An plants are susceptible to attacks of some kind of diseases and pests. A preventive application of insecticide. or pesticide will to a great extent help in maintaining a healthy garden. It is very important to make the correct diagnose provide the appropriate treatment.

DISEASES

Powdery Mildew:

This disease is indicated by white powdery growth on leaves and stems of the plant. Daisy, sweet and hollyhock are commonly affected by this disease: Application of sulfur powder helps to control this diseases
In case of downy mildew, the leaves turn yellow 1lr  I ultimately shed off. Spraying the plant with Bordeaux mixture will check this disease.

Damping Off:

In this case, seedlings in the nursery good affected due to fungal attack as the root system gets damage: I, Excessive watering and lack of space between seedlings leads to damping off. Controlled irrigation, well rotted farmyard manure and adequate spacing will help in reducing this problem. Seeds may be treated with 2 gms. of Bavistin or any other fungicide per kg. of seed; The soil can also be sterilized with 2% solution of Formaldehyde.

Blight:

A very common disease in plants causing black spots on leaves which ultimately whither away. Infected leaves have brown or black spots on the underside. Blight infection can be spread by the wind. Tomatoes and potatoes are most commonly affected by this disease. It can be controlled to some extent by Bordeaux mixture but it is best to procure disease-free seed.

Anthracnose:

It causes dark spots on leaves and fruits. Flesh oozes out of the spot and finally leaves shrivel up. Treat with Thiram, Captan or spray Bordeaux mixture.

PESTS

Aphids

These are very small green-grey or black flies which cling. to the leaf stem and sack the sap. They lay eggs and multiply on the plant itself. Flowering plants, peas and lettuce In’ attacked by green flies whereas black aphids attack chrysanthemum, beans etc. To control aphids, spray with 1mlper liter. You can also use Malathion or Rogal’ 1ml per liter of water.

Caterpillars

They are pests which feed not on sap but kaves, flowers and fruits of plants like cabbage, calendula etc. praying with Monocrotophos 2 ml/liter of water helps control this pest.

Leaf Miner: The insect bores into the leaves  a silvery line outside. It can be controlled by Thimbu’s granules.

Canker: It attacks apples, citrus and is difficult to control as it eats into the main stems or the trunk affecting the flow of sap, thus permanently damaging the plant or tree. The damaged part must be removed.

Caution: It is important that the correct recommended dose is lied At the time of spray of chemicals use the right chemical the right concentration. Insecticides and fungicides should not be mixed by hands. Always wear gloves. Do not spray in strong wind or rain. Always drench the plant completely. Produce a lather in the spray solution with the help of soap. It will help the solution to stick to the plant.

suffer from an attack of shoot and fruit borer. Spr crops with 0.2 per cent water solution of Malathion all after removing and destroying the affected shoot-i I fruits. In roses this is also the time of planting root stock for propagation by buckling for the next season. Cuttill)’,length and of pencil thickness, should be in beds at a spacing of 15 ems. each way. Chrysantlu-ruurnshould be kept under the shade for proper care.
Bulbs of caladium, football lily, zephryanthus and : lily may be planted in this month. Seeds of summer like zinnia, balsam, tithonia, gaillardia, kochia, etc. shoi  sown in this month for timely flowering. Planting of trees, shrubs, etc., started in the  month should now be completed and watered reul. Hedge seeds may be sown now with irrigation or m.rv I” done later at the onset of rains.
Propagation of flowering shrubs by cutting etc., may be done in a partially shady place having ; supply of water through the summer months, Land preparation for a new lawn should be taken “11 If renewal of the old lawn is desired, it should now I” ploughed or dug open with a spade.

The annuals comprise the most important section of the garden and they should be manured well to obtain best results in February. Flood irrigation will definitely help the annuals to grow vigorously. As dahlias start blooming at this time, liquid feeding is essential for good size and bright colour of flowers. Spring-flowering winter annuals attain peak growth during this month. The pots and beds should receive regular cultivation
and liquid manure. I n some areas protection against frost of the susceptible species may be necessary. Preparation of nursery beds for summer-flowering annuals may be initiated in January end.
The winter vegetable plots should receive regular irrigation and interculture, a dose of fertilizers should be applied as top dressing. Radish and melons may be sown now. Watering of foliage plants should be restricted to the minimum.
Pits and beds for the plantation of new trees, shrubs and other hardy perennials should be prepared now, provided adequate irrigation during summer can be assured.

