(Chenille Pricklypear)

Don't let the warm fuzzy name of this small to medium-sized pricklypear cactus fool you into thinking that its tufted reddish whisker-like glochids are soft as chenille. It needs these barbed bristles (and its long, stout spines) to protect against hungry and thirsty browsing wildlife in its arid Texas and northern Mexican haunts. The spines are actually modified leaves and what appear to be leaves (and are treated as such below) are paddle shaped stem segments. In contrast, the cup-shaped yellow,...

(Beavertail Pricklypear)

Beautiful icy blue stem pads and big bold flowers distinguish this low-growing cactus as one of the most garden-worthy pricklypears. The magenta to red, gold-centered flowers of this North American desert native are sometimes nearly as broad as the beaver-tail shaped pads which bear them. They bloom in late winter and early spring, in response to winter rains. Tan, dry-fleshed, relatively small prickly pears follow the flowers. Plants spread to form broad, calf-high clumps, with each stem comprising...

(Dollarjoint Pricklypear)

The large, round, pale blue-green pads of this often tree-like prickly pear make a fine contrast with painted backgrounds or darker cacti. Although resembling large succulent leaves, the pads are in fact swollen stem segments (but are treated as foliage in the following description of characteristics). The upright stems of this head-high cactus are often six or more pads long. They typically arise from a stout short trunk. They are wickedly armed with formidable golden spines and tiny barbed glochids...

(Devil's Tongue, Eastern Pricklypear)

Most cacti perish in moist summers and cold winters, but this low-growing prickly pear manages to take it all in stride. Native to most of the United States east of the Rockies, it owes its remarkable cold hardiness to its ability to shed internal moisture prior to freezing. The moderately spiny pads (which are not leaves but rather modified stem segments) virtually deflate in fall, becoming a shriveled shadow of their former selves. They bulk up again with the warmth and moisture of spring, soon...

(Tulip Pricklypear)

This low-growing, spreading, relatively cold- and moisture-tolerant pricklypear cactus is native from Mexico to the Southwest and south-central United States. It may have been introduced to parts of this range by Native Americans who valued its fruit for both medicine and paint. This may also explain the dramatic diversity within this species, with 15 or more varieties described.

This cactus forms dense clumps of large pads (which are not leaves but rather modified stem segments) dotted with...

(Greek Oregano)

Greek oregano is a brighter, spicier version of its relative, common oregano. This tough herbaceous perennial spreads vigorously via rhizomes. In fact, it can become quite weedy if not regularly maintained. It is a favorite herb for Mediterranean kitchen gardens and is typically used to flavor vegetables, meat, fish and poultry.

The upright stems of this clump-forming plant are lined with small, highly fragrant, oval, hairy leaves that are medium to deep green. The strong oregano fragrance...

(Sweet Marjoram)

The aromatic foliage of this Mediterranean native has been used in regional cooking for centuries. Sweet marjoram leaves are used fresh or dried and lend a spicy, sweet, almost piney flavor that compliments vegetables, sauces and meats. Overall, the taste is milder than that of standard oregano. It is a shrubby perennial herb that’s evergreen and semi-woody in frost-free climates and deciduous in its northernmost hardiness zones. It spreads by rhizomes and can become quite aggressive if not divided...

(Sweet Marjoram)

This is a pretty, yellow-leaved version of the popular herb, sweet marjoram. It is lower growing than standard marjoram and less vigorous. Its bright foliar color tends not to fade and compliments many other colorful, compact ornamentals.

The aromatic foliage of the Mediterranean native, Origanum majorana, has been used in regional cooking for centuries. Sweet marjoram leaves are used fresh or dried and lend a spicy, sweet, almost piney flavor that compliments vegetables, sauces and...

The aromatic foliage of this Mediterranean native has been used in regional cooking for centuries. Sweet marjoram leaves are used fresh or dried and lend a spicy, sweet, almost piney flavor that compliments vegetables, sauces and meats. Overall, the taste is milder than that of standard oregano. It is a shrubby perennial herb that’s evergreen and semi-woody in frost-free climates and deciduous in its northernmost hardiness zones. It spreads by rhizomes and can become quite aggressive if not divided...

(Dwarf Sweet Marjoram)

This is a denser, more compact version of the popular herb, sweet marjoram. The aromatic foliage of this Mediterranean native has been used in regional cooking for centuries. Sweet marjoram leaves are used fresh or dried and lend a spicy, sweet, almost piney flavor that compliments vegetables, sauces and meats. Overall, the taste is milder than that of standard oregano. This shrubby perennial herb is evergreen and semi-woody in frost-free climates and deciduous in its northernmost hardiness zones....