Trumpet Vine July/August 2009 8 Hoyas Kathy Habib, MG ‘05 Hoyas are a genus of about 200 tropical yellow, green, purple, dark red or almost species, commonly called wax plants. They black. Nearly any color can be found in hoya are members of the milkweed family. When flowers except blue. cut or damaged, they will seep a sticky milky Since most are epiphytic, they grow best in sap. The genus was named by Botanist Robert a light- weight, coarse soil such as a succulent Brown for his fellow botanist Thomas Hoy. mix. Infrequent repotting is best, as they like Almost all hoyas are vines that trail or to be root-bound. climb, but some are more shrub-like. Most hoyas are propagated by stem cuttings They are found on the stems and branches which should have 2-3 leaf nodes. Water well of trees in forests and are native to Southern and let drain, do not allow to dry out or stand Asia, Australia, and Polynesia. in water. It takes several years for a hoya to Many species of hoya are popular house- bloom. When they do bloom, they flower plants, especially Hoya carnosa. from the same spurs, so it is important to leave the spurs on when the previous blooms They are grown for their foliage and strong- fade. ly scented flowers that smell in the evenings. They grow well indoors in bright, but not Water moderately in the summer and fall, direct sunlight. and keep drier and cooler in the winter. I hang my large hanging basket hoya outside Leaves of the hoya are succulent and can under the trees in the summer and in an east vary in size from as small as a centimeter to window in the winter. as long as two feet. Some leaves are smooth and shiny, while others are covered with hairs. Mealy bugs can be a problem, but can be Leaves vary in shape and color variations also. removed with alcohol swabs. The flowers are just as varied as the leaves If you are looking for a beautiful new in- Hoya but all are shaped like 5 pointed stars and door plant, try . grow in umbrels. The flowers can be white,

Recipe for Herb Syrup Contributed by Sally Wiess, MG ‘95 At From Garden to Table on April 18, Chef Cover and let stand for 1/2 hour or so. Larkin Rogers ([email protected]) told us about Strain and put in a jar or other container with using Herb Syrup. I asked if she would share a good, tight cap. her recipe. Here is the recipe with suggestions Store syrup in refrigerator for up to 6 months. for ways to serve. How to Enjoy 2 cups granulated sugar Lavender: in lemonade or in/on cakes 1 cup water Mint or Peppermint: iced tea, chocolate sauce, 1 cup fresh herb leaves or flowers, stripped off chocolate cake of stems Lemon Verbena: martinis, iced tea 1 Tbsp. fresh lemon juice Roses: ice cream, cake (Pinch off white bits at base of petals to eliminate bitterness) Combine sugar and water and bring to boil. Lemon Balm, Pelargonium, Basil, Pineapple Stir to dissolve sugar and boil for 1 minute. Sage, Lemon Thyme: all good for tea, sorbet Remove from heat and stir in flowers or leaves, and ice cream whichever you are using, to bruise to release flavor; add lemon juice.