Lychnis flos-cuculi 'Nana'
Cold Tolerance: Zone 4b
5a
5b
6a
6b
7a
7b
8a
9a
Light: Sun-P.Shade to Sun-P.Shade
Height: 2in. x 4
Water: Dry-Normal
Soil: Sandy
Flowers: Early Summer to Late Spring to Middle Spring
Common Uses:Alpine Rockery, Bedding Plant, Borders, Groundcover, Miniature/Faery Garden, Ornamental
This Cicely Mary Barker faerie plant is a curious miniature with twisting, tough, shiny, dark green leaves that form a weird-looking, tight mound complete with bright pink, ragged edged flowers in spring. Lewis and Clark were intrigued by this too.
$ 4.29
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| I present the following hodge podge of recipes. Some are healthy versions of a classic, others are fresh green salads, some are just for fun. I threw in some traditional Irish recipes and my favorite holiday “bay leaf” dessert in honor of its 2009 herb of the year title.
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| *LAVENDER VINEGAR*
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| Insert 1 tsp. dried or 2 tsp. fresh English Lavender flowers into a small glass jar with a plastic lid. Pour 1-1/2 c. white wine vinegar into jar. Cover, shake and set aside overnight. Next day or two, strain vinegar and discard lavender
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| *PEAR & FETA SALAD*
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| about 4 servings.
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| dressing:
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| 1/2 c. olive oil
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| 3 T. lavender vinegar
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| 1/4 tsp. salt & pepper
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| 1/4 tsp. dry mustard
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| salad:
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| 4 firm, ripe pears, thin sliced
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| 2 T. lemon juice
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| 1/2 c. feta (or 1 c. swiss)
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| 1/2 c. pecans, chopped
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| GREENS, violets, lettuce
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| Combine all dressing ingredients in a glass jar with a tight fitting lid and shake well. In medium bowl, carefully toss pears with lemon juice. Add the cheese and pecans. Pour dressing over pears. Toss gently. Serve pears over greens and garnish with edible flowers.
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| *ROASTED POTATO SALAD* - about 4 servings
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| 1# or about 10-14 little, new, red potatoes (don’t peel)
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| 2 tsp. safflower oil
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| 1/4 c. red onion, minced
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| 1 clove garlic, minced
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| 1-2 T. fresh parsley
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| 1 T. mayonnaise
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| 1 T. lowfat yogurt
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| 1 tsp. fresh rosemary OR 1 T. fresh dill
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| Preheat oven to 375.
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| Quarter potatoes, if necessary, otherwise leave them whole. (You want bite-sized chunks). Scrub clean, pat dry and pile them in a glass baking dish. Toss with oil until coated. Spread potatoes out in a single later and roast in oven for about 35 minutes. Scoop potatoes into a large bowl and add onion, garlic, and parsley. In a small bowl, combine mayonnaise, yogurt, rosemary or dill. Add to taters and toss well. Chill 4 hours.
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| *HERBAL SIMPLE SYRUP*
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| 2 c. sugar
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| 2 c. water
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| 1-1/2 c. tightly packed sweet herbs like lemon balm and verbena, orange or pineapple mint and pineapple or honeydew melon sage
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| Bring sugar and water to a boil, stirring until sugar is dissolved. Turn off heat and add fresh, clean herbs. Cover and cool overnight. The syrup will take on a pretty golden or GREEN tint, depending on which herbs you use. Strain into clean jars, label and keep in refrigerator to use as needed.
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| *LUSCIOUS LEMONADE* -about 6 cups
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| 1 bouquet of herbs
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| (lots of lemon balm or verbena, a few sprigs of mint)
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| 2/3 c. fresh squeezed lemon juice (6 or 7 lemons)
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| 1 c. herbal simple syrup
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| 3 c. water
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| 1 c. sparkling mineral water
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| Gently twist the stems of the bouquet of herbs to release their flavor and gently place in a one quart jar. Make sure they’re completely clean. Add lemon juice, syrup and plain water and chill 6 hours to overnight. Add sparkling water just before serving. Serve in glasses garnished with a citrus slice and a fresh herb sprig or *herbal ice cubes.
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| herbal ice cubes:
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| Wash, then float sprigs of of lemon herbs, mints and edible flowers in an ice cube tray filled with water, mineral water or “7-up.” Cover with plastic wrap and freeze.
