When it comes to my children, I’m a softie. But when it comes to my vegetable, herb and flower gardens, I employ more of a tough love approach. Don’t get me wrong, I love my gardens. I spread mulch religiously and marvel audibly at their beauty, fragrance and fruits. But because I prefer to encourage my plants to grow deep roots and find drinks on their own, I only drag the hose out during excessive rain-free periods.
Unfortunately, Missouri has some of the most deadly summers in the nation due to our tortuously hot and brutally humid conditions. And rumor has it we’re in for another hellish, rain-scarce season – a frustrating forecast for card-carrying kitchen gardeners like me. None the less, with the cost of fuel and food increasing by leaps and bounds, I’m determined to grow an increasing amount of my family’s food this growing season. But how can I achieve a productive, yet water-efficient fruit, vegetable and flower garden with minimal maintenance? For the answer, I sought the advice of one of my best friends and gifted farmers, Linda Hezel. Linda holds a Ph.D. in nursing and retired from a teaching career to rehabilitate a 15-acre prairie north of Kansas City. She’s a brilliant visionary who’s in touch and in tune with her natural surroundings. Here are Linda’s growing secrets:  Add Photo to Journal |  | | Photo Credit: James H. Schutte | | The native Jerusalem artichoke produces edible fruits even in very dry conditions. |
1. Go with natives. “But not hybrids, and preferably not cultivars,” she says. Linda doesn’t believe that “human manipulation” necessarily improves on a plant’s qualities. When it comes to drought tolerance, she believes “your plant has a better chance if humans haven’t messed with its genes. … When we fill our yards and gardens with things foreign to the creatures with whom it evolved, we impact the whole ecosystem.”
2. Scan catalogs for the term “drought tolerant.” Plant heirlooms because “they’ve stood the test of many droughts,” Linda says. She recommends elderberry (Sambucus), Jerusalem artichoke (Helianthus tuberosus), clove currant (Ribes odoratum), serviceberry (Amelanchier) and persimmons (Diospyros).
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