1 00:00:00,000 --> 00:00:01,731 Hi, I'm Chris Cooper. 2 00:00:01,731 --> 00:00:04,231 Welcome to "The Family Plot: Gardening in the Mid-South." 3 00:00:04,231 --> 00:00:05,898 Thanks for joining us. 4 00:00:05,898 --> 00:00:09,031 Home canning is a great way to preserve the foods you grow in 5 00:00:09,031 --> 00:00:10,098 your garden. 6 00:00:10,098 --> 00:00:12,131 But what's the best way to get started? 7 00:00:12,131 --> 00:00:13,764 What equipment do you need? 8 00:00:13,764 --> 00:00:16,831 Today we're gonna give you a head start on canning. 9 00:00:16,831 --> 00:00:18,831 We'll also be talking about conifers. 10 00:00:18,831 --> 00:00:19,831 What are they? 11 00:00:19,831 --> 00:00:20,831 Why should we plant them? 12 00:00:20,831 --> 00:00:23,998 And what are the best conifers for our area? 13 00:00:23,998 --> 00:00:25,498 All of that and more is just ahead on 14 00:00:25,498 --> 00:00:27,631 "The Family Plot: Gardening in the Mid-South." 15 00:00:27,631 --> 00:00:29,498 So stay with us! 16 00:00:29,498 --> 00:00:33,364 (female announcer) This is a production of WKNO - Memphis. 17 00:00:33,364 --> 00:00:34,498 Production funding for 18 00:00:34,498 --> 00:00:36,398 "The Family Plot: Gardening in the Mid-South" 19 00:00:36,398 --> 00:00:40,364 is provided by Good Winds Landscape and Garden Center 20 00:00:40,364 --> 00:00:44,664 in Germantown since 1943 and continuing to offer it's 21 00:00:44,664 --> 00:00:48,164 plants for successful gardening with seven greenhouses and three 22 00:00:48,164 --> 00:00:50,764 acres of plants plus comprehensive landscape 23 00:00:50,764 --> 00:00:52,731 services.. 24 00:00:52,731 --> 00:01:04,964 [soft music] ♪♪♪ 25 00:01:04,964 --> 00:01:15,298 [theme music] ♪♪♪ 26 00:01:15,298 --> 00:01:17,264 Hi, welcome to "The Family Plot." 27 00:01:17,264 --> 00:01:18,331 I'm Chris Cooper. 28 00:01:18,331 --> 00:01:20,231 Joining me today is Cathy Faust. 29 00:01:20,231 --> 00:01:23,364 Cathy is the director of the U-T extension service right here in 30 00:01:23,364 --> 00:01:24,398 Shelby County. 31 00:01:24,398 --> 00:01:25,864 And Carol Reese is here. 32 00:01:25,864 --> 00:01:29,131 Carol is the horticulture specialist with U-T Extension. 33 00:01:29,131 --> 00:01:30,131 Thanks for joining me. 34 00:01:30,131 --> 00:01:31,131 Glad to be here. 35 00:01:31,131 --> 00:01:33,131 Alright, now let's talk canning. 36 00:01:33,131 --> 00:01:35,131 It seems to be real popular now. 37 00:01:35,131 --> 00:01:36,131 It's making a resurgence. 38 00:01:36,131 --> 00:01:38,131 You know every where you go now people want to know about 39 00:01:38,131 --> 00:01:39,131 canning. 40 00:01:39,131 --> 00:01:41,131 So we're talking about canning green beans. 41 00:01:41,131 --> 00:01:43,298 Why do we need to can green beans? 42 00:01:43,298 --> 00:01:46,498 Well green beans are a low acid vegetable. 43 00:01:46,498 --> 00:01:51,931 And to prevent the growth of micro-organisms or botchalism, 44 00:01:51,931 --> 00:01:54,464 we have got to pressure can green beans. 45 00:01:54,464 --> 00:01:55,464 Okay. 46 00:01:55,464 --> 00:01:57,464 Now take us through the process. 47 00:01:57,464 --> 00:02:00,298 Okay, if you can imagine we're in my kitchen. 48 00:02:00,298 --> 00:02:06,498 And we've got these three pots on elements on the range. 49 00:02:06,498 --> 00:02:09,331 If you have a ceramic cook top, you can not do this. 50 00:02:09,331 --> 00:02:13,998 It's got to be either a gas range or an electric range -- 51 00:02:13,998 --> 00:02:15,498 not ceramic. 52 00:02:15,498 --> 00:02:16,498 Wow. 53 00:02:16,498 --> 00:02:21,364 The pressure canner gets too hot and it will crack the ceramic. 54 00:02:21,364 --> 00:02:22,364 Okay. 55 00:02:22,364 --> 00:02:25,098 Yes, so you've got to go with your conventional. 56 00:02:25,098 --> 00:02:28,298 The first thing we need to do is check out our equipment. 57 00:02:28,298 --> 00:02:29,931 Alright, let's do that. 58 00:02:29,931 --> 00:02:33,264 And we test these lids at our office, 59 00:02:33,264 --> 00:02:35,264 if anybody wants to bring one in. 60 00:02:35,264 --> 00:02:37,264 And I've actually seen a couple of people bring those in. 61 00:02:37,264 --> 00:02:38,264 Oh, yeah. 62 00:02:38,264 --> 00:02:39,264 There we go! 63 00:02:39,264 --> 00:02:40,264 Alright! 64 00:02:40,264 --> 00:02:45,498 Yeah, if you have a dial gauge, you can bring it in to our 65 00:02:45,498 --> 00:02:47,198 office and we'll test it. 66 00:02:47,198 --> 00:02:51,264 Usually they test out okay. 67 00:02:51,264 --> 00:02:53,698 But if it's more than two pounds off, 68 00:02:53,698 --> 00:02:56,364 we suggest that you get a new dial gauge. 69 00:02:56,364 --> 00:03:00,231 And we also check the gasket because many times, 70 00:03:00,231 --> 00:03:02,231 people will call and they'll say, 71 00:03:02,231 --> 00:03:05,631 I've had this on the stove for 40 minutes and it isn't building 72 00:03:05,631 --> 00:03:06,631 up pressure. 73 00:03:06,631 --> 00:03:10,298 The reason could be the gasket is old or dry rotted. 74 00:03:10,298 --> 00:03:14,064 Or it could be losing steam through the dial gauge. 75 00:03:14,064 --> 00:03:15,698 You know some malfunction. 76 00:03:15,698 --> 00:03:20,064 Also before you can, you want to run a string through this little 77 00:03:20,064 --> 00:03:22,964 vent to make sure no food has clogged. 78 00:03:22,964 --> 00:03:28,364 To do our green beans, we're going to pressure can them for 79 00:03:28,364 --> 00:03:33,698 20 minutes for pints at 11 pounds of pressure and 25 80 00:03:33,698 --> 00:03:34,764 minutes for quarts. 81 00:03:34,764 --> 00:03:36,264 So we'll just set that aside. 82 00:03:36,264 --> 00:03:40,398 And we've got about two to three inches of water in the pressure 83 00:03:40,398 --> 00:03:41,398 canner. 