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Purple coneflowers are found in many flower gardens. Purple coneflower (Echinacea purpurea) in the garden or flower bed draws bees and butterflies, ensuring that nearby plants have plenty of pollinators. The plant also provides a tall background or repeating rows of large (often 6 inches across) purple, daisy-like flowers. The sturdy stalks, which may reach 5 feet in height, rarely bend or require staking for an upright appearance. Coneflower plants may actually display pink flowers, when the cultivar Echinacea purpurea ‘Pink Double Delight’ is planted. -
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Bachelor's Button or Cornflower-It's hard to beat the colours of the bachelor's button. It got the name "cornflower" because it grew as a weed in cornfields, but you may welcome it in your garden. It does spread, but it is easy to pull out any extras. This tall 90 cm mix comes in the colours of purple, blue, pink and white provide papery blossoms that bring summer colour to the garden. They're attractive planted in a group in a corner or open spot in the garden. Deadhead regularly to prolong blooming. Plant periodically over spring to prolong bloom times. -
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The preferred culinary variety. This parsley is great for so many cooked dishes when a deep true parsley flavour is preferred. The best parsley to dry or freeze. Huge, dark green leaves with great flavor. Strong, upright stems make Giant of Italy one of the best parsley varieties for fresh market sales. Very high yielding. Height 45-60 cm
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Perennial cousin to summer savory, with thicker and shinier leaves. The flavour is more pungent and biting. Has a higher proportion of thymol than summer savory. This herb is great for culinary uses, however, just as important is its use to attract bees while repelling aphids, and cabbage moths.
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A compact Morning Glory type plant, covered with flowers. The blooms are a striking navy blue with yellow and white centres. Blooms intensify as days get shorter. Use this 30 cm variety in containers or along borders.Carming 5 cm blooms that face upwards.Caution: Seeds are poisonous if ingested. -
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The perfect tomato plant for Calgary! This early maturing plant produces high yields of 280-450 gram deep red tomatoes which are 10-15 cm in diameter. They are sweet and flavorful. Perfect for salads, sandwiches, and canning. Plants will yield well even in cool weather. Cold tolerant. It is parthenocarpic, meaning it can set tomatoes without pollination. An excellent choice for home gardens. A variety developed in 1994 by Dr. James Baggett of Oregon State University, Oregon, USA. Disease Resistant: V, F. Determinate. Grown Organically. Start indoors, great for the greenhouse, and outdoor growing. Plants grow to 1-1.2 M tall. -
A small 15 cm biennial with azure blue flowers that can re-seed itself. -
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Uniform-sized, lemon-yellow flowers are held on plants growing to 60 cm tall. Incredibly prolific! -
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This perennial wildflower attracts butterflies with its tiny, pink, bell-shaped blossoms that form a globe at the top of the stem. Not only are the flowers pretty, the onion-flavored leaves and flowers are also edible, and may also be used in salads or as a garnish. -
Annual, climbing, fast-growing. Stems reach a length of 2.5-3 m. Flowers funnel, 5-6 cm in diameter, open in sunny weather. Blooms from July to October. Plant light-, heat-and water-loving. Used for vertical balconies, terraces, and green fences. Can be grown as a basket plant in containers. Decorate any corner of the garden.Caution: Seeds are poisonous if ingested. -
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A stellar bulbing Florence fennel with an excellent sweet anise-like flavor that mellows with cooking. Selma Fino is usually the sweetest tasting. Takes about 80 days to form full-sized bulbs, however, it can be harvested sooner at a smaller size. Very white bulbs are fairly uniform and won’t prematurely bolt if planted in spring. Tops can be used as a fresh herb, adding a mellow fennel flavor to dishes or salads. Unique compared to other bulb type fennel, some plants have a perennial nature. The flowers are highly attractive to bees and other beneficial insects. Fennel leaves, florets, and seeds can be used for culinary purposes as an herb.
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Perennial spicy flavoring plant. The leaves are thin, oblong, strongly serrated with walnut-mustard flavor. The period from germination to collect leaves is 20-25 days. Grown by sowing seeds in open ground. In the cooler months in full sun, and in the summer - in light shade. With regular watering the leaves become more tender and less taste bitter. Cutting is best done before flowering. Young, tender leaves are used in salads and as a garnish for sharp meat and fish dishes. Fresh leaves can be continuously harvested for various salads and yogurt dips.