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| *LIME & GINGER SALMON* - 3 to 4 servings
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| 1 lime
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| 1/4 c. honey
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| 2 T. olive oil
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| 2 tsp. soy sauce
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| 1 tsp. fresh gingeroot, grated
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| 1-1/2 # wild salmon
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| 2 c. each spinach and watercress
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| Finely shred the peel of 1 lime. Combine the juice of lime, honey, oil, soy sauce, gingeroot and 1 tsp. lime peel. Reserve 2 T. of this marinade and pour the rest over the salmon fillets. Set in refrigerator for up to 2 hours, turning occasionally. Grill as desired or broil. Do not overcook. Once it flakes, it is done because it continues to cook even off the heat. Serve over greens and drizzle with reserved lime mixture.
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| *SNOW CRAB CLAWS WITH SALSA FRESCA*
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| Defrost 24 frozen snow crab claws overnight in the refrigerator or if you are lucky enough to have fresh, go from here. Serve the crab claws thoroughly chilled on a bed of chopped ice, accompanied by a bowl of this sauce:
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| Salsa Fresca:
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| 1 sweet red pepper, finely chopped
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| 1 sweet yellow pepper, finely chopped
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| 4 ripe tomatoes, seeded and finely chopped
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| 1 small red onion, minced
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| 1 garlic clove, minced
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| 1 serrano chili, finely minced
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| 1 jalapeno chili, finely minced
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| juice of 1 lime
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| 3 T. olive oil
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| 1/4 c. fresh cilantro, culantro or vietnamese cilantro, chopped
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| 1/4 c. parsley, chopped
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| Combine all ingredients (substituting milder or hotter chilies as desired) and chill, covered in the refrigerator overnight. Serve with chips, over grilled fish or alongside a lusciously chilled plate of crab claws.
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| *PESTO SAUCE*
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| 2 c. fresh basil leaves
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| 1 c. fresh parsley
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| 1/2 c. pine nuts or walnuts
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| 2 cloves garlic, sliced
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| 1 tsp. salt
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| 1/3 to 1/2 c. olive oil
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| 1 tsp. lemon juice
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| 1/2 c. freshly grated parmesan
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| 1/4 c. freshly grated asiago cheese
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| Mash with mortar and pestle or in a food processor with a steel blade. Combine all the ingredients but the cheeses. Process, stopping a couple of times to scrape down the sides of the bowl, until a smooth slurry will just slide off a spoon, thick not soupy. If it’s too oily, add more basil. Transfer green sauce to a bowl and stir in cheeses. Keep in a cool spot until ready to serve. Freezes well in ice cube trays (devoted just to herbs). Store frozen cubes in a “Zip-loc: bag. Otherwise it keeps in refrigerator for about a week. Jazz up this traditional recipe by adding a 1/4 c. of oregano, marjoram or a bit less of sage. Throw in a chile pepper. Over bread, pasta or in the next recipe....
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| *SMOKY PESTO POCKETS* -4 servings
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| 2 chicken breasts
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| 1 c. of chicken broth
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| 1/2 c. GREEN onions
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| 3-4 roasted red peppers, chopped
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| 2-1/4 ou. olives, drained and sliced
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| 4 ou. smoky provolone cheese chunks
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| 1/2 c. pesto sauce
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| 1/4 c. mayonnaise
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| 2 tsp. lemon juice
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| 4 pitas, halved
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| lettuce, tomatoes, cukes, and onion toppings
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| Heat oven to 350.
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| Bring to a boil, then simmer chicken and broth for 10 to 15 minutes until juices run clear. Remove chicken, cool slightly and dice. (Use broth for soup later). In medium bowl, combine chicken, green onions, roasted peppers, olive and cheese. Mix well.
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| In a small bowl combine pesto, mayo and lemon juice, mixing well. Toss chicken and pesto blends and spoon into pita pockets. Place on a cookie sheet and bake 7 to 10 minutes until thoroughly heated. Serve with lettuce, tomatoes, cucumbers and onions.
