Ahhhh, the Coleus….with it’s beautiful, vibrant color combinations, and intricately shaped leaf edgings, it’s no wonder we all wish they could last forever!
If you live in an area that freezes, you know that your coleus plants will not likely make it through the winter outside. One way to preserve them, would be to build a greenhouse, and heat it all winter, to maintain the tropical climate, that Coleus Plants love.
Not many of us have that kind of cash laying around, so another way to enjoy Coleus a little longer, is to take cuttings and root them. Coleus stems make beautiful, long lasting accents to end of summer bouquets. As an added bonus, if you change the water in the vase once or twice a week, you might even get your Coleus stems to take root!
Down below, is a video demonstration that shows where to cut the stems, and what to do with them to get them to take root! Hope you enjoy!
Heading out to the garden to pick some radishes, and actually eat them! Finally tried them sliced thin and sautéed in fresh garlic, rosemary, parsley, butter, olive oil, and then seasoned w/kosher salt. They were actually good! And I thought I hated radishes! Even steamed the greens and ate them too.
4 Garlic Cloves Finely Chopped
1 Stem Fresh Rosemary (leave the leaves on the stem)
4 Stems Fresh Parsley Chopped
3 Tablespoons Olive Oil
2 Tablespoons Butter
1. First heat the olive oil in a 12 inch skillet
2. Saute the herbs on low to medium heat so you don’t burn the garlic
3. Once garlic is sautéed after about 3 minutes, add the butter and melt.
4. Then add the thinly sliced radishes and sauté until tender, then add about 1/2 teaspoon kosher salt and toss.
5. Add about 2 Tablespoons water to the skillet, and then steam 4-6 cups of baby radish greens, baby kale, and baby spinach for about 1 minute or until barely wilted.
This makes a beautiful green edible background for Tuna steaks, or whatever steak you are in the mood for. I had mine last night with pan seared Tuna steaks and a side of Flax and Quinoa pilaf. Yum, and my kids thought I was a rock star chef and devoured it!