Rooftop Gardens in Paris

Earlier this year, Farmscape Gardens, a fellow urban garden startup in Los Angeles, installed an edible garden at the prestigous Jonathan Club in Downtown Los Angeles.

“Using a system of raised bed planters, the 200-square-foot custom organic garden will sprout the following tasty greens during the winter growing season: snap peas, snow peas, broccolini, Swiss chard, spinach, arugula, romaine lettuce, buttercrunch lettuce, red and yellow beets, baby carrots and a large variety of herbs”- says Laist.org

It is super exciting to see LA join the ranks of cities around the world embracing the concept of rooftop gardens for food cultivation in urban areas!

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History of Roses

Roses are a perennial flower family, with over 100 different varieties of flowers indigenous to Africa, Asia, North America and Europe. Most roses are indigenous to China and vary in shape and sizes. Roses are typically grown for their scent and beauty but are actually very multipurpose flowers. Roses can be eaten as a flavoring leaf, made into marmalade and jams or even used to brew teas and syrups.

Roses at your store

Roses on your desk from your valentine or from graduation or just because are beautiful but a very carbon intensive product. The carbon footprint of roses includes petroleum heavy pesticides, energy for irrigation, refrigeration during transport and storage in the retail setting and transport(air freight and car delivery

More on this tomorrow!

Alex

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Lemon Thyme

Native to the Mediterranean, Thyme compliments and accentuates the flavors of Italian cuisine. Playing well with Mediterranean staples like olive oil, tomatoes and garlic, Thyme is used extensively and generously in Italian cooking.

Growing:

Thyme is a very hardy perennial preferring dry and bare soil for optimal flavor and growth. You can easily rot the plant away by watering on the leaves or rotting the roots,  keep watering to a minimum. Thyme can be grown from seed or from cuttings. As with most herbs, cuttings tend to be much more productive in growth and maturity. Thyme is a fairly small plant, 6-10″ in height with a fairly wide base. If you choose to plant from seed, keep spacing at a minimum of 6″.

Maintenance:

Thyme tends to become woody with age. To prevent this, prune aggressively in early spring after the frost has passed. You will also need to shape and tend to the plant after flowering in the late summer. If part of the plant begins to die off, simply trim it away as close to the base as possible. Other then that, with regular cuttings for consumption, your thyme plant should be maintenance free.

Pests/Bugs/Disease:

Ants tend to build their nests near thyme plants just check for them regularly and keep the situation under control. Additionally, keep the leaves dry when watering to prevent mold and fungus growth and water deeply as opposed to frequently. Thyme can be very susceptible to root rot.

Harvest:

To harvest Lemon Thyme, simply cut the stems with the leaves to the desired amount you need. Thyme can be used fresh or dry and can be stored dry. Lemon Thyme is a complimentary spice that can be used with sauces, tomatoes, bread, olive oil, meats or even jellies!

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Greek Oregano is a perennial herb, integral to Italian cooking including some of our favorites like tomato sauce, pasta and pizza.

Growing:

From seed, you should start the seedlings three weeks into Spring, after threat of frost has passed. Space the Greek Oregano plant about a foot apart because the plant at full size will be a 12 inches tall and 18 inches wide. The size will depend on how often and how vigorously you harvest. When planting cover with a thin layer of soil because oregano seeds require light to germinate properly. After a few years, the oregano will become woody in appearance and taste, you will then need to replant.

When watering, do so as minimally as possible to preserve the flavor and health of the Greek Oregano. Also, trim back the leaves once they start sprawling, to prevent woody growth and flavors. Lastly, if the plant begins to blossom pinch back the flowers immediately to maintain strong and consistent flavor.

Greek Oregano is very adaptable and grows great in containers. To maintain a healthy plant, harvest and trim down the center stem to stunt the plants vertical growth.

Harvest:

To harvest oregano, simply trim the branch and pick off the leaves. Branches are too woody for consumption, so just use the leaves. You should wait until the plant is 5″ in height and width before beginning consumption. The season for harvest is throughttp://artfulplanters.com/wp-admin/post-new.phphout the summer, with the peak of flavor and growth in late July, ending with flowering. If you want to preserve further growth while sacrificing some flavor, you can pinch back the flowers and get a few weeks to month of further growth.

After harvest, you can preserve the greek oregano by storing it in the refrigerator in a plastic bag wrapped in a paper towel. You can also dry the oregano for a stronger flavor and for long term preservation.

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Sage is a boring looking grey perennial that packs a punch when used to flavor your favorite meat and cheese dishes. Additionally Sage has been used for a variety of purposes throughout history, including indicator of wealth, hair dye, breath freshener and to ward off and heal infections.

