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Description

Pandan Grass (Pandanus amaryllifolius)Widely used in Southeast Asian cooking as a flavoring for rice, chicken, beverages and pastries, the leaves of Pandan Grass impart an aromatic flavor to food. This upright plant has slender, green leaves and aerial roots at the base. Pandan leaves are easily made into a paste for later use in a variety of recipes. Simply cut the leaves into small pieces and boil with water until the leaves are soft then process to make the ready to use paste. The

plants can become smothered in bloom

it needs protection here in the north

but this hard-to -find Gardenia cousin is filled with sweetness

The older leaves fall in the spring as the new growth starts

Showy wine-red tubular flowers adorn this cascading vine from early summer until fall

Flowering racemes hang down a foot and a half or more and usually arrive in the depth of winter

A rex of infinite beauty

Episcias are very sensitive to cold weather

‘Top Hat’ is a new dwarf variety that grows only 20” tall x 24” wide

Each flower is about 5-8" across and has long tendrils that hang from it

this spectacular flowering shrub from Madagascar blooms during the winter season with large pendulous umbels of pink flowers that carry a unique buttery fragrance

Exceptional flowering houseplants

Exchange/Return Notes