Thursday, July 16, 2009

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Many herb flowers are attractive and edible Q. We came from Europe and are interested in growing plants with edible flowers. Can you suggest some plants, and where do we go to shop for them? — C.R., Westward Villas A. The flowers of all traditional culinary herbs are edible, such as chives, thyme and basil. Bee balm, nasturtium and sunflower petals are also edible, as are hibiscus and citrus. Q. On my geranium plants there are a number of yellow or orange spots on the top side of the leaves. The infected leaves are wilting and droop along the stem and the plants seem to be dying. Can you advise me on what to use to overcome this problem. — D.D., Coral Harbour A. From the description given it would appear that your plants may be suffering from a rust fungi attack which during the cold months spend the time living on the plant tissue. Rust fungi thrives on moist weather, cool nights and warm days. Spray infected plants with a fungicide containing chlorothalonil at intervals of 10-15 days. Avoid wetting the leaves of these plants when you water and you should water only in the morning rather than in the evening to give the foliage a chance to dry out. Q. In my vegetable garden I have some squash vines which appears to have some type of insects. Can you tell me one good insecticide that I can use to get rid of insects in the vegetable garden? — T.C., Highland Park A. There are so many plant insects found in our gardens that you should try to determine what is attacking your plants. Take a good look at the leaves, top and bottom, and if there are insects, then spray it with with an insecticide containing Diazinon, Malathion or Orthene Systemic Insect Spray. If it is caused by a fungi which appears on the leaves as small, circular, distinct spots with dark borders then it will cause the leaves to turn yellow and die. Sometimes a fine gray mold may cover the infected leaves. Vegetables most affected in our vegetable garden are beets, beans, cabbage, corn and tomato. Control: Spray with a fungicide containing captan or chlorothalonil, and add the spreader-sticker (two teaspoons) of dishwashing liquid to every gallon of solution). Repeat spraying at intervals of seven to 10 days. Do not pick any vegetables to eat during this period. Give yourself a period of 15 days between spraying and picking of vegetables. Pick up and destroy all fallen leaves from the plants. Planting guide for June Vegetables: Collard, eggplant, garlic, lettuce, okra, peppers, spinach, turnips and tomato. Flowers: Aster, cosmos, gaillardia, marigold, portuluca, periwinkle, salvia, zinnia. Grasses: Bahia, Bermuda, centipede and St. Augustine For help with your garden problems, write to Garden Korner, P.O. Box N-3011, Nassau, Bahamas. Tuesday, June 16, 2009