84 00:03:41,398 --> 00:03:43,498 That pressure accuracy is to make sure it gets to the right 85 00:03:43,498 --> 00:03:44,498 temperature? 86 00:03:44,498 --> 00:03:45,498 Yes. 87 00:03:45,498 --> 00:03:48,198 And like I tell folks, this is not something you can do and 88 00:03:48,198 --> 00:03:49,798 multi-task. 89 00:03:49,798 --> 00:03:51,564 You can't check e-mails. 90 00:03:51,564 --> 00:03:53,131 You can't look at Facebook. 91 00:03:53,131 --> 00:03:54,131 This is something. 92 00:03:54,131 --> 00:03:55,131 That's why I've got my timer. 93 00:03:55,131 --> 00:03:57,164 Okay, so you have to keep your eyes on it? 94 00:03:57,164 --> 00:03:58,164 Oh, yes. 95 00:03:58,164 --> 00:04:00,231 You've got to stand here with it. 96 00:04:00,231 --> 00:04:02,231 And you begin with some fresh green beans. 97 00:04:02,231 --> 00:04:04,231 I bought these at the Farmer's Market. 98 00:04:04,231 --> 00:04:06,231 And you go ahead and snap your green beans. 99 00:04:06,231 --> 00:04:08,331 You also have a huge pot. 100 00:04:08,331 --> 00:04:09,664 I like to use a stock pot. 101 00:04:09,664 --> 00:04:13,731 And let's say that this has boiling water in the stock pot. 102 00:04:13,731 --> 00:04:14,831 And we've got our.. 103 00:04:14,831 --> 00:04:19,698 You can usually put about eight cans in here. 104 00:04:19,698 --> 00:04:22,764 And you just lift them out of the boiling water and put them 105 00:04:22,764 --> 00:04:24,464 down on your tray. 106 00:04:24,464 --> 00:04:27,398 Do they need to be totally submerged? 107 00:04:27,398 --> 00:04:28,398 Yes, they do. 108 00:04:28,398 --> 00:04:31,531 And we'll talk a little bit more about that later. 109 00:04:31,531 --> 00:04:34,998 I want you to have in your mind all of this preparation that you 110 00:04:34,998 --> 00:04:38,531 have to have because you've got to have your jars hot. 111 00:04:38,531 --> 00:04:41,598 You've got to have two to three inches of water simmering in the 112 00:04:41,598 --> 00:04:42,598 pressure canner. 113 00:04:42,598 --> 00:04:45,964 And this is something important that many people don't think 114 00:04:45,964 --> 00:04:46,964 about. 115 00:04:46,964 --> 00:04:51,464 You've got to have your lids simmering at 180 degrees. 116 00:04:51,464 --> 00:04:53,464 And see I've got a thermometer in here. 117 00:04:53,464 --> 00:04:54,464 Right. 118 00:04:54,464 --> 00:04:56,464 Many times when the lids dont seal, 119 00:04:56,464 --> 00:04:57,464 this is why. 120 00:04:57,464 --> 00:04:59,464 Because if you put it in boiling water, 121 00:04:59,464 --> 00:05:02,564 that little rubber gasket just boils away. 122 00:05:02,564 --> 00:05:09,498 So I tell people to have this set aside and 180 degrees. 123 00:05:09,498 --> 00:05:11,531 Seems like it's a lot to do at one time, 124 00:05:11,531 --> 00:05:12,531 doesn't it? 125 00:05:12,531 --> 00:05:13,531 It is! 126 00:05:13,531 --> 00:05:15,531 That's why you can't multi-task. 127 00:05:15,531 --> 00:05:17,531 Okay, now how do we go about preparing the green beans? 128 00:05:17,531 --> 00:05:18,531 Oh, this was easy. 129 00:05:18,531 --> 00:05:19,531 Okay. 130 00:05:19,531 --> 00:05:20,531 I just went ahead and got.. 131 00:05:20,531 --> 00:05:23,531 I have about eight ounces of green beans in here, fresh. 132 00:05:23,531 --> 00:05:26,364 And I just went ahead and trimmed the ends and the 133 00:05:26,364 --> 00:05:29,964 strings, pulled the strings off and put them in a Ziplock bag. 134 00:05:29,964 --> 00:05:31,964 Now there are two ways you can do this. 135 00:05:31,964 --> 00:05:36,731 You can either hot pack where you put them in a big pot and 136 00:05:36,731 --> 00:05:38,331 bring them to a boil. 137 00:05:38,331 --> 00:05:41,664 You can put them in boiling water for just a couple of 138 00:05:41,664 --> 00:05:44,931 minutes because the longer they cook, 139 00:05:44,931 --> 00:05:46,464 the softer they will be. 140 00:05:46,464 --> 00:05:49,164 And in a way, that's good because you can put more in your 141 00:05:49,164 --> 00:05:50,164 jar. 142 00:05:50,164 --> 00:05:52,431 But before you serve them to your family, 143 00:05:52,431 --> 00:05:55,464 you are going to be boiling these for 20 minutes. 144 00:05:55,464 --> 00:05:57,698 These I canned in 2011. 145 00:05:57,698 --> 00:05:59,098 They're still good! 146 00:05:59,098 --> 00:06:01,164 I had some a couple of weeks ago. 147 00:06:01,164 --> 00:06:05,231 But before you serve them, you want to boil for 20 minutes to 148 00:06:05,231 --> 00:06:09,764 make sure there's no botchalism or bacteria. 149 00:06:09,764 --> 00:06:11,798 And also these jars have sealed. 150 00:06:11,798 --> 00:06:13,864 These were from 2011. 151 00:06:13,864 --> 00:06:15,431 These were from 2012. 152 00:06:15,431 --> 00:06:19,098 And we recommend consuming the vegetables within two years. 153 00:06:19,098 --> 00:06:20,098 Okay, yeah. 154 00:06:20,098 --> 00:06:21,098 I was about to ask you that. 155 00:06:21,098 --> 00:06:23,531 So when you tasted it, it was still fresh? 156 00:06:23,531 --> 00:06:24,531 Oh, yeah! 157 00:06:24,531 --> 00:06:27,764 It tasted like fresh, just right out of the garden green beans, 158 00:06:27,764 --> 00:06:29,864 which is why this is so popular. 159 00:06:29,864 --> 00:06:31,364 You know gardening is popular. 160 00:06:31,364 --> 00:06:34,364 And people say, "Oh, I got all these green beans." 161 00:06:34,364 --> 00:06:36,464 And we tell them to pressure can. 162 00:06:36,464 --> 00:06:40,698 When I was at the zoo last week, we had folks coming by saying, 163 00:06:40,698 --> 00:06:43,998 "Oh, our grandparents did this but they didn't use a pressure 164 00:06:43,998 --> 00:06:46,398 canner -- they used a water bath canner." 