‘THE SAGE’-Klein’s Online Newsletter—APRIL 2020
Klein’s Floral & Greenhouses
608/244-5661 or info@kleinsfloral.com
THIS MONTH’S HIGHLIGHTS:
Klein’s Is Voted Among Madison’s Best by Madison Magazine
Our 2020 Spring Plant List Goes On-line About April 15
Our ‘Mad Gardener’ Is Ready for Your Questions
Introducing ‘Houseplant Help’ from Klein’s
Ever Thought about Working at a Garden Center?….
Flowers Are Proven to Relieve Stress
Edible Flowers Are the New Rage in Haute Cuisine
Most Common Seed-Starting Mistakes
Seed Starting Basics for Maximum Success
Klein’s Favorite Seed, Bulb & Plant Sources
You Asked the Mad Gardener about Bare Root Planting
Plant of the Month: Echeverias
Klein’s Favorite Asparagus Recipes
Product Spotlight: Garden Seeds Available @ Klein’s
Notes from Rick’s Garden Journal—From March 2020
—Spring Awakens
—Seed Sales Boom During Hard Times
—Stem Color vs. Flower Color
April in the Garden: A Planner
Gardening Events Around Town
Join Us on Twitter
Follow Us on Facebook
A MESSAGE TO OUR CUSTOMERS REGARDING COVID-19…
With the safety of our staff and community of utmost importance, we have made the difficult decision to close our doors to the public to help prevent the spread of the COVID-19 virus. Since we still need to be here to take care of our plants and are under the agriculture umbrella and, therefore, considered essential, staff members will be available by phone at 608-244-5661 (Monday – Saturday 8:00 am – 5:00 pm & Sunday 11:00 am – 3:00 pm).
Our fresh flower bouquets, plants, pottery, seeds, supplies, gift cards and everything else you like to come to Klein’s for will be available for curbside pickup.
Please contact us by phone, email or Facebook messenger for any orders or questions.
***Please note that that the situation is changing almost daily at this time.
OUR 2020 SPRING PLANT LIST can be viewed on-line beginning about April 15 by clicking on Spring Plants or at the top of our website home page under the the “Greenhouses” dropbox. This comprehensive listing contains every plant that Klein’s will be offering for the 2020 season and is extremely helpful for both the home gardener and landscaper alike. The list contains fun facts, cultural information and pot or pack size for each item and comes in very handy in planning your garden this spring.
KLEIN’S IS VOTED AMONG THE BEST OF MADISON according to Madison Magazine readers.
And for the third year in a row, Klein’s is among the Best of Madison in two categories! Klein’s Floral & Greenhouses was voted #2 Florist from among Madison’s many flower shops (Congrats to Darcy and her team!) and #3 in the Lawn, Garden & Landscape category in the 2020 Madison Magazine reader poll announced in late February. A big THANK YOU to our customers and Madison Magazine readers!
For the complete list of Best of Madison winners please visit www.channel3000.com/best-of-
EVER THOUGHT ABOUT WORKING AT A GARDEN CENTER?
We are currently seeking someone to work primarily in our perennial and shrub area. This position will run from about mid-April (or once we reopen) into the late summer and fall as needed. We’re looking for someone who is available about 24 hours/week; more in the spring and less as the summer progresses. Some weekend and evening shifts are expected. A basic knowledge of our area’s most popular perennials and shrubs is helpful. Please call the store @ 608-244-5661 or stop by and ask for Rick if you are interested in this position.
INTRODUCING ‘HOUSEPLANT HELP’
Now you can contact Klein’s in-house indoor plant experts by emailing to houseplanthelp@kleinsfloral.
For many years, customers’ indoor plant questions have been directed to Klein’s Mad Gardener (see below). Now you have the opportunity to contact our indoor plant experts directly. We’ve posted a link on our home page and in our contacts for your convenience. Your question might then appear in the “You Asked” feature of our monthly newsletter. If your question is the one selected for our monthly newsletter, you’ll receive a small gift from us at Klein’s.
We reserve the right to leave correspondence unanswered at our discretion. Please allow 2-3 days for a response.
THE MAD GARDENER
“Madison’s Firsthand Source for Expert Gardening Advice”
Ask any of your gardening questions by e-mailing them to us at madgardener@kleinsfloral.com. Klein’s in-house Mad Gardener will e-mail you with an answer as promptly as we can. We’ve also posted a link on our home page and in our contacts for your convenience. Your question might then appear in the “You Asked” feature of our monthly newsletter. If your question is the one selected for our monthly newsletter, you’ll receive a small gift from us at Klein’s.
Sorry, we can only answer those questions pertaining to gardening in Southern Wisconsin and we reserve the right to leave correspondence unanswered at our discretion. Please allow 2-3 days for a response.
FOR NEIGHBORHOOD EVENTS OR GARDEN TOURS that you would like posted on our web site or in our monthly newsletters, please contact Rick at (608) 244-5661 or rick@kleinsfloral.com. Please include all details, i.e. dates, locations, prices, brief description, etc. Events must be garden related and must take place in the Madison area.
APRIL STORE HOURS:
Until further notice due to the COVID-19 virus:
Monday thru Friday : 8:00-5:00
Saturday: 8:00-5:00
Sunday: 11:00-3:00
CALENDAR OF EVENTS:
April 1—April Fool’s Day
April 5—Palm Sunday
April 7–Full Moon
April 8—Passover Begins
April 10—Good Friday
April 11–First Farmers’ Market on the Capitol Square, 6:15-1:45. Madison’s Official Beginning of Spring! (may be delayed due to the COVID-19 virus)
April 12—Easter Sunday
April 15—Tax Day (delayed until July 15)
April 19—Orthodox Easter
April 20–Beginning of Administrative Professionals Week.
April 22–Earth Day
April 22–Administrative Professionals Day
April 23—Ramadan Begins
April 24–Arbor Day
May 10–This is Madison’s average last frost date, but keep your eye on the weather before planting. Madison has a notorious reputation for late May frosts. Many local old-time gardeners refuse to plant, especially their tomatoes, peppers, morning glories, etc. until Memorial Day weekend when the soil has warmed properly. Novice gardeners have a tendency to plant too early!
May 10–Mother’s Day. Order early and shop early!!! Mother’s Day is second only to Valentine’s Day for deliveries and the Saturday before Mother’s Day is traditionally our busiest day of the entire year. Extra drivers will be on the road Saturday, May 9 for prompt and efficient service. Click on Delivery Information at the top of our home page for more details about Klein’s delivery. Because this is our busiest day of the year in the greenhouse, will not be delivering on Mother’s Day, Sunday, May 10.