Chrysanthemums should now be sorted out for multiplication for the next season.
In roses, apply a mixture of urea, super phosphate and potash fertilizer in the ratio of 1 :2: 1 @ 50 grams per plant. Cut flowers with long sterns covering at least three leaflets under the bloom. A combination of foliar feeding of urea (2 parts), dihydrogen phosphate (l part) and potassium nitrate (l part)  3 grams in one litre of water and liqu it! manure, gives
quicker results, besides increased size brilliance of flowers. Winter season vegetables sown or planted In Oct, November are at the peak of their growth and productivity to give full harvest. Cucurbits can be sown if nil:111 temperature rises to 14°C. Cauliflower, cabbage, beans, mustard, lettuce etc. attacked by jassids towards the end of January. Proux: these crops from this pest by spraying 0.2 per  Malathion. Continue harvesting peas, mid-season cauli flower, brussels sprouts, cabbage, knol khol, lettuce, carrot, radish, turnip. Bulbs of amaryllis, hippeastrum and haemanthus can’ J planted now. Make your selection of summer flowers and vegetable,” and place orders for seeds.

herbs arc used to flavour home-made vinegars. Herbal teas, tisanes or infusions are said to cleanse the system, relieve colds in the head and generally act as soothing tonics. Cosmetically, herbs are used for steam baths, face packs, bath essences and hair rinses. Also as pot pourri herb sachets, herb pillows, moth bags, and incense.
Herbs have been used and enjoyed for centuries, for flavouring, preserving, colouring, and in medicines, perfumes, fly repellants and cosmetics and it’s time you tried some.

(Melissa officinalis). A bee attracting herb with leaves having a musky lemon scent. It is a vigorous, leafy plant from southern Europe, very common in gardens and often found as an escape in shady spots. Leaves should he collected before flowering. An infusion would help ease stomach cramps, vomiting and insomnia. It is very soothing and helps in relaxation. The leaves arc very tasty in China tea, cold drinks, salads and omelettes. A soothing bath herb for aching joints. Grows up to 3 ft.

Bay

Bay can be grown into a handsome, evergreen tree or can easily be kept as a standard bush or, if trimmed, is suitable for small pots in window boxes and on patios. The leaves can be picked and dried throughout the year and add a distinctive flavour to bouquet garnis, preserves, marinades, soups, stews, and curries. The dried leaves have a better, sweeter flavour than fresh ones. The leaves contain a volatile oil that can I rubbed into rheumatic joints. A decoction of the , works as a general stimulant and helps settle gastric upsct«

Celery

(Apium graueolens). An annual herb with a I flavour. It is eaten raw in salads and can be dried and 1 in casseroles, soups, curries, sandwiches etc.

Feverfew:

Attractive daisy-like flowers adorn the throughout the seasons. The fresh leaves when chewed reputed to alleviate migraine. Leaves can also be used sparingly in mixed salads.

Marjoram:

A perennial in the northern plains, this bushy plant has small leaves which add flavour to fish, meat :1I1d tomato dishes. It can also be sparingly used in mixed salads The lilac flowers attract butterflies. Grows up to 2 ft.
The Mints

There arc many different species and varieties of mint with quite different flavours. till, biennial tends to grow vigorously and spreads by runners. So I it is advisable to separate different mints by barriers I sunken slates, or by planting them in pots. The leaves taste best if grown in semi-shade. Mint is an excellent appetizc: arid digestive. In the kitchen, mint is indispensable especially in salads, curd or raita, sauces, cold drinks and tea.

Oregano
A bushy plant with oval leaves which adds flavour to meat dishes, pizzas, tomato dishes and bouquet garnis. Their purple flowers attract bees and butterflies.

Parsley

(Petroselinurn crispurn): A farniliar and universal herb, it probably originated in the eastern Mediterranean. It is very easy to grow, even in a small pot on the kitchen window sill and can be used to flavour a wide variety of dishes. The leaves can be used fresh in sauces, salads, mayonnaise, soups and I garnishing. They dry or freeze well. Parsley in a white sauce i.-, excellent with fish, parsley butter or curd is very good ill baked potatoes. Leaves are best dried in a hot oven and Stored in airtight jars. There are many varieties such as curly and fern leaved parsley. Parsley leaves are rich in vitamins A Band C .ind iron. Parsley tea, made from dried leaves, is a mild diuretic and will soothe rheumatic pains.

Peppermint :(Mentha piperita), Ideal herb for digestive problems, cold and blocked sinuses. It makes the best mint  dry easily and can be crunched up and stored 111 airtight jars.

