Stachys–commonly called lamb’s ears–is a small perennial evergreen most often chosen for its foliage and not its flowers. Stachys produce downy, silvery gray foliage and spikes of small usually mauve-pink flowers in summer. Stachys is a good choice for a sunny bed or path. Stachys must be planted in well-drained soil. Plants often die out […] More
Asparagus is a long-lived perennial vegetable that requires three to four years to become established and productive. Once established, an asparagus plant can produce spears for 15 to 20 years or more. It is best to grow asparagus in dedicated planting beds–often referred to as the “asparagus patch”. Asparagus grows from fleshy roots called crowns. […] More
Rhubarb is grown for its leaf stems (called petioles) which are thick and fleshy. The stems are colorful—cherry-red to deep red and sometimes green–and tart. They are used in jams and pies—with plenty of sugar added—and are often matched with the sweetness of strawberries. Rhubarb is a perennial vegetable that requires a dedicated growing spot […] More
Pulsatilla–commonly called pasque flower–bears nodding, cup-shaped flowers in shades of purple, red, pink, or white in spring. Flowers are followed by silky seed heads. Pulsatilla is a clump-forming perennial with feathery light green leaves that are silky when young. Grow Pulsatilla in rock garden and scree beds where the flowers and fluffy seed heads will […] More
Peas are a cool-weather crop; they must mature in cool weather. Grow peas in spring and sometimes autumn in cold-winter regions. Grow peas during the winter and early spring in mild-winter regions. Peas mature in about 60 days. Time your pea planting so your pea harvest comes during cool weather. That means planting peas in […] More
Lupinus–commonly called Lupine-bears pea-like blooms in early summer. Lupine forms clumps of divided dark green leaves. Lupine is needs plenty of moisture. It is wind- and cold-tolerant. Lupines are a large group of wildflowers native to western North America. Lupinus is a genus of annuals and perennials, sometimes shrubs, of the Pea Family. They are […] More
Crambe is a tall perennial that produces mounds of dark green leaves below clouds of tiny white fragrant flowers. The wispy blooms are nearly see-through. Crambe is a member of the cabbage family; leafy mounds have a cabbage-like appearance. Crambe is much branched; blooms appear in clusters and are honey-scented. Set Crambe at the front […] More
Primula vulgaris–commonly called English primrose–bears clusters of 3 to 25 often fragrant flowers in spring. Primula vulgaris is native to England and is widely distributed throughout Europe. Primula vulgaris flowers are salverform, meaning they form a narrow tube with petals abruptly bent outwards at right angles. flowers are commonly yellow, but there are many colors. […] More
Lunaria bears showy racemes of purple or white four-petaled, cross-shaped flowers from late spring to summer. The flowers are followed by sprays of round, flat, translucent seedpods. The seedpods are often used in dried flower arrangements. Lunaria flowers resemble wild mustard flowers but are purple or white, not yellow. These biennials or herbaceous perennials are […] More
Corydalis–commonly called Fumewort–has irregular yellow, blue, purple, or rose flowers that resemble those of the bleeding heart. Fumewort is easy to grow in ordinary garden soil. Corydalis produces mounds of delicate-looking ferny foliage. Tubular and spurred flowers appear on racemes. Perennial varieties grow from rhizomes or tubers. Most Corydalis do not like being transplanted. They […] More
Solidago, commonly called goldenrod, produces branching heads of golden yellow blooms from mid-to-late summer. Solidago is an upright, clump-forming perennial with slender, pointed green leaves. The plant may need staking. Solidago is a good choice for color in the late summer border or wild garden. Solidago is a good cut flower. Plant Solidago where it […] More
Taro–also called Dasheen–is a perennial tropical or subtropical plant commonly grown for its starchy but sweet flavored tuber. Taro is always served cooked, not raw. The taro tuber is cooked like a potato, has a doughy texture, and can be used to make flour. Young taro leaves and stems can be eaten after boiling twice […] More
Stephen Albert