Alternanthera Snow Ball

Unusual variegated white leaves. Takes both sun or shade, perfect accent plant that attracts attention of everyone passing by.

Alternanthera sp.

While some of the better-known species are aquatic plants, most are terrestrial. They take many forms, from prostrate to erect to floating.

The flowers of this plant are very insignificant, bearing small bracts on a single stalk. These are best cut off, to allow the plant to concentrate on it's foliage. An attractive border plant or groundcover. About 10cm high, 1m spread.

Although Alternanthera can usually only be found during the warmer months in nurseries, it can be grown all year round. Grows best in full sun and in good soil this plant will respond handsomely. Fertilizing should be done with a water soluble variety so as not to burn the foliage. Can be clipped occassionally to form a neat low edging.

Propagation can be done by dividing larger plants during the cooler months of the year.

Species and varieties:

Alternanthera dentata Ruby

Alternanthera ficoidea

Alternanthera hassleriana

Alternanthera reinecki -aquarium plant

Alternanthera sessilis -aquarium plant

Alternanthera Snow Ball

Anethum graveolens

Dill is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens. The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe. Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness. To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant.

Used in: Teas; seasoning for butter, cakes, bread, vinegars, soups, fish, pickles, salads, etc.; flowers in crafts.

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years.

Angelica keiskei

Angelica keiskei, commonly known under the Japanese name of Ashitaba (literally Tomorrows Leaf), is a not frost tender perennial plant from the angelica genus with an average growth height of 2-3 ft. It is endemic to Hachijō-jima.

The plants additional cultivar epithet koidzumi refers to botanist Genichi Koizumi, while its Japanese nomenclature stems from the above-average regenerative capabilities it exhibits after injury. Harvesting a leaf at the break of day often results in a new sprout growing overnight, being visible the following morning.

Traditionally it is seen as a major contributor to the supposedly healthier, extended lives of the local residents, something that may be based on its substantial levels of vitamin B12 and on the chalconoids that are unique to this species of angelica.

These days the main use of their stipes, leaves, and taproots is in regional cuisine, where they are prepared as soba, tempura, tea, ice cream, etc.

Anthurium crenatum

A wonderful addition to tropical plant collection, Anthurium crenatum is endemic the Dominican Republic, Puerto Rico, and Virgin Islands. It is somewhat similar to Anthurium hookeri. Described as a "typical plant of the Antillean humid forests", this species is occurs primarily in moist forest, growing on trees and rocks. It is usually found growing in clusters.