Becky

Differences between Perennials and Annuals – What’s Best for My Garden?

May 5, 2017 by Becky

WELCOME FRIENDS, Come learn with us!

image: Pixabay

As a novice gardener, I need to know what is the difference between perennials and annuals? Whenever I went to the nursery, I was confused by the terms “annuals” and “perennials.” When choosing plants for your garden it’s important to know the difference, so I thought I would share some of what has made it easier for me to remember.

Annuals

Annuals are plants that came from seeds earlier this spring. You can plant them as seeds or you can purchase them as seedlings or starts in flats and pots. Annuals usually bloom the entire summer until frost kills them. They don’t survive the winter. I remember the plants that are annuals because I have to buy them “annually.”

However there are exceptions, some tropical plants are perennial in a tropical climate, but in Utah’s colder climate, they are annuals. They die every winter and need to be replanted as a new plant. Geranium, Impatiens, and Bougainvillea are good examples of annuals.

Image: Pixabay

Image: Pixabay

Perennials

Perennials that do well in our climate are a different story. Perennials survive our Utah winters in the growing zone 5. They bloom again year after year. The tradeoff is that perennials have a definite blooming season and don’t bloom all summer long. Usually they bloom from a couple of weeks to a couple of months. There are many varieties from evergreen, to shade tolerant, or even drought tolerant. Most die to the ground in fall or winter and spend most of winter dormant. Most perennials like well-drained soil with plenty of organic material in it.

Image: Pixabay

Image: Pixabay

So basically, that’s the difference between perennials and annuals. How long they survive in the climate zone you live in. In the Salt Lake Valley, we are usually a zone 5, and sometimes can be a zone 6, so be sure and talk to one of our expert gardeners to make sure you get the perfect plants for your soil and landscape.

A Word about Placement

Placing a plant in a good site, in a place it will thrive, is one of the most important differences that will make your flower garden successful. In my yard I have hot, sunny sites, cool shady sites, and everything in between. I am always careful not to place a plant that prefers shade, like a Hosta, Fern, or Begonia in a hot sunny spot because it will do poorly. A hosta in the sun will show it’s displeasure with burned, scorched leaves. However, planting a peony, Petunia, or Sunflower in the shade will not produce good results either. Any of our gardeners can help you identify which plants do best in sun, shade, etc.

A Word about Soils

Most soils in Utah are either clay or sand based (like my garden) and will do very well with some organic amendments. For perennials create a 50/50 mix with existing soil. For annuals simply spread a 2-3″ layer of organic amendment evenly on top of the existing soil, then dig or till it in. The hole for perennials should be about twice as wide as the container and an inch or so less in depth. Place the plant in the hole after popping it out of the container. If it’s root bound (lots of white roots wrapping around the soil ball), use a short blade utility knife to make a few shallow, vertical cuts around the root ball to stimulate new root growth. Press the root mass into the hole to make sure there are no voids under the roots and water well using a root starter (we can help you with that at Western Gardens too).

Come see us!

Our garden experts at Western Gardens have a lot of great suggestions to help you get your flower garden blooming all summer long. From root starter to organic compost, we have everything you need. Be sure to visit us on Facebook for specials and daily tips.

What do some of you expert gardeners do to keep your flowers strong and healthy. Feel free to share your experiences here too.

Post revised by Wendy P 5/2017

Compost and Amending Soil

February 23, 2016 by Becky

Compost and amending soil can seem tricky and intimidating if you’re not sure where to start. It’s actually a simple process that will give you great results in your garden and better nutrition in your harvest. We’re breaking it down for you and explaining why we recommend {or don’t recommend!} different products and processes. Let’s get started!

Amending Soil–What is it, Why and How Often?

Amending soil means adding organic matter to your garden in order to give back the nutrition your fruits & veggies took from it last year to grow your healthy, beautiful plants. Without soil amendments, your garden could be deficient in different nutrients necessary to grow healthy plants and yield a strong harvest. You should amend your soil every year by placing a 2-3″ layer of compost over your garden beds.

Why Compost?