Rocket: This annual salad plant grows upto 2 ft. 111 is also known as Italian cress. It prefers :1 rich SOIL I he fresh, green, crisp leaves are used in salads.

Rosemary

(Rosmarinus officinalis). An essential bush in ev:ry herb garden which flourishes best in a light, sandy, dry soli. It has a spicy, piney, gingery taste and can be used also as an air-freshener and a moth repellant. Rosemary is excellent with roast chicken or game and also in jams, custards and biscuits. It is said that it aids in the improvement of memory.

Sage
(Salvia officinalis), There are an enormous number of different sages, all with aromatic properties. The familiar broad-leaved English sage grows into a bush 2 feet tall and likes a yght chalky soil in a dry sunny position. It has a very good flavour and dries well. It can be used sparingly in cheese, herb butter and to flavour pickles. Sage cures gastric upsets and has antiseptic properties.

Spearmint
(Mentha spicatei. It is the common garden mint. Can be added to vezetables and salads and crushed and stored.

Thyme

(CThymus vulgaris): A biennial edging herb known to be one of the most important culinary herbs used for stock auces, soups etc. Thyme aids the digestion of fatty meats: such as mutton and pork, and is very good in cottage and cream cheese and in bouquet garnis as it dries easily. It is also known to treat gastric upsets and bronchial ailments. Thyme soup was once used as a cure for shyness!

vh002 Borage (Borap,o officinalisy. An easily grown .uinual herb, the delightful flowers of which are irresistible I,) the bees. Grows up to 2 to 3 feet in height. The flower .u id leaves have a cucumber-like aroma when crushed anel .irc used to flavour drinks and enliven cooked cabbage. I Image flowers can be frozen into ice-cubes for long drinks.

VH003 Chervil (Anthriscus cerefoliurni. It is best late summer. An annual with feathery leaves I delicate aniseed flavour. The leaves are used in  soups, egg dishes and fish sauces. It likes the shad, .. 11111 does well in pots. The juice was once used for  of jaundice, gout and digestive properties. Grows 1/2 ft. in height.

VHOO3 Chives (Allium schoenojJrasum): Perennial chuu] h of tender green, spear-like leaves tasting of mild , make a pretty edging plant and grow well in pots , boxes. Delicious in all egg, potato and cheese dishes, sal and can be sprinkled over soups and potatoes.

VH014 Gar’Iic Chives (Allium tuhrosumi. A biennial 1 with a mild garlic taste. The plant is taller and broader l lt.u: normal chives. The flowers are white and ideal for sal I,. and cooked dishes.

vnoo4 Coriander Coriandrum scaiuumi. A feathery hell, with spicy seeds which arc used in curries, pickles .uu l sauces. The tender leaves arc used for garnishing a vatic-tv of dishes. Coriander (clbania) has carminative properties for digestive ailments. Crows up to 1/2 ft. in height.

VH005 Dill  graocolensi. An annual with feathery blue-green leaves. It is used to flavour soups, vcgetabk-s salads, fish and fruit dishes. The seeds arc also used ill pickles. Dill (soya) is good for digestion.

VH006 Florence Fennel (Foeniculwn dulce), An Italian breed annual herl; producing a solid white bulb used as vegetable and raw in salads. Feathery aniseed tastinu leaves arc used for flavouring stews, soups and salads.•,

VH007 Hyssop (IIysso!Jus officinalis). This edging herb prefers a sunny spot. The young leaves have a tangy mint flavour and should be used sparingly in salads and stews.

vh008 Purslane, Green (Portulaca oleracea). An annual IWliJ with tender and succulent growth. Fresh and young can be cooked or used raw in salads.

VHOI0 Savory, Summer CSaturcja hortensis . full little herb which grows best in a loamy soil and a II Ii I sun position. The taste is similar to that of sage. Used all bean dishes, and cucumber salads. A good antiil.rrulant.

Vh013 Sorrel . A tufted herb with freshing taste is also used as a digestive. Can be cooked .1.’; spinach or used in soups and salads. Prefers light rich .oil and a sunny site, grows up to a height of 1 ft.

