725 Via Del Monte: Culinary, Medicinal and Pollinator Garden

725 VIA DEL MONTE Culinary, Medicinal & Pollinator Garden

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BASILAFRICAN BLUE The herb has a strong, earthy basil flavor with a mellow camphor scent.It flowers almost year-round with pretty purple and lavender buds on long stems, but never bolts and tastes just as lovely as it looks and smells.In spring, prune back dead wood to leafy growth. In summer, prune all flowers for best leaf production, or just remove the oldest (longest) flower heads weekly to keep good leaves forming and keep the plant attractive. Attracts pollinators and great in flower arrangements.

BASIL Basil (Ocimum basilicum)a member of the mint family has glossy, deep green, pointed leaves and a sweetand-savory flavor with hints of anise, mint, and pepper. Varieties include sweet basil, Thai sweet basil, lemon basil, and holy basil. Basil is used in both fresh and dried form to flavor dishes ranging from Italian sauces to meat dishes to Asian curries. This popular herb is also one of the main ingredients of pesto, a sauce made with fresh basil, Parmesan cheese, pine nuts, garlic, kosher salt, black pepper, and olive oil.

BELL PEPPERSPANISH MAMMOTH DOUX D'ESPAGNE OR SPANISH MAMMOTH PEPPER variety was introduced before 1860. In the 1880s, this pepper was shipped to the large markets in Paris from warmer areas like Algeria and Valencia. In the 19th century the 6-7-inch long fruit was among the largest offered, and popular with cooks. It produces long, cone-shaped peppers that are perfect for frying and salads. They are sweet and flavorful, but hardly ever offered in America. A good-producing pepper that is reported to be disease resistant.

BELL PEPPER-GOLDEN CAL WONDER Golden Cal Wonder is a thick walled, sweet pepper, with a yellow outer skin. The fruits are bell shaped, displaying 4 lobes, measure roughly 4 to 4.5 inches in diameter. They grow on plants that reach a mature height of 24 to 30 inches tall. Golden Cal wonder is a high yielding variety.

Sweet Bell Peppers are used in all sorts of culinary dishes, and make a perfect variety for stuffing. Slice them up and add them to a fresh garden salad, or chop them up for stir fry. You can even add slices to a fresh vegetable platter as well. Bell Peppers are annual plants producing their fruits through the summer months

BORAGE The borage herb can get up to 2 feet tall, or more. It is native to the Middle East and has an ancient history in war as an enhancement for bravery and courage. Growing borage provides the gardener with cucumber-flavored leaves for tea and other beverages as well as bright starry blue flowers for decorating salads. All parts of the plant, except the roots, are flavorful and have culinary or medicinal uses. June and July are heralded by the presence of the borage flower, an appealing, brilliant blue bloom with attracting qualities. Indeed, the plant should be included in the butterfly garden and brings pollinators to your veggies.

CALENDULA The calendula flower is a longblooming addition to any modern garden. Its gold and orange flowers bloom from spring to fall on fairly drought- and heat-tolerant plants.

Grow it for attracting pollinators and its sunny beauty in the garden, then save some blooms for fresh or dried floral arrangements; dried petals can be used for baking, teas, food or medicine.The flowers need to be picked every two to three days to promote and prolong the plant’s flowering season. If you let the plants go to seed, they will stop making new flowers. As you’re picking, be sure to deadhead the flowers that have started to go to seed.

SWISS CHARD Swiss chard is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches.

Young leaves can be eaten raw in salads.Chard has green leaves but the stalks can be a variety of colors.

Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process. Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious.

CHIVE This herb can be found fresh when in season; the entire chive - from flower to leaf to bulb is edible. Since chives have a milder flavor, they’re perfect to add to soups, dips, mashed or baked potatoes, fish, seafood dishes and omelets, salad dressings, infused vinegars. Heat destroys their delicate flavor, so add chives to dishes at the last minute. To maximize their taste, thinly slice, chop or snip with kitchen shears before using.

