Our community has shared photos from public and private gardens all over the world. North America is usually the most represented, but we have travelled throughout Europe, Central and South America, Asia, Australia and New Zealand via home gardens and the famed botanical institutions that adventurous GPODers travel to. Today, we finally venture to a country that is famous for its flowers but (to my knowledge) has not been seen on Garden Photo of the Day before: South Africa. One particular destination in South Africa that should be on every plant-person’s bucket list is Kirstenbosch National Botanical Gardens in Cape Town, South Africa, and Caroline from Yakima, Washington had the opportunity to visit this internationally-acclaimed botanical garden last year. Here is what she had to say about her trip and the incredible plants she saw while there:
I had an amazing trip to four countries in southern Africa last fall, and one of many trip highlights (lions! baby elephants! penguins! giant sand dunes! Victoria Falls!) was visiting the world-class Kirstenbosch National Botanical Gardens, located in a mountain valley on the outskirts of Cape Town, South Africa. I was there in early November, which they call late spring or early summer although their seasons bear little resemblance to ours in North America. It was sunny, warm, and dry while I was there. Some outstanding features of the garden are the stupendous setting, the exotic plants, the wide, paved paths, and the famous elevated walkway. Another is the 16 species of snakes present in the garden, but no worries, only four are dangerous and really only three will kill you. The Cape region has such biodiversity that it is a unique Floral Kingdom, one of six such regions in the world, and for that reason it is a UNESCO World Heritage Site. It comprises only 0.5% of the land mass of the continent of Africa yet contains 20% of its plant species, most of which occur nowhere else on earth. The World Heritage Site consists of eight separate protected areas, one of which is the Kirstenbosch National Botanical Gardens, where 2,285 native species are showcased. Many have been bred to become garden favorites and are grown around the world. These plants include: amaryllis, kniphofia, protea, watsonia, gardenia, plectranthus, bird of paradise(Strelitzia reginae, Zones 10–12), and aloe.
Truly one of the most stunning settings for a garden in the world.
I found the protea genus gorgeous and fascinating. This is the national flower of South Africa, the king protea(Protea cynaroides, Zones 9–12).
This beauty is a pincushion protea (Leucospermum vestitum, Zones 9–11).
Another leucospermum. In addition to a huge display in Kirstenbosch, I saw this one growing in front of people’s homes and in parks throughout Cape Town.
Yet another gorgeous member of the protea family, the common pagoda(Mimetes cucullatus, Zones 9–11).
Thank you so much for sharing these beautiful photos of fascinating plants, Caroline! This had to be a life-changing trip, and we really appreciate you sharing a slice of the plant magic with us.
Caroline also teased that she has some more photos she would be willing to share with us, so if you’re interested in seeing more from this world-class botanical garden please let her know in the comments. And if you have any interesting plant photos to share, follow the directions below to submit your photos to Garden Photo of the Day!
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Have photos to share? We’d love to see your garden, a particular collection of plants you love, or a wonderful garden you had the chance to visit!
You can also send 5–10 photos to [email protected] along with some information about the plants in the pictures and where you took the photos. We’d love to hear where you are located, how long you’ve been gardening, successes you are proud of, failures you learned from, hopes for the future, favorite plants, or funny stories from your garden.
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This pesto shrimp pasta is one of the easiest dinners you can make. It’s just a handful of ingredients; pasta, shrimp, pesto, and a few extras, and it comes together in about 15 minutes, start to finish. The only real prep is slicing a few cherry tomatoes, and everything else is just cooking pasta and tossing it all together. It’s simple, flavorful, and the kind of meal that works any night of the week.
This is one of my go-to recipes when I’m deep in cooking burnout and need something that feels like a real dinner without requiring any effort. I rely on meals like this that use simple ingredients and don’t leave room for error. It’s the kind of recipe you could hand off to someone else and still know it’s going to turn out. I make this often because it’s easy, reliable, and still something everyone actually wants to eat.
