Zabo Plant B.V.’s Post

Beautiful differance. Salvia uliginosa ‘Chiel’ SAL-ve-a; from the latin name used by Pliny, derived from 'salvus', meaning safe, unharmed, referring to the medicinal properties. u-lij-in-O-sa, growing in swamps. Hence the common name - Bog sage. Native to Brazil, Uruguay, and Argentina Clade:Eudicots, Clade:Asterids, Order:Lamiales, Family:Lamiaceae A nice vigorous herbaceous grower, 1m to 1.5m in one season, giving plenty of height, colour, movement and interest for months. The spreading, easily divided clumps (covered in light green, scented foliage) are crowned with sky blue flowers from July to October. Full sun to light shade, well drained to wet soils, good in clay. Maybe not quite as hardy as we may like but potting a division up in autumn will ensure continuation in the colder areas. This variety seams to be relatively freely available and deservedly so.

As we close out the day, here's a sweet little shoutout to 𝐌𝐚𝐫𝐳𝐢𝐩𝐚𝐧 𝐃𝐚𝐲! Hope you all had a chance to indulge in this delightful treat and maybe even support a local business in the process. It's small celebrations like these that add a dash of joy to our daily lives. Thank you for being part of this community and for all the engaging discussions today. Let's keep cherishing these moments and supporting each other. Here are some things you might not know about Marzipan, the delightful almond-based confection that has a rich history full of interesting and lesser-known facts. Here are five that might surprise you: 𝐎𝐫𝐢𝐠𝐢𝐧 𝐂𝐨𝐧𝐭𝐫𝐨𝐯𝐞𝐫𝐬𝐲: While marzipan is popularly associated with European cuisine, its origins are a topic of debate. Some believe it was first made in Persia (modern-day Iran), where almonds and sugar were abundant. Others argue that it originated in China and was brought to Europe through the Middle East during the Crusades. 𝐑𝐨𝐲𝐚𝐥 𝐃𝐞𝐥𝐢𝐠𝐡𝐭 𝐢𝐧 𝐭𝐡𝐞 𝐌𝐢𝐝𝐝𝐥𝐞 𝐀𝐠𝐞𝐬: In the Middle Ages, marzipan was considered a luxury item and was often used in royal feasts. Its high sugar content made it expensive and exclusive, often reserved for nobility and the wealthy. In fact, marzipan was sometimes used to create elaborate sculptures that were displayed at banquets. 𝐋ü𝐛𝐞𝐜𝐤: 𝐓𝐡𝐞 𝐌𝐚𝐫𝐳𝐢𝐩𝐚𝐧 𝐂𝐚𝐩𝐢𝐭𝐚𝐥: The German city of Lübeck is renowned for its marzipan and claims to be the birthplace of this sweet treat in Europe. According to local legend, marzipan was created in Lübeck during a famine when the city ran out of all foods except stored almonds and sugar. 𝐌𝐞𝐝𝐢𝐜𝐢𝐧𝐚𝐥 𝐔𝐬𝐞𝐬: In the past, marzipan was not just a confection but was also used for medicinal purposes. In the 18th century, pharmacies sold marzipan as a remedy for various ailments. It was believed to have soothing properties and was used to treat stomach discomfort. 𝐀𝐫𝐭𝐢𝐬𝐭𝐢𝐜 𝐌𝐞𝐝𝐢𝐮𝐦: Beyond being a tasty treat, marzipan has a long history as an artistic medium. Skilled confectioners, particularly in Europe, have used marzipan to create intricate sculptures and replicas of animals, fruits, and even people. These edible artworks are often painted and can be incredibly detailed and lifelike. #MarzipanDay #SweetHistory #LocalBusinessLove

As we close out the day, here's a sweet little shoutout to 𝐌𝐚𝐫𝐳𝐢𝐩𝐚𝐧 𝐃𝐚𝐲! Hope you all had a chance to indulge in this delightful treat and maybe even support a local business in the process. It's small celebrations like these that add a dash of joy to our daily lives. Thank you for being part of this community and for all the engaging discussions today. Let's keep cherishing these moments and supporting each other. Here are some things you might not know about Marzipan, the delightful almond-based confection that has a rich history full of interesting and lesser-known facts. Here are five that might surprise you: 𝐎𝐫𝐢𝐠𝐢𝐧 𝐂𝐨𝐧𝐭𝐫𝐨𝐯𝐞𝐫𝐬𝐲: While marzipan is popularly associated with European cuisine, its origins are a topic of debate. Some believe it was first made in Persia (modern-day Iran), where almonds and sugar were abundant. Others argue that it originated in China and was brought to Europe through the Middle East during the Crusades. 𝐑𝐨𝐲𝐚𝐥 𝐃𝐞𝐥𝐢𝐠𝐡𝐭 𝐢𝐧 𝐭𝐡𝐞 𝐌𝐢𝐝𝐝𝐥𝐞 𝐀𝐠𝐞𝐬: In the Middle Ages, marzipan was considered a luxury item and was often used in royal feasts. Its high sugar content made it expensive and exclusive, often reserved for nobility and the wealthy. In fact, marzipan was sometimes used to create elaborate sculptures that were displayed at banquets. 𝐋ü𝐛𝐞𝐜𝐤: 𝐓𝐡𝐞 𝐌𝐚𝐫𝐳𝐢𝐩𝐚𝐧 𝐂𝐚𝐩𝐢𝐭𝐚𝐥: The German city of Lübeck is renowned for its marzipan and claims to be the birthplace of this sweet treat in Europe. According to local legend, marzipan was created in Lübeck during a famine when the city ran out of all foods except stored almonds and sugar. 𝐌𝐞𝐝𝐢𝐜𝐢𝐧𝐚𝐥 𝐔𝐬𝐞𝐬: In the past, marzipan was not just a confection but was also used for medicinal purposes. In the 18th century, pharmacies sold marzipan as a remedy for various ailments. It was believed to have soothing properties and was used to treat stomach discomfort. 𝐀𝐫𝐭𝐢𝐬𝐭𝐢𝐜 𝐌𝐞𝐝𝐢𝐮𝐦: Beyond being a tasty treat, marzipan has a long history as an artistic medium. Skilled confectioners, particularly in Europe, have used marzipan to create intricate sculptures and replicas of animals, fruits, and even people. These edible artworks are often painted and can be incredibly detailed and lifelike. #MarzipanDay #SweetHistory #LocalBusinessLove

