Sorrel is forest green and grassy in color, but it is all yellow and citrus in taste. Wild or cultivated, this so-called weed has a wonderful, sharp lemony flavor (thanks to oxalic acid in its leaves). It is packed with nutrients, and has more assertive and bright character than you might find in more common greens.
A favorite of all thymes, lemon thyme is great in the garden and the kitchen. Easy to grow. Although it looks like German thyme (or English thyme), it definitely tastes and smells like lemon. Use lemon thyme in any recipe that calls for lemon, including marinades. Lemon thyme grows vigorously, so you can trim back to keep neat and compact and enjoy the trimmings! The glossy green foliage is easily sheared into a tiny hedge if you are looking to create a traditional knot garden.
These lovely climbing nasturtiums have charming soft primrose yellow flowers and bright green foliage, much different from the usual bold and brassy color mix. They grow easily in any well-drained soil and will gracefully disguise neglected areas or twine along a fence, trellis or wall, providing a summer arbor of pretty lily-pad shaped leaves and long-spurred flowers. As a wonderful bonus, both the bright flowers and leaves are deliciously edible with a spicy watercress flavor.
A very sweet hybrid, this pepper ripens from green to a beautiful deep, tangerine orange. Big blocky fruits with thick walls are a great source of antioxidants! The sweetest of the colored peppers. Try it in salsa, salads, or cooking. Plants are resistant to tobacco mosaic virus.
Perennial and easy to grow, whether from seed or small seedlings, oregano proliferates quickly in a wide climate range into a small, attractive bush with grey-green leaves. Clip what you need, swish them in cool water, and dry before use. Keep dried oregano in an airtight container in a cool, dark place.
Soups, salads, sauces, meat dishes, eggs, and anything considered Mediterranean all are enhanced with a few teaspoons of oregano added for delicious complexity and flavor.
These purple peppers are guaranteed to spark conversation in the garden and on a dinner plate. Colored a rich, deep purple, they have terrific sweet bell flavor to go with their good looks. Peppers start green, shift to white, and then develop purple stripes that eventually cover the whole fruit. The purple skin contrasts beautifully with lime green flesh. It’s a stunning combination that really dresses up fresh veggie trays, sandwiches, salads, and other dishes.
Echinacea purpurea, commonly called purple coneflower, is a coarse, rough-hairy, herbaceous perennial that is native to moist prairies, meadows and open woods of the central to southeastern United States (Ohio to Michigan to Iowa south to Louisiana and Georgia). It typically grows to 2-4′ tall. Showy daisy-like purple coneflowers (to 5″ diameter) bloom throughout summer atop stiff stems clad with coarse, ovate to broad-lanceolate, dark green leaves. Good fresh cut or dried flower. The dead flower stems will remain erect well into the winter, and if flower heads are not removed, the blackened cones may be visited by goldfinches or other birds that feed on the seeds.
These small-fruited tomatoes are the easiest of all the tomatoes to grow. They set fruit under greater climate extremes than do large-fruited varieties, and are incredibly productive and disease resistant. Perfect snacks to enjoy while watering, weeding or walking in the garden.