Trees – Salt Injury

Salt is used on our roads to simplify our lives as drivers, but it is harmful to plants. Trees and shrubs planted along the roadside are hit with salt spray. This causes bud death, twig dieback and disfiguration on broadleaf and evergreen trees and shrubs.

Symptoms of Salt Injury

The salt spray affects plants above ground as well as below, because salt accumulates in the soil. Common symptoms of plants damaged by high salt accumulation include:

...abnormally early fall color

...needle tip burn

...browning that starts on the edge of the leaf and progresses toward the leaf's middle vein

...witches brooming – tufts of twig growth rather than normal branches

Extensive use of salt causes widespread damage. This disfigures trees and shrubs.

Solutions to Prevent or Minimize Injury

Avoid planting salt-sensitive plants close to heavy traffic areas and busy intersections. Salt-sensitive trees include Littleleaf Linden, Sugar Maple, Red Maple, Crabapple, White Spruce and White Pine.

Plant salt-tolerant tree species such as Ohio Buckeye, Black Hills Spruce, Ginkgo and White Ash.

Plant trees at least 60 feet from high traffic roads. Plants that are closer to the road stand a higher chance of being affected.

Avoid using de-icing salts on your sidewalks or use smaller quantities. Use coarse sand instead.

Protect plants with barriers made out of plastic, burlap or snow fencing. Set these up in the fall, between the street and the plants, before the ground freezes.

Finally, keep your plants healthy. A healthy plant is better equipped to survive the damaging effects of salt spray and accumulation.

Source: University of Minnesota Forestry Dept.

Holiday Hazards for Your Pets

'Tis the season to be jolly and your pets want to celebrate as much as you do. They can't wait for the turkeys, hams, desserts, decorations, parties and best of all, the Christmas tree. All of these holiday items and events can cause problems or even be dangerous for your pet.

Think about your pets' needs before company arrives. Is your cat terrified by a house full of people? Does your dog tend to jump on guests? Do your pets snap or bite if handled too much? It may be less stressful for them and your guests to put animals in a quiet room by themselves during gatherings.

If you plan to have houseguests, assess your pet's behavior and take corrective action before you have problems. For example, you may have elderly or frail guests, or those that do not care for dogs. Train your dog not to jump on guests and to behave calmly. Train your pets not to beg and to sit quietly before they get any meals.

Holiday turkeys and hams are very tempting to dogs and cats. They can eat large quantities, cooked or raw, in a short time. Often this results in an upset belly, vomiting and diarrhea for a day or two. In some cases, dogs, especially, get severe pancreatitis from eating foods to which they are not accustomed.

Remember, anything used to prepare or serve the holiday dinner is inviting to your pets. This includes skewers and strings used to close the turkey and carving knives. Attempts to swallow these items bring predictably bad results. Bones should not be fed to pets, especially ham bones. These are exactly the right size to get lodged in intestines. If this happens, it is a surgical emergency.

Cats like to chew on plants. Be careful with poinsettias. Although not severely toxic, poinsettias can give your cats an upset belly with some vomiting. To help keep your cats happy and away from household plants, provide them with wheatgrass to chew on.

The Christmas Tree – Pets adore these as much as you do. Cats like to climb on them, until they fall over. Dogs prefer to body slam them. Pets and youngsters can get cut feet from stepping on broken ornaments. Dogs and cats sometimes like to mark trees with urine. Dogs like to eat ornaments and candy canes, including the wrappers. Many pets like to chew on light cords, which can shock or kill them. Dogs and cats eat tinsel, which can lodge in their intestines and cause a blockage.

If you have pets, anchor your Christmas tree to the wall in two spots for stability. Avoid all edible ornaments, and avoid putting breakable ornaments near the bottom of the tree. Tape light cords against the tree or wall, so they aren't lying on the floor, inviting your pets to chew on them. Avoid tinsel altogether if you have young, playful pets. They see it as a moving, irresistible toy.

Make sure your pets get plenty of attention and exercise during the holiday season. This makes them less likely to get into mischief. Check with your veterinarian for more suggestions.

Source: University of Minnesota Extension

Subscription Gift

Give your relatives, friends or neighbors the gift of a subscription to the Greenline.

It would begin with this issue. Just send us a check payable to University of Illinois for $8.00 per subscription and we will send a Christmas card with the newsletter announcing your gift.

November

Edible

Store liquid pesticides where temperatures will not drop below 40 degrees F. Temperatures lower than 40 degrees F will cause the chemical to breakdown.

Till the vegetable garden. This exposes insect pests to winter cold, reducing their numbers in next year's garden.

Prune everbearing raspberries to the ground. There will be no spring crop but there will be a larger fall crop.

Seal fertilizer bags tightly with tape and keep off the garage floor. This will reduce moisture getting into the bags.

Ornamental

Cut back perennials to about three inches above ground after killing frosts. Mulch perennials after ground is frozen.

Water evergreens before the soil freezes. After the ground freezes water becomes unavailable to the plant. Evergreens lose moisture through their needles. The needles will turn brown on the tips if moisture is lost faster than the plant can replace it.

Apply anti-transpirants such as Wilt Pruf to needled and broad-leaved evergreens in windy locations. These are waxy spray coatings that help slow down water loss through leaves and needles.

Lawns - Continue to mow lawns until grass is dormant. Mow lawns at final height of two inches. Fertilize a final time after the last mowing usually in November. University research has shown that late fall fertilization instead of early spring fertilization can minimize lawn disease problem, promote color retention in the fall and encourage early green-up in the spring.

