Flowers and Flowering Plants
NC COOPERATIVE EXTENSION
FORSYTH COUNTY CENTER
1450 Fairchild Road
Winston-Salem NC 27105
Phone: 336-703-2850
Website: www.forsyth.cc/ces
Flowers and Flowering Plants Contents
All of the leaflets in this booklet can be found via the internet. The link for each leaflet is listed beside the title. Horticulture Information Leaflets can be found at
http://www.ces.ncsu.edu/Publications/lawngarden.php There are many more leaflets and useful information found on our State Urban Horticulture Site at
http://www.ces.ncsu.edu/depts/hort/consumer/ Or on our local county websites at http://www.forsyth.cc/ces or
http://forsyth.ces.ncsu.edu .
Edible Flowers (Leaflet 8513) – http://www.ces.ncsu.edu/depts/hort/hil/hil-8513.html Annual Flowers: Color in the Garden – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/annuals/text/color.html Annual Flowers: Site Selection – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/annuals/text/siteselection.html Drought Tolerant Annuals – http://www.ces.ncsu.edu/depts/hort/consumer/quickref/flowers/annuals-drought.html Attracting Birds: Flowers – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/birds/text/bird_flowers.html Attracting Hummingbirds: Flowers – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/birds/text/hbird_flowers.html Starting Annual Plants from Seeds – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/annuals/text/startingseeds.html Starting Annuals with Transplants – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/annuals/text/transplants.html Annual Flowers: Preparing the Soil – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/annuals/text/preparing.html Annual Flowers: Maintenance – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/annuals/text/maintenance.html Weed Management in Annual Color Beds (Leaflet 644) – http://www.ces.ncsu.edu/depts/hort/hil/hil-644.html
Perennials: Selection – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/perennials/text_selection.html Perennials: Propagation – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/perennials/text_propagation.html Perennials: Purchasing – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/perennials/text_purchasing.html Perennials: Transplanting – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/perennials/text_transplanting.html Perennials: Maintaining – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/perennials/text_maintaining.html Perennials: Winter Protection – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/perennials/text_winter.html Select Perennial Flowers for North Carolina (Growing Requirements) – http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/perennials/perennial_table.html
Distributed in furtheranceof the Acts of Congress
of May 8 and June 30, 1914.Employment and program
opportunities are offered toall people regardless of
race, color, national origin,sex, age, or disability. North
Carolina State University,North Carolina A&T State
University, U.S. Departmentof Agriculture, and local
governments cooperating.
Horticulture Information Leaflet 85131/99
EDIBLE FLOWERS
Cyndi Lauderdale, Extension Agent, Wilson County CenterErv Evans, Extension Associate
Flowers have traditionally been used inmany types of cooking: European, Asian,East Indian, Victorian English, and MiddleEastern. Early American settlers also usedflowers as food. Today, there is a renewedinterest in edible flowers for their taste,color, and fragrance. Edible flowers canbe used fresh as a garnish or as an integralpart of a dish, such as a salad. Squashflowers can be fried in light batter orcornmeal. Some flowers can be stuffed orused in stir-fry dishes. Edible flowers canbe candied; frozen in ice cubes and addedto beverages; made into jellies and jams;used to make teas or wines; or minced andadded to cheese spreads, herbal butters,pancakes, crepes, and waffles. Manyflowers can be used to make vinegars forcooking, marinades, or dressings for salad.Herbal flowers normally have the sameflavor as their leaves, with the exceptionsof chamomile and lavender blossoms,where the flavor is usually more subtle.
CautionsNot all flowers are edible: some may tastebad; and some are poisonous. Eat flowersonly if you are certain they are edible.Consult a good reference book. Anextensive list of poisonous plants can befound at the following Web site: http://www.ces.ncsu.edu/depts/hort/consumer/poison/poison.htm. A flower is notnecessarily edible because it is servedwith food. A partial list of edible flowerscan be found in Table 1. The flowers ofmost culinary herbs are safe to use.
