Home In the Garden Plant Palette
Forcing Flowering Branches
PDF Print Email
Bring the joy of nature indoors this winter

Written by Teresa O’Connor

Plum BlossomAs Richard Bradley wrote in 1724 in The Gentleman’s and Gardener’s Kalendar, “All vegetables of our climate seem now to sleep; the Days are short, and every little warmth from the Sun makes every Curious Lover of Gardens wish for the Spring.”

Nearly three hundred years later, we still seek creative ways to bring nature’s beauty and fragrance into our homes during the winter. With gray skies, howling winter winds and snowstorms always a possibility at this time of year, it’s little wonder that many of us find ourselves yearning for warmer, sunnier months when nature is at its peak.

Science is now proving what our ancestors knew instinctively: flowers lift the spirits. Indeed, according to a 2006 behavioral research study conducted jointly by Massachusetts General Hospital and Harvard Medical School, flowers may help cure the winter blues.

Participants in the study placed flowers where they spent most of their time at home, especially first thing in the morning, such as the kitchen. The flowers not only improved their overall moods, but the participants’ happiness and enthusiasm carried over into their work lives as well. Many even reported feeling more compassionate towards others. The study further demonstrated that after only a few days around flowers, participants were less anxious and more positive about their lives.

In reviewing the findings, lead researcher Nancy Etcoff, Ph.D., said, “As a psychologist, I’m particularly intrigued to find that people who live with flowers report fewer episodes of anxiety and depressed feelings. Our results suggest that flowers have a positive impact on well-being.”

Perhaps that is one reason why gardeners and others have long “forced” flowering branches in winter to behave like it is spring. Before you think of this as plant abuse, rest assured that the procedure is actually quite gentle. And the result? Fragrant, flowering branches inside your home from a few weeks to more than a month earlier than they would have bloomed outdoors.


The Dirt On Forcing Flowers

Pussy WillowHere’s how Mother Nature makes this possible: spring-blooming trees and shrubs have formed flower buds by the previous autumn. Once these plants satisfy their need for a dormant period—typically eight weeks of cold weather below  40°F—they can bloom early under the right conditions. After January 1st, you can typically start cutting branches, but in a mild year, wait until after the 15th of January.

Look for healthy, young branches with lots of flower buds; these tend to be larger than the leaf buds (see the sidebar for favorite flowers to force). When in doubt, cut open a few buds to look inside. For fruit trees, select branches with many spurs (the short side shoots that bear the flowers).

Remember to shape your shrub or tree carefully as you cut. You are affecting the plant’s spring display, so pick branches with an eye to the overall effect of the pruning. To avoid leaving stubs, cut one-quarter inch above side buds or branches. Select branches at least six inches to several feet long. Longer stems are easier to use in floral displays.

Once you bring the branches indoors, make a slanted cut above your previous cut. The old advice was to smash the ends of the stems to improve water intake. But smashing the stems too hard can cause the opposite effect. Instead, cut slits across the bottom of the stem in a crisscross pattern before placing the stems in water.

If you cut branches outside when temperatures are below freezing, immerse them in cool water indoors for several hours or overnight. Otherwise, the buds might burst open prematurely. You’ll probably need to use your bathtub for this step. If temperatures are above freezing when you cut the branches, you can skip this part.

Store the branches upright in a big bucket. Add warm water (110°F) to three inches above the stems, and let sit for approximately 30 minutes. Then fill the container with water and place it somewhere that is partially shaded and cool (60–65°F). Low humidity can cause buds to fall off, so mist the branches and keep them away from heaters.

When the buds begin to show color, move the branches into a room with lots of indirect light.  Avoid direct sunlight, as this can cause the buds to drop. At night, move your arrangements into a cool room (40–60°F) to keep them lasting longer.


Favorite Flowers to Force

QuinceFor a steady stream of blossoms during the winter, force different types of branches at different times.

January:

Forsythia (Forsythia): Easy-to-force branches with yellow flowers in one to three weeks. Consider Forsythia x intermedia ‘Golden Times’ with variegated yellow and green foliage.

Poplar (Populus): Long-lasting, drooping catkins show in three weeks.

Witch Hazel (Hamamelis): Fragrant yellow blossoms arrive in a week.


February:

Quince (Chaenomeles): Red to orange flowers bloom after four weeks.

Cherry (Prunus): In two to four weeks, expect aromatic white or pink flowers.

Pussy Willow (Salix): Fun, furry flowers appear in one to two weeks and are easily dried after blooming.

March:

Apple and Crabapple (Malus): Red, pink and white blossoms reward you after two to four weeks.

Lilac (Syringa): Displays their many colors after four to five weeks.

Mock Orange (Philadelphus): Very fragrant white flowers appear after four to five weeks.

Flower Preservatives:

To keep forced flowers looking fresh, whip up a batch of homemade flower preservative.

2 tablespoons white vinegar

2 tablespoons sugar

½ teaspoon household chlorine bleach

Mix with 1 quart water

Source for preservative:

Purdue University Cooperative Extension Service

 

 
Alluring Alliums
PDF Print Email

Astonishing Plants for the Kitchen and Garden

Written by Teresa O’Connor

“I will not move my army without onions!” —Ulysses S. Grant


*Photo by Victoria J. Williams
Allium Globemaster

From the humble onion to its ornamental relatives, alliums are fabulous plants for cooks and gardeners. Among the world’s largest plant genera, the genus Allium features hundreds of species—many planted in autumn for spring and summer beauty. Alliums are also often deer- and rodent-resistant, easy to grow and pest-free.

