Name: Basil - African Blue

Home , African blue basil, Cutting (plant), Onion

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.

Name: Basil - mixed varieties

Basil is an annual herb closely identified with Italian cooking, although it is originally from India. Today there are dozens of different basil varieties, some with the familiar lemony tang and others with spicy and exotic scents and flavors. They all grow easily in warm, sunny weather as tender annuals. The leaves are commonly used in cooking, but the flower buds are also edible.

Varies with variety. ‘Sweet Basil’ can reach 6', but grows to about 3' for most gardeners. There are also short 6" dwarf varieties, which work especially well in pots.

Exposure: Full Sun

Bloom Period/Days to Harvest: You’ll want to prevent your basil from blooming for as long as possible, by harvesting or pinching off the top sets of leaves as soon as the plant reaches about 6" in height. If the plant sets flowers, it is on its way to going to seed and will not be bushing out with leaves. Once a basil plant goes to seed, the existing leaves lessen in flavor.

Description : Basil is a member of the mint family. The extremely aromatic leaves also have a delightful variety of flavors from the slightly lemony mint of ‘Sweet Basil’ to cinnamon, and licorice. Leaf color spans from rich green to deep purple, with smooth or crinkled leaves. The flowers are insignificant, but very popular with bees.

Design Tips: Basil is traditionally planted along side tomato plants. It’s said they help each other grow, but it may just be for convenience in harvesting. Basil does not need to remain in the vegetable or herb garden. Some of the shorter, purple varieties, like ‘Spicy Globe’, actually make nice edging plants in the ornamental garden, if you don’t have problems with animals. Uses: Basil can be used in cooking, generally added at the end to keep its fresh taste and color. Basil can also be used fresh in salads, on sandwiches or even as a wrap, for instance around cheese cubes. Preserving: Basil can be dried or frozen, for use after harvest.

Source: http://gardening.about.com/od/herbsspecificplants1/p/Basil.htm

Name: Onion Chives

Allium schoenoprassum

Chives are perennials easily distinguished by their growth in dense clumps, lack of well-formed bulbs, and ornamental quality violet flowers. The tubular leaves are 6 to 10 inches long. No other onion has such a wide geographical distribution as the chive and few species are more variable.

The slender, tubular, hollow green leaves are used for garnish and seasoning for salads, soups and stews, being cut as needed. They are also used as ornamentals, either in the garden or in household pots, because of their attractive rose to violet flowers atop the uniform green clumps. Dried chives are increasing in popularity. The flower stems are not palatable.

Chives are completely hardy to cold, withstand drought and grow well in a wide variety of soils. Seeding or dividing is usually done in the spring or summer. The number of plants within a clump will double 5 to 10 times each year if sufficient space, water, light and nutrients are provided. Growth is most rapid in spring and summer. Natural dormancy occurs in the fall with regrowth beginning during the winter. Frequent watering and nitrogen application during the spring and summer are recommended.

Chives are small, dainty, onion-like plants that grow in clumps reaching about 10 inches in height. They are a hardy-perennial with decorative, light purple flowers. Chives demand little care other than dividing when they become overcrowded. They are easily propagated by division or from seed and make attractive border plants.

Cut fresh leaves for use as they grow.

Chives are used to impart a delicious, subtle, onion-like flavor to foods

Source: http://www.mountainvalleygrowers.com/allschoenoprasum.htm http://en.wikipedia.org/wiki/Chives

Name: Chives, Garlic- Allium tuberosum

Garlic chives is an allium grown for its leaves, and not its little bulb. The tough, fibrous bulb is elongate and originates from a stout rhizome (underground stem). The gray-green leaves are flat and grasslike, to 15 in (38 cm) long, and about 0.3 in (0.8 cm) wide. The plant grows in a clump and the leaves bend down under their own weight. The showy inflorescence stands above the leaf clump on 1- 2 ft (0.3-0.6 m) stalks and consists of a rounded umbel, 2 in (5 cm) across, with many small creamy white, star-shaped, fragrant flowers. Each perianth segment (petal and sepal) has a brown stripe. The unique flavor of garlic chives is both sweet and garlicky.

Garlic chives spreads by rhizomes and by self-seeding, and makes an excellent ground cover or edging plant. Garlic chives is equally at home in the herb garden, the vegetable garden, a flower bed, or as an edging along a mixed border or along a path. It takes the heat better than true chives

The flowers smell like violets and are well suited for use in both fresh and dried arrangements. In Japan and China, the flowers are dried and ground to make a flavoring spice

The flavor, at once sweet and garlic-like, is useful in salads, stir fries and soups. It goes well in egg dishes and with fish. I use garlic chives raw in salads and as a substitute for chives. The flavor is best in winter, especially after a few frosts. Younger leaves are more tender than older ones. In China, garlic chives usually is cooked as a vegetable potherb rather than used as a flavoring in other dishes. The Chinese often blanch alternate crops of garlic chives. Blanching causes the garlic chives to yellow and gives them a softer texture. Typically, the garlic chives are cut back, then shaded for 3-4 weeks before harvesting the pale yellow leaves. A simple way to do this is to cover with a layer of straw.

Needs rich, well-drained soil. Air dry to preserve chives for cooking; attributed to lowering blood pressure and helping anemia; self sowing habit can make it invasive; flowers 18-24 inches tall

Excellent for gourmet cooking, salads, soups, dips, spaghetti sauces, and vinegars. Can be used fresh or dried. Easy to grow and to transplant. Suitable for containers. Also called Chinese Leek.

Sunlight: Partial Shade/Full Sun http://aggie-horticulture.tamu.edu/herbaceous/alliumtuber.html http://www.floridata.com/ref/A/alli_tub.cfm

Southern Herb Growing by Madalene Hill & Gwen Barclay with Jean Hardy

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

Common Name: Copper Canyon Daisy

Botanical name: Tagetes lemmonii

Light Requirement: Sun to part sun Water Requirement: Low Height: 4 to 5 ft tall Width/Spacing: Flower Color: Yellow Blooming Period: Fall Blooming Plant Form or Habit: Perennial Foliage Color and Texture: Aromatic foliage Butterfly or bird attracter: Butterfly, hummingbird Deer Resistant: Yes Plant Use: Evergreen shrub, may die back in the winter

This fall blooming shrub daisy (up to 4 feet tall) has aromatic foliage which keeps the deer away. It is covered with yellow flowers from August until frost. It dies to the ground in the winter. It must have a well- drained location and likes caliche soils.

The Copper Canyon Daisy creates mounds of finely cut foliage sprinkled with single blooms throughout mid-fall till frost. Plants are usually from 4 to 5 feet in height, although sometimes a more compact version may be found in nurseries that grows to 3 or 4 feet in height. When in full bloom the brilliant yellow-gold flowers will almost smother the plants. The odor of the foliage could be described as a combination of citrusy-woodsy scents, enjoyed by some people and disliked by others.

Propagate these two perennial marigolds either by division of existing clumps in the spring, or by taking cuttings, which root quickly to make more plants.

Source of data: http://www.nativesoftexas.com/copper_canyon_daisy.htm http://aggie-horticulture.tamu.edu/extension/newsletters/hortupdate/sep02/art2sep.html

Common Name: Blackfoot Daisy

Botanical name: Melampodium leucanthum

Plant Type: Perennial Light Requirement: Full sun/part shade Water Requirement: Low Heat/Drought Tolerance: High Height: 6-12” Width/Spacing: 1-2’ Flower Color: White with yellow centers Blooming Period: March thru November Plant Form or Habit: Sturdy Mounding Plant Foliage Color and Texture: Fine Texture green, to grey green Butterfly or bird attracter: Butterflies, insects and birds Deer Resistant: High Plant Use: Rock gardens, borders

Blackfoot Daisy is a central Texas native that thrives on the limestone outcroppings of the hill country. A low, round, bushy plant with flower heads of 8-10 broad white rays surrounding a small yellow central disk. Plains Blackfoot or Blackfoot daisy is a low, bushy, mounded perennial, 6-12 in. tall and twice as wide. It is covered with narrow leaves and 1 in. wide, white, daisy-like flowers. The white rays are toothed at the tips and surround yellow disk flowers. These honey-scented flower heads are solitary and terminal on slender stalks.