‘THE FLOWER SHOPPE’:
Flowers are proven to relieve stress
Did you know flowers are scientifically proven to provide a moment of calm? Research from the University of North Florida’s Department of Public Health shows that living with flowers significantly reduces our stress. That is good news considering 68 percent of people report experiencing stress weekly and 32 percent feel stress daily and especially given current circumstances. A simple solution to help relieve your stress is to have flowers on your nightstand to see when you first wake up, on your desk to provide a breath of fresh air while you work, or on your kitchen counter or coffee table to help you unwind after a hectic day. Flowers do wonders for your well-being, increasing happiness, productivity, decreasing worry and anxiety, and more.
Bring joy to your life with our curbside pick up!! Call Darcy, Andrea or Sue @ 608-244-5661.
YOU ASKED. . .
I purchased a few peony bare roots. They are very small and in a package with loose soil. When should I plant them? Adrienne
Hi Adrienne,
I’m surprised they didn’t
When I receive bare root material, I pot usually it up immediately to get it a good start before I plant into the garden. Bare root can be theoretically directly into the garden once the soil thaws (usually mid- to late April). But if planted into a pot, I wait until about June 1 to make sure the plants are well rooted, but before summer heat kicks in. I find that planting established plants leads to greater success than planting the bare roots (depending upon the plant).
That said, peonies are one of a few perennials (iris included) that are best planted in the fall and not in the spring…even though product is available in the spring.
Thanks for your question,
DID YOU KNOW. . .
. . . that many of your flower garden favorites are both beautiful and tasty?
Edible Flowers Are the New Rage in Haute Cuisine
By Linda Stradley for whatscookingamerica.net
After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.
Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.
Following are some simple guidelines to keep in mind before you eat any type of flower:
DO’S:
-Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.
-If pesticides are necessary, use only those products labeled for use on edible crops. No flowers is safe to eat unless it was grown organically.
-Wash all flowers thoroughly before you eat them.
-Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
-Remove pistils and stamens from flowers before eating. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum.
-Eat only the flower petals for most flowers except pansies violas, and Johnny-jump-ups (in which they add flavor).
-If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
DON’TS:
-Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
-Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
-Just because flowers are served with food served at a restaurant does not mean they are edible. Know your edible flowers – as some chefs do not. It’s easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.
Alliums (leeks, chives, garlic, garlic chives) – Known as the “Flowering Onions.” There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of theplants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.
Chive Blossoms (Allium schoenoprasum) – Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.
Garlic Blossoms (Allium sativum) – The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.
Bee Balm (Monarda didyma) – Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl GrayTea and can be used as a substitute.
Begonia – Tuberous begonias and Waxed begonias –
Tuberous Begonias (Begonia X tuberosa) – The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.
Wax Begonias (Begonia cucullata) – The fleshy leaves and flowers are edible raw or cooked. They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.
Borage (Borago officinalis) – Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.
Calendula (Calendula officinalis) – A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Mans Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs. Only the petals are edible.
Carnations (Dianthus caryophyllus – aka Dianthus) – Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.
Chrysanthemums (Chrysanthemum coronarium) – Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.
Clover (Trifolium species) – Sweet, anise-like, licorice. White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea. It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea. Native Americans used whole clover plants in salads, and made a white clover leaf tea for coughs and colds. Avoid bitter flowers that are turning brown, and choose those with the brightest color, which are tastiest. Raw flower heads can be difficult to digest.
Cornflower (Centaurea cynaus) – Also called Bachelors button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.
Dame’s Rocket (Hesperis matronalis) – Also called Sweet Rocket or Dame’s Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame’s Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.
Dandelions (Taraxacum officinalis) – Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.
Daylilies (Hemerocallis species) – Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.
English Daisy (Bellis perennis) – The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.
Fuchsia (Fuchsia X hybrida) – Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.
Garden Sorrel (Rumex acetosa) – Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.
Gladiolus (Gladiolus spp) – Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.
Hibiscus (Hibiscus rosa-sinensis) – Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.
Hollyhock (Alcea rosea) – Very bland tasting flavor.
Honeysuckle (Lonicera japonica) – Sweet honey flavor. Only the flowers are edible. NOTE: Berries are highly poisonous – Do not eat them!
Impatiens (Impatiens walleriana) – The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.
Johnny-Jump-Ups (Viola tricolor) – Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.
Lavender (Lavandula angustifolia) – Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.
Lilac (Syringa vulgaris) – The flavor of lilacs varies from plant to plant. Very fragramt, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.
Linden (Tilla spp.) – Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor. The flowers have been used in a tea as a medicine in the past. NOTE: Frequent consumption of linden flower tea can cause heart damage.
Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.
Nasturtiums Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.
Pansy (Viola X wittrockiana) – Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
Peony (Paeonia lactiflora) – In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.
Phlox, Perrennial Phlox (Phlox paniculata) – It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.
Primrose (Primula vulgaris) – Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.
Queen Anne’s Lace (Daucus carota) – Also known as Wild Carrot and Bishop’s Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne’s Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.
Radish Flowers (Raphanus sativus) – Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sautéed or in salads.
Roses (Rosa rugosa or R. gallica officinalis) – Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals. Rose Petal Jam Rose Petal Drop Scones Rose Petal Tea
Scarlet Runner Beans (Phaseolus vulgaris) – Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads.
Bean pods toughen as they age, so makeuse of young pods as well as flowers.
Scented Geraniums (Pelargonium species) – The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.
Snapdragon (Antirrhinum majus) – Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.
Squash Blossoms (Curcubita pepo) – Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.
Sunflower (Helianthus annus) – The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.
Sweet Woodruff (Galium odoratum) – Also known as Wild Baby’s Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts
Tulip Petals (Tulipa) – Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower.
Violets (Viola species) – Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. Heart-shaped leaves are edible, and tasty when cooked like spinach.
Yucca Petals (Yucca species) – The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). In the spring, they can be used in salads and as a garnish.
PRODUCT SPOTLIGHT—Each month we spotlight some product that we already carry or one that we’ve taken note of and plan to carry in the near future. Likewise, if you would like to see Klein’s to carry a product that we don’t currently, please let us know. Our goal is to be responsive to the marketplace and to our loyal clientele. If a product fits into our profile, we will make every effort to get it into our store. In addition, we may be able to special order an item for you, whether plant or hard good, given enough time.
Seeds Available at Klein’s Spring 2020
Given our situation with COVID-19, home gardening is certain to explode during the summer of 2020 as more Americans are required to stay home. Madisonians are passionate about gardening and especially home seed starting. Klein’s is happy to offer a broad selection of seed choices and seed starting supplies to satisfy their needs. Please give us a call to place your supply order and we’ll have it ready for you curbside in no time!!
