Name: Cucumber – Homemade Pickle

Home , Better Boy, Early Girl, Jubilee tomato, Marglobe, Roma tomato, Rutgers tomato

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

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

Plant in mounds or rows, as you prefer. If rows, plant every 4", thinning to 1 plant per foot. Mounds should be 4' apart with 6 seedlings on each mound thinned to 3 per mound. Another HIGHLY recommended method is to plant with a trellis. Cucumbers grow straighter and are easier to see when harvesting with this method. Use recommended row spacing and tie the main stem to the trellis with string or twist-tie.

Harvesting: Do not let cucumbers get too big - vines stop producing if there are overly mature cucumbers on the vine. Constantly pick at correct size (or smaller)! Cut off vine, do not break off. Once picked, immediately immerse fruit in cold water to disperse "field heat": this increases quality and life of picked fruit.

Source: http://www.botanicalinterests.com/store/search_results_detail.php?seedtype=V&seedid=391 http://www.reimerseeds.com/homemade-pickles-cucumbers.aspx

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: Cucumbe - Marketmore

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

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

Source: http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=PS15964 http://www.johnnyseeds.com/p-6675-marketmore-76-og.aspx

Name: Black Beauty Eggplant

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

74 days. Nearing 100 years old, this 1902 Burpee introduction remains a standard worldwide for large-fruited black eggplant. It was an immediate hit because the plants ripened perfect fruits dramatically earlier than other varieties. It became the common market eggplant of today. Harvested fresh, however, makes all the difference.

Rich, deep purplish black fruits can grow to enormous size. Tender and tasty at all stages. At maturity, they are broad and blunt at blossom end. Ready to pick about 73 days after setting plants in the garden. Black Beauty’s creamy yellow flesh has a tender mild flavor that holds together quite well when cooked. A classic in summer dishes served with tomatoes, peppers, onions and zucchini. Also very good battered and fried. They are wonderful fried, steamed, grilled, stuffed or added to your favorite spaghetti recipe.

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

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

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

Name: Ichiban Eggplant

61 days. Solanum melongena. Plant produces heavy yields of high quality 9" long by 1 ½" wide dark purple eggplants. It is so dark purple that the eggplants are almost black in color. Very flavorful and tender. Excellent for Oriental dishes. Also great for grilling and roasting. Performs well even at cooler temperatures. Excellent for home gardens and market growers. A variety from Asia.

Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields. The culture of eggplant is similar to that of bell pepper, with transplants being set in the garden after all danger of frost is past. Eggplants are slightly larger plants than peppers and are spaced slightly farther apart. Eggplant requires careful attention for a good harvest. Small-fruited, exotic-colored and ornamental varieties can be grown in containers and used for decorations

Space plants 18 to 24 inches apart in the row, or even closer for small fruited types. Three to six plants are usually sufficient for most families unless eggplant is a favorite vegetable, eaten often. Allow 30 to 36 inches between rows or space plants 24 inches apart in all directions in raised beds. Use starter fertilizer for transplanting. Side-dress nitrogen fertilizer when the plants are half grown and again immediately after harvest of the first fruits. Given sufficient moisture and fertility, eggplant thrives in the heat of summer. The plants tolerate dry weather after they are well established but should be irrigated during extended dry periods for continued peak production. Harvest the fruits when they are 6 to 8 inches long and still glossy. Use a knife or pruning shears rather than breaking or twisting the stems. Many eggplant varieties have small prickly thorns on the stem and calyx, so exercise caution or wear gloves when harvesting. Leave the large (usually green) calyx attached to the fruit. When the fruits become dull or brown, they are too mature for culinary use and should be cut off and discarded. http://www.reimerseeds.com http://www.parkseed.com

Name: Bell Pepper

Blocky, dark green fruit. 3—4 lobed with a thick wall. Full sun. The extra-early, highly productive standard. Amazing yields of medium-sized, 3 to 4-lobed, green bell peppers. Has apparent resistance to blossom drop even in adverse weather. Nearly every flower produces a pepper. Delicious eaten raw or cooked, they're great for roasting, stuffing, broiling, barbecuing, plus freezing, too.

Days to Maturity or Bloom: 50 days green, 70 days red ripe.

100% germination rate, thick walled, work horse of a pepper, reliable, first flower set may need thinning because of propensity to become self-entangled, traditionally a good performer

Bell peppers need nutrient rich soil. They do best in well drained soil, and lots of sun. Raised beds are great for bell peppers, with good topsoil, compost, and rotted manure mixed in.

Your bell peppers grow into small bushes, and need lots of air circulation. Give them enough room by spacing them between 12 and 18 inches apart, and in rows at least 24 to 36 inches apart.

Bell peppers need lots of water during germination. You’ll need to keep them moist, but not soggy. If they don’t get enough water, they’ll have a bitter taste. You can use mulches to help keep the soil moist. http://plantanswers.tamu.edu/vegetables/pepper.html

Name: Jalapeno Pepper

The name for the jalapeno peppers comes from Japala in the Mexican state of Vercruz the place in which this pepper was first discovered. Jalapeno peppers are best and ready when they are firm, a fresh green color, and smooth skinned.

Jalapeno peppers are available all year round, they start off dark green and ripen and sweeten to red. These peppers are a fraction of the heat of a habanero at 3,500 – 4,500 scovile heat units and have fruit size of 2 – 3 inches long depending on the plant size.

The height of a jalapeno plant can be anywhere between 24 – 48 inches high needing a planting distance of preferably 18- 24 inches apart. Full sun is ideal for this plant and a very alkaline soil of about pH 9.0 or more. Water often but be careful to not over water. Dry lines are common and are not blemishes but a sign of maturity and hotness.

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

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

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

Name: Pablano Pepper

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

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

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

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

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

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

Name: Yellow Straight neck

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

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

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

http://www.localharvest.org/yellow-straightneck-squash-seed-C6809 http://urbanext.illinois.edu/veggies/ssquash.cfm

Name: Zucchini Squash

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

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

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

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

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

Source: http://www.reimerseeds.com/ambassador-squash.aspx http://aggie-horticulture.tamu.edu/plantanswers/tabloid/tab19.html

Name: White Summer Squash

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

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

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

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

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

http://aggie-horticulture.tamu.edu/plantanswers/tabloid/tab19.html http://www.reimerseeds.com/early-white-bush-scallop-squash.aspx

Name: Acorn Squash

Leave a distance of 5 feet between hills and 6 feet separating hill-rows. Acorn squash is planted like pumpkins, using extra compost in the hills. Squashes prefer well-worked soil with good drainage. They are heavy feeders so the garden bed must be well- fertilized. Keep the ground evenly moist; the plants need plenty of water during hot weather. Vining types of acorn squash can be trained to climb up a fence or trellis to save space.

The term winter squash refers more to the time it is sold than the time it is planted. Usually winter squash is planted in the summer time and harvested until the Fall but will keep well into February depending on how cool of a place you can store it.

Squash does not grow in the winter time. It is a hot weather plant and likes temps the high 80's to low 90's. Anything above this and they die.

Acorn squash is ready to harvest when a finger nail cannot puncture the outside. It can stay on the vine for several weeks even after it is ripe. Though the vine may not survive the first frost, the fruits can still be harvested. Acorn squash varieties now come in several colors, including yellow and orange. Nevertheless, traditional varieties are a dark green, often the side which rests on the ground will be orange or yellow. To harvest, the acorn squash can be cut from the vine. Yet it is often easy enough to snap the fruit from the vine. Leave a bit of the stem on the fruit to help preserve moisture. By the time it is harvested there is usually little reason to worry about damaging the vine, as it will soon succumb to winter.

Source: http://www.vegetable-gardening-online.com/growing-acorn-squash.html http://www.indepthinfo.com/acornsquash/grow.htm

Name: Butternut Squash

The optimum time for butternut squash growth is early into the hot months. This is to ensure that they are given enough time to ripen before the cold settles.

Butternut squash vines are big plants and tend to spread out in a given area. Therefore, find a place commensurate to the number of plants you are planning to sow. Make sure you will be able to contain your plants lest you want them to spread all over your garden.

Before planting the squash, mulch the soil properly to incorporate enough air. Mix in well-rotted manure and general fertilizers for added nutrients necessary for plant growth. Do this for quite some time before you sow your seeds so you can add fertilizers weekly to your soil long before you start planting. After you have planted your squash, they have little need for more fertilizers.

