
Connecticut Garden Journal
Thursdays 8:58 pm and Saturdays 11:57 am
Connecticut Garden Journal is a weekly program hosted by horticulturalist Charlie Nardozzi. Learn more about Charlie at gardeningwithcharlie.com.
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Adult potato beetles are large black and tan striped beetles that are active now, laying yellowish-orange eggs on the undersides of leaves. Here's how to stop them, and their progeny, in their tracks.
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Baptisia, or false indigo, is a hardy native perennial that features colorful, pea-like flowers on a large, flowing plant. There are a few things you should know about this shrub-like plant before adding one to your garden.
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Sweet corn is a great home garden vegetable to grow, if you have room. But even if you don't, some varieties can fit in containers. With new and unusual varieties available, it may be time to grow a sweet corn patch this summer.
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Cottage gardens are known for their abundance of flowers, shrubs, trees, vines and edibles all grown together in what I call “organized chaos”. But there's a plan to this chaos.
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There are a number of climbing vegetables beyond the traditional pole beans and peas, that thrive during our hot summers and offer some interesting and unusual fruits.
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There's nothing worse than to plant a garden only to have soccer balls knock down plants, dogs dig up the bed or wild animals eat your flowers. The key to protecting your plants is often a good fence.
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Whether you choose to grow Siberian or Japanese irises, it's important to find the right spot. And, when you do plant them, do so along with other spring beauties: peonies, salvia and geraniums.
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With the rising price of flowers, you might need a different plan for a Mother's Day gift this year. Think: DIY geranium cuttings, spring bouquets, or a small raised-bed veggie garden.
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Why not grow your own asparagus and have it every year regardless of inflation and shortages? Here's how to grow purple and white varieties adapted our region.
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French filet beans are bred to grow slender, long beans that don't get stringy and tough, even when mature. The key is to keep picking them when young when they have the best flavor.