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Ingredient spotlight
This is not a full list of ingredients, but a quick overview of some of the key ingredients to make this cooking burnout friendly:
Shrimp (Peeled & Deveined) – Use peeled and deveined shrimp to keep this recipe truly low effort. It saves you 5–10 minutes of prep and makes this a much more realistic weeknight meal. I like using large shrimp, but any size works.
Pesto – Use any pesto you love. I usually grab a store-bought option (Trader Joe’s is my go-to) to keep things simple, but homemade works great too. If you want to make your own, my cashew arugula pesto is especially good here.
Tips for success
One-pot option (lower effort) – If you don’t want to dirty another pan, add the shrimp directly to the pasta water during the last 2 minutes of cooking. It works well, just note the pasta may pick up a little shrimp flavor.
Use pre-cooked shrimp – Already cooked shrimp works here too. Add it during the last 15–30 seconds just to heat through.
Use what you have for pasta – Any pasta works. I like spaghetti, but this recipe is very forgiving.
★ Did you make this recipe? Please give it a star rating below!
8ouncesspaghetti
1poundfrozen shrimp peeled and deveined – defrosted
8ouncespesto – I used Trader Joe’s Kale Cashew Pesto
1cupcherry tomatoes – sliced in half
Bring a large pot of water to a boil. Add a good pinch of salt and add the spaghetti. Once boiling, cook the pasta according to the package directions. Before straining, reserve 1/2 cup pasta water.
8 ounces spaghetti
Preheat a large skillet over medium heat. When hot, spray with some avocado oil or olive oil and add the shrimp. Be sure the shrimp are in a single layer and sprinkle with salt and garlic powder. Cook 2-3 minutes per side.
1 pound frozen shrimp peeled and deveined, ½ teaspoon salt, ½ teaspoon garlic powder
After draining pasta, add the pasta back to the pot and add the cooked shrimp, the entire container of pesto and 1 cup sliced tomatoes and stir well.
8 ounces pesto, 1 cup cherry tomatoes
Add about 1/4 cup of the pasta water to the pot and stir well. Continue adding more liquid as needed until you get the consistency of the sauce you love. Serve hot.
Recipe tips
Save some pasta water – Before draining, reserve about ½–1 cup of pasta cooking liquid. Add a splash as needed to help the pesto coat the pasta and shrimp evenly.
Pesto amounts will vary – Every pesto is a little different. Start with less, toss, and add more until it’s coated how you like it.
Store leftovers in an airtight container for up to 3 days. You can eat leftovers cold or warmed back up.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Course: dinner
Cuisine: Italian
Keyword: pesto shrimp pasta, pesto shrimp spaghetti, shrimp pesto pasta
Let others know by rating and leaving a comment below!
Other Easy Additions
If you want to switch things up or make this a little more filling, here are a few easy add-ins:
White Beans – Cannellini beans are my favorite here. They add a little extra protein and make the dish more filling without any extra work.
Sun-Dried Tomatoes – I add these whenever I have them. They bring a lot of flavor and pair really well with the pesto.
Cheese – A sprinkle of Parmesan or a little feta on top is always a good idea.
Crushed Red Pepper Flakes – Add a pinch if you want a little heat.
Extra Greens – Toss in some baby spinach or arugula at the end and let it wilt slightly. Add a pinch of salt so the greens are seasoned too.
I’ve had a garden for many years now and every Spring I look forward to getting my hands back in the dirt! One of the easy vegetables you’ll often find growing in my backyard are cucumbers. They’re the perfect, refreshing side dish on warmer days, especially when they’re in this Asian cucumber salad.
Veggies don’t have to be boring when they’re covered in a flavorful (and healthy!) sauce. Some of my kids favorite sauces to dip vegetables in include homemade ranch dressing or French onion dip. This recipe offers another option to get kids (and adults) more excited to eat their veggies.
