Name: Verbena - Almond

Name: Verbena - Almond Sweet Almond Verbena (Aloysia virgata) Long white spires of this intensely fragrant everbloomer will delight your senses. One of the sweetest flowers you’ll come across, this member of the Verbenaceae family is also known as the Incense Bush. Give full sun and this fast growing Argentine native will flower year-round. Aloysia virgata is an upright shrubby plant that takes well to a hard pruning, grows fast and has reported winter hardiness to Zone 8. When grown outside in a container for the summer garden, bees and butterflies will reward you with their presence. Also called sweet almond verbena (Aloysia virgata), this is the most beneficial insect-attracting plant I have ever grown. The fragrance is wonderful. LOCATION: It thrives in full sun but can adapt to partial shade. In the US, it grows from Missouri south and does particularly well in California and Texas. HABIT: Large deciduous woody shrub or perennial for full sun to light shade. Spikes of white blooms all summer. Strongly resembles Buddleia. Mostly evergreen, with fine-textured gray-green foliage. Height 10' – 15'. Spread 8' – 10'. CULTURE: Few if any disease and insect pest problems. Easy to grow in well-drained beds in most soils. It has low water and fertilization requirements. Prune between bloom cycles for dense growth. Hardiness zone 8 – 11. Prune away dead wood early spring at bud swell. Source http://www.logees.com/prodinfo.asp?number=H8096-4 http://www.dirtdoctor.com/Almond-Verbena-A-Honey-Bee-Magnet_vq2949.htm

Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A

member of The Texas A&M University System and its statewide Agriculture Program

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Name: Basil - African blue

Ocimum 'Dark Opal' x O. kilimandscharicum hybridized to form Ocimum 'African Blue,' an annual that Peter Borchard, owner of Companion Plants in Ohio, found growing in a seed bed adjoining his dark opal and camphor basil beds in 1982. It seems to be a cross between these two basils. The whole plant has a warm, sweet, camphor scent. It is a large, bushy, energetic plant that will grow to 3' and as wide as it is tall in a season, a stunning ornamental. New leaves are heavily brushed with purple, which fades in time to a deep bright green with purple veining. The undersides are a reddish purple. Stems are slightly hairy and suffused with violet. It produces purple blushed flower spikes. Its continuous growth and flower production creates an aura of unguarded splendor in the garden.

Because African Blue Basil is sterile and never makes a seed, flower stems are longer, up to 18 inches, and bloom time is until frost. Individual flowers can be plucked from the stem or whole stem segments can be used for a dramatic addition to a culinary bouquet. Add African Blue Basil Flowers to sour cream for baked potatoes, top your favorite pasta dish with them or float them in ice trays and add to ginger ale, champagne or white wine spritzers.

African Blue Basil is more suited to indoor growing than most basils. If you want to over winter the plant, either grow it through the summer in a pot and move it in before frost or grow it in the ground and take tip cuttings in early fall. These are easily started in a glass of water (change the water every day) and then transferred to a pot for the winter.

Basils do not dry well, but leaves and flowers can be pureed with olive oil and frozen for winter use. Use about 3 cups leaves to 1/3 cup olive oil and store flat in small resealable bags.

African Blue Basil makes a superb container plant.

Source: http://www.superbherbs.net/AfricanBlueBasil.htm

http://www.tastefulgarden.com/store/pc/Basil-African-Blue-2p15.htm

http://www.mountainvalleygrowers.com/ocikilimanscharium.htm

Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating

A member of The Texas A&M University System and its statewide Agriculture Program.

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Name: Basil - Cinnamon

Ocimum basilicum ‘Cinnamon’

This variety grows eighteen to thirty inches tall and twelve to eighteen inches wide. The cinnamon scented leaves grow up to two inches long. The stems are purple with small purple flowers that are in bloom in the summer. Along with adding an interesting flavor to recipes that call for basil, it can be used in gardens as a companion plant to repel insect pests. Plant in well drained soil under full sun

Highly fragrant light lavender flowers on an 18cm dark purple stem. Flowers last two weeks if water is changed daily. It contains cinnamate, the same chemical that gives cinnamon its flavor, and has the strongest scent of cinnamon.

Growing Tips: Enjoys reasonably moist conditions. Some garden pests don’t like the smell of it, so gardeners grow it just to keep bugs out of their gardens.

Use: For peak flavor pick and add just prior to serving meal. Pick the leaves and use them in cooking or put them in bottles of olive oil to make cinnamon-flavored oil. The oil would be good to use for frying apples or bananas. You can add this herb to your apple pie fillings, and it tastes great added to an apple sauce or raisin sauce for pork or ham. You can also freeze the leaves in an ice cube tray with water. Then pop them out after they freeze and store them in a plastic bag in the freezer. Drop these herb cubes into soups or sauces to add basil flavor. Cinnamon Basil can be used to make a refreshing tea.

Harvest: Regularly, the more you harvest the more it will produce. If kept warm and harvested often you may even get 10 months worth of Basil leaves.

Source: http://www.renaissanceherbs.com.au/store/show/BASIL-CINNAMON

http://www.victoryseeds.com/ocimum_gratissimum_cinnamon.html



Name: Basil - Holy

Ocimum Sanctum

The leaves of holy basil are grey-green in color, coarse to the touch, and have rigged edges. Basil leaves are deep green and tend to be smooth with smooth edges. Both plants can grow more than two-feet tall and two-feet wide. The flower of the basil plant is generally white while the flower of holy basil is lavender in color. Holy basil can also have different color stems, usually white or red.

Holy basil has a sweet fragrance, and basil has a spicy aroma. Holy basil and basil tends to have sharp flavors when raw, which is similar to other varieties of greens. Basil varieties all have strong flavor and aroma, and leaves will bruise and emit scent easily. Since basil's flavor can be overpowering, use it sparingly until you are sure you like the taste of it.

Holy basil and basil can be cooked or served raw in similar styles. Grind up raw basil in a food processor with pine nuts, garlic and olive oil to make homemade pesto sauce for pasta. Add torn leaves to a soup, stir fry or casserole to add a strong fragrance and fresh, herbal flavor. Also, you can rip the leaves and sprinkle over a side salad, grilled chicken breast, spaghetti or steak to add a sharp, herbal flavor.

Holy basil is also commonly used in Thai dishes.

Source: http://www.ehow.com/info_8405678_difference-between-basil-holy-basil.html



Name: Basil – Mrs Burns

Ocimum basilicum citriodorum

Loves hot, dry summers.

A Legendary Heirloom from New Mexico

60 days. Mrs. Burns' Lemon Basil is nothing short of an idol among fine chefs and gardeners alike! This heirloom was discovered in New Mexico, and it is absolutely the best lemon basil available anywhere, with larger leaves and a much more intense, citrusy, mouth-puckering flavor!

This heat-loving plant sets 2 1/2-inch leaves of dark green on plants 18 to 24 inches tall and 12 to 24 inches wide. A great choice for containers as well as the herb or vegetable garden, it is aromatic and very pest and disease resistant. Strongly recommended for anyone who values strong fragrance and flavor.

Pinch the central stem of the plant back several times during growth to encourage the production of side shoots. Lean soils in a sunny location will produce more flavorful oils, but it will tolerate partial sun. Be sure to grow some on a sunny indoor windowsill for fresh herbs just steps away from your cooking. It's also a bit more heat tolerant than Sweet Basil, a plus for gardens in the South. It produces small terminal racemes of pink flowers, but you'll want to keep them pinched back to promote dense, bushy growth and focus the plant's energy on producing aromatic oil instead of flowers

. Source: http://parkseed.com/basil-mrs-burns-lemon/p/00292-PK-P1/



Name: Basil – Thai

Ocimum basilicum This exotic basil plant is a beautiful bloomer and useful culinary herb! Thai basil has a distinct licorice flavor which is perfect for stir fries and soups. Just rubbing one of this basil's small, delicate leaves between your fingers releases a wonderful anise aroma! The purple blooms of this lovely culinary herb are very ornamental and do not effect the flavor as much as that of the Italian basils. The light musky scent has hints of mint and cloves. Plant in full sun. Grows 18-22" tall

Bloom: Purple, blooms when not pinched back through the Summer Uses: A licorice-flavored culinary herb used in Asian cuisine, 'Sweet Thai' is less peppery than basils used in Italian cuisine. Letting this culinary herb go to bloom in your garden won't affect the taste as much as other varieties and its intricate spire of purple flowers is a gorgeous addition to your landscape. Tips:Try substituting this flavorful basil in place of its Mediterranean cousins, as it holds its flavor better when cooked. For a more full plant, pinch the growth tips back which will force this herb to spread more rather than grow higher and skinnier.

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Source: http://www.thegrowers-exchange.com/Basil_Siam_Queen_p/her-bas07.htm/



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Name: Basil – Bell Pepper

Ocimum selloi

The leathery dark glossy green leaves of this S. American native have the flavor of green peppers and it produces hordes of beautiful lavender flowers with a compact bushy habit. Easy indoors over the winter. Filtered shade keeps the leaves tender and more flavorful. The essential oil exhibits antibacterial properties.

The Green Pepper Basil is a rare and unique basil species that does not look, smell or taste like a typical basil that we grow in the kitchen garden. It is botanically known as Ocimum selloi, where the species epithet is named for Friedrich Sellow (var. Sello) (1789-1831), a German botanist and naturalist, one of the earliest scientific explorers of the Brazilian flora. This basil species was reported to be first collected near Chiapas in Mexico, by botanist Dennis E. Breedlove.

This plant produces numerous small violet flowers on arching spikes. Unlike most other commonly encountered basils, flowering does not adversely affect the much leaf production. It noticed it is a highly ornamental, fuss-free and rather pest- and disease-resistant basil species compared to the culinary ones – it is a potential candidate for testing in companion planting to ward off undesirable pests in a herb and spice garden.

The leaves of this basil have a milder, more complex flavor than most culinary basils and are described to be like a combination of green pepper and basil. It is said to be able to hold these flavors through cooking, freezing and microwaving. This contrasts against bell pepper and basil which do not normally withstand such harsh processes.

Like most other basils, the Green Pepper Basil should be grown in a well-draining position with fertile soil that is kept moist at all times. It can be grown in a sunny spot like other Ocimum species and cultivars but interestingly, an internet source mentioned that this particular basil species should be grown in semi-shade as leaves will become tough and inedible if grown under full sun!

Source: http://companionplants.com/catalog/product_info.php?products_id=272

http://gardeningwithwilson.com/2010/12/14/introducing-the-green-pepper-basil/



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Name: Basil – Clove

Ocimum gratissimum

A tall, tremendously aromatic plant that adds significance to any garden is clove basil. It is brought into the sun-drenched greenhouse during winters, but they are grown in pots and containers outside during the growing season which is from June to September.

It has lime green leaves which are up to 4 inches long, and are put up with intense spikes of tiny, pale flowers of yellow color. Clove basils are half hardy perennial shrubs with a licorice-clove flavor and can reach an impressive height of 8 feet.

The burning leaves of the clove basil are used to keep away mosquitoes. Clove basil is at times used for cooking purpose as well. In many Italian dishes, it is a well know culinary herb. Tomato sauces, vinegars are some more things in which clove basils are commonly used.

You can even add the delicate flowers and leaves to any plate or salad for decoration. They can be sprinkled either chopped or whole.

They are available throughout the year but the true harvest period is in summer and while selecting it, we should look in for even colored leaves. Even storing them is not at all troublesome. You need to wrap the herb in moist paper towel and plastic bag and store at a low temperature for up to 4 days and gradually the herb dries off for you to store it. Although you can store clove basil, but fresh ones more aromatic and add an altogether different flavors to your dishes.

Source: http://www.thegrowers-exchange.com/Basil_Siam_Queen_p/her-bas07.htm/



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Name: Bay Laurel – Sweet Bay

Scientific Name: Laurus nobilis

Bay Laurel is most known for its dark green, glossy leaves, and spicy, pungent flavor. Plant your Bay Laurel, in an attractive tub or container plant for the patio. This herb performs best in fertile soil kept moderately moist. Use your Bay Laurel as a seasoning, garnish and for pickling mixtures. Its leaves have the strongest flavor when slowly dried.

To harvest leaves from your Sweet Bay plant cut the older leaves from the stem with a pair of scissors, or if you’re careful you can simply pull the leaves off of the stem by hand. The large, older Bay leaves are preferred for cooking because they will contain more of the plant’s essential oil and impart more flavors to your favorite recipes’

A single Bay Laurel plant can supply the family chef with more than enough fresh leaves to season meals for the entire year. Harvest the Bay leaves from the plant as they are needed in the kitchen or remove and dry the leaves for future uses.

Fresh Bay leaves will be stronger than the dried herb and if you keep a live Bay plant around there’s really no need to preserve the leaves or purchase the spice from your grocer. Bay Laurel leaves are commonly used to season and add flavor to soups, stews, pot roasts, and other slow cooking kitchen recipes. Remove the leaves before serving because the leaves are tough and may have sharp edges.

