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Spring Bulbs- Layering in a container
Succession of bloom from your container bulbs. Read article
Gardening on a Deck or Patio
A deck is part of both the house and the garden. Read article
Growing Tropical Canna
Plant a few cannas this year, and let them do their stuff. Read article
Getting the most from you garden
No matter how big or small your vegetable garden is, you want it to be productive. Read article
Rembrandt Tulips
Tulips with the dramatic Rembrandt look Read article
Traffic Stopping Tulips
Don’t hold back when you’re going for a big effect. Read article
Spring Bulb Flower Mixes
Astonishing variety of spring-flowering bulbs. Read article
Fall Vegetable Container Gardening
Try your hand at a fall vegetable plot in a flower pot. Read article
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Gardening Tip of the Day

  • There’s nothing like going into the garden in the middle of December to pull large, luscious parsnips for your holiday dinner. Wash and gently scrub the roots, then briefly steam them to make paring easier. With larger roots, remove the woody core and use only the tender outer flesh.

    To retain the parsnip's delightful, sweet flavor, don’t boil them as the sugar in the roots dissolves in water. Many people ruin the taste of parsnips by cooking them until they’re mushy and bland. The best way to prepare parsnips is to brown the slices in butter or sauté them in a little oil, keeping the heat low to lock in the flavors and avoid scorching the sugar in the flesh. Or simply bake them. If you want a simple side dish for Christmas dinner, steam parsnip slices with fresh peas until tender and serve drenched in melted butter. It’s so delicious, it’s almost decadent!