Ann is an avid gardener, cook and garden writer, and a Vermont Certified Horticulturist. She tends to her old farmhouse and organic homestead where she raises blueberries, raspberries, strawberries, and elderberries, as well as fruit and nut trees. Ann grows vegetables and herbs in raised beds and containers that are tucked into a lush landscape of perennial gardens in the scenic Winooski River Valley. A trained horticulturist and ecological landscape designer, she is the author of four gardening books, including Organic Gardening for Dummies, and is a longtime contributor to many magazines, websites and other publications.
2. Soak the roots in a bucket of water for up to one hour just before planting. 3. In a 3' wide raised bed, prepare the soil by adding compost and eliminating all weeds. Make holes 2' to 3' apart down the center of the bed. 4. Trim broken and extra-long roots with sharp, clean hand pruners. 5. Spread the roots out in the hole. 6. Hold the plant so that the uppermost root will be covered by about a half inch of soil and fill the hole. 7. Prune the canes to 4" to 6" above the ground. New shoots will grow from the roots. 8. Press soil firmly with hands, making a shallow basin. 9. Water thoroughly to settle the soil.