At first glance, Blackfoot Daisy appears to be the twin of White Zinnia (Zinnia acerosa), but flower heads of the latter species have 4-6 broad white rays and a narrow base of several overlapping scales. Both may be found in the same habitat, but the range of White Zinnia does not extend as far south as Blackfoot Daisy.

Soil Description: Dry, rocky, calcareous soils. Rocky, Gravelly Sandy, Limestone-based, Caliche type It is heat and drought tolerant. Good drainage is essential to its success. In late winter, older plants can be cut back halfway to keep them compact. Rich soil and abundant water will likely produce many more flowers in the short-term, but may consequently shorten the lifespan.

Source of data: http://aggie-horticulture.tamu.edu/aransas/blackfootdaisy.htm http://www.wildflower.org/plants/result.php?id_plant=MELE2

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

Name: Dill – Superdukat Anethum graveolens

Superdukat is an improved variety with a high (3%) essential oil content. This one is grown for its abundant foliage and particularly fine flavor.

Annual. Plant produces very flavorful leaves and seeds. This variety has more foliage than other varieties. Seeds are used as a pickling spice and leaves are used in omelets, fish dishes, and salads. Also used as a garnishes. Leaves can be dried for later use. Plant Height: 24" tall.

Dill (Anethum graveolens), a member of the carrot family, has become a preferred cookery herb for hundreds of years. It truly is highly valued for both its flavorful leaves as well as for its stinky seeds. The title “dill” originates from the old Norse term, “dilla,” which implies “to lull,” this specific plant having been regularly recommended like a tea to deal with insomnia and also digestive problems. In the middle ages it absolutely was considered to be a appeal towards witchcraft. Nowadays its essential oil is utilized in pharmaceutical drugs, cosmetic makeup products and also liqueurs.

Dill is really a wonderful herb with a lot of cookery uses. Indigenous to southern Europe, it is a selection in Greek cooking. It’s quite common in Scandinavian as well as German food too. Fresh or even dried, dill leaves give a unique flavor to salads, fish, vegetable casseroles and also soups. Utilized whole or even ground, dill seeds increase zest to breads, cheeses, as well as salad dressings. The seeds are the most effective method to use dill in dishes that need cooking over the very long time. Obviously, dill is best referred to as a pickling herb for cucumbers, and even green beans, carrots, and beets.

Source: http://www.reimerseeds.com/dill_1387.aspx

Name: Fennel – Zefa fino Fonocchi

Every part of this compact, ultra-tender Florence Fennel is aromatic, and the leaves are as delicious as the bulb! Unlike most other Florence Fennels, Zefa Fino stays small, so that the bulb keeps a succulent texture, never tough or woody. And the white blooms contribute to the beauty of this yummy vegetable!

You can grow it in spring, summer, or fall. It thrives in nearly any temperature in the sunny garden!

All parts of fennel are aromatic, imparting a sweet anise, or licorice, scent and flavor. Kids (or adults)who like black licorice will love chomping on the raw bulbs of fennel! Growing 24 inches tall and 10 to 14 inches wide. It differs from regular fennel because the stalk forms an edible bulbous base that fades to white.

Grow in rich, light soil in a warm location and provide ample water so that the bulbs will form properly

Fennel is a perennial that grows to about 3 to 4 feet tall. The leaves are finely divided into thread-like segments and are light green. Fennel seeds are used as a condiment. The leaves have an anise-like flavor and the stems can be eaten like celery. Seeds can be used in cheese spreads and vegetable dishes.

Harvest fennel seeds as soon as the flowers start to turn brown. For best storage, put the seeds in a brown paper bag and store them in a cool, dry place. The white bulb of the fennel plant is delicious in its own right, and is found in many traditional Italian recipes.

A beautiful addition to any perennial herb garden, fennel has thick, 5 to 6 foot tall stems, feathery green or bronze foliage and impressive rays of tiny, umbel-shaped yellow flowers. Fennel is native to the Mediterranean, where it was highly sought by ancient Romans for its succulent leaves and licorice-like aroma. Due to their pungent flavor, the seeds were used by the poor to satisfy their hunger cravings during lean times, and also used to add flavor to otherwise unpalatable food.

Cultivation: Fennel will grow in almost any soil as long as it's well-drained, although it will produce more foliage when soil nutrients are high. Fennel readily reseeds itself and unwanted seedlings should be removed before developing long tap roots that will be difficult to pull up. If seeds are not desired, remove flower heads to promote bushier growth. Fennel can be grown as an annual, although the established roots will over winter with protection. Divide roots in fall after the seeds have been harvested. Dill and Coriander will grow poorly if planted near fennel

Source: http://parkseed.com/zefa-fino-florence-fennel-seeds/p/00455-PK-P1/

Name: Lemon Verbena

Aloisia triphylla

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

Name: Mexican Mint Marigold

Tagetes lucida

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

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

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 http://www.johnnyseeds.com/p-8181-mexican-mint-marigold.aspx

Name: Mint - Orange

Mentha x piperita ‘citrata’

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

Name: Mint - Mixed

Mint (Mentha) grows quickly and can be invasive in ideal conditions. As a result growing mint is perfect for the beginning gardener. One of the most popular herbs, it is known by its square stems and aromatic leaves. Plants are hardy perennials often attaining 3 feet in height. Site Preparation: Mint grows from underground runners and thrives on abundant water. It's not fussy about soil or light, but ample water is mandatory for success. To prepare soil, dig in plenty of compost. Avoid using animal manures with weed seeds since weeding becomes difficult in an established mint patch.

How to Plant: Although they may be grown from seed, it is a good idea to buy small plants of your choice to be sure of getting the variety you want. Space plants 1-2 feet apart in all directions and mulch to retain moisture and keep leaves clean. Mint is easy to propagate from cuttings. Older mint plantings can be divided up every 4-5 years.

Tip: Keep mint from overtaking your herb garden by planting in a bottomless pail, or other container sunk into the soil at least 10 inches.

Harvesting: Mint leaves can be harvested regularly and enjoyed throughout the summer. It is best when picked early in the morning just before the dew evaporates. To dry mint, cut the stalks just above the first set of leaves, as soon as the flower buds appear. Hang upside down in a dark, well ventilated room for two weeks or more.

Insects and Disease: Several insect pests are common on mint, including aphids, cabbage loopers, flea beetles and spider mites. Apply least-toxic, natural pesticides to prevent further damage and establish control. Mint is also susceptible to fungal diseases, such as rust and anthracnose. Hand pick infected leaves and apply organic fungicides (copper, sulphur) at first sign.

• 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 it’s growth till autumn, you need to remove flowers.

Source: http://www.planetnatural.com/site/xdpy/kb/growing-mint.html

Name: Oregano, Greek

Origanum heraceoticum

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

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

Common Name: Prostrate Rosemary

Plant Type: Evergreen perennial shrub Light Requirement: Full Sun/light shade Water Requirement: Low Heat/Drought: High Height: 1 to 2 feet in height Width/Spacing: 2 to 5 foot Flower Color: Mostly pale blue, some pink or white Blooming Period: Early spring Plant Form or Habit: spreading Foliage Color and Texture: long narrow leaves, dark green on top Butterfly or bird attracter: Deer Resistant: Yes Plant Use: Rock gardens, ground cover

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.

