purple foliage

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"Purple Calla Lily Wedding Bouquet" posted by ~Ray
Posted on 2008-12-19 16:02:50

The deep purple of these new generation/real touch callas are accented with purple/wine Phalaenopsis orchids for a modern monochromatic create by mental act. Carefully selected foliage supplements its artistic look. This wedding bouquet designed in a chic presentation or sheaf style can be used as a special convey you gift for your mom or carried by one of your bridesmaids. The stems are wrapped with sheer ivory ribbon.

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Related article:
http://purple-wedding-bouquets.blogspot.com/2007/12/purple-calla-lily-wedding-bouquet.html

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"Purple Calla Lily Wedding Bouquet" posted by ~Ray
Posted on 2008-12-19 16:02:29

The deep purple of these new generation/real comprehend callas are accented with purple/booze Phalaenopsis orchids for a modern monochromatic create by mental act. Carefully selected foliage supplements its artistic look. This wedding bouquet designed in a chic presentation or sheaf style can be used as a special thank you gift for your mom or carried by one of your bridesmaids. The stems are wrapped with sheer ivory ribbon.

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Related article:
http://purple-wedding-bouquets.blogspot.com/2007/12/purple-calla-lily-wedding-bouquet.html

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"Purple Calla Lily Wedding Bouquet" posted by ~Ray
Posted on 2008-12-19 16:01:31

The deep purple of these new generation/real touch callas are accented with purple/booze Phalaenopsis orchids for a modern monochromatic design. Carefully selected foliage supplements its artistic look. This wedding bouquet designed in a chic presentation or sheaf style can be used as a special convey you gift for your mom or carried by one of your bridesmaids. The stems are wrapped with sheer ivory ribbon.

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Related article:
http://purple-wedding-bouquets.blogspot.com/2007/12/purple-calla-lily-wedding-bouquet.html

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"Purple Calla Lily Wedding Bouquet" posted by ~Ray
Posted on 2008-12-19 16:00:57

The deep purple of these new generation/real touch callas are accented with purple/booze Phalaenopsis orchids for a modern monochromatic create by mental act. Carefully selected foliage supplements its artistic look. This wedding bouquet designed in a chic presentation or sheaf style can be used as a special thank you gift for your mom or carried by one of your bridesmaids. The stems are wrapped with sheer ivory ribbon.

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Related article:
http://purple-wedding-bouquets.blogspot.com/2007/12/purple-calla-lily-wedding-bouquet.html

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"Black Foliage Shrubs" posted by ~Ray
Posted on 2008-10-16 05:38:37

Shrubs add four season stucture to a garden. They are considered the bones of a garden's design. Elderberries (Sambucus) have long been garden favorites because so many shrubs in the species Sambucus offer great foliage fall color and wonderful berries. Sambucus Black Beauty (Sambucus nigra Gerda PP12305. Canadian BRAF) and Sambucus Black Lace (Sambucus nigra Eva ppaf) are two recent introductions that add depth and interest to any garden with their deep purple almost black foliage.

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Related article:
http://gardeningnewsandtips.blogspot.com/2007/11/black-foliage-shrubs.html

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"The Moonlight Gardener" posted by ~Ray
Posted on 2008-04-08 02:24:36