The butternut squash is a thirsty plant. It requires lots of water to thrive. This is because their leaves have a large surface area and tend to lose moisture quickly. You may want to develop an irrigation system for your plants or just make sure they are watered frequently.

Butternut squash is ripe after the rind has hardened and when there is about 2 inches of stem. If squash is picked before it is ripe, it will lack flavor. If the stem is cut while it is too short, it will not keep for very long. The plant should be harvested before cold settles, or it will kill the plant and damage the fruit.

Source: http://www.iqio.org/how-to-grow-butternut-squash http://monsterguide.net/how-to-grow-butternut-squash

Name: Early Girl

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

It's hard to find tasty, full-sized fruits like this extra- early in the season! Meaty, ripe, red fruits, 4 to 6 oz., are slightly flattened and bright crimson throughout. Very appealing, with firm texture and blemish- resistant skin. Heavy yields on hardy This is the first full sized tomato to ripen in summer. The 6 oz fruits are delicious, red and juicy, and the vines are disease resistant and very easy to grow. Good for short season areas or high elevations or as a spring and fall tomato. An old favorite tomato ready in only 52 days. These plants are sturdy and feature large leaves which offer outstanding sun scald protection.

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

Name: Juliet

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

All-America Winner. Looks like a miniature Italian plum tomato but it's really a cherry -- juicy, sweet and packed with flavor. Big vines produce grape-like clusters of petite sweeties. Best of all, it's the most crack resistant cherry tomato ever.

Produces tons of little "roma" type tomatoes perfect for a quick sauté, or try drying or roasting them. Deep red, shiny 2 inch oblong tomatoes in large clusters of 12-18 fruits. Their flavor is rich and delicious. We love them in salads but they are also excellent for sauces and salsas. Very disease resistant and easy to grow.

This one ounce, glossy red tomato is produced in clusters like grapes. 'Juliet' won the AAS Award for its excellent holding qualities. Have you ever gone on a get-away weekend vacation and upon return home to your garden found all cherry tomatoes split open and inedible? That will not happen with 'Juliet' tomatoes. The red oblong shaped tomatoes are crack resistant, holding on the long, indeterminate vine for days. The yield is considerable. 'Juliet' tomatoes are the perfect size for decorating lettuce salads or popping whole into your mouth. The unique shape is easy to hold for cutting. Round cherry tomatoes readily roll away.

Name: Jubilee - Yellow

1943 All-America Selections Winner! 72 days. Lycopersicon esculentum. Plant produces high yields of golden-yellow tomatoes. Excellent for making tomato juice and canning. Also good in salads and cooking. A low acidity variety. United States Department of Agriculture, PI 452018. Indeterminate. Golden yellow fruits that just shine in the garden. Jubilee produces high yields of low acid fruits excellent for fresh eating, juice, salads or canning. Make excellent salsa!! "Delicious taste and solid, smooth substance."

Because of its low acidity and few numbers of seeds; this is an ideal tomato for making tomato juice. This is a large golden-orange round beefsteak tomato, Jubilee is an AAS winner from 1943. Indeterminate with 2.25 to 2.75 by 2.5 to 3.5 inch fruits, 6 to 7 ounces in weight. Heavy yields. The plant is tall bushy habit growing to 1.5 metres. The fruit have a mild, non-acid flavor. They are large, globular and smooth with a meaty thick-walled interior. Few seeds.

Name: Better Boy

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

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

http://www.parkseed.com

Name: Celebrity

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

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

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

Celebrity is a classic favorite for large, 8-oz. fruits that refuse to crack!

VF1F2NTASt. 70 days from setting out transplants. Determinate. An AAS winner and long-time favorite of Park customers, Celebrity is a superior all-around tomato with such fantastic disease resistance you can put away the sprays and soaps for good! These determinate plants are exceptionally strong, bearing masses of smooth, round, bright red tomatoes. Weighing about 8 ounces, they're very uniform (no green shoulders here!) and resist cracking.

The plant is resistant to or tolerant of the following tomato diseases: Verticillium Wilt, Fusarium Wilt races 1 and 2, Nematodes, and Tobacco Mosaic Virus.

Source: http://www.tomato.org/Tomato-Plants.html http://www.parkseed.com/gardening/PD/5337?cid=ppp000005&utm_source=google&utm_medium=cpc&utm_campaign=Spring%2009%20 Specific&utm_term=Tomato%201

Name: Cherokee Purple

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

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

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

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

Name: Homestead Tomatoes

Plant produces good yields of flavorful 8 oz red tomatoes. Excellent for salads, sandwiches, and canning. Plant does well in hot & humid conditions making it a perfect variety for Southern regions. Requires fertile slightly acid soil in a well drained location in the garden. Apply much and grass clippings, or straw around base of plant. Work the soil thoroughly before planting. Add well-rotted manure and compost. Tomato plants should be grown in a warm areas and receive plenty of sunlight, so choose a sunny spot in your garden. Relocate your tomato plants in different parts of your garden each year to avoid diseases. Optimum temperatures for growing tomatoes are between 65 and 85.

Tomatoes are the most popular garden vegetable crop in Texas. They grow well in most Texas areas if planted in a well-drained soil. Tomato plants need at least 6 hours of sunlight each day.

Soil Preparation : Work the top 8-10 inches of soil several weeks before planting. Break up the large clods. Remove rocks and trash. Tomatoes grow best in soils which have lots of organic matter. If possible, spread 2-3 inches of organic material over the planting area. You can use materials such as compost, leaves or rotted hay. Work it into the top 4-6 inches of soil. Work the garden soil only when it is dry enough not to stick to the garden tools.

http://www.reimerseeds.com/homestead-24-tomato.aspx http://aggie-horticulture.tamu.edu/extension/easygardening/tomato/tomato.html

Name: Kellogg’s Breakfast

1 lb., pale to deep orange beefsteak tomatoes originally from West Virginia, that is thin-skinned, meaty, has few seeds and a fantastic sweet, tangy flavor. Juice and inside flesh have the same bright orange color as orange juice. Recently named one of the best heirloom tomatoes by the food editors of Sunset magazine, Kellogg's Breakfast is finally getting the recognition it deserves. Originally bred in Michigan by a gardener named Kellogg, it is absolutely unique, both for its size and for its bold golden skin and juice, exactly the color of fresh-squeezed orange juice!

This giant sets fruit weighing anywhere from 16 to 32 ounces. Slightly flattened, the globes are massive, hanging over the edges of sandwich bread. A good mix of solids and gels makes for a delicious bite, and you'll need many, many bites to finish just one Kellogg's Breakfast!

Kellogg's Breakfast is an indeterminate plant, meaning that it keeps growing all summer and setting new fruit as it grows. You will definitely want to cage or stake this vine, and probably provide a bit of support for those huge tomatoes as they ripen to perfection! Enjoy this American-bred beauty all season long.

http://store.tomatofest.com/Kelloggs_Breakfast_Tomato_Seeds_p/tf-0276.htm http://www.parkseed.com/gardening/PD/5932/

Name: Black Krim

(aka Black Crimson and Black Crim) This rare, and outstanding tomato yields 3- 4" slightly flattened dark-red (mahogany- colored) slightly maroon, beefsteak tomatoes with deep green shoulders. A green gel around seeds. The Black Krim tomato derived it's name from it's place of origin, which is the Isle of Krim. The Isle of Krim is located in the Black Sea near the coast off the Caribbean peninsula in Russia. The Black Krim is a rare heirloom tomato variety. These medium large (10-14 oz.) dark maroonish brown colored beefsteak tomatoes have a deliciously unique taste. The Black Krim naturally has a mild salty taste, and will not require any additional salting. This makes the Black Krim an ideal tomato for anyone who's diet forbids them from having salt. The Black Krim is one of the more popular black tomato varieties found in home tomato gardens. These plants which produce an abundance of dark, delicious fruits can be successfully grown in containers, making them a perfect choice for aspiring tomato growers who have little or no garden space to work with. Black Krim tomatoes are relatively easy to grow, but proper watering is critical. This species has very little resistance to splitting and cracking, a condition commonly caused by inconsistent watering patterns.

