Rhododendron is a genus of more than 500 species of evergreen and deciduous trees and shrubs. They vary greatly in habit and may reach a height of 80 feet or creep at ground level to form prostrate shrubs. This is the number one reason not to buy and plant the first pretty Rhody you see at the grocery store checkout counter. Broadleaf evergreens can be treated as a single specimen plant and look best if pruned only to encourage the natural shape of the plant, a shape that shows off the plant’s natural attributes. If planting more than one, plant in odd numbered groupings.
Rhododendrons are grown mainly for their flowers, which are born in terminal racemes, known as trusses. Individual flowers differ greatly in size and shape and even in fragrance. There are thousands of hybrids, encompassing nearly every flower color. Some plants have attractive young growth, ranging in color from red to bronze-brown or metallic blue-green. A few have decorative, exfoliating bark, which may be any color from brownish pink or deep maroon to silver-gray. As always, the ultimate choice is up to you and your individual criteria.
A couple of my favorites include the classic, Rhododendron PJM and Ken Janeck R. PJM is a known performer in the Southwest Washington garden. This compact evergreen shrub has small, oval-shaped, dark green leaves that turn a brownish-purple in winter, especially if grown in full sun. The trusses of bright lavender-pink flowers come early in the season. I can always count on PJM to lift my mood to new spring heights. R. yakushimanum ‘Ken Janeck’ is another reliable, low-growing shrub with full trusses of funnel-shaped white flowers lined with pinkish-purple and spotted with green.
The first time I planted Brussels sprouts, I was surprised by their garden vigor. They grow straight and tall with an organically architectural structure, as if Gaudi designed a garden vegetable. Put them on next year’s planting list. Their color is like no other plant in the garden, a marbled bluish-green with a dusky, matte finish. Harvest individual sprouts from the bottom up, before the lower leaves yellow.
I planted that first batch as a late season crop that came to maturity just as winter set in and the first snow of the winter season fell. The emerging sprouts were oddly remarkable, perfect little cabbages swelling out of thick, upright stalks, with each plump bud wearing a cap of fresh snow. Frost or a light snowfall improves their flavor. Fresh Brussels sprouts are delicious in hearty winter soups and stews. That’s just one more reason to grow them in your winter garden.