SMALL SPACE GARDENING - 2021 Catalog WITH HERBS, Miniature Perennials, succulents, & vegetable plants - Mulberry Creek ...
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2021 Catalog SMALL SPACE GARDENING WITH HERBS, Miniature Perennials, succulents, & vegetable plants
WE ARE MULBERRY CREEK: A PLACE TO HANG OUT
Our favorite & frequent friends of Mulberry Creek this winter,
CERTIFIED Caitlin & Enzo took us up on our invitation to just BE here. They
ORGANIC usually bring a lunch, occasionally devour a pint of Mitchell's ice
cream, read, talk and make us laugh. Whether you go home with
TABLE OF CONTENTS page eggs and more plants (where do you put them all Enzo?) or just
Herb Fair News 3 need a place to escape, we're here! Call ahead or just come in.
Hardgoods & Food Trucks 4 We're creating a simple zen area this spring for just this purpose.
Garden Fruit & Vegetables 5-9
Herbs 10-31 WELCOME TO OUR 27th SEASON!
Beneficials/Butterfly/Bee 32-35 To all you zillion new gardeners and our lifetime friends, we say thank you! Mark, myself and the staff are
Miniature Plants Intro 36 so excited to keep you gardening successfully with plenty of resources here and on the internet. We were
- Hardy Sun 37-40 made for this. Speaking of 2020, I just heard this on NPR as I was seeding (my form of meditation).
- Deer Repel. Perennials 41 "3 WAYS TO COUNTERACT THE OVERUSE OF SANITIZER:" Open up your windows, eat fermented foods
- Hardy Shade 42-46 (see website below) and garden. And may we add: grow your own vegetables and ferment them yourself!
- Tropical Shade 47-49
- Tropical Sun 50-53 2021 CATALOG:
Succulents, 54-55 Please USE the catalog!
Circle entries, dog-ear the
Symbols:
pages and doodle. YOU
CAN'T DO THAT WITH A
BONSAI DIGITAL CATALOG!
SPECIMEN OR
COMPANION Check out theme garden
ideas and recipes to follow:
ATTRACTS BEES, - RAINBOW p. 5
BUTTERFLIES
and HUMMERS MULBERRY CREEK STAFF - MEXICAN p. 13
are gardeners, botanists, nature lovers,
- QUIET/PEACE
p. 17
- GARDEN of JOY p. 18 - INTERNATIONAL p. 30
DEER PROOF: artists, cooks & photographers, including:
- MEDITERRANEAN p. 20 - BUTTERFLY, BEES and
though deer BEN, MARK, CHRISTINE, CINDY, DEB, SHELLEY
- PIZZA p. 24 HUMMERS pps. 32-35
can’t read this seated: KAREN & BEVERLY.
- CONTAINER p. 27 - HYPERTUFA p. 38
not here: CATHY, JEAN, CONNIE, KATHY, JOSH
- GARDENING YEAR ROUND page 29
NOT PRICKLY,
NO GLOVES
NEEDED CATALOG There is a ton of info crammed into these 56 pages. Pictures are worth 1000
words. While most photos are created by us, I confess to internet borrowing.
TOLERATES A
PICTURES Forgive me. Adding credits uses up all the room I save by using a photo. I
STRAWBERRY
carefully chose open sources (from universities, garden blogs and our plant
sources) as much as possible. While I
JAR POT have been advised that it is legal since
I am not making a dime on this catalog,
MAY REPEL my goal is to replace the pics with our
MOSQUITOES
plant sizes are listed as:
own in the next couple of years.
height x width
12 x 18 inches means
12" tall & 18" wide
FACEBOOK VIDEOS
POT SIZES
Mark, Karen and the staff have created well over 100 videos on
- all plants are ready to grow!
gardening, cooking and other uses for the plants we grow. We
- herbs are generally in 4” bio-pots
are challenged by the limits of our internet, but we prefer the
- vegetables are in 4 packs or 4” pots
live interaction with our audience and are proud of the content.
- mini perennials are in 2” plastic pots
WE DO NOT SHIP "YOU TUBE" GARDENING VIDEOS:
- we come to you via plant sales CHARLES DOWDING: Mark is an apostle of this no dig gardener OUR GREENHOUSE
- otherwise try Richters.com PETER CHAN: clearly a master who can reach beginners & beyond
DISPLAYS & GARDENS
FERMENTATION BASICS & RECIPES: are living classrooms. From our
WE ACCEPT indoor seasonal displays and small
https://eatcultured.com/blogs/our-awesome-blog/fermenta-
- cash, check space gardening area to the "no
tion-the-basics
- V.I.S.A. , dig" trial gardens just outside, you
MasterCard, https://www.thekitchn.com/23-essential-fermented-foods-for- will discover new combinations
Discover better-gut-health-229599 and techniques that actually work.
2
MULBERRY CREEK HERBFARM
CELEBRATES:
NEW ORLEANS:
vibrant gardens, food & music
Saturday, June 26th 10:00 - 5:00
Sunday, June 27th 10:00 - 4:00
$5.00 per adult (includes 1 free herb)
Kids under 16 are free
NEW ORLEANS IS
world-renowned for its distinct music, Creole cuisine, unique dialect, not to mention its annual celebrations,
most notably Mardi Gras. The historic heart of the city is the “French Quarter,” known for its French and
Spanish Creole architecture and vibrant nightlife along Bourbon Street. Described as the “most unique” in
the United States, in large part to its cross-cultural and multilingual heritage. New Orleans was founded in
1718 by French colonists and was once the territorial capital of French Louisiana, before being traded to the
United States in the Louisiana Purchase of 1803.
FREE TALKS PLUS ARTISANS WHO CRAFT WHAT THEY SELL
will be on hand to answer questions about their products and offer unique gifts for birthdays to Christmas.
We have been lucky to have seasoned cooks, herbalists and gardeners share their knowledge freely, under
the garden pavilion. Topics will likely cover Creole cuisine, Southern plants, and French home remedies,
along with herb and general garden presentations.
SOUTHERN GARDENS & COMFORT FOOD
Vegetable beds brimming with okra, lima beans, peanuts, & chile peppers, will highlight
our herb fair gardens, along with bougainvillea, lantana, milkweed, fern and hibscus.
Several food trucks will satisfy any palette from mild mannered American to sizzlin’
BBQ and of course “MITCHELL’S HOMEMADE ICE CREAM”- voted best in Ohio!
Check out mulberrycreek.com for herb fair and event updates like:
April 1st OPENING DAY: New Orleans music,“beignets & chicory” (New Orleans style pastry & coffee)
April 17/18 SMALL SPACE GARDEN SALE: with staff ready to assist in container garden design & potting
May 9th MOTHER’S DAY TOAST: herbal beverage and a free plant for moms of all stripes
June 12th NATIVE PLANT SALE: featuring the plants of Gale Martin, owner of “Natives in Harmony,”
June 26/27 22nd ANNUAL HERB FAIR: New Orleans Theme, food trucks, artisans, music, talks, gardens
Nov. 20th SWAG SATURDAY: Mark will conduct classes on evergreen swags that will last well into 2022!
Dec. 4/5 CHRISTKINDLMARKT: indoor German Christmas market, lebkuchen, glühwein, sausage, talks
3
MORE THAN JUST 1000 VARIETIES OF PLANTS
AT MULBERRY CREEK HERB FARM
SMALL SPACE
GARDEN GOODS
pottery, bird baths,
faery accessories
and grow bags
EVEN FAKE PLANTS!
FRESH CUT FLOWERS
starting Mother’s Day
from "The Stem Shire"
in Berlin Heights, OH
GARDEN SOLUTIONS:
fertilizers, garden gloves REPELLING PESTS ORGANIC SEEDS BONSAI PLANTS
disease management gardens, pots, tools
SPRING FOOD TRUCKS
serving lunch at the farm
THE GAUCHO & THE GRINGA April 17th
SWEET POTATO CATERING May 1st & 2nd
more food trucks coming in May
stay tuned on our Facebook page
4
c EDIBLES: Garden Fruit & Vegetables d
Gardeners spent 42 percent more time in their gardens in 2020, in fact, you can call the 18 million new gardeners a “bumper crop” in 2020.
