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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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Frost-killed plants are ready for the compost

Question: I have a new compost bin for composting vegetable peelings, coffee grounds, eggshells, etc. I also have a lot of dead plants in pots that were killed by the frost. Can I use these in the compost bin?

compost

Dead plants, leaves and other garden debris can be tossed into the compost.

Unless they succumbed to some kind of disease, frost-killed potted plants, along with other end-of-the-season garden debris, are a good addition to compost, so toss them in and don’t worry about it. In fact, they add a much-needed source of “brown” to the nitrogen-rich “green” kitchen scraps, a mixture that’s necessary to produce good compost. Here’s a quick lesson to get your started, adapted from “The Dirt on Composting,” a booklet produced by the Metro Nashville, Tenn. Public Works Department:

The best compost is made with a ratio of nitrogen-rich “green” material such as fruit and vegetable scraps, fresh grass clippings, green yard waste and so forth, and carbon-rich “brown” materials such as dry leaves (and dead, dried plants), straw, soil, woody material and even newspaper and paper towel tubes. A good carbon-to-nitrogen ratio is 30:1, but the most important thing to remember is that you need some of each.

A well-working compost pile will heat up to about 130 – 150 degrees F. (you can buy a compost thermometer that allows you to check the temperature). This is considered a “hot” compost. But even if your compost recipe is not that precise – you just chuck in kitchen scraps whenever you have them, and add dry material whenever you can – you’ll still end up with rich organic material from a “cold” pile, which turns into compost more slowly. An advantage of a “hot” compost pile is that it is more likely to kill mature seeds of weeds and other plants that you put in there; with a “cold” pile, after you spread or dig the compost into your garden beds, you are likely to find sprouts of plants with mature seeds that you tossed into the bin in past seasons.

The booklet provided by Metro Nashville’s Public Works Department with simple guidelines to composting food and yard waste can be found here. The United States Environmental Protection Agency has a page on composting with even simpler guidelines that you can see here.

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