Sweet Bay can withstand the heat of summer and will grow best when allowed to spend as much time outdoors as possible. Delay bringing your Bay Laurel inside until late fall but don’t subject the plants to any freezing weather conditions.

Once the plants are moved indoors stop applying fertilizer and cut back on the amount of water that you provide over the winter, but don’t let the container completely dry out. Place the Bay Laurel in a relatively cool, well lit area, or use a grow light bulb to supplement the amount of light that the herb plant receives.

In early spring gradually allow the Bay Laurel plants to acclimate to the outdoors in the same manner that you would harden off vegetable transplants. The hardening off process can be completed in a shorter timeframe than for vegetable seedlings, but the Bay plants will need sufficient time to adjust to the harsher outdoor growing conditions before they resume their life outdoors.

Source: http://www.greenwoodnursery.com/page.cfm/13460

http://www.veggiegardeningtips.com/bay-laurel-plants/


A member of The Texas A&M University System and its statewide Agriculture Program

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Name: Borage Blue

Borago officinalis Herb gardening with Borage brings many gifts. The large borage plant, a wonderful culinary herb, bears hundreds of small, edible, blue flowers atop thick stems suitable for cutting. The mild cucumber flavor is perfect for salads and garnishes. Borage has a long harvest period and its seed oil is a rich source of gamma-linolenic acid. This ornamental herb is perfect for the flower garden and is a wonderful partner to any of your flowering annuals. Borage pairs well in the garden with tomatoes, berries and squash, and is said to actually improve the taste of fruits and vegetables growing nearby. This self-seeding plant will spread easily with plenty of sun, rich soil and protection from the wind.

Bears small, edible, blue flowers. Leaves taste a little something like cucumber or celery and can be used in salads and teas. Try adding a few leaves to your favorite glass of wine for a change of pace.

Borage is an airy plant that has a mild taste similar to cucumber. Originally from Syria, where it was used for medicinal and cooking purposes, borage now has two main uses: its blue flowers, and its seeds, which are pressed to make gamma-linolenic acid, or GLA.

Source: http://www.thegrowers-exchange.com/Borage_Blue_p/her-bor01.htm



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Name: Chamomile - German

False Chamomile, German Chamomile, Hungarian Chamomile

Matricaria chamomilla

The German chamomile is a species of chamomile that is very aromatic; it also has a slightly bitter taste which is reminiscent of the taste of apples. The herb is also very well known to the majority of herbal tea drinkers around the world as it is a common prescription. What is less well known, are the various medicinal uses to which the herb can be put to in the treatment of different disorders and conditions. Many types of digestive disorders can be treated using the German chamomile; this herb is also excellent as an herbal remedy in the treatment of various nervous tensions and conditions of irritability or stress. Topical use of the German chamomile involves its use as a cream in the treatment of sore skin and disorders such as eczema. German chamomile is similar to the Roman chamomile, a close herbal relative, which is also used to treat many of the same disorders and conditions which can be treated using the German chamomile.

German chamomile is a delicate looking plant that is surprisingly tough. The ferny foliage tends to flop over and the tiny flowers look like miniature daisies. Roman chamomile (Chamaemelum nobile) is often used as a groundcover or creeping plant used to soften the edges of a stone wall or walkway. Roman chamomile is a perennial. The German chamomile discussed here is the annual herb used for making tea. Both the leaves and the flowers are used for tea. Some people think chamomile has a slight apple-like taste. The leaves can be more bitter than the flowers.

Chamomile tea is used as a liquid feed and plant tonic, effective against a number of plant diseases. An essential oil from the whole plant is used as a flavoring and in making perfume. The dried flowers are used as an insect repellent

Source: http://www.herbs2000.com/herbs/herbs_chamomile_ger.htm

http://gardening.about.com/od/herbsspecificplants1/p/Chamomile.htm

http://altnature.com/gallery/chamomile.htm



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Name: Chives - Garlic, Onion

As both foliage and flowers are attractive in appearance, the plants are often used for edging flower beds; but unless the flower-heads are cut or the seed is gathered promptly, self-sown seedlings may prove troublesome weeds. For best results the clumps should be divided every second or third year. It is best to divide chive bulbs in either March or October.

Garlic chives are a slightly different version of the common or onion Chives with flat leaves instead of tube shaped and a more pronounced garlic scent. They are sometimes called Chinese Chives and are used primarily in Asian cooking. Pink flowers appear on the Onion chives and the Garlic chives have white flowers. They are also edible and can be used to garnish salads. Growing Cultures Outdoors, containers Plant Height Chives grow to a height of 12 to 18 inches (30 - 45cm). Plant Spacing Chives should be spaced 6 to 9 inches (15 - 22cm) apart.

As long as weeds are kept under control, and they are watered when the weather is very dry, chives will continue to grow. As soon as the leaves have reached several inches in height, you can start removing the needed portions. Begin by removing the outer-edge leaves and working inward. Cut the leaves with scissors, leaving 1-2 inches above the ground. Once flowers appear, purple pom pom flowers on onion chives or white flowers on garlic chives, cut the stems back. To promote new growth, cut back whenever the height exceeds six inches.

Source: http://herbgardening.com/growingchives.htm

http://www.howtogrowstuff.com/edibles/vegetables/how-to-grow-chives/

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Name: Cilantro – Slow Bolt

Botanical name: Coriandrum sativum Zones: 3-9 Spacing: 6-12" inches apart. 12"inches between rows Sun/Shade: Full Sun Days to Maturity: 4-5 weeks Plant height: 18-24" inches Annual/Perennial: Annual Comments: Slow bolting good for many dishes An easy to grow and great flavor cilantro! Known as slow bolt cilantro (bolting means that the plant starts to produce seed, rather than growing more leaves), this pungent member of the carrot family is a favored ingredient for Asian and Latin American cuisine, including salsa and other Mexican dishes. The spice, coriander, is the plant’s mature, dried seed—a staple of Indian cooking. This cool weather loving herb is a lacy looking annual whose leaves are used in Mexican and Asian cooking. The seeds are the spice known as coriander. Flat, dark green leaves form a rosette from which clusters of white flowers appear in the spring. It easily reseeds itself. Cilantro is best planted in the fall in Texas as it will quickly bolt in hot weather. The leaves change shape and flavor as the flower stalks begin to form. Cilantro will grow best in full sun. Seeds are easily collected by removing the seed heads when they begin to turn brown and placing in a paper bag until they are completely dry.

Source: http://www.ufseeds.com/Coriander-Slow-Bolt.item

http://www.prismnet.com/~wilsone/fiestaflavors.htm#cilantro



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Name: Dill – Bouquet

Anethum graveolens

Annual- One Season Plant. Hardy annual herb. 3 ft. plant with strongly aromatic foliage, stems, and heads. Good for dillweed and for seeds. Good for pickling.

Popular aromatic plant for flavoring purposes. Dill is used fresh or dry to flavor many kinds of food. Leaves add zest to salads, soups, stews, dips, sauces, fish, omellettes and vegetables. Stems and seeds flavor pickled cucumbers, pickled vegetables, and salad dressings.

The seed is used in potato salad, coleslaw, steamed cabbage, squash, carrots, and cauliflower. Can be grown in the vegetable garden or as an ornamental garden plant. Makes an attractive background plant in flower beds. Produces umbels of yellow flowers which turn into umbrella-like seed heads. Flowering time is summer to fall. The yellow flowers will attract beneficial insects to the garden

This is the most widely grown dill. Early, large seed heads make this an excellent dill for pickling. Plant extra for the swallowtail butterflies! The foliage is also good sprinkled on news potatoes, tomatoes, grilled salmon, spinach, green beans, cucumbers and squash. Very aromatic.

Source: http://www.growinginstructions.com/h108.html

http://www.gardenguides.com/2670-dill-bouquet-seeds-bulbs.html



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Name: Dill – Fernleaf

Anethum graveolens

Fernleaf is a common variety that does well as an indoor plant. Fernleaf does not need more than six hours of direct sunlight per day to thrive, making it a favorite for gardeners with low-light yards. Growing only 18 inches tall, Fernleaf belongs to the dwarf family of dill.

• annual • height 18″ • spacing 8-20″ apart • full sun tolerant, morning sun/afternoon shade • average, well-drained soil • flower color yellow • uses in garden: cut flower, drought tolerant, fragrant • use in scrambled eggs, roasted potatoes, potato salad, or in creamy sauces, pickling

Source: http://pantrygardenherbs.com/?page_id=3678



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Name: Fennel- Bronze

Foeniculum, or fennel as it is commonly called, is a graceful Mediterranean herb with a delicious sweet licorice scent. Found in many herb gardens, it was once used to ward off evil spirits. In modern times, herbalists still use it for medicinal purposes. Chefs enjoy using it in many culinary delights. Fennel attracts bees, butterflies and other beneficial insects, adding to its value in the garden. With the same sweet licorice flavor as Sweet Fennel, Bronze Fennel has just as many culinary uses and looks great in the garden too. This is a lovely plant for the herbaceous border whether you want to use it as a culinary herb (with the typical fennel/anniseed scent) or as a dye plant or just for its ferny, airy tall bronze foliage, seen here in the middle of the picture, often used in prairie planting schemes. A hardy perennial, it grows happily in most soils, but tends to die out after a few years. However, its dainty yellow flowers shed seed that readily germinate for future years. It also attracts beneficial insects like hoverflies that eat aphids.

Bronze fennel is an herb, so you can use the leaves, stems, flowers, and seeds in all sorts of culinary delights. The flavor is often compared to anise, sometimes to licorice. But don't overlook this plant if you don't plan to use it in the kitchen you'll love it in the garden as an ornamental addition. Bronze fennel is at home mixed into beds of perennials and annuals, so don't relegate it to the herb garden. In fact, fennel should be planted away from dill, with which it sometimes cross-pollinates unfavorably.

Bronze fennel blooms at the top of its stalks. Whether you leave the blossoms intact or cut them off is up to you. The lacy blooms are pale yellow and pretty and attract lacewings, a beneficial insect that eats the bad bugs. The flowers are edible, too, as are the seeds they produce. But seeds that fall from flowers can yield a flock of unwanted seedlings. Plantlets are easy to remove from soft soil in clay, not so easy. Seedlings are more prolific in sunny beds than in partially shaded areas. Poor soil produces fewer seedlings as well. Some gardeners clip flowerheads early as a method of population control. Bronze fennel stops producing leaves when it blooms, so removal of buds to prevent flowering also encourages fresh plumes of foliage.

Source: http://gstuff.co.nz/shop/garden/index.php?main_page=product_info&cPath=4&products_id=531&zenid=c705b7c18e7191b71dc6ef2d4e3da82a

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Name: Fennel – Sweet - Florence

Sweet fennel, also called Florence fennel, is a sweet-tasting herb that resembles anise and is closely related to the parsley family, a popular addition to Italian and Mediterranean cuisine. Sweet fennel is a perennial herb that many grow as an annual and harvest for its seed, essential oils and aromatic bulb and leaves. Gardeners sow fennel in the early spring and harvest it in the late fall--it grows to be four to five feet tall and often yields a hardy crop since the plant is able to tolerate light frost.

To prepare the bulb, trim off the stalk and the base. Then wash the fennel very well in cold water. Some people use a vegetable peeler to pare off the thin outer layer. Slice the bulb thin and use it raw in salads, but it can also be baked, braised, grilled, creamed, or cooked with butter and dusted with Parmesan cheese for an excellent side dish. It can be stir-fried with other vegetables, made into tempura, or added to soups. Fennel is especially good with seafood and fish, simply slice it thin over the top of the fish before cooking, and it will add a great flavor.

Use fresh leaves in salads, with eggs, fish and sauces. Bulbous stem can be steamed, grilled or served raw, like celery with a delicate anise aroma.

It can be eaten raw or used very effectively in soups, deep fried, in pasta, or sautéed. Feathery leaves are attractive in the garden and make a good garnish for fish, chicken, tomatoes and sauces. Try mincing the bulb and adding to a salad of grapefruit and avocado for a different dish. The seeds can also be harvested and used as an herb.

This plant is an annual, grown for the thickened bulb-like leaf-stem bases. These make a bulb-like structure just above the ground, up to 3 or 4 inches long, and oval in cross section. By covering with soil, these are sometimes blanched. They have an aromatic and distinctive flavor, and are generally used as a boiled vegetable. Plants attain a height of 2 to 3 feet.

Harvest bulb once it has reached a 4" diameter and is firm to the touch. The leaves can be harvested anytime the plant is large enough and used like any other sweet fennel. Fennel does not store well; use fresh. Pull plant prior to flowering, leave plants to fully mature to harvest seeds.

To store your fennel bulbs wrap them in plastic and store in a cool place.

Source: http://www.ehow.com/how_5640024_harvest-sweet-fennel.html



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Name: Lavender - Mixed varieties

Lavender (Lavandula) is such a romantic flower that every gardener sooner or later succumbs to the urge to grow it. Undeterred by the fact that it is a native of the Mediterranean and a lover of dry, sunny, rocky habitats.

