California Native Plants, wildflowers

Wildflowers of the Sierra Nevada Mountains

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I’d heard stories about the glorious wildflower displays in the Sierras, especially this year with all the snow melt, but nothing could prepare me for how many beautiful sights I would discover on the west side of Lake Tahoe last month. As I explored and hiked the forest trails I thought of what it might have been like to be an Native American from the Washoe tribe. How did they use some of these plants and would I find similar species used by our local Ohlone tribes?

I sketched, photographed and identified ( or tried to ) over 49 different wildflowers and admired many more native plants, trees, shrubs. The weather was  perfect for hiking and the sky as blue as the water of the lake.

Lake Tahoe and the land surrounding the lake were once home to the Washoe Indians who wintered in Carson Valley and spent their summers on the shores of the lake hunting, fishing and gathering food for the winter. I’m sure they admired the flower displays as I did.

Red-twig dogwoods bloomed along streambanks. Native Americans used the berries as food, both fresh and dried and cooked. The berries were eaten to treat colds and slow bleeding. The inner bark used as a tobacco either by itself of mixed with manzanita. The bark could also be used as a dye. The wood used for bows and arrows, stakes and other tools.

Pink Sierra currants sported beautiful pink flower clusters and edible blue-black berries. Tribes relished the berries fresh and dried them for later use in the winter. All species in the genus, including our own native canyon gooseberry, have berries high in vitamin C. When dried they were mixed with animal fat and eaten while traveling.

Wood’s roses were in full bloom, their dark pink flowers fragrant in the sun. A variation of the species grows in every western state and throughout Canada. The petals can be eaten raw after the bitter white base is removed. The seed or rose hip contains 24 times as much vitamin C as oranges, vitamin A and E and is also a fairly good source of essential fatty acids, which is unusual for a fruit. A poultice of chewed leaves was used by Native Americans for bee stings. Various parts of the plant were used to treat burns, sores, swelling and wounds and used to make tea-like beverages. All this from a plant that is beautiful, too.

A real looker, the Mariposa Lily caught my eye. Blooming along the trail to McKinney Lake, I thought of how the Washoe would consider these plants a great find, digging up the sweet bulbs to be eaten fresh. We almost missed the Sierra tiger lily mistaking it for the columbines that were nearby. Their orange flowers are much larger but both are stunning to see in the moist meadows.

Other flowers that I encountered were monardella, penstemon, yarrow, lupine, larkspur, arnica, thalictrum, snowberry, giant hyssop, aster, solomon seal, corn lily, mimulus, paintbrush, western burning bush, cow parsnip, wintergreen, phacaela, golden rod, epilobium and sidalcea to name just a few. I was in seventh heaven.

I loved seeing all the rein orchids that were in full bloom. Pine drops emerged from the ground with their urn-shaped downward facing flowers. Plants exist for most of their life as a mass of brittle, but fleshy roots, living in a parasitic relationship with mycorrhizal fungi from which they derive all their carbon. Another unusual plant I saw, pushing up from the ground was the bright scarlet sarcodes or snow flower, a parasitic plant that also derives nutrients from mycorrhizal fungi. Nature has come up with many ways to survive and these are but two good examples.

Native Americans used grasses and pine needles for baskets, willows for household goods, acorns from oaks as a food staple as well as for dyes, medicines, games, toys and construction materials and wild onions for food and flavoring. I’m sure they loved to see the wildflower for their pure beauty as I did.

 

pests

How to Combat Moles and other Critters in the Garden

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There’s a gentle guy among us with a beautiful garden in Scotts Valley who’s a serial killer – a killer of moles, that is. "The first one’s the toughest"  he said while showing me around the other day. Caddyshack has nothing on this determined gardener and from the look of his landscaping he’s definitely winning the battle.