Herbs have been cultivated almost as long as man existed, and are inextricably bound up with a wealth (” folklore based on ancient mythologies, religious ceremonu witchcraft and superstitions. Some authorities argue herbs were first grown for their medicinal qualities, othcr. for their culinary purposes, but it seems logical to assail that the two developed simultaneously. The great majority of herbs arc useful aids to the digestion, and many al:;( I have food preserving and antiseptic qualities.
Today there is an increased awareness of aroma I j, herbs, partly due to the subtle flavors they impart to mass produced foodstuffs, and partly due to the free merchanted of national cuisines brought about by expanding tourism
I n any type of garden a small portion or even  a flower bed can be kept for herbs. Most of them all’ fragrant and will fit into any type of garden and  convert the simplest meal into a treat.
‘Initially try growing herbs which a rc commonly USI in our country like mint, celery, parsley, dill, coriander, b.iv,oregano, and thyme.Many of the herbs mentioned in this beneficial insects into the garden which in turn help cantil Ii pests, thus helping the garden in time to develop its OWII natural balance.

HERR GARDIeN DESIGNS
Few gardens have enough space to allow a replica of  Elizabethan knot garden, the geometrical design of which was based on individual, often irregular beds planted with I herb contrasting in colour and texture with that in  bed. They were linked by paths of grass or gravel and I,lged with low hedges of box, lavender or santolina. A  paved herb garden can, however, be created on the ‘ .. I me principle, dividing a square or rectangular plot into , actions separated with paving stones or bricks and edged with violets, chives, parsley or thyme.
A circular herb garden can be created around a central ture, such as a sundial or a bird bath. The individual l xds are then laid out in wedge shapes and separated from ,other with gravel.
Herbs can be grown in the following ways as-
BORDERS: Balm, hyssop, lavender, fever few, , hives balm, fennel, dill, borage, marjoram, thyme.

CARPETING HERBS: Coriander, mint, savory, chamomile. HERBS: Basil, chervil, chives, dill, sage, savory, I rrsley, oregano, balm. Suitable plants would be one well Jraped rosemary, surrounded by parsley, chives, oregano, winter savory, and French tarragon interspersed with three I railing nasturtiums for colour and use in salads.

Dried flowers are a way to enjoy the continuous pres of your favourite flowers whether they arc in season or I and they also need no maintenance. Artificial flowers ,lit available these days but they do not give the feeling of  and are expensive too. Drying flowers is not a difficult  and can be done by following the instructions closely,Dried flowers can be used in different ways I’ll arranging in flower baskets, impression on canvas paintinu, decorating Ikebana style, for Christmas decorations, and (HI calendars, pictures, and table mats etc.
Dried flowers, grasses, ferns, leaves of thuja “1 asparagus can be used for ranking a lovely scenery or decorating any flat surface.

Precuations

Before drying the flowers, some precautions should  taken. The flowers should be picked IS they reach  peak bloom, If the flowers arc over matured before picking, the browning process will start and no amount of after Cllt’ would prevent this. Picking up flowers at the correct time is therefore, the first precaution,Successful drying only takes place where there h complete darkness. When dried under diffused light, lit,’ flowers lose most of their colour. When flowers are  at a damp place or during rainy season, fungus quickly develops on them and they very often get spoiled.

MATERIALS RJEQUIRED

borax, silica, white sand, wooden boxes (45 ems. x ;j’) , I11s.), floristic wires (20 cms.), green butter paper, fixative, l.rushes, flower pots and cardboard sheets.

METHOD

The borax should be mixed with (cleaned and thoroughly washed) dried white sand in the proportion of 1:50 respectively. The proportion of the mixture can vary with the colour of Ilowers but in most cases this ratio is quite effective. The mixture should be placed in wooden boxes of 45 ems. x 45 «rns. size in 4 to 8 cms. thick layer to serve as a bed. Flowers should be placed facing towards the sand and care should I ie taken that there is a space of about II ems. in between I lowers. Their sterns must remain upright and the petals should he completely covered with a fresh layer of sand, Boxes should he placed in a dry and dark place for 20 to 30 (lays (depending upon the moisture content of the flowers). When the flowers have dried completely they can be removed from the box. These flowers should again be stored in a dry place for future floral arrangements. Silica gel or salycylic .icid can also be used instead of borax. Flowers dried by this method retain both form and colour. This method is velY effective for flowers having red, white and yellow colour such as houga invillca, pansy, candytuft, helichrysum, monoclinic etc. When the flowers have dried, paint the wires with green, golden or silver colour or wrap them in green butter paper to make them more attractive. The dried flowers can now be placed in any flower vase or basket for interior  decoration.
The varieties of flowers which can be dried and preserved are acroclinium, aster, bougainvillea, calendula, candy tuft, cockscomb, coleus, antirrhinurn, larkspur, nigella, marigold, mirabilis, nemesia, pansy, stock, sunflower, roses, zinnia etc.