Also called Gardener’s Gold or Black Gold, compost is both partially decomposed organic matter {mostly plants and the manure of plant-eating animals} and the microbes that do the decomposing. Because it is made up primarily of plant matter, compost contains the right proportion of the elements needed for plant growth. Compost does many things for your soil, including:

Provides Nutrition It’s the source of all basic nutrition for plants.
Improves Soil Structure It separates soil particles and creates aeration, and nurtures the organisms that build and maintain it.
Increases the Ability of Soil to Retain Water Compost can hold up to 6 times its weight in water.
Contributes to the Health of Plants May help prevent some diseases and promotes plant growth.
Moderates Soil pH Most compost is already the ideal pH for optimal plant growth, and will help moderate the pH level in the soil.
Feeds Soil Organisms Compost is the food source for many, many organisms whose activities greatly improve soil structure, increase aeration and water retention, and make it easier for plant roots to grow. Compost feeds not only worms, but also soil bacteria and fungi, protozoa, nematodes, and more. (The Vegetable Gardener’s Bible, 142)

Bumper Crop

Not everyone can compost because of space, time, location, or other reasons. You can still amend your soil even if you don’t save your kitchen scraps and lawn clippings! Our favorite soil amendment is Bumper Crop, a compost with an organic fertilizer, mycorrhizae (a beneficial bacteria that supports stronger root systems), worm castings (lots of plant-ready nutrients), and kelp meal (filled with micro-nutrients). This is what we use in our own gardens, and recommend to our customers.

Click NEXT to find out why you might NOT want to till your garden!

Images courtesy of winnod and posterize at FreeDigitalPhotos.net

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Cookie Butter Apple Dip

April 20, 2015 by Becky

Mother’s Day is just around the corner and do we have a treat for you today! In fact, we have a double treat. We’re going to show you a simple 4 ingredient Cookie Butter Apple Dip in mini chocolate bowls, PLUS we have a great giveaway for a Gardening Grab Bag! Win it for yourself, or give it to a favorite mother in your life. Keep reading, you won’t want to miss a thing!

The chocolate bowls go together in minutes, and then you can put them in the fridge to set. Everything can be prepped ahead of time so you can just pull it out of the fridge when you’re ready to serve!
Simply melt your chocolate (the instructions below will keep it in temper. If you overheat the chocolate, the cocoa butter molecules won’t realign properly, resulting in a soft set chocolate even at room temperature). Put a small dollop of chocolate on a lined cookie sheet, dip the balloon in the chocolate, and place it on the dollop of chocolate. Then just let the chocolate harden, deflate the balloon, and you’re ready to fill it with cookie butter fluff!

Cookie Butter Apple Dip

Ingredients:

1/2 cup chocolate
6 Tbsp cookie butter
2 Tbsp vanilla greek yogurt
apple slices

Directions:

Blow up 7 water balloons to desired size (I did mine small). Wash and dry balloons.
Melt chocolate in the microwave or over a double boiler. (Microwave in 15 second intervals, stirring in between, in a plastic bowl until smooth).
Put a small dollop of melted chocolate on a lined cookie sheet (a little bigger than a nickle).
Dip a balloon part way in chocolate until it’s the size you’d like. If necessary, use a spoon to push the chocolate onto the balloon. Place on the dollop of melted chocolate. Repeat with all balloons.
Let chocolate set. Place in the fridge for 15 minutes if necessary.
When chocolate is set, make a small snip with scissors near the knot of the balloon. You want it deflate, not pop. Peel deflated balloon out of the chocolate bowl.
Thoroughly combine the cookie butter and yogurt. Place in a sandwich bag, snip a corner, and pipe into chocolate bowls. Serve with apple slices.

**********THIS GIVEAWAY IS NOW CLOSED**********

And now for the Mother’s Day Giveaway! We’ve teamed up with Bite of Delight to bring you this awesome gardening grab bag valued at over $55! {It contains a pruner, trowel, trigger nozzle, garden shears, gardening gloves, kneeling pad, tote, and a black 3-pocket apron that will be custom embroidered with the winner’s name of choice!} And we’ll ship it all to you in time for Mother’s Day!

a Rafflecopter giveaway
Giveaway ends 4/27/15, so don’t wait to enter! Open to US residents only.
We are also running this giveaway on our Instagram account, so head there for even more chances to win!

And if that wasn’t enough, there are NINE more chances to win equally awesome prizes from these other fabulous blogs for yourself or a favorite Mother in your life.

