Autumn Leaves: ‘Miracle Mulch’ For Your Spring Garden

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As we enjoy the changing seasons and the vibrant colors that come with autumn, we prepare ourselves for cooler temperatures and the raking and gathering of fallen leaves. For gardeners, this doesn’t mean an added chore, but actually a beneficial moment for improving and preparing our gardens for winter. There are many uses for those discarded leaves, and below are a few common ones.

• Compost: Mow the leaves and place in the compost pile. It is easy to shred the leaves with a mower.


• Leaf mold: This is a pile of leaves and soil that sits for about a year, and then is added to the compost. It helps with nutrients and soil-building.


• Storing: This is a method of keeping all the leaves in a pile and using them to add to the compost when brown material is needed.


• Mulch: Mulch retains moisture, controls temperature of soil and limits weed growth. Leaves also add nutrients and brown material as time goes on.

Let’s take a look at using autumn leaves. Mulching is one of the easiest and most beneficial methods of using autumn leaves. It is also the most inexpensive way to deal with fallen leaves and takes as much, or even less, time than the usual raking and bagging. Mulch can be used in vegetable gardens, flowerbeds, shrubs and under trees. It looks attractive in any garden and is completely natural.

Tree leaves absorb about 50 percent of the nutrients that the tree gathers during the growing season. By using as mulch, they return these nutrients to the soil. They also encourage worms and micro-organisms to work the dirt. The end result will be a lighter soil which is easier to work and grow plants in.

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Mulch can also be used to insulate plants and protect them from the cold winter winds and temperatures. It helps prevent soil compaction.

Things to Remember

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Almost any leaves will make good mulch, but not Black Walnut. Black Walnut leaves should never be used because there are plants that are sensitive to this particular leaves’ compounds. Use only healthy leaves, not any covered with mildew, rust or tar. If you collect from trees such as laurel, walnut and eucalyptus, compost them before turning into mulch as they contain growth-inhibitors.

Shred the leaves before using in the garden. Whole leaves can prevent water from reaching the ground and plants. When you shred leaves for mulch, you are ensuring micro-organisms have more room to do their work.

Mulch expands, so cover all the ground with an even distribution, but don’t put it right up on a plant’s stem or trunk. Otherwise, it will encourage rot.

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Here are some essential tips:

• To start mulching, use the lawnmower and run over the leaves a few times. This mowing will shred the leaves into acceptable sizes. Once mowed sufficiently, rake into piles, and place in bags, buckets or wheelbarrow to move to where you need to mulch.


• Weed the area first, and then add mulch


• Apply a two- or three-inch layer of leaf mulch around the vegetable garden and flower beds.


• If you cover vegetables like kale, leeks, carrots and beets, you may be able to harvest them most of the winter.


• For plants like leeks and other closely planted greens, use your hands and take fistfuls of mulch to place several inches between the vegetables.


• Plants that love shade can be covered by leaf mulch. It’s natural for them to be covered at this time of year. Place less than two inches, or five centimeters, of mulch over them so they can push through with little issue in the spring.


• If you are using mulch as insulation, use about six inches, or 15 centimeters, to protect the more tender plants.

So when you see the leaves begin to fall this year, do not worry. Use them to enhance and create healthy plants and soil for the next season. With a little work, you can have a top-notch, natural mulch all your neighbors will envy! Nature provided us with the best mulch material, so don’t waste it. Mow those leaves and create an awesome autumn leaf mulch.

Got any fall mulching tips? Share them in the section below:

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Why Fall May Be The Best Time To Plant Your Onions

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Onions may well have been among the first edible foods grown in domestic gardens, as the history of the domestic onion goes back thousands of years – seeds have been found in ancient Egyptian tombs — and they are still one of the most common vegetables found in modern kitchens.

Most people who grow their own onions plant them during spring, but did you know it is possible to get a head start on your harvest by planting in the fall, as well? There are several advantages of planting in the fall. First, it is a time when there a fewer garden chores that need done. Also, onions that have been planted this time of year are often more productive and reliable than their spring counterparts. They are less vulnerable to common pests that enjoy munching on them.

Like their garlic cousins, onions can be very hardy and cold tolerant. You simply have to keep a few things in mind if you choose to plant them during autumn.

Planting Your Onions

Fall onions tend to do well if planted between early September to late October (provided the ground is not frozen). It often works well to plant them following the harvest of a summer crop such as potatoes, as you already have ground that has been dug.

While it is possible to grow onions from seed, it is much more common (and easier!) for backyard gardeners to grow them from sets or immature bulbs. Over winter, these sets have the opportunity to establish a healthy root system before their green shoots emerge in the spring.

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Choose a relatively weed-free area that gets full sun and that has firm, well-draining soil. To avoid possible disease, do not plant onions where you have grown other onions, carrots, beetroot or garlic during the previous season.

Sets of onions should be planted about one-inch deep, allowing the tip of the bulblet to slightly poke above ground level. If the tips are on the long side, you can trim them down to the shoulder of the bulb first. Space your onions 3-4 inches apart.