Erect barriers such as poultry wire or hardware cloth to protect young trees and shrubs from rabbit and vole damage. Favorite plants on the menu include blueberries, roses, Euonymous, fruit trees and brambles.

Plan an after Thanksgiving visit to a local Christmas tree farm to cut your own tree. List of farms available by calling 773-233-0476 or check out the web site: Christmas Trees & More at http://www.urbanext.uiuc.edu/trees

Make a final cleanup of leaves and debris on your lawn to avoid snow mold.

Fill bags with leaves and use them as insulation around overwintering plants in containers. Use leaves in compost pile in spring.

Cover roses after most of their leaves have fallen and temperatures have dropped into the teens for a few nights. A common type of winter protection is to "hill up" a loose, well drained soil/compost mix around and over the plant to a depth of 10-12 inches. Soil used in hilling should not be scraped from around the plant. This practice can cause root injury.

Leave ornamental grasses standing for their interesting foliage effects and protection for the crown. Cut back the foliage to about 4-6 inches in spring before new growth starts.

Noticing bagworms in your trees, pines, spruce, junipers and arborvitae? Remove as many of the bags as possible. This will reduce next year's population of bagworms.

Fertilize trees and shrubs if it has not been done in the spring.

Indoors

Start an avocado plant. Remove the pit from the avocado. Wrap the pit in a moist paper towel and place it in a plastic bag. Close the bag and place it in a warm place. Check the bag every 5-7 days to see if the towel needs to be moistened. Pot up when roots grow.

Move your houseplants to brighter locations to compensate for less hours of daylight.

December

Edible

Fluttering moths in your kitchen? Indian meal moths are often brought into the home during the holiday cooking season in cereal or grain products. Moths are 3/8 inches long with 1/2 inch long brownish-gray wings. Adults lay eggs and small whitish larva with dark heads feed on grains. Check foods for larva and place all insect-free foods in insect proof containers such as glass jars or plastic containers.

Ornamental

Looking for a great gift for a tree lover? Give them Michael Dirr's "Manual of Woody Landscape Plants." This is the bible of woody plants for the Midwest.

Forgot to plant some of your bulbs? Don't try to hold them over until spring indoors. The bulbs will dry out. Plant them outside. Planting them late may cause them not to flower in the spring.

Choose a fresh Christmas tree. A fresh tree will have a healthy, green appearance. Needles should be flexible and not fall off if you run a branch through your hand.

Keep the water level in your tree stand above the base (cut end) of the tree. If the base dries out, resin will form over the cut end and the tree will stop absorbing water. Do not add commercially prepared mixes, aspirin, sugar or other additives to the water. Research has shown that plain water is best.

Move your live tree outside after Christmas and decorate it for the birds. Place the tree in a bucket of damp sand. Put on strings of popcorn and cranberries. Apples, oranges, leftover breads and pine cones covered with peanut butter dipped in bird seed can be added. Push the edible ornaments well into the tree for best results.

Punch holes in the foil of your holiday plants so water can drain. Water plants in the sink allowing them to drain thoroughly before putting them back on display.

Indoors

Move gift plants carefully. Wrap in layers of newspaper and warm the car before loading plants. Just a moment of exposure to cold temperatures can cause plants to drop all their leaves.

Line windowsills with aluminum foil. The foil will reflect light and provide more light for your houseplants.

Make "country holiday candle sticks." Collect small logs about 2-3 inches in diameter and 3-6 inches in length. Drill holes in the log tops at the diameter of the candles you plan to use. Surround logs with pine cones and nuts for a holiday centerpiece.

January

Edible

Plan your vegetable garden for next year. If garden is large enought, allow for crop rotation. Factsheet available.

Brown through garden catalogs and order seed for the upcoming growing season. List of flower & vegetable seed companies. Call 773-233-0476.

Watch for indoor pantry pests. Factsheet available.

Ornamental

Water evergreens if soil is not frozen. This will help to avoid winter dehydration.

Extend the life of Christmas poinsettias by placing them in a cool area with bright light.

Plan a perennial garden. Factsheet available.

Remove rose cones during warm spells during the winter. This prevents heat from building up inside. Recover the roses when temperatures drop.

Check for frost heaving of perennials. Push back into ground and cover with extra mulch.

Use sawdust, sand or kitty litter instead of salt to melt snow. Salt will kill nearby plants.

Do you know that snow is an excellent insulation for plants? The temperature below snow increases by about two degrees F for every inch of accumulation. The soil also gives off heat. The temperature at the soil surface can be much warmer than the air temperature. A study showed that the soil surface temperature was 28 degrees F under nine inches of snow while the air temperature was -14 degrees F.

Indoors

Check houseplants for brown, dry edges. This may indicate a need for more humidity. Increase the humidity by grouping plants together, running a humidifier or using pebble trays.

Let cacti go semi-dormant. Water to avoid shriveling.

Plant seeds of limes, oranges, lemons, grapefruits and kumquats for nice looking foliage plants. Remove the seed from the fruit and plant them immediately. Do not allow them to dry out. Place in a sunny spot and water as needed.

Grow mushrooms indoors. Mushrooms can be easily grown in the basement, bathroom or closet. A variety of mushrooms can be grown including the everyday grocery store mushroom, Shitakis and European gourmet mushrooms. Factsheet available.

February

Edible

Test leftover seeds for germination. Place ten seeds between moist paper toweling or cover with a thin layer of soil. Keep seeds warm and moist. If less than six seeds germinate, buy fresh seed.

Do you want large firm onions for use next fall and winter? Sow onion seeds in late February or March indoors. When they germinate, keep the seedlings in a sunny, south facing window or a few inches below fluorescent lights. Transplant the seedlings outdoors as soon as the soil is dry enough to work.

