Author Archives: Dallas Garden Buzz

“How lovely yellow is! It stands for the sun.”-Vincent Van Gogh

September 29, 2025

Along with Van Gogh, who described yellow as “wonderful”, many people associate yellow with feelings of warmth, happiness and positivity. And still others say that yellow’s vibrant, cheerful color evokes feelings of joy, optimism and enthusiasm. 

Yellow is one of the oldest colors in history. Cave paintings over 17,000 years old reveal that the yellow pigment from ochre was readily available in prehistoric times. In ancient religions, yellow was considered a sacred color. Like gold, yellow was seen as eternal, imperishable and indestructible. Today, yellow flowers are used in gardens across the globe adding vibrancy and beauty to landscapes in a multitude of imaginative ways. 

 From the dainty blossoms of French marigolds to the dramatic trumpet-shaped beauty of squash blossoms, yellow flowers add brightness to the garden. And don’t overlook the decorative nature of edibles such as yellow pear tomatoes dangling in clusters like drops of sunshine clinging to the vine. 

Whether edible or just enjoyable, bright yellow flowers, fruits and vegetables have a magical way of lighting up our landscapes. Additionally, those radiant blooms attract a host of beneficial pollinators to the garden including bees, butterflies and hummingbirds. So, why not add some late September sunshine to your garden? Let the video photos inspire you to create a natural environment filled with yellow for all to enjoy!

Top Ten Yellow Flowers and Vegetables (Observed/Photographed) in the Metroplex:

  1. Echinacea and Rudbeckia/Black Eyed Susan (Both plants are sometime referred to as “coneflowers” but Rudbeckia is widely known as a “Black-Eyed Susan”)

Main Differences:

*Echinacea flower petals tend to droop and curve downwards. Echinacea features a spiky, prominent central cone that may be green, brown or orange. Leaves are typically smooth. 

*Rudbeckia petals usually extend straight out from a flattened or slightly raised central cone. Leaves are described as hairy or fuzzy.

(Rudbeckia ‘Sunbeckia’ Juliana)

  1. Zinnias
  2. Sunflowers
  3. Daylily
  4. Hibiscus
  5. Cannas
  6. Lantana
  7. Yellow Pear Tomatoes
  8. Cucumber and Yellow Squash Blossoms
  9. Marigolds and More (Day Lilies, Calendula, Canna, Dill, Fennel, Gerbera Daisy, Nasturtium, Yarrow)

*Overall, it seems there is an absence of marigolds and a profusion of coneflowers; flower beds once brimming with marigolds have transitioned to the daisy-like look of coneflowers.

*Coneflowers have become soldiers of the landscape. They have an authoritative presence with their strong, upright stems and dramatic, bold color.

*Generally, coneflowers are used as “pocket” flowers. Nestled against large boulders or in “waves” of color in a natural setting, they offer countless possibilities. 

*Yellow is an underused color in gardens throughout the metroplex.

*Purple is the most complimentary color to use with yellow flowers.

*The majority of yellow flowers need a minimum 6 to 8 hours of direct sun daily.

From the professionals, some tips for using yellow flowers in the garden:

Fine Gardening-Yellow blossoms carry farther, shine brighter, and remain visible longer in the evening than flowers of any other color except white.

Proven Winners-Yellow is an attention-grabbing color that makes a cheerful statement in the landscape.

Gardening Know How-Yellow flowers/plants as a single color scheme greatly enliven the garden, especially when the area is small or shaded, brightening and enlarging the garden space.

Linda Alexander, Dallas County Master Gardener Class of 2008

Remember fall is a good time to plant!

My Favorite Herb…And a Good Companion

September 18, 2025

Here’s a hint – with its strong lemony scent and flavor, you’ll find many uses for it in the kitchen. You may have already guessed just by looking at the photo but, yes, the answer is Lemon Verbena (Aloysia triphylla). For over 30 years it has been my very favorite herb. I’ve used it countless times for breads, cakes, cookies, puddings, in savory dishes and beverages. From early spring when it emerges from the ground and sends up those first “shoots”, a fresh sprig goes into my daily glass of green tea. The ritual continues until at least November or whenever our first freeze of the season arrives.