According to an Illinois extension survey, younger gardeners (71% more 20 year olds and a 76% increase in 30-somethings) really embraced
growing in their yards last year and plan to continue in 2021. Over 50% grew vegetables and about 30% chose container gardening, likely due
to food safety concerns, availability of favorite vegetables, and the desire to grow vegetables organically but the top reason was “a beautiful
outdoor space.” About 82% felt successful in their gardening efforts. We’re working on that remaining 18%!
c GARDEN FRUIT d RAINBOW/IMMUNITY GARDEN
Colorful vegetables contain pigments and vitamins which often
Harvest your daily dose of antioxidants, vitamins and fiber
which may provide protection against cancer, cholesterol, blood contain antioxidant super powers that may fend off bacterial & viral
pressure, even aging plus boost your brain! Select an early, infections, protect against cancer, slow the aging process and boost
a medium and a late variety to extend harvest over a month. immunity. Add children to your garden adventure, and they might eat
Freeze berries for year round protection. more vegetables!
BLUEBERRY BUSHES $12.99 a gallon THE SCIENCE BEHIND COOKING WITH COLORFUL VEGETABLES:
Space your bushes for the eventual 4 feet spread in full sun. Essential for According to “The Edible Rainbow Garden” by Rosalind Creasy, there
thick smoothies, in green salads & fruit kabobs, even scones with a lemon are 4 major groups of pigments in plants, each with different functions
glaze and the chance of improving your eyesight and memory. in the plant and the kitchen.
EARLIBLUE (early)- one of the first to ripen in June with large berries CHLOROPHYLLS are green pigments adversely affected by heat, metals
BLUETTA (early)- large berries on a compact 4 ft. bush; very adaptable and enzymes so cook these vegetables quickly (7 minutes or less), in
BLUECROP (early-mid)- large, sweet firm berries mid July large amounts of water, uncovered and drain immediately.:
JERSEY (mid-late)- famous for huge yields of medium-sized, berries GREEN: BROCCOLI, BEANS, PEAS, SPINACH; add green zinnias for fun!
ELLIOT (very late)- light blue, medium-sized berries on a large bush
Water soluble ANTHOCYANINS provide purples and blues, that often
RASPBERRY BUSHES $12.99 a gallon deepen with the sun or cold temps in the garden but fade with heat
Raspberries can spread up to 6 feet across and bask in 8-10 hours of sun. or even pH, in the kitchen. These vegetables are generally best eaten
Follow websites like www.gardeningknowhow.com, to simplify the prun- raw, cooked quickly or enhanced with a splash of lemon juice:
ing process. Get creative with raspberries in salsa, yogurt, popsicles, and RED: CABBAGE, MUSTARD, ONIONS & LETTUCE; PURPLE: BASIL,
beverage garnishes or just fresh eating. ASPARAGUS, ARTICHOKES, BEANS, CARROTS, EGGPLANT & POTATOES
JEWEL (mid summer)- large, glossy black, winter hardy raspberry CAROTENOIDS are responsible for red, yellow and orange vegetables
NOVA (mid summer)- heat tolerant, winter hardy, long ripening red which hold their colors best. Still, long cooking times or elevated tem-
ENCORE (late mid summer)- large red berries on nearly spineless vines peratures will eventually breakdown these fat soluble pigments in:
HIMBO TOP (fall)- extra large, easy to pick, abundant, red berries SWEET POTATOES, MUSKMELONS, WATERMELONS, TOMATOES,
*HERITAGE ( late fall)- flavorful, firm, red berry with freezing quality PEPPERS, YELLOW SQUASH and YELLOW CARROTS
RHUBARB $3.99 for a 4” pot BETALAINS are only found in one group of plants producing red, gold,
Add another sun lover that spreads about 3 feet wide and high. Pick in orange & other “sunset colors.” These are #2 for stability and are best
April, May or even September for best flavor by pulling the ruby red stalks when pickled as long cooking times turn them brownish. Think:
away from the center, starting the second year after planting. AVOID RED, GOLD & ORANGE BEETS, CHARD & AMARANTH
eating the leaves which can cause gastric distress due go high amounts of
oxalic acid, especially if you are prone to kidney stones. Beyond pies, try RAINBOW GARDEN QUINOA SALAD
rhubarb in a sauce over steak, with goat cheese & jam over crostini or: 1. PREPARE DRESSING
by pulsing in a food processor
RHUBARB FENNEL SLAW: 2 oranges
Whisk together the juice of 1 lemon, 2 teaspoon sugar, plus salt 1 T. honey
and pepper in a bowl. Trim a small fennel bulb and thinly slice it, a 2 T. olive oil
large stalk of rhubarb and a dozen radishes. Toss in the lemon juice 1 T. almond butter
mix until all the slices are coated. Allow to marinate for 10 minutes, 1 garlic clove
drizzle with a fruity olive oil, toss again & serve with fennel foliage. 1 T. fresh basil
*GLASKINS PERPETUAL- English heirloom pie variety with a long season salt & pepper
VICTORIA- Terrifically tart, raspberry red stalks; fun slaw with fennel 2. CHOP AND PLACE IN A BIG BOWL 3. ADD:
1/2 cabbage, purple sliced thin 2 c. cooked quinoa
STRAWBERRY $2.99 per 3 pack 1 cup beet roots, small diced 8 ou. beans, drained
Sunshine stimulates handfuls of glossy, vitamin packed berries. Space up 1 red bell pepper, diced (cannellini or garbanzo)
the 2 feet apart and keep weed-free. Berries make thick milkshakes, juicy 2 cups broccoli
scones, and cream’s best friend. (Harvest dates are relative.) 2 carrots, sliced 4. TOSS LIGHTLY WITH
1 bunch kale, thin chopped PREPARED DRESSING,
AC WENDY (June 5)- extra early, large, firm, red; so tasty you overeat! 2 mangos, small diced SALT & PEPPER
JEWEL (June 18)- America’s most popular large, easy care strawberry 1 c. strawberries
MALWINA (July 4th)- super large, but tasty, berries for a 4th of July pie
SEASCAPE (everbearing)- best flavored, largest, summer long bearer 5. TOP WITH sliced & toasted almonds, raisins or cranberries.
5
c CERTIFIED ORGANIC VEGETABLE PLANTS d
$2.99 per pack or 3-1/2” pot
WHAT DOES (days) MEAN IN EACH ENTRY? CABBAGE
Theoretically, it is the number of days from seed to harvest though Harvest full head, ideally before it splits, cutting right at the base and
the important part is showing relative maturity. For instance, in the keeping the outer 2 or 3 wrapper leaves to protect against bruising.
cabbage category, BILKO (54 days) ripens first while MURDOC (83
days) will be harvested last. Planted in the spring, generally speaking, CARAFLEX (68 days)- crisp & sweet like lettuce + cabbage flavor= lettage
50-60 day varieties are ready to harvest by late May, 70-80 day crops BILKO (54 days)- 12” ruffly, chinese cabbage heads shaped like romaine
in the summer and 90 to 100+ days reach their peak in the fall. Often FAMOSA (81 days)- 3# blue-green ruffly, Chinese cabbage heads; stir-fry
the 50-60 day crops can be seeded (July) & planted (August) for fall. FARAO (64 days)- 3# tender, crisp, peppery sweet, split-resisting heads
MERLOT (60 days)- 12” long, dramatic, “red dragon-type” napa cabbage
CONTAINER VEGETABLES in red *HEIRLOOM VEGETABLES MURDOC (83 days)- 7# head for “Weisskraut”: a more tender sauerkraut
healthy= extra disease resistant marked with an asterick (*) *RED EXPRESS (62 days)- small, jewel red heads for colorful cole slaw
ARTICHOKE CAULIFLOWER
Traditionally take 2 seasons to produce “chokes” in Italy & warmer winter Harvest when flowerets just begin to separate and look slightly “ricey.”