Ornamental

Prune flowering shrubs that bloom after June 15 now. Shrubs that flower before June 15 should be pruned right after flowering.

Do you have deer or rabbit problems? List of resistant plants is available.

Pruning trees now that have lots of sap such as maple, birch and dogwood is not harmful, but, they can be pruned in mid-summer or late fall to avoid the sap bleeding. Factsheet available.

Didn't get your bulbs planted last fall? Get them in the ground as soon as the soil thaws. Some chilling will take place. Normally a chilling period of 10-13 weeks of temperatures below 40 degrees F are needed to initiate flowering. Apply a mulch after planting to prevent heaving. The bulbs will probably not bloom in the spring, but they may bloom in the summer or they may wait until next spring to bloom.

Indoors

Prune your Christmas cactus after blooming. This will encourage branching. Pinch off a few sections of each stem with your fingers. Root these sections in moist vermiculite or potting soil for new plants. Plant can be moved outdoors during the summer to a shady or semi-shady location.

Watch for carpenter ants in your kitchen or bathroom. Black carpenter ants can vary in size from 1/4" - 1/2" in length. They do not eat wood, but will scrape out tunnels leaving telltale sawdust behind. They are attracted to wood softened by moisture. They will also nest in trees. Indoors the nest must be located for effective control. Factsheet available.

When I was a child, many, many years ago, my father, my four brothers and I would bundle up and trek out to my grandfather's farm to cut down our own Christmas tree. The selection process was always important to me. I would willingly walk for miles to find the "perfect" tree, much to the chagrin of my freezing brothers and father.

Today, many trees are purchased from corner lots or from large companies like Home Depot. Last year Home Depot sold 10 percent of all trees sold in the United States. Thirty four to 36 million Christmas trees are grown each year in all 50 states including Hawaii. In 2000, 31 percent of U. S. households had a real tree.

To some, Christmas just isn't Christmas without a real Christmas tree. The following are a few hints to help you select that perfect tree whether you choose it from a neighborhood lot or a Christmas tree farm.

Needle Retention – Scotch pine, white pine and Fraser fir have excellent needle retention and will last for several weeks in the average home. Spruces have fair to poor retention and may only be kept inside for a couple of weeks before losing needles.

Fragrance – White pine and Fraser fir are rated as excellent for their fragrance. Balsam fir, Concolor (White ) fir and Douglas fir are very good. Scotch pine and the spruces have good fragrance.

Color – The most common Christmas tree species, Scotch pine, can vary greatly in foliage color. Some strains of Scotch pine lose much of their green color and need to be sprayed with a dye to be sellable. Others have wonderful dark green color throughout the winter. Fraser fir, Colorado blue spruce and Douglas fir generally have excellent color for the Christmas season.

Be sure to choose a spot for your tree away from heat sources such as TVs, fireplaces, radiators and air ducts. Place the tree clear of doors.

Measure the height and width of the space you have available in the room where the tree will be placed. There is nothing worse than bringing a tree indoors only to find it's too tall. Take a tape measure with you to measure your chosen tree and bring a cord to tie your tree to the car.

Remember that trees sold on retail lots in urban areas may have come from out of state and may have been exposed to drying winds in transit. They may have been cut weeks earlier. Buy trees early before the best trees have been sold. Ask the retailer whether his trees are delivered once at the beginning of the season or are they delivered at different times during the selling season.

Choose a fresh tree. A fresh tree will have a healthy green appearance with few browning needles. Needles should be flexible and not fall off if you run a branch through your hand. Raise the tree a few inches off the ground and drop it on the butt end. Green needles should not drop off the tree. It is normal for a few inner brown needles to drop off.

Remember to choose a tree that fits where it is to be displayed. For example, if the tree is displayed in front of a large window, then all four sides should look as good as possible. If the tree is displayed against a wall, then a tree with three good sides would be okay. A tree with two good sides would work well in a corner. The more perfect a tree, the more expensive it is.

Make sure the handle or base of the tree is straight and 6-8 inches long so it will fit easily into the stand.

The following are a few tips on how to keep your tree fresh throughout the holiday season:

• If you are not putting the tree up right away, store it in an unheated garage or some other area out of the wind and cold (freezing) temperatures. Make a fresh one inch cut on the butt end and place the tree in a bucket of warm water.

• When you decide to bring the tree indoors, make another fresh one inch cut and place the tree in a sturdy stand that holds at least 1/2 gallon of water, or a rule of thumb is one quart of water for every inch of diameter of the trunk.

• Be sure to keep the water level about the base of the tree. If the base dries out resin will form over the cut end and the tree will not be able to absorb water and will dry out quickly. Commercially prepared mixes; aspirin; sugar and other additives added to the water are not necessary. Research has shown that plain water will keep a tree fresh.

• Check all Christmas tree lights for worn electrical cords. Use UL approved electrical decorations and cords. Unplug tree lights at night.

• Miniature lights produce less heat and reduce the drying effect on the tree.

• It's a nuisance to water a Christmas tree once it's decorated with a tree skirt and surrounded by presents. Here's an easy solution, supplied by Gene and Marian Anderson of Guse Hardware in Minneapolis: buy a funnel and a 3 to 4 foot length of vinyl tubing to slip over the funnel outlet. Fasten the funnel/tube with a twist-tie or twine in an out-of-the-way but reachable part of the tree. Extend the tubing down the tree trunk and into the tree stand reservoir. Now you can water the tree through the funnel without bending over or disturbing the tree skirt or its ornaments. (Source: Minneapolis Star Tribune)

• Take down the tree before it dries out. Many fresh cut trees if properly cared for will last at least five weeks before drying out.