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| *SORREL SOUP* - about 4 servings
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| 4 c. young sorrel leaves
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| 4 c. young spinach leaves
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| 4 shallots, finely minced
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| 3-4 T. butter
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| 2 c. chicken stock
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| 1-1/2 c. half & half
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| fresh ground pepper
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| chives and lemon slices
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| Thoroughly wash sorrel and spinach. Steam all in a saucepan with very little water until limp. Watch so you don’t burn it! Drain and puree in a food processor. Set aside. Saute shallots in butter until in the saucepan until translucent, about 3 minutes. Add stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Add pureed sorrel and spinach to stock and blend, stirring constantly with a whisk until smooth. Add half & half, season with pepper and blend thoroughly. Serve hot or very chilled. Garnish with chives and a slice of lemon.
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| *TRADITIONAL IRISH COOKING*
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| Mulberry Creeks’ 2009 HerbFair Theme
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| *QUICK IRISH SODA BREAD*
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| 2 c. all purpose flour
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| 1-1/2 tsp. baking powder
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| 1/2 tsp. baking soda
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| 1/2 tsp. salt
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| 1 T. sugar
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| 1/4 c. chilled shortening
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| 1/2 to 1 c. raisin
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| 1 beaten egg
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| 2/3 c. buttermilk
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| Preheat oven to 375.
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| Sift flour, baking powder & soda, salt and sugar together into a large bowl. Cut shortening into the mix with a pastry blender until it resembles coarse cornmeal. Stir in raisins. In a small bowl, blend beaten egg and buttermilk. Add that to the dry ingredients and stir well. Knead briefly and place in a greased 8 inch round pan. Press down so dough will almost fill pan. Cut a bold cross over the top and sides so bread will not crack. Brush top with more buttermilk. Bake 35-40 minutes until golden.
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| *COLCANNON* - about 6 servings
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| 1/2 c. scallions, (leeks or onions in a pinch), minced
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| 1/4 c. butter
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| 1/4 c. milk
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| 1 # cooked mashed potatoes
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| 1-1/2 c. cabbage, chopped fine
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| Saute scallions in butter. Add milk and well mashed potatoes and stir until heated through. Saute cabbage in another pan. Add it to the cabbage. Whip until fluffy.
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| *BOXTY PANCAKES*
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| 8 ou. freshly boiled potatoes
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| 8 ou. peeled raw potatoes
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| 2 c. white flour
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| 1/2 tsp. baking soda
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| pinch of salt
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| 1 to 1-1/2 c. buttermilk
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| butter for frying pan
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| Peel cooked potatoes while hot. Drop into bowl and mash immediately. Grate the raw potatoes and add to the mashed ones. Sift flour and baking soda together and add to potatoes. Add salt and mix well. Add enough buttermilk to make a stiff batter.
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| Heat griddle or frying pan. Melt a tablespoon of butter. Make large or small, using 1 to 4 tablespoons of mixture. Cook about 5 minutes a side or until golden. Pass the butter and eat on the spot!
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| *IRISH BEEF STEW* - about 6 servings
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| 1/4 c. olive oil
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| 1-1/4 # stew beef, 1” chunks
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| 6 large garlic cloves, minced
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| 6 c. beef broth or stock
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| 1 c. Guinness beer
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| 1 c. fine red wine
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| 2 T. tomato paste
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| 1 T. sugar
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| 1 T. dried thyme
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| 1 T. Worcestershire
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| 2 bay leaves
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| 2 T. butter
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| 3# Russet potatoes
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| 1 large onion
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| 2 c. carrots, 1/2” pieces
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| 2 T. fresh parsley
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| Heat oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute for just a minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir. Bring mixture to a boil. Reduce to medium-low. Cover. Simmer 1 hour.
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| While the meat is simmering, peel and cut potatoes in bite sized chunks. Melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew has finished its hour simmer. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay. Tilt pan and spoon off fat. Transfer to serving bowl. Sprinkle with parsley and serve. Salt and pepper to taste.
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| *FAVORITE BAY RECIPE* for the holidays:
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| *APPLE YULE LOGS* | - 8 servings
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| 8 large cooking apples, pared and cored
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| 1 c. soft bread crumbs
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| 1/2 c. golden raisins, finely chopped
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| 1/4 c. packed brown sugar
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| 1 to 2 T. Scotch Whiskey
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| 1/4 c. each light and dark corn syrups
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| 2 bay leaves (2009 HERB OF THE YEAR)
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| 1/2 c. Scotch Whiskey
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| Arrange apples in 2 rows in a large, glass baking dish. Mix breadcrumbs, raisins, brown sugar, and a little whiskey to moisten. Spoon into apple centers. Mix corn syrups. Pour over apples. Sink the bay leaves into the syrups. Bake 30-40 minutes at 325 or until apples are tender, basting frequently. Pour syrup into a small bowl. Just before serving, warm the whiskey, pour over the apples, and ignite. Serve apples with sauce. Note: if desired, chill apples before igniting.
