Heeman's - Spring 2015

SPRING 2015

DESIGN A BEAUTIFULSucculent Wreath

Ten mistakes new herb gardeners make (and how to avoid them)

Feel The Heat:Grilling Vegetableswith Chef Michael Smith

Hydrangeas Demystified

Perfect as a novelty gift for the amateur green thumb or as an unconventional new plant for the experienced gardener, Ketchup ‘N Fries is an amazing plant. Created simply by grafting a tomato vine onto a potato root stock, it is not genetically modified.

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4 • HEEMAN’S - 519-461-1416 - HEEMAN.CA

This publication may not be reproduced, all or in part, without written consent from the publisher and Heeman’s. Every effort has been made to ensure the accuracy of all content in the publication, however, the publisher will not be held accountable for omissions or errors. Note that products may vary between retailers and regions, and supplies may be limited. Pricing is subject to change and is not valid with any other offer. Home & Garden Showplace is a registered trade mark for use by its members, of which the Garden Centre Group Co-Op is an alliance member. Photo credit to Proven Winners® for a selection of photos provided to this magazine.

9 Edibles & Ornamentals

12 Design a Beautiful Succulent Wreath

14 Grilling Vegetables with Chef Michael Smith

18 Hydrangeas Demystified

20 2015 Spring Fashion Trends

22 Easy Care for Gorgeous Dahlias

24 Ornamental Grasses

30 5 Spring Cleansing Tips12

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22

24Feel The heat

with Chef Michael Smith

Contents

SPRING 2015 • 5

FROM THE OWNERS

It’s been a long winter but spring is in the air and it’s finally time for us to get back outdoors and have fun in the garden. Few people get as excited for this time of year as

the hardworking Daymakers in our greenhouse and with good reason.

For us, planning for the spring season starts long before the first snow flies. It started last summer when we visited trial gardens and shows across North America looking for the best new plants and products to grow and carry this spring. We started growing your annuals and perennials last fall because something as special as raising a community of gardens is a labour of love that time cannot rush. Growing our own plants not only allows us to ensure they’ll be our high standards, it also ensures we can keep our costs down and our prices reasonable and affordable for you.

In tireless pursuit of continually improving our product and your experience, we’ve again made a number of improves again this winter. We have been busy with minor and major

improvements including building a brand new state of the art growing greenhouse, as well as adding a coffee bar featuring locally sourced coffee (more on that on page XX), and smoothie bar to make a visit to Heeman’s even tastier!

We’re very excited about these new additions and we want you to see these improves up close before the garden season really gets going. That’s why we’re excited to announce we’ll be hosting an Open House on May 2nd with tours of the new greenhouse, free coffee tastings, prizes and more! We’re confident you’ll see (and taste) the difference these changes are making to your gardening and shopping experience at Heeman’s.

Like many of you, we can’t wait for this time of year. It’s that time where we get to see you, our friends and neighbours in the community again and get the opportunity to display what our staff and family have been growing for you over the winter. Most importantly, we’re finally able get outside again, get our hands in the dirt, and add beauty and colour back into our gardens and lives.

Whether you’re a self-described green thumb, urban farmer with backyard veggies or just enjoying immersing yourself in the colours and smells of the greenhouse, we’re excited to see you on the farm this season. On behalf of the Heeman family and our team of Daymakers, we can’t wait to see you again soon!

~ The Heeman’s

Open HouseMAY 2ND

8:00AM - 5:00PM

Tours of new 15,000 sq ft state-of-the-art production greenhouse

9:00AM - 3:00PM------------------------------------------------------------

• Free coffee at new Coffee Bar

• 10% off all shrubs

• Prizes - $400 in gift cards ------------------------------------------------------------

FOR COMPLETE DETAILS OF OPEN HOUSE VISIT

heeman.ca/openhouse


Outside of North America, people associate a visit to their favourite garden centre with a place you got for a great cup of coffee. That was something Will Heeman, Chief Daymaker and third generation, saw first hand when working a sabbatical at a prominent garden centre in New Zealand. People came in throughout the day meet up with friends, grab a coffee or tea and enjoy the unique surroundings. Ever since that day, bringing a similar experience home to Heeman’s has been a goal.

“Enjoying a great cup coffee surrounded by lush, beautiful plants in a warm greenhouse environment. It doesn’t get much better than that.” – Will Heeman

That goal will be realized this spring! Heeman’s will begin perking their first pot of coffee and preparing espressos this spring. The new coffee bar will be operated in a familiar space you’ve likely already visited to get your sundae and shortcake fix. Together, our coffee and sundae bar will be serving up hot and cool treats in a space we’re affectionately calling the ‘The Berry Beanery’.

When the thought of operating a coffee bar became more than just an idea, the first thing the Heeman family needed to be determined was where to source coffee that is as fresh, great tasting and local as their strawberries. One name came immediately to mind: Fire Roasted Coffee Company. Highly regarded by coffee lovers throughout the city, Fire Roasted Coffee has been sourcing coffee beans from around the world and roasting them at their home at the Western Fair Farmers Market since 2007. Mark Beacock of Fire Roasted Coffee said of the partnering with Heeman’s, “Fire Roasted Coffee Company is excited to work with Heeman’s on this new offering. We share a common passion for producing local retail products and look forward to brewing a strong relationship for the community.”

The Berries & Bean Bar will be open starting this April and the beverage offerings will include unique blends of FRC coffees, artisan teas, lattes and other espresso-based drinks. There will also be a few signature drinks offered, including Berries & Cream - a blend of berry syrup, espresso and frothed milk, a coffee and berry lover’s dream.