This mild mannered vegetarian started planting trees 20 years ago when he moved to the property but says he became serious about gardening only 5 years ago. He has created lush-looking, low water landscaping in his extremely sandy soil, watering some areas only once per summer. And oh, did I mention, he shares his garden with deer, too?

Many of us battle some of these same issues. How does he win the war while watching his garden grow? He used to have gophers, too, but after using cinch and Macabee traps for the past couple of years there are not too many left on the property. The moles are a different story. They have the ability to learn testing our mental prowess in the process.

He has found that one of the best ways to keep moles from destroying his garden is to install perimeter fencing around the beds. Gardening by exclusion he calls it. Cinch traps are successful, too, and he’s killed 16 so far this year. It’s not that the moles eat the plants but their burrowing dislodges roots and the plants will die the next time it gets hot. He digs down 24" and sinks a gopher wire barrier, one area at a time.  Paths are left bare so he can see if they are encroaching. Moles can tunnel 17 hours a day and ruin an area in just a couple of hours so he has become ever vigilant.

Deer control comes from plant selection and a product he gets on the internet that contains a bittering agent found in antifreeze, anti-nail biting and cleaning products among other household items.  Having used other taste and smell repellents containing rotten eggs, garlic, blood meal, citrus, ammonia, hot pepper and coyote urine, he swears by this product. His garden contains many plants he considers "bullet proof" like lambs ears, lions tail, hot lips salvia, breath of heaven, tagetes, armeria, asteriscus, carnations, dietes, Little John callistemon, mimulus, westringea and society garlic to name just a few. He plants "what works".

What hasn’t worked with his deer population is vinca that used to grow under the oaks. Wandering jew has successfully taken over and he’s OK with that. "Why fight it?" is his mantra. Plants he protects with Bitrex are daylily flowers, star jasmine, correa, penstemon, some sedums and the flowers on the aloe. He grows lots of different aloes, yucca and agaves, rescuing many from garbage piles and propagating others. He has 4 acres to cover.  There’s also a huge Angel’s trumpet under the oaks that he started from a cutting 4 years ago.

In one garden a huge Breath of Heaven has grown 9 ft tall. Nearby is a handsome small tree from So. Africa, Podocarpus henkelii or Long-leafed Yellow-wood. Eventually it will grow to 25 ft but is only half that size now. The foliage is distinctive and dense with heavy, shiny, dark green drooping leaves, giving it a weeping look. It is truly a specimen tree. His euphorbia collection includes a variety that looks like an azalea with chartreuse flowers. A very large stand of crocosmia was started from a 4" pot. Fortunately it’s planted in the right spot.

So much to see, so little time. Everywhere I looked was another beautiful vignette- accenting a dry river bed in one area, a fire pit with log seating in another. I learned so much from this gentle, determined gardener.

gardening lore

The Origin of The Mountain Gardener & Other Stories

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Which came first, the gardener or the writer?  I think a writer who gardens can’t help but put their thoughts down on paper. Think ‘The $64 Tomato’ or ‘Green Thoughts’ by Eleanor Perenyi. Actually it was my father who started me on this path. I remember his tomatoes- red, orange, yellow, lavender. I loved them all. And he gave me my own patch in the garden where I grew those giant pansies with faces.

My father always wanted me to be a writer and researcher for National Geographic, encouraging me to take writing and science classes. My interest in nature and photography was the easy part. It was the 60’s, though, and if you grew up then you know that one didn’t always do what was expected of you. I did study science at Humboldt State and Cal Poly, San Luis Obispo acing plant taxonomy class.

After I moved here, I started working at The Plantworks Nursery which really wasn’t work at all. Then one day several years ago I had an idea. I typed up a sample column and marched into the editor’s office for The Press Banner. Little did I know that he had taken horticulture classes himself and so had a soft spot for my idea to write a weekly gardening column. Next thing I know he’s saying he wants 5 columns, 400 words each, excluding prepositions, on his desk by Friday and the column would be called ‘The Mountain Gardener’ and not ‘Ask Jan’ which I had suggested. I knew my father would be proud. I was a newspaper columnist.

