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Long Island Gardening

Irises come in a variety of colors including these bearded varieties. Photo by Ellen Barcel

By Ellen Barcel

The catalogs have started to arrive — select the bulbs you want to grow next spring but need to plant this fall. So, place your advanced order now. One of the plants you may enjoy in future gardens are irises.

There are hundreds of species of irises. The name comes from Greek, meaning rainbow, although the most commonly seen irises are in shades of purple. Irises are perennial plants growing from rhizomes that do well, in general, in U.S.D.A. zones 5 through 9 (Long Island is zone 7). Check the directions that come with each package, however, as different varieties can have different requirements.

One of the interesting features of irises is how their bloom time varies, by species, from early spring through summer and even into early fall. So, select the varieties you want based not only on color but on when you want to see flowers. Irises that bloom early will generally go dormant in the heat of summer. Iris rhizomes are usually available in nurseries for fall planting.

Above, Dutch iris with some scattered orange poppies. Photo by Ellen Barcel

Once established, the plant’s rhizomes spread, resulting in a larger and larger patch of flowers each year. Seed pods form after the flowers have faded. Yes, in some cases you can grow new plants from the seeds, but sometimes the flowers are sterile. You can also remove the seed pods when they start to form in order to direct the plant’s energy into the plant itself. As with all bulbs, do not cut the greenery off after the flowers have faded. This greenery is feeding the rhizomes for next year’s flowers.

Since this plant spreads by itself, you may find that you need to divide the clump periodically. Rule of thumb is to divide spring flowering plants in the fall. As with most very showy flowering plants, Irises grow best in full sun but will tolerate light shade. A soil pH that is slightly acidic to neutral (6.8 to 7) is ideal. That means for most of us, we need to add lime to the soil. Test yours to be sure. Irises are deer resistant, but no plant is deer proof if the critters are really hungry.

If you cut some of the darker flowers, check the bouquet every day to see if the flowers are wilting. Once that happens you may see drops of a purple liquid dripping from the flowers. Yes, irises were used as a natural dye before the industrial revolution and the introduction of modern dyes.

Some of the most commonly seen irises include:

· Bearded iris (Iris × germanica) has the largest flowers with a “beard,” a hairlike structure on the petals. Most will bloom in late spring to early summer (but can vary depending on variety and weather). They usually reach a height of about 3 feet tall and are two toned. For example, ‘Pirate Ahoy’ is yellow with deep purple, ‘Stairway to Heaven’ has ruffled white and medium blue petals and ‘Ocelot’ is peach and maroon.

· Reblooming bearded iris (I. germanica) blooms in midspring and then again in late summer or early fall. They, too, come in a wide variety of color combinations.

The Yellow Iris aka Iris pseudacorus is an invasive species growing in a local pond on Long Island. Photo by Ellen Barcel

· Dutch iris (I.× hollandica) does not have the “beard” of I. germanica and the petals tend to be narrower. The plants reach about 2 feet tall. They bloom in late spring to early summer and generally are two toned, various combinations of purple and yellow.

· Orchid iris (I. reticulate) is a dwarf plant reaching just 5 or 6 inches high. This Canadian cultivar blooms in early spring and has white and purple flowers with a touch of yellow. These are really cute little flowers.

· Yellow iris (I. pseudacorus) is native to Europe and Asia. It was used to control water pollution but has become invasive in some areas including ours, so this iris is on Suffolk County’s Do Not Sell List and is not available here and should not be propagated if you see it growing.

For more information, visit the American Iris Society website at www.irises.org.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

Above, a harvested horseradish root

By Ellen Barcel

Horseradish should be planted at the end of April or beginning of May to be harvested the following late fall.

It’s time to plan and plant your herb garden, a garden filled with plants used to provide flavoring for a wide variety of dishes. I particularly like horseradish (Armoracia rusticana) so am planning to grow a bit this year.

How does one use horseradish? My father loved roast beef with horseradish spread on it, whether it be on hot roast beef just out of the oven or on a cold sandwich. I once had a great chicken dish served in a resort where the chicken was baked covered with a thin layer of horseradish.

Several companies also make a cheddar flavored with horseradish. I used to be able to find a hummus with horseradish. Now, if I want it, I need to mix my own horseradish with the hummus. I’ve seen a great recipe for a cream sauce flavored with horseradish. So, basically, horseradish can be used as a flavoring for almost any savory dish if you like its strong taste.

According to the Horseradish Information Council, it has been used as far back as 1500 B.C. by the Egyptians. Since horseradish is hot, one or maybe two plants at the most are usually enough for a family, unless you and your friends and relatives really love the taste. You can buy crowns from a nursery or even use a root from the supermarket.

The horseradish plant can be planted in a pot to keep it from spreading.

Horseradish can be grown in the ground or in pots. Personally, I prefer to raise my herbs in pots or in window boxes. Plants in pots are less likely to be strangled by nearby plants and less likely to spread into other plants, taking over my garden (as horseradish and plants like mints can do). Also, I control the soil — I usually use a good-quality potting soil.

Plant your horseradish at the end of April or beginning of May, depending on weather and then harvest the following late fall (after a hard frost for the hottest flavor), winter or early spring, making sure you keep a few pieces of root in the soil for the following year’s harvest since horseradish is a perennial plant. It does well in U.S.D.A. zones 4 to 7 (Long Island is zone 7) and requires little care. If you decide you don’t want to grow horseradish next year, make sure you remove all the sections of roots or it will regrow.

Horseradish grows in a wide variety of conditions but does require a rich soil, so add a generous amount of compost to the soil. Like most herbs, it grows best in sun but will tolerate light shade. Long Island’s soil is very acidic (test yours), but horseradish prefers a soil near neutral (a pH of 7). This means you need to use a good-quality potting soil if growing it in a container or add lime to your garden soil if growing in the ground. Water the plants once a week as long as there is some rain, more in drought conditions, but make sure that you don’t overwater them. They like moist but not soggy soil. If you decide to add fertilizer, do it only once in spring — personally I prefer to add more compost.

Store the harvested roots in the fridge. When ready to use, peel and then grate the harvested roots, add a dash of salt and cover with vinegar and store in your fridge for future use. I’ve read that a bit of sugar added to the mixture will cut the hot flavor. Remember that a little horseradish goes a long way. For more recipes and uses visit the Horseradish Information Council website at www.horseradish.org.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.