We have gotten in a number of new and exciting Proven Winner Shrubs!

Here are a couple of samples...

Little Henry® has lightly scented, pure white flowers that shoot like fireworks in the early summer horizon. Its mounded, compact stature makes it an improvement over older varieties such as the old favorite 'Henry's Garnet'.

When you're not expecting anything more from this little wonder its green summer foliage changes to a brilliant multitude of oranges and reds in the fall, making Little Henry® a rewarding experience through out all seasons.

Black Lace™ was the talk of England's Chelsea Garden Show in 2003, and now it's here at Westwood. BLACK LACE™ is a stunning development in Elderberry breeding.

Intense purple black foliage is finely cut, giving it an effect similar to that of Japanese maple. Indeed, some designers are using it in place of the more sensitive acer varieties since BLACK LACE™ is extremely durable and adaptable.

Would you like to see more of our great plants from Proven Winners? Check out our gallery - or come in and take a look!

Thursday, June 22nd at 6 PM (TONIGHT!)
All About Herbs!

Taught by Barb Arnold, owner of Nothing But Herbs.

Class includes care and use information on all of your favorite herbs, plus learn about many more new and exciting varieties.

Cost: $15.00; includes one 4" herb to take home.

Call 687-5952 for more information.
Last chance to sign up for this one!

Rathdrum Days Garden Tour

Westwood Gardens is looking for gardeners to show off their gardens!

This event will coincide with the other Rathdrum Days festivities on Saturday, July 15th. Tickets will be sold at a minimal price to raise money to help beautify Rathdrum. All monies collected will be given to the city to use on areas like the entrance to Rathdrum on Highway 41 and the new skate park, which is currently under construction.

* Any one who volunteers to be on the tour will receive substantial discounts on all plant material needed to get their yards in tip-top Tour condition.

Please contact Jodee at 687-5952, as soon as possible, if you are interested in being involved in this fun summer project.

There is a growing trend in home entertaining in presenting food that is not only delicious but also beautiful to look at. What better way to beautify your company dishes than with fresh flowers from your garden that not only look pretty but are edible as well.

Summer is the best season to incorporate flowers in your food preparation because the variety and supply are plentiful.

Before you begin, make sure that all edible flowers have not been sprayed or chemically fed. Always use organic fertilizers like Dr. Earth's and spray for fungus and pests with organics such as our Flower Pharm Sprays to control problems.

Any garden, no matter how small, can provide a wonderful supply of summer blooms for culinary use. Here is a list of some to start collecting and growing:

Nasturtiums - almost a never-ending supply of beautiful flowers in hot summer colors. Lovely in salads and they provide a nice peppery taste (see recipe below).

Marigolds - a great addition to salads and as garnishes or used in sauces (see recipe below).

Rosemary, Marjoram and Thyme - all have beautiful flowers that are as useful as their leaves. Their flowers adorn and flavor your favorite fish and chicken recipes.

Roses - use the petals in fresh salads, to flavor summer puddings (add petals on the outer edge of a glass serving dish before spooning pudding), decorate cakes with fresh roses and season olive oil and vinaigrette dressings with fresh petals.

Society Garlic - delicious garlic flavor in both stems and flowers. Flowers look pretty and add spicy garlic flavor to roasted meats and broiled fish. Snip stems and use as a chive substitute on baked or mashed potatoes.

Scented Geraniums - leaves are wonderful in preserves and jellies...the flowers when harvested and dried make soothing and refreshing teas.

Nasturtium Summer Salad

Mixed lettuce leaves
About 36 nasturtium heads

Dressing

2 tablespoons olive oil
1 tablespoon walnut oil
1 tablespoon French mustard
1 tablespoon white wine vinegar
salt and ground pepper

Toss the flowers gently with the lettuce leaves. You can also add candied walnuts, chopped apples or mandarin oranges. Shake the dressing together and mix with the salad just before serving. Serves 6.

Marigold Sauce

2 tablespoons sunflower oil
4 tablespoons cider vinegar
2 heaping teaspoons grated horseradish
8 heads marigolds

Measure the cider vinegar into a mixing bowl, add the grated horseradish and crush well with a wooden spoon. Blend in the sunflower oil and leave to infuse for 30 minutes. Wash the marigold flowers and drain well. Stir the marigold petals into the sauce. Serve this sauce with smoked mackerel or herring on a bed of fresh red lettuce leaves and marigold petals for color.