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Beyond milkweed: Creating a migratory oasis for monarchs

Texas A&M AgriLife experts encourage planting nectar-producing plants ahead of fall migration.

Emerald ash borer moves south: Invasive insect confirmed in 5 new Texas counties

Texas A&M Forest Service confirmed the presence of the invasive emerald ash borer, EAB, in Grayson, Hill, Hood, McLennan and Palo Pinto counties. The pest is infesting and killing ash trees in new areas of the state and continues to spread south.

Big benefits to tasty tomatoes

Tomatoes are enjoyed in many types of dishes, including sauces, salads, stews, soups, vegetable drinks and pizza. This fruit, or vegetable (both terms are legal), is also one of the most “in demand” in super markets, farm stands, and farmers markets across the United States.

Powerful nutrition found in microgreens

Microgreens are small vegetable or herb plants that are usually harvested 7 to 14 days after seed germination. They have become popular in the American diet, especially as a health food, over the last 15 years as a great way to add nutrition to dishes.

Hidalgo County Master Gardeners to speak at home show

Spring is in the air and your garden is ready for some love and care!

A how-to for vegetable gardening in hot climates

This is a great time for planting a spring and early summer garden, but our heat, especially this past year, may be cause for concern.

Garden View: Brassicas, for heart health

This is National Heart Health Month and a good time to talk about foods that can provide some real protection from heart disease. Filling our plates with colorful vegetables is important for good nutrition and protecting our health. Vegetables in the Brassica or cabbage family are so healthy that several servings a week are recommended.

Garden View: Cilantro is your new BFF

I think most of us are familiar with cilantro. The taste of cilantro is a special flavor found in Mexican cuisine. Salsa and pico de gallo would not be the same without cilantro, but this has not always been the case. Cilantro (Coriandrum sativum) seeds were brought to Mexico by Spanish explorers, where it became associated with Mexican cuisine.