165 00:06:46,398 --> 00:06:49,331 Which they're really taking a chance because the acidity of 166 00:06:49,331 --> 00:06:52,664 the soil has decreased and you've got to use the pressure 167 00:06:52,664 --> 00:06:53,664 canner. 168 00:06:53,664 --> 00:06:55,664 Okay, they've been very fortunate. 169 00:06:55,664 --> 00:06:57,164 Well let me ask you about this. 170 00:06:57,164 --> 00:06:58,164 What about the altitude? 171 00:06:58,164 --> 00:07:00,231 Because you know I hear that question a lot when it comes 172 00:07:00,231 --> 00:07:01,231 time for canning. 173 00:07:01,231 --> 00:07:06,898 Yes, Memphis is 300 degrees -- 300 feet above sea level. 174 00:07:06,898 --> 00:07:11,864 So that's why we use 11 pounds of pressure for 20 minutes. 175 00:07:11,864 --> 00:07:14,631 If we were up in Colarado or some place like that, 176 00:07:14,631 --> 00:07:19,331 we might have to use 12 or even 15 pounds of pressure if we were 177 00:07:19,331 --> 00:07:21,198 at a very high altitude. 178 00:07:21,198 --> 00:07:23,398 So the higher the altitude, the higher the pressure. 179 00:07:23,398 --> 00:07:24,398 Okay, that makes sense. 180 00:07:24,398 --> 00:07:25,531 Now what do we do next? 181 00:07:25,531 --> 00:07:28,864 Okay, let's say that we've got our hot jars. 182 00:07:28,864 --> 00:07:31,798 And we take the hot jar out of the water. 183 00:07:31,798 --> 00:07:33,698 And you go ahead and drain it. 184 00:07:33,698 --> 00:07:36,731 People ask, "Well, do I have to sterilize the jars?" 185 00:07:36,731 --> 00:07:40,464 Not in this case because we're going to process for more than 186 00:07:40,464 --> 00:07:41,464 10 minutes. 187 00:07:41,464 --> 00:07:42,464 Otherwise, you would. 188 00:07:42,464 --> 00:07:45,698 A lot of times people just go ahead and put the jars in the 189 00:07:45,698 --> 00:07:46,698 dishwasher. 190 00:07:46,698 --> 00:07:47,631 I like to do that. 191 00:07:47,631 --> 00:07:48,864 That's a shortcut. 192 00:07:48,864 --> 00:07:50,898 So you go ahead and let's say, too, 193 00:07:50,898 --> 00:07:52,431 that these green beans are hot. 194 00:07:52,431 --> 00:07:57,431 I've gone ahead and I'm spooning the green beans in to the jar. 195 00:07:57,431 --> 00:07:59,531 And this jar just came out of that hot water? 196 00:07:59,531 --> 00:08:01,898 Yes, I'm glad you mentoned that. 197 00:08:01,898 --> 00:08:04,831 I want you to think that that hot jar came out of the hot 198 00:08:04,831 --> 00:08:05,831 water. 199 00:08:05,831 --> 00:08:08,898 We want to leave about one inch of head space. 200 00:08:08,898 --> 00:08:11,764 And let's say that this water is boiling. 201 00:08:11,764 --> 00:08:17,998 So we're gonna pour the water in to the jar leaving one inch of 202 00:08:17,998 --> 00:08:18,998 head space. 203 00:08:18,998 --> 00:08:19,998 Okay. 204 00:08:19,998 --> 00:08:22,431 How do I know I've got one inch of head space? 205 00:08:22,431 --> 00:08:26,964 This helps us check and that's about one inch of head space. 206 00:08:26,964 --> 00:08:29,931 This is a kit that you can purchase at Walmart. 207 00:08:29,931 --> 00:08:33,964 You have the funnel, the bubbler. 208 00:08:33,964 --> 00:08:36,431 Why do we call it the bubbler? 209 00:08:36,431 --> 00:08:37,798 This is important also. 210 00:08:37,798 --> 00:08:42,031 You need to stick this down in the jar and make sure you get 211 00:08:42,031 --> 00:08:43,664 rid of all of your air bubbles. 212 00:08:43,664 --> 00:08:48,764 Because that might interfere in the pressure build up. 213 00:08:48,764 --> 00:08:51,764 Now you see I can put a few more beans in here. 214 00:08:51,764 --> 00:08:52,764 Just a few. 215 00:08:52,764 --> 00:08:55,331 I think you've done this before, Ms. Cathy. 216 00:08:55,331 --> 00:08:56,998 Yeah, we've done this a lot. 217 00:08:56,998 --> 00:08:58,098 Everything's hot and sterile. 218 00:08:58,098 --> 00:09:01,398 Does it matter if the spoon and the strainer aren't? 219 00:09:01,398 --> 00:09:04,631 Well you want to wash everything in hot, 220 00:09:04,631 --> 00:09:06,598 soapy water before you begin. 221 00:09:06,598 --> 00:09:08,864 Everything needs to be clean. 222 00:09:08,864 --> 00:09:13,931 And for pints, we're going to add about one half teaspoon. 223 00:09:13,931 --> 00:09:14,931 Okay. 224 00:09:14,931 --> 00:09:15,931 Canning salt. 225 00:09:15,931 --> 00:09:17,231 Okay, so canning salt, okay. 226 00:09:17,231 --> 00:09:18,898 Let's mix this up. 227 00:09:18,898 --> 00:09:20,564 And that's different. 228 00:09:20,564 --> 00:09:22,531 It's different from table salt. 229 00:09:22,531 --> 00:09:27,598 This has a finer grain and it's non-iodized. 230 00:09:27,598 --> 00:09:31,464 If you took a look at it, you can see how fine grain it is. 231 00:09:31,464 --> 00:09:34,064 And that's your canning salt. 232 00:09:34,064 --> 00:09:36,298 And a pound of this will last forever, 233 00:09:36,298 --> 00:09:37,798 just last forever. 234 00:09:37,798 --> 00:09:38,798 So gone ahead. 235 00:09:38,798 --> 00:09:40,098 I've done the bubbling. 236 00:09:40,098 --> 00:09:42,364 I've gotten the air bubbles out. 237 00:09:42,364 --> 00:09:44,598 I've put the salt in. 238 00:09:44,598 --> 00:09:50,198 Now we're going to wipe our lid because if you have just a tiny 239 00:09:50,198 --> 00:09:52,664 piece of green beans on your lid, 240 00:09:52,664 --> 00:09:53,664 that might interfere. 241 00:09:53,664 --> 00:09:56,731 And you see how they're already floating to the top? 242 00:09:56,731 --> 00:09:58,731 You know what would prevent that? 243 00:09:58,731 --> 00:10:00,731 If these green beans were piping hot. 244 00:10:00,731 --> 00:10:02,398 That would make a difference. 245 00:10:02,398 --> 00:10:04,364 Now we come back with our lid. 246 00:10:04,364 --> 00:10:10,731 Okay, and we're gonna put that on top. 247 00:10:10,731 --> 00:10:13,131 And that little piece of green bean would keep it from sealing? 