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PLEASE NOTE: In the autumn of 1995, we hatched the idea for a free, local gardening publication. The following spring, we published the first issue of Michigan Gardener magazine. Advertisers, readers, and distribution sites embraced our vision. Thus began an exciting journey of helping our local gardening community grow and prosper.
After 27 years, nearly 200 issues published, and millions of copies printed, we have decided it is time to end the publication of our Print Magazine and E-Newsletter.

Dividing ornamental grasses

February 23, 2016   •   Leave a Comment

We have 3 zebra grasses and all are growing nicely from the outside of the circle that each forms. The center of each plant is brown and has no new growth. We have heard that you are supposed to burn the grass but that sounds a little drastic. Is there any way we can get rid of the brown centers and yet preserve the healthy parts of the plants? C.T., Farmington Hills

You might have confused “burning grasses” with the prescribed burn method used to rejuvenate a planted prairie situation. With ornamental grasses, such as Miscanthus, feather reed grasses (Calamagrostis x acutiflora), or switch grasses (Panicum), the appropriate method is to cut them down to the ground in late winter (late March here in Michigan). This allows the gradually longer daylight hours to reach the root crown and stimulate new growth.

Your zebra grass (Miscanthus sinensis ‘Strictus’) is considered a “warm season” grass, which means it needs the warmer temperatures of May to kick into gear. The feather reed grasses are “cool season” grasses and will show new shoots as early as mid-April. This is why it is very important to cut down your winter interest grasses by the end of March to take advantage of the increasing daylight.

Because yours are showing “melting out” in the center, this is a sure sign they need to be divided. This should be done shortly after cutting them back, before active growth begins, and as soon as the soil is workable. You will need strong shovels, spading forks and possibly a pickaxe and a handsaw. Dig out the entire root ball of each grass and lay it on its side on a tarp. You may be lucky and be able to break the root ball apart with a sharp shovel. However, it often takes two spading forks placed back to back into the root ball and two people prying back on them with plenty of determination to make a dent in separating out chunks of the root zone. If you don’t mind sacrificing a hand saw to dirt and plant roots, that works very well also, especially if you are the only one working on the job.

Once you have broken the root ball, it is not difficult to separate the viable roots from the dead center into transplantable pieces. You not only have more plant material for free but have also revitalized the grass as a whole. The transplanted sections will welcome having more space to grow.

 

Filed Under: Ask MG Tagged With: dividing, maintaining, Miscanthus, ornamental grasses, Panicum, zebra grass

How to choose plants that promote pollinators in the garden

February 13, 2016   •   Leave a Comment

MSU Extension:

Pollinators are looking for nectar and pollen when foraging in your garden. This is their food, the carbohydrates and protein they need to thrive and produce offspring. Native bees will widely feed on many different types of flowering plants in your landscape and garden.

Think about “serving” up a menu of blooms in early spring through fall. Choose a wide range of flowering plants including annuals, herbaceous perennials and native plants, bulbs, trees and shrubs that are known to support pollinator health. Early blooming plants such as spring bulbs or Pachysandra, or very late bloomers such as Sedum or Anemone are often the most needed food sources for pollinators since there are fewer floral resources available during those times.

Read the rest of the article…

Filed Under: Clippings Tagged With: bees, nectar, plants, pollen, pollination, pollinators

Meet the farmers producing near-perfect vegetables for the most demanding chefs

January 27, 2016   •   Leave a Comment

The farmers at The Chef’s Garden in Ohio are producing vegetables that not only look perfect but have taste to match. Photo: Michelle Demuth-Bibb/Chef's Garden
The farmers at The Chef’s Garden in Ohio are producing vegetables that not only look perfect but have taste to match. Photo: Michelle Demuth-Bibb/Chef’s Garden

NPR:

There’s a small corner of the restaurant world where food is art and the plate is just as exquisite as the mouthful. In this world, chefs are constantly looking for new creative materials for the next stunning presentation. The tiny community of farmers who grow vegetables for the elite chefs prize creativity, too, not just in what they grow but in how they grow it. They’re seeking perfection, in vegetable form and flavor, like this tiny cucumber that looks like a watermelon — called a cucamelon. The Chef’s Garden is a specialty vegetable farm in Huron, Ohio, about an hour west of Cleveland. It’s a family farm, where three generations of the Jones family work side by side with about 175 employees. It’s a place where vegetables are scrupulously selected and then painstakingly coaxed from the ground.

Read or listen to the full story and view photos here…

Filed Under: Clippings Tagged With: chefs, Culinary, the chefs garden, vegetables

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