1- My Daylights 2- Eat It & Say Yum 3- Tastefully Frugal 4- The Things I Love Most 5- Bite of Delight and Western Gardens 6- Home Crafts by Ali 7- Gypsy Road School 8- Mom’s Bag of Tricks 9- Honest Harm 10- Happy 2BA Homemaker

How to Plant a Spring Flower Bed

April 1, 2015 by Becky

Planting a Spring flower bed may seem like a daunting task if you’re new to gardening, but we have 10 easy tips and tricks to help you create a beautiful, inviting space in your yard.

1 -Lay Out Your Plants Before You Buy. Today’s planting actually started out on the floor in the nursery of Western Gardens. I laid out all of my plants on a cement square to help me decide how much I needed for the space to be planted. Once I had what I needed, it was easy to load up and head to the flower bed!

2- Clean Up Your Flower Beds. I always start every planting by cleaning up what’s already there. It seems simple, but it makes a big impact to just clear away old debris. 3- Add 2 Inches of Compost Over Top of the Flower Bed. No need to work it into the soil, the nutrients will work their way down to your plants’ roots. We could almost just stop here, at this point the bed already looks so much fresher and cleaner! The fun part is next though, so let’s get planting!

4- Use an Auger to Plant Bulbs. One of my favorite tools is a bulb planting auger. It’s an attachment that fits a standard-size drill, and it makes planting bulbs SO easy and fast! {You can pick one up at your nearest Western Gardens.} Just drill down about 6 inches, drop your bulbs in, and fill back in with soil! Bulb planting at its finest. And simplest.

5- Add Unique Plants like Veggies! I am always looking for ways to plant veggies in a landscape, so I took some along. Lettuce for some extra green, and some sugar snap peas to put on the trellis. It’s a great addition because it’s unique and beautiful, and who doesn’t want a sugar snap pea on their way out the door?

6- Incorporate Unique Elements that you might not always see in a flower bed. I found a trellis at Western Garden Center that went perfectly with the yellow front door and bistro table on the patio. Always try to find cool things to throw in a landscape, but never force it. If it doesn’t go with the flow, don’t try to make it work.

7- Adjust Flowers Prior To Digging. Before I dig any holes for my flowers, I lay them all out in the bed still in their containers. This is the time to make changes and play around with design. One important tip I always give is, take 10 steps back, take a deep breath, and look at what you are about to do. Adjust now before it’s too late!

If everything looks perfect, take your hand shovel, and dig into that bed! All the hard work is over now, so it is time to get everything into the ground. 8- Before the flowers go in the ground, gently tear part of the plants’ root systems…it will encourage the roots to grow into the surrounding soil instead of circling itself (like it’s been doing in the container). 9- Once all your flowers are planted, quickly give it a drink of water. If you’re planting when it’s hot outside, there’s a good chance those plants are in shock. Watering them right away will help them get established in their new home.

10- Don’t Be Afraid To Try Something New! We can’t wait to see those Sugar Snap Peas on that trellis! Now grab a lemonade, pull up a chair and enjoy your beautiful new flowers… and enjoy a sugar snap pea for me!

Plants in this post’s flower bed include: Sugar Snap Peas, Lettuce, Pansies, Prim Rose, Ornamental Cabbage, Ranunculus

{We are often asked what kind of compost we use in our own gardens. We recommend Bumper Crop all natural organic soil builder. It’s great for veggie gardens, flower beds, planter boxes, and pretty much anywhere else you want to put it!}

Sugared Cranberries

December 23, 2014 by Becky

Sugared Cranberries are an easy, beautiful way to decorate your table, Christmas tree, cheese plate, mousse, or even cupcakes! They are simple to put together, but I like to let them sit overnight, so start these the day before if you can. You can still make them the day of if you don’t have the time, and all will be well, but the sugar tends to adhere better and give it a better sugar crust if you let them sit overnight.

If you want a deeper molasses flavor, you can use raw sugar or brown sugar to make the simple syrup, but white sugar works great as well. To roll the sugar, it works best to use a coarser-grained sugar, like an organic variety (but not as large as a raw sugar). If you roll it a second time in a fine sugar (just pulse your sugar a few times in your blender!), then it will cover any bare, sticky spots that the coarse sugar didn’t get. This is optional, but gives the cranberries better coverage.

