I installed a pepper garden at the New Orleans Botanical Garden in April of 2013 with 14 cultivars of different peppers. Each pepper cultivar was unique in the level of heat, shape and size. Peppers have been harvested 4 times and total counts have been obtained and shown below. The heat is on!!! Peppers are a great planting option for any New Orleans vegetable garden. Minimal maintenance and minimal pest damage!
LSU AgCenter Cooperative Extension Blog for the Greater New Orleans Area
Thursday, July 25, 2013
Pepper Garden Harvest
I installed a pepper garden at the New Orleans Botanical Garden in April of 2013 with 14 cultivars of different peppers. Each pepper cultivar was unique in the level of heat, shape and size. Peppers have been harvested 4 times and total counts have been obtained and shown below. The heat is on!!! Peppers are a great planting option for any New Orleans vegetable garden. Minimal maintenance and minimal pest damage!
I installed a pepper garden at the New Orleans Botanical Garden in April of 2013 with 14 cultivars of different peppers. Each pepper cultivar was unique in the level of heat, shape and size. Peppers have been harvested 4 times and total counts have been obtained and shown below. The heat is on!!! Peppers are a great planting option for any New Orleans vegetable garden. Minimal maintenance and minimal pest damage!
Thursday, July 11, 2013
Fairy Rings
| IA State, Chlorophyllum molybdites showing green spores, annulus on stem and mature and immature stages of mushrooms. |
Mushrooms that produce fairy rings are “true mushrooms”, meaning
they have gills underneath the cap, and include at least 50 poisonous, edible
and questionable fungi. One of the more common species popping up in the New
Orleans City Park area in the past couple of weeks is Chlorophyllum molybdites. Chlorophyllum
molybdites has a ring, or annulus, on the stem, the cap may have warty
spots, and if the cap is cut off of the mushroom and put on a piece of white
paper it will drop green spores and you will have successfully created your first
spore print! This mushroom is poisonous and should not be consumed. Mushrooms
should not be consumed from the wild unless you are an expert; there are many
mushrooms that have poisonous look alikes and the risk of eating these
mushrooms should not be taken.
Thursday, May 23, 2013
Louisiana Master Naturalist Program-Greater New Orleans Chapter
Spiders and bats and gators...OH MY!
| Impacts of Katrina on Bayou Sauvage lesson |
The Louisiana Master Naturalist Program in the Greater New Orleans area is upon completion of a successful intensive series of naturalist workshops.
What is a naturalist? A naturalist is an individual who studies natural history of the world, and attempts to understand the ecology, biology and ecosystem functions of living and non-living things. Through careful observation, students were trained how to look at nature in its complexity, in an attempt to understand and capture the beauty of ecosystems of Southern Louisiana. The training sessions spanned from late February and will continue to early June, and many ecosystems have been the palette for study. These included Jean Lafitte National Park, Bayou Sauvage Wildlife preserve, Northlake Nature Center & Big Branch, Turtle Cove, UNO Cerf, The Louisiana Nature Center, and Bayou Dupont. Students have learned a plethora of systems ranging from botany, mycology, zoology, hydrology, geology, and lichenology.
The ultimate goal is to "prime" students to look at nature and make connections with specific observations. The class is not designed to create world renowned experts, but to educate students about the natural history of Louisiana.
There will be a class offered every Spring and Fall, and chapters in other areas of the state are in the works. More info to follow on the future classes. If you would like to get on the La. Master Naturalist-GNO list serve please email lamasternatgno@gmail.com.
| Wood ear fungus, Auricularia sp. at Louisiana Nature Center |
Wednesday, May 8, 2013
Blossom-end rot of tomatoes
Lately, I have received a lot of phone calls about this particular disorder, so I thought I would share some information and management strategies for this particular disorder.
Calcium moves quite slowly in plants and even slower in fruit, so adequate levels of calcium could still result in this deficiency. Indirectly, this disorder is caused by excessive levels of moisture or not enough moisture. Considering the excessive rainfall New Orleans received last month (about the time your tomatoes were in flower), it is not surprising to see a lot of blossom end rot. This disorder can affect all ages of plants, but is more common in 1/3-1/2 grown tomatoes.
