General Discussion
In reply to the discussion: Farenheit 104 (40 degrees C). This is a number everyone should know. [View all]susanna
(5,231 posts)On edit: how many years I've grown lavender (looked back to my garden journals)
I think that's the problem I see. Others, perhaps not so connected to the land/climate they live within, via plants, don't see these changes.
I understand re: the pansies. I grew them a few years ago as a test to see if I was overreacting or imagining things, and they actually overwintered in Michigan. That's not right. Yes, they are hardy, but THAT hardy? No way. Another kicker: parsley, a biennial in hospitable climes (of which Michigan, historically, clearly is not)...yes, it overwintered. The next spring it grew to 3 ft tall. I should clarify that I'm in a weird "warm" zone of Michigan (5b I think) on the Detroit River; it's a little more temperate. I may actually be the proverbial canary in the coal mine about what could happen. (This could also be why I've been able to grow lavender for at least eight years. Yes, eight...I double-checked my records. I originally thought it was six.)
Much of this thread just confirms what I have observed. Everything I have ever known as a gardener is not really "true" anymore. I am having to learn from scratch. And this is dangerous, I think, because knowing how to grow food (or other beneficial plants) really does rely on repeatable, consistent knowledge. If that is being turned upside-down, we are in a very vulnerable position. Modifying our techniques will likely lead to more failures than successes. And then, where will the food be if we fail?
I am probably an alarmist. I suppose I'll have to wait until I can grow citrus or avocado to get anyone to truly take me seriously. But, really - these outliers/anomalies concern me a great deal. They seem to be happening as one-offs (at least as reported) for the moment, but if they become more widespread? As I have a scientific bent of mind, well, I do worry.