While the azalea blooms are beautiful, it’s hard to remember what the leaves looked like last summer. But, if you look carefully, you may see some off-colored, bleached out leaves. Those are from a piercing-sucking insect. Its azalea lace bug, Stephanitis pyrioides. They overwinter as eggs on the underside of infested leaves or in the leaf litter or mulch under the shrub. Eggs hatch in late March and early April. The insect then passes through five nymphal instars before becoming an adult. It takes approximately one month for the insect to complete development from egg to adult and there are at least four generations per year. Valuable plants that are susceptible to lace bug damage should be inspected in the early spring for the presence of overwintering lace bug adults, eggs and newly hatched nymphs. Inspect these plants every two weeks during the growing season for developing lace bug infestations.
Damage caused by azalea lace bug, Stephanitis pyrioides (Scott), feeding. Photograph by James. L. Castner, University of Florida.
Both adults and nymphs have piercing-sucking mouthparts and remove sap as they feed from the underside of the leaf. Lace bug damage to the foliage detracts greatly from the plants’ beauty, reduces the plants’ ability to produce food, decreases plant vigor and causes the plant to be more susceptible to damage by other insects, diseases or unfavorable weather conditions. The azalea can become almost silver or bleached in appearance from the feeding lace bug damage.
Adult azalea lace bug, Stephanitis pyrioides (Scott). Photograph by Jamba Gyeltshen, University of Florida.
However, lace bugs often go undetected until the infested plants show severe damage sometime into the summer. By then several generations of lace bugs have been weakening the plant. Inspecting early in the spring and simply washing them off the underside of the leaves can help to avoid damage later and the need for pesticides.
Adult lace bugs are flattened and rectangular in shape measuring 1/8 to 1/4 inch long. The area behind the head and the wing covers form a broadened, lace-like body covering. The wings are light amber to transparent in color. Lace bugs leave behind spiny black spots of frass (excrement).
Lace bug nymphs are flat and oval in shape with spines projecting from their bodies in all directions. A lace bug nymph goes through five growth stages (instars) before becoming an adult. At each stage the nymph sheds its skin (molts) and these old skins often remain attached to the lower surface of infested leaves.
Azalea leaf with azalea lace bugs, Stephanitis pyrioides (Scott), and excrement spots. Photograph by James. L. Castner, University of Florida.
Azalea lace bug eggs are football-shaped and are transparent to cream colored. Lace bug eggs are found on the lower leaf surface, usually alongside or inserted into a leaf vein. Adult females secrete a varnish-like substance over the eggs that hardens into a scab-like protective covering. Other plant species, such as lantana and sycamore, may have similar symptoms. But, realize that lace bugs are host specific. They feed on their favorite plant and won’t go to another plant species. However, the life cycle is similar. Be sure to clean up all the damaged leaves. That’s where the eggs will remain for the winter. Start next spring egg-free.
As an avid herb gardener, I have often wondered why my oregano is often flavorless when incorporated into meals but still smells strong when handled in the garden. Thankfully our herb demonstration garden at UF/IFAS Extension Washington County Office was a site of a gigantic but flavorless oregano plant, so I was determined to solve the mystery as to why.
Healthy green oregano, although this selection is flavorless, is very pretty (Image Credit: Matthew Orwat)
Although most herb gardeners expect oregano to be pungent and flavorful, some selections don’t measure up. These plants usually possess the usual pleasant oregano odor but lack the intensity of flavor expected from the herb.
Common oregano, scientific name Origanum vulgare, is an open pollinated species and is grown from seed and sometimes cuttings. As such, it offers some level of genetic variation in the pungency of a given plant. Thus, when shopping for common oregano at a garden center one is likely to get stuck with a less than potent plant.
The good news is that there are quite a few named selections available of Origanum vulgare. The hybrid of Origanum vulgare, known as Italian oregano(Origanum x majoricum), is much more flavorful, as are some of the other cultivated varieties such as Greek oregano (Origanum vulgare var. hirtum). Although all of these may also be easily reproduced from seed, propagation from division or cuttings will ensure that the plant you have is a clone of the desired selection instead of a seedling with variable genetic traits.
In summation, the best strategy to employ when selecting flavorful oregano for the herb garden is to look for named varieties of oregano or subspecies such as Italian oregano. Also, it never hurts to sample the herb you are about to purchase to determine its potency!
New Zealand spinach has a mild flavor, flourishes in the heat, and can serve as a nutritious summer salad. Photo by Forest and Kim Starr.
If you’ve ever tried growing lettuce (Lactuca sativa), true spinach (Spinacia oleracea), or crops in the cabbage family (Brassica spp.) in late spring or summer in the subtropics of Florida, you know that our extreme heat can make it difficult. Between bolting leaves, fungal diseases, insect pressure, and poor germination, it can be quite a challenge to keep greens on the dinner table all year long.
Fortunately, there are a few greens that – while less well known – can take our Florida heat and are relatively easy to grow. Some of these greens include New Zealand spinach, Malabar spinach, and perpetual spinach. They are frost sensitive and prefer well-drained, slightly acidic soil and require regular watering, but they don’t need a lot of fertilizer or special attention. Additionally, they are resistant to most pests and diseases.
