These are Mexican Evening Primrose. I planted the seeds last year in my mom’s flower garden. And they finally starting to bloom this summer.

Since it took so long to bloom, I had thought the seeds were dud and I got weeds instead. Especially since the plant just kept on growing leaves for most of the year.

During the spring, I had wanted to pull the whole thing out because I didn’t see any flowers. And I also wanted to make room to grow other flowers too. But I’m glad I didn’t. The Mexican Evening Primrose are especially nice late in the evening when the breeze comes by and it starts to sway.

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These are not green olives, they are young jujubes (pronounced ju-ju-bee). Once the fruits ripen between August and September, they turn dark red or maroon in color. And when they are really ripen, they become wrinkly and super sweet.

This small tree grows straight up and are surrounded by long branches. The branches are filled with fruits that make them droop, almost like a Weeping Willow.

Jujubes are popular in Asia. They are also referred to as Chinese date or red date. In Lao it’s called, “mak ka-tun”.

The taste would best be described as a sweet and crisp, much like a good apple.

The only part I don’t like is the skin can be tough and tickles my throat. Therefore, not so comfortable to eat. But that’s a personal thing as other people may not even noticed.

Dried ripe jujubes are commonly used in Chinese herbal medicines. They are usually boiled (simmer) along with medicinal mushrooms for hours at a time.

I have seen a mature jujube tree last summer at the International Fruit Orchard. They can get really big and must be difficult to harvest since the fruits are so small.

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This is an update on one of my flowering succulents. 

I had mistaken them as vygies, when they are really a part of the ice plant family. The correct names are Baby Sun Rose or aptenia. Scientific name: Aptenia cordifolia.

This year I had to cut them back because it was growing too fast.

This variety with red flowers has become widely used as an ornamental plants. They are used as popular ground cover in really hot places such as Arizona. I sometimes see aptenia used as ground covers or grown around city sidewalks.

This photo was taken last year. Aptenia is a trailing perennial that requires very little water. Aptenia are native to southern Africa.

It’s a hardy plant that can stand temperatures as low as 23°F (-5°C). We had temperatures as low as 32 °F last winter and I forgot to cover them up. And they didn’t seem to be effected by the freeze at all. Unlike the Moss Rose, those did not survive the California winter.

Aptenias are so easy to grow.  I just took a few cuttings and stick them to some good potting soil.  Within a few months they start to grow new stems and leaves.  They seem to want to thrive in any type of conditions.

One plant I like to introduce from my succulent collection is the rat tail cactus. I love it when they bloom, as the flowers come in an orange red color.  

When I first got a small cutting of this succulent (a few years ago) it was just one prickly stem. And now it’s just spilling out all over the pot.

Rat tail cactus originate in the highland plateaus of Mexico, but are cultivated throughout Latin America.  In my case, they are growing very well in our northern California climate.

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Mason bees do no produce honey or beeswax, but they are one type of bee that make great pollinators. They are peaceful insects and won’t sting or bother you (unless it’s being provoked).

To encourage Mason bees to pollinate your garden, why not build them a little house?

Here is a good example of a handmade Mason bee house. Looks like a birdhouse filled with bamboo reeds. Photo from Help Save Bees from UK.

If you have a block of wood and some drill bits, you can also make a Mason Bee house. Just drilled short holes in the block and hang them in a sheltered location. For more info and neat instructions on this method of bee house, check out Gardens for Wildlife.

And if you have access to lots of bamboo reeds, you are in luck.  Just take those and cut them about 5-6 inches. There is no need to put them in a house (like in the photo above).  Just gather the cut bamboo reed together, tie them with a string and place them between tree branches.  Especially in fruit trees, soon enough you’ll be rewarded with more fruits!

From a distance, the Mason bees look black, but is actually dark metallic greenish blue in color.

Photo from British Columbia (Canada) Ministry of Agriculture and Land.

Unlike Honey bees, Mason bees are solitary bees. Every female Mason bee is fertile and makes her own nest. They also have modified hind legs called corbicula to store and carry pollen. The pollen is packed underneath rows of stiff hair under the stomach area.

Also from British Columbia is the following info on Mason bees:

“Orchard Mason Bees are shy and fly away when disturbed. Even at their nests, female bees will not display defensive behavior even though, they are capable of stinging. Similarly to honeybees, Orchard Mason Bees gather nectar in their ‘honey sac’ while foraging. The nectar is used as energy source and to provision the tubular nest.”

Mason bees are becoming a popular way to improve pollination for orchard and small gardens. If making your own Mason bee house is too much, there are a few you can purchase.