Prostrate Rosemary is grown more for ornamental purposes, as a ground cover, or to hang decoratively over the edge of retaining walls. It is excellent in rockeries and also in tubs where it will spill toward the ground in a most attractive way.

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

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

Name: Sage

A member of the mint family, sage (Salvia officinalis) is an ancient herb used in medicines to cure anything from broken bones and wounds to stomach disorders, including flatulence, as well as loss of memory. It is a traditional poultry seasoning, delicious baked in a low oven for forty-five minutes with onions, brown sugar and balsamic vinegar. Attractive plants grow 2-3 feet tall and are equally at home in herb gardens and in ornamental gardens.

Site Preparation: Sage grows best in full sun (tolerates partial shade) and well drained, rich soil. Dig in plenty of compost or aged animal manure prior to planting.

Cut leaves sparingly during the first year of growth; harvest as needed in following years. Sage is best used fresh but may be stored. Dry sage has a stronger and somewhat different flavor than fresh. To dry, tie the cuttings in small bunches and hang upside down in a well-ventilated, dark room. When dried, remove the leaves from the stems and store whole.

Insects and Disease: Slugs and spider mites may occasionally become a problem on sage. Watch closely and use diatomaceous earth or other natural pest controls, if necessary.

Powdery mildew, rhizoctonia, and verticillium wilt are common plant diseases. Choose a site with good air circulation to prevent many problems and apply organic fungicides (copper, sulfur) early, when symptoms first appear.

You’ll likely find the plants get a little “woody” after three to four years and you may want to start a new plant from cuttings or get some seed. If you allow your growing sage plants to flower and set seed, they will self-sow and you won’t have to worry about new babies. You’ll be weeding them out so they don’t choke each other out.

Harvest young, tender leaves for the best flavor, before the plant flowers. Pick a nice dry morning for harvesting (after the dew is gone), and pick before you get to the hottest part of day.

Dry leaves in a dry shaded area until brittle. Store in an airtight container in a dark location (like a cabinet) to prevent discoloration. You can also dehydrate sage using a dehydrator on a low temperature. Keep the temperature at or below 100 degree (F) or you’ll risk damaging the herb’s natural oils. Store in an airtight container in a dark location (like a cabinet) to prevent discoloration.

Sage keeps its flavor best when frozen, but isn’t as visually pleasing. Wash sprigs of sage and pat them dry. Place them on cookie sheets and place in the freezer. Once frozen, remove from freezer and strip the leaves. Place the leaves in an airtight container and store in the freezer. Frozen sage stores well for up to 1 year.

Source: http://www.planetnatural.com/site/xdpy/kb/growing-sage.html

Name: Thyme – English

Thymus vulgaris

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.

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

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

Name: Lavender, Provence

Scientific Name: Lavandin X intermedia

Provence: The light purple flowers are very fragrant, and dry beautifully for potpourri. “Provence” is more moisture tolerant than other varieties, and is recommended to gardeners who have difficulty overwintering lavenders. Recommended as one of the best culinary varieties. A perennial, and generally blooms twice a year, spring and fall. Provence lavender is cultivated in France for the perfume and essential oil trade, making it one of the more sought after varieties here. It is very important to provide this plant with excellent drainage and air circulation.

Lavender is one of the most fragrant herbs and is easy to grow as long as it has good drainage and lots of sunshine. This plant will grow to about 2 feet around and will have tall blue lavender flower spikes that reach up 2 feet high. Grosso is known to grow into a wider plant. It is used in perfumes, crafts and is a great choice for lavender bundles

Alkaline Soil. Soil with a ph greater than 7 is considered alkaline. This higher ph actually helps prevent fungus and other diseases from attacking lavender (and some other herbs as well).

Pruning. Make sure to prune back all dead branches and winter-burned growth after danger of frost has passed. Cut back to where you see new growth beginning to sprout.

While not usually thought of in culinary terms, lavender is surprisingly delicious in both sweet and savory dishes. On the grill with lamb or chicken, in a marinade for pork, or as a flavoring in herbal vinegar, the leaves have an aromatic pungency similar in some ways to rosemary, yet very distinctive. Also like rosemary, a little goes a long way. In sweet dishes the leaves and the flowers can be used. Lavender sugar, made by burying the lavender in sugar for a few days, is delicious on strawberries, in hot tea, in cakes, or ice cream. Lavender syrup can be used to make lavender sorbet, or sprinkled on fruit salad or pound cake.

Source: http://www.highcountrygardens.com/catalog/product/63155/ http://www.localharvest.org/lavender-grosso-plant-C10807

Common Name: Passion Vine - Incense

Passiflora alto-caerula

Plant Type: Perennial Light Requirement: Sun/part shade Water Requirement: moderate Heat/Drought Tolerance: High Height: 10-20 ft tall Width/Spacing: Flower Color: Lavender-purple Blooming Period: spring, summer Plant Form or Habit: vine Foliage Color and Texture: Three-lobed, deciduous leaves, dark-green above and whitish below. Butterfly or bird attracter: Hummingbirds , butterflies Deer Resistant: Usually Plant Use: Ornamental vine

Lavender-purple flowering passion flower producing a yellow fruit.

Description: Very fast growing vine to 10-20ft, sometimes longer. This variety is a hybrid between two hardy passion flower species (Passiflora incarnata and P. cinnicata), and as a result, is very hardy itself, surviving temperatures below 0F. Flowers begin in Spring and the vine will flower on and off for most of the Spring and Summer. Flowers attract birds (including hummingbirds) and bees. The flowers are self-sterile, so without pollinators, they should be hand-pollinated to obtain fruit. Flowers are followed by yellow, 1-3" fruit with little pulp. Fruits are edible.

Hardiness: Vines will die back upon temperatures below 32F but will regrow from roots when the weather warms up again. Very easy to grow, can also be kept in containers. Growing Environment: Grow in full sun or part shade, keep watered throughout the growing season. Propagation: By seeds, or by rooting softwood cuttings. Seeds can produce hybrids.

Uses: Usually planted as an ornamental for its flowers. Larval Host: Gulf Fritillary, Zebra Longwing, Crimson- patch longwing, Red-banded hairstreak, Julia butterfly, Mexican butterfly.

Source of data: http://www.tradewindsfruit.com/passiflora_incense.htm

http://www.wildflower.org/plants/result.php?id_plant=PAIN6

Common Name: Passion Vine – Lavender Lady

A blooming variety with profusions of showy 5" deep rich lavender flowers that completely cover the plant spring to late fall. Hybridized for vigor and the ability to withstand warmer temperatures, it performs wonderfully in subtropical climates, where other cool climate pinks fail. Lush rich foliage of glossy green leaves with a vigorous growth habit that makes it an excellent landscape or trellis plant. Hardy to high 30's. In cooler regions this Passion Vine makes an excellent patio plant. Grow it outside in the summer and move it indoors in the winter.

Uses: Usually planted as an ornamental for its flowers. Larval Host: Gulf Fritillary, Zebra Longwing, Crimson- patch longwing, Red-banded hairstreak, Julia butterfly, Mexican butterfly.

Source of data: http://www.monrovia.com/learn/plant_catalog/detail.php?id=1765

Name: Garlic - Society

Scientific name: Tulbagia violacea

Society garlic is a clump-forming herbaceous perennial with narrow, grayish green leaves and large clusters of lavender or lilac flowers. The plant looks like an especially showy garlic or garlic chives plant. Society garlic has just 4-9 grass like leaves, each about a foot long and a half- inch wide. The leaves grow straight up out of a swollen underground rhizome that looks like a corm or bulb. A single 2 ft (0.6 m) scape (flowering stalk) grows up from the center of the rosette of leaves. Atop the scape sits a large umbel (flower cluster in which all the pedicels (flower stems) originate from the same point) of sweet-scented lilac-pink flowers. The flowers are tubular, expanding to six pointed stars at their ends. They are a little less than an inch long and wide, and there are 8-20 of the dainty little flowers in each umbel. The blossoms are produced sporadically from early summer until late autumn. The leaves and rhizomes of society garlic smell like garlic, but the flowers are sweet, smelling like hyacinths, and some people say they are too sweet!