Blossom-end rot is not caused by living causal agent, like a pathogen, but rather, a deficiency in calcium. This disorder is common in tomatoes, peppers, squash, and watermelons. If you had your soil tested, and the results suggested you have an adequate level of calcium in your soil, how did your tomatoes get a deficiency in calcium?
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| NCSU PDIC_Lookabaugh |
It begins as a small, water-soaked spot and develops into a dark brown, leathery spot that may involve half the fruit. The surface of the spot shrinks and becomes flat or sunken. Blossom-end rot is caused by a lack of calcium in the developing fruit. The uptake of calcium from the soil by the tomato plant can be reduced by fluctuations in soil moisture – either excessively wet soil or excessively dry soil.
The disorder commonly occurs when plants are growing rapidly and luxuriantly early in the season and are then subjected to prolonged dry weather. The disorder may be more serious on the windward side of a garden and on staked tomatoes rather than on unstaked or bushy plants.
The disorder commonly occurs when plants are growing rapidly and luxuriantly early in the season and are then subjected to prolonged dry weather. The disorder may be more serious on the windward side of a garden and on staked tomatoes rather than on unstaked or bushy plants.
Prevent blossom-end rot by maintaining a soil pH around 6.5 and uniform soil moisture by irrigating and mulching, and avoid heavy applications of nitrogen.
Control blossom-end rot by spraying foliage with 2 level tablespoons of 96 percent calcium chloride in 1 gallon of water at seven- to 10-day intervals. Do this for three to four applications. Begin spraying with first appearance of symptoms. Overdosing plants with calcium chloride may result in leaf burn. Spray on cloudy days or wait until the sun is low.
Calcium nitrate also may be used. Use 1 rounded teaspoon per plant. Apply calcium nitrate into the soil about 8 inches from tomato plant stems. A second application may be needed several weeks later as well. If foliar applied, use 2 level tablespoons per gallon of spray applied late in the day.
Calcium nitrate also may be used. Use 1 rounded teaspoon per plant. Apply calcium nitrate into the soil about 8 inches from tomato plant stems. A second application may be needed several weeks later as well. If foliar applied, use 2 level tablespoons per gallon of spray applied late in the day.
Monday, May 6, 2013
Spring is here and so are plant diseases!
| Azalea gall caused by Exobasidium |
First things first, gather and organize the clues. The clues
are the in the form of symptoms, signs and environmental condition in which the
victim, I mean plant, is found. The symptoms are defined as any abnormality in “normal”
growth of the plant. Signs are evidence of a pathogenic agent on the
symptomatic plant; a few examples are mycelium (white fuzzy strings) and spores
for fungi, and ooze for bacteria. The signs in combination with symptoms and
pattern of symptomology on individual plants and/or groups of plants can paint
a beautiful story for the detective or plant diagnostician.
Plant pathologists utilize the disease triangle as their hierarchical
concept to determine the disease. Within the disease triangle, there are three
parameters that work in a matrix to determine level of disease; they are
susceptible host, pathogen, and environment. The level of each parameter will
work in synchrony to determine the output, which is disease progress and
severity.
I will survey some common problems I have seen this Spring:
Fire blight of pear and relatives:
| Shepherd's crook symptom on flowering pear. |
Fire blight is a disease common in Southern Louisiana caused
by the bacterium Erwinia amylovora.
Over 130 species of plants including: pear, apple, quince, hawthorne,
contoneaster and mountain ash, are susceptible to this pathogen. Symptoms are
observed as Shepherd’s crook necrotic foliage, in which the leaves appeared
scorched and remain on the petiole or stem. This disease has been observed on Pyrus spp. including ornamental and
fruit species. This disease is favored by warm, wet weather and spread by
pollinators and wind driven rain. Improper fertilization, either too much or
too little also favors this disease. Managing fire blight in the landscape is
mostly management of fertilizer, planting resistant cultivars, pruning infected
wood and lastly, chemical control.
| Fire blighted pear tree |
Powdery Mildew on rose
| Powdery mildew on rose leaf |
| Conidia in white mat on rose flower |
Powdery mildew is a disease caused by a fungus and can
affect many plants including roses, crapemyrtles, dogwoods and many cucurbits. The
disease is usually favored by warm dry weather by day, and cool damp weather by
night, usually falling in or around the spring and fall for southern Louisiana.