Lemon Verbena Tea Garnished With Freshly Cut Lemon Verbena

Why should lemon verbena be growing in your garden? To start, lemon verbena is considered by some to be the queen of aromatic herbs, myself included. One whiff of its sweet lemony aroma explains why Southern ladies suffering from the “vapors” mopped their brows with a decoction made from its leaves. For this reason, it is sometimes called the Scarlett O’Hara herbs. Growing in our Zone 8 climate, you can expect lemon verbena to easily reach 4 to 5 feet in height when planted in full sun and in good garden soil. Consider placing it toward the back of your garden bed where it will become a nice informal shrub. Also, keep in mind that it tends to ramble off in different directions but can easily be trimmed to the shape you desire. Lemon verbena is a woody perennial that will start losing its slender, elongated leaves in late fall. If heavily mulched, it will survive a moderate winter. However, in the northern part of Texas, it may succumb to temperatures lower than 25° F. Over the years, I’ve lost at least five or more lemon verbena plants during a hard freeze. But once spring arrives, most local garden centers have it in stock. And, thankfully, it is a relatively quick growing plant.

Lemon Verbena Growing Gracefully in My Garden

Recently, I discovered a recipe in one of my 1995 herbal cookbooks that gave me a new appreciation for using lemon verbena with another well-loved herb, Anise Hyssop (Agastache foeniculum). In the summer section of ‘Today’s Herbal Kitchen’ published by the Memphis, Tennessee Herb Society, the recipe that caught my eye was Anise Hyssop Lemon Cake with Lemon Sauce.

Anise Hyssop is a pollinator-friendly plant whose blossoms are filled with honeybees

Reading through the short list of ingredients, I learned that anise hyssop was called for in the cake along with lemon verbena leaves in the sauce. Hooray! With both herbs growing in my summer garden, it was time to start baking.

Freshly snipped anise hyssop flowers ready to be chopped and mixed into the cake batter

Once out of the oven, and allowed to cool, it was time to slowly pour the luscious, warm lemon sauce over the top. I tried to imagine how the minty, licorice flavors of the cake would blend with the citrusy, floral taste of the sauce. Should I wait for my husband to come home from work before tasting? After carefully slicing the cake for the “photo shoot”, I yielded to temptation and willfully gave in to that first bite. It was a divine experience. My taste buds were rejoicing at the thought of this wonderfully harmonious combination. A new discovery is usually very satisfying and, in the case of anise hyssop and lemon verbena, I’ve determined that for as long as herbs are growing in my garden, these two “companions” will be there.

Anise Hyssop Lemon Cake with Lemon Verbena Sauce

Linda Alexander, Dallas County Master Gardener Class of 2008

Dallas County Master Gardener School and Moon Flowers

September 16, 2025

Moonflower in my garden. Smells delighful, blooms at night!

Do you remember the book, All I Ever Really Needed to Know I learned in Kindergarten?

That’s how I feel about the Master Gardener training I recieved in 2005. Although I was raised in a backyard full of horticulture and minored in horticulture at Texas Tech, the Dallas County Master Gardener School and my experiences working in gardens for 20 years with other Master Gardeners have been my grounding influence. Myabe you have been thinking about expanding your understanding of gardening in Texas, if so-see below.

  1. Applications Available NOW for Dallas County Master Gardener School
    What: Dallas County Master Gardener School
    When: Every Thursday starting January 8, 2026 through April 23, 2026 8:30 AM- 3:30 PM
    Where: Dallas County Roads & Bridges Building / District 1 (aka “R&B1”), located at 715 Rowlett Road, Garland, TX 75043

    2. Use this link to apply: https://forms.gle/D1aTXZQLL1cK6kwD8
    Save and share this flyer with friends who might be interested!

Applications accepted until September 26th for the 2026 class starting in January 2026.

Ann Lamb, Dallas County Master Gardener Class of 2005

And if you want to know more about Moon flower, click here.

Summer Finale at the Saturday Farmer’s Market

September 12, 2025

This past Saturday, September 6th, marked the end of season schedule for St. Michael’s Farmer’s Market. Like many of our readers, I’ve been attending the Saturday market for years! Getting to meet so many of the vendors and following them each week has always been a delightful experience for me. 

