HIBISCUS

Hibiscus flowers might be the most dramatic in the garden and can bloom as large as a child's head in gorgeous colors. The hibiscus plant itself is large and dramatic, and it needs plenty of space to show off. Although the huge funnel-shape flowers of the hibiscus plant seldom last more than a day, they are abundant and the hibiscus plant blooms over several weeks. The large leaves of hibiscus tend to draw Japanese beetles. A hibiscus plant needs plenty of water, so grow it in rich, loose, well-drained soil where you can water it easily and regularly during dry spells.

Light:

Sun

Type:

Perennial

Height:

From 3 to 20 feet

Width:

3-5 feet wide

Flower Color:

Pink, Red, White

Seasonal Features:

Fall Bloom, Summer Bloom

Special Features:

Attracts Birds, Good for Containers, Low Maintenance

Zones:

6-11

how to grow Hibiscus

by Propagation

Seed Division

Stem Cuttings

more varieties for Hibiscus



Hibiscus moscheutos
'Blue River II' shows off 10-inch-wide, pure-white hibiscus blooms on 6-foot stems in midsummer to fall. Zones 5-10


'Fireball' hibiscus
Hibiscus moscheutos 'Fireball' is one of the most stunning perennial hibiscus plants. It bears bold red flowers to 12 inches across on 5-foot-tall stems. It grows 3 feet wide. Zones 5-9


Hibiscus makinoi
Hibiscus makinoi) shows off large pink flowers to 5 inches wide. This hibiscus plant bears fuzzy green foliage and can grow 7 feet tall and 5 feet wide. Zones 7-10


'Lord Baltimore' hibiscus
Hibiscus moscheutos 'Lord Baltimore' bears 10-inch-wide, bright cherry-red flowers on 4-foot stems in midsummer to fall. Zones 5-10


'Luna Pink Swirl' hibiscus
Hibiscus 'Luna Pink Swirl' is a compact selection bearing 8-inch-wide flowers in pink and white. This hibiscus plant grows 3 feet tall and wide. Zones 5-10


'Luna Red' hibiscus
Hibiscus 'Luna Red' is a compact selection at 2-3 feet tall. Its 8-inch, deep burgundy flowers bloom from midsummer to fall. Zones 5-10

White rose mallow

Hibiscus coccineus albus is a Texas native that offers pure white flowers from summer to fall. This hibiscus plant loves moist soil and grows 10 feet tall and 4 feet wide. Zones 6-11

'Strawberry Swirl' hibiscus
Hibiscus moscheutos 'Strawberry Swirl' offers creamy-pink and white flowers with red centers and maple-shape foliage. This hibiscus plant grows 4 feet tall and wide. Zones 4-10

Scarlet rose mallow

Hibiscus coccineus is a dramatic plant that grows to 7 feet tall and bears 5-inch, brilliant red flowers in summer. Zones 7-9

Plant Hibiscus with :

Joe Pye weed

Eupatorium ~ Joe Pye weed is a showstopper of a prairie native, producing huge, puffy flower heads in late summer. It prefers moist soils, but with its extensive root system, it also tolerates drought well. It is a large plant, growing 4 to 6 feet tall.

Closely related, hardy ageratum is a spreading plant that grows to only 2 feet tall. Another relative, white snakeroot, reaches 4 to 5 feet tall. All are great for naturalistic or cottage plantings and for attracting butterflies.

Unusual Plants that exist

Miracle Fruit doesn’t get stranger than these West African berries, which contain the molecule miraculin and make everything taste sweet. You’ll notice the impact most with sour foods—raw lemons suddenly taste like lemon-drop candies—and the effect lasts about 30 to 90 minutes. The berries themselves are not very fleshy or tasty in their own right.

Red bananas, commonly referred to as Red Dacca bananas in Australia, are basically a variety of banana that boasts a reddish-purple skin of sorts. They're slightly smaller and more plump than the common Cavendish banana. When they're fully ripe, raw red bananas have a cream-pinkish flesh

No, the tomatoes above weren't Photo shopped, but rather are a new variety dubbed "Indigo Rose" - a cross-breed between red and purple tomatoes. As you can see, the fruit is jet black on the outside and purple-red on the inside. These are supposedly more rich in antioxidants than their red counterpart. They were first bred by Jim Myers, a professor at the University of Oregon, during a graduate study about the health benefits of tomatoes. When purple tomatoes were discovered to contain anthocyanin, which provides color to blueberries, he decided to cross them with some wild red ones. This eventually lead to the black strain.

Bottle Gourd

The bottle gourd,  calabash, or in the Philippines we called it Upo  grows on a vine. It can be used as a vegetable, but when left to ripen further it can be dried and used as an actual bottle. Certain dishes in Indian and Chinese cuisines use the vegetable, while the gourd is often used as a container in Japan.

Buddha's Hand

This fruit may look like a frightening Halloween prop, but it is actually part of the citron family. Its "fingers" can be segmented for consumption; however, it is typically used for its citrus-like fragrance or for zest. Buddha’s hand is native to Northeast India and China.

Chayote
While the chayote is technically a fruit, it is often cooked like a vegetable. It is compared to a potato or a cucumber and can be boiled, fried, baked, for soup or pickled. The plant is native to Mexico and Central America, the Philippines but locals in Australia and New Zealand grow chayotes in their gardens.

