Variegated Cuban Oregano

Photo by Gayla Trail  All Rights Reserved

Yesterday, I found this variegated Cuban oregano plant for only a couple of bucks at a small parking lot nursery. Isn’t it gorgeous?! I wish the internet had smell-o-vision and you could get a whiff of this thing through the screen. Delicious, pungent, sweet, and strange all at once. A lot of new plants have come into my life this spring, but I am probably most excited about this one.

Maybe. I don’t know, ask me again tomorrow. My favourites tend to change rapidly throughout the growing season. Two days ago it was a variegated hot pepper plant. I experienced a recurring love affair with the ‘Tom Thumb’ peas just five minutes ago. With so much happening in the garden from day-to-day, it’s hard to stick to any one plant. They all have their moments!

I haven’t come to any solid conclusions about Broadleaf thyme, aka Cuban oregano, Coleus amboinicus, aka Plectranthus amboinicus since I last wrote about it in 2007. I still can’t say definitively which is which; however, I have come upon several plants since then and there are distinct differences. About a year ago, at a small corner shop, I have found a type for sale with a similarly distinct and pungent aroma, but with much smaller leaves and softer fuzz than the plants I am familiar with.

Photo by Gayla Trail  All Rights Reserved

I have also seen the plant cultivated in Cuba, and it was the one I’ve had for a few years now, the one I previously referred to as broadleaf thyme. Given that I saw the plant in Cuba, I’ve since switched to referring to it as Cuban oregano (Plectranthus amboinicus var.) and will continue to do so until I am convinced otherwise.

Do you have any experiences growing and eating these plants? have you come to any conclusions about the name?

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Somewhat Creepy Baby Doll Buggy with Mint

Photo by Davin Risk All Rights Reserved

One of our weekend projects was turning this vintage doll buggy into a mint planter. The plants inside are, from left: ‘Orange’ mint and ‘Ginger’ mint.

I bought the buggy last fall. It cost 5 bucks at a street sale. At the time, I didn’t know what I was going to do with it, I just knew I had to have it. Davin thought it was a bit of a wreck and did not appreciate taking turns pushing it home so I could finish drinking my coffee.

Since then it has sat outside on the roof. I originally stuck a pot of marjoram in it because I was concerned about damaging the integrity of such a gem by putting holes in the bottom. It held straw mulch a few days ago. A neighbour suggested I transform myself into the somewhat scary local eccentric by pushing the miniature pram around the block filled with straw. Baby needs to get some air!

Over the weekend I finally broke down and made some holes in the bottom using a hammer and a giant nail so we could turn it into a planter. Or rather Davin made some holes, although I want to make it public record that I did not force or even ask him to do it! There was some nasty water sitting in the bottom of the carriage. And let me tell you there is nothing nicer than a refreshing splash of rancid water on the face on a sunny Saturday morning.

The two mint plants that are now planted in the carriage/pot were originally intended for the community garden plot, but I already have a ‘Ginger’ mint over there anyways and the colourful foliage just looked like it was meant to live in that rusty old carriage. It’s not uncommon for me to grow or buy plants with an intended purpose in mind, only to switch gears at the last second. Some of my best ideas have evolved this way. I like this one a lot and was mentally patting myself on the back all weekend for coming up with it.

I can’t wait for the plants to grow and start trailing all over the sides of the buggy like gnarly tentacles!

Total cost of this container planting: under 10 bucks. Pretty good when you consider how much mint we’ll get out of it at the end of the season.

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Growing an Edible Strawberry Pot

Photo by Gayla Trail  All Rights Reserved

Strawberry pots have a bad reputation in the gardening world. They have poor water distribution and tend to dry out quickly. Sometimes they’re ugly. Or the pockets are too small. Or the pockets don’t have a lip, making holding soil in at planting time nearly impossible. The good ones are expensive to buy, if you can find one. I once spent an inordinate amount of money taxiing around the city in search of the right pot for a workshop. Three inferior pots and more money than I care to think about later and I was eventually forced to call a friend and beg to borrow hers. Is it borrowing if you never give it back? And four years have passed?

Despite their faults, I’ll be the first to stand up for strawberry pots. When they’re good, they’re really good. A good strawberry pot is an excellent way to grow food in vertical space. It’s especially useful when all you’ve got in the way of good light is a tiny patch on the balcony. Growing vertically allows you to get as much as you can out of that tiny patch. And they look pretty darn nice too. I like to fill mine with drapey plants that cascade over the sides. The trick to using them is in choosing the right kind of pot, and the right plants for that pot.

So what features qualify a strawberry pot as good?