Additional flowers that have beenreported to be edible include: Blacklocust, Robinia pseudoacacia; Cattails,Typha spp.; Clary sage, Salvia sclarea;Common milkweed, Asclepias syriaca;Coriander, Coriander sarivum; Fuchsia,Fushia x hybrida; Gardenia, Gardeniajasminoides; Garlic, Allium sativum;Garlic chives, Allium tuberosum;Gladiolus, Gladiolus hortulanus;Hyssop, Hyssopus officalis; Leek, Alliumporrum; Lemon, Citrus limon; Marjoram,Origanum vulgare; Marsh mallow,Althaea officinalis; Mustard, Brassicaspp.; Nodding onion, Allium cernuum;Peony, Paeonia lactiflora; Orange,Citrus sinensis; Oregano, Origanumvulgar; Pineapple guava, Accasellowiana; Plum, Prunus spp.; Radish,Raphanus sativus; Redbud, Cerciscanadensis; Rose of Sharon, Hibiscussyriacus; Safflower, Carthamustinctorius; Spiderwort, Tradescantiavirginia; Strawberry, Fragariaananassa; Water hyacinth, Eichhorniacrassipes; Water lily, Nymphaeaodorata; Winter savory, Saturejamontana; Yucca, Yucca spp.
Pesticides for use on fruits and vegetableshave undergone extensive testing todetermine the waiting period betweentreatment and harvest and potentialresiduals on food. Pesticides used onflowers and ornamentals have not beenevaluated to determine their safety onfood crops. Do not eat flowers from
College of Agriculture & Life SciencesDepartment of Horticultural Science
florists, nurseries, garden centers, or flowers foundon the side of the road. Consume only flowers that youor someone else has grown specifically for that purpose.If you have hay fever, asthma or allergies, it best not toeat flowers since many allergies are due to sensitivityto pollen of specific plants. It’s best to introduceflowers into your diet one at a time and in smallquantities.
Growing Edible FlowersGrowing edible flowers is essentially the same as growingflowers for ornamental purposes. Most flowers require awell-drained soil with a pH ranging from 5.5 to 6. Soiltest. Use a 2- to 3-inch layer of mulch to reduce weeds,conserve soil moisture, maintain uniform soiltemperature, and reduce the amount of soil splashedonto the plant during a heavy rain. Irrigate to keep plantsactively growing and flowering; most plants will need1 inch of water per week. If possible, avoid overheadirrigation because moisture on the leaf surface forextended periods of can increase the chances of diseasedevelopment. Irrigating with a soaker hose works well.
Chemicals for pest control should be avoided, if possible.Hand-pick harmful insects. Beneficial insects, such aslady beetles and praying mantises, can be used todecrease insect populations. Growing different flowerstogether provides diversity to support a good beneficialinsect population and keeps pest problems low. Manygardeners locate their edible flower garden away fromother plants to avoid chemical spray drift. Many edibleflowers can be successfully grown in containers.
Harvesting FlowersFlavor can vary with growing conditions and cultivars.Conduct a taste test before harvesting large amounts ofa particular flower. Flowers should be picked in thecool of the day, after the dew has evaporated. Formaximum flavor choose flowers at their peak. Avoid
flowers that are not fully open or that are past theirprime. To maintain maximum freshness, keep flowerscool after harvest. Long-stem flowers should be placedin a container of water. Short-stemmed flowers, such asborage and orange blossoms, should be harvestedwithin 3 to 4 hours of use, placed in a plastic bag, andstored in a refrigerator. Damp paper towels placed inthe plastic bag will help maintain high humidity.
Because pollen can detract from the flavor, it’s best toremove the pistils and stamens. Pollen may cause anallergic reaction for some people. Remove the sepals ofall flowers except violas, Johnny-jump-ups, and pansies.For flowers such as calendula, chrysanthemum, lavender,rose, tulip, and yucca, only the flower petals are edible.The white base of the petal of many flowers may have abitter taste and should be removed from flowers such aschrysanthemums, dianthus, marigolds, and roses.
For Further Reading• Belsinger, Susan. 1991. Flowers in the Kitchen.