Spicy Cucumber Salad Recipe
The ingredients are pretty simple and the recipe only requires about 10 minutes of hands on time total. You might have seen the viral 3 ingredient spicy cucumber salad, but this version has more complex flavors. Even so, it takes just a couple minutes to mix up the sauce.
Coconut aminos or soy sauce adds a nice umami flavor, raw honey adds sweetness and minerals, and the chopped peanuts add an addictive crunch. The rice vinegar helps cut through the earthy flavors and sweetness of the honey to really balance out the blend. Plus there’s the added flavors of the parsley, garlic, and black pepper.
The spice in this spicy cucumber salad comes from red chili flakes which add a nice heat. If your family doesn’t like it as spicy (or at all), then reduce or omit them. Like it really spicy? Feel free to add more! Just be sure to taste it first before adding more and adjust to taste.
Prepping the Cucumbers
I usually just chop my veggies in the food processor and call it a day, but this Asian cucumber salad has an additional step. By sprinkling the slices with some salt first and then patting them dry it reduces some of the extra moisture. Cucumbers are mostly water and when they’re added to a salad like this it can get really watery. It’s a simple step that allows the cucumbers to really soak up all of that delicious sauce.
Here’s how to make it!
Spicy Asian Cucumber Salad Recipe
This delicious Asian cucumber salad recipe is a spicy, salty, and refreshing side dish. Full of flavor and nutrition it’s a summer staple!
Lay the sliced cucumbers in a single layer on a clean kitchen towel or paper towels. Sprinkle evenly with ½ teaspoon salt and let sit for 10 minutes to draw out excess moisture.
Rinse the salted cucumber slices under cool water, then pat thoroughly dry with paper towels. This step keeps the sauce from getting watery and ensures the best flavor absorption.
In a medium bowl, whisk together coconut aminos, rice vinegar, natural peanut butter, raw honey, garlic, dried red chili flakes, ground black pepper, and fresh parsley until smooth and fully combined.
Add the dried cucumber slices to the peanut sauce and toss until every slice is well coated. Transfer to a serving plate and garnish with chopped peanuts.
Serve immediately or chill for up to 1 hour.
Nutrition Facts
Spicy Asian Cucumber Salad Recipe
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Sodium 479mg21%
Potassium 434mg12%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 8g9%
Protein 8g16%
Vitamin A 476IU10%
Vitamin C 7mg8%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Adjust the spice level to your preference by adding more or less chili flakes
Shelf Life and Storage
This is one of those recipes that tastes even better if you wait a bit. You can eat this recipe right away or you can let the sauce soak into the cucumbers for an hour first to marry the flavors. Keep any leftovers in a covered container in the refrigerator for up to 1 week.
Unless you like soft peanuts, save these as a garnish for right before serving.
More Addictive Salad Recipes
Here are some more of my veggie packed salad recipes I love eating when the weather starts to warm up.
What are some of your favorite easy and healthy side dishes? Leave a comment and let us know!
It’s official! Gardening season (spring) is around the corner—and April is the month when climatic conditions become favorable for plant growth.
Garden soil begins to warm up, daylight hours get longer, and plants naturally shift into an active growing phase.
So, what should be planted in your backyard?
For me, a perfect garden isn’t just about growing one type of plant—it’s about mixing things up.
When you walk through your garden, you should have vegetables that give you a fresh harvest, flowers that refresh your mind, and herbs that help keep pests away.
Before you jump into the list of plants, let me briefly explain why April is such a great time to start planting.
Why is April the Ideal Time to Grow Plants?
In simple words, in most regions, the weather in this month becomes mild and comfortable for plants. The soil starts to warm up, which helps seeds grow faster. Days also get longer, so plants get more sunlight to grow well.
Unlike other seasons, climatic conditions in April are more steady. There is less chance of frost, so young plants are safer. With enough warmth and light, plants can grow strong right from the beginning.
19 Best Plants to Grow in April
As mentioned, good gardening is about choosing different plants that help each other grow. For example, flowers bring in bees and other pollinators, which help your vegetables produce more. Herbs can also help keep pests and bad insects away.
