Daylily and Strawberry
by Monica Resinger
If your Daylily plant is a large clump you should divide it so it can become
healthier. When itís large and clumped together, the middle of the plant
cannot get the water and nutrients it needs so it will eventually die out if not
divided. You may also want more plants in your garden or to give away to
friends and family.
When it is finished flowering, dig up the clump and divide it into many plants
then re-plant as many as desired. It can sometimes be pretty tough to
divide a large clump because the roots get tightly woven together -- you might
have to slice through it with your shovel a few times to loosen the clump.
Try not to worry about damaging the plant when doing this - Daylilies are very
tough. As long as you have a piece of root, it will grow into a plant.
When you are finished planting the divisions, be sure to water thoroughly.
PROPAGATING STRAWBERRY PLANTS...
If you grow your own strawberries, you probably have noticed that runners will
grow from the main plant and root themselves somewhere nearby. These
rooted runners are new plants. Simply cut the runner from the main plant
to the new plant after the new one has rooted and, voila, a new strawberry
There is a variety of strawberry plant that doesnít send off runners but instead
grows offsets. To propagate this type, simply dig it up after harvest,
divide into smaller plants, re-plant the offsets and water well.
Did you know Daylily flowers are edible? Well, they are. They taste
like a sweet lettuce and are a tasty, colorful addition to any salad. I
like them so much I munch a petal almost every time I walk into the garden.
* * * *
Fresh Strawberry Pie
6 servings 1 Baked 9-inch Pie Shell
1 1/4 C. Sugar
1 Tbsp. Cornstarch
3 Tbsp. Lemon Juice
3 oz. (1 pkg.) Strawberry Gelatin
1 qt. Fresh Strawberries
1 1/2 C. Water Clean and hull strawberries.
In medium saucepan, combine sugar and cornstarch; add water and lemon juice.
Over high heat, bring to a boil. Reduce heat; cook and stir until slightly
thickened and clear, 4 to 5 minutes.
Add gelatin, stir until dissolved. Cool to room temperature. Stir in
strawberries; turn into prepared pastry shell.
Chill 4 to 6 hours or until set.
Serve with whipped cream if desired. Refrigerate leftovers.
* * * *
Chilled Strawberry-Mint Soup1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspoons finely chopped fresh mint leaves
Fresh strawberry slices, kiwi fruit slices, or fresh mint sprigs
In a food processor or blender, place the strawberries, sour cream, heavy cream,
orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness;
if necessary, add more honey. Refrigerate until well chilled. To serve, put into
cold soup bowls and top with strawberry slices, kiwi fruit slices, or mint
sprigs. Makes 2 servings.
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