The one pictured above is available at Gardener’s Supply Company, for $14.95. The outside is made with strips of bamboo weaved together. And the inside is filled with bamboo tubes. Perfect for the female bees to lay their eggs. I like the tear drop shape of it too.

Or you can still make your own, using a kit found at Kinsman Orchard Bee. Prices run between $14.95 to $25.

This summer I will be adding more notes on interesting and new plants. To start, I want to introduce clianthus puniceas.

It’s a perennial bush in the legume family that can grow up to 8 feet tall. It’s native to the tropics and found growing in New Zealand.

It’s is usually referred to by it’s common names such as Parrot’s Beak, Lobster’s Claw, Glory Pea and White Heron.

I especially admire the clusters of blooms that dangle like jewelry off the branches. Photo from Annie’s Annuals.

According to Annie’s it is a fast growing plant. The blooms are filled with sweet nectar to attract birds and other pollinators. It can tolerate a range of soil and temperature down to 13 degrees. But I would be cautious about growing this in colder climates.

There is also the red variety too. The leaves are also pretty, they remind me of tamarind leaves. Photo from New Zealand Plants.

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These are some plants I’m growing in pots.  It’s hard to see, but the bamboo plant is growing strong and turning green again.

I also got myself a little Meyer Improved Lemon tree, it’s really more of a stick with a few leaves.  They are suppose to produce tangy, juicy, medium-sized lemons.  But I’m sure that won’t be for a long while.

There is also a skinny aloe vera that needs some new soil soon.  The round cactus doesn’t require much attention.  And in the back is some peppermint.  The big green leaves in the background are just Ivy.

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This spring I will attempt to grow nasturtiums (again).  Nasturtium is native to the South American Andes from Bolivia to Columbia. Some consider them to be herbs as the leaves and blooms are edible. The leaves have a crisp peppery taste that ’s great as salad greens.

I especially love the cheerful crinkly flowers of orange, red and yellow. And the leaves remind me of small lily pads. Photo from Hume Seeds.

They are suppose to be some of the easiest flowers to grow. Yet when I attempted to grow them last spring, I didn’t have much luck at all.

This is all that grew in 4 weeks (photo from last spring). When I decided to transplant it, the whole thing just died a few days later.

I must not have seen this helpful tip from the seed packet:  “Does not transplant well.”  This year, I will be sure to plant them in a large pot or just straight into the ground.

A few more tips:

* Garden nasturtium enjoy sandy soils.

* Too much water and fertilizer could result in more leaves then blooms.

* It also enjoys full sun or light shade and prefers some shade in the summer sun.

* Nasturtium are somewhat drought tolerant but enjoy regular watering.

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It may still be snowing and chilly in other parts of the states, but here in Northern California it’s starting to feel very much like spring.

These were taken earlier today.  It’s only middle of February. There were so many blossoms after all the rain we had recently.

Notice the Oleander bush with pointy green leaves, they are also growing new leaves.  Oleander leaves and sap is poisonous if eaten by pets. Fortunately the cats stay away from them. And it’s best to avoid touching the sap too. But they do have pretty flowers that bloom from summer to autumn.

I like how the blossoms bunch up. Also looks like the juniper are creeping up, they need some spring pruning.

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Chayote (pronouced cha-yoh-teh) have become more common in the vegetable stalls here in California.

The name Chayote or chocho derived from Mexico (Spanish). In the southern U.S. states, they are commonly eaten and known as mirliton or vegetable pear.  Chayote are cultivated in California, Florida, and Louisiana.

The inside of a chayote looks like - the seed is the best part. It is very nutty and creamy. It’s always a treat to open up a chayote and find a huge seed in the middle.

I don’t know if it’s a fruit or vegetable. When seen hanging from the vine, it’s more like a fruit. It’s from the gourd family that also consist of melons, cucumbers and squash.

Some think chayote taste like a potato and can be bland. But I think it has an interesting flavor, like a mix of cucumber and zucchini squash. It is full of vitamin C and other nutrients.

Chayote can also be eaten raw. It’s slightly crunchy. Just shred and mix with a bit of salt, lemon juice, and chili peppers. Chayote can also be added to stir-fry, to retain it’s crisp taste, do not overcook. The list of cooking with chayote can include baking and pickling as well.

All parts of this plant can be eaten, from the leaves to the root. The leaves are also used to make tea.  But I’ve never tried eating anything beside the fruit. I like chayote so much, I just steam them and eat as it.

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