Also suitable for container/patio garden. A perfect choice for slicing, salads and cooking. Indeterminate.

http://store.tomatofest.com/Black_Krim_p/tf-0063.htm http://www.gardenguides.com/2996-tomato-black-krim-seeds-bulbs.html http://hubpages.com/hub/The-Black-Krim-Tomato

Name: Porter Improved

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

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

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

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

Indeterminate. Matures in 75 to 80 days http://www.reimerseeds.com http://www.seedfest.co.uk

Name: Roma

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

Determinate.

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

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

Romas do tend to be a little easier to grow than other tomatoes due to the fact than many are fusarium and verticillium wilt resistant. While these diseases can kill other tomatoes, many times roma tomato plants can withstand the disease.

Source: http://www.gardeningknowhow.com/vegetable/tips-for-growing-roma-tomatoes.htm http://www.roma-tomato.com/

Name: Red Cherry

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

Indeterminate.

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

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

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

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

Name: Rutgers

Plant produces good yields of 7 oz size bright red tomatoes. Excellent variety for canning. Developed by the New Jersey Experimental Station, New Brunswick, NJ. United States Department of Agriculture, PI 270209.

Determinate.

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

Rutgers is an old open pollinated variety that excels as a canning tomato variety or as a slicer. It was originally developed by a Rutgers University scientist named Lyman G. Schermerhorn in co-operation with the Campbell's Soup Company in 1934. The Rutgers Tomato was developed by crossing Marglobe (see below) with a variety called JTD. As time went on, Rutgers became the most famous tomato worldwide and once made up over 70% of the tomatoes being processed in the United States.

The Rutgers Tomato put the State of New Jersey on the map for tomato production which at one time was the leading state in tomato production (today that honor is held by California). Due to its close association with New Jersey, the Rutgers Tomato was also sometimes known as the Jersey Tomato.

Produces intense, red colored, round tomato fruits are produced on a strong vine. Rutgers is a popular variety that will easily supply the most Tomato Hungry household with an abundance of tomatoes. After all these years, it is still one of the best!

Source: http://www.stargazerperennialscatalog.com/Tomato-Plants-Rutgers-Heirloom-Tomato-Plants-4-Inch-Pot-VEG0021.htm

Name: Lemon Boy

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

Indeterminate. The first lemon yellow, not golden, tomato variety and still one of the best. Extremely vigorous plants produce large harvests of attractive fruit that weights 8 oz. or more. Flavor is outstanding, mild and sweet yet tangy and definitely not bland. This one is easy to grow and understandably one of the most popular yellow tomatoes. Excellent for salads and gourmet dishes. Disease Resistant: VFN.

http://www.burpeehomegardens.com/VegetableHerbGardening/PlantDetails.aspx?plantid=5103 http://www.tomatogrowers.com/yellows.htm

Name: Yellow Pear

Indeterminate. These miniature pear-shaped tomatoes are 1- 3/4 to 2 inches long and clear yellow in color. They are delightfully sweet, considered by many as “garden candy”. Baskets of these are as pretty as can be. Tall plants bear large and continuous harvests.

Colorful in salads, sliced or in preserves. As rich in vitamins as it is flavorful, a very popular variety for the home garden. Growth is fairly tall so provide some staking or caging. Approximately 75 days to maturity from transplants.

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

http://www.humeseeds.com/tmtoyp.htm

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

Name: Sweet 100

The Tomato Sweet 100 has huge multiple- branched clusters producing 100 or more small sweet fruits. Smaller than cherry tomatoes with a mouth-watering flavor. The Sweet 100 should be staked for best results. This is an indeterminate tomato variety.

Tomatoes should be planted outside after the last average frost date. In warm winter/hot summer areas, tomatoes can be planted in early fall for winter harvest. Tomatoes prefer well drained soil that is high in organic matter. Tomatoes need at least 1 inch of water a week. Soak to depth of 6 to 10 inches when watering. They need at least 6 hours of direct sunlight a day. The sweet fruits are very high in vitamin C.

Spacing: Plant 18" apart. Height: Grows 4′ to 5′ tall. How To Grow: Plant in full sun.

Outstanding Features: Good resistance to Fusarium Wilt, Verticillium Wilt, Root Nematodes and Tobacco Mosaic Virus.

Tomatoes will grow in any good garden soil that is properly drained. Good drainage is necessary to prevent "blossom-end rot". The ground should be tilled deeply before the tomatoes are planted. The soil should also be enriched with compost, leaf mold, peat moss or commercial humus. Set plants out after dangers from frost has passed and plant them a bit deeper than what they were growing in their containers. If your plants are a bit spindly, plant them on their sides and cover with dirt up to their first leaves. Roots will grow along the buried stem and produce sturdier plants. To avoid wilts and other serious problems, rotate tomatoes and other related vegetables (peppers, tomatoes, eggplants) with non- related vegetables such as legumes and cucurbits (squash, cucumbers). http://www.naturehills.com/product/sweet_100_tomato.aspx

http://www.burpee.com/vegetables/tomatoes/cherry/tomato-super-sweet-100-hybrid-prod001013.html?catId=3039&trail=

Name: Solar Set

Plant produces high yields of 9 oz bright red tomatoes in high temperatures. Very flavorful. Developed by the University of Florida. Excellent for fall crops in regions where weather permits.

Determinate

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

The solar set tomato is resistant to verticillium and fusarium wilt viruses and can set fruit in daytime temperatures as high as 92 degrees F. The solar set tomato plant produces heavy yields of weighty 9-ounce fruits and has a determinate, or bush, growth habit.

http://www.tomatogrowers.com/midseason3.htm http://www.reimerseeds.com/solar-set-tomato.aspx

Name: Patio Tomato

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

Just for Containers -- Big Yields of Succulent Fruit!

Bushy plants are covered with big 8-ounce tomatoes at the height of the season, making a striking sight in patio containers and entryways!

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

Name: Anise hyssop

Scientific name: Agastache foeniculum

Its leaves and tiny lavender-blue flowers smell and taste of anise, but the square stems and opposite leaves of anise hyssop tell you it belongs to a different family entirely, the Lamiaceae (Labiatae), or mint family. The leaves look a bit like catnip, another mint-family member, but larger. Herb lovers claim it as a culinary herb, using the fresh or dried leaves in tea and crumbling the tangy flowers over fruit salad — but the wildflower books list it as a native wildflower of north-central North America. And though it’s called hyssop, it’s not the hyssop, Hyssopus officinalis, a blue-, pink- or white-flowered European member of the mint family traditionally used as a healing herb.

An herbaceous perennial hardy in Zones 4 to 9, the upright anise hyssop reaches 2 to 4 feet in height and about 1 foot across. In the wild, the season of bloom is from June to September; in the garden, count on flowers in late summer. The 4- to 6-inch dense spikes of small, two-lipped flowers are variously characterized as purple, dusky dull indigo-violet, blue and violet-blue. Bees love the flowers, and so do herb crafters, as blossoms retain their fragrance and color when dried.

Anise hyssop is a handsome addition to the back of the perennial border. It has been recommended as a worthy companion to Japanese anemones, but it would be equally attractive with other softly colored or white ornamentals such as companulas, or with herbs such as garlic chives, oregano and thymes.

Anise hyssop is easily grown from seed, either by starting indoors as you would tomatoes or by sprinkling outside in spring or fall. Fall-planted seed will remain dormant and then sprout in the spring; this is the way mature plants sow their seed, after all. Your established anise hyssop will produce plenty of volunteer plants for you to share with friends or use to expand your planting. Fortunately, they’re extremely easy to transplant. Plantings can be increased by root division, too.

Source: Southern Herb Growing by Madalene Hill & Gwen Barclay with Jean Hardy http://www.herbcompanion.com/Herb-Profiles/ANISE-HYSSOP.aspx http://aggie-horticulture.tamu.edu/herbaceous/apteniacordif.html

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.

‘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.

Because of its floral appeal, Thai basil is a welcome addition to any garden. It is easy to manage and grow and its distinctive reddish- purplish stalks and mint green leaves provide a stark contrast to the deep purple blooms it yields. Thai basil's purple flowers serve wonderfully as a border along garden boxes and paths and add a perennial splash of color to landscapes. Thai basil has many applications in the kitchen due to its flavor appeal. Thai basil is not only a staple in Thai cuisine, but highlights many Asian dishes, including Vietnamese and Indian fare

Similar in taste to Thai basil there are two varieties of holy basil, white and red. These are distinguished by the color of the stalks rather than the leaves though they are both variegated plants. As with Thai basil it has a distinctive aniseed aroma, the leaves, less pointed are spicier to taste and for that reason are most used in stir-fries and curries. Exposure:

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.

