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Una bordura herencia de familia
1. Dicentra spectabilis (bleeding heart) This popular cottage-garden plant grows between two and three feet tall and produces arching stems of heart-shaped pink and white flowers in April and May. Introduced to cultivation in 1846. USDA Hardiness Zones 3—9.
2. Narcissus poeticus 'Plenus' (poet's narcissus) Introduced in 1601, this heirloom daffodil produces snowy white, richly fragrant double blooms with frilly yellow centers in late April and May. Zones 3—9.
3. Narcissus 'Van Sion' (daffodil) Introduced in 1620, this spectacular double-flowered yellow daffodil blooms in April. Zones 4—8.
4. Paeonia 'Festiva Maxima' (peony) Growing up to three feet tall, this heirloom peony boasts large, fragrant, rose-form flowers of pure white flecked with crimson in early June. Introduced in 1851. Zones 3—8.
5. Paeonia 'Sarah Bernhardt' (peony) Gigantic, double, apple-blossom-pink fragrant flowers sit atop this three-foot peony in late June. Introduced in 1906. Zones 3—8.
6. Spiraea prunifolia (bridalwreath spirea) Introduced to cultivation in 1843, this much-loved spirea grows up to nine feet tall. In early spring, its long, slender, arching branches are covered with beautiful double, buttonlike white flowers. Zones 4—8.
7. Tulipa 'Lac van Rijn' (tulip) Dating back to 1620 and the infamous "Tulipmania" period in Holland, this rare heirloom tulip sports dramatic purple-red, ivory-edged petals in April. Zones 4—7.
8. Tulipa 'Zomerschoon' (tulip) This ancient "broken" tulip from 1620 is patterned with shades of strawberry and cream and blooms late in the spring. Zones 4—7.
Groundcovers
9. Galanthus elwesii (snowdrop) First cultivated in 1875, this harbinger of spring produces nodding, honey-scented white flowers very early in the season. Zones 3—9.
10. Myosotis sylvatica (woodland forget-me-not) Clusters of sweet-scented intense blue flowers appear on this low-growing compact plant in spring and summer. Zones 5—9.
Hierbas de Provenza
1. Jasminum sambac (Arabian jasmine)
This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9–10.
2. Laurus nobilis (bay laurel)
The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8–9.
3. Rosmarinus officinalis Prostratus Group (rosemary)
This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8–10.
4. Anethum graveolens (dill)
This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5–9.
6. Satureja hortensis (summer savory)
The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
7. Ocimum basilicum (sweet basil)
A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
8. Artemisia dracunculus (French tarragon)
This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4–7.
9. Salvia officinalis (garden sage)
This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4–8.
10. Lavandula angustifolia 'Hidcote' (lavender)
The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5–8.
11. Origanum majorana (sweet marjoram)
The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9–10.
12. Thymus vulgaris (French thyme)
The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5–9.