full circle: my reunion with martha, on tv today

Apart from parks, gardens and arcs’ decoration, from blossoming in sideways alleys and massive lanes and from mass rose oil production, the queen of flowers makes its way into the family of indoor plants.

Succulent plants get into the florists’ radars due to their resilience to sudden temperature changes and low air humidity which is often the case in warm rooms during winter. If you wonder how to grow cactuses at home, count the peculiarities of the different species, as well as their development and blossoming rhythm.

A happy and pleasant surprise has just arrived through the post at home.

And that’s a wrap! The RHS Flower Show Tatton Park has closed its doors for another year. But what a whirlwind of a week it has been. From unveiling our first exhibition garden in over twenty years to being busy bees over at our stall, and even winning 3 awards for the design – it's safe to say that Tatton Flower Show 2023 was eventful.

How many times have you heard the phrase “Genes don’t lie?” I am an amateur genealogist who has spent years researching my family lines. Imagine my absolute delight in discovering that my 7th great-grandmother was Martha Daniell Logan (Dec 29, 1704–June 28, 1779) of Charles Town, SC. She was the daughter of Lt. Governor Robert and Martha Daniell. After her father’s death on May 1, 1718, almost fourteen-year-old Martha inherited and managed her father’s 48,000 acre estate on the Wando River. She had been influenced by her father’s nursery business and thus began her love of gardening.

BASIL DISASTER? I always enjoy Adrian Higgins’s pieces in The Washington Post, though I suppose enjoy isn’t the right word for a story about how a fungal disease is making basil harder to cultivate successfully. Downy mildew—not a new affliction in greenhouses and gardens, but newish to basil in particular—is on the march. Get the details in this great story.A WEED BY ANY OTHER NAME? A couple of weeks ago, esteemed senior research scientist Peter Del Tredici of the Arnold Arboretum was interviewed in The Boston Globe, and shared his view

I first met Deb Perelman in my former life, when I worked for Martha Stewart. It was late 2007 or early 2008—a millennium ago in internet years—and we’d invited in a group of bloggers we admired to get better acquainted.  Deb sat to my left (and beyond her was Heidi Swanson of 101Cookbooks.com, with the founders of Apartment Therapy and theKitchn.com across the table, and more). I think that gathering is what crystallized my intention to start a website: such an inspiring group.But I digress. If you haven’t visited Smitten Kitchen, prepare to be entertained, educated, and called to action.DEB PERELMAN is a self-taught home cook, and is funny in that self-deprecating way I love (often using the cross-out strikethrough key on her editing dashboard to good effect). On the blog, and in the new cookbook, Deb invites you into her kitchen, and family, teaching you (her Tips section online alone is worth a visit, let alone all her recipes) while tempting you. You always come away hungry…until you get out the ingredients

Tom Stearns is founder of High Mowing Organic Seeds in Vermont, with more than 20 years specializing in breeding, selecting and marketing of organic varieties. From microgreens indoors to baby-leaf to mini-heads and up to full-sized heads in the garden, we talked about timing, spacing and making lettuce happy—even which types hold up best in the heat (and ways to help all lettuce do better when summer arrives).Read along as you listen to the Jan. 14, 2019 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on iTunes or Stitcher (and browse my archive of podcasts here).success with lettuce, with tom stearnsQ. Over the years on the show you and I have talked about tomato h

M AY IS MADNESS. I have already said that in the monthly chores column. But it’s madness otherwise, too: garden tours to prep for; workshops I’m giving with friends; a garden contest I’m judging (as in, free prizes!); a sister in the news to brag about…and oh, I need your help with the Urgent Garden Question Forums here, too.

The way I cook is all about big potsful of things, and freezing or canning for later: cook once, eat multiple times. For the price of 1 pound of dry beans and a few simple ingredients, the yield is enough for six or eight portions, most of which are frozen in small containers for later use.This easy recipe takes very little active prep, but lots of waiting on each end for soaking and then baking. We gardeners are patient types, no?baked-bean tips and tricksDon’t want to pre-cook the beans? Soak them for 24 hours, changing water several times, and plan to bake them longer, perhaps all day. No good tomatoes in winter? I avoid needing to use canned by freezing a few bags of whole paste types at harvest time (above) for just this

First, a disclaimer, since my old-style journalistic policy is not to accept samples of garden products or plants, even for my giveaways, and because I almost never write about a product:I got my first length of this particular hose when it was a prototype, in an inadvertent swap with the man developing it. Jeff Thomas of Water Right Inc. emailed me when I left my job and started A Way to Garden; he’d heard I was consulting, and wondered if I might be free to help with something. We met, and though we never did work together, that morning I swapped some of my ideas for a bagel, tea—and a piece of the most unusual-looking garden hose I’d ever seen.I know more than the av