New Zealand Spinach
New Zealand spinach tastes similar to true spinach but can stand up to the Florida heat. Photo by Forest and Kim Starr, Starr Environmental, Bugwood.org.
New Zealand spinach (Tetragonia tetragonioides) is a leafy green that is native to New Zealand, but it is well-adapted to warm climates such as ours. It grows one to two feet in height and branches two to three feet across. In the kitchen, it is known for its mild, slightly salty flavor, and it is a great source of vitamins A and C, iron, and calcium.
New Zealand spinach germinates slowly, taking two to three weeks to sprout. Soaking seeds for 24 hours directly before planting can help them along, but be patient, and keep the planted area weed free.
Sow seeds a quarter-inch deep, two inches apart, and water well, keeping the soil moist but not waterlogged. Once germinated, thin to eight to 12 inches apart. After the plant has grown about a foot, harvest a few tender leaves off of each branch, making sure enough leaves remain so the plant can continue to photosynthesize and grow.
Read the UF/IFAS publication Spinach, New Zealand to learn more about growing New Zealand spinach.
Malabar Spinach
Malabar spinach (Basella alba and B. cordifolia) is a fast-growing leafy vine native to tropical South Asia. It is known for its thick, succulent leaves and its slightly lemony flavor. It is a good source of antioxidants, vitamins A and C, iron, and calcium.
Support fast-growing Malabar spinach vines with a trellis or stakes. Photo by Molly Jameson.
Like New Zealand spinach, Malabar spinach is vulnerable to frosts and grows well in hot, humid conditions. Wait until soil temperatures reach 65°F to 75°F to sow or wait at least three weeks after the last frost date. Typically, in our area, it does best sown from mid-April through early June.
Sow seeds a quarter-inch deep, two inches apart. Also, like New Zealand spinach, Malabar spinach can take two to three weeks to germinate, so soaking seeds for 24 hours prior to planting is recommended. Once planted, keep the area weed free and well-watered, but not waterlogged.
After germination, thin the sprouts out so that they are spaced 12 inches apart. In optimal conditions, the plant can reach maturity in 70 days. Vines will continue to grow to 10 feet or longer and will benefit from a trellis, a fence, or stakes to assist in climbing. Harvest the leaves and young stems and prune back any overlong vines.
Perpetual spinach is related to Swiss chard and beets, but it is more “spinach-like” in flavor. Photo by Baker Creek Heirloom Seed Company.
Perpetual spinach (Beta vulgaris), or spinach beet, is a leafy green that is the same species as Swiss chard and beets, but tastes more like a true spinach and is known for its mild, slightly sweet flavor. It is a great source of vitamins A, C, and K, as well as calcium, magnesium, and iron.
Perpetual spinach can tolerate cooler temperatures than New Zealand and Malabar spinach, but it also grows well in warm weather and can continue to produce throughout the growing season.
Sow seeds a half-inch inch deep, two inches apart. Water well and keep the soil moist but not waterlogged. Again, be patient, as like the other heat-loving greens, perpetual spinach can take up to two to three weeks to germinate.
Once the plants have sprouted, thin them out so that they are spaced six to eight inches apart. Begin harvesting by cutting leaves at the base of the stem. If the plants get too big or the leaves begin to taste bitter, cut the leaves back to about three inches above the soil and they will produce new, tender leaves.
While these heat-loving greens do not taste the same as lettuce, true spinach, kale, or collards, they are incredibly versatile in the kitchen and have a unique flavor profile. They can be eaten raw in salads, or they can be cooked in a variety of dishes. For example, New Zealand spinach can be sautéed with garlic and lemon juice, while Malabar spinach can be used as a green in a delicious stir-fry. Perpetual spinach can be used in soups, stews, casseroles, and salads.
Other heat-loving greens to try out in the garden include Okinawa spinach (Gynura crepioides), longevity spinach (Gynura procumbens), and Surinam spinach (Talinum triangulare).
If you are looking to keep homegrown greens on the dinner table this spring and summer, give heat-loving greens a try! They are easy to grow, resistant to pests and diseases, and are great additions to many dishes.
The UF/IFAS Extension Bay County Pollinator Garden is the proud recipient of a Little Free Library built, stocked, and installed by the Bay County Library Foundation. We were incredibly fortunate the foundation had the perfect box designed and painted by local artist Heather Clements just waiting for the perfect place to be installed!
You might be asking yourself, how does a Little Free Library work? It’s very simple, if you want a book you take one and if you have a book to donate you leave it in the box. Our box includes books for all ages and reading levels including children’s books in English and Spanish and of course gardening and wildlife topics. As people exchange books the titles and topics will change and evolve over time.
If you are in Panama City I hope you will take a moment to pick out a book and enjoy our demonstration gardens at 2728 E. 14th Street, Panama City and visit the virtual garden for educational information about the garden inventory.
Looking for a Little Free Library near you or Interested in starting one? Visit https://littlefreelibrary.org/start/ or contact your local library to find out more information.
A mixed vegetable garden. Photo Credit: eXtension.org.
