Orchids and their care

My history with orchids

I attended a seminar on orchids earlier today, at a branch of my favorite nursery in our area, American Plant (AP). I love AP not only because they are committed to environmental stewardship and sustainability, and not only because they have a beautiful array of plants, flowers, edibles and gifts. They also boast an incredibly well-trained, passionate staff who always seems to know the answers or is willing to find them.

Orchids vex me. I love them and their weird, minimalist-water energy which nonetheless produces incredibly magical, long-standing blossoms in a spectrum of vivid hue. I like the concept of sucking what you need from the air around you and the trunk off which you grow. It's very essential and efficient and, frankly, a little inspiring. They ask little but offer much.

Like many folks, I tend to buy orchids with great zest; there is so much promise in each bloom and pregnant bud, and I am certain that this orchid will be the one I grow old with, separating it as it reproduces, learning the ratio of bark to sphagnum moss that it prefers, and just how much light and water.

I went to today's seminar because, at present, I have four beautifully potted orchid plants that have the greenest of leaves and the brownest and barest of canes. You're still with me, aren't you? I know. The whole crowd was. We all have green leaf sticks at home playing hard to get.

Orchid types

There are many orchid varietals that hail from all over the world, primarily in temperate climes. In nature, they most often grow horizontally off of a tree trunk or the like and as such are never sitting in water and so are largely epiphytic, aka "air plants." They experience breeze and filtered sunlight, and

The ones I was familiar with prior to today's seminar were Phaleanopsis (pron: phal-en-OP-sis), native to the Philippines, New Guinea, Indonesia and Australia, and Dendrobium (pron: den-DROH-bee-um), hailing from New Guinea and Australia.

Phalaenopsis orchids are the ones I see most frequently for purchase at groceries and markets: their canes arc majestically and display a number of flat-faced blooms that stick around for up to three months!

Dendrobiums, also known as the Lei flower because they're commonly used in Hawaiian leis, in my experience have smaller blossoms than Phalaenopsis and bloom for a shorter length of time.

We also learned about Cattleya (pron: CAT-lee-a) orchids, Oncidiums (on-SID-ee-um), and Paphiopedilum (paff-ee-o-PED-i-lum), aka the Lady Slipper. These varietals originated in Central and South America and Southeast Asia.

I was surprised by how fragrant some of these are and how varied are the leaves, root systems, petal colors, needs and size. I was also surprised that the nursery expert seemed to pooh-pooh the Phaleanopsis; like it's the Bose speaker of orchids.

Important things I learned about care and treatment of orchids

  1. When planting, cutting back and repotting orchids (and really, the experts said, all plants), be sure to sterilize your pots and shears. Viruses are easily transmissible and pretty much impossible to cure except by throwing out the infected plant. The best way to sterilize is with a flame.
  2. In general, orchids do best when they receive a thorough watering once a week. For orchids, a thorough watering involves pouring water over the root ball and pot matter until it starts to drain from the bottom of the pot, OR, if your orchid is not in a pot or vessel with drain holes (makes it easier if it is), dunk the entire thing from pot bottom to the point at which the root ball and leaves meet and then drain out what doesn't get absorbed. 
  3. Never let orchids sit in water. As well, don't let water sit in the crevasses where the leaves meet the stalk. Rot will happen, and the plant will die.
  4. Optimally, the water you use to water your orchids should sit overnight to off-gas chlorine. So, fill a vessel with tap water, let it sit overnight and then water your plants. If you're going to fertilize, use a half-strength solution of 20-20-20 fertilizer mixed with the appropriate amount of water and fertilize after you've first watered with, just water.
  5. For about a month prior to the bloom period, many orchids require a temperature shift from day to night of roughly 10 - 12 degrees. Consider the warm days and cooler nights of late summer/early fall. That's what orchids in the wild prefer for generation. You can replicate this at home with lights or greenhouse access or the like, but what I'm going to do is just put the orchids outside each day and bring them in at night. 
  6. I thought orchids wanted shade, but in fact that is likely why my plants boast only lovely leaves. In reality, they desire filtered sunlight on a regular basis; if you have medium-green leaves, you're probably in good shape. Dark green = not enough light; yellow ones are the result of too much.
  7. Sprinkling cinnamon atop a just-cut cane is good. I don't know why.
  8. Educate yourself about the best potting media for your type of orchid. Some like bark, some like sphagnum moss, others like coir, charcoal, lava, or some mix thereof. 

Safe to say I learned a lot, despite being the youngest in the crowd by about thirty years. Briefly I considered if my orchids were ageist, but I suspect not. They're failing to thrive because I didn't know enough. #relief

Once home, my immediate next-steps included putting my orchids outside, watering them appropriately and investigating their pot sizes relative to their root masses. Orchids like to be pot-bound and to be repotted every year or two in either clay or plastic, and I needed to assess where I was in our relationships. 

So, I'll keep you posted, but this is a great start!

Death by fruit

"Honey, what the...? How much fruit is this?"

"Uh, about 60 pounds," I replied, sheepishly happy.

****

In no real way have I "taken it easy" this week. That was my personal dictate, and I have failed. That said, I've had a ball. 

Said ball culminated with a spontaneous pilgrimage to Larriland Farm yesterday. It's a fantastic, sprawling, organic/IPM (integrated pest management) farm in Woodbine, MD, which is about an hour from NW DC. 

Each day, Larriland posts what you can pick that day, and yesterday's options just got me too excited to stay home: Shiro plums, peaches, blackberries...

Unlike my maiden voyage last year (which resulted in A Case for Thorns, a post that was so popular I felt like a real blogger!) for which I planned not at all and thus ended up out at Larriland with dirty teeth, a desperate need for the bathroom and gas, and no food, I this year took the time to ready myself: water, snacks, full gas tank, walked and fed pets.

