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Edition 14.32 Yamagami's Garden Center August 7, 2014
Store Hours: 7 Days a Week, from 9 AM to 6 PM
featured quote

Featured Quote:

"In joy or sadness, flowers are our constant friends."
~Kazuko Okakura


Treasures from Our
Garden of Eatin'!

There are still many incredible edibles in our fruit selection. Plant them now and their roots will take off, enabling them to better withstand winter cold and giving them a head start for next year's development. Whether you have acres or a container garden, you can harvest an amazing amount of fruit in your own garden of eatin'. Her are a few of the treasures still to be found:

'Frederick' Passionfruit is a very vigorous vine that can transform a fence or blank wall into a flowering and fruiting vertical garden. Its flowers are as lovely as its dark, flavorful fruit is tasty.

'Frederick' Passionfruit

'Holiday' Avocado is a dwarf, weeping tree (to 9 feet) that bears large Hass-type fruit. Because of its compact size and form, Holiday is much easier to protect from frost than large trees. It can also be grown in a container.

'Holiday' Avocado

Yuzu Lime is currently very popular in foodie circles for its unique fragrance and the tartness of both its juice and rind. It is a component of ponzu, a popular Asian sauce. It can be grown in containers.

Yuzu Lime

'Black Monukka' is a sweet, crisp, seedless black table grape. It is a real heat- lover that bears long clusters of its delicious fruit. It is ideal for planting on an arbor to create shade in a real hot spot. When dried, 'Black Monukkas' make delicious raisins.

'Black Monukka' Grape

These are just a few of the many treasures in our garden of eatin'. Come find treasures for your garden.


Ruben's Picks for Summer Color!

Brighten up your summer garden with splashes of color! With all the warm weather, the heat-loving flowers are blooming away.

For shady spots, Ruben recommends an infusion of Tuberous Begonias to add excitement to your garden. They offer large, brilliantly colored blossoms all through the summer and well into fall. Tuberous Begonias play well with others in containers and flowerbeds.

Tuberous Begonias

For sunny spots, Ruben suggests adding 'Thumbelina Leigh' English Lavender. It offers the fragrance and vertical interest of standard English lavender but in dwarf form (6" to 1' tall out of bloom, 1' to 18" tall when blooming). It is tidy in the garden and also thrives in containers.

'Thumbelina Leigh' Lavender

Note: Because of the spread of downy mildew disease, Ruben is no longer recommending planting regular Impatiens in the ground. Ruben says hanging baskets or window box plantings are safer. If you already have beds of Impatiens, be on the lookout for symptoms of the disease. See pictures and information about downy mildew here.


Fight Grubs NOW!

As with fighting any other battle, timing is the key to success. April and August are key months when grub control is most successful. Grubs are the larvae of beetles or moths. In spring, grubs become adult beetles or moths. They mate and lay eggs that become the next generation of grubs.The April treatment controls the end stage of grubs before egg laying and the fall treatment controls the grubs before they dig themselves in deep to hibernation. Grubs feed all summer long, eating the roots of your lawn and growing nice and fat before hibernating for the winter.

Raccoons and skunks love to harvest and eat grubs at their fattest. Those pesky critters can roll back a lawn like a carpet to get at the tasty grubs. It is amazing to see the amount of damage a nocturnal feeding frenzy can do to a lawn.

Yamagami's offers 2 natural options for control: beneficial nematodes and Safer's Grub Killer. The nematodes are safe to use on lawns, flowerbeds, and veggie gardens. It is using good bugs to get the bad ones. Apply the nematodes in the evening. They lay their eggs in the grubs. The eggs hatch and eat their way out of the grub, nice…

Protect your lawn the natural, safer way with Safer Grub Killer. It comes in a handy hose-end sprayer bottle for ease of application. Its active ingredient is Neem oil, the extract of the Neem tree.

If you or one of your neighbors has had a lawn torn up by critters, do something now to prevent it from happening again. Let the Nursery Pros at Yamagami's show you how.


Preserving Homegrown Herbs

What a great pleasure it is to have access to your own homegrown herbs, straight from the garden. Drying or freezing your herbs can give you that pleasure year-round.

The method of preparing herbs for storage that gives you the best flavor and fragrance is air-drying. But if you don't have a warm, dry area that is suitable, or you have herbs that aren't suited for air-drying, don't despair! There are other methods that work almost as well.

Natural Air-drying: Sturdy, low-moisture herbs are best suited for air-drying. Some examples are bay leaves, dill, oregano, marjoram, parsley, sage, rosemary, and thyme. This method is also effective for large batches of herbs. Basil, lemon balm, and most mints have high moisture content--these can mold if not dried quickly.

Air-Dry Method 1:
Cut large stems/branches from mature plants. Shake them to get rid of any insects, then remove any damaged leaves.

