tel: 512-280-1192 Sept 8, 2011
Nursery notes: 20% off talavera pottery (a new shipment); 20% off
trees; huge selection of fall veggies in stock: cabbage, Brussels sprouts,
mustard and collards, broccoli, cauliflower, winterbor, white russian, and
dinosaur kale! Fall tomatoes in abundance, and lots of colorful (and
drought tolerant) bougainvilleas Come on down!
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' Lose the Lawn: ' - photos of 21 beautiful gardens... without a
blade of turf grass to be seen anywhere. From Sunset Magazine.
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Help for Bastrop Fire Victims: the generous folks at the Fulton Beach
Bungalows (Rockport) are raising money to ease the suffering of two
of their frequent customers - Shannon Halley and her 9-year-old Sophie.
If you visit their website and make a donation, you will receive a gift
certificate for equal value to stay at one of their lovely bungalows.
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On Central Texas Gardener (KLRU-TV) this week, a focus on
garlic with Sam Slaughter of Gabriel Valley Farms, and visit to a
garden in Jarrell reclaimed from an old cow pasture. Sat. noon and
Robin Marshall and Roland Lawes are already getting ready for their Caribbean Soul Garden Fest!
The Fall 2011 Kitchen-Garden Lecture Series
‘How to Create a Productive Fall Garden in Drought Conditions’
2 p.m. Sept. 18. Organic farming expert Tim P. Miller (of Millberg
Farms) will suggest crops, soil amendments and irrigation techniques.
‘Pesto and Beyond’ 2 p.m. Sept. 25. Chef Norris Sebastian from Blair
House, Wimberley, will teach you how to make pesto, herb vinaigrettes
and herb mayonnaise. Free.
'Tree Care and Replacement' 2 p.m., Oct. 2, by Amanda Moon.
‘A Moveable Feast of Greens’ 2 p.m. Oct. 9. Former Statesman
columnist Renee Studebaker will demonstrate how to grow lettuces and
greens in metal buckets, and be ready for any kind of weather. Too hot
and sunny today? Tote your buckets to the shade. Hard freeze coming?
Move them indoors for a few days.
‘Caribbean Soul Garden Festival’ Oct 15, noon – 5 p.m. Food,
Music, and lots of fun with hosts Robin Marshall and Roland Lawes.
Learn how to create a delicious gumbo, and enjoy the music of the
Executive Steel Band. Suggested donation: $10 (Note: this is a Saturday)
‘Halloween Garden Special’ Oct 30, 2 p.m. Cindy Arredondo (from
Desert to Tropics) will focus on ‘creepy poisonous succulents… and
their spine-tingling effects!’
‘An Intro to Creating a Water-Wise Landscape’ Nov 6, 2 p.m.
Caroline Foley (from Diamondscape) will discuss planning, proper soil
and drainage, and maintenance.
‘To Bee or Not to Bee’ Nov. 13, 2 p.m. Jack Mills will show gardeners
how to become successful backyard beekeepers.
‘Seasonal Wreath Workshops’ Dec. 4, 10, 11, at 2 p.m. In this hands-
on class, craftswoman Diane Winslow will guide you through the
process of creating your own beautiful Christmas bay leaf wreath.
Pre-registration required. Fee: $35.
Herbs – the Easiest Plants to Grow
by Chris Winslow
There is a popular misconception among beginning gardeners that culinary
herbs are hard to grow. After spending 36 years growing trees, ground-
covers, annuals, perennials, tropicals and vegetables, I have come to the
conclusion that herbs are actually just about the easiest of all plants to
grow. And the most rewarding.
What else can you grow that smells great, tastes great, and looks great?
The basics for success with kitchen herbs are simple. Start with a garden
that gets at least 6 hours of full sun.
Next in importance is drainage. Herbs, along with most plants, do not like
to have wet feet. I like to solarize the garden plot to kill existing weeds
and then till in a bunch of organic matter such as compost.
If you haven’t started your own compost pile, buy some ready-made
compost at any garden store or nursery. A cubic yard of compost will
cover 324 square feet to a depth of 1 inch.
If your garden area is rocky or made of solid clay, it might be best to
make a raised bed. Build up the sides with either blocks, field gathered
rock, or wood, such as landscape timbers. Make the bed at least one
foot high.
Now that the bed is ready, it’s time for the herbs. They can be grown
from seed or you can buy young starter plants. The easiest ones to grow
from seed are the parsleys (curled and flat leaf), the chives (onion chives
and garlic chives), and basil.
Grow the rest of the kitchen herbs from small starter plants. Many of the
best varieties, like French tarragon and some of the specialty rosemaries,
oreganos, and sages, are not available from seed.
Young plants are usually available in 4 inch pots and 1 gallon containers.
Most herbs will grow and fill a space of an 18 inch square, with rosemary
and basil growing the largest. Both of these herbs should be allowed a 3
foot square spacing.
After transplanting, the herbs should be watered in. Finish off with a layer
of mulch. This will keep moisture in while keeping the weeds down.
After all this comes the reward. Herbs are beautiful plants that enhance the
visual landscape. Freshly harvested herbs are the best flavoring for food
and many beverages. Store bought or dried herbs don’t have a chance
when compared to home-grown.
Happy Gardening Everyone!
Visit the website at www.itsaboutthyme.com Visit the nursery at 11726 Manchaca Road, Austin 78748