Interweave Press; Loveland, Colorado.• Barash, Cathy Wilkinson. 1997. Edible Flowers:
Desserts and Drinks. Fulcrum Publishing; Golden,Colorado.
• Barash, Cathy Wilkinson. 1993. Edible FlowersFrom Garden to Palate. Fulcrum Publishing; Golden,Colorado.
• Herst, Sharon Tyler. The Food Lover’s Companion,2nd edition. Barrons Educational Service Inc.
• Kowalchik, Claire, and William H. Hylton, editors.1987.Rodale’s Illustrated Encyclopedia of Herbs.Rodale Press, Inc.; Emmaus, Pennsylvania.
• Peterson, Lee Allen. 1977. Edible Wild Plants.Houghton Mifflin Company; New York.
• Shaudys, Phyllis V. 1990. Herbal Treasures. GardenWay Publishing; Pownal, Vermont.
Tabl
e 1.
Edi
ble
Flo
wer
s.
Com
mon
Nam
eS
cien
tific
Nam
eF
lavo
rC
olor
Com
men
ts
Ani
se h
ysso
pA
ga
sta
che
fo
en
icu
lum
Ani
seLi
lac
Sel
f see
ding
per
enni
al
App
leM
alu
s s
pp.
Flo
ral
Whi
te to
pin
kE
at i
n m
od
era
tion
sin
ce fl
ow
ers
co
nta
in c
yan
ide
pre
curs
ors
Aru
gula
Eru
ca
vesi
caria
sa
tiva
Spi
cyW
hite
Ann
ual;
once
flow
ers
form
the
leav
es b
ecom
e bi
tter
Bas
ilO
cim
um
ba
silic
um
Her
bal
Whi
te, l
aven
der
Ann
ual
Bac
helo
r’s b
utto
nC
en
tau
rea
cya
nu
sVe
geta
lW
hite
, pin
k, b
lue
Ann
ual;
peta
ls a
re e
dibl
e; th
e ca
lyx
is b
itter
Bee
bal
mM
on
ard
a d
idym
aM
inty
, sw
eet,
hot
Wid
e ra
nge
Per
enni
al
Bor
age
Bo
rag
o o
ffic
ina
lisH
erba
lB
lue
Ann
ual;
use
with
nas
turt
ium
; use
spar
ingl
y —
diu
retic
eff
ect
s
Bro
ccol
iB
rass
ica o
ffici
nalis
Spi
cyG
reen
Ann
ual
Cal
endu
laC
ale
nd
ula
offic
ina
lisS
light
ly b
itter
Yello
w, o
rang
eA
nnua
l; m
ost o
ften
used
for c
olor
rath
er th
an fl
avor
Cha
mom
ileC
ha
ma
em
elu
m n
ob
lisS
wee
t app
leWh
iteP
eren
nial
; drin
k te
a in
mo
de
ratio
n —
co
nta
ins
thu
ao
ne
; ra
gw
ee
d s
uffe
rers
ma
y b
e a
llerg
ic to
cham
om
ile
Che
rvil
Anth
risc
us
cere
foliu
mH
erba
lW
hite
Ann
ual
Chi
cory
Cic
ho
riu
m in
tyb
us
Her
bal
Blu
eP
eren
nial
Chi
ves
Alli
um
sc
ho
eo
no
pra
sum
Oni
onLa
vend
er-p
ink
Per
enni
al; a
void
eat
ing
who
le fl
ower
; tas
te c
an b
e
over
whe
lmin
g
Chr
ysan
them
umC
hry
san
the
mu
m sp
p.
