Category Archives: perrennials

Bunchberry

bunchberry aka Cornus canadensis and dwarf dogwood, garden Victoria BC Pacific Northwest
photo by SVSeekins

Native to the moist Pacific Northwest, bunchberry is at home in the forest shade around Buttle Lake and the Ralph River Campground of Strathcona Park.

It also happens to be comfortable growing at the base of an old stump in PS’ fern garden here in Victoria.

PS has nurtured her garden for 40+ years and is particular in what she grows.  I understand why Cornus canadensis (aka dwarf dogwood) makes her list.

bunchberry aka Cornus canadensis and dwarf dogwood, garden Victoria BC Pacific Northwest
photo by SVSeekins

Extended Seasonal Interest

  • late spring:  white flowers
  •  mid-summer: edible red berries
  • autumn: burgundy leaves
  • winter: darn near evergreen

It’s almost enough to make my list too because it invites wildlife into the garden.  The birds like the berries and I’m willing to share.  It’s the local deer that I have little faith in.  With small juicy plants like this, they’re not likely to leave anything for me to enjoy.

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see also:

Happy Valley Lavender Cake

Visiting Happy Valley Lavender Farm in July is delightful.  Host Lynda Dowling is a whimsical force straight out of fairy tales.

Happy Valley Lavender Farm field  Victoria garden
photo by SVSeekins

Q: What can highlight a pot luck supper on a warm evening?
A:  Lynda’s Lavender Hummingbird Cake.

AND she shared the secret recipe with us!!!   🙂

Lavender Hummingbird Cake 2014

2 ripe bananas
1/2 c. fresh pineapple (or drained)
1/2 c. shredded coconut
110 ml. tin of passionfruit pulp (available at Fairway Market in WestShore Mall)
2 Tbsp fresh lavender (or dried)
1 1/4 c. sugar
1 3/4 c. flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
3/4 c. oil
2 eggs

Happy Valley Lavender Farm field Victoria garden
photo by SVSeekins

 

  • Pre-heat oven to 350 F.
  • Grease an 11 x 8 baking dish.
  • In a food processor, whiz together bananas & pineapple.  Briefly blend in oil, sugar, lavender & eggs until smooth.
  • In a large bowl mix together flour, baking powder, coconut & spices.  Add wet mixture + passionfruit pulp to the dry ingredients.  Batter will be loose.  Add a few tsp. of flour if you think it is too runny.
  • Baking time is 45 – 55 minutes.  Test centre.  If using 2 8 inch square pans, shorten baking time.
  • When cooled, ice with a simple glaze made with icing sugar, a touch of butter, milk & extra coconut…. or make a cream cheese icing with 125 g. cream cheese, 185 g. icing sugar, 60 g. butter, and 2-3 Tbsp. real rum. (How tropical do you need?)   🙂
Happy Valley Lavender Farm field in July
photo by SVSeekins

Thank you Lynda for your not-so-secret secret recipe!

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© SVSeekins, 2014

 

Tree Peony Blooms!

It blooms!  Woo Hoo!!  And just look at how BIG the bloom is!!

young tree peony in bloom cu, Joe Harvey, Victoria BC
photo by SVSeekins

And durable.  This bloom is a week old & has endured rain several times.  Bonus!

I know Peony as an old-fashioned perennial.  There are several in our garden.  But Tree Peony?   Doesn’t the name sound exotic??  They’re a recent discovery for me.

in February 2012 I bought one from Joe Harvey, a local fellow who develops new varieties of peony.  So, this ‘tree’ is still a baby.  I’m impressed it produced a bloom in  its 3rd spring.

Now I’m excited for the future….

How much longer will the bloom last?…   How tall will the ‘tree’ get this year? … Will there be more blooms? … Will the deer leave it alone? (The baby deer are arriving in the garden these days & they’ll usually try a taste of anything.)

So many questions. Always so much to learn.  Isn’t gardening grand?

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© SVSeekins, 2014