locations, but these varieties should fruit in a season and are considered
ADONA (68 days)- above average heat & stress
half-hardy, meaning, they may or may not survive our Ohio winter.
tolerant, white heads
TAVOR (90 days)- 8 - 4” green, tipped purple chokes per spineless plant FLAME STAR (62 days)- better heat tolerance;
VIOLETTO (100 days)- 5” violet artichokes from Italy; butter’s soulmate light orange, pearly heads
PUNTOVERDE (78 days)- reliable, multi-spiraled,
ASPARAGUS ROOTS $6.99 a gallon lime green; nutty flavored romanesco shown here
Find a sunny plot and a little time and you will produce a crop that can *PURPLE OF SICILY (90 days)- 3# insect repelling!
last 20 years or more. Male asparagus plants are prized for their heavier purple headed heirloom
yields but we keep Martha around for her heirloom flavor. Read more
about growing asparagus from the professional growers at Nourse farms:
CELERIAC
Fertilize well & water regularly. Dig up baseball-sized
https://www.noursefarms.com/how-to-grow/asparagus/
root ball by September. Stores well. Simply peel, cut
*MARTHA WASHINGTON- most popular heirloom; just pull out thin spears and saute and scrumptious celery flavor in soups.
MILLENIUM- produces an abundance of high quality male spears
BALENA (95 days)- celery flavored, ugly, 4” creamy
PURPLE PASSION- milder flavor from purple spears; greens when cooked
root vegetable; soups
Stalked celery is difficult to grow. Instead we offer
BEAN PLANTS Sold as seed too AMSTERDAM CELERY (see page 12) which produces
Bean seeds can be more cost effective, unless you can’t get them to ger- only the leafy tops- the best part of celery!
minate directly in the ground. Here are some international flavors to try.
CELINE (55 days)- vibrant purple wax bean; first beans of the season
CORN, SWEET Sold as seed only
*WINDSOR (75 days)- 6” pods hold 5 plump fava beans; 1863 heirloom
YIN YANG (83 days)- black & white chinese symbol on beans; pick dried
CUCUMBERS Sold as seed too
Fertilize at planting and water weekly. Harvest before cucumbers plump
up and yellow, for best flavor.
BEETS & CARROTS Sold as seed only
DIVA (58 days)- tender, thin-skinned, sweet, seedless: peak flavor at 6”
BROCCOLI H-19 Little Leaf (58 days)- healthy, stress tolerant vine; easy to spot pickle
Harvest before flower buds open, cutting the central head at a 45°angle. *LEMON (65 days)- 2” diameter, yellow, bitterfree; fresh or pickled
Side shoots will develop and are harvested throughout the season. *MEXICAN SOUR GHERKIN (67 days)- 1” “watermelons” with citrus hint
SPACEMASTER (56 days)- 7” slender cukes grow fine in baskets or pots
BELSTAR (66 days)- fresh broccoli, spring to fall, due to its heat tolerance SWEET SUCCESS (58 days)- 12” thin skinned American cuke; few seeds
*DeCICCO (48 days)- revered Italian heirloom; mini heads of broccoli *SUYO LONG (60 days)- 15” Asian, sweet, crisp, curled at the end; trellis it
JACARANDA (50 days)- 5” purple, tender head; part broc./ part cauliflow.
BRUSSEL SPROUTS EGGPLANTS
Harvest when skin is still smooth and shiny. Note varying harvest sizes
Pull leaves off bottom third of stalks in August from 3 to 16 inches. Over mature fruit will be soft and the seeds inside
to enhance air flow & expose insects’ party will begin to darken.
place. Harvest after a fall frost (for higher
sugar content) picking fully developed, *BLACK BEAUTY (82 days)- classic, plump, 6” pear-shaped; Italian heirloom
approximately 1-1/2” heads, beginning HANSEL (55 days)- 4” purple, slender, non-bitter fruits on compact bush
at the bottom of the stalks. KERMIT (60 days)- 2” green & white balls; firm flesh for curries (pictured)
*LISTADA di GANDIA (85 days)- 8” egg shaped violet
DAGAN (100 days)- medium sized green and cream fruit on 14” tall bush
sprouts harvested mid fall; cold tolerant ORIENT EXPRESS (58 days)- 8” glossy, purple fruits
REDARLING (145 days)- 24” towers of even during cooler summers
purple sprouts picked November-March PATIO BABY (50 days)- 3” purple fruit; 20” bush for pots
6
c CERTIFIED ORGANIC VEGETABLE PLANTS d
$2.99 per pack or 3-1/2” pot (unless otherwise marked)
GREENS LETTUCE & LETTUCE MIXES
Check daily and harvest in April or early May Harvest by “cut & come again” method, by cutting an inch above the
before temps rise. Heights and leaf lengths ground, thereby not harming the growing point & allowing for regrowth.
are added as a guide to when they’re ready. Young leaves taste best, but rinsing them under warm tap water may
Watch our Facevook videos or “youtube” it. reduce bitterness, if picked late. All varieties are heat tolerant.
Most greens prefer the cool weather & could
be planted late summer for fall harvest as a DMR MIX (28 days)- pick young mix of reds & green; grow in or outside
frost sweetens their flavors. All definitely GREEN STAR (52 days)- green, ruffly, summer, heat tolerant leaf lettuce
qualify as SUPERFOODS! ITALIAN SALADINI (30 d.)- pick young loose leaf, chicory & salad burnet
*JERICHO (57 days)- cut when 3” or pick green Romaine heads in 3 weeks
ARUGULA, Esmee (40 days)- more nutty than spicy; 4” dandelion-like leaf NEW RED FIRE (55 days)- ruby red, looseleaf, never bitter; heat tolerant
ARUGULA, Wasabi (45 days)- nose tingling wild-type; cooking cools heat *PIRAT (55 days)- best tasting and textured butterhead heirloom
*COLLARDS, Georgia (70 days)- 36” tall; 2’ leaf; thrives in heat; from 1880’s *SALAD BOWL (50 days)- bright green, heat tolerant, sweet, oakleaf
CRESS, Wrinkled (21 days)- like a 6” curly parsley with a peppery, punch TRUCHAS (47 days)- 8” tall, dark red single person-sized romaine heads
*ENDIVE, Frisee (60 days)- 12” frilly, tad bitter, on fresh salads or cooked
*KALE, Curly Roja (55 days)- green & purple, frilly leaves on 16” bush MELONS, CANTALOUPE & TROPICAL seeds too
*KALE, Dinosaur (62 days)- add rustic flavor to soups, stews & grains; 24” Melons require warm soil, nitrogen, calcium (like dolomitic lime) & water.
MESCLUN, Ovation (21 days)- mustard, mizuna, tatsoi, kale, arugula mix I start to harvest when the stem gets corky and the leaf closest to the
MUSTARD, Wasabini (40 days)- 10” of green, frilly, tang!; easier to grow fruit shrivels. These varieties slip off the vine when ripe. Experiment!
PAC CHOY, Shanghai (45 days)- 6” tall baby pac choy; Asian stir-fry, salad
RADICCHIO, Virtus (68 days)- green, romaine-like, 10” mildly bitter heads ARAVA (77 days)- green fleshed, tropical melon; cantaloupe/ honeydew
SWISS CHARD, Bright Yellow (57 days)- 15” brilliant yellow stems & foliage *HALE’S BEST (86 days)- your grandma’s favorite orange cantaloupe
*SWISS CHARD, 5 Color Silverbeet (60 d)- red, pink, white, yellow, orange LILLY (78 days)- 7#, sweet, spicy, creamy, lt. orange muskmelon variety
SWISS CHARD, Flamingo (60 days)- pale pink stems age to a vibrant pink SARAH’s CHOICE (76 days)- most flavorful, 3# orange-fleshed cantaloupe
WATERCRESS (60 days)- water well; 1/2” round, peppery sandwich topper
MELONS, WATER Sold as seed too
SWISS CHARD STRACCIATELLA See melon instructions.