Str
ong
Per
enni
alU
se th
e flo
rets
; str
ong
flavo
r
Dan
delio
nTa
raxa
cum
o
ffic
ina
leS
wee
t, ho
ney-
like
Yello
wP
eren
nial
; use
you
ng fl
ower
s, m
atur
e flo
wer
s
beco
me
bitte
r; fl
ower
s cl
ose
afte
r pic
king
Day
lilyH
em
ero
calli
s spp
.Ve
geta
l, sw
eet
Wid
e ra
nge
Per
enni
al; m
ay
act
as
a d
iure
tic o
r la
xativ
e; e
at
in m
od
era
tion
Dia
nthu
sD
ian
thu
s sp
p.S
wee
t clo
ve fl
avor
Wid
e ra
nge
Per
enni
al; r
emov
e th
e na
rrow
bas
e of
the
peta
ls
(bitt
er)
Dill
An
eth
um
gra
veo
len
sH
erba
lYe
llow
ish-
gree
nA
nnua
l
Com
mon
Nam
eS
cien
tific
Nam
eF
lavo
rC
olor
Com
men
ts
Eld
erb
err
yS
am
bu
cus
ca
na
de
nsi
sS
wee
tW
hite
Per
enni
al; d
o no
t was
h flo
wer
s si
nce
it re
mov
es
muc
h of
the
flavo
r
Eng
lish
dais
yB
elli
s p
ere
nn
isM
ildly
bitt
erP
ink
Per
enni
al; r
ay fl
ower
s ha
ve a
mild
ly b
itter
tast
e
Fen
nel
Fo
en
icu
lum
vu
lga
reM
ildly
ani
seY
ello
w-g
reen
Nor
mal
ly g
row
n as
an
annu
al
Hib
iscu
sH
ibis
cus
ro
sa-s
ine
nsi
sM
ildly
citr
usR
ose,
red
Sho
wy
edib
le g
arni
sh
Hol
lyho
ckA
lthe
a r
ose
aVe
geta
lW
hite
, pin
k, re
dS
how
y ed
ible
gar
nish
Hon
eysu
ckle
Lo
nic
era
ja
po
nic
aS
wee
tW
hite
to p
ale
yello
wP
eren
nial
; do
no
t use
oth
er h
on
eys
uck
le fl
ow
ers
John
ny-ju
mp-
upV
iola
trico
lor
Win
terg
reen
Pur
ple
and
yello
wA
nnua
l; th
e pe
tals
hav
e lit
tle fl
avor
unl
ess
the
gree
n
sepa
ls a
re in
clud
ed; co
nta
in s
ap
on
ins
an
d m
ay
be
toxi
c in
larg
e a
mo
un
ts
Lave
nder
La
ven
du
la s
pp.
Sw
eet,
perf
umed
Lave
nder
Per
enni
al; u
se s
parin
gly
due
to in
tens
e
flavo
rfla
vor;
lave
nd
er
oil
ma
y b
e p
ois
on
ou
s
Lila
cS
yrin
ga
vu
lga
ris
Varie
sLa
vend
erWi
de v
aria
tion
in fl
avor
— fr
om n
o fla
vor
to g
reen
and
herb
aceo
us to
lila
c
Lind
enTili
a
spp.
Hon
ey-li
keWh
iteF
req
ue
nt
con
sum
ptio
n o
f lin
de
n f
low
er
tea
ca
n
cau
se h
ea
rt d
am
ag
e
Lova
geL
evi
stic
um
o
ffic
ina
leC
eler
yW
hite
Per
enni
al
Mar
igol
dTa
ge
tes
pa
tula
Bitt
erYe
llow
, ora
nge
Ann
ual;
Lem
on G
em a
nd T
ange
rine
Gem
hav
e th
e be
st
flavo
r
Min
tM
en
tha
spp.
Min
tyP
urpl
eP
eren
nial
; eac
h ty
pe o
f min
t has
its
own
uniq
ue fl
avor
Nas
turti
umTro
pa
eo
lum
m
aju
sS
picy
, pep
pery
Wide
rang
eA
nnua
l
Okr
aA
belm
osc
hus
esc
ule
ntu
sVe
geta
lYe
llow
Ann
ual
Pan
syV
iola
x w
ittro
ckia
na
Vege
tal
Wid
e ra
nge
Ann
ual;
has
a sl
ight
ly s
wee
t gre
en o
r gra
ssy
flavo
r;
peta
ls h
ave
a m
ild fl
avor
; who
le fl
ower
has
a
win
terg
reen
flav
or
Pas
sion
flo
wer
Pa
ssifl
ora
sp
p.Ve
geta
lP
urpl
eV
ine;
sho
wy
flow
ers
best
use
d as
a g
arni
sh
Pin
eapp
le s
age
Sa
lvia
e
leg
an
sS
wee
t, fr
uity
Red
Per
enni
al; f
lavo
r ha
s a
hint
of m
int a
nd s
pice
Tabl
e 1.