Society garlic is a popular container plant. Most gardeners leave it out on the patio or porch all summer, bringing it indoors for the winter. Outdoors, grow in a sunny border. This is a perennial that will spread slowly by its rhizomes, but will not become aggressive. Society garlic can be used in the front of a herbaceous border, and South African gardeners often use it as a bedding plant along with annual flowers. Society garlic is used in rock gardens, too. Flowers are most fragrant at night. The bulbs and leaves are edible and can be used like garlic and garlic chives. It is reported that society garlic, planted in a row or border, will deter moles.

The name, "society garlic" comes from the assumption that, although it tastes like garlic, you don't get bad breath from eating it. Hmmmmm. There are a couple dozen species of Tulbaghia in South Africa. Some authorities split the huge Amaryllidaceae family into several smaller families, and include Tulbaghia, along with the onions and garlics (genus Allium), in the family Alliace

Source: http://www.floridata.com/ref/t/tulb_vio.cfm

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/

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

Name: Asian Greens - Mixed Varieties

Add a touch of the exotic to your vegetable garden with Asian greens. They come in a fascinating array of colors and textures. Some have curled or rounded leaves, while others produce feathery, deeply lobed leaves. Leaf colors range, too, from deep red to light green. Flavors vary from mild to spicy, so experiment -- an easy thing to do because they're fast and easy to grow from an inexpensive packet of seeds.

Plant Asian greens in early spring or late summer so that plants will mature in cool weather.

Harvest Tips

Begin harvesting young leaves for salads three weeks after seeding by snipping off outer leaves. Allow types that form loose heads, such as tatsoi, mibuna, and komatsuna, to form into larger plants. Pull up the entire plant or cut it at the base to use in cooking.

Pick Asian greens while they're young and have a mild flavor -- they're a perfect, intriguing addition to salads. Wait until the leaves are older, more strongly flavored and less tender for use in stir-fries or to steam or sautè. For best quality, harvest plants before they begin to flower and go to seed.

Source: http://www.bhg.com/gardening/plant-dictionary/vegetable/asian-greens/

Name: Broccoli - Packman

57 days from setting out transplants. Packman isn't playing around -- you'll get enormous yields of giant 8-inch heads from these vigorous plants, plus plenty of smaller heads from robust side-shoot production! The delicious medium-to-small beads are densely-set on these domed heads, which extend above the foliage on the plant -- the easiest ever to harvest! But the best thing about Packman Hybrid is its ability to withstand heat. If you live in a warm area -- or just run a little late getting out your spring crop -- Packman is the broccoli you need!

The worst problem most gardeners have with broccoli is being able to eat it all! A dozen or so plants will feed your family for the season, so you might want to plan successive plantings (or buy a bigger freezer!) A cool-weather crop, it can be grown in spring and fall everywhere and even in winter in mild-weather areas. Transplant into the garden when they have 4 true leaves (about 8 weeks from germinating). Before planting, prepare the soil well, adding nitrogen if necessary and neutralizing heavily alkaline or acid soils. If planting in spring, plan to harvest before the temperature reaches 80 degrees; the heads will bolt in high heat. If planting in fall, start 10 to 12 weeks before first frost date. Transplants 18 inches apart in rows 2 feet apart. Harvest the central head first, which will stimulate the production of numerous side-shoots and extend your harvest another few weeks.

Source: http://parkseed.com/packman-hybrid-broccoli-seeds/p/05056-PK-P1/

Name: Brussels sprouts - Jade Cross

Vigorous, compact plant loads up 11 1/2 in. round, tight, dark- green sprouts. Succulent and tender when steamed. Best for late fall and winter harvests as a few frosts will improve the flavor. A good variety for freezing. Mid to late high-yielding variety produces fine, round, dark green sprouts with a small stem attachment.

Brussels sprouts, is a hardy, slow-growing, long-season vegetable belonging to the cabbage family. In the proper season of the year, it can be grown with fair success in most areas of the country. In mild areas, or where there is deep snow cover, the sprouts may overwinter.

The "sprouts" (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period, though newer hybrids have greatly reduced this requirement. In all but the most northern states, summers are usually too warm for completely satisfactory production from spring plantings. Plants set out in late spring to early summer grow satisfactorily and mature high-quality sprouts when the fall weather begins to cool

Brussels sprouts are grown much like the related cole crops, cabbage and broccoli. Apply one side-dress application of nitrogen fertilizer when the plants are 12 inches tall and water to keep the crop growing vigorously during the heat of summer. Without ample soil moisture, the crop fails. Insect control is also very important at this stage to keep the plants growing vigorously. Cultivate shallowly around the plants to prevent root damage. The sprouts form in the axils of the leaves (the space between the base of the leaf and the stem above it).

The small sprouts or buds form heads one to two inches in diameter. They may be picked (or cut) off the stem when they are firm and about one inch in size. The lower sprouts mature first. The lowermost leaves, if they have not been removed already, should be removed when the sprouts are harvested. Harvest sprouts before the leaves yellow.

Sources: http://www.2bseeds.com/nautic-brussells-sprouts-seeds.shtml

Name: Cabbage

Cabbage is a tough growing vegetable that can come in a variety of pretty colors ranging from a very light green to darker greens as well as red shades. It is often used in soups or coleslaw, as well as cooked, lightly salted, and eaten. It is high in vitamins, and fairly easy to grow. Green cabbage is the most commonly grown in vegetable gardens. Plant the cabbage about 2 inches deep, and plant them anywhere from one to two feet apart, depending on your desired size for the heads at full growth. Cabbage seeds prefers nitrogen fertilizer and dark soil. They like moist soil, and it is advised to provide proper irrigation so that the plant can maintain a good, constant moisture level without over watering.

Cabbage is prone to wiling diseases and something called black rot. Both of these conditions should be looked out for. Each can be prevented by providing a good balance of moisture and dryness. Insects can also spread the disease, so be on the lookout for those as well. When your cabbage is ready to be harvested, you will know by pressing your hand firmly on the head and feeling the texture and resistance to pressure. Be careful not to wait too long to harvest or else the heads can split and the plant will rot. Be sure to leave some leaves intact and cut as close to the base of the head as possible, leaving the stem intact and in the ground. Butterflies are usually attracted to cabbage, and while beautiful, they can lay eggs in the cabbage plants and be harmful, so look into proper control strategies for these. Cabbage is a beautiful and healthy vegetable that the whole family will enjoy eating.

Cabbage is one vegetable that grows in all parts of the world and almost all the year. We can have cabbage in both raw and cooked versions. They can be used in salads, curries, soups and casseroles. Cabbages are good for diabetic patients and for those on di et for reducing weights as they give just 27 kcals per 100 g ms and contain 98% moisture. They are also best known for Vitamin C content that help the bod y fight a gainst a ging a nd free r adicals. The V itamin C c ontent in C abbage i s hi gh a t 1 24 m g. Cabbage is best to have as salads to retain the nutrients because all the nutrients and Vitamin C is destroy in the process of cooking. While selecting this vegetable, make sure the leaves do not have yellow spots and are not withered. Also cabbage should not be eaten too often since it can cause goiter by reducing the body's absorption of iodine.

