(Stachys Byzantina)
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Lamb's Ear is a mat-forming perennial flower that is native to the Middle East but can be commonly found growing in disturbed meadows and prairies in scattered locations throughout the United States. At maturity, this plant reaches the height of 12-16” and features velvety silver leaves, 10-16” spikes, and small bright purple flowers. This plant can be grown in a container, attracts bees, butterflies, and hummingbirds, resistant to deer and rabbits, tolerates drought, is both edible and medicinal, self sows, and is great as a cut flower!
Family: Lamiaceae
Genus: Stachys
Species: Stachys byzantina
Cultivar: Lamb's Ear
Also Known As: Lamb’s Tails, Lamb’s Tongue, Woolly Betony, Woolly Woundwort.
Native to: Iran, Krym, North Caucasus, Transcaucasus, Turkey, Turkey-in-Europe.
Introduced into: Altay, Austria, British Columbia, Bulgaria, California, Connecticut, Czechoslovakia, France, Illinois, Montana, New York, New Zealand North, New Zealand South, Ontario, Québec, Ukraine, Utah, Vermont, Virginia.
Ease of Growing: Easy
Grown as: Perennial
Blooms: Summer
Light: Full sun to partial shade
Water: Moist, well-drained, pH 5.8 - 7.2
Attracts Beneficial Insects?: Yes. Attracts bees, butterflies, and hummingbirds. Also is deer resistant and not to popular to rabbits.
Containers?: Yes.
Height: 12-16”
Spacing: 16”
Sow Depth: On soil surface.
Produces: velvety silver leaves, 10-16” spikes, and small bright purple flowers.
USDA Grow Zone: 4a-8b
Genus: Stachys
Species: Stachys byzantina
Cultivar: Lamb's Ear
Also Known As: Lamb’s Tails, Lamb’s Tongue, Woolly Betony, Woolly Woundwort.
Native to: Iran, Krym, North Caucasus, Transcaucasus, Turkey, Turkey-in-Europe.
Introduced into: Altay, Austria, British Columbia, Bulgaria, California, Connecticut, Czechoslovakia, France, Illinois, Montana, New York, New Zealand North, New Zealand South, Ontario, Québec, Ukraine, Utah, Vermont, Virginia.
Ease of Growing: Easy
Grown as: Perennial
Blooms: Summer
Light: Full sun to partial shade
Water: Moist, well-drained, pH 5.8 - 7.2
Attracts Beneficial Insects?: Yes. Attracts bees, butterflies, and hummingbirds. Also is deer resistant and not to popular to rabbits.
Containers?: Yes.
Height: 12-16”
Spacing: 16”
Sow Depth: On soil surface.
Produces: velvety silver leaves, 10-16” spikes, and small bright purple flowers.
USDA Grow Zone: 4a-8b
Germinate your Lamb's Ear seeds 8-10 weeks before the last frost. Sow your seeds onto the soil surface and press them in gently without covering them because they need light to germinate. Keep the flower seeds continuously moist until germination. Use starter trays and quality starter soil. Germination happens at 70°F and occurs between 21-35 days.
Transplant your Lamb's Ear seedlings outdoors in spring after the chance of frost has passed. At the time of transplanting, pinch back your plant to encourage compact growth. Space Lamb's Ear plants 16 inches a part in a sunny location in cooler locations and part shade locations in high heat areas.
The flowering stalks of this plant can be dried for autumn arrangements. Simply cut it off close to the base of the plant when the head is in full bloom and hang it upside down to dry. Leaves may also be dried and used (air dry). Moisture in the air can cause the heads to droop sometimes, so best used lying horizontal, or plan the shape of the arrangement accordingly.
To collect seeds from Lamb's Ear, simply clip the flower spikes at their base when they become brownish and dry and place them in a container. Now all you have to do is simply shake the spikes in the container and just watch the seeds fall out. Another more thorough approach is to pinch the spikes from top to bottom to make sure all the seeds have been removed.
The leaves may be harvested just before the flowers appear, dried, then steeped in boiling water to make a refreshing tea. They may also be eaten raw or steamed as greens.
The leaves have antibacterial, antiseptic, and anti-inflammatory properties as well as aiding in blood clotting. For this reason they were once widely used for wound dressings on battlefields.
A tea made from the young leaves is used to treat fevers, diarrhea, sore mouth and throat, internal bleeding, and weaknesses of the liver and heart. The same tea can be used topically as an eyewash to treat pinkeye and sties.
The juice from crushed leaves can be placed directly on the skin to treat bee stings and insect bites helping to reduce swelling. It can also be used to treat hemorrhoids, or for postpartum recovery.
A tea made from the young leaves is used to treat fevers, diarrhea, sore mouth and throat, internal bleeding, and weaknesses of the liver and heart. The same tea can be used topically as an eyewash to treat pinkeye and sties.