—Botanical Interests High Quality Seed
At Botanical Interests our goal is to inspire and educate the gardener in you. That is why, since 1995 we have been supplying gardeners with the highest quality seed in the most beautiful and informative seed packets on the market. Today, you can find Botanical Interests seeds available at independent garden centers, hardware stores, and gourmet grocers throughout the United States. We enthusiastically signed the SAFE SEED PLEDGE: We do not knowingly buy, sell or trade genetically engineered seeds or plants.
Klein’s is currently working with Botanical Interests to have their selection put online for phone orders then ready to go for pick up at our door. Visit our Facebook page constant updates.
—Seed Savers Exchange of Decorah, IA
Seed Savers Exchange was founded in Missouri in 1975 by Diane Ott Whealy and Kent Whealy. Diane’s grandfather entrusted to them the seeds of two garden plants, ‘Grandpa Ott’s’ morning glory and ‘German Pink’ tomato. These seeds, brought by Grandpa Ott’s parents from Bavaria when they immigrated to Iowa in the 1870s, became the first two varieties in the collection. Diane and Kent went on to form a network of gardeners interested in preserving heirloom varieties and sharing seeds. Today, with 13,000 members and 20,000 plant varieties, Seed Savers Exchange makes its home on 890 scenic acres in Winneshiek County, Iowa, at Heritage Farm.
Seed Savers Exchange conserves biodiversity by maintaining a collection of over 20,000 different varieties of heirloom and open-pollinated plants, varieties with the ability to regenerate themselves year after year. These seeds (and tissue cultures or other plant materials, depending on how a plant reproduces) have the power to withstand unforeseen pestilence and plant disease, climate change, and limited habitat, and to stop dinnertime boredom forever.
—Olds Garden Seed and Olds Organic Garden Seed
Olds Garden Seed is only sold through independent garden retailers nationwide. Olds is not sold by ‘big box’ stores or discount chains. While several retailers may offer our products on their web sites, we do not sell retail via the Internet or mail order. The Olds’ brand dates to 1888, when Levitt Lincoln Olds founded the L.L. Olds Seed Co. at Clinton, Wisconsin. Through the years, Olds became known for selling only the finest quality seed of better varieties, whether selling alfalfa and seed potatoes for Wisconsin farms or garden seed through a mail order catalog for 97 years.
—Livingston Seed
Livingston Seed is a wholesale company, selling only to the trade. We have done the research to find out what our consumers are looking for in a seed company. Our packets are designed to fill these needs. Each packet showcases beautiful photographs shot in our own trial garden. Every packet contains easy to read, helpful information. Our packets are truly unique and designed with your customer in mind. Our patented window in our Bonus Packs allows customers to actually see the seed!
At Livingston Seed we make it a priority to be the value leader in the industry. We offer more seed in our packets at a lower price value than any other company. We are committed to independent businesses and do not sell to the “big box” stores.
Livingston Seed Company states that all varieties offered for sale do not contain any Genetically Modified Organisms (GMO’s). We provide seeds that are developed using traditional breeding techniques and have not undergone any genetic transformation.
NOTES FROM MY GARDEN JOURNAL–Tips and Observations from My Own Garden by Rick Halbach
ENTRY: MARCH 19, 2020 (Spring Awakens)
Spring appears in whispers
and hushed tones,
as the bellowing winter bows away.
Drowsy flowers come to attention,
waking from their sleep—yawning;
with heads turned upward towards
the Maestro called Sun—
I watch with anticipation as…
the concert begins.
‘Spring’
by Susan Filson
* * * * *
ENTRY: MARCH 25, 2020 (Seed Sales Boom During Hard Times)
While working on the Klein’s April newsletter, I came across this fascinating (and quite timely) article we posted in the Klein’s newsletter from March 2009—just after our country’s last huge market crash and then recession in 2008.
“During hard times, research has shown that, rather than traveling or making large purchases, homeowners spend far more time at home and in their gardens. This is especially true with vegetable gardening where the financial return can be easily seen on the supermarket receipt. One recent television news story reported that some seed sales are up nearly 100% over last year! The numbers truly add up. A simple $1.75 packet of carrot seed can yield more than the average household consumes in a couple months (and with very little space in the garden). Just 6 pepper plants can produce enough frozen green peppers to last an entire winter and nothing could be easier than storing homemade fresh pasta or pizza sauce. With a family of four and at nearly $4.00 per jar, the savings can be astronomical and fun for the family in the process. One zucchini plant oftentimes yields more fruit than the gardener can keep up with and nothing is tastier than a homegrown lettuce or spinach salad after the long winter we’ve been experiencing. No room for a large garden? Most of our most popular vegetables do equally well in containers and are beautiful to boot.
Read on:
By Bruce Horovitz, USA TODAY
Hard economic times are acting like instant fertilizer on an industry that had been
growing slowly: home vegetable gardening.
Amid the Washington talk of “shovel-ready” recession projects, it appears few projects
are more shovel-ready than backyard gardens. Veggie seed sales are up double-digits at the nation’s biggest seed sellers this year. What’s more, the number of homes growing vegetables will jump more than 40% this year compared with just two years ago, projects the National Gardening Association, a nonprofit organization for gardening education.
“As the economy goes down, food gardening goes up,” says Bruce Butterfield, the group’s research director. “We haven’t seen this kind of spike in 30 years.”
At W. Atlee Burpee, the world’s largest seed company, seed sales will jump 25% this year, Chairman George Ball estimates. “It’s weird to have everyone else you talk to experiencing plunging markets. We’re on a roll.”
•Park Seed. Vegetable seed sales are up 20% this year vs. 2008, says Walter Yates, who oversees the company’s e-commerce.
Says Yates, “Every time this country goes through a recession, there is a surge of folks who want to get back to basics.”
•Renee’s Garden. Business manager Sarah Renfro says veggie seed sales were up about 10% last year and look to grow up to 20%.
“After years of declining veggie seed sales, the whole cycle has completely reversed,” says Renee Shepherd, president.
•Harris Seeds. Home garden vegetable seed sales are up 80% from one year ago, says Dick Chamberlin, president. “A jump like this has never happened.”
•Ferry-Morse Seed. After 2008 sales grew 5%, the company stocked up on 50% more vegetable seeds to sell in 2009, says John Hamrick, vice president of sales and marketing.”