People like The Baugh Family (now with two young children) drive in early from Wylie to bring an amazing assortment of east Texas vegetables, blueberries, blackberries and more. But it’s always those juicy, ripe peaches that create the long lines of anxious customers with everyone hoping there will be enough once it’s their turn. Wayne and his wife get up around 2:30am to harvest their magnificent bouquets of freshly cut flowers. Driving in to Dallas from Henderson is about 2 hours but these long-time flower farmers have us drooling over the rainbow of colorful blossoms that are bundled up and ready for purchase.

Master Gardener, Janet Smith class of 2008, became a regular this summer with her west Texas pecans. What a special treat! And new to the market was Honey Apple Farm in Canton, Texas. This small, family owned and operated farm produces a variety of artisan honeys. They are also passionate about strengthening the bee population by providing tips on planting a bee garden and going chemical free.

My end of season trip to the market on September 6th was bittersweet. While some of the vendors will return for a one-time only October appearance, we’ll have to wait until May 2026 for the weekly schedule to resume. Until then, I’m thankful for the bountiful blessings given to us by the farmers, flower growers, beekeepers and more whose hard work provided us with fresh, flavorful food this summer. I’ll be first in line to welcome them back next May.

Looking back through one of my herb cookbooks, I landed on a recipe that had been “tabbed” many years ago but never prepared. Things were about to change. Jerry Traunfeld wrote “The Herbal Kitchen” in 2005 as a handbook for incorporating fresh herbs, from his own herb garden, into everyday home meals. I would be using fresh tomatoes from the Saturday market to prepare his recipe for Tomato Bread. From my own garden, freshly picked basil and thyme along with cured garlic from late spring would supply most of the ingredients. 

Let me go on record as declaring that this new recipe exceeded my expectations.  And for those of you who already have your autumn tomato crop in the ground, please give this incredibly delicious dish a try. You might want to serve it as an accompaniment to salad, soup or with any grilled meats. I’ve made the recipe three times in the last month and shared it with family and friends. Everyone agreed that this is an exceptional way to enjoy fresh juicy tomatoes!

Start with chewy cubes of Italian-style bread drizzled with olive oil then topped with minced garlic and “torn” basil leaves. Finish with juicy, sliced tomatoes and a generous sprinkling of fresh thyme.

Tomato Bread Recipe here !

Linda Alexander, Dallas County Master Gardener Class of 2008


Growing Figs in Texas

September 6, 2025

Dig a hole through time and you will hit a fig tree’s roots. Figs are one of the oldest cultivated plants.

Figs are interesting little fruits but not in the traditional sense. The structure of the fig is a called a syconium, a fleshy sac lined with tiny flowers inside. When you eat a fig, you’re technically eating hundreds of tiny inverted flowers that bloomed inside the syconium.

  • The word “fig” comes from the Latin ficus
  • There are over 700 species of fig trees worldwide
  • Figs grown in the USA are self pollinating but in other countries pollination is provided by fig wasps which crawl into the fig, complete their mission and then die inside the fruit.
  • Figs conatin fiber, copper, potassium, maganese, vitamin K and other nutrients
  • Plant your fig tree in full sun in soil with good drainage, mulch regularly and monitor moisture needs

My experience with growing figs started with a fig tree propagated by Master Gardener, Jim Dempsey. It was planted in my backyard about 10 years ago. Every year I have looked up into my trees large, deeply lobed leaves longing for figs. The winter storm of 2021 nicknamed “Snowmagdeddon” caused the tree to die back and it would be several more years of waiting and hoping as it recuperated.

Finally this year my family tasted the fruit! About 12 pounds of figs were harvested from our Celeste fig tree. We let it grow to a height of over 20 feet. Rather than try to protect the tree from birds with a net or other artificial means, we let the birds eat the fruit in the branches way up high leaving the rest for us. There’s nothing like the taste of a fig eaten at peak ripeness from your own backyard tree.

Our Celeste Fig Tree, note the neighbor’s two story chimney for height comparison.

Another personal story: My son and wife and three little children moved to a new house last year. They have a “Texas Everbearing” fig tree. To my great delight, my grandchildren are eating figs from thier own tree. Imagine me walking into their kitchen and seeing figs on their high chair plates. Surely this is tender hearted beauty!

Ann Lamb, Dallas County Master Gardener Class of 2005


Extra figs were made into Fig Jam!