Source: http://gardening.about.com/od/herbsspecificplants1/p/Basil.htm http://www.basilguide.com/thai-basil.cfm http://www.basilguide.com/thai-basil.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/

Name: Catnip

Scientific name: Nepeta cateria

A hardy perennial herb of the Mint Family, with pungent fragrance which is highly attractive and exciting to cats.

Catnip grows to a height of three or four feet, and features downy, light green foliage with small lavender flowers that grow on spikes up to five inches long.

Catnips grow well in almost any soil, but does best in a moderately rich loam that is well-draining. It's aroma increases when grown in sandy soil or via the hydroponic method. It will grow acceptably in either sun or shade.

Catnip grows best in full sun combined with average, well drained soil. It grows well in hydroponics as well. It is a perennial herb of the mint family that will grow from 3-5 feet tall. Water them regularly. Cut out last years spent stems in early spring, which creates room for new ones. Cutting the plants completely down after the first bloom set will allow enough time for the plant to completely re-grow and bloom again.

Plant Height Catnip grows to a height of 3 to 4 feet (90 - 120cm).

Plant Spacing Catnip plants should be spaced between 15 and 18 inches (38 and 45 cm) apart.

Preferred Soil pH Range Catnip will grow in a relatively wide pH range between 6.1 (mildly acidic) and 7

USDA Hardiness Zones 3a through 9b.

Catnip may be considered a noxious weed or invasive plant in some areas. Catnip is known to attract bees, butterflies or birds and has fragrant blossoms. Catnip self-sows freely; remove flowers (deadhead) if you do not want volunteer seedlings the following season.

The most popular use of Catnip is for cats. Rubbing oil on your cats' toys will drive them wild.

With a lemony mint flavor, Catnip is also used cooking and especially in herbal teas.

Source: http://herbgardening.com/growingcatnip.htm http://www.gardenersnet.com/herbs/catnip.htm

Name: Chamomile

Scientific Name: Chamaemelum nobile

Chamomile is one of the most widely used flowers for herbal tea. Chamomile Tea is so popular, it is found in most grocery stores in the tea aisle. It is used as a mild sedative, and is good for insomnia as well as many other nervous conditions. It is nervine and sedative especially suited to teething children and those who have been in a highly emotional state over a long period of time. Except for the small risk of allergy, Chamomile is also one of the safest herbs to use.

Chamomile flowers are used in alternative medicine as an anodyne, anti-inflammatory, antispasmodic, nervine, stomachic, tonic, vasodilatory. The anti-inflammatory properties make it good for rheumatism, arthritis, and other painful swellings. Additional uses in herbal medicine include an antispasmodic for intestinal and menstrual cramps, relieving gas pains, and a very mild but efficient laxative. Milder tea in large doses is given throughout the day for fevers, sore throats, the aches and pains due to colds, flu, and allergies. External Use

An infusion of Chamomile flowers is used as a hair shampoo, especially for fair hair. The flowers are sometimes added to cosmetics as an anti-allergenic agent or made into a salve for use on hemorrhoids and wounds. The dried herb is made into potpourri and herb pillows, and is burned for aromatherapy. Applied externally as a wash or compress for skin inflammations, sunburn, burns, and added to bath for relaxing tired, achy muscles and feet, and softening the skin.

Chamomile is a small, bushy herb that grows flat along the ground. Chamomile species grow throughout Europe, North Africa and are often found growing wild.

Chamomile is used for its anti-inflammatory and sedative properties. It is excellent for childhood ailments. Chamomile is also used for allergies, burns, anemia, fevers, insomnia, indigestion and toothaches.

Prefers light, dry soil. Keep plants moist until established. Although it is an annual, it will re-seed itself. Flowers should be harvested on a clear morning before the sun has drawn the valuable scent from the blossoms. Using scissors, pick the opened heads carefully. Spread on paper in a cool, dry, airy place. After the heads have become papery, store them in an airtight jar.

Source: http://www.altnature.com/gallery/chamomile.htm http://usagardener.com/how_to_grow_herbs/how_to_grow_chamomile.php

Name: Chives - Garlic, Onion

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

Garlic chives are a slightly different version of the common or onion Chives with flat leaves instead of tube shaped and a more pronounced garlic scent. They are sometimes called Chinese Chives and are used primarily in Asian cooking. Pink flowers appear on the Onion chives and the Garlic chives have white flowers. They are also edible and can be used to garnish salads.

Growing Cultures Outdoors, containers Plant Height Chives grow to a height of 12 to 18 inches (30 - 45cm). Plant Spacing Chives should be spaced 6 to 9 inches (15 - 22cm) apart.

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

Source: http://herbgardening.com/growingchives.htm http://www.howtogrowstuff.com/edibles/vegetables/how-to-grow-chives/

Southern Herb Growing by Madalene Hill & Gwen Barclay

Name: Dill

Scientific Name: Anethum graveolens

Dill is an erect, freely branching annual herb with finely dissected, lacy blue-green foliage. “Dill weed” refers to the foliage, and the seeds are usually just called ‘dill.” The leaves are about 1 ft long and divided pinnately three or four times into threadlike segments each about 1 inch long. The dill plant grows about 3-5 ft tall and sometimes gets top heavy and falls over. The flowers are yellow and borne in large, rounded, compound umbels 9umbrella-like clusters in which all the flower stems originate from the same point) ON STIFF, HOLLOW STEMS. The whole infloresecence can be 10 inches across and several of them on a feathery blue-green framework can be showl indeed. The fruit is a flattened pod about an eighth of an inch long. All parts of the dill plant are strongly aromatic.

Dill is fast growing and of very easy cultivation. Dill des best in full sun; it becomes leggy and prone to topple over in partial shade. Dill does best in well drained soil with typical garden watering. It may bolt quickly to flower during a prolonged dry spell. Dill is an annual that can be grown all summer in USDA zones 3-7, in spring and fall in zone 8, and in the winter in zones 9-11. In hot weather dill flowers and goes to seed quickly. Dill usually self sows, and it’s best to pick a spot in the garden where you would like to have it year after ya=ear. Dill, with its lacy blue-green foliage and showy umbrellas of yellow flowers, is an attractive addition to the flower border as well as the herb garden. Don’t omit dill from the butterfly garden as it is a premiere larval food source for many species.

Harvest dill foliage as needed. Dill weed usually is used fresh, but can be frozen; dried dill weed is a poor substitute for the fresh. The seeds are harvested just as they begin to turn brown, usually 2-3 weeks after the flowers have finished. Cut seed heads off and dry in a paper bag until the seeds ca be shaken from the seed heads. Store in an airtight jar.

Dill is, of course, the principal flavoring in dill pickles, but it also is used to add zest to potato salads, egg salads and sauerkraut, and to flavor vinegars and sauces for fish. Dill goes well with cabbage and other boiled vegetables. Often the seeds are used for these purposes, but the leaves serve equally well.

Source: Southern Herb Growing by Madalene Hill & Gwen Barclay with Jean Hardy http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Chamaemelum+nobile http://www.desert-tropicals.com/Plants/Asteraceae/Chamaemelum_nobile.html

Name: Fennel- Bronze

Scientific Name: Foeniculum vulgare

Foeniculum, or fennel as it is commonly called, is a graceful Mediterranean herb with a delicious sweet licorice scent. Found in many herb gardens, it was once used to ward off evil spirits. In modern times, herbalists still use it for medicinal purposes. Chefs enjoy using it in many culinary delights. Fennel attracts bees, butterflies and other beneficial insects, adding to its value in the garden. With the same sweet licorice flavor as Sweet Fennel, Bronze Fennel has just as many culinary uses and looks great in the garden too.

This is a lovely plant for the herbaceous border whether you want to use it as a culinary herb (with the typical fennel/aniseed scent) or as a dye plant or just for its ferny, airy tall bronze foliage, seen here in the middle of the picture, often used in prairie planting schemes. A hardy perennial, it grows happily in most soils, but tends to die out after a few years. However, its dainty yellow flowers shed seed that readily germinate for future years. It also attracts beneficial insects like hoverflies that eat aphids.

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

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

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

Name: Fennel- Green

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. Life Cycle: tender perennial Exposure: full sun 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://www.thriftyfun.com/tf34772955.tip.html

Southern Herb Growing by Madalene Hill & Gwen Barclay

Name: Lavender, Provence or Grosso

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.

