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Arbutus Gardens

As we were touring Renee Moog's garden, another visitor told me that I should go to Arbutus Garden Arts, which was just down the road. I had no idea we were close but it was a garden I was familiar with and always wanted to visit. A pleasant surprise! Norm Jacobs is the owner, and he showed us around and answered questions. The garden is also a nursery and he propagates the plants. However, he says that he is in the process of retiring. My friend Linda bought an absolutely stunning weeping snowbell tree. I managed to discipline myself and only left with a groundcover, Erigeron pulchellus 'Meadow Muffin'. The garden is stunning with winding pathways surrounded by packed borders of mostly conifers and Japanese maples. I was enamored by the most beautiful specimen of Sourwood Tree ( Oxydendrum arboreum ). I have one that seems to be stunted, but Mr. Jacobs told me that they need space for their root zone and do not like competition. This could be my problem, as mine is surrou...
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Radish Salad (what to do with all those radishes)


I grew a lot of radishes this spring. I use them in green salads all the time but there were so many this year that, short of opening my own food stand, I didn't know what to do with them. I found this recipe online and loved it. This is good as a side dish with fish or some other main course.

I cut this recipe in half which still makes 4 good servings.

(Recipe courtesy AllRecipes.com)

Summer Radish Salad

2 cups thinly sliced radishes
1/2 tsp. salt
1 cup sliced red onion (I used slightly less because I do not like a strong onion flavor)
1 cup seeded and sliced cucumber
1/2 cup extra-virgin olive oil
2 TBS. white wine vinegar
1/2 tsp. sugar
1 clove garlic, minced
1 tsp. chopped dill

Toss the radishes with the salt and let it stand for about 10 minutes. Drain off any liquid and transfer to a bowl. Add the onion and the cucumber slices and gently toss.

Whisk together the olive oil, white wine vinegar, sugar, garlic and dill in a small bowl or measuring cup and pour the mixture over the radish mixture. Toss to combine, cover and refrigerate at least one hour before serving.

Text and photos by Phillip Oliver, Dirt Therapy
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  1. CarolMay 14, 2014 at 1:11 PM

    Looks and sounds great! Radish sandwiches are good too!

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  2. AaronMay 14, 2014 at 6:27 PM

    That's a great-looking salad, Phillip.

    Was the taste sharp/spicy with all those radishes? Or did the cucumber cool things off?

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  3. UnknownMay 15, 2014 at 8:37 AM

    YUM! Sounds great! I have a radish and tuna salad recipe with lemon juice, salt, olive oil, parsley, celery & green onions. But I'm always up for another recipe, so thanks for sharing! Did you know radishes are natural antibiotics?

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  4. Phillip OliverMay 15, 2014 at 11:12 AM

    Carol, believe it or not, I've never had one!

    Aaron, yes a bit spicy but the cucumbers too cool it down.

    Katherine, I love tuna salad and would like to find that recipe!

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  5. RobinLMay 17, 2014 at 7:17 PM

    Thanks for the idea, because I do indeed have too many radishes!

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  6. Jean CampbellMay 20, 2014 at 6:41 AM

    Mama used to say that Radishes had made more gardeners than anything else because they come up fast and produce in a short time, very encouraging.

    I put radishes in cole slaw. They give a little bite and a little color.

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