• Recycle your tree after Christmas. Many communities will pick up trees and turn them into chips. You might put the tree in your back yard and place bread and suet among the branches for the birds.

During late fall and early winter, many colorful garden catalogs come my way. These catalogs are teeming with new and old varieties of vegetables and flowers. So many choices! How can you be sure to pick the best variety available? One way is to get tested and proven flowers and vegetables called All-America Selections (AAS) winners.

AAS trials have been conducted at trial gardens every year since 1932. New varieties of flowers and vegetables are grown and evaluated at 200 trial gardens throughout the U.S. and Canada. Since 1933 about 595 AAS award winners have been announced. Only those flower and vegetable winners scored as superior receive the coveted AAS designation.

The 2003 All-American Selections include the following:

Ornamental Millet F1 'Purple Majesty'
GOLD MEDAL Flower Award Winner

"Tall, dark and handsome" describes this purple-leaved millet. Young plants are green-leaved, direct sunlight induces the purple leaf color. Capable of growing 3 to 5 feet tall, the plants are embellished with 8 to 12 inch flower spikes. The immature spikes can be cut and used dramatically in floral arrangements. Left on the plant, the millet seed spike attracts birds that snack on seed. 'Purple Majesty' is very easy to grow and is very tolerant of heat and low moisture. The purple leaf blades and spike are distinctly different from all other ornamentals.

Carnation F1 'Can Can Scarlet'
Flower Award Winner

This is one of the most fragrant garden carnations. The spicy fragrance will almost fill a room when the double 2 inch blooms are cut and used in a bouquet. 'Can Can Scarlet' is heat tolerant, producing flowers throughout the growing season into the fall. This variety is perfect for a cut flower garden, the grey-green foliage contrasts with the bright scarlet blooms. Mature plants will reach 12 to 14 inches tall. Flowering pot plants will be available from garden centers in the spring or fall.

Rudbeckia Hirta 'Prairie Sun'
Flower Award Winner

This robust rudbeckia has distinctive blooms. The light green central cone blends beautifully with the golden-yellow petals, which are tipped primrose yellow. The 5 inch blooms on branching plants that mature at about 3 feet tall make a strong statement in any full sun garden. Easy to grow and maintain, 'Prairie Sun' is a memorable plant in any perennial, annual or cut flower garden. Flower stems are sufficiently long for quality cut flowers. 'Prairie Sun' plants become a forceful focal point in any large container.

Petunia F1 'Merlin Blue Morn'
Flower Award Winner

A distinctly different blue and white petunia, the 2 1/2 inch blooms are pure white in the center with a soft transition to velvety blue on the petal edge. The bicolor pattern is highly visible from a distance. Best garden performance will occur in full sun. The branching plants will spread 18 to 30 inches and attain a mature height of 15 to 20 inches. 'Merlin Blue Morn' is highly recommended for use in hanging baskets or patio containers. 'Merlin Blue Morn' bedding plants will be available from retail stores.

Vinca 'Jaio Dark Red'
Bedding Plant Award Winner

A really red vinca with a small white center sets this summer flowering vinca apart from all others. The large 2 1/2 inch blooms can cover the basal branching plant throughout the growing season. The glossy green foliage is not attractive to insects or larger mammals such as deer. When grown in a full-sun garden location, 'Jaio Dark Red' plants can attain a mature plant height of 15 inches, spreading up to 20 inches. Extremely heat and drought tolerant, 'Jaio Dark Red' provides constant garden color with minimal care.

Dianthus F1 'Corona Cherry Magic'
Bedding Plant Award Winner

This is the first dianthus with a capricious bicolor pattern. The flower color can be entirely cherry red, entirely lavender or a mosaic of both colors. The unpredictable design is whimsical. Best performance will occur in a full-sun location. Expect large, 2 inch blooms. 'Corona Cherry Magic' plants will reach 7 to 9 inches tall when mature and spread 8 to 10 inches. This annual provides flower color throughout the growing season. 'Corona Cherry Magic' bedding plants will be available from garden centers.

Agastache Foeniculum 'Golden Jubilee'
Flower Award Winner

This golden-leaved aromatic herb thrives in a full-sun garden or a partial shade garden location. The symmetrical, branching plants reach a mature height of 20 inches and spread 10 to 15 inches. The heat loving plants will produce dense spikes of lavender-blue florets that crown the plants in mid to late summer. The attractive serrated leaves release an alluring mint fragrance when lightly crushed. 'Golden Jubilee' is an easily grown undemanding annual. Named 'Golden Jubilee' to commemorate the 50 years' reign of HM Queen Elizabeth II.

Petunia F1 'Blue Wave'
Flower Award Winner

The velvety, dark blue two inch blooms cover this trailing plant for the growing season. The plants are capable of spreading 3 to 4 feet like a ground cover. Mature plant height can be 4 to 7 inches. The 'Wave' improvement is little garden toil. No pinching or pruning is needed for 'Blue Wave' to flower all season. The plants need moderately fertile soil to maintain the freedom of bloom. 'Blue Wave' is adaptable to any container. Flowering pot plants will be available at retail stores this spring.

Gaillardia Pulchella 'Sundance Bicolor'
Gaillardia pulchella 'Sundance Bicolor' Bedding Plant Award Winner

The first consistent mahogany red and yellow bicolor gaillardia flower. The globe-shaped blooms are primarily double and can cover the plant hroughout the growing season. Exhibiting heat and drought tolerance. 'Sundance Bicolor' is carefree in the garden. The spreading plants need 15 to 16 inches of garden space, preferably in full sun. This annual needs moderately fertile soil and moisture to flower abundantly during the summer. The spreading habit is desirable for hanging baskets or patio containers.