Caring for Onions

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One of the nice things about planting onions during the fall is that they don’t really require a great deal of care. Your sets will only grow for a few weeks before the colder temperatures send them into a kind of semi-hibernation mode.

Still, you need to ensure that the area in which they are planted has few weeds and that they do not get waterlogged.

Sets of onions may be watered once after they’ve been planted, and after that normal fall rain should be enough to give them the water that they need. If you live in an area that gets excessive fall rain, you may not find it worth it to plant during autumn.

Varieties to Plant

Planting onions during fall is not something that can be done with every variety. Many types simply will not survive freezing temperatures, so you have to choose carefully. For gardeners in zone 6 or colder, you should cover your plants with straw or mulch and use plastic sheeting or tunnels to help them survive the winter.

Among the best varieties of onions to plant during fall are:

1. Senshyu yellow – this cold hardy onion produces a semi-flat, average-sized bulb with yellow skin.


2. Radar – this type of onion has light-brown skin and boasts a mild to medium flavor. This type of onion also stores better than many other varieties of onion when harvested during June.


3. Electric – a red-skinned onion that has red and white flesh. This variety has a medium to strong flavor and can be stored for up to four weeks.


4. Valencia – these onions have a golden to brown skin and a mild, somewhat sweet flavor. They tend to do well in almost any region.


5. Talon F1 – these form hard, uniformly shaped bulbs with golden brown skin and white flesh.


6. Red baron – a very pretty variety that has deep red skin. The flesh is mostly white, but has red to purple inner rings.


7. Evergreen hardy bunching onion – one of the most cold-tolerant varieties! Can be overwintered in even northern regions such as Vermont. Grows in dense, green clumps.


8. Bandit leeks – produces nice blue-green flags and a thick white base with very little bulbing.

Your Spring Harvest

Overwintered onions are generally producing bulbs by May and reach their full size by June. Harvest your onions before or shortly after you see a scape appear.

These onions will not last in storage as long as other onions, so it is best to use them fresh — in the same way you would use scallions.

Do you have any fall-planting tips for onions? Share your tips in the section below:

4 Healthy, Homemade Teas You Can Make From Autumn Plants

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Wild teas made from leaves, flowers and berries have surprising nutritional and medicinal properties.  Better yet, they taste great, especially when sweetened with honey, sugar, maple syrup, molasses or an artificial sweetener like Stevia.

A standard caution whenever consuming any wild source or plant is to check with your doctor or pharmacist if you have a medical condition or are taking a prescription medicine. As an example, people on a blood thinner like Warfarin should generally avoid eating wild plant sources. Many wild plants possess vitamin K, which is a natural blood thinner.  Consuming these plants in any form could compromise the thinness of the blood and the correct dosage of Warfarin, and could lead to problems.

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Another caution that frequently shows up is related to Red Clover tea. Women who are pregnant should avoid Red Clover tea and it may be best to avoid wild food sources in general. However, if you do not have a medical condition, you should be fine if you identify and prepare these teas properly.

Another caution is related to shelf life. If you intend to store your wild tea for any length of time (even in the refrigerator), you need to add a process step. This involves boiling the finished tea in a covered pot for at least 10 minutes.

Nutritional Benefits

The most significant nutritional benefit of these teas is vitamin C. This is particularly true for Red Sumac berry tea and to a lesser degree with Goldenrod, Red Clover and Blackberry leaves. However, all of these teas present phosphorus, calcium, magnesium, niacin, potassium, chromium and thiamine, in addition to vitamin C.

Medicinal Benefits

If you’re drinking any of these teas for their medicinal benefits it’s recommended that you drink 3 to 5 cups a day. Unless you boil them in a covered pot for 10 minutes to kill all bacteria, you should make a fresh batch daily.

Goldenrod Tea

Goldenrod tea has been shown in numerous clinical studies to relieve urinary tract infections, bladder infections and kidney infection.  Goldenrod tea also has anti-inflammatory properties and helps to relieve congestion, although most teas do.

Not surprisingly, Goldenrod tea has a deep, translucent golden, yellow color. The flavor is somewhat sweet with licorice flavor notes in the background.  It’s best sweetened with honey for medicinal purposes but is good with any sweetener.

Red Sumac Berry Tea

Red Sumac berry tea has astringent, anti-septic properties, is an excellent tonic and has benefits for the kidneys. The vitamin C also serves to boost the immune system and as a hot tea offers relief for congestion, coughs, colds and flu.

Red Sumac berry tea has a flavor mildly reminiscent of pink lemonade and rosy, red color and is best when enjoyed with any sweetener.

Red Clover Tea

For hundreds of years, Red Clover has been used to treat coughs and colds, easing the symptoms of asthma and bronchitis, calming skin irritations, lessening the aches and pains of arthritis, and easing anxiety and insomnia.

Red clover tea actually has a fresh, grassy flavor and the color of the tea is a light green in spite of the red/lilac color of the flower tops.

Blackberry Leaf Tea

Recent research has attributed some significant health benefits to Blackberry Leaf tea.  For centuries, it was used to treat high blood pressure and nervous disorders, but recent studies indicate some anti-cancer properties. It is an excellent source for oral health — including periodontal disease and inflammation of the gums — and has been shown to have anti-bacterial properties and promote cardiovascular health.

