Super Food Perennial

Will someone please explain to me why more people aren’t growing the amazing sea kale, Crambe maritima. This amazing perennial is a great tasting green that returns every year without replanting. It’s also a great flowering perennial, putting on a show now in our rock garden. We have also never seen any pest activity such as typically bothers other members of the cabbage family. Our plant is growing in half-day sun in pure gravel (in our crevice garden), and never receives any supplement irrigation. The economic return from Crambe maritima is huge. I guess some folks may not find it attractive, but darn, folks!

Texas Goji

A few years ago, Goji berries were the hot plant for gardeners due to their almost mythically healthy fruit. That was before gardeners realized what a weedy, suckering mess goji (Lycium barbarum) made in the garden. The Lycium species few people knew about was the US native goji berry, Lycium texanum…an endemic to a small region of West Texas.

Here is a new photo of our almost 3 year old clump of Lycium texanum, from a Hudspeth County, TX seed collection by our new Horticulture Manager, Patrick McMillan. This is a non-suckering species with foliage that resembles an asparagus fern…all laden with small red fruit in the fall, which is edible by birds, wildlife, and humans. We’re thinking this may wind up in a future PDN catalog. Hardiness is unknown, but in the wild, it occurs from 3,500′ to 4,600′ elevation, so it should have good cold tolerance. Our photo was taken after our winter lows of 16 degrees F.

Beyond Bread

What do the plants pictured below have in common, and it’s not what you might think. These common plants are actually food crops…read more at the end of the photos.

Cosmos sulphureus
Nepeta (catmint)
Polymnia
Tanacetum parthenium (feverfew)
Cyperus (nutsedge)

These are a few of the plants that can be used to make wheat bread…and flavorful bread at that. Yes, the kind you eat.

A fascinating 2017 research study from Tavria State Agrotechnological University in Ukraine describes how common garden plants (and weeds) can be used in the production of bread. Most people probably have little idea of the amazing research that goes on in Ukraine. If you’re curious to give it a try, here is the link to the original research publication.

Our thoughts and prayers are with the Ukrainians as they endure the horrific invasion of their wonderful country.

Fresh Olive Oil…anyone?

For the first time in years, our olive (Olea europea ‘Arbeqina’) here at JLBG is loaded with fruit. It’s been a while since we’ve had a crop, not because of cold, but because a f..xy!!!zz? beaver cut our tree completely to the ground several years ago. We offered this through Plant Delights for many years, so we hope others have been equally successful at producing an olive crop.

Beetles Reunion

We were harvesting our abundant fig crop last week, and were astounded by the number of green June Beetles also enjoying the ripe figs. This indulging makes the beetles into a sweet and tasty snack for the likes of crows, grackles, blue jays, and mockingbirds.

After gorging themselves through the summer, the beetles burrow 6-8″ down into the soil where they lay their eggs, which hatch in a couple of weeks and then overwinter as grubs, which feed on compost during the winter months. While living as larvae, the grubs are food for many underground mammals as well as above ground foragers like possums, racoons, and skunks.

Although green June Beetles are voracious feeders of over ripe fruit, that probably isn’t fruit you were going to eat any way, so they really aren’t damaging to the garden. Green June Beetles are much larger and less impactful than the dreaded Japanese beetles.

We actually enjoy these fascinating insects and don’t find any need to try and eradicate them. Since they don’t bite or sting, they are great for kids and adults looking for unusual sensory experiences to handle. Holding a green June Beetle in your hand is the best way to get a real buzz, and still be able to drive safely afterwards. The only downside is that they may poop on your hand, but that also is a new experience for most folks.

Kale for Life

Blooming now in the crevice garden is one of our favorite edimentals. If you haven’t heard this word before, it’s the new combo term for edible ornamentals. Crambe maritima, known as sea kale, is a plant we first grew for its fragrant flowers, only to find it incredibly tasty, both fresh and cooked. We are constantly grabbing a leaf for a garden snack. Best of all, Crambe maritima is a perennial that doesn’t need to replanted yearly. We can’t imagine why every lover of kale doesn’t grow this. Dry full baking sun is all that’s required.

Crambe maritima

Kale by the Sea

When we finally discovered that sea kale (Crambe maritima) is indeed growable in our hot, humid climate, we’ve planted it all around. It’s also been rewarding that people have actually purchased it to try for themselves. Frankly, I’d grow sea kale for the ornamental value alone…a perennial with blue waxy foliage and an incredible show of white flowers in spring! Then, there’s the edibility, both cooked and raw. Also, for us, unlike other cabbages and kale, it has been virtually untouched by the pesky cabbage loopers.

Here is a photo of sea kale in our crevice garden this April, growing in a soil mix that’s 50% gravel, with no summer irrigation. Read my lips, I mean text…full baking sun and no irrigation after establishment. We recommend you never let your plants read the repetitive on-line sites that all tout that it only grows in cool, moist, climates…hooey!