Pour 6 cups broth into a dutch oven. Bring to a *BLACKTAIL MTN. (76 days)- pick 8”, red inside, fruits just BEFORE ripe
a boil over medium-high heat. Add 1# thin-sliced *CRIMSON SWEET (85 days)- good ol’ fashioned, seed spittin’, 20# oblong
Swiss Chard stems. Cover, reduce heat & simmer MINI LOVE (70 days)- personal-sized, red flesh fruit on 36” vine; 6/vine
4 minutes. Add slivers of chard leaves & 3 minced NEW QUEEN (80 days)- crisp orange flesh; very few seeds, 6# globes
garlic cloves. Simmer another 4 minutes. Stir in
2 T. fresh parmesan and simmer 1 minute. Bring ONION & SHALLOTS
the soup back up to a boil and, with a fork, gradually stir 2 beaten Dig onions & shallots as the stalks yellow and begin to fall over. Spread
eggs into the soup. Cook briefly, stirring constantly with a fork un- out in a single layer under a tree for 2 weeks. Protect from rain & dew.
til threads appear, less than a minute. Season with salt & pepper. *CIPOLLINI, Bianca diMaggio (80 days)- 2-3” flattened, white, mild, Italian
CANDY (135 days)- 5” yellow skinned, savory onion; best storage onion
GLADSTONE (110 days)- medium-sized, bright white, mildly sweet bulb
HORSERADISH & PARADE (70 days)- upright, white, non-bulbing, mild flavored scallion
VARIEGATED KALE *ROSSI di MILANO (110 days)- sweet, heart shaped, 4”, pink skin; stores
SIERRA BLANCO (109 days)- big, white, mild, superstar onion
$3.99 per 3-1/2” pot SHALLOT, Conservor (115 days)- large, elongated, copper colored; stores
Expect years of crops from these two hardy
SHALLOT, Matador (100 days)- 3”, large, sweet, twin, brown bulbs
perennial super healthy vegetables
PEAS & RADISHES Sold as seed only
KOHLRABI
Watch’em! Bulbs go from 1” POTATOES: sold by the pound
to 4” in a couple of days, starting in June. Dig potatoes, usually July, when bushes brown.
Early to late season usually isn’t more than a
KOLIBRI (45 days)- 3” purple skinned, crisp month. Cover dug spuds with a cloth to block
sweet bulbs; cabbage flavor out light but not ventilation. Toss bad ones
KORIST (42 days)- peak of tenderness is when before you store them in a cool, dark spot.
white globes are 2 inches
LEEKS RED GOLD (early)- rose skin with deep gold flesh for boiling & steaming
Regularly pulling dirt around their stems creates a longer, more usuable YUKON GOLD (early)- yellow & creamy; boil, roast, fry and store; healthy
white portion. Harvest leeks anytime they are 1/2 to 1” in diameter. late *ALL BLUE (mid season)- top to bottom blue; sautéed, steamed, mashed
August through November, depending on the variety. YELLOW FINN (mid)- buttery, waxy yellow flesh; boil, bake, fry; stores well
YUKON GEM (mid)- gold, high yields, boil or mash; better than Yukon Gold?
BANDIT (100 days)- easy to clean, very thick shaft, winter hardy FLEUR BLEUE (mid/late)- blue skin/purple flesh prolific fingerling; fry; roast
KING RICHARD (75 days)- extra early; pick baby to full-sized by Sept. 1st FRENCH FINGERLING (mid/late)- rose-red, plump, creamy; for salads; stores
TADORNA (110 days)- vigorous, healthy growth ready around Halloween *GERMAN BUTTERBALL (late)- oblong yellow favorite; bake, fry or mash
7
c CERTIFIED ORGANIC VEGETABLE PLANTS d
$2.99 per pack or 3-1/2” pot (unless otherwise marked)
PUMPKINS
BLAZE (95 days)- 3#, bright orange striped; big yields; small vines
CINNAMON GIRL (85 days)- 4# pumpkin for decor or pie; compact vine
c SEEDS arriving mid March d
*CINDERELLA (99 days)- 15# vivid red, flattened French heirloom; soups Proud to offer beautifully illustrated, growing information packed
JACK BE LITTLE (95 days)- 3” for decor or hallowed out serving dish “Botanical Interest” vegetable, herb and flowers seeds like:
KAKAI (100 days)- 7# black striped known for its hull-less seeds to roast arugula corn, kale parsnips spinach calendula
*NEW ENGLAND PIE (105 days)- classic, 5” pie pumpkin; no strings flesh beans cucumbers peas basil cardinal vine
SPECKLED HOUND (100 days)- 5# green splattered on orange; thick pies beets ednamame potatoes! catgrass hyacinth bean
broccoli kohlrabi pumpkins catnip milkweed
SPINACH: TRUE, MALABAR & OKINAWA cabbage lettuce quinoa chamomile morn. glory
Harvest true spinach leaves in spring, Malabar & New Zealand, all sum- carrots melons radicchio cilantro nasturtium
mer and Okinawa, year round, if you dig it up next fall and bring inside. cauliflower mustard radishes dill sunflowers
CORVAIR (39 days)- smooth leaves; specifically for spring production
MALABAR (70 days)- use like spinach; crazy heat loving, 9’ summer vine
NEW ZEALAND (60 days)- perpetual spinach that takes heat; half-hardy
THAI or OKINAWA- harvest year round; found with herbs page 30
SQUASH, SUMMER (incl. zucchini ): seed too
Cover with a floating row cover when you transplant to protect from
insects and encourage early harvest. Plastic mulch helps with weeds
too. Cut stems when ripe, handle gently and check 2 - 3 times a week.
*COSTATA ROMANESCO (52 days)- half the yield, 2x the flavor zucchini
DARK GREEN (50 days)- dark green, straight, bountiful zukes on bushes
SAFFRON (52 days)- 8” saffron yellow, yummy squash on compact vines
SUNBURST (50 days)- yellow with light green on the tip; “Patty Pan”
YELLOW FIN (50 days)- pure gold, buttery zucchini; easy to see & harvest
SQUASH, WINTER: Sold as seed too
Start checking (pick one and roast it) for ripeness as the stem browns and
weakens and the color deepens, usually about late September. Squashes CHARLES DOWDING’s
should be cured warm and stored cooler. Check often in storage. See gar-
denguides.com/75527-store-winter-squash.html for detailed instructions. VIDEOS:
You CAN teach an “old dog”
*ACORN, Starry Knight (95 days)- speckled; remains sweet to January new tricks. Mark’s an admirer
*BLACK FUTSU (105 days)- bumply, gray outside; fruity flesh, Japanese* of this practical, seasoned
*BUTTERCUP, Burgess (95 days)- dark green skin; orange, sweet, firm gardener. We tried “NO DIG”
BUTTERNUT, Brulee (92 days)- early, single-sized, rich, savory; stores in 2020 and we are convinced!
*DELICATA, Honey Boat (100 days)- sweetest! 9”, yellow & green stripes
HUBBARD, Red Kuri (92 days)- “Orange Hokkaido;” 4-7# tear drop shaped
*KABOCHA, Winter Sweet (95 days)- best storer; flaky, dry, orange flesh
*SPAGHETTI (88 days)- 3.5# yellow; cut in half, roast & fork out “noodles”
SWEET POTATOES: $3.99 per 3-1/2” pot
ready June 1
Dig when vines brown and flatten in September. Knock off the dirt,
place in 90% humidity & 90°, for 2 weeks. Store until late winter.
