Saturday, June 3rd at 2 PM
Home Composting 101

Learn the basics to get you started - from a seasoned gardener.
Our very own Stephanie Reynolds will show you how to make your own "Black Gold." Free!

Saturday, June 10th at 2 PM
Bonsai Basics...
Make Your Own Bonsai

A perfect gift for Dad!
Westwood employee, Roseann Peak, who has a passion and an eye for this unique art form, will help you make your own Bonsai to take home.
Cost: $ 25.00 for materials (pre-registration required).

Saturday, June 17th at 2 PM
Containers with PIZAZZ!

Learn the secrets to making your own stunning container gardens

These basic design ideas will make all the difference!

Cost: determined by plant and container prices. You choose the container and the plants yourself.

Call 687-5952 for more information. Sign up Today!

New Bulk Bark

Fine Bark, Medium Shredded Bark, and Beauty Bark Nuggets.

In addition to our bagged barks, we now carry an assortment of bulk bark, sold by the yard.

Bring your truck, or we can deliver!

Westwood Rocks!

We now sell a variety of bagged rocks:
Red Lava Rock, Gold Lava Rock & River Rock.

Concrete Treats for the "Do It Yourself" Landscaper!

Roman Stack Stones in Red and Gray
Vineyard Stones in Red and Gray
NEW Roman Cobblestone Pavers
NEW Scalloped Tree Rings

Make Your Own Stepping-Stones!

Fun and fanciful stepping-stone pattern molds you can make yourself.

• When purchasing edible flowers, make sure they have been organically sprayed. You do not want to eat them if they've been sprayed with pesticides. Do not use flowers from a florist for cooking.

• Pick herbs and flower blossoms in the morning, just after the dew has dried and before the heat of the day has made them limp.

• When herbs begin to blossom, the flavor of the herb itself often starts to fade. Keep some plants well cut for their leaves (such as basil), and allow others to flower if you want to use the blossoms. Harvest buds and blossoms to prevent plants from bolting or going to seed.

• Both flowers and herbs should be gently washed and well dried before use.

• Large flower blossoms, unless you are stuffing them, should be cut into slivers for easier eating and a more pleasant texture. Remove the stems of the flower, and the stamen if it is large or tough.

• Fresh herbs contain volatile oils that are easily cooked out. Add them toward the end of cooking time (about the last ten minutes or so).

• Variety in planting your herb garden translates to variety on the dinner table. Experiment with different herbs and flowers from the same species and you'll be rewarded with a full range of tastes and colors.

It would be difficult to find a plant that is more hardy, fragrant, evergreen flowering, drought tolerant and edible than rosemary.

You can get it in upright varieties that make wonderful low hedges, topiaries, filler landscape plants or in trailing varieties that cascade over planters, baskets, pots or ramble throughout rose and perennial gardens. Below is an easy, quick recipe for you to try. It's great for company or just part of your weekly menu.