Growing Requirements: As with most plants, your success in growing this coveted plant will depend both on what kind of growing conditions you can provide and which varieties you select to grow. Lavender plants will tolerate many growing conditions, but it thrives in warm, well-drained soil and full sun. Like many plants grown for their essential oils, a lean soil will encourage a higher concentration of oils. An alkaline and especially chalky soil will enhance lavenders fragrance. While you can grow lavender in Zone 5, it is unlikely you will ever have a lavender hedge. More realistically you can expect to have plants that will do well when the weather cooperates and to experience the occasional loss of a plant or two after a severe winter or a wet, humid summer.

Lavender is a tough plant and is extremely drought resistant, once established. However, when first starting you lavender plants, don't be afraid to give them a handful of compost in the planting hole and to keep them regularly watered during their first growing season.

Special Considerations: It is dampness, more than cold, that is responsible for killing lavender plants. Dampness can come in the form of wet roots during the winter months or high humidity in the summer. If humidity is a problem, make sure you have plenty of space between your plants for air flow and always plant in a sunny location. Areas where the ground routinely freezes and thaws throughout the winter will benefit from a layer of mulch applied after the ground initially freezes. Also protect your lavender plants from harsh winter winds. Planting next to a stone or brick wall will provide additional heat and protection.

Pruning: Although lavender plants get regularly pruned simply by harvesting the flowers, to keep them well shaped and to encourage new growth, a bit of spring pruning is in order. The taller varieties can be cut back by approximately one-third their height. Lower growing varieties can either be pruned back by a couple of inches or cut down to new growth. If you live in an area where lavender suffers some winter die-back, don't even think about pruning your plants until you see some new green growth at the base of the plant. If you disturb the plants too soon in the season, they give up trying.

Source: http://gardening.about.com/od/perennials/a/Lavender.htm



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Name: Lavender – Sweet

Scientific Name: Lavandula heterophylla

This fast growing lavender is not suitable for cooking because of its high menthol content. It is a great specimen plant though and looks nice as a focal point when planted in groups of three or five. Just be sure to give it plenty of room.

Sweet Lavender is from France and Italy. It has a much greener leaf than most of the other lavenders, and has proven tough and reliable even when the temperatures dipped briefly to 5 degrees.

Sweet Lavender spikes reaching for the sky. They grow so tall maybe they will get there! Two feet or more is not uncommon for Sweet Lavender Flower wands. It blooms in early spring and continues until hot summer weather hits.

Not only is this perennial indispensable for its strong fragrance but it is a lovely component for the garden. The neat mounds can be used as low hedges, edges for a border, interplanted amongst other perennials in a flower bed and it is very attractive in a container. Lavender has been a garden favorite for years and the flowers can be cut to dry for fragrance at home. This is one of the most durable available and asks only for hot summer sun and a well drained site out of wind. Thrives in baking hot situations where many other plants will not grow.

Source: http://www.mountainvalleygrowers.com/lavheterophylla.htm

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Name: Lemon Balm

Also listed as: Balm mint; Bee balm; Blue balm; Garden balm; Honey plant; Melissa officinalis; Sweet balm.

Lemon Balm is a perennial herb that is grown mostly for culinary purposes. It is a member of the mint family, and as with the mints, it grows quickly and spreads easily (but usually not rampantly like the mints) with minimal care. It reseeds freely, and under reasonable conditions forms a nice clump of dark green, toothed leaves. It is native to the Mediterranean region, but is grown widely in herb gardens across America. Lemon Balm is perfectly safe for ingestion, and is used to enhance tea and other iced drinks, soups, stews, salads, sauces, and vegetables. . Lemon Balm has a light, lemony scent with maybe a hint of mint. Add fresh Lemon Balm leaves to green salads, fruit salads, chicken salads, poultry stuffings, and fish marinades. The leaves also make a tasty addition to asparagus, broccoli, corn, beans, olives, and shellfish. Lemon Balm prefers rich, moist soil in either full sun or partial shade, but will still perform in less than perfect conditions. Lemon Balm is an excellent first plant for the beginning herb grower because of this, and will forgive lapses in watering and fertilizing. Flowers are fairly inconspicuous and are white or off-white, with the same taste and properties as the leaves. Lemon Balm is hardy to at least zone 5, but will appreciate a nice blanket of mulch in fall in all but the warmest areas.

Lemon Balm can be used fresh, dried, or ground. Harvest before it flowers for optimum taste. Dry it quickly because it loses much of its taste in long drying processes. Be sure when you harvest that it is on a dry, non-humid day for optimal drying conditions. Use both dried leaves and stems for Teas.

http://www.gardeningknowhow.com/herb/growing-lemon-balm.htm



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Name: Lemon Verbena

Lemon verbena is an herbaceous perennial that is also grown as an annual in cooler climates. The plant is native to South America and is the strongest of the lemon herbs. Lemon verbena can reach up to 6 feet in height, and produces small spikes of flowers in summer. These flowers, however, are often overlooked in favor of the highly valued leaves. Lemon verbena's leaves smell strongly of lemon and are used to flavor teas, desserts, salads and sweet beverages, such as lemonade. The plant is winter hardy in zones 8 through 10. Grow it indoors during the winter in all other zones.

Plant lemon verbena in the spring in loose, well-drained, alkaline soil. Choose a ting location that receives full sun or full sun with partial afternoon shade in hot climates. Grow lemon verbena in containers if temperatures drop below freezing in your area and bring it indoors during the winter. Use a well-drained potting mix for indoor or container-grown plants.

Water lemon verbena once every two weeks, allowing the soil to dry out in between watering. The plant is tolerant of dry conditions and should never be over-watered or root rot could occur. Do not provide supplemental watering on weeks that receive more than 1 inch of natural rainfall to prevent over watering.

Feed lemon verbena plants once every six weeks using an all-purpose garden fertilizer. Follow the instructions provided by the manufacturer for the correct application rate. Water the soil before and after fertilizing to thoroughly distribute the nutrients and prevent the plant's roots from being injured by the high concentration of nitrogen.

Prune lemon verbena plants as necessary to control straggly growth. Use clean pruning shears to snip off any leaves or branches that begin to grow out of bounds. Overgrowth is less of a problem when the leaves are regularly harvested. Lemon verbena is easily trained as a topiary or into a formal shape if you have the skills.

Harvest lemon verbena leaves anytime during the growing season, although they will have the strongest scent and flavor if harvested just before the plant blooms. Hold large leaves at the base where they meet the stem with one hand, and then gently strip each side of the leaf from the vein with your other hand. Pinch off smaller leaves with your fingers.

Source: http://www.gardenguides.com/82343-growing-lemon-verbena.html



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Name: Marjoram - Sweet

Origanum majorana is native to North Africa and Southeast Asia and it now naturalizes in the Mediterranean region. It is cultivated throughout North America. The Greeks called this plant "joy of the mountain". They believed it was precious to Aphrodite, goddess of love, and they used it to crown newlyweds on their wedding day.

Harvest and Use: Sweet marjoram is mainly a culinary and no cook should be without it. It is often found in bouquet garni, a classic herb combination that includes parsley, thyme, bay, peppercorns, allspice, and tarragon tucked between two stalks of celery tied together, and then tied to the pot handle for easy removal. These are used to flavor soups, stews, and sauces. Marjoram has a mild oregano flavor with a hint of balsam. It is wonderfully aromatic. It is good with veal, beef, lamb, roast poultry, fish, pates, green veggies, carrots, cauliflower, eggplant, eggs, mushrooms, parsnips, potatoes, squash, and tomatoes. It compliments bay, garlic, onion, thyme, and basil. It can be used as a substitute for oregano in tomato sauces for pizza, lasagna, and eggplant Parmesan. Add it to marinade for artichoke hearts, asparagus, and mushrooms. Use it in herb vinegars, oils, and butters.

Sweet marjoram is a shrubby tender perennial that grows to about 1' tall with wiry, red-brown stems and downy gray-green aromatic leaves. It produces tiny white flowers on clustered spikes in summer. It is a zone 9 plant and is therefore grown as an annual in cold climates. It does well in a container and can be brought in for use during the winter. It hates winter wet and poor air circulation and likes a temperature of 70°F during the day and 60°F at nighttime. It likes a rather alkaline pH of 6.9, well drained to dry soil, and full sun. It grows quickly and should be pinched back often to remain bushy.

Source: http://www.superbherbs.net/Sweetmarjoram.htm



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Name: Mexican Mint Marigold

Mexican Mint Marigold is a native to Central America and has small golden yellow marigold-like flowers. This Marigold will bloom from late summer to early winter providing show stopping color for fall. This is a great plant to put next to other fall bloomers such as Salvia leucantha. The foliage has a refreshing smell that is anise-like, reminds me of black jelly beans! Tagetes lucida has excellent drought and heat tolerance as well as tolerance to poor soils, but must be planted in a spot with good drainage. Mexican Mint Marigold can get 12-24" tall and should be spaced at least 18" apart. Tagetes lucida is part of our Plants For Texas® Program

Hardiness: USDA Zones 8-10 Plant Use: Tender Perennial Exposure: Full Sun Water Requirements: Medium to Low

, meaning it was Texas Grown, Tested in Texas to perform outstanding for Texas Gardens.

Sweet licorice flavor brightens salads and main dishes. Pretty, golden yellow flowers bloom all summer. Thrives in warmer climates where French tarragon will not grow. Medicinal: Stimulant and diuretic. Improves digestion.

"Mexican mint marigold has a lot to offer. It thrives in the hot, humid South, where many herbs languish; its small, bright flowers blossom in fall when other herbs have played out for the season; its licorice-anise flavor is a successful stand-in for French tarragon; and it looks good in the garden.

In the humid South, where French tarragon is difficult to grow, mint marigold is a fine culinary substitute. The flavor is almost indistinguishable from that of tarragon, but because mint marigold breaks down more quickly when heated, it's best if added at the end of cooking. In salads, vinegars, oils, or quick-cooking recipes, substitute it for tarragon in equal proportions. - Crafts - "Mint marigolds dried leaves add fragrance to potpourris and sachets. Harvest the long stems just before frost when they are tipped with yellow-gold flowers.

Source: http://www.magnoliagardensnursery.com/productdescrip/Tagetes.html&h=3

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Name: Mint - Chocolate

Mint's are very easy to grow. They readily make themselves at home in full sun to partial shade in moist fertile soil.

Most gardeners don't have any trouble growing Chocolate Mint, they have trouble containing it. Chocolate Mint should be harvested frequently or cut back to keep the plant it looking its best. Remove older woody plants to allow newer younger plants to fill in. At the end of the growing season cut plants back to ground level.

Uses: Aromatic, Cosmetic, Culinary, Medicinal and Ornamental.

Harvesting & Storage: All of the plants in the Mentha family are best used fresh... but they can be dried or frozen. Chocolate Mint is very hardy and can be harvested as soon as new growth appears in the spring.

Young new growth is the most fragrant and flavorful, but all leaves are edible. Hang small bunches upside down in a dry, dark, warm area to dry. Leaves can be dried on paper or on screens. Store dried leaves in an air tight container.

It reaches a height of up to 18 inches and is a somewhat invasive spreader if not controlled. Bees and butterflies flock to mint flowers.

Source : http://www.denverplants.com/herbs/html/menth_cho.htm

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Name: Mint - Orange

Orange mint has green, branching stems tinged with red that reach 2 feet high. Leaves are round to oval, smooth and dark green with a red edge. White and pink flowers in short spikes bloom from mid to late summer. Very fragrant, citrus-like scent.

High in Vitamin A and C, fresh leaves are used in salads, desserts, and garnishes. Great for making mint sauce for lamb or fish. Try making orange mint jelly and orange mint vinegar. Adds refreshing taste to cold drinks, too.

"Orange Mint" is quite easy to grow. It will readily make itself at home in full sun to partial shade in moist soil. Most gardeners don't have any trouble growing it.... they have trouble containing it. One should frequently harvest or cut back their mint to keep it looking its best. Remove old woody plants to allow newer, younger plants to fill in. At the end of the growing season cut plants back to ground level.

All of the plants in the Mentha family are best used fresh... but they can be dried or frozen. Mint is very hardy and can be harvested as soon as new growth appears in the spring. Young new growth is the most fragrant and flavorful... but all leaves are edible. Hang small bunches upside down in a dry, dark, warm area to dry. Leaves can be dried on paper or on screens. Store dried leaves in an air tight container.

Never grow different mints in the same bed, as they will grow together and lose their distinctive flavors.

Keep them separated, or grow different varieties in pots on your patio.

Please note: the plant stop growing after flowers appearance, so if you want it to continue its growth till autumn, you need to remove flowers.

Source: http://www.localharvest.org/orange-mint-plant-C6275



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Name: Mint – Spanish

Spanish Mint is a full-flavored mint that is also a hardy perennial garden plant. Spanish Mint produces attractive flowers in the summer - fall. A delicious mint, use Spanish mint in tea, soups, stir fry, salads and more. Full sun. Prefers well drained soil, but will tolerate most soil conditions.

Mentha spicata ‘Spanish Pointed’ (Spanish Mint): To 20″ tall. Oval, green, toothed, sharp-pointed leaves strongly scented and flavored of spearmint; the flowers are mauve, borne summer to fall. Used both for medicine and cooking.

