What Should Pets Eat?

There are debates about the “right” diet for cats and dogs. In the wild, dogs are omnivores.  They eat meat, of course, but they also eat the stomachs of animals, which are usually full of fermenting plant material. Cats’ stomachs are very acidic, so they can survive primarily on meat.  However, plant fiber can help feed the bacteria in cats’ stomachs.  Some people feed their pets kibble, some choose wet food, some cook their pet’s meals from scratch, and some feed pets raw food. Ultimately, the choice is up to you, but if you want to give your pets some home-grown treats or you hope to enhance their health, sharing your garden bounty is a good way to do so. 

It’s important to note that animals’ bodies digest and process some plants differently than us, and sometimes the wrong food can be harmful. Start with a small amount when giving your pet a new food for the first time. If you are feeding your pets packaged dried fruit, be sure xylitol isn’t used as a sweetener because it is toxic to animals. PetMD.com is a good place to find out which fruits and vegetables are safe for cats.  The American Kennel Club has good information regarding dogs.  It’s always a good idea to check with your pet’s vet before introducing new foods, especially if they have health concerns.

Dogs

Some dogs love fruit and veggies, and some want nothing to do with them! If your dog wants nothing to do with fresh veggies, you can try cooking them and adding them to your dog’s food.  Fruit and veg can be an excellent way to add fiber to your pet’s diet, which can be lacking in kibble.

According to the AKC, here are some safe fruit and vegetables for dogs (not a complete list): 

• Apples- make sure they don’t eat too many seeds
• Bananas- try blending up frozen bananas and peanut butter for a dog smoothie
• Blueberries- frozen blueberries are a nice treat on a hot day!
• Blackberries
• Broccoli
• Cabbage
• Cantaloupe
• Carrots- carrots make a good chew toy (supervise your pet so they don’t choke)
• Celery
• Cranberries- know any dogs who like them?
• Cucumbers
• Green beans- cooked green beans are a hit with a lot of dogs
• Ginger- technically an herb, but good for upset digestive systems
• Peaches
• Pears
• Peas
• Pumpkin-a great base for homemade dog treats and pumpkin seeds have essential fatty acids 
• Raspberries
• Ripe tomatoes- small amounts of ripe tomatoes are okay
• Strawberries
• Watermelon

Fruit and vegetables to avoid:

• Asparagus- difficult for dogs to digest properly
• Avocado
• Cherries- the pits, stems, and leaves can cause problems
• Chives
• Garlic
• Grapes
• Green tomatoes
• Leeks
• Onions

According to the AKC, citrus and spinach are potentially safe but it’s better to avoid them. Dogs should only be fed cooked potatoes in small amounts, and they should never be fed green potatoes. Dogs shouldn’t eat green tomatoes or any part of a tomato plant.

Cats

Cats don’t have sweet taste receptors, so most don’t like fruit. Most cats will pick a platter of tuna over a pile of green beans, but if you have a cat with a sophisticated palette, you can try some snacks from the garden. If your cat won’t try fresh produce, you can dehydrate the fruit or veggies, then powder them, and sprinkle a little on their food. And of course, cats (and dogs) usually love catnip!

Safe fruit and vegetables according to PetMD (not a complete list):

• Apples
• Asparagus
• Bananas
• Blueberries
• Blackberries
• Broccoli
• Cantaloupe
• Cranberries
• Cucumber
• Ginger- an herb that’s good for upset digestive systems 
• Pear
• Peas
• Peppers
• Pumpkin
• Raspberries
• Ripe tomatoes

Fruit and vegetables to avoid:

• Chives
• Citrus
• Garlic
• Green tomatoes
• Leeks
• Onions
• Rhubarb

The same applies to potatoes for cats and dogs: cook potatoes before serving and never feed them green potatoes.  Cats can have tiny pieces of ripe tomatoes. They should never eat green tomatoes or any other part of a tomato plant.

Other Pets: 

Birds:

Birds can and should eat a lot of fruit and vegetables. This website is a good resource for learning more about what is safe. Avoid garlic, onions, avocados, and head lettuce varieties that are high in water content. 