More Fig Facts here

Fig Fest

Overcoming The Summer Doldrums

August 30, 2025

Have you been feeling somewhat listless or despondent over the last few weeks? Are you experiencing a period of inactivity or lack of energy? If so, you are not alone. It may be that those summer doldrums have many of us in a wearisome summer slump!

We’ve all, no doubt, spoken those words many times over the years. However, for the first time, my curiosity motivated me to do a little investigating into the meaning of “doldrums”. Much to my surprise the doldrums are for real! In oceanographic terms, they are a part of the ocean near the equator abounding in calms and light shifting winds.

 In the early 19th century, the word doldrums came to be applied to certain tropical regions of the ocean marked by the absence of strong winds. Sailing vessels, depending on wind propulsion, struggled to make headway in these regions, leading to long, challenging journeys.

While the exact etymology of doldrums is not certain, it is believed to be related to the Old English dol, meaning “foolish” – a history it shares with our adjective dull.

Click here for a much more scientific and very fascinating explanation from NOAA

If you are like other gardeners waiting for the winds to “pick up”, here are a few refreshing ideas to help you navigate through the summertime blues! One of the most delightful ways to celebrate the hot, sticky last few weeks of summer is found in the herb garden. When I’m in search of a culinary treat, summer herbs seem to have the answer. Let’s look at a few of the heat-tolerant, dependable standouts that satisfy the craving.

Whatever your preference, vibrant flavors ranging from sweet and floral to savory and pungent can be found in herbs that persevere through the high heat and icky humidity of summer.

 Offering aromatic qualities from minty and citrusy to earthy and woodsy, consider these flavor profiles to suit your preference:

*Sweet and floral: basil, lavender and anise hyssop

*Citrusy: lemon verbena, lemon balm and French sorrel

*Minty: various mints (spearmint, ginger mint, peppermint, etc.), nepitella, oregano and thyme

*Earthy: sage, rosemary and thyme

*Pungent/Spicy: chives, papalo, French tarragon

Enjoy the simple pleasures of growing and harvesting summer herbs. Some of the most satisfying ways for using fresh herbs are found in sprinkling, scattering and tossing over fruits, salads, vegetables and desserts for a delectable finish. Other than a quick trip to the grill, bake free is the best way to savor the gifts of our summer gardens. Use freshly gathered herbs to elevate your food from tasty to irresistible!

Here are a few ideas for a cool ending to summer:

Grilled Peach and Blueberry Salad with Fresh Mint

Creamy Chilled Cantaloupe Soup Garnished with French Tarragon and Blue Borage Blossoms

Yellow Pear Tomato Salad with Red Rubin Basil, Nasturtium Blossoms, Basil Pesto and Mozzarella Pearls

Creamy Chilled Cantaloupe Soup with Ginger

Grilled Peach and Blueberry Salad

Linda Alexander, Dallas County Master Gardener Class of 2008

There is always something there to remind me.

August 28, 2025

Why do gardeners keep going?  Its hot—get up really early start to work to beat the heat—and find the mosquitos got up earlier.

Work hard on weeding feel successful–turn around–and find more weeds.

Wonderful to have so many flowers–until its obvious many flowers mean alot of deadheading.

Sometimes the problems pile up.  It can be easy to forget the blessings gardening brings.  Of course there is the functional fitness aspect–digging those weeds is actually a good thing.  Fresh air and sunshine help the body and the mind..  Just being needed by the garden can be seen as a burden–but really its a blessing to be needed.

But remember another aspect of gardening that brings lasting joy.  That is the way our plants and gardens connect us to others.

Some of our connections are to friends and family that we see regularly.  Those who share successes –and some failures—and sometimes plants.  Others are gone now but the plants they shared long ago ensure that they are not forgotten.  Somehow they are not gone at all but with us still as we garden. 

This was the first plant I ever had, well, a descendant, of course. I was about 6 years old. My mother and I were visiting one of her friends. She had Ghost plants in a huge iron kettle used by generations before to heat water over a fire and wash clothes. The plants spilling out of the kettle, now used as a flower pot, enchanted me.

So for sure–gardening is hard work somehow conditions never seem “just right”  too hot too cold too dry  too wet–it all happens.  And we have to get out there anyway.

But don’t just work.  Pause and take a step back every so often.  Think about all the people and all the stories that surround your plants.

