- Author: Constance Starner, Master Gardener
Preserving flowers is an easy and enjoyable way to extend their life. There are a number of ways to accomplish this; here are a few:
Hanging to dry
Hanging flowers upside down to dry is a simple method that keeps the stems straight so the flowers can be displayed in a vase. Flowers with low moisture content, particularly everlasting flowers--which are those composed of colorful, papery bracts--dry very successfully. Some examples are cockscomb (Celosia cristata), (strawflower Xerochrysum bracteatum), baby's breath (Gypsophilia spp.), yarrow (Achillea millefolium), and blazing star (Liatris spp.).
Lavender and rose buds can also be dried this way.
For best results:
- Cut the stems just above a leaf or leaf pair before flowers are fully open in the morning after the dew has dried.
- Discard any bruised, damaged, or imperfect flowers and inspect for insects.
- Remove the leaves.
- Make small bundles held with rubber bands--which will contract as the stems shrink--bunching them loosely to discourage mold.
- Hang them to dry in a dark, warm, dry place with good air circulation, keeping them out of direct sunlight to avoid fading the colors.
Dried flowers can be used for arrangements and should last about a year.
This tried and true method is suitable for foliage and simple flowers with a few petals that will look attractive when flat, such as ferns, violets or daisies. It requires just a few inexpensive materials:
- Start with a book-sized piece of cardboard.
- Lay a folded sheet of newspaper on it, and cover that with tissue paper.
- Lay the flowers on tissue paper, being sure they don't touch.
- Cover with another sheet of tissue paper, more newspaper, and another layer of cardboard.
- More layers can be added to accommodate more flowers.
- When finished, place a heavy book on top of the stack and add weight with a rock or a brick for good measure.
The flowers should be ready in 2-4 weeks and can be used for various crafts: notecards, gift tags, or framed arrangements. They can even be attached to candles with a bit of melted wax.
Drying flowers with silica gel
Silica gel, which is actually a granular desiccant, can be used to dry flowers such as anemones, larkspur, pansies and even hydrangeas. It requires an initial investment--about $12 for a 1 ½ pound tub--and but the silica gel can be reused and recharged in the oven at 300 degrees when it is no longer effective, indicated by the crystals turning from blue to pink. Follow the directions and precautions on the product; these are general directions:
- Place about an inch of silica gel on the bottom of a container that is not used for food and lay the flowers on it, face up, with space between them.
- Cover completely with another layer of silica gel, allowing the granules to fall into the spaces between the petals.
- Seal the container for 3-5 days.
- To speed the drying process, microwave the unsealed container for a minute or two on low power, stopping to check them at least every 30 seconds.
- This requires some trial and error; fewer flowers with more delicate petals require a shorter time than larger flowers with a higher moisture content.
- Let the silica gel cool before gently lifting out the flowers; carefully shake off or brush off the excess crystals.
These pansies took 2 minutes to dry at 50% power in a 1000-watt microwave, as did the single ranunculus.
One advantage of this method is that it helps preserve the color of the flowers, but they can also be damaged by microwaving for too long or at a high wattage.
Silica gel drying is also a good method for preserving a wedding bouquet, which requires a few more steps:
- Photograph the bouquet for future reference.
- Disassemble the bouquet and cut the stems, leaving about 2 inches intact.
- Dry the flowers as described above.
- When dry, pierce the stems with lengths to floral wire and wrap them in floral tape to create new stems.
- Reassemble the bouquet, using the photo as a guide.
Part of the appeal of flowers is their fleeting nature, but it can be rewarding and fun to extend their lives and enjoy them longer.
- Author: Julie Hyske, Master Gardener
This spring nothing will seem fresher than a bowl of your favorite greens. Now, why ruin that beautiful creation with a bottle or a packet of salad dressing makings. Homemade salad dressings are so much better than store-bought! SO. MUCH. BETTER. You choose what the ingredients are. No preservatives, no chemicals and no artificial colorings. The best news is that the ingredients are simple, easy to prepare, take only minutes to make and can be stored in your fridge. Now go create!
Also, I'd like to take a moment and give a plug to our Master Gardener online cookbook. You can find the link at sjmastergardeners.ucanr.edu. These are some of our favorite recipes and many have made appearances at our public gardening events and even at our potlucks. Let this be your go-to cookbook when you start to wonder, “What's for dinner tonight?”
