1. As fast-growing shrubbery next to walkways and houses grows beyond its proper bounds and gets in the way, trim it back to shape. However, don’t just hedge-sheer or whack indiscriminately; that results in a bundle of sticks rather than a leafy pretty plant. Cut back each offending branch to a leaf or side-stem well within the acceptable boundary so there’s room for new sprouts to grow several inches. This way the plants will retain an attractive and more natural appearance and be polite at the same time.
2. Apricots, plums, peaches, nectarines, grapes and other summer fruits ripen fast in the heat. Check them every other day or so and harvest as they mature. Since they spoil quickly in hot weather, plan to do some canning, or drying, or freezing, or juicing. It may be unpleasant work now, but the effort sure pays off when you open and enjoy it next winter.
3. Since rose blossoms don’t like long hot days, take this opportunity to tidy up the plants. Prune out sprawling stems, and cut back growth that has become too tall – sort of like giving them a haircut. You may safely remove up to a third of the height and breadth, but retain a good amount of foliage to nurture new growth. Remove this year’s rose suckers by tearing them off at the base with a harsh downward and outward tug. This usually prevents their return, whereas trimming off the suckers almost always causes more to grow back. And be sure to feed them within the next few weeks to encourage abundant blooms in Autumn.
4. To start new plants from a favorite geranium, impatiens, lilac, rose, tomato, or almost any perennial, make a cut halfway through the underside of a long, low-growing stem, but don’t cut it off completely. Then dust the cut with rooting hormone (such as Rootone), and bury the cut and dusted part of the stem several inches deep. Allow the leafy end, a foot or so beyond the cut, to stick out and continue growing. During the summer and fall many types of plants will form roots along the cut. Newly rooted plants can be severed from the parent and transplanted – in a month or two for soft-stemmed types, four to six months for others.
5. Onion and garlic bulbs should be pretty well-formed now in the garden. As soon as the outer skin and foliage begins to dry, stop watering them. This permits the outer layers to dry properly so your onions and garlic will hold up longer in storage. You can then dig them up in a couple of weeks and let them dry for a day or two, laid out in a single layer on a screen in a dry, shady, well-ventilated area. When the necks are crisp and papery, you can store them. This way they will last for several months.
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July 09, 2020 at 09:15PM
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Summer fruit is ripening fast in the heat: Here’s what to do - OCRegister
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