October 1999

 “This summer was a bad one for causing turf damage of all kinds,” reports Pam Charbonneau, turf grass specialist with the provincial government in Guelph, Ontario, offices.  Lawns are efficient air conditioners and absorb gaseous and particulate pollutants.  They also reduce urban noise and are pleasant to play or simply relax on.  Last but not least, as the carpet of the garden, nothing sets off the surrounding beds and bushes better.  What can we do then to assist this miraculous grassy growth?

If the lawn is in reasonable shape, nothing more than mowing (no shorter than two inches) is required.  Trim the perimeters with a turf edger, including where the grass meets paths and drives.  Remove odd intruding weeds with a sharp knife.

Crabgrass reached almost plague proportions this summer.  It is dead or dying now and has sown its annual seeds.  These can only be eliminated next season.  Raking the dead patches vigorously followed by over-seeding with a quality lawn seed may assist, but it is somewhat late in the season for such seeding.  The first week (but not much later) in October provides a “window” in which to control the equally notorious European chafer grub, also know as “white grub”.  Unfortunately the only option is to resort to chemicals such as Seven, Dursban or Diazinon.  This first week of October is also time to bring in select specimens of tender annuals to keep in the home all winter.  Many people are discovering that herbs can be similarly treated.  Geraniums may survive hung up bare-rooted in the basement.  A more assured method is to cut them hard back and transfer into clean 6-inch pots.  Apply a generous precautionary spray of insecticidal soap prior to bringing indoors.  The same treatment may be used for impatiens, wax begonias and browalia.

Other tender decorative plants such as dracaena, asparagus fern, hibiscus and fuchsia, may simply be potted up and brought inside.  The last two will benefit if the new growth made this past summer is pruned back by three-quarters of its length.  These two seem to be prone to white fly and aphid attack in the house.  A weekly protectant, spray again using insecticidal soap is recommended.  Cut all perennials back to ground level, except the ornamental grasses.  The latter continue their ornamental effect when left through the winter.  The dead blades also protect the tender crowns through bitter weather.  If desired, such vigorous and sturdy perennial favorites such as hosta, daylily, coreopsis and others may be lifted, divided and replanted.

Do not deadhead the roses any longer.  By leaving the blooms to form fruit or “hips” the signal is sent to the plant to commence preparing for the coming winter weather.  It is not necessary to earth up until next month.  In fact cutting back too early may actually reduce survival over winter.

It is said that in fall, the family that rakes together, aches together.  Perhaps so, but the chore is a very necessary one.  While composted tree leaves make magnificent mulch, fresh ones do not.  Left to cover flower beds and lawns, they mat down into a wet, air excluding mass, choking out growth below.  Worse, yet, they harbor many pathogens, protecting them until spring at which time they emerge to spread havoc.  See further on in this article how to obtain a very modestly priced composter.  If there are too many leaves for such, place in plastic bags, puncture with holes to allow air in and stack at the back of the garden until late next spring.  When opened then the contents should have been transformed into a rich compost. 

American Beauty Rose

A rose bud suggestively held across a human navel has been the subject of billboards and print media advertising for the past couple of months.  If this wasn’t enough to capture a rosarians eye, the bold print proclaimed “American Beauty” According to the reviews, this fall 1999 movie is a “tragicomedy.”  Alas, the American Beauty rose is more tragedy, dating back to 1886.  Technically classed as a hybrid perpetual, it was one of the first of the modern roses.  A great favorite also with florists, it formed the bouquet countless girls received while courted.  No single rose bud, however suggestive, for our ancestors!  A magnificent and a notable lack of thorns.  Across the Atlantic, the more European-sounding Mme. Ferdinand Jamin commonly knew it.  Unfortunately by whichever name, it has fallen favor in modern times.  Perhaps Kevin Spacey and Annette Benin can encourage a renaissance.  Check with Pickering Nurseries (905) 839-2111

160-Million Dutch Bulbs

According to information received from Carol Cowan of the ever-reliable Netherlands Flower bulb information center, almost this number of Dutch flower bulbs were purchased by Canadian gardeners in 1998.  With some justification, Carol says, “Canada is crazy for flower bulbs.”

No doubt she is right if one is to judge by sales so far this fall.  Toronto gardens will greet the millennium with magnificent displays of spring blooming bulbs.  If they are still on sale, you have time to plant them.  The best selections sell out the fastest though.  Delay may result in disappointment.

Vancouver the Most Floral

The most floral of all Canada’s major cities is Vancouver.  So declares the judge for the Communities In Bloom annual contest.  In spring of 1999, the Vancouver Parks Board kicked things off with a contest to discover the city’s most Beautiful Block.  Vancouverites responded with all the enthusiasm typical of those residents of the West Coast.  The planting around the airport, while well outside the city are enough to make any Easterner green with envy.  Why cannot Canada’s greatest city take first place of the most beautiful city?  If one is familiar with the gardens of both the last mayor, Barbara Hall and the present mayor Mel Lastman it is not hard to understand our dismal record.

Parsley is Ghastly

At least if we are to believe Ogden Nash it is.  Also probably numerous restaurant owners south of the border down Manhattan way after the Mafia declared parsley was the in thing –or else!  Jimmy Breslin, columnist of the New York Daily News wrote of restaurant “meals that appeared to be growing lawns.”  Not only was the ubiquitous herb heaped on plates but also dunked in mixed drinks.  Regardless, prices rose from a mere five cents to forty cents per bunch of parsley.  The practice even spread west.  The Montana State Crime Control Commission investigated similar pressuring of restaurants there and the bombing of those, which declined.  They discovered that one crime ‘family’ had obtained control of the parsley fields of Ventura County, California.  They were cutting the green stuff five times a year to supply the demand.

