WNPR

Connecticut Garden Journal

Credit Nathan Boltseridge / Creative Commons

Connecticut Garden Journal is a weekly program hosted by horticulturalist Charlie Nardozzi. Each week, Charlie focuses on a topic relevant to both new and experienced gardeners, including pruning lilac bushes, growing blight-free tomatoes, groundcovers, sunflowers, bulbs, pests, and more. Learn more about Charlie at gardeningwithcharlie.com, or reach him at cnardozzi124@gmail.com.

Hear Connecticut Garden Journal on Thursday afternoons on WNPR at 3:04 pm. 

Tracey Adams flickr.com/photos/bikracer / Creative Commons

One of the simplest and most rewarding activities to bring in some holiday cheer this time of year is to make your own wreath. You can go to local garden centers and take a wreath-making workshop, or buy a pre-made wreath. But I like to construct my own wreath made from materials around my home. 

Ted Thompson flickr.com/photos/buffaloted / Creative Commons

I'm always fascinated with plant names. Take Christmas cactus, for example. It's not really a cactus, and can bloom from November until March. Yet it's this time of year when we see Christmas cactus everywhere. 

Mr. Nixter flickr.com/photos/stankus/15241691836 / Creative Commons

One of my favorite vegetables for Thanksgiving is the leek. Called the poor man's asparagus by the French, leeks originated around the Mediterranean, and have been eaten for more than 3,000 years. 

Kake flickr.com/photos/kake_pugh/6641536287 / Creative Commons

Gourmet mushrooms have become popular for cooking, and none more so than the shiitake mushroom. 

kaboompics.com / Creative Commons

When I drive around and see home owners raking and bagging their leaves to remove them from their yard, I think they're missing a big opportunity. 

Pete B. flickr.com/photos/nyweb2001 / Creative Commons

One flower that's often passed along from generation to generation is the geranium. Luckily, it's also easy to overwinter indoors, since it won't survive our winters. Here's how to keep it alive.

Lisa Brettschneider flickr.com/photos/flyfarther79 / Creative Commons

The big day is upon us. Halloween is here and one of the traditions is to carve a Jack O'Lantern. I like tradition, but if you're interested in something different this year in Jack O'Lanterns,  try decorating some other winter squashes, too. 

James DeMers / Creative Commons

Spring bulb planting is in full swing this month. While weather conditions can influence the survival of your tulips, daffodils, crocus, and other spring bulbs, critters can have a dramatic effect, too. 

Quartzla/Pixabay / Creative Commons

Ahh, October in Connecticut. Cool weather, pumpkins, hot cider and gorgeous fall foliage. While Mother Nature does a pretty good job serving up an abundance of color in fall, we can add to the rainbow of beauty in our own yards.

Field Outdoor Spaces / Creative Commons

The leaves are turning, the temperature is dropping -- autumn has arrived and with it, the start of an exciting new season for New England gardeners.

This hour -- from planting, to pruning, to pest prevention -- we team up with Connecticut Garden Journal host Charlie Nardozzi to answer your fall gardening questions. What are you doing to prepare your garden for the spring and summer months? 

Darren Swim commons.wikimedia.org/wiki/User:Relic38 / Creative Commons

This common flower has been grown for thousands of years in China and Japan not only for its beauty, but for medicinal and culinary uses. A Chinese proverb says, "If you want to be happy for a lifetime, grow chrysanthemums."

Ivo Ivov flickr.com/photos/53421063@N02 / Creative Commons

While tulips, daffodils, and hyacinths get all the attention for spring flowering bulbs, lately I've been more interested in the small bulbs. 

Camilo Rueda López flickr.com/photos/kozumel / Creative Commons

Popcorn is not just that buttery, salty snack you buy at movie theaters. It's actually an ancient and nutritious grain.

Laura Nolte flickr.com/photos/laura_nolte / Creative Commons

Japanese anemones, or wind flowers, are actually native to China, but were frequently cultivated in Japanese gardens when European explorers first saw them in the 17th century. 

This fruit's botanical name means “food of the gods.” While most of us are familiar with the Asian versions we find in grocery stores in fall, there is a hardier American type too. The fruits ripen around the first frost into sweet, custardy orbs with a hint of clove. It can even be made into beer. What's this fruit? It's the persimmon.

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