We we’re finished with our new offerings by adding hot drinks, Heeman’s is taking it one step further though with plans to offer fresh berry smoothies as well. “Like many people, we love a good smoothie and they don’t get any better than ones made with our fresh sweet berries. The decisions to add smoothies to our offering was an easy one to make,” says Florence Heeman. Come strawberry season you’ll see smoothies packed with our strawberries, raspberries and other fruits, and all the flavour and freshness they bring, being served up.

One thing’s for sure, no matter the weather, hot or cold, Heeman’s has a treat to quench your craving.

Berry flavours so good, it can only be

SUNDAES • SHORTCAKES

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SPRING 2015 • 7

At Heeman’s our staff are called Daymakers, because we feel the most important job we have is to make your day better than before you walked through our door. We love our industry and our customers and we want your experience at Heeman’s to be relaxing and enjoyable!

They say, to raise a thriving greenhouse and sweet retail store, it takes a village. So when we handpicked our village, we used our strawberry-selection method: Grab only the brightest ones bursting with goodness. Lo and behold, we ended up with the sweetest bunch. We want to introduce you to a few of the Daymakers that make our Group of Green Thumbs grand.

The protector of potentilla and hero to hundreds of hydrangeas, Matt is our Shrub master and a walking encyclopaedia of horticultural knowledge. As graduate from the horticulture program at Niagara College, and with experience working in both greenhouses and landscaping Matt draws from his studies and his experience in helping gardeners. Whether he’s advising on what shrub will grow best in sandy soil, how to get the most out of your hydrangeas, Matt is drawing from real world experience that has worked for him. Matt has helped thousands of people pick the perfect plant, diagnosis problems and give helpful care tips. We’re happy to have Matt as one of our Horticultural Heroes available to help make your gardening experience that much easier.

As the purveyor of perennials at Heeman’s, Trish has a wealth of knowledge on the hundreds of plants in her care. She is the hostess of our hostas, a caretaker to many coreopsis and a supervisor of sedum. If you don’t know what those are, don’t worry, Trish does! A familiar face for long time customers, Trish has been a valued member of the Heeman staff team for over 20 years. Over that time she’s worked in nearly all areas of our operation, from transplanting pansies and tomatoes to dutifully caring for our perennials and helping gardeners like you. You may not know that Trish has a soft spot for four legged friends, as a lover and breeder of dogs. If you need help selecting the right perennial for the bare spot in the garden, Trish can help make your gardening experience a breeze!

She is the Queen of Custom Orders and the Wonder Woman organizing our winter storage service! Marilyn has been a valued member of the Heeman’s team since 2012. Her path to Heeman’s is unique as she is living the dream many people have shared with us before. After working most of her life in an office she found herself looking for a change of field and always dreamt of working in the horticulture industry. Naturally she thought of Heeman’s and we were thrilled to add her infectious smile and personality to our team. When asked what she loves most about working at Heeman’s, Marilyn said, “I love customer service. Coming in to Heeman’s is a special experience. It’s important to me when I work with my clients that they feel relaxed, comfortable, relieved and that when they leave they feel like it matter that they came through the door.” Marilyn’s quick wit, warm personality and detailed attention to every order make her a perfect fit here at Heeman’s.

Horticulture Hero’s at Heeman’s

Marilyn Tate

Trish Kennedy

Matt Beecroft


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SPRING 2015 • 9

Combine Edibles and Ornamentals to Create an Eye Catching Container Arrangement.Written By Paul Zammit

IT UPMIX

There is something very special about enjoying fresh herbs and sun-ripened vegetables picked directly from one’s own garden. Not only is it an emotionally

satisfying experience, personally I believe that nothing tastes better than freshly picked, sun-warmed produce! As the popularity of growing your own food continues to gain momentum, it seems the available ground space and size of home gardens is shrinking. As a result, would-be urban food farmers must become creative and look to any available outdoor space as an option. Fortunately, even in the absence of traditional, in-ground garden beds, one can successfully grow a vast and delicious range of edibles in containers by following some simple guidelines.

When choosing appropriate containers, let your imagination run wild. They come in all shapes, sizes and colours and can be made of a wide range of materials. Personally, I am drawn to terra cotta, wood, stone, iron and moss lined baskets. Regardless of the material, the presence of drainage holes in a container is an absolute must!

Be mindful of the wind when gardening on raised patios and/or balconies. It can be a powerful force. To keep planters from toppling over and plants from drying out, carefully consider the size of the container. Select large pots (3 gallon size or larger) that when filled, will have good bottom weight and will provide ample space for a strong root system to develop.

Your choice of container mix is equally as important. Choose a potting soil that is recommended for vegetables and herbs. Avoid heavy and dense potting soil and never use straight top soil or triple mix in your containers. The potting mix should be porous and relatively lightweight. For vegetables that tend to be heavy feeders, such as tomatoes, cucumbers, peppers and eggplant, I will often combine 1/3 well composted manure with the container mix before planting.

When selecting which edible plants to grow in your container(s), carefully read all tags and/or seed packages. Choose plants that are dwarf, compact, bush type and suitable for for pot culture. For crops such as bush beans that mature quickly, consider a succession of plantings every two weeks. This will result in a steady supply of fresh harvest. Check your beans, cucumbers and squash daily and harvest regularly to prolong production. Pinch out (prune) the quick growing tips of herbs such as basil to encourage new, more compact growth from the base of the plant.