Source: http://www.stargazerperennialscatalog.com/Mint-Plants-Spanish-Mint-Mentha-35-Pot-1024114.htm

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Name: Mint – Spearmint

A native of Europe, spearmint is a popular plant with home gardeners. It is hardy to the point of invasiveness; spearmint can easily take over an herb bed. It also is better fresh, unlike its near relative, peppermint. Spearmint has a more savory flavor than peppermint and is used in cooking and as a garnish. Decide on a location. Because it is very invasive and prone to taking over a bed, most veteran gardeners plant spearmint in pots or containers. Locate the spearmint where it will get partial shade. A traditional place to plane spearmint is underneath a dripping yard faucet Use good soil. Spearmint likes rich, well-drained soil. A pH value of 6.5 to 7.0 is best for growing mint. Soil additives, such as compost or manure, are good for mint Water frequently. Spearmint thrives in moist soil but do not over water. Water at regular intervals for best results Harvest when the spearmint starts to bloom. Remove up to a third of the spearmint plant, branch and leaves. The remaining plant will re-grow for later harvest. Use the leaves immediately; spearmint does not dry well.

Source: http://www.ehow.com/how_2098658_grow-spearmint.html



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Name: Mint – Variegated Pineapple

Herbs Cultural information: "Pineapple Mint" is the most attractive plant in the Mentha family. Its variegated cream and green leaves have a light pineapple fragrance.

Variegated Pineapple Mint is quite easy to grow. It will readily make itself at home in full sun to partial shade in moist soil. One should frequently harvest or cut back their mint to keep it looking its best. Remove old woody plants to allow newer, younger plants to fill in. At the end of the growing season cut plants back to ground level

Harvesting & Storage: All of the plants in the Mentha family are best used fresh... but they can be dried or frozen. Mint is very hardy and can be harvested as soon as new growth appears in the spring.

Young new growth is the most fragrant and flavorful... but all leaves are edible. Hang small bunches of Variegated Pineapple Mint upside down in a dry, dark, warm area to dry. Leaves can be dried on paper or on screens. Store dried leaves in an air tight container

Pineapple Mint is hardy to zone 6, and likes full sun in all but the hottest areas where afternoon shade is preferable. Make yourself a tea barrel and use Pineapple Mint often. It is important to keep any rogue green stems cut off. If left to grow these totally green leaved stems will outgrow the variegated ones and you will loose the variegation. The result will still be tasty but it will be Apple Mint instead of Pineapple Mint!

On the flip side of all green leaves are the stems that are totally devoid of color. These segments are doomed to death because without some green they are unable to make food. They also sunburn easily which can also hasten their demise. Fortunately, these albino stems occur infrequently.

Source: http://www.denverplants.com/herbs/html/menth_pin.htm



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Name: Oregano, Greek

Greek Oregano, in bloom, reaches a height of almost two feet. Like all culinary oreganos, its flower is white. Its leaves are coarse, oval, and fuzzy. Leaves are about 5/8 inch long; they are dark green when fresh and light green when dried. In Greek cooking, oregano is used in tomato sauces, with meats, fish, cheese, egg dishes, salads, cheeses, and with vegetables including tomatoes, zucchini, and green beans. It is also used to prepare a tea that is believed to be a treatment for indigestion and coughs. The oil of oregano is used for toothache, and in some cosmetics. The leaves and flowering stems are natural antiseptics because of high thymol content. Oregano is an easily grown semi-hardy perennial that will reach 18 inches in height. Cooks flavor Mexican and Mediterranean dishes with the leaves. The most familiar use may be in pizza

Harvest Oregano as soon as the first blossoms appear. Cut the tops back several inches and keep them cut to stimulate more production. Only the newer leaves are tender and flavorful. If the plant goes to seed, the growth of new leaves stops. Use the leaves fresh, or dry the plants quickly over a window screen, strip the leaves from the stems and store the leaves in airtight containers.

Source: http://gardening.about.com/od/plantprofil2/p/Oregano.htm



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Name: Oregano - Mexican

Poliomintha maderensis

Cold Hardiness: Mexican Oregano is an evergreen woody shrub in USDA zones 9b to 11, a dieback woody subshrub in 9a to 8b, and often root hardy in zones 8a(7b); it tends to be a more reliable woody plant in arid regions; hardiness in zones 8 and 7 can be suspect, particularly in more mesic climates. Foliage: Evergreen to semi-evergreen; simple; ovate-elliptic on vegetative stems to nearly lanceolate on flower stalks; small, ¼O to ½O long, reminiscent of those of Salvia greggii; bases rounded to acute; tips rounded, obtuse to acute; blades green with light colored pubescence, particularly beneath; margins entire; foliage with an oregano-like fragrance when bruised. Flower: Spikes of nearly white to lavender colored tubular flowers peaking in later spring to early summer and borne periodically thereafter until frost; flowers do a reverse fade going from a light nearly white pink to a deep lavender as they mature; the five petals fuse into a long corolla that is a shallowly curved funnel-shaped tube which is slightly taller than wide; the upper lobes extending forward and the lower three lobes are partially recurved; the stamens are slightly exerted from the top of the corolla; pistils and anthers are both purple in color; although flowers are only about 1½O long they are showy en masse. Habit: In warm desert regions, P. maderensis tends to become a true woody shrub, while in cooler climates and eastern locations where growth dies back more frequently, it functions as a herbaceous perennial or subshrub; initially the plant has a rather narrow upright habit, but eventually spreads out to become a 3N to 4N tall shrub with a similar width; individual stems tend to branch little and may either be strongly erect or arch over as the inflorescences develop on the terminus; the overall texture is medium to medium-fine. Cultural Requirements: Full sun to filtered shade are acceptable, with full sun preferred in all but very hot desert conditions; plants are denser and neater in appearance if treated as a herbaceous perennial and pruned back to the woody base each winter; less severe periodic pruning when growing the plants as shrubs helps maintain a more uniform habit; although tolerant of various soil types, soils be well drained or root rots will develop; Mexican Oregano not only tolerates, but may actually grow best in neutral to alkaline soils; good air movement will reduce foliar fungal pathogens. Pathological Problems: Mexican Oregano suffers from very few disease or pest problems when grown on a suitable site; root and stem rots due to excess soil or atmospheric moisture are the principal limitations.

Source: http://aggie-horticulture.tamu.edu/syllabi/608/Lists/second%20ed/Poliominthamaderensis.pdf



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Name: Oregano – Sicilan

Origanum syriana

Taste testing reveals a dramatic difference between common and premium oreganos! The great ones have a bold, spicy quality that is potent in both fresh and dried leaves. The tastiest varieties all have white flowers, as opposed to pink flowers found on the very pretty but otherwise under whelming common oregano

Tender perennial, sometimes sold as Lebanese oregano. Variable in foliage color from pale green to gray, with larger leaves than Greek or Italian types. Grows 18 inches to 3 feet tall. Pungent oregano flavor similar to that of Greek.

Source: http://www.herbs.mb.ca/en/retail-greenhouse/c378018927/c378018928/oregano_sicilian.html



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Name: Parsley, Curley – Petroselimum crispum

Petroselinum crispum. Biennial. Plant produces flavorable bright green leaves. This is a double curled variety that is disease and cold resistant. Excellent in salads, sauces, soups, and stews. Can be dryed or used fresh. Plant Height: 18" tall. pk/100 Sunlight: Partial Shade/Full Sun Planting Instructions: Plant seeds ½" deep.

Soil Facts: Requires a well prepared soil. Use general purpose fertilizer when preparing soil. Moist soil preferred.

Parsley has a relatively higher vitamin C content than an orange. It is high in vitamin A, several B vitamins, calcium and iron. The high chlorophyll content of parsley makes it a natural breath freshener. (That's why it's always served with fish.) The Greeks used parsley in funerals and for wreaths long before it was used as a food. The Romans used parsley at orgies to disguise the smell of alcohol on their breath. Corpses were once sprinkled with parsley to deodorize them. Today parsley oil, extracted from the leaves and stems, is used in commercial shampoos, soaps, perfumes and skin lotions.

Parsley has been used as a medicinal herb since the Middle Ages, but there is little evidence to support its effectiveness other than its value as a natural vitamin supplement

Parsley and other members of the Umbelliferae, are the only plants eaten by the caterpillars of the black swallowtail butterfly.

When parsley blooms, it dies. To keep parsley growing longer, pinch off the bloom stalk as it emerges from the crown of the plant. It can survive a hot summer, especially if it has some shelter from the afternoon sun and a good mulch.

http://aggie-horticulture.tamu.edu/herbaceous/petroselinumcrisp.html

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Name: Parsley, Italian – Petroselimum neapolitanum

Annual. This the flat-leaved parsley, not the curled garnish variety. A dark green strain; broad leaves. A good plant for windowsills. Very adaptable. More vitamin C per volume than oranges. Gentle flavor blends well with foods.

Parsley has been used as a medicinal herb since the Middle Ages, but there is little evidence to support its effectiveness other than its value as a natural vitamin supplement

Parsley and other members of the Umbelliferae, are the only plants eaten by the caterpillars of the black swallowtail butterfly.

When parsley blooms, it dies. To keep parsley growing longer, pinch off the bloom stalk as it emerges from the crown of the plant. It can survive a hot summer, especially if it has some shelter from the afternoon sun and a good mulch.

Cooking with parsley. Many cookbooks say “parsely optional” or “garnish with parsley”, but do use parsley copiously. Chop it very fine. To do so, rinse it ahead of time, giving it time to dry before chopping.

Snip parsley into white sauce, scrambled eggs, baked corn or potatoes. Use lots of it in poultry dressing. Add it to biscuit mix and top a chicken pie with this mixture.

Dried Italian parsley Dry your parsley. Because you harvest parsley throughout the season, you’re very likely to have a lot of it. Dried Italian parsley can be kept up to six months in an airtight container in your pantry. The flavor of dried parsley is very bright and fresh; use it for your soups and stews, on salads and for teas.

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Common Name: Rosemary – Hill Hardy Rosmarinus officinalis 'Hardy Hill'. Hardy Hill Rosemary is a wonderful, cold tolerant Rosemary that loves sun and needs little watering. Upright and robust, this aromatic herb has a pleasing flavor and fragrance for cooking and soaps. Similar to other varieties of Rosemary, 'Hardy Hill' is drought tolerant and cold hardy. Also known as 'Madelene Hill' Rosemary, named for the Texan herbalist, 'Hardy Hill' 's erect growth habit makes it great for topiary gardening. A must have culinary herb for the garden that tastes great in sauces, on potatoes and with roasted meats, 'Hardy Hill' retains its strong pine flavor when cut or dried. Source: http://www.thegrowers-exchange.com/Rosemary_Hardy_Hill_p/her-ros04.htm



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Common Name: Rosemary – Tuscan Blue Tuscan Blue has exceptionally rich dark blue flowers that smother the branches all summer long. Historically known as a sign of friendship, loyalty, good luck and remembrance, Rosemary is a fragrant herb and this upward growing version makes a great addition to your home or garden. This aromatic herb is a very fast growing rosemary plant, up to 4 ft tall, whose leaves have an abundance of oils that are especially fragrant and flavorful. These plants have a strong pine scent and produce masses of flavorful foliage you can use in a variety of recipes. Its flavor is strengthened by the amount of light it gets, so planting this variety in a partially shady spot will produce a milder tasting result. Also prized for its ornamental qualities, the Tuscan Blue grows upright and erect, unlike its ground covering cousin, the Prostrate Rosemary. Try the stems in fresh summer bouquets. Source: http://www.thegrowers-exchange.com/Rosemary_Tuscan_Blue_p/her-ros02.htm



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Common Name: Upright Rosemary Plant Type: Evergreen perennial shrub Light Requirement: Full Sun/light shade Water Requirement: Low Heat/Drought: High Height: 2 to5 feet Width/Spacing: 2 feet Flower Color: Mostly pale blue, some pink or white Blooming Period: Early spring Plant Form or Habit: Upright Shrub Foliage Color and Texture: long narrow leaves, dark green on top Butterfly or bird attracter: Deer Resistant: Yes Plant Use: Beds and boarders, pot plant Hardy evergreen shrub, most common types with upright growth. Narrow green leaves harvested for fresh or dried flavorings for meats and fish, salads, baked goods, and tea. Produced as both a cut herb and potted plant; also used in landscapes. Some weed problems but no major insect or disease problems. Root rot in poorly drained soils Rosemary is a perennial evergreen shrub whose ash-colored scaly bark and green needlelike leaves give it an overall grayish green appearance. Leaves resemble needles, are from one-third to one and one-half inches long, opposite, narrow, thick, and leathery, with dark green upper surfaces and powdery white and hairy underneath, and a prominent vein running down the middle of each leaf. Flowers, growing in clusters of two or three along branches, are pale blue, half an inch long; the upper lip appears notched with two lobes and a lower lip with three lobes. Fruits are very small, spherical nutlets with smooth surfaces. Plants can grow upright or prostrate, five to six feet outdoors and two to five feet indoors. Fragrance is pungent and piny.