Edi
ble
Flo
wer
s. (c
ontin
ued)
Com
mon
Nam
eS
cien
tific
Nam
eF
lavo
rC
olor
Com
men
ts
Red
clo
ver
Trifo
lium
pra
ten
seS
wee
tR
edA
nnua
l; ra
w c
love
r flo
wer
s ar
e no
t eas
ily d
iges
tible
Ros
eR
osa
spp
.P
erfu
med
Wide
rang
eP
eren
nial
: rem
ove
the
whi
te, b
itter
bas
e of
the
peta
l
Ros
emar
yR
osm
arin
us
offi
cinalis
Her
bal
Blu
eP
eren
nial
Sag
eS
alv
ia o
ffic
ina
lisH
erba
lP
urpl
e-bl
ueP
eren
nial
Sca
rlet r
unne
r bea
nP
ha
seo
lus
vulg
aris
Vege
tal
Pur
ple
Ann
ual;
flow
ers
last
onl
y on
e to
two
days
Sce
nted
ger
aniu
ms
Pe
larg
on
ium
spp
.Va
ries
Wid
e ra
nge
Per
enni
al; t
he fl
avor
is u
sual
ly s
imila
r to
the
scen
t of
the
leav
es
Sig
net m
arig
old
Tag
ete
s s
ign
ata
Spi
cy, h
erba
lYe
llow
Ann
ual; m
ay
be
ha
rmfu
l if e
ate
n in
larg
e a
mo
un
ts;
othe
r mar
igol
ds a
re e
dibl
e bu
t hav
e a
tang
y to
bitt
er
flavo
r
Sna
pdra
gon
An
thirrh
inu
m m
aju
sB
itter
Wid
e ra
nge
Ann
ual;
use
as a
gar
nish
Squ
ash
Curc
ubita
pepo
Vege
tal
Yello
wA
nnua
l
Sun
flow
erH
elia
nth
us
an
nu
us
Varie
sYe
llow
Ann
ual;
flow
er is
bes
t eat
en in
bud
sta
ge w
hen
it ha
s an
art
icho
ke fl
avor
; pet
als
of o
pen
flow
ers
have
a b
itter
-
swee
t fla
vor;
polle
n c
an
ca
use
a re
act
ion
for s
om
e
peop
le
Sw
eet w
oodr
uff
Ga
lium
o
do
ratu
mS
wee
t, nu
tty, v
anill
aWh
iteC
an
ha
ve a
blo
od
th
inn
ing
eff
ect
if e
ate
n in
larg
e
am
ou
nts
Thym
eT
hym
us
spp.
Her
bal
Whi
teP
eren
nial
her
b
Tulip
Tu
lipa
spp
.Ve
geta
lWi
de ra
nge
Bul
b; g
ood
stuf
fed
Vio
let
Vio
la o
do
rata
Sw
eet,
perf
umed
Pur
ple,
whi
teP
eren
nial
; use
can
died
or f
resh
Tabl
e 1.
Edi
ble
Flo
wer
s. (c
ontin
ued)
Designing a garden with plants exhibiting many different colors requires some coordination. Consider thecolor of the house and any other fixed structures such as fences or utility buildings. Using pink flowersagainst a brick house with orange tones would not produce a pleasant combination. Try to use masses of asingle color instead of mixing colors in a flower bed. A mass planting of a single color or planting in bands ofcolors will produce a stronger impact.
