to see if seeds are starting to germinate.  If there are no white feet popping out, put the bag back into the crisper for a week as the cold period needs to be extended a bit more.

It’s time to plant, what to do?
Plop seeds into pots filled with potting mix and place in a warm and sunny location.  How deep to plant?  Some sources recommend covering with about an inch of potting mix, others suggest they will do fine gently pushed on top of the mix as long as they are kept moist.  I either bury them or cover the pot loosely with piece of plastic kitchen wrap because I tend to forget to mist them as frequently as they like.
Watch for green leaves and once the plants are about 5-6 inches tall they can be planted out in your garden. Soon, you’ll have completely new daylily varieties – that may or may not look anything like their parents – growing in your garden.

Saving the Heat

Have you enjoyed a plentiful pepper harvest this year? Are you wondering what in the world to do with all your peppers? Recently a Green Thumbs Galore customer mentioned that he and his wife uses ice cube trays to freeze peppers. Over the winter they use more cubes for hotter dishes. We thought it was a brilliant idea!

One lesson that I learned the hard way is that it is best to wear gloves when you’re working with peppers. Some people say that rubbing lime juice on your hands will protect them, but Belle has had no luck with this method and I’m not willing to take any chances. It’s also a very good idea to not touch your face. I was making salsa with fresh, hot peppers one time and ate a tomato. I inadvertently touched my lip and it burned for hours!

If you’d like to try the freezer method, chop your peppers finely, put them in the trays, then top the trays off with water. After they are frozen solid, remove the cubes and put them in freezer bags. You can then just add the cubes to soups, chilis, casseroles, or whatever you want throughout the winter.

Peppers can also be frozen whole or sliced in half. Wash them and make sure they are completely dry. If you are slicing them, you can either remove the seeds or not — the best thing to do is whatever you would do if you were using the peppers fresh. You’ll want to freeze them individually before putting them in a bag in order to prevent them sticking together in the bag. Spread them out on a cookie sheet and stick them in the freezer for a couple of hours, then put them in freezer bags, date them, and pop them back in the freezer.

Another way to make your pepper harvest last all year is to make pepper sauce. Pepper sauce is so simple and so versatile you’ll wonder why you haven’t made it every year. All you need is a glass bottle with a cork or a cap, vinegar, peppers, and whatever spices you like. We usually use garlic cloves and black peppercorns. Heat the vinegar but not to boiling. Stuff your peppers, crushed garlic, and about a teaspoon or so of black peppercorns in your jar. Fill the jar with hot vinegar. The mixture doesn’t have to be refrigerated, and if the vinegar runs low, just add more. Pepper sauce is excellent with greens, pinto beans, black-eyed peas, and cornbread.

If you prefer hot sauce, the ingredients are nearly the same. The difference is, you cook the mixture until the peppers are soft, then you puree it and pour it into your jars or bottles. Add ingredients or spices as you like. The beauty of working with peppers is that they are so flexible. You can make your sauce hotter — pureeing the peppers makes the hot sauce HOT — or not, you can add onion, or salt, or even a little sugar. It’s nearly impossible to ruin hot sauce or pepper sauce.

What is your favorite way to preserve your pepper harvest? Jalapenos




Late Summer in the Garden: Sadness with a Tinge of Relief

With a mixture of regret and anticipation, we sat on the porch watching the leaves of the poplar trees blowing across the field, and noticing the poison ivy vines were bright red. Late summer has arrived in Tennessee, and for those of us who have spent the summer in

The black walnut trees lose their leaves early. These are already yellowing.

The black walnut trees lose their leaves early. These are already yellowing.

the garden fall brings about the prospect of less work, but also fewer dinners featuring amazing fresh vegetables. Of course, the heat will continue through September and there will be plenty of fall chores to do before we are plunged into the dreary months of winter.

The green bean vines that have been so productive all summer are beginning to yellow, as is the second planting of crookneck squash; the spaghetti squash has done all it can and the onions have been pulled. We have jars of green beans, tomatoes, and kohlrabi chow chow put away and we are waiting for the corn to ripen so it can be stored as well. This is the time of year when we begin to make end-of-summer relishes, soup mixes, chow chow, salsa, and try to use up the last

The coneflowers have gone to seed -- which makes the birds happy!