Grosso is one of the tallest lavender varieties. Sturdy with Dark Blue - Lavender colored blossoms. Great for making lavender bundles as the stalks are straight, sturdy and hold up well when bunching. The color is darker then most lavenders and looks and smells great.

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

Name: Lavender – Sweet

Scientific Name: Lavandula heterophylla

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

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

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

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

Source: http://www.mountainvalleygrowers.com/lavheterophylla.htm http://henryfields.com/product.asp?pn=13974&bhcd2=1293160554

Name: Lemon Balm

Scientific Name: Melissa officinalis

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.

Source: http://www.umm.edu/altmed/articles/lemon-balm-000261.htm http://www.ces.ncsu.edu/depts/hort/hil/hil-126.html

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.

Name: Lemon Verbena

Scientific Name: Aloysia 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

Scientific Name: 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

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: 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.

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.

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

Scientific Name: Origanum vulgare

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.

This common oregano is an herb that is grown almost exclusively for culinary use. A rhizomatous, sprawling plant, which typically grows to 18" tall with a similar spread. Features pungently aromatic, flavorful, oval, dark green leaves (to 1" long) which are commonly used in cooking as a seasoning. Leaves may be clipped fresh as needed or dried for year-round use. Best leaf flavor usually occurs just prior to flowering, but the quality of flavor can vary considerably from plant to plant. Tiny, white to rosy pink flowers appear in loose, terminal or axillaries spikes throughout the summer.

Source: http://www.floridata.com/ref/o/orig_vul.cfm http://www.mobot.org/gardeninghelp/plantfinder/plant.asp?code=E420

Name: Parsley, Curley

Scientific Name: 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. Sunlight: Partial Shade/Full Sun

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.

Source: 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: Parsley, Italian

Scientific Name: Petroselimum neapolitanum

A biennial grown as an annual, this variety of parsley is taller and more vigorous than its curly-leaf cousin. Flat-leaf parsley has glossy, dark-green leaves, which many people prefer for cooking because of the sweeter, more robust flavor.

A dark green strain; broad leaves. A good plant for windowsills. Very adaptable. More vitamin C per volume than oranges. Gentle flavor blends well with foods.

Parsley has been used as a medicinal herb since the Middle Ages, but there is little evidence to support its effectiveness other than its value as a natural vitamin supplement. Parsley and other members of the Umbelliferae, are the only plants eaten by the caterpillars of the black swallowtail butterfly.

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

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

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

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

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

Common Name: Upright Rosemary – Tuscan Blue

Scientific Name: Rosmarinus Officinalis

Hardy evergreen shrub, most common types with upright growth. Narrow green leaves harvested for fresh or dried flavorings for meats and fish, salads, baked goods, and tea. Produced as both a cut herb and potted plant; also used in landscapes. Some weed problems but no major insect or disease problems. Root rot in poorly drained soils

Rosemary is a perennial evergreen shrub whose ash-colored scaly bark and green needlelike leaves give it an overall grayish green appearance. Leaves resemble needles, are from one-third to one and one-half inches long, opposite, narrow, thick, and leathery, with dark green upper surfaces and powdery white and hairy underneath, and a prominent vein running down the middle of each leaf. Flowers, growing in clusters of two or three along branches, are pale blue, half an inch long; the upper lip appears notched with two lobes and a lower lip with three lobes. Fruits are very small, spherical nutlets with smooth surfaces. Plants can grow upright or prostrate, five to six feet outdoors and two to five feet indoors. Fragrance is pungent and piny.

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

Rosemary is a valuable Old World aromatic shrub from Europe through Asia Minor. It is native to much of the Mediterranean region and most specifically in the south of France. It was classified by Linnaeus into the mint family and he named its genus from the Latin for sea-dew because it is commonly found on the chalk hills along the seacoast. There are only two species grown, and this one was the primary plant used in the herbal pharmacoepia. It remains today a valuable culinary herb and dryland garden plant. This is a very large upright cultivar that dwarfs the original species and makes a fine xeriscape shrub.

Source of data: http://www.magnoliagardensnursery.com/productdescrip/Rosemarinus_Tuscan.html

http://aggie-horticulture.tamu.edu/greenhouse/hortgardens/virtualtour/Cashion.pdf

http://www.monrovia.com/plant-catalog/plants/2068/tuscan-blue-rosemary.php

Common Name: Prostrate Rosemary

Scientific Name: Rosmarinus officinalis

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.

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

Scientific Name: Ruta graveolens

Rue 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, Garden

Scientific Name: Salvia officinalis

Garden sage, Salvia officinalis, is the most commonly known of the 800-plus species of this very large genus of the mint family. A backbone culinary herb throughout the world, sage is indispensable for poultry and pork. We Americans use it in the turkey and dressing at Thanksgiving and season our port sausage. The Russians use sage in baking the goose, the English in making cheese.

Common sage also has a long career as a medicinal herb. The word sage comes from the Latin salvere, which means to be saved – a reference to its curative powers. In the Middle Ages it was used as a cure-all, rather like common aspirin, only probably more so. It was also believed to bestow wisdom and improve the memory.

Garden sage, Salvia officinalis, is a short-lived semi-woody shrub that gets up to 2 ft (0.6 m) tall with a similar spread. It has intensely aromatic, thick, wooly, gray-green or multi-colored, oval leaves to 3 in (7.6 cm) long. They are 'pebbly', like seersucker, with conspicuous veins on the underside and arranged in opposing pairs on the square stem. The leaves have a lemony, slightly bitter fragrance, reminiscent of rosemary. The stem is green at first, then becomes woody in its second year. Flowers are blue, lilac or white, with two lips, and borne in erect axillary racemes. Prune sage frequently to encourage more foliage and to keep it from going to flower. Replace after 3 or 4 years as it becomes woody and less productive.

Light: Full sun. Moisture: Average water requirements. Water new plantings frequently, established plants less often. Sage is not drought tolerant.

All of the common cultivars of garden sage make beautiful accents in borders and rock gardens. Sage often is grown in containers for ornamental and culinary use. Sage is used extensively in the kitchen to add a unique flavor to salads, egg dishes, soups, stews, meats, and vegetables. It is used to flavor vinegars and tea. It is one of the most important culinary herbs in western cooking. Sage is used as an ingredient in soaps, cosmetics and perfumes. Dried leaves among clothes and linen will discourage moths

Important! Do not use of herbs for medicinal purposes without consulting your medical doctor. Herbs have medicinal qualities and can react with other medication. http://www.floridata.com/ref/S/salv_off.cfm

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

Name: Sage - Pineapple

Scientific Sage: Salvia elegans

Pineapple Sage is one of the last hummingbird plants to bloom in autumn. It is a major attractant for late migrant Ruby-throated Hummingbirds--and for other uncommon vagrant hummers that wander in from the western U.S. and Mexico.

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

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

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

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

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

Source: http://www.floridata.com/ref/S/salv_ele.cfm http://www.rubythroat.org/SagePineappleMain.html

Name: Salad Burnet

Scientific Name: Poterium sanguisorba

A hardy perennial; height 12-18''. Medium green serrated leaves in opposite, rounded leaflets along a slender stem. Flowers have pink tufts of stigmas and dangling stamens and no conspicuous petals.An attractive plant in the garden, the leaves add a cucumber-like flavor to salads.

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

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

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

http://www.herbsociety.org/beginherb/begherbs8.php http://aggie-horticulture.tamu.edu/ornamentals/cornell_herbaceous/plant_pages/Sanguisorbaminor.html

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

Name: Scented Geraniums

Sweetly scented geraniums, more correctly called pelargoniums, are a delight to have in the house and yard. Scented pelargoniums are a kaleidoscopic collection of shapes, sizes and colors, all sharing highly aromatic foliage. They are members of the family Geraniacea which also includes the genus Geranium and the genus Erodium. The genus Pelargonium includes many species, some scented and others scentless.

Although commonly called geraniums, pelargoniums are easily recognized by their blossom structure. Like geraniums, each flower will have five petals, but in pelargoniums the petals are arranged with two upper petals and three lower. The upper two are often larger and more richly colored. In geraniums the five petals are evenly formed and regularly spaced. Although many have charming flowers, scented they are mainly grown for their aromatic foliage. They may be planted in containers that can easily be brought inside when temperatures dip to freezing. Pelargoniums will also do well as annuals planted in the ground and may even survive an occasional winter if mulched.