Rinse them with cool water and gently pat them dry with towels or paper towels. Turn the branches upside down and take off some of the leaves along the lower stem (the top, after you've turned them upside down). Gather five or six branches together in a bunch.

Get a large paper bag and make several holes in it for ventilation. Put the bunch upside down inside the bag, gather the opening around the leafless stem ends, and tie securely. The bag will protect the bunch from dust and other pollutants. (You can skip the bag if drying for sachets - but keep them away from direct sunlight; that will tend to reduce the fragrance.)

Hang the bag in a warm airy place and leave it alone for several weeks.

When the leaves are dry, check for any signs of mold growth; if you find mold, discard the whole bunch! If the bunch is clean, strip the leaves off of the stems and toss the stems. Store the whole leaves in small airtight containers (plastic "zip" bags are great). Label them and store them in a cool, dry, dark place.

Air-Dry Method 2:
The second way to dry herbs is to spread them out to dry.

With fine-leafed herbs such as oregano and thyme, simply remove the foliage from stems and spread the leaves on a cookie sheet or piece of clean window screen and set in a warm, dry, airy place away from direct sun.

Stir them up every few days to turn them over. Once the leaves feel crisp, you can store them in an airtight container for later use.

Drying in an Oven: This works well for herbs that tend to mold if not dried quickly--but can also be used if you don't have a warm, dry, well-ventilated (and convenient) place to hang herbs.

For oven-drying, heat the oven to a low heat (150-200F), place the herbs on a baking sheet in the oven, keep the oven door open and bake the herbs until they are dry. This will take several hours, maybe longer if you are drying high-moisture herbs. Keep an eye on them--you want them dried, not burned!

Some people dry herbs in the microwave--we don't advise that, as it takes out a lot of the flavor and fragrance. If you must dry this way, put about 4 branches in the oven between paper towels. Heat for a minute or two on high. If the herbs are not brittle and dry when removed from the oven, repeat for 30 seconds more each time until dry.

Freezing Herbs: Don't freeze herbs to use as garnish--they may become limp and unsightly. Some herbs that freeze well: basil, borage, chives, dill, lemongrass, mint, oregano, sage, savory, sorrel, tarragon, and thyme.

If they are to be used in soups or stews, you can do a quick and handy freeze in an ice cube tray. Chop up the leaves and put a teaspoon of the herb in each section. Fill with water and put the tray in the freezer. To use, simply remove the pre-measured herb in the ice cube, and drop as many as you need in your soup or stew.

You can also simply put a few bunches in a freezer bag or other container and put them in the freezer.

With summer here, garden herbs are kicking into high gear, producing lots of pleasing, aromatic foliage that is great for cooking and potpourris. Freshly harvested leaves are wonderful for cooking, but you might want to preserve some to use later in the year or to create sachets that will fill your home with wonderful scents.


Coming Events

Tuesday, August 12th, 6 PM to 8 PM

Moonlight Madness Sale!

Spin our Wheel of Good Fortune and save between 20% and 66% OFF your entire purchase! Are you feeling lucky?

Our Thursday, August 21st newsletter will offer a surprise gift to our subscribers. Stay tuned!

Sunday, August 31st at 10 AM, and again at 2 PM

Fairy Garden Class.
Create your own miniature fairy garden in a pot to bring home. Class size is limited, so there is lots of personal attention for each participant. $50 fee includes instruction and materials. Additional fairy garden décor available at 20% off for class participants that day. This is a great class for mom and daughter--or anyone with a sense of whimsy.

Wednesday, October 1st
5% of our sales will be donated to the Great Schools Week campaign to benefit local schools. Shop and contribute!

Blueberry and Peach Cobbler

What You'll Need:

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 4 tbsp. butter, melted
  • 2 cups fresh peeled, sliced peaches (or frozen, sliced and thawed)
  • 1/2 cup fresh blueberries (or frozen and thawed)

Step by Step:

  • In a small bowl, combine the flour, sugar, baking powder and salt.
  • Combine the milk and butter; stir into the dry ingredients until smooth.
  • Pour into an 8-inch square baking dish coated with nonstick cooking spray.
  • Top with peaches and blueberries.
  • Bake at 350 degrees for 30-35 minutes or until fruit is tender.
  • Serve warm with vanilla ice cream, if desired.
Yield: 4 servings


3 day forecast

3 day forecast


The very best for your
container gardens!
Ask us why.

Since 1948, Yamagami's Nursery has been committed to the promotion of beauty and the plants, products and friendly, professional support needed to attain and maintain that Beauty. In my parents' footsteps (and Taro Yamagami's before them), I promise to continue that tradition. I invite you to visit us in the nursery and on our website, for help in making your yard into a beautiful garden.
Thanks for visiting,

Preston Oka

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1361 S. De Anza Blvd
Cupertino, CA 95014

7 Days a Week:
9 am to 5 pm

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