* * * * *
ENTRY: A reprint from APRIL, 2014 (Stem Color vs. Flower Color)
I did a lot of transplanting of seedlings today down in the basement as I step up individual plant seedlings from the seed starting medium in which they germinated into individual cell packs (72 cells/flat). In a normal season I usually start about 30 or 40 flats of flower and vegetable seeds in the basement. I focus primarily on specialty items that I can’t find at garden centers. Though I sow more than enough of each seed variety, I step up only enough seedlings that I know will fit in my garden. The rest of the seedlings I usually pass on to coworkers or throw away.
When I’m transplanting most seedlings, I usually pick the largest and seemingly healthiest to transplant into the cell packs. However, after many years of experience I’ve learned that this isn’t always the right thing to do. When transplanting seedlings from flower mixes of different colors, it’s also important to note that stem color can play an important role in determining which plants I step up. Different stem colors result in plants with different flower colors and the seedlings aren’t always at the same stage of development. In mixes, some colors can germinate later and at different rates than other flower colors. Were I only to choose the largest and most vigorous seedlings, I could miss out on some flower colors entirely in the garden come summer.
Therefore, I take a very random approach when pricking out seedlings and transplanting into cell packs or pots—a little of this size seedling and a little of that size. In mixes where the stem color is quite obvious (balsam for example), I mix things up in the cell packs as much as I can so I get a nice, even mix in the garden. The seedlings with plain green stems are usually quite a bit bigger than those that are pinkish. Were I to focus on only the more vigorous green stemmed seedlings, the balsam in my garden would lean toward white and pastel pink, forgoing the deep reds and purples that are also a part of the mix.
KLEIN’S RECIPES OF THE MONTH—These are a selection of relatively simple recipes chosen by our staff. New recipes appear monthly. Enjoy!!
Few vegetables say spring better than fresh locally grown asparagus. And though considered gourmet by many, asparagus plants are extremely long-lived and very easy to grow for any home gardener. When growing asparagus, the most important work is in preparing the beds correctly and then in the subsequent weedings. The plants themselves are very hardy in Wisconsin and require little care. In fact, asparagus can be found in many parts of the state in huge patches among roadside weeds.
Asparagus is an ancient vegetable and eaten in parts of the world. The word comes from the Persian ‘Asparag’ meaning sprout. After all, it’s the delectable spears that we harvest early each spring as the poke through the soil. The foliage follows later. Asparagus is one of the earliest vegetables we’re able to harvest from Wisconsin gardens.
To grow asparagus plant roots or potted plants in early to mid-spring. Asparagus likes a sunny or only partially shaded spot richly fertilized with compost or aged manure.
Set the crowns of bareroot asparagus 12-16” apart in a trench 6-8” below ground level. Lay out the roots flat and cover with 1-2” of soil. As the spears grow, gradually fill the trench with soil. Keep free of weeds and irrigate well. A marsh hay mulch may be applied mid-summer. The leaves feed the roots and must not be cut back until they die naturally in the fall. Apply additional manure or compost each fall and spring. Full harvest will begin in the second season in mid-spring and thereafter for many years. Harvest by bending the spear until it snaps.
Asparagus is delicious both raw and cooked. Here in Wisconsin, asparagus is also commonly pickled and served as a garnish in Bloody Marys and Old-Fashioneds. When cooking asparagus it’s crucial to avoid overcooking. Nero once said “Execute them faster than you cook asparagus.” Roasting is a quick, easy and flavorful way to prepare this most treasured of spring treats.
At Kleins, we sell both bare root and potted plants and both green and purple varieties.
BALSAMIC ROASTED ASPARAGUS-A fantastic and simple recipe from the pages of the January 2001 issue of Cooking Light magazine.
1 lb. asparagus
1 TBS. olive oil
1 TBS. balsamic vinegar
1/2 tsp. coarse salt
1/2 tsp. minced garlic
1/4 tsp. ground pepper
Preheat oven to 425º. Remove any tough ends from the asparagus, but leave the spears whole. Place the asparagus on a rimmed cookie sheet and drizzle with the oil and the vinegar. Sprinkle with salt, garlic and pepper and toss to coat. Bake 10 minutes, stirring once. Serves 4.
SPRINGTIME POTATO SALAD–This delightfully refreshing salad from the Wisconsin State Journal dated June 2001 can either be served chilled or at room temperature.
For the dressing:
6 TBS. red wine vinegar
1 TBS. sugar
1/4 cup fresh parsley, minced
1 TBS. dried basil
2 cloves minced garlic
salt and pepper to taste
2 TBS. minced green onion
For the salad:
1/1/2 lbs. small red potatoes, peels on
1 lb. asparagus
1 x 16 oz. can artichoke hearts, drained (not marinated)
12 cherry tomatoes.
Whisk together the vinegar, sugar, parsley, basil, garlic, salt and pepper. Add the onions and set aside. Cook the potatoes until just tender in simmering water, drain and cut in half. Cook the asparagus spears 1-2 minutes in a small amount of boiling water until barely tender. Drain and rinse in cold water. Cut the asparagus into 1” lengths. Slice the artichokes into pieces. Place the potatoes, asparagus and artichokes in a large bowl and refrigerate. Just prior to serving, pour the dressing over the veggies and toss gently. Garnish with the cherry tomatoes. Serves 6.
ASPARAGUS LASAGNA–This award-winning recipe comes to us from the pages of the Wisconsin State Journal from July of 1995.
1 1/2 lbs. asparagus, cleaned and cut into 1” pcs.
3 cups sliced carrots
2 green onions, chopped
1 cup mushrooms, chopped
3 TBS. butter
1/4 cup flour
1 tsp. salt
1/2 tsp. curry powder
2 1/4 cups milk
8 oz. lasagna noodles (9 noodles)
1 egg
8 oz. shredded provolone, mozzarella or Swiss
2 cups cottage chees
Cook the carrots and asparagus until tender crisp and set aside. Saute the onions and mushrooms together in the butter. Add the flour, salt and curry powder. Stir gently while slowly adding the milk. Bring to a boil. Allow to thicken at a low boil and set aside. Mix together the slightly beaten egg, cottage cheese and the shredded cheese. Cook the noodles per package instructions. Grease a 9 x 13” pan and place half of the mushroom sauce in the bottom. Top with 3 noodles, then 1/3 of the veggies, 1/3 of the egg mixture and 1/3 of the remaining mushroom sauce. Add another layer of noodles, repeating the layers twice again (ending with the sauce). Bake about 45 minutes or until done at 325º. Let rest 15 minutes before cutting. Serves 8.
CREAM OF ASPARAGUS SOUP–This classic comes to us from the original Moosewood Cookbook–still considered by some as the bible of vegetarian cooking.
