LADYBUG: WET WEATHER MAY BE TAKING ITS TOLL ON TOMATO PLANTS

The tomato glut is on.

Every year at this time garden tomatoes all seem to ripen at once. Unless they are canned or made into juice, there seem to be more than can be used.

Also about this time, leaves on some vines begin to turn yellow and drop off. This is particularly true this year.

Ray Rothenberger, state horticulture specialist for the University of Missouri Extension Service, says because of wet weather in late spring, tomatoes that were planted early can now show stress with yellowing of leaves.

He urges that these leaves be picked from the vine and also from the ground beneath. If plants are not too far gone, a fungicide may halt the disease. Several fungicides are on the market. One is Maneb. If infection is extensive, weekly applications may be necessary. If cared for now, plants should produce into fall. High heat of the past few weeks, however, probably has caused blossom drop and it may be a time before others can set.

Blossom end rot is another problem showing up on tomatoes. Usually caused by low calcium in the soil, blossom end rot can be avoided with a calcium nitrate fertilizer and increased irrigation.

Potpourri

Recently someone asked for the recipe for fragrant potpourri, which was published quite some time ago. It has been interesting to look for materials about potpourri, a French word, meaning a pot of rotting floral material, which is what it actually is.

In the Middle Ages potpourri was made by alternating layers of flower petals and salt, allowing them to age. In time they fermented and dried, giving off a fragrance.

Today's potpourri is made mostly from dried rose petals, but can be made from lavender, lemon verbena or various scented geraniums. Petals from making this mixture must be fresh. Fading roses or other flowers from a vase have a few of the volatile oils that help to create the scent of potpourri.

Pick the flowers after the dew has dried in the morning, but before the sun is quite hot and select flowers that are coming into bloom. Rose buds are charming when dried, but have little scent to contribute.

The petals should be fresh, and the petals young. Spread them on a paper in a dry, airy room away from the sun. Turn them over every day. Let them dry completely. This may take a week.

Store the petals in an airtight glass or ceramic jar.

To each quart add one ounce of orris root, which acts as a fixative to help retain the scent and to some extent the color. Then add, 1/2 teaspoon of cinnamon, coriander, mace or whatever scent you prefer.

Now store this mixture in a pretty stopped glass jar or ceramic bowl with lid. Remove the lid only when you want the aroma to penetrate the room. This can also be used to make sachets to add a delightful scent to a closet, drawers or linens.

The above material was adapted from "Good Housekeeping Basic Gardening Techniques" by Ralph Bailey and Elvin McDonald.

Cantaloupe Seeds

Have you heard of canned melons? As cantaloupes develop, growers often place them on inverted coffee cans for best exposure to the sun and even ripening.

While enjoying these flavorful summer delights, remember the birds to be fed in winter. Cardinals, especially, love cantaloupe seeds and often will come to the feeders within five minutes after the seeds are placed there. They will appreciate your thinking of them when the temperatures of summer have been near the 100-degree mark.

Remove the seeds from the cut melon and place them into a wire strainer, wash well and remove the pulp portion.

Then dry the seeds on a paper towel, turning or stirring them several times to prevent them from sticking together. When the seeds are perfectly dry, store in a covered container until the ground is white with snow next winter. Then scatter them outside and the cardinals will come flying in.

Japanese Festival

The 21st annual Japanese Festival at Missouri Botanical Garden in St. Louis will be held Sept. 2 and runs through Monday, Labor Day, Sept. 4. The event is open to the public from 10 a.m. until 10 p.m.

Having one of the largest authentic Japanese Gardens in North America, the Garden joins the area's Japanese-American organizations in producing the Festival each year to bring Japanese music, art, dance and food to the Garden's visitors.

Admission to the Garden during the Festival is $6 for adults, $4.50 for senior citizens. Children under 12 years of age are admitted free when accompanied by an adult.

Located at 4244 Shaw Boulevard, the Garden was founded in 1859 and is American's oldest botanical garden with 70 acres of spectacular beauty.

~Mary Blue is a resident of Cape Girardeau and an avid gardener.