September 14, 2019 - Issue #426

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Grape growing is booming across the country. As more people try to grow their own edible landscapes, they are realizing that grapes fit into the picture perfectly. Grapes produce fruit a few years after planting, the vines are vigorous but can be pruned to fit in small spaces, there are varieties adapted to almost any climate in the country, and the plants are long lived, yielding grapes for eating, juicing and wine making for years.

The dwarf Alberta spruce is a small, dense evergreen, most widely used as an accent specimen or novelty tree in the landscape. It is also a great choice for small spaces.

With it airy spires of small, purple-blue flowers and finely-cut, gray-green foliage on upright, grayish-white stems, Russian sage (Perovskia atriplicifolia) adds a haze of color to the garden from midsummer into fall, blending well with just about any other flower color.

I've enjoyed harvesting fresh basil, parsley, and fennel from my garden all summer. Now that fall has arrived, it's easy to forget about those fresh herbs and resign myself to cooking with dried herbs. But I'm not giving up just yet. Some herb plants can be brought indoors to grow for months, providing summer flavor for my cooking. Others can be protected in the garden over the winter and they will bounce back next spring.

Collecting your own seeds saves money, helps preserve desirable traits, and keeps you in good horticultural practice in case you ever want to live off the land.

Check out our plant care and collection of varities of Daffodils.

Check out our plant care and collection of varities of Aeoniums.