Consider location and how the flowers will be viewed. Bright colors stand out, while dark colors fade into thebackground. For example, a bed of red flowers can easily be seen from a distance, but blue and purpleflowers can only be enjoyed up close. Bright colors draw attention to an area, so do not use red and yellowflowers near an eyesore or unattractive area. Bright colors appear closer, while dark colors make the areaappear further away. White is the last color to fade from sight as darkness falls and thus is good for areasused at night.
Colors that look good together are said to be in harmony. There are four basic color schemes to choose from:complementary, monochromatic, analogous, and triadic. Colors opposite on the color wheel arecomplementary and look good when used together. Examples include red and green, yellow and violet,orange and blue. Monochromatic color schemes use lighter and darker shades of a single color. For ananalogous harmony, use any three colors next to each other on the color wheel; for example, orange, yellow-orange, and yellow. A triadic harmony can be achieved by combining three colors that are equal distanceapart; for example, yellow, red, and blue.
Colors also have an effect on how people feel. Colors on the right hand side of the color wheel are consideredwarm colors (yellow to red); colors on the left side are considered cool colors (green to violet). Plantingwarm-colored flowers around a deck or patio will make it seem warmer. Red tends to excite people. Researchhas also shown that food tastes better around red colors. Pink is perceived as being sweet and fragrant.Yellow is associated with liveliness and exuberance. White gives the feeling of neatness, cleanliness, andorderliness. Green is a color that helps eyes recover quickly from strain. Blue is perceived as cool andcalming. Gray is said to promote creativity.
Figure 14-3: click to see a larger version
Prepared by: Erv Evans, Consumer Horticulturist
© 2000 NC State UniversityImages © by Erv Evans
The key to growing garden flowers successfully is to match the planting site with the needs of each specificflower. Before selecting plants, analyze the site. A plant that needs good soil drainage will not perform wellin a site that drains slowly. Before selecting plants for any site, consider the amount of sunlight, microclimatetemperature, competition from tree roots, and soil drainage and aeration.
Sunlight - Plants vary in the amount of sunlight they require for optimum growth. Too little sunlight can leadto reduced flowering and leggy plants. Too much sunlight can burn or fade the foliage of shade-loving plants.Light, temperature, and water are closely interrelated. Plants listed as preferring partial shade may toleratemore sunlight if temperatures are moderate and adequate water is provided.
When evaluating light exposure, note the duration and intensity of sunlight the site receives. Four hours offull sun during the morning is very different from four hours of stronger, more intense afternoon sun. Thereare also many types of shade, and the amount of light in shaded locations will vary with the type, number,and size of trees in the area. If the site receives more than three hours of unfiltered midday sun, it should betreated as a “full sun” site. “Partial shade” can be defined as receiving unfiltered morning sun, but shadeduring the afternoon hours, or moderate shading throughout the entire day. A “heavily shaded” site wouldreceive very little direct midday light and less than 60 percent of the sun’s intensity during the remainder ofthe day. Few flowering plants do well in deep shade. Introducing more light to a shaded location can greatlyincrease flower production. Removing some tree limbs can allow more light to reach the ground below.
Temperature - Very few flowers look attractive and flower profusely from early spring through late fall.Cool-season flowers such as dianthus, pansies, and snapdragons grow best when the temperatures are mild;they slow or stop flowering when exposed to high summer temperatures. It is possible to extend the floweringseason of cool-season annuals by placing them in a protected location, shaded from direct sunlight fromabout noon to 4:00 p.m. Plants adjacent to a paved surface or brick wall will experience warmer temperaturesand their flowering period will be shortened. Heat-loving flowers such as gaillardia, portulaca, verbena, andvinca do not begin to flower until early summer, and they should be planted in high-temperature situations.Planting them on the north side of the house in light shade will delay and reduce their flower production.
Soil moisture - Examine the interrelated factors of drainage, moisture retention, and soil aeration of the site(refer to Chapter Three). Frequent heavy rains in combination with poorly drained soils will cause excessivesoil moisture and limited air space in the soil, thus reducing plant growth and increasing the chances of rootrot problems. One way to check for adequate drainage is to dig a hole 10 inches deep and fill it with water.After it drains, refill it with water. If the water drains in 8 to 10 hours, the site is adequately drained for mostflowers. Subsoil compaction or the presence of a hard pan beneath the bed can affect water drainage and soilaeration. It may be necessary to deep till beds to break up the subsoil and increase the drainage rate.