Rosemary does well in full sun in well-drained soil with a pH of 6.0 to 7.5. Warm, dry summer climates are ideal; rosemary does not do well where winters are cold and wet unless it grows in a protected site. Good drainage is essential, as roots easily develop root rot.

Source of data: http://www.island.wsu.edu/CROPS/ROSEMARY.htm http://aggie-horticulture.tamu.edu/greenhouse/hortgardens/virtualtour/Cashion.pdf



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Name: Rue

Rue, Ruta graveolens, can irritate your skin. Some say it tastes like strong blue cheese and it can be poisonous if ingested in large amounts. So, why grow it? Believe it or not, there are some great reasons for adding rue to your landscape. First, it's ornamental with pretty foliage, it's a favorite of the black swallowtail butterfly, dogs and cats dislike it, and it's drought tolerant.

Rue is a semi-evergreen herb that can be grown in poor soil, and once it's established it is VERY drought tolerant even in hot dry areas and rocky soil. It's hardy to Zone 4, but should be mulched in the winter. Full sun and a very well drained soil are the best for rue. Seed can be sown at 68 degrees on the surface of the soil. It's germination could be rather erratic and will take from a week to a month. It does self-seed so be sure to deadhead plants to prevent spreading. Rue will grow to about 3 foot tall. It's often used in knot gardens and as a hedge because it can be pruned into shape. Pruning should be done in the spring or after flowering.

Rue also makes a nice addition to a rock garden or in a border that is out of the way. Wear gloves when handling the plants to protect yourself from the sap. The foliage and the seed pods can be dried for arrangements. The flowers are tiny and yellow, but look neat on the plant in midsummer.

Rue is known as a companion plant to strawberries, figs, roses and raspberries partly because it tends to help deter Japanese beetles. I've read NOT to plant it with cabbage, sage, mint, or any of the basils, but don't know the reason. Rue is also said to repel cats, dogs and flies. I would not use it in any type of spray however, because the sap can be so irritating to some people-- I wouldn't want it to get on pets either. The plant itself in the garden will deter them-- most likely it's the smell.

Rue is a wonderful ornamental once you understand it's quirky character, and plant it where it will do it's best for your garden.

Tips for Growing Rue

Try ordering rue as a seedling; it is slow to germinate from seed. Keep it trimmed back because it can get spindly if not actively pruned. Rue should be hardy from Zone 4 through 9.

Source: http://oldfashionedliving.com/rue.html

Southern Herb Growing by Madalene Hill & Gwen Barclay



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Name: Sage - Cleveland

The beautiful flower heads of Cleveland Sage cover the large southwestern native bushes for 5 or 6 weeks starting in late April. Every year they grow larger and the display becomes more spectacular. A drought resistant perennial, Cleveland Sage is a wonderful choice for naturalizing large areas.

A dramatic shrub that starts blooming as spring turns to summer. A mature shrub easily spans 6 feet in diameter. They stand about 3 to 4 feet tall. Shrubs this size makes a good hiding place for birds.

Cleveland Sage grows so abundantly that you might be tempted to grow it so you can bring in armloads of flowers. But, beware, this plant has significant fragrance and some find that just one flower stem can be overwhelming.

Unlike some plants, Cleveland Sage either needs to be pruned after flowering or planted in a naturalized setting where the brown flower pods blend in.

This shrub needs full sun and prefers well drained soil. The Cleveland sage is native to California and is drought tolerant. -

Source: http://www.mountainvalleygrowers.com/salclevelandii.htm



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Name: Sage - Pineapple

The bruised foliage of pineapple sage really does smell like fresh pineapple! This is a semi-woody, mostly herbaceous, sub-shrub, 3-5 ft (1-1.5 m) in height with an open-branched, airy habit, and a spread of 2-3 ft (0.6-0.9 m). Like most mints, pineapple sage has square stems and opposite leaves. The branches originate on opposite sides of the main stem, too. The leaves are softly fuzzy, light green and 2-4 in (5-10 cm) long with serrated margins. The flowers are ruby red, 1-2 in (2.5-5 cm) long, and like other salvias, tubular with two lips: the upper lip hoodlike and the lower lip spreading. The flowers are arranged in four-flowered whorls on 8 in (20 cm) terminal spikes. Flowering occurs through late summer and autumn. .

Culture Light: Grow pineapple sage in full sun. Moisture: Regular watering for best growth and flowering. Pineapple sage will wilt and eventually lose leaves during droughts, but when watering resumes it usually comes back.

Hardiness: Pineapple sage is a semi-woody sub-shrub in USDA zones 9-11, and an herbaceous perennial, dying to the ground in winter but re-sprouting in spring, in zones 8-9. Gardeners in colder areas grow pineapple sage as an annual, or bring it indoors in the winter.

Propagation: Pineapple sage is rarely grown from seed. Tip cuttings taken in spring are easy to start.

There are more than 700 species of Salvia, and many gardeners have become Salvia collectors. The "salvias" are also referred to as "sages", most are tough and easy to grow and many attract butterflies and hummingbirds.

The fresh leaves of pineapple sage are used in fruit salads and drinks. Crush a few fragrant leaves into hot or iced tea for a flavorful treat. The delicious flowers add color and flavor to salads and desserts.

Source: http://www.floridata.com/ref/S/salv_ele.cfm



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Name: Salad Burnet

Description: Hardy perennial; height 12-18''. Medium green serrated leaves in opposite, rounded leaflets along a slender stem. Flowers have pink tufts of stigmas and dangling stamens and no conspicuous petals. Culture: Dry, sandy loam in full sun or partial shade. Propagation: Seed. Notes: An attractive plant in the garden, the leaves add a cucumber-like flavor to salads.

Salad burnet thrives in limy soil, but will grow in just about any type of soil. Seeds should be sown in spring or autumn, and if the herb is allowed to ripen, it will self seed. Once seedlings emerge, thin the plants to twelve inches. Frequently cutting back flowering stems and removing old leaves will help increase the growth of young leaves which can be harvested anytime during the growing season. To preserve salad burnet, simply dry the leaves and store them in an air tight container. This is a pretty plant which can be used along garden borders.

Leaves are nutty, and cucumber-like in taste, which add an extra element to a hum-drum salad. It can be used in garnishes, herb butters, and soft cheeses. Sprinkle finely chopped leaves on vegetable dishes to add a little 'zing' to a traditional entrée. Casseroles, and creamy soups benefit from this herb; simply add it at the vary beginning of cooking to allow the leaves to permeate the meal. Salad burnet is frequently combined with other herbs, especially tarragon and rosemary. It can be used to flavor vinegar, salad dressings, and to give a cooling quality to summer drinks.

When growing Salad Burnet for culinary use, harvest fresh leaves at their peak on a fine, sunny day after the dew has evaporated. Cut in small amounts with sharp scissors and use immediately. Only cut what can be dealt with at one time. The young leaves have a cucumber-like flavor and can be added to salads, soups, sauces and cheese fondues. The British enjoy them floating in wine punch and summertime beverages. As the plants mature, frequently give them a light trim to encourage growth and help them keep their desired shape. Other than a doing a substantial cutting back in autumn, most herb gardeners leave Salad Burnet to grow untamed. These plants self-seed easily.

http://www.herbsociety.org/beginherb/begherbs8.php

http://aggie-horticulture.tamu.edu/ornamentals/cornell_herbaceous/plant_pages/Sanguisorbaminor.html




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Name: Scented Geraniums

Sweetly scented geraniums, more correctly called pelargoniums, are a delight to have in the house and yard. Scented pelargoniums are a kaleidoscopic collection of shapes, sizes and colors, all sharing highly aromatic foliage. They are members of the family Geraniacea which also includes the genus Geranium and the genus Erodium. The genus Pelargonium includes many species, some scented and others scentless. Scented pelargoniums were first brought from South Africa to Holland and England in the early 1600s and have been lovingly cultivated ever since.

Although commonly called geraniums, pelargoniums are easily recognized by their blossom structure. Like geraniums, each flower will have five petals, but in pelargoniums the petals are arranged with two upper petals and three lower. The upper two are often larger and more richly colored. In geraniums the five petals are evenly formed and regularly spaced. Although many have charming flowers, scented they are mainly grown for their aromatic foliage.

They may be planted in containers that can easily be brought inside when temperatures dip to freezing. Pelargoniums will also do well as annuals planted in the ground and may even survive an occasional winter if mulched. The large leaf rose types have proven to be the most cold hardy and have come back after temperatures as low as 20 degrees F.

Pelargoniums should be placed in a well draining soil in a location where they will be shaded from scorching afternoon sun. Liberal pruning will encourage dense growth. The smaller leafed varieties, in particular, have a tendency to become "leggy". The plants benefit from an occasional feeding with fish emulsion or other fertilizer. There is a tendency to over water pelargoniums, check potted plants daily during the summer and water only when the soil is dry.

Scented pelargoniums are more than delightful ornamentals. Their leaves can be dried and used in potpourris or placed in sachets. They also may be added to tea, for example, a ginger scented leaf will put zing in lemon balm tea. Pound cake made with rose scented pelargonium leaves is a classic. To do this, place leaves in the bottom of your prepared cake pan and pour the batter over the leaves, then bake as usual. For a more earthy appearance and stronger flavor grind 6 leaves with each cup of sugar in your pound cake recipe and then prepare are usual, without placing leaves in the bottom of the pan. Some herbal cooks keep a canister of rose pelargonium scented sugar on the counter to use in desserts. Simply layer fresh leaves with your sugar, remove the leaves after two weeks and enjoy. One can even whirl a leaf with sugar in a blender to get instant flavor. Scented pelargonium jelly makes a special gift. Make an apple jelly and place a rose (or ginger, or nutmeg, or...) scented pelargonium leaf in the jelly before sealing.

After three centuries of hybridization there is a vast array of forms and fragrances available for the scented pelargonium fancier. Many are named for their similarity to other smells, but the perceptions are individual and one person's sweet apricot scented plant may be another's sour milk. There are many ways to categorize Pelargoniums, but the most logical seems to be to organize them by aroma.

Source: http://www.io.com/~wilsone/scentedgeraniums.htm

http://www.finegardening.com/plants/articles/scented-pelargoniums-charm-senses.aspx



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Name: Thyme – English - French

English Thyme is the traditional variety of this commonly used culinary herb. English Thyme, a basic in herb gardening, has small evergreen, gray-green leaves and blooms white/pale purple in the summer. It is a robust grower, making it a good ground-cover in the garden. Like all Thyme herb plants, it is shallow-rooted and needs a moist, well-draining soil. It does best in full sun to partial sun. Also known as "Garden" or "German" Thyme, English Thyme is popular for its use in bouquet garnis and as an ingredient in the French mixture of herbs, Fines Herbes. A great compliment to lamb, beef, eggs, infused in honey and more, English Thyme was believed to have come to America in the fleece of Greek sheep.

French Thyme (Thymus vulgaris) forms a pretty, low-growing, 12in shrub whose cascading stems of tiny gray-green leaves are a focus in any herb garden and indispensable in the kitchen. Strongly aromatic evergreen French Thyme adds something special to soups, stews, and casseroles, and its piquant flavor with a faint clove aftertaste blends particularly well with Lemon and Basil. It is essential in French bouquets garnis and pate, and popular in Greek, Cajun, and Creole dishes. In medieval France, Thyme plants were thought to be a home for fairies, and gardeners set aside a little bed of Thyme for them much as we provide feeders for hummingbirds.

Source: http://www.sandmountainherbs.com/thyme_french.html

http://www.thegrowers-exchange.com/Thyme_English_p/her-thy02.htm

http://www.whiteflowerfarm.com/4676-product.html?utm_source=rkgkeywords&utm_medium=ppc&utm_campaign=20111101&utm_term=french+thyme+herb



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Name: Thyme - Lemon

Lemon Thyme looks and grows like English Thyme but has the taste and scent of lemon! Use Lemon Thyme in any recipe that calls for lemon flavoring or lemon zest to avoid bitterness or overpowering with citrus flavor. Known worldwide for its culinary prowess, Lemon Thyme is heavily used in Middle Eastern and European cuisines, most popularly found in the French Bouquet Garnis and Herbes de Provence. Lemon Thyme is best added early on in the cooking process, when left to simmer, its lemon flavor slowly infuses the dish. Lemon Thyme also makes a very delicious and medicinally valuable tea and is a great source of iron. Believed for centuries to be a symbol of courage, Lemon Thyme was also seen as an herb that ensured safety and protection. Often placed under pillows and in mattresses to ward off bad dreams and used to line coffins to protect the soul on its journey to the afterlife, Thyme has a rich superstitious history.

Lemon Thyme looks and has the same growth habit as English Thyme - but that is where the similarity ends. Lemon Thyme smells and tastes just like lemons. In fact you can use it in any recipe that calls for lemon juice or zest. It is considered by many gardeners to be one of the best year round herbs and is often used in knot gardens. Plants are semi-creeping with a partially upright habit and are covered with tiny lavender-pink flowers in June and July. Plants can be a little pushy and may need to be trimmed back to keep them within their bounds.