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The majority of vegetables and herbs require six or more hours of sunshine to thrive. If you do not have such conditions, please do not despair. Consider growing selected edibles such as chard, kale, leaf lettuce, beets, parsley, thyme and basil, as these will tolerate a degree of shade, especially during the hottest part of the day.

Once planted, consistent watering is key to promoting and maintaining strong, healthy and

productive plants. Check your containers daily. In my own garden, I tend to group containers that require similar watering needs together, allowing me to focus and deliver exactly what is needed to those plants in an efficient manner. It is also beneficial to keep a large, full watering can beside each group of planters. They are especially important for those last minute or emergency waterings, especially during hot and dry periods in the growing season and are usually emptied and refilled every few days.

Edibles in containers also need to be fed regularly. I prefer to fertilize with a water soluble, organic plant food. Always follow the recommended rate.

I also highly recommend growing and adding some edible flowering plants such as nasturtiums, pansies, violas, dianthus and calendula to your container arrangement. Doing so will provide a splash of colour to your planter and your salad too. In order to ensure a regular supply of fresh blossoms, remove any spent or fading flowers before they go to seed. There is evidence to suggest that combining edibles with other flowering plants can actually increase the overall harvest of vegetables. The flowering plants attract pollinators which in turn visit both groups of plants, increasing the fruit set of the vegetables. An important tip to remember when selecting flowering plants to attract and support pollinators, is to choose plants with single blossoms, as these tend to offer more pollen and nectar for pollinators to feed on. As a result, everyone wins.

I like to take my growing of edibles in containers one step further by combining vegetables, herbs and ornamentals all together in the same planter. “Mix it up!” is my motto. Many edibles have colourful and fragrant flowers and or foliage that can be used to add great visual impact to a mixed container

SPRING 2015 • 11

planting. For example, herbs such as basil, thyme and rosemary, added to a mixed planter add a delightful and often unexpected fragrance to the air when brushed. Golden sage is another favourite to combine in containers. The foliage has many positive attributes. Both fragrant and colourful, once established, sage tends to be somewhat drought tolerant and can also withstand a number of light fall frosts. As an individual specimen, or in combination, golden sage is a must on my spring shopping list to the local nursery. It also combines beautifully with yet another herb I consider a staple in mixed planters, curly leaf parsley. It has so much going for it! In addition to being an essential addition to many recipes, parsley is an excellent source of antioxidants and vitamin C. Visually it provides a wonderful textural contrast of rich, dark green, ruffled foliage. This is the perfect foundation, as other colours just pop against it. In a pinch, I have used the fresh leaves when creating small floral arrangements. Established parsley plants are also cold tolerant and will continue to have a presence long after the first frost. If that were not enough, it is important to remember that parsley is an important food source for the larval stage of the swallowtail butterfly. With so many plusses, how could you not want to incorporate parsley, and other assorted edibles and herbs into your mixed planters?

Paul Zammit is the Director of Horticulture at the Toronto Botanical Garden. He is an enthusiastic and engaging plantsman and lecturer who travels across Canada, the US and Europe where he is always keen to share his passion for horticulture and gardening.

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Items you will need:

• Wire frame – circle, square or heart• Plastic sheet• Sphagnum, Reindeer, Spanish, sheet or other assorted loose moss• Succulent cuttings and plants• Floral thread or 24-gauge paddle wire• Ferning pins • Scissors and stapler

Succulent WreathDESIGN A BEAUTIFUL

A live succulent wreath will make a beautiful welcome to your fence, outdoor wall or door. Lasting

all summer long, this low maintenance wreath will continue to grow and change, only enhancing its beauty. You will be surprised at how simple and easy it is to create this stunning masterpiece.

Written by Martha Vandepol

SPRING 2015 • 13

Step 1:Select your wire frame, line with plastic and staple the plastic securely.

Step 2:After soaking your sphagnum moss in water, wring it out and place on top of the plastic-lined wire form. Make sure that you mound the moss slightly higher than the wreath frame, as it compresses slightly when you add the succulent plants and cuttings. Using floral thread or wire, wrap the frame and moss to make sure that the moss is secure.

Step 3:Prepare your succulent plants by removing them from the container, and gently shake off all excess soil, so that only the roots are left on the stem. Arrange the larger succulents to create focal points for the best visual impact wreath. The smaller plants and cuttings will be used later to fill in any gaps or spaces.

Step 4:Gently tie the floral thread around the core stem of the succulent plant. Make a hole in the moss, and carefully push the roots of the plant into the moss. Then tie the plant into place – one thread through the inside of the wreath, the other thread around the outside of the wreath, knotting at the back of the wreath frame. It is easier to do this procedure if the frame

is overhanging from your work bench. You can also secure the succulent in place with ferning pins. (Tip: You can also use bobby pins, paper clips or wire, and bend them into a “U” shape.) Do not worry if you see the thread or wire, as you can cover them up later with smaller plants, cuttings or moss.

Step 5:Add the smaller succulents and cuttings to fill in the spaces. You can do this by either tying or pinning them into place. Periodically, lift the wreath and gently turn over to ensure that none of the plants will fall out.

Step 6:Finish your design by tucking in additional moss to cover any string or wire that may be showing. The addition of looped curly willow, artificial berry or raffia is a personal aspect that can also be incorporated to reflect your own unique design.

Step 7:Water periodically to keep the moss moist. It may take a few weeks to root, so be careful when handling your wreath.