Growing Sage:

Sage prefers full sun and well drained soil like other herbs. The plant is susceptible to root rot so be careful to not overwater and to use well draining soil. Sage can be grown from seed or from cuttings. Cuttings will grow faster and produce more plentifully while seedlings may be more fulfilling and involved.

To grow from seeds, plant the seeds in late spring and water well. Keep the soil moist until germination when seedlings sprout.

To grow from cuttings, cut a stem at least 6″ long. Trim off the bottom leaves carefully and place the stem in a glass container, preferably a mason jar and in the sun, a window sill works perfect! In a few weeks time, check back on your stem for roots. If roots have grown, you can then plant the cutting into soil mixed with a bit of compost or organic fertilizer for an optimal start.

Harvesting:

To harvest, do so on a dry day before noon after the dew has dried. Harvest the leaves young and tender for optimal flavor and quality.

How to Use  Medicinally and in the Kitchen:

Medicinally

Sage is commonly infused or made into tea to fight infection and inflammation of the throat, tonsils and mouth. Sage oil is known to soothe mucous membranes while gargling an infusion fights mouth infections and inflammation.

Kitchen

Sage is a very powerful herb and should be used sparingly for greatest effect. Dried sage is much more flavorful than fresh sage so adjust accordingly. 1/2 cup of fresh leaves is the same as 1/2 oz of dried leaves. 1 tbsp of fresh is 1 tsp of dried sage. Sage is perfect for flavoring fatty meats such as duck, goose, lamb and sausage and also aids in digestion. Some flavors that complement sage well include garlic, oregano, onion, thyme, and rosemary!

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Rosemary is one of the oldest and traditional herb, that grows into a shrub. Native to Western Europe, specifically the Mediterranean and the South of France, Rosemary is incredibly drought tolerant and great for xeriscaping.

Growth: Rosemary can grow up to six feet in height, but can easily be grown in containers effectively. Naturally rosemary grows in a drape like manner, to create a shrubbier shape pinch or prune the tips of the plant.

Maintenance: Rosemary is susceptible to root rot, so be careful to use well draining soil for optimal growth and health of the plant. Once a month do a thorough soaking to encourage deep root growth. Also, Rosemary is a perennial and needs to be pruned back regularly to encourage new growth.

Cooking: Rosemary has been used extensively in the culinary arts. Perfect for meat, soups, stews or vegetables. To use the herb simply pull off the leaves from the branch. Alternatively you can also use the whole branch for stuffing chickens, turkeys or duck. Lastly, a tasty simple Rosemary Recipe is to layer the leaves onto pieces of bread and heating the bread in a toaster oven. The heat will draw the oils from the leaves, creating a delicious afternoon snack!

Cool Fact: Rosemary Flowers are edible and pack quite a flavorful punch. More flavor than the leaves, trim the flower, wash away any debris or dirt. Dunk in ice water to perk up the leaves and add to your favorite salad or sandwich for a new flavor!

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Basil is an edible annual with a large variety of plants. Some of the more common basil types are Sweet Basil, Genovese Basil, Thai Basil and Greek Basil.

Sweet is traditional used in tomato sauce, salads and pesto!

Genovese  is a tender and very fragrant leaf commonly used to make pesto.

Thai is intensely flavored with tender leaves, perfect complementary spice for Italian and Asian dishes.

Greek is a bit misleading, a native plant of Southeast Asia it was brought to Europe in the Middle Ages,Greek Basil is  great in tomatoes, salads and sauces.

Care:

Basil needs direct sunlight, preferably for 6-8 hours daily. It is difficult to over water basil, but very important to keep the plant hydrated. To check the moisture reach about 1- 1 1/2 inches into the soil. If it is dry, water. To water without stressing the plant, water at the base of the plant avoiding the stem and leaves. You can use organic water soluble fertilizer or use compost when planting to promote strong and consistent growth and production. To create a bushy, hardy plant pinch off the outer leaves to encourage the plant to bush up.

Harvesting:

To harvest basil, do so once the plant has grown to 6-8 inches. You should cut right above a set of leaves to promote the growth of those leaves into new stems. If the plant begins to flower, prune back the flowers to encourage optimal growth and production. Otherwise the plant will slow down and continue to focus its energy on producing flowers. To dry the basil for use, simply place the basil in a bag, seal and place into the refrigerator. After a few days the basil will be dry enough for use or simply place into an air tight container for later use!

Cuttings:

A really easy way to start new basil plants is to start with cuttings. Simply cut a 6″ branch from the plant and put in a room temperature glass bottle. Remove all the leaves beyond the top 3 layers of leaves. After a few weeks once roots have formed, plant the cutting into a pot or bed and you will have a full basil plant in just a few weeks!

