Quotation of the Week: "A weed is a plant that is not only in the wrong place, but intends to stay." — Sara Stein

Summer Heat Stress on Japanese Maples

Many homeowners purchase a beautiful Japanese maple in spring only to bring in burnt and damaged leaves in summer, worried that their investment is about to part ways with their yard. The tree isn't dying - it's just suffering from heat stress. A common misconception is that Japanese maples can't tolerate a full sun location. But this is not true. All Japanese maples can adapt to a full sun location and, in fact, tend to color up better when they are in one. What most people experience is summer heat stress due to infrequent (or lack of) water when the tree needs it, especially during a heat wave. Most Japanese maples will burn a little on the leaf tips in the first year while acclimating to a sunny location. But after that, they should not experience more stress. The reason maple leaves turn brown on the edges in summer is that the tree is unable to replenish the moisture the foliage loses through natural transpiration. As moisture leaves a plant, the tree draws moisture up from the ground to keep the cells in the leaves healthy and robust. If the tree has no moisture to draw from, the cells burst and die, which leads to the burning one sees on the leaf edges. This condition can also be caused by salt burn from the use or overuse of strong chemical fertilizers containing high amounts of nitrogen, especially ammoniacal nitrogen. Even if the soil is moist around the trees, the tree can burn because the moist soil actually activates the fertilizer and the tree cannot control the amount of fertilizer it draws up. What Japanese maples do need is a consistently moist, well-drained environment and, preferably, the use of an organic fertilizer. The term "well-drained" is key because regular watering in a poorly drained area will lead to root-rot and, ultimately, death. So never plant a Japanese maple in a low spot or next to a downspout or gutter. The amount of watering it takes to maintain a consistently moist condition will vary with soil type and location but on average Japanese maples should be checked for watering every 2-3 days. Organic fertilizers such as Whitney Farm's Azalea & Camellia Food are preferable because they are not activated by moisture but rather soil temperature and contain soil microbes and other beneficial organisms. Another way to cut down on heat stress and leaf damage is to spray the tree with an anti-transpirant that coats the leaves to hold in moisture and reduce stress caused by temperature extremes and a dry environment. We recommend Cloud Cover.

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Morning Glories

Perennial morning glories (Ipomoea acuminata) get started rapidly when planted now. Grow them from seeds or plants in full sun and in ordinary or poor soil, with no nitrogen fertilizer added. (Keep morning glory seeds away from children- they're poisonous). Water them regularly to get them going and occasionally thereafter. These vines are invasive, drought resistant, and permanent once established. Use morning glories for an old-fashioned, colorful look and to hide chain link fences. They're not for formal gardens but can be an eye-catching ornament in the right spot.

What you need: 6 medium ripe tomatoes 1 bunch green onions 3 tbsp. minced fresh parsley 3 tbsp. minced fresh basil 2 tsp. red wine vinegar 1 tsp. each salt and sugar 1/8 tsp. black pepper 1/4 cup olive oil 2 cloves garlic, crushed 8 ounces spaghetti 1/2 cup grated parmesan cheese Step by Step: Chop the tomatoes and mince the green onions. Combine tomatoes, green onions, parsley, basil, wine vinegar, salt, sugar and pepper in a large bowl; mix well. Heat olive oil in a medium skillet over medium-high heat until hot. Saute garlic in hot olive oil until golden brown. Remove skillet from heat and discard the garlic. Pour the garlic oil over the tomato mixture and toss gently to coat. Cover tomato mixture with plastic wrap and chill for 3 hours or longer. Cook pasta according to package directions; drain well. Place in a warm serving bowl. Add chilled tomato mixture to pasta and toss to mix. Sprinkle with parmesan cheese and serve. Yield: 4 servings