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Lakewood
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Have a Look Around the Site:
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H&H Gardening Newsletter | |
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Plant Summer Flowers: Now is the Time to plant ageratum, asters, carnation, celosia, chrysanthemums, coleus, dwarf dahlias, dianthus, dusty miller, gloriosa daisy, impatiens, lobelia, marigolds, petunia, portulaca, salvia, Shasta daisy, sweet alyssum, verbena, and zinnias.
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Be a Guest Gardener:
Gardeners love to learn from other gardeners "over the fence." We would love to include a tour and/or an article from one of our readers!
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Contact Information:
E-Mail:
Click to e-mail us.
Telephone:
(562) 804-2513
Address:
6220 Lakewood Blvd
Lakewood, CA 90712
Hours:
Mon-Fri 7:30-5:00
Sat 8:00-5:00
Sun 9:00-4:00
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Quotation of the Week:
"I will be the gladdest thing under the sun! I will touch a hundred flowers and not pick one."
— Edna St. Vincent Millay |
1 gal. Bearded Iris assorted colors. Most are in bud and bloom stage.
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Water plants have just come in! Water lilies in assorted colors, miniature waterlilies, and assorted bog plants.
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Gorgeous Fuchsia & New Guinea Impatiens in hanging baskets. They are huge — and full of flowers.
We have all kinds of hanging baskets for the sun and the shade.
Abutilon (flowering maple) patio trees from Monrovia in pink, yellow, and white.
Clematis vines are starting to bloom!
We've just restocked our West County Gloves. All sizes and colors now available.
Outdoor flags — new styles available!
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Discover the World of Herbs! |
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Throughout history, herbs have played a major role in the health and well being of mankind. Every society on the planet, past or present, has discovered the value of herbs for culinary and medicinal purposes. Especially now in the 21 st century of "designer" pharmaceutical preservatives and artificial flavor enhancements, we see a strong trend toward the natural flavoring and medicinal purposes of herbs. No matter how small or large your gardening space, you have room for an herb garden. Start with a sunny spot in the ground; add a good organic soil amendment like Bumper Crop —or plant in pots, using a good potting mix such as Gardeners Gold.
Be sure to provide adequate water, and fertilize as necessary. Now comes the fun part. Start with a good selection of culinary herbs such as basil, thyme, mint, rosemary, oregano, sage, dill, coriander, fennel, marjoram and parsley. Use your culinary herbs to flavor fish, meat, chicken, soups and salads.
Your medicinal collection should include chamomile, lavender, aloe, echinacea and lemon balm. Medicinal herbs are great in teas to help ease headaches, toothaches, tension and stomach pain. Always check with your doctor first to be sure herbal remedies are all right for you.
Herbs also provide a great way to scent and decorate your home in dried arrangements, potpourris and sachets. Some great herbs for this are: sweet basil, lemon verbena, sweet marjoram, lemon balm, scented geranium, rosemary, thyme and mint. For use in sachets and potpourri, dry the herbs first, by tying sprigs together with a string and hanging in a warm, dry place. Place the dried herbs in a fabric bag, tie with a string or ribbon, and hang them in your closet or tuck them in a drawer.
And there's nothing like an herbal bath with fresh herbs. Lavender is traditionally for relaxation, and rosemary to soothe aching muscles and joints; try mint or a mixture of oregano, sage, and thyme to boost your energy. Simply put about a half of a cup of fresh herbs in a muslin bag (pantyhose will also work), tie tightly, and hang it directly under the faucet as you are running the bath. You can also use the bag as a 'scrub bag' to scent your skin.
In your garden, herbs can be planted in beautiful patterns of color, texture and size, or combine them in containers with roses, fruit trees and perennials. Come in and we'll show you how. The world of herbs opens up a world of possibilities...discover them today!
Herbal Recipe – Pesto Genovese
Here is an excellent sauce for potatoes, rice or pasta:
- 1 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 4 spinach leaves
- 1/3 cup grated Pecorino cheese
- 1 tsp. fresh marjoram
- 1 cup cold pressed extra virgin olive oil
- 2 tsp. fresh parsley
- 1 cup pignoli or other nuts (optional)
- 3 garlic cloves
Blend to a smooth paste. Yield: ~1-1/2 cups
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Train and Support Climbers |
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Climbing plants add an extra dimension to a garden. They make use of vertical surfaces such as walls and fences, making them more attractive features; the surfaces also increase the overall amount of growing space, particularly valuable in small gardens. Proper support and training are essential.
A wooden trellis is a popular choice for supporting a climber on a wall; it should be treated with a plant-safe wood preservative. Attach wooden battens to the wall and then screw the trellis panel onto the battens or attach it with hooks and eyes. This enables the trellis and climber to be removed carefully when wall maintenance is necessary.
An alternative support is horizontal, plastic covered wires stretched taut between screw eyes every 6 feet along the wall in rows 18 inches above each other and screwed in firmly. Loop the wire through the eyes, twisting it at each end to secure it. Tension the wire by turning the vine eye with pliers.
Train the shoots of the plant as they grow, aiming to cover the support evenly. Tie the shoots in place with raffia, soft garden twine or plastic-coated metal ties, taking care not to tie them too tightly - make a figure-eight loop with the tie to avoid damaging stems.
Several climbers are particularly attractive when allowed to scramble through the branches of trees and shrubs, but avoid very vigorous varieties which will smother their host. A classic combination is Tropaeolum speciosum (flame nasturtium) growing through a dark conifer.
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By Tamara Galbraith
Although spring brings much hope and rebirth to the outdoors, it can be a stressful time for many gardeners. There is so much to do, and -- even with the longer hours that Daylight Saving provides -- seemingly never enough time to get it all done.
So, here are some tips for organizing your garden chores without wearing yourself out:
- If you start getting overwhelmed with how much needs accomplished in your landscape, take a deep breath and grab a pencil and paper. Make a list of everything that has to be done. Then, rank the chores by importance. Will a plant die in the next day or two if it doesn't get watered? Then by all means, do that first.
- If it seems like every single part of your landscape needs worked on, split the chores up into geographical sections. For example, if your bed of roses needs to be weeded AND fertilized AND watered AND sprayed for aphids, force yourself to stay focused on that area until you've achieved everything that needs to be done.
- Utilize smart gardening tools, accessories and products that help make your time in the garden easier and more efficient. For example, Neem oil is effective and safe as both an insecticide and fungicide.
- For all of you 9-5ers, try to avoid being a "Weekend Warrior Gardener." That is, spread your gardening chores throughout the week whenever possible. An hour here or there will take a big chunk out of your weekend duties, and besides, a bit of gardening is quite relaxing at the end of a long day spent in a stuffy office.
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Dr. Earth Products on Sale |
Recipe of the Week: Warm Mushroom Salad |
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What You'll Need:
- 1 tablespoon olive oil
- 1 1/2 cups sliced fresh mushrooms
- 1 clove garlic, chopped (optional)
- 2 1/2 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar salt and pepper to taste
- 10 ounces of baby greens (lettuce, spinach, etc.) or if you don't grow your own - use a 10 oz. package of mixed baby greens.
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Step by Step: |
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook; stirring until soft.
Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons.
Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended.
Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot, otherwise the greens will wilt too much.
Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.
Yield: 4 servings

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