Sunday Dinner: “Be Fruitful”

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“Don’t sit at home and wait
for mango tree to bring mangoes to you wherever you are.
It won’t happen.
If you are truly hungry for change,
go out of your comfort zone
and change the world.”
.
Israelmore Ayivor

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“True passion motivates the life forces
and brings forth all things good.
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Gabriel Brunsdon

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Double Narcissus ‘Gay Tabour’

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“Try not to become a man of success.
Rather become a man of value.”
.
Albert Einstein

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“There is no season of your life
that you cannot produce something.”
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Bidemi Mark-Mordi

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“To be fruitful
is to understand the process of growth”
.
Sunday Adelaja

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Photos by Woodland Gnome 2018
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“It had long since come to my attention
that people of accomplishment
rarely sat back and let things happen to them.
They went out and happened to things.”
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Leonardo da Vinci

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“Success is not how high you have climbed,
but how you make a positive difference to the world.”
.
Roy T. Bennett

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Sunday Dinner: Grateful

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“I am grateful for what I am and have.
My thanksgiving is perpetual.
It is surprising how contented one can be
with nothing definite –
only a sense of existence.
… I am ready to try this 
for the next ten thousand years,
and exhaust it …
 My breath is sweet to me.
O how I laugh when I think
of my vague indefinite riches.
No run on my bank can drain it,
for my wealth is not possession
but enjoyment.”
.
Henry David Thoreau
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“Be thankful for your allotment in an imperfect world.  
Though better circumstances can be imagined,
far worse are nearer misses
than you probably care to realize.”
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Richelle E. Goodrich
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“You have to be able to slow down enough
to switch your focus away from
all the ways things could be better,
to know how good they already are.”
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Katherine Ellison
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“One single gift acknowledged in gratefulness
has the power to dissolve the ties of our alienation.”

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David Steindl-Rast
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“It’s a funny thing about life,
once you begin to take note
of the things you are grateful for,
you begin to lose sight
of the things that you lack.”
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Germany Kent
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“Behind every creative act is a statement of love.
Every artistic creation is a statement of gratitude.”
.
Kilroy J. Oldster
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“The single greatest cause of happiness is gratitude.”
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Auliq-Ice
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Photos By Woodland Gnome 2017
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“Don’t ever stop believing in your own transformation.
It is still happening
even on days you may not realize it
or feel like it.”
.
Lalah Delia

Sunday Dinner: Nostalgia

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“Memory believes before knowing remembers.
.
William Faulkner
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“Remembrance of things past
is not necessarily the remembrance of things
as they were.”
.
Marcel Proust
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“The ‘what should be’ never did exist,
but people keep trying to live up to it.
There is no ‘what should be,’
there is only what is.”
.
Lenny Bruce
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“There comes a time in your life
when you have to choose to turn the page,
write another book
or simply close it.”
.
Shannon L. Alder
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“We are homesick most
for the places we have never known.”
.
Carson McCullers
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“It is strange how we
hold on to the pieces of the past
while we wait for our futures.”
.
Ally Condie
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Photos by Woodland Gnome 2017 
For my friend, Janet, who I miss often, and learn from, always
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“Nostalgia in reverse,
the longing for yet another strange land,
grew especially strong in spring.”
.
Vladimir Nabokov
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“For children, childhood is timeless.  It is always the present.
Everything is in the present tense.
Of course, they have memories.
Of course, time shifts a little for them
and Christmas comes round in the end.
But they don’t feel it.
Today is what they feel,
and when they say ‘When I grow up,’
there is always an edge of disbelief—
how could they ever be other than what they are?”
  .
Ian McEwan
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Fabulous Friday: Pineapple Sage In Bloom

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A hummingbird came zooming across my shoulder just as I began watering in the front garden this morning.  It went first to the nearest Canna blossoms, towering now 8′ or more.  But then, it zoomed straight down to the bright lipstick-red blossoms of our pineapple sage, just opening for the first time this morning.

The little hummer flitted from blossom to blossom, drinking deeply from each long, tubular flower.  Pineapple sage is a great favorite of hummingbirds, and gives that extra boost of energy before they leave for their migration.

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Pineapple sage, Salvia elegans, grows together with a small Buddleia in the heart of our butterfly and hummingbird garden.  It began blooming today, immediately attracting our resident hummingbirds to taste its nectar.

