Q: What causes trees to have colored leaves in the fall? Charles Frazer, Laguna A: Day length is the most important factor in the annual change of colors. As the amount of light diminishes with each day, the production of chlorophyll (the green pigments in the leaves) slows and eventually comes to a complete stop. Once the green is gone, the other pigments in the leaves become visible; yellow and gold indicate the presence of carotenoids. Warm and sunny days and crisp nights bring out the reds and purples when the sugars produced in the leaves are restricted from going into the tree. The presence of sugar in the leaves and decreasing sun light spur the production of anthocyanin pigments, causing a brilliant show of color. Check with your nurseryman for trees in containers that have color. You will notice that they grow into large trees, so make certain you have room for them on your property. Keep them away from curbs, walks, house foundations and property line fencing. Some trees to consider besides maples are the Chinese Tallow tree; Crape Myrtle; maidenhair tree; American Sweet Gum; Chinese Pistache; Arizona Ash; and the American Smoketree. Shrubs that produce fall color include aralia, New Zealand flax, pyracantha, Heavenly bamboo (Nandina), pomegranate, and many viburnums. Additional trees include the silk tree (Mimosa), persimmon tree, and a host of other trees. See your Western Sunset book for more color selections and description of each tree, shrub, or vine. Vines include grapes and wisteria. Q: I have an abundance of basil and parsley in my garden. I have dehydrated them successfully for future use. Can I freeze basil? James Colman, Riverside A: My favorite recipe for freezing basil for future use is using two cups of packed fresh basil leaves and three peeled garlic cloves. Blend well in a food processor or blender by adding a few spoonful of olive oil (one at a time) until well blended into a thick, course paste (approximately ½ cup). This can be placed in an ice cube tray, frozen and then stored in a sealed bag in the freezer for future use when you are preparing a sauce for spaghetti etc. You can freeze parsley and celery leaves in an air tight bag and place in the freezer for future use. It will stay green when you place in soups or as a cooking garnish. Q: I bought a flower arrangement with black bamboo in it. The black sticks still had their green leaves. How can I propagate them? Charles Loos, Santa Rosa A: The black bamboo, Phyllosctachys nigra, can grow 10 to 15 feet tall and is a very invasive type of bamboo with runners that form rhizomes. This bamboo is easily divided. Place in a large container with two or three of the rhizomes that have their culms (bamboo shoots) poking through the ground. These rhizomes will form new bamboo shoots that will be brown the first year and turn black the second year. In answer to your question, I have found only one bamboo source that says these pieces of bamboo could form roots. Place the bamboo cuttings with at least two nodes upright in moist sterile soil with one node in the soil. The second node, with a few leaves, should be above the soil. Place a tall jar over the cuttings for humidity. Do not water the soil unless it has dried out. Another trick, is to cut a small horizontal notch above the node before placing in the soil, which might force roots to grow. To view previous articles visit www.californiagardenclubs.org/Features/garden_pointers Robert H. Schuler, M.G. rhschuler@verizon.net GPP# 005 for October 11, 2008, fall color, parsley, black bamboo Fall Color; Abundance of Basil & Parsley; Black Bamboo


	Garden Patch Pointers:
	Fall Color; Abundance of Basil & Parsley; Black Bamboo
	Send your garden question to rhschuler@verizon.net
Q: What causes trees to have colored leaves in the fall? Charles Frazer, Laguna A: Day length is the most important factor in the annual change of colors. As the amount of light diminishes with each day, the production of chlorophyll (the green pigments in the leaves) slows and eventually comes to a complete stop. Once the green is gone, the other pigments in the leaves become visible; yellow and gold indicate the presence of carotenoids. Warm and sunny days and crisp nights bring out the reds and purples when the sugars produced in the leaves are restricted from going into the tree. The presence of sugar in the leaves and decreasing sun light spur the production of anthocyanin pigments, causing a brilliant show of color. Check with your nurseryman for trees in containers that have color. You will notice that they grow into large trees, so make certain you have room for them on your property. Keep them away from curbs, walks, house foundations and property line fencing. Some trees to consider besides maples are the Chinese Tallow tree; Crape Myrtle; maidenhair tree; American Sweet Gum; Chinese Pistache; Arizona Ash; and the American Smoketree. Shrubs that produce fall color include aralia, New Zealand flax, pyracantha, Heavenly bamboo (Nandina), pomegranate, and many viburnums. Additional trees include the silk tree (Mimosa), persimmon tree, and a host of other trees. See your Western Sunset book for more color selections and description of each tree, shrub, or vine. Vines include grapes and wisteria. Q: I have an abundance of basil and parsley in my garden. I have dehydrated them successfully for future use. Can I freeze basil? James Colman, Riverside A: My favorite recipe for freezing basil for future use is using two cups of packed fresh basil leaves and three peeled garlic cloves. Blend well in a food processor or blender by adding a few spoonful of olive oil (one at a time) until well blended into a thick, course paste (approximately ½ cup). This can be placed in an ice cube tray, frozen and then stored in a sealed bag in the freezer for future use when you are preparing a sauce for spaghetti etc. You can freeze parsley and celery leaves in an air tight bag and place in the freezer for future use. It will stay green when you place in soups or as a cooking garnish. Q: I bought a flower arrangement with black bamboo in it. The black sticks still had their green leaves. How can I propagate them? Charles Loos, Santa Rosa A: The black bamboo, Phyllosctachys nigra, can grow 10 to 15 feet tall and is a very invasive type of bamboo with runners that form rhizomes. This bamboo is easily divided. Place in a large container with two or three of the rhizomes that have their culms (bamboo shoots) poking through the ground. These rhizomes will form new bamboo shoots that will be brown the first year and turn black the second year. In answer to your question, I have found only one bamboo source that says these pieces of bamboo could form roots. Place the bamboo cuttings with at least two nodes upright in moist sterile soil with one node in the soil. The second node, with a few leaves, should be above the soil. Place a tall jar over the cuttings for humidity. Do not water the soil unless it has dried out. Another trick, is to cut a small horizontal notch above the node before placing in the soil, which might force roots to grow. To view previous articles click here. Robert H. Schuler, M.G. rhschuler@verizon.net GPP# 005 for October 11, 2008, fall color, parsley, black bamboo
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