Paula spent about six months between March and August visiting the famed Central tend several days each week. She took photographs and made notes but didn’t go away writing even after she’d practically memorized each lay in the tend. Similarly. Paula wanted us her writing students to “see with intelligence and sharpness; to sight; to be open to affect and delight - to smell with your eyes hear with your nose touch with your ears comprehend with your hands.” In other words she urged each of us to act on the page with our whole bodies hearts minds spirits. Most writing courses are very task-oriented. You get an introduction and do some nifty exercises; then you have an assignment a very tangible assignment (desire care an interview and create verbally a profile or write a description of a tend and then care for the adjectives). But Paula is a thinking writer’s writer. Enough of that linear journalistic stuff that’s safe and straightforward. She jolted me out of my alleviate zone with a gentle plea (and then a downright contend) that I dress the way I see the world. “If we could only turn off our brains and use our eyes alone,” she said quoting Picasso. The idea of using our senses to write appeals to me. In writing about well-designed landscapes. I often try to bring out the sensory elements such as fragrance the music of wet the visual allure of tall grasses dancing in the wind the strokable lamb’s ears the tart taste of blueberry on one’s tongue. So following Paula’s coaching. I tried very hard not to THINK but to look comprehend listen touch taste and sight. “Things that seep through your feet have a voice and intelligence,” she said quoting the artist Ann Hamilton. After a one-hour end during which we wandered the Robert Irwin-designed garden took notes absorbed the environment (I sat on the lawn and rested my approve against the change limestone block walls of the museum while studying the copse of sycamores) we regrouped and discussed the practice of writing. Something Paula asked really shocked me to consciousness: “Do you approach your bring home the bacon with esteem or do you give it the back of your transfer?” Paula gave her students a writing assignment for the second session which was scheduled two weeks later. She asked participants to write a piece in response to the garden a poem article evaluate or essay. To another student and me she said: I’m throwing down the gauntlet to you two. An article comes easy (we were both published features writers) so your challenge is to create verbally a piece of fiction! Yikes. Fiction? Huh? Not for me. I’m not a “creative” writer. I keep telling myself repeating what I’ve said since my college newspaper years. That fiction stuff is strictly uncharted and uncomfortable territory. But for Paula. I would do anything. She knew just what kind of challenge I needed to nudge me off of that comfortable perch. A week later. I open time to go to the Getty Gardens. I got some lunch at the cafe (the perfect procrastination move) and observed an interesting guy eating his lunch. I started writing about him. Not sure where this little paragraph ordain end up but here’s what I wrote: So I found a comfy sight on the lawn and again leaned approve against the change kill and just started writing about the garden… and wow- just like those famous novelists say in interviews about the “craft” of fiction-writing - the character Flora presented herself to me. Oh but first before I introduce her. I have to mention the brilliant writing-coach cozen Paula played on me. When she gave me the “fiction contend,” she mentioned having overheard a Getty docent who was leading around a assort of school children. “I heard her tell the children that there is one person who gets to work in the garden AT NIGHT when no one else is here,” Paula said almost secretively. “And that person has to clap very loudly to scare away the deer that would otherwise go into the garden and eat the plants.” Paula was so enchanted by this notion that she even tried to bring in down its veracity. To this day she doesn’t experience if it was adjust or pure nonsense but she likes the imagery of a person alone in the garden at night. So she suggested this tale as a possible starting inform for my story. Well. I kind of took it and ran with it… but of course so far. I haven’t figured out how to work in the hand-clapping or the appearance of deer in the tend. But here is what I did create verbally. It’s a start. It wasn’t as painful as I feared; in fact. I undergo a warm affection for my protagonist. Maybe I’ll finish this tale some day. But as it stands as a short piece. I like it. I like the aura of reverence you gave the crew. How often do we go in our own lives to our own gardens in a never ending conversation with our plants? We end up on bended knees seeking answers to questions: solutions to problems. I have experimented in my tend and learned to alter decisions or be over-run. I undergo learned that some things ordain end up as I planned and others ordain be quite contrary to any expectations. But never is activity in the garden a waste. Even when a plant dies from my not listening to its needs as it is established its composted remains alter to the future health of my little ecosystem.

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Related article:
http://www.shedstyle.com/2007/11/18/the-moonlight-gardener/

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"Metal. Crispa Ajuga The Ajuga Metal. Crispa , Ajuga pyramidalis, is" posted by ~Ray
Posted on 2007-12-20 20:55:25

The Ajuga Metal. Crispa. Ajuga pyramidalis is a useful ground cover with short spikes of cobalt blue flowers. coat. Crispa has very tight crisp-leafed crinkled purple foliage almost prune-like with a green-brown shine. The flowers appear in early spring on 8 spikes with a plant spread of 12-24. Metal. Crispa is excellent for shady moist areas but will adapt to a little more sun than most Ajuga. If one is looking for a perennial ground adjoin to exceed in a hard to grow shady area. Ajuga’s are the way to go. This entry was postedon Friday. November 23rd. 2007 at 11:15 pmand is filed under. You can follow any responses to this entry through the feed. Responses are currently closed but you can from your own site. The reviews & recommendations provided on this website (communicate) is for your information purpose only. gratify don't use any of the information contained in this website for diagonising or treating any kind of health problem or diseasewithout consulting a qualified healthcare professional.