248 00:10:13,131 --> 00:10:14,131 It would. 249 00:10:14,131 --> 00:10:16,864 And we're gonna wipe our lid. 250 00:10:16,864 --> 00:10:21,098 Put the screw band on, just fingertip tight. 251 00:10:21,098 --> 00:10:22,264 Not too terribly tight. 252 00:10:22,264 --> 00:10:24,264 And then we're gonna come over here. 253 00:10:24,264 --> 00:10:27,831 And remember this is in the water that's simmering at about 254 00:10:27,831 --> 00:10:29,098 180 degrees. 255 00:10:29,098 --> 00:10:30,098 And how much water? 256 00:10:30,098 --> 00:10:31,398 About two inches. 257 00:10:31,398 --> 00:10:34,531 So we've got hot jar, hot beans. 258 00:10:34,531 --> 00:10:36,531 Now we're going to put this in our canner. 259 00:10:36,531 --> 00:10:39,498 And you put it close to the side, 260 00:10:39,498 --> 00:10:40,498 Ms. Cathy? 261 00:10:40,498 --> 00:10:43,931 I like to allow about one inch all around. 262 00:10:43,931 --> 00:10:46,998 And you can put about eight pints in here. 263 00:10:46,998 --> 00:10:49,831 There is a rack in the bottom of the canner. 264 00:10:49,831 --> 00:10:53,664 You don't want to put your beans directly on the bottom of the 265 00:10:53,664 --> 00:10:55,231 pot. 266 00:10:55,231 --> 00:10:56,331 You need your rack. 267 00:10:56,331 --> 00:10:58,331 So you go ahead and arrange these. 268 00:10:58,331 --> 00:11:01,631 And then this is where it gets a little bit tricky. 269 00:11:01,631 --> 00:11:08,564 Line up the V on the lid and you've got the V on the handle. 270 00:11:08,564 --> 00:11:09,831 Line these two up. 271 00:11:09,831 --> 00:11:10,931 Let's see.. 272 00:11:10,931 --> 00:11:12,598 Let it seal. 273 00:11:12,598 --> 00:11:17,064 Let me bring it a little bit closer. 274 00:11:17,064 --> 00:11:19,831 This is the tricky part. 275 00:11:19,831 --> 00:11:21,498 There we go! 276 00:11:21,498 --> 00:11:24,431 This is the hard part. 277 00:11:24,431 --> 00:11:26,431 And we've got this on the stove. 278 00:11:26,431 --> 00:11:28,898 It is locked. 279 00:11:28,898 --> 00:11:33,931 Now what we're gonna do is turn it up. 280 00:11:33,931 --> 00:11:37,898 If it's an electric range, turn it on about number seven. 281 00:11:37,898 --> 00:11:43,998 And you watch as the heat begins rising and steam will begin 282 00:11:43,998 --> 00:11:45,364 escaping from your vent. 283 00:11:45,364 --> 00:11:46,664 If you've got something.. 284 00:11:46,664 --> 00:11:51,964 I like to have like a dark tray that I can hold up behind it. 285 00:11:51,964 --> 00:11:55,331 And when you see a steady steam spray, 286 00:11:55,331 --> 00:12:00,164 what you do is you let that vent for 10 minutes. 287 00:12:00,164 --> 00:12:02,731 After the steam has vented for 10 minutes, 288 00:12:02,731 --> 00:12:04,398 you put this petcock on. 289 00:12:04,398 --> 00:12:12,131 Now at that point, the steam will begin rising and your dial 290 00:12:12,131 --> 00:12:15,498 gauge wil eventually come up to 11 pounds. 291 00:12:15,498 --> 00:12:19,364 When it comes up to 11 pounds, you want to set your timer for 292 00:12:19,364 --> 00:12:22,298 20 minutes. 293 00:12:22,298 --> 00:12:23,598 And just sit there with it. 294 00:12:23,598 --> 00:12:24,798 Just sit there. 295 00:12:24,798 --> 00:12:28,164 Now you really have to have your instructions right there. 296 00:12:28,164 --> 00:12:29,864 Oh, yes. 297 00:12:29,864 --> 00:12:34,731 When it comes up to 11 pounds and you start timing for 20 298 00:12:34,731 --> 00:12:35,731 minutes. 299 00:12:35,731 --> 00:12:38,831 After it has reached 20 minutes, you go ahead and.. 300 00:12:38,831 --> 00:12:43,331 You need somebody big and strong who can help you lift this 301 00:12:43,331 --> 00:12:45,231 canner off the heating element. 302 00:12:45,231 --> 00:12:46,764 And you let it cool down. 303 00:12:46,764 --> 00:12:48,664 It takes probably 30 minutes. 304 00:12:48,664 --> 00:12:49,664 And you don't take this off. 305 00:12:49,664 --> 00:12:52,198 No, if you were to take that off, 306 00:12:52,198 --> 00:12:53,198 big trouble! 307 00:12:53,198 --> 00:12:58,064 But just go ahead and cool down naturally for about 30 minutes. 308 00:12:58,064 --> 00:13:02,031 After it has cooled down, you wait an additional 10 minutes. 309 00:13:02,031 --> 00:13:03,798 Then you can take this off. 310 00:13:03,798 --> 00:13:08,331 Alright Ms. Cathy, well I know this is a long process. 311 00:13:08,331 --> 00:13:11,131 But we do appreciate you doing that for us. 312 00:13:11,131 --> 00:13:13,131 And like I said before, I mean definitely have your 313 00:13:13,131 --> 00:13:15,131 instructions right there in front of you. 314 00:13:15,131 --> 00:13:17,131 Which you can get at the office. 315 00:13:17,131 --> 00:13:19,231 Yes, just call us and we can tell you all the steps! 316 00:13:19,231 --> 00:13:20,231 Okay. 317 00:13:20,231 --> 00:13:22,464 There are a number of gardening events going on in the next 318 00:13:22,464 --> 00:13:23,464 couple of weeks. 319 00:13:23,464 --> 00:13:25,598 Here are just a few that might interest you. 320 00:13:25,598 --> 00:13:53,431 ♪♪♪ 321 00:13:53,431 --> 00:13:54,964 Alright Ms. Cathy, thank you again for that canning 322 00:13:54,964 --> 00:13:55,698 demonstration. 323 00:13:55,698 --> 00:13:56,431 We appreciate that. 324 00:13:56,431 --> 00:13:57,398 Thank you. 325 00:13:57,398 --> 00:14:00,898 Alright Ms. Carol, let's talk conifers. 326 00:14:00,898 --> 00:14:04,431 So before we even get started, what is a conifer? 327 00:14:04,431 --> 00:14:05,898 It's a cone bearing plant. 328 00:14:05,898 --> 00:14:09,164 So conifer just, you know, we rearranged the pronunciation a 329 00:14:09,164 --> 00:14:10,164 little bit. 330 00:14:10,164 --> 00:14:16,131 If we said cone-i-fer maybe it would be more easily understood. 