TOMATILLO: $3.49 per 3-1/2” pot
Place a tarp around the plant before tomatillo ripen. As papery husks
dry, they begin to drop. Even if you forget that steps, the husky keep
them clean. I suggest you peel, roast them
and add to salsa.
CHARLES DOWDING IS A LEADING AUTHORITY ON
SUPER VERDE (60 days)- 2” large green with NO DIG GARDENING SINCE 1983
heavy yields; usually just need 1 plant It’s nice to retire our tiller and providing a peaceful existence for our
GOLDIE (75 days)- gold, tropical fruits; earthworms means they work for us. But what’s really amazing is
delicious dipped in chocolate! how nimble this dude is after 40 years of gardening! Good for us too!
*PURPLE (95 days)- striking purple exterior; sweeter than green variety
8
c CERTIFIED ORGANIC VEGETABLE PLANTS d
$3.49 per 3-1/2” pot
PEPPERS: Harvest when fruit ripens, usually August & September TOMATOES:
Most are indeterminate, meaning
BELL- for fresh, stuffing, all-purpose; NO heat tall vines that fruit all season and
*CALIFORNIA WONDER (70 days)- classic green maturing red; all-purpose need staking. Exceptions, are
FLAVORBURST (87 days)- matures to a vibrant golden yellow, 4” sweet bell noted with a “D” for determinate,
*GOLDEN CALWONDER (73 days)- sweet, yellow, 4”; fresh, stuffed, baked translating to compact vines,
GOURMET (85 days)- 5” Swiss variety bell, matures orange, 12 per plant (good for large pots) and a shorter
KING CRIMSON (70 days)- early, red, 4-lobed, thick walled, large bells season. I still stake them, in a pot or in the ground. It’s just healthier.
ORANGE SUN (75 days)- glossy orange, 5”, sweet, thick walled treat
*PURPLE BEAUTY (75 days)- deep purple skin and bright green interior CONTAINER VEGETABLES in red *HEIRLOOM VEGETABLES
RED BELL, MINI (55 days)- 2” bells by the dozen, mature red healthy= extra disease resistant marked with an asterick (*)
SWEET or ETHNIC- sweet with a couple of mild to medium heat, marked in EARLY SEASON- get a head start on your neighbor
orange; use fresh or dried *ANNA RUSSIAN (65 days)- pink, heart-shaped, 1# beefsteak from Russia
*BANANA SWEET (60 days)- 9” yellow to red, mild heat; pickled or fresh FANTASTICO (50d/D)- trouble-free, grape tomato for 18” hanging baskets
BIQUINTO YELLOW (75 days)- “little beak” Brazilian, 1” tart, often pickled 4th of JULY (49 days)- tasty, 4 ou. sandwich slicer; 1st tomato on the block
*CORNO di TORO (72 days)- Italian, 8”, bull’s horn-shaped fruits; salads *QUEDLINBUGER FRUHE LIEBE (55 days)- extra early German cherry clusters
HOLY MOLE (85 days)- 8”, thin, chocolate fruits for mole sauce; heat
MAMA MIA GIALLO (85 days)- 8” long, Italian, yellow maturing roaster; 24” tallCHERRY and SALAD- easiest salad additions ever!
*PAPRIKA, Alma (80 days)- 2”, thick walled; turns cream to yellow to red; mild BLACK CHERRY (64 days)- almost black, round fruit with heirloom taste
*PIMENTO, Round of Hungary (65 days)- 3” red; thick for stuffing or salad CHRISTMAS GRAPE (75 d/D)- 2 ou., scarlet clusters; very sweet; for pots
PIZZA (80 days)- heavy, thick walled, red, 4”, not so hot; plenty on pizza DUSKY COCKTAIL (70 days)- 2” round, dark brick brown, inside & out; swt.
*SHISHITO (75 DAYS)- 4” Japanese frying, roasting or grilling pepper; mild EVAN’S PURPLE PEAR (75 days)- Pruden’s Purple flavor in a 2 ou. package
*MATT’S WILD CHERRY (60 days)- early, crazy yields, true tomato flavor
CHILES- ranked from medium to hot, though heat & opinions vary MOUNTAIN MAGIC (72 days)- low acid, swt., 2” campari clusters; dries well
*ANCHO (68 days)- 4-6”, heart shaped traditional Ancho; mild to medium SUN GOLD (57 days)- heavy yielder of bite-sized, gold, thin skinned fruit
ANAHEIM, Numex Joe Parker (75 days)- 7” chiles; tolerates cooler temps SUN SUGAR (72 days)- 4x more vit. A than red cherries; thin, orange skin
PADRON (60 days)- famous Spanish 2” tapas chile; once 3” long, all are hot *YELLOW PEAR (70 days)- huge, healthy vines; best right out in the garden
*FISH (90 days)- 2” striped green, orange & brown; flavors crab and oysters
PASTE or PLUM- thick, for flavorful sauce or fresh salads
JALAPENO, Early (75 days)- sausage shaped “devils” for pickling & drying
*AMISH PASTE (80 days)- Mark declares best flavor of all pastes; healthy
BONSAI- Mulberry Creek exclusive, tiny, ornamental that lasts all year
*CATHY’S- favorite heirloom tomato from our staff member Cathy’s family
*HUNGARIAN HOT WAX (67 days)- hot, 4” long; for salads, frying, canning
GIANT GARDEN PASTE (95 days)- sweet & tangy, 10 ou., meaty, big yields
SERRANO, Altiplano (57 days)- large, fruity, 5”, early to harvest, hot!
HEALTH KICK (72 days/D)- 4 ounce saladette; juicy, antioxidant rich, plum
*LEMON DROP (100 days)- terrifically hot, 2-1/2”, citrusy, Peruvian import
HEINZ (78 days/D)- naturally thick, a ton all at once, perfect for canning
CAYENNE, Red Ember (53 days)- thick for grilling; thin enough to dry
MARZINERA (72 days)- marriage of super thick & flavor of San Marzano
THAI, Super Chile (75 days)- 300- 2” chiles on 2’ bush; repels nibbling pests
*SAN MARZANO (80 days)- ruby red, 4 ou., few seeds, easy to peel; sauce
*HABANERO (100 days)- 2” orange; lava with fruity, citrus notes
SPECKLED ROMAN (85 days)- 4” long, orange streaks; thick, meaty flesh
SUNRISE SAUCE (57 d/D)- low maintenance, orange paste for containers
c VOLCANO CHILES d
$3.99 per 3-1/2” pot SLICERS- not as big as beefsteaks, juicier than pastes; just as tasty
*ARKANSAS TRAVELLER (90 days)- pink, creamy, mild flavor, 6 ou., smooth
*GREEN ZEBRA (70 days)- ripens gold-green with green stripe; healthy
Disclaimer: if you burn your eyeballs, face, hands, mouth or INDIGO ROSE (70 days)- 6 ou., shiny black, aromatic & super nutritious!
any other body part, it’s your own fool fault for buying these *RUTGERS (75 d/D)- all purpose, heavy walls, full bodied taste, stakeless
demonic chiles. Very limited quantities *ROSE de BERNE (75 days)- dark rose pink perfect blend of sweet & tart
as they are equally devilish at germinating! TAXI (64/D days)- early, baseball sized, taxi cab yellow, short season
*VALENCIA (76 days)- sunny, orange, meaty, full flavor, few seeds
VOLCANO IN A BOX - no matter the variety,
these are the hottest chiles in the world, BEEFSTEAK-TYPE- big, beefy with old time flavor
hardest to germinate, pricey and directly BIG BEEF (73 d/D)- old fashion tomato with modern disease resistance
from renowned chile expert “Pepper Joe.” *BRANDYWINE (78 days)- voted best tasting tomato ever(Org. Gardening)
(Scoville scale units are underlined) CELEBRITY (70 d/D)- 7 ou.; crack resistant; healthy, compact vine for pots
*HILLBILLY (85 days)- orange/yellow, streaked red Virginia heirloom; big vine
*CAROLINA REAPER (105 days)- 1.6 million MARTHA WASHINGTON (78 days)- 12 ou. pink, not so firm; heirloom taste
Joes says: “fruity, chocolate cherry” *MORTGAGE LIFTER (95 days)- a farmer paid off his mortgage selling these
TRINIDAD SCORPION (Moruga) (100 days) *PRUDENS PURPLE (67 days)- crimson, creamy flesh; but not mealy slicer
Joes says: “fruit cotton candy” yea, right! SWEET SUCCESS (70 days)- world’s 1st seedless, savory & sweet, 10 ou.