  1. Large Pockets: Big pockets make planting the pots up a whole lot easier. Anything under 3″ is impossible to work with. How do they expect us to shove roots through a tiny hole? And why do I feel so dirty typing that? The lip also supports the roots while the plant gets itself established and provides more root space between plants. Lipped pots are also easier to water since the water has time to soak in rather than running straight out of the holes. When watering these pots I often direct the flow to the top of the pot and then to each pocket individually. That way I know that the plants aren’t sitting there in dry soil while only the top and middle of the pot gets wet.
  2. Pockets with Lips: Lipped pockets have a slightly raised side that keeps soil in while the roots grow. Eventually the roots will develop and hold everything in. My trick for pots with lips is to shove a bit of coir liner in there to stabilize the soil. I’ve also covered the hole with landscape fabric or newspaper before adding soil. Then I just cut an X and poke the roots through. It’s a bit of a juggle but it works.

Photo by Gayla Trail  All Rights Reserved
The pockets on this pot do not have lips but it makes up for it in larger pockets and a larger pot size.

  1. Ceramic Pots: Ceramic pots are the best of the bunch. They’re also the most expensive, but worth it. They hold water better than terra cotta and look a whole lot classier than plastic.

Photo by Gayla Trail  All Rights Reserved

My favourite strawberry pot (the infamous “borrowed pot”). Note the ceramic glaze, and large pockets with big lips that are staggered around the circumference of the pot. This version, planted up several years ago is holding the classic herbal mix with the largest plant, rosemary, in the top. Now, if only the pot were not white. I hate white!

  1. Staggered Pockets: Most pots have pockets that are staggered around the pot at different levels so that plants are equally distributed around the pot and not sharing space. But I have one pot that is shallow with pockets that are all at the same level. When I pot it up, which is basically never, the plants grow crowded and compete for space. Bad design.
  2. Big Pots: Bigger strawberry pots stay wet longer and provide more root space for plants. This is especially important if you’re trying to grow something edible. Don’t bother messing with those little pots they’ve got in the impulse buy section of the garden centre unless you plan to use them for drought tolerant succulents or some small thyme plants. That said, I have been hunting for a simple, small pot for years with no luck. But I plan to grow thyme in it.

What plants work best in strawberry pots?

Photo by Gayla Trail  All Rights Reserved

Well, strawberries for one. I grow a strawberry-filled strawberry pot every year. The roots are small and fit easily into just about any sized pot. If you’re interested in trying something new, look for varieties with colourful flowers (pink is common) or variegated leaves.

Herbs are another good option. Stick to drought tolerant herbs such as thyme, oregano, or marjoram if you’re growing in a smaller pot. Big pots can support a wide assortment of herbs. I grow a different mix every year, starting with cool season plants early in the spring and then switching them out for tougher, heat-loving plants that can take a bit of neglect once the summer kicks in. One of my favourite pots stick to one type of herb with a different variety in each pocket. I grew a mint mix last year that was stunning once the plants started to trail and produce flowers. It was nice to have so many different varieties of mint on hand to pinch off for tea.

Lettuce and other assorted greens will grow well if you start your pot early in the spring while the temperatures are cool. Create visual interest by growing varieties with different shapes, colours, and textures in each pocket. The pot show at the top of this page is filled with strawberries with a dark, frilly ‘Red Oak Leaf’ lettuce in the top.

I’ve included a printable list that will help you get started in choosing the right plant for your conditions as well as herbal mixes that will grow well together.

The Famous Watering Trick, Modified

As mentioned above, strawberry pots are known for having water distribution problems. One trick many gardeners have turned to is to insert a piece of PVC pipe with tiny holes drilled throughout, down into the centre of the pot at planting time. When you pour water into the pipe, the water flows down and trickles through the holes, allowing water to reach all nooks and crannies in the pot.

It’s a good idea, but it does not come without problems:

  1. PVC pipes cost money.
  2. PVC isn’t a particularly safe plastic to have around food.

To avoid these problems, I’ve been utilizing my own modified version that has served me well for several years:

  1. Scour recycling bins for plastic water bottles that are long, tall, and thin. Look for a bottle that is nearly as tall as your pot.
  2. Using the tiniest drill bit you can find, make lots of holes all around the bottle.
  3. At planting time, bury the bottle in the centre of the pot, with the top just sticking up above the soil line. Try to hide it behind some foliage.
  4. When watering, direct the flow into the bottle and fill. Now, cap it off. Capping the bottle seems to restrict the flow, giving the entire pot the chance to soak up the water, instead of sending it straight down to the bottom of the pot.
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Stinging Nettle Tea

Photo by Gayla Trail  All Rights Reserved

In my world, foraging goes hand-in-hand with gardening. Maybe it’s because the compulsion to do both comes from the same place in my brain (a fascination with the natural world and an interest in knowing how things work). Or maybe it’s because I am thrifty and can’t stand the idea of so much good stuff going to waste. I’m able to save money and find a second use for discarded objects by foraging for bits and bobs for my garden. I forage for fertilizers too. And come to think about it, it might also be because I am interested in how wild foods that were once valued have been denigrated and demoted through history from nourishing wild food to a lowly, undesirable weed and I want to know for myself if they really deserve that indictment (two words: they don’t).