Drunk Drives Mower

In Woodstock, Ontario last month, OPP were called when a lawn mower operator clipped the side of a car, causing damage.   Released after questioning, he weaved away down the road.  The disapproving officer arrested him on the charge of drunk driving.  Earlier this year, a Newfoundlander was less lucky while under the influence of alcohol when he drove his machine over an embankment.  Some time ago a Norwegian was arrested for a similar crime.

Herbs Blends Are Happiness in the Kitchen

How Life in the Fast Lane Can Be Made Possibly Easier and Certainly Tastier

October is the time for traditional pumpkin pies.  Not satisfied with the store-bought canned filling?  Purchase instead of pie pumpkin, which is not the same as you buy to carve into a porch decoration.  Spice it up with the following blend:

            2 tsp ground cinnamon

            ¼ tsp ground cloves

            2 tsp ground ginger

            ½ tsp ground nutmeg

Thanksgiving dinners in Ontario are renown for other pies to expand the waistline. Here’s how to bring raves for your next apple pies:

            3 tsp ground cinnamon

            ½ tsp ground ginger

            ¼ tsp ground fenugreek

            ½ tsp ground nutmeg

            ½ tsp ground cloves

            1 tsp grated dried lemon peel

Talking turkey seasoning?  Try City Gardening’s way to bring to zing to any poultry:

            1 tsp thyme

            2 tsp marjoram

            1 tsp onion powder

            ¼ tsp black pepper

            ¼ tsp celery seed

            ½ tsp ground sage

            ¼ tsp cayenne pepper

The cuisine from other cultures each rely upon various blends of herbs and spices.  Here are some of City Gardening’s time-tested favourites.  Make up extra to add interest to any meal prepared on a rushed schedule.  Store this in glass jars with tight-fitting lids, kept in a dark, cool place – and don’t forget to label each bottle!

Chinese Five Spices Seasoning

            1 tsp ground cinnamon

            ½ tsp fennel seed

            ½ tsp star anise

            ¼ tsp white pepper

Greek Seasoning

            2 bay leaves

            2 tsp garlic powder

            2 tsp thyme

            2 tsp rosemary

            ½ tsp sage

            2 tsp parsley

Italian Seasoning

            3 tsp oregano

            2 tsp marjoram

            1 tsp thyme

            2 tsp rosemary

            1 tsp basil

            1 tsp sage

Mexican Seasoning

            1 tsp chile peppers

            ½ tsp garlic powder

            1 tsp onion powder

            ½ tsp ground cumin

            2 tsp oregano

            2 tsp parsley

            ½ tsp celery seed

            ½ tsp cayenne pepper

            2 bay leaves

            2 tsp Spanish paprika

African Safari Stew Seasoning

             6 Jalapeno or similar long peppers

            2 tbsp black pepper

            3 tbsp whole cloves

            1 tbsp ground nutmeg

            ¼ tsp ground turmeric

This is particularly tasty when used to prepare chicken stew or, for a more central European taste, try the next blend.

Paprika Spice for Chicken

             1 clove garlic, crushed

            1 tbsp Hungarian sweet paprika

            2 tsp ground cumin

            1 small piece of fresh ginger, crushed

West Indian Curry Seasoning

             ¼ tsp ground coriander

            ¼ tsp aniseed, ground

            1 tsp ground cumin

            1 tsp mustard powder

            1 tsp fenugreek, ground

            2 tsp ground ginger

            1 tsp ground turmeric

            1 tsp ground cinnamon

Future issues of City Gardening will carry still further selections of herb and spice blends with which to titillate your palate and those of your friends.

Free Garden Composters

If you live within the new city of Toronto you are eligible to receive a spanking new composter for a fraction of the regular retail cost.  Since composting home and garden waste reduces the loads of garbage to be picked up, the municipality will deliver it to you for just $20, or five bucks less if you pick it up yourself.  Simply call 392-9573 and the cheerful composting folks there will give you the details.  And remember, receiving at least a smidgen of municipal taxes back makes for a contented composter, or at least composter owner.

  L.O.’s Plants of the Year

     The professional association Landscape Ontario request its members each year to select plants from six categories that offer outstanding value for the home gardener.  There is time to purchase and plant any or all of these. 

Perennial:     Japanese Painted Fern

Vine:            Climbing Hydrangea

Evergreen:    Dwarf Globe Blue Spruce

Deciduous Tree:    Ivory Silk Tree Lilac

Deciduous Shrub:  Goldmound Spirea

Broadleaf Evergreen:  Green Mountain Boxwood

     All are excellent choices for urban gardens with space considerations.  Boxwood and the Japanese Painted fern in particular tolerate shade also.  The Tree Lilac has cherry-like bark that adds interest to the winter garden and it is a reliable flowerer every June.  Watch for L.O.’s Year 2000 selections early next spring.  

The Great Pumpkin

Learn the lore of the pumpkin with

Wes Porter

What is the difference between pumpkins, squashes and gourds?

See and sample pumpkin products

Listen to pumpkin legends from many lands

Learn how half-ton pumpkins are grown

And much more. All at no charge for you and your children

A Free Family Event

2 p.m., Saturday, October 23^rd, 1999

at

Main St. Library

135 Main Street

Toronto, ON

Owing to limited space, please register by phoning 393-7700

the library is located just south of Gerrard East

Close to TTC buses and streetcars.

Back to the City Gardening Archives Page