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What we know as chamomile is technically two different plants — German chamomile (Matricara recutita) and Roman (or English) chamomile (Chamaemelum nobile) — with many similarities including gray-green, feathery leaves; tiny, daisy-like flowers; and a pleasing, apple scent. Both types of chamomile are relatives of the daisy family and have been used to aid in digestion, calm frazzled nerves, alleviate menstrual cramps and soothe some skin conditions. It’s thought that the Roman chamomile is also able to reduce some kinds of inflammation. Whether you grow German or Roman chamomile, either will make a soothing cup of tea, herbal bath or steam facial.
Florence fennel, also known as Sweet Fennel or finocchio, develops a big, swollen bulb at the base of the stems. Native to Italy, Florence fennel are often tricky to grow because they don’t always develop desirable bulbs. The plants themselves will always grow well, whether the weather’s hot or cold, but the stems seem to only thicken during slightly warm, but not hot, periods. Like wild fennel, Florence fennel tastes like licorice, but the green growth is shorter and more abundant, and the swollen bulbs are tremendous, having celery-like consistency.
Ginger is a tropical plant that looks like a stunted little corn plant. It generally will not tolerate temperatures below 50 degrees Fahrenheit. Edible ginger cultivation follows more or less the same rules as container citrus cultivation in the northern areas. Ginger can even be grown in Iceland if a sunny window in a warm house is available. The ginger that one buys at the supermarket is usually fine for planting material. If the rhizomes aren’t damaged, they’ll likely sprout once placed in a pot of soil.
Cardoon, also known as Texas Celery, artichoke thistle and cardi, requires a long growing season, so starting seeds in the earliest part of spring is advised. In general, cardoon grows the largest in good, deep soil and with frequent watering. Pests are minimal, and the perennial plants are drought-tolerant, although a lack of water reduces its size. Cardoons need to have their stems blanched or they will be intolerably bitter. A month of being tied up and kept in the dark will make the stems much sweeter.