So on this anniversary of my 300th column I want to share with you some interesting gardening lore and a story about  one of my own gardening faux pas. 

I confess, I’m not one who talks to plants. Although I have a huge hosta seboldiana named Bob as well as an offset that I cleverly named Bob the Second, I don’t address them personally. Maybe that’s going to change. I was very intrigued reading a recent article in Audubon magazine by Nathan Ehrlich.  Scientists have discovered that plants give off electrical impulses in response to threats. Polygraph expert and former CIA interrogation specialist Cleve Backster confirmed this when, on an impulse, he hooked up a tropical dracaena to a polygraph and threatened the plant with a flame. The dracaena displayed the same electrical signals that people do when they lie. From lettuce to bananas, the results were similar.

Biologists Baldwin and Schultz have published work suggesting that some plants can communicate through the air. When the researchers threatened poplars and maples they found that nearby trees with no physical contact released defensive chemicals than inhibit digestion, thus hindering predators’ ability to consume the trees leaves or bark. Now I know what my hosta Bob’s doing when Bambi comes calling and why he’s never so much as been nibbled.

File this story under "what was I thinking?"  You understand if you’re a gardener that nothing will deter you from planting something you really want. Lack or space or sun or time- nothing will get in your way.  So it is with me and tomatoes. I dream about biting into those luscious gems right off the vine, juice dripping down my hand. One year I had what I thought was a great idea. I’d let the vine grow out into more sun off the side of the deck. Well, as summer progressed I marveled at how many tomatoes I was getting. This was going to be a banner year.

Then came the the day to start the harvest. I reached out to pull in the vine like it was Rapunzel’s hair. As you know, tomato vines aren’t like hair or rubber bands. Even a 5th grader would have seen the flaw with my plan. Guess my little gray cells needed some rest. I spent the rest of the season harvesting only the part of the plant I could reach and had to wait until fall to get the ones that were remaining.

Live and learn Hope springs eternal in gardening as it is in life.  I hope you have enjoyed reading the last 300 columns as much as I’ve enjoyed writing them.
 

organic fertilizers

The Wonder of Manure Tea

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There’s nothing like the long days of summer to get you thinking you could really get used to this. The plants are blooming, the veggies are finally producing and it seems summer will go on forever.

For many, gardening is a way to recharge their batteries. Planting, mulching, pruning or weeding- they are happiest with their hands in the soil.  For others, maintenance is a prison sentence. I fall somewhere in between. Spring finds me out in the garden planting till dark, but now I’m ready to sit back and enjoy the garden more.

Here’s a tip that’s easy enough even for me to tackle this time of year and will make all my plants ever so happy. A drink of manure tea is just what the doctor ordered.

Manure tea experts start with well composted manure because fresh manure may contain E. coli bacteria. If you buy composted manure or sufficiently compost your own, the E. coli should be long gone. Manure from animals raised organically usually do not have e. coli or salmonella in their gut. The Maine Organic Farmers and Gardeners Association recommends that manure tea be applied 60 days before harvesting vegetables and 120 days before harvesting root crops just to be sure.   Cow manure is the most common type used but composted horse, rabbit, chicken or sheep manure can also be used.

To get started, you need a 5 gallon bucket, a generous shovel full of pure manure and water. Put the manure in the bucket, then fill with water and mix vigorously. Allow to sit covered for three days, stirring once each day. This allow time for nutrients to infuse the water and all the solids to separate. The result is a liquid enriched with all but the organic matter from the manure. At this point, it may be too strong to apply to plants. Thin it with fresh water until the color is like ice tea, then you don’t have to worry about it burning any of your plants. You can work the residual organic matter into the soil or add it to your compost heap.

