Perhaps one of the most beautiful flowers around is the tuberous begonia. There are many varieties, from single or double flower, ruffled-petal flowers, to camellia- or carnation-form flowers. There are even pendulous forms perfect for hanging baskets.

Their colors are extremely vivid, ranging from reds and red-orange to orange, yellow, white and hot pink; there are even bi-colored varieties. The tuberous begonia is a highly versatile plant whose almost fluorescent flowers are wonderful in flowerbeds, patio containers, window boxes or even hanging baskets.

Tuberous begonias will bloom for you all summer long and into early fall. They will thrive in shadier areas where few other flowers with long bloom times and showy flowers will even grow.

Although they are not frost hardy, they can be pulled out of the ground as they start to go dormant in fall, then cleaned off and stored in a cool, dry location over winter and replanted in spring after any danger of frost is gone. Handled correctly, they can provide years of beauty in the garden.

They should be planted in soil that maintains moisture, but also drains (no standing water). If you plant into the ground, you may need to amend first. For best results in containers, be sure to plant using a high-quality potting soil.

These begonias like indirect light or dappled shade locations and need to be kept moist with regular watering. Please take care not to let them dry out. To maintain their vibrant blooms, feed regularly with Maxsea All Purpose Fertilizer.

We have spectacular varieties available right now, just waiting for a home in your garden. Visit us soon for the best selection.

You don't have to live in Kansas to enjoy sunflowers in the garden! Sunflowers are easy and fun to grow. From tall varieties that reach for the sky to dwarf types that are knee-high, there's a variety to suit every gardener's needs. Since they grow very quickly, children enjoy watching them grow--and the large seeds are easy for small fingers to handle. Plus, if you buy a good eating variety, you can harvest the seeds and teach the kids to roast them for a healthy snack!

• Plant in full sun, where they will not shade other plants, or plant shade-lovers around them.
• Plant the seeds 1 inch deep and about 6 inches apart.
• When the seedlings come up, thin them to about 18 inches apart.
• Water well after planting and keep fairly moist, but not soggy, until the seeds sprout.

Sunflower seedlings will come up in one or two weeks. They will start out slowly, then speed up their growth rate. Children can be responsible for watering them, weeding around them and adding mulch around the plants.

Harvesting of sunflower heads is quick and easy--but you may need a ladder or stepstool if you are growing tall varieties. Watch the birds; when they start going after the seed heads, cover the heads with cheesecloth to protect the seeds. The seed heads will be ready to harvest when their backs are brown and dry and no traces of green remain.

Cut off the heads with a foot or two of stalk. Hang them upside down in a dry and airy place. When the seeds are dried, rub them off with your hand and store them in an airtight container. Don't wash them, as this could cause them to mold.

To roast sunflower seeds, place a single layer of raw dehulled kernels in a shallow pan. Roast in a 300 degree F oven for 30 to 40 minutes or until they are brown and crisp. Stir occasionally. Remove from the oven. One teaspoon of melted margarine may be added if preferred for each cup of seeds; stir to evenly coat. Place the seeds on absorbent paper. Salt to taste. Store in a tightly covered container.

For salted in-the-shell seeds, cover unhulled seeds with salted water in the amount of 2 quarts of water to 1/4-1/2 cup salt. Bring to a boil and simmer for 2 hours. Drain and dry on absorbent paper. Seeds may also be soaked overnight instead of boiled. Then proceed as for the roasted kernels above.

Hot peppers get their heat from capsaicin, a natural substance that produces a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicin has no flavor or odor, but works directly on the pain receptors in the mouth and throat. In fact, it is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

Capsaicin is found primarily in the seeds and white ribs that run down the middle of peppers. If you remove these parts you will be able to temper the amount of heat that’s in the pepper. Capsaicin tends to be distributed unevenly throughout the flesh, so some parts of the pepper still may be hotter than others. It is recommended that you wear gloves when removing the ribs and seeds in peppers.

