Blog grid – Lee Reich

UGLY WORD, NICE PLANTS

December 29, 2025

2 Comments

Did you ever bite into cultivar? Sure you did. Many times. Probably planted one even. So what is a cultivar?

THIS CITRUS HAS IT ALL

December 23, 2025

9 Comments

For a potted citrus — or is it a citrus? — I sing the praises of kumquat. Read more about this wonderful fruit for the northern citrus craver in my latest blog post:

GIFTS FOR GARDENERS

December 17, 2025

6 Comments

Yes, I have some suggestion for gifts for gardeners. Three categories: plants (of course); expendables; and endurables. Details in my latest blog post, here:

Mice are clawing their ways in to where they can find food and lodging. Good for them but not for our plants, and us. Read about the various mousey threats and some ideas about how to avoid problems — in my latest blog post:

Interesting and unique pruning of forsythia

BUSH RESCUE

December 4, 2025

2 Comments

Whoaaa! I almost rammed my foot on the brakes to save a plant from being butchered, and more! But I decided to drive on because . . . well, read my latest blog post to see why I almost stopped for plant rescue and why I decided it was, sort of, okay.

STUFFED

November 24, 2025

2 Comments

Grow turkey stuffing. Make turkey stuffing. Stuff yourself. I only address the first, with suggestions from trees on down. Read about all this in my latest blog post, here:

ONE OF THE GREATEST APPLES

November 18, 2025

5 Comments

Esopus Spitzenberg is a very old, very delectable, apple that, though it originated a mere stone’s throw from my farmden, was Thomas Jefferson’s favorite. Also a favorite of mine. More of the Spitz story in my latest blog post, here:

NO NEED FOR A MELANCHOLY EXIT

November 12, 2025

2 Comments

No need for the garden to look melancholy through the coming months. Tidy things up is good for the garden, but don’t go overboard:

THREE BEAUTIFUL QUINCES

November 3, 2025

10 Comments

If you’ve been intrigued by fruits ripening on quince bushes that were a riot of salmon red flowers in spring, don’t take bite. They’re rock hard and astringent, although with enough cooking and sweetening can be made edible. Much tastier is the true quince which . . . but I’m divulging too much. To know the plants and see the photos, check out my latest blog post here: