GardenMama's Dream

Thursday, October 13, 2016
Culinary and Edibles that are best grown at home Basic herbs, thyme, oregano, bay, chives, mint so I can use less salt in cooking. Parsley, lettuce, green onion because they taste best fresh Basil, tomatoes, wax beans, Tabasco peppers since I can’t get enough Blueberry hedge, strawberry bed for fruits and plants versatile and delicious Annual plants for pops of color anywhere I want them. I love to plant bulbs and from seed: Tulips, zinnias, candelabra tree (Cassia alata) Perennial plants renew faith in gardening when they reappear Daffodils (whimsical Double Van Scion since 1907) Milk and wine lily (Crinum x herbertii), St. Joseph’s lily (Hippeastrum x johnsonii) Clematis with sweet flag (Acorus) for living shade Old and new varieties can be compatible Canna sp. and hybrids ‘Rebel Child’ blue salvia Chrysanthemum ‘Clara Curtis’ Lantana camara and hybrids Fountain grass (Pennisetum), muhly grass (Muhlenbergia) Shasta daisy (Leucanthemum x superbum ‘Becky’) Coral bells (Heuchera) Hosta sp. and hybrids Indian pink (Spigela marilandica) Lenten rose (Helleborus orientalis) Multi-season interesting shrubs Abelia for all seasons Summer into fall: mophead and lacecap hydrangeas Dwarf gardenia (Gardenia radicans) Strawberry shrub (Euonymus americanus) Sasanqua (Camellia sasanqua) shrubs and trees Winter into spring: japonica (C. japonica) Flowering quince (Chaenomeles sp. and hybrids) Native azalea (Rhododendron canescens) Spirea (Spiraea thunbergii) Trees to anchor me and the garden Nellie Stevens holly, possumhaw (Ilex) Japanese maples (Acer palmatum dissectum) Banana shrub (Michelia figo) Sweet olive (Osmanthus fragrans)
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