*GHOST: (85 days)- 1 million; heirloom *YELLOW BRANDYWINE (82 days)- 1#, golden, low acid; sandwich slab
variety from India; used to be #1
WHOPPER (65 days)- classic, crack resistant, healthy, huge, big yielder
CARIBBEAN RED (110 days)- 1” pointed tip,
scorching fruit that matures red like all chiles healthy underlined = exceptionally disease resistance varieties
9
c Herbs & Magical Companion Plants d
Enjoy them all, for their edible leaves or flowers, healing or comfort, crafting or sheer beauty.
Angelica $3.99
c AGASTACHE or ANISE HYSSOPS $3.99 d Angelica archangelica Hardy Perennial
Better than a box of “Skittles,” agastaches come in assorted flavors: Shade 4 - 6 feet Culinary, Ornamental, Butterfly
anise, apricot, lemony mint and even root beer in a range of colors. Need a tropical, bold, 6 feet giant for a wet, shaded area? Stems are
Sun - P. Shade Drought Resistant Attract Bees, Butterfly, & Hummingbirds candied, added in slivers to your favorite rhubarb recipe, minced for jams
or simply eaten like asparagus. Leaves flavor pork, fish, cooked fruits and
soups. Creamy yellow flowers produce long lasting seed heads followed by
Agastache or Anise Hyssop the death of the mother plant shortly thereafter. Seeds add a sweet, deli-
Agastache foeniculum Hardy Perennial cate, anise flavor to stews and liqueurs.
3 x 2 feet Hummingbirds, Culinary
Get comfortable. Got your cup of tea? Let’s begin.
Lavender purple spikes, July through September,
Angelica, Korean $4.49
Angelica gigas Hardy Perennial
are cut fresh for flower arrangements or dried, Shade 3 feet
while anise flavored leaves and flowers make a Chinese Medicinal, Ornamental, Butterfly
refreshing summer tea. Easily grown hardy
Dramatic, large foliage reigns in the
perennial, but, reseeds if flowers are not shade, as 3 feet stalks balance baseball
removed quickly, which can be a good sized purple clusters in 2-3 years. I
thing. Tolerates partial shade. suggest removing the flowers during
their glory to prevent this herb’s
demise or the birth of 100 more. This
“Dong Quai” herb stars in Chinese tea
and is a famous female medicinal.
Agastache Apricot Sprite c BASILS $3.99 d
Agastache aurantiaca
Adored by butterflies, NOT mosquitoes!
Half-Hardy Perennial
Great in 12” or larger pots with other herbs
2 x 1 feet Culinary, Tea, Bees
Try this for your next salad: mixed
greens, ripe nectarines (or mandarin
oranges), toasted walnuts, “Purple Ruffles GROWING BASILS SUCCESSFULLY
Basil” and these subtle citrus/anise, bright 1. Basil loves warm soil. Plant in a outdoor container after May 15
orange and yellow flowers. Dress with a or plant in the ground after Memorial Day. Cold nights kill basil!
fruity viniagrette. Not only tasty, there’s 2. Annuals (live 1 year) vs Tender Perennials (overwinter indoors)
silver foliage and slender height to admire. 3. Add nitrogen to your soil at planting to delay flowering and seed
Add extra color to the herb garden or even production. This is crucial for annual basils that love to flower.
large mixed containers. 4. Best fresh. Or “food process” leaves with olive oil. Pour slurry
into ice cube tray. Freeze. Store cubes in freezer in containers.
5. Keep flowers & leaves clipped and use in tomato soup, sweet
corn, Italian sauces, garlic bread, poultry....
Agastache, Sangria
Agastache mexicana
2 - 4 feet Culinary Flowers, Beverages Basil, African Blue
Guilt free candy straight from the garden. Ocimum x ‘African Blue’ Tender Perennial
Our staff could not resist popping pink Sun - P. Shade 3 x 2 feet Culinary, Ornamental
petals of sweet lemon-mint into their Give it room to transform into a mound of dark
mouths when they bloomed for the first green leaves with purple veins & flower spikes.
time. Imagine pink confetti over melons Had it served with a pork tenderloin opened
or the lemony leaves in your child’s tea. eyes- it is edible! Best basil indoors come fall.
NOTE: SANGRIA PICTURED LEFT.
Basil, African Blue,Variegated
Agastache, Sunset Ocimum x ‘Variegated African Blue’
Agastache rupestris Tender Perennial Sun - P. Sun
2 - 4 feet Hummingbirds, Edible Flowers 3 x 2-1/2 feet Culinary, Ornamental
This hardy perennial is also known as Claude Monet might have wept upon see-
“Root beer Hyssop,” for its subtle, sweet, ing its pastel palette of white, lime and dark
sassafras flavor. Apricot-pink flowers green, splashed leaves. Almost as vigorous
spend the summer above finely cut gray as “African Blue” with a milder flavor. Lovely
foliage. That is, until you snip them to jazz in the herb garden. Begin by adding small
up fizzly beverages or sprinkle over fresh, amounts to meats, stews, corn and beans.
sliced peaches and ice cream. 10Basil, Aussie Sweetie Basil, Pepper
Ocimum x citriodora ‘Aussie Sweetie’ Tender Perennial Ocimum selloi Tender Perennial
Full Sun 3 - 4 x 1 feet Culinary, Topiary P. Sun - P. Shade 2 x 2 feet Culinary, Ornamental
One of the most complex basil aromas and the strongest. Sturdy, polished, green, bell pepper and basil flavored leaves are more
The first sniff is loaded with cinnamon, allspice and cloves. tender and delicious, grown in filtered sunlight to afternoon shade. Red-
Add to peppers and anything Italian. Makes an amazing 3’, dish-pink flowers never stop, but, don’t diminish the flavor either. Tolerates
non-flowering topiary in one season which can be brought cool temps and the indoors next fall. See “Pepper Basil” in the “Herb Com-
inside for winter use: THE BEAUTY OF TENDER PERENNIALS! panion’s” Feb/March 2004 issue.
Basil, Cinnamon Basil, Pesto Perpetuo
Ocimum basilicum ‘Cinnamon’ Annual Ocimum basilicum ‘Purple Ruffles’ Annual
Full Sun 1 x 1-1/2 feet Culinary, Ornamental Sun 18 x18 inches Culinary, Ornamental
Red veined, green leaves and purple stems plus flowers from pink to No flowers, just tons of rich, smoky basil
purple, create such beauty, we’d grow it even if it didn’t flavor fruit, pancake flavor for endless batches of pesto and drizzles
syrup, and beef. Don’t be fooled by imposters. Not all cinnamon basils are of basil oil over pasta. Add chopped basil to
created equal. olive oil, store in refrigerator and use it up in a
week. Windowsill herb oils are not considered safe.
Basil, Dolce Fresca
Ocimum basilicum Annual Basil, Red Genovese
Full Sun 18 x 18 inches Culinary, Patio Containers Ocimum basilicum ‘Genovese Freddy’ Annual
Grew this for Western Reserve Society and fell in love with its healthy, Full Sun 21 x 18 inches Culinary
fragrant, bushy Genovese-type basil. Critics agree as it was a 2015 All “Red Freddy” is the first red-leaved basil with real
America Selection. genovese basil flavor. Large, deep red, fragrant leaves
are just a pluck away from gorgeous pesto. Plants are
Basil, Greek slow to flower (that gives you more time to harvest)
Ocimum basilicum Annual and benefit from pruning, to promote branching,
Full Sun 8 x 8 inches Culinary, Containers, Weddings higher yields and better flavor.