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Pineapple sage, Salvia elegans, has grown easier to find at spring plant sales in our area.  It is often offered in small pots, right among the other herbs.  It is easy to grow in full to partial sun, and quickly grows from a small start to a nice sized herbaceous ‘shrub.’  Other than keeping it watered during drought, and pinching it back from time to time to encourage bushiness, it needs little care.

A native of Central America and Mexico, pineapple sage loves heat and humidity.  But it is the shorter days which signal it to begin blooming.

It’s best season is autumn, and it will cover itself in flowers from now until frost.  We are fortunate that pineapple sage tends to return in our garden.  Although it is listed as hardy to Zone 8, it will survive our winter if its roots are deep and well established.  A little mulch helps it survive through winter.

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Like so many herbs, pineapple sage is easy to propagate from stem cuttings or by division.  In the spring, you often can pull a rooted stem, left from the previous season, away from the crown and plant it elsewhere to help this clumping plant spread more quickly.  But we’ve never had a pineapple sage ‘run’ or grow out of control.  It is far better behaved than the mints!

Edible, the foliage has a wonderful fruity fragrance all season.  It is beautiful in fall arrangements and mixed container gardens.  In containers, it might crowd out other plants over the long summer season.  But rooted cuttings or small starter plants would be beautiful in pots newly refreshed for fall.

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Pineapple sage in a vase with Mexican blue sage, Artemisia and Hibiscus acetosella, October 2015.

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Salvia elegans has been identified as one of the top three favorite flowers  hummingbirds choose for feeding, in a study done in Central Mexico.  It’s long, tubular flowers just invite a hummingbird’s beak!  And since the flowers are clustered close together, it takes little effort to move from one to the next.

Our hummingbirds are happily darting about the garden this week, enjoying the Lantana, Verbena, ginger lily, Canna, and now also the pineapple sage, just coming into bloom.  They visit us as we sit on the deck and as we water and work among the plants.

It is fabulous to see fall’s brightest flowers blooming at last!

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Pineapple sage lights up our garden in October 2014.

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Woodland Gnome 2017

Fabulous Friday:  Happiness is contagious,

Let’s infect one another!

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Flowers  our hummingbirds enjoy visiting:

 

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Blossom XXX: Garlic Chives

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Do you fill your garden with beautiful plants, or with useful plants?  Garlic chives, Allium tuberosum, offers late summer beauty while also filling a useful niche in our very wild garden.

It has been blooming for a couple of weeks and will continue well into September; a favorite among our pollinators.  It blooms long after our other Alliums have finished for the year.

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It grows in ever expanding clumps in sun, partial sun, and even partial shade.  I bought the first few pots, years ago, in hopes its garlicky fragrance might help shield more tasty plants from grazing deer.  It was a good idea to try, and it certainly discourages them.  It offers more protection in a potted arrangement than in the open garden.

We quickly learned that this Allium reseeds prolifically.  Now, it grows in many places we never thought to plant it.  It even makes a place for itself in tiny cracks and crevices in the hardscape. Hardy to Zone 3, it easily thrives through our winters, and surprises you with its sudden and unexpected appearance each spring.

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Garlic chives spread themselves around the garden, blooming in unexpected places in late summer.

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It remains evergreen here through most of the year, only succumbing to frost for deepest winter.  Once the weather warms in spring, its leaves shoot up to greet the sun.  Which means, that if you enjoy it as a culinary herb, you have a steady supply of leaves to use fresh or dried.

This is a favorite in many Asian cuisines, and both leaves and flower buds may be enjoyed fresh or sauteed.  This Allium is native to Asia, but has traveled all around the world now and naturalized in many areas.  In fact, in some areas, particularly in Australia, it is now considered invasive.

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“Invasive” to some perhaps, but “reliable and hardy” to us.  These beautiful blossoms are what I’ve come to love most about our garlic chives.  Purely white, long lasting, and perky; these certainly brighten up our garden when it needs it most.

Now that they have had several years to spread, they create a beautiful unity and rhythm as clumps emerge randomly in many different areas.  They accent whatever grows nearby.

The clumps may be dug and divided after flowering, if you want to spread them through your garden even faster than they will spread themselves.  The dried seed heads prove interesting once the flowers have finished.  When the seeds have ripened and dried, you may break them from their stem, and simply shake them over areas where you would like garlic chives in coming years.

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And yes, you can enjoy these blossoms inside in a vase for several days.  They combine well with interesting foliage; other flowering herbs, like Basil; and with more common garden flowers.

