Flowering Dogwood, Cornus florida

The flowering dogwood (Cornus florida) is a small, deciduous tree native to eastern North America and northern Mexico. It's a popular ornamental tree prized for its showy spring blooms and attractive form.

Here's a closer look at this flowering beauty:

Appearance
--Typically grows 15-30 feet tall with a low branching, broadly pyramidal but somewhat flat-topped habit.
--Known for its beautiful white or pink flowers that bloom in early spring, shortly after the redbuds.
--The flowers are not true petals, but bracts, which are modified leaves.
--Four showy bracts surround a cluster of tiny greenish-yellow flowers in the center.
--In summer, it develops bright red fruit, which birds love.
--Leaves are opposite, simple, ovate, with an apparently entire margin. They turn a rich red-brown in fall.

Varieties
--The most common type is the white flowering dogwood (Cornus florida), but there are also pink flowering varieties (Cornus florida var. rubra)

Planting
--Prefers part shade to full sun.
--Does best in fertile, evenly moist, acidic to neutral, well-drained soils.
--Grows well in hardiness zones 5 to 9.

Interesting facts
--The name dogwood actually comes from the fact that people used to make cooking skewers (called “dags” or “dogs”) out of its dense, hard wood.
--It is the state tree of both Missouri and Virginia.

Jícama, Pachyrhizus erosus

Facts on Jícama, Pachyrhizus erosus:

--Jícama, also known as the Mexican yam bean or Mexican turnip, is a climbing vine in the bean family Fabaceae.
--It is native to central and southern Mexico and has been cultivated there for centuries for its edible tubers.
--The jícama vine can grow up to 4-5 meters (13-16 feet) long and has purple or blue flowers.

--The edible part of the jícama plant is the large, underground tuber, which can weigh up to 10 kg (22 lbs).
--The tuber has brown skin and white, crisp flesh with a slightly sweet flavor.
--Jicama is a popular root vegetable in Mexico and Central America, and it is also gaining popularity in other parts of the world.
--Jícama is a good source of fiber, vitamin C, and potassium. It is also low in calories and fat.
--Jícama can be eaten raw, cooked, or pickled.
--It is often used in salads, stir-fries, and soups. Jicama can also be juiced.

Important note:

While the jícama tubers are safe to eat, the vines and leaves of the jícama plant are poisonous and should not be consumed.

Mustard greens, Brassica juncea

Facts on Mustard greens:

Multipurposeful Plant: Brassica juncea, also known as brown mustard, Chinese mustard, or Indian mustard, is a versatile plant cultivated for both its leaves and seeds.

Leaf Powerhouse: Primarily grown as a leafy vegetable, mustard greens come in various types popular in Asian cuisine, including mizuna from Japan and various Chinese mustards. Their leaves can be enjoyed raw in salads or cooked.
Spicy Seed Source: The seeds of Brassica juncea are used to produce brown mustard, a pungent condiment found in many dishes.
Ancient Origins: Cultivation of mustard greens dates back hundreds of years in both Europe and Asia, with references appearing in Indian and Sumerian texts as early as 3000 BCE.

Environmental Warrior: Brassica juncea can play a role in cleaning up contaminated soil. This mustard plant has a higher tolerance for heavy metals and can store them within its cells, acting as a form of phytoremediation.
Invasive Potential: While cultivated as a crop, Brassica juncea can become invasive in some areas and has found its way onto invasive species lists in certain regions.

Washington hawthorn, Crataegus phaenopyrum

The Washington hawthorn (Crataegus phaenopyrum) is a small, deciduous tree that is native to eastern North America. It is a popular ornamental tree, prized for its beautiful flowers, fruits, and fall foliage.

Here are some facts about the Washington hawthorn:

--It typically grows to a height of 25-30 feet (7.6-9.1 meters) with a rounded crown.

--The leaves are lobed and serrated, and they turn orange, red, or purple in the fall.
--The flowers are white and fragrant, and they bloom in late spring or early summer.

--The fruits are small, red berries that persist into winter. The fruits are an important food source for birds and other wildlife.
--The Washington hawthorn is a tough and adaptable tree that can tolerate a wide range of soil conditions. It is also drought-tolerant once established.
--The Washington hawthorn is a good choice for a hedge or screen, as its thorns can deter deer and other pests.

Here are some additional things to keep in mind if you are considering planting a Washington hawthorn:

--The thorns can be dangerous, so it is important to plant the tree in a location where it will not be a hazard to children or pets.
--The Washington hawthorn can be susceptible to fire blight, a bacterial disease that can kill the tree. However, there are resistant varieties available.
--The Washington hawthorn is a relatively slow-growing tree, so it may take several years for it to reach maturity.

Chicory, Cichorium intybus

Facts about Chicory, Cichorium intybus:

--Chicory is a flowering plant belonging to the Asteraceae family, also known as the daisy family.
--It's native to Europe and Asia but has been introduced to other parts of the world like North America and Australia.
--Chicory is recognizable by its bright blue flowers, although some varieties may have white or pink flowers.

--The plant has a long, taproot that is often used roasted as a coffee substitute or additive, especially in places like New Orleans.
--Chicory leaves are also edible and can be enjoyed fresh in salads or cooked.
--Inulin, a type of fiber, is found in chicory root and is believed to have some health benefits like promoting gut health.

Chicory is a perennial plant, meaning it can live for several years.

Rue, Ruta graveolens

Rue (Ruta graveolens): A Fragrant But Potentially Fiery Herb

Aromatic Origins: Native to the Balkan Peninsula, rue has been cultivated for centuries throughout the world. Its strong aroma comes from the glands dotting its blue-green, feathery leaves.

Ornamental and Culinary Uses: Rue is a popular ornamental plant prized for its bluish foliage and tolerance of hot, dry conditions. However, its leaves can also be used sparingly as a culinary herb, adding a pungent, slightly bitter flavor to dishes.

Duality of Purpose: Historically, rue held significant importance in various cultures. It was used in both medicinal and religious practices, often associated with protection and purification.

Caution Advised:

Despite its past uses, rue is a toxic plant if ingested in large quantities. Skin contact can also cause irritation in some people. It's important to handle rue with care and avoid internal consumption.

A Haven for Butterflies: While potentially harmful to humans, rue is a valuable host plant for the larvae of swallowtail butterflies.

Easy to Grow: Rue is a drought-tolerant perennial shrub that thrives in well-drained soil and full sun. It can be propagated through seeds or cuttings.

A Plant Steeped in History: Rue has a long and fascinating history, appearing in ancient Greek and Roman texts and associated with various myths and legends.

Remember: While rue has interesting historical uses and ornamental value, it's best to admire it from afar and avoid internal consumption due to its toxicity.

Broccoli raab, Brassica rapa

Here are some facts about broccoli raab:

Broccoli raab, also known as rapini, is a green cruciferous vegetable, in the same family as kale, cauliflower, and Brussels sprouts.

--It has dark green, leafy tops and slender broccoli-like florets.
--Unlike broccoli, broccoli raab doesn't form a large head.
--All parts of the plant are edible, including the leaves, stems, and florets.
--Broccoli raab has a slightly bitter, peppery flavor that mellows when cooked.
--It is a popular ingredient in many cuisines, including Italian, Chinese, and Southern American.
--Broccoli raab is a good source of vitamins A, C, and K, as well as fiber and calcium.
--It is also low in calories and fat.

The name "rapini" comes from the Italian word "rapa," which means "turnip." Broccoli raab is thought to have originated in the Mediterranean region. It is a relatively new vegetable to North America, but it has become increasingly popular in recent years.