Calendulas, also known as pot marigolds, are one of the easiest annual flowers to grow.

Calendulas are now grown primarily for their golden yellow flowers, but they were traditionally grown as both a seasoning and for medicinal purposes.

Calendula officinalis is its scientific name, but it is also commonly refered to as “pot marigold.” The reason for this is it was once used by the poor as a seasoning, particularly as a substitute for saffron.

The name “calendula” comes from the Latin kalendae, meaning the first day of the new moon, which was also the first day of the month for the Romans. The plant got this name because it was always in bloom on the first day of every month. Calendulas will flower constantly in mild climates.

Pot marigolds grow 18 to 24 inches high and bloom prolifically for the entire growing season. Plant the seeds in the garden where they are to grow. When they are two inches high, thin them so the plants stand 8 to 12 inches apart. Calendulas will reseed themselves and come up every year.

They will grow in almost any type of soil, as long as it is well-drained. They don’t require any additional fertilizer, but they will benefit from a top dressing of compost once during the growing season.

Calendulas have antiseptic and anti-fungal properties. Their petals are often made into calendula oil or calendula cream, which are applied to help sores and skin ailments heal faster.

Pot marigolds are known as the “herb of the sun” because the flowers have the unusual habit of closing in the heat of the afternoon and remaining closed until the sun has risen the following morning. They then follow the path of the sun, just like sunflowers.

It is sometimes described as the flower of grief because dew gathers in the flower during the night and drips off like tears when the flower opens the following morning. In the language of flowers, calendulas mean sacred affections, joy, remembrance and grief.

Calendulas are also known as the friendship flower, which is the way I prefer to think of them.

Purple coneflowers grow wild in many parts of North America.

Purple coneflowers were used extensively by Native Americans to treat a variety of maladies. Its botanical name Echinacea purpurea comes from the Greek echinos, (their word for hedgehog) which refers to the spiny-like center of the flower, and the Latin purpurea which refers to its purple-red color.

Echinacea purpurea are perennials that grow to a height of 2 to 3 feet. They are often propagated by root division, but are just as easily started from seed. Plants started from seed will bloom in October the first year and in July thereafter.

Plant echinacea in full sun to part shade in fertile loamy soil, although they will grow in clay or sandy soil. They are relatively drought resistant, but will show signs of wilting if the soil becomes excessively dry.

Divide the plants by digging up and dividing the roots every 4 to 5 years.

Purple coneflowers attract a variety of different bees and butterflies. Goldfinches eat the mature seeds in early fall. Their pointy seed heads add a unique component to dried flower arrangements.

They were used by Native Americans to treat everything from toothaches to colds to minor cuts, wounds and burns. Rather than using the plant’s parts to make a healing tea, the roots were chewed or the foliage was mashed up and made into a salve.

European settlers adopted the use of the plant for medicinal purposes until it fell out of use in the 1930’s. It has been re-discovered in recent years primarily as a cold and flu preventative, although its medicinal uses are far more extensive than that.

The juice of the roots was mixed with water and sprinkled on hot coals in traditional Native American “sweat lodges” for purification purposes. It is regarded today as an antibiotic and blood purifier which builds up the immune system. Some claim it provides immunity to a host of non-specific diseases.

Scientific research has not yet determined the exact compounds in purple coneflower that give it medicinal properties, but a long history of use in traditional folk medicine suggests that it is, in fact, effective as a medicinal herb.

Monarda flowers are edible and their unique minty taste is a welcome addition to summer salads.

Monarda or “bee balm” as it is more commonly known, has a place in American history. Colonists drank it after they dumped the highly taxed English tea into the Boston Harbor.

Commonly called bee balm because of its attractivness to bees, Monarda is also attractive to butterflies and hummingbirds.

A member of the Lamiaceae or mint family, Monarda didyma is the species historically used for medicinal purposes. Monarda contains thymol, which is an antiseptic. Native Americans used poultices of the plant for skin infections and the treatment of minor wounds. It was also used to treat mouth and throat infections, such as gingivitis. Thymol is used today as a primary ingredient in commercially manufactured mouthwashes.