Homemade Caesar Salad
Ingredients
DRESSING:
½ cup mayonnaise
¼ cup sour cream
1½ tsp. anchovy paste
3 cloves garlic pressed with a garlic press, grated, or finely minced
1½ Tbsp. olive oil
2- 3 Tbsp. lemon juice
1½ tsps. Dijon mustard
1 Tbsp. Worcestershire sauce
¼ -½ tsp. freshly ground black pepper, depending on your tastes
½ cup finely shredded fresh Parmesan cheese
Salt to taste
CROUTONS:
½ loaf artisan bread, 1-2 days old
4 tbsps. olive oil
3 cloves garlic, pressed with a garlic press, grated, or finely minced
¼ tsp. each salt and black pepper
SALAD:
1 large head Romaine lettuce, chopped
½ cup shredded or shaved Parmesan cheese
DRESSING
To a mixing bowl, add mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in sour cream and ½ cup Parmesan cheese. Place in airtight container in the refrigerator until serving.
CROUTONS
Preheat oven to 375℉. Slice bread into slices ¾ -inch thick then cut each slice into cubes. Spread out bread cubes in a single layer on a baking sheet and bake 5 minutes. While they are baking, in a mixing bowl, whisk together olive oil, garlic, salt and pepper. Remove baking sheet from the oven and drizzle with garlic oil mixture, toss to combine, then bake 5 minutes. Remove sheet from the oven and toss, then bake 5 - 6 minutes longer, until golden brown and crisp. Remove from oven and set aside.
ASSEMBLE SALAD
In a large salad bowl toss together lettuce, croutons, and Parmesan cheese. Drizzle with dressing and toss. Sprinkle with additional Parmesan and black pepper if desired. Serves 6
For best results, use a good-quality mayonnaise and real, fresh Parmesan cheese. If you want to turn this into a main dish, add chicken, salmon or shrimp.
Asian Salad Dressing
Ingredients
¼ cup soy sauce
¼ cup rice vinegar
⅓ cup olive oil
2 Tbsps. honey
2 tsps. toasted sesame oil
¼ tsp. ground ginger
Place all ingredients into a large measuring cup or small bowl. Whisk to combine and serve immediately, or store dressing in a sealed container until ready to use. Can be stored up to 5 days.
The Best Homemade Italian Salad Dressing
Ingredients
¾ cup olive oil
¼ cup red wine vinegar
1 tsp. dried basil
3 Tbsps. Finely grated Parmesan cheese
1 Tbsp. lemon juice
1 tsp. honey
1 tsp. dried parsley
1 tsp. dried basil
½ tsp. salt
½ tsp. garlic powder
¼ tsp. red pepper flakes
¼ tsp. dried oregano
¼ tsp. black pepper
Add all ingredients to a mason jar, cover, and shake vigorously to combine. Or whisk in a large bowl or cup. Cover and store in the fridge for up to two weeks, using as needed. Just shake to recombine before serving!
Apple Cider Vinegar Salad Dressing
Ingredients
⅓ cup olive oil
¼ cup apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 garlic clove, minced
½ tsp. salt
½ tsp. pepper
Place all of the ingredients into a Mason jar and shake for a good 30-60 seconds until combined (or whisk all the ingredients in a bowl).
Servings 8
Homemade Ranch Dressing
Ingredients 
1 cup mayonnaise
½ cup sour cream
½ cup buttermilk
½ cup fresh parsley finely chopped
2 cloves garlic minced
1 green onion finely chopped
1 Tbsp. fresh dill
½ tsp. salt
½ tsp. black pepper
dash paprika
Whisk mayonnaise and sour cream together, then whisk in buttermilk. Mix in parsley, garlic, green onion, dill, salt, pepper, and paprika. Cover and refrigerate at least 2 hours or overnight. Makes 2 cups
- Author: Sara Milnes, Master Gardener
The Learning Landscape is open 24/7 and is located at 2101 E Earhart Ave, Stockton, 95206.
- Author: Julie Schardt Master Gardener
Spring 2020
Observing what local gardens have to offer is a great way to mark the beginning of spring. Early spring shows a garden's promise, while in late spring, fruit, flowers and foliage become more defined. San Joaquin County offers some possibilities to get you started. Two have places to sit and contemplate surrounding plants as well as the birds and butterflies that enhance the experience. Several residential areas have school gardens where you can see the work of future gardeners (and their teachers) right from the sidewalk.
Muir Botanical Garden at University of the Pacific Wild, Weedy, Wonderful
This hidden gem was created in 2012 as a result of UOP's focus on water conservation as well as to reflect the university's collection of the John Muir papers. What used to be a lawn-covered quad area is now populated with CA native plants mentioned in Muir's writings. Located between Ballantyne Hall and Wilson Hall, it has five main areas that reflect most of California's varied biomes. Several benches are placed around the garden to afford observers a chance to enjoy the space. Don't miss the Carpenteria californica (Bush anemone) and its fragrant white flowers. Plan to catch a glimpse later in summer of the exquisite but elusive flower of the Hibiscus lasiocarpus (California hibiscus) planted in the center garden area. (Although the area has become somewhat overgrown, it looks much like it would in uncontrolled natural spaces.)
