Quotation of the Week: "To own a bit of ground, to scratch it with a hoe, to plant seeds and watch their renewal of life - this is the commonest delight of the race, the most satisfactory thing a man can do." — Charles Dudley Warner

Hyacinths: Unparalleled Fragrance

by Tamara Galbraith When there are hyacinths around, you'll know it. In fact, everyone within a 20-foot radius will probably know it. These compact, spring flowering bulbs are the queens of fragrance and, because of their dense, cylindrical shape, natural disease resistance and range of bright colors, they are perfect for the front of the spring border. Hyacinth bulbs are best planted in the fall, if possible, about 8" deep and 2-3" apart, in a location where they will get full sun, and plenty of moisture for good root development. Work a good bulb fertilizer, such as Whitney Farms Bulb Food, into the soil when you first plant, and make sure the soil drains well. Hyacinths are hardy to Zone 3, so nearly everyone in the U.S. can enjoy them. As is the case with most spring bulbs, clip off the dead flowers once your hyacinths are done blooming, but leave the foliage until it's yellow, flopped over and spent. During this period, the bulb in the ground is already storing energy for the next flowering season. If you missed the fall planting season, don't despair. Forcing a hyacinth bulb indoors is fun and easy too. Simply plant the bulb in a shallow pot in some good potting soil, water well and place it in a dark location until new growth appears. Then, move it to a bright, warm spot to watch - and smell - the spectacular show.

You CAN (and Should) Grow Lavender

by Tamara Galbraith I've heard it a million times: "I can't grow lavender." The problem most gardeners have is drainage. Growing lavender gives new meaning to the oft-heard phrase "needs well-drained soil." With lavender, they ain't kiddin'. Given that fact, only young, small lavender plants do well in a container. In general, lavender will do best in the ground, as long as the soil is — you guessed it — well draining. My personal trick is three-fold: Add a good drainage enhancer like Schultz Clay Soil Conditioner to the planting hole. Mount the soil up and plant the lavender on a small hill. Mulch around the base of the plant with small rocks. All of these steps ensure that the all-important excellent drainage requirements are met. Once established, lavender plants are quite drought tolerant and relatively care-free. Ok, so now that you're an expert at growing lavender...what do you do with it? Well, we all know the fragrance of most lavender cultivars is to die for; it's easy to collect and dry the spent flowers and make your own sachets. The fragrance of lavender is believed to relieve headaches, so try sprinkling some of the flowers in your next hot bath. Lavender is also an essential part of Herbes de Provence, a spice/herb mixture used for everything from salads to meat rubs. And if you find lavender-flavored honey for sale - buy it. Believe me, you'll never want to put anything else on an English muffin again.

Winter Bee is a new Spanish lavender from Monrovia Growers. It is a superior plant for Mediterranean climates like ours. Use it as a shrub or perennial. Its preference for well drained soil makes a good candidate for hot, dry slopes and banks. Rugged enough for rock gardens in warm climates where it is likely to naturalize. Winter Bee is an exceptional component of Mediterranean style gardens both formal and casual. With similar requirements as western natives, it is suitable for xeriscape or wild gardens in dry climates. It is also suited for traditional mixed borders with perennials and flowering shrubs. Winter Bee performs well in large artistic pots and is particularly beautiful in classical styles with antique finishes. It is an indispensable component of herb gardens. Follow a regular watering schedule during the first growing season to establish a deep, extensive root system. Watering can be reduced after establishment. Prune old flowers to encourage reblooming. We carry many different varieties of lavender. Stop by this week and we can show them to you.

Patrick and Nancy Green Thumb Garden Pros

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Calla Lilies

By Leif Green, (renowned botanist) One of the most beautiful of all flowers, Calla lilies originally came from the West Indies and South America. They are a favorite of florists and those who like to plant a cutting bed, as they make excellent cut flowers. The dwarf varieties look great in containers. The larger varieties can put on quite a show planted as a focal point behind lower-growing flowers, or massed to create a large color grouping. They prefer full sun to partial shade, with a moist, fertile, well-draining soil. They are a good choice for a damp spot in the yard where plants used to drier conditions are overwatered, but they don't like standing water. Make sure they don't dry out while they are blooming. After blooming has finished, don't cut the healthy foliage off, it will gather energy and nutrients to store for the next blooming season. Leaves may be removed when they yellow.

We have several colors of these easy-to-grow plants. They are in full bloom and are looking great this week.

Com-Pleet

Com-Pleet® 41% Systemic Grass and Weed Killer New extra strength formulation. Kills unwanted weeds and grasses. One pint makes over 10 gallons of finished spray and covers up to 3,200 square feet. Com-Pleetly kills the root. Labeled for use around vegetable gardens, fruit trees, flower beds, trees, shrubs and other residential areas. Contains Glyphosate. Available in pint and quart bottles.

What You'll Need: 1 cup flour 1 cup rolled oats 1 cup brown sugar, packed 1 cup butter, melted 1 teaspoon cinnamon 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla extract 3 cups fresh rhubarb, chopped 1 cup fresh strawberries, sliced Whipped cream

Step by Step:

Preheat oven to 350. Mix flour, oats, brown sugar, butter and cinnamon together until crumbly. Press ½ of the mixture into bottom of a 9-inch square-baking pan. Mix sugar, cornstarch, water and vanilla extract in a medium saucepan. Cook over medium heat, stirring constantly until thick and clear, about 5 minutes. Set aside. Toss rhubarb and strawberries together gently. Place tossed fruit over the crumb mixture in the prepared pan. Pour cornstarch mixture over fruit and top with remaining crumbs. Bake approximately 1 hour or until crisp. Serve with whipped cream. Yield: 8 servings