Camellias are semi-shade shrubs that bloom in the early spring and late fall.  Three pink ones have been planted on the church patio beside the H.W. Washington Hall and we look for many years of blooming from them.

CONTAINER GARDENING.
Even the smallest patio or porch can boast a crop of vegetables or a garden of flowers in containers. Planter boxes, wooden barrels, hanging baskets and large flowerpots are just some of the containers that can be used. The container gardener is limited only by his imagination.

We have two containers on the church patio beside the H.W. Washington Hall.

Consider the following guidelines when choosing your container.
Avoid containers with narrow openings.
Cheap plastic pots may deteriorate in UV sunlight and terracotta pots dry out rapidly. Glazed ceramic pots are excellent choices but require several drainage holes.
Wooden containers are susceptible to rot. Redwood and cedar are relatively rot resistant and can be used without staining or painting. Avoid wood treated with creosote, penta or other toxic compounds since the vapors can damage the plants. One advantage of wooden containers is that they can be built to sizes and shapes that suit the location.

Use containers between 15 and 120 quarts capacity. Small pots restrict the root area and dry out very quickly. The size and number of plants to be grown will determine the size of the container used. Deep rooted vegetables require deep pots.

Make sure your pot has adequate drainage. Holes should be 1/2 inch across. Line the base of the pot with newspaper to prevent soil loss.

In hot climates use light-colored containers to lessen heat absorption and discourage uneven root growth.

Set containers on bricks or blocks to allow free drainage.

Line hanging baskets with sphagnum moss for water retention. Keep baskets away from afternoon sun.

If you choose clay pots, remember that clay is porous and water is lost from the sides of the container. Plants in clay pots should be monitored closely for loss of moisture.
Make sure your planting medium drains rapidly but retains enough moisture to keep the roots evenly moist. Your compost will make an excellent potting soil. Check the requirements of the plants you grow to determine whether you will need to add sand. If compost is not available, purchase a good quality potting mixture or make your own from equal parts of sand, loamy garden soil, and peat moss. Commercial potting mixes are usually slightly acidic, so you may want to add a little lime.


Most container gardeners have found that a "soilless" potting mix works best. In addition to draining quickly, "soilless" mixes are lightweight and free from soil- borne diseases and weed seeds. These mixes can be purchased from garden centers.


When you add your soil to your container, leave a 2 inch space between the top of the soil and the top of the container. You will be able to add 1/2 inch or so of mulch later.


Your container garden will need at least five hours of direct sunlight each day, and many plants will benefit from even more. As a general rule, leafy vegetables such as cabbage and lettuce can tolerate the most shade, while root crops such as beets and carrots will need more sun. Fruiting vegetables such as tomatoes and cucumbers need the most sun. The amount of sunlight needed by flowers varies depending on the varieties grown. Check the flower guides for sunlight requirements.

Since potting mixes drain water rapidly, fertilizer will be washed out of the container as you water. Lighter mixes will require more frequent fertilizing than heavier mixes. It's a good idea to use a dilute liquid fertilizer with every other watering. Liquid fish emulsion or liquid seaweed are great plant boosters, but remember that you need to provide your plants with a variety of nutrients. Check the labels on the products in you garden center to be sure that they contain a complete, balanced solution that includes trace elements.


In an exposed location, container plants loose moisture quickly. Some plants will need to be watered daily, especially during hot, dry weather.


 
Annuals suitable for containers include:.

Alyssum

Begonia

Browallia

Coleus

Geraniums

Impatiens

Latana

Lobelia

Marigolds

Periwinkle

Nasturtiums

Pansies

Petunias

Salvia

Sanvitalia

Snapdragons

Thunbergia

Zinnias

ARE YOU IN THE ZONE?. ZONE 7 THAT IS. WE LIVE IN THAT HARDINESS ZONE (YELLOW ON THE MAP). DON'T GET TOO CRAZY ABOUT THIS JUST READ THE LABEL ON YOUR YOUR PLANT STOCK WHEN YOU BUY IT. WHY DO I NEED TO KNOW? YOU DON'T WANT TO BUY A PLANT THAT CANNOT OVERWINTER HERE OR CANNOT STAND THE HEAT OF OUR SUMMERS. THE GOOD NEWS IS MOST PLANTS CAN THRIVE IN SEVERAL ZONES.

