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  • EveryoneLikes AQuitter

    Wednesday, July 20, 2016

    Page 10LIFEComplete news of West VirginiasNorthern Panhandle and East Ohio

    TOPICS: HOME & GARDENDeanFosdick

    GARDENING GURU

    Dear Annie: My dad hasbeen a smoker for his wholelife, which is why we wereall so proud of him when heannounced that he had suc-cessfully quit several monthsago. I was elated. It had beenan ongoing argumentbetween my parents through-out my childhood. It alwaysstressed me out to hear themfighting about it. It feels sogood to know that my dadactually cares about hishealth and knows that wecare, too. Hes even taken upjogging, something he wasnever able to do beforebecause hed start hacking upa lung.However, the most recent

    time I visited home (Imaway at college), I caught mydad smoking outside in thegarage one night. I quicklyturned away, and I know hedoesnt know that I caughthim, but I am so devastated.My whole family would bedevastated. The next day, Iasked him how the not-smoking thing was going,seeing whether hed confess,and he just said, Great! Ifeel so betrayed that he couldjust flat out lie about it.Along with feeling upset, Iam torn when it comes tohandling this situationbecause I know I cant keepit to myself. My mom worksso hard and cares so much. Idont like seeing her lied to. Ifeel as if she deserves toknow the truth. Now Im justtrying to figure out how to goabout dropping this bomb onher when I know it will justbreak her heart and my dadwill be angry. How do I dothis?Nonsmoker SonDear Nonsmoker: So he

    had a slip-up? Surprise!Your dads human. Ciga-rettes are highly addictive,and hes been smoking hiswhole life.Talk to him about the

    matter privately. Be com-passionate and try tounderstand where hescoming from. On average,it takes eight to 11 triesbefore a smoker successful-ly stops for good. Dontquit on him.Dear Annie: Ive learned

    that there is a differencebetween constructive criti-cism and just hurting some-ones feelings, and Im hav-ing a hard time separating thetwo right now.My friend is a loud chew-

    er. She smacks her food. Shetalks with her mouth full.She slurps. It is disgusting. Ifind it incredible that some-body could get away withbeing raised that way, but therest of her family is the sameway, so she clearly has noidea.She really is a great girl

    and one of my closestfriends, but this is a major petpeeve. Also, she complainsabout how she never getsasked on second dates, and Icant help but wonderwhether this is why.I just dont know whether

    that kind of habit is one thatcan be easily broken, and Iworry for her. I dont knowhow to go about telling herthat she is being gross whenshe eats without having itcome out in a way that wouldjust hurt her feelings. All Iknow is I feel a responsibilityto do something about this.What do you think I shoulddo?Quiet FriendDear Quiet: I dont

    doubt that her dates havehad allergic reactions tothese see-food dinners.Few things are less attrac-tive than chewing withones mouth open.Tell her, in a gentle way,

    that it might be beneficialfor her to watch out andmake sure she is consciousof how she is eating. Youllbe doing her a huge favor.Good friends are honestfriends even when itmeans telling a pal she eatslike Cookie Monster (inmuch politer terms, ofcourse).

    Dear

    Annie

    ArtichokesServe AsOrnamentalsGlobe artichokes have

    much to contribute to homegardens, from providing thinlayers of leathery leaves fordelectable dining to servingas flowery backdrops in bor-der settings. Pollinators liketheir purple, thistle-likeblooms, too.I think theyre kind of a

    novel plant, said Dan Drost,a vegetable specialist withUtah State University Coop-erative Extension. Theyrenot as popular as tomatoes,but they can look veryattractive in the landscape.Its one plant for gardenersto try if theyre feelingadventurous.Globe artichokes are

    native to the Mediterraneanregion, and grow well asperennials in the Far Westand Pacific Northwest withtheir cool, moist summersand relatively mild winters(Zone 6 when mulched).Artichokes become annualsin frigid areas.Oftentimes, gardeners

    dig up their plants in the falland plant them out again thenext spring in cool cli-mates, Drost said. Thetrick in getting artichokes toflower is that they need acold period. You need toplant them early to get coldtemperatures on them 50degrees for a few weeks,and then theyll flower.Other than that, theyll justgrow tall and can be used asa vegetable.Some globe artichoke

