herb
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Agastache ‘Lavender Hyssop’
Agastache foeniculum is a popular perennial & edible flower which is very aromatic. Foliage emits a potent lemony fragrance, plus lavender blue flower spikes that pollinators love! Blooms midsummer to fall first year from seed. Leaves & flowers can be used fresh or dried to flavour drinks, salads, soups, pasta, desserts. Flower spikes can be an attractive addition to fresh cut or dried arrangements. Pollinator magnet!
Chives – Garlic Chives
aka Chinese chives (Allium tuberosum) can be used the way you use regular chives. Distinguishable from chives by their flat, broader leaves & fragrant white edible flowers in midsummer, in the 2nd year of growth. Flowers make a great addition to bouquets. The budded flower stalks known as "gow choy" can be found in Chinese grocery stores.
Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza & potato salad. Flavour is a delicate garlic, midway between garlic & onion - used extensively in oriental dishes. Good choice for those who shy away from full-flavoured garlic.
Chives (Allium schoenoprasum)
Chives have a unique, spicy flavour that's somewhere between the taste of garlic and onions in both the leaves and flowers. A relative of onions and leeks, but classified as an herb with tall, dark green, slender leaves that are hollow inside. The beautiful pale purple blooms made of tiny flower clusters are edible too.
Not only a cinch to start growing, they’re a perennial herb (zones 3 -10) —meaning they will grow in your garden for years!
Used as a garnish mostly, the promising health benefits of these alliums suggest adding them into your diet more often!
