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

© Erv Evans, Consumer HorticulturalistShoprights NC State University

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