By Tamara Galbraith

Summer's in full swing, and your previously glorious flowers are starting to look a little ragged around the edges.

Many plants will benefit - and even rebloom - after a mid-summer session of "deadheading," that is, removing spent flowers and/or stems to promote new growth.

Here's a quick guide of deadheading techniques for different types of flowers:

Pinch off individual dead flowers on: balloonflower, bellflower, daylily, delphinium, foxglove, hibiscus, hollyhock. (Also included: some irises that will rebloom in the fall, depending on the variety.)

Do an overall snip of dead blooms (about 2" below the flower) on: blanketflower, columbines, globe thistle, goldenrod, geranium, Jacob's ladder, salvia, coreopsis/tickseed.

Cut the entire spent flower stem off to either a sideshoot or to the plant's base on: baby's breath, bleeding heart, cardinal flower, catmint, coral bells, foamflower, gaura, Jupiter's beard, lavender, lupine, mullein, painted daisy, pincushion flower, coneflower, Shasta daisy, speedwell, spiderwort, Stoke's aster.

(Listening to The Grateful Dead while deadheading is, of course, optional.)

The newsletter gives us a chance to answer questions that might be interesting to our readers. If you have something you would like to know, just send us an email.

A customer recently asked how they should go about drying herbs from their herb garden, and this is a simple plan for you to follow:

Dry herbs such as basil, parsley, and sage to store through winter by cutting 6 -to 12-inch long stems, remove any dead or diseased leaves, and hang stems upside down in paper bags in a shaded, airy, cool location.

Question: How do I know when to harvest my onions, and do I need to do anything special before storing them for later use?

Answer: To harvest onions for storage, watch for when the tops begin to turn yellow and fall over. The bulbs should be in the two- to four-inch range. At that point you may wish to bend the foliage flat to the ground to speed up the maturing process. After about three weeks, or when the tops are totally dried up, dig them up. (Do not harvest when the soil is very wet, and be sure to harvest before the first frost.)

Harvest on a dry, sunny day and lay the onions out to dry for an hour or so in the sun. Brush off any excess soil, then cure them by placing them in a single layer in the shade for about ten days. If conditions are inappropriate for outdoor drying, you may have to spread them out on the floor indoors under a fan. Finally, clip off the tops about an inch from the bulb and store in a cool dry place. Storage onion varieties will keep from 4-12 months when properly dried and stored.