Chasmanthium latifolium
This highly ornamental grass is commonly called "Inland Sea Oats".  A Texas native that is normally found in moist, shady creek bottoms, it can be a star in the home garden.  It thrives in all soil types, from sand to clay and will fill a shady area with a eighteen inch tall clump of 1/2 inch wide leaves.  Blooming in summer and fall, the seed heads resemble those of oats. Alternatively, they are described in The Southern Living Garden Book as looking like flattened armadillos.  C. latifolium is propagated by seed or root division.  .  Although not considered invasive from root growth, it reseeds aggressively.  Spread can be contained by limiting water.  Growing lush in moist conditions, it will survive with less water if placed in full shade.  It will also make an attractive container plant.  Many Austin nurseries carry plants in four inch and gallon pots but seeds were sown in the new beds lining the front walk in Ann Marie's garden.

Rouletti
Valentine's Day brought an irresistible urge to plant a new rose.  A short trip to Park Place Gardens found the charming China Rose "Rouletti".  This dwarf will stay under three feet tall and is known for its continuous bloom.  The flowers are small, double, lilac pink blossoms with a very slight fragrance.  China roses can not survive the winters in northern states, but are well suited for warm climates. Rouletti will make a good container plant so gardeners in the snow country could cultivate it if willing to bring it indoors during the winter.  (The label says cold hardy to 15 F)  Other places to contact if you are searching for old garden roses are The Antique Rose Emporium and  Barton Springs Nursery.

Use Your Herbs
Fennel Seed Squash Bread
1 small butternut squash
1 pkg. active dry yeast
1/4 cup luke warm water
1/3 cup warm milk
1/4 cup margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 1/2 to 4 cups all purpose flour
1 tablespoon fennel seed
1 teaspoon celery seed

Place squash in a baking dish and puncture skin in several places with a sharp knife.  Roast in a 400 degree F oven for 1 hour or until very soft.  Let cool before removing inside flesh to use to make bread (I often do this a day in advance).

Dissolve yeast in water.  Add 1 cup of baked squash, milk, margarine, egg, brown sugar and salt.  Add 2 cups of flour.  Add fennel and celery seed.  Continue adding flour to form a soft dough.  Turn onto a floured surface and knead until smooth and elastic, adding more flour if necessary.  Place in a greased bowl, cover and let rise until double, about 1 hour.  Punch dough down.  Use a rolling pin to shape the dough into a rectangle, about 3/4 inch thick.  Roll from one end to shape into a loaf.  Place in a greased 9x5 inch loaf pan and let rise until double, about 30 minutes.  Bake at 350 degrees F for 30 minutes or until loaf sounds "hollow" when tapped.