Late winter is when the little things start to stand out again: bold foliage, the first edible flowers, and colors like chartreuse that make everything around them glow. This week we explore leaves that take the lead, our live webinar with David Culp just two weeks away, and a fresh way to think about spring as something you can see, grow, and taste.
Big, bold foliage can anchor a garden just as powerfully as flowers, and sometimes even more so. This honeybush (Melianthus major), with its oversized, heavily toothed leaves and that unforgettable glaucous blue tone, proves how dramatic a single plant can be when given the space to shine. If you’ve ever wondered how to design a garden that feels rich and layered all season long, this is your invitation to look at leaves in a whole new way!
Spring is almost here, and this live webinar is the perfect way to step into it with fresh eyes. In just two weeks, we hope you'll join us for an idea-filled hour with David Culp that will help you notice more beauty, earlier and longer, in your own garden. If you’ve been craving inspiration with practical takeaways you can use right away, this is for you.
Enhancing Your Enjoyment of Spring with David Culp
Thursday, March 5th at 6pm Eastern*
$20 USD Registration Fee
(*Can't join us at that time? All registrants will receive the recording following the webinar.)
"I like gardening—it's a place where I find myself when I need to lose myself."—Alice Sebold, writer
The Color That Makes Everything Pop
Chartreuse has a way of stopping you mid-scroll, and in the garden it does the same. This luminous zinnia proves how a splash of electric yellow-green can wake up a planting, soften bold combinations, and make neighboring colors glow. If you’ve never experimented with chartreuse, this might be the season to let it light up your beds and containers. Photo by Janet Loughrey.
Late-Winter Blooms You Can Eat
Late winter is when we start noticing the little things again, including the first flowers. In her blog Garden Betty, Linda Ly shares a huge list of edible flowers and what they taste like, including pansies, sweet alyssum, and allium blooms like chives, garlic, and onions. It’s a fun way to think about spring as something you can grow and taste!
Champing At The Bit
This year, we’re adding a little magic to the back-slope on our property. A sweep of Autumn Gold Ginkgo and Red Push Chinese Pistache-trees chosen not just for color, but for the way they’ll transform the color in our fall garden.
Our local nursery opens for tree orders on March 1st, and I’m counting the days.
What's on your list for Spring planting? Let me know.
Jim Peterson
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In Case You Missed It:
30 Pink Flowers
Unexpected Surprises in the Garden
Winter Houseplant Care
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