Sugared Cranberries

Ingredients:

1 (12 oz) bag fresh cranberries
1 cup water
1 cup sugar
coarse sugar (for rolling)
fine sugar (for rolling a second time, if desired)

Directions:

Wash cranberries and discard any that are bruised, damaged or shriveled.
Combine one cup of water and one cup of sugar in a pot, and bring to a simmer. Stir until sugar is dissolved and remove from heat. Let cool until it is warm, and pour over cranberries. {Do not pour hot syrup over your cranberries or they could burst.} Let sit overnight, or at least until the syrup has cooled.
Remove cranberries from syrup with a slotted spoon and let drain on a cooling rack for about an hour (I like to place mine over a cookie sheet to catch the drips).
Working in small batches, roll the sticky cranberries in the coarse sugar, and place on a clean cookie sheet to continue drying.
Once all the cranberries have been rolled in coarse sugar, roll again in fine sugar to fill in any spots the coarse sugar missed, if desired. Place on cookie sheet to finish drying (give them a couple more hours if you can).
Store in an air tight container at room temperature.

*My 6 year old niece came over for Thanksgiving and inhaled these cranberries! So if you like a tart-sweet combination, this is a great snack!

Garlic & Rosemary Mashed Potatoes

November 24, 2014 by Becky

Mashed potatoes are a Thanksgiving staple in nearly every home. They are simple to prepare…but if you don’t do it quite right they can turn out gluey and stiff. This is my favorite way to make them, and my favorite way to eat them! They turn out perfectly delicious every time.
If you are in charge of mashed potatoes for Thanksgiving this year, these could make you a very popular person! The garlic and rosemary give it a subtle flavor, so it will compliment your turkey and sides without overwhelming your guests’ palates. They are creamy and delicious and the perfect texture…so light and fluffy that you won’t even realize that you’ve had three servings!

Ingredients

https://westerngardens.com/garlic-rosemary-mashed-potatoes/

* I have made these mashed potatoes with raw garlic added to the boiling water, and I’ve made them with roasted garlic added right before they get mashed. It’s delicious both ways, so do it the way that speaks to your mashed potato loving heart!

*This recipe doubles easily if you have a big crowd to feed.

*I have mashed this recipe by hand and using an electric stand mixer. I prefer using a mixer because it’s so much faster and easier!

*Yukon Golds are another great variety for mashing. I have also used Russets, but I don’t like the texture *quite* as much. Many people love Russets for mashing though, so try what sounds best! Stick with it if you like it, or try something else if you think they could improve. No matter what you choose, you really can’t go wrong!

If you need some flavored butter for your holiday spread, be sure to try this Chive Butter (pictured above) or Garlic-Basil Butter. You can enjoy these flavored butters on mashed potatoes, steamed or roasted veggies, crusty bread or soft rolls.

Fresh Tomato Soup

November 4, 2014 by Becky

Fresh tomato soup is one of our family’s favorite go-to soups. It’s comfort food for sure, and pairs perfectly with grilled cheese (a staple in our home)! There are variations galore, but this is a basic, actually-tastes-like-garden-fresh-tomatoes soup.

This is one of our favorites, especially when you need something quick on a busy weeknight. It only takes about 20 minutes to throw together, and you don’t have to have a lot of special ingredients. Just a few pantry staples and, of course, some lovely ripe tomatoes!

This is a great recipe to double, or even triple, and freeze some for another night. If tomatoes aren’t in season and you don’t have any left from your garden, you can easily substitute canned tomatoes (use 28 oz whole peeled or diced tomatoes).

Ingredients

https://westerngardens.com/fresh-tomato-soup/

To make the grilled cheese croutons, butter one side each of two pieces of bread. Place cheese slices between the bread, making sure the buttered sides are facing out. Cook in a panini press until both sides are golden brown. Cut into squares and add to soup.

*Butter or avocado oil may be substituted for the coconut oil.

Garlic-Basil Butter

October 14, 2014 by Becky

Flavored butters are a simple way to add a touch of sophistication to your meal, especially this garlic-basil butter. Impress your guests or add it to a weeknight meal. It’s fancy enough for company, but easy enough for every day! It takes only minutes to prepare, but it makes even a simple meal seem a little more fancy with delicious flavor!

If you want to take it up a notch, you can have an assortment of herbed butters by adding our chive butter to your spread. (Spread. Ha! Sadly, that pun was intended.)