The juice from crushed leaves can be placed directly on the skin to treat bee stings and insect bites helping to reduce swelling. It can also be used to treat hemorrhoids, or for postpartum recovery.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Lambs Ear is a host plant for the Mealybug Destroyer which also preys on thrips. Thrips are a common pest problem for rose growers and having a natural predator close by would be beneficial.
Extremely active, thrips feed in large groups. They leap or fly away when disturbed. Host plants include onions, beans, carrots, squash and many other garden vegetables, and many flowers, especially gladioli and roses. Both adults and the wingless larvae are attracted to white, yellow and other light colored blossoms and are responsible for spreading tomato spotted wilt virus and impatiens necrotic spot virus.
Extremely active, thrips feed in large groups. They leap or fly away when disturbed. Host plants include onions, beans, carrots, squash and many other garden vegetables, and many flowers, especially gladioli and roses. Both adults and the wingless larvae are attracted to white, yellow and other light colored blossoms and are responsible for spreading tomato spotted wilt virus and impatiens necrotic spot virus.
Suggested Varieties
Beans: Kentucky Wonder Pole (Heirloom) (Phaseolus vulgaris)
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First appearing in the late 1800's, Kentucky Wonder Pole beans are descended from an old variety of pole bean called Texas Pole. When first introduced, Kentucky Wonder had the name of Old Homestead. In 1877, James J. H. Gregory & Sons made it available in their catalog. It immediately became widely popular for its flat, stringless pods that could be eaten fresh or dried for soup beans.
Beans: Lazy Housewife Pole (Heirloom) (Phaseolus vulgaris)
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2015 Bean of the Year. Brought to America by German immigrants and first listed in W. Atlee Burpee’s 1888 catalog. These beans were so-named because they were the first beans to not require destringing! Originally cultivated in Central America, from Mexico to Peru, Bolivia and Argentina. The smaller beans are thought to have been cultivated in Mexico as long as 7,000 years ago, while the larger beans were cultivated in Peru starting 8,000 years ago. High in protein, easy to grow, dry and cook, they have sustained mankind for millennia.
Bean: Royalty Purple Pod Green (Heirloom) (Phaseolus vulgaris)
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Royalty Purple Pod Green bean will add beautiful color to your garden with it's purple foliage and purple flowers. The bright purple pods are 5" long, stringless and turn green when cooked. This beautiful bush bean was introduced by Billy Hepler Seed Company in 1957.
Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)
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Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.
Carrots: Cosmic Purple (Heirloom) (Daucus carota)
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The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Danvers (Heirloom) (Daucus carota)
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The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.
Carrots: Rainbow Blend (Heirloom) (Daucus carota)
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Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.
Carrots: Scarlet Nantes (Heirloom) (Daucus carota)
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The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Tendersweet (Heirloom) (Daucus carota)
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Onions: Evergreen White Bunching (Heirlooms) (Allium fistulosum)
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Most likely coming from Asia, this unusual onion has a different name in nearly every country that cultivates it; spring onions, Japanese onions, Welsh onions, scallions, green onions to name only a few. The countries of eastern Asia remain on the top of the list for bunching onion production.
Onions: Ruby Red (Heirloom) (Allium cepa)
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Red onions originated in central Asia, and are still a favorite choice for the cuisine of east India in particular because of their bright color and pungency. Those who love red onions know that three cities on particular are known for producing them: Tropea, Italy; Wethersfield, Connecticut; and Turda, Romania.
Onions: Sweet Spanish White (Heirloom) (Allium cepa)
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Onion: Sweet Spanish Yellow (Heirloom) (Allium cepa)
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Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.
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)
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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)
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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)
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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)
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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.
Squash, Summer: Scallop Yellow Bush (Heirloom) (Cucurbita pepo)
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This colorful patty pan squash predates the arrival of Christopher Columbus in the New World. It is a rare Native American squash, having been domesticated in North America centuries before the arrival of explorers and settlers.
Squash, Winter: Sweet Meat (Heirloom) (Cucurbita maxima)
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Winter squash such as Sweet Meat comes from the Native Americans, developed and cultivated in their gardens long before the arrival of the explorers and settlers. Traditionally, squash was grown alongside beans and corn as part of the "three sisters" group; these three vegetables greatly benefit each others' growth. Sweet Meat heirloom squash, a northwestern favorite, was introduced by Gill Brothers Seed Company of Portland, Oregon.
Squash, Winter: Vegetable Spaghetti (Heirloom) (Cucurbita maxima)
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Originally from China, vegetable spaghetti squash was introduced to Japan in 1921 by a Chinese agricultural research company. The Burpee Seed Company introduced this variety to the United States in 1936; most World War II Victory Gardens contained this squash, more commonly known as spaghetti squash.
Squash, Winter: Waltham Butternut (Heirloom) (Cucurbita maxima)
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Waltham Butternut Squash is of uniform shape with a hard rind that keeps exceptionally well. Created by Bob Young of Waltham Massachusetts, it was introduced commercially in 1977. Waltham Butternut Winter Squash won the AAS Award in 1970 and has continued to set the standard for butternut squash.