Growing herbs in your own garden

The garden exhibit at the Zoo features a variety of different plants. The horticulture staff is in the garden all day long to discuss gardening with exhibit visitors.  For those interested in gardening, we recommend coming at 11:00 A.M. when the daily garden talks are held. Just last weekend the gardeners gave a special presentation on herbs and herb preservation.  follow this link for specific topics and dates: http://bit.ly/n9bNin  In addition to the help provided by gardeners at these sessions, here are some helpful hints for starting your own outdoor herb garden:

Although, exact requirements vary by plant, go to this link to find some general guidelines about herb gardens: http://www.herbgardeningguru.com/

Step 1: Select the herbs for your garden:

Different herbs require different amounts of sunlight for optimal growth. For example, unlike most herbs that grow best in the sunlight, angelica, woodruff, and cicely grow best when partially shaded from the sun.

Step 2: Make a plan for your garden:

Once you have determined which herbs to grow and how many you wish to grow, you can start to plan out the space of the garden. Before you actually start to plant your herbs, map the garden out on paper. To have a garden with a good variety of herbs, make sure the garden is in a location that receives at least six hours of sunlight each day. Group the herbs that grow best in the shade together in a shady region of the garden plot.

Step 3: Plant the herbs in adequate soil:

Herbs need to have soil that drains well. Improve the drainage in the garden by using organic matter, such as compost. The soil should have a neutral pH level.

Step 4: Apply proper amounts of fertilizer:

Apply fertilizer to the soil, but not too much. If excess fertilizer is used, the herbs will show more growth. However, the excess fertilizer will make the herbs less flavorful.

Step 5: Prepare the garden bed:

To prepare the garden bed, dig into the soil and add organic matter at all levels so that it can reach the roots of the plants. Get rid of any stones are large clumps that you may find in the soil. Finish off by leveling off the soil with a rake.

Try it out and let us know how it goes!

Grow strawberries at home

A couple of weeks ago we posted a recipe for strawberry rhubarb muffins. How about making the muffins with strawberries grown from your home garden?

Below we will provide some tips on how to grow strawberries on your own at your own house!

Strawberries are an easy fruit to grow in your own garden. They can be harvested in the first summer. Growing strawberries at home can help you to avoid grocery store prices and they taste better!

Step 1: Choose a location to grow the strawberries:

Strawberries grow best in sunny areas. Plant the berries in a container and depending on what type of residence you live in, place them on a balcony, rooftop, patio, doorstep, in a hanging basket, or in a stacked planter to ensure the plants get adequate sunlight.

Step 2: Select an appropriate container so the plants have room to grow:
Choose a container made of clay, plastic, or wood. To allow the plants to grow properly, the container needs to be at least one foot deep. Do not grow the plants too close to each other. To allow the plants to spread horizontally, they should not be planted closer than 10 inches apart. Make sure that the container has drainage holes at the bottom.

Step 3: Give the plants plenty of soil:
Strawberries grow best in deep soil. The soil should have lots of organic matter, such as compost or shredded bark. Have a one-inch layer of compost at the top. Prior to planting, purchase a bag of nitrogen-rich organic fertilizer. Mix the fertilizer into the soil and water it down.


Step 4: Choose which type of strawberry plant:
There are two types of strawberry plants: Everbearing, which will give you berries in the first year; and June-bearing, which should be planted in March, and will produce berries in the Spring or early summer of the next year. To learn more about the different varieties of strawberry plants, talk to your local nursery.

Step 5: Take care of the plants:
Make sure that the plants receive adequate water throughout the growing season. Trim the old leaves as necessary. After picking the fruit, fertilize the top level of the soil. Each plant should produce berries for 2-3 years.

Best of luck as you grow your own strawberries! 

The local media is spreading the news!

KSTP recently did a story on our Edible Garden!  Watch this clip to find out a bit more about the exhibit and get excited about coming out to see it yourself.



We also shot some footage of one of our garden talks in the Roots, Shoots & Fruits garden. Check this link for a video with some insider knowledge on practical home gardening. http://www.facebook.com/pages/Como-Park-Zoo-Conservatory/183604995067#!/video/?id=183604995067

Don't forget to tell us what you think, ask questions or share your experience in the garden! Comments are appreciated.

A new fresh Minnesota-grown dish

Greetings from "Roots, Shoots, and Fruits: The Incredible Edible Garden!"

Check out the exhibit if you have not had the chance yet. Once you have visited the exhibit, come to the blog and let us know about your experiences.

This week we have a butternut squash and shiitake mushroom wild rice risotto recipe from allrecipes.com. This dish is a tasty and healthy Minnesota-grown recipe for you to try at home.


Butternut Squash and Shiitake Mushroom Wild Rice Risotto


Ingredients:
3 ounces dried sliced shiitake mushrooms

• 4 cups water
• 4 cups cubed butternut squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (optional)
• 4 cups vegetable stock
• 3 tablespoons butter
• 1 large onion, finely chopped
• 1 cup wild rice
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 (4 ounce) container crumbled Gorgonzola cheese
• salt and ground black pepper to taste
• 1/2 cup chopped fresh flat-leaf parsley

Directions: Combine the shiitake mushrooms and water in a bowl. Make sure the mushrooms are covered with water. Allow the mushrooms to soak until they have softened, which should take about 30 minutes. Drain and reserve the liquid for future use. Preheat an oven to 375°. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Then spread it onto an un-greased baking sheet. Roast the squash in the preheated oven until it is tender but retains its shape; this should take about 30 minutes. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat. Next, melt the butter in a large skillet over medium heat. When the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden. Stir the wild rice and the Arborio rice into the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion. Cook, stirring occasionally, until the liquid has been absorbed. Pour enough of the simmering stock mixture into the skillet to cover the rice. Then cook and stir until the liquid is nearly completely absorbed, which should take about 4-5 minutes. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender. Add the butternut squash. Cook until the squash is hot, which should take 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper as desired. This dish is best if served immediately. 


Enjoy!