Eustoma F1 'Forever White'
Bedding Plant Award Winner

Simply the best white flowering eustoma for your garden. The large, 2 1/2 inch ivory-white blooms cover the plant at various times throughout the growing season. 'Forever White' exhibited heat and low moisture tolerance in trials across North America. The compact, branching plant lends itself to container culture. Attaining a mature height of 12 inches. 'Forever White' plants fit perfectly into patio containers where the blooms can be appreciated with close contact. 'Forever White' flowering potted plants will be available from garden centers.

Melon F1 'Angel'
Vegetable Award Winner

An early Mediterranean-type melon, 'Angel' has a heavenly flavor. All melon sugars are scientifically measured as a brix count. 'Angel' measured 16% to 19% which indicates a very sweet flavor. The 2 to 3 pound melons have a white interior with a crisp texture. 'Angel' helps the gardener know when to harvest. The lightly netted melon skin turns creamy yellow when mature; about 60 days from planting young 'Angel' plants into the garden. 'Angel' vines will spread 6 to 7 feet and are resistant to fusarium wilt races 0 and 2.

Summer Squash F1 'Papaya Pear'
Vegetable Award Winner

The firsts summer squash with a shape similar to a tropical papaya fruit. The bright yellow squash looks like a light bulb with the widest section near the blossom end. One of the earliest varieties, 'Papaya Pear' fruit can be harvested in about 40 days from sowing seed. The semi-bush plant requires less garden space. For plants that yield squash continuously, pick 'Papaya Pear' at a young stage when about 3 inches long and 2 to 3 inches wide. Easy to grow in any garden with full sun.

Source: All American Selections

Are you confused about watering your houseplants? Many people consider it a simple matter, watering their plants whenever they think of it. Others are more methodical. They water regularly, according to the calendar, regardless of their plants' needs. Neither of these approaches is best for the plants.

Just what is the right way to water indoor plants?

It's important to catch them before there's any sign of wilting, but, it's a mistake to keep soil wet all the time; it just encourages root rot. Room temperature and humidity, even how sunny or cloudy the weather has been, all affect a plant's water requirements.

Learn to read the signs that your plants need water. Foliage turns a slightly duller, less lively green. Succulent leaves become a little rubbery. The container feels lighter weight as moisture evaporates from the soil. And soil feels dry to the touch, first at the surface, then below it.

Water requirements vary among different groups of houseplants, but regardless of what types of plants you care for, water them thoroughly each and every time you water. Then spill out the extra water that comes through the drain holes.

Cacti and succulents maybe allowed to get quite dry between waterings, though when light is good, they'll thrive on additional moisture. Plants with tough leathery leaves such as the old-fashioned rubber tree or ponytail palm can also go for quite a long time from thorough watering to the next.

Most foliage plants should be watered before much of their root system dries. When you first find the soil surface no longer feels moist, there is still moisture further down in the container. This is good, because for most houseplants it's best to avoid wild swings from extremely dry to extremely wet soil conditions.

The type of potting soil in which your plants are growing can have an impact on how often you water. So can the type of container. Always use clean, fresh potting soil that consists of different sized particles. Varied particle size results in good soil drainage. The more moisture you wish the potting soil to retain, the higher its peat content should be.

Layering pebbles or charcoal in the bottom of a solid container will not help soil drainage. Instead, choose containers with drain holes so water can drain freely from the soil. Be sure to spill out any excess water that remains in the tray or saucer after a few minutes. If the container is too large to lift easily off its tray, use a plastic turkey baster to siphon most of the extra water.

Don't use "softened" water unless you really have no choice. It adds chemical salts to the soil which eventually build up and injure roots, just as excess fertilizer does. If you must use softened water, hold your containers over a sink or wash basin and water them heavily each time you water. This flushes much of those salts, even though some new will be added. Of course, pots must have good drain holes for this to work.

Chlorine, which is added to city water supplies to purify it for drinking, is not present in large enough amounts to damage houseplants. Fluorine, added to fight tooth decay, may be a different story. Certain plants, mostly those with long, pointed leave such as dracaenas and spider plants, are quite sensitive and can develop brown tips. However, water is rarely the only source of fluorine and most plants have no problem with city water.

What does trouble them is icy cold water. Most of the houseplants we grow originated in the tropics or sub-tropics where rainfall is relatively warm. If you water directly from the tap, adjust it to feel barely lukewarm. Or take the easy way; keep a full watering can at the ready for any time you might want it. Its contents will always be room temperature, making it easy to respond to the needs of individual plants.

Source: University of Minnesota Extension

Sudden oak death (SOD) is a fungal disease that causes a rapid decline and death of oaks. The name is a bit misleading because it also occurs on other tree and shrub species, 17 in all. Symptoms vary from leaf spots to twig blight to trunk cankers. Roots do not show symptoms.

The causal fungus of SOD is Phytophthora ramorum. At present, the disease has been identified only in ten California counties and one Oregon county. Oaks affected are tan oak, coast live oak and California black oak, none of which grows in Illinois. Research has shown that red and pin oaks are susceptible when artificially inoculated. In addition, some other plants grown in Illinois can serve as hosts, including rhododendron, azalea and Douglas fir. Obviously, there is great concern that the disease might move on these plants to other areas of the country.

SOD causes rapid decline of oaks, usually resulting in death in one to three years. On oak, the disease causes a bleeding canker on the stems or trunk. These cankers ooze a black or reddish fluid. The wood under them has black zone lines evident when bark is removed. Once crown dieback begins, the leaves turn brown in a few weeks.

