What dangers are hidden under your kitchen sink? (Photo by Jon Lamb)
If you do a quick inventory of the chemicals in your home, I bet the list is long. Toilet bowl cleaners, medicine, cosmetics, tile cleaners, bathroom deodorizers, mouthwash, mothballs, nail polish remover, bleach and ammonia are found in the kitchen and bathroom of most homes. More than 90 percent of poisonings occur in the home and most are preventable if you can keep poison away from tiny fingers.
Today’s guest is Kandace Fisher-McLean, housing and environmental design specialist for University of Missouri Extension.
University of Missouri Extension offers a useful tool to help both new and experience gardeners create and maintain beautiful and productive gardens. The Garden Journal will help you keep track of everything in your garden. It explains hardiness zones, soil tests, monthly garden tips and tips for controlling pests and diseases. Order: From…
Many things can attack a plant causing it to decline (Photo by Jon Lamb – University of Missouri Extension Communications)
Indiscriminately spreading chemicals for ailing plants is a bad idea. Many things can cause problems for plants: insects, viruses, bacteria, fungi and even poor nutrition. You need to know what’s wrong before you can choose the correct treatment. For people in the Midwest, the University of Missouri’s Plant Diagnostic Clinic is a good place to get your plant problems diagnosed.
“She turned to the sunlight And shook her yellow head, And whispered to her neighbour: “Winter is dead.” ~ A.A. Milne from “When We Were Very Young”
Nothing signals the end of winter like bright daffodils and colorful tulips. Spring flowering bulbs are easy to grow and always rewarding. To enjoy their early spring show you must plant these bulbs in the fall and care for them after they bloom.
Today’s guest is David Trinklein, horticulture specialist for University of Missouri Extension. He has some dos and don’ts for keeping daffodils, tulips and hyacinths happy and putting on a glorious spring show year-after-year.
“Carrots are divine, you get a dozen for a dime, it’s maaaaaaagic!” ~ Bugs Bunny (Photo from the National Garden Bureau)
Bugs Bunny was never seen without a carrot at hand. Could it be the nutritional boost he got from his favorite food that kept him one step ahead of Elmer Fudd?
You should consider growing carrots in your garden. Fresh-from-the-garden carrots are often the sweetest and tastiest.
Home grown carrots also offer a great teaching moment for children. Watch the look of awe and surprise from a young child when you pop a carrot out of the ground, rinse it off and hand it to them to eat. They’ll think you’ve discovered buried treasure, which of course you have.
“In my garden, care stops at the gate and gazes at me wistfully through the bars.” ~ Alexander Smith, Scottish poet (Photo from the National Garden Bureau)
Peas are one of first vegetables that you’ll plant and harvest. The crisp texture and sweet taste of fresh peas truly embodies spring.
Today’s guest is David Trinklein, horticulture specialist for University of Missouri Extension. He says if you live in Missouri you need to get peas in the ground as soon as you can work the soil because when the heat of summer arrives your garden peas will be gone.
“A flower blossoms for its own joy.” ~ Oscar Wilde (Photo by National Garden Bureau)
It’s small wonder that petunias continue to rank among the most popular flowering annuals. With over 75 varieties available from different companies, these bright and lively plants bloom from spring until frost. They’re easy to grow and are well-suited for flower beds, borders, window boxes and other containers. Cascading varieties work very well in hanging baskets.
The petunia is related to tobacco, tomatoes, deadly nightshades and potatoes. In fact the name is derived from the Brazillian word “petun” which means tobacco.
The modern petunia will flourish in full sun as long as you keep them well watered. They will grow in partial shade, but won’t flower as much and the stems will stretch more.
Today’s guest is David Trinklein, horticulture specialist for University of Missouri Extension. He says your grandparents could have only dreamed of the modern petunia because cross-breeding unrelated seed lines have produced superstar petunias.
Surfinia Trailing Heavenly Blue (Photo by National Garden Bureau)
Potunia Piccola Pink(Photo by National Garden Bureau)
“The cucumber is about as close to neutrality as a vegetable can get without ceasing to exist.” ~ Waverley Lewis Root, author (Photo by Jessica Salmond)
Love them or hate them, cucumbers are an interesting vegetable. They’re a fruit, but classified as a vegetable just like tomatoes. They can be as much as 20 degrees cooler on the inside that the outside – hence the phrase cool as a cucumber. The temperature difference is likely due to the high water content; cucumbers are 95-percent water. They’re low in calories and contain vitamins C and K.
The cucumber is native to India, where it has been grown for almost 3000 years. It came to England during the reign of Henry VIII when Catherine of Aragon demanded them for her Spanish salads. Columbus brought them to the new world. The largest cucumber ever produced was grown in China. It was 67 inches long and weighted 154 pounds.
Today’s guest is David Trinklein, horticulture specialist for University of Missouri Extension. He has tips for growing this popular home-garden plant.
“My green thumb came only as a result of the mistakes I made while learning to see things from the plant’s point of view.” ~H. Fred Dale, author (Photo by Debbie Johnson)
There are people with a green thumb that fill their home with gorgeous houseplants that thrive and radiate vitality.
Then there are people like me who either cause plants to mutate so they’re perfect for the villain in Little Shop of Horrors, or I just murder them. Not premeditated, but no matter what I do they wilt, turn brown and shuffle off this mortal coil.
Turns out, I may just be giving them too much of some things and not enough of others.
David Trinklein, horticulture specialist for University of Missouri Extension, is the guest today. He has tips for turning a black thumb, like mine, into a green one.