Sages (Salvias) are a large group of plants including annual, biennials, perennials and shrubs that are found in many gardens. Some are hardy, others that come from the tropics are greenhouse plants. The common sage, Salvia officinalis, and its varieties has been the best culinary herb for centuries and was formerly used in herbal medicine to treat many diseases.
An evergreen perennial or subshrub the leaves are often dried and stored for use and it is the main ingredient in sage and onion stuffing, a traditional accompaniment for roast poultry. It is also used to flavour fish, meat and cheese dishes.
One of the most popular choices for your garden or landscape design is the Japanese Maple. Japanese maples (Acer palmatum) are small, deciduous trees grown for their graceful habit, fall color and beautiful foliage which may be coloured or deeply dissected. Many acers grow extremely slowly and are perfect in a smaller garden, grown in large containers. Japanese maples, Acer palmatum and Acer japonicum varieties, are an extremely diverse range of plants in terms of size, shape and leaf colour. The leaves may change in colour from spring to summer to autumn, but few other trees can match the magnificent autumn displays of the Japanese Maples. Where possible we have shown pictures of both the spring and autumn leaf colours.
Gardeners in colder climates must prepare their roses for the winter. The best time to make these preparations is late autumn.
Frost, wind, snow and freezing days aren’t enough to stop this blooming beauty, so if you’re putting your garden to bed, wait to tuck your roses in until nights in your area are consistently 26 degrees F. Until then, they’ll continue to bloom even though the weather has us shivering. The growing season has come to an end, but the winter hibernation period for your roses has not yet begun either. Your roses are in a kind of slowing down, holding pattern. If you are a rose gardener, you can wonder what to do with yourself during the months of November and December.
Deadheading blooms in October – where old, spent flowers are removed – should be done without stimulating the plant to grow new shoots. By clipping the blossoms just below the flower, but well above the leaves, you’ll get rid of decaying petals without getting new growth.
If you plan to grow large trees or shrubs, you need an equally large container. It must be in proportion with the plant and must blend in with the design of your garden.
There are a number of things to think about when considering large containers. Many large plants, trees and fruit shrubs will need as large a container as you can provide, if they are to flourish and attain anywhere near their potential proportions.
Larger plants are best grown in raised beds or in special large containers chosen so that they fit in with the overall design of the garden. Even large containers need to have drainage at the bottom and an automatic watering system is of great assistance in keeping the plants moist.
Do you want to grow hibiscus in your garden, use them for landscaping or hedging or keep them pots that can be kept indoors or out? What size and type of plant do you want? Many people love to plant them because of their size and their beautiful colors. The gardener can grow hardy hibiscus with good success by following a few simple suggestions.
Potted culturing has to be confined to the smaller varieties. For outdoors, the size is dependent on the use. Large types of hibiscus plant are ideal for landscaping. Those used as hedges can be medium in size. If you want the hibiscus to blend with other plants in the garden, smaller ones are ideal. For bonsai, use old, compact plants with small leaves.
If you are a gourmet and enjoy all benefits of delicious food, then definitely you try to improve each subsequent meal. Gourmet food is expensively delicious not only for its quality ingredients and taste, but also for its aesthetics. Aesthetics in food are making a big comeback in today’s restaurants, and for good reason. While we eat, we may think that taste is all that our brain is processing, but it’s a much richer experience than that. The smell and the sight of the food are major points in the eating experience. One of the most natural and most appealing ways to brighten up and beautify a dish is the simple addition of an edible flower! There are many varieties which are edible, and add a subtle flavor into your dish. Cooking with flowers from your garden, though, is a cautious process, as you must be completely sure that what you are serving is neither poisonous nor chemically treated.