Gerbils and Hamsters:

Be mindful of the amount of fresh fruit and vegetables that hamsters and gerbils eat. Too many snacks high in water content can cause gastrointestinal distress. Keep your serving sizes small. These pets can safely enjoy apples, bananas, berries, lettuce, kale, pumpkin seeds, sunflower seeds, and more!  

Rabbits:

These veggie lovers will eat almost every plant in a garden! However, rabbits are not recommended to eat onions, leeks, garlic, raw potatoes, or iceberg lettuce. Dark and leafy lettuce is okay. 

Fish: 

I was surprised to learn that pet fish can eat treats from the garden. You might want to research all of the things that different types of fish can eat, but some produce fish can eat (according to research online, I am not a fish expert) are cucumber, lettuce, carrots, pieces of pumpkin, apples, pears, berries, and zucchini.  Word on the internet says to avoid oranges and watermelon.

Peter, the creator of Planter, gives his fish red lettuce that has bolted. They love it!

Next time you’re out harvesting, see if anything sparks your pet’s interest.  Their favorite garden treat might surprise you!

Today, we’re focusing on an assortment plants that we can use for tea. Whether it’s the fruit, leaves, root, flower, or even the seeds themselves, there’s incredible range in the kind of plants that can be used for a wonderful cup of tea! We’ll be focusing on some of the more common plants in this Growing Guide.

Harvesting

• Some plants may taste better dried or fresh, so experiment! Fresh leaves will tend to make more mild flavored teas.
• The best time to harvest tea herbs is a dry morning; too late and the heat of the sun will dry out the leaves a bit, but also drive out some of their flavor.

Drying

• Just as there are many options for tea plants, there are also many methods of drying your plants! Most herbs will dry out plenty when hung in paper bags (with holes poked in) in a cool, dry place.
• However, something as simple as a microwave or a low-heat oven could also do the trick- just make sure to keep an eye on them so they don’t burn!

Storing

• The most important thing is to keep your harvest stored in an airtight container; whether that’s in bags or containers, in the cabinet or the freezer in cubes, it doesn’t matter too much! It may be useful to label your containers while you’re at it, if you’ve dried similar-looking herbs.
• To see if dried herbs are still good for tea, rub them between your fingers and smell them. If they smell like nothing, or dusty, then the best thing you can do is toss them!

Steeping

• About 1-2 teaspoons of your harvest with 8 ounces of water should be enough for the perfect tea.
• Most things will be ready after about 8 minutes of steeping. If your blend is too bitter after that time, try reducing the time; or if it’s too weak, increase it.
• Some teas, such as green tea, go bitter when steeped in boiling water. If your tea is too bitter, and reducing steeping time only made it weaker, try steeping with hot (but not boiling) water!
• Some of your plants aren’t going to fit in a tea bag, but you can use a sieve, french press, or a tea ball to separate out the solids from the tea.

Example Garden Plans

This garden’s plants had no combative or companion relationships in our database; however, future Plan Your Garden guides may feature plants that do interact! We’ll be sure to let you know of any possible interactions, if that happens.

Tea Plants Breakdown:

Blueberry

Whether you opt for fresh or frozen blueberries, both bring a burst of flavor to your cup. Consider experimenting with complementary notes by pairing blueberries with basil, hibiscus, or green tea for a unique twist. If you want to extract the full berry goodness, try mashing the blueberries directly into the water and then straining the mixture!

Raspberry

Get ready to dive into a world of raspberry goodness – and it’s not just about the berries! Whether you opt for the juicy fruits or the leaves, raspberries bring a unique twist to your tea experience. If you like green tea, you’ll love the raspberry leaf brew. On the other hand, the fruit themselves offer tartness, and pair exceptionally well with a squeeze of lemon or some black tea.

Lemon

Lemon is something that may be tough to grow in a small garden, but its versatility is unmatched; it earns its place in this list. Whether you prefer squeezing in some fresh juice or tossing in slices of the fruit, lemons add a burst of brightness that complements not just herbal teas but even black tea. If you want lemon to be the star of the show, try it with honey- and if you want a drink to really rock your taste buds, pair it with ginger as well.

