Bananas are a great choice for your landscape, whether as an edible fruit producer or simply as an ornamental, giving your space a tropical vibe.
Bananas are native to southeast Asia, however, grow well across Florida. Complementary plants that can be paired with bananas in the landscape are bird of paradise (banana relative), canna lily, cone ginger, philodendron, coontie, and palmetto palm, just to name some.
Bananas are very easy to manage during the warmer months. Bananas are water loving, and that’s putting it lightly. Planting in vicinity of an eave on your home is a good measure for site suitability. Roof rainwater will drastically increase the growth of the banana tree and decrease the need for supplemental irrigation. Banana trees will need full sun and high organic moist soils create the best environment. For nutrition, a seasonal one-pound application of 6-2-12 fertilizer is a good practice to sustain older trees. Young trees should be fertilized every two months for the first year at a rate of a half-pound.
Musa basjoo is one of the most cold hardy banana varieties. Photo Credit: University of Florida/IFAS Extension
If there is a con to banana trees, it’s their cold hardiness. Some varieties fair well and others some not so much. ‘Dwarf Cavendish’ (Musa acuminate) is a popular variety that is found in many garden centers in the state. It produces fruit very well, but it is not very cold hardy. ‘Pink Velvet’ (Musa velutina) produces fruit with a bright pink peel, but isn’t very cold hardy either. A couple of cold hardy ornamental varieties are the ‘Japanese Fiber’ (Musa basjoo) and ‘Black Thai’ (Musa balbisiana), which is by far the most cold hardy, with the ability to easily combat below freezing temperatures.
Freeze damage on a banana tree. Photo Credit: Ray Bodrey, University of Florida Extension – Gulf County
Regardless of cold hardiness, in many cases, banana trees will turn brown after freezing temperatures occur or even if the temperatures reach just above the freezing mark, but will bounce back in the spring. Until then, it’s important not to prune away the brown leaves or trunk skin. These leaves act as an insulator and help defend against freezing temperatures. Usually, the last freezing temperatures that may occur in the Panhandle are around the first of April. So, to be safe, pruning can begin by mid to late April. When pruning, be sure to be equipped with a sharp knife, gloves and work clothes. Banana trunk skin and leaves can be quite fibrous and the liquid from the tree can stain clothing and hands.
So, what’s the best variety of fruiting bananas? Most ornamental bananas do not produce tasty fruit. If you are looking for a production banana, ‘Lady Finger’, ‘Apple’, and ‘Ice Cream’ are popular varieties, but are better suited for the central and southern parts of the state.
For more information, contact your local county extension office.
It’s mid-February, cloudy, and cold. It’s time to get outside and take cuttings for fruit and nut tree grafting. The cuttings that are grafted onto other trees are called scions. The trees or saplings that the scions are grafted to are called rootstocks. Grafting should be done when plants start to show signs of new growth, but for best results, scion wood should be cut in February and early March.
Scion Selection
Straight and smooth wood with the diameter of a pencil should be selected for scions. Water sprouts that grow upright in the center of trees work well for scion wood. Scions should be cut to 12-18″ for storage. They should only need two to three buds each.
Scions ready for grafting. Photo Credit: Matt Lollar, University of Florida/IFAS Extension – Santa Rosa County
Scion Storage
Scions should be cut during the dormant season and refrigerated at 35-40°F until the time of grafting. If cuttings are taken in the field or far from home, then simply place them in a cooler with an ice pack until they can be refrigerated. Cuttings should be placed in a produce or zip top bag along with some damp paper towels or sphagnum moss.
Grafting
It is better to be late than early when it comes to grafting. Some years it’s still cold on Easter Sunday. Generally, mid-March to early April is a good time to graft in North Florida. Whip and tongue or bench grafting are most commonly used for fruit and nut trees. This type of graft is accomplished by cutting a diagonal cut across both the scion and the rootstock, followed by a vertical cut parallel to the grain of the wood. For more information on this type of graft please visit the Grafting Fruit Trees in the Home Orchard from the University of New Hampshire Extension.