The disease is observed with new growth being distorted and dwarfed often
covered in a mat of white “fuzzy stuff”, and old growth and flower buds
appearing twisted and distorted also covered in white fuzzy growth. The white
fuzzy material are the asexual spores of the fungus called conidia. The conidia
are produced in chains and are abundant. This is how the pathogen spreads so
quickly under favorable environments. Proper pruning to thin out the canopy,
proper fertilization, and avoiding overhead irrigation can help prevent this
disease. This disease can be managed with the following sprays: 3% baking soda and horticulture oil solution,
noting the temperature limitations on oils, chlorothalonil, and copper
sulfates. You should always read the label before spraying fungicides.
| Conidia on rose leaf magnified at 4.5x with dissecting microsope |
Daylilly Rust
| streaking yellow symptom on laylilly |
Daylilly rust is a disease caused by the fungus Puccinia hemerocallidis. The most
obvious symptoms of this disease are yellow streaks turning brown with age on the upperside of the
leaf coupled with orange pustules of spores found on the underside of the leaf
observed as yellow to orange raised areas at individual lesions. The disease was first identified in the United States in 2000, and quickly spread to 30 states by 2001. The disease is spread by wind carried spores that are developed on lesions. The rusts are a particularly interesting group of diseases in that many of the species of fungi that cause rusts require two completely distinctive hosts to complete their life cycle. In the case of daylily rust, daylilies are the primary host, where species of Patrinia are the secondary
host where sexual reproduction occurs and new genetics are generated. The best
preventative method of management is by using resistant cultivars, and avoiding
highly susceptible cultivars. Lists of resistant and susceptible cultivars can
be found at this website: http://plantclinic.cornell.edu/factsheets/daylilyrust.pdf. Another management strategy to limit the
severity of this disease is to remove infected, dead tissues in the winter and
burning or sending them to a landfill. In addition, daylily growers should
avoid close proximity plantings of Patrinia
spp. and Daylillies so the rust cannot complete its life cycle. Preventative
fungicide sprays can help reduce the devastation of this rust disease. A few
sprays available to the home owner are under the chemical names neem oil,
potassium bicarbonate, sulfur, or Bacillus subtilis (Serenade, Plant Guardian).
You should always read the label before spraying fungicides.
| Rust pustules on underside of daylily leaf. |
Phytophthora foot rot of citrus
| One sided blight of citrus typical of foot (root) rot |
| foot rot at graft union on navel orange tree |
Phytophthora foot rot is the most frequently encountered
disease on trunks of citrus trees in Louisiana. The disease is caused by a
soilborne fungus, and wet conditions during the spring favor fruit rot development.
Initial symptoms include water soaking of the bark that appears as a dark spot
on the trunk. At first, the bark appears firm, but with age it becomes cracked
an may shred as it dries. This disease is managed indirectly by managing good
drainage of the planted area. Citrus trees should be planted in a well-drained
area, and weeds and mulch should be avoided under the tree. Planting in raised
beds with adequate drainage and pruning low hanging branches to allow air
movement around the tree are the best management strategies for the homeowner.
Tuesday, April 30, 2013
Become a Master Gardener
2013 Louisiana Master Gardener Program (Greater New Orleans Area)
The 2013 Louisiana Master Gardener Program in the Greater New Orleans Area (LMGP-GNO) is coming up--are you registered yet? The LMGP is a series of educational courses on "all things gardening" from pest management to propagation to vegetable gardening to home lawns. The classes are 3 hours in length and will surely give you applicable knowledge that will help your "green thumb" become a greener shade of green!
The Master Gardener Program, which began in the '90s, is a program that is an extension of the university. There is a lot of good information generated by scientific research at the university level, and students who go through the Master Gardener Program serve as an extension, or bridge, if you will, of this information to the public.
