The first 2015 seed catalogue to arrive was, as usual, from Plant World Seeds in Devon, U.K. A grower at my local farmers’ market told me about this source years ago. PWS has put me on the road to many a plant adventure, most notably among the hardy geraniums. This year’s catalogue has 25 geranium listings, most of them species with a few named, cultivated varieties of hardy geranium. There is plenty to choose from as well for columbine (Aquilegia) fanciers.
I’ve been pleased with my seed-grown ‘Muffet’s Children’ lavender plants from PWS. The seedlings developed into tidy little tufts of foliage and they have stayed neat and compact in the garden.
Verbena hastata ‘Rosea’ has been another success story with its sprightly, long-lasting spikes of pink flowers.
Last year, I was pleased and surprised at how easily and quickly a sun rose (Cistus ‘Pink Silk’) developed into compact , rounded little plants. This dwarf shrub is described as growing just 60 to 90 centimetres high.
Also among the shrub listings are three forms of Leycesteria. I have found the most commonly grown one, Leycesteria formosa (Himalayan honeysuckle, pheasant berry), easy to grow from seed. PWS lists a form of this species with gold leaves and a species with yellow flowers.
L. formosa has tall, bamboo-like stems and dense, drooping spikes of small white flowers surrounded by claret-coloured bracts. The blooms appear from June to September and are followed by shiny, red-purple berries that birds like.
PWS is a source also for seeds of Camellia sinensis, the tea plant, and for Euphorbia polychroma (cushion spurge), my favourite euphorbia for its neat, non-invasive behaviour, its longevity in the garden and ease of care.
This year I’m re-visiting Corydalis sempervirens, a charming annual with lacy foliage and tubular, yellow-tipped pink flowers. I first sowed this flower the spring following my father’s death, using seeds I found in his office. I’ll also be trying Phacelia bolanderi, described as a new and rare hardy perennial phacelia with flared, lavender-blue trumpet flowers from May to August on a low-growing plant.
In recent years, PWS has added extensive listings of tomatoes and other vegetables. They include unusual tomatoes such as Banana Legs, an elongated yellow tomato, and German Red Strawberry, “One of our top big croppers and best selling tomatoes.” Vintage Wine is a potato-leaved plant with deep pink, gold-streaked tomatoes that have a “strong, unusually fruity flavour.”
PWS is a source for Desiree, a white-flowered, stringless runner bean with a reputation for bearing prolifically in hot weather and dry conditions. It is a popular runner bean in Britain. plant-world-seeds.com
GARDEN EVENT
Organic master gardener course. Gaia College will be starting its next organic master gardener course this month. A free information session about the course will be presented on Jan. 14, 6:30 p.m., at Royal Roads University. Anyone interested can register through Royal Roads University Continuing Studies or just show up at the door.
Helen’s Recipe
Kale (or Spinach) and Quinoa Muffins
I recently came across a recipe for a vegetable-cheese muffin, which I’ve become fond of as a quick breakfast, snack or lunch. There is no flour in the muffins. Instead, cooked quinoa is used. I’ve adapted the recipe I found to use the garden’s fresh kale, stored onions and garlic.
The quinoa:
1/2 cup quinoa, rinsed, soaked in cold water for 15 minutes, and drained
1 cup water
Boil quinoa in water, then lower heat to simmer. Cover and cook for 15 minutes.
Remove from heat and cool.
The greens mixture:
1 onion, thinly sliced
2 Tbsp olive oil (or coconut oil)
4 cups fresh kale, spinach or other greens, trimmed and cut finely
2 garlic cloves, minced
• salt and pepper
Sauté onions briefly in the oil. Add the greens and garlic. Season with salt and pepper.
Cook until greens are wilted. Let cool.
In a large mixing bowl, combine kale mix and quinoa with the following ingredients:
3/4 cup crumbled feta
3/4 cup shredded cheddar
1/4 cup chopped parsley
4 large eggs, beaten
Divide batter among eight to 10 oiled paper muffin liners set in a muffin pan.
Bake 35 minutes at 375 F, or until tops are golden brown.
Cool on a wire rack.