A bench graft union. Photo Credit: Matt Lollar, University of Florida/IFAS Extension – Santa Rosa County
Achieving good bench graft unions takes skill and some practice. Some people have better success using a four-flap or banana graft technique. This type of graft is accomplished by stripping most of the bark and cambium layer from a 1.5″ section of the base of the scion and by folding the back and removing a 1.5″ section of wood from the top of the rootstock. A guide to this type of graft can be found on the Texas A&M factsheet “The Four-Flap Graft”.
Grafting is a gardening skill that can add a lot of diversity to a garden. With a little practice, patience, and knowledge any gardener can have success with grafting.
Escambia County Master Gardener Volunteer Carol Perryman shares information for you to consider growing your own Bay laurel tree.
Laurus nobilis, commonly known as bay laurel, is an aromatic tree native to the western Mediterranean and it yields the bay leaves used in cooking. Mature leaves are leathery and dark green. Most are 3 to 4 inches in length with minute margin serrations. Small, inconspicuous yellowish-white blooms may appear in summer followed by a tiny fruit which turns black as it dries. Bay laurel is salt tolerant and can be grown on barrier islands.
Dark green bay leaves. Photo by Beth Bolles, UF IFAS Extension Escambia County.
The bay laurel tree is called daphne in Greece. Greek mythology says that Apollo, the sun god, fell in love with the nymph Daphne. Her father took action and turned her into a laurel tree. To remember Daphne, Apollo wore a laurel wreath and the tree came to represent honor and glory. Greek and Roman heroes and scholars were crowned with laurel wreaths. The earliest Olympic champions in 776 BC wore garlands of fragrant bay leaves. The tree was considered good luck, but the death of a bay tree was considered an omen of things to come.
Bay laurels are slow-growing and show variation in growth habits. Most have a dense and shrubby appearance with multiple shoots from the base while some have a single trunk. Under ideal conditions, planted in the ground, the bay tree can reach 25 feet or higher, but most commonly grow to about 6 feet. In our zone, 8B, bay laurels can grow in the ground if planted in a sunny southern or eastern exposure location near a wall or building for cold protection.
Bay laurel plants like well-drained, rich soil. If the bed is properly prepared, additional fertilizer is rarely needed. Bay laurels will survive light frosts and the infrequent hard freeze if it is not for a prolonged period. More mature trees can also freeze to the ground and come back from the rootstock. Young trees should be protected from cold stress for several years until they are at least a foot tall before planting in the ground.
A bay laurel trained as a tree. Photo Credit: Karen Russ, Clemson University Extension
Bay laurels can also be grown indoors in containers in areas with strong natural lighting. Clay or wooden containers with many drainage holes are preferred. Plants should be fertilized regularly with complete fertilizer. In the summer, time-release fertilizer works best due to frequent watering. However, fertilizers too high in nitrogen will produce lush foliage with little flavor.
Bay laurel is a favored container-grown street plant in Europe. It has historically been found in gardens as a tree, a hedge, a topiary, or a focal point in an herb garden. Bay trees are only now gaining popularity in the United States. It was awarded the herb of the year in 2009.
Bay laurel has a reputation of being frustrating and difficult to propagate which results in very high prices for starter plants. To propagate use semi-hard wood cuttings and snap from branches rather than clipping. Strip the lower leaves and dip cutting in a rooting hormone. Stick in small pots filled with a fine-textured medium. If a knob forms at the end in a few weeks, then roots may form within a few weeks to several months. In recent years, plants have been more readily available in nurseries and even at large box stores.
Bay laurel is one of the primary culinary herbs in the garden. The culinary history has been documented for thousands of years. The leaves are treasured and used in many cuisines. Fresh leaves are tough but dried leaves are hard and brittle. Leaves are added at the beginning of cooking. Both fresh or dried are usually removed after cooking before food is served to prevent the risk of choking. Much is said about fresh versus dried bay leaves. I usually use fresh leaves because I have them available. I think they have a wonderful flavor. I use equal amounts of fresh or dried. Soft fresh leaves (petioles and midribs removed) are great chopped in salad dressings. Chopped leaves are also good in butters and cheeses with other herbs. Cajun cuisines use bay leaves to flavor rice and seafood. Bay is a primary element of bouquet garni, a bouquet of herbs, used in French cuisine. Bay goes in meats, soups, stews, vegetables, pasta, potatoes, and sometimes in custards and dessert sauces. Like parsley and marjoram, bay laurel is called a “liaison” herb which helps contrasting herb flavors blend rather than fight each other.