Now that your creation is complete, you can hang it on an exterior house or garden wall, or use as an umbrella ring on your patio table or around a lantern. Your beautiful succulent wreath will be a creation to be enjoyed the whole summer long.

1. Cut with a sharp knife or scissor below a stem joint or where a leaf joins the stem.2. Remove any excess leaves from the stem.3. Cut a day or two prior to use to allow the cut end to dry, which will allow the stem to seal, reducing the risk of fungus.

How to prepare a Succulent Cutting

• When the sphagnum moss is dry, soak the entire wreath in warm water for a few minutes. Allow excess water to drain. Watch your succulent plants closely, - if the leaves start to shrivel they will need more water.• Place your wreath in an area where you get ample light, but not direct, hot sunlight. Most succulents need at least six hours of indirect sunlight per day. Bring inside if the temperature drops below 13 degrees at night as succulents do not like the cold.• Your wreath shouldn’t require too much trimming throughout one season. However, you can trim a bit to keep it more compact.

Caring for your Succulent Wreath

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Fire up the grill – barbecuing season is upon us! From burgers to steaks, chicken to kabobs, there’s nothing like a backyard cookout to kick off the summer. And while carnivores have long laid claim to grills across the nation, vegetables of all shapes and sizes are also starting to feel the heat. To further investigate this flavourful new trend, I consulted with one of Canada’s best-known foodies, Prince Edward Island’s culinary ambassador Chef Michael Smith, to help prep for a season of garden grilling.

Q: Is it safe to say that any vegetable can be prepared on the grill?Chef Michael Smith: Not any vegetable. It comes down to the strength of the vegetable and how hard it is. Root vegetables are just too hard; greens are on the other end of the spectrum and they’re just too soft. But in the middle, in the sweet spot, there are lots and lots of vegetables that are medium-tender – squashes, zucchinis, eggplants, and asparagus, for example – that are perfect for grilling.

Q: Charcoal versus gas, it’s been a hotly debated topic for years in the meat world, but what about when it comes to grilling vegetables? Is there a better option?Chef Michael Smith: For vegetables, it doesn’t really matter. What really matters – what the big secret is, is the heat. Lots and lots of heat. Now, if you have a wood-burning grill, that’s really your best option. I’d recommend hardwoods – fruitwoods if you can get them. This will provide you with nice, smooth, aged, woody flavours. Fruitwoods are particularly aromatic – cherry trees, peach trees, apple trees – these are all great options and provide great flavours when used on slightly harder vegetables like potatoes and sweet potatoes.

Q: What about indoor grilling options? Do you have any good apartment-friendly recommendation for grill-craving condo dwellers?Chef Michael Smith: Well, I have lots of friends in Toronto who have snuck barbecues into their buildings and out onto their balconies... but if you can’t manage to do that, then I’d recommend investing in a really good fan. Indoor grilling is all about smoking hot heat. Inside or out, that’s what grilling is all about: intense heat. To get that heat indoors, you’re going to be turning either your gas or electric up really high and that’s going to result in smoke. As long as you can handle that with a really good fan or vent, you’re in business.

Q: When it comes to prepping veggies for the grill – indoor, outdoor, gas, charcoal or wood – what’s the best way to marinade?Chef Michael Smith: One quick tip there: basically any vinaigrette salad dressing is a marinade. That being said, typically vegetables don’t have the cellular structure that benefits from a long-term marinade. So don’t worry about letting them soak in the dressing too long. Of course, there are also dry rub marinades. A light touch is necessary here, as dry rubs tend to be a bit more flavourful, full of chili powders and spices that can quickly overrun your vegetables. So really, if you’re looking for the best marinade, a little salt and pepper is fine. A bit of moisture from some grape seed oil (this is the cooking oil that’s most resistant to burning) and some salt and pepper – that’s how I do 90% of my grilling.

Q: Are there any herbs that we should keep in mind?Chef Michael Smith: You’re in a tenuous zone if you’re using herbs (dry or fresh) on a grill because they burn. Very, very strong herbs can work on the grill – such as rosemary, sage and a bit of thyme – because they hold their flavour and can handle the hot heat. But if you start moving down the scale towards lighter herbs – basil and oregano, for example – you’ll find you’re not getting any flavour because you’re charring the vegetative matter. So if you’re thinking about ways to work herbs into your meal, perhaps a better way to introduce them is to add them to foods after they’ve been grilled. I much prefer to add my herbs as part of the dressing or sauce, whatever it is

FEEL THEHEAT:Grilling Vegetableswith Chef Michael Smith

By Chantielle McFarlane

SPRING 2015 • 15

This is my all-time favourite summer salad. It’s amazing how much savoury flavour your grill can add to a simple pineapple and some red onion. Next time you fire up the works try this salad and you’ll have a new favourite for your repertoire too!

YIELD: SERVES 4INGREDIENTS1 whole pineapple, skinned (uncored), cut into thick rings2 red onions, sliced into a few very thick ringsA few generous splashes olive oilA sprinkle or two sea salt and freshly ground pepper1 lemon, zest and juiceFew handfuls fresh whole basil leaves

ABOUT CHEF MICHAEL SMITHFood Network Host, Nutritional Activist, Food Media Producer

Chef Michael Smith, one of Canada’s best-known chefs is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michael’s Kitchen, Chef Abroad and Chef at Home seen on Food Network Canada, Global and in more than 100 other countries. He’s a judge on Chopped Canada and traveled the world for his innovative new web series Lentil Hunter.