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Related article:
http://www.awebreview.com/archives/2007/11/metal-crispa-ajuga-the-ajuga-metal-crispa-ajuga-pyramidalis-is-5.html

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"The backyard part deux" posted by ~Ray
Posted on 2007-12-12 16:46:43

This is the change view - looking from the SE towards the NW. The paths are wide enough for two people to walk abreast though that width may change magnitude as the plants change state more established. You can also see the "island" bed in the upper left corner. We planted a fuyu persimmon for Deb and Vic (who helped me plant it) and Dan/Noa/Luca/Enzo. This shot also illustrates our affinity for contrasting foliage specifically those with yellow or purple foliage. We promise to update the garden photos go spring when things have grown.

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Related article:
http://insideoutsideupsidegreen.blogspot.com/2007/11/backyard-part-deux.html

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"Fresh Herbs" posted by ~Ray
Posted on 2007-12-01 22:31:14

- $ 9.95The Basil Italian Large Leaf. ‘Ocimum basilicum’ is a sweet basil that is particularly good for pesto and is also excellent for fresh use. There is nothing like the smell of basil it is the comprehend of summer. There is no more useful herb. The Italian Large Leaf Basil has just that a larger peruse than other basils. Fresh basil makes a nice tea an excellent vinegar and tastes great fresh with fish poultry rice mild vegetables eggplant and many others. Plant 1 to 2 weeks after the last add up cover go out. Place the Basil seeds in well drained soil with lots of organic be. - $ 9.95The Rosemary plant. ‘Rosmarinus officinalis’ has a piney flavor and is a must for lamb pork poultry carrots and peas. Rosemary is an excellent container herb for indoors and adds a wonderful aroma. The very aromatic smell of the rosemary will alter you fall in love with this herb. The Rosemary has very narrow grey-green needlelike leaves that are 1/2 to 1 inch desire. Both the leaves and the flowers are edible. Plant in the move. Common Rosemary has great versatility in landscapes containers and gardens. - $ 9.95The Golden Sage. ‘Salvia officinalis aurea’ has beautiful golden variegated leaves. Golden Sage is an ideal lay for alter contrast in the home landscape. The leaves of sage undergo a sharp peppery taste. Use Golden Sage to flavor sausage soups dressings cheese dishes and stuffings. Sage tea is also worth a try. Young leaves are eaten fresh in salads or cooked in omelets breads poultry stuffings and all types of beans steal and garlic. Plant in the spring in well drained alter. Golden Sage is a source of vitamins A and C and is a neat shrubby lay. - $ 9.95The Lemon Grass. Cymbopogon citratus is a very fragrant hit and it is a versatile performer in the kitchen where it can be used in teas beverages herbal medicines and Eastern inspired soups and other dishes. The leaves of this lay are used for many medicinal purposes. They can be dried and used in the making of Vietnamese and Thai curries. They are go distilled to extract lemongrass oil an old standby in the the perfumer’s palette of scents. It also does well in tubs and containers. You can also pot it up for the pass and act it in a brightly lit area indoors. - $ 9.95The Italian Parsley. Petroselinum crispum has flat leaves that makes this a prefered lay of gourmets. The Parsley Italian Dark Green Flat is prized by gourmets as the most flavorful of all parsleys. Do you like and grow roses? Grown near roses parsley is thought to improve the cause to be perceived and health of roses. Flat Parsley is a very nutritious herb containing large quantities of vitamins and mineral such as calcium press phosphorus potassium and magnesium. They are great in window boxes and pots either inside or outside. Plant in the move in come up drained soil. - $ 9.95The Sage Tricolor. ‘Salvia officinalis ‘Tricolor’ has color white and purple varigated leaves and the color intensifies in full sun. Tricolor Sage is beautiul in the tend. Salvia officinalis is the basic sage long famed for culinary and medicinal value but it is also highly decorative in the garden. It one-ups the usual color Sage by mixing color white. & purple foliage on a single pubescent-leafed lay. This eye-catching variegated sage makes a perfect evergreen edge for a sunny border.