The genus contains both annual and perennial varieties, with the perennial varieties most often grown in home gardens. They produce flowers at the ends of the stems in colors ranging from crimson, to red, to pink and light purple.

Plant bee balm in full sun and moist, well-drained soil. They can stand a little afternoon shade but flower production will suffer if they don’t get enough sun. You can start them from seed by scattering it in the garden after soil temperatures have warmed to about 70 degrees.

Because it needs to be divided every 3 to 4 years, Monarda is most often propagated by root division. Divide the plants in early spring and replant at least 18 inches apart for the shorter varieties and 2 to 3 feet apart for varieties that grow up to three feet high.

Monarda often is susceptible to white powdery mildew, especially if they don’t have enough room to breathe. If plants begin to show signs of mildew, start by removing the affected lower leaves, as this will sometimes prevent it from spreading up the plant. A strong spray of water from the hose followed by a good spray with a mixture of 1 part milk to 2 parts water can stop powdery mildew from spreading. Milk changes the pH of the leaves and prevents the mildew from adhering to them. Be sure to spray the undersides of the leaves as well. This can also be used as a preventive measure if sprayed weekly from midsummer on.

After the flowers fade, cut the plants down to within a few inches of the ground and they may give you another round of blooms in late summer.

Yarrow has been used medicinally for thousands of years.

Yarrow’s Latin binomial classification, Achillea millefolium, is named after Achilles of mythology, who reportedly used the leaves to stop the flow of blood of his soldiers’ wounds on the battlefield during the Trojan war.

It has been used in that context ever since.

Yarrow thrives even in poor soil but does best in full sun in sandy soil with good drainage. You can grow it from seed, root division or woody cuttings taken in spring. Space yarrow plants 1 to 2 feet apart to help guard against mildew, which is a problem when spaced too close together. Mildew is more prevalent in areas with high humidity. Destroy plants that are badly infected.

Yarrow is beneficial in the garden. It attracts Syrphid flies (also known as flower flies or hover flies). These are bright yellow or black and orange flies that resemble yellow-jackets. Harmless to humans, they consume large quantities of harmful insects, especially aphids. They feed early in the season when weather is too cool for other beneficial insects.

It also works as an activator to speed up the decomposition of compost. You only need about one finely chopped leaf of yarrow added to a wheelbarrow load of material for it to be effective.

Yarrow has a rich history in herbal medicine and folklore. It was used medicinally to treat colds, fevers, and even to lower blood pressure. It is also used topically to help bruises heal faster and to help varicose veins fade. A leaf applied to a wound will stop the flow of blood.

Its essential oil contains the anti-inflammatory azulene. Taken internally it reduces fevers, increases perspiration and relieves indigestion. It also soothes inflammed gums when used as a mouthwash.

Yarrow’s common name comes from the Anglo-Saxon word gearwe, which means to prepare or to be ready. One popular use of yarrow was to repel evil. Bundles were hung over doorways of homes or an infant’s crib on Midsummer’s Eve to bring good health to the occupants in the coming year.

The pollen of yarrow, along with other herbs, was found during excavation of a Neanderthal burial site, having been placed there 40,000 to 60,000 years ago.

Florence fennel grows luscious bulbs for salads or roasting.

In Greek mythology, the gift of the knowledge of fire came to man in the form of a fiery coal tucked into a fennel stalk.

In Medieval times, fennel was used to treat disease and was considered sacred. It was hung from rafters to bring good luck to the household and put in keyholes to ward off ghosts and evil spirits.

Fennel was one of the “meeting” seeds of the Puritans; it was chewed to stay awake during church meetings and most often given to quiet fussy children.

Foeniculum vulgare is regular garden fennel grown for its seeds and herbal foliage; Foeniculum vulgare azoricum is the Florence fennel that grows the licorice flavored bulb eaten as a vegetable. Both varieties are perennials grown as annuals in much of the Northern Hemisphere.