Source: http://www.mountainvalleygrowers.com/thycitriodorus.htm



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Name: Thyme, Lemon Variegated – Thymus citriodorus

The darling of the thymes: a beautiful dark green, upright lemon-scented variety that is superb in the kitchen.

Lemon Thyme looks like English Thyme and grows like English Thyme but that is where the similarity stops. Lemon Thyme definitely smells like lemon and tastes like lemon. It can be used in any recipe calling for lemon juice, lemon zest or lemon flavoring. It grows like a weed so there is always more lemon waiting in the garden. Lemon Thyme added to marinade is great with fish or chicken.

Thymes fall into three broad groups: upright subshrubs 12 to 18 inches tall, creeping herbs up to 6 inches, and very flat creepers only 1 to 2 inches tall. The culinary thymes are in the upright subshrub category. Many of the upright varieties lend themselves to bonsai growth.

Culture: Thymes like well-drained soils and ample sunshine. Upright varieties are really woody subshrubs capable of making great hummocks in a couple of years. In the South, thymes should be kept pruned lightly and regularly. Regular and severe pruning is hard on them and will result in dieback in hot weather. If not kept pruned, thyme branches become very woody and are easily split by wind or pets.

Thyme does best in neutral to alkaline soils, so add lime if yours is acidic. Thyme grown for the kitchen usually is replaced every few years as it gets woody and scraggly. Thyme thrives in full sun, and will tolerate partial shade. Thyme requires regular watering.

Thyme is one of the basic seasonings throughout the world’s cuisines. While its leaves are small, they speak with authority and should be used with a light touch. Rhyme is a must in the stewpot, but also lends itself to the strong leafy vegetables. Thyme finds its way into the legumes of the world’s cookery, and its influence on beef, lamb, port or poultry is unbelievable. It is a prime ingredient in fish cookery.

This is one of the herbs that lends itself so well to being process in oil. Blend or process at least 2 tablespoons of fresh chopped thyme leaves in ½ cup good quality vegetable oil. Store in refrigerator or freeze in small containers. To dry thyme for future use, harvest leaves just prior to blooming. Soft branches are keepers, but leaves must be snipped from woody stems. Place leaves on paper towels in an air-conditioned room, where drying will be rapid. Microwave ovens are excellent. Experiment. Do not dry in conventional ovens.




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Name: Yarrow – white

Achillea millefolium

Other Names: Milfoil, Old Man's Pepper, Soldier's Woundwort, Knight's Milfoil, Thousand Weed, Nose Bleed, Carpenter's Weed, Bloodwort, Staunchweed

Yarrow is a perennial herb, native to Europe and Asia and naturalized in North America and most other countries throughout the world. Yarrow is very common along roadsides and in old fields, pastures, and meadows in the eastern and central United States and Canada.

Yarrow is easily cultivated, will survive in poor soil. Prefers a well-drained soil in a sunny position. A very good companion plant, it improves the health of plants growing nearby and enhances their essential oil content thus making them more resistant to insect predations also improves the soil fertility.

Yarrow grows from 10 to 20 inches high, a single stem, fibrous and rough, the leaves alternate, 3 to 4 inches long and 1 inch broad, larger and rosette at the base, clasping the stem, bipinnatifid, the segments very finely cut, fern-like, dark-green, giving the leaves a feathery appearance. The flowers are several bunches of flat-topped panicles consisting of numerous small, white flower heads. Each tiny flower resembling a daisy. The whole plant is more or less hairy, with white, silky appressed hairs. Flowers bloom from May to August. Gather stems, leaves and flower heads in bloom, dry for later herb use. Dry herb edible as a spice or flavoring, strong sage flavor.

Source : http://www.altnature.com/gallery/yarrow.htm



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Common Name: Artichoke ‘Green Globe’ The original improved artichoke, Green Globe flowers in early summer. The flower buds are deep green with a light purple tinge. A good harvest of 3-4 heads can be expected throughout the summer. They are 3-5 inches in diameter and have wonderfully thick, flavorful hearts. Proven to be the most hardy and remain productive for at least 5 years. Hardy in zone 7 and above.

Tender is the artichoke. The 3-6’ plants of this perennial produce 3-4” edibly tender flower heads in 18 months. With thick, fleshy scales and solid center, the flower heads should be harvested when they’re young. Native to the Mediterranean, globe artichokes have been grown in the US since Colonial times. Thomas Jefferson raised them on is Virginia farm, Monticello, as early as 1767. Provided with a protective cover, the artichokes will successfully overwinter in colder areas.

Artichoke adds as much flair to the garden as to the table—the plant itself is beautiful! Green globe is an heirloom variety with big, bold leaves. As plants grow they develop a big stem in the center that is topped with large, bright green, globe-shaped "choke," or fleshy flower buds, which are the part you eat.

Artichokes love a mild climate and long growing season, but will grow almost anywhere the growing season lasts at least 4 months. Plants can live for several years in zones 8 to 9. In colder areas they are killed by freezes

Source of data: http://www.territorialseed.com/product/green_globe_artichoke_seed/artichoke_cardoon

http://www.burpee.com/heirloom-seeds-and-plants/artichoke-green-globe-prod002031.html



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Name: Cucumber – Homemade Pickle

Arguably the best cucumber for pickles because the solid, crisp interior is perfect for 1 1/2" to 5" long pickles and has been bred for the purpose of pickling. Homemade Pickles cucumbers have excellent disease resistance, VERY HIGH yields, and you can begin harvesting 55 days after planting. The small cucumbers also can be sliced fresh for salads. A monoecious variety, it does not need a be grown in large containers.

When to plant outside: 1 to 2 weeks after average last frost date AND when soil temperatures are warm, at least 65 degree pollinator. 4' vines work well in small gardens and may also s

Plant in mounds or rows, as you prefer. If rows, plant every 4", thinning to 1 plant per foot. Mounds should be 4' apart with 6 seedlings on each mound thinned to 3 per mound. Another HIGHLY recommended method is to plant with a trellis. Cucumbers grow straighter and are easier to see when harvesting with this method. Use recommended row spacing and tie the main stem to the trellis with string or twist-tie. Harvesting: Do not let cucumbers get too big - vines stop producing if there are overly mature cucumbers on the vine. Constantly pick at correct size (or smaller)! Cut off vine, do not break off. Once picked, immediately immerse fruit in cold water to disperse "field heat": this increases quality and life of picked fruit.

Source: http://www.botanicalinterests.com/store/search_results_detail.php?seedtype=V&seedid=391

http://www.reimerseeds.com/homemade-pickles-cucumbers.aspx



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Name: Marketmore Cucumber

One of the most widely grown slicer/salad varieties. Prolific 4-6 ft vines. Dark green, smooth-skinned 6’8” variety has sturdy skin that holds up well in packing and transport.

Long, slender, dark green cucumbers. Since 1970 the slender, refined “Marketmore look” has been the standard for slicing cucumbers in the North. 8-9” fruits stay uniformly dark green even under weather stress. Begins bearing late, but picks for a relatively long time.

Marketmore 76 cucumbers are known as slicing cucumbers. They grow straight and have smooth, dark green skin. Handling them, you’ll feel a few cucumber “spines” but there are not many and they easily rub off. These cucumbers grow between 8 to 9 inches long. The plants are disease resistant to Scab, Cucumber Mosaic Virus, and both Downy and Powdery Mildew. These cucumbers will vine, but are not obnoxious. They can be either grown on the ground, or on a cage or trellis. Harvest is in about 68 days from planting

Source: http://www.epinions.com/review/Cucumber_Marketmore_76/content_438434238084?sb=1



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Name: Black Beauty Eggplant

HEIRLOOM. From 1902, it remains a standard worldwide for large-fruited black eggplant.

74 days. Nearing 100 years old, this 1902 Burpee introduction remains a standard worldwide for large-fruited black eggplant. It was an immediate hit because the plants ripened perfect fruits dramatically earlier than other varieties. It became the common market eggplant of today. Harvested fresh, however, makes all the difference. Rich, deep purplish black fruits can grow to enormous size. Tender and tasty at all stages. At maturity, they are broad and blunt at blossom end. Ready to pick about 73 days after setting plants in the garden. Black Beauty’s creamy yellow flesh has a tender mild flavor that holds together quite well when cooked. A classic in summer dishes served with tomatoes, peppers, onions and zucchini. Also very good battered and fried. They are wonderful fried, steamed, grilled, stuffed or added to your favorite spaghetti recipe.

Large-fruited black eggplant. These eggplants ripen to perfect fruits. They are much earlier than other varieties.

They are large producers of dark glossy eggplant. Keep them picked and you will have abundant supply of fresh eggplants until fall frosts.

Source: http://www.burpee.com/product/vegetables/eggplant/eggplant+black+beauty+heirloom+-+1+pkt.+(30+seeds).do



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Name: Eggplant – Little Fingers

65 days from setting out transplants. Little Fingers is the eggplant you've been looking for when it's time for ultra-succulent, tender baby veggies! These Asian fruits can be harvested as small as 4 to 6 inches for a gourmet delight you'll savor!

Very dark violet and abundantly borne on productive plants, Little Fingers matures more slowly than some others, but is well worth the wait. These fruits are moist, never bitter, and full of true eggplant bite. You can let some of them continue to grow on the plant after the harvest date -- they will get larger without losing their fine texture and flavor! (Most of us are too impatient and wind up harvesting them young, though!)

Very adaptable from north to south, this plant is easy to grow and always delivers a good big crop. You will find it a pleasure to work with!

More slender and petite than your standard eggplant. Dark purple skin is thin and tender. Flesh has a silky texture with few seeds and mildly sweet flavor needing very little cooking time. Little Finger is intended to be harvested young when 3-6” long and glossy. (Solanum melongena)

Source: http://www.highmowingseeds.com/organic-seeds-little-finger-eggplant.html

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Name: Bell Pepper - Varieties

Pepper is a tender, warm-season vegetable. Pepper plants require somewhat higher temperatures, grow more slowly and are smaller than most tomato plants. Brightly colored, sweet bell pepper varieties have recently burst onto the scene.

Sweet green bell-shaped peppers are the most popular garden variety. Left to ripen, they turn red, purple, orange or yellow and gain various levels of sweetness depending on the variety. Although the paler green and yellow tapering varieties have more flavor, all sweet peppers are similar in flavor and texture. They are crisp and refreshing raw, and pleasantly assertive when cooked to tenderness.

They are eaten green or ripe and are used for salads, stuffing, soup, stews, relishes and pickling. New developments in color and form have done nothing to dull the popularity of sweet peppers.

Peppers thrive in a well-drained, fertile soil that is well supplied with moisture. Use a starter fertilizer when transplanting. Apply supplemental fertilizer (side-dressing) after the first flush of peppers is set. Because a uniform moisture supply is essential with peppers, especially during the harvest season, irrigate during dry periods. Hot, dry winds and dry soil may prevent fruit set or cause abortion of small immature fruits.

Fruits may be harvested at any size desired. Green bell varieties, however, are usually picked when they are fully grown and mature—3 to 4 inches long, firm and green. When the fruits are mature, they break easily from the plant. Less damage is done to the plants, however, if the fruits are cut rather than pulled off. The new, colored bell pepper fruits may be left on the plant to develop full flavor and ripen fully to red, yellow, orange or brown; or they may be harvested green and immature.

Source: http://urbanext.illinois.edu/veggies/peppers1.html



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Name: Jalapeno Pepper

The name for the jalapeno peppers comes from Japala in the Mexican state of Vercruz the place in which this pepper was first discovered. Jalapeno peppers are best and ready when they are firm, a fresh green color, and smooth skinned. Jalapeno peppers are available all year round, they start off dark green and ripen and sweeten to red. These peppers are a fraction of the heat of a habanero at 3,500 – 4,500 scovile heat units and have fruit size of 2 – 3 inches long depending on the plant size. The height of a jalapeno plant can be anywhere between 24 – 48 inches high needing a planting distance of preferably 18- 24 inches apart. Full sun is ideal for this plant and a very alkaline soil of about pH 9.0 or more. Water often but be careful to not over water. Dry lines are common and are not blemishes but a sign of maturity and hotness.

Dark green, medium-hot, thick-walled peppers 3" long, 1" wide, with rounded tips. Matures to dark red. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the pepper juice.

It is pronounced: hah lah pain yo. Most people think of the jalapeño as being very hot, but it actually varies from mild to hot depending on how it was grown and how it was prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder end of its scale, remove those parts.

Source: http://phoenix.about.com/od/foodanddrink/ss/chilepepper.htm



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Name: Pablano Pepper

The poblano is pronounced: puh blah noe. Poblano peppers are mild, heart-shaped peppers that are large and have very thick walls, which make them great for stuffing. Chile rellenos are often made with poblano peppers. Poblanos are usually roasted and peeled before use. Poblano chiles, when dried, are called ancho or mulato chiles.

The poblano rates between 1,000 and 2,000 Scoville units on the heat index.