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

Scented pelargoniums are more than delightful ornamentals. Their leaves can be dried and used in potpourris or placed in sachets. They also may be added to tea, for example, a ginger scented leaf will put zing in lemon balm tea. Pound cake made with rose scented pelargonium leaves is a classic. To do this, place leaves in the bottom of your prepared cake pan and pour the batter over the leaves, then bake as usual. For a more earthy appearance and stronger flavor grind 6 leaves with each cup of sugar in your pound cake recipe and then prepare are usual, without placing leaves in the bottom of the pan. Some herbal cooks keep a canister of rose pelargonium scented sugar on the counter to use in desserts. Simply layer fresh leaves with your sugar, remove the leaves after two weeks and enjoy. One can even whirl a leaf with sugar in a blender to get instant flavor. Scented pelargonium jelly makes a special gift. Make an apple jelly and place a rose (or ginger, or nutmeg, or...) scented pelargonium leaf in the jelly before sealing. After three centuries of hybridization there is a vast array of forms and fragrances available for the scented pelargonium fancier. Many are named for their similarity to other smells, but the perceptions are individual and one person's sweet apricot scented plant may be another's sour milk. There are many ways to categorize Pelargoniums, but the most logical seems to be to organize them by aroma.

Source: http://www.io.com/~wilsone/scentedgeraniums.htm http://www.finegardening.com/plants/articles/scented-pelargoniums-charm-senses.aspx

Name: Stevia

Scientific Name: Stevia rebaudiana

A wholesome alternative to processed sugar and chemically-derived artificial sweeteners, Stevia is becoming more and more popular among health- conscious individuals. It's 20 to 30 times sweeter than sugar cane, yet is non-caloric and doesn't promote tooth decay! Stevia is easy to use, too. Just drop a leaf into hot or cold drinks, or use it like a bay leaf to sweeten meat and vegetables dishes while they cook -- it's heat- stable! Grind the dried leaves and sprinkle them into cereals and other cold dishes as you would sugar. You can even extract the oil!

Stevia plants do best in a rich, loamy soil -- the same kind in which common garden-variety plants thrive. Since the feeder roots tend to be quite near the surface, it is a good idea to add compost for extra nutrients if the soil in your area is sandy.

Because tender young stevia plants are especially sensitive to low temperatures, it's important that you wait until the danger of frost is past and soil temperatures are well into the 50s and 60s before transplanting them into your garden. Besides being sensitive to cold during their developmental stage, the roots can also be adversely affected by excessive levels of moisture. So take care not to overwater them and to make sure the soil in which they are planted drains easily and isn't soggy or subject to flooding or puddling.

Frequent light watering is recommended during the summer months. Adding a layer of compost or your favorite mulch around each stevia plant will help keep the shallow feeder roots from drying out. Stevia plants respond well to fertilizers with a lower nitrogen content than the fertilizer's phosphoric acid or potash content. Most organic fertilizers would work well, since they release nitrogen slowly.

Harvesting should be done as late as possible, since cool autumn temperatures and shorter days tend to intensify the sweetness of the plants as they evolve into a reproductive state. While exposure to frost is still to be avoided, covering the plants during an early frost can give you the benefit of another few weeks' growth and more sweetness. When the time does come to harvest your stevia, the easiest technique is to cut the branches off with pruning shears before stripping the leaves. As an extra bonus, you might also want to clip off the very tips of the stems and add them to your harvest, as they are apt to contain as much stevioside as do the leaves. Harvest leaves before the plants flower, and dry them for storage. A few days of strong sun should be enough to dry them well.

Source: http://www.stevia.net/growingstevia.htm http://www.garden.org/searchqa/index.php?q=show&id=21270&keyword=stevia&adv=0

Name: Thyme

Scientific Name: Thymus vulgaris

Thyme deserves a place in all gardens. Its foliage is attractive, the long-lasting flowers are very pretty and it is a compact easy-care plant. Bees and butterflies love the herb, as do other beneficial insects, making it a great asset to an organic vegetable, herb or berry garden.

Common Thymes bloom in spring and attract early butterflies and many different kinds of beneficial flies and wasps. They are also a favorite of honey bees. They should be planted in full sun for best flavor. The ground should be well drained and fairly fertile. After they have bloomed, pull them up in a ponytail and crop them past the spent blooms (about a third of the way into the leaves).

The leaves can be used fresh any time; but for drying, it is best to cut fresh growth after the bloom cycle. When three or four inch pieces of new growth can be harvested, cut these in the early morning, after the dew has dried, and make small bundles. Hang these out of direct light and check often for dryness. How long this will take depends on the moisture in the air. It is very important to make sure the Thyme is completely dry before storing, because improperly dried herbs can mildew and rot. If the herb is crispy when crushed between the fingers, then it is dry. When using dried herbs, always remove the herbs from the jar away from the steam of what you are cooking to avoid introducing moisture into the jar.

Thyme is a small, sub-erect, many-branched, aromatic perennial shrub that grows up to a foot high and two feet wide. Leaves are arranged oppositely in pairs, are oblong-lanceolate, stalkless or nearly stalkless, a quarter to half an inch long, with edges rolled under and pale, hairy undersides. Numerous flowers appear from spring through fall but mostly in June and July. They are tubular, lilac to pink, under quarter inch long, and arranged in small terminal clusters. Fruit contain four tiny seedlike nutlets.

Leaves and sprigs are used as seasoning in clam chowder, stuffing, with meats, flavored vinegars, pickles, and mustard. Thyme is used to flavor liqueurs and is one of the flavorings in Benedictine liqueur. The flowers are edible. The oil is used in flavoring toothpastes, mouth washes, and cough medicines. Thymol's antiseptic and stimulating properties are useful in colognes, after-shave lotions, soaps, and detergents.

Thyme requires relatively little care, doing best in direct sun with little water. Since leaves are the desired product, soils rich in nitrogen are most desirable. Protect plants from deep frost with a mulch. Divide, take cuttings of new green growth, or layer green or woody branches of established plants from midspring through early summer. Replace or propagate culinary varieties every two or three years as they become woody, straggly, and produce few tender leaves.

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

Name: Thyme, Lemon Variegated

Scientific Name: Thymus citriodorus

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

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

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

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

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

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

Source: Southern Herb Growing by Madalene Hill & Gwen Barclay with Jean Hardy http://www.bonnieplants.com/tabid/420/p/1125/Default.aspx

Name: Savory - Winter

Scientific Name: 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. 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.

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: Aloe Vera

Scientific name: Aloe barbadensis Family Liliaceae

Medicinal aloe is a clump forming succulent whose fleshy gray-green leaves are arranged in a vase shaped rosette atop a very short stem. The leaves are up to 18 in (45.7 cm) long and 2 in (5.1 cm) wide at the base, slightly grooved on top, and terminating in a sharp point. The leaves have small grayish teeth on the margins. The main rosette gets up to about 2 ft (0.6 m) high, and the plant continually produces little offset rosettes. In winter and spring, medicinal aloe bears small tubular yellow flowers on branched stalks up to 3 ft (0.9 cm) tall.

Medicinal aloe is believed to have originated in northern Africa, the Canary Islands and the Cape Verde Islands. It has escaped cultivation and established in the Florida Keys, throughout the Caribbean, and in tropical areas worldwide. It is grown commercially, especially in the Netherlands Antilles, for the sap which is used medicinally. Medicinal aloe is easy to grow in sandy or gravelly, well-drained soil. Light: Full sun to partial shade. Moisture: Drought tolerant. Hardiness: USDA Zones 8 - 11. Propagation: Propagate medicinal aloe by separating the offset "pups."

Medicinal aloe is a very popular potted plant, and will thrive for years with little attention. It is used in subtropical cactus and rock gardens and makes an excellent ground cover under palms or large agaves or cacti. This aloe is very salt tolerant and an excellent choice for seaside gardens.

The clear gel-like sap that oozes from cut aloe leaves has been shown to help burns and wounds heal faster and to reduce the risk of infection. Aloe gel is a soothing and effective first aid remedy for minor burns and scrapes and for sunburn. It is available commercially in a wide variety of preparations including first aid creams, shampoos, and soaps. The dried sap is known as "bitter aloes" (as is that of a related species, Aloe ferox). Whichever the source species bitter aloes is a very potent laxative.

