Bill's Favorite Native Plants: November

Allen, Sterling & Lothrop's nursery manager Bill Kennie has been working with the Falmouth Open Space committee to help eradicate invasive plants from the Maine landscape. Bill believes that it is very important to include native species in ornamental landscape gardens. Indeed, the more native plants a garden has the better--native plants are typically low maintenance, they provide food and shelter for wildlife and are visually in keeping with our native "wild" landscape.

Comptonia Peregrina                                                                

Sweet Fern

Height: 2-4’                         Spread: 4-8’

This one brings me back to my childhood---running through sandy fields in summer with the spicy smell of this plant.  The fern like foliage turns red and yellow in the fall.  It does great in well drained infertile soil.  It will take full sun to part shade. I cut some of this in November and it still had its spicy fragrance.  I’ve had this dried in my house all winter…it really lasts! If you have a tough spot this one could be for you.

 

Seed of the Month: Cilantro

Cilantro

Cilantro is a term for the leaves of the coriander plant; these leaves are also known as Chinese parsley, fresh coriander, and coriander leaves. The dried fruit, or seeds, are often referred to as coriander and are used in cooking, imparting a lemony, citrus flavor. Even the roots of the coriander are eaten; some Asian dishes, notably Thai, use the root, which imparts a deeper, stronger flavor than the leaves. Cilantro is used fresh, dried, or even frozen. It is used for flavoring and, because heat weakens the flavor, is usually used fresh as a garnish or added to cooked food just before serving.

Cilantro storage tips from About.com

How to store cilantro

As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Depending on its treatment at the market, it should last up to a week in the refrigerator.

Freeze cilantro

To freeze, place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using.

Dried Cilantro

Cilantro may also be dried in the same manner as parsley; however, its flavor will be greatly diminished. Drying is neither recommended nor worth your time. Dried cilantro is available in most markets, should you have the need.

Bill's favorite Native Plants: October

Allen, Sterling & Lothrop's nursery manager Bill Kennie has been working with the Falmouth Open Space committee to help eradicate invasive plants from the Maine landscape. Bill believes that it is very important to include native species in ornamental landscape gardens. Indeed, the more native plants a garden has the better--native plants are typically low maintenance, they provide food and shelter for wildlife and are visually in keeping with our native "wild" landscape.

 

Aronia Melanocarpa                                                        

Black Chokeberry

Height: 4’-5’       Spread: 4’-5’

This one has interest all season long.  Lovely spring time white and pink flowers are followed by clusters of large edible black fruit (to be enjoyed by you and/or the birds!) in the summer.  The fall foliage is stunning with shades of purple, orange and yellow. 

It is very tolerant of most soil types and if left alone will sucker freely.  It looks nice in both wild and “finished” gardens.

Black Chokeberry is also beneficial for the bees!

 

Seed of the Month: Baby Hybrid Spinach

Baby Hybrid Spinach

Baby Hybrid Spinach is new for 2013! 
Spinach grows well in the cooler weather of early and late summer. There are three main varieties of spinach: savoy, semi-savoy, and flat-leaf. Baby spinach usually refers to young flat-leaf spinach, picked 15-30 days after planting rather than the usual 40 days for mature spinach It is very tender and is delicious raw or cooked. Flat-leaf spinach is easier to clean than either savoy or semi-savoy, whose leaves are more crenelated. Here is one of many ways to prepare baby spinach--this one from Big Oven.com

Baby Spinach and Roasted Beet Salad

2 large beets; trimmed and washed

Salt and freshly ground pepper; to taste

2 tbsp. balsamic vinegar

1 tsp. Dijon mustard

1/4 cup extra-virgin olive oil

1/4 cup green onions; chopped

1/4 cup slivered fresh mint leaves

4 cups baby spinach

1 cup orange segments; cut into 1-inch pieces

1/2 cup fresh raspberries

Preheat an oven to 350°F.
In a roasting pan, combine the beets, salt and pepper. Cover with aluminum foil and bake until tender, about 1 hour. When the beets are cool enough to handle, slip off the skins, then cut the beets into wedges.
In a bowl, whisk together the vinegar and mustard. Add the olive oil in a slow, steady stream, whisking constantly until blended.
In another bowl, combine the beets, half of the vinaigrette, salt, pepper, green onions and half of the mint. Toss to coat and let stand for about 30 minutes.
In a large salad bowl, combine the spinach, the remaining vinaigrette, the beet mixture, the oranges and the remaining mint and toss to mix. Divide the salad among 4 individual bowls, garnish with the raspberries and serve immediately.