I probably should have waited to post this until it was doing something more exciting than simply being alive in a pot, but the fact that it is alive at all is one reason why I find this euphorbia so thrilling in the first place.
Euphorbia platyclada is a living succulent plant that looks dead, or at the very least like a zombified plant taking imperceptible micro-steps forward with its leafless arms* splayed out and fingers dangling like dead weights. It is yet another oddity in my growing collection of alien euphorbias from outer space, and was also a gift from my friend and fellow Euphorbia enthusiast Uli.
‘Black and Blue’ salvia is really more blue and purple than black, but you know how these things go in the garden world. Dark purple is often considered black and identifying colour is mostly down to a bit of wishful thinking. This salvia is also reported to attract hummingbirds, hence the common name, hummingbird sage, but it does not live up to the hype there either, at least not in my garden where nary a hummingbird has been seen and not for want of trying.
When we adopted our wonderful dog Molly just over a year and a half ago, the most common question asked was, “How will you keep her from destroying the garden?” Molly is a terrier mix, and everything we were told indicated that she might be a bit of a menace in the garden. It was winter at the time, and since my garden was still covered in snow, I had plenty of time to focus on the other dog learning I had to do (which was ample) before worrying about how to train her not to tear up the garden, trample and pee on plants, or dig up the dirt. Still, I figured I’d be posting back here that spring or summer with an update or a desperate plea for advice.
I know I have mentioned at least a few times that this is one of my cooking mottos. I am yet to discover a vegetable or fruit that doesn’t taste good roasted in the oven, their juices caramelized, concentrated, and full of flavour.
Roasting is also easy work. Lazily chop up ingredients. Toss with oil, butter, or fat, maybe drizzle on a little vinegar or some other acid, and add some herbs, salt, sugar, etc for flavour. Pop it in the oven and go lay down on the couch for 20-45 minutes. You may have to get up once to shake the pan or flip the ingredients over.
I’ve been a succulent enthusiast since the start. They are easy to care for, can be crammed into small spaces, and they come in a wide range of alien-like forms. What’s not to love? While I have always grown a great many of them, moving out of my old apartment and into a very dry house has really brought my succulent problem to another level. I am no longer able to keep African violets, tropicals, and other humidity-loving plants thriving here, and once I had figured that out, I simply got rid of the plants that couldn’t cope and replaced them with even more succulents. And since many succulents don’t need big pots, I crammed even more in still.