Source: http://gardening.about.com/od/vegetables/a/Cabbage_Kale_3.htm http://ehealthspot.blogspot.com/2007/12/to-stay-young-eat-cabbages.html http://aggie-horticulture.tamu.edu/archives/parsons/fallgarden/fallindex.html

Name: Cauliflower - Cheddar

An orange cauliflower! First discovered in the Bradford Marsh in Canada in 1970, Cheddar was smaller and less tasty than white cauliflower, but the color was alluring. Over the years, using conventional breeding techniques, it was crossed with a white variety to create a delicious, high vitamin content cauliflower. Excellent flavor and color whether eaten raw or cooked. The orange color will brighten any relish tray for sure. 68 days from setting out transplants in the garden. No, it doesn't contain cheese -- but it DOES have 25 times the beta carotene of regular white Cauliflower, for extra nutrition in every bite! This amazing new Cauliflower is the most attractive and good-for-you variety yet, and you'll want a big planting in the garden this season!

The domed heads measure about 4 to 7 inches wide and are very heavy, arising on vigorous plants. For best orange color, keep the heads untied during growth. Cheddar is just as easy to grow as other Cauliflower, and you'll be delighted with the dense texture and rich flavor! Only carrots have more beta carotene than this spectacular hybrid, so if you're looking to increase your vitamin A intake, here's a delicious way to do it! And even if you're not, who can resist the allure of these attention-getting florets? They keep their orange color even after cooking, so imagine what fun you can have "designing" them into delectable dishes or just cutting them raw for snack trays and salads!

Cauliflower is a cool-season crop suitable for spring and fall cultivation. If you live in a warm climate, fall crops will probably be more successful, since the cooling temperatures enhance the flavor of the fruit.. Set the seedlings 18 inches apart in the garden.

Sources: http://www.westcoastseeds.com/product/Vegetable-Seeds/Cauliflower/

Name: Cauliflower – Romanesco “Veronica”

Have you tried Romanesco Cauliflower yet? Veronica has very symmetrical, absolutely lovely lime-green heads topped by tightly beaded, pointed domes. Excellent raw or cooked, it boasts a milder, sweeter flavor than white Cauliflower, to say nothing of its appetizing visual appeal!

Native to the Mediterranean coast of Italy between Naples and Rome, Romanesco is often called "Italian Cauliflower," and it is a member of the Cauliflower family. Veronica is one of its most spectacular members, with lime-green heads, perfect spiraling, and a crisp, rich flavor that works well fresh or cooked.

Veronica grows vigorously, demonstrating excellent heat tolerance. Best as a fall crop, it should be picked young, when the heads are small, for the ultimate in tender flavor. Excellent for pickling as antipasto, too!

'Romanesco' is increasing in popularity. Eat raw and with dips to retain its crunchy sweet taste, and containing more beneficial health properties than a white cauliflower. Can also be steamed as a cooked vegetable. Veronica produces individual florets with lovely spirals giving a magical appearance from late summer to early frosts. Protect heads against frost with fleece to extend season.

Transplant when seedlings have 5-6 leaves, spacing by 45-60cm (18-24in) apart each way. Water ground regularly, especially in dry periods. Hoe between plants occasionally, and give a liquid feed as heads begin to develop.

Soure: http://parkseed.com/cauliflower-veronica/p/5069/ http://www.backyardgardener.com/seeds/product08/752.html

Common Name: Collards

If you don’t live in the South, you might not see collards very often; they are a leafy, cool-weather vegetable very popular for cooked greens. However, collards grow well throughout the country. A relative of cabbage, broccoli, Brussels sprouts, kohlrabi, and kale, this upright, dark green, waxy plant is a little like a cabbage that doesn’t make a head. It is one of the most cold-hardy of all vegetables, able to withstand temperatures in the upper teens. In Zone 8 and southward, collards often provide a harvest through the entire winter. You can plant them in spring and fall, although fall-planted collards are favored because the leaves are sweeter when kissed by frost.

Prefers well-drained, fertile soil high in organic matter, pH 6.0 to 7.5. Can tolerate slightly alkaline soil. Prefers plentiful, consistent moisture. Can tolerate drought, but quality and flavor of leaves suffer.

As plants mature and lower leaves are harvested, plants begin to look less like a clump and start to resemble small palm trees with

To help reduce disease, do not plant collards or other cole crops in the same location more than once every three or four years. Collards are easy to transplant. Set plants deeply so that about half the stem is buried. A good general spacing is 36 inches apart. After planting, water the transplants well and apply a liquid starter fertilizer such as fish emulsion or 20-20-20 for a boost. Collards like a nice, even supply of water. Water regularly, applying 1 to 1.5 inches of water per week if it doesn’t rain. You can measure the amount of water with a rain gauge left in the garden. Mulch with compost, finely ground leaves, weed-free hay, or finely ground bark to keep the soil cool and moist and to keep down weeds. Mulching will also help keep the leaves clean. Harvest leaves when they are up to 10 inches long, dark green, and still young. Old leaves may be tough or stringy. Pick the lower leaves first, working your way up the plant. You can even harvest leaves when frozen in the garden, but be careful because the frozen plant is brittle. Of course, wash the leaves thoroughly because soil often clings to the undersides. Collard leaves will keep for several days in the refrigerator.

Source of data: http://www.heirloom-organics.com/guide/va/guidetogrowingcollard.html http://www.bonnieplants.com/LearnGrowLibrary/HowtoGrowBonnieVarieties/tabid/128/articleType/ArticleView/articleId/116/categoryId/53/How-to-Grow- Collards.aspx

Common Name: Endive - Bianca Ricci

For salad mix. The leaves are extra-cut and fringed, a unique light green color with pink petiole. Relatively tolerant to heat and cold for growing year-round.

Endive likes cool weather and lots of moisture, in rich, well drained soil. Provide an even amount of moisture and fertilizer. Liquid fertilizer works well.

Weed the patch regularly, as weeds will compete for moisture and nutrients.

Harvesting: Endive grows slower than most lettuces. You can harvest leaves as soon as it is big enough to use.

Insects and Pests: Bunnies like all kinds of lettuce. Got bunnies!? Then, a rabbit fence is in your future.

A variety of insects can pose a real problem. Lettuce is delicate and can absorb many insecticides. If you want or need to use insecticides, look for brands that are less harmful to you and the environment. We like to avoid insecticides on leafy vegetables wherever possible. we suggest organic sprays, and a willingness to give up some of the harvest to insects, versus using pesticides. After all, one of the reasons most of us have gardens is to avoid the pesticides. Slugs are a real problem for all types of lettuces.

As part of the chicory family, endives and escaroles are grown much the same. Cool temperatures are best, and they are often a 'two-season' crop for spring and fall. Plant after frost, when the soil is beginning to warm (about 55-75 F), 1/8 inch deep and loosely covered. Endives are the 'frisee' or curly types with thin, deeply segmented leaves, often used fresh in salads. Many will 'self-blanch' as they have dense growth, or you can cover or tie up three days before harvest to blanch to enhance their flavor

Source of data: http://www.johnnyseeds.com/catalog/product.aspx?category=1&subcategory=376&source=googlee_endive_seeds&ct=hg&gclid=CObj7cCCi5sCFYVM5Qo dtBoPqA&item=2183

Common Name: Kale - Vates

VATES KALE (Brassica oleracea) is an open-pollinated selection from Dwarf Blue Curled Scotch Kale with exceptional overwintering traits, as well as resistance to yellowing due to frost or heat and is slow to bolt. Young leaves are good in salads and sandwiches; but the great flavor is best when cooked. As with all kales, a light frost improves flavor and sweetness. High in vitamin A. 50 (for young leaves) - 60 (for mature) days from transplant.

A very uniform selection for finely curled, vigorous leaves with lush, blue-green color. The 15" plant can be overwintered if protected from severe cold and wind. Freezing weather enhances sweetness; Vates is popular cooked or as a long-standing garnish.

