The end up August marks the beginning of a new garden season.
You can start cleaning up the summer garden by cutting back perennials past their prime and pulling any weeds that have found a home in your garden beds.
This is the rule of green thumb for late summer pruning: If it is yellow, let it mellow, but if it is brown, cut it down. That means the yellow foliage of a lily can stay, but once you see those leaves turn brown, cut the stalk all the way to the ground.
A: My favorite low growing ground cover for a mostly sunny site is Elfin Thyme because the tiny green leaves form a weed-blocking mat. If you have an area that is shady I suggest a compact ajuga with dark leaves called ajuga “Chocolate Chip.”
Both do a good job of blocking weeds. You might want to add the great smelling chocolate cosmos near the ajuga so you’ll have the start of your own chocolate theme garden.
A: Don’t fight Mother Nature. It sounds as if you have a traditional big leaf hydrangea and in our climate this shrub is predetermined by Mother Nature to become a 12-foot shrub.
It only blooms on 2-year-old wood so if you give it a severe pruning each year it will not flower. I suggest you move it or lose it.
New, compact hydrangeas are available that may be pruned back every year and still flower on 1-year-old wood. Those are called the Endless Summer hydrangeas. You might also try the dwarf hydrangeas such as Pia or Mini Penny. There also are some dwarf hydrangeas from Germany named after European cities such as Vienna and Paris. Fall is a good time to visit nurseries and look for the new and improved hydrangea varieties.
A: Use your fingernail to test the sweetness of corn. Pull back the green leaves and puncture a kernel with your fingernail. The moisture inside should be white and the consistency of milk.
Clear liquid means too early, and thick creamy liquid means the corn is past its prime. The best tip for great corn on the cob is to get the water boiling first, then pick the corn from the plants, strip off the leaves and silk and plop the fresh corn immediately into boiling water.
As soon you pick the ears of corn from the stalk the sugars begin to turn into starch and you lose the sweet flavor – so eat fresh.