Skip to main content

THE BEST of BOTH WORLDS ~ BERGENIA

~ BERGENIA

___________________

Gardener's Note: Spring flowering Bergenia has large handsome leaves and clusters of delicate flowers ranging from deep purplish pink to pale pink and occasionally white. Grown for their 'sawtoothed' edges as well as blossoms that remain attractive even after the flowers fade, bergenia thrives in full sun or partial shade. Useful as a slow spreading border plant, the huge cabbage-like foliage remains green throughout the year in southern regions and turns a handsome bronze in the fall in cold areas ~ a strong contrast for spring bulbs, ferns and wildflowers.


Labels:

Comments

beckie said…
Your begenias are wonderful! Thank you for sharing with us.
Wednesday, May 28, 2008
joey said…
I wish everyone would try bergenia in the garden, Beckie. It's an amazing plant with subtle personality.
Wednesday, May 28, 2008
Jane O' said…
I don't have one bergenia. I'm going to have to get some next year. Love that color. I'm a sucker for a good deep pink.

Joey, I just noticed your burger recipe. I posted a gourmet recipe for one today. Sorry, I hope I didn't step on any toes.
Thursday, May 29, 2008
Frances, said…
Hi Joey, glad to see your bergenia, maybe you can help me. We planted two last fall, the leaves were very reddish and huge. They were lovely all winter, and then turned green as the weather warmed. But no flowers! The plants were large when purchased and watered well. Do they take a while to settle in? I was hoping for blooms to add to the pretty winter leaves as they turned to green. Do I need to do something, feed them? Thanks for any ideas.
Frances at Faire Garden
Saturday, May 31, 2008
Unknown said…
Ooooh... your bergenia flowers much more prettily than mine! But we're on the same page in regards to the bergenia. I wish more people would plant this beauty in their gardens, too.
Saturday, May 31, 2008
joey said…
Throughout all seasons bergenia is a favorite, Jane Marie. Try it in drifts. (Everyone loves a good burger and your recipe looks great).

Frances, bergenia bloom here with spring tulips, etc. Their lovely green cabbage foliage turns burgundy in fall. They can be grown in full sun (here in Zone 5) or partial shade in average to rich well-drained soil. Try planting in drifts on hillside or as edging border. I have many areas planted with bergenia, some over 20 years old and still going strong (divide when clumps die out in middle). Good luck!

I remember your fun post on bergenia, Kim. Let's keep on promoting its beauty! I declare it 'a must'!
Saturday, May 31, 2008
Post a Comment

Popular posts from this blog

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...
Post a Comment
Read more

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...
38 comments
Read more

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...
35 comments
Read more