One of the most dependable kale varieties. Grows best in cold weather.

Low, compact plants with finely curled, bluish-green leaves. With a flavor similar to cabbage, Kale ‘Vates’ is good cooked or fresh in salads. Can be grown as a spring or fall crop.

Source of data: http://www.harrisseeds.com/Storefront/p-363-kale-vates.aspx http://www.cherrygal.com/kalevatesheirloomseeds2013-p-15577.html

Common Name: Black - Seeded Simpson, Lettuce

HEIRLOOM. Even after 150 years it's one of the most tender leaf lettuces.

45 days. Hugely popular for over 150 years, it's one of the most tender and delicately flavored leaf lettuces ever bred. The ruffled leaves are large with an appealing green color. "Simpson" is well adapted to a wide range of climates and is still the best for early spring sowing. Large upright, compact leaf-type lettuce with light green, wide, curled leaves.

It is a very early, dependable, and productive variety. Very heat tolerant and slow to bolt.

Black Seeded Simpson is an old favorite, both because of its flavor and because of its earliness. You'll be harvesting full sized leaves in a little over a month, and greens can be harvested in just three weeks. Withstands a lot of adverse conditions including some drought, frost, and heat.

Spacing is about twelve inches - so that the leaves from one plant are just touching the next. Control weeds by mulching or periodic cultivation.

Leaves are also broad, crumpled, and frilled. Well able to tolerate summer heat, drought. An exceptionally good keeper. Large, upright plants. Loose leaf type. Very early and adaptable. Withstands some frost. Slow bolting. Inner leaves blanch almost white. Very popular long favored variety, fixture in North American gardens for over a hundred years.

Weeding in your garden is very important when growing leaf lettuce. The more weeds you have the more time it takes your lettuce to grow. Try to weed your garden at least twice a week. Black Seeded Simpson lettuce can grow even faster than 45 days if it has no competition from weeds and is healthy. Stay away from non-organic insecticides and be sure to thoroughly wash the lettuce before eating if you have to use anything on it to protect from pest and insects.

Source of data: http://www.burpee.com/product/vegetables/lettuce/looseleaf/lettuce+black-seeded+simpson+(heirloom)+-+1+pkt.+(1000+seeds).do http://gurneys.com/product.asp?pn=14633&bhcd2=1245027971

Common Name: Tropicana

Best heat and bolt tolerance of any green leaf type. Ruffled, bright green leaves are perfect for salads and sandwiches. Tolerant to Leaf Scorch and Tip Burn and resistant to Corky Root.

Source of data http://www.henryfields.com/product/Tropicana

Name: Lettuce – Salad Bowl Red

Red Salad Bowl Lettuce is a bronze burgundy version of the Green Salad Bowl variety. Slow to bolt and tolerant to heat. This leaf Lettuce is delicious and does not get bitter as it matures. It is also a steady grower even in warmer climates. Delicious and particularly popular for its baby leaves in 28 days.

Top quality! Salad Bowl Lettuce is close-set, deep-lobed, brilliant green leaves--easy to harvest. Noted for lasting sweetness and tenderness. Stays crisp and tasty even after the weather becomes hot.

Full sun to partial shade. Rich, moist, well-draining, loose soil with a pH of 6.2 to 6.8. Add plenty of compost prior to planting lettuce. Transplant outside after risk of frost. Spacing: 6" apart with 12" rows. Matures in 45 days.

Give supplemental feedings of compost tea every few weeks until harvest. Gather outer leaves with all except iceberg types, as soon as they are big enough for the salad bowl. The harvest is over when a central stem starts to form. This is the signal that the plant is getting ready to bolt, and then the leaves will be bitter

Source Grows several types of lettuce for a mix of colors and textures. Leaf lettuce has loose rosettes, produces over a longer season and is more heat tolerant. Head lettuce forms round heads and tends to be crispier in texture.

Soure: http://www.edenbrothers.com/store/lettuce_seeds_salad_bowl_red.html http://www.2bseeds.com/lettuceredsaladbowl.shtml

Common Name: Little Gem

Very small, quick maturing, romaine-type, crisp & crunchy compact lettuces with dark green leaves that are often considered to be the sweetest of all lettuces. One of the very best-tasting lettuces

The perfect variety for window box gardens, limited spaces, and those hard-to-fill corners in the vegetable garden, Little Gem bears dark green heads just 5 inches across and packed with tender-fresh sweetness! Just wash these attractive little heads and serve them whole as the center of a composed salad, or use them as super-sweet, soft wrappers for appetizers and finger food! Children love them, too, for their non- astringent flavor and midget size.

Source of data http://parkseed.com/product.aspx?p=05137-PK- P1&utm_source=msn&utm_medium=cpc&utm_campaign=Product%20Feed%20Phrase&utm_content=Lettuce&utm_term=lettuce%20little %20gem%20p&CAPCID=1107325385&CADEVICE=c&CA_6C15C=1273454529

Common Name: Red Sails

A favorite among gardeners who prize beauty as well as flavor, Red Sails received an AAS when it was introduced -- and has never looked back! Among the very first to arise, it resists bolting, giving you an especially long season of delectable eating. The large, erect leaves are deep red at the ruffled tips, shading into a bronzy-maroon and finally becoming green toward the base. A great source of rich color for the salad bowl, they are high-quality eating, with a soft texture and buttery flavor that appeals to all ages.

Source of data http://parkseed.com/product.aspx?p=05153-PK- P1&utm_source=msn&utm_medium=cpc&utm_campaign=Product%20Feed%20Phrase&utm_content=Lettuce&utm_term=lettuce%20red%20sails%20p&C APCID=1107325385&CADEVICE=c&CA_6C15C=1273454492

Name: Lettuce – Romaine - Jericho

Jericho is part of the Lettuce genus and is a Romaine lettuce variety. Its scientific name is Lactuca sativa var. longifolia 'Jericho'. This variety is an Vegetable that typically grows as an Annual, which is defined as a plant that matures and completes its lifecycle over the course of a single year. Jericho is known for growing to a height of approximately 7.8 inches (that's 20.0 cm in metric).

Developed to endure the heat of summer while remaining sweet and crisp. Jericho is a superior, vigorous performer in cool season trials. Sturdy and robust plants are tall, with heavy, dense heads of thick, succulent, brilliant apple green leaves. For consistently magnificent lettuce harvests, plant Jericho in the spring, summer, or fall. Resistant to tip burn and lettuce mosaic virus.

Soure: http://www.territorialseed.com/product/9886/200

Common Name: Mustard Greens – Red Giant

At last, a Mustard Green so showy it just may do for this nutritious family what Bright Lights did for Swiss Chard -- put it in every garden and on every table of gardeners who love bold colors and fresh flavor in their veggies! Red Giant is a brilliant maroon with deep green midribs, so showy you may just have to plant two crops -- one in the veggie patch and one along the walkway or in your annual border!

These leaves are slightly textured for a better bite and good holding power. The flavor is zesty and full, with a good bite that you just can't find in store-bought mustard greens. Imagine Red Giant flanking your Pansies and cheery Mums in the fall garden, or nestling beside bold Ornamental Cabbage and Kale. Or put it in bright containers for an unforgettable patio or porch display!

And because you pick this mustard leaf by leaf for eating (instead of uprooting the entire plant, as you do for head lettuce), you can enjoy the fine display of color for many weeks! Frost just improves the flavor and color.