331 00:14:16,131 --> 00:14:18,731 And often we think of them as evergreen. 332 00:14:18,731 --> 00:14:20,598 They aren't always of course. 333 00:14:20,598 --> 00:14:23,631 Our common bald cypress that we find in our swamps would be an 334 00:14:23,631 --> 00:14:26,064 example of one that is deciduous. 335 00:14:26,064 --> 00:14:28,331 And sometimes the cones don't look like cones. 336 00:14:28,331 --> 00:14:30,598 Like on the junipers, they look like little, 337 00:14:30,598 --> 00:14:31,631 tiny, blue berries. 338 00:14:31,631 --> 00:14:33,964 But if you dissect them, you know anatomically they actually 339 00:14:33,964 --> 00:14:34,964 are a cone. 340 00:14:34,964 --> 00:14:35,998 Okay, cone-i-fers. 341 00:14:35,998 --> 00:14:36,998 Yeah. 342 00:14:36,998 --> 00:14:38,998 Okay, and I know something else. 343 00:14:38,998 --> 00:14:40,998 You know basically here in the south, 344 00:14:40,998 --> 00:14:42,998 when we hear conifers we're like, 345 00:14:42,998 --> 00:14:43,998 "Wait a minute. 346 00:14:43,998 --> 00:14:44,998 "Those can't grow here!" 347 00:14:44,998 --> 00:14:45,998 It's too hot! 348 00:14:45,998 --> 00:14:46,998 Is that true? 349 00:14:46,998 --> 00:14:48,931 Well depends on the conifer because of course we do think of 350 00:14:48,931 --> 00:14:50,264 them as more of a northern. 351 00:14:50,264 --> 00:14:53,498 If you look at the natural range of our native trees, 352 00:14:53,498 --> 00:14:58,198 you'll find spruce and fir and hemlock in the cooler regions. 353 00:14:58,198 --> 00:15:01,864 And you don't in the south but you do find cedar and juniper. 354 00:15:01,864 --> 00:15:04,964 And if you go in to the southwest you'll find the true 355 00:15:04,964 --> 00:15:06,231 evergreen cypress. 356 00:15:06,231 --> 00:15:09,131 Of course our cypress isn't really a cypress. 357 00:15:09,131 --> 00:15:11,131 It's a taxodium we won't get to. 358 00:15:11,131 --> 00:15:12,264 Too technical there! 359 00:15:12,264 --> 00:15:16,298 But there are of course a lot that will do here. 360 00:15:16,298 --> 00:15:18,398 But we grew up with just such a small range. 361 00:15:18,398 --> 00:15:21,031 You know we always had the little brown colored junipers 362 00:15:21,031 --> 00:15:25,864 and that was kind of what we thought of conifers, 363 00:15:25,864 --> 00:15:26,864 period. 364 00:15:26,864 --> 00:15:29,064 Now why do we need to plant them though? 365 00:15:29,064 --> 00:15:31,064 Well the rain is just so exciting. 366 00:15:31,064 --> 00:15:33,298 And now that we've gotten more well-versed in what will grow 367 00:15:33,298 --> 00:15:34,531 here in the south. 368 00:15:34,531 --> 00:15:37,698 And I think, you know, when you first start gardening, 369 00:15:37,698 --> 00:15:39,398 you think flowers. 370 00:15:39,398 --> 00:15:41,398 And then you start thinking, "Well, 371 00:15:41,398 --> 00:15:43,398 maybe other seasons should be addressed." 372 00:15:43,398 --> 00:15:45,398 And maybe other things that can be interesting. 373 00:15:45,398 --> 00:15:49,364 And conifers present such a great range for design because I 374 00:15:49,364 --> 00:15:52,931 don't know what it is about them but they tend to mutate. 375 00:15:52,931 --> 00:15:58,064 And you'll find weeping forms and forms with gold foilage and 376 00:15:58,064 --> 00:15:59,198 blue foilage. 377 00:15:59,198 --> 00:16:03,098 So you've got all these exciting things to do in design. 378 00:16:03,098 --> 00:16:04,098 Okay, wow! 379 00:16:04,098 --> 00:16:06,631 Because I think one of the things people fail to do when 380 00:16:06,631 --> 00:16:10,231 they think about design is to think about using the growth 381 00:16:10,231 --> 00:16:12,798 habit of the plant as interest. 382 00:16:12,798 --> 00:16:16,064 Because I thought this was a great thing I read one time. 383 00:16:16,064 --> 00:16:18,698 It said if you photograph your garden in black and white, 384 00:16:18,698 --> 00:16:20,064 it still should be interesting. 385 00:16:20,064 --> 00:16:21,764 That makes sense! 386 00:16:21,764 --> 00:16:22,764 It does! 387 00:16:22,764 --> 00:16:23,764 It makes sense. 388 00:16:23,764 --> 00:16:25,764 So if you've got a tall, narrow form against a spiky form 389 00:16:25,764 --> 00:16:28,031 against a moundy form, you've got a great composition going 390 00:16:28,031 --> 00:16:30,031 there before you even look at color. 391 00:16:30,031 --> 00:16:33,464 Wow, never thought of that before in black and white! 392 00:16:33,464 --> 00:16:34,464 Makes sense. 393 00:16:34,464 --> 00:16:36,798 Okay, now which ones are good for our area? 394 00:16:36,798 --> 00:16:38,798 Because I know the people out there want to know. 395 00:16:38,798 --> 00:16:39,798 Right. 396 00:16:39,798 --> 00:16:40,798 Most of the junipers. 397 00:16:40,798 --> 00:16:44,998 We do well with most junipers which are very tolerant of our 398 00:16:44,998 --> 00:16:45,998 heat. 399 00:16:45,998 --> 00:16:48,231 Some of the western species of juniper aren't real tolerant of 400 00:16:48,231 --> 00:16:50,231 our humidity. 401 00:16:50,231 --> 00:16:52,231 But when you talk about our eastern red cedar, 402 00:16:52,231 --> 00:16:54,231 of course that is truly a juniper as you know. 403 00:16:54,231 --> 00:16:56,964 And there are a lot of other species of juniper. 404 00:16:56,964 --> 00:17:01,431 So in general we can find ground cover forms or spiky shrub 405 00:17:01,431 --> 00:17:02,431 forms. 406 00:17:02,431 --> 00:17:06,564 And a good example is right out at the Ag Center on Walnut Grove 407 00:17:06,564 --> 00:17:07,564 road. 408 00:17:07,564 --> 00:17:09,764 The big grey owl junipers in the parking lot, 409 00:17:09,764 --> 00:17:11,798 people have probably seen and seen that those are winter 410 00:17:11,798 --> 00:17:12,931 plants. 411 00:17:12,931 --> 00:17:15,398 Then we have the fall cypress. 