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Edition 6.37 Westwood Gardens Nursery & Garden Art September 14th, 2006

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quote of the week

Quotation of the Week:

"In the end, color combinations come down to our personal preferences, which we must discover through observation and experiment."
—  Montagu Don

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Divide and Conquer

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By Tamara Galbraith

Here's a basic primer on how to divide some of your perennials. Don't neglect this fall duty; it's nature's way of giving you free plants!

Just like pruning, dividing should be done in the season opposite of planting, i.e., spring flowering = fall dividing and vice versa. Try to plan your dividing project for a cloudy, slightly cooler day with a good chance of rain thereafter.

Most perennials should be divided every three to five years. However, some, like columbines, poppies and euphorbias shouldn't ever be divided, even if they start to clump. Don't divide woody plants like lavender, rosemary or the bigger artemesias either.

Before starting your division project, thoroughly water all plants to be divided a day or two before you dig in. Likewise, prepare planting holes for the new divisions so they aren't languishing (and drying out) above ground for too long. You can also pot up divisions to build up size, overwintering pots in a protected environment. Make sure your tools are clean and, more importantly, very sharp.

Use a sharp pointed shovel or spading fork to dig down deep on all four sides of the plant, about 4 to 6 inches away from the plant. Pry underneath and lift the whole clump to be divided. If the plant is very large and heavy, you may need to divide it right in the ground with a sharp shovel before lifting the new sections out.

Shake or hose off loose soil and remove dead leaves and stems. This will help loosen tangled root balls and make it easier to see what you are doing. Depending on the root system, divide your plants as follows:

• Spreading root systems that have just a mess of disorganized roots include such plants as asters, bee balm, lamb’s ear, purple cornflowers and many other common perennials. Some can get out of control unless you divide them frequently. Luckily, they can usually can be pulled apart by hand, or cut apart with shears or knife. Divide the plants into clumps of three to five vigorous shoots each. Toss the center of the clump into the compost pile if it looks like it's run its course and is weaker than the outside edges.

• As the name suggests, clumping root systems originate from a central clump with multiple growing points and usually have thick fleshy roots. This group includes astilbes, hostas, daylilies and many ornamental grasses. A sharp knife is handy with these guys, as it is often necessary to cut through the thick crowns to separate the divisions. You can also pry apart these roots with two digging forks held back to back. Make sure at least one developing eye or bud exists on each division.

• Rhizomes are stems that grow horizontally at or above the soil level. Irises are the most common perennial with this type of root system. Divide irises any time between a month after flowering until early fall. Cut and discard rhizome sections that are one year or older and/or showing signs of disease and insect damage. Iris divisions should retain a few inches of rhizome and one fan of leaves, trimmed back halfway. Replant with the "shoulders" of the rhizome showing above soil level.

• Tuberous roots, like dahlias, should be cut apart with a sharp knife. Every division must have a piece of the original stem and a growth bud attached. After division they can either be replanted or stored for spring planting.

Silly as it sounds, dividing is probably my favorite fall gardening chore. When you dig up one daylily and all of a sudden it becomes four...well, for an avid gardener, that's like a magic show and a birthday gift all rolled into one!

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Westwood Gardens Trivia!

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This will be the last trivia, at least for a while. We are running out of trivia questions, so we thought we'd let the readers ask us some questions. (See the next section below.)

Last Week's Question:
What season is generally the best time to plant trees and shrubs... and why?

Last Week's Prize:
$10 Gift Certificate

Last Week's Winner:
Betty Jensen

Last Week's Answer:
Fall---the plant is able to put all its energy into building a root system instead of top growth and foliage.

Winners - to pick up your prize, just bring in some form of ID and tell us you were the winner.

Westwood Gardens Q&A

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This Week's Question:

Carol Jund asks: "Can you help me pick a good tree for a swale/ sidewalk area in the front of our house?"

One of the best ways to pick out a tree is to find one by driving around in different subdivisions and seeing what looks good to you that others have planted in a similar location. Try to find areas that were built at different times, as older trees look different from newly planted ones. If you see something you like, but don't know the variety, pick a leaf and bring it in. Most homeowners are also glad to help, if you ask.

One thing to keep in mind is if there are utility poles near where you want to plant that you need to stay under. You do not want something that is too tall and has to be "topped" to avoid these power lines.

Also, ask yourself what season of interest do you enjoy the most? Spring bloomers, fall color, or all season color - like a red leaf plum or an evergreen?

Happy Tree hunting!

Jodee
Westwood Gardens


Have you got a garden problem or question?

If your question gets picked for the newsletter, we'll give you a $10 gift certificate! (We will answer the other questions too - just not in the newsletter.)

If your question was picked - to pick up your gift card, just bring in some form of ID and tell us you were the one who asked.

Recipe of the Week: Tri-colored Coleslaw

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What You'll Need:

  • 1 medium head green cabbage (about 5 cups) shredded
  • 1 medium head purple cabbage, shredded
  • 2 cups grated carrots
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup cider vinegar
  • 1/4 cup honey-mustard (or your favorite kind)
  • 2 tbsp. light brown sugar
  • 2 tsp. celery seeds
  • 1 1/2 tsp. salt
  • 1 tsp. pepper

Step by Step:

Toss the cabbage and carrots in a bowl.

Combine the mayonnaise, sour cream, vinegar, mustard, brown sugar, celery seeds, salt, and pepper in a bowl.

Whisk to mix.

Pour over the cabbage mixture, tossing to coat.

Chill, covered, for 4-10 hours

Yield: 12 servings.

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