Hyssop: Yellow Giant (Agastache nepetoides)
Native Range: Southern Canada to southeastern United States
Grown as: Perennial.
Maturity (Blooms): July to September
Hardiness: Hardy. Hyssop is very hardy and can withstand hard frost.
Crops: Spring Transplant.
Growing Season: Short, Long.
Growing Conditions: Cold, Cool, Warm. Hyssop prefers moderate water, but is drought tolerant once established.
Outdoor Growing Temp: 55°F - 85°F.
Min Outdoor Soil Temp: 60°F. There's no advantage to starting your seeds in cold soil, so wait until it's warmed up a little, to at least 60˚ F.
Start Indoors?: Yes.
Start Outdoors: No.
Light: Full Sun to Part Shade.
Soil Moisture: Medium, well-drained.
Feeder: Light. These plants grow best in rich soil, but almost any soil will do.
Suitability: Drought tolerant, Tolerates light frost, Tolerates hard frost.
Small Gardens?: Yes.
Attracts Beneficial Insects: Yes. Attracts many bees, hummingbirds, and butterflies.
Containers?: Yes. Often grown in containers, massed in perennial borders, or trimmed to form a low hedge in sunny formal gardens, knot gardens or along walkways.
Sow Depth: On soil surface.
USDA Zone: 4a-9b.
Produces: square stalks with serrated, slightly hairy green leaves and a dense growth of 8" greenish yellow flower spikes.
Garden Uses: A bold plant that masses well in the perennial border, native wildflower area, woodland or butterfly garden.
Seed Viability in Years: 2 - 4 years
Germination Percentage: 40%
Keep away from radishes.
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.