Michael is Prince Edward Island’s food ambassador and Canada’s best selling cookbook author, teacher, professional chef and home cook. He led the team of Sodexo chefs that cooked for the world’s Olympians in the Whistler Athletes Village in 2010. His eighth cookbook, Family Meals, hit the bestseller list last summer. His food media production company is breaking new ground online and his Twitter feed is Canada’s top choice for foodie fun.

Although Michael is a true chef at large his favourite role is Dad, home on Prince Edward Island with his wife Chastity and his children: Gabe, Ariella and Camille! Michael is an avid map collector, long-time windsurfer and novice kite sailor.

that I’m serving with the food, if I’m looking to really make the most of those flavours.

Q: Now what about dessert? Can you recommend any good fruits for grilling?Chef Michael Smith: One of the things that I really like to grill is pineapple. It’s firm, it takes grill marks well and it really holds the smokiness. I tend not to make dessert out of it though; instead, I’ll turn it into a salad. A grilled pineapple, red onion and fresh basil leaf salad is one of my all-time favorite summer salads. For dessert though, things like grilled peaches or apricots – softer fruits, again it’s about the texture. A grilled apple? Ehhhh, it’s nothing special. But a peach is just the right texture. Bananas work very well too. Simply cut the banana in half and tuck chocolate inside for a warm, gooey, chocolatey mess inside the banana skin – don’t take the banana out of the skin, you’ll want that protective layer on the grill.

Q: Your latest cookbook, Family Meals, is all about making cooking fun for the whole family. Do you have any parting advice for fun family grilling experiences?Chef Michael Smith: Just go for it. Of course you’re going to want to make sure your children are safe; when Camille was just learning how to walk and wandering around on the deck, I actually fenced off my barbequing area. I used lobster traps and child gates to keep her away. You’ve got to be careful around a hot grill. But I don’t think that means you have to keep them away from your grill. You have to teach them about it and invite them into the grilling process. When they’re six or seven, help them flip burgers on the grill, and teach them why you never press that patty with a spatula. Sure, it sizzles and you get lots of smoke, but you’ve also pressed hard-earned juice and flavour out of your dinner. It’s lessons like that which can only be learned if your kids are standing there helping you.

PROCEDURE

Preheat your barbecue or grill.

Evenly brush or drizzle the pineapple and onion rings with olive oil and season to taste with salt and pepper. Try to keep the onion rings intact as you do.

Grill the pineapple until golden grill marks appear and the fruit softens, about 5 minutes per side. Meanwhile, grill the onion until soft and lightly charred.

Quarter the grilled pineapple slices into wedges and roughly chop the onion rings. Toss everything with the lemon zest and juice and as many whole basil leaves as you can get your hands on.

VariationThis salad is very good tossed with a grilled chicken breast or two. Try tossing in some shredded coconut or sliced green onions as well.

GRILLED PINEAPPLE ONION SALAD

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SPRING 2015 • 17

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Wrap yourself in nostalgia and warm sunshine, and imagine the quintessential summer garden. Chances are the frilly, colourful blooms of

hydrangeas freckle the landscape: pink, blue, or white; tall or short. There’s no denying that hydrangeas have earned their place as a summer classic.

As beloved as they are, however, hydrangeas can be equally confusing. They are the most searched for plant on the Internet, with questions ranging from simple how-to’s to panic-stricken, “Where are all the blooms?” It doesn’t have to be so complicated. By arming yourself with a bit of knowledge and know-how, you can confidently walk into the garden center, select the right hydrangea for your garden, and enjoy the beautiful summer blooms for years to come.

KNOW WHAT TO GROWWhen gardeners think “hydrangeas,” they are often imagining the classic pink or blue mopheads of bigleaf hydrangeas (Hydrangea macrophylla). These hydrangeas thrive in mild, coastal areas and are notorious for struggling in climates with harsh winter and spring seasons. Closely related are mountain hydrangeas (Hydrangea serrata). Mountain hydrangeas have similar pink or blue flowers, but are native to the mountainous regions of Asia and Japan, giving the plant better bud and stem hardiness than bigleaf hydrangeas.

Both bigleaf and mountain hydrangeas develop flower buds during the previous season. This “old wood” must survive fall, winter, and spring in order to produce blooms during summer showtime. Ill-timed pruning, cold weather, and late season frosts are often the reasons why gardeners do not see flowers. New reblooming varieties like the Let’s Dance® bigleaf hydrangeas and Tuff Stuff™ mountain hydrangeas also develop

buds on fresh, new wood, making them more reliable choices for those wanting the classic hydrangea look.

North America’s native smooth hydrangea (Hydrangea arborescens) is an adaptable and fast growing choice no matter where you live. They can withstand temperatures as low as –40°C (USDA Zone 3) and set flowers on new wood, blooming consistently every year, even in cold climates. Traditionally, the flowers are white, like the popular ‘Annabelle’ and Incrediball® hydrangea varieties. Invincibelle® Spirit hydrangea is the first pink, broadening the colour spectrum.

As the name suggests, hardy hydrangeas (Hydrangea paniculata) are another tough, easy-to-grow plant that thrives throughout North America. They, too, flower on new wood and can withstand -40°C temperatures, but also full sun, heat, and drought better than bigleaf hydrangeas. Hardy hydrangeas are known for their elongated panicle blooms, which open white or green in the case of ‘Limelight’ hydrangea. In the fall, the flowers transform to palettes of rich pink and red, extending the period of garden interest.