Source of data http://parkseed.com/red-giant-mustard-seeds/p/05619-PK-P1/

Name: Lemon Grass

Scientific Name: Cymbopogon citratusis

Lemongrass, a tropical herb that is showing up in garden departments and nurseries all over the country. It's not as exotic as you might think and it's one of the "lemon herbs" that is a joy to grow and cook with. It's only hardy to Zone 9, where it will go dormant in the mild winters, and can eventually reach about 9 foot. Give lemongrass plenty of water and hot sun for it to do its best. If you are bringing it inside in the fall, cut it back to about 8 inches. Store it in a cool part of the house and reduce the water to a minimum. It will go dormant until later in the winter when it will start showing signs of growth, then you can move it to a warm sunny window and water as normal. You can remove it from the pot and replant in the ground after all danger of frost has passed. Lemongrass is a wonderful container herb!

Lemon grass is very easy to grow. Once could almost say that it grows like a weed except that it stays together in a clump, and because of this behavior is not substantially invasive. It likes the heat and its watering requirements are similar to those of other grasses. Its growth rate is synchronized with Bermuda grass, meaning that it grows slowly in spring and fall, is dormant in the winter, and is most vigorous during July and August.

Usually the tender white part of the lemongrass stalk is used for adding to dishes, but the remainder can be used for stocks or infusions or even dried to use in potpourri and tea. So, don't waste any part of it! Some cooks will grind the stalks and use this for seasoning. Or you can treat it more like bay leaf and leave it in larger pieces that can be removed before serving

Try tying several blades together with cooking string and place them on top of fish as you are grilling, baking or broiling. Another neat thing to do is to take a few of the blades, tie them together and pound them with a meat tenderizer to bruise them, then use them as a brush to baste meat or seafood as you grill.

Lemongrass is a great herb to use with chicken. Stuff a roasting chicken with it before baking and season with garlic, pepper and salt for a great dish.

Lemon grass is a main ingredient in Thai cooking, herbal teas, and is even slipped into soft drinks and shampoos without you knowing it. Smell it and taste it and you will most likely realize it's an old friend. Furthermore, it is believed by many to be an herbal remedy, helping with stomach problems, arthritis, and containing anti-oxidants. Being a mild sedative, it can also help one to relax

Source: http://oldfashionedliving.com/lemongrass2.html http://www.phoenixtropicals.com/lemon_grass.html

graExtension 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.

Common Name: Mugwort

Mugwort Artemisia vulgaris

Mugwort Herb Properties and Medicinal Uses

Properties Mugwort leaves are edible, young leaves are boiled as a pot herb or used in salad, they aid in digestion although said to have a bitter taste. Used for centuries as an alternative medicine, it is antibacterial, anthelmintic, anti-inflammatory, antiseptic, antispasmodic, carminative, cholagogue, diaphoretic, digestive, diuretic, emmenagogue, expectorant, haemostatic, nervine, purgative, stimulant, stomachic, and tonic, cleansing toxins from the blood. An infusion of the leaves and flowering tops is used in the treatment of all matters connected to the digestive system, it increases stomach acid and bile production, eases gas and bloating, improving digestion, the absorption of nutrients and strengthening the entire digestive system.

The leaves have an antibacterial action, inhibiting the growth of Staphococcus aureus, Bacillus typhi, B. dysenteriae, streptococci, E. coli, B. subtilis, and pseudomonas. A weak tea made from the infused plant is a good all-purpose insecticide. The fresh or the dried plant repels insects.Caution: Should not be used by pregnant women since it can cause a miscarriage.

Perennial herb native to Africa, temperate Asia, and Europe, widely naturalized in most parts of the world. Found growing on hedgebanks and waysides, uncultivated and waste land. Cultivation is fairly easy Mugwort prefers slightly alkaline, well-drained loamy soil, in a a sunny position. A tall-growing shrubby plant, with angular stems, which are and often purplish, growing 3 feet or more in height. The leaves are smooth and dark green above and covered with a cottony down beneath. They are alternate, pinnately lobed, and segmented. The small greenish yellow flowers are panicled spikes with a cottony appearance. Blooming is from July to October. Mugwort is closely related to Common Wormwood (Absinthe). Gather leaves and stems when in bloom, dry for later herb use.

Source of data http://www.altnature.com/gallery/mugwort.ht

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 http://www.floridata.com/ref/P/petr_cri.cfm

Southern Herb Growing by Madalene Hill & Gwen Barclay with Jean Hardy

Name: Savory, Winter – Satureja montana

The flavor of savory is a basic one for combining with other herbs, particularly for poultry, and it is indispensable for vegetable cookery, having a special affinity for beans of every sort.

A winter-hardy, totally reliable evergreen subshrub. Winter savory is grown easily from seeds or cuttings in full sun. It is a spreading, low-growing perennial with stiff, narrow to roundish leaves. Bees love this herb when it is in flower; the blooms are small, white to lilac whorls borne in profusion on the plant. Because savory is easily pruned, it makes a good border plant.

Winter savory is a low-growing, woody-stemmed, somewhat-shrubby, spreading perennial which is frequently grown in herb gardens for its stiff, linear to lance-shaped, pungent, glossy, dark green leaves (to 1" long) which can be used fresh or dried as a seasoning in food. Tiny white-to-lilac flowers (typical mint family) appear in terminal spikes in mid to late summer. Plants typically grow 6-15" tall.

Grow in average, dry to medium moisture, well-drained soil in full sun to part shade. Best in full sun. Trim back plants in early spring.

Savory includes summer savory and winter savory. Summer savory is an annual which may grow to 1 feet in height. It has erect branching stems and gray-green leaves. The winter savory is a shrub-like perennial which grows to be about 1 foot tall. Both plants should be placed in sunny, dry areas. Both herbs are grown for their leaves which should be gathered before blooming begins. This savory should be replaced with new plants every 2-3 years. It can be pruned to form an aromatic hedge. Cut as needed prior to flowering for culinary or medicinal use. Hang in bundles upside down in an airy place.

USAGE: Aromatic, culinary, and medicinal. Dried leaves scent potpourris. Winter savory has a stronger flavor than summer savory. Fresh or dried leaves are used to flavor vinegars, herb butters, bean dishes, creamy soups, and tea. Winter savory can be grown in containers. It is said to have some medicinal qualities.

Important! Do not use of herbs for medicinal purposes without consulting your medical doctor. Herbs have medicinal qualities and can react with other medication.

Source: http://aggie-horticulture.tamu.edu/plantanswers/vegetables/herbs.html http://www.mobot.org/gardeninghelp/plantfinder/Plant.asp?code=M240#lbl_culturedy

Name: Yarrow – Mixed colors

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, 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. Yarrow comes in a variety of colors including white, yellow, pink and red.

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

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

Name: Calendula - BonBon - Yellow - Orange

Pot marigolds in the 'Bon Bon Mix' are dwarf, and have fully double flowers. These bushy annuals grow fast and deliver bright sunny color all season. Pot marigold is a bushy annual that originates from Europe and the Mediterranean region. Very easy-to-grow, it's best in climates where summers are temperate and cool, though plants can be surprisingly drought tolerant once established. It is a favored cool season bedding plant. During the growing season, 'Bon Bon Mix' bears double daisies that come in shades of cream, bronze, yellow and orange. These appear amid many soft medium green leaves and are highly attractive to bees and butterflies. The petals of pot marigold flowers are edible and add a spicy flavor to salads. This annual is long-blooming and highly rewarding. It prefers full sun to partial shade and moist, well-drained, fertile soil. Regular deadheading will encourage continuous flowering as will regular food and water. Enjoy Pot marigolds in mixed borders, containers, herb gardens or vegetable gardens. In subtropical climates raise 'Bon Bon Mix' during the cooler dry season months.

Source : http://www.learn2grow.com/plants/calendula-officinalis-bon-bon-mix-bon-bon-series/

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 http://www.gardenharvestsupply.com/productcart/pc/Mint-Chocolate-Herb-Plant-p806.htm

Common Name: Sorrel - Red Vein Rumex sanguineus sanguineus

Red veined Sorrel. The leaf is medium dark green with bright red veins. Very tasty with an acid tone. A beautiful addition to salad mixes.