In Season Market and Nursery … Vibrant Butterfly Viewing
Located in central Stockton, In Season Market and Nursery has a unique setup for garden watchers. A seating area in the middle of the outdoor space is surrounded by espaliered apple trees and a vegetable garden punctuated by flowering annuals. A Passiflora incarnata (Purple passionflower) drapes the front fence of the property. This dramatic plant attracts the Agraulis vanillae (Gulf fritillary) butterfly. During an early morning visit, you'll see the butterflies awaken and unfold 
School Gardens … Seeding the Future of Gardening
Several San Joaquin County schools offer students from kindergarten through high school a chance to experience the full range of gardening, from soil preparation through harvest. It's worth a walk to see how these and other schools educate students about food crops as well as nurture future gardeners along the way.
El Dorado Elementary School in Stockton has a thriving garden created by their garden club of 4th- through 8th-grade students. The planter boxes are colorfully painted by students and decorated with garden art and plant labels. Young fruit trees are placed around the space, showing the promise of figs, cherries, pomegranates and lemons. Poppies dot the garden perimeter, and tables stand ready in the shade for students to picnic or to write and chat about their gardening adventures. The product of the harvest goes to students who work in the garden, and in late summer a farmer's market is held for the school.
In Manteca, the Brock Elliott Elementary School garden has been around for about 20 years. Its evolution over time has led to a space where feeding troughs have replaced garden boxes to prevent gophers from having a field day. A new shed houses tools for student teams to clean, plant, prune or mow the area. During spring, winter vegetables - kale, cabbage, Brussels sprouts - give way to the tomatoes and squash of summer.
Whether you choose to spend some time walking or sitting, there are countless opportunities to experience what early spring brings to San Joaquin County gardens. And plan to take some pictures when you do. It's time well spent.
Additional gardens to visit at UOP: Bon Appetit Native Plant Garden, Ted and Chris Robb Garden
- Author: Susan Mora Loyko, Master Gardener
Anyone who visits the Black Urban Farmers Association (BUFA) garden can feel the love and joy for growing produce as well as the inspiration and contribution these gardeners have for the Black farmers that came before them.
Step into the garden and most likely you will hear the sounds of soft jazz music as the gardeners plant, harvest seasonal crops, and chat among themselves. There is a joy at just being there.
The members of BUFA first cut their farming teeth in 2015 as 20'x20' plot holders on the PUENTES/Boggs Tract Community Farm. Members spent time studying and learning about gardening along with the rich history of American Black farmers. The joy of gardening by the original 15 individuals who founded BUFA was long part of their DNA. But it was gardening as a group, working side-by-side and learning about gardening and appreciating the rich heritage of the country's Black farmers that moved the group to form their own BUFA organization, according to Reatha Hardy Jordan, a foundingBUFA member.
The members of BUFA have their own self-description: “Our active hands-on farmers are all passionate baby boomers who became farmers after retirement. Several of our original founders have full time jobs but offer support by scheduling volunteers & ordering resources when needed.”
Their mission: “To promote a healthy lifestyle by providing fresh, locally grown vegetables & herbs that highlight African American cuisine & a plant-based diet.” But the BUFA members and the garden are much more than that.
Reatha Hardy Jordon said in addition to the group's love of gardening, the purpose of the garden is “give community people access to fresh, local produce; reduce hunger; strengthen the garden community; teach folks the importance of eating fresh veggies.”
It was when the members of BUFA met with farm owner Kitty Brown that the notion of starting their own BUFA garden became a reality. Ms. Brown leases (at a cost of $1/year) 1/6 acre of her property to BUFA for its garden, located at 580 W. Bowman Rd., French Camp. A farmer herself (KB Farms), Ms. Brown is amazed at the bounty of year-round crops on the acreage. “It is amazing what they've done. It's just beautiful out here.”
BUFA members put in the hard work to turn the bare ground into the beautiful growing area with planter boxes teeming with seasonal crops and herbs. The group also subscribes to healthy soil, sustainable farming, and good agricultural practices. The farm's produce is available for purchase to the community. BUFA currently has about 50 regular customers who come to the garden to purchase in-season produce and herbs and/or subscribe to a bi-weekly or monthly “BUFA Produce Box” at a cost of $25 per box filled with 10 different items.
Another benefit of the garden has been to teach others how to grow veggies on their own. In addition to providing produce for sale, BUFA regularly donates fresh vegetables to St. Mary's Dining Room as part of the collaboration BUFA has with Alice Waters' Edible School Yard that supports the farm by purchasing produce from the BUFA garden and donates to St. Mary's Dining Hall.
Reatha Hardy Jordon said some students have come to the garden for classes or help with small projects such as building and installing planter boxes. The BUFA group is hoping to have more opportunities for student involvement in the future.
To learn more about BUFA, check out the links below:
- Facebook/BUFA
- Twitter: @BUFA_SJC Con
- BUFASJC@gmail.com