Native oakleaf hydrangeas (Hydrangea quercifolia) also undergo fall transformation. Beautiful white summer flowers age gracefully while the oak-shaped foliage ignites to wine red. Like bigleaf and mountain hydrangeas, oakleaf hydrangeas are not as tolerant of cold weather (USDA Zone 5’s -29°C) and flower on old wood. They will do best in a protected setting.

PUT DOWN THE PRUNERSCross pruning off your list of garden chores. Hydrangeas don’t need it, and an ill-timed snip of bigleaf, oakleaf, or mountain hydrangeas could cost you next year’s blooms. Site these hydrangeas appropriately so an annual trim isn’t needed to maintain a manageable size. There are several options of

Hydrangeas

Written by Shannon Downey

DemystifiedLets Dance® Rhythmic Blue

SPRING 2015 • 19

compact plants to choose from, so you can enjoy hydrangeas in small spaces, without lifting a finger. Even hardy hydrangea favorites like ‘Limelight’ and Quick Fire® hydrangeas come in petit versions: Little Lime® and Little Quick Fire® respectively. Smaller, no-prune hydrangeas are also great choices for container gardens.

Little Lime®

Let’s Dance® Diva!

KEYS TO SUCCESSNo matter which species of hydrangea you choose, they all have similar needs.

• Moist, but well-drained soil.

• Plenty of water, especially when first planted. Hydrangeas have shallow root systems, so they will dry out quickly. Applying a thick layer of mulch will help.

• At least four hours of sun each day. While many think of hydrangeas as shade plants, they will look and flower their best with some sun each day, ideally in the morning.

While they are often shrouded with a veil of mystery, hydrangeas are actually a low-maintenance option. With a little care, choosing the right kind of hydrangea is an easy first step toward building your dream summer garden.

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SPRING 2015 • 21

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AFTER SEASON CARE:• Dahlias bloom continuously until the first hard frost turns the leaves black. At that time, cut down the plant stalks to 6 inches above the soil.

• Gently dig up the tubers and remove excess soil from the clumps. Dry out the clumps completely for 3-5 days in a room with consistent temperatures of 5-10°C.

• Store clumps in a dry place that never freezes. Place dry clumps in burlap, layers of paper, ventilated crates or cardboard boxes. A layer of vermiculite can add protection in cold winter climates.

• When spring returns and all danger of frost has passed, plant out the tuber clumps for another summer overflowing with beautiful blooms and cut flower bouquets.

• Plant dahlia tubers in spring after all danger of frost has passed, or start in containers indoors. Dahlias aren’t too picky. They enjoy average soils and full sun locations.

• Plant tubers 4 inches deep in a shallow hole. Set a stake at the back of the tuber clump at planting time. Sprinkle in a little bone meal and cover with soil. Water in well, but don’t overwater. Keep the soil moist, but not too wet.

• The hardest part is waiting for fresh green shoots to appear, and when they do, protect the young plants from slugs. A clear plastic bottle cut in half, can help provide an overnight shelter.

• Pinch out the growing tip when the plant is 4 inches tall. This allows the plant to put out side branches.

• When the main stem needs support, use soft fabric, like an old pair of nylons, for stake ties.

• Buds appear in threes. Keep the main bud and remove the tiny side buds. This allows bigger flowers to form.

• Water regularly, 1-2 times each week, and especially on hot summer days. Dahlias need only a light application of fertilizer (5-10-10). Never spray fertilizer directly on the foliage.

• Dahlias bloom and bloom. Cut flowers for bouquets and you’ll get even more blooms!

• Cut dahlias in the morning. Choose blooms that are fully open. Place fresh cut stems in a bucket of slightly warm water.

• Dahlias make for gorgeous cut flower bouquets. And if by chance, you have too many flowers, a bouquet makes a wonderful gift for a friend or neighbour!

EASY CAREGorgeous Dahliasfor

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Written by Brian Minter

Ornamental grasses offer so much potential and can make a significant difference in our summer gardens and patio containers if we use them in more creative

ways. It’s important to discover the newer varieties and to rethink our use of the best old favourites.

Without a doubt, purple fountain grass, Pennisetum setaceum ‘Rubrum’ (zone 9), is the world’s ‘leading lady’ of grasses. Looking like soft bunny tails, its beige seed heads bobble in summer breezes and contrast nicely with its rich burgundy foliage. A head-turner, ‘Rubrum’ accents almost any colour combination, especially hot pinks, limes and whites. Growing about 30” (76cm) in height, it is great for large containers. Proven Winners’ ‘Red Riding Hood’ is a little more compact at 18” (45cm) and better suited to smaller gardens and containers. Both are ‘must haves’ in any summer garden.

Perhaps one of the most colourful fountain grasses is Pennisetum ‘Fireworks’. Its pleasant cream and green variegated foliage is infused with a vibrant pink that just makes it stand out. As the plant matures, the pink intensifies and its pinkish plumes colour match the foliage for a truly glorious effect. It grows about 24-30” (60-76cm), performs best in hot weather and is a welcome addition to any summer container.

If you need big, then burgundy Pennisetum purpureum ‘Vertigo’ (zone 9) is your grass. Growing to 6’ (1.8m), this tall, fast-growing, versatile grass is quite at home by itself or in combination with big-leafed summer beauties, like colocasias and alocasias, for a ‘shock and awe’ display. Talk about a photo opportunity!

Rounding out the bronze and pink grasses is a striking cream and green variegated pennisetum called P. ‘Sky Rocket’. Once it gets growing, it has great vigour, and when used as a centrepiece for darker foliaged sweet potato vines and deeply coloured heucheras, it adds a very sophisticated look. It’s hard to imagine a summer garden without these easy to grow, drought tolerant and colourful pennisetums that blend with so many plants. I love their movement in breezy locations, and they just add so much interest to any garden or container.

