Forget Me Not (Water)

A fast-growing, low-maintenance shrub producing masses of clove-scented blossoms in spring that pollinators find irresistible. The flowers turn to golden-colored edible berries in summer—an important food source for birds.

Italian Oregano (also known as Wild Marjoram) is a fragrant edible herb milder in flavor than Greek Oregano. It grows up to two feet high and blooms abundantly, attracting beneficial pollinators to the nectar-laden flowers. It will also happily cover the garden's dry, tough areas if not grown in a container.

Easy to grow favorite Italian variety with a bitter, tangy taste. Deep red to burgundy leaves with white mid-ribs wrap around a firm elongated head. Low growing salad vegetable can be eaten raw, roasted, or grilled. Prefers cool weather.

Grown for the delicate flavor of the side shoots that appear once the main head has been harvested. Once the head is cut, the plant goes to work and vigorously produces the delectable side shoots. Easy to grow, prolific, and hardy.

Perennial herb grown as a medicinal plant for over 2,000 years, especially in Europe, for coughs, colds, dyspepsia, and appetite loss. Horehound is served as a sacred herb. Grows in a bush form up to two feet high. This is the true Horehound with white flowers.

Easy to grow, colorful, and nutritious. Tolerant of cool and warm temperatures and a very prolific producer of tasty green leaves on multi-colored stalks. Great for beginner and advanced gardeners alike.

Good cooking rhubarb. Easy to grow and a heavy producer. Large, straight, and thick stalks are sweet and not stringy or tough. Stalks start red at the base and turn to green at the top. Favored as a commercially grown rhubarb.

Fast-growing, multi-purpose shrub bearing clusters of lacy white flowers in July and edible fruits in September. Flowers are used for Elderflower Champagne, and the berries, high in vitamin C content, can be used in pies and jellies.  Beneficial for wildlife, wood, and dye.