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Plants for Beneficial Insects


It might seem a bit corny to say,"Feed them and they will come" - but consider this: feed them and they WILL come! (We are speaking of beneficial insects - very much wanted guests in the garden.)

For those of us who desire to set an enticing table for the good bugs perhaps the most important aspect of the planning is to plant so that something is always in bloom and is always a foliage, pollen or nectar source for the insects.

The much respected eco-magazine, Mother Earth News published a list of 19 plants that beneficial insects are drawn to. The list which follows includes the bloom time. (If some are unfamiliar Google images to see them).


Sweet alyssum (annual)... blooms spring through frost

Hairy vetch (annual)...spring to summer depending on seeding time

Angelica (perennial)...late spring

Common garden sage...late spring to early summer

Orange stonecrop (perennial - pictured below)...late spring to early summer


Thyme (perennial)...late spring to early summer

Catmint (perennial)...late spring to midsummer

Buckwheat (annual pictured below)...three weeks after planting; continues up to 10 weeks


Dill (annual)...summer

Fennel (perennial)...summer

Shasta daisy (perennial)...summer

Mints (perennial)...midsummer

Coreopsis (perennial)...summer to fall

Cilantro (annual) summer to fall if reseeded

Cosmos (annual)...summer to fall

Oregano (perennial)...summer to fall

Yarrows, common and fern-leaf (perennial)... summer to fall

Goldenrod (perennial)...late summer to fall

Asters (perennial)...late summer to fall



So here's the plan: any garden can have room for several of the spring-blooming plants, a couple of the summer bloomers and space for some of the lovely and enticing (to insects) fall bloomers. There! You have done it! You have set a table in the garden for beneficial insects. Your garden will love you for it.

News

Summer Food in Wintry February

 

16 Popular Foods You Didn’t Know You Could Freeze

1. Garlic – You can freeze whole garlic, garlic cloves or chopped fresh garlic. Frozen garlic does lose some of its texture, but the flavor remains intact.

2. Corn – You can freeze fresh-picked corn on the cob for up to one year. Pack it in freezer bags — husk and silk and all. For store-bought corn, husk and blanch it before freezing.

3. Avocados – The bad news is that frozen avocados lose their consistency. The good news is that they do not lose their taste, so you can use them for guacamole or dressing. Wash and halve them before peeling. Freeze as halves, or puree them with lime or lemon juice and then store for up to eight months.

4. Mushrooms — You can freeze raw button, creminis and portabellas mushrooms for later use. Chop and slice mushrooms and then spread them on a cookie sheet. Freeze. Then transfer the pieces to bags or containers.

5. Onion – You can save chopping time – and tears – by freezing onion for cooking later. Store peeled, chopped onion in plastic freezer bags. The best part is you can just toss them into your recipes without thawing them first.

6. Hummus – Scoop your fresh hummus into plastic containers. Then drizzle a thin layer of olive oil on the top to keep it from drying out. Thaw in the refrigerator for 24 hours before mixing and serving.


more such winter gardening from Off the Grid News