We love simple recipes, and this one fits the bill. Garden-fresh herbs and veggies don’t always need a lot of dressing up. This butter really lets the flavor of the garlic and basil shine through without overpowering your dish. Summertime perfection!

Ingredients

https://westerngardens.com/garlic-basil-butter/

Give this garlic-basil butter a try the next time you have fresh herbs, you will not be disappointed in the lovely flavor, and you will love how easy it is to whip up!

Butter freezes very well. Place the butter on a piece of waxed or parchment paper. Roll it into a cylindrical shape, then twist the ends of the paper to seal. You can place it in a freezer bag for an extra layer of protection, if desired. When you need some basil butter, unwrap the log and slice off a disc to use for toast or veggies, or in your recipe. This is a great option if you are trying to use as much basil as you can at the end of your harvest, and it’s just as easy to make a big batch as it is a single batch.

Enjoy!

How to Freeze Basil Pesto

October 9, 2014 by Becky

Pesto is a great way to use up a lot of basil if your garden is bursting at the seams, or if you need to harvest it before a drop in temperature. The basil pesto recipe we posted last week is a great one to try, especially if you’re looking for a less expensive pesto that still has wonderful flavor (we used pecans instead of pine nuts!).

But what if you make a big batch of pesto and you can’t finish it before it starts to go bad? Freeze it! Freezing pesto is simple, but we have a few tips to keep it fresh and green. Pesto oxidizes (darkens when exposed to air), so keep reading to find out how to keep it looking bright and green!

Start out with clean ice cube trays and a cookie scoop. My scoop is 1 tablespoon, and since two would have overfilled the tray, I placed one scoop in each pocket. You will need just a little space at the top, so don’t fill it completely full.

Once you have all of your pesto scooped into the trays, gently tap them on the counter to remove any air bubbles and to settle the pesto into an even layer. Lightly drizzle a thin layer of olive oil over the top of each pesto cube. This will help seal out any air that could turn your pesto brown.
When you are finished drizzling the oil, cover the tray with a layer of plastic wrap and press it gently onto the pesto to remove the air. Once the air has been pressed out, just place it in the freezer!

I missed a spot on the plastic wrap…it probably pulled when I picked up the tray. Check yours before you set it in the freezer just to make sure it didn’t shift like mine! Because of the oil, it retained it’s green color as it froze, but I like to be double sure that my food will be perfect when I want to use it!

Once your pesto is frozen (I left mine overnight), remove the plastic wrap and run the bottom of the trays under cold water for a second or two to loosen the pesto, if necessary (be careful not to get water on the pesto).

Label a gallon size freezer bag, being sure to include the size of your pesto cubes.

Now just remove the cubes from the trays and toss them all in the bag!

They should be a lovely green color. Now you are ready to pull out exactly how much you need when you’re ready to eat it! Garden-fresh flavor any time. Doesn’t get much better!
Be sure to squeeze out as much air as possible before you put your bag of pesto in the freezer, and you’re done! Easy!

Basil Pesto

October 1, 2014 by Becky

If you still have tons of basil in your garden and can’t stand to see it go to waste at the end of the season, basil pesto is the perfect solution! You can make it exactly how you like it for MUCH less than you will pay at the grocery store. It’s delicious in all sorts of recipes…and you can even freeze it (stay tuned for simple instructions)! There are so many reasons to make pesto, so don’t let that beautiful basil go to waste!

Pesto is very versatile…you can make it a strong flavor or make it more mild (which is especially helpful if you’re cooking for kids – or anyone else – who doesn’t like strong flavors!), and you can even add in other greens and different kinds of nuts. This recipe changes up traditional pesto just a little bit, but it still has a wonderful, rich flavor that will make you happy you made a big batch! You can always make a smaller batch, but if you have a lot of basil from your garden, this recipe is perfect for using it up!

Ingredients

https://westerngardens.com/basil-pesto/

Enjoy your pesto tossed with pasta, on baked potatoes or spread on bread! And stay tuned for some upcoming recipes that use this delicious pesto!

Pine nuts are traditionally used in pesto, and walnuts are often used as a substitution. We used pecans in our recipe and loved the results!

For a stronger flavor, add in one additional cup of basil leaves and omit the spinach.