Because of the concern of movement of this disease out of California and Oregon, USDA began regulating the shipment of all host plants in February of 2002. The animal and plant health inspection service (APHIS) has surveys planned for some of the southeastern states (GA, SC,NC, TN and VA) where the disease is most likely to take hold. These surveys are slated for the spring of 2003. Oklahoma plant pathologists have already initiated some nursery surveys and have not yet found the disease.

There is a tremendous amount of information available on this disease on the Internet. A good source to start with is the USDA "Sudden Oak Death Pest Alert," NA-PR-02-02, at

http://www.na.fs.fed.us/spfo/pubs/pest_al/sodeast/sodeast.htm

Many species of grain, flour and dermestid beetles and weevils can be found in Illinois. The adults range in size from 1/10 inch to 1/2 inch and may be various shades of brown, red-brown or black. The Indian meal moth adults is about 3/8 inch long with a wing span of about 1/2 inch. The base of the front wings is grayish-white and the outer half is a deep copper. These insects complete one generation in 1-2 months.

Habit

These insects may fly into the house or be carried into the home in infested food packages. They are found primarily in the kitchen or food storage area, including dry pet food and birdseed. These insects feed on grain products. The adult beetles and moths are frequently seen in cabinets, on counters and around windows.

Damage

The larvae and some adults of these insects feed on grains (rice, barley, corn, wheat, birdseed), grain products (oatmeal, cornmeal, pasta, cereals, flour, cake mixes, pancake flour, granola, dry pet food), nuts, dried fruits and other dried plant material (dried flower arrangements, ornamental corn, seed displays). All life stages can be found in these products, often simultaneously.

Dermestid beetles also feed on spices, tobacco and animal products.

Control

Non-chemical: When infestations are discovered, remove and inspect opened and unopened food packages from the cabinets. Discard infested packages. Vacuum shelves and cracks around shelves to remove spilled food and insects and dispose of the vacuumed material. Wash shelves with soapy water. Place food products in airtight containers. If no insects are found after 6-12 months, they have probably been eliminated from the home.

Chemical: Insecticides are not recommended.

Source: Susan M. Grupp, Horticulture Educator, University of Illinois Extension

Find a cut your own Christmas tree farm at Christmas Trees & More (www.urbanext.uiuc.edu/trees/).

Keep your poinsettia healthy. Check out the Poinsettia Pages (www.urbanext.uiuc.edu/poinsettia/).

Prepare for winter weather at the Winter Storm Resource Center (www.urbanext.uiuc.edu/winter/).

Need help with your holiday turkey? Get the answers at Turkey for the Holidays (www.urbanext.uiuc.edu/turkey/).

November

...Mowing until dormant
...Late season fertilization within one week of final mowing of year

December

...Before next season:
...Change spark plugs in mower
...Sharpen reel or rotary blades
...Grease moving parts
...Change oil and empty gas tank (gas and oil become stale in the winter and may damage your engine)
...Check tires
...Clean and paint equipment if necessary

Lawn Care Gift Ideas

...A rain gauge to determine irrigation needs so water is not wasted
...Sturdy metal rake for roughing the soil surface when overseeding or patching
...Drop spreader to allow more precise application of material than a rotary spreader
...Weed trimmer to prevent the risk of damaging the base of trees or exposed roots as well as the blades of your mower on the sidewalk or driveway
...New sprinkler with a low flow rate for better infiltration
...Tape measure because pesticide and fertilizer rates are usually give per 1,000 square feet
...Take a rest!!!

You have probably seen the commercials about oats and the cholesterol lowering power in oatmeal. A 1/2 cup serving of oatmeal provides 4 grams of dietary fiber, which breaks down to two grams of soluble fiber and two grams insoluble fiber. Eating oats and other whole grains, fruit and vegetables as part of a diet low in saturated fat and cholesterol, may reduce your risk of heart disease by lowering your cholesterol. This is a research-based fact.

As a result of this research, which was conducted by Quaker Oats, whole oat products are allowed to print a health claim on the food label. Any brand of rolled oats, oat bran, oatmeal and/or whole oat flour is eligible to make this health claim.

According to the Food & Drug Administration (FDA), the soluble fiber in oats (beta-glucan) is the primary component responsible for the cholesterol lowering. In order to get the cholesterol lowering result, you need to eat oat-containing foods in certain amounts. The amount of beta-glucan fiber needed for an effect on cholesterol levels is about 3 grams per day. In order to make this claim on the food label, a food product must contain 0.75 grams of beta-glucan per serving. Read the product label to find out how many servings you would need to eat. Do the math.

The FDA also acknowledges that sources of beta-glucan other than from whole oats and oat products are likely to have the same affect on your cholesterol. The soluble fiber in other foods will help to reduce cholesterol thus reducing the risk of heart disease and stroke. Insoluble fiber, which is in all whole grains (barley, rye, wheat, etc.), fruits and vegetables, provides bulk for quicker emptying of waste and a healthier digestive tract. Both types of fiber are important to good health.

So what's the bottom line? Add whole grains to your daily eating plan. A bowl of oatmeal for breakfast, lunch, snack or dinner is a good start. Those little packets of pre-measured oats sometime contain a lot less fiber than the rolled oats in the box. Check the label. Steel cut oats contain a lot more fiber – 7.5 grams per 1/2 cup. You can make a bowl of quick oats or old-fashioned oats in the microwave in just 3 minutes. Here is the recipe.

