An Invasive Willowherb to Watch For: Hairy Willowherb

A stroll through a boutique garden store might lead you to believe that filling a garden with happy, healthy plants is only for the well-heeled. But those very plants that have soaring price tags in the store might be yours for free if you are willing to be a little creative. If you are wondering how to get free plants, you’ve come to the right place. Read on for five tried-and-true paths that lead you to free garden plants.

From trying cottage cheese ice cream to adding protein powder and bananas to morning coffee, the internet is ablaze with protein hacks lately—but Trader Joe’s just announced a bit of extra protein in its Unexpected Broccoli Cheddar Soup that you may not want to try.

Everyone loves falafel—it’s a year-round staple, and the frozen options at Trader Joe’s make it incredibly easy to prepare. But today, you should probably rid your freezer shelves of any Trader Joe’s falafel: In the company’s third food recall this week, on July 28 Trader Joe’s recalled its fan-favorite Fully Cooked Falafel after being informed by the supplier that rocks were found in the food.

Nothing says Christmas more than a poinsettia (Euphorbia pulcherrima). Did you know that December 12th is known as National Poinsettia Day? Plant breeders have developed a wide range of colors in hues of white, purple, orange, and pink, but red poinsettias continue to be the most traditional color of the holiday season.

Every spring, all over in South Carolina, we see yards, abandoned lots, natural areas, roadsides, and, in some cases, forests filled with white flowers. These first white flowers of the year are nearly all from the Callery pear tree (Pyrus calleryana). This tree is native to China, and while they may look the same, many of the trees planted in yards, around businesses, and in other managed landscapes across South Carolina are cultivars of P. calleryana. One of the most common cultivars is the Bradford pear. For more information on Bradford pears, see HGIC 1006, Bradford Pear. Bradford pears, by themselves, cannot produce viable seed. But, if pollen from a different flowering pear cultivar (or a wild Callery pear) pollinates a Bradford pear flower, then viable seed can be produced. The fruit are often eaten by birds, and birds doing what birds do (hint: they poop), spread the seeds across the land. When these new plants grow, they’re now Callery pears, the wild relative of Bradford and other cultivated varieties of Pyrus calleryana.

The English-born Capon, a doctor of botany from the University of Chicago who went on to be a professor at California State University, Los Angeles for 30 years, has since retired, leaving time for the revamping of “Botany for Gardeners,” the bestselling title for its publisher, Timber Press, in the U.S. and England.Not only did Capon write it; he illustrated it, too, and even took the plant photographs that further bring the text to life. Capon is also a lifelong gardener, though images of his own place never appear in the pages.“Botany for Gardeners” was born as a textbook out of lecture notes for a botany class Capon taught for many years to non-science students, so it’s thorough—but not the kind of dense, full-fledged botany text that will scare you away.In fact (even 20 years later), it just keeps drawing me back in, especially for tidbits like these. Did you know:That litmus, the dye used to indicate acidity and alkalinity, is

“Last year [2012] at the overwintering sites, the area occupied was at only 60 percent of its previous low,” she says. “It had been declining, but that was astonishingly low.”The migration-monitoring program Journey North also reported lower stats in 2013’s cold spring. And though the numbers were only preliminary when we spoke that fall, University of Minnesota’s Monarch Larva Monitoring Program seems to indicate that “we’re at about 20 to 30 percent of our average,” Oberhauser says, acknowledging that these drastically lower numbers might be a “new normal.” But she’s not sounding defeated, by any means.A big positive: A lot of people are interested in monarchs. “Though it will be difficult to make up for all the habitat we’ve lost, we can make that ‘new normal’ as good as we can.”  (Ways to help are father down this page.)what going wrong for monarchs?MONARCH

I have two other Abies concolor here (I know, there’s evidence of my former“everything in threes” insanity again), the other two grown naturally, unshorn, and therefore quite different-looking. I won’t tell you what I paid for the big guy, all thick and a perfect pyramid and already near 10 feet tall when he came to me to live on my hillside of a backyard, among the crabapples and a giant island of ornamental grasses. The others were scrawny little things, maybe 3 feet high, though each is more than 15 tall now.The white, or concolor fir, a Western American native species ranging from Colorado to Southern California, New Mexico and into Mexico, can grow to 100 feet in the wild, apparently, but in a garden setting you are more likely to see it get to 30 or maybe 50 feet in time, and half as wide.Its long needles, which are particularly silvery-blue in the cultivar ‘Candicans,’ curve outward

When Alexandra Stafford, author of the book “Bread Toast Crumbs” and creator of the website alexandracooks.com, has visited the podcast before in recent years, we’ve usually talked vegetable cookery or soups, because we’re both big soup-makers. But 2020 is no normal year. And so what the hell? Let’s bake.Plus: Comment in the box at the bottom of the page for a chance to win one of the books we’re featuring—all five will be given away here to five readers. Then head over to Ali’s website for a chance to win each book, too (details below).Read along as you listen to the November 30, 2020 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on Apple Podcasts (iTunes) or Spotify or Stitcher

Before we get started, the BirdNote backstory: In 2002, the then-executive director of Seattle Audubon heard a short public-radio show called StarDate. “We could do that with birds,” she thought. In 2005 the idea became a two-minute, seven-day-a-week public-radio “interstitial” (short program) that recently caught my ear. I asked BirdNote to help answer the recent questions you had asked me. (In case you missed installment 1, we tackled How do birds make themselves at home—even in winter? Week 2 was about birds on the move: the miracle of hummingbird migration, and on flying in formation. Week 3: on daring behavior, such as when a mob of small birds chase after a bigger one, or a woodpecker drums on my house.)Parts of Ellen’s answers below are in 2-minute audio clips to stream (all in the green links–or you can read the transcripts at those links if you prefer):Q. How long do birds live? Can you give some examples that hint at their lifespans?A. A

In this increasingly bountiful produce season, whether from the CSA, farmers’ market, or backyard, I’ve been turning to inspiration to my friend Alexandra Stafford’s website, Alexandra’s Kitchen, and to her Instagram feed, too. In a Q&A on my public-radio show and podcast, Ali’s shared how to store vegetables to make them last longest (hint: cut green off those roots at once, for instance) to recipes for pasta carbonara that uses a ton of them, or grilled-veggie tacos (photo, top of page), plus various sauces, quick pickles and pestos, too.Plus: Enter to win a copy of Ali’s cookbook “Bread Toast Crumbs” by using the comment form at the very bottom of the page. Read along as you listen to the June 25, 2018 edition of the podcast using the player below. You can subscribe to all future editions on iTunes or

The book, appropriately called “Bread Toast Crumbs,” by Alexandra Stafford, got me thinking about not just bread for, say, a sandwich, but about bread as an ingredient in the simple, delicious recipes I can concoct with my upcoming garden produce. Examples: a thick, roasted tomato and bread soup, or orecchietti pasta with brown butter, Brussels sprouts leaves and homemade bread crumbs, or a salad that becomes a meal when it’s a version of panzanella–reviving even stale bread in the best, delicious Tuscan fashion.Alexandra Stafford is the creator of the popular food website Alexandra’s Kitchen at alexandracooks dot com. Though “Bread Toast Crumbs: Recipes for No-Knead Loaves and Meals to Savor Every Slice” is Ali’s debut cookbook, it has earned raves from