Pennisetum ‘Sky Rocket’ Pennisetum setaceum ‘Rubrum’

Pennisetum ‘Red Riding Hood’

Purple Fountain Grass

Ornamental Grasses

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Perhaps the greatest addition in recent years to our selection of grasses is the richest blue fescue you can imagine, called appropriately ‘Beyond Blue’. Its intense blue colouration lasts throughout the year and puts all other blue fescues to shame. It’s hardy to zone 4, making it ideal for winter displays as well, and it’s fairly compact, growing about 12” x 12” (30 x 30cm). For me, it’s created a whole new appreciation of fescue grasses, not only because of its stunning colour but also because of its heat and drought tolerance and its adaptability to almost any garden or container situation.

Due to their year-round versatility, the evergreen varieties of Carex oshimensis are superstars. The old workhorse, Carex ‘Evergold’ (zone 5), growing 12” x 12”, has been my absolute favourite for use in shade or part sun. In any container, its gentle spill-over effect adds a classy touch. In the landscape, its flowing nature and variegated cream and green foliage softens and complements the look of other plants.

Carex ‘Ice Dance’ is mostly green with a tiny white stripe, and it adds a more sophisticated touch. If it’s attention you need, then your new best friend is C. Evercolor® ‘Everillo’ (zone 5). It has the hottest lime colour that accents just about everything it’s near. It’s happiest in a part sun or shade location, but we’ve tried it in full sun, and once acclimatized, it rocks! Growing about 18” x 18” (45 x 45cm), it has great vigour, and when used with anything burgundy or bronze, its magic comes alive.

Although it has been around for a while now, the award-winning architectural grass, Calamagrostis ‘Karl Foerster’ (zone 4), is the ideal columnar grass to provide vertical lift in narrow beds and planters. It’s a ‘must have’, especially if your garden needs a little discipline.

To me these are the most interesting and colourful grass additions to our spring and summer gardens. They love summer heat and tolerate drought, and they beautifully accent all the other foliage and flowers that we use to bring our patios and gardens alive. The beauty of the Carex oshimensis varieties is that they keep that colour going well into fall and winter!

Festuca ‘Beyond Blue’

Acorus ‘Ogon’ Carex ‘Evergold’

Carex ‘Ice Dance’Calamagrostis ‘Karl Foerster’ Carex Oshimensis ‘Everillo’


Growing your own herbs can be very rewarding and enjoyable, but a few little things can make it frustrating as well. Here’s how you can avoid common mistakes to grow the ultimate herb garden this year!

MISTAKE 1: Growing from seed. While there is something special about starting a plant from seed and watching it grow, there is a lot that can go wrong when starting seedlings. For the same price (or less) as a packet of seeds, you can pick up your very own starter plants. This allows you to start with a healthy plant and avoiding the disappointment of not having plants to grow in the spring.

MISTAKE 2: Too complex, too early. When growing herbs, it’s always best to grow what you love; after all you’ll be eating them! At the same time, we’re aiming for success when growing too. For a first time gardener, basil is a perfect trainer herb. It’s a quick grower and it bounces back really well when not watered enough. This flexibility allows you to figure things out with a plant that can take a little abuse. The fact that basil is so versatile in recipes and a well-loved herb is yet another added benefit.

MISTAKE 3: You mean there’s more than one kind of mint? As in life, it’s important to read carefully when choosing your herbs. When you shop for groceries, there’s no such thing as ‘just an apple’ - there are many varieties available to you. Herbs are the same. We’ve got plenty of thyme (seriously, we have lots of different varieties of thyme); from creeping and upright to silver and lemon thyme, to name a few. Knowing the flavour your looking to get can help you pick herbs with lots of variety choices correctly.

MISTAKE 4: Help, my soil isn’t feeding me! Using soil that has little or no nutrients left to offer you herbs won’t give you much success. In your garden, turning over the soil and working in some digested compost will make a more fitting home. In pots, avoid garden soil, yes you heard correct, avoid garden soils. Yes, you heard correct, these soils are heavy and take forever to dry out after a rain. Using a potting soil or ProMix will be lighter and fluffier, perfect for herb growing. Add in an occasional watering (twice a month) with 20-20-20 water soluble fertilizer to recharge the nutrients your plants will take from the soil and you’ve made a bed fit for a (herb) king!

MISTAKE 5: Prevent a Garden Invasion! Some herbs provide complimenting flavours to our food but forget their manners when planted in your garden. Herbs like mint and oregano are voracious growers and get down right aggressive (even invasive) in a garden. To keep the rest of your garden plot safe, consider growing these herbs in pots and burying them in the ground. The added measure of control a pot puts on the roots of these herbs can keep them from moving in to the rest of your garden and prompting taking over. Of course the surest way to protect your garden from this threat is to grow them in

pots kept above ground.

MISTAKE 6: Watering herbs like houseplants. A watering schedule that works indoors will leave herbs growing outdoors high and dry. Most herbs will require moderate and regular watering’s, especially in the hot summer months. If you’re growing in pots, make sure the pot has adequate drainage; this will prevent your herbs from drowning after a long rainy period. The downside with growing in pots is your herbs will need even more water than if they’re planted in the ground.

