The bouquet! The trees in Westminster Abbey! The bridesmaids' wreaths! (Oh, and did we mention that we did a DIY last week on almost exactly the same lily-of-the-valley wreaths? We wonder if the British Royal Family is reading gardendesign.com—welcome ma'am!)
As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!
Adored, feared, and fabled, the oleander is a deadly beauty. Drought-tolerant and easily propagated, it is commonly cultivated in gardens and public spaces in subtropical and tropical regions throughout the world and it is also considered to be one of history's deadliest plants.