Plant fennel in early spring as soon as the ground can be worked. Because they have a deep tap root, fennel doesn’t like to be transplanted. Direct seed where they are to grow.

Don’t plant fennel near beans, tomatoes, cole crops, coriander, or dill. Fennel is said to exude a chemical from its roots that adversely affects the growth of these crops.

It grows 3 to 4 feet high; plant near the back of the herb garden.

Sow seeds in garden about 1/8 inch deep and 4 to 6 inches apart. Thin to stand about 8 inches apart. Keep well watered until established, then do not over water.

When Florence fennel bulbs are egg sized, hill soil up to blanch them. You can begin to harvest about two weeks after that. Harvest leaves for use as a seasoning at any time. Regular garden fennel produces seeds in mid to late summer. Harvest seeds when they turn brown, before the plant scatters them.

Florence fennel bulbs are delicious roasted with a little olive oil and then sprinkled with Parmesan cheese during the last few minutes.

Fennel leaves’ delicate licorice flavor pairs nicely with fish or cheese. The seeds find their way into sausages, breads—particularly dark pumpernickel rye—cakes, cookies, and pies.

Fennel is an all purpose herb that adds its fragrance to cosmetics, soaps, liqueurs, and potpourri mixes, as well as culinary uses. Medicinally, it is said to aid digestion.

Fennel is a cold hardy vegetable that deserves to be grown more often in the home garden. Seed collectors will love it; fennel is a prolific producer of seeds.

It fits right in with one of my gardening concepts: buy it once, collect the seeds, grow it free for life.

These chives unexpectedly survived a Minnesota winter unprotected in a window box. Photo taken April 7, 2009

Chives are always one of the first plants to break ground in my garden. I can’t count the number of years I saw their green shoots peeking through the snow. Even late season snowfalls don’t set them back. Conversely, in the fall they are one of the last, if not the last, garden plant to succumb to frost.

The use of chives is first documented by the ancient Chinese back in 3000 BC. Marco Polo is credited with bringing them back to Italy from the Orient. Roman armies helped to spread them across the rest of Europe. Chives now grow wild throughout most of the Northern Hemisphere.

A member of the onion family, chives are a hardy perennial known as Allium shoenoprasum.  They are thought to originate in Siberia and the temperate regions of Southeast Asia.

There’s also garlic flavored chives, Allium tuberosum. It’s easy to tell regular chives and garlic chives apart: regular chives have round, hollow leaves and their light lavender flowers bloom in spring; garlic chives have flat leaves and their white flowers bloom in fall.

The easiest way to grow chives is to dig up a clump, break it apart, and plant the parts separately. Virtually any gardener who has chives will be more than happy to donate a clump of chives to a budding gardener.

If you want to start them from seed, toss a small handfull into a 3 inch by 3 inch square of your garden. Water well. In a week or so you’ll notice slightly thick, grass-like shoots. During its first summer, cut chives sparsely so most of its energy is put into growing a strong root system. Cover them with leaves or straw their first winter, although they probably will live without it.

They bloom in mid to late spring on erect stalks that hold the blooms above the rosette of leaves. Their light lavender flowers are actually many little flowers radiating out from a central point.

The flowers are edible. They have a rather strong onion taste, so pull the small, individual “flowers” off and toss them into spring salads.

Chives are such a perfect finishing touch to so many dishes, I don’t think I can name them all. Their mild onion flavor is almost never overpowering, if used with a light touch. Sprinkle on salads, or garnish a bowl of soup. Mix with cottage cheese and allow the flavors to blend overnight. Ditto for cream cheese. And let’s not forget the classic sour cream and chives baked potato.

Chives freeze well. Chop or snip them into small pieces and toss in a zip lock plastic bag. The pieces don’t stick together when frozen, so you can just grab what you need.

Once you grow fresh chives, you’ll always grow them. Every year when they come up I imagine our ancestors eagerly looking forward to their first fresh greens of spring. In many cases it may well have been chives.

What a way to wake up your tastebuds after a long winter.