This week in the Greenhouse (week of 1-11-15)

The seed room, roughly a month later.

Some of the cuttings have grown enough that we can cut them off. Some of these new cuttings we can keep; but if the varieties are patented, we have to throw them away. Either way, the original plants that are cut off will now begin to branch.

Plants to be cut off, marked with orange ribbon.

Empty patches on the table, where trays of calibrachoa have been taken out for cutting back.

Losses. These probably sustained cold damage during shipping.

Geraniums. We stick them in every other cell to give them more room. When they get crowded they often rot.

Water hyacinth

Many many succulents. These are in a cooler bay, since they can take lower temperatures.

Mixed bowls, planted early so that they’ll fill out sooner.

Baby succulents. We’ve expanded our selection this year and have some cool new colors.

Mixed trays to send to the auctions.

Gorgeous colors!

More mixed bowls

So many succulents. Last year we had at least a hundred different kinds.

Most of last month’s cuttings, now well rooted, are in the next bay over on wire tables.

Petunias

Mixed Wandering Jew baskets

Sticking succulent cuttings

I wasn’t kidding, there are so many suculents.

Fern baskets waiting to be hung up; carts of stock succulents (closest: my aloe)

Hanging baskets waiting to be planted.

The pots are filled at the flat filler, loaded onto carts, and unloaded wherever we’re working. The top row will be set down after it’s planted, filling the whole table. After they’re planted, the handles get snapped on.

Each basket gets a scoop of slow-release fertilizer (the divot in the dirt).

Unheated bay with a lot going on!

Plug trays get spread out and soaked before we stick cuttings in them.

More succulents

One of my favorites! It makes a gorgeous basket. This year we’ll be offering hanging baskets of succulents.

More trays getting wet in

Herb stock plants. This bay is unheated, but is on the sunnier side of the greenhouse, so it stays pretty nice during the day. All these herbs can take the cold (the more tender varieties are in the heated section).