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. Its 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, its 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 Lovers Companion,2nd edition. Barrons Educational Service Inc.

Kowalchik, Claire, and William H. Hylton, editors.1987.Rodales 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.

Tab

le 1

. E

dibl

e F

low

ers.

Com

mon

Nam

eSc

ient

ific

Nam

eF

lavo

rC

olor

Com

men

ts

Ani

se h

ysso

pA

gast

ache

foen

icul

umA

nise

Lila

cSe

lf se

edin

g pe

renn

ial

App

leM

alus

spp

.Fl

oral

Whi

te to

pin

kE

at in

mod

erat

ion

sinc

e fl

ower

s co

ntai

n cy

anid

e

prec

urso

rs

Aru

gula

Eru

ca

vesi

cari

a s

ativ

aSp

icy

Whi

teA

nnua

l; on

ce fl

ower

s fo

rm th

e le

aves

bec

ome

bitte

r

Bas

ilO

cim

um b

asil

icum

Her

bal

Whi

te, l

aven

der

Ann

ual

Bac

helo

rs b

utto

nC

enta

urea

cya

nus

Veg

etal

Whi

te, p

ink,

blu

eA

nnua

l; pe

tals

are

edi

ble;

the

caly

x is

bitt

er

Bee

bal

mM

onar

da d

idym

aM

inty

, sw

eet,

hot

Wid

e ra

nge

Pere

nnia

l

Bor

age

Bor

ago

off

icin

alis

Her

bal

Blu

eA

nnua

l; us

e w

ith n

astu

rtiu

m; u

se sp

arin

gly

diur

etic

eff

ects

Bro

ccol

iB

rass

ica

offi

cina

lis

Spic

yG

reen

Ann

ual

Cal

endu

laC

alen

dula

off

icin

alis

Slig

htly

bitt

erY

ello

w, o

rang

eA

nnua

l; m

ost o

ften

use

d fo

r col

or ra

ther

than

flav

or

Cha

mom

ileC

ham

aem

elum

nob

lis

Swee

t app

leW

hite

Pere

nnia

l; d

rink

tea

in m

oder

atio

n

con

tain

s

thua

one;

rag

wee

d su

ffer

ers

may

be

alle

rgic

to

cham

omil

e

Che

rvil

Ant

hris

cus

cere

foli

umH

erba

lW

hite

Ann

ual

Chi

cory

Cic

hori

um in

tybu

sH

erba

lB

lue

Pere

nnia

l

Chi

ves

All

ium

sch

oeon

opra

sum

Oni

onL

aven

der-

pink

Pere

nnia

l; a

void

eat

ing

who

le fl

ower

; tas

te c

an b

e

over

whe

lmin

g

Chr

ysan

them

umC

hrys

anth

emum

spp

.St

rong

Pere

nnia

lU

se th

e fl

oret

s; s

tron

g fl

avor

Dan

delio

nTa

raxa

cum

of

fici

nale

Swee

t, ho

ney-

like

Yel

low

Pere

nnia

l; us

e yo

ung

flow

ers,

mat

ure

flow

ers

beco

me

bitte

r; fl

ower

s clo

se a

fter

pic

king

Day

lily

Hem

eroc

allis

spp

.V

eget

al, s

wee

tW

ide

rang

ePe

renn

ial;

may

act

as

a di

uret

ic o

r la

xati

ve; e

at

in m

oder

atio

n

Dia

nthu

sD

iant

hus

spp

.Sw

eet c

love

flav

orW

ide

rang

ePe

renn

ial;

rem

ove

the

narr

ow b

ase

of th

e pe

tals

(bitt

er)

Dill

Ane

thum

gra

veol

ens

Her

bal

Yel

low

ish-

gree

nA

nnua

l

Com

mon

Nam

eSc

ient

ific

Nam

eF

lavo

rC

olor

Com

men

ts

Eld

erbe

rry

Sam

bucu

s c

anad

ensi

sSw

eet

Whi

tePe

renn

ial;

do n

ot w

ash

flow

ers

sinc

e it

rem

oves

muc

h of

the

flav

or

Eng

lish

dais

yB

elli

s p

eren

nis

Mil

dly

bitt

erPi

nkPe

renn

ial;

ray

flow

ers

have

a m

ildly

bitt

er ta

ste

Fenn

elF

oeni

culu

m v

ulga

reM

ildly

ani

seY

ello

w-g

reen

Nor

mal

ly g

row

n as

an

annu

al

Hib

iscu

sH

ibis

cus

ros

a-si

nens

isM

ildly

citr

usR

ose,

red

Show

y ed

ible

gar

nish

Hol

lyho

ckA

lthe

a r

osea

Veg

etal

Whi

te, p

ink,

red

Show

y ed

ible

gar

nish

Hon

eysu

ckle

Lon

icer

a ja

poni

caSw

eet

Whi

te to

pal

e ye

llow

Pere

nnia

l; do

not

use

oth

er h

oney

suck

le fl

ower

s

John

ny-ju

mp-

upVi

ola

tric

olor

Win

terg

reen

Purp

le a

nd y

ello

wA

nnua

l; th

e pe

tals

hav

e lit

tle fl

avor

unl

ess t

he g

reen

sepa

ls a

re in

clud

ed; c

onta

in s

apon

ins

and

may

be

toxi

c in

lar

ge a

mou

nts

Lav

ende

rL

aven

dula

spp

.Sw

eet,

perf

umed

Lav

ende

rPe

renn

ial;

use

spar

ingl

y du

e to

inte

nse

flav

orfl

avor

; lav

ende

r oi

l may

be

pois

onou

s

Lila

cSy

ring

a v

ulga

ris

Var

ies

Lav

ende

rW

ide

vari

atio

n in

flav

or

from

no

flav

or to

gre

en

and

herb

aceo

us to

lila

c

Lin

den

Tili

a s

pp.