Genuine spicy, sweet Greek basil flavor comes in a neat, boxwood-like
mound packed with 1/2” dark green leaves. Forget the chopping! Small, Basil, Rosie
flavorful leaves make convenient garnishes and are easily clipped from the Ocimum basilicum Annual
plant and sprinkled over dishes. This is a popular wedding table topper. Full Sun 18 x 18 inches Culinary, Container, Bouquets
Intense dark purple color that remains from the start to tall floral spikes.
Basil, Holy or Tulsi available mid May Mild, anise basil flavor peaks just before lavender flowers arrive. Plant
Ocimum sanctum Annual “Genovese, Thai and Rosie” basil together in a container outside your door
Sun 1 x 1-1/2 feet Medicinal, Culinary for a gorgeously convenient go-to for every meal.
India’s most sacred basil is steeped in the Ayurvedic
tradition, and is used to adapt to stress, provide pain Basil, Rutgers Devotion
relief, lower cholesterol & boost the immune system. Ocimum basilicum Annual
Filled with antioxidants, it also livens up pork and rice. Full Sun 18 x 18 inches Culinary, Ornamental
We offer soft green foliage, purplish foliage and stiffer & fuzzy green foliage. From world renowned Rutgers University, this spicy, ruffled genovese-type,
basil was developed to fend off the nasty basil downy mildew but retain its
Basil, Lemon Meringue Italian flavor for Margherita Pizza, pesto with shrimp or fresh tomato soup.
Ocimum citriodora ‘Lemon Meringue’ Annual
Full Sun 2 x 2 feet Culinary, Containers Basil, Siam Queen
Somehow, this basil self seeded, right next to my kitchen window, in a 5” Ocimum basilicum Annual
layer of mulch, after a fierce winter. It has exceeded any lemon basil we Full Sun 20 x 10 inches Culinary, Ornamental
have raised for robust growth, large leaves and lemon flavor. When you in- Strong purple stems hold up these award-winning, lovely pink blossoms
dulge in a sweet recipe, first infuse these leaves, overnight, in any liquid you that lure beneficial insects to enjoy their fragrance! The abundant, pungent,
might add. We will still offer “Mrs. Burn’s Lemon” for those loyal to it. licorice/clove-scented leaves are what cooks grab to add a layer of liveliness
to “Pho”, a Vietnamese soup of broth, rice noodles, spices and meat.
Basil, Mammoth
Ocimum basilicum Annual Basil, Sweet Genovese
Full Sun 18 x 24 inches Culinary Ocimum basilicum Annual
The beginnings of a culinary masterpiece! Hailed by Full Sun 18 x 18 inches Culinary, Containers
the chefs of Italy, we bring you the largest-leaved basil, Remains the queen of all full, Italian flavored basils and the easiest
famous for blanketing foods like basil and prosciutto Genovese to grow. Harvest weekly, in its prime, to keep the young leaves,
wrapped peaches with goat cheese. Fancy but easy! which are the most flavorful, coming. I can smell the basil butter over sweet
You know it’s mammoth when leaves are puckering and heavenly scented. corn right now!
Basil, Mini Purple Basil, Sweet Thai
O. basilicum ‘Minimum Pur. Well Sweep’ Tender Perennial Ocimum basilicum ‘Sweet Thai’ Annual
Full Sun 7 x 7 inches Culinary, Ornamental Full Sun 18 x 18 inches Culinary
Simply crumble the tiny, purple leaves over pizza, salads or fish. Flowers With purple stems & blooms, at first glance, it might look like “Cinnamon
are delayed so you have time. Introduced by Cyrus Hyde at “Well-Sweep Basil,” but its 2 inch green leaves are distinctly spicy, with anise and clove
Herb Farm.” tones. Essential in Thai & Vietnamese cooking, beef, salsa and spring rolls.
11BAPTISIAS, BEE BALMS, CATMINTS, ECHINACEAS & Chamomile, German Zloty $3.99
Matricaria recutita (chamomila) Annual
SOME SAGES FLEW OFF TO “BENEFICIALS” Full Sun 1-1/2 x 2 feet Tea, Medicinal
These herbs offer edible flowers and medicinal qualities, but they Harvest is easier with larger flowers and heavier yields. Pluck entire
are best served, in our opinion, with the bee, butterfly and humming- flowers. Dry on a horizontal window screen. After two to three days, place
bird attractors listed in the beneficial beauties, pages 32-35. a tray, under a screen and rub flowers. Only white petals and yellow centers
should fall through to tray. Stem and green caps may aid in digestion, but
are usually too bitter for Americans’ palettes. We make a tea using one tea-
Borage, Blue or White $3.99 spoon dried herb per one cup simmered water for the occasional insomnia.
Borago officinalis Annual
Full Sun 1 - 2 x 3 feet Culinary, Borders, Bees
Need a quick cucumber substitute? Make space for a summer display of Chervil, Brussels Winter $3.99
periwinkle or white star-shaped flowers. Harvest just opened blooms and Anthriscus cerefolium ‘Brussels Winter’ Annual
young, non-prickly leaves, for cool salads or “V-8” drinks. Borage was used Sun - P. Sun 1 - 2 x 2 feet Culinary, Butterfly
to “cheer up the sad” and an integral part of summer solstice celebrations. This European variety is larger and slower to bolt than ordinary chervil.
Use fresh or frozen leaves in salads, soups, fish, white sauce and quiche,
ideally fresh or cooked less than five minutes. Start in early spring with
Calamint, Alpine $3.99 lettuce since it’ll bolt into flowers with summer heat. Collect seed and plant
Calamintha nepeta var. nepeta Hardy Perennial
in August for a fall crop.
Sun - P. Shade 1 x 1 foot Culinary, Faery, Landscape
Definition of the ideal perennial: low maintenance, no dead heading I associate chervil with “bouquet
with a perfect mound of delicate, sweet, lilac-blue flowers from June until garni,” those yummy bundles of
after a fall freeze. Foliage has minty fragrance, but it doesn’t trespass. I fresh herbs plopped into soups.
consider it an essential faery garden plant that chefs call “Nepetinella.” During a Facebook video on
“LEMONY LEEK SOUP,” I used the
Calendula, Alpha $3.99
leaves of leeks to package up
fresh parsley & garlic. Had I had
Calendula officinalis ‘Alpha’ Annual
Full Sun 2 x 2 feet Medicinal, Cosmetic, Cutflower chervil, chives or tarragon on
hand, I would have added them
Bright blooms are easy to see but its chemistry
suggests a high resin content, so admire, infuse for a as well.
skin salve or try a tea for cramps, pain, or sore throat. Always consult first!
c CHIVES $3.99 d
Cardamom $4.99 Cut back to 1” high after blossoming to prevent reseeding. You’ll
Elettaria cardamomum Tender Perennial be rewarded with a second flush of growth. Use the flowers fresh,
Shade 3 - 5 x 3 feet Culinary in salads and vinegars, for a no tears, sweet, “Vidalia” onion or garlic
This tropical is the source of the very expensive cardamom seed. It must flavor. Flowers and foliage make elegant bouquets as well.
reach mature height to flower and set seed, so plant it outside in May for Scissor snip foliage to use fresh or freeze by placing a single layer
growth, then enjoy the spicy, fragrant foliage, indoors, from September of leaves on a cookie sheet. Freeze about 30 minutes or until stiff.
through April. Cardamom is an easy houseplant since it’s hard to overwater. Throw in labelled freezer bags. You’ll be able to pull them out one
blade at a time.
