Edible Leaf Plant Herbaceous Plant For Sale In Augusta Richmond County

* Generally grown as an annual to produce desired onions for eating. 110 days to harvest. Great for slicing and fresh eating! * Also make very good fried onion rings and can be used in cooking where a mild onion flavor is desired.

* I just watched a You Tube video of a woman eating 1/4 of a flower. * These curiosities are well worth growing, if only for the conversation factor! * The buds are known as "buzz buttons", "Szechuan buttons", "sansho buttons", and "electric buttons"...

* The seeds have been used in making cough syrups. * Penthorum sedoides is 10 to 80 centimeters tall. * A tincture of the plant is somewhat astringent, demulcent, laxative and tonic.

The taste somewhat resembles salsify or parsnips. Fleshy, sweet and succulent. * Oenothera biennis ( Common evening primrose or Evening star ) is a species of Oenothera native to eastern and central North America , from Newfoundland west to Alberta ,...

* This is a very easy to grow and rewarding vegetable. * The tops can also be eaten when young as greens or in soups. * The purple topped turnip root will reach 4-5 inches in diameter and matures in 40 to 60 days.

Slightly sweet, it contains 20% or more protein, which is about 12 times that of potatoes. * Young seedpods - cooked for a few minutes. Will trail along the ground or can be trained up a trellis.

* Develope to maturity in only 60-65 days. * Many Welsh onions can multiply by forming perennial evergreen clumps. * These scallions are perfect for adding mild flavor to salads of all kinds.

This species is cultivatedas a vegetable in China. * Succeeds in a fertile well-drained soil in a sunny position. Plants are not very cold-tolerant, but they can beoverwintered outdoors in areas where winter temperatures do not fall below about -5°c.

They can also be sprouted and used in salads. * The seeds are very small but easy to harvest and very nutritious. * It is an important crop for subsistence farmers in Africa. * The mild-flavoured leaves (cooked as a spinach) are rich in vitamins and minerals.

There is a report that secretions from the roots can be effective in controlling nematodes in the soil, but this has not been substantiated. * The plant's greens are used in many Asian cuisines.

* The flowers have a sweet fruity perfume. * Requires a rich loam. It can be cooked with other vegetables, soaked in syrup or pickled in vinegar. * The root is much used and relished in Chinese cooking, it has a mild flavour and a crisp texture.

* 2 1/2" deep purple flowers on a plant that resembles a small hollyhock; likes full sun; biennial or perennial; native to Europe, north Africa, and northwest China. A pleasant mild flavour, with a similar texture to the leaves, they make a pleasant and...

* The leaves are eaten raw or cooked. The 5–45 cm long and 1–10 cm wide leaves are oblanceolate, oblong, or obovate in shape with the bases gradually narrowing to the petiole. Tender young leaves are considerably less bitter than older leaves.

It is a hardy, perennial herb with yellow flowers and feathery leaves. * Many cultures in India, Afghanistan, Iran, and the Middle East use fennel seed in cooking. The seeds are used in cookery and sweet desserts.

They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system * Although the...

* They are very late to bolt and can be grown year round in mild climates. * Try them as a fall crop by sowing seed in late summer. * Vates Collards have dark green very tasty leaves with a mild cabbage like flavor.

They include western goat's beard, wild oysterplant, yellow salsify, yellow goat's beard, meadow goat's beard, goat's beard, goatsbeard, common salsify, or salsify. * The root is eaten raw or cooked.

* Develope to maturity in only 60-65 days. * Many Welsh onions can multiply by forming perennial evergreen clumps. * These scallions are perfect for adding mild flavor to salads of all kinds.

* The leaves are eaten raw or cooked. The 5–45 cm long and 1–10 cm wide leaves are oblanceolate, oblong, or obovate in shape with the bases gradually narrowing to the petiole. Tender young leaves are considerably less bitter than older leaves.

* Generally grown as an annual to produce desired onions for eating. 110 days to harvest. Great for slicing and fresh eating! * Also make very good fried onion rings and can be used in cooking where a mild onion flavor is desired.

Its effectiveness has never been reliably proven or disproven since controlled studies have not been carried out. Add enough chicken stock or water to cover the Sorrel Bring to a boil and let simmer a minute or two When cool add to a blender a puree till...

* Campanula persicifolia (peach-leaved bellflower) is a flowering plant species in the family Campanulaceae. * Erect stalks topped with one or several blue 1 1/2" flowers; parent of many cultivars with white, blue, or double flowers; popular and easy...

Their addition to the diet aids the digestion and so they are often used in small quantities as a flavouring, especially with fatty foods. Aromatic and somewhat bitter. This species is also occasionally known as Felon Herb , Chrysanthemum Weed , Wild...

* Its natural range is confined to North America, in the United States (including Alaska) and Canada, although a popular variety called "Little Scarlet" is grown only in Great Britain, having been imported from the United States in the early 1900s.

* The essential oil of the roots of Angelica archangelica contains ?-terebangelene, C10H16, and other terpenes; the oil of the seeds also contains ?-terebangelene, together with methylethylacetic acid and hydroxymyristic acid.

The plants generally flower from June to September. The fresh or dried leaves are brewed into a refreshing aromatic tea. * The entire plant above ground level can be used as a potherb, though it israther aromatic.

* The essential oil of the roots of Angelica archangelica contains ?-terebangelene, C10H16, and other terpenes; the oil of the seeds also contains ?-terebangelene, together with methylethylacetic acid and hydroxymyristic acid.