Cucamelon

Cucamelon are native to Mexico and Central America. They taste like sour cucumbers but look like miniature watermelons, which has led to nicknames such as sour gherkin and Mexican miniature watermelon. They grow on vines and are about the size of grapes.

Dandelion Greens

Dandelion greens are more commonly known as a particularly bothersome weed. However, it turns out that these “weeds” are edible and delicious too! They are typically paired with rich, bold foods because of their bitter flavor and are eaten around the world.

Dulse

Veggies don’t only grow on land; they also grow underwater. Dulse is a red- and brown-hued sea vegetable, which can be purchased as whole leaves or in powdered form. The leaves are chewy and slightly salty, but when cooked dulse becomes crispy.

Jicama

This veggie isn't the most attractive of tubers, but when peeled it is crunchy and mild. It can be used in place of potatoes or water chestnuts and is commonly used in Mexican cooking, but has spread to Asia as well.

Kalamansi or Key Lime

Kalamansi, Calamondin  or Key Lime, look like a cross between a tangerine and a lime. They are native to Asia and are popular throughout the Philippines. Like lemons and limes, kalamansi are used for their tart, acidic flavor. Typically the fruit is picked before ripeness, when it is green; if left on the tree longer it will turn orange.

Kohlrabi

Despite its strange-looking, thick outer layer, the inner flesh is juicy but crisp. Under the double layering of skin lies the best part of the kohlrabi, which can be eaten raw or cooked. The flavor of Kohlrabi can be compared to a cabbage heart, which isn’t surprising since the two veggies are related.

Romanescu

The romanescu looks like a lime-green cauliflower gone very, very wrong. However, this vegetable, which hails from Italy, tastes exactly like your average cauliflower and can be substituted for the plainer looking veggie in most recipes.

 

Rose Apples

Rose apples are bell-shaped fruits that can be eaten much like regular apples. They are crispy and crunchy, like your typical apple, but they taste and smell like roses. Rose apples are now popular in Asia although they are native to the East Indies. The fruits spoil quickly so they are not typically sold in supermarkets.

Salak

Salak, or snake fruit, as they are also called, are native to Indonesia, Malaysia, and Brunei. The small individual fruits are covered in a scaly skin that looks disturbingly similar to a snake. Once peeled, the inner lobes are sweet and acidic and their texture is similar to an apple.

Salsify

Salisfy is a tan-colored root vegetable that looks like a parsnip. When peeled and cooked the veggie is thought to taste like an artichoke.

Santol

The flavor of a particular santol (some are extremely sour, while others are sweet) depends on which part of the fruit is consumed. Sometimes the outer orange part of the fruit underneath the skin is eaten and in other cases it’s the inner white pulp. Typically the pulp is thought to be the sour part of the fruit. Today the santol is enjoyed in countries such as India, Indonesia, and the Philippines.

Sapodilla

This fruit was originally found in Mexico although it is also popular in the Philippines. The super sweet interior, which looks similar to a potato, is often compared to candy.

Sea Beans

This green veggie, known by a variety of different names, including sea pickles, sea asparagus, and pickleweed, grows on salt marches and beaches. While sea beans can be eaten raw, they are very salty so they typically need to be cooked in water to tone down the saltiness. The finished product tastes and feels similar to asparagus.

Starfruit

The starfruit, or carambola, is especially fun to serve because its slices are star-shaped. The fruit has a waxy skin and can be eaten unripe for a tarter flavor or ripe for a sweet and sour taste. It has been compared to apples, citrus fruits, and plums. Starfruits are now a common find in the tropical fruit section of American supermarkets. To serve, simply cut off any brown edges and the bottom, where the fruit was picked off the tree, then turn it horizontally and cut into star-shaped pieces.

Dianthus

Dianthus

 There are numerous types of dianthus, so there's one for almost any garden situation. Many types have flowers with a fragrant, spicy scent and notched petals. Common dianthus include Sweet William, pinks, and carnations. 

Sweet William Dianthus barbatus 'Heart

About This Plant

Most dianthus have pink, red, or white flowers with notched petals. Sweet Williams are biennial or short-lived perennials covered with bicolor flowers in late spring. Pinks are low-growing dianthus suitable for rock gardens. Carnations are taller and good for bouquets but tend to be less hardy than other dianthus.

Special Features

Multiplies readily
Fragrant
Good for cut flowers
Deer resistant

Site Selection

Select a site with full sun and well-drained soil, preferably with neutral to alkaline soil pH. Dianthus won't tolerate wet soils, especially in winter.

Planting Instructions

Plant in spring or fall, spacing plants 6 to 12 inches apart, depending on the type. Prepare the garden bed by using a garden fork or tiller to loosen soil to a depth of 12 to 15 inches, then mix in a 2- to 4-inch layer of compost. Dig a hole twice the diameter of the plant's container. Carefully remove the plant from its pot and place it in the hole so the top of the root ball is level with the soil surface. Carefully fill in around the root ball and firm the soil gently. Water thoroughly.

Care

Apply a thin layer of compost each spring, followed by a 2-inch layer of mulch to retain moisture and control weeds. Water plants during the summer if rainfall is less than 1 inch per week. Stake tall varieties to keep them upright. Remove spent blooms on tall varieties, or shear back mounding plants after bloom to encourage rebloom. After the first killing frost, cut stems back to an inch or two above soil line. Divide plants every 3 to 4 years as new growth begins in the spring, lifting plants and dividing them into clumps.

Unusual Dwarf  Dianthus