1 1/2 lbs. asparagus
6 TBS. butter
1 1/2 cups chopped onions
salt and pepper to taste
6 TBS. flour
2 cups water or soup stock
4 cups scalded milk
dill weed
a dash of tamari (Japanese soy sauce)
Discard the tough ends from any asparagus spears. Break off the tips of the asparagus and set aside. Chop the remaining stalks. Melt the butter in a soup pot, add the stalks and onions; salt lightly. Cook-8-10 minutes. Sprinkle in the flour and cook on very low 5-8 minutes. Add the water or stock, bring to a low boil and cook 8-10 minutes, stirring until thickened. Puree, bit-by-bit with milk in a blender or in the pot using an emersion blender. Blend until smooth. If using a blender, return the puree to the pot. Add dill, salt, pepper and tamari to taste. Heat the soup gently–don’t boil or cook it!. As the soup heats, steam the asparagus tips until tender, but still green. Stir into the soup and serve immediately. Serves 4-5.
SAUTEED ASPARAGUS WITH MUSHROOMS–Use your favorite fresh mushrooms for this recipe. This dish is also excellent served chilled.
1 lb. asparagus, trimmed
1 1/2 TBS. extra virgin olive oil
1/2 cup fresh mushrooms, sliced
1 tsp. fresh thyme, chopped, or 1/2 tsp. dried
Freshly ground black pepper to taste
1 1/2 TBS. extra virgin olive oil
1/2 cup fresh mushrooms, sliced
1 tsp. fresh thyme, chopped, or 1/2 tsp. dried
Freshly ground black pepper to taste
In a large skillet, bring 2 inches of water to a boil with a teaspoon salt. Prepare a bowl of ice water and set aside. Add asparagus to the boiling water and cook 4 to 5 minutes or until barely tender but still firm. Using a slotted spoon or tongs, remove the spears to the ice water bath. Leave in ice water 5 minutes or until cool. Drain and set aside. Discard blanching water. Using the same skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, thyme and salt and pepper to taste. Sauté until mushrooms are wilted and the asparagus is just heated through, about 3 to 4 minutes. Serve warm or chilled. Yields 4 servings.
NATURAL NEWS–
By mid-February each season you’ll find that all garden centers, home improvement stores and even some supermarkets will have their seed racks in place for the upcoming growing season. In just a few weeks it’s time to think about indoor seed starting. The following comes to us from www.bayeradvanced.com
Most Common Seed-Starting Mistakes
Seeds are magic to gardens. Tuck them in soil, add a little water and you’re on the way to a beautiful bloom or tasty harvest. Start seeds indoors to jump-start your garden.
Whether or not you have experience starting seeds, you’ll improve your success by avoiding these common errors.
Seed-Starting Mistake #1: Catalog Hypnosis
It’s tough to resist the beautiful pictures and glowing words in seed catalogs. Even experienced gardeners struggle to resist the allure. That’s the first mistake most seed starters make: ordering too many seeds.
A simple secret to success with seed-starting is exercising self-restraint. If you’re new to the practice, don’t start too many different types of seeds. Stick with simple ones, such as tomato, basil, zinnia or cosmos.
Seed-Starting Mistake #2: Starting Too Soon
In many regions, sowing seeds gives you a chance to get your hands dirty when it’s too cold to garden outdoors. Don’t start your seeds too soon. Most plants are ready to shift into the great outdoors in four to six weeks. Read the seed packets. Establish your planting date on a calendar and work backwards from that point.
Seed-Starting Mistake #3: Planting Too Deep
Read seed packets carefully, for detailed information about how deep to plant seeds. The rule of thumb is to plant seeds at a depth equal to two or three times their width. It’s better to plant seeds too shallow than too deep. Some seeds, such as certain lettuces, petunias or snapdragon, need light to germinate and shouldn’t be covered at all.
Seed-Starting Mistake #4: Not Labeling Trays
Once you start sowing seeds and get dirt on your fingers, you won’t want to stop and make labels. Before planting, prepare labels and add them to containers as soon as the seeds go into soil. Otherwise, it can be tough to tell seedlings apart. Be sure to include sowing date on your labels.
Seed-Starting Mistake #5: Soil Isn’t Warm
Seed packets specify the temperature seeds need to germinate – soil temperature, not air temperature. Most seed germinate at 78º F. You’ll have sure success if you use a waterproof root-zone heating mat. Once seeds germinate, aim to keep soil temperature in the 65- to 70º range.
Seed-Starting Mistake #6: Too Little Light
In the warmest regions of the country, there’s enough ambient light in a south-facing window to grow stocky seedlings. In northern areas where winter brings persistent cloud cover, you’ll need supplemental lights. Purchase or build an illuminated plant stand to start seedlings. For stocky, healthy seedlings, provide 14 to 16 hours of light daily. Suspend lights 2 to 3 inches above seedlings. Fluorescents work as well as ‘gro-lights’ for this purpose.
Seed-Starting Mistake #7: Water Woes
For seeds to germinate, you need to keep the growing soil damp but not too wet. Many seed starters cover the container to keep soil moist until seeds germinate. Once seeds sprout, don’t miss a watering. Unlike established plants, seedlings don’t have an extensive root system they can rely on for vital moisture. At the same time, it’s important not to overwater and let seedlings sit in water.
Seed-Starting Mistake #8: Not Enough Pampering
Seedlings are delicate creatures. They need daily attention and lots of tender loving care, especially when they’re young. If you can’t monitor seedlings daily, checking on germination, soil moisture, temperature, and lights, you’ll definitely reduce your chances of success. Seedlings don’t survive neglect.
APRIL’S PLANT OF THE MONTH:
ECHEVERIA
By Bonnie L. Grant @ www.gardeningknowhow.com
Succulent plants are easy to love. Their ease of care, sunny dispositions and moderate growth habits make them perfect for warm seasons outdoors or well lit interiors. The Echeveria succulent plant is just such a specimen, thriving on brief periods of neglect and low water and nutrients. Echeveria care is practically foolproof and grows well in either containers or toasty garden beds. The many varieties and colors of Echeveria plants provide wonderful tones and texture for mixed beds and pots.
Details on Echeveria Plants
Echeveria spp. stem from thick-leaved rosettes. The leaves are fleshy and have a waxy cuticle on the exterior. Often the leaves are colored and a firm touch can mar the skin and leave marks. The Echeveria succulent plant is slow growing and usually doesn’t exceed 12 inches in height or spread.
Native from Texas to Central America, the plants prefer desert conditions, but will tolerate periods of moisture as long as they are allowed to dry out before applying more water. Growing Echeveria in an unglazed clay pot, which will allow water to evaporate, is ideal. Otherwise, they need full sun and well drained soil.