Single Serving of Oatmeal
1 cup milk or water or half milk and half water
1/2 cup quick or old-fashioned oats
Pinch of salt
1 teaspoon brown sugar
Dash of cinnamon

Makes a single serving of oatmeal in the microwave in just 3 minutes.

1. Combine milk or water or half milk and half water, a pinch of salt and 1/2 cup quick or old-fashioned oats in a microwave safe bowl.

2. Microwave on high for 2 minutes, stir and microwave for 1 minute longer. Double the recipe if you need a larger bowl of cereal.

3. Add your favorite topping – dried fruit such as raisins, cranberries or apricots. Or add brown sugar and a dash of cinnamon.

Food	Insoluble Fiber (grams)	Soluble Fiber (grams)
Apple (one large)	4.7	1
Orange (medium)	3.7	1
Dried Plums (5 prunes)	3.5	<1
Pinto beans (3/4 cup)	14.2	1
Black-eyed peas (3/4 cup)	12.3	1>
Lentils (3/4 cup)	5.6	1
Bowl of oatmeal	2.0	2

Serving size 1 cup – calories 205; protein 190; protein 9g; carb 27g; calcium 151mg; potassium 202mg; sodium 63 mg.

Source: PENpages, College of Agriculture, USDA Food & Drug Administration

What I Yam

Wild sweet potatoes have been traced back to the caves of Peru before 8000 B.C. Christopher Columbus ate sweet potatoes when he landed in the Haitian Islands in 1492. The Haitians called them "batantas." Then around 1537 Europeans accidentally transferred the name to "potato." And that bit of confusion persists today.

Oh yes, and to add to the perplexity, sweet potatoes are sometimes referred to as yams. The true yam is native to many African countries but it is not remotely related to the American sweet potato. As the story goes, southern sweet Potato growers wanted to differentiate between their slender, orange-fleshed variety of sweet potato and the paler east coast variety. So, they dubbed it "yam," a trade name for south Louisiana's sweet potatoes since the 1930's.

In actuality, the sweet potato is not a potato nor is it a yam. It is a rooted tuber, member of the morning glory family and native to the Americas. But it is not related to the ordinary potato, or the African yam. As William Shakespeare concluded, what's in a name? Would a sweet potato by any other name be just as delicious and nutritious? Absolutely!

So, depending on your roots, call it what you may. Fact is, there's only one crop of sweet potatoes per year – August to October. They undergo a curing process then they are kiln dried and stored for a year round supply. Now is the best time to include sweet potatoes in meals. The most luscious, naturally sweet, moist and succulent sweet potatoes are available in the fall.

Buy smooth-skinned potatoes that are free of blemishes and have a firm, bright appearance. Avoid withered-looking potatoes. Select small to medium sweet potatoes, as they are more moist and tender. In general, the darker the potatoes skin, the sweeter the flesh. Store them in a cool, dry place away from heat source for one to two weeks. Sweet potatoes do not store well, so buy in small quantities.

Sweet potatoes can be baked, boiled, roasted, cut in chips and deep-fried. To bake, wash and dry, pierce in several places with knife. Bake a medium sweet potato at 400°F for about 45-60 minutes depending on size. Check for doneness by piercing with a knife. Although you can microwave them for about 6 minutes, greater flavor will develop during slow oven baking. Serve with butter or margarine and brown sugar or maple syrup.

One medium baked sweet potato (114 grams) contains about 117 calories, lots of beta-carotene (24,880 IU vitamin A), 397 mg potassium, 32 mg calcium, 3.4 grams fiber, 26 mcg folate, 2 grams protein, 28 mg vitamin C as well as phosphorus, magnesium and zinc. It also contains 3 to 6 percent natural sugar, which increases during storage at warm temperatures (curing) and during the early stages of cooking. An enzyme in the sweet potato causes starch to break down and convert to glucose – hence...the sweet in sweet potato.

Source: North Carolina Sweet Potato Commission, Inc. The Oxford Companion to Food: A. Davidson, 1999, and the USDA.

There is something very soothing about leaning over a bowl of hot soup and eating it with a big spoon. Soup is winter comfort food and it can be as simple or as complicated as you want to make it. This one is easy and chocked full of protein, fiber, vitamins and minerals to keep your immune system strong during the harsh winter months ahead. Serve steaming hot with whole wheat bread.

Lentil, Squash & Collards

Unlike dried beans, lentils are quick cooking. You can use collards, Swiss chard, fresh spinach or mustard greens in this recipe. The meat is optional

1 1/2 cups canned vegetable or chicken broth
2-4 cups water, as needed
1 cup lentils, cleaned and rinsed
1/2 teaspoon each, dried oregano, thyme and basil
1 cup diced Butternut squash or carrots
1 cup chopped onions
1/2 cup finely chopped smoked turkey or ham, optional
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 stalk celery
4 cups packed, collard greens cut into fine ribbons (about 1 lb.)
1/2 teaspoon crushed red pepper flakes
Salt and black pepper to taste

1. Bring broth and 2 cups water to a boil. Add lentils, dried herbs, squash or carrots, 1/2 cup onions and turkey. Return to a boil, reduce to a simmer, cover and simmer for 30 minutes.

2. Meanwhile, pick over greens removing any yellow leaves and large stems. Wash greens in several changes of cold water. To form ribbons stack several leaves one on top of the other. Roll up like a scroll. Cut across the roll at 1/2 inch intervals. Narrow strips will form. Set aside.

3. In a medium skillet, heat olive oil. Add remaining 1/2 cup onions, garlic and celery. Sauté 5 minutes. Add to lentils and stir.