Catnip, $3.99 All chives are hardy perennials and loved by butterflies & bees
Nepeta cataria Hardy Perennial
P. Shade - Shade 2 - 3 x 2 feet Culinary, Butterfly, Bees
Chives, Garlic ‘Nira’
Since this is the classic “6-pack of beer” for cats, protect new plantings
Allium tuberosa ‘Nira’ Hardy Perennial
until they’re established. For humans, a soothing tea can be made from two
Full Sun 1 x 1-1/2 feet Edible Flowers & Leaves
teaspoons dried leaves per one cup of water to aid in sleeping, colds and
Truth be told, I want a prep chef not a pool boy, if I had my drothers.
fevers. Remove flowers before they mature to prevent major self-sowing.
So when I spot an herb that is easy to chop (or in chives case, snip with
Catnip doesn’t mind a few hours of shade or morning sun.
scissors), I take it. ‘Nira’ has a subtle garlic flavor and wider, flat leaves for
“Garlicky, Mashed Potatoes” or blanched peas with white chive blossoms.
Celery, Amsterdam Cutting $3.99
Apium graveolens
Full Sun 1 x 1 foot
Biennial
Culinary
NEW! Chives, Onion Solaris White $3.99
Allium schoenoprasum ‘Album’ Hardy Perennial
Celery substitute, but MUCH easier to grow; No blanching required. Also
Full Sun 9 x 9 inches culinary
known as “Love Straw” for its hollow stalks, which are perfect for sipping
It’s back! White flowering onion chives.
delightful tomato drinks and “Bloody Marys,” during our down time. (Down
Shower baked potatoes, stir-fry, omelettes, creamy
time? Just kidding. Valerian tea is what we should be sipping now and
soups & pasta sauce, fish fillets and this recipe:
again.) Stalks and leaves can be substituted whenever celery is needed.
OVEN ROASTED GRAPE TOMATOES WITH CHIVES
with whole flowers or snipped blades.
NEW! Celery, Pascal $3.99
Apium graveolens secalinum ‘Pascal’ Biennial
Full Sun 1 x 1 foot Culinary
Chives, Onion ‘Staro’ $3.99
Allium schoenoprasum Hardy Perennial
Though this was the original leafy celery from 1884, it exhibits modern
Full Sun 1 x 1-1/2 feet Edible Flowers & Leaves
robust, lush, green leaves minus the stalks. Plant next to the back door to
harvest regularly for soups, sauces or anytime you don’t have celery stalks or Choose this white globed chive for its thick leaves which makes harvest,
fresh use and freezing easy. Any time you need onion flavor, just grab your
parsley sprigs handy. No blanching required in the garden, because there are
scissors. My “Secret Indulgent Omelette” recipe calls for cream cheese and
no stalks to cover. It always ends up tender, with no fuss.
chives foliage garnished with edible chive blossoms.
12MEXICAN GARDENS c CILANTRO: May to December d
“Flowers are integral to a Mexican garden and while they add lots of Year-round cilantro flavor begins with two plants put in the ground,
life & color, as an added benefit they attract hundreds of beneficial late April. Allow one to flower, form seeds and drop them. Leave
insects to help protect against pests.” the other for harvesting. Keep the dropped seeds moist until they
- Rosalind Creasy “The Edible Mexican Garden” sprout. As those sprouts grow, you will eventually harvest them, as
Think bright orange, pink & yellow flowers, trellises with “Mexican the other plant is seeding out. Repeat several cycles. That leap frog
Sour Gherkins,” jalapenos, and salsa ingredients. Whether in the process can take you into November.
ground or bursting out of containers, don’t be afraid to fill up every OR, plant the cilantro impersonators listed below.
square inch of your plot with glorious, scented, spicy, shocking combi-
nations thanks to plants like:
Cilantro ‘Santo’ $3.99
Coriandrum sativum ‘Santo’ Annual
VEGETABLES: HERBS FLOWERS: P. Sun 18 x 12 inches Culinary - Leaf & Seed, Butterfly
amaranth (crazy reseeder!) *cilantro cosmos, choc. This selection is slow to bolt (shoot up seed stalks) which diminishes
*beans, fava, lima, runner cumin dahlias flavor and harvest time. Use the tender leaves to add a citrus-like taste
*chard, Swiss *epazote gladiolus to salsa, salads, seafood, guacamole and other Mexican dishes, especially
*chiles *mints honeysuckle those that include limes. Roasted orange-flavored coriander, the seed, is
*corn *nasturtium *marigolds destined for curry powder, rice dishes, and orange marmalade bread.
garlic *oregano/marj. morning glory
*lettuce *papalo passion flower c CILANTRO IMPERSONATORS d
*melon *parsley poppies
*onions *pepicha (poinsettias) Cilantro, Vietnamese $3.99
*pumpkins *prickly pear sunflower Persicaria odoratum Tender Perennial
*squash *sage, Mexican tithonia P. Sun - P. Shade 6 x 12 inches Culinary, Groundcover
*tomatillos *tarragon, Mex. *verbena This looks, grows and is, in fact, related to “Smartweed.” (Aren’t they
*tomatoes *thyme *zinnia all?) Heat will not kill it, but afternoon sun will, so plant it in a shaded,
*plants found in this catalog or at Mulberry Creek Herb Farm summer garden, then a winter hanging basket to bring in and flavor
shrimp, enchiladas, and pork meals, all year.
BUFFALO CHICKEN STUFFED PEPPERS
4 bell peppers, halved, seeds and cores removed Papalo $3.99
1 tablespoon extra-virgin olive oil
Porophyllum ruderale Annual
Kosher salt
Sun 5 x 3 feet Culinary, Butterfly
Freshly ground black pepper
3 tablespoons butter Common names, “Bolivian Coriander” and “Butterfly leaf” hint to its
flavor, (between arugula & cilantro or like a mixture of nasturtium flowers,
1/2 large onion, chopped
lime, and cilantro) and use. It provides nectar to feeding butterflies and
2 cloves garlic
attracts bees. Restaurants in Mexico may have a sprig of papalo (PAH-pa-
3 cups shredded rotisserie
low) in a glass jar of water, on the table, next to the salt, pepper and salsas,
chicken
ready to be added raw, to soups, tacos, tortillas or beans.
1/2 cup hot sauce
(preferably Frank’s Red Hot)
2 cup shredded Gouda
Pepicha $3.99
Ranch dressing, for drizzling Porophyllum tagetoides Annual
2 tablespoons freshly chopped chives OR cilantro Sun - P. Sun 2 x 1 feet Culinary, Medicinal
Described as “cilantro times 10” with wispy foliage and purple, poppy-
Preheat oven to 400°. Place bell peppers cut side up on a large like flowers. Flavor is described as mint, citrus and pine or cilantro with
baking sheet and drizzle all over with olive oil, then season with salt lemon and anise. Anyway, you’ll like it in salsa, corn, squash and other
and pepper. Mexican fare- and no
In a large skillet over medium heat, melt butter. Add onion and cook metallic aftertaste that
until tender, about 5 minutes. Add garlic. Cook until fragrant, some experience with
1 minute more. cilantro! Holds up to
Add shredded chicken and hot sauce and toss until combined. Cook summer’s heat due to its
until the mixture comes to a simmer, then remove from heat. native roots. Traditionally
Divide chicken mixture between pepper halves. Top with Gouda used as a liver cleanse
and bake until cheese is melted and peppers are crisp-tender, 20 to 25 and more.
minutes.
Drizzle each stuffed pepper with ranch dressing. Sprinkle with
chives, cilantro, vietnamese cilantro, papalo or pepicha.
“3 SISTERS
GARDEN”
GOOGLE “THREE SISTERS GARDENING” in an urban
For roughly 5000 years, indigenous populations from Mexico to central
America, have carried on the tradition of planting these 3 vegetables:
setting
maize supports beans which provides nitrogen. Creeping squash shades
the ground, prevents weeds and reduces erosion. Some add a fourth Corn, beans
sister, sunflowers, to attract beneficial insects. OUR FACEBOOK “HERB and squash
SALE PREVIEW & GARDEN TOUR” VIDEO includes our 3 sisters plot.
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