412 00:17:15,398 --> 00:17:17,998 The fall cypress are really good for the South. 413 00:17:17,998 --> 00:17:19,998 And you can find a great range. 414 00:17:19,998 --> 00:17:22,664 You can find perfectly, round natural meatballs. 415 00:17:22,664 --> 00:17:24,498 I know I hate meatballs. 416 00:17:24,498 --> 00:17:25,498 Don't you hate meatballs? 417 00:17:25,498 --> 00:17:28,064 I hate meatballs when people shear their shrubs in to 418 00:17:28,064 --> 00:17:29,098 unnatural meatballs. 419 00:17:29,098 --> 00:17:31,098 But a natural meatball is fun, yeah. 420 00:17:31,098 --> 00:17:33,864 You'll find perfect pyramids and again, 421 00:17:33,864 --> 00:17:34,864 spiky forms. 422 00:17:34,864 --> 00:17:38,998 Very feathery, ferny forms and a lot of different colors in the 423 00:17:38,998 --> 00:17:39,998 foilage, as well. 424 00:17:39,998 --> 00:17:41,331 And then the cryptomerias. 425 00:17:41,331 --> 00:17:42,531 Cryptomerias fun to say. 426 00:17:42,531 --> 00:17:44,831 A lot of people want to call them Japanese cedars. 427 00:17:44,831 --> 00:17:47,131 And that's confusing to me because they always start 428 00:17:47,131 --> 00:17:48,198 tlaking about true cedars. 429 00:17:48,198 --> 00:17:49,831 So cryptomerias fun to say. 430 00:17:49,831 --> 00:17:52,431 If I could just remember tales from the crypt. 431 00:17:52,431 --> 00:17:53,431 Yeah. 432 00:17:53,431 --> 00:17:54,431 And you can remember it. 433 00:17:54,431 --> 00:17:56,431 That's a good way to remember it! 434 00:17:56,431 --> 00:17:57,431 That's right. 435 00:17:57,431 --> 00:17:59,864 And of course the cypress, we know about those. 436 00:17:59,864 --> 00:18:02,664 And a lot of people just think about the ones in the swamp 437 00:18:02,664 --> 00:18:03,731 which are big trees. 438 00:18:03,731 --> 00:18:06,931 But there are weeping forms of our common bald cypress. 439 00:18:06,931 --> 00:18:08,998 And we have a great collection of conifers, 440 00:18:08,998 --> 00:18:11,631 a course of it at the experiment station in Jackson. 441 00:18:11,631 --> 00:18:15,998 We are a recognized American Conifer Society Reference Garden 442 00:18:15,998 --> 00:18:17,998 and we specialize in ones for the south. 443 00:18:17,998 --> 00:18:20,398 Okay, now let's talk about this. 444 00:18:20,398 --> 00:18:22,831 So we want to get some of these conifers that you're talking 445 00:18:22,831 --> 00:18:23,831 about. 446 00:18:23,831 --> 00:18:25,231 How do we prepare the site? 447 00:18:25,231 --> 00:18:26,398 What's most important? 448 00:18:26,398 --> 00:18:27,898 Drainage generally. 449 00:18:27,898 --> 00:18:30,798 And sun, not for all but for most. 450 00:18:30,798 --> 00:18:36,698 One of the exceptions for sun is the little Japanese Yew. 451 00:18:36,698 --> 00:18:39,531 It's not a true Yew but that Taxus. 452 00:18:39,531 --> 00:18:42,698 And it will make a spreading, beautiful evergreen shrub in the 453 00:18:42,698 --> 00:18:43,698 shade. 454 00:18:43,698 --> 00:18:46,598 But for most of the conifers, we want sun or mostly sun and 455 00:18:46,598 --> 00:18:48,064 excellent, sharp drainage. 456 00:18:48,064 --> 00:18:51,164 And there's a couple of exceptions in one of them. 457 00:18:51,164 --> 00:18:55,331 In fact I forgot to mention the Thujas or the Arborvitaes are 458 00:18:55,331 --> 00:18:57,931 also very good evergreens for the south. 459 00:18:57,931 --> 00:19:00,331 And a couple of those will take wetter sites. 460 00:19:00,331 --> 00:19:01,331 Okay. 461 00:19:01,331 --> 00:19:03,331 But if you don't have good drainage, 462 00:19:03,331 --> 00:19:05,331 I always reccommend planting up on a mound, 463 00:19:05,331 --> 00:19:07,664 you know, raising that bed and mixing in a little more gravel 464 00:19:07,664 --> 00:19:08,664 or sand. 465 00:19:08,664 --> 00:19:11,498 But to make sure that that water does move away from the roots. 466 00:19:11,498 --> 00:19:13,431 Gravel? 467 00:19:13,431 --> 00:19:16,431 Yeah, I actually sometimes mix pea gravel in to some of our 468 00:19:16,431 --> 00:19:17,431 planting sites. 469 00:19:17,431 --> 00:19:20,064 The station and our ground is so flat. 470 00:19:20,064 --> 00:19:22,198 Just to raise it up a little bit, 471 00:19:22,198 --> 00:19:23,598 sometimes we'll do that. 472 00:19:23,598 --> 00:19:25,598 Now which ones do we need to avoid? 473 00:19:25,598 --> 00:19:27,598 Because we don't want anybody running out there getting 474 00:19:27,598 --> 00:19:29,598 something that's not for this area. 475 00:19:29,598 --> 00:19:30,598 Yeah and it's funny. 476 00:19:30,598 --> 00:19:32,598 We'll get argumentative, plant people will. 477 00:19:32,598 --> 00:19:35,031 Because they will have a spruce that has limbs. 478 00:19:35,031 --> 00:19:37,731 And I'm like yes, but for every one that was planted, 479 00:19:37,731 --> 00:19:40,298 for every 10 that were planted, maybe one succeeded. 480 00:19:40,298 --> 00:19:42,831 Yeah, somebody always has just that one. 481 00:19:42,831 --> 00:19:43,831 You're right. 482 00:19:43,831 --> 00:19:47,864 So we generally avoid spruce and fir. 483 00:19:47,864 --> 00:19:50,164 We could experiment a little bit with Hemlock because Hemlock 484 00:19:50,164 --> 00:19:52,864 actually comes all the way down in the top of North Alabama 485 00:19:52,864 --> 00:19:55,931 where the Appalachian tree trickles out until the daggum 486 00:19:55,931 --> 00:19:58,398 Wooly Adelgid is on the scene. 487 00:19:58,398 --> 00:20:00,798 And that's an insect that is just killing Hemlocks. 