Acclaimed cookbook author and food editor Maggie Waldron said, “It’s probably illegal to make soups, stews and casseroles without plenty of onions.” After all, the edible alliums—onions, garlic, leeks and shallots—are among our most popular culinary ingredients, even if we do take them for granted.

The ordinary onion has been celebrated since the earliest times. Onions were grown in Chinese gardens 5,000 years ago, making them among the world’s oldest cultivated vegetables. In Ancient Egypt, the onion was highly revered. The circle-within-a-circle structure symbolized eternal life. Onions and garlic were used in funeral offerings and on altars to the gods. Slaves who built the pyramids were fed large amounts of onions, garlic and leeks, and before being killed by Pompeii’s volcano in AD 79, Pliny the Elder reported the city’s onions were being used to heal mouth sores, toothaches and dog bites. Onions also starred in Apicius, the sole surviving cookbook from the Roman Empire. And in medieval England, most meals featured leeks, onions and garlic. Onions were called “ceps” from their Latin name (Allium cepa), and often eaten raw. To relieve discomfort, onion slices were rubbed onto insect bites and bee stings.

A+ For Health
“My own remedy is always to eat…just before I step into bed, a hot roasted onion if I have a cold.”—George Washington


Modern science is now learning what earlier cultures knew about alliums: they’re healthful. Edible alliums have phytochemicals with powerful antioxidant, antiviral and antibacterial properties. They also help reduce cancers, lower blood pressure and dissolve blood clots. Especially beneficial in autumn and winter, garlic and onions are effective decongestants and expectorants for common colds; regular doses may prevent chronic bronchitis. As temperatures drop, add plenty of onions, leeks, shallots and garlic to your meals. You’ll not only boost your immune system, your kitchen will smell heavenly.

Growing Edible Alliums
While onions are planted in spring, garlic should be started in autumn for a summer harvest. Cold-hardy varieties include ‘German Extra Hardy’ and ‘Siberian’. Plant garlic after the first light frost (32°F) but before the first hard frost (28°F or below). Garlic performs best in fertile, well-drained soil in full sun. Plant individual cloves, with papery husks still on, two inches deep, four to six inches apart in rows. Mulch well to suppress weeds and prevent cloves from heaving out of the ground during frosts. It is best not to plant garlic where alliums have grown over the last three years.

Growing Ornamental Alliums
Ornamental alliums, which are close cousins to onions and garlic, are stars in the garden. When these attractive alliums are in bloom, they will likely steal the show. Wildly diverse, ornamental onions feature everything from spiky and smooth flowers with small dangling cups to round balls larger than melons. Blossoms can hover a few inches off the ground or soar nearly five feet tall, with colors from pure white and purple to pink and yellow. Alliums are pretty in perennial beds, where they spotlight neighboring plants. In return, these companions hide alliums’ leaves when they turn scraggly. Seed heads keep their shapes and look spectacular in gardens and vases long after flowers fade.

Plant Outdoors, Enjoy Indoors
In fall, plant ornamental alliums with pointy ends up in well-drained soil, enriched with organic matter. Generally, bulbs are planted about three to four times as deep as the bulbs are wide. Space smaller bulbs one to two inches apart, larger ones three to six inches. Feed with a bulb fertilizer as shoots emerge in the spring and after blooming.
Combine different alliums in different lengths for dramatic displays inside. A single allium looks striking when floating in a shallow dish. Remove the oniony smell of cut alliums with a couple of drops of bleach in the water.


*Photo by White Flower Farms
Allium roseum

Six Stars To Consider
Allium cristophii: Airy spheres of silvery amethyst grow to the size of softballs on this attractive allium, which reaches one to three feet tall. In early summer, flowers grow ten to twelve inches in diameter. This heirloom is delightful near roses, salvias and chartreuse sprays of lady’s mantle (Alchemilla vulgaris), as well as with ornamental grasses. Full sun.

Allium ‘
'Globemaster': This well-loved hybrid has silvery pinkish-purple globes—comprised of hundreds of star-shaped florets—which grow eight to ten inches in May and June.  This showstopper grows two to three feet tall, and combines well with irises, peonies and alyssum. Sun/partial sun.

Allium karataviense: Shorter stems and beautiful foliage adorn this allium species, which grows ten to twelve inches tall. Sweetly scented pink spheres bloom in spring. It is stunning in rock gardens with sedums and snow-in-summer (Cerastium tomentosum). Try ‘Ivory Queen’ for white blooms or ‘Red Globe’ for red-violet flowers. Sun/partial sun.

Allium roseum
: In late spring, this heirloom bursts into long-lasting, delicate pink clusters held aloft by twelve to fifteen inch stems. Ten or more together create focal points in sunny, well-drained locations. It is charming in containers. Sun/partial shade.

Allium moly: Loose umbels of starry yellow flowers perch on ten to twelve inch stems in summer. This allium is ideal for woodlands and rock gardens, as well as in front of Campanula persicifolia and other perennials. Full sun.

Nectaroscordum siculum: This allium relative has beautiful bell-shaped flowers that hang gracefully from two to three foot stems in late spring. Well suited for containers and rock gardens, the pale pink and cream/tan blossoms are beloved by bees and dry beautifully. Sun/partial sun.

All bulbs above are hardy to Zone 4, except ‘Globemaster’ (Zone 5).

Whether you’re creating drama with ornamental onions in the garden or sautéing a bunch of aromatic alliums in the kitchen, these plants are sure to please the most discerning cook and gardener.

 

Spotlight Directory

Banner
Banner
Banner
Banner

CH-Cover-Winter2012

Winter 2012  issue
on newsstands now!

Spring 2011 Digital Edition

 

 

Banner