Poblano Peppers are usually used in sauces, salsas, and stuffing mixes. The membranes and seeds of Poblano peppers is where most of the heat is found. So, if you don’t want it to be quite so spicy, be sure to take the veins and seeds out before using the pepper.

To Poblano peppers it is best to roast them with a little olive oil or grill them until they are soft enough to peel the skin from the pepper. To do this without a lot of hassle it is best to roast the Poblanos with a little olive oil then place them in a bowl covered with plastic wrap so the steam helps to separate the skin from the flesh. Before long the skin will be soft enough to peel off in sheets. Some recipes will call for searing Poblanos until the skin is black by placing them in a broiler or over an open flame.

Poblanos can be stored and even frozen in airtight containers for many months until you are ready to use them. You can also choose to dry the peppers out for later use. Dried Poblanos are also known as Ancho chiles, which means wide chile in the Spanish language. They are given this name because when Poblano peppers are dried they become very flat, wide, and heart-shaped.

Source: http://phoenix.about.com/od/foodanddrink/ss/chilepepper_2.htm

http://www.pablano.com/



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Name: Spinach – Malabar Green

Basella alba

Also know as Vietnamese spinach, this vine vegetable can reach up to 14' tall. It thrives in warm weather and is tolerant of heat and humidity. It is a perennial tropical plant. This variety has a green stem and dark green thick fleshy leaves. In cooler areas, it will not overwinter but will produce a good harvest as an annual.

Malabar is a vigorous climbing vine in warm climates. This vegetable is very popular in tropical and subtropical areas. Young leaves and tips are used like spinach in cooking and salad. The plant is almost insect-free and is very easy to grow. Harvest by cutting the young leaves and tips for vegetable use, but keep 2-3 leaves on the branches for subsequent new branches to grow

Malabar spinach is in the Basellaceae family, not the spinach family. The taste is similar to spinach, however this crop is a very warm-season crop unlike standard spinach grown in the Northeastern US. This crop is native to tropical Asia, probably originating from India or Indonesia, and is extremely heat tolerant. Malabar spinach is grown throughout the tropics as a perennial and in warmer temperate regions as an annual. There are two main species of Malabar spinach: Basella alba, which has green stems and thick fleshy leaves, and Basella ruba which has red stems. The mucilaginous texture is especially useful as a thickener in soups and stews. Other names for Malabar spinach include: Ceylon spinach, Vietnamese spinach (English); Saan Choy, Shan Tsoi, Luo Kai, Shu Chieh, Lo Kwai (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian).

Source: http://www.evergreenseeds.com/malabarspinach.html

http://www.worldcrops.org/crops/malabar-spinach.cfm



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Name: White Summer Squash

SUMMER SQUASH With delicate thin skins and wonderful moist flesh, summer squash have found their way into all kinds of dishes. They may be baked, steamed, sautéed or even served fresh!

Summer Squash need warm weather to grow. The plants produce squash in 50 to 65 days. Thin so there are 4 plants per hill. Summer Squash produces abundantly, so there is no need to plant successive plantings. Eight plants will provide more than enough for a large family. You can trellis squash to save space. Plants grow 2 ft tall and vines spread up to 10 ft

When first blooms appear, place 2 tablespoons of garden fertilizer around each hill. Do not let the fertilizer touch the plants. Water the plants after fertilizing

Harvest squash when fruit are small. Always harvest the fruit which is ready so plants will continue producing. Squash should be cut, not pulled, from the vine to prevent plant damage.

Bloom drop early in the spring is one of the most common concerns about squash. Why do those large, beautiful blooms fall from plants and squash fruit never remain? To begin with, squash plants have male blooms and female blooms. Female blooms can be identified by a small squash fruit attached. All male blooms, which bloom profusely at first, dry up or fall off.

When male and female blooms are both present and female blooms with small fruit attached continue to fall off, a pollination problem exists. Pollination means the transfer of male pollen to the female's stigma. This task usually is accomplished by bees or insects visiting the flowers. If a gardener lacks a source of pollinating insects or continually kills them by spraying insecticides during flight periods, inadequate pollination and fruit drop occur. If insects are a problem during bloom, spray insecticides late in the evening when pollinating insects are less active.

Source: http://aggie-horticulture.tamu.edu/plantanswers/tabloid/tab19.html

http://www.reimerseeds.com/early-white-bush-scallop-squash.aspx



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Name: Zucchini Squash

Wash zucchini just before using. The thin skins don’t need to be removed. Slice zucchini lengthwise and roast with sliced onions, add to soups or crudités, or stew with tomatoes, garlic, and basil.

The zucchini vegetable is low in calories, approximately 15 food calories per 100 g fresh zucchini, and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (115 mcg]/100 g). 1/2 cup of zucchini also contains 19% of the recommended daily amount of Manganese. As well as Zucchini containing large amounts of folate and potassium, the rind contains the nutrient beta-carotene, so to get the most out of your zucchini, you should also eat the rind. Eating plenty of flavonoid- and vitamin C-rich fruits and vegetables helps to support the structure of capillaries

Squash produces abundantly, so there is no need to plant successive plantings. Eight plants will provide more than enough for a large family. You can trellis squash to save space. Plants grow 2 ft tall and vines spread up to 10 ft.

Requires fertile slightly acid soil in a well drained location in the garden. Apply much and grass clippings, or straw around base of plant. Add well composted manure.Keep soil consistently moist, but not waterlogged. Water well during dry and hot spells.

Harvest squash when fruit are small. Always harvest the fruit which is ready so plants will continue producing. Squash should be cut, not pulled, from the vine to prevent plant damage.

Source: http://www.reimerseeds.com/ambassador-squash.aspx

http://aggie-horticulture.tamu.edu/plantanswers/tabloid/tab19.html



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Name: Yellow Straight neck

Summer squash (also known as vegetable or Italian marrow), is a tender, warm-season vegetable that can be grown throughout the United States anytime during the warm, frost-free season. Summer squash differs from fall and winter squash in that it is selected to be harvested before the rind hardens and the fruit matures. It grows on bush-type plants that do not spread like the plants of fall and winter squash and pumpkin. A few healthy and well-maintained plants produce abundant yields’

Because summer squash develop very rapidly after pollination, they are often picked when they are too large and overmature. They should be harvested when small and tender for best quality. Most elongated varieties are picked when they are 2 inches or less in diameter and 6 to 8 inches long. Patty Pan types are harvested when they are 3 to 4 inches in diameter. Slightly larger fruit may be salvaged by hollowing out and using them for stuffing. These larger fruits may also be grated for baking in breads and other items. Do not allow summer squash to become large, hard and seedy because they sap strength from the plant that could better be used to produce more young fruit. Pick oversized squash with developed seeds and hard skin and throw them away. Go over the plants every 1 or 2 days. Squash grow rapidly; especially in hot weather and are usually ready to pick within 4 to 8 days after flowering.

Although summer squash has both male and female flowers, only the female flowers produce fruits. Because the fruits are harvested when still immature, they bruise and scratch easily. Handle with care and use immediately after picking. Be careful when picking summer squash, as the leafstalks and stems are prickly and can scratch and irritate unprotected hands and arms. Use a sharp knife or pruning shears to harvest and wear gloves if possible. Some gardeners also pick the open male and female blossoms before the fruits develop. Especially the female blossoms, with tiny fruit attached, are a delicacy when dipped in a batter and fried.

http://www.localharvest.org/yellow-straightneck-squash-seed-C6809

http://urbanext.illinois.edu/veggies/ssquash.cfm



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Name: Swiss Chard – Bright Lights

A 20-inch plant with stalks of yellow, orange, pink, crimson, purple, white, or green -- many with stripes as well! Some even keep their color after cooking! 60 days. These brilliantly-colored stems are so beautiful that you may forget to harvest the succulent, sweet leaves! Electric yellows, pinks, crimsons, oranges, purples, whites, and greens -- some even striped! -- festoon the 20-inch stems. Many keep their color even after cooking, and all are delightfully festive!

Great in containers and showy enough for the flower garden, Bright Lights received an AAS award and is already a classic asked for by name in nurseries and garden centers. Like all Swiss Chard, will regrow if leaves are cut back to 2 inches from the crown.-

Choose a garden site that receives at least six hours of direct sunlight each day and has good drainage. Swiss chard will grow with less sunlight but the color and size will suffer. Harvest by picking the outer leaves when they reach 8 to 10 inches in height. Allow the inner leaves to continue to grow for future harvests. Cut the plant back entirely in late summer to encourage new growth and a fall crop of tender new greens. Sources: http://parkseed.com/product.aspx?p=05308-PK-P1&utm_source=msn&utm_medium=cpc&utm_campaign=Product%20Feed%20Phrase&utm_content=Swiss%20Chard&utm_term=swiss%20chard%20bright%20lights%20p



http://parkseed.com/product.aspx?p=05308-PK-P1&utm_source=msn&utm_medium=cpc&utm_campaign=Product%20Feed%20Phrase&utm_content=Swiss%20Chard&utm_term=swiss%20chard%20bright%20lights%20p�



Name: Better Boy

Indeterminate - varieties of tomatoes are also called "vining" tomatoes. They will grow and produce fruit until killed by frost and can reach heights of up to 10 feet although 6 feet is considered the norm. They will bloom, set new fruit and ripen fruit all at the same time throughout the growing season.

70 days from setting out transplants. A trusted favorite for many years, Better Boy is a great performer with big hybrid-quality yields of succulent, juicy yet meaty tomatoes. A good all-around choice, the plants are resistant to Verticillium Wilt, Fusarium Wilt Race 1, and Nematodes.

Plant outdoors when danger of frost is past and night temperatures consistently remain above 55 degrees F. If an unexpected late frost is forecasted, protect young plants with plastic sheeting or other cover. Set plants 2 to 2 1/2 feet apart.

Source: http://www.parkseed.com



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Name: Celebrity

1984 All-America Selection Winner! Exceptionally flavorful, firm 7 to 8 oz. fruit on strong vines with good cover and outstanding disease resistance. Highly productive and widely adaptable for for bush, cage or short stake growing.

Determinate

Determinate tomatoes are varieties that grow to a fixed mature size and ripen all their fruit in a short period, usually about 2 weeks. Once this first flush of fruit has ripened, the plant will begin to diminish in vigor and will set little to no new fruit.

Determinate tomato varieties are often referred to as “bush” tomatoes, because they do not continue growing in size throughout the growing season. They are generally smaller than indeterminate tomatoes, with most growing to a compact 4-5 feet. Pruning and removing suckers from determinate tomatoes is not recommended. Despite their compact size, staking or caging is still recommended, since the concentrated fruit set can contribute considerable weight to the branches.

Many paste or roma tomatoes are determinate varieties.



Name: Cherokee Purple

Indeterminate varieties of tomatoes are also called "vining" tomatoes. They will grow and produce fruit until killed by frost and can reach heights of up to 10 feet although 6 feet is considered the norm. They will bloom, set new fruit and ripen fruit all at the same time throughout the growing season.

Deep Violet Color, Intense Rich Flavor Believed to have originated in the Cherokee Nation in Tennessee more than a century ago.

80 days from setting out transplants. A beloved heirloom as valuable for its flavor as it is for its unusual look, Cherokee Purple sets giant beefsteaks weighing about a pound and filled with intense violet-purple hues. This is a true legacy plant, believed to have originated more than 120 years ago in the Cherokee nation in Tennessee. The vining plant is very heavy-bearing, and each of these tomatoes is a masterpiece of color, flavor, and history. Slightly ridged and very symmetrically shaped, these tomatoes combine juiciness with a strong tomato tang, the type unknown to those rock-hard supermarket varieties. They may need some support as they mature on the plant, their massive weight pulling them downwards. Stake this vigorous plant well and then offer a little extra help to bring in its crop of giants!

Cherokee Purple is indeterminate, so it keeps growing and setting new fruit all summer long. You will find it very easy to grow and heavy-bearing. For extra-large tomatoes, remove all but a few flowers, so the plant can concentrate its energy into fewer fruit.

Source: http://www.parkseed.com



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Name: Early Girl

Bears heavy crops extremely early, continues longer than most varieties. Large clusters of 5 oz. fruits. Globe to slightly flattened shape. Bright red and meaty with a lot of flavor and aroma. Indeterminate

It's hard to find tasty, full-sized fruits like this extra-early in the season! Meaty, ripe, red fruits, 4 to 6 oz., are slightly flattened and bright crimson throughout. Very appealing, with firm texture and blemish-resistant skin. Heavy yields on hardy

This is the first full sized tomato to ripen in summer. The 6 oz fruits are delicious, red and juicy, and the vines are disease resistant and very easy to grow. Good for short season areas or high elevations or as a spring and fall tomato. An old favorite tomato ready in only 52 days. These plants are sturdy and feature large leaves which offer outstanding sun scald protection.




Name: Gardeners Delight

65 days. Lycopersicon esculentum. Plant produces high yields of flavorful 1 ¼" size red cherry tomatoes continuously until frost. The tomatoes are very sweet and grow in clusters of 6 to 12. Excellent for salads or snacks. A variety from Germany. Crack Resistant. Indeterminate.