The coneflowers have gone to seed — which makes the birds happy!

bits of produce however we can.

At this time of the year, the garden begins to look tired, but there’s beauty in the drooping vines and yellowing leaves.  Right now in our garden the corn is tall and flowering and the bees are almost symphonic. The contrast between the plants that are almost finished and those that are coming into their fullness is nice.

There are just a few times of year when you can feel the seasons changing. Late summer is filled with a strange mixture of emotions. There’s pride, and often enough regret for the garden projects that didn’t go well. There’s some relief, mixed with sadness, in knowing that the heat and light of summer will soon be passed.

Do you find yourself longing for cooler temperatures by the end of summer, or do you wish it could go on forever?

The Finest Figs

Have you ever eaten a fresh fig? Figs have almost no shelf life, and so are not usually sold in grocery stores. Unless you are lucky enough to either have a fig tree in your yard or you have a friend with a fig tree, you may not have had the pleasure of eating a perfectly ripe fig.

One of the great pleasures of growing edibles is the ability to grow things you can’t easily get a the store. For instance, even though you can usually purchase heirloom tomatoes in a rainbow of colors when they are in season, you can’t usually buy marinara sauce made from heirlooms. But if you grow your own, you can make whatever you like from them!

2014-09-03 15.13.16 (Small)Figs are delicate. They have a delicate flavor, and they don’t pack or ship well. They are best consumed within hours of being picked. Of course, if you have a tree full of figs, you may not be able to eat them all as soon as they are ripe — though Belle tells me that she and Jeff wish every year that their tree would produce more figs!

There are several ways to use ripe figs, from recipes like bacon wrapped figs to making fig preserves. Here are some great directions for freezing figs from Then, you just thaw them, and eat them whenever you feel the need for a taste of summer.

Belle and I had lunch at Community Pie a couple of summers ago and she ordered sweet fig pizza with prosciutto, Gorgonzola, kalamata olives, goat Gouda fig preserves, and arugula, and it was absolutely delicious! If you make your own fig preserves you’re sure to find plenty of creative ways to use them, as long as you don’t eat them all up on toast, which is probably what I would do.

Fig trees are easier to grow than many other types of fruit trees, and they make a lovely addition to the landscape. Figs should be planted in the spring, so you have plenty of time to plan and order yours!


Perfection Is For Supermodels & Magazines

Looking at perfect garden photos in magazines or online can have the same effect on my self esteem as looking at photos of models. They both bring unfavorable comparisons to mind. Even looking at my neighbors’ gardens can send me into a gardening depression. Nevermind the fact that photoshop and/or professionals were involved in creating the  gardens in the photos (and the supermodel photos), or that my neighbors are mostly retired and have more time to spend gardening than I do. None of that matters when I am afflicted with garden envy.

Green Thumbs Galore, and especially Renaissance Corner, give us a place to be unvarnished. In that spirit, I’m going to show you images that wouldn’t ordinarily make the cut. The images that are just a little embarrassing. The ones where you can tell how much fun outside the garden this summer has been.

Deep breath. Here goes:

weedy garden 1


weedy garden2

weedy garden3

Whew. That wasn’t so bad.

There are bright spots of lovely blooms in each of those photos, and just like I choose to focus on my sparkling eyes rather than my wrinkles surrounding them when I look in the mirror, I choose to see the flowers, not the weeds.

Your garden, in all probability, is not ready to be photographed for a magazine spread. And that’s okay, because, really, how often are average gardens the subject of magazine articles? The most important thing about your garden is that it brings you joy. No matter how badly the morning glory is choking the hosta, or how ugly the coneflower seed heads may be, the gold finches are happy, the cardinals keep visiting, and I smile every time I step outside.

Sharing your own uncut, unvarnished photos can be quite liberating. Please feel free to post yours in the comments, or share a link to your own blog, or share them on our Facebook page. It will make us all feel better!