Secrets of Growing Killer Tomatoes
Tomatoes have always been my favorite garden vegetable to grow and to eat. I have had success with the other standard garden vegetables, such as cucumbers, bell peppers, cauliflower etc. but tomatoes became my specialty over the years.
I start my seeds indoors approximately 5-6 weeks before the last expected frost date. I use a commercially available starting flat that will hold 72 seedlings. I prefer plant the Tomato Park’s Whopper
Tags: gardening, growing, growing tomatoes, growing tomatos, Planting, tomatoes, tomatos, vegetablesFiled by sowhat2 on September 17th, 2008 under landscaping | Comment now »
Growing Sweet Peas
Sweet peas have always been one of my favourite plants. I remember my Nanna having them growing in her huge vegetable garden for cut flowers when I was young. I could never understand why she didn’t just have them in the vast flower garden on the large Western District property where she lived.
These beautiful blooms outshine most other annuals when it comes to fragrance and blooms.
Sweet peas are thought to have their origins in Sicily, China or Malta. But the first seeds bought to England for cultivation were imported from Italy. They have been cultivated for hundreds of years and thus there are thousands of cultivars that have been developed through the centuries.
Henry Eckford is credited with the development of what we know today as Sweet Peas in the late 1800’s, having cross bred the original small and mainly purplish, sweet fragranced flowers to create a range of various colours with larger flowers. By 1900, he had introduced a total of 115 cultivars of Sweet Peas. Many people since then have tried their hand at breeding Sweet Peas, with amazing frilly or striped varieties being created. Unfortunately, this has often been to the detriment of the fragrance.
Sweet pea breeder Dr Keith Hammett did a lot of work in the 1990’s to retain the fragrance of Sweet peas while providing a range of bicolours, frilled and the ever elusive yellow Sweet pea.
His passion and perseverance paid off, with a range of his seed now being available through outlets that stock Yates Seeds. Most of the plain colour, old fashioned varieties have retained their fragrance and are available through most nurseries and garden centres now for planting. If you don’t have room for the tall climbing varieties, there are dwarf forms suitable for garden beds and pots. One of my favourites of the dwarf form is Bijou, I am particularly fond of the pale colour mix.
PROPAGATION
Being an annual, it is most commonly grown from seed. They can be planted either in mid autumn to mid winter or early to mid spring. Sow the seed directly into the open ground to a depth of around 1 to 2cm. You can aid germination of the seed if you soak it over night in luke warm water. Once you have planted them, give them a good soak, then water once every few days lightly until the seedlings emerge in around 7 to 14 days.
CULTIVATION
Sweet peas should be grown in soil enriched with organic matter in full sun with good drainage.
For climbing varieties, make sure that they have an adequate climbing support. They will also benefit from a liquid fertiliser while in growth, but make sure you don’t add a high nitrogen fertiliser around flowering time.
To extend flowering, dead head the old flowers before they set seed. Also ensure that they have adequate moisture.
They can be affected by a range of pests and diseases which can be easily controlled. The main culprits are slugs and snails on the new growth, aphids on flower buds and powdery mildew. To control the powdery mildew, avoid watering the foliage, and spray each week with a watered down chamomile tea.
If you haven’t tried growing Sweet peas before, you could be missing out on one of the darlings of the horticultural world. It’s not hard or expensive. You can pick up seed at your local nursery for around two or three dollars a packet, and once you have grown your own, you can collect the seed from them for the following year.
*please feel free to use this article, I just ask that you keep a link to http://www.plantsearch.com.au somewhere in it.
Jody has been in the horticultural industry in Victoria for close to ten years.
She ran her first nursery at 25 while studying horticulture through the University of Melbourne. From there she moved on to work in three diverse nurseries in Melbourne and the country, two of which she managed.
Jody also wrote a weekly gardening column for The Weekly Advertiser for five years while running a small local nursery in Horsham.
Currently Jody is teaching horticulture at the University of Ballarat, Horsham campus and is the resident Horticulturalist on ABC Western Victoria’s Monday gardening program.
Tags: growing, sweet pea, annual, growing sweet peas, annuals
Tags: annual, annuals, growing, growing sweet peas, sweet peaFiled by sowhat2 on August 18th, 2008 under landscaping | Comment now »
Mustard The Greatest Among The Herbs
Mustard plants have been used for thousands of years for their pungent flavour in condiments, spicy greens for side dishes and salads, and in traditional folk medicine and Chinese herbal medicine to treat a variety of ailments. The name mustard comes from the Latin mustum ardens, or “burning must.” It was so named because as the seeds were pounded with unfermented grape juice, or must, their pungent qualities developed, hence “burning.” Mustards seeds are mentioned in ancient Sanskrit writings dating back about 5,000 years ago and the Bible calls mustard “the greatest among the herbs.” Valued for their intense flavours and healing properties, mustard seed and the plant itself have been grown for its beautiful yellow flowers and spicy seedling leaves. Members of the Brassicaceae family, mustard is a cruciferous vegetable related to cabbage, Brussel sprouts, kale, kohlrabi, Chinese cabbage, cauliflower, rutabagas, turnips, radishes, horseradish, cress, and broccoli with the attendant phytochemicals properties.
Mustard is categorised as a food, medicine, spice, and condiment. White mustard (Sinapis alba) also known as yellow mustard is a native of North Africa, central Asia, and the Mediterranean. This is the mustard that is used extensively in the production of American prepared mustards, as it is the least pungent. Brown mustard (Brassica juncea) is native to Asia and is the seed used to prepare specialty mustards such as Dijon. Canada is the world’s largest exporter of mustard seed and among the top five producers in the world. Saskatchewan produces over 80% of the domestic total and the brown mustard seed used for Dijon mustard comes from Saskatchewan.
Mustard seeds contain many healing properties and have been used for centuries by Chinese herbalists to treat abscesses, bronchitis, colds, rheumatism, toothache, ulcers, and stomach disorders. They are an excellent source of monounsaturated fats, phosphorous, and a good source of iron, calcium, zinc, magnesium, and manganese. Mustard seeds have been shown to help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer. Mustard plasters are still being used today to treat rheumatism, arthritis, chest congestion, aching back, and sore muscles. To make a mustard plaster, mix equal parts powered mustard and wheat flour, dilute the mixture with sufficient cold water to achieve a soft paste. Spread on a clean cloth such as cotton flannel, linen, or several layers of muslin. Remember that mustard is a hot herb and contact with the skin may cause blistering and should be avoided. Leave on for approximately 15 minutes. If the patient complains at any time during treatment, remove the plaster immediately. After the plaster is removed, bathe the treated area with cool (not cold) water to stop the burn. Dry the area and finish up with a dusting of baby powder or cornstarch to soothe the skin.
Mustard greens are the leaves of the mustard plant Brassica juncea. Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. All young mustard leaves can be used for mustard greens, however Chinese mustards or mustard greens (Brassica juncea var. rugosa), broad-leaved mustard greens, or (Brassica juncea var. foliosa), thin-leaved mustard greens, are the best mustards for greens. These varieties are also known as gai choy, Indian mustard, leaf mustard, mustard cabbage, Bamboo mustard cabbage, and Sow cabbage. Mustard greens are a staple vegetable in many cultures around the world. They are used much as spinach, dandelion, or beet greens are used (see recipe for Saut
Tags: growing, mustard, plants, recipes, seeds