There are many plants that look like and smell like the bay laurel. Red bay, Persea borbonia, is native throughout our region and a substitute for bay laurel. Red bay is best used fresh. Its fragrance and flavor dissipate quickly if dried. This is one of the only substitutes. Others are poisonous or have little to no flavor. Madalene Hill and Gwen Barclay, authors of Southern Herb Growing, wrote, “A word to the wise: Be wary of collecting and using any wild plant as flavoring or food unless you’re absolutely sure of its safety. Just because a plant is called some type of bay or laurel does not mean it is edible.” Some are highly poisonous.
If you enjoy good food, you have enjoyed bay laurel, Laurus nobilis, whether you knew it or not. It’s time to grow your own beautiful and fragrant bay laurel tree. This will be a wonderful addition to your garden and to your kitchen.
Grow your own horseradish in your home garden. You can then harvest roots to make a delicious, spicy sauce for your favorite dish. Learn outdoor care and kitchen prep with UF IFAS Extension Escambia County. #gardentotable #homegrown #homegardening
Cilantro is an herb that grows well in the cooler months of North Florida gardening. Beth Bolles will share how to grow and use cilantro in the latest Garden to Table feature from UF IFAS Extension Escambia County.
Peanuts, also known as groundnuts, earthnuts or goobers have a long history of cultivation. Unlike other nuts, peanuts are grown underground and not on a tree (hence the name nickname groundnut or earthnut). Originally native to South America, peanuts made their way to North America from Africa, where they were introduced by African slaves in the early 1800’s.
Overturned peanuts in a field ready to be harvested. Photo credit: UF/IFAS
First grown in Virginia, peanuts were grown mainly for oil, food, and as a cocoa substitute. During this time, they were regarded as food for livestock and the poor. It wasn’t until the late 1800’s did their demand increase as there was a need for an affordable, high-protein food during the Civil War and world wars. Their popularity also increased when P.T. Barnum began selling hot roasted peanuts at circuses.
In the 1900’s, peanuts became a significant agricultural crop when the cotton boll weevil threatened the South’s cotton crop. Through the research findings and suggestions of Dr. George Washington Carver, peanuts were grown as a successful cash crop and contributed greatly to the sustainability of the farm. Though Dr. Carver did not invent peanut butter, he did invent more than 300 new uses for the peanut and peanut byproducts including shaving cream, leather dye, coffee, ink and shoe polish.
Now, peanuts are grown in 13 states, across the United States and the U.S. is the third largest producer of peanuts in the world. In 2019, Florida grew 155,000 acres of peanuts with a production value of roughly $119 million. Did you know you can even grow peanuts in your home garden? Check out the UF/IFAS EDIS publication: Producing Peanuts for Home Use to learn more!
Peanut Fun Facts:
99% of peanut farms are family-owned, businesses averaging 200 acres
There are four different types of peanuts – Runner, Valencia, Spanish and Virginia
Peanut plants are legumes and fix beneficial nitrogen back into the soil
Peanut butter is an excellent source of niacin, and a good source of vitamin E and magnesium
Peanuts do not contain cholesterol and are low in saturated fat
Peanut butter accounts for half of all peanuts eaten in the U.S.
It takes about 540 peanuts to make a 12-ounce jar of peanut butter
There are enough peanuts in one acre to make 35,000 peanut butter and jelly sandwiches
The average person will eat almost 3,000 peanut butter and jelly sandwiches in their lifetime
Women and children prefer creamy peanut butter, while most men opt for chunky
Peanut allergies affect just 0.6% of the U.S. population
UF/IFAS Peanut Butter Challenge
Help us fight hunger in the Panhandle by donating unopened jars of peanut butter to the Peanut Butter Challenge! Every year UF/IFAS Extension Offices across the Panhandle coordinate the Peanut Butter Challenge to address hunger and food insecurity in our area. You can support the challenge and help fight hunger by donating unopened jars of peanut butter, now through November 25th to your local UF/IFAS Extension office. Through a partnership with the Florida Peanut Producers Association and the Florida Peanut Federation, for every one pound of peanut butter you donate, TWO pounds are given back locally to those in need!