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There is a certain satisfaction in growing edible and medicinal plants which blend in to the perennial garden.  Even better when they prove perennial, tough, and still very, very beautiful.

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Woodland Gnome 2017
*
For the Daily Post’s
Weekly Photo Challenge:  Structure
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Blossom XXV: Elegance
Blossom XXVI: Angel Wing Begonia
Blossom XXVII: Life 
Blossom XXVIII: Fennel 
Blossom XXIV:  Buddleia

 

 

 

Leaf IV: Satisfaction

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Small things can bring great satisfaction.

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Velvety, fragrant herbs offer leaves both beautiful and delicious.  I eat them mostly with my eyes, but both the sage and scented geranium can be used for cooking or for tea.  Many fry sage leaves in a little olive oil for a savory garnish.

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Their volatile oils perfume the air on hot summer days.  Scented geraniums carry many sweet fragrances, from rose, to citrus, to mint. Their leaves may be large or small, serrated or smooth.  But all are wonderfully fragrant and hold their fragrance as they dry.

Rubbed against our skin, they protect us from mosquitoes as we work in the garden.

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Brought indoors in a vase, their scent fills the room.  These exquisite leaves fill out a bouquet with summer flowers as beautifully as they fill a pot or a border in the garden.

They love the heat and take off when many other garden plants begin to wilt.   Site these beauties in full sun, and watch your satisfaction grow.

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Photos by Woodland Gnome 2017
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For the Daily Post’s
Weekly Photo Challenge:  Satisfaction

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Tri-color sage

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Leaf:  Illumination
Leaf II:  Celebration
Leaf III: Decoration

 

Sunday Dinner: Grow

~      
Patience is not the ability to wait.
Patience is to be calm no matter what happens,
constantly take action to turn it
to positive growth opportunities,
and have faith to believe
that it will all work out in the end
while you are waiting.”
.
Roy T. Bennett
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Fennel

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“When life is sweet,
say thank you and celebrate.
And when life is bitter,
say thank you and grow.”
.
Shauna Niequist
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“I have no right to call myself one who knows.
I was one who seeks, and I still am,
but I no longer seek in the stars or in books;
I’m beginning to hear the teachings
of my blood pulsing within me.
My story isn’t pleasant,
it’s not sweet and harmonious
like the invented stories;
it tastes of folly and bewilderment,
of madness and dream,
like the life of all people
who no longer want to lie to themselves.”
.
Hermann Hesse
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“For a seed to achieve its greatest expression,
it must come completely undone.
The shell cracks, its insides come out
and everything changes.
To someone who doesn’t understand growth,
it would look like complete destruction.”
.
Cynthia Occelli
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Photos by Woodland Gnome 2017
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“There is no beauty in sadness.
No honor in suffering.
No growth in fear. No relief in hate.
It’s just a waste of perfectly good happiness.”
.
Katerina Stoykova Klemer
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Blossom XXVIII: Fennel

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Fennel produces beautiful golden flowers.  Many different pollinators feast from these tiny blossoms.  Abundant flowers and fine foliage make this a special plant in our garden over many weeks.

Bronze fennel is particularly beautiful, and may be grown in pots with other herbs and flowers for a spectacular container garden.

Considered an herb, it in an edible hardy perennial in our garden.  Use the leaves fresh as needed, or dry for winter.

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Fennel feeds both pollinators and butterfly larvae.   Finding caterpillars devouring the plant cheers us that the next generation of swallowtail butterflies are on their way.

Plant fennel in full sun for best flowers.   It will grow quite large in good sun and soil, and may need staking after its first year.  These flowers are good enough to cut for arrangements; though we prefer to leave them sparkling in the sun, offering their nectar to whatever hungry mouth might buzz buy.  Their seeds are tasty, and may be gathered to dry for cooking through the season.

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Woodland Gnome 2017
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“Conquer the angry one by not getting angry;
conquer the wicked by goodness;
conquer the stingy by generosity,
and the liar by speaking the truth.”
.
Gautama Buddha

Sunday Dinner: Discovery

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“From so high above it,

the world seems ordered and deliberate.

But I know it’s more than that.

And less.

It is structured and chaotic.

Beautiful and strange.”

.

Nicola Yoon

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“Our real discoveries come from chaos,

from going to the place that looks wrong

and stupid and foolish.”

.

Chuck Palahniuk

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Photos by Woodland Gnome 2017

(parsley flowers and fennel leaves, after the rain)

.  .  .