Strawberry

Get ready to sweeten up your tea game with fresh strawberries! For a classic touch, pair strawberries with black tea, and if you’re feeling something a bit smoother, you can add milk for some strawberry milk tea! If you want something more herbal, experiment with pairings like mint, basil, ginger, or anything citrusy.

Echinacea

Known for its long history of medicinal use, the coneflower brings a unique pine flavor to your tea, creating a distinctive and invigorating brew. It’s incredibly versatile, too; you can use the leaves, the flower, or even the roots. It’s a strong flavor already, so it doesn’t need much to support it- maybe honey and lemon, if it suits you!

Lavender

Whether you use the flowers or even the leaves, lavender brings a calm and sweet flavor to your cup that’s not overwhelmingly floral. This versatile herb plays well with others, making it a fantastic companion to herbs, a drizzle of honey, or even in black tea. The variety English Lavender is particularly excellent for tea, with its compact flower heads.

Chamomile

Whether from dried buds for a relaxing experience or fresh ones for a fruitier note, chamomile is your go-to for a soothing cup. This versatile herb can stand alone, offering a gentle floral flavor, or blend seamlessly with other herbs for a delightful herbal harmony. So, whether you’re unwinding or experimenting with blends, chamomile brings a touch of tranquility to every sip.

Bee Balm

Bee balm, a tea sensation in a small package! Whether dried or fresh, petals or leaves, this herb packs a punch with a robust mint flavor and subtle citrus notes. A little goes a long way, so use it sparingly for a refreshing twist in your tea. Whether solo or in a blend, bee balm is your shortcut to a bold, minty, and citrusy tea experience.

Ginger

Meet ginger, the flavor powerhouse for your tea adventures! The root, when peeled and grated, has a robust flavor that easily takes the spotlight. This makes it an easy solo act in your tea cup – a perfect alternative to coffee for an invigorating kick. Known for its digestive benefits, ginger pairs seamlessly with the sweet touch of honey and the zesty freshness of lemon. Spice up your tea routine with the bold and energizing essence of ginger.

Nasturium

Introducing nasturtium, a floral delight for your tea cup! These orange blooms, bursting with personality, offer a distinctive note that can stand out on its own or complement other herbal blends. They make a peppery brew to wake your senses! Spice up your tea ritual with the subtle warmth of nasturtium, making each sip a flavorful journey.

Cilantro/Coriander

Whether you’re working with dried seeds or fresh leaves, cilantro adds a unique twist to your brew. While the dried leaves may not retain much flavor, fresh ones bring a subtle citrus and peppery note, while the seeds boast a tangy and floral taste, even making appearances in the world of beer flavoring. This herb loves to mingle with lemony companions and a hint of honey, creating a fragrant tea rich in antioxidants and vitamin K.

Fennel

Fennel’s tea potential lies not in its leaves, but it’s seeds. Steep them like any other tea for a licorice-anise symphony. For a fresher note, opt for some mint to assist- for a sweeter kick, introduce stevia or honey to build on that licorice goodness. But if you’re feeling bold, toss in some ginger and lemon for a strong and well-rounded flavor explosion.

Basil

Whether you fancy the flowers or the leaves, basil brings a subtle peppery note to your cup. Dive into herbal harmony by pairing it with mint for a refreshing twist, or let it dance with the bright zest of lemon or citrusy herbs. This herb also plays well with black tea, creating a blend that’s both familiar and comforting.

Catnip

Catnip isn’t just a feline favorite but a soothing herb for your tea as well! Whether it’s the dried leaves or flowers, catnip can brew into a calming and mild mint tea. While your cats might go wild over this plant, for humans, it’s a gentle remedy that can aid with headaches and provide a moment of tranquility.

Lemon Balm

Discover the soothing embrace of lemon balm tea, crafted from its dried leaves that release a bright citrus flavor with every steep. This herbal infusion not only tantalizes your taste buds but also offers a refreshing remedy for insomnia and anxiety. Allow the calming essence of lemon balm to guide you into a tranquil state, sip by sip.