The Capsaicinoid content of peppers is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's heat. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros, which are some of the hottest peppers, pack a blistering 200,000 to 350,000.

For comparison's sake, pure capsaicin has a Scoville heat unit score of 16 million.

Bhut Jolokia: 1,001,304 (officially)

Dorset Naga: 923,000

Red Savina Habanero: 350,000 to 577,000

Chocolate and Orange Habanero: 200,000 to 350,000

Scotch Bonnet: 100,000 to 250,000

Jamaican Hot: 100,000 to 200,000

Thai: 50,000 to 100,000

Piquin: 40,000 to 58,000

Cayenne: 30,000 to 50,000

Serrano: 10,000 to 25,000

Hungarian Wax: 5,000 to 10,000

Jalapeño: 2,500 to 8,000

Anaheim: 1,000 to 2,500

Ancho Poblano: 1,000 to 1,500

New Mexico: 500 to 1,000

Pepperoncini: -100 to 500

Bell Pepper: - 0

If you have plants that suddenly keel over in the middle of the night, you might have cutworms. Closer inspection will usually reveal that the main stem has been severed from the roots.

The adult cutworms are night-flying moths that lay eggs on grass tips or on the soil next to lawn or plant stems in the fall. In the spring, the larvae emerge and begin developing, feeding on leaves, buds and soft plant stems as they mature. They get their name from their habit of "cutting" off a seedling at ground level by chewing through the stem. There are a number of species involved, so identification is most easily done by identifying the damage. Most cutworms will roll up in a ball if disturbed.

Natural remedies include pouring a ring of molasses around the plants, and placing foil or cardboard collars around your plants. Collars should penetrate at least an inch down and up several inches. Also helpful are beneficial nematodes or a bait like Pest Fighter Slug, Snail and Insect Bait.

The major reason lavender plants are so prized is that their flowers keep their fragrance when dried. Besides being beautiful and aromatic, lavender flowers are also edible. They can be used as a seasoning, added to salads, baked into cookies and brewed into tea. They can also be candied and used as a cake decoration.

For best drying results, harvest the flowers as the buds first begin to open. In general, wait until any rain or dew has dried from the plants. Harvest midday when the heat brings the most fragrance out of the flowers. Hang in small bunches upside down in a warm, dry spot with good air circulation and out of direct light.

Use rubber bands to tie the stems together for drying because they will contract along with the drying stems. If you wish to remove the flower buds from the stems for potpourri after drying, place the bound bundles inside a pillow case. Then roll it up and gently press and roll it on a hard surface--as if it were a rolling pin. (You can throw away the stems or take them camping and place on a campfire to repel mosquitoes.) Then scoop out the flower buds and place in sachets or potpourri dishes.

How often should I water the plants in the ground in my garden?

Answer:
The simple answer would be however often it takes to keep your soil moist but not wet.

As a rule, the hotter it gets, the more you will have to water. In the cooler months, you only water between periods of extended dry weather or high wind, which can also stress or dry a plant out.

When it is hot, increase the length of time you water your plants, not the frequency of watering. Most plants need to be watered at least twice a week; new plants that have yet to be established should be checked every other day. Remember that checking does not necessarily mean watering! We recommend that the top couple of inches of ground dry out between waterings.

Using drip irrigation is the most effective method. It is also important to group plants with similar watering needs together.

If a plant is too dry, the foliage will have a wilted appearance or begin to burn on the outside leaf tips.

If a plant is too wet, it will lose its luster and quickly drop faded leaves, starting from the inside of the plant and working its way to the leaf tips.

Make sure not to use soft water on any plants. The salt in the water can burn or kill plants. Fluoridated water is fine, because your plants will look better when they smile.

Ferne was born in Iowa and spent many summers there at her grandparents' farm after her family moved to Colorado. She learned to love gardening, canning, quilting, and sewing from her grandmother but claims her most important life lessons have been learned from raising her two boys.