If you are of the opinion that tomatoes have lost their flavor then you will certainly enjoy the true tangy flavor of Tomato ‘Gardener’s Delight’. This cordon variety has long been a favorite for its trusses of particularly flavorsome, bite-sized cherry tomatoes that are ideal for adding to salads and sandwiches. This RHS AGM variety is reliable and prolific whether grown outdoors or in the greenhouse. Height: 200cm (79"). Spread: 50cm (20").

Flowering Period: June, July, August, September

Source: http://www.reimerseeds.com/gardeners-delight-tomato.aspx



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Name: Juliet

Looks like a miniature Italian plum tomato but it's really a cherry -- juicy & sweet. Indeterminate.

All-America Winner. Looks like a miniature Italian plum tomato but it's really a cherry -- juicy, sweet and packed with flavor. Big vines produce grape-like clusters of petite sweeties. Best of all, it's the most crack resistant cherry tomato ever. Produces tons of little "roma" type tomatoes perfect for a quick saute, or try drying or roasting them. Deep red, shiny 2 inch oblong tomatoes in large clusters of 12-18 fruits. Their flavor is rich and delicious. We love them in salads but they are also excellent for sauces and salsas. Very disease resistant and easy to grow. This one ounce, glossy red tomato is produced in clusters like grapes. 'Juliet' won the AAS Award for its excellent holding qualities. Have you ever gone on a get-away weekend vacation and upon return home to your garden found all cherry tomatoes split open and inedible? That will not happen with 'Juliet' tomatoes. The red oblong shaped tomatoes are crack resistant, holding on the long, indeterminate vine for days. The yield is considerable. 'Juliet' tomatoes are the perfect size for decorating lettuce salads or popping whole into your mouth. The unique shape is easy to hold for cutting. Round cherry tomatoes readily roll away.




Name: Red Cherry

Red Cherry produces round and scarlet-red tomatoes. The plant is very productive and fruits are borne in clusters on the indeterminate vines all summer. The min size fruit, 1" diameter, is very sweet and has a nice taste, good for salads and snacks.

Tomatoes grow in clusters.

Indeterminate.

Not only is a beautiful fruit, the taste equal to that of a good red tomato. The plants have heavy foliage with abundant yields. The fruits are nearly perfectly globe shaped, brilliant red, and weigh in the two to three ounce range.

The 1oz fruit is produced on upright plants grown staked or caged without pinching. Indeterminate. Verticillium and Fusarium Wilt Race 1 resistant.

http://www.fowlersnursery.com/index.cfm?fuseaction=plants.plantDetail&plant_id=258

http://www.reimerseeds.com/red-cherry-tomato-large.aspx



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Name: Patio Tomato


Plant produces large yields of 2" round red tomatoes. Excellent for small gardens or containers. Great for school projects. Kids love them. Disease Resistant: F. Determinate.

Just for Containers -- Big Yields of Succulent Fruit! Bushy plants are covered with big 8-ounce tomatoes at the height of the season, making a striking sight in patio containers and entryways!

Compact and upright, determinate plants require only 2” stakes and produce their fruits from the bottom of the plant. Bushy, 25” tall dwarf plants are compact and grow well in containers. Vigorous and productive with 4 oz. deep oblate, medium-sized fruit. Very easy to grow and Tolerant to Fusarium Wilt. 70 days.

http://www.reimerseeds.com

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Name: Porter Improved


The Porter Improved Tomato, also known as the Porter Improved Pink Slicing Tomato, is a tomato variety originally developed by Porter & Son Seed Company of Texas as a pink variation of their famous red tomato variety Porter. Like its forerunner, Porter Improved or Porter Pink, is especially adapted for hot southern states such as Texas. Porter Improved is the best pink tomato variety for areas with extreme heat and low humidity.

Porter Improved produces heavy yields of oval shaped, 3-4 ounce pinkish-red tomatoes bursting with exceptional flavors that are wonderful for slicing, using in salads, canning or for making tomato juice.

An excellent choice for home gardeners and for market growers in hot regions.

Porter Improved is drought tolerant and is resistant to cracking and Verticullum and Fusarium Wilt.

Indeterminate. Matures in 75 to 80 days

http://www.reimerseeds.com

http://www.seedfest.co.uk



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Name: Roma

Premium canner, ideal for sauce and paste. Pear-shaped scarlet fruits of the Roma (VF) Open-Pollinated Tomato are thick and meaty with few seeds.

Determinate.

Roma is considered to be the most well-known paste-type tomato, perfect for sauces, pastes and ketchup. Its heavy crops of bright red, pear-shaped fruits are nice and meaty, with very few seeds.

Tomatoes offer so many delicious possibilities-slice them, sauce them, can them, or turn them into salsa! Pear-Shaped fruits with Thick, Meaty Flesh.




Name: Solar Set

Plant produces high yields of 9 oz bright red tomatoes in high temperatures. Will set fruit when daytime temperatures are 92 degrees. Very flavorful. Developed by the University of Florida. Excellent for fall crops in regions where weather permits, such as Florida. Determinate

Solar Fire has medium to large-sized fruit, just above 6 ounces, with an attractive red color and gloss. Each vine bears a lot of fruit, so crop yields are good. It is a firm tomato. It's best when eaten fresh in salads or sandwiches, rather than cooked or canned.

Determinate tomatoes are varieties that grow to a fixed mature size and ripen all their fruit in a short period, usually about 2 weeks. Once this first flush of fruit has ripened, the plant will begin to diminish in vigor and will set little to no new fruit.


Many paste or roma tomatoes are determinate varieties.



Name: Sun Gold

Exceptionally sweet, bright tangerine-orange cherry tomatoes leave customers begging for more. Vigorous plants start yielding early and bear right through the season. Tendency to split precludes shipping, making these an exclusively fresh-market treat. The taste can't be beat. Indeterminate.

One of the premier varieties of cherry tomatoes. The Sun Gold ripens to a golden orange, with a very sweet flavor. This tomato is popular in all climates as it produces in warm and cold conditions. Fruit matures quickly, and crops heavily throughout the warmer months

Source: http://www.johnnyseeds.com/p-7929-sun-gold-f1.aspx

Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A member of The Texas A&M University System and its statewide Agriculture Program.

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Name: Yellow Pear

Gardeners say Lemon Boy is as unique a tomato as you'll ever grow. These plants produce unusually colored, eye-catching tomatoes with wonderful flavor. Lemon Boy is perfect for slicing to reveal the delicious, lemon-colored flesh. These tomatoes need at least one inch (2.5 cm) of water per week and prefer six hours or more of direct sun each day.

Indeterminate.

These miniature pear-shaped tomatoes are 1-3/4 to 2 inches long and clear yellow in color. They are delightfully sweet, considered by many as “garden candy”. Baskets of these are as pretty as can be. Tall plants bear large and continuous harvests. Colorful in salads, sliced or in preserves. As rich in vitamins as it is flavorful, a very popular variety for the home garden. Growth is fairly tall so provide some staking or caging. Approximately 75 days to maturity from transplants.

The yellow pear tomato is an heirloom tomato dating back to the early 1800s. The vigorous indeterminate vine produces a generous crop of bright yellow fruit. Small pear-shaped tomatoes are sweet and mild in flavor. The yellow pear tomato matures in about 70 to 80 days. Its cold tolerance allows it to produce late into the fall, well past most tomato varieties. http://www.humeseeds.com/tmtoyp.htm

http://www.tomatogrowers.com/yellows.htm

Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A member of The Texas A&M University System and its statewide Agriculture Program.

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Name: Echeveria ‘Blush’

Ruby Blush has a succulent rosette with gray, green fuzzy leaves with ruby margins.

Flower Color: Apricot Blend : Coral : Orange-Yellow

Echeveria is a large genus of succulents in the Crassulaceae family. They are native from Mexico to northwestern South America. The genus Echeveria is named after the 18th century Spanich botanist Atanasio Echeverria Codoy. Several of these species are outstanding garden plants. A large number offsets heavily and are given the common name of 'Hen and Chicks'.

Most species grow in the shade and can take some frost. Hybrids tend to be less accomodating about their growing conditions. All the species are drought resistant, but they grow better with regular deep watering and fertilizing.

They can be propagated with offsets, leaf cuttings, and if they are not hybrids, by seeds. Offsets is the easier way.

Most species lose their lower leaves in winter. Depending on your level of humidity, these leaves are fertile ground for fungus that can then attack the plant. It is better to remove them regularly. Another consequence is that after a couple of years the plants look untidy. It is better then to re-root the main rosette(s) and keep the rest of the plant for propagation.

Echeverias range in size from small, hard-leafed varieties (sometimes more than an inch or two across) to large, colorful and wavy-leafed varieties that grow to as much as two feet across. There are hundreds of varieties, some are species collected from the wild; and many are man-made hybrids.

Source: http://www.cactuscollection.com/info/succulents/echeverias.html

http://www.desert-tropicals.com/Plants/Crassulaceae/Echeveria.html



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Name: Sedum – Golden

Sedum acre

What an excellent performer! Sedum Acre ground cover plants form a brilliant, intense golden yellow carpet that will rapidly spread and fill in, giving you ground cover over a large area in a very short time. Sedum Acre is so well-known and used that it has many common names: Goldmoss Stonecrop, Goldmoss Sedum, Biting Stonecrop or Wallpepper. It is a perennial plant native to Europe but also naturalized in North America. Sedum grows well in poor soils, sand, rock gardens, and rich dirt, in a variety of light conditions, but prefers mostly sunny conditions. It is such a versatile plant. It is well-suited for use in hanging baskets and container gardens as a trailing accent, as borders and edging in the flower garden, or as a general ground cover.

Source: http://www.outsidepride.com/seed/ground-cover-seed/sedum/sedum-acre-groundcover-seed.html



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Name: Sedum rubrontinctum, Jelly Bean

Translucent jelly-bean-shaped leaves colored green and red make this little plant stand out when it’s planted en masse. The foliage is loosely attached, but each piece that falls to the ground will root, rapidly making a colony. Make sure to plant it where it won’t get walked on, full sun and good drainage as always are important and it will happily go crazy. It likes it in the corner of seldom used steps, or inserted into the rockery walls. Best color when it’s in full sun, it goes almost completely green in shade or part shade.

USDA Hardiness Zone: 9 to 10

Sedum is one of the most popular perennials grown in American gardens because it is very easy to grow and hardy in most areas of the country. Because of its thick, succulent leaves which can store water, sedum is drought tolerant. It should be sited in average to poor soil that is well-drained. Plants grown in rich soil tend to be lanky and open. Most varieties should be grown in full sun to light shade. The lower growing types however will survive in partial shade. Divide sedum every 3-4 years to maintain its compact growth habit. Older plants tend to split in the center if they have not been divided. Pinching the taller varieties back by half in early summer will also help prevent them from splitting. This plant is not usually bothered by pests or diseases. The seed heads of the taller varieties provide excellent winter interest and food for birds. Remove them in spring when the new growth begins to show.

Sedums are bee and butterfly favorites, and the good news is that deer and rabbits aren’t very interested in them

http://www.cactuscollection.com/articles/sedums.html

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Name: Sedum spurium, Red Carpet

Red Carpet has rounded, flattened, red leaves, to 1 inch long, and star-shaped, red flowers, to 3/4 inch wide, held in round corymbs, and borne throughout summer. This is a vigorous, evergreen perennial with a mat-forming growth habit. Sedums are excellent grown in the rock garden, containers between stepping stones or in wall niches.

“Red Carpet” is prized for its red-tinged foliage which keeps its color through the growing season and then turns deep burgundy in fall and winter. Occasionally, deep carmine-red flowers are produced in late summer. This selection spreads a bit slower than most other groundcover type sedums, thus making it a better choice for small gardens.

Low, spreading sedums form a solid mat of foliage which is excellent for covering slopes or can be planted as a groundcover in sunny, dry areas. They are extremely drought tolerant and many are evergreen. These are terrific low maintenance plants that always look their best.

Sedum is one of the most popular perennials grown in American gardens because it is very easy to grow and hardy in most areas of the country. Because of its thick, succulent leaves which can store water, sedum is drought tolerant. It should be sited in average to poor soil that is well-drained. Plants grown in rich soil tend to be lanky and open. Most varieties should be grown in full sun to light shade. The lower growing types however will survive in partial shade. Divide sedum every 3-4 years to maintain its compact growth habit. Older plants tend to split in the center if they have not been divided. Pinching the taller varieties back by half in early summer will also help prevent them from splitting. This plant is not usually bothered by pests or diseases. The seed heads of the taller varieties provide excellent winter interest and food for birds. Remove them in spring when the new growth begins to show.

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Name: Sedum Salsa Vede

Sedum makinoii

Mounded plants are well-branched and filled with flat, rounded dark green leaves. Small, star-like flowers in late summer.

Drought tolerant variety requires very low water use. Drought-tolerant, mounded plants are wellbranched and filled with flat, rounded, dark green leaves. Small, starlike flowers in late Summer.

Suurce: http://www.sandysplants.com/index.cfm?fuseaction=plants.plantDetail&plant_id=3102&typeID=11



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Name: Verbena - Almond

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