Hi and Goodbye, Hydrangeas

They bloom from early Spring to late Fall, bringing us joy from Easter to Thanksgiving.  Now, it's nearing the time to say goodbye to Hydrangeas.

The pom-pom shaped French Hydrangeas (Hydrangea Macrophylla), are the ones most people think of when they hear the words, "I'm thinking of bringing a hostess gift of hydrangeas to Easter brunch". While they may not be blooming in Canadian gardens at that time of year, you'll certainly see pink and blue hydrangeas in grocery stores, garden centres and florist shops.

If you planted a lovely blue hydrangea in your garden, and it turned pink, don't blame yourself - blame the soil.  Hydrangea colour depends on the acidity of your soil.  The greater the acidity, the bluer the hydrangea.  I won't bore you (or me) with the fascinating studies of aluminum content in soil, except to say that aluminum absorption determines the degree of blue, and how the aluminium is absorbed depends on the acidity of the soil.

Within one or two growing seasons, you can alter soil acidity, and have blue hydrangeas simply by adding coffee grinds, or citrus peel, pine bark, or peat to the soil.  It must be all that citrus peel in the Azores that gives the island of Faial, the well earned reputation for being the "blue island".

There's another variety of hydrangea, Hydrangea Paniculata which we see in late Summer and Fall gardens.  These large, cone shaped hydrangea, are creamy white, dusty rose and burgundy.  Brought indoors, they introduce a Fall colour palette to the home (think of Autumn harvest Flame Grapes).

Some are more full figured than others...

It's hard to say goodbye.  There is a way to keep hydrangeas "forever".  You can dry them.  From now until October, is the best time to pick hydrangeas.  Choose blooms that are just beginning to fade, and the tiny flowers at the centre of the colourful petals are just opening.  Cut a foot long stem (or longer), and remove all leaves.  Place the stems in a large vase, and cover half way with water. Place the vase in a cool, dry place, away from direct sunlight, and wait for the water to evaporate. That's it.  I've had dried hydrangeas last for years.

Photographs copyright of Ruth Adams, Widow's Endorphins Photographic Images Incorporated.