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Dear Publishers,
Please feel free to publish the following article (in its entirety) in your publications as long as the bio at the end of the article is included and the link is made active at websites and if possible, in newsletters. Please do not make changes without permission. A courtesy copy of the publication this article is included in would be appreciated; my e-mail is Plantldy98@aol.com
Garden Tidbits - Daylily and Strawberry
by Monica Resinger http://homemakersjournal.com
PROPAGATING DAYLILY...
If your Daylily plant is a large clump you should divide it so it can become healthier. When it’s large and clumped together, the middle of the plant cannot get the water and nutrients it needs so it will eventually die out if not divided. You may also want more plants in your garden or to give away to friends and family.
When it is finished flowering, dig up the clump and divide it into many plants then re-plant as many as desired. It can sometimes be pretty tough to divide a large clump because the roots get tightly woven together -- you might have to slice through it with your shovel a few times to loosen the clump. Try not to worry about damaging the plant when doing this - Daylilies are very tough. As long as you have a piece of root, it will grow into a plant. When you are finished planting the divisions, be sure to water thoroughly.
PROPAGATING STRAWBERRY PLANTS...
If you grow your own strawberries, you probably have noticed that runners will grow from the main plant and root themselves somewhere nearby. These rooted runners are new plants. Simply cut the runner from the main plant to the new plant after the new one has rooted and, voila, a new strawberry plant.
There is a variety of strawberry plant that doesn’t send off runners but instead grows offsets. To propagate this type, simply dig it up after harvest, divide into smaller plants, re-plant the offsets and water well.
RECIPES
DAYLILY EDIBLE?
Did you know Daylily flowers are edible? Well, they are. They taste like a sweet lettuce and are a tasty, colorful addition to any salad. I like them so much I munch a petal almost every time I walk into the garden.
* * * * *
Fresh Strawberry Pie 6 servings
1 Baked 9-inch Pie Shell
1 1/4 C. Sugar
1 Tbsp. Cornstarch
3 Tbsp. Lemon Juice
3 oz. (1 pkg.) Strawberry Gelatin
1 qt. Fresh Strawberries
1 1/2 C. Water
Clean and hull strawberries.
In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes.
Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell.
Chill 4 to 6 hours or until set.
Serve with whipped cream if desired. Refrigerate leftovers.
* * * *
Chilled Strawberry-Mint Soup
1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspoons finely chopped fresh mint leaves
Fresh strawberry slices, kiwi fruit slices, or fresh mint sprigs
In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey. Refrigerate until well chilled. To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit slices, or mint sprigs. Makes 2 servings.
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