Lettuce grows best in cool weather and sunny locations. Spring, mid-summer, and early fall are the times of year to plant lettuce, but you can grow lettuce in the summer even in warm regions if you choose heat-tolerant and bolt-resistant varieties. There are lettuce cultivars that are ready for picking in 45 days and others […] More
Carrots are among the easiest garden vegetables to grow—and the most bountiful–given the right conditions. Carrot culture is very simple. Sow the seeds rather thickly and thin the plants to 3 to 4 inches apart. If the soil is nutrient-rich and loose, there will be no trouble with root development. Remember, young, tender, quick-growing carrots […] 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
Polyanthus primrose is a tender semi-evergreen hybrid perennial that produces single blossoms or umbels of up to 20 flowers in spring. Polyanthus primroses are often called English primroses. Polyantha or English primroses are widely hybridized and cultivated. There are many cultivars and strains widely available at garden centers and nurseries. Polyantha primroses are often listed […] 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