WHEN SHOULD I BUY - THE GARDEN CENTERS ARE LOADED WITH ANNUAL PLANTS?
JUST BECAUSE A PLANT IS IN THE GARDEN CENTER DOES NOT MEAN IT IS TIME FOR YOU TO BUY IT (EVEN THOUGH THEY HOPE YOU DO). THE OLE GARDENERS HAVE ALWAYS SAID THAT ANNUALS ARE NOT TO BE BOUGHT BEFORE MOTHER'S DAY. THE CLIMATE HAS CHANGED A LITTLE BUT NOT THAT MUCH. THE ONLY ONE THAT YOU CAN GET AWAY WITH BUYING EARLY IS THE PANSY. IF A COLD SNAP COMES THROUGH THE GARDEN CENTER CAN WRITE THEIR LOSSES OFF AS BUSINESS LOSSES - YOU CAN'T!

HERBS. A(n) herb (pronounced /ˈɝb/ or /ˈhɝb/; see pronunciation differences) is a plant that is valued for qualities such as medicinal properties, flavor, scent, or the like.


Herbs have a variety of uses including culinary, medicinal, or in some cases even spiritual usage. The green, leafy part of the plant is often used, but herbal medicine makes use of the roots, flowers, seeds, root bark, inner bark (cambium), berries and sometimes the pericarp or other portions. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant, typically using the leaves. Any of the parts of the plant, as well as any edible fruits or vegetables, might be considered "herbs" in medicinal or spiritual use.


Culinary use of the term "herb" is much more specific and narrow. Culinary use typically distinguishes between herbs, the leafy green parts of the plant, and spices, all the other parts of the plant, including seeds, berries, bark, root, fruit, and even occasionally leaves. Culinary herbs are distinguished from vegetables in that they are used in small amounts and provide flavor (similar to spices) rather than substance to food.

HERB GARDEN. Definition of Herb
From the botanical viewpoint, an herb is a seed plant that does not produce a woody stem like a tree. But an herb will live long enough to develop flowers and seeds. Some herbs fit into one or more classifications according to use -- culinary, aromatic, ornamental, and medicinal.


Culinary Herbs
Culinary herbs are probably the most useful to herb gardeners, having a wide range of uses in cooking. These herbs, because of their strong flavors, are generally used in small quantities to add flavor. Parsley, produced in the largest amount, is used mostly as a garnish. Next in popularity is sage -- an important flavoring in pork sausage. Other popular culinary herbs include chives, thyme, savory, marjoram, mint, and basil.


Aromatic Herbs
Aromatic herbs have some novel uses and are not as popular to grow. Most have pleasant smelling flowers or foliage. Oils from aromatic herbs can be used to produce perfumes, toilet water, and various scents. For home use, the plant parts are used intact, often to scent linens or clothing. When dried, many aromatic herbs will retain their aroma for a considerable period. Some common aromatic herbs include mint, marjoram, lovage, rosemary, and basil.


Ornamental Herbs
Ornamental herbs have brightly colored flowers and foliage. Many have whitish or light-colored flowers. Valerian has crimson blossoms while borage and chicory are blue-flowered. Such herbs as variegated thyme, mint, lavender, and chives produce variegated foliage.


Medicinal Herbs
Medicinal herbs have long been thought to have curative powers. But while present medical knowledge recognizes some herbs as having healing properties, others are highly overrated. Medicinal herbs should be used carefully. Some herbs are harmless while others can be dangerous if consumed.


Herb Types
Herbs also can be classified as annuals, biennials, and perennials. Annuals bloom one season and then die. Biennials live for two seasons, blooming the second season only. Once established, perennials overwinter and bloom each season.


Herbs for Beginning Gardeners
Beginning herb gardeners may have a problem deciding which herbs to plant because of the large number of herbs from which to select. A quick check of your supermarket shelf will give you some idea of the types of herbs used in cooking and also will serve as a planting guide. Many cookbooks also offer information on uses of various herbs as flavorings. Following is a good variety of flavors and uses of recommended herbs for beginners:

Strong herbs -- winter savory, rosemary, sage
Herbs strong enough for accent -- sweet basil, dill, mint, sweet marjoram, tarragon, thyme

Herbs for blending -- chives, parsley, summer savory

As your interest and needs increase, you can add to the variety of herbs in your garden. Keep in mind that herbs can be annuals, biennials, or perennials when selecting herbs to grow for the first time.


Annuals (bloom one season and die) -- anise, basil, chervil, coriander, dill, summer savory

Biennials (live two seasons, blooming second season only) -- caraway, parsley

Perennials (overwinter; bloom each season once established) -- chives, fennel, lovage, marjoram, mint, tarragon, thyme, winter savory.