So, you’re basically creating a small ecosystem where everything works together and your plants grow better.
I hope now you’re ready—let’s get into the plants you can start growing this month.
1. Swiss Chard
Swiss chard is a great plant to start when the weather is mild and comfortable. It grows best in temperatures between 50–75°F, which helps it grow steadily without much trouble. The easiest way is to sow seeds directly into the soil—no need to start indoors.
Give it a spot with good sunlight and loose, well-draining soil. Water it regularly to keep the soil slightly moist, and once it starts growing, you can pick the outer leaves while the plant keeps producing more. It’s simple to grow and keeps giving for a long time.
2. Kohlrabi
Kohlrabi grows best in full sunlight and needs regular watering to keep the soil slightly moist. It prefers cool to mild temperatures around 60–75°F, which helps it grow fast and develop a tender, round stem without becoming tough.
You can grow it easily from seeds by sowing them directly into the soil. Keep some space between each plant so the bulb has room to form. Make sure the soil is loose and drains well, and thin the seedlings once they grow a bit so each plant can develop properly.
3. Malabar Spinach
If you want something that loves warm weather and keeps growing without much effort, Malabar spinach is a great pick. It grows best in temperatures around 70–90°F and enjoys full sunlight. Water it regularly to keep the soil slightly moist, especially during hot days.
You can grow it from seeds or cuttings, but seeds are more common. Sow them directly in the soil and give the plant some support to climb, like a trellis or stick. It grows like a vine, and once it starts, you can keep harvesting the leaves again and again.
Looking for something a little different than regular beans?
Yardlong beans are a fun option and do really well in warm conditions. They grow best in temperatures between 70–95°F and need plenty of sunlight. Keep the soil moist, but not too wet.
Start them from seeds by sowing directly into the soil. Since they are climbing plants, you’ll need to give them support like poles or a trellis. They grow fast, and with a little care, you’ll get long, tender beans hanging down in no time.
5. Carrots
Carrots are one of those easy crops that quietly do their job underground. They grow best in full sunlight and prefer cooler to mild temperatures around 55–75°F. Keep the soil evenly moist, especially in the early stages, so the roots can develop smoothly.
It’s best to grow carrots from seeds, and you should sow them directly into the soil. Make sure the soil is soft and loose—this really matters for straight roots. Scatter the seeds lightly, cover them with a thin layer of soil, and thin the seedlings later so each carrot has enough space to grow properly.
6. Radishes
Radishes are perfect if you want quick results without much waiting. They grow well in full sun and like temperatures between 50–70°F. Water regularly to keep the soil moist, which helps them stay crisp and not turn too spicy.
You can simply sprinkle the seeds directly into the soil and cover them lightly. They don’t need much space, but thinning them out helps the roots form better. In just a few weeks, you’ll have fresh radishes ready to pull out and enjoy.
Lettuce is super easy to start and doesn’t need much effort. You can grow it from seeds by simply sprinkling them over the soil and covering them lightly. It also grows well in pots, so even a small space works. As the plants grow, you can pick the outer leaves and let the rest keep growing.
It prefers cool to mild temperatures around 50–70°F and does well in partial to full sunlight. Keep the soil slightly moist at all times, as dry soil can make the leaves taste bitter. Loose, well-draining soil helps it grow soft and healthy leaves.
8. Green Onions (Spring Onions)
Green onions are one of the easiest plants you can grow, even from kitchen scraps. You can plant the white root ends directly into the soil, or grow them from seeds if you prefer. They don’t take up much space and grow well in small containers too.
They like full sun but can also manage in light shade. The ideal temperature is around 55–75°F. Water them regularly, but don’t let the soil stay too wet. They grow steadily, and you can trim the green tops as needed while the plant keeps growing.
9. Cucumbers
If you enjoy fresh, crunchy cucumbers, this is a great time to get them started. Just push the seeds directly into the soil—no need to start them indoors. They sprout pretty quickly, and once they begin to grow, you’ll see them take off fast.