The amount of air in the soil depends on the type of soil, soil compaction, and how quickly water drains fromthe soil. Clay soils normally have poor drainage and aeration, but excellent water retention. Water does notalways enter clay soil easily; it often puddles on the surface rather than soaking in. Sandy soils have gooddrainage and aeration, but retain little water. The addition of organic matter such as pine bark or composted
Common Name Scientific NameAgeratum Ageratum houstonianumBlanket flower Gaillardia pulchellaCalendula Calendula officinalisCalifornia poppy Eschscholzia californicaCockscomb Celosia cristataCosmos Cosmos bipinnatus, C.
sulphureusCreeping zinnia Zinnia linearisDusty miller Senecio cinerariaFlowering tobacco Nicotiana alataFoxglove Digitalis purpureaGeranium Pelargonium x hortorumGlobe amaranth Gomphrena globosaMadagascarperiwinkle
Catharanthus roseus
Marigold Tagetes erecta, T. patulaMelampodium Melampodium paludosumMoss rose Portulaca grandifloraOrnamental kale Brassica oleraceaOrnamental pepper Capsicum annuumPansy Viola x wittrockianaPetunia Petunia x hybridaSalvia Salvia splendens, S.
farinaceaSnapdragon Antirrhinum majusSpider flower Cleome hassleranaStatice LimoniumSweet alyssum Lobularia maritimaVerbena Verbena spp. and hybridsZinnia Zinnia elegans
Consumer Horticulture | Quick Reference
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Common name Scientific nameAjuga Ajuga reptansAlyssum Lobularia maritimaAster Aster spp.Bearded tongue Penstemon spp.Bee balm Monarda spp.Bell flower CampanulaBlack-eyed Susan Rudbeckia hirtaBrown-eyed Susan Rudbeckia trilobaButterfly weed Asclepias tuberosaCalendula Calendula spp.Cardinal flower Lobelia cardinalisColumbine Aquilegia spp.Coneflower, Purple Echinacea purpureaCoral bells Heuchera sanguineaCoreopsis Coreopsis spp.Cosmos Cosmos spp.Dame's rocket Hesperis matronalisDaylily Hemerocallis spp.Evening primrose Oenothera spp.Forget-me-not Myosotis spp.Four O'Clock Mirabilis jalapaFoxglove Digitalis grandifloraGaillardia Gaillardia spp.Gentian Gentiana spp.Geranium, Wild Geranium manculatumGoldenrod Solidago spp.Hibiscus Hibiscus spp.Hollyhock Alcea roseaIndian paintbrush Castilleja coccineaJoe-pye weed Eupatorium maculatumLantana Lantana montevidensisLarkspur Consolida ambiguaLiastris Liastris spp.Mallow Malva spp.
Marigold Tagetes spp.Mexican blue sage Salvia leucanthaMexican sunflower Tithonia rotundifoliaMilkweed Asclepias spp.Mullein Verbascum spp.Nicotiana Nicotiana alataPartridge pea Cassia fasciculataPenstemon Penstemon spp.Pentas Pentas spp.Petunia Petunia hybridaPhlox Phlox spp.Pineapple sage Salvia elegansPoppy, Oriental Papaver orientalePrimrose Primula spp.Red hot poker Kniphofia uvarisSage Salvia spp.Scabiosa Scabiosa spp.Sedum Sedum spp.Snapdragon Antirrhinum majusSt. John's wort Hypericum spp.Sunflower Helainthus spp.Sunflower, Swamp Helianthus angustifoliusSweet William Dianthus barbatusThickseed Biden spp.Thistle Cirsium spp.Verbena Verbena rigidaYarrow Achillea spp.Zinnia Zinnia spp.
Prepared by: Erv Evans, Consumer Horticulturist
© 2002 NC State UniversityImages © by Erv Evans
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