Plant These Bulbs Now for Early Spring Color

 

  

Often passed over for larger-flowering bulbs, minor bulbs will give your garden a head start on spring, extending the season by blooming in late February and early March. While short in stature with daintier flowers, minor bulbs are a welcome sight in early spring, often blooming through the snow.  

 

 

Brightly colored crocus blooms are soon followed in succession by other minor bulbs, including dwarf iris, species tulips, snowdrops, early blooming grape hyacinths and early blooming daffodils, such as the Rip Van Winkle variety.  

  

Minor bulbs are hardy in our gardening zone, meaning they will survive our winters and often bloom season after season, with just a little care.  Regardless of the variety of bulbs you choose, these bulbs will do best when planted in a sunny location in well-amended soil. Produced in Platteville, Earth Essentials Organic Compost or Sheep, Peat and Compost are excellent products to add to the planting site.  

 

Once the soil is prepared, dig in some Dutch Bulb Food. Added at planting time, this fertilizer will improve rooting and bulb growth. When it comes to planting, a good rule of thumb is to plant bulbs to a depth of three times their height. A one-inch crocus bulb should be buried three inches deep. 

You can vary the bloom time by the depth you plant each bulb. Shallow planted bulbs will bloom earlier; deeper bulbs will bloom later in the season. The risk of planting too shallow is the bulb may not survive the winter. Another trick to control bloom time is to add two or three inches of mulch to the bed. This will keep the ground cold and slow bloom time.  

 

Knowing which side of the bulb is up also important. In some cases, the tapered end of the bulb is the top; the bottom is flatter and often shows evidence of roots. For smaller bulbs, generally the flat side goes down. Look for evidence of roots. The root side goes down. In this illustration, the two bulbs on the left are right side up. The one on the right shows the root side.  The flat side goes down when you plant them. 

 

Muscari, known as grape hyacinths, are hardy spring bloomers that produce blue or purple flowers that look like bunches of grapes, hence the common name. They will do well in sun or semi-shade and spread naturally. Galanthus blooms early in spring and will do well in sun or partial shade. Species tulips such as Tarda, are hardy, early blooming and will return season after season. 

For best visual effect, minor bulbs should be planted in clusters, not lined out in rows.  Check on your bulbs through the winter. They should be watered every four to five weeks, along with the rest of the trees and shrubs in your landscape.   If you have questions regarding selecting and planting bulbs, stop in the store. We'll be glad to help you. 

 

Herb Spotlight: How to Harvest Parsley

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✂️ How to Harvest Parsley

Parsley is one of the easiest herbs to harvest—and the more you harvest it properly, the more lush and productive your plant can become!

Whether you're growing Triple Curled or Italian Flat Leaf, the key is simple: harvest the outer stems first and leave the center of the plant growing.

🌱 When Is Parsley Ready to Harvest?

Parsley can be harvested once the plant has developed several healthy stems and is large enough to spare a few.

For the best flavor and tender leaves, harvest regularly while the plant is actively growing. You don't have to wait for a huge plant—taking a few stems at a time encourages the plant to keep producing fresh growth.

✂️ The Right Way to Harvest

1. Harvest from the outside in. 
Choose the largest, most mature stems around the outside of the plant.

2. Cut the entire stem. 
Instead of picking individual leaves, use clean scissors or pruners to cut the stem close to the base of the plant.

3. Leave the center alone. 
The newest growth comes from the center. Leaving those young stems intact allows the plant to continue producing.

4. Harvest regularly. 
A little harvesting throughout the season is better than waiting and removing a huge amount all at once.

🌿 A good rule of thumb: Never remove more than about ⅓ of the plant at one time. This gives parsley plenty of foliage to continue growing.

🌞 Harvest in the Morning

For the freshest, most flavorful parsley, harvest in the morning, after the dew has dried but before the heat of the day sets in.

This is when the leaves are well hydrated and full of their natural oils.

If you're harvesting parsley for a recipe, simply snip what you need and bring it straight into the kitchen!

🌿 What About Parsley Flowers?

Parsley is a biennial, meaning it generally grows leaves in its first year and flowers and produces seeds during its second year.

Once parsley begins sending up a tall flower stalk, the plant's energy shifts toward flowering and seed production. The leaves can become less tender, and the plant will eventually finish its life cycle.

But don't pull it out immediately!

💚 Let it flower if you can. Parsley flowers are excellent for beneficial insects and pollinators, and the flower heads can eventually produce seeds.

If you want to keep parsley producing tender leaves as long as possible, harvest regularly before it reaches this stage.

🥗 How Much Parsley Can You Harvest?

Parsley is wonderfully forgiving.

For everyday cooking, harvest a handful of stems as needed. For a larger harvest, such as when making tabbouleh, chimichurri, pesto, herb butter, or a big batch of sauce, you can harvest more—but leave plenty of healthy foliage behind.

A healthy parsley plant can provide multiple harvests throughout the growing season.

🧊 Keeping Harvested Parsley Fresh

Have more parsley than you need right now?

Try one of these methods:

Refrigerator: 
Wrap fresh parsley loosely in a damp paper towel and place it in a container or bag in the refrigerator.

Water method: 
Treat parsley like a bouquet! Place the stems in a glass with a small amount of water and loosely cover the leaves with a bag. Refrigerate and change the water every few days.

Freeze it: 
Chop parsley and freeze it in ice cube trays with a little water or olive oil. Pop out a cube whenever a recipe needs a little fresh parsley flavor.

Dry it: 
Parsley can be dried, although it generally has a more vibrant flavor when frozen or used fresh.

🍽️ Don't Forget the Stems!

Those tender parsley stems are edible and flavorful too!

Instead of throwing them away, finely chop tender stems along with the leaves. They can add wonderful flavor to:

• Soups and stews

• Sauces

• Salads

• Stocks

• Marinades

• Herb butters

• Chimichurri

The thicker lower stems can be reserved for stocks and broths.

🌿 Triple Curled vs. Italian Flat Leaf

The harvesting method is the same for both varieties, but they shine in slightly different ways.

Triple Curled Parsley 
🌿 Frilly, compact foliage 
🌿 Beautiful as a garnish 
🌿 Great for containers and kitchen gardens 
🌿 Adds texture and fresh green color to dishes

Italian Flat Leaf Parsley 
🌿 Flat, broad leaves 
🌿 Strong, fresh parsley flavor 
🌿 Excellent for cooking 
🌿 Easy to chop for sauces, salads, pesto, and herb mixtures

Both are wonderful choices for a productive home herb garden!

🌱 Zone 5 Harvesting Tip

Parsley is a particularly useful herb for Colorado gardeners because it can handle cool weather better than many tender herbs.

In Zone 5, you can enjoy parsley during the spring and summer and often continue harvesting well into fall. A layer of mulch can help protect the roots when temperatures begin to drop.

And if your parsley survives into its second year, keep an eye out for those little yellow flower clusters—they're a great source of food for beneficial insects!

🌿 Final Thoughts

Harvest parsley often, harvest from the outside, and always leave the center growing. With just a pair of scissors and a little regular attention, one parsley plant can provide fresh herbs for your kitchen again and again.

Whether you prefer the beautiful curls of Triple Curled or the bold flavor of Italian Flat Leaf, parsley is one herb that's worth keeping close at hand all season long.

🌱 Ready to grow your own? Stop by The Flower Bin and pick up parsley for your herb garden!