Whatever my reasons, I can’t imagine gardening without foraging and vice-versa.

This year I’m making more of an effort than usual to keep on top of foraging for early spring plants. There are several that are only edible within a short window of time and I don’t want to miss any of them, as is often the case. This year I got started harvesting stinging nettle (Urtica dioica) earlier than ever, since this is one herb that absolutely MUST be harvested in the early spring while the plants are still young and tender, and BEFORE flowers start to appear. I want to stress the importance of that fact since you can damage your kidneys consuming mature nettle parts.

Unfortunately my secret spot is no longer accessible. I am often able to harvest bags of the stuff, but this year could only get half of one bag. I had intended to glean enough for a big batch of nettle soup and a couple of bundles to dry for tea. I managed to get enough for tea, but do not have enough to make soup.

And now this is where I introduce a disclaimer about how I am not a medical professional and am not certified to dish out medical advice, yadda, yadda, yadda.

That said, nettle tea is said to be a mineral-rich tonic that can help allergy sufferers fight the symptoms of seasonal allergies. It’s the kind of remedy that has to build in your system — you can’t expect to drink one cup of tea and find yourself symptom free. This year I decided that I would get an early start on the tea and see what happens. So far so good, but in all honesty I haven’t been drinking it long enough to consider any positive effects.

Be advised that the “stinging” in stinging nettle is there for a reason. Merely brushing bare skin against the plant can hurt. A lot.

If you plan to go out picking nettles I suggest bringing along the following:

  • A pair of leather gloves. I use the cheap workman’s gloves you can buy for just a few dollars at the hardware store. They’re bulky but the sting can not penetrate. It can penetrate through thinner cotton gloves. Take my word for it.
  • A sharp pair of scissors or pruners for harvesting.
  • A bag or bags for collecting the plants.

Wear the gloves whenever you handle fresh nettle parts (leaves or stems). The sting only goes away once the plant has been dried or cooked. Don’t wash the leaves if you intend to dry them or they’ll go brown. I bundle mine up, wrap with twine, and hang in a dark, well-ventilated spot. I do wash the parts that are used in soup, but only if I intend to cook them up immediately upon returning home with a harvest.

You can find out more about stinging nettle and foraging in general under the newly added “Foraging” category.

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Together, Let’s Fight the Spread of Invasive Garlic Mustard (and Eat it Too)

Photo by Gayla Trail  All Rights Reserved

Another spring and a new crop of garlic mustard (Alliaria petiolata) is setting up camp for the season. We found a few small plants in the street garden cleanup last week and several at the community garden, many that were already much larger and lusher than any of the other cold hardy perennials growing there. And all of that despite the fact that this is my third year diligently removing every plant I find!

Now is the time to remove this highly invasive plant while it is still small and easy to pull. We learned the hard way last year that by May the roots are already enormous and deeply set. I took the above photo of an entire plant just a few days ago and the roots were already substantial.

Photo by Gayla Trail  All Rights Reserved
Here’s what the plant looks like right now. In the early stages it looks more like a common violet, but the distinctive garlic smell is unmistakable. Here are some photos of later stage plants for identification.

When removing the plant, be sure to pull up as much of the root system as possible. Pull when the soil is moist and loose and use a weeding tool if you have to. Destroy the plant, roots and all — do not put it into the compost bin! Or better yet, eat it. As I’ve mentioned before, that distinctive garlicy smell and flavor lends itself to all kinds of uses.

Free food!

Photo by Gayla Trail  All Rights Reserved
A jar of garlic mustard root “horseradish” that we made last spring.

My favorite way to eat it is lightly sautéed with some butter; however, we have tried making it into pesto by simply whizzing the leaves up in a food processor with a splash of olive oil and salt, and grating the roots into a horseradish substitute. The pesto is a bit bitter raw, I prefer it cooked. I’m thinking of using this year’s harvest to make “garlicy” mashed potatoes. The fake horseradish was okay, but since it took us several hours work washing and grating thin roots, I wouldn’t recommend it.

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