Lemongrass

Embark on a journey of relaxation with lemongrass tea, carefully crafted from its vibrant stalks known for their digestive and calming properties. Whether dried for a concentrated experience or used fresh for a burst of vitality, lemongrass adds a unique twist to your tea repertoire. Exercise caution when harvesting this herb, as the stalks can be sharp! Remember – a little goes a long way with this intense herb. Use sparingly to avoid overwhelming your palate, and consider pairing it with black tea over ice.

Mint

This versatile herb harmonizes effortlessly with other companions like lavender, thyme, and rosemary, creating a symphony of flavors in your teacup. Opt for fresh mint leaves for a milder tea experience that gently soothes your senses. Explore the vast array of mint varieties, each offering slightly different flavors. Whether it’s the sweet allure of Chocolate Mint, the fruity notes of Apple Mint, or the classic appeal of Peppermint, let the diverse mint family elevate your tea ritual to new heights.

Lemon Verbena

Indulge in the refreshing essence of lemon verbena tea, skillfully crafted from its dried leaves that impart a zesty, lemony flavor. Beyond its delightful taste, this herbal infusion is renowned for its digestive benefits, making it a good choice for after a meal. Savor the bright and citrusy notes as you sip on lemon verbena tea, letting its soothing properties contribute to a blissful moment of relaxation while aiding digestion.

Sage

Elevate your tea experience with sage, a herb that brings a bold and distinctive pine flavor to your cup. When using sage leaves, be mindful of their potent taste, which can be overwhelming. To create a harmonious blend, consider pairing sage with the sweet touch of stevia or honey, or a splash of lemon Explore the unique combination of flavors as sage takes center stage, complemented by the subtle sweetness of honey or stevia and the bright citrusy notes of lemon.

Stevia

Step into the world of natural sweetness with stevia tea, crafted from its dried leaves. Known for its intense sweetness, treat stevia with care, using it sparingly as you would with sugar—it’s nature’s sweetener. Don’t expect this to be the tea’s main contender; it should be used as support for other herbs.

Experiment with pairing stevia with mint, creating a refreshing and sweet symphony that tantalizes your taste buds; or, you can opt for something citrusy like lemon balm. For a unique twist, combine stevia with sage, balancing its sweet notes with the bold and piney flavors of sage.

Thyme

Savor the slightly savory and highly fragrant notes of thyme, offering not only a delightful tea experience but also providing relief for coughs and soothing your throat. Whether enjoyed on its own for a pure thyme infusion or paired with a citrusy herb, this versatile tea promises a comforting and flavorful journey with every sip.

Thyme’s leaves make delicious brews whether they’re dried or fresh. While the stems may not contribute significantly to the taste, they make taking the leaves back out much easier.

Rosemary

Immerse yourself in the delightful pine-y essence of rosemary tea, made from its dried leaves. Enriched with a touch of citrus, this aromatic infusion creates a harmonious balance that tantalizes your taste buds. This pairs perfectly with other citrusy herbs to bring out those undertones. And just like most herbal teas, you can always sweeten up your brew with stevia or honey.

As the air gains a chill, we tend to seek both warmth and a way to use our leftover harvest. Thankfully, you can do both by making some of these herbal teas! We hope this Growing Guide brings you some comfort and heat this season- keep an eye out for more pieces in this Plan Your Garden series!

A note: You may be wondering, where’s Camellia sinensis (the tea plant)? We looked into it, of course, but growing and making black tea at home turns out to be a very long process. Given its pervasive availability in stores, we opted to simply reference it, rather than include it as an entry. It’ll join our plant roster on Planter sometime; however, if you plan to grow it before then, you can easily create a custom plant on our app!

Have you ever tie-dyed with your family or friends? It’s a fun and creative activity, and many synthetic dye kits are available on the market! However, there are several good reasons to try dying with plants; put simply, natural dyes are more eco-friendly than those on the market. You reduce your ecological footprint every time you choose to reduce your packaging waste or avoid introducing chemicals to the water system; choosing homemade alternatives is a great way to do both!