Then you will remember why you keep gardening.  Remembering will lift you and bring joy to you even in difficult times.

Thank you plant sharing friends:

Jim has grown so many seeds for the plant sale. This is Pride of Barbados, one of his specialty plants. Hope it blooms soon but even if it doesn’t, I am reminded of Jim and all his work for the garden.
Mark started these cuttings and generously shared. Be sure to notice Althea when you visit The Raincatcher’s Garden. It has been blooming all summer and thank Mark.

Susan Thornbury, Dallas County Master Gardener Class of 2008

 Life Cycle of the Gulf Fritillary Butterfly

August 25, 2025

Passion vine has been tumbling over my mailbox for years. This summer I experienced the life cycle of the gulf fritillary from egg to caterpillar to chrysalis to butterfly.

This fascinating journey captivated me for weeks. On July 25th, caterpillars were covering the leaves and blooms of the passion vine. They looked menacing with their reddish-brown spiked bodies. 

But there was one who was unlike the others – It had spikes, but had a white milky covering, and it was hanging in a definite “J” shape from my recently-bloomed color guard yucca stalk. 

 Excited, I ran to get my phone for a time lapse video, but the location and time that it would take to capture, encouraged a different approach. Pictures were snapped before running errands.  Alas, upon returning the caterpillar had created the chrysalis and was unassumingly hanging on part of the stalk right at eye level.  Had the caterpillar not been seen, it would have been difficult to recognize the chrysalis, as it looked like the material of the spent stalk.  It was unnoticeable, unless it was seen in progress. Upon closer examination, the caterpillar shape was recognizable, and the lower portion was where wings formed.  

Every morning began with observations – here are some of them:

1. Check on the chrysalis – no real change for about a week – information suggested that it would remain 5-8 days before emerging.  Search for more. 

2. Look for caterpillars– spiky, reddish brown color, they came in all sizes from very small to about 1 -2 inches long. They were in every part of the passion vine — plain sight, under the leaves, on the stems, and even in the flowers, but were voracious eaters.

3. Observe the native passion vine being ravaged by the very hungry caterpillars. -As a host plant, its lush vegetation, quicky changed to a sickly mass of stems, stripped leaves and decimated flowers. Nothing to do but watch, the plant would soon regrow.

     4. Watch gulf fritillary butterflies deposit eggs on the leaves, quickly flitting away to find another spot to do it again.  

5. Cringe as Wasps swoop in and sting vulnerable caterpillars.  It was disheartening to view but realized that this is part of the natural process.

The observations of the chrysalis were routine until Saturday morning, August 2nd; – there was a gulf fritillary butterfly with his legs clinging to the chrysalis from which he had just emerged.  Not moving much, just drying his wings and hanging out.   After a few minutes it began to slowly fly to another stalk, then paused–It’s hard work coming out!   After several minutes, there was more movement, brief flights, and then it disappeared into the flurry of other butterflies.  The short-lived journey of this Gulf fritillary began (14-24 days).  

 

During my daily walk around, it was noted that two eggs were deposited on the painted wood of my mailbox. The contrasting pale yellow color made it easy to observe.  With a magnifying glass and ruler in hand., I peered closer at the eggs.  For over a week the tiny egg remained unchanged, but then the color turned to a reddish-brown, becoming the smallest of caterpillars (3 mm) in search of passion vine to devour.  They didn’t have far to travel as the native passion vine encircled the mailbox. 

Checking on the cats became a morning pattern, and I was not disappointed when stumbling on another gulf fritillary emerging.  This one was located on a coneflower stem.   The wings were still droopy indicating that it had very recently exited the chrysalis and needed to dry.  As I watched, another gulf fritillary came, flitted his wings slowly and covered him as he hung to the chrysalis. This behavior mesmerized me. Was it protecting him while his wings were drying out?  After a short while, maybe 10-15 minutes, they were in flight and yet another chrysalis was abandoned.  

There’s so much I don’t know about this process but seeing it up close and personal reminded me that the wonder of God’s creation is incredibly complex and so beautiful.  With our busy schedules this is a good reminder to take time to enjoy nature that is all around and let that inspire and encourage us.  

Starla Willis, Dallas County Master Gardener Class of 2011

Read more about Passion Flower, the host plant, on this blog.

