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Salvia. Getty / Alastair James. Our experts recommend salvia, which grows best in zones 8 to 10 with full sun to partial shade and drier conditions. These are known for their bright hue that stays ...
Salvia farinacea, the mealycup sage, [1] or mealy sage, [2] is a herbaceous perennial native to Nuevo León, Mexico and parts of the United States including Texas and Oklahoma. [3] Violet-blue spikes rest on a compact plant of typically narrow salvia-like leaves; however, the shiny leaves are what set this species apart from most other Salvia ...
Their map purported to show finer detail, for example, reflecting urban heat islands by showing the downtown areas of several cities (e.g., Baltimore, Maryland; Washington, D.C., and Atlantic City, New Jersey) as a full zone warmer than outlying areas. The map excluded the detailed a/b half-zones introduced in the USDA's 1990 map, an omission ...
Salvia fruticosa, [2] or Greek sage, is a perennial herb or sub-shrub [3] native to the eastern Mediterranean, including Southern Italy, the Canary Islands and North Africa. It is especially abundant in Palestine, Israel [ 4 ] and Lebanon.
1. Perennial Salvia. Why We Love It: Pollinator favorite, extra hardy Spikes of purple, pink or white flowers atop mounded foliage make these summer bloomers a favorite. While bees and butterflies ...
Salvia (/ ˈ s æ l v i ə /) [3] is the largest genus of plants in the sage family Lamiaceae, with just under 1,000 species of shrubs, herbaceous perennials, and annuals. [4] [5] [6] Within the Lamiaceae, Salvia is part of the tribe Mentheae within the subfamily Nepetoideae. [4]
Salvia spathacea, the California hummingbird sage or pitcher sage, [2] is a species of flowering plant in the family Lamiaceae, native to southern and central California growing from sea level to 610 m (2,001 ft). This fruity scented sage blooms in March to May with typically dark rose-lilac colored flowers.
Salvia apiana is widely used by Native American peoples on the Pacific coast of the United States. The seed is a traditional flavouring in pinole , a staple food made from maize . The Cahuilla people have traditionally harvested large quantities of the seed, then mixed it with wheat flour and sugar to make gruel and biscuits.