For a large garden make your manure tea in 50 gallon drums. Keep the drum in the garden all the time adding manure and water as you use up the current supply. With such a large container, you can dip a smaller bucket to water down the strong stuff. Another way to make large quantities of manure tea is to use a 40 gallon trash can. Fill a burlap bag with about 8# of manure and place it in the water filled can. Raise and lower it occasionally. Always cover your containers to keep insects out.

As the growing season rolls along, you may find your vegetable garden slowing down. This is because the original organic matter and fertilizer you tilled in have been used up. Manure tea is the perfect way to refuel your garden so it’s geared up to take advantage of the cooler fall days. If well fed, you can coax many plants, especially greens, to put on enough growth for a second harvest season.

Manure tea makes a fine transplant solution when diluted 3:1. Diluted tea can also be used on potted plants, shrubs, trees and perennials.

Remember organic fertilizers of any kind are beneficial to the soil. They build up the organic content which improves its drainage and structure. By improving a soils structure you also increase its ability to hold and release nutrients.

 

landscaping history

Historical Landscaping in San Lorenzo Valley

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The history of our area is fascinating. Being a gardener, I’m especially interested in the landscaping and plants that surrounded homes in earlier times. A friend of mine lives in a home off Hwy 9 in Ben Lomond. Her house was built in 1960 replacing the original cabin-style home from the turn of the century. In a tour of the property I learned some of the history of this beautiful area.

Pictures of the property from 1937 show grapes, fruit trees, a pampas grass and flowers bordering the clearing for a flag pole. One of the original Gravenstein apples is still producing. A horseshoe pit figures prominently in the yard. You can see the sparsely forested  Ben Lomond mountains behind the house.

Fast forward to 1960 when the present ranch style house was built. According to a neighbor who’s family has lived in the area for decades, The Bird of Paradise was one of the prized plants installed at that time and has survived many a winter, blooming spectacularly this year. Other plants that have lived in the garden for over 40 years are Cecile Brunner roses, camellias, daphne, Atlas cedar, hawthorn, yew and interior live oak.

The current steward of the property is a fellow landscape designer and has created a personal arboretum. She took me on a tour pointing out favorite trees and other additions she has made since 1987. I’ll start with the trees.

In full bloom is a 20 ft Himalayan flowering dogwood which has sported its huge white petal-like bracts for over two months now. Each flower is over 3" across and makes quite a show. The fruit is edible for birds. Another prized tree is her Fernleaf Fullmoon maple, which at 25 ft is tall enough to be underplanted with red flowering currant and hydrangeas. Sweet violets cover the ground along with a large stand of omphaloides. Resembling forget-me-nots this groundcover doesn’t reseed itself from those pesky, sticky seeds that used to stick to her yellow lab Banjo and cat Toby.

In another corner of the garden grows a Drimys winteri, commonly known as Winter’s Bark. This evergreen, slender tree has aromatic mahogany-red bark and leathery 5-10" long fragrant leaves. Small clusters of jasmine scented, creamy white flower appear in winter and spring. Underplanted with a black calla lily, columbine, coral bells and mimulus it makes quite a statement.

Two clematis, a burgundy Ernest Markham and a purple jackmanii grow over the arbor framing a white picket fence. A woolly blue curls blooms happily in a barrel along the driveway. The veggie garden, complete with a well-dressed scarecrow, guards the ripening San Marzano paste tomatoes as well as boysenberry, blueberry, artichokes and citrus.

On the way to the frog pond, we pass her collection of lacecap hydrangeas, fuchsia, foxglove, more omphaloides, ribes, campanula and a large butter-yellow flowering kerria japonica. A 22 year old native western azalea also claims a spot in this border next to the hachiya persimmon.

Back at the pond, the Pacific tree frogs are mostly quiet this time of year. Mating season is over and there is little reason to attract the attention of potential predators. She informed me that the frog population varies from year to year and has noticed that 10 years ago the frog chorus started about March but now mating starts earlier-about Christmas time.

