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It is Vines and Climbers week at All Things Plants, so today we're going to talk about these climbing friends of the garden. What kinds of support structures do we like? And what are our favorite vines that we recommend to other gardeners? Are there vines that should be avoided? We'll talk about all that and more!
Jun 25, 2014 3:46 AM CST
|I really love clematis, and I have now around twenty of them growing. This article was given to me by a friend of mine, a lady named Shelia Chapman. Shelia is a clematis expert, and up to a couple of years ago displayed at the Chelsea show, and has been on TV over here. I was going to try some cuttings, and she has told me about her method of taking them which is supposed to give good results so I will give it a try, and as this is climbers week, I thought I would share it with you. This technique is supposed to be especially useful for large flowered hybrids (they're more prone to rotting and are difficult to overwinter) but it can be used for all types. Instead of the usual single node cuttings, which have just one pair of buds, the new type of cutting has two pairs. This way, if one pair of buds rots Off You'll have a spare pair in reserve. And the bigger size of the cutting gives it more energy reserves to get it through its first winter. July is the perfect time to take these double node cuttings and once they've rooted you can simply pot them up, prune them hard back in February and stock up your garden with these beautiful plants. Select really healthy material from growth produced this year (it can be slightly woody). Ideally, collect cuttings early in the morning so they’re packed full of water. Use non flowering shoots with plump, healthy buds. For each cutting make a top cut just above a strong pair of buds and a bottom cut just below the lower pair. Then cut off both lower leaves and one of the upper. If the remaining leaf is large remove the top half. Fill a pot with equal parts grit and multi purpose compost, watering well. Dip each cutting in hormone rooting powder and insert around the edge of the pot so the bottom pair of buds is half an inch. below the compost. Place the cuttings in a propagator (one with bottom beat will root them more quickly) or cover with a clear polythene bag held away from the foliage with sticks. Keep at 68F. Cuttings should root in 2 to 4 weeks. With thanks to Shelia. HTH.|
Jun 25, 2014 4:59 PM CST
|Another great podcast, Dave andTrish. Will definitely use the clematis guide to help my mom with trimming her clematis. She doesn't know what she has, although I suspect it is Jackmanii. Noticed that you guys pronounced 'clematis' differently. Very cool! |
Really enjoyed it when the conversation digressed to eating conch. Did not know that you could eat it! And loved Trish's reaction to it
May all your weeds be wildflowers. ~Author Unknown
Jun 26, 2014 7:29 AM CST
My husband spent a few weeks working in the Bahamas a few years ago and he said they prepare it as a ceviche most of the time, so it is raw conch with a strong acid like lemon or lime juice, probably some onions tossed in and seasoning. I'm more familiar with conch fritters in the Florida Keys, which are pretty tasty if they aren't overly breaded like a hush puppy.
Great episode once again y'all! I thought it was great you brought up rattan vine, B. scandens. I'm definitely a fan of underused woodland natives, which include many of the native clematis species. We have had great success growing C. crispa and texensis so far, the crispa doing far better than the texensis.
I lived in S. Florida for six years and gloriosa lilies are definitely not invasive there, at least from what I saw---but the air potato like you mentioned is. I've seen it here here and there in SE Texas in folks' yards but thankfully haven't seen it escaped---yet. Wisteria on the other hand---hahahah! A good alternative if you really want wisteria is the native wisteria, W. frutescens. I've not tried it yet.
Another fun vine if you are warm enough is Thumbergia grandiflora...we like the variegated version. Ours died back over the winter and with this winter I really thought it was toast, but it came back!