Notes from the nursery bench — not exhaustive guides, just things we find ourselves saying to visitors again and again.
We are mainly a nursery of ornamental plants. If you arrive looking for a full kitchen garden list, we will probably point you elsewhere. That said, plenty of plants grown for looks can also be eaten — carefully, and in small amounts first.
Common “weeds” often turn up in new beds: young ground elder leaves have a mild parsley note in soup; dandelion leaves and unopened buds are edible; hairy bittercress has a sharp salad bite; daisy flowers can go into syrups. Wild garlic leaves make a good pesto once you are sure of the identification.
Among intentional ornamentals, hosta shoots have long been eaten in Japan (harvest before the leaves open). Daylily buds and flowers are edible. Many herbs we sell for borders — monarda, agastache, sage, lemon verbena — are excellent in teas.
Be careful. Misidentification can be dangerous. If you are not certain, do not eat it. This page is general gardening interest, not food advice.
In a small garden it can feel wrong to start with larger plants. Trees and shrubs are still the structure everything else hangs on. Planted thoughtfully, they pull the eye, cast useful shade later, and make room for woodland plants you could not grow in an open sunny plot.
Think of woody plants as a group rather than one specimen at a time. A sunny new garden will gather more shade as canopies fill out — that is progress, not a problem, if you planned for it.
Every plant here has a label with its botanical name, a brief note and a price. Common names are fine for chatting, but the botanical name is what keeps cultivars straight when you come back next year.
If something looks tired after a wet week, ask — we would rather swap a plant that has sat in a puddle than send you home with a sulk.