There are about 300 species of Aloe, mostly from Africa. The aloes are sometimes confused with the agaves, but the latter (in the family Agavaceae) have fibrous leaves whereas the leaves of aloes are juicy and not at all fibrous. http://www.floridata.com/ref/A/aloe_ver.cfm

Name: Aloe Stricata

Category: Succulent Family: Aloeaceae (Aloes)

Origin: South Africa (Africa) Evergreen: Yes

Flower Color: Red

Bloom time: Winter/Spring

Height: 2-3 feet Width: 1-2 feet Exposure:

Full Sun Drought Tolerant:

Yes Deer Tolerant: Yes

Irrigation Req.: Low Water Needs

Winter Hardiness: 25-30° F

Aloe striata (Coral Aloe) - Solitary succulent to about 18 inches tall by 2 feet wide with broad pale gray green leaves that vary in color depending on amount of sunlight; in very hot areas the foliage is reddish and in cool spots they will be bluish-green. The flat, broad leaves hold the branching coral-red inflorescence during the late winter into early spring. Best in well-drained sunny locations. Grows to about 2' x 1'. Hardy to 25-30 degrees F.

Aloe striata is a popular and most rewarding garden plant. It is relatively easy to cultivate under a wide variety of climatic conditions provided it is planted in a well-drained situation in full sun and given adequate water but not over-watered. It can withstand extreme frost and prolonged drought. This species is not only very showy when in flower but also during the rest of the year on account of its attractive foliage.

As with most aloes, the plants provide nectar during winter which is an important source of food for the attractive sunbirds and many other nectivorous birds during the cooler period of the year when food is not readily available.

Source: http://www.plantzafrica.com/plantab/aloestriata.htm

Name: Delosperma - Ice Plant - mixed varieties

Genus of 150 or more species of evergreen or semi-evergreen shrubs and mat-forming succulents. The hardy ice plant has triangular leaves, which are borne in opposite pairs, and give way to daisy-like flowers all summer long. Native to South Africa

 Plant in a coarse well-drained soil within a pH range of 6.0-7.5.  Does not tolerate wet feet and prefers a rocky/sandy loam.  Where not hardy, ice plants can be grown as an annual.  Great plant for hot dry areas.  In extreme drought conditions the leaves may drop while blooming will continue. The succulent leaves will return from the tuber once moisture is returned to the soil.  If growing in containers use regular garden soil or add sand to the potting medium. Most peat based mediums stay too soggy in winter for Delosperma plants.

Delosperma is a terrific, long blooming perennial groundcover for hot, dry, sunny areas. Combine them with other drought tolerant plants such as Junipers, Sedums, and Sempervivums.

Plants are well watered and allowed to dry thoroughly before water is added again. If too much water is added, the roots will rot, so avoid overwatering. Fertilize only once during the growing season with a very dilute solution. Use a balanced fertilizer diluted to ¼ of the strength recommended on the label. Whether grown in containers or in the landscape this is really a great plant to grow.

Source: http://streambankgardens.com/Delosperma_Hardy_Ice_Plant.html

Name: Echeveria sp

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

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

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

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

Echeverias range in size from small, hard-leafed varieties (sometimes more than an inch or two across) to large, colorful and wavy-leafed varieties that grow to as much as two feet across. There are hundreds of varieties, some are species collected from the wild; and many are man-made hybrids. http://www.cactuscollection.com/info/succulents/echeverias.html http://www.desert-tropicals.com/Plants/Crassulaceae/Echeveria.html

Name: Kalanchoe - Red & Yellow

The genus Kalanchoe includes more than 100 plants, but only a few are regularly seen in cultivation. Kalanchoes are native to arid areas, and they are popular succulents. Modern hybrids are valued for their interesting leaf-forms or, especially for their flowers. Flowering Kalanchoes are available in red, pink, yellow, or white. Like many succulents, these are not difficult plants to grow, providing you are careful with the water, especially in the winter.

Growing Conditions:

Light: They prefer bright, sunny locations, especially in the summer growing season. During the winter, consider a south- facing window. Water: Water moderately throughout the summer and reduce watering in the winter. Let the soil surface dry out between watering, and in the winter, the plant can almost dry out. Watch the fleshy leaves for signs of water distress. Temperature: They prefer warmth. Do not let fall below 55ºF. Soil: An ordinary potting soil mix is fine.

Fertilizer: Feed bi-weekly in the summer with a liquid fertilizer, or use slow-release pellets.

Kalanchoes are not particularly hard to grow, and the flowering varieties (K. blossfeldiana) are highly rewarding for their colorful and long-lasting flowers. Many people discard the plants after the bloom is over, but this isn't really necessary. Simply cut off the flowering head, let the plant rest with reduced water, and resume its normal care. It should flower naturally in spring. Professional growers force Kalanchoes to bloom throughout the year (they are a short-day plant). .

Source: http://houseplants.about.com/od/succulentsandcacti/p/Kalanchoe.htm

Name: Ghost Plant , Graptopetalum paraguayense

Also known as mother-of-pearl plant, the ghost plant is native to Mexico. Its Latin name is Graptopetalum paraguayense. Ghost plant is a member of the Crassulaceae family. This bears some resemblance to the Echeverias.

For the most part, this is a petite, tidy, compact species. From its name, you can pretty well tell that the foliage will be white to silver-gray. There is an overall purplish or pinkish undertone as well. Because the lance-shaped leaves are very brittle, you need to handle this with care. The thick, pointed, fleshy leaves are up to three inches long and an inch wide. The lower ones tend to curl downwards.

When they reach their full size, the handsome rosettes can be around five inches across. Lots of branches come off the stems. During the summer, ghost plant produces cascading flower stalks that are about six inches in length. These come from the leaf axils. The delicate, bell-shaped blooms are beige with flecks of brownish-red. They open in clusters. The plant looks particularly beautiful when it is grown in hanging baskets. It is only about a foot tall.

Ghost plant tends to be rather tender, and is winter hardy only in zones 9-11. It is often used as ground cover in warmer regions. When grown under such conditions, it can eventually produce branches and additional rosettes. This can’t always happen when it is growing in small pots. Ghost plant is a carefree type that is not very demanding. It would be suitable for novice gardeners. Like most succulents, this does best in full sun.

When this plant is actively growing, it needs warm conditions. But during the winter it can tolerate temperatures to 50 degrees Fahrenheit. Don’t bother fertilizing the ghost plant. This really likes a lean soil. Allow the soil to dry out between waterings, and water even less during its rest period.

Be careful to put the water onto the soil and not on the plant. Any drops that touch the foliage can make ugly marks.

Because it tends to be fast growing, this will need repotting on a regular basis. This is easy to propagate from leaf cuttings and stem cuttings. Sometimes new plants will develop along the edges of the foliage. All you have to do is pot these up. When mature, ghost plant can produce offsets that can be separated from the mother plant.

For the most part, this species seldom has many insects or disease problems. However, it can get mealybugs. http://www.desert-tropicals.com/Plants/Crassulaceae/Graptopetalum_parag.html http://www.plantoftheweek.org/week141.shtml

Name: Sedum acre - Goldmoss stonecrop

Sedum acre var. aurea 'Goldmoss' (sometimes rendered Gold Moss or Golden Moss) is a tiny pale green spreading stonecrop which blooms May & June, when the tiny yellow flowers lend it the appearance of a golden moss.

The scientific name acre alludes to its peppery pungeance if crushed. Several common names for the species allude to the peppery odor & acrid flavor: Wall Pepper, Biting Stonecrop, Prick Madam, Wall Ginger, Mousetail, or Bird's Bread. It's also known as Jack-of-the- Buttery, Golden Carpet, & Gold Chain for its flowers, & has such miscellaneous names as Small Houseleak, Mossy Stonecrop, & Creeping Tom.

Goldmoss Wall Pepper creates a one or two-inch tall spreading mat, half the height of regular S. acre. The species is one of the hardiest of hardy stonecrops, a Eurasian native that grows wild from Great Britain to Russia into western China. There are white as well as yellow flowering races. The variant aurea is the smallest of the commonly gardened sedums, with a slightly slower rate of spread than most sedums.

Its key threats are poorly draining soil or larger groundcovers. Even other small sedums are comparatively large & can displace it over time. If tucked between rocks where nothing can grow too close around or right over it, it'll be much happier; or it can be used as a potted sedum underneath an airy dwarf shrub that won't shade the Goldmoss overmuch.

