Lupine: Sky (Lupinus nanus)
SKU:
$1.00
$1.00 - $5.60
$1.00
per item
This wildflower was first found near the Columbia River and described in 1828 by Scotsman David Douglas, the first botanist to methodically find and classify over 250 plants in the northwestern region of the United States.The name Lupine comes from the Latin “lupus,” meaning wolf. This refers to the folk belief that this plant took nutrients from the soil. Ironically, this plant actually improves the soil because of its nitrogen fixing abilities.
Scientific Name: Lupinus nanus
Also Known As: Valley Sky Lupine, Field Lupine, Douglas' Annual Lupine, Dwarf Lupine, Ocean-Blue Lupine.
Ease of Growing: Moderate.
Grown as: Annual
Maturity (Blooms): Summer
Attracts Beneficial Insects: Yes. Lupine attracts native bees, bumble bees, and other beneficial insects with its nectar and pollen-rich flowers that bloom from mid-spring into mid-summer. It also attracts hummingbirds, contributing to the biodiversity of any site.
Containers?: Yes.
Light: Full Sun Soil
Moisture: Dry
Height: 6-18”
Spacing: 12-15”
Sow Depth: 1/2"
USDA Zone: 3a-10b
Produces: a bushy plant with star-shaped leaflet clusters and spikes of blue flowers.
Toxicity: Ingestion of these plants, especially in large amounts, is expected to cause serious effects to the heart, liver, kidneys or brain. If ingested in any amount, call the poison center immediately.
Also Known As: Valley Sky Lupine, Field Lupine, Douglas' Annual Lupine, Dwarf Lupine, Ocean-Blue Lupine.
Ease of Growing: Moderate.
Grown as: Annual
Maturity (Blooms): Summer
Attracts Beneficial Insects: Yes. Lupine attracts native bees, bumble bees, and other beneficial insects with its nectar and pollen-rich flowers that bloom from mid-spring into mid-summer. It also attracts hummingbirds, contributing to the biodiversity of any site.
Containers?: Yes.
Light: Full Sun Soil
Moisture: Dry
Height: 6-18”
Spacing: 12-15”
Sow Depth: 1/2"
USDA Zone: 3a-10b
Produces: a bushy plant with star-shaped leaflet clusters and spikes of blue flowers.
Toxicity: Ingestion of these plants, especially in large amounts, is expected to cause serious effects to the heart, liver, kidneys or brain. If ingested in any amount, call the poison center immediately.
To soften the hard coating on these seeds, rub them lightly with sandpaper or soak them in 180 degrees F water overnight before sowing. Sow them in early spring, planting 1/2” deep. Keep the soil lightly moist until germination.
These seedlings grow very slowly and are rather fragile. Water them occasionally and protect from freezing temperatures. Though mature plants tolerate drought conditions well, provide water occasionally in very dry weather. This plant can be poisonous to livestock if present in excessive amounts. These plants resent having their roots disturbed.
For cut flowers, choose stems with flowers that have just opened. Strip the foliage that will fall below the water level, and place in water immediately.
As the seed pods develop, watch them carefully. As soon as they ripen fully they will split and drop their seed. When the pods begin to turn brown, remove them and spread them out to dry. Remove the seed from the pods and store it in a cool, dry place. Keep in mind that these seeds are highly poisonous.
Lupines can be grown as soil-nourishing cover crops, and they’re helpful companion plants when intercropped with cucumbers, squash, broccoli and spinach.
Suggested Varieties
Cucumber: Lemon (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Lemon cucumbers in particular can be traced back to the gardens of the 1890s.
Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.
Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)
$1.00 - $5.60
Sold out
Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.
Cucumber: National Pickling (Heirloom) (Cucumis sativus)
$1.00 - $5.60
National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924.
Cucumber: Straight Eight (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.
Cucumber: Sumter (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Perfect for pickling, this disease resistant cucumber variety produces blocky, slightly tapered, medium green fruit with white spines. Widely adapted for growing in all regions, for home or market. Tender annual 4' vines, 5" fruit. Disease Resistant to Powdery Mildew, Downy Mildew, Alternaria Leaf Spot and tolerant to Cucumber Mosaic Virus.
Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.
Squash, Summer: Dark Green Zucchini (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
Only a few left!
This is the traditional and reliable zucchini that just keeps on producing! Fruits are dark green, and nice and straight! Matures in about 60 days. Average water needs. Attractive to bees, butterflies, and/or birds.
Squash, Summer: Black Beauty Zucchini (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
The long loved American heirloom bush-type zucchini variety we all know as 'Black Beauty' was bred at the Connecticut Agricultural Experiment Station in Storrs, Connecticut sometime in the 1920's. This was accomplished by stabilizing a cross between 'Caserta' and 'Salerno' zucchini varieties. Then it was introduced into the AAS by breeder John Scarchuk and was selected as the All American Selection winner in 1957. In 45-60 days, this space saving compact plant produces shiny black-green zucchini with creamy, white flesh that are the tastiest when harvested at 6-8” long. Black Beauty can be enjoyed raw, boiled, baked, stir fried, and even sauteed!
Squash, Summer: Early White Bush Scallop (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
With a delicate, mild flavor, much akin to zucchini, the scallop squash, is a small variety of summer squash. Lesser known than its relatives yellow squash or zucchini, patty pans have a distinct shape which some people describe as similar to a flying saucer.
Squash, Summer: Early Yellow Crookneck (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
Crookneck Squash is part of the original "three sisters" plantings found by colonists when they arrived in the new world. Native American's used the grouping of corn, beans and crookneck squash so the plants all would benefit each other. Crookneck squash was a crucial food source for the American settlers and has been sold since 1928.
Squash, Summer: Grey Zucchini (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
History records that Columbus carried this then unfamiliar member of the cucumber family back to Europe after his first voyage. In Italy it acquired the name "zucchino," meaning a small squash; the French name for a zucchini, which the English later adopted, is "courgette." Italian immigrants later brought the zucchini back to the United States, where it became the most popular and commonly available variety of summer squash.