Oregano (traditional)

Traditional oregano, a perennial herb, is native to temperate western and southwestern Eurasia and the Mediterranean region.  It likes moist well-drained soil and thrives in partial shade.  Oregano makes a great ground cover, putting out roots where the stalk touches the soil.  As an herb it is used in Mediterranean cooking, on pizzas, as well as in sauces.

Celosia (Cockscomb)

Largely an ornamental plant in America, celosia is an annual. Seed production in these species can be very high. One ounce of seed may contain up to 43,000 seeds. Depending upon the location and fertility of the soil, blossoms can last 8–10 weeks.  Plants like full sun and well-drained soil.

Mint

A fragrant plant used in many different cultural dishes.  It can be crushed and used in drinks or to add zest to a salad.  Mint propagates by root and spreads rapidly.  It is a water-loving plant, but tolerates an occasional skipping.  Keep in partial shade to full sun.

Green Onion

Also known as scallion or negi, green onion is a culinary herb used extensively in Asian food.  The plant needs a replenishment of fertilizer regularly for best results (but really, what plant doesn’t?).  Harvesting can be done through the “cut and come again” method of  simply chopping it off to use and having it regrow.  Nice to have on hand for cooking.

Mugwort

Mugwort is said to be drought-tolerant and grows to approximately 2.60 feet. Flowers are deep yellow in color and occur in late summer.  Blooms are a great attractor for butterflies and bees.  In a container however, mugwort requires a lot of water and spreads rapidly through roots.  The plant is also known as yomogi in Japanese and is used for coloring and flavoring food like mochi.