4. Add greens to lentils and another cup of water. Stir. Cover and simmer for 30 minutes longer or until greens are tender. Add more water if necessary. Add red pepper, black pepper and salt. Taste and adjust seasoning if needed.

Makes 4-6 servings
Serving size 1 1/2 cups: Calories 114; protein 10g dietary fiber 6g; soluble fiber 1g; vit A 329 RE; vitC 19mg; folate 133 mcg; cal 82mg; iron 2 mg; Potassium 368mg; sodium 386mg

Source: Recipe developed by Drusilla Banks

Créme Brûlée (krehm broo-LAY) is rich French cream and vanilla flavored custard that is served chilled. The literal translation is "burnt cream," which refers to the scalded cream in the recipe and the burnt sugar crust. Traditionally the entire surface of the chilled custard is sprinkled with granulated sugar. The custard is then placed under heat so that the sugar quickly caramelizes, becoming crackly and brittle.

Although the step can be omitted, the brittle sugar creates a delicious flavor and texture contrast to the smooth, creamy custard beneath. The following recipe is the Midwestern version of Créme Brûlée¸ using pumpkin as the flavor base. It is very easy to make. Enjoy.

Pumpkin Créme Brûlée

3 cups milk
1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoons unsalted butter or margarine, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup sugar

1. Preheat oven to 350°F.

2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185°F.)

3. In a medium bowl, lightly beat eggs with a wire whisk. Add brown sugar, butter, spice and vanilla. Mix well until blended.

4. Gradually whisk in hot milk. Mix well until all ingredients are combined.

5. Evenly divide pumpkin mixture among 12 6-ounce custard cups. Place cups in two 9 x 13 inch baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.

6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and cool in water bath. Cover with plastic wrap and refrigerate.

7. Just before serving, preheat oven broiler. Sprinkle two teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. This step takes about 10 minutes. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about two inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.

Serves 12. Serving size 4.60 ounces: Calories 165; protein 5g; carb 24g; fiber 1g; fat 6g; chol 90mg; vit A 765 RE; folate 16mcg; calcium 106mg; iron 1mg; potassium 243mg; sodium 62mg.

For more pumpkin information and recipes, visit our website Pumpkins & More at www.urbanext.uiuc.edu/pumpkins.

Source: The Food Lover's Companion; 1990, Recipe developed by Drusilla Bankds

Although the name is gender specific, when you purchase a Cornish game hen it could actually be a rooster? As you know, a hen is a female chicken and a rooster is a male.

However, Cornish game hens sold on the market, as "hens" may be male or female. They are a cross between two breeds of chickens – Cornish game roosters and White Rock or Plymouth Rock hens.

In the poultry business, the Cornish breeds are known as the best meat birds. Cornish game hens are plump looking little birds, with very lean, all white meat and a mild gamy flavor. The gamy flavor is attributed to a combination of breeding and a diet of acorns, grain and cranberries.

Cornish game hens are always very young (4-6 weeks old) small birds – ranging from 1 1/2 to 2 pounds, so plan one to one-half bird per person. They are sometimes called Rock Cornish hens or simply Cornish hens. They are excellent for roasting; they cook quickly and make a wonderful holiday meal presentation.

Cornish Game Hens with Apple-Cranberry Chutney

Roast more hens if needed and double the chutney to feed a crowd. Leftover chutney will keep in the refrigerator for up to 7 days.

1-tablespoon olive oil
1/ 2 cup onion, chopped
1 Rome apple, peeled and chopped
2 cups fresh cranberries
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons brown sugar
2 tablespoons white sugar
1/2 teaspoon dried rubbed sage
1/2 teaspoon coarsely ground black pepper
Pinch of salt
4 Cornish game hens
1 1/2 cups kosher salt
1-gallon water (8 cups)
Olive oil

1. Remove giblets from hens. Rinse hens inside and out with cold water. In a large plastic glass or other food safe container, combine salt and water. Stir well to completely dissolve. Immerse hens in brine. Refrigerate for 1-2 hours.

2. Meanwhile prepare chutney. In a heavy skillet, sauté onions in olive oil for about 3 minutes. Add apples and cranberries. Stir. Reduce heat to low.

3. In another bowl, mix apple cider, lemon juice, sugars, sage and black pepper. Stir to combine. Pour over cranberry mixture in skillet. Cook over medium heat for about 10 minutes or until chutney thickens. Set aside.

4. Preheat oven to 375ºF. Remove hens from brine and rinse well under cold running water. Pat dry with towels.

5. Coat hens with a thin layer of olive oil. Tuck wing tips. Arrange in a shallow pan. Insert meat thermometer in thigh away from bone. Do not crowd hens in the pan. Use two pans if necessary. Roast at 375ºF for 1 hour or until thermometer reaches 180ºF.

6. After about 30 minutes of roasting time, baste hens with some of the liquid from the apple-cranberry chutney. Use a brush to coat each hen completely. Return to the oven and continue roasting.

7. Repeat basting two more times, every 10 minutes. Check thermometer. Remove hens from oven and allow resting for 15 minutes before serving.

8. To serve: cut each hen in half and serve with 1-tablespoon chutney. Serve extra chutney as side.

Serving size 1/2 hen w/1-tablespoon cranberry-apple chutney. Calories 477; fat 30g; protein 34g; carb 17g; fiber 2g; chol 200mg; vitC 18mg; iron 2 mg; 100mg sodium; calc 30mg.

Source: recipe developed by Drusilla Banks, Extension Educator, Nutrition & Wellness

For more information about brining and some great holiday recipes, visit our website "Turkey for the Holidays" at www.urbanext.uiuc.edu/turkey.