They love warm weather, around 65–85°F, and need plenty of sunlight. Keep the soil evenly moist, especially when the fruits start forming. Giving them a trellis or some support also helps keep the vines healthy and makes harvesting easier.
Beetroot is one of those plants that gives you both roots and leafy tops, so you get more from one plant. You can sow the seeds straight into the soil without much prep. Once they start growing, just thin them out so each plant has space.
They grow well in cooler to mild temperatures, around 50–75°F, and prefer full sun. Keep the soil moist so the roots develop nicely. Loose soil really helps here, otherwise the roots can turn out small or uneven.
11. Zucchini
Zucchini is perfect if you want a plant that grows fast and gives plenty of harvest. You can plant the seeds directly into the soil, and they usually sprout without any trouble. Give each plant enough space because they spread out as they grow.
They prefer warm temperatures between 70–90°F and need full sunlight. Water regularly to keep the soil moist, especially during hot days. Once it starts producing, you’ll be picking zucchinis quite often—they grow quicker than you might expect.
12. Cherry Tomatoes
If you want something quicker and easier than regular tomatoes, cherry tomatoes are a great choice. You can grow them from seedlings or seeds, but starting with a small plant saves time. They also do really well in containers, so even a small space works.
They prefer warm weather between 65–85°F and need plenty of sunlight. Water regularly to keep the soil moist, and give them some support as they grow. Once they start producing, you’ll get a steady supply of small, tasty tomatoes.
13. Bell Peppers
If you want something colorful and useful in your garden, bell peppers are a great pick.
It’s easier to start with small nursery plants rather than seeds, since they take a bit longer to grow. Just plant them in the ground or in a pot, and give each plant enough space to spread out comfortably.
They like warm temperatures around 65–85°F and need plenty of sunlight. Keep the soil slightly moist, not too wet. Once the plant settles in, it will slowly start giving you fresh, crunchy peppers.
14. Okra (Lady Finger)
You can sow the seeds directly into the soil, and they usually grow without any trouble. Just give each plant some space because they grow tall and upright.
Okra loves heat, around 70–95°F, and needs full sunlight to do well. Water regularly but don’t overdo it. Once it starts producing, keep harvesting often so the pods stay soft and tender.
15. Marigolds
You really can’t go wrong with marigolds—they’re one of the easiest flowers to grow and they actually help your garden too. You can just scatter the seeds directly into the soil, or plant small nursery plants if you want quicker blooms.
They do best in warm weather around 60–85°F and love full sunlight. Water them regularly, but don’t keep the soil too wet. Once they start flowering, they not only brighten up your space but also help keep some pests away from nearby plants.
16. Zinnias
If you want bright, cheerful flowers with almost no effort, zinnias are a great choice. You can sow the seeds directly into the soil, and they usually sprout quickly without any fuss.
They grow well in temperatures between 65–90°F and need full sunlight to bloom properly. Keep the soil lightly moist and give them a bit of space so air can flow between plants. The more you cut the flowers, the more they keep blooming.
17. Basil
If you enjoy fresh flavor in your kitchen, basil is a must-have in your garden. You can start it from seeds or just pick up a small plant and place it in a pot or soil—it grows pretty quickly once it settles in.
It prefers warm temperatures around 65–85°F and needs good sunlight. Keep the soil slightly moist and pinch off the top leaves often to encourage bushy growth. The more you harvest, the better it grows.
Coriander is one of those herbs you’ll keep using again and again in the kitchen. You can grow it easily from seeds by sowing them directly into the soil or a pot.
It grows best in cooler to mild temperatures around 50–75°F and prefers partial to full sunlight. Water it regularly, but don’t overwater. It grows fast, so you’ll be able to start harvesting leaves in just a few weeks.
19. Mint
Mint is one of the easiest herbs to grow, and once you plant it, it keeps coming back. It’s best to grow it from cuttings or a small plant because it spreads quickly.
