Multi-Purpose Mums!

Yellow mumsMums are a colourful and useful addition to the fall garden, especially here in Canada, when so many of our flowering plants are starting to die back for the winter. All of the mums we have in our yard, we planted last year and we were pleasantly surprised when then came back. Often we plant then too early or too late in the year and they do not survive. Almost all of ours survived, save for the one that was run over last year by a snowplow.

A splash of colour  When Joey and I bought these mums we went for colour. Gardens here in Ontario really start to suffer once the cold weather sets in. Flowers wilts, their foliage dies back and soon the beds look barren and empty, that is one reason we went with mums in the front yard. These flowering shrubs give a flash of striking fuchsia, a touch of burgundy and  a gentle sphere of a flash of fuchsia magenta pink, or an orange so soft it is almost peach.

In addition to brightening up the fall garden, they also preform a key function, they attract and feed pollinators in a time of scarcity, here in Ontario. We are blessed to live in an incredible micro-climate, here in our corner of South Western Ontario, wedged between two Great Lakes. I am not saying it is tropical here or anything, but it is almost as close as you can get to tropical in Canada (except for maybe southern BC)! We have mild winters, warm wet springs, long, hot summers and warm wet falls. When our world finally freezes over in December, we only have 3 months of waiting for to green to peak through the white of the snow (compared to Northern Ontario that is the blink of an eye).  I digress…

Mums are also an edible. “ Chrysanthemums (Chrysanthemum coronarium) – Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning. “ http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

I for one will be trying them this year, and apparently they make a lovely tea.

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One response to this post.

  1. Hi, everything is going sound here and ofcourse every one is sharing
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    Reply

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