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  • Upcoming Garden Events

    Sept. 30: The Nashville Herb Society presents Through the Garden Gate: A Glimpse of Edwardian England, 8 a.m. – 3 p.m. at Cheekwood Botanic Hall. Celebrate the gardens, foods and flowers that delighted Downton Abby family and friends at the turn of the 20th century. The event begins with a hearty Edwardian breakfast, followed by three speakers: Marta McDowell on Beatrix Potter’s Gardening Life; Geraldine A. Laufer on Tussie Mussie – Victorian art of expressing yourself in the language of flowers; and Terry White, The English Garden event florist . Registration includes breakfast, box lunch in the garden with music, English tea and cookies. To learn more or to register, visit www.herbsocietynashvlle.org.

    Tips & tasks – September

    Cut the dead tops of coneflowers, but leave enough for goldfinches to enjoy the seeds.

    Plant cool-weather vegetables for a fall crop: spinach, mustard and turnip greens, radishes, leaf lettuce.

    Start a new lawn of cool-season grass, such as fescue, or refurbish or repair establish lawns.

    Don’t let the soil of newly planted grass dry out. New grass needs about an inch of water per week.

    It’s still warm, so continue to water and weed garden beds as needed.

    Remove dead foliage, spent flowers and other garden debris; replenish mulch as needed.

    Continue to harvest produce, which may be getting a boost now from slightly cooler weather. Keep watering sage, rosemary and other perennial herbs so they’ll be in good shape to get through winter.

    Prepare to bring houseplants back indoors: remove dead leaves, scrub soil from the sides of the pots, treat for insects. Bring tropical plants in before nighttime temperatures dip to 55 degrees.

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The heat’s on: August garden tips & tasks

Gardeners in Middle Tennessee (where The Garden Bench calls home) know that August can be brutal, and some days it’s best to stay inside. Here’s a tip: Get out early – before 7 a.m. if you can – and get those necessary tasks done. Then enjoy the rest of the day indoors, and remember that cooler days will be here soon.

Early in the month

RudbeckiaKeep deadheading daisies, coneflowers, black-eyed Susans and other summer-flowering perennials.

Many things stop blooming when it’s 90 degrees and above. As things cool down slightly, flowers in the beds and vegetables in the kitchen garden should be blooming again. Provide ample water if it doesn’t rain.

Continue to watch for Japanese beetles. Pick off any you find on your roses or other prized plants, and plunk them into a bowl of soapy water.

Save your prized tomatoes from the birds. Pick them before they are fully red and let them ripen indoors.

If petunias are looking scrappy, cut them back and provide a light dose of fertilizer. They should soon re-bloom.

Continue to harvest and use basil frequently to keep the plant from setting seed too early.

Mid-August

vegetable gardenBegin cleaning up vegetable beds. Remove dead or dying foliage and any rotting vegetables. A tidy garden bed means fewer places for destructive insects to overwinter.

Watch for spider mites on roses, which thrive in hot, dry weather and can quickly defoliate a rosebush. A strong spray of water on the undersides of the leaves every two or three days for a week should help keep them under control.

If you saved your potted amaryllis bulb from last winter and it has spent the summer outdoors, move it to a cool, dark place and let it dry out. Amaryllis needs a dormant period before it blooms again next winter.

There’s no need to water your lawn every day. Experts advise deep watering every few days rather than a shallow sprinkling every day.

Try to keep ahead of the weeds. But if you can’t, at least snip or pinch off the tops to keep them from flowering and setting seed.

Later in the month

Parsley curledLate summer is a good time to thin iris beds. Cut back the foliage, dig up the rhizomes and brush off as much dirt as you can. Discard any roots that are rotting or soft, then replant the rhizomes.

Avoid planting new trees and shrubs in the hottest part of summer. Be sure that trees, shrubs and perennials planted this spring are receiving enough water during long hot spells.

Some summer herbs can be frozen to use later. Try freezing fresh sprigs of parsley, oregano, sage, tarragon and dill. Rinse the herbs and pat them dry, then place them in separate freezer bags or containers with tight-fitting lids. Use them within four months.

Begin gathering seeds of annuals or vegetables to plant next year. Dry seeds thoroughly and store them in a place that’s cool and dry. Be sure to label them before you put them away.

Plant a cool season kitchen garden late this month — spinach, greens, kale, lettuces and other favorites. Keep beds or containers watered as seeds sprout, and watch for late-summer insect pests.

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