COREOPSIS Coreopsis grandiflora ‘Early Sunrise’ also known as Tickseed. Plants form a low mound of leathery green leaves, bearing many upright stems of large golden-yellow semi-double daisy flowers for many weeks, starting in early summer. Removing faded flowers regularly will encourage blooming to continue into the fall.

This is a medium-sized selection that will not get overly tall or floppy.

Plants are easily divided in early spring, and this should be done every 2 to 3 years. Tolerant of hot, humid summer climates. Excellent for borders, as well as in containers.

Attractive to butterflies. Species is native to the southern USA.

CORNFLOWER Bachelor Button or Cornflower (Centauria cynaus) is an edible flower that is a colorful addition to any salad. The beautiful flower is usually a bright blue-purple. They are pretty to have in a garden, but they also have a peppery, clove-like flavor that works perfectly in fresh salads. It can be sweet to spicy and is an elegant addition to any cold or hot soup. Note: Remove pistils and stamens from flowers before eating.

Eat only the petals. It looks beautiful on salad and can even work in desserts. It can be used as a garnish on any plate, and your guests will be surprised to learn it is completely edible and delicious.

DILL Dill is a culinary herb with a distinctive flavor cross between celery and fennel. Dill is native to Eastern Europe and plays a big role in seasoning pickled foods to be canned and stored for winter. Both dill's leaves and its seeds are used in cooking.The entire plant is extremely fragrant. The flowers are also edible. Because it has such a unique taste, a small amount of dill can go a long way, which is why dill is so good to use as a garnish. The feathery texture of dill leaves looks beautiful and a small sprig of dill can add a noticeable aroma to a dish. Dill is also good in salads.When used in cooking, dill weed will lose flavor the longer it is cooked, so it should be added at the last minute only.

KALELACITANO NERO DI TOSCANA CABBAGE (DINOSAUR OR LACINATO KALE)This loose-leafed cabbage dates back to the early 1800s at least. It has beautiful, heavily savoyed, deep blackgreen leaves that can be 24 inches long.

This Italian heirloom is popular in Tuscany and central Italy for making fabulous soups and stews and is one of the most beautiful and flavorful types you can grow.This variety of kale was grown by Thomas Jefferson in his garden at Monticello.The leaf texture also looks a bit reptilian, so the nickname for this kind of kale goes to the dinosaur.

KALE-CURLY Kale is a cold-hardy vegetable that can be planted in early spring or autumn. Cool weather brings out the sweet, nutty flavor of this highly nutritious green. Kale is a member of the cabbage family. Kale tastes better when the leaves mature in cold weather.Kale is versatile in the garden, growing in traditional beds or raised beds and containers. It’s also versatile in the kitchen and a nutritious addition to shakes, salads, stir fries, omelettes, casseroles, and other dishes.

KALE-SCARLET Who knew that something so good for you could be beautiful, too? Purple Kale’s rich color and ornate, ruffled leaves make it a pretty addition to containers and garden beds. Pair it with cool season flowers, like violas, to create an interesting edible landscape. Sweeter and less bitter than traditional green kale, you’ll love how cool weather enhances purple kale’s flavor, texture, and color. Use this tasty, vitamin-packed super food in soups, bowls, salads, and your favorite recipes.

LAVENDERHIDCOTE BLUE Hidcote' Lavender is a standout English variety known for its strong fragrance and winter hardiness. Tall, purple-blue flower spikes add visual interest to garden borders, walkways, and rock gardens, and also make this lavender a great choice for mass plantings - expect to attract a lot of pollinators wherever you plant it!

'Hidcote' has a notably-high essential oil content and is often used for making soap, potpourris, sachets and dried floral arrangements. Also a great choice for culinary and medicinal uses.

LEMON VERBENA Lemon verbena (Aloysia citrodora) is a perennial shrub in the Verbenaceae family of plants, used for both medicinal and culinary purposes.