It doesn’t get much better than eating fresh vegetables out of your own garden. I guess you could add a beverage to the mix to improve the experience. A dry chenin blanc would probably go well. Unfortunately, this month’s Gardening in the Panhandle LIVE steered clear of wine as a topic, but the featured agents did focus on vegetables.
Container Gardening
Size does matter when it comes to container gardening. Think about the full grown size of the plants you plan to grow when selecting a container size. For most vegetables, 10 inches wide by 10 inches deep is sufficient, but you can grow in much larger containers. The larger the container, the more room the roots will have. For more information on gardening in containers, check out the articles “Don’t Think You Have a Green Thumb? Try Container Gardening!” and “Container Gardens for Outdoor Spaces”.
If you have a really deep container and don’t want to spend the money on potting soil to fill it up, then you’re kind of out of luck. Rocks or other materials placed in the bottom of containers will create a perched water table. So basically, you’re creating a shallower container by putting materials other than potting mix in the bottom. The physics on this topic is better explained in “Rocks in Pots: Drainage or Perched Water Table Problems?”.
It’s best to start with new potting soil each year. Especially if you plan to grow the same plant species/families in the same containers. However, if you do plan to reuse potting soil, make sure to mix it up a bit with a trowel or dump it out and put it back in the container or another container. Also, choose a different crop than what you grew in the soil the previous year. Here’s an interesting publication on growing squash in recycled potting soil.
Raised Beds
Raised beds are a great option if you live in an area with poorly drained soil or with a soil that doesn’t hold nutrients. They also can be built on legs like a table to save your back some stress. More information on build a raised bed can be found in the article “Building Raised Beds”.
Vegetables need space to grow whether they’re planted in the ground, in a small container, or in a raised bed. Recommended varieties for container gardening and spacing recommendations can be found in this container gardening fact sheet from UF/IFAS Extension in Leon County.
Who says you can’t landscape with vegetable plants and fruit trees? Vegetables such as cabbage and kale can add a depth of color and texture to your annual flower beds. And blueberry bushes and citrus trees have beautiful blooms that bees love.
Trellises can be easily built and attached to raised bed gardens. Pole beans and Malabar spinach are just a couple examples of vegetables that need something to climb on. Lettuce and other small vegetables can be grown vertically in different hydroponic systems.
Plant Selection
Some seeds can be sown directly into the garden while others should be started in trays and transplanted. More information on sowing seeds and timing can be found in the Vegetable Gardening Guide. Just make sure to check out the tables at the end of the guide.
Some plants are more tolerant of salt air and salt water. This doesn’t mean you can water these plants with the Gulf of Mexico, but they will tolerate a little bit of salt. A list of salt tolerant vegetables can be found in “Salt Tolerant Vegetable Gardening”.
A number of cherry tomato varieties produce a big crop fast and over a long period of time. A list of recommended cherry tomato varieties can be found in this article on cherry tomatoes.
There aren’t a lot of options for perennial vegetables in North Florida. A perennial vegetable that can be grown here, taro, can be invasive. If you plan to grow this vegetable, please consider growing it in a container. Fortunately, we have a lot of options for perennial fruiting crops. More information on growing fruit trees can be found in the publication Dooryard Fruit Varieties.
Blackberries grow well in North Florida. You may want to try the thornless varieties ‘Freedom’, ‘Traveler’, ‘Osage’, and ‘Ouachita’. More information on growing blackberries can be found in the publication “The Blackberry”.
Some vegetables grow well in the shade. The “Veggies and Herbs Made in the Shade” publication includes a list of shade loving vegetables and herbs along with growing tips.
Community gardens provide a place to garden for people that may not have space at home. Gardening in these plots also gives people a place to meet their neighbors. Information on starting a community garden can found in the publication “Starting a Community Garden”.
Homegrown beets don’t taste anything like the ones your grandmother gave you out of a can. More information on growing beets and other root crops can be found in the Root Crop Chapter of the Vegetable Production Handbook of Florida.
Vine borers and leaf footed bugs are some of the most damaging pests to a vegetable garden. Planting early in the season can help avoid these pests, but if you’re too late on planting then you might want to give some natural products a try. The publication “Natural Products for Managing Landscape and Garden Pests in Florida” provides some good pointers on controlling these and other insect pests.
Squirrels and other wildlife can also be pests in the garden. Deterrents can help keep these pests out of the garden.
Ants don’t usually mess with your vegetables, but they can be a nuisance when working in the garden. Fire ant management information can be found in the publication “Managing Imported Fire Ants in Urban Areas”.
Squash and other cucurbits don’t last long in wet areas. They don’t last long on the vine in the first place. Growing on plastic mulch, or even pine straw, can help these vegetables stay dry. You may also want to consider building a trellis for vining cucurbits. Also, make sure to harvest in a timely manner. Squash that overripen on the vine attract insect and disease pests and just don’t taste very good.
Weeds can compete for nutrients with your crops and don’t look very attractive in the garden (or anywhere). If you’re tired of hand weeding, the Vegetable Production Handbook of Florida lists herbicide options by crop.
Past episodes of Gardening in the Panhandle LIVE can be found on our YouTube playlist.