Summer Peaches…Pure Bliss

August 4, 2025

“Fresh peaches are nature’s candy”. From an unknown source, comes this quote that my husband embraces fully. It’s especially true at our house around late June to mid-July when those much-anticipated east Texas, Parker County and Hill Country peaches hit the local fruit stands and farmer’s markets. We’ve been known to buy several bushels during that time.

On a recent weekend trip to the deep piney woods of east Texas, we experienced an exceptionally flavorful peach event. Hosted by our dear friends, Sharon and Jason Romano, developers of a stunning place near Overton known as High Hill Resort Community, what could be more appropriate than to celebrate their annual peach-themed dinner extravaganza!

Bushels of peaches from local growers arrived at their doorstep a few days prior to the dinner. The restaurant’s chef had already created the menu so preparations for feeding 64 guests went immediately into action.

At 6:00pm diners were welcomed to their seats and the “peachy” feast began. Please enjoy reading through the menu and viewing photos of a masterfully curated “Philley Peach Dinner”. Congratulations to Executive Chef, Ryan Dove, and Sous Chef, Matt Frazier, for treating us to a truly memorable event!

And thanks to our friends for sending us back to Dallas with 2 bushels of those summer jewels from east Texas!

Here is a short list of several recipes we will be enjoying over the next few weeks:

*Peach-Mint Lemonade and Peach Tea

*Peach Gazpacho

*Deconstructed Peach Burrata (courtesy of Chef Ryan)

*Peach Salad with Bacon Dressing (courtesy of Chef Ryan)

*Fresh Peach Poundcake

Photos from the Peach Dinner

Linda Alexander, Dallas County Master Gardener Class of 2008

Surprise Lily

July 22, 2025

Surprise Lily-The interesting thing about the name of this lily is that I was the one met with a surprise – in my own back yard!

Just a few days ago, with the temperature hovering around 93 degrees, I decided to run the sprinkler system in my raised edible bed. It was a hot afternoon and overspray from the system felt good hitting me in the face, so I sat down on a bench and waited for it to complete the cycle. Interestingly, something in the blue blooming salvia bed just to my right side kept catching my eye. Curious to figure out “why” a single, and very lovely, pale pink flower was peeking out at me, I got up, walked a few steps and stared in amazement.

Gently pushing back some of the ‘black and blue’ salvias that had been growing in that spot for over 5 years, was the most unexpected sight. Droplets from the sprinkler that had just watered that area were gracefully clinging to the petals and seemed to be inviting me to come closer and take a look. What was this mysterious plant that I had never even noticed in the 19 years we’ve lived here?

After taking a few photos with my iPhone and then doing a quick plant search, the answer was revealed to me. I was pleased to learn that the botanical name Lycoris, is from plants in the Amaryllis family. Some of their common names, however (resurrection flower, surprise lily and magic lily) refer to the trumpet-shaped blooms that resemble lilies. Also known as ‘naked ladies’ for the absence of leaves, these striking lilies start blooming around the end of July. She almost looked like a flamingo standing stiff-legged in my garden bed. I wanted to learn more about her!

Lycoris includes around 20 different species found in China, Japan and a few other Asian countries. However, the tall, pink flowered Lycoris x squamigera is the most common in American gardens. If you are interested in growing this lovely, delicate pink lady, here are a few tips to get started:

*The surprise lily is a perennial bulb in the Amaryllis family and is the hardiest of all the plants in the Lycoris species.

*Bulbs are about 3 inches in diameter with long necks that can persist for many years once established.

*Lycoris prefer full sun to partial shade.

*When planting, bury bulbs to a depth of 8 to 12 inches, spacing them 6 inches apart.

*They grow best in well-drained, fertile soils.

*Foliage emerges in late winter to early spring. Silvery gray greenish strap-like leaves measure 12 inches long and 1 inch wide. They grow in clumps.

*Foliage dies away in late spring followed by the late summer “surprise” lily that emerges like magic and produces 5-7 four-inch pale pink trumpet-like blooms atop the 2-foot tall stalks. 

*Butterflies and hummingbirds are attracted to the fragrant flowers.

Now that I’ve had the pleasure of meeting this remarkable lady, I’ll be especially watchful next spring while awaiting her return!

Linda Alexander, Dallas County Master Gardener Class of 2008