Always harden off transplants for eight to ten days before you set them out in the garden. Expose them to short, then gradually longer periods outdoors. (If you purchase transplants, find out if they’ve been hardened off. If not, make sure you do it.)

If seedlings are in flats, slice the roots into squares with a knife about a week before transplanting. Repeat the process before removing from flat.

Feed transplants with fish emulsion the day before setting them out. If possible, transplant on a cloudy or drizzly day. Or set out seedlings in the late afternoon or early evening. It’s more comfortable for you, and the plants will thrive without requiring shade or constant watering. Read the rest of this entry »

For your perennial vegetables and fruits, pick a spot separate from or on the edge of (second best) the main vegetable garden. The easiest way to get a bed started is to stake it out the season before you plant. Cover existing sod with a thick layer of newspapers, magazines, or cardboard. A friend of mine declares that covering sod is the best use she’s found for cast-off issues of the Congressional Record. “They’re so thick nothing will grow through them,” she says. So they don’t blow away, pile something on top —hay, wood chips, sawdust, branches, whatever. By spring, the sod will have decomposed and added green manure to the soil without a struggle. Read the rest of this entry »

Do you water frequently? Leave a section of hose laid out down the center of the garden. Drive double stakes of wood at intervals to keep the hose from decimating the vegetables as you pull it back and forth.

Double stakes protect garden from hose

Another gardener, who has several small vegetable plots, drives a stake at the corner of each bed to protect plants while he drags the hose around. Read the rest of this entry »

The extreme case of the lazy gardener might be the college professor who planted his entire vegetable patch in spring and never looked at it again until it was time to harvest. He overplanted and just let the whole business go weedy. He got enough food for the family out of the enterprise, and that was all he was after in the first place.

Most of us aren’t that lazy. We take pride in order and control. The specter of carefully planned and planted crops being choked by weeds makes us shiver. Read the rest of this entry »

Get a head start on newspaper mulch in winter. As you finish reading today’s paper, staple it to yesterday’s. Make strips of newspapers as long as a garden row, roll them up and store until spring. When you need mulch, unroll on the garden.

When I was a young, newly married gardening novice, we lived on the sea shore. A violent December storm drove high tides within a few feet of our front door. When the waters receded, a huge pile of eelgrass and seaweed ringed our home. Too lazy to cart it away, we raked the debris a few feet closer to the house and stuffed it under foundation plantings. Read the rest of this entry »

I maintained a year- round hay mulch at least eight inches deep in her Connecticut vegetable garden. In her fifty-by-fifty-foot plot, I used twenty-five bales a year. I never turned the soil, sowed a cover crop, hoed, weeded, watered, or built a compost pile. I just mulched, making compost on the spot, for as the bottom layer of mulch decomposed, it added rich organic matter to the soil— a continuing process. Ruth didn’t bother with manures, but used cottonseed meal or soy bean meal for added nitrogen. I sprinkled it on top of the mulch in winter, at a rate of five pounds to one hundred square feet, so that snow and rain carried it down through the hay by planting time. To plant, I pulled aside the mulch and sowed the seed. Read the rest of this entry »

“Black plastic has freed me from hours of weeding. I never used to finish that chore,” explains a Massachusetts gardener. “I resisted black plastic because it looks so awful, but we put dirt along the edges and scatter some on top, and that helps. We use three‑foot-wide rolls in our entire vegetable garden. We plant a row, lay the plastic, anchor the edges with dirt, plant another row, and so on. The weeding always had hung over me. Now I just hand-weed in the row itself, and we have more time to canoe or play tennis.” Read the rest of this entry »

If weeds are growing around the perimeter of your garden, scattering seeds into the garden, cut those weeds with a scythe, then add them to the compost pile. The scythe is a remarkable and efficient tool in the hands of an expert. An able hand doesn’t flail at the weeds with the scythe. He holds it loosely, comfortably, and moves the blade by pivoting his body, keeping the blade parallel to and close to the ground. He stops often to sharpen the blade. The scythe doesn’t actually get dull that quickly, but frequent sharpening is a good way to relax shoulder and arm muscles. Read the rest of this entry »

The family cat prowling the garden will control its population of chipmunks, mice, and young rabbits.

Cut plastic gallon milk jugs in half lengthwise. Punch a hole in the bottom to let out rain. Set ripening melons in these contraptions. They help prevent rot and keep mice and shrews from nibbling on the melons.

Are rodents feasting on your tulip bulbs? Plant daffodils instead. Their bulbs are bitter, so mice and chipmunks won’t eat them. Read the rest of this entry »

Here’s where the proverbial ounce of prevention is worth a pound of cure. Once the woodchuck has chomped off your beans at ground level, the raccoon has stripped and devoured every ear of corn, and the cucumber beetles have decimated emerging seedlings, you may as well throw up your hands in surrender and hightail it to the nearest farmer’s market with wallet in hand. Read the rest of this entry »

Sayonara, Japanese Beetles

Hire your children to save the garden from Japanese beetles. Pay them a penny a bug. In the evening, when the beetles won’t fly away, the kids can tiptoe along and brush them from plant foliage into jars of kerosene. Bet they won’t even be able to count their catch! Meanwhile, you can relax with a long novel or take in the evening news.