Food coloring, too, has been fostering more concern lately - some colors more so than others. Specifically, red dye #40 has been banned in the UK as it’s derived from petroleum. Food colorings are also theorized due to testing to promote hyperactivity in children, though that’s still being tested. Regardless, as before, natural dyes are far safer to consume and use than these petroleum-based dyes, and you can make them yourself at home!

If you’d like to read more about artificial food dyes, here is a resource from the Center for Science in the Public Interest:

https://www.cspinet.org/sites/default/files/media/documents/resource/food-dyes-rainbow-of-risks.pdf

How Do I Get Started?

Below are many plants you can use for specific colors! For best results, try mixing a few or testing out small batches to see what gets the color you’re looking for! Also, individual variations in plants (like avocados) will cause variations in the dye color; no two marigolds will create the same color dye, so it’s best to do big batches if you think you’re going to need the dye for more than one thing!

Red/Pink: Cherries, roses, beets, avocado pits/skins, red onion, strawberries, raspberries

Yellow/Orange: Onion skins, carrots, turmeric, saffron, celery leaves, paprika, marigold, sunflower petals

Blue/Purple: Black beans, blueberries, elderberries, red cabbage + baking soda, basil, Huckleberry, blackberry, sweet potato

Green: Grass, spinach, artichoke, mint, lilacs, matcha

Brown: coffee, tea, cocoa

Black: Activated charcoal (not exactly a garden product, but still a good natural dye!)

Some Things to Keep In Mind:

When making dye at home, keep in mind that natural coloring will create lighter, pastel shades as opposed to artificial vibrant colors. For a more vibrant color, make the base as concentrated as possible. Also, natural food colorings of course come from real food ingredients; the dye may have a small bit of that flavor left, depending on the ingredients used. Organic produce will be better for your dyeing needs as well, as added chemicals could mess with the mixture you create.

Some dye’s ingredients will interact with temperatures or ingredients to make different colors. For example, avocado scraps will make pink dye when steeped at low temperatures but brown if boiled. Red cabbage will make blue dyes if baking soda is added. If you do research into what ingredients you have, you could make a wide variety of dyes!

If you’re looking to dye eggs for easter, you’ll want to go with the clothing dye instructions below!

How to Make Natural Clothing Dye:

Some dyes will need specific different temperatures or ingredients to affect the color (for example, avocado scraps will make pink dye when steeped at low temperatures but brown if boiled). Here are the basic instructions:

When using plant products for dying, it’s recommended that you use an equal weight of scraps as the weight of what you’re planning to dye. To dye a shirt, you’ll need a lot more light ingredients like onion skins, for example, than beets. Put your ingredients (chopped up) into a saucepan or pot with enough water to cover it all, and bring it to a boil before leaving it to simmer until you get the color you like. 40 minutes is a good length of time for this, but for vibrant and strong colors you should let it simmer for a few hours. Turn off the heat and leave your dye to cool overnight if you can, and when you’re finished waiting you can throw the scraps into compost and you’ve got your natural dye, ready to go!

To dye your fabrics, start by washing them; wet clothing will take the dye more easily, and be easier to twist for tie-dye. Tie the clothes if you’d like, before soaking them in your vat of dye and leaving it overnight for best results. Wash out the colored clothes with cold water, untie them, and hang them out to dry.

Make sure to wash dyed fabrics with cold water to keep them looking vibrant.If you’re dissatisfied with the dying results, warm washes with strong detergent should get the fabric back to fresh and new!

How to Make Natural Food Dye:

There are two basic ways to make food dyes; from powdered ingredients, or by making a concentrated liquid.

You can make powdered ingredients out of your fruits or vegetables by freeze-dying them and then putting them in a food processor. These powders are often easier to use as they dissolve without much fuss and are more concentrated. Making powder at home might leave you with clumpy results depending on the ingredients, but they can be dissolved in a little bit of liquid to smooth them out.

The liquid method can be done by juicing your produce, pureeing and straining, or steeping some in water, depending on the ingredient choice. You will have to reduce the liquid by cooking it down to make as concentrated a color as possible, typically down to a fraction of a cup.