Surrounding the pond are native stream orchids, appearing mysteriously here and there in the garden, ferns, blue oat grass, loropetalum, hellobore, polemonium and fuchsia thymifolia. Anemone, aucuba, ribes and a yellow rhododendron contribute color and texture as the season progresses.

We ended ours tour at the back garden. A border of Chinese ground orchids, spice bush, wax myrtle and rhododendrons surround the red fescue lawn allowed to grow long gracefully. Sitting at the table, nibbling on bruschetta with heirloom tomatoes and enjoying a glass of wine, we speculated what it might have been like to garden back in the early 1900’s. From the pictures it looks like it was very different than gardens today.

 

herbs

Herbs – Harvesting & Saving

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I’ve been reading a book called "Green Thoughts" by the late Eleanor Perenyi. She lived until the age of 91 passing away in 2009. Her 72 essays on gardening will live forever. She’s a hoot and her writing is delightful. I’m currently enjoying the essay about herbs. Her insights couldn’t come at a better time. My small herb collection is growing like crazy and I need ideas about how to use more of them and preserve the extras.

It’s easy to find space to grow your herbs.You don’t have to have a traditional knot garden for them. Make the most of a small sunny garden by tucking them between established plants in a border or perennial bed. One of my favorite color combinations is purple and gold so Tricolor or Purple sage mixed with Golden oregano is right up my alley. Variegated lemon thyme is another colorful herb that would also fit right in.

When shopping for herbs it’s a good idea to snip a leaf and crush it between your fingers. . You’d be amazed how different herbs can smell and taste depending on the source of the plant.

Thyme can smell like caraway, pine, camphor, lavender or turpentine and "these assuredly would be fatal to a bouquet garni" , according to Eleanor Perenyi. Rosemary plants can vary widely in taste, too. There are so many kinds available now, both upright and creeping, all originating from different stock. You don’t want to ruin chicken dinner by using the crushed leaves of one that tastes of pine or turpentine.

Trim your herbs often to keep them bushy and productive. Fresh herbs are at their finest in summer when they peak in flavor and essential oils. Most herb stems can be cut and kept in a jar of water, out of direct sunlight, for a few days of use. I’ve even had basil send out roots in the water.

Gather herbs in summer and preserve them for the rest of the year so you’ll always have some for flavoring.
Most herbs should be harvested before the plants are about to bloom. That’s when the leaves are at their peak flavor and oils are strongest. Harvest on a sunny morning after the morning dew has evaporated. To fully harvest annual herbs such as basil cut all stems back to just above the bottom two sets of leaves. Perennial herbs like sage should be cut back to about a third of their height also just above a set of leaves. As you collect your harvest, keep them out of the sun or they will quickly wilt.

Some herbs with a high water content like tarragon, basil, chives, lemon balm, mint and dill freeze well. Frozen herbs will keep their flavor for several months. Unlike dried herbs whose flavor is more concentrated when dried, frozen herbs can be used in the same proportion as fresh.

Dry other herbs by hanging in bundles or laying on a shallow basket or screen. if drying on a screen or basket remove large-leaved herbs from the stems before spreading them out. Smaller leaved herbs like thyme, savory or rosemary can be left on the stem to dry.

Herbs are dry when they crackle and crumble when rubbed between your fingers. Strip them from the stem and pack in labeled jars as they tend to look alike when dried. Crushing the leaves releases their essential oils, so don’t do that until you use them.

The five herbs I consider essential in the kitchen garden are basil, cilantro, oregano, rosemary and thyme. I also grow lemon verbena for tea, potpourri or in sachets for my closet and drawers, I grow lemon grass which has citronella oil to help ward off mosquitos.

You may choose herbs for salsa or tea or Italian dishes. Herbs can by used in cosmetics, natural dyes, crafts, potpourri or medicinally. Herb flavored vinegars, tea, honey, butter, cheese, salt or sugar are great ways to use your herbs. I like them all.

 

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