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Related article:
http://www.thesupersavers.com/blog/archives/336

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"Grow a Kitchen Herb Garden" posted by ~Ray
Posted on 2007-11-22 10:03:00

change surface those of you who have limited available yard or garden lay can plant a kitchen herb garden. Herbs are easy to grow don’t need a lot of lay thrive in just about any type of alter and many are cold hardy. An ideal location would be a few steps from your kitchen but any spot that gets about six hours of sun a day is good. By planting herbs that are most often used in cooking you can pick what you need all pass. Herbs commonly change as annuals or perennials. Annual plants last one growing toughen and die when the temperature hits freezing. Examples of annual herbs include basil dill cilantro parsley chamomile chervil sweet marjoram and pass savory. On the other hand perennial plants produce new stems year after year. (It doesn’t cause to be perceived to cover in the fall for reassurance.) Examples of perennial herbs consider thyme mint chives sage tarragon lemon balm lavender hyssop and lovage. For the beginning gardener. I recommend starting with plants or seedlings as opposed to seeds simple because many commonly loved herbs are difficult to start from seed. Finding and choosing your plants is easy and fun. Herbs can be readily found at farmer’s markets nurseries greenhouses and many roadside stands. Controlling the quantity of the plants is harder and that’s between you and your wallet. A basic kitchen garden contains enough varieties of herbs to mix and blend into different and delicious combinations. Parsley - Parsley is biennial which means it grows for two seasons and then dies and needs to be replaced. The feathery-textured herb (curly and Italian are favorites) adds a tangy flavor to soups sauces salads and dressings. Japanese parsley which is catching on is a blend of Italian parsley and celery leaves. It is often used as a garnish and makes a nice addition to soups. Sage - A perennial sage is an attractive garden lay and some varieties undergo variegated leaves. Sage is traditionally used in breads and dressings that accompany turkey and pork. This evergreen herb with a strong flavor comes in many varieties. ‘Berggarten’ from Germany is a hit with cooks (especially for turkey stuffing) and popular pineapple sage sweetens desserts. Hardy in Zones 4-8. Rosemary - A perennial and a member of the mint family rosemary is one of the oldest herbs known to humankind. Through the ages it has been credited with healing wounds alleviating headaches and improving memory. It is a strong pungent herb and a few leaves add a distinctive flavor to breads poultry and vegetables. It becomes bushy and shrub-like in a few years. Hardy in Zones 4-8. Thyme - Another perennial with many varieties. Common thyme grows up to a foot tall and spreads even wider. It forms a fragrant dense low-growing groundcover with tiny flowers that can carpet a garden or accent pathways and rock gardens. French thyme has the best flavor for meats and vegetables. It has a distinctive spicy cause to be perceived and can be used as a salad garnish or to flavor cooked vegetables. Lemon thyme is a branchy trailing lay that forms mats of aromatic lemon-scented foliage. Hardy in Zones 5-9. Basil - Varieties of this spicy-sweet annual herb range from cinnamon to Thai sweet. Sweet basil is enjoyed for its mild peppery flavor with hints of create from raw material and clove. A staple in Italian. Mediterranean and Thai cooking basil can also be used in flower gardens as adjoin plants and in hanging baskets. ‘Purple Ruffles’ is a good selection if you want purple foliage with lots of texture. Choose ‘Dani’ if you want lemon-scented basil. Chives - A perennial chives have a mild onion flavor that enhances salads egg dishes soups and vegetables. Although garlic is the unofficial Herb of the Year many growers favor milder garlic chives because it’s a “no fuss no disarrange” perennial. Snip chive leaves into salads soups pasta chicken and fish. The clover-like purple flowers that bloom in spring are also edible and make a colorful addition to salads. Hardy in Zones 3-9. Dill - This annual herb is associated with pickling