Lemon verbena has a bright, slightly sweet, herbaceous flavor with a distinct hint of lemon.This lemonscented herb has a number of culinary uses ranging from rich roasts to sweet citrusy desserts and jams, olive oil-based salad dressings, subtle lemon ice cream, lemon verbena jelly, poultry dishes, salsa verde, soups, herbal tea, iced tea or lemonade.

MARIGOLD Marigold petals can be eaten and make a colorful garnish. Add to salads for a mild, citrusy flavor. Pick the flowers in the morning when they are just opening and full of nectar.

When adding them to a salad, wait until after it is dressed, as oil tends to make them soggy. The flowers can also adorn cakes or cupcakes. If blossoms cannot be used immediately, dry them and store for later. In a shady, well-ventilated location, spread the flowers on a screen to dry. After drying, store them in glass jars. When interplanted with vegetables and herbs helps in repelling some insect pests, such as Mexican bean beetles.

MARJORAM Marjoram, (Origanum majorana), also called sweet marjoram, perennial plant of the mint family (Lamiaceae), grown as a culinary herb. Its fresh or dried leaves and flowering tops are used to season many foods, imparting a warm, aromatic, slightly sharp, and bitterish flavour. Marjoram is particularly appreciated for the taste it lends to sausages, meats, poultry, stuffings, fish, stews, eggs, vegetables, and salads.

ONIONWALLA WALLA This globe-shaped onion is exceptionally mild and makes large bulbs with light brown skin and pretty white flesh. Sweetest of all the long-day varieties. Exceptionally mild flavor. Will keep for a month.

Delicious for fresh slices on sandwiches. When the neck of the onion can no longer support the weight of the foliage, the top will fall over, indicating that the onion is reaching maturity. It’s now time to harvest and cure the onions. Remove the bulbs from the soil, and lay them out in rows to dry in a location exposed to breezes.

OREGANO Oregano (Origanum vulgare): With a name meaning “joy of the mountain” in Greek, oregano is a fragrant herb in the mint family with a sweet, slightly peppery flavor. This earthy herb is commonly used in its dried form throughout cooking in dishes like tomato sauce, and is a staple in Turkish, Italian, Greek, and Mexican cuisine.

PURPLE PENSTEMON Penstemon heterophyllus 'Margarita BOP' forms a tidy mound 18 inches tall by 2 ft. or so wide. Iridescent blue-purple tubular flowers in short spikes put on a good show over a long period in spring and early summer.

The spent flower spikes should be cut off to encourage more blooming, better form, and longer life. Best in full sun with well drained soils and moderate to little water once established. Â Hummingbird favorite.

ROSEMARY Rosemary (Rosmarinus officinalis): With a Latin name meaning “dew of the sea,” rosemary has been prized for its sturdy, aromatic whole sprigs and rosemary oil for centuries. Known for its needle-like leaves, woody stems, and herbaceous aroma, fresh rosemary is used in dishes ranging from roasted fall vegetables to whipped goat cheese to flavorful bundt cakes. Rosemary stems and rosemary leaves alike are used to flavor a wide variety of recipes. Chefs use rosemary sprigs to infuse hot oil or butter for cooking meat, vegetables, and other rich rosemary recipes.

RUDBECKIA The Black Eyed Susan flower (Rudbeckia hirta) is a versatile, heat and drought tolerant specimen that should be included in many landscapes. Black eyed Susan plants grow all summer long, providing perky color and velvety foliage, requiring little care from the gardener.Black eyed Susan care will often include deadheading the spent blooms of the flower. Deadheading encourages more blooms and a sturdier, more compact plant. The Black Eyed Susan flower attracts butterflies, bees and other pollinators to the garden.

SAGE Sage (Salvia officinalis): This perennial herb is known for its fuzzy, gray-green leaves and earthy, sweetand-savory flavor with a peppery bite. Fresh sage leaves are commonly used to make Chinese herbal tea.

