The stems of this native rush were actually used for weaving sturdy chair seats in years gone by. This perennial is a widespread species and is used extensively in wetland restoration projects.
The strong triangular blades of this plant provided ribs for basket weaving, while the softer circular stems were often used for thatch or for finer weaving purposes. Though not a true rush, this member of the sedge family provides forage for water birds and small rodents. Occasionally, even the regal trumpeter swan and the Canada goose eat its foliage. A tough plant, it survives many types of hardship and is often used for erosion control or wetland restoration. The genus name "Scirpus" is the Latin term for bulrush.
Direct sow either in late fall or early spring. Press the seed into the surface of the soil, compacting the soil very firmly. For spring planting, mix the seeds with moist sand and store in the refrigerator for 60 days before planting. Keep the soil saturated until germination.
Growing: Water seedlings regularly until they become established. This plant prefers soil that is constantly moist and saturated, and thrives in shallow water or mud. It adapts to many soil types, including sand and gravel with adequate moisture. It will spread by rhizomes and self-seeding; mature plants can be divided. This plant makes an excellent choice for erosion control or wetland restoration, and provides forage and cover for birds and other wildlife. It also performs well in water gardens or on stream banks. For zones 2-11.

A member of the marigold family, but growing 6 feet tall, Black Mint/Huacatay ( pronounced "wah-ka-tay" ) is an internationally beloved herb for flavoring sauces, teas, risotto, potatoes, chicken and fish. It is a key ingredient in the ethereal Peruvian aji verde sauce.
A French heirloom plant, it is also the source of the essential oil marketed as "marigold oil". It can best be described as a flavor combination of basil, mint and citrus and tastes like nothing else. The leaves are used fresh, dried, in paste form or frozen.
Hang bundles of the dried stems to repel insects from your house and porch. As a bonus, the roots will kill some perennial weeds. The delicious but somewhat mysterious green sauce that is often served with pollo a la brasa - Peruvian roast chicken is typically made with huacatay (and aji amarillo chile peppers).
Peruvians use this herb to make a green sauce called Black Mint Paste, which is an essential ingredient in the Potato, Aji Amarillo, Peanut, Cheese, and Egg dish called Ocopa.
A very easy to grow annual plant.

New to North America, this Japanese heirloom is a medium sized, oblong daikon type. The wasabi-green skin and flesh is crisp and succulent, with a strong heat reminiscent of the much loved Japanese horseradish paste.
The flavor is sharp and tear-inducing for lovers of spice. Wasabi radish seeds also make excellent micro-greens, with the spiciness developing early on in its tiny leaves.

If you are looking for volume and falvor, German Giant is a very nice radish to grow in your garden. It is larger than other spring radishes without getting woody or spongy. Can be harvested anywhere from marble to baseball size. Bright pink/red skin, crisp white flesh with a distinct sweet flavor followed with a nicely pungent kick.
These whoppers are known for reaching baseball size; however, at any size, they remain sweet, tender, and free from cracks. These giant red radishes take about 30 days to grow to full size but can be harvested earlier when they are smaller as well.