Specialty Gardens

Bee Balm (Monarda)
Bell Flower (Campanula)
Bleeding Heart (Dicentra)
Bugleweed (Ajuga)
Coral Bells (Heuchera)
Chrysanthemum (Mum)
Cinnamon Fern (Osmundastrum cinnamomeum)
Daylily (Hemerocallis)
Echinacea (Coneflower)False Spirea (Astilbe)
Foxglove (Digitalis)
Geranium (Cranesbill)
Hollyhock (Alcea rosea)
Hosta
Jacob's Ladder (Polemonium caeruleum)
Lamb's Ear (Stachys byzantine)
Leopard's Bane (Aconitum)
Lungwort (Pulmonaria officinalis)
Peony (Paeonia)
Phlox
Siberian Iris (Iris sibirica)
Sensitive Fern (Onoclea sensibilis)
Solomon's Seal (Polygonatum)
Sedum (Stonecrop)
Shasta Daisy (Leucanthemum × superbum)
Spiderwort (Tradescantia)
Sweet Woodruff (Galium odoratum)

Begonia hybrid
Common Marigold (Calendula officinalis)
Morning Glory (Ipomoea purpurea)
Pansy
Sweet Potato Vine (Ipomoea batatas)
Zinnia

Beets
Carrots
Corn
Lima Beans
Melons
Onion
Parsnips
Snap Beans
Squash

Arborvitae (Thuja)
Black Cherry (Prunus serotine)
Black Locust (Robinia pseudoacacia)
Eastern Redbud (Cercis canadensis)
Flowering Dogwood (Cornus florida)
Hackberry (Celtis occidentalis)
Honey Locust (Gleditsia triacanthos)
Holly (Illix aquafolium)
Japanese Maple (Acer palmatum)
Pawpaw (Asimina trilobal)
Pear Tree (Pyrus)
Red Oak (Quercus rubra)
Spruce (Picea)
Sugar Maple (Acer saccharum)
Sweetgum (Liquidambar styraciglua)
Viburnum
White Oak (Quercus alba)

• Combine 1-part white sugar with 4-parts water.
• Bring to slow boil for 2 minutes.
• Cool before pouring into feeder.

Artemisia or Worm Wood, Bachelor's Buttons, Bell Flower, Bergenia, Black Eyed Susan, Blanket Flower, Butterfly Weed, Catmint, Coreopsis, Crocosmia, Daylily, Delosperma or Ice Plant, Dianthus or Pinks, Echinacea, Evening Primrose, Foxglove, Gaura, Grasses: Lucerne (Blue Eyed Grass), Festuca (Blue Fescue), Goldenrod, Helicototrichon (Blue Oat Grass), Hens & Chicks, Hibiscus, Honeysuckle, Iris, Kniphofia or Red Hot Poker, Lamb's Ear, Lavender, Lewisia, Lysimachia (Creeping Jenny) or Loosestrife, Penstemon or Bearded Tongue, Russian Sage, Salvia, Sedum (Stonecrop), Silverlace Vine, Sweet Kate (Blue and Gold Spiderwort), Yarrow and Yucca.

Barberry, Butterfly Bush, Elderberry, Kerria Japonica, Quince, Rose of Sharon, Tamarix (Salt Cedar) and Wintercreeper

Ageratum, Begonia, Celosia, Cosmo, Dianthus, Dipladenia, Dusty Miller, Eucalyptus, Gazania, Ivy, Lantana, Licorice Plant, Morning Glory, Nicotiana, Osteospermum or Trailing African Daisy, Phlox, Pink Evening Primrose, Portulaca, Sedum, Salvia, Verbena, Periwinkle and Zinnia.

Dill, Fennel, Lavender, Mint, Oregano, Rosemary, Sage, Thyme and Winter Savory.

Perennials: Catmint, Bee Balm, Lavender, Artemisia (Wormwood), Allium, Yarrow and Cedar Trees
Annuals: Eucalyptus, Ageratum, Marigolds, Lemon-scented Geranium, Lantana and Verbena
Herbs: Basil, Catnip, Chives, Garlic, Lemon Balm, Lemon Grass, Lemon Thyme, Lemon Verbena, Mint, Rosemary and Sage

Annuals: Chrysanthemums and Marigolds
Herbs/Vegetables: Catnip, Chives, Garlic, Leeks and Onions

Trees and Shrubs- Boxwood, Dogwood, Euonymus, Forsythia, Holly, Hydrangeas, Junipers, Lilac, Pear, Pines, Red Maple, Sweetgum and Tulip Tree
Annuals- Begonias, Caladiums and Dusty Millers

Herbs are wonderful things - they bring out the best in food when used correctly and many of them are also used for medicinal purposes. Because herbs can affect people differently, you should discuss the use of herbs with your doctor if you plan to use them for medicinal purposes.

Growing herbs is not difficult - they need good soil, sunlight, watering on a regular basis and fertilizer on a bi-weekly basis.

Our list of herbs is not all-inclusive. It targets the herbs that K Drive Greenhouse provides to our customers.

Perennial 4-8. It is grown mostly because house cats and butterflies love it. The plant is drought tolerant and deer resistant. It can be a repellant for certain insects, including aphids and squash bugs. Catnip oil has been found to attract the beneficial insect known as lacewings which eat aphids and mites.