There are 150 cultivated varieties of the plants, one of which is probably right for you.
Growing Echeveria
These easy little succulents produce offsets or baby plants nestled against the mother rosette. These are easy to separate and grow. Just pull the little rosette away and replant in a cactus mixture or homemade blend of equal parts sand, topsoil and compost.
You can also start new plants from leaf cuttings. Simply lay the leaf on the surface of the soil. It will root within a few weeks and soon a small rosette will grow next to the rooted leaf. The leaf will dry up and crumble off of the new plant.
Care Instructions for Echeveria
The most important part of good Echeveria care is watering. The biggest issue with the succulents is overwatering. Provide moderate amounts of water in the hot, dry season. Let the soil dry out completely before you irrigate again. Potted plants should not be left in a wet saucer. Soft rots and root rot issues occur when the plant is too wet.
The only other issue of concern is the mealybug. Their feeding behavior can seriously minimize the plants vigor.
Situate the plants in full sun and mulch around them with gravel or sand to help prevent weeds and conserve moisture.
Protect the plants from freezing temperatures and store potted plants indoors in winter. The plants do not need pruning, but you may pinch off damaged or errant growth as needed.
How to Use Echeveria
The sheer variety of these plants and other succulents means they lend themselves well to group displays. Potted displays with several varieties or different types of succulents and cacti make attractive additions to the home interior or exterior. Mix and match colors and sizes for unique settings.
Put the larger varieties in the center and the trailing or shorter types at the edges. Continue general care instructions for Echeveria, which will also work for most other types of succulents.
Please Note that Klein’s currently has an enormous selection of echeveria and other succulents and cacti in 2, 3 and 4” pots in all shapes and sizes. Perhaps order a “Klein’s Favorites Mix” of succulents and/or cacti today for curbside pick up. Planting succulent gardens is a great stay-at-home activity for kids and succulents are a great first plants for the future budding gardener.
AROUND TOWN:
For neighborhood events or garden tours that you would like posted in our monthly newsletter, please contact Rick at (608) 244-5661 or rick@kleinsfloral.com. Please include all details, i.e. dates, locations, prices, brief description, etc. Events must be garden related and must take place in the Madison vicinity and we must receive your information by the first of the month in which the event takes place for it to appear in that month’s newsletter.
***Due to the ongoing Corona Virus pandemic, nearly all events in the Madison area have been cancelled or postponed until further notice.***
APRIL IN THE GARDEN-–A checklist of things to do this month.
___Continue bringing out your cooled forced bulbs for indoor enjoyment.
___Early in the month, pot up cannas and dahlias for early growth.
___Begin removing, cleaning and storing winter bird feeders.
___Begin your summer bird feeding regimen.
___Keep birdbaths full and clean.
___Repair and put out birdhouses. Put out nesting material like pet hair & fibers.
___Seed starting is in full swing and even winding down by the end of April.
___Sterilize seed starting equipment and pots with a 1:16 bleach solution.
___Shop for summer bulbs like gladiolas, lilies and dahlias.
___Prune late summer and fall blooming shrubs.
___Do not prune spring blooming shrubs like lilacs, forsythia or viburnum.
___Continue bringing in branches for forcing: pussy willow, forsythia, quince, etc.
___Increase fertilizer to full strength by month’s end (houseplants).
___Ready the lawn mower if you haven’t done so already.
___Start weeding your beds. It’s easier while weeds are small & the soil moist.
___Remove all winter mulch from beds.
___Remove the soil mound from around roses and mums.
___Lay soaker hoses in beds. It’s easy now without plants in the way.
___Cut back all remaining perennials and ornamental grasses left from fall.
___Begin sowing seeds of larkspur, poppies and hardy annuals in the garden.
___Plant pansies, violas and calendula into the garden and containers.
___Harden off your seedlings and wintered over potted geraniums.
___Repair lawns by sowing grass seed. Rake the lawn.
___Move cole crop transplants to the garden; broccoli, kohlrabi, cabbage, etc.
___Plant onion sets and early spring crops like lettuce, spinach, carrots, beets
___Begin planting perennials. Plant shrubs and trees.
___Visit Klein’s—the showrooms are filled with spring annuals.
Some of our very favorite seed and plant sources include:
Some of our very favorite seed and plant sources include:
For seeds:
Baker Creek Heirloom Seeds @ www.rareseeds.com or 417/924-8887
Burpee @ www.burpee.com or 800/888-1447
Harris Seeds @ www.harrisseeds.com or 800/514-4441
Johnny’s Select Seeds @ www.johnnyseeds.com or 207/861-3901
Jung’s Seeds @ www.jungseed.com or 800/247-5864
Park’s Seeds @ www.parkseed.com or 800/845-3369
Pinetree @ www.superseeds.com or 207/926-3400
Seeds of Change @ www.seedsofchange.com or 888/762-7333
Seed Savers @ www.seedsavers.org or 563/382-5990
Select Seeds @ www.selectseeds.com or 800/684-0395
Territorial Seeds @ www.territorialseed.com or 888/657-3131
Thompson & Morgan @ www.thompson-morgan.com or 800/274-7333
For bulbs:
Brent & Becky’s Bulbs @ www.brentandbeckysbulbs.com or 877/661-2852
Colorblends @ www.colorblends.com or 888/847-8637
John Scheeper’s @ www.johnscheepers.com or 860/567-0838
McClure & Zimmerman @ www.mzbulb.com or 800/883-6998
For plants:
High Country Gardens @ www.highcountrygardens.com or 800/925-9387
Logee’s Greenhouses @ www.logees.com or 888/330-8038
Plant Delights Nursery @ www.plantdelights.com or 912/772-4794
Roots and Rhizomes @ www.rootsrhizomes.com or 800/374-5035
Wayside Gardens @ www.waysidegardens.com or 800/213-0379
White Flower Farm @ www.whiteflowerfarm.com or 800/503-9624
A SEED STARTING PRIMER–
Starting your own plants from seed can be both rewarding and frustrating for the beginning gardener. From experience, it’s best to start out slow. This eliminates some of the frustration. Experience will gain you knowledge and confidence. Before starting your seeds, read the packet and get a little basic information. Some seeds are best sown directly in the garden come spring and not started indoors. It’s best to do a little research by going on-line or purchasing a good gardening book. The packets themselves will usually tell you whether to direct sow in the garden or how many weeks before our last frost date to sow indoors. Our last frost date is about May 10. Using a calendar, count back from May 10 and this will be your sow date.
