flowers and flowering plants contents
TRANSCRIPT
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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
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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
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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
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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
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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.
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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
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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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