Blooms that wow! Master peony care (Paeonia lactiflora secrets revealed!). Get lush flowers & effortless beauty. Learn how to grow peonies to get the longest bloom time in a growing season with these simple tips. https://lnkd.in/eAVvcCFC

This time of the year is cold and dark in Finland, today -6 Celsius degrees. Although now we have quite a lot of snow, which brightens the view outside. That’s why I bought my first Christmas flower for this year, poinsettia. Easy way to start feeling the Christmas spirit! I decided to share some tips about poinsettias for all my connections, who might not have that much experience of poinsettias. The weather is not favorable for buying poinsettias in Finland at this time of the year. Poinsettias do not tolerate any cold, so if you buy a poinsettia in Finland, you need to buy some sort of heat pack with it. If the temperature is below 10 Celsius degrees, the poinsettia will get damages. Below zero the plant will die. At home, always place the poinsettia to a place without draft, avoid also places near heaters or fans, so that the air is not too dry. The more light the poinsettia receives, the longer the coloured bracts (that are often mistaken for flowers) will withstand. Poinsettia has sensitive root system and that is why it needs moist substrate and coarse, air-filled substrate with adequate drainage. If you are going to re-pot the poinsettia, be careful that you do not compact the substrate too much. The air space in the substrate decreases and root system will suffer. After Christmas you can keep the poinsettia as a green leaf plant. If you want to re-bloom the poinsettia, it needs a short-day treatment. During the treatment, which takes weeks, you need to keep the poinsettia under light not more that 10 hours per day. For the rest of the day the poinsettia needs total darkness. Do you buy flowering pot plants for holiday season? #poinsettia #christmas #holidayseason #tips #floweringpotplants #Finnishweather #kauniistikotimainen #horticulture #substrate #Finnishhorticulture #winterseason    

Tips for Properly Watering Your Roses

This Week's Plant of the week is Mespilus germanica 'Nottingham' Medlar Colour: Deciduous leathery green leaves with pretty white flowers in Spring and small, edible fruits in the autumn against a backdrop of yellow/orange foliage. Height: Reaches up to 4-8m. Ideal soil: Moist, well-drained, light, sandy soil. Perfect for: The back of a border in a cottage garden, with spring bulbs that complement the white spring flowers. Top tip: Rich in vitamin C the fruit is best picked after the first frost and “bletted” until ripe.

Why do I need to filter the infused water? (What do I use to filter it?)   I wish I had thought to take a photo of the first time I did a daffodil essence. I did not filter it well, and it developed a “bloom” in the mother essence bottle. Yes, even with the grape vodka stabilizer (50:50 with the infusion)!    Filtering carefully helps remove pollen, as well as anything else that may have fallen into the water while infusing, an errant leaf or twig, for example. Or…any “hitch-hikers” such as ants or other bugs.    As a rule, I filter each infusion at least twice. If the flower is particularly heavy with pollen, I may do it as many as 4 times. It’s worth the effort and care, because it keeps your mother essence (and therefore your stock & dosage) bottles clear and free from impurities and contamination.   Today, let’s talk about the Daisy (Bellis perennis), which is one of the best-known flowers around. It grows prolifically in fields, alongside roads, and in gardens. As children, we often learn to make daisy chains and crowns.    As a flower essence, Daisy is all about encouraging calm in the chaos, clarity in the overwhelm. It embodies optimism and protection of the body, mind, and spirit.   As a reminder, I am sharing these posts as educational information only, and that flower essences are not a replacement for your doctor’s advice. Keep your doctor in the loop if you choose to use flower essences. You decide what’s right for you & please…do your own research! #floweressences #FlowerEssenceHealing #BlossomBalance #EssenceTherapy #FloralRemedies #NatureVibrations #lizbethsbotanicals #subtlehealing #naturelessons #daisy #bellisperennis

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