One can start seeds on any sunny windowsill and in almost any container. Warmth and moisture are critical in getting most seeds to germinate. But a few pieces of basic and inexpensive equipment purchased at your garden center and/or hardware store will help you get started and make your seed starting experience a great success. Here is a shopping list:
*A heating mat–makes seeds germinate quickly and uniformly
*A few 10×20” trays without holes
*A few clear humidity domes
*A sterile seed starting mix
*A 4’ shop lamp w/ 2 fluorescent bulbs (you don’t need “gro-lights”)
or a seed growing rack if you’d like to make an investment
*A few 10×20” trays with holes
*A few sheets of empty cell packs, e.g. 4-packs or 6-packs
*A water mister
*A timer
*A soilless potting mix
All of the above items, except the timer, are available at Klein’s.
Again, following package instructions, sow the seeds, as many as you want, in a very shallow, open container, filled with moistened seed starting mix. This container can be anything from very low or cut off dairy containers to disposable food storage containers. Per package instructions, cover or don’t cover the seed. Some seeds require light for germination. Next place your seeded containers in a tray without holes, mist them till well watered and cover with a humidity dome. Place your covered tray on the plugged in heating mat under the shop light. Set your timer so the shop light is on for 13 hours (off for 11 hours).
In a few days, as your seeds begin to sprout, remove them from under the humidity dome and place in a well-lit, warm location. Keep your seeds and seedlings moist. Different seeds sprout at different rates so this can take from a few days to a few weeks. Once all your seeds have germinated, unplug your heating mat. You can now move all of your seedlings to under the shop light still set at 13 hours.
Once your seedlings have 2 sets of “real” leaves it’s time to “prick them out” (transplant them). Do this by placing a sheet of empty cell packs in a tray with holes. The holes now become necessary for proper drainage. Fill the cells with soilless potting mix and moisten well with the mister. Using a pen or pencil “dibble” a hole into each of the cells. This is where you’ll now place your seedling. Remove the seed starting mix and seedlings as a clump from their starting containers. Gently break apart this root ball, separating your seedlings. The pen or pencil will come in handy as an added tool to help separate the seedlings. Carefully place one seedling in each of the holes you put in the prepped cells. Gently firm in with your finger tips. Mist well to water thoroughly and place in a warm, well lit area. Using your shop light again makes this easy. The seedlings may seem weak and somewhat abused, but they’re very resilient and will pop back quickly. When watering, fertilize your new plants with a very dilute solution, rather than at full rate. By May 10 your flowers and vegetables should be ready to put in your garden and you can say that you did it yourself–beginning to end.
BEHIND THE SCENES AT KLEIN’S—This is a sneak peek of what is going on each month behind the scenes in our greenhouses. Many people are unaware that our facility operates year round or that we have 10 more greenhouses on the property in addition to the 6 open for retail. At any given moment we already have a jump on the upcoming season–be it poinsettias in July, geraniums in December or fall mums in May.
IN A NORMAL APRIL:
—Transplanting is in full swing on the transplanting line in our back greenhouses.
Employees work 8-10 hour shifts planting thousands of plugs and tiny seedlings into the cell packs you purchase in the spring. Once planted, the flats move by conveyor and then monorail into the various greenhouses, all kept at different temperatures depending on the plant.
—The greenhouses and showrooms are filling fast with thousands of hanging
and potted plants. We’re constantly moving product around, trying to make the best use of our limited space.
—Retail items are arriving nonstop for unpacking and pricing, everything from
garden ornaments and pottery to pesticides and fertilizers.
—Employees are readying the thousands of lilies, hydrangeas, azaleas, mums and spring bulbs that we deliver to the many area churches each Easter. We look forward to this time when the greenhouses are emptied to make room for our spring crops.
—Product is moved from the warmth of the greenhouses to the outdoors for the hardening off process. Plants are pinched back and moved outside so they can be acclimated for spring planting in your garden. Plants that have not been properly acclimated can find the transition to full sun and temperature extremes quite difficult. You’ve probably noticed that many garden centers do not harden off their plants properly. Symptoms include leaf burn and root rot.
—We’re readying the showrooms for the spring onslaught. Tables become fully stocked. Spring info and price signs are put into place. The last week of April is an amazing time to visit Klein’s. The showrooms are jam-packed, bursting with color, awaiting the spring rush which usually begins about May 1.
PERMANENT FEATURES–
KLEIN’S MONTHLY NEWSLETTER
Have our monthly newsletter e-mailed to you automatically by signing up on the right side of our home page. We’ll offer monthly tips, greenhouse news and tidbits, specials and recipes. . .everything you need to know from your favorite Madison greenhouse. And tell your friends. It’s easy to do.
THE MAD GARDENER–“Madison’s Firsthand Source for Expert Gardening Advice”
Ask us your gardening questions by e-mailing us at madgardener@kleinsfloral.com. Klein’s in-house Mad Gardener will e-mail you with an answer as promptly as we can. The link is posted on our home page and in all newsletters.
We can only answer those questions pertaining to gardening in Southern Wisconsin and we reserve the right to leave correspondence unanswered at our discretion. Please allow 2-3 days for a response.
TO WRITE A REVIEW OF KLEIN’S, PLEASE LINK TO
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TWITTER
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SENIOR CITIZEN DISCOUNT
We offer a 10% Off Senior Citizen Discount every Tuesday to those 62 and above. This discount is not in addition to other discounts or sales. Please mention that you are a senior before we ring up your purchases. Does not apply to wire out orders or services, i.e. delivery, potting, etc.
RECYCLING POTS & TRAYS
Plastic flower pots and garden edging can now be recycled as part of the City of Madison’s rigid plastic program. Flowerpots and edging must be free of dirt and can be placed in your green recycling bin. For more information call 267-2626 or visit www.cityofmadison.com/streets/
DELIVERY INFO
Klein’s Floral and Greenhouses delivers daily, except Sundays, throughout all of Madison and much of Dane County including: Cottage Grove, DeForest, Fitchburg, Maple Bluff, Marshall, McFarland, Middleton, Monona, Oregon, Shorewood Hills, Sun Prairie, Verona, Waunakee and Windsor. We do not deliver to Cambridge, Columbus, Deerfield or Stoughton.
Current delivery rate on 1-4 items is $7.95 for Madison, Maple Bluff, Monona and Shorewood Hills; $8.95 for Cottage Grove, DeForest, Fitchburg, McFarland, Sun Prairie, Waunakee and Windsor; and $9.95 for Marshall, Middleton, Oregon and Verona. An additional $3.00 will be added for deliveries of 4-10 items and $5.00 added for deliveries of more than 10 items. For deliveries requiring more than one trip, a separate delivery charge will be added for each trip.
A minimum order of $25.00 is required for delivery.