Perennial 4-9. Chamomile has been used as a traditional medicine for thousands of years to calm anxiety and settle stomachs. In the U.S., chamomile is best known as an ingredient in herbal tea and is touted for its antioxidant properties. NOTE: If you are allergic to ragweed, you may not be able to tolerate Chamomile.

Annual. Rather you know it as cilantro, coriander, or Chinese parsley, this herb is one of the most versatile. Cilantro adds distinctive flavor to salsas, soups, stews, curries, salads, vegetables, fish and chicken dishes.

Annual. Dill thrives best in the sun. Use it to flavor fish, lamb, egg dishes, soups and potato salad. Seeds are used in pickling recipes and vinegar.

Perennial 2-10, May self-seed. In the Celery Family. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits and its anise flavor. The three different parts of fennel-the base, stalks and leaves-can all be used in cooking.

Annual. NOTE: Hidcote Blue Lavender is a tender perennial North of Zone 6. Lavender demands two things, full sun and extremely well drained soil. If drainage is an issue, consider growing it in raised beds. Most lavender is used to scent potpourri or sachet mixtures, or as a calming ingredient in some soaps and lotions. It may also be used in beverages and with pork, fish or chicken dishes - if you decide to experiment, use it sparingly! To harvest, cut stems of lavender just as the flowers start to open. It is at this stage that the spikes will have the strongest scent. Hang in small bunches in a cool, dry, dark well-ventilated area to dry.

Annual. Lemongrass is native to India, Southeast Asia, and Oceania. It is widely used as an herb in Asian cuisine and as a medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh. Lemongrass oil is used as a pesticide and a preservative.

Annual. Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas and sorbet.

Annual. A milder, sweeter member of the Oregano family, marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes. Whether used as an essential oil, powder, fresh leaves, or dried leaves, Marjoram has many uses with numerous health benefits.

Perennial 3-11. It is extremely versatile and can be used in both sweet and savory dishes. Mint is most often used in veal, pork and lamb dishes; as well as in beverages and jellies. Mint can be invasive. Planting it in a contained area makes it easier to curb this tendency.

Annual. No kitchen should be without parsley. It's the workhorse of the herb world and can go in just about every dish you cook. Parsley's mild, grassy flavor allows the flavors of other ingredients to come through. A BONUS: Parsley has a cleaning effect on your palate and your breath.

Perennial Zones 5-10. Pineapple Sage is an Annual. Native to the northern Mediterranean coast, where it's used frequently in cooking. Americans associate it with turkey and dressing. Use it with discretion, as it can overwhelm a dish.

Annual. Stevia is perhaps unique among food ingredients because it's most valued for what it doesn't do. It doesn't add calories. Unlike other sugar substitutes, stevia is derived from a plant. It is an alternative to artificial sweeteners with no added calories, no side effects, and very little aftertaste.

Annual. Sweet grass has a sweet, long-lasting aroma that is even stronger when the grass has been harvested and dried and is then moistened or burned. Just as the sweet scent of this natural grass is attractive and pleasing to people, so is it attractive to good spirits.

• Wash herbs just before using; pat dry with a paper towel.
• Freshly picked herbs will stay fresh in the refrigerator for approximately 5 days if loosely wrapped in a damp paper towel, and then sealed in a zip-top plastic bag filled with air.
• To store herbs bouquet-style: Place, stem down, in a jar adding water to cover 1 inch of the stem ends. Enclose in a large zip-top plastic bag, and change the water every other day. Most herbs will keep for up to a week this way.

• Tie sprigs or branches into small bunches, as large, dense bunches can develop mold and discolored leaves. Hang the bunches up to dry, leaves downward, wrapped loosely in muslin or thin paper bags to keep out dust and to catch falling leaves or seeds. Do not use plastic bags because of mold development. Allow 7-10 days to dry, depending on the size of the branches and humidity. They're completely dry if the leaves sound like crisp cornflakes when crushed.
• You also can air-dry the seeds of herbs such as fennel, parsley, caraway and coriander. Seed heads tend to ripen unevenly, so once most of a head is brown, harvest it with about 2 feet of stem (or as long of a stem as possible). Bundle 4-5 stems together, then cover the heads with muslin or a paper bag and hang them upside down.

Use this process for all drying methods. Crumble the dried herbs with your fingers (discard the hard leafstalks and midribs) and store in small, airtight containers. If you use clear glass containers, store them in a dark place so the herbs don't lose their color.

INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Step 1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and cheese and pulse a few times more.
Step 2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

INGREDIENTS
2-3 medium sized fresh tomatoes (from 1 lb. - 1 1/2 lb.), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serrano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/4 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

METHOD
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

To make chocolate covered mint leaves, melt your favorite chocolate in a microwave or double-boiler. Brush the melted chocolate on fresh or frozen mint leaves, and place on a wax paper to dry

INGREDIENTS
Juice of ½ lemon (about ¼ cup)
4 tablespoons cold butter, cut into 8 pieces
3 tablespoons minced fresh chervil
Salt and freshly ground pepper
1. In a small saucepan, heat lemon juice to boiling.
2. Quickly whisk in cold butter, one piece at a time, creating a fully emulsified sauce. When you've added all the butter, you should have a rather thin and creamy sauce.
3. Whisk in chervil, along with salt and pepper to taste. Serve immediately over poached white fish, sautéed chicken breasts, steamed prawns or crunchy zucchini matchsticks.

Chervil-Chive Butter
To make spreadable herb butter, simply beat fresh, chopped chervil and chives into soft butter, then chill.