Red Sorrel leaves are sour in taste. The herb has the rich load of Vitamin B9 (foliate or folic acid) Vitamin C (ascorbic acid) and iron. The rich flavanoid type anti-oxidant is found in the stems and veins of the herb

New last year! Flashy sorrel for salads. Bright green leaves with contrasting dark maroon stems and veins add color and taste to salad mix or micro mix blends. Same sharp, tangy flavor as regular sorrel. Best variety for indoor production. If allowed to grow to mature size, leaves become tough and inedible.

Sorrel is very popular in French cooking. The red veined variety is stunningly beautiful with dark green leaves and maroon colored stems and vein. The young leaves are especially tender and an aromatic addition to salads and soups.

Cultivation: Sorrel does best in a sunny, well-drained location with rich soil. For culinary uses, the plant must be harvested young. It tastes a little like lettuce, so the baby spring leaves are ideal for salad mixes. When the plant begins to toughen and mature, the leaves can be cooked like spinach or used in stir-fries. Because of its low-growing habit (about 12 inches tall), blood sorrel makes a nice border plant or garden accent. It is a noninvasive perennial, so once it’s established you will have it for a long time

Source of data: http://www.johnnyseeds.com/catalog/product.aspx?category=1&subcategory=408&item=2827 http://cookwithherbs.com/id85.html http://www.motherearthnews.com/Organic-Gardening/2007-02-01/Zesty-Sorrel.aspx?page=2

Name: Spinach – Malabar Green

Basella alba

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

Name: Spinach –

Malabar mixed

Basella alba

Malabar spinach (Basella rubra) is not spinach but rather a fast-growing vine with glossy, edible leaves. It grows quickly from seed and thrives in warm summer weather long after traditional spinach plants have bolted and gone to seed. In warm climates, it's a perennial, producing leaves, seeds and berries. Malabar spinach comes in two varieties, pale green and red stemmed. Both taste of lemon and pepper when raw; when lightly cooked, they taste more like regular spinach. Malabar spinach can grow up to 10 feet high in one season and needs plenty of room and a strong support.

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

Source: http://www.evergreenseeds.com/malabarspinach.html http://www.worldcrops.org/crops/malabar-spinach.cfm

Name: Escarole

Escarole (Cichorium endivia) is a cool season, annual green grown like lettuce. Its leaves are broad, flat and used in salads or as a pot herb. Plants grow better during early spring or fall when temperatures range between 60 and 70 degrees Fahrenheit. It does not perform well in hot temperatures. Gardeners living in cooler regions of the country can start plants indoors in February for transplanting outside in April. Escarole takes approximately 90 days from planting to harvesting, depending on the cultivar. Escarole (Cichorium endivia var. latifolium) is an endive variety that belongs to the chicory family. This vegetable, which is a popular staple in salads, has broad, flat leaves and can grow up to 2 feet in height. Escarole can grow as a spring crop or fall crop. Because hot weather can make escarole bitter and tough, it's best planted in fall and harvested in winter, in U.S. Department of Agriculture hardiness zones 8 and higher. When planted in fertile soil and provided with a consistent water supply, escarole can thrive in temperatures ranging from 60 to 70 degrees Fahrenheit.

Source: http://www.ehow.com/how_7610817_grow-escarole.html http://homeguides.sfgate.com/grow-escarole-22469.html

Common Name: Mexican Oregano

Botanical name: Labiatae Poliomintha longiflora

Plant Type: Perennial Light Requirement: Sunny/Part shady Water Requirement: Low Heat/Drought Tolerance: Medium Height: 3 ft Width/Spacing: 3 ft. wide Flower Color: Purple, pink Blooming Period: Summer to fall Plant Form or Habit: Shrub Foliage Color and Texture: Evergreen Butterfly or bird attracter: Hummingbirds, bees, butterflies Deer Resistant: Usually Plant Use: Borders, accent shrub

Mexican oregano actually comes in two varieties, one of which is in the mint family and one is in the verbena family. The variety (labiatae poliomintha longiflora), the mint variety, is native to Texas and is often grown as an accent shrub mostly because deer will not eat it. It has beautiful pink flowers and has a bit milder flavor than the Greek variety. It typically is used as a last minute addition to Mexican dishes. This variety also attracts a lot of bees and hummingbirds. The other variety of Mexican oregano (verbenaceae lippia graveolens) is the more typical variety from the verbena family used in Mexican cooking. It is also a bit milder than the Greek variety. Due to its ease of cultivation in Texas and New Mexico, this variety often ends up in the store-bought versions of dried oregano. If you want dried Greek oregano make sure it says that on the container. Otherwise you are probably getting the less flavorful Mexican variety.

Prune top ½ after bloom, and to 3” height after first frost browns leaves. Aromatic foliage: brown, withering flower stays on plant; will sprawl if not pruned, edible leaves.

Source of data: http://www.ci.austin.tx.us/growgreen/plantguide/viewdetails.cfm?plant_id=156 http://www.busygourmand.com/category/herbs/

Name: Basil – Strawberry

Many Texas home gardeners prefer to use containers to grow strawberries because it is easier to control pH, soil composition, and moisture in a container. Strawberries grown in containers need more frequent watering than those growing in raised beds

Strawberries grow best in well-drained, slightly acidic soil enriched with sphagnum peat moss. Two types of strawberries are grown in Texas: "June bearing" and "everbearing." June-bearing strawberry varieties are planted in the fall and begin producing strawberries as early as February in some parts of the state. If they are protected, they can survive the summer season, but most professional growers destroy the plants and replant in the spring with disease-free plants. Because of the intense Texas summers, everbearing varieties, which produce several crops in cooler climates, are not recommended for Texas.

Chandler

Chandler strawberries are very productive and the variety most often seen in the produce section of grocery stores. They do best in USDA horticultural zones 5-8. The fruit is large and has good color. The Chandler is a good variety to use in the annual system in Texas, where plants are planted in the fall for spring production.

Douglas

The Douglas variety of strawberry plant produces the largest strawberries of the varieties recommended for Texas. It is also a heavy producer of high-quality berries. The plant is suitable for USDA horticultural zones 5-8. The Douglas is also a good variety for planting in the fall for spring harvest.

Sequoia

The Sequoia variety of strawberry has a bright red color. It is a favorite for making jams and jellies because of its exceptionally sweet flavor. The Sequoia grows well in the warmer parts of the state and is appropriate for USDA horticultural zones 8-10. This variety works well if growing strawberries using the annual production method.

Source http://www.gardenguides.com/94761-strawberry-plants-texas.html

Common Name: Bay Laurel

Bay Laurel, also known as Sweet Bay is a culinary herb plant that makes a great addition to the kitchen garden and can easily be grown on a patio or deck. Bay plants are very attractive with their waxy-looking olive green leaves, branches that can be trained to suit your taste, and flavorful leaves that will serve a valuable function as a versatile kitchen spice. - See more at:

Bay laurel is an evergreen tree. It is slow growing. Bay laurel is native in the Mediterranean countries. It requires well drained soil and grows well in sunny or partly shaded areas. Bay Laurel should be protected from windy areas. Bay laurel is actually an ideal plant for a large container. It is quite lovely either as a natural plant or trimmed and formed into a decorative shape. If you live in a very cold climate you will need to bring the bay laurel indoors during the freezing winter months

Leaves may be picked all year. Bay laurel leaves can be dried and kept in an airtight jar. The leaves will lose their flavor after a year. Bay leaves are used in stews and soups and add that very special flavor. They can be cooked for long periods. Dried bay laurel leaves added when cooking are removed before the dish is served.

Source of data : https://usesofherbs.com/bay-laurel