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April Garden Checklist
- While the average last frost in our area is March 23rd, we have had frosts as late as April 15th. However, by mid-April most gardeners are comfortable planting annuals.
- During April enjoy peak availibility of annuals, perennials, herbs, vegetables, shrubs and groundcovers. Now is the time to shop the largest variety of plants, colors and sizes, and discover unusual items we might not have any other time of the year!
- Prune late winter and early spring blooming shrubs right after they bloom. This includes loropetalum, camellias, forsythia, spirea and azaleas.
- If you haven't already, fertilize trees, shrubs, groundcovers, vines and perennials with Hi-Yield Grower's Special- give plants an extra boost as they begin to produce new growth and/or blooms.
- Apply a systemic insecticide to azaleas to help prevent lacebug infestations. We have granular, concentrate and ready-to-use options.
- An application of Bayer All-In-One Rose and Flower Care works wonders on roses- help prevent aphid, thrip and blackspot infestations and fertilize at the same time!
- Replacing an azalea? Now is the best time to see blooms in person in order to match your existing shrubs.
- April Fools: Apply fertilome All Seasons with Barricade to zoysia and bermuda lawns.
- Late April: Apply fertilome All Seasons with Barricade to St. Augustine lawns.
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In Bloom: Spring-Flowering Vines
Akebia or Chocolate Vine
(Akebia quinata)
From China, Japan and Korea, this deciduous vine is one of the fastest growing (can reach 20 feet in one season!) and a great choice for quick coverage. New growth emerges purple and matures to bluish-green. Fragrant, dark wine-purple or white blooms appear in spring. Unusual, fleshy fruit is produced occasionally.
Carolina or Yellow Jessamine
(Gelsemium sempervirens)
Native to the southeast, this evergreen vine produces fragrant, bright yellow, trumpet blooms late winter into spring. A vigorous climber, Carolina Jessamine can reach 20 feet or more. Winter foliage may develop a purplish-bronze tone.
Confederate or Star Jasmine
(Trachelospermum jasminoides)
From China and Japan, but well-adapted to our southeastern climate, Confederate Jasmine is our most popular vine, and with good reason. Creamy white, wonderfully fragrant blooms are most abundant in spring but are produced in lesser numbers through the summer and early fall. Evergreen foliage may develop reddish-bronze tones in winter months. Fast-growing to 20-30 feet.
Lady Banks' Rose
(Rose banksiae)
Purchased in China in 1807 by plant-hunter William Kerr and named after the wife of Sir Joseph Banks of the Royal Horticultural Society, the Lady Banks' Rose found its way to American gardens and has been a favorite ever since. Abundant, fragrant yellow or white blooms appear in April and put on quite a show. Thornless stems and an incredible resistance to disease and insect pests make Lady Banks' Rose a care-free addition to any sunny garden.
According to the Guinness Book of World Records, the world's largest rose is a Lady Banks' in Tombstone, Arizona. The rose was planted in 1885 by Mary Gee of Scotland, a gift from her parents to their homesick daughter. A testament to this rose's durability, the now 126-year-old rose has a trunk circumference of 12 feet and covers an 8,000 square foot pergola!
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Fresh Idea: Turn That Vine On Its Side!
Unexpected Groundcover
Got a tricky area in your landscape that could use some quick coverage? Look beyond the common options and consider using one of our favorite vines as a groundcover! Carolina Jessamine or Confederate Jasmine would be especially effective with evergreen foliage, beautiful blooms and a fast growth rate. Plant vines 4 to 5 feet apart and cut back hard once a year (or as needed) before spring growth emerges to keep them dense. |
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Our Favorite Edibles!
Top Five Herb Picks
BASIL Annual. Very easy to grow and a must-have for summer salads. Use leaves fresh or dried or freeze to use later. Sweet basil is most commonly used for cooking; look for dwarf and purple-leaved varieties also.
OREGANO Evergreen, perennial herb. Cut back in early spring. Leaves are most flavorful before plants bloom but flowers are favored by bees and butterflies.
PARSLEY Biennial- lasts for two growing seasons. Flat-leaf varieties are said to be more flavorful. High in vitamins A and C; flat-leaf or curly-leaf varieties are excellent additions to salads. Parsley leaves calm the stomach and freshen breath!
ROSEMARY Evergreen perennial. Upright and trailing varieties are beautiful in the landscape. Leaves are used fresh or dried with grilled meats and savory dishes.
THYME Evergreen perennial. Thyme makes an excellent groundcover, as well as a tasty addition to savory dishes. Cut back after blooms, a favorite of bees, fade.
Top Five Veggie Picks
CUCUMBER Member of the squash family. Look for bush or vining varieties; bush varieties are the better choice for containers. Provide ample and consistent water. Allow 45 to 75 days to harvest.
EGGPLANT Great choice for containers! Eggplants are high in protein and dietary fiber. Allow 50 to 75 days to harvest.
PEPPERS Another easy-to-grow choice! Choose between sweet or hot peppers. Heat is determined by the amount of capsaicin (hot peppers contain more) and is measured on the Scoville scale. Bell peppers measure in at 0 Scoville heat units, habaneros at 200,000 SHU's! Allow around 65 to 75 days to harvest.
SQUASH Choose between vining or bush-types (vining varieties will need more room). Fruits mature very quickly: harvest 5 to 7 days after flowers open!
TOMATOES One of the easiest veggies to grow in containers! Fruit ranges from bite-sized to extra large for slicing. Heirloom varieties offer tried and true, amazing flavor. Early, mid and late season varieties allow you to harvest over the entire season. |
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From Elise's Kitchen...
Tips for Using Basil
Basil is one of Elise's favorite herbs and that just might have to do with her Italian background- she has developed a love for cooking and the fun to be had when families pile into the kitchen and cook together. Here are a few of her favorite ways to use basil:
- Add freshly cut, whole leaves to salads for their beautiful color and delightful crunch. (Fresh arugula leaves are also great additions to salads and add a delicious, spicy bite.)
- Freeze whole basil leaves to use later: In a freezer-safe, air-tight container, sprinkle a layer of kosher salt, lay basil leaves to cover, add another layer of salt, etc. Amazingly, the leaves will keep their crunch!
- Make your favorite pesto recipe, using fresh basil from your garden, then pour into ice cube trays and freeze. Drop a couple of "pesto cubes" into hot pasta, toast up some garlic bread and enjoy an instant Italian dinner!
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Fresh Idea: Edible Flowers
Edible flowers have been used in cuisines around the world for centuries and are making a comeback in kitchens across America. (Pictured here- hwajeon, Korean sweet flower pancakes.) Check out this article by NC State University to find out more about using edible flowers to add flavor and color to your favorite dishes! |
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