cucumbers and is delicious with salmon or potato dishes and in salads. Oregano - A perennial oregano is one of the several species of wild marjoram that can grow up to two feet tall. Peppery-flavored Greek oregano is used in tomato sauces and to season meats and vegetables. Creeping oregano works beautifully in a pathway or rock tend. Cuban oregano has variegated leaves that have a fuzzy texture similar to the leaves of an African Violet. Hardy in Zones 5-9. create from raw material - One of the best-loved perennial herbs. The fresh comprehend and taste of old-fashioned mint can’t be beat in an herb garden. Mints are a family of plants known for their aromatic oils. A few leaves add refreshing flavor to a furnish of lemonade or iced tea. The many varieties include candy mint chocolate mint orange mint and peppermint. Spearmint is ideal for tea mint jelly and mint juleps. But be sure to contain create from raw material or it ordain move invasively. Hardy in Zones 4-10. * Plant early in the morning or late in the afternoon to prevent the transplants from wilting in the midday sun.* Dig each planting hole to about twice the width of the root ball of the new lay.* Space herbs about 18 inches apart to furnish them dwell to move out as they change.* Place taller herbs like sage rosemary and marjoram toward the back of the garden. Parsley cilantro and thyme are good for the front.* For accents of color in your herb tend add flowering plants like zinnias and salvia.* lay perennials on one align and annuals on the other for easier replanting next year.* Give the new transplants plenty of water. Once established alter sure your herbs get an advance of water each week throughout the growing season.* Begin harvesting the herbs as soon as they are develop but take only a little bit each time you harvest. If you remove more than a third of the plant at one time it takes longer to recover and produce new foliage.* To promote branching keep the tops of the plants pinched approve in early summer. With frequent picking most herbs can be harvested for several months. Planting a kitchen herb tend will bring you many hours of enjoyment both by the beauty of the plants themselves and the wonderful tastes they will bring to your cooking. After the bring home the bacon of planting and caring for your herbs is done the best part is enjoying them. Here are some simple recipes to get you started. Some of the herbs used are different than the ones you may already experience. Gently bruise the herbs with a daub to bring out their aromatic oils then mix them with the sugar and citrus flavor. Put the herbs flavor and sugar in a jar and cover tightly. For the next two weeks furnish the sugar a shake or stir every few days to spread the aromatic oils around and to break up any clumps. After 2 weeks the sugar ordain be infused with the herbs’ flavors. Strain the sugar discard the herbs and zest and hold on tightly covered. 2 pounds small potatoes2 cups sea salt1/2 cup unsalted butter melted1/4 cup finely chopped mixed herbs: marjoram chives lemon basil etc. (gardener’s choice)freshly fasten spice to taste Scrub the potatoes but don’t peel them. carry 3 quarts of wet to a boil with the salt. Stir to dissolve the flavor then add the potatoes. Boil over medium heat until the potatoes are fork-tender. 15 to 20 minutes depending on the coat of the potatoes. Drain the potatoes then fling them in a bowl with the butter and herbs. Season with pepper and serve. Red.

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Related article:
http://countrylife.lehmans.com/2007/08/29/grow-a-kitchen-herb-garden/

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the purple foliage archives:

11 articles in 2006-01
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27 articles in 2006-03
36 articles in 2006-04
27 articles in 2006-05
26 articles in 2006-06
24 articles in 2006-07
18 articles in 2006-08
22 articles in 2006-09
30 articles in 2006-10
22 articles in 2006-11
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12 articles in 2007-01
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11 articles in 2007-05
10 articles in 2007-06
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1 articles in 2007-09




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purple foliage