cedar rim nursery - Home and Garden Showcase

CEDAR RIM NURSERY
Martha Vandepol
Design a Succulent Wreath
Shannon Downey
Hydrangeas Demystified
Brian Minter
Ornamental Grasses
Paul Zammit
Mix It Up: Combine Edibles
and Ornamentals to Create
an Eye Catching Container
Arrangement
Mandy King
Spring Cleansing
Chef Michael Smith
Feel the heat: Grilling
Vegetables
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CEDAR RIM NURSERY
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Contents
22
12
9
Mix It Up
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 Tips to Feel Your Best
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Co-Op is an alliance member. Photo credit to Proven Winners® for a selection of photos provided to this magazine.
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SPRING 2015 • 5
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SPRING 2015 • 7
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MIX IT UP
Combine Edibles
and Ornamentals
to Create an Eye
Catching Container
Arrangement.
Written By Paul Zammit
T
here 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 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.
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.
SPRING 2015 • 9
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.
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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
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.
SPRING 2015 • 11
DESIGN A BEAUTIFUL
Succulent Wreath
Written by Martha Vandepol
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.
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
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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.
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:
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
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.
Caring for your
Succulent Wreath
How to prepare
a Succulent Cutting
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.
• 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.
SPRING 2015 • 13
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.
FEEL THE
HEAT:
Grilling Vegetables
with Chef Michael Smith
By Chantielle McFarlane
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 bestknown 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.
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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 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.
GRILLED PINEAPPLE ONION SALAD
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 4
INGREDIENTS
1 whole pineapple, skinned (uncored), cut into thick rings
2 red onions, sliced into a few very thick rings
A few generous splashes olive oil
A sprinkle or two sea salt and freshly ground pepper
1 lemon, zest and juice
Few handfuls fresh whole basil leaves
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.
Variation
This salad is very good tossed with a grilled chicken breast
or two. Try tossing in some shredded coconut or sliced green
onions as well.
ABOUT CHEF MICHAEL SMITH
Food 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.
SPRING 2015 • 15
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SPRING 2015 • 17
Hydrangeas
Demystified
Written by Shannon Downey
Lets Dance® Rhythmic Blue
W
rap 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 panicstricken, “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 GROW
When 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
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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 PRUNERS
Cross 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
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.
KEYS TO SUCCESS
No matter which species of hydrangea you choose, they all
have similar needs.
• Moist, but well-drained soil.
Little Lime®
• 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.
Invincibelle® Spirit
Let’s Dance® Diva!
Tuff Stuff™
Incrediball®
Little Quick Fire®
Gatsby Galtm
SPRING 2015 • 19
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SPRING 2015 • 21
EASY CARE
for
Gorgeous Dahlias
• 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.
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.
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• 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 neighbor!
• 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.
SPRING 2015 • 23
Ornamental
Grasses
Written by Brian Minter
O
rnamental 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.
Purple Fountain Grass
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.
Pennisetum ‘Sky Rocket’
Pennisetum setaceum ‘Rubrum’
Pennisetum ‘Red Riding Hood’
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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.
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.
Festuca ‘Beyond Blue’
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!
Calamagrostis ‘Karl Foerster’
Acorus ‘Ogon’
Carex ‘Evergold’
Carex Oshimensis ‘Everillo’
Carex ‘Ice Dance’
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SPRING 2015 • 29
5
Spring Cleansing
TO
Tips
HAVE
YOU
FEELING YOUR
BEST
by Mandy King, CNP, BCom
A
fter 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.
3. Exercise
Exercise 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.
1. Drink lemon water
One 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.
4. Eat more leafy greens
Adding 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.
2. Remove ‘problematic’ foods
Each 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.
Spring Cleansing GREEN Smoothie
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
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5. Cruciferous Veggies
Not 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.
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.ca
TWITTER: @mandyking_HEAL
WEBSITE: healthyeatingandliving.ca
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