488 00:20:00,798 --> 00:20:01,798 Yeah, knocking 'em out. 489 00:20:01,798 --> 00:20:02,798 So we can't. 490 00:20:02,798 --> 00:20:06,098 Well we could if we wanted to treat it constantly which we 491 00:20:06,098 --> 00:20:07,098 could do. 492 00:20:07,098 --> 00:20:09,098 But mostly we just don't want people to plant it. 493 00:20:09,098 --> 00:20:11,731 It's sad because there's such a great range of them as well. 494 00:20:11,731 --> 00:20:15,331 And Larch is another one that does beautifully up north and 495 00:20:15,331 --> 00:20:17,964 doesn't necessarily do well here in the south. 496 00:20:17,964 --> 00:20:21,564 You just kind of have to go enjoy those up north. 497 00:20:21,564 --> 00:20:25,164 And another thing I meant to mention -- With the larger 498 00:20:25,164 --> 00:20:27,798 forms, you can use them as screening plants. 499 00:20:27,798 --> 00:20:31,398 I always think it's kind of funny sometimes when I see 500 00:20:31,398 --> 00:20:34,664 people make a screen of like a Sunday supplement Poplar. 501 00:20:34,664 --> 00:20:37,631 They order those fast growing deciduous Poplars that are 502 00:20:37,631 --> 00:20:38,631 deciduous. 503 00:20:38,631 --> 00:20:40,864 So in the winter, all the leaves fall. 504 00:20:40,864 --> 00:20:43,664 And also people will plant Loblolly Pine as a spring. 505 00:20:43,664 --> 00:20:46,064 And you'll see this around old home places out in the country 506 00:20:46,064 --> 00:20:49,631 all the time where it's all trunk and a little top knot of 507 00:20:49,631 --> 00:20:51,131 needles at the top. 508 00:20:51,131 --> 00:20:53,731 So they don't necessarily make good screens. 509 00:20:53,731 --> 00:20:55,898 A diverse mix is always a better idea. 510 00:20:55,898 --> 00:20:56,898 A diverse mix. 511 00:20:56,898 --> 00:20:58,764 Alright, good information! 512 00:20:58,764 --> 00:21:00,831 You ready for the Q and A session? 513 00:21:00,831 --> 00:21:01,831 I am. 514 00:21:01,831 --> 00:21:03,831 Alright Ms. Cathy, jump in there with us if you would like. 515 00:21:03,831 --> 00:21:04,831 Okay. 516 00:21:04,831 --> 00:21:07,764 Here's our first viewer question and some photos from Mark all 517 00:21:07,764 --> 00:21:10,164 the way from Appleton, Wisconsin. 518 00:21:10,164 --> 00:21:11,164 Really? 519 00:21:11,164 --> 00:21:12,164 Yes! 520 00:21:12,164 --> 00:21:13,164 We're excited about that. 521 00:21:13,164 --> 00:21:16,131 I have a grass taking over my lawn especially in the lower 522 00:21:16,131 --> 00:21:18,231 areas that may hold more water. 523 00:21:18,231 --> 00:21:21,898 It is blueish-green with small leaf blades instead of single 524 00:21:21,898 --> 00:21:23,398 grass blades. 525 00:21:23,398 --> 00:21:26,464 It is also very viney and overgrows existing grass. 526 00:21:26,464 --> 00:21:30,064 I've been told that it is a bent grass and there is no way to 527 00:21:30,064 --> 00:21:33,498 kill it without killing the surrounding grass and reseeding. 528 00:21:33,498 --> 00:21:35,098 We have it on the screen there. 529 00:21:35,098 --> 00:21:37,431 First question, what is the best way to kill this grass? 530 00:21:37,431 --> 00:21:40,498 Second question is how do I keep it out of my yard. 531 00:21:40,498 --> 00:21:44,164 I currently use a riding lawn mower and mulch the grass. 532 00:21:44,164 --> 00:21:45,164 This is what it is. 533 00:21:45,164 --> 00:21:46,798 It is creeping bent grass. 534 00:21:46,798 --> 00:21:47,731 Perennial cool season grass. 535 00:21:47,731 --> 00:21:49,731 We don't have it in this area because of our temperatures, 536 00:21:49,731 --> 00:21:50,731 okay? 537 00:21:50,731 --> 00:21:52,731 Loves cool night time temperatures. 538 00:21:52,731 --> 00:21:58,798 But here's the thing about it. 539 00:21:58,798 --> 00:22:01,131 It grows by creeping stolons. 540 00:22:01,131 --> 00:22:03,931 Real shallow root system. 541 00:22:03,931 --> 00:22:07,364 So if you cut your grass at the highest possible height, 542 00:22:07,364 --> 00:22:09,031 you can crowd it out. 543 00:22:09,031 --> 00:22:12,998 Or you can just remove it with a shovel, 544 00:22:12,998 --> 00:22:15,531 sharp shooter or something like that. 545 00:22:15,531 --> 00:22:16,531 Yeah, just manually. 546 00:22:16,531 --> 00:22:21,498 If you must use a chemical, you can use a non-selective 547 00:22:21,498 --> 00:22:22,498 herbicide. 548 00:22:22,498 --> 00:22:25,398 Glyphosate is a non-selective spot treatment, 549 00:22:25,398 --> 00:22:26,398 okay. 550 00:22:26,398 --> 00:22:28,398 Because you don't want to kill your surrounding grass. 551 00:22:28,398 --> 00:22:31,198 Wait 'til it dies out, reseed, sod it. 552 00:22:31,198 --> 00:22:32,631 And you'll be fine. 553 00:22:32,631 --> 00:22:36,731 And if it were a cool season, it would be growing in the cool 554 00:22:36,731 --> 00:22:37,731 season. 555 00:22:37,731 --> 00:22:38,731 And if they had.. 556 00:22:38,731 --> 00:22:40,731 Do they use warm season turf grasses up north? 557 00:22:40,731 --> 00:22:42,731 Most of the grasses they have in the Wisconsin areas is going to 558 00:22:42,731 --> 00:22:43,898 be Kentucky Bluegrass. 559 00:22:43,898 --> 00:22:44,898 Okay. 560 00:22:44,898 --> 00:22:46,598 Which is a cool season grass. 561 00:22:46,598 --> 00:22:48,698 So they don't have a time they'd spray when the other ones 562 00:22:48,698 --> 00:22:49,798 forming, gotcha. 563 00:22:49,798 --> 00:22:53,331 Okay, they can spray but it'd be real slow acting. 564 00:22:53,331 --> 00:22:55,998 But yeah, if you cut it the possible highest height. 565 00:22:55,998 --> 00:22:57,098 It sounds like the best way. 566 00:22:57,098 --> 00:22:58,098 Yeah, just let it crowd it out. 567 00:22:58,098 --> 00:23:01,264 And like I said, if you must then use a non-selective 568 00:23:01,264 --> 00:23:02,264 herbicide. 569 00:23:02,264 --> 00:23:03,264 Knock it out. 570 00:23:03,264 --> 00:23:05,364 Go ahead and reseed it or sod that area. 571 00:23:05,364 --> 00:23:06,364 Let it grow in. 572 00:23:06,364 --> 00:23:07,364 It will be fine. 573 00:23:07,364 --> 00:23:10,331 Okay and this last comment is -- question is.. 574 00:23:10,331 --> 00:23:12,898 Is there anyone else that you would recommend to review this 575 00:23:12,898 --> 00:23:13,898 issue? 