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Piper auritum (santum)
Cold Tolerance: Zone 9b-11
Light: Shade to P.Shade-P.Sun
Height: 3-20 Feet
Water: Wet
Soil: Organic
Common Uses:Culinary, , Fragrant
Let us explain. This is not the source for a rootbeer float but the fragrance is similar. The 8-inch heart shaped leaves are used to wrap fish or pork in Mexican and Indian cooking. A customer of ours from Central America (see our Culantro entry) told us she uses it like tamales. So, I steamed a corn bread/ stuffing-for-peppers blend, wrapped with root beer leaves. We ate the sweet leaves and all! Imagine Mark coming into our kitchen at the end of a long day and smelling that! Remember to find a moist large spot for this novelty herb and it will grow up to 4-5 feet, in the first growing season.
$ 5.29
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If rosemary grows well for a couple it is said that the woman rules the household or is it the man? Never mind, this is how you keep a rosemary alive, indoors, in winter, which is exactly where it needs to be in the North. (Of our three entrees in the C
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Rosmarinus officinalis `Arp'
Cold Tolerance: Zone 6b
7a
7b
8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 3-4 Feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Flowers: Early SpringLate Winter
Common Uses:Culinary, , Medicinal
Perhaps the hardiest of all varieties, however, our winter breezes are still too stiff. In the past, we wrote about it's rangey form, but frankly, this year it was thick & well branched. Go figure. If you're in zone 6 or warmer, it's worth a try outdoors in winter. Leaves & blooms enhance jams & orange sauce for poultry or lamb.
$ 3.79
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Rosmarinus officinalis `Arp'
Cold Tolerance: Zone 6b
7a
7b
8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 3-4 Feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Flowers: Early SpringLate Winter
Common Uses:Culinary, , Medicinal
Perhaps the hardiest of all varieties, however, our winter breezes are still too stiff. In the past, we wrote about it's rangey form, but frankly, this year it was thick & well branched. Go figure. If you're in zone 6 or warmer, it's worth a try outdoors in winter. Leaves & blooms enhance jams & orange sauce for poultry or lamb.
$18.00
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Rosmarinus officinalis prostratus
Cold Tolerance: Zone 8a
8b
9a
9b-11
Light: Full Sun
Height: 2-3 Foot trailing
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Culinary, , Garden Railroads, Miniature/Faery Garden, , Topiary, , Jar Gem, , Topiary
The perfect miniature rosemary, for containers, miniature landscapes & of course, faerie gardens. A little bit larger than ""Baby P.J."". Light blue flowers, in winter, compliment short flavorful leaves on dainty compact wiry stems. Huntington Botanical Garden introduction.
$ 3.79
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Rosmarinus officinalis prostratus
Cold Tolerance: Zone 8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 2-3 Feet trailing
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Baskets, , Container, , Culinary, , Garden Railroads, Medicinal, , Topiary
This creeping variety has made a name for itself as the container rosemary. It looks natural in hypertufa containers & hanging baskets, & easily wraps around circular wire frames for victorian centerpieces. Fresh rosemary for Thanksgiving turkey, plucked from your table- impressive!
$ 3.79
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| serves 8
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| 1 pkg. yeast
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| 2 tsp. garlic, minced
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| 1 tsp. sugar
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| 2 tsp. salt
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| 1-1/2 c. warm water
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| 1/2 tsp. pepper, fresh ground
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| 4 c. unbleached flour
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| 2 T. fresh rosemary, finely chopped
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| 2 T. extra virgin olive oil
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| 6 T. fresh sage, finely chopped (OR LESS)
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| In a large mixing bowl or heavy duty mixer, combine the yeast, sugar, water and 1/2 c. of the flour. Mix well. Let the yeast “proof” (let sit) for 5 minutes. Add the olive oil, garlic, salt, pepper, herbs and remaining 3-1/2 c. flour. Work ingredients together until dough is smooth & firm. Cover dough. Let rise in a warm place, until doubled, about 1-1/2 hrs.
