Rosemary in bloom

[Discus]

No, the flavoured mints are not genetically modified; I think they are selected strains/hybrids.

There is an amazing variety of scented pelargoniums too, which are worth seeking out.

[orchidsarefun]

Originally Posted by Discus

No, the flavoured mints are not genetically modified; I think they are selected strains/hybrids.

There is an amazing variety of scented pelargoniums too, which are worth seeking out.

thanks, that's good to know.
Yep - I had some scented perlagoniums. Problem is that in this climate I couldn't get them to bloom, they just grew big and bushy.
I wonder why parsley doesn't come in different flavours?

[Leafmite]

NY, I use Bayer 3-in-one granular systemic. It won't work for orchids if the medium is chunky. I read that for camellias (mine reacted badly to the systemic) that they use 'horticultural oil' which is, maybe, neem oil?
If you like scented leaves, try an allspice.
I grow Italian and curled parsley but I haven't seen other types. Basil and thyme have a great deal of variety, though.

[NYCorchidman]

Originally Posted by Leafmite

NY, I use Bayer 3-in-one granular systemic. It won't work for orchids if the medium is chunky. I read that for camellias (mine reacted badly to the systemic) that they use 'horticultural oil' which is, maybe, neem oil?
If you like scented leaves, try an allspice.
I grow Italian and curled parsley but I haven't seen other types. Basil and thyme have a great deal of variety, though.

Thank you for the info anyways!

I enjoy going to the farmer's market every week just to look and smell the different types of basil and thyme. Lemon thyme, English thyme, German thyme, ....so many!

Then basil, my favorite is Sweet basil, but the Thai basil with dark purplish leaves were just so exotic!

---------- Post added at 10:06 PM ---------- Previous post was at 10:05 PM ----------

I wish I had a garden in mild climate to grow things like that!

I have a bottle of dry rosemary leaves. not as strong as fresh leaves, but strong enough for cooking.

I love it on baking potatoes or stew.