    varieties mature to 4 feetacross and 5 or 6 feet tall.As perennials, its recom-mended that they be dividedevery several years or beforethey begin to lose theirvigor. That increases thenumber of plants in the land-scape as well as their pro-ductivity.The older the plant, the

    more years its been growingin the garden, the moreflower stalks it has, Drostsaid. Each produces sevento 10 blossoms.Artichokes can be grown

    from seed or by using starterplants. It depends on thelocation.To grow artichokes from

    seed, start them indoors inlate February or Marchunder grow lights for abouteight weeks, and then plantthem outside after the lastfrost, said Jim Myers, aplant breeder and researcherat Oregon State University.In May or June, its best topurchase starts from yourlocal nursery or mail-ordercatalog.Artichoke plants should

    be budding by mid-summer.If the flower buds are des-tined for the table, then har-vest them when they reachfull size but before theyopen. Theyll store properlyfor three to five days oncerefrigerated.If left to flower, they will

    produce a large purple thistlethat can be dried and used inarrangements, Myers saidin a fact sheet. If you har-vest all the heads in milderclimates, artichokes maysend up a second crop in thefall.Globe artichokes are easy

    to cook.Boil or steam immature

    heads until tender, drain,remove the leaf scales oneby one, dip them in meltedbutter, vinaigrette or hol-landaise sauce, and thensuck out the juicy flesh fromeach scale, the Royal Horti-cultural Society recom-mends. (Mayonnaise works,too.)Remove and toss the

    fibrous choke in the budscenter, and then finish byeating the meaty heart thatextends down into the stem.Mature flowers take

    longer to cook and are lessflavorsome, but can becooked and consumed in thesame way, the society says.

    Dean Fosdick grew up ona farm in southern Minneso-ta, gathered and propagatedwild edibles during his near-ly two decades in Alaska andnow does his gardening fromhis home in New Market, Va.He can be reached at dean-fosdick@netscape.net

    By TIFFANY BUMGARDNERFor The Intelligencer

    Many find tending to gardens inthe warm months of the year to berelaxing and an enjoyable way topass the time, and members of thelocal Herb Society are amongthose who relish getting theirhands in fresh dirt and watchingplants bloom under their care.It isnt about being knowledge-

    able, said club president JeanieWright.We do not claim to know

    everything, and the society isabout learning. I often get behindsomeone who is more knowledge-able than I and ask what a certainplant is, Wright said.She spoke about the group dur-

    ing the clubs annual visit tomembers personal gardens,which rotates every year betweenOhio and West Virginia members.This year, members toured

    Ohio gardens and were treated toa visit to member Lee Ann Coxsherb garden on National Road inSt. Clairsville. In addition toCoxs garden, members visitedfive-year Herb Society memberPauline Henrys garden on WalnutAvenue.I love being a part of the Herb

    Society, said Henry, an herb andgardening enthusiast. In my gar-den, you will see how I live. I takespecial joy in having my morningcoffee in the garden, turningmusic on and watching the birds.Members took in the rich,

    vibrant colors of her plants, thefountain within her garden and thewonderful layout of her gardenoasis.The Herb Society meets at

    10:30 a.m. the first Wednesday ofthe month in the Garden Center atOglebay Park in Wheeling.We usually get here at 10 a.m.

    and work in the herb garden atOglebay for a half an hour, get-ting our hands dirty and chattingbefore the meeting, said Wright.This group never fails to amazeme how much fun they can be!She said the society has about

    30 members and is open to any-one who wants to join.We gladly welcome any new

    members with or without knowl-edge on herbs and gardening,according to both Henry andWright.

    Herb Society CultivatesLearning, Friendships

    Photos by Tiffany Bumgardner

    Members of the Herb Society tour Lee Ann Coxs private gardens in St. Clairsville.

    Members of the Herb Society gather during a garden tour. They include, from front left, Rachael Sin-cavich and Pauline Henry; center row, Mary Lou Ward, Donna Warren, Anita Greenwood, LorrindaSaxby, Lynn Ford, Dorrie Jacob, Carol Reuther and Pat Barbeau; and back row, Kathie Roth, JulieDenholm, Lee Ann Cox, Irene Handzel, Paula Danyi and Jeannie Wright.

    This pink coneflower at top is among many blooms found in HerbSociety member Pauline Henrys garden in St. Clairsville, a sectionof which is shown in the photo above.