The schedule of topics are seen here. To find the application for the 2013 LMGP-GNO go to this link and follow the instructions carefully. The class will be held at the New Orleans Botanical Garden "Garden Study Center", which is located in City Park. The classes will be from July 30-September 24 from 9-12 (noon), on Tuesdays and Thursdays. Two out of town field trips to Burden Research Station and the Southeast Research Station in Baton Rouge and Hammond, La, respectively. For further inquiries please contact Andrew Loyd at 504-483-9471 or aloyd@agcenter.lsu.edu.
The 2013 Louisiana Master Gardener Program in the Greater New Orleans Area (LMGP-GNO) is coming up--are you registered yet? The LMGP is a series of educational courses on "all things gardening" from pest management to propagation to vegetable gardening to home lawns. The classes are 3 hours in length and will surely give you applicable knowledge that will help your "green thumb" become a greener shade of green!
The Master Gardener Program, which began in the '90s, is a program that is an extension of the university. There is a lot of good information generated by scientific research at the university level, and students who go through the Master Gardener Program serve as an extension, or bridge, if you will, of this information to the public.
The schedule of topics are seen here. To find the application for the 2013 LMGP-GNO go to this link and follow the instructions carefully. The class will be held at the New Orleans Botanical Garden "Garden Study Center", which is located in City Park. The classes will be from July 30-September 24 from 9-12 (noon), on Tuesdays and Thursdays. Two out of town field trips to Burden Research Station and the Southeast Research Station in Baton Rouge and Hammond, La, respectively. For further inquiries please contact Andrew Loyd at 504-483-9471 or aloyd@agcenter.lsu.edu.
Friday, April 12, 2013
The Scoville Unit Garden at the New Orleans Botanical Garden
Louisiana cooking is known for its extra kick of heat, either by the addition of cayenne pepper in gumbo or a nice coat of hot sauce on a shrimp poboy. Peppers range in the amount of spice based on the level of capsaicin produced, which is largely dependent on the cultivar and partially dependent on the environment in which the pepper is grown. We know how hot peppers are based on word of mouth, or by trial and error, but did you know there are actually units that can estimate the level of spice that an individual pepper may yield. A garden will be put in at the New Orleans Botanical Garden in City Park in the next couple weeks that will showcase a range of peppers spanning the entirety of the Scoville scale.
What is a Scoville unit?
In 1912, Wilber Scoville developed a unit of measurement that would semi-quantify the level of heat, or concentration of capsaicin in peppers. The Scoville unit is named after the American pharmicist, and is still used today as a general unit correlating to the spiciness of a pepper. The organoleptic test is the procedure utilized to obtain the Scoville unit of peppers. In Scoville's method, a measured amount of alcohol extract of the capsaicin oil of the dried pepper is produced, after which a solution of sugar and water is added incrementally until the "heat" is just barely detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable (http://en.wikipedia.org/wiki/Scoville_scale).
What will peppers will be in the garden?
All American Selection Bell Peppers 'Cajun Bell' and 'Orange Blaze' will be displayed on the low end of the Scoville scale, while on the pepper spray side of the scale (see figure) we have the last three years Guiness Book of World Records world's hottest peppers, being: Ghost, Scorpion and Carolina Reaper. The Scoville Units of the peppers range from 0-1,474,000.
For more information contact Andrew Loyd at aloyd@agcenter.lsu.edu
What is a Scoville unit?
In 1912, Wilber Scoville developed a unit of measurement that would semi-quantify the level of heat, or concentration of capsaicin in peppers. The Scoville unit is named after the American pharmicist, and is still used today as a general unit correlating to the spiciness of a pepper. The organoleptic test is the procedure utilized to obtain the Scoville unit of peppers. In Scoville's method, a measured amount of alcohol extract of the capsaicin oil of the dried pepper is produced, after which a solution of sugar and water is added incrementally until the "heat" is just barely detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable (http://en.wikipedia.org/wiki/Scoville_scale).
What will peppers will be in the garden?All American Selection Bell Peppers 'Cajun Bell' and 'Orange Blaze' will be displayed on the low end of the Scoville scale, while on the pepper spray side of the scale (see figure) we have the last three years Guiness Book of World Records world's hottest peppers, being: Ghost, Scorpion and Carolina Reaper. The Scoville Units of the peppers range from 0-1,474,000.
For more information contact Andrew Loyd at aloyd@agcenter.lsu.edu
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