Common sage is used in both fresh and dried forms and pairs well with hearty fall vegetables and warm, comforting recipes. Chefs also use sage to create a browned sage butter that can be spooned over pasta and more. Popular sage recipes include classic Thanksgiving stuffing,white bean, sausage, and sage soup, butternut squash soup with fried sage and brown butter and sage tea.

VARIEGATED SAGE Sage (Salvia officinalis): This perennial herb is known for its fuzzy, gray-green leaves and earthy, sweetand-savory flavor with a peppery bite. Variegated sage may be used similarly to traditional sage, though it offers a more muted flavor. The stunning foliage also lends it to raw garnish applications. The herb is often used with strong meaty flavors that enhance its distinct woody characteristics.

RED SALVIA This popular heat-tolerant variety is prized for its long-blooming flower display and water-thrifty nature.

Narrow, glossy bright green foliage is accented with a profusion of showy, bright red flowers that appear at the branch tips throughout summer and well into fall. A favorite for hummingbirds and bees. Performs best in fast-draining soil.

STRAWBERRY -CHANDLER While the Chandler variety was first developed for commercial use, it has become popular with home growers because of its intense strawberry flavor. It offers a distinct flavor and sweetness, unlike other varieties that have traded taste for greater diseaseresistance or increased yields. The interior of the fruit features red coloring and plenty of juice. If you don't like the dry and white centers found in other strawberries, Chandler fruits could quickly become your favorite.

SUNFLOWER Drop Dead Red is drop dead gorgeous! This is a fabulous mix of large (4"–5"), long-lasting, floristquality flowers. 'Moulin Rouge', 'Red Wave', 'Ruby Eclipse', and 'Joker' come in several shades of red from deep burgundy and steamy valentine red, to autumnal pumpkin/orangered, and bicolors. As a pollenless hybrid, there'll be no more messy pollen drop from your gorgeous cut flower arrangements, but still plenty of nectar for pollinators. Drought tolerant, but best flower production with regular water.

THYME Thyme (Thymus vulgaris): Recognizable by its small, pale green leaves and pungent aroma, thyme is a popular herb among cooks and gardeners alike. Fresh thyme is a sturdy herb that holds up well to heat and can be used throughout the cooking process. With three common varieties (French thyme, English thyme, and German thyme), this herb is frequently added to hearty dishes like pork loin, lemony chicken breasts, and fatty meats, as it can hold its own against rich flavors.

TOMATOBETTER BOY High yields of smooth skinned, large fruit earn Better Boy a spot as one of the most popular tomatoes grown in the US.The fruit has excellent classic tomato flavor with just the right balance of acid and sugar. This is a great slicing tomato. Grow it in a tall cage or tie to a stake for support.

TOMATOCELEBRITY Celebrities are almost entirely maintenance-free. No trimming, pruning, or grooming is necessary and the plants will grow up to five feet high (depending on your soil depth and conditions). They are often called semi-determinate, which means that the tomato plant and bush grows to a certain size and doesn’t get any bigger like a bush / determinate tomato plant. But it keeps giving you new tomatoes all the way until the first frost, like a vine / indeterminate tomato. That’s why they don’t need pruning.

TOMATOHUSKY CHERRY RED This super sweet cherry tomato is a favorite because of its flavor, productivity, and good looks. If you like to snack on cherry tomatoes, this is a great choice, developed especially for home gardens, the plant is stout, dark green and really pretty. The vines are dwarf indeterminate, making them short and husky like a determinate type, usually between 3 and 4 feet, yielding clusters of tasty little cherry tomatoes in a small space over a long period of time.

ZUCCHINI The bush-type plants of 'Black Beauty' zucchini are early and very productive. Start picking fruit when they are about six to eight inches long by two inches in diameter and dark green in color. We prefer them at this young and tender stage when they are excellent lightly steamed, sautĂŠed, or stir-fried. They reach a black-green to almost black at maturity.During the "high season" of summer the fruit size can get away from you very quickly! We like to quarter the zucchini lengthwise and coat them in olive oil, season to taste, and then grill them until tender but firm. Simply season with fresh ground black pepper and salt.