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Easy going, simple flowers in purple and white, Vinca Annuals or Periwinkle bring a classic beauty to your garden. Easy to maintain and cultivate, Vinca has beautiful flowers a glossy folliage.

Growing:

To grow Vinca from seed, you should use a seedling tray and a soil  less medium about 10 weeks before last frost. Fill the tray with the medium and water thoroughly, then wait 30 minutes for the water to soak and drain. After draining, seed the soil, take care to press the seeds into the soil for better contact. Next, cover with 1/4″ of soil for optimal germination. Lastly, cover the tray with a plastic bag to shield light and place in a room temperature area, 78 degrees. After two weeks you should check for seedlings and remove the cover if all trays have germinated. Relocate the planter to a full sun area, you will need to retransplant after the seedings have read 2-3″ in size into larger pots.

Care:

Vinca is a incredible heat and drought tolerant annual. Simple to grow, you should water only in long droughts and fertilize once a month with water soluble organic fertilizer. Vinca prefer average soil and to maximize moisture retention you should add a ring of mulch around the base of the plant to retain moisture. You will need to water more in the first planting season because it is still developing roots. Once mature, Vinca is extremely drought and heat tolerant with no maintenance required. At the end of the season, Vinca will often reseed itself for the next spring growing season.

Medicinal:

Vinca has been use in medicine for centuries. Vinca could be used to lower sugar levels for diabetic patients, lower high blood pressure, treat lung and eye infections and treat coughs, colds and sore throats.

Cool Fact: Vinca is very fast growing and in parts of the country can be seen as an invasive herb!

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Non stop blooms with bright orange leaves and a curious large black eye, Tiger Eye Gold Black Eyed Susan Rudbeckia’s are beautiful perennials. Attracting bumblebees, butterflies and birds, Tiger Eye attracts a variety of wildlife into your garden for a truly natural landscape.

Care:

Tiger Eye Gold Rudbeckia prefers full sun in well drained soil, though the plant is easy going and will tolerate part shade and dry soil.  To maximize quality and quantity of blooms, deadhead, removing spent flowers right below the flower stem. When watering, make sure to check the soil, 2″ below the surface, if it is dry, water. Water at the base of the plant, keep the plant and foliage as dry as possible. Lastly, to prevent spread of disease and fungus, space the Tiger Eye Gold at least 7-12″ apart to provide optimal airflow.

Cool Fact: Tiger Eye Gold Rudbeckia won the 2009 American Garden Award, voted on by visitors to seven prestigious public gardens throughout the US!

Alex

Buy your Annual Planter with Tiger Eye Gold Rudbeckia Here!

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Strawberry Punch Calibrachoa

Strawberry Punch Calibrachoa is a relative of the Petunia, keeping the beauty of its cousin while losing some of the less desirable traits. Strawberry Punch is hardier and perks right back up after the rain, while also forgoing the sticky stems and steady growth even when stressed. Calibrachoa will flower from spring until right before the frost, one of the longest blooming seasons for an annual. Lastly, the bright color and pleasant fragrance will attract hummingbirds into your garden!

Growth:

Strawberry Punch Calibrachoa is a very small and compact plant, growing up to 10 inches in height. They prefer to be well watered but only when the top 2″ of soil have dried, otherwise you can cause root rot and kill the plant. Calibrachoa grows best in raised beds and planters with drainage and will need care for in ground planting due to the threat of root rot. If you would like to, trim back the foliage shortly before planting to stimulate growth and create a fuller plant.

Maintenance:

Unlike Petunias you don’t have to deadhead or pinch back our foliage. To optimize growth and blooms, use a liquid organic fertilizer once  a month to supplement nutrients. You can tell if you have a root rot problem if the plant is wilting even though it is being watered. Additionally, dont be afraid to give your Strawberry Punch Calibrachoa a hair cut late in the summer, late July or early August to create a compact manicured aesthetic. One last tip, if you are using fertilizer and the plant begins to yellow, this can be due to a high or low PH in the soil. You can ammend this problem by using Chelated Iron to adjust the PH level as necessary. Chelated iron is widely available at gardening stores and comes in different levels for adjusting PH up or down. If you are not using fertilizer and the Strawberry Punch Calibrachoa is yellowing, this may be due to a lack of nutrients in the soil and you should just apply a water soluble fertilizer to the soil.

Cool Fact: Strawberry Punch Calibrachoa is part of a flower group called the “Super Bells”

Alex

Buy your Annual Planter with Strawberry Punch Here!

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