If Japanese beetle grubs are destroying your lawn, introduce milky spore disease, a microbial attack against the larval form of this insect. A little energy invested this year is well spent. Put a teaspoon in the ground every three feet for several years’ protection. It’s death to the grubs, but leaves the earthworm population untouched. Read the rest of this entry »

Lazy gardeners are willing to let a few bugs eat. “I simply plant too much,” says one gardener. “I give my crops rich soil and let them fend for themselves. There are all kinds of bugs, and I don’t have time to fool with them, so if they eat half my chard, I eat the other half.”

“Most gardeners panic when they see one bug eating,” says another gardener, who chides the “spray-happy people who rain destruction on a whole garden for one squash bug. I usually let them eat, and spray only when a crop is really threatened. ” Insect pests will eventually come into balance with their natural enemies, he suggests. Read the rest of this entry »

Freeze green beans whole to prevent sogginess. Blanch in boiling water for three minutes, cool in ice water, and blot dry before freezing.

Chop or slice onions and green pepper and freeze raw. Toss into cooked dishes straight from the freezer.

To quick-freeze berries, pour them, unwashed if possible, or well-drained, on a cookie sheet and pop into the freezer. When frozen, spoon into small plastic bags or containers and return to freezer. Read the rest of this entry »

Pick herbs before noon for the best taste. Use a food processor for effortless chopping of chives, parsley, basil, dill, chervil, fennel, marjoram, tarragon, and oregano. Freeze the excess in small amounts and pop frozen into cooked dishes for almost fresh flavor.

Throw some butter into your food processor with an herb to be chopped, for quick herb butter. Use on fish, meat, or breads.

To dry herbs you can:

• spread them out loosely on screens or paper in a warm, dark attic,
• hang in perforated paper bags,
• dry in a 100° oven with the door left ajar. Spread out thinly. Read the rest of this entry »

If you have a root cellar, keep it cool in the fall when it’s full of produce by opening ventilators on brisk nights and closing them on warm, sunny days. That’s an easy way to keep the temperature and humidity at ideal levels.

Choose to grow thin-necked varieties of onions rather than thick-necked ones, and you’ll have less incidence of onion-neck rot in storage. Cure them in sun for a week or two after harvest, then lay screens in the rafters of your garage or attic and spread the onions one layer thick. Leave them there for a month or so. Make sure onion necks are thoroughly dry before clipping to an inch or two. Store in a cool, dry place with good ventilation. Read the rest of this entry »

Lazy gardeners, here’s a crop that has no weeds or insect pests, needs no soil, grows in any kind of weather, and is ready for harvest in two to five days. Grow your own sprouts in winter, for a continuing supply of high-vitamin greens. All you need to invest is a minute or two a day for rinsing. Read the rest of this entry »

Pine Origins

There are many different types of pine tree. Pinus sylvestris, one of the varieties used to produce essential oil, grows widely throughout Europe and the USSR, the main distillation centres being in Austria and the USSR.

Pine Essential oil

Steam distillation of pine needles produces a colourless oil with a strong odour reminiscent of balsam.

Pine Most common uses

Powerful antiseptic for the respiratory tract in cases of colds, influenza, pneumonia, asthma, sinusitis, bronchitis and laryngitis Read the rest of this entry »

Marjoram Origins

This is a small plant found in the eastern Mediterranean countries, southern Europe and north Africa.

Marjoram Essential oil

Steam distillation of the flowers and leaves produces an oil that ranges in colour from pale yellow to rich amber. It has a warm, spicy aroma.

Marjoram Most common uses

• calms and regulates the nervous system
• good for insomnia, depression and anxiety
• relieves aching limbs and rheumatic conditions
• helps nervous stomach and digestion Read the rest of this entry »

Geranium Origins

Of the 700 different varieties of geranium, around seven are used to produce essential oils. The most exquisitely scented essential oil is Geranium Bourbon, which is obtained from Reunion, an island in the Indian Ocean that produces half the world’s total supply, and Algeria.

Geranium Essential oil

Steam distillation of the leaves and stems, gathered before flowering, produces a yellowish green to brown oil with a powerful aroma. It is a joyful, mentally uplifting oil and a great favourite. Its perfume makes it a valuable addition to many therapeutic but otherwise unattractively scented oils. Read the rest of this entry »

Your kitchen garden can be as simple as a few herbs in pots outside your back door, or a proper vegetable and herb garden.

The type of garden you choose will depend upon the space you have available, the amount of sun it gets, the time you have to spend in the garden, and to a certain extent, your own taste in food. A small-scale kitchen garden could perhaps consist of a few herbs and some tomatoes, lettuce and carrots. Read the rest of this entry »