Wisconsin Gardener Segments tagged as Edible Landscape
Judy Reith-Rozelle of the University of Wisconsin-Madison Experimental Farms explains the importance of soil temperature when planting lettuce.
Susan Churchill discusses how she designed her garden to research the culinary and medicinal uses of herbs. Churchill teaches the basics about herbs for cooking and blending teas.
Community Garden Coordinator Bill Wright at the Green Bay Botanical Center explains what Hmong vegetables grow best in any state garden.
Take a look at mushroom gardening with an expert from Peshtigo. Joe Krawczyk says it's easy and mushrooms are a perennial crop.
Explore the versatility of butternut squash with a five-course meal prepared by "Chef Sabi," Sabi Atteyih.
Learn how to make bounce - a high-proof alcohol fruit preserve with Door County cherries. Caleb Whitney of Greenside Up Landscaping shares his recipe.
Visit Troy community gardens and learn about Slow Food movement with Susan Bolt of the local Madison chapter of the Slow Food movement. The movement focuses on all types of high-quality unique tasting foods that are being lost in out culture. Success stories include growing sorghum molasses, heirloom vegetables, producing heirloom root beer. Ryan also takes a closer look at plastic pots.
At Green Woman Herbs in Mineral Point, Shelley Ryan talks with owner Diane Bober who grows more than 27 varieties of rosemary. Bober shares tips for controlling insects and overwintering rosemary.