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| Punch the dough down, knead it a few times into a smooth ball and then stretch it out on a very well oiled, large baking sheet. Drizzle a generous amount of the olive oil over the dough. Work the dough with the tips of your fingers to make dimples all over the surface. Cover the baking sheet loosely with plastic wrap and allow the dough to rise again until it has doubled in size or about 45 minutes.
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| Preheat the oven to 400 degrees. Sprinkle with salt and pepper. Bake for 5 minutes and then lower the oven temperature to 350 degrees and bake an additional 30 minutes. Dip ripped pieces of focaccia in olive oil infused with “Italian herbs” (like dried oregano, chile peppers, onion & garlic granules, basil, marjoram, savory and thyme)
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Rosmarinus officinalis 'Joyce DeBaggio'
Cold Tolerance: Zone 7b
8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 1-2 Foot
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Container, , Culinary, , Medicinal, , Topiary
""Thanks for the Memories""
Attractive chartreuse and green striped leaves with subtle, lemony flavor, adorn this stocky upright rosemary. Variegation is most prominent in cooler weather and is gorgeous with blue buds. Mark's favorite variety for container growing, as it appears as a mini alpine tree. Named for Tom DeBaggio's wife, Joyce. Along with bay, rosemary is my favorite Christmas herb.
$ 3.79
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Rosmarinus officinalis 'Gorizia'
Cold Tolerance: Zone 7b
8a
8b
9a
9b-11
Light: Full Sun
Height: 4 - 5 feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Culinary, , Medicinal, , Topiary
""Thanks for the Memories""
We call it Godzilla. Tom DeBaggio found it from Gorizia, Italy. Huge broad leaves are twice the size of ""Garden Rosemary"". Light blue flowers in spring-summer are also larger than other rosemaries. DeBaggios describe flavor as ""gentle, sweet and a bit gingery."" Tempura anyone? Mark is using this variety for a 3 foot tall, triple spiral standard topiary. In just 3 years, it's finished!
$ 3.79
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Rosmarinus officinalis 'Herb Cottage'
Cold Tolerance: Zone 7b
8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 3-4 Feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Bonsai, , Culinary, , Garden Railroads, Miniature/Faery Garden, Medicinal, , Topiary
When I escape the winter blues and enter our greenhouse, the fluorescent bright blue flowers on 'Herb Cottage' take my breath away. It's a solid well branched selection just jammed with leaves. Excellent for bonsai and topiaries. Formerly listed as 'Salem'
$ 3.79
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Rosmarinus officinalis 'Herb Cottage'
Cold Tolerance: Zone 7b
8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 3-4 Feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Bonsai, , Culinary, , Miniature/Faery Garden, Medicinal, , Topiary
When I escape the winter blues and enter our greenhouse, the fluorescent bright blue flowers on 'Herb Cottage' take my breath away. It's a solid well branched selection just jammed with leaves. Excellent for bonsai and topiaries. Formerly listed as 'Salem'
$24.00
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Rosmarinus officinalis `Madalene Hill'
Cold Tolerance: Zone 6b
7a
7b
8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 2-3 Feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Culinary, , Medicinal, , Topiary
""Thanks for the Memories""
Madeleine Hill did not introduce this hardy variety (she introduced 'Arp'), rather it was named in her honor, by Tom DeBaggio. Long ago we were impressed with it's healthy and hardy growth habit. Not hardy in our open fields, but then all hardy rosemaries have a difficult time overwintering here. Plant against a south wall and protect from brisk winds with something transparent (not mulch!). A well drained, gravelly soil is also critical to prevent spring root rots.
$ 3.79
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Rosmarinus officinalis `Collingwood Ingramii'
Cold Tolerance: Zone 8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 3-4 Feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Culinary, , Medicinal, , Topiary
Ingram is a very fast grower increasing up to 1-1/2 feet in a single year! Small plants start with upright growth and continue growing until they become heavy. they develop a prostrate posture making long stems perfect for Shish-ka-bobs. Darkest blue flowers.