MISTAKE 7: Letting it all grow out. Knowing when to give your herbs a hair cut can be difficult to judge but do it early and often. Just like the Medusa (or grey hairs), cutting one branch of a herb in the right place will lead to two more growing in it’s place. It’s a good practice to prune in V’s (take a shoot just after two smaller ones) and the others will grow in larger. You can start trimming when your plant grows to 3-4” above the soil (making sure there are still some good leaves left behind), this will give you a sturdy base to grow on. Herbs that aren’t pruned can grow tall and top heavy; a pruned herb is shorter and denser. Basil is a great plant to experiment with pruning but you’ll find most plants will benefit from a good pruning too. Keep in mind, not all herbs are alike and some respond faster to pruning than others.

100 Meter DietFresh from your backyard. Start your 100 Meter Diet this spring with

Ten Mistakes New Herb Gardeners Make (and How to Avoid Them)By: Will Heeman

SPRING 2015 • 27

MISTAKE 8: Bigger isn’t always best. Don’t be too rushed to harvest all your big, older leaves. They are powering your herbs growth acting like big solar panels feeding the new growth up top. Removing lower leaves just leaves you with a tall skinny plant that won’t support it’s own growth. Plus, new leaves have better flavour. Don’t forget to pluck above a V so new growth will replace the leaves you harvest.

MISTAKE 9: Flowers are not welcome at this party! If you’re following the advice about pruning this won’t be an issue. Flowers are welcome on our annuals but rarely worth keeping on herbs. Unless you’re growing them for their edible flowers or want to help pollinators, you should be cutting back herbs before they start growing flowers. Flowers on basil turn the leaves from sweet to bitter. Keep cutting off flower buds if you find them and it will keep your herb focused on growing leaves.

MISTAKE 10: Bring another herb (or 5) into your bed. After having some success, it’s fun to spice things up and try some more herbs. Variety is the spice of life and the more herbs you grow, the more flavour your food can have. Think of what you like to cook with and try adding it to your garden. Grown basil and had success? Why not try some rosemary, mint, oregano and thyme! Add a pop of colour to your plate with purple leafed basil or a hint of citrus with lemon thyme. Just remember that like people, herbs respond differently to the care you give them. Most importantly, enjoy the experience of growing the herbs you’ll use for cooking at home and have fun, success is sure to follow!


SPRING 2015 • 29

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SERVES 2• 2 Cups coconut water• 1 Small fennel bulb• 1/2 cucumber• 1 Heaping handful of fresh mint leaves• 2 Handfuls spinach• 1/2 avocado• 2 Tbsp chia seeds• 1 Scoop Vega One vanilla protein powder

Mandy King Bio: Mandy King, CNP, BCom, is a Holistic Nutritionist, Speaker and Founder of HEAL, a health and wellness company with the ambition to make the world a healthier place, one delicious meal at a time. HEAL offers interactive corporate wellness programs along with personalized one-on-one nutrition and online programs.

Mandy is the co-author of the “21 Day Smoothie Guide”, author of the popular blog www.HealthyEatingAndLiving.ca, and loves to spread the nutrition word at her speaking engagements.

FACEBOOK: www.facebook.com/healthyeatingandliving.caTWITTER: @mandyking_HEALWEBSITE: healthyeatingandliving.ca

Spring Cleansing GREEN Smoothie

After an indulgent winter, spring is the time of year our bodies can crave a bit of a reset. Rather than going to the extreme of an expensive juice cleanse that might

result in binging on candy and chips afterwards, there are some simple habits you can incorporate into your daily routine to help cleanse and naturally detoxify your body.

1. Drink lemon waterOne of the first steps of cleansing is to ensure your digestion is working optimally. A common condition among North Americans is low stomach acid (often shown via heartburn, acid reflux, and irregular digestion). A simple way to stimulate the digestive juices is through lemon water. Before breakfast, squeeze half of one lemon into room temperature water. Not only does this get the digestive juices flowing, but it’s also great for morning energy to avoid dehydration.

2. Remove ‘problematic’ foodsEach person is different, but the most common offenders to people’s health tends to be cow’s dairy, gluten & sugar. Breakfast can be the hardest time, as gluten-filled foods are a staple in the morning. The easiest way to kick off your morning gluten & dairy free is with a high protein smoothie - recipe below. For lunches and dinners, focus on having two to three vegetable side dishes on your plate and all of a sudden there’s no room for the problematic foods.

3. ExerciseExercise is excellent for stimulating the lymphatic system, a main detoxification system in the body. The lymph relies on movement of the body to keep it flowing properly, and one of the best ways to do this is through exercise. The more you move, the better.

4. Eat more leafy greensAdding more leafy greens to your diet is a simple way to gently help your body cleanse. The green colour of leafy greens comes from the chlorophyll content of the plant and has been shown to bind with toxic metals to prevent absorption in the body. A great goal is to incorporate a different leafy green at each meal. For breakfast, try the ‘Spring Cleansing Green Smoothie’ below, with spinach in it; for lunch, try a kale salad, and for dinner, try steamed swiss chard with garlic and onions. All of a sudden, you’ve easily incorporated a leafy green at each meal.

5. Cruciferous VeggiesNot only are cruciferous vegetables, like broccoli, cauliflower and cabbage high in fiber, but they contain a compound called indole-3-carbinol, known to be a major cancer fighting substance. Cruciferous vegetables are shown to speed up the detoxification process of harmful chemicals, along with blocking the body from producing harmful amounts of hormones.

5Spring Cleansing

FEELING YOUR

TO HAVE YOUTips

BESTby Mandy King, CNP, BCom

Documents

Heeman's - Spring 2015