A peculiarity of so many creeping sedums is they are very bad at climbing upward, but will happily spill over stone ledges or down the sides of planter boxes. If planted in just the right location, it can create a marvelous "spilling" appearance.

Although evergreen, often "semi-evergreen" better describes it, as even in the mild winters of Zone 8 it can partially die back in winter. Like the majority of evergreen sedums, Goldmoss prefers a lot of sunlight, very little water, & rocky soil.

All sedums are very easy to grow. Plant them in any average to rich, well-drained soil in full sun to light shade. The low growing varieties will grow in more shade but may not flower. Propagation can be done by division, stem cuttings, and seed, plus self-sown seedlings tend to be common with many varieties.

Source: http://www.paghat.com/sedum_goldmoss.html

Name: Sedum telephium - Autum Joy

While these clump-forming stonecrop plants (roughly 2’ x 2’) are noted for their succulent foliage, Autumn Joy sedum bears an unusual flower well worth growing in its own right. Flowers are massed together in heads that are 3" or more across. Autumn Joy sedum's flowers can be yellow, orange, red, or pink and appear in late summer-early fall. The leaves, which grow in whorls, are sometimes variegated and range in color from bluish-green or greenish-yellow to reddish-pink or almost off- white.

Autumn Joy sedum can be grown in planting zones 3-9.

Grow these stonecrop plants in full sun to partial shade and in well-drained soil. Autumn Joy sedum is drought-tolerant once established.

Autumn Joy sedum is used in border plantings and in rock gardens. Its relatively late blooming period -- the source of this cultivar's name -- is useful for those trying to achieve four-season interest in their yards.

These stonecrop plants attract butterflies. Fortunately, deer pests do not like them, making them effective in deer control.

15-18” x 15” wide (cutting propagated). Once you have gone through the fall with “Autumn Joy” in your garden, you wonder how you ever lived without it. Not what you typically think of as a Sedum, this tall upright variety blooms with large flower heads that start pink and age gracefully to a rich bronze. Nice as a dried everlasting flower.

Source: http://landscaping.about.com/od/plantsforsunnydryareas/p/autumn_joy.htm

Name: Sedum aytacianum -starry white flower

This high alpine plant needs excellent drainage, especially during winter, but likes some moisture in summer. Rich green foliage on tiny carpet forming plants. Blooms profusely with white flowers. From Turkey.

Sedum are extremely easy to grow. They prefer a well- drained soil, but can tolerate rainy weather as well. Extreme heat and lack of sun both cause Sedum to get a bit leggy. Pruning the plants back in early July will encourage them to get bushier and to grow more study.

Maintenance: Sedum flowers bloom only once; late in the season. Sedum do not need deadheading and often look good right through the winter. After several years, the center of Sedum plants will show signs of dying out. Division is needed at that point, to keep the plant vigorous. Stem cuttings can be taken at any time, to propagate more Sedum.

Source: http://www.sedumphotos.net/v/sedum-a/Sedum+aytacianum.jpg.html

Name: Sedium mexicanum, Stone Crop

Mexican stonecrop is an evergreen; during summer, It assumes a yellow coloring; the adult specimens are small in size and reach 45 cm high. These plants are perennial herbs.

The Mexican stonecrop should be preferably located in a place where it can have at least a few hours a day of direct solar light. These plants aren't afraid of the cold weather and can be grown in the garden throughout the whole year.

Water abundantly, moistening the soil deeply, but only when the substratum is dry, leaving it dry even for 4-5 weeks before watering it. Remember that the succulent plants can withhold water inside their materials, therefore they need to be watered only when the weather is hot.

As the day-time temperatures rise at the beginning of the spring, it is agreeable to practice a preventive treatment, with a wide-range insecticide, which should be applied when there aren’t flowerings in the garden. Before the buds become too large, it is advisable to also treat them with a wide-range fungicide, to prevent the development of fungal diseases which spread easily when there is an elevated environmental moisture.

Grow in a soft and sandy, very well drained soil.

http://www.gardening.eu/arc/plants/Succulent-Plants/Sedum-mexicanum-Britt/63386/stamp_m.asp

Name: Sedum palmeri - dense yellow flowers

Zone 7a to 9b Native to northeastern Mexico Grows to 6"h x 12"w

Mexican hens and chickens! In the northern Sierra Madre Oriental the northeastern slopes are carpeted with waxy blue leaves of Palmer's sedum. When we collected this plant, the first cold fronts of the year were sweeping down from the northland. As the wind gusts swept across the cliff faces each succulent cluster of this sedum giggled and nodded its head. With the cool wind swirling around us the plants seemed to be alive. What is even more amazing is that this sedum adapts to our less than ideal climate in Texas. Sedum palmeri is a great garden succulent for the South and you don't even need a cliff face in your back yard since any old pot, urn, or rocky spot under a shady tree will work. The bright yellow flowers emerge in late winter and are not bothered by frost.

This species forms bright green rosettes to 15cm across. Offsets freely to form a small shrub to 20cm tall. Starry bright yellow flowers. Sun/part sun.

This gorgeous succulent has pale green leaves in clustered rosettes, edged in rosy pink in the cold. In late winter and early spring they bloom great clusters of bright yellow star flowers that last for several weeks. Very shade tolerant, great in pots or rock gardens. Native to Northern Mexico.

Source: http://www.yuccado.com/displayone.php?ytitle=Sedum%20palmeri http://www.naturalgardeneraustin.com/information/plants/index.php?currentPic=129

Name: Sedium spurium, Red Carpet

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

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

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

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

http://perennialresource.com/index.cfm?fuseaction=plants.plantDetail&plant_id=796 http://www.yuccado.com/displayone.php?ytitle=Sedum%20palmeri http://www.thesucculentgarden.com.au/sedum.html

Name: Sedium rubrontinctum, Jelly Bean

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

USDA Hardiness Zone: 9 to 10

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

http://www.cactuscollection.com/articles/sedums.html http://www.thesucculentgarden.com.au/sedum.html

Name: Sempervivum tectorum - Hens and chicks

Plant taxonomy classifies hens and chicks plants as Sempervivum tectorum. "Hens and chicks" is the plural form. Sempervivum tectorum is also referred to variously as "hen-and-chicks," "hen and chickens," "hens-and-chickens," etc. Hens and chicks are succulent evergreen perennials.

Hens and chicks plants are mat-forming succulents that produce clusters of rosettes. The parent rosettes are the "hens," and the smaller rosettes that spring from them are the "chicks" or "chickens." This low- growing (4") perennial will quickly spread to 2' or more in width. Although grown for its foliage, hens and chicks do flower (see picture), on a tall (1') flower stalk. The foliage of hens and chicks plants can be red, green or some mixture thereof.

Hens and chicks can be grown in planting zones 3-11. Grow hens and chicks plants in full sun to partial shade and in well-drained soil. In the South, hens and chicks can profit from partial shade; but the requirement for well-drained soil is a must in any zone! The "hens" will die after flowering, but by that time they will have produced numerous "chicks" or "chickens" to take their place. To propagate, simply split off the chickens from the parent plant and transplant them. Providing contact with the soil should be sufficient for transplanting, since hens and chicks root readily.

As drought-tolerant succulents, hens and chicks plants are rock-garden perennials par excellence. My tutorial on how to build rock gardens illustrates how nicely hens and chicks complement other rock- garden components. Hens and chicks plants are also deer-resistant.

While the origin of the common names, "hens and chicks" or "hens and chickens" is apparent from the foregoing, the reader may be curious about the origin of the plant's Latin name, Sempervivum tectorum.

The word for the genus, Sempervivum, is Latin for "always live," i.e., evergreen. So far, so good. But when you discover that the word for the species, tectorum, means "on roofs" in Latin, you may start scratching your head. What does this evergreen perennial have to do with roofs?

Well, it turns out that hens and chicks, which are indigenous to Europe, were traditionally planted in thatched roofs. European folklore held that they were supposed to provide protection against lightning- induced fires, due to the plants' association with two gods of lightning: Thor and Zeus (Jupiter). In this case, folklore is justified, in the sense that succulents such as hens and chicks are fire-resistant and would perhaps slow down the spread of fire through thatch.

Source: http://landscaping.about.com/od/plantsforsunnydryareas/p/hens_and_chicks.htm