Bad luck with Cordyline 'Red Sister'
wendync
17 years ago
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lucy
17 years agoRelated Discussions
These red Dracaena/Cordyline are fabulous!
Comments (19)So? How did this plant variety do over the winter? Will it be going out again this summer? One year, after a light frost, my cordylines (2 - regular green) still looked good, so I thought I'll try to keep over the winter - maybe I'll have a HUGE spike to plant out next spring with my geraniums. Everyone here calls these plants 'spikes', they are sold in masses in the spring, in teeny 2" pots, the plants have only 4-7 leaves, and that's what mine had started out as. But it grew well, so after this frost, I semi-carefully dug it out of the pot, it had lots of long roots, which I trimmed off so I could fit it into a 1 gallon nursery pot to bring indoors. With all the root pruning, and I only had to trim back a few older leaves that were dying, I did not lose any growth after bringing it in. It continued to grow over the winter, so much so that it's diameter was 4 feet, and I could hardly wait to take it back outside 'cause it was taking up valuable living space. It was placed in a large 6 foot SW facing window, and got good sun. I watered it as little as possible, no fertilizer until late in February. In the spring, the special treatment I had to give it was that I fashioned a 'cast' out of paper, sort of like a narrow toilet paper tube, to put around the newer center leaves, since we get strong winds in the spring, and the new growth would not be strong enough to handle that. After I couple of weeks outside I could remove his paper cast (there would have been new outdoor leaves coming up) and he grew happily, though this big cordyline did not leave a whole lot of room for my flowers! But he looked majestic beginning of June, whereas most years they look that way come the end of August. The other thing is that I would have originally paid $1 for him when he was little, for the size I stuck out the following year, those ones ran at $10 in the local nurseries, and they still weren't near as big as mine! Since I would never fork out that kind of moola for a 'spike', it was satisfying to me that I could have a big one at the cost of reusing a recycled nursery pot, and some potting soil - cheap....kioni....See MoreCentral Ohio Plant Swap/Pot Luck -Saturday, May 21, 2011
Comments (123)Hi folks... I had a blast today at the swap. It was great fun to see so many long time friends and make some new gardening friends too. We had over 100 people and over 2000 plants for sharing. Awesome! At our first swap in 2001 there were 28 people... it's was so fun to see some of those same people at the swap today. Thanks to everyone for coming with such a kind and sharing heart - that's what it is all about. Everyone seemed to go home with lots of new plants. :-) Murray and I came home with some tomatoes, sedums, lillies, coneflowers and many more. Thanks so much. Of course, thanks to folks for bringing a wonderful array of tastey potluck food! I say this every year... gardeners sure can cook and bake. Thanks to folks that donated door prizes. We always get such a neat array of goodies to choose from One last thanks to everyone who came with a kind generosity of spirit. Good gardening to you all! Beverly...See MoreAny success with Cordyline Fruticosa / Ti Plant 'Kiwi'...?
Comments (3)Jen, it's been a while since I had a Ti, but living in IL, mine had to come indoors in winter. Once spring came, I set out in 'full sun'. The more sun colors are more pronounced.. In winter, I use a humidifier, mist daily, and only water when soil feels dry..(also in summer) Overwatring will cause root rot. The sad thing growing Ti's indoors is they're prone to spider mites..So, check plant thoroughly. Some mites are difficult detecting..especially in early stages. and we all know how destructive those little critters are. Good luck, Toni...See MoreMother and Sister Coming for Visit... Help!
Comments (22)LOL, AM, awesome hotness! Diana, what about roast chicken, the Lemon "up the butt" chicken is nice. or the Rao's Lemon Chicken, great with a side or roasted potatoes (or rice). Sol's Garlic Chicken is great, too! I'd just go with what you normally eat these days and add a couple sides they might like, that you won't get tempted with! Hope your mom feels better! Lemon Chicken (Raos Famous Lemon Chicken - Pollo al Limone) 2 3-pound broiling chickens, halved (I use chicken parts - legs and thighs, but you can also use a chicken cut in eighths, I take the skin off) 1/4 cup chopped Italian Parsley Lemon Sauce: 2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano salt and pepper to taste To attain maximum heat, preheat broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Directions for Lemon Sauce Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. Notes : You'll need at least 10 lemons to get two cups of fresh juice. Bottled juice will NOT give good results. Keeping the chicken at least 4 inches from the broiler's heat source will cut down on the smoking. MY NOTES I add some chopped shallots to the sauce. Mix it all up in a container. I take the skin off the chicken, then put the chicken pieces in a broiler pan and broil one side, then I drain the pan, turn the pieces over and broil the other side until they're really crispy about thirty minutes or so when its browned and the juices run clear. Then when the chicken is fully cooked, take the top part of the broiler pan off and drain the fat. Put the chicken in the bottom pan and pour the lemon sauce over the chicken pieces and broil it for a few more minutes. Then I pour the whole thing in a big bowl and serve the chicken and the sauce with roasted potatoes, and steamed broccoli. and you are doing so great, girl, here's a brisket that's really easy to make and if you hate pot roast it's perfect, you won't be tempted, but they might like it. It has beer in it but I bet you can sub ginger ale, she can't have wheat. BRISKET 1 4-pound beef brisket Kosher salt Pepper 2 onions, thinly sliced into half moons (I use 3 large onions) 1/2 cup ketchup 1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle) 3 tablespoons brown sugar (I use a bit more) 6 cloves garlic, minced 1 12-ounce bottle beer Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Puree half the gravy to thicken it up (Optional) and slice the meat against the grain! Tastes even better the next day. Freezes well! and the leftovers are good!...See Morebirdsnblooms
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