‘Moonshine’ is probably the epitome of fernleaf yarrow, Achillea filipendulina, even though it is technically a hybrid. From the middle to the end of summer, its three inch wide corymbs (flat-topped trusses) of tiny bright yellow flowers stand as high as three feet above ferny and gray basal foliage. Bloom is best in full sun and warm exposure. Established plants do not need too much water.
Most varieties of fernleaf yarrow also bloom with bright yellow or gold flowers. Some might bloom with pale yellow, rosy pink, pale pink, reddish, white or pink and white flowers. All are good cut flowers, and can be dried. Some varieties are more compact. The most compact varieties work nicely in planters of mixed perennials. Butterflies and hummingbirds find them wherever they are.
Pruning out deteriorating blooms may promote sporadic subsequent bloom until autumn. However, some plants may bloom all at once, and then not bloom again until the following summer. Large blooms on the most vigorous plants may need to be staked. New plants can be propagated by division from mature plants. ‘Moonshine’ and many other cultivars are sterile. Others might self sow.
It makes sense for flowers to bloom in spring. Winter is too cool, windy and damp for both flowers and the insects that pollinate many of them. By summer, successfully pollinated flowers have faded, are busy making seed to disperse in autumn. Some plants produce fruit to get birds and other animals to disperse their seed. There are certain advantages to blooming early in the spring.
Skyscrapers are already very efficient. They fit more usable floorspace into their ‘footprint’ than any other type of building does. They conserve energy that gets used for heating and cooling by exposing less of that floorspace to the outside weather. For all that usable floorspace, they need only a single roof.
Their pastel hues and blends of pink, lavender, near red and white are so perfect for the middle of spring when cosmos, Cosmos bipinnatus, begin to bloom. They are just as perfect as bloom continues right through summer and almost to autumn, when the tall and airy plants finally begin to wear themselves out. If they continue through autumn, they eventually succumb to frost in winter.
No mater how much work we put into our roses to sustain bloom all through the season, and not matter how successful we are with that endeavor, the first spring bloom is always the best. Some roses continue to bloom in floriferous phases afterward, while others bloom sporadically but continually; but there is nothing like the first bloom phase. The last blooms are just waiting for autumn.
It is pretty but pervasive. Actually, I do not really find scarlet pimpernel to be all that appealing, but this is how someone who reads my gardening column in the Santa Ynes Valley News describes it. Embarrassingly, she requested that I discuss scarlet pimpernel while it was more of a problem back on June 7, but I only recently read the message. By now, it is already dying back for autumn, and is completely deteriorated in dry and hot exposed areas. It will be back next spring, and will bloom with tiny peachy orange flowers so that it can throw tiny but ridiculously abundant seed by summer before anyone notices. Flowers can be other colors in other regions. The sprawling stems can spread more than a foot wide, and can get up to about ten inches high if sprawling over other weeds. The tiny and soft leaves are arranged in opposing pairs. Scarlet pimpernel may not seem like much of a threat now that it is deteriorating, but new seedlings will be profuse early next spring, and can compete with seedlings of more desirable plants.
Just because California bay, Umbellularia californica, can be used like Grecian or sweet bay for culinary purposes does not necessarily mean that it should be. California bay has a stronger and much more pungent flavor and aroma. Some might suggest substituting less than half California bay for Grecian bay. However, even if the intensity is adjusted accordingly, the flavor might be off.
There are only four seasons in which to grow herbs, but herbs are used for all sorts of seasonings. Most herbs are aromatic evergreen foliage. Some might be flowers, flower buds, stems, bark, seeds, roots or really any plant part. Those with the strongest flavors might be classified as spices. Herbs are used for culinary purposes. Many might be used medicinally. Some just smell pretty.
Tony Tomeo 