$ 3.79
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Rosmarinus officinalis 'Hungington Carpet'
Cold Tolerance: Zone 8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 2-3 Feet trailing
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Culinary, , Medicinal, , Topiary
This is the largest creeping variety we offer. Prostrate varieties flower in winter with a similarr beautiful blue color. Because it is practically identical to 'Lockewood de Forest', we have dropped that cultivar.
$ 3.79
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Rosmarinus officinalis `Majorica Pink'
Cold Tolerance: Zone 8a
8b
9a
9b-11
Light: Full Sun to Full Sun
Height: 3-4 Feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Culinary, , Medicinal
Pink flowers distinguish this strong, upright, short needled variety. Doesn't branch well, but reaches amazing heights in one season. Another companion for the grill with long stems for Shish-ka-bobs. Mark trained one into a 4 foot Christmas tree in just 3 years. Summer pruning promotes better branching.
$ 3.79
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Rosmarinus officinalis 'Tuscan Blue'
Cold Tolerance: Zone 7b
8a
8b
9a
9b-11
Light: Full Sun
Height: 4 - 5 feet
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Common Uses:Culinary, , Medicinal, , Topiary
This rosemary always looks healthy! Is it it's broad leaves like 'Gorizia' but shinier and a bit smaller? Or is it the tall columnar form, reminiscent of an ""Irish Yew?"" It grows better than 7 feet in Zones 7-10. Best of all, I like it's fresh, Christmas scent.
$ 3.79
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Rosmarinus officinalis 'Nancy Howard'
Cold Tolerance: Zone 6b
7a
7b
8a
8b
9a
9b-11
Light: Full Sun
Height: 2-3 Foot trailing
Water: Dry-Normal
Soil: Loamy-Sandy Well Drained
Flowers: Late Summer
Common Uses:Culinary, , Medicinal, , Topiary
The unique white flowers that cover this masterpiece in late summer, early fall add to the legend of how Mary layed her cloak on a rosemary while escaping to Egypt, turning the white to blue. Was this that white shrub? Balanced rosemary flavor. Hardier variety to below 0 degree F.
$ 3.79
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Rosularia sedoides
Cold Tolerance: Zone 6b
7a
7b
8a
9a
9b-11
Light: Sun-P.Sun to Shade
Height: 2in. x 12
Water: Dry-Normal
Soil: Sandy-Loamy
Flowers: Early Fall to Late Summer
Common Uses:Jar-Gems"""""""" TM, Borders, Groundcover, Miniature/Faery Garden, Ornamental
The soft light green rosettes with white flowers are tougher than they look. As we write this and the last snow just melted after -5 degrees, these are still looking great. They look more like a ""Hen & Chick"" then the Sedums to which they are related. Great for mini landscapes too.
$ 4.79
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Ruta graveolens `Blue Mound'
Cold Tolerance: Zone 5b
6a
6b
7a
7b
8a
8b
9a
9b
Light: Full Sun to Full Sun
Height: 1-2 Feet
Water: Normal
Soil: Loamy-Sandy Well Drained
Flowers: Late Summer to Middle Summer
Common Uses:Borders, Butterfly, Fragrant, Garden Railroads, Ornamental
The dwarf mounding habit of this ancient herb makes an excellent mate with roses, in groups of 7 or more. The semi-evergreen blue foliage contrasts well with almost any perennial, especially roses & yellow conifers for a winter color display. Rue's foliage, sunlight & skin MAY result in skin rashes. Please don't eat it.
$ 3.79
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Ruta graveolens
Cold Tolerance: Zone 4b
5a
5b
6a
6b
7a
7b
8a
8b
9a
9b
Light: Full Sun to Full Sun
Height: 3-4 Feet
Water: Normal
Soil: Loamy-Sandy Well Drained
Flowers: Late Summer to Middle Summer
Common Uses:Borders, Butterfly, Fragrant, Garden Railroads, Ornamental
Chartreuse, star shaped flower clusters, bloom all summer contrasting with blue foliage. Its strong antiseptic foliage was credited for stopping plagues and the inspiration for ""clubs"" on a deck of cards. Can reseed itself with abandon. Rue's foliage, sunlight and skin may result in skin rashes. Please don't eat it.
$ 3.79
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Remember to use plastic lawn edging along sections of railroad track to prevent root creeping ground covers from invading tracks. This will elimate the need to use herbicides.
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