By Jeff and Eileen Bidwell

Planting Spring Bulbs

Hope springs eternal….as fans of the Chicago Cubs, we oughtta know! It’s hard to imagine anything that can inspire more hope in dreary winter than the first snowdrop or crocus showing off on a gloomy February day. And so it goes when cheerful spring bulbs come to life. Before long, tiny grape hyacinths appear, then delicate narcissus and showy daffodils, and finally tulips in a stunning rainbow of hues, the stars of spring.

October 1st through mid-November is the ideal time to plant spring bulbs. Check out the dizzying array of choices available at neighborhood garden centers.

Here are some planting tips:

Select bulbs that are plump and firm, with no decay or soft spots. Choose larger bulbs for larger, more resilient blossoms.

Begin with a site that has good drainage. Bulbs also do well in containers, but these must have drainage holes.

Dig a hole about three times the height of the bulb. Larger bulbs such as tulip, daffodil, fritillaria, hyacinth and allium should be planted about 8” deep, and smaller bulbs like snowdrop and anemone about 5” deep. When planting in heavy clay soil, you can plant at one-half the normal depth.

Fill the hole with water, and allow it to drain. Always plant bulbs pointed side up.
You can add organic fertilizer to the hole, but mix it well with the soil, then add more soil. Avoid bone meal, which may attract rodents; bulb fertilizer or superphosphate is best. After planting, mulch with 2 to 4” of organic mulch, then water well after planting.

For gorgeous multi-layered spring containers, plant a deeper layer of larger bulbs, cover them with soil, then add a top layer of small bulbs.

When blooms fade in spring, allow the leaves to remain until they turn brown. But by that time, you’ll know spring is really here!

Plant Garlic Now

After your garden has been cleaned up, mulched and composted, there is one last bulb to plant—the glorious stinking rose, garlic. Garlic comes in many varieties and flavors, from mild to very spicy. We always visit the farmers market at this time of year and pick the perfect organic garlic.

Growing garlic is simple. Do not plant the entire head at once; each clove is one bulb. Plant cloves 2” deep and at least 2” apart. Plant pointed side up and water regularly. It takes about nine months until you are rewarded with this culinary favorite.

Fall Favorites

As we wandered through Ballard one sunny afternoon, we watched a group of neighbors picking apples from two ancient trees, one red delicious and the other gravenstein. By the time we came by they had filled a huge wheelbarrow, and several hundred pounds remained on the trees, waiting to be picked. When we asked what their plans were for all those apples, they told us a friend had a cider press and their intention was to make gallons of scrumptious cider. What a great idea! For leftover apples, pies and applesauce are always options.

Another great idea for leftover fruit is to contact City Fruit, a Seattle non-profit organization that sends volunteers to pick fruit that would otherwise be wasted and donates it to food banks and other community organizations. City Fruit also offers inexpensive canning/preserving, fruit tree pruning and cooking classes. The organization’s website, cityfruit.org, also features expert advice on growing, pollinating and maintaining healthy fruit trees. Seattle Tilth (seattletilth.org) also offers a plethora of information and classes on topics relating to edibles from your garden.

Preserving Culinary Herbs

Drying herbs is simple. On a dry day, cut and bundle them with string around the stems, then hang them upside down in a cool, dry place. When completely dry, collect and store them in air tight containers. When ready to use, crush them (we have a coffee grinder used solely for this purpose.)

Jeff’s Famous Mediterranean Herb Blend
(a favorite holiday gift for family and friends)

2 parts Greek or spicy Oregano
1 part each: Rosemary, Sage and Basil
a pinch of Marjoram and Thyme

Place in grinder and mix

Herb blend enhances soups, sauces, eggs, and potatoes, and is perfect as a dry rub for fish, meat and poultry

See more recipes using the herb blend in our November edition of “Dishing the Dirt.”

See you at the Market next spring!

Jeff and Eileen Bidwell are King County Master Gardeners and long-time Ballard residents. You can find the Master Gardener Plant Answer Clinic at the Ballard Sunday Farmers Market every Sunday from 10 a.m. until 2 p.m., May 1st through September 25th. Read past articles, here.