576 00:23:13,898 --> 00:23:15,398 Yes, there is Mr, Mark. 577 00:23:15,398 --> 00:23:18,798 That would be your local extension agent in your county. 578 00:23:18,798 --> 00:23:21,231 Alright, but we definitely appreciate the questions. 579 00:23:21,231 --> 00:23:23,231 So we're excited about getting that one. 580 00:23:23,231 --> 00:23:25,231 Okay, gonna have to be real quick with this one. 581 00:23:25,231 --> 00:23:26,231 Okay. 582 00:23:26,231 --> 00:23:30,364 My Crepe Myrtle leaves are covered with some type of black 583 00:23:30,364 --> 00:23:31,364 stuff. 584 00:23:31,364 --> 00:23:32,364 Why is it doing that? 585 00:23:32,364 --> 00:23:34,864 Now I actually pinched this off this morning from a Crepe 586 00:23:34,864 --> 00:23:35,864 Myrtle. 587 00:23:35,864 --> 00:23:37,864 Would you like to tell them what that is? 588 00:23:37,864 --> 00:23:38,864 I love this. 589 00:23:38,864 --> 00:23:41,431 This is easy to answer because we see so much of it. 590 00:23:41,431 --> 00:23:44,264 And it's actually, you know, people think that it's sort of a 591 00:23:44,264 --> 00:23:46,264 fungus or something but it's actually.. 592 00:23:46,264 --> 00:23:50,331 And it is a fungus growing on what we call honey dew. 593 00:23:50,331 --> 00:23:54,731 Caused by insects feeding on the twigs and leaves. 594 00:23:54,731 --> 00:23:56,331 And they drip. 595 00:23:56,331 --> 00:23:58,331 It goes through their body, on to the leaves. 596 00:23:58,331 --> 00:24:01,098 The sticky film then promotes this sooty mold, 597 00:24:01,098 --> 00:24:02,098 this lilttle fungus. 598 00:24:02,098 --> 00:24:03,631 So you can actually rub it off. 599 00:24:03,631 --> 00:24:06,064 And it doesn't usually kill the plant. 600 00:24:06,064 --> 00:24:09,898 But it does probably slow down the photosynthesis because 601 00:24:09,898 --> 00:24:11,064 you're getting covered up. 602 00:24:11,064 --> 00:24:13,064 So you have to kill the insects. 603 00:24:13,064 --> 00:24:14,064 You do. 604 00:24:14,064 --> 00:24:16,064 And if you actually look at the back of the leaves Ms. Carol, 605 00:24:16,064 --> 00:24:18,064 you can actually see some of the Aphids on there. 606 00:24:18,064 --> 00:24:19,064 Yeah, you sure can. 607 00:24:19,064 --> 00:24:21,064 I mean it's covered with Aphids. 608 00:24:21,064 --> 00:24:23,731 Which is easily done with the.. 609 00:24:23,731 --> 00:24:26,264 I like the systemic products that you can put on the base, 610 00:24:26,264 --> 00:24:29,498 the imidacloprid which would -- one treatment would take care of 611 00:24:29,498 --> 00:24:30,498 it throughout the whole summer. 612 00:24:30,498 --> 00:24:32,598 That's the Merit, okay, that you can get. 613 00:24:32,598 --> 00:24:34,298 Right or Bayer's Advance. 614 00:24:34,298 --> 00:24:36,298 Yeah, Bayer's Advance tree and shrub. 615 00:24:36,298 --> 00:24:38,531 Right, insecticide will work. 616 00:24:38,531 --> 00:24:39,531 Heavy stream of water. 617 00:24:39,531 --> 00:24:41,564 Can wash it off even. 618 00:24:41,564 --> 00:24:45,031 I mean if you actually put a little bit of a soapy solution 619 00:24:45,031 --> 00:24:47,031 on there and give it a little time, 620 00:24:47,031 --> 00:24:48,964 you can spray it off with a hard stream of water. 621 00:24:48,964 --> 00:24:50,964 But these leaves are done for the summer. 622 00:24:50,964 --> 00:24:52,331 I wouldn't bother. 623 00:24:52,331 --> 00:24:53,331 But yeah. 624 00:24:53,331 --> 00:24:54,331 It's the same thing I say. 625 00:24:54,331 --> 00:24:55,331 I mean I guess it's the fall. 626 00:24:55,331 --> 00:24:57,331 The leaves are gonna fall off anyway. 627 00:24:57,331 --> 00:24:59,331 But you want to make sure that you get those leaves up. 628 00:24:59,331 --> 00:25:01,398 You want to practice good sanitation. 629 00:25:01,398 --> 00:25:02,398 Good point, yes. 630 00:25:02,398 --> 00:25:04,398 And then you want to prevent it next year. 631 00:25:04,398 --> 00:25:05,398 Start early. 632 00:25:05,398 --> 00:25:07,598 Put whatever product you're gonna use to prevent the insects 633 00:25:07,598 --> 00:25:09,598 because once you've got it on there, 634 00:25:09,598 --> 00:25:12,831 it's there unless you try to wash every leaf. 635 00:25:12,831 --> 00:25:14,531 So we're not gonna do that. 636 00:25:14,531 --> 00:25:16,164 Alright, thank you. 637 00:25:16,164 --> 00:25:18,164 Okay, that's all we have time for today. 638 00:25:18,164 --> 00:25:20,898 Don't forget you can send a letter or an e-mail with your 639 00:25:20,898 --> 00:25:22,464 gardening questions. 640 00:25:22,464 --> 00:25:25,298 The mailing address is on the screen and the e-mail address is 641 00:25:25,298 --> 00:25:28,498 Family-Plot-at-WKNO-dot-org. 642 00:25:28,498 --> 00:25:29,498 I'm Chris Cooper. 643 00:25:29,498 --> 00:25:32,264 Thanks for watching and be sure to join us next time for 644 00:25:32,264 --> 00:25:34,898 "The Family Plot: Gardening in the Mid-South." 645 00:25:34,898 --> 00:25:36,698 Be safe! 646 00:25:36,698 --> 00:25:55,131 [theme music] ♪♪♪ 647 00:25:55,131 --> 00:25:57,731 Production funding for "The Family Plot: Gardening in the 648 00:25:57,731 --> 00:26:02,231 Mid-South" is provided by Good Winds Landscape and Garden 649 00:26:02,231 --> 00:26:06,698 Center in Germantown since 1943 and continuing to offer it's 650 00:26:06,698 --> 00:26:10,464 plants for successful gardening with seven greenhouses and three 651 00:26:10,464 --> 00:26:13,064 acres of plants plus comprehensive landscape 652 00:26:13,064 --> 00:26:15,764 services.. 653 00:26:15,764 --> 00:26:19,764 CLOSED CAPTIONING PROVIDED BY WKNO - MEMPHIS.