*@ 1021 @ Asian Pear - Shinsui @ One of the oldest trees in my collection. I think I moved it twice when I lived in Seattle, and then moved it two more times since I have lived in Edmonds. This tree is on some kind of OH rootstock that limits the tree size to about 6 feet. Very dependable for me. No bugs or diseases. A good crop each year in mid August, even in the cold, wet years of 2009 and 2010.

A cross of Kikusi x Kimizukawase. From Hort Research Station in Yatabe, Japan. Released in 1967. Medium-sized round-oblate yellowish-brown russetted fruit with crisp juicy fine-textured very sweet flesh. Excellent fresh eating. Not as firm as other Asians. One of the earliest to ripen each year. Shinsui is translated as ‘new water,’ ‘adoration,’ and ‘inundation’. @ end

*@ 1016 @ Fennel - Wild @ I think the original plant came from a vacant lot in downrown Seattle foraged around 1980. Since then the plant has seeded itself with the help of the birds and the wind.

Chewing on a few umbels of blossoms or a bunch of green seeds is better than any gum or candy while I am doing yard work in the hot sun.

One of the reasons I like fennel is that it attracts a huge variety of flying critters that feed on the nectar and pollen. Wasps, bees and assorted other insects. What a diversity. Wasps are especially fond of fennel. Wasps come in many sizes and I can only guess at what role each plays in the ecosystem. Come and feast on the fennel, all you flying masses. @ end

*@ 1015 @ Daylily - Common @ Many parts of the Common Daylily are edible. According to the Plants of a Future website, here is what you can eat.

Flowers - raw or cooked. The petals are thick and crunchy, making very pleasant eating raw, with a nice sweetness at the base because of the nectar. The flowers can also be dried and used as a thickener in soups. In this case, they are picked when somewhat withered and closed. A rich source of iron. The dried flower contains about 9.3% protein. 25% fat[?typo?], 60% carbohydrate (rich in sugar), 0.9% ash. It is rich in vitamin A.

Flower buds - raw or cooked. A pea-like flavor. Can be dried and used as a relish.

Tubers - raw or cooked. A nutty flavor. Young tubers are best. @ end

*@ 1002 @ Herb - Curly Mint @ Curly mint is my favorite mint to cook with. It goes great with peas. It is has a pure spearmint flavor plus overtones of caraway seed.

The essential oil of Mentha spicata var. crispa of Nepalese origin was examined by GC/MS. It was found to be rich in L-carvone. The plant used in this study, which was regenerated from a shoot apex mericlone, was found to have a chromosome number of 2n=48. for more information, see the links. @ end

*@ 1001 @ Herb - Greek Oregano @ Greek Oregano has a stronger flavor than Wild Majoram. It was added a few years after Wild Majoram, and likewise does very well in my landscape. This plant was started once in 1985 from seed,and has been growing and spreading on its on since. The bees love the white blossoms that bloom for many weeks in late summer. The dried blossoms and leaves play an important role in the kitchen. Essential for homemade pizza.

The dried herb contains several constituents, including volatile oil (up to 3%), such as carvacrol, thymol, and borneol, plus flavonoids, rosmarinic acid, triterpenoids (e.g. ursolic and oleanolic acid), sterols, and vitamin A and vitamin C. @ end

*@ 995 @ Mulberry - Yankton Black @ This plant was a free gift for ordering a chestnut tree from Gurney's mail order nursery when it was located in Yankton, South Dakota. This tree is one of the oldest in my landscape. It was planted in 1979. The fruit, classified as a drupe, is black and very sweet. It is lacking tartness, so it usually gets mixed with cherries or raspberries that are ripe at the same time, for a more full taste experience. Birds prefer the mulberries over the pie cherrries, which is okay by me.

To harvest, I hold a wide bucket under a branch, and then shake. I pick out the bugs. leaves, twigs and or non-fruit bits. I eat the berries with the stems on. My hands get stained whenever I harvest these things. @ end

*@ 994 @ Grape - Edelweiss @ Edelweiss is a very winter-hardy wine grape variety derived from crossing the Minnesota 78 and Ontario grapes. It was developed by Elmer Swenson in 1980 in cooperation with the University of Minnesota. The clusters are large and rather loose, weighing a pound or more. Early picking of the grape is essential for making a wine. Should Edelweiss not be harvested early, the completely ripe Vitis labrusca flavoring becomes too strong for the palate of most. Edelweiss was first developed as a table grape. This variety bears the Minnesota winters, but mulching is encouraged. During this process be wary when tying the shoots together because they break easily. Edelweiss has strong resistance to grape disease and fungus and can tolerate negative thirty-five degree temperatures. @ end

*@ 990 @ Barberry - Darwins @ B. darwinii was introduced to Western science in 1835 by Charles Darwin after he found it growing in South America during the voyage of the 'Beagle'. The berries of this species were consumed by prehistoric native peoples in the Patagonian region over millennia.

An thorny evergreen. The flowers are orange (true color not seen in the extreme close-up seen in the gallery below).

When fully ripe, the fruit loses most of its acidity and makes very pleasant eating. Birds love this fruit and will happily eat it all before it is fully ripe. If you want to experience the fully ripe fruit then it might be necessary to find ways of keep the birds off the plants. @ end

*@ 967 @ Huckleberry - Red @ Native to the woods of Edmonds. Purchased at the Edmonds Farmer's Market from Ian Bush of Bush's Nursery in Arlington, Washington. A very tart berry. The shiny, round red berries were used as fish bait by coastal Native Americans, who also dried them like raisins. At 3.5% Vitamin C by dry weight, these berries have about twice as much Vitamin C as rosehips, which in turn have more Vitamin C than oranges. Also high in magnesium (0.5% by dry weight). A tea is made from the dried fruit and leaves, though I have never tried it. Makes a nice jelly (see the recipe @ end

*@ 964 @ Strawberry - Our Own @ An everbearing variety of strawberry. Formerly patented in 1975, (US Plant Patent 3814), the patent expired in 1992. Developed by the plant breeder Christian Olson of Aurora township in Wisconsin. A selection of the cross between the everbearing variety Gem and the June bearing variety Temple.

Listed in the Brooks and Olmo registry in 1978. The description says "Fruit: medium to large, ridged and irregular, red near epidermis, pink at core, cavity large, high dessert quality, excellent for freezing.Plant: everbearing, medium to large, vigorous, hardy, large rugged root system, runners light green to red and vigorous." @ end

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