Planting Bulbs

Planting is easy, just dig, drop & done! 

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No matter the size of your garden, there’s always a place to plant bulbs! (Don’t forget, they do great in pots!) After a long winter, there’s nothing like having your garden bursting with spring color! It’s the prettiest effect to plant bulbs in masses, a sea of purple iris or cheerful daffodils.

As far as planting time, as long as you put your bulbs in before Thanksgiving, you'll have spring bloomers. We don't foresee another heat wave so now thru mid-November is a great time to get them into the ground! When storing bulbs, keep them in a paper bag in a cool environment until planting time.  

Bearded irises need the most time in the ground to get their root system developed and established. As far as planting time, the earlier the better! For those of you with Iris' already in the ground, it's time to divide them and other dormant or spent blooming bulbs! Dividing keeps them from overcrowding and ensures the most flowers come spring! 

PLANTING DEPTH

Ensure that your soil has good drainage, bulbs don’t like to be standing in water. We recommend loosen the soil before planting and work in either our Eureka Planting Mix or Master's Pro-Potting Soil for containers.

A general rule of thumb for planting depth is twice the height of the bulb. Plant large bulbs an average of 5 inches apart and small bulbs roughly 2 to 3 inches apart, pointy side up. For Fritillarias, because of their size and shape, plant them on their sides to keep them from collecting water and rotting. Mother Nature will take care of the rest!

FERTILIZER

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Before placing the bulbs fertilize with E.B. Stone Organics Bulb Food 4-6-4, adding an amount in each hole dug underneath the bulb. And don’t forget your bulbs from last year as well, this will help to maximize flower production for another year of stunners! Both fertilizers contain bone meal but for the old-fashioned gardeners out there, we have Master Nursery’s Bone Meal 1-15-0 in stock. High in phosphorus, bone meal is great for strengthening roots and stems on not only your bulbs, but sweet peas and bareroot too!

Cover bulbs level with the surrounding soil. Don’t “hill up” over the bulb or leave a sinkhole for a water pocket to form. After planting, water in your bulbs. A thorough watering encourages deep root growth and the sooner the roots develop, the faster your bulbs can tolerate cold and frost.

Certain bulbs, when flower and leaf stalks emerge, are a favorite snack of slugs and snails. Protect your budding bulbs with Sluggo or Sluggo Plus, both available in our shop.

BULB LASAGNA

One technique we love in our gardens and in containers is planting in layers AKA bulb lasagna. As the bulbs overlapping in flowering time, you’ll have a constant stream of blooming beauties. Choose late bloomers like tulips for the lowest layer and muscari, daffodils and other mid-season blooms for the middle. For the top, plant earlier flowering bulbs like crocuses and irises.

We’re really excited about our new and unusual bearded iris rhizomes that have just arrived from Holland. 'Attention Please' might just take the cake for the name alone! For specific instructions on planting bearded iris, check out our Gro-Sheet

Part 2: Cool Season Veggies

Don't forget! Right now is the best time to plant your cool season veggies! Check out our selection and get planting!

If you want to grow Brussels Sprouts, cabbage, cauliflower and broccoli, be sure to get these in the ground ASAP as they need as much time as possible in the ground to form their crop! 

As a reminder, for all veggies, we recommend mixing Master Nursery’s Paydirt into your soil.  A blend of 45% chicken manure and 55% mushroom compost and redwood sawdust is great for loosening clay soils and improving moisture retention. Don’t forget to feed them too! Fertilize with Master Nursery's Tomato & Vegetable Food 5-10-10 or E.B. Stone Organics Tomato & Vegetable Food 4-5-3 to ensure your best harvest. 

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SWEET PEAS

Although not edible, we love sweet peas for their candy-like scent! Sweet peas like sun or light shade; choose a site with rich and moist well-draining soil. A hardy, winter to spring annual vine growing 10’ tall, they are ideal for a temporary screen. Provide a trellis, string or wire and watch as these beautiful climbers create a lush focal point.

Colorful, fragrant Sweet Peas make magnificent cut flowers for vases in large, long lasting quantities. Cut flowers at least every other day and remove all seedpods to maximize blooms.

PEAS

Peas like a soil that retains moisture yet drains well. Provide support for climbing peas and do pick often or the plant might stop producing! The three main types of peas we get in stock are Garden or English, sugar snaps, and snow peas:

1. English, green, or garden peas are bright green, bulging pods are tough and inedible. The peas need to be shelled. The peas can be very sweet and should be eaten soon after harvest.

2. Sugar snaps are curved, plump deep green pod with tender sweet peas. Everything is edible. Pods are crunchy filled with peas. These can be eaten cooked or raw having a very sweet flavor. Be careful not overcook them.

3. Snow peas are wide and flat green with very small peas. Everything is edible. They are very crunchy with a sweet flavor. Can be eaten raw or cooked. Be careful not to overcook.

CARDOONS

Cardoons, like their close cousins artichokes, are members of the Thistle family and native to the Mediterranean. Some food scholars believe that the relationship is more than simply close, insisting that the artichoke was born in 15th century Europe as a result of cardoon cultivation. Still relatively unknown in the United States, cardoons look like gigantic, overgrown celery stalks with artichoke tendencies, and tasting almost like a tangy cross between artichokes and celery. While the artichoke plant is prized for its edible flower, the cardoon plant holds its promise of pale, cloudy gray-green stalks.

Preferring a damp and mild climate, they are grown as a food crop in Italy, France, Spain, Australia, and Northern California, among other places, and primarily as ornamentals in England. Very cold weather is said to make the stalks tender.

A hardy herbaceous perennial growing 4 feet high and 5 feet wide, cardoons are great for a border or accent with handsome spiny foliage and purple thistle-like flowers in summer. Plant in sun with well-draining soil and water regularly. Be sure to feed once in fall and again in spring for healthy growth.

