Tuesday, March 1, 2011

Your eco-gardening tips

A couple of weeks ago we asked you to submit your best eco-gardening tips for a chance to win a copy of Eco-yards (Beauty Way Creations, $29.95) by Laureen Rama. Well, there was only one lucky winner, but we got so many great tips that we thought we'd share some of them with you.
Our winner of the random draw was Pat Minor of High River. Here's her tip: Our family has decided to make a square-foot garden in our backyard because it uses much less water and seed; the fertilizer will come from our vermicomposter (that my Grade 2 son was a proponent of as his class does vermicomposting).
And some more tips, for your gardening pleasure:
I have natural herbicides going bad in my cupboard right now! Garlic cloves that I didn't eat fast enough and seem to be sprouting, might as well be sprouting in my garden. I plant these suckers around and near my vegetables. Those little buggers (Weeds) Hate Garlic-y Soil!
-- Michelle Basco
Eat your dandelions--it is spring, after all, and this is the best time to cleanse your body of all the toxic buildup from our long Calgary winter. I like to juice my dandelions or make a wonderful spring salad with the greens.
-- Andrea Hejtmanek
Composting is great for our garden. We spread out our beautiful black soil onto our garden in the spring and watch how lush and fruitful our yields are. We are able to grow our own organic veggies for the summer and . . . then we are able to keep all our hearty root vegetables in the garage for up to six months without the hefty price tag organic foods can command.
-- Andrea Hejtmanek
Plant some raspberry bushes. These are the easiest bushes to care for--we do nothing and every year we benefit from a heaping bowl of mouth-watering berries.
-- Andrea Hejtmanek
This year we have (replaced) non-medicinal plants and flowers (with) flowers that give our immunity and nerves a boost. Instead of geraniums we have planted echinacea, chrysanthemum, camomile and other medicinal flowers so that we are able to make teas from the blossoms. They look beautiful and taste even better in infusions.
-- Andrea Hejtmanek

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