I'm often asked what plants make the easiest to grow plants for the office. While there are many choices, here are a few of my reliable choices, and ones you'll find around the office here at Halleck Hort.

Sansevieria, also known as Mother-in-law's tongue, is just about the toughest indoor plant your can keep. Are you a forgetful waterer? This plant is your soul mate. Moderate to low light and an occasional watering is all this baby needs.

Zamioculcas zamiifolia, or ZZ plant for short, is another tough resilient indoor performer. It too will weather your neglect. Needs low to moderate light and a good soaking now and then.

Aglaonema, also called Chinese Evergreen, are another popluar and forgiving office plant. In the last couple of years new colors have emerged including this one called simply "RED". (Nikki likes pink, so this is obviously her plant.) Again, low to moderate light is just fine with a thorough watering now and then.

All of these plants can take typical low-light office situations and don't mind drying out before they need water. So while you're focused on your TPS reports, these beauties will keep performing 9 to 5.

This article was originally published by Greenhouse Management Magazine for their October 2014 issue.

Premium crops command premium prices and profits. So why avoid them?

As the marketplace changes and margins become tighter, this is a good time for growers to move away from commodity products and toward more value-added items that command a better price. Forward- thinking growers are also investing more in proprietary products, such as their own brands, to help differentiate and drive sales.

Yet, many still cling to an outdated production list because it’s what is comfortable and easy to ship, even as profits decline.

Read the full article HERE

August has a tendency to get nasty with our landscapes. Come September when things start to cool down and we venture back out in to our gardens, it can look less than shiny. So, let's all get out there and start ripping stuff out, ok? It may still be a tad warm, but it is time to start getting cool season vegetable crops into the garden. You should start finding transplants of cole crops like broccoli, cabbage, kale and more at the garden centers now. You can also direct seed lettuce and Fava beans into your garden beds.

But before you get all planting-crazed, let's take a step back and make sure we're boosting the soil before we plant for fall. Now's the time to refresh your beds with organic compost, some humus and composted manures in the vegetable garden. Don't forget that even though you amend the soil, you still need to add in a fertilizer before you plant, especially for veggies. Organic matter has to be broken down my microbes first before nutrients are available to your plants, so don't expect the compost to "fertilize" your new plants right away.

I spent some time in South Texas this month and loved being surrounded by all the beautiful tropicals that grow in the area. My favorite? This less-than-common apricot form of Cascabela thevetia. Such a beauty! This plant is related to Oleanders and has similar toxcitiy in all parts of the plant...so no munching...

Oh, I just love irises. It's hard not to love plants that are tough-as-nails in our Dallas gardens and look great. So do you have to wait until spring when irises are blooming to plant them? No way! Fall is a much better time to plant irises and when you're bound to find a better selection of variety in the garden centers or online, especially in bare root form. This fall I'll be adding more 'Orange Glaze' to my garden.

Iris 'Thornbird'

It's been hot...dang hot! By this time of year, Texas gardens can look a bit worse for wear. Yet, there are a few plants that seem to soldier through, despite the brutal heat and drought. Here's a shot of a duo that makes me smile every time I look out my living room window...

The Texas sage 'Rio Bravo' is still a baby, yet it blooms its head off everytime humidity increases or we get a bit of rain. The 'Marguerite' sweet potato vine has basically engulfed all the surrounding plants, but makes a lovely foudation for the Texas sage. In fact, the sweet potato vine is basically eating my entire driveway. Yet, August is not a month we complain about plants thriving here in Texas. So go ahead you beast of a vine, swallow my driveway!

In the Green Industry, June,July and August are crammed with trade shows and conferences so that us plantgeeks can stay up to speed on all the new & cool plants, products and technology. My suitcase has pretty much stayed packed for the last three months! I'm happy to be back in Big D now and will be sharing photos and thoughts about all the garden goodies and landscapes I visited in my travels. Cinncinati, Columbus, New York, Portland and San Antonio...lots of photos to come!

My favorite new plant release so far...the Pixie grape! Tiny wine grape plant that grows to only 18". Perfect for patios!

I love black foliage...several great new colors of Black Diamond crapemyrtles will be available 2015

A non-invasive shrub forming trumpet vine? Wha?? Summer Fire Jazz Campsis is gorgeous!

Not that they won't melt here in Texas (can't say yet) but the King Terrazza series of roses are really beautiful. this is Comet.

I have tons of stuff to share, but it's going to take a bit to get through the photos!

You can only make so many pies when you're up to your ears in blackberries. Sometimes you just need to throw them in something that's adult rated! Up next in my parade of garden cocktails is the blackberry and basil mojito.

Fresh picks from the garden: 4 cups fresh blackberries, 1 cup fresh basil leaves. You can also mix fresh plums if you have them...mine are all et up already!

From the store: 4 lemons (mine aren't ripe yet), 3 cups vodka, 1/2 cup sugar to make a simple syrup, club soda

In a bowl, mix blackberries, basil leaves and the juice from the 4 lemons. Stick in the fridge for a day or two. To make the simple syrup, mix 1/2 cup sugar and 1/2 cup water in a saucepan and bring to a boil. Make sure sugar is completely dissolved then remove from heat to cool. You can either mix the vodka in with the fruit and let sit in the fridge together or keep them separate until serving time. If you do the later, then when it's time to serve, mix together the fruit, vodka and simple syrup in a punch bowl or large glass container. Mix well.

To serve, ladle 1/3 cup of mixture (that's about the volume of a regular punch ladle) into the glass - be sure to get some of the berries too. Fill the glass halfway with ice, then top with club soda and garnish with fresh basil leaves.

Love this one, it's a keeper!