Help me find some great & interesting plants to fill up my containers!
5 years ago
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What to fill the bottom of large pots with to take up some room
Comments (39)Thanks for the kind words. The best way to decrease the amount of medium it takes to fill a pot; and, to limit the volume of excess/ perched water a planting can hold is by using ballast. Note (fig D) how much less excess water a planting can hold when using an overturned pot as ballast. The figure on the right below illustrates how you can use brick or hollow plastic blocks as ballast. If you were to turn the bricks on edge and add 2 more, you would almost entirely eliminate this planting's ability to hold excess/ perched water. Make note though, that there must be at least 1 continuous/ unbroken soil column from the top of the soil column to the pot bottom. If the bricks were turned 90* and 2 more added such that the bricks or other material filled the pot bottom so that there was a 2"x2" gap between the bricks to provide the unbroken soil column I mentioned, the only grow medium in the entire planting capable of holding perched water would be the medium in the 2 x 2 space between the bricks. Al...See MoreSome of my container plantings
Comments (12)Thanks, Al. I remembered to pinch back the coleus, but as I turned my back, it sent out a stalk! Maybe this week I will cut it back much much shorter. Hey, I really like your applause :-o) Jodi, how are you? Long time no see! My bulbs are not doing good, though. They have been attacked by pest and slugs! I had one red NOID blooming a while back, and that was it. But I'm having a lots of hoyas and cymbidiums and Xmas cactus... about to bloom. Looks like I will have a very colorful holiday season. I'm very happy to see from you here. Xuan...See MoreHelp: My Meemaw gave me some Tiger Lily Bulbs for planting.
Comments (4)If you refer to them as Lilium Tigrinum everyone will immediately know what you're dealing with... as opposed to the "ditch lilies" many find pesky. Your tigers are the easiest of the lilies to grow and have great success with. They just never seem to disappoint especially if you've got a sunny spot with good drainage. Personally, I would not soak them - just crumble the soil away from the bulbs by hand to separate them out then plant the bulbs at least 6" deep... the top of the bulb below where the stem starts should be the 6" beneath the soil line. They're tough, you can't hurt them even if you accidently break off a stalk which by now should be starting to yellow out. Water them in and forget them till they emerge in the spring. Check out the Lilies Forum, too. Aside from getting the lilies into the ground - I'd probably spend this time preparing any future planting beds and making a few elimentary plans before doing any planting. There are all kinds of ground covers - from Uva-Ursi (bearberry) or Sedums like Dragon's Blood to creeping Junipers, etc. What do you like and what do you want to look at from what vantage point; and are you planting things for your own pleasure or for curb appeal? Think you'll be happier with any results by working out a basic plan....See MoreSalads are not my forte...help me with some great recipes
Comments (36)Oh, boy, do I hear you. For some reason, I've never been good at salads. I hear people talking about how much they enjoy chopping up the vegetables -- not me! Ruthanna, I'm going to try that lemon spinach salad. It sounds great. Here is the salad that changed my life, salad-wise. It's delicious, a little special, and unlike any other leafy salad I can think of, the leftovers keep nicely. I love to eat it with breakfast, too. I got it from Betty Rosbottom's "For the Gourmet" column in the Columbus Dispatch a couple of years ago and we have eaten it many times since. I even started growing kale, we like it so much! KALE SALAD WITH PINE NUTS AND GOLDEN RAISINS Makes 4 servings (sez she; I think more) 2 tablespoons olive oil 1 tablespoon lemon juice 2 teaspoons maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt Scant 1/2 teaspoon red-pepper flakes 1/4 teaspoon freshly ground black pepper 6 to 8 ounces kale (I use more; there's plenty of dressing) 1/4 cup golden raisins 1/4 cup toasted pine nuts Whisk together olive oil, lemon juice, syrup, mustard, salt, red pepper flakes and black pepper in a nonreactive bowl. (The dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.) Remove and discard the tough stems and center veins from the kale leaves. Then cut the leaves crosswise into 1/2 inch-wide strips to yield 6 cups well-packed kale. (I often just chop up the leaves rather than worry about pretty strips; it's a LOT quicker.) Place the dressing in a salad bowl and whisk well. Add the kale and toss to coat greens thoroughly with dressing. Divide salad evenly and mound on 4 salad plates. Garnish each serving with raisins and pine nuts. (I like to serve it in a big bowl instead of on individual plates, so I just put the raisins and nuts on top and eventually it all gets tossed together.)...See More- 5 years ago
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