It does well in temperatures between 55–80°F and prefers partial sunlight. Keep the soil moist, as mint likes a bit of water. Growing it in a pot is a good idea so it doesn’t spread all over your garden.
April is the perfect time to step into your garden and start planting. With the right mix of vegetables, flowers, and herbs, you’re not just growing plants—you’re creating a space that feels alive and productive.
You don’t need to do everything at once. Start small, see what works, and enjoy the process. Once things begin to grow, you’ll naturally feel more connected to your garden and want to keep adding more.
Khaja Moinuddin, a computer science graduate, finds joy in gardening and homesteading. Join him on this blog as he shares his experiences in homesteading, gardening, and composting
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Poor drainage is one of the fastest ways to invite root rot and decline.
The soil should be slightly acidic to neutral, with a pH of 6.0 to 7.0.
Cultivars to Select
As mentioned, there are a few evergreen clematis cultivars available and new ones emerging all the time. Here are just a few excellent options:
Avalanche
‘Avalanche’ is a beautiful hybrid cross between C. paniculata and C. marmoraria. It produces large panicles of snow-white blossoms with yellow stamens.
The vines climb to about nine feet long and are covered in deep green, leathery leaves that remain attractive even when the flowers have faded.
In early spring, when the plant is in bloom, it’s so floriferous that you might not even notice the leaves.
‘Avalanche’ was bred in 1998 by Robin White, who owns Blackthorn Nursery outside of London, England. You’ll sometimes see it sold as C. x cartmanii ‘Blaaval.’
This vine is suitable for cultivation in Zones 7 to 9.
Freckles
Most evergreen clematis have solid-colored flowers, most frequently with a white hue. ‘Freckles’ is a C. cirrhosa cultivar with distinctly patterned blooms.
The petals are white on the exterior, but inside are reddish-purple spots and streaks.
The blossoms open in late winter and after they fade in early spring, they leave behind large, fluffy seedheads. Grow this beauty in Zones 7 to 9.
Snowdrift
C. armandii ‘Snowdrift’ features leathery, dark green leaves highlighted with masses of pure white flowers with a heady almond scent.
Don’t bother trying to grow evergreen clematis from seed. It takes a long time, is unreliable, and won’t always produce a plant that is true to the parent.
You can propagate via layering or by taking cuttings.
From Layering
Layering is one of the easiest and most reliable ways to propagate clematis.
Select a flexible stem growing close to the ground and remove the leaves along a six-inch section near the middle or toward the tip of the vine.
Clematis develops roots between the leaf nodes, so this is the part that must be buried under the soil.
Use a clean knife or razor and make a shallow two-inch slice on the underside of the vine. You only want to score the surface, not deep into the vine.
Position the scored section against the soil and secure it in place with a rock, landscape pin, or bent wire.
You can lightly bury the stem or simply hold it firmly against the ground. Alternatively, anchor the section into a six-inch pot filled with potting soil, which makes transplanting easier later.
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Reinforce your comprehension of pharmacologic concepts with this hands-on workbook. Specially designed to parallel the material in Pharmacology for Pharmacy Technicians, 3rd Edition, this workbook provides in-depth study and review of the terminology, principles, and applications of pharmacology needed for certification and practice as a Pharmacy Technician. Its user-friendly format and engaging learning exercises include vocabulary quizzes, review questions, critical thinking exercises, research activities, and new case applications to help you build a solid foundation for pharmacy practice!
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I found the protea genus gorgeous and fascinating. This is the national flower of South Africa, the king protea (Protea cynaroides, Zones 9–12).
This beauty is a pincushion protea (Leucospermum vestitum, Zones 9–11).
Another leucospermum. In addition to a huge display in Kirstenbosch, I saw this one growing in front of people’s homes and in parks throughout Cape Town.
Yet another gorgeous member of the protea family, the common pagoda (Mimetes cucullatus, Zones 9–11).