Hon

ey-l

ike

Whi

teF

requ

ent

cons

umpt

ion

of l

inde

n fl

ower

tea

can

caus

e he

art d

amag

e

Lov

age

Lev

isti

cum

off

icin

ale

Cel

ery

Whi

tePe

renn

ial

Mar

igol

dTa

gete

s p

atul

aB

itter

Yel

low

, ora

nge

Ann

ual;

Lem

on G

em a

nd T

ange

rine

Gem

hav

e th

e be

st

flavo

r

Min

tM

enth

a s

pp.

Min

tyPu

rple

Pere

nnia

l; ea

ch ty

pe o

f min

t has

its o

wn

uniq

ue fl

avor

Nas

turti

umTr

opae

olum

maj

usSp

icy,

pep

pery

Wid

e ra

nge

Ann

ual

Okr

aA

belm

osch

us e

scul

entu

sV

eget

alY

ello

wA

nnua

l

Pans

yVi

ola

x w

ittr

ocki

ana

Veg

etal

Wid

e ra

nge

Ann

ual;

has a

slig

htly

swee

t gre

en o

r gra

ssy

flav

or;

peta

ls h

ave

a m

ild fl

avor

; who

le fl

ower

has

a

win

terg

reen

flav

or

Pass

ion

flow

erP

assi

flor

a s

pp.

Veg

etal

Purp

leV

ine;

sho

wy

flow

ers

best

use

d as

a g

arni

sh

Pine

appl

e sa

geSa

lvia

el

egan

sSw

eet,

frui

tyR

edPe

renn

ial;

flav

or h

as a

hin

t of m

int a

nd s

pice

Tabl

e 1.

Edi

ble

Flo

wer

s. (c

onti

nued

)

Com

mon

Nam

eSc

ient

ific

Nam

eF

lavo

rC

olor

Com

men

ts

Red

clo

ver

Trif

oliu

m p

rate

nse

Swee

tR

edA

nnua

l; ra

w c

love

r flo

wer

s are

not

eas

ily d

iges

tible

Ros

eR

osa

spp

.Pe

rfum

edW

ide

rang

ePe

renn

ial:

rem

ove

the

whi

te, b

itter

bas

e of

the

peta

l

Ros

emar

yR

osm

arin

us o

ffici

nalis

Her

bal

Blu

ePe

renn

ial

Sage

Salv

ia o

ffic

inal

isH

erba

lPu

rple

-blu

ePe

renn

ial

Scar

let r

unne

r bea

nP

hase

olus

vul

gari

sV

eget

alPu

rple

Ann

ual;

flow

ers

last

onl

y on

e to

two

days

Scen

ted

gera

nium

sP

elar

goni

um s

pp.

Var

ies

Wid

e ra

nge

Pere

nnia

l; th

e fl

avor

is u

sual

ly si

mila

r to

the

scen

t of

the

leav

es

Sign

et m

arig

old

Tage

tes

sig

nata

Spic

y, h

erba

lY

ello

wA

nnua

l; m

ay b

e ha

rmfu

l if e

aten

in la

rge

amou

nts;

othe

r mar

igol

ds a

re e

dibl

e bu

t hav

e a

tang

y to

bitt

er

flavo

r

Snap

drag

onA

nthi

rrhi

num

maj

usB

itter

Wid

e ra

nge

Ann

ual;

use

as a

gar

nish

Squa

shC

urcu

bita

pep

oV

eget

alY

ello

wA

nnua

l

Sunf

low

erH

elia

nthu

s a

nnuu

sV

arie

sY

ello

wA

nnua

l; fl

ower

is b

est e

aten

in b

ud st

age

whe

n it

has a

n

art

icho

ke fl

avor

; pet

als o

f ope

n fl

ower

s hav

e a

bitte

r-

swee

t fla

vor;

pol

len

can

caus

e a

reac

tion

for

som

e

peop

le

Swee

t woo

druf

fG

aliu

m o

dora

tum

Swee

t, nu

tty, v

anill

aW

hite

Can

hav

e a

bloo

d th

inni

ng e

ffec

t if e

aten

in la

rge

amou

nts

Thym

eT

hym

us s

pp.

Her

bal

Whi

tePe

renn

ial h

erb

Tulip

Tuli

pa s

pp.

Veg

etal

Wid

e ra

nge

Bul

b; g

ood

stuf

fed

Vio

let

Viol

a o

dora

taSw

eet,

perf

umed

Purp

le, w

hite

Pere

nnia

l; us

e ca

ndie

d or

fres

h

Tabl

e 1.

Edi

ble

Flo

wer

s. (c

onti

nued

)

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

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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 suns 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

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