Once the colorings are made, you can use them in whatever you please! Add slowly and in small amounts to ensure the desired color and vibrance, just like any other food dyes. Icings and frostings are a good use for these, as well as baked goods, though the heat may affect the color. You can also use them as edible paints!

Your newly made food coloring can be stored in the fridge for up to 2 weeks in an airtight container.

Happy coloring, gardeners!

Why Add Berry Plants to Your Garden?

There are many reasons to add berry plants to your garden (not only to eat berries!)

• Berry plants are perennials- they continue growing year after year. They don’t require much upkeep compared to annual crops that need to be nurtured along every growing season.
• Garden-grown berries are more flavorful than the standard grocery store berries. Not to mention how much berries can cost at the store!
• Many berry plants are beautiful to look at and can be grown as part of an eye-catching edible landscape.
• Pollinators love the flowers too, and attracting pollinators to your garden is beneficial for all your fruiting plants.

How to Select Berry Plants

When it comes to choosing which berries to plant, there is a dizzying array of options!

Since berries are perennials, make sure the variety you chose is hardy in your growing zone. Berries also need a minimum number of “chill hours” (essentially, hours below 45°F or 7°C) to produce fruit. If you’re in a zone that has shorter winters, you may need to look into “low-chill” varieties.

With raspberries and blackberries, there are erect, semi-erect, and trailing varieties, referring to how the canes grow. Trailing varieties need to be trellised where erect varieties need minimal support, if any. There are summer-bearing and fall-bearing (also known as everbearing) varieties. Summer-bearing produce one crop of fruit in the summer, where fall-bearing can produce one or two crops from summer to early fall. With raspberries there is color to consider, primarily red, purple, and black. Red raspberries have special knack for spreading, so you may want to look into compact, container-friendly varieties. There are even “thornless” varieties for pain-free harvesting!

Strawberries varieties can also be grouped into a few types: everbearing, June-bearing, and day-neutral- again this mainly refers to when they produce fruit during the season. Everbearing and day-neutral varieties do not produce as many runners as June-bearing, which may be a benefit if you want to control how much your strawberries spread.

Blueberries need acidic soil (PH of roughly 4-5) to grow well. Sort out how you are going to acidify your soil, if needed, before purchasing your blueberry plants. Blueberry varieties are grouped into several types: lowbush (wild), northern highbush, southern highbush, and rabbiteye, which have different preferred growing climates and berry characteristics. Some blueberry varieties need to be cross-pollinated to produce fruit. This means they need another, different variety of blueberry (of the same type) planted nearby.

Flavor is a consideration when choosing berry varieties, but it can be hard to gauge if you’ve never tasted the berry. You can also branch out and try growing berries that might not be as familiar, such as gooseberries, currants, or elderberries (just to name a few!)

How to Plant Berries

For the most part berries need a full-sun location in the garden, and it can help to have some shelter from wind. If you are planting June-bearing strawberries or spreading raspberries, think about how you will contain the sprawl.

Berries are generally planted in spring once the ground is workable and the danger of a hard freeze has passed. It can be challenging to grow berry plants from seeds; most gardeners plant either bare root stock or potted berry plants. If planting bare root berries, soak the roots before planting- 20 minutes for strawberries, 1-2 hours for woodier berries. Dig a hole deep enough so the crown (where the roots meet the stem) is level with the soil surface, but do not bury the crown.

Apply a generous layer of mulch around the base of the plant after planting.

Caring for Berries

Once your berries are planted, the hard part is done! Check Planter for all the details you need to care for your berry plants:

Add some compost and mulch to the base of your berry plants each year. For blueberries, continue with acidifying treatments, if needed. As your plants grow, you may need to protect them from hungry birds and other critters in your area.

The only real maintenance your berries need is pruning (or for strawberries, an occasional cleanup called ‘renovating’). Pruning berry plants properly is crucial for fruit production. When to start pruning and pruning technique varies depending on the type and variety of berry, so research this carefully for the berries you grow.

Add berry plants to your garden (or landscape!) and you will be enjoying the fruits of your labor for many years to come.