For the Daily Post’s 

Weekly Photo Challenge:  Order

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Fabulous Friday: Growing Herbs

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One of the nicest things about summer is the garden filled with fresh herbs.  Most herbs prove very easy to grow.  They enjoy full sun, can stand a little dry weather, naturally repel pests, and smell delicious.

Herbs have such beautiful and interesting foliage, that I enjoy using them in containers and in the perennial garden. They also add an interesting touch in a vase.

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Rose scented Pelargonium grows with parsley and fennel.

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Evergreen perennial herbs, like rosemary, often maintain a presence through the winter.  Even when frost damaged, most will begin to recover and grow again by early spring. Although many Mediterranean herbs are marginally hardy in our climate, we’ve had enough success overwintering them that it is well worth making the effort.

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Overwintered Lavender and Artemesia. Artemesia propagates easily from stem cuttings in early spring.

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Parsley, Rosemary, Thyme, Artemesia, culinary sage, Santolina, germander, oregano, chocolate mint and many varieties of Lavender remain evergreen in our garden.  Other herbs, like comphrey, dill and fennel, return with fresh growth once the weather warms.

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Comphrey is one of our earliest herbs to bloom each spring.

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We’ve had mixed experience in overwintering one of my favorite herbs, scented Pelargoniums.   I’m always thrilled to see tiny leaves emerge in early spring where one has survived the winter.  Perennials, they aren’t fond of winter indoors, unless you have a spot to keep them in bright light.

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Thyme provides lots of early nectar for pollinators. It grows into an attractive edging for perennial beds and borders.

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Scented Pelargoniums rank high on my spring shopping list, as I scout out choice varieties wherever herbs are sold.  P. ‘Citronella,’ sold to ward off mosquitoes, can be found in many garden centers and big box plant departments.  But I am always watching for the rose scented varieties and an especially pretty plant called P. ‘Chocolate Mint.’ 

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Pelargonium ‘Lady Plymouth’ has the scent of roses

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Basil grows particularly well for us here in coastal Virginia.  It really takes off quickly in our late spring and summer heat.  Sometimes I begin with seeds, but most often watch for my favorite varieties at herb sales.  Some varieties, like African Blue Basil, are hybrids and can’t be grown true from seeds.

African Blue and Thai Basil quickly grow into small, fragrant shrubs.   I let them flower, and then enjoy the many pollinators they attract all summer.  Their seeds attract goldfinches and usually stand in my garden until after the holidays, when I finally pull the plants once the seeds are gone.

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Basil gone to seed, delighted our goldfinches and other small birds last September.

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Our garden is filling up again with growing herbs, now that we are into mid-May.  Taking some time to enjoy our herbs makes this rainy Friday fabulous.  The perennial herbs are into active growth now, and I’m finding and planting choice varieties of Basil, Salvia and Pelargonium.

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Newly planted Santolina and purple Basil will grow in quickly.

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We experimented with a relatively new Lavender cultivar last year:  L. ‘Phenomenal.’  This very hardy (Zones 5-9) and disease resistant cultivar was introduced by Peace Tree Farms in 2012. Hybrid ‘Phenomenal’ can take our muggy summers, so long as it has reasonably good drainage, and doesn’t die back during the winter.  It will eventually grow to a little more than 2 feet high and wide.  I was curious to see how it would grow for us, and bought a few plugs through Brent and Becky’s Bulbs last spring.

I was so pleased with how fresh they looked all winter, that I ordered new plugs this spring.   The plugs are still growing on in pots, but I look forward to planting them out before the end of May.

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Culinary purple sage grows well with German Iris and other perennials.

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If you have faced challenges in past years overwintering your Lavender, or losing them during a muggy summer; you might want to give L. ‘Phenomenal’ a try.  These will work nicely in a good sized pot if your space is limited.  Add a little lime to the potting mix or garden soil, and try mulching around newly planted Lavender plants with light colored gravel to reflect the heat and protect the foliage from splattered soil.

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Spanish Lavender also proves very hardy and overwinters in our garden.  This is my favorite Lavendula stoechas ‘Otto Quast.’

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Herbs prove such useful plants.  They nourish, they heal, they repel pests, and they thrive in challenging garden conditions.  Their unique leaves and healing scents add beauty to our lives.

Do you rely on herbs in your garden?  Wild at heart, they simply want a place to grow.  Why not try one this summer you’ve not grown before?

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Woodland Gnome 2017
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August herbs in a vase

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Happiness is contagious!  Let’s infect one another!

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