First to the peach fields for a quick-and-easy 22 pounds. The birds chirped, the bugs buzzed, and I had visions of peach jam, peach pie and brandied peaches floating through my head. Cute kids wove through and around the grove, blissed out as I was. Except for that crying baby. Grr, crying baby. I jest. A bit.

People- seriously(!) on the iPhone camera. Impressive. #nofilter

People- seriously(!) on the iPhone camera. Impressive. #nofilter

"Girl, you are rocking this trip!" I told myself as I paid for the peaches and headed to the plum orchard.

Peaches! #nofilter

Peaches! #nofilter

Once amidst the plum trees, I felt a sting of disappointment: where are they? But then I remembered that not looking up and under is a rookie mistake, and so I did. Shiros everywhere! 

That yellow-flesh varietal is one of my favorite for jam-making. So, as you probably suspect, I picked and picked and picked and then threw in some little purple ones too: Methleys (not my favorite) or Rosas? Not sure but lovely.

Plums! #nofilter

Plums! #nofilter

Back to the cashier. New box. On to blackberries and to beat my sixteen-pound pick of last year. Why beat 16 pounds? Well, because Jack's very favorite jam is blackberry and what I made from the non-eaten berries from 2014 didn't last us past this January. This year? 21 pounds.

Blackberries or caviar? #nofilter

Blackberries or caviar? #nofilter

I fully intended to go home after blackberries, but the cashier said that raspberry picking was actually pretty good and since I was all the way out in Woodbine, I decided to forge ahead because y'all, I am not lying, little is more magnificent than homemade raspberry jam.

Quick handful of almonds, bunch of water, burst of AC and to the raspberry patch. At this point, many hours in, I was really starting to tire. It was hot, not a cloud in the sky. Gorgeous day but now 1:45, I thought, "Girl, almonds aren't lunch but raspberry jam." Easy calculus and so I fetched another box.

Raspberry plants are thorny, dense and underwhelming from an aesthetic perspective. But the "up and under" mantra will repay you in spades, so I jumped right in. Bees and other beneficial bugs were everywhere but I just said, "Thanks, bugs" and we respected each other's personal space. 

That's the great thing about being in nature when no one has tried to kill anything. You see what a beautiful balance is struck when Earth is left to her own devices. You realize that we needn't fear buzzing, flying, leggy things. Spending time outside is one of the greatest educations, in my opinion; one of the greatest ways to inspire a deep wonder and appreciation for our world. Get out there, get dirty, pay close attention, sweat, give thanks.

Lucky me, both red and black raspberries were there for the taking, and take I did. Just about four pounds but enough for 6 pints of jam or so. (I know because I made some at 9pm last night out of wild-eyed fear that my beautiful, delicate bounty would go bad). 

****

Once home, I quickly moved everything inside, ran to pick the boys up from camp, told them they could be as lazy as they wanted to until bedtime, let them eat as many blackberries as they wanted and got to work making jam and a pie and dinner for everyone.

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grilled peaches with mint, olive oil, grilled bread and either homemade ricotta (left) or mozzarella (right)

grilled peaches with mint, olive oil, grilled bread and either homemade ricotta (left) or mozzarella (right)

After dinner and the raspberry jam, I said, "T, put a fork in me. I'm done!" and went to bed.

Pesto, handpies, and a great margarita

It has been a damn good week of eating. Summer produce can make meals both simpler and more delicious, and I am extremely appreciative of that seasonal gift.

Because mint is an herb I can grow successfully -unlike basil and rosemary, both of which seem like herbs that black-thumbed idiots can grow; what does that make me? hmm..- and I love its clean, bright flavor, I use it regularly in favorites like my mint pistachio pesto.

Earlier this week, I oven-roasted some beautiful halibut and then spooned the mint pesto atop the filet while still warm. C'est magnifique!

oven-roasted halibut with mint pistachio pesto

oven-roasted halibut with mint pistachio pesto

The tomato salad came the night after the halibut when I went against my better judgment and bought some fresh sockeye salmon. It was so stunningly just-from-the-sea that I was certain this filet would be the one to change my mind.

It did not.

Sockeye is too flat and too dense for my liking. Thank goodness for the luscious toms.

collard and chorizo handpies (pre-bake)

collard and chorizo handpies (pre-bake)

And the next night came collard and chorizo handpies which are always a treat. And later, a grilled pizza.

This afternoon, at a first grade swim party, my good friend, M, brought me a huge, fragrant bunch of basil from her yard. She is not a black-thumbed herb idiot, and I am often the lucky recipient of her success.

It was very hot today but because I'd bought more than a few flowers at the big annuals sale at the nursery yesterday and so needed to go gang-busters in my garden after the swim party, I decided, as I walked up the stairs sweaty and muddy and mosquito bitten and whooped after planting, that we'd be having pasta with fresh basil pesto tonight.

happy Em

happy Em

But first a shower. And then a margarita made with my favorite new strawberry and meyer lemon shrub* from Shrub & Co. And then a Harry Potter #7 read-aloud and then the pasta -bucatini- with fresh basil pesto, hold the garlic and pine nuts tonight to keep things light, and chopped tomatoes.

And now to bed. YAY!

*What is a shrub? A shrub is a marvelous concoction crafted from fruit, sugar and vinegar. It's yet another method of preservation though for a very different application than say, jam or pickles. Shrubs are used in cocktails (or mocktails) and provide both sweetness and tang. Shrub & Co makes outstanding shrubs: Blood Orange Cardamom and Strawberry & Meyer Lemon are two of my favorites.