Dill (Anethum graveolens) This well-known herb has been cultivated since at least 3000 BC by the ancient Babylonians and Assyrians, and is mentioned more than once in the Bible. Dill was thought by medieval writers to provide protection from evil...
Continue ReadingSome vegetable varieties thrive in the cool conditions of fall and early winter, and offered a bit of protection from extreme cold, they can be harvested right through until spring. The best winter gardening varieties actually improve in flavour, texture,...
Continue ReadingAs far as the calendar is concerned, spring is half over, despite the sense for many of us in 2017 that is yet to begin! There are still dozens of seeds to start in May. It can still be cold...
Continue ReadingGrazing deer can be a major nuisance for gardeners in Coastal BC, on the Gulf Islands, and in the interior portions of the province. Vegetable gardens, full of tender greens and food, should be protected with sturdy fences, tall enough so that deer cannot leap over.
Continue ReadingThyme is a woody perennial shrub that has been used as a culinary and medicinal herb for thousands of years. Many species of thyme exist, and nearly all are native to the region around the Mediterranean. In ancient Egypt, thyme was used in embalming, and the ancient Greeks used it as a fumigant.
Continue ReadingThe holidays are over but the weather outside is still pretty frightful. Here on the coast it is altogether wet — the ground is sodden and squishy. Elsewhere, snow is falling, and the ground is freezing hard. Only the most spirited...
Continue ReadingFenugreek is an annual herb that is native to the Mediterranean region. Seeds found in ruins in modern day Iraq were carbon dated to 4000 BCE. It grows best in fertile soil in full sun. Learn more about how to...
Continue ReadingThese two culinary herbs are very closely related, with flavours that are almost indistinguishable. They represent two of about 20 species of Oregano, all members of the mint family, Lamiaceae. They offer a good opportunity to learn more about marjoram and oregano.
Continue ReadingMost of the vegetables we eat on a regular basis are cultivated adaptations from some older source. A good example is broccoli, which is the very same species of plant as cabbage, cauliflower, Brussels sprouts, kale, and kohlrabi. All of...
Continue ReadingThe plant above is spinach, and it’s getting ready to bolt. As we approach the summer solstice, the spring garden is transformed into something quite different. Various plants begin to behave in new ways. Growth really kicks in for vine-forming...
Continue ReadingNow we’re just three weeks away from the longest day of the year (summer solstice on June 21st), so the soil is warm enough to plant squash and bean seeds. Even in colder climates where the nights are still frosty,...
Continue ReadingGardening instructions can be full of peculiar phrases from British gardening traditions. “Potting on,” “pricking out,” and “hardening off” are all things we do with seedlings to help them prepare for eventual transplanting out into the garden. Hardening off seedlings...
Continue ReadingThis is a list of seeds to start in April for south coastal British Columbia and the US Pacific Northwest. Finally it’s April and we are past the last average frost date in the BC Lower Mainland. Because this date...
Continue ReadingWell it’s that time of year again… The 2018 Gardening Guide is out in the hands of many gardeners, and providing a glimmer of hope about the coming season. Winter is just about to commence (three more days from the...
Continue ReadingHorseradish belongs in the perennial food garden. Once the plants are established, they can be harvested at any time of the year, and the flavour is particularly good in winter, when cold temperatures bring out a sweetness in the roots....
Continue ReadingRosemary (Rosmarinus officinalis) This evergreen perennial herb is native to the Mediterranean region, where it still grows wild as well as domesticated. Its Latin generic name refers to the dew (ros) of the sea (marinus). For thousands of years, this...
Continue ReadingWith Mom’s special day fast approaching, we put together a simple Mother’s Day gift bag you can print at home. Cut it out from the template and follow our instructions for folding and gluing (or taping) into its final shape....
Continue ReadingThese instructions will help you plan your garden, making a cloche greenhouse configuration, choose your covering material and pipe frame. Then they will help you set up your greenhouse and make the very best use of it for great gardening...
Continue ReadingCSAs represent one of the ways that small organic farmers are changing the way we think about food, the way we access food, and how we, as consumers, participate with food production. CSA stands for Community-Supported Agriculture, and we’ve talked...
Continue ReadingThe theme of this Twenty-one Days of Green campaign is to encourage everyone to Commit to Grow just one item that might otherwise be purchased at a grocery store. We love using chives as a place to start. To produce...
Continue ReadingParsley (Petroselinum crispum) Both the curly leaf form (P. crispum) and the Italian flat-leaf form (P. crispum var. neapolitanum) of this useful herb are members of the carrot family Apiaceae, and share a close botanical relationship to their cousin the...
Continue ReadingCatnip (Nepeta cataria) This perennial member of the mint family is native from eastern Europe eastward to China. It is a bushy, branching herb that grows to 50–100cm (20–39″) tall. Like many mints, its stems are square in cross section,...
Continue ReadingOne of the best things about working with seeds is the time we spend in seed trials, trying new varieties and comparing traits. We are completely spoiled by the multitude of fruits and vegetables that we grow, as well as...
Continue ReadingChives (Allium schoenoprasum) Chives have been in cultivation since at least the Middle Ages in Europe, and there are references to their use in ancient Rome, but primarily as a medicinal herb. They were used to treat sunburn and sore...
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