We not only deliver our fabulous fresh flowers, but also houseplants, bedding plants and hardgoods. There may be an extra charge for very large or bulky items.
Delivery to the Madison hospitals is $5.95. Deliveries to the four Madison hospitals are made during the early afternoon. Items are delivered to the hospital’s volunteer rooms and not directly to the patients’ rooms per hospital rules.
There is no delivery charge for funerals in the city of Madison or Monona, although normal rates apply for morning funeral deliveries to Madison’s west side (west of Park St.). Our normal rates also apply for funeral deliveries in the surrounding communities at all times. Although we don’t deliver on Sundays, we will deliver funeral items on Sundays at the regular delivery rate.
Morning delivery is guaranteed to the following Madison zip codes, but only if requested: 53703, 53704, 53714, 53716, 53718 and Cottage Grove, DeForest, Maple Bluff, Marshall, McFarland, Monona, Sun Prairie, Waunakee and Windsor.
We begin our delivery day at 8:00 a.m. and end at approximately 3:00 p.m. We do not usually deliver after 4:00 unless specific exceptions are made with our drivers.
Except for holidays, the following west-side zip codes and communities are delivered only during the afternoon: 53705, 53706, 53711, 53713, 53717, 53719, 53726, Fitchburg, Middleton, Oregon, Shorewood Hills and Verona.
During holidays (Christmas, Valentine’s Day, Mother’s Day, etc.) we are able to make morning deliveries to all of the above areas. We are not able to take closely timed deliveries on any holiday due to the sheer volume of such requests.
It’s best to give us a range of time and we’ll try our absolute hardest. Orders for same day delivery must be placed by 12:30 p.m. or by 2:30 p.m. for Madison zip codes 53704 and 53714.
DEPARTMENT HEADS: Please refer all questions, concerns or feedback in the following departments to their appropriate supervisor.
Phone: 608/244-5661 or 888/244-5661
Horticulturalist & General Manager–Jamie VandenWymelenberg jamie@kleinsfloral.com
Accounts, Billing and Purchasing—Kathryn Derauf kathryn@kleinsfloral.com
Delivery Supervisor & Newsletter Coordinator—Rick Halbach rick@kleinsfloral.com
Owner, Floral Designer & Purchasing—Sue Klein sue@kleinsfloral.com
RELATED RESOURCES AND WEB SITES
University of Wisconsin Extension
1 Fen Oak Ct. #138
Madison, WI 53718
608/224-3700
Plant Disease Diagnostics Clinic
Dept. of Plant Pathology
1630 Linden Dr.
Madison, WI 53706
Insect Diagnostic Lab
240 Russell Labs
1630 Linden Dr.
Madison, WI 53706
U.W. Soil and Plant Analysis Lab
8452 Mineral Point Rd.
Verona, WI 53593
608/262-4364
American Horticultural Society
Garden Catalogs (an extensive list with links)
Invasive Species
Community Groundworks
3601 Memorial Dr., Ste. 4
Madison, WI 53704
608/240-0409
Madison Area Master Gardeners (MAMGA)
Wisconsin Master Gardeners Program
Department of Horticulture
1575 Linden Drive
University of Wisconsin – Madison
Madison, WI 53706
608/265-4504
The Wisconsin Gardener
Allen Centennial Gardens
620 Babcock Dr.
Madison, WI 53706
608/262-8406
Olbrich Botanical Gardens
3330 Atwood Ave.
Madison, WI 53704
608/246-4550
Rotary Gardens
1455 Palmer Dr.
Janesville, WI 53545
608/752-3885
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888
University of Wisconsin-West Madison
Agricultural Research Center
8502 Mineral Point Rd.
Verona, WI 53593
608/262-2257
PLANTS POISONOUS TO CHILDREN:
Children may find the bright colors and different textures of plants irresistible, but some plants can be poisonous if touched or eaten. If you’re in doubt about whether or not a plant is poisonous, don’t keep it in your home. The risk is not worth it. The following list is not comprehensive, so be sure to seek out safety information on the plants in your home to be safe.
•Bird of paradise
•Bull nettle
•Castor bean
•Chinaberry tree
•Crocus
•Daffodil
•Deadly nightshade
•Dieffenbachia (dumb cane)
•Foxglove
•Glory lily
•Hemlock
•Holly berry
•Indian tobacco
•Iris
•Jimsonweed
•Lantana
•Larkspur
•Lily of the valley
•Marijuana
•Mescal bean
•Mexicantes
•Mistletoe
•Morning glory
•Mountain laurel
•Night-blooming jasmine
•Nutmeg
•Oleander
•Philodendron
•Poison ivy
•Poison sumac
•Pokeweed
•Poppy
•Potato
•Privet
•Rhododendron
•Rhubarb
•Water hemlock
•Wisteria
PLANTS POISONOUS TO PETS:
Below is a list of some of the common plants which may produce a toxic reaction in animals. This list is intended only as a guide to plants which are generally identified as having the capability for producing a toxic reaction. Source: The National Humane Society website @ http://www.humanesociety.org/
•Aconite
•Apple
•Arrowgrasses
•Autumn Crocus
•Azaleas
•Baneberry
•Bird-of-Paradise
•Black locust
•Bloodroot
•Box
•Buckeye
•Buttercup
•Caladium
•Carolina jessamine
•Castor bean
•Chinaberry tree
•Chockcherries
•Christmas berry
•Christmas Rose
•Common privet
•Corn cockle
•Cowbane
•Cow cockle
•Cowsliprb
•Daffodil
•Daphne
•Day lily
•Delphinium (Larkspur)
•Dumbcane
•Dutchman’s breeches
•Easter lily
•Elderberry
•Elephant’s ear
•English Ivy
•European Bittersweet
•Field peppergrass
•Foxglove
•Holly
•Horsechestnut
•Horse nettle
•Hyacinth
•Iris
•Jack-in-the-pulpit
•Jerusalem Cherry
•Jimsonweed
•Lantana
•Larkspur
•Laurels
•Lily of the valley
•Lupines
•Mayapple
•Milk vetch
•Mistletoe
•Monkshood
•Morning glory
•Mustards
•Narcissus
•Nicotiana
•Nightshade
•Oaks
•Oleander
•Philodendrons
•Pokeweed
•Poinsettia
•Poison hemlock
•Potato
•Rhododendron
•Rhubarb
•Rosary pea
•Sago palm
•Skunk cabbage
•Smartweeds
•Snow-on-the-mountain
•Sorghum
•Star of Bethlehem
•Wild black cherry
•Wild radish
•Wisteria
•Yellow jessamine
•Yew