The flavor is almost identical to a traditional black tea and is also good when sweetened.

Wild Tea Preparation

Each one of these 4 teas has slightly different preparation processes. In general, they all involve infusing the tea in water for varying lengths of time. You can do this by either using a tea ball and allowing the tea ball to seep in a cup, or steeping the source in a bowl of water and straining.

Goldenrod Tea Preparation

Goldenrod comes into full bloom from September through October. The plants can fill a field and are distinguished by their bright yellow flower tops.

Only the yellow flower tops are harvested for the tea. Some believe the flower tops that are not fully in bloom make for a better tea, but I prefer the flower tops in full bloom because of the color it imparts to the finished tea.

A Goldenrod tea infusion is made by dropping a handful of Goldenrod flower tops into a pot of simmering, not boiling water. They’re left to steep for 5 minutes and then strained through a fine, mesh strainer. If you don’t have a fine mesh strainer, you can line any type of strainer with cheesecloth or a clean wash cloth.

Once the tea has been strained, you should see a translucent, golden color.  The tea is now ready to be enjoyed and sweetened if you like. You can also enjoy it hot or cold.

Red Sumac Berry Tea Preparation

Red Sumac Berries are easy to find and to identify. The Sumac trees begin showing bright, red leaves in early fall and the Sumac Berries emerge from the top of the trees as a red spike of berries 4 to 8 inches in length.

The best berries are a deep, red color and are best harvested during dry weather. Rain rinses away some of the malic acid that possesses most of the flavor and health benefits.

The berries are stripped from the stems by hand and then ground either in a mortar and pestle or in a food processor. If grinding in a food processor don’t overdo it. You want to crush the berries, not turn them into a powder.

After you have sufficiently crushed the berries, you want to infuse them in cold water. Hot water will make the resulting tea bitter. Leave them in the water for 1 to 1 hours. I’ll usually place the bowl in the fridge during this steeping time.

Once they have sufficiently steeped, strain them through a fine-mesh strainer. The resulting tea will have a rosy, red color. The intensity of the color can vary depending on the maturity of the berries and your crushing technique.  Some people will continue to crush the berries in the water with a potato masher, but I’ve found this can make the resulting tea cloudy. The final tea can be enjoyed hot and sweetened or cold on ice.

Red Clover Flower Tea Preparation

Red Clover grows from early Spring to Late Fall until the first freeze. The flower tops have a distinctive appearance and have more of a lilac color than red.

Harvesting Red Clover is easy. You simply break off the flowers by the stem and then separate the flower tops from the stem. You’ll need 6 to 8 flower tops to make one cup of Red Clover Flower tea. The flower tops are placed in the cup and then the cup is filled with very hot water.

Let the flowers steep for 15 to 20 minutes. You’ll notice a color change to a light amber. You’ll also notice that the red flower tops have surrendered their red color to the infusion. Remove the flower tops and drink either hot or cold and sweetened with the sweetener of your choice.

Blackberry Leaf Tea Preparation

The easiest way to identify a blackberry plant after the blackberries have fallen is to look for the deep, red canes and thorns that are a distinctive feature of the plant. The leaves alone are used for Blackberry Leaf tea but there’s a trick to harvesting them.

Blackberry leaves have a row of very sharp thorns running along the underside of the leaf on the center vein of the leaf.  The best way to harvest them is to fold the leaf over from the top of the leaf with your thumb and forefinger. This is similar to the way you would harvest Stinging Nettle leaves. Once you’ve done this you can safely pull the leaf from the plant.

After you’ve collected a sufficient number of leaves, you have another step. You need to remove the central vein and its long row of thorns. Unlike Stinging Nettle thorns that will soften or dissolve in boiling water, these thorns aren’t going to be subjected to boiling water, but hot water in a steep. It’s true that you’ll dry and crush the leaves and ultimately filter the tea, but the thought of one needle getting through and lodging in my throat makes this an easy decision.

The technique involves pinching the leaf with your thumb and forefinger similar to the way you did when harvesting, only you’re doing this from the back side of the leaf. You then use a pair of scissors to cut out the central vein leaving two leaf halves.

Once you have finished cutting out the thorny veins you’re ready to roast the leaves on a foil lined baking sheet. You roast them for 20 to 25 minutes in a 400-degree Fahrenheit oven. The leaves will dry and brown. You’re now ready to crush the leaves in a mortar and pestle, or you can do this with your hands. A food processor also works, but once again, remember to pulse briefly. You don’t want to turn the leaves into dust.

Once you’ve crushed the leaves, steep them in very hot water, either in a bowl or a cup for 15 minutes. You can also use a tea ball in a cup for this step. If you steep in a bowl, strain the tea through cheese cloth stretched over a strainer, even a fine-meshed strainer. There will be very small particles you’ll want to filter out or you’ll have a cloudy result.

Once the Blackberry Leaf tea is filtered, you can pour it into a cup and enjoy either hot or cold and sweetened.

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