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SPINACH

Spinach is a wonderfully versatile vegetable, popular worldwide, with nearly every cuisine featuring spinach somewhere in its repertoire. The Italians are particularly partial to spinach and have hundreds of dishes using this vegetable. The words à la Florentine mean the dish contain spinach.

Spinach requires rich, fast draining, soil. Give plants plenty of water and 1 feeding to encourage lush, full foliage. Popeye's addiction to this "power-packed" vegetable comes from the fact that it's a rich source of iron as well as vitamin A and C.

ARTICHOKES

A perennial, make sure you prepare your soil well. (Be sure to pick up a few bags of Master Nursery’s Paydirt to work into your existing soil!) Growing up to 4 feet tall with a spread of 6 feet in diameter, allow plenty of space for them to grow. Keep your ‘chokes heavily watered, about once a week during their growing season. Any moisture deficiency will result in loose buds.

COLLARDS

Collard greens are very popular in the American South, where most of the American crop is grown. Plant in full sun with ample and deep watering. We recommend fertilizing before heads begin to form. 

Upon harvest, remove the oval leaves from the stalk before cooking. It is important to cook collards for a length of time or the leaves can be chewy. A good source of vitamin C and K, the flavor can be mild and a little bit stronger than cabbage. 

 

Missed Part 1: Cool Season Veggies? Read up and learn what winter veggies you don't want to be missing! 

Part 1: Cool Season Veggies

Now is the best time to plant your cool season veggies! We have so many delectable varieties available, stop in and get your winter vegetables planted today! 

Be sure to start with Brussels Sprouts, cabbage, cauliflower and broccoli first, these plants need as much time as possible in the ground to form their crop. 

For all your veggies, we recommend mixing Master Nursery’s Paydirt into your soil.  A blend of 45% chicken manure, 55% mushroom compost and redwood sawdust, it is great for loosening clay soils and improving moisture retention. Don’t forget to feed them too! Fertilize with Master Nursery's Tomato & Vegetable Food 5-10-10 or E.B. Stone Organics Tomato & Vegetable Food 4-5-3 to ensure your best harvest. 

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KALETTES

A brand new vegetable! (And quickly becoming the new superfood!) This cross between Kale and Brussels Sprouts has the best flavors of both parents, sweet and nutty! The little miniature Kales are borne along the thick stem, like sprouts. The small, kale-like leaves are ruffy green and purple. 

Plant in full sun and successively to ensure a steady availability. Water deeply and fertilize before heads begin to form. Harvest mature mini-heads when they reach one to one and a half inches wide. 

CELERY

Choose a sunny location and keep in mind that celery requires ample moisture and a heavy feeding of nitrogen. The crop is ready to cut in 90 - 100 days after transplanting. Harvest by cutting below the ground through the taproot. A cut-and-come-again crop, just harvest a few outer stalks at a time and enjoy! 

FUN FACT: Before the sixteenth century, celery was used exclusively as a medicinal herb. For hundreds of years now Italians have been using it in salads and these days, it is one of the most popular vegetables in the world.

KALE

All hail Kale! One of the most popular veggies in the last few years and for good reason, it ranks very high in vitamins and minerals. It's a great plant to have in the winter garden due to its ornamental qualities as well! Boasting great textures and color, it can be used in mass for beds, as accents and in pots.

Plant in full sun and water deeply and frequently. Be sure to fertilize before heads begin to form. We recommend planting successively to ensure a steady availability. Pick individual leaves or harvest entire plant, either way you'll have a nutritious garden-to-table delight. 

BROCCOLI

The word broccoli comes from the Italian word for ‘Cabbage Sprout’ and indeed, the plant is a relative to cabbage, Brussels sprouts and cauliflower.

Plant in fertile, well-draining soil and water deeply. It is best not to plant Brassica family crops (cole crops including cabbage, cauliflower, Brussels sprouts, turnips, kale, collard and mustard greens) in the same spot year after year. Disease and insects may build up in a particular area, so be sure to rotate crops in your garden.

One planting may produce for as long as three months in fall in winter from auxiliary shoots after the main head is removed. Feed 1-2 times before heads begin to form for a healthier, more abundant crop.

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BRUSSELS SPROUTS

Said to have been cultivated in 16th century Belgium, plant Brussels sprouts in a sunny spot where they won't be disturbed. Because they do get taller than the average veggie, be sure to choose a site where they won't shadow other plants. When watering, be mindful of the rains, any dry period of a few days and your Brussels Sprouts will need moisture. (Especially when planting in a raised bed.) Like Broccoli, fertilize 1-2 times before sprouts begin to develop.

KOHLRABI

 Kohlrabi looks like a cross between a cabbage and a turnip and is often classified as a root vegetable, even though it grows above the ground. A member of the Brassica family, but unlike cabbages, it is the bulbous stalk that is edible rather than the flowering heads.

There are two varieties of kohlrabi. One is purple and the other is pale green. They both have the same mild and fresh tasting flavor, not dissimilar to water chestnuts. Kohlrabi is neither as peppery as a turnip nor as distinctive as cabbage, but easy to see why people think it is a little of both. Although kohlrabi is not a very popular vegetable in North America, it is commonly eaten in Europe, as well as in China, India, and other parts of Asia. The bulbs are often sliced and eaten in salads and the greens are cooked in mustard oil with garlic and chilies. It can be served as an alternative to carrots and turnips, nicely steamed and whipped.

Plant kohlrabi in full sun and water deeply. Fertilize at planting and 1-2 times through the growth cycle. Rich in potassium and vitamin C, grow as you would cabbage and enjoy!

In the mood for more veggies? Of course you are! Check out Part 2: Cool Season Veggies