Flora At The Garden
Shrub-steppe Meadow Zone (plants numbered 1-36)
This zone includes a variety of native shrub-steppe plants typically located within deep soil areas, ephemeral drainages, moist meadows, or north-facing slopes where the challenge of limited water is somewhat mitigated. As the flat lands of the valley floor have been developed and farmed, ancient habitat has receded to the edges and foothills. Adapted to our local climate regime, some may still require a minimal amount of additional water once established in this setting.
The denser and varied mix of grasses, wildflowers, and shrubs provide cover and forage opportunities for an array of pollinators and other beneficial insects throughout the seasons—from their egg or larval stages to adulthood.
Watch for bumblebees and hummingbirds nosediving into penstemons, metallic sweat bees contrasting nicely on the blanket flower, or Fritillary butterflies visiting the Mountain Mint blooms.
There are over 250 varieties of penstemon, and at least 28 are native to Washington. They have showy, trumpet-shaped flowers, ranging from light pink to intense magenta to brilliant purple. With so many varieties, there are adaptations for full-sun to part-shade and also arid to moist sites.
Plants of this zone can be seen in their native setting at the Wild Horse Wind Farm off of Vantage Highway.
Moist Meadow Zone (plants numbered 40–48)
This zone contains native plants typically located within moister zones, typically riparian under-story or semi-shaded areas within the shrub-steppe ecosystem, fed by the many creeks coming down the draws of the surrounding foothills. This area will likely require some supplemental water in this setting.
This community of plants provide highly valued cover and forage opportunities for numerous native pollinators, often well into the fall. Many species also serve as important larval hosts. One of the top pollinator/wildlife plants is found in this zone, Missouri goldenrod, known to support over 100 different butterflies and moths, specialist bees, and songbirds. Its small, yellow, plume-shaped flowers stand on 1-2’ reddish stems and bloom July through October. It is adapted to survive wildfires by sprouting from rhizomes and root crowns after the top of the plant has burned away.
Two highly-aromatic plants in this zone — blue giant hyssop and wild bergamot — both members of the mint family, Lamiaceae, are also pollinator magnets, beloved by bumblebees and hummingbirds for their sweet nectar and long bloom period. Wild bergamot’s rambunctious, frilly lavender flowers sit atop 2-4’ square stems, bloom from July through September, and are adapted to US Hardiness Zones 3-9. Its aromatic leaves are commonly used in tea, and its seed heads are saved for dried floral arrangements.
Dry Desert Zone (plants numbered 51–63)
This zone contains native plant species adapted to 10” or less annual precipitation, typically in open, rocky to gravelly or sandy sites. They should not require additional water once established (about 2 years). This plant community can typically be found in the dry, sandier areas near the Columbia River and at the Wild Horse Wind Farm off of the Vantage Highway.
Though this community can appear rather sparse, these plants support a wide variety of pollinators. Some very specific pollinators, such as Globe Mallow bees, Diadasia diminuta, have an exclusive relationship with orange globe mallow, which blooms from May through August and is a perennial subshrub, 8 to 32” tall. Globe mallow leaves and stems are pale green and covered in fine white hairs adapted to help trap humidity in their arid environment.
Snow buckwheat is an important nectar and pollen resource for numerous pollinators during the hot summer-fall period when other sources are not available. Snow buckwheat is also an important larval host plant for many butterflies.
Evening primrose opens its white or pink flowers at night, providing nectar and pollen for moths, such as the beautiful sphinx or hawk moths, and other nocturnal pollinators.
Tall Shrub Zone (plants numbered 70-71)
This zone contains shrubs typically located within moister riparian zones, slopes, or ephemeral drainages within the shrub-steppe ecosystem. This area will likely require some supplemental water in this setting.
These plants not only offer good cover and nesting sites for birds, but most offer pollen, nectar, and fruit for many pollinators and other wildlife, including birds, rabbits, bears, and rodents. Most also serve as larval hosts as well, which is important to promote the next generation of insects. Some plants only host a single insect species, while others support a multitude—so diversity within the environment is important to support the greatest variety of insects in the future.
One such shrub is the chokecherry, tmish in Sahaptin, known to host at least 46 different butterfly or moth species. Its range covers most of the continental United States, so it supports many species. Watch for busy bees April through July when these shrubs bloom and show off their masses of white floral spikes. Then, watch for birds when the shiny, dark red to blackish fruit ripen. Many Native American tribes continue to use the fruit in jams, syrups, and pemmican, cooking or drying the fruit to break down the prussic acid in the pits that cause a bitter, astringent taste, hence the word choke in chokecherry. Chokecherry, as well as many commercial fruits such as apple, peach, plum, nectarine, apricot, and almond are in the rose family, Rosaceae.
Many shrubs in this zone can be found along the Coal Mines Trail between Cle Elum and Roslyn or the Umtanum Creek Falls Trail, accessed from the Umtanum Creek Recreation Site on Canyon Road.
Indigenous Food Zone
Most of the plants within the garden have a history of indigenous uses: food sources, medicinal uses, ceremonial uses, utilitarian uses, or some combination.
This zone highlights two primary food plants—the camas lily (wak'amu) and wild onion (stúpsa)— along with small-wing sedge, which was typically used ceremonially. Camas lily bulbs (wak'amu) were considered a delicacy by Native American tribes and were prized for their high levels of fructose when cooked properly. They could be eaten immediately or ground into a meal, dried, and stored for future use.
These plants are typically found in ephemerally-moist meadow sites, so they may require some additional water in the spring once established.
- Camas Lily
- Wild Onion
- Small Wing Sedge
Culinary Zone (plants numbered Pot 1-23)
As a transition zone between the community garden plot and the Heritage Garden pollinator zones, this area incorporates a variety of culinary and aromatic herbs, both for use by the public and by pollinators.
These plants hail from many parts of the world, the majority with “old world” origins, a few from the Americas. Many of the plants are aromatic and are effective at deterring garden pests while attracting bees, butterflies, and other beneficial pollinators. Besides adding exciting flavors to food, many herbs are recognized by traditional medicine for their health benefits—from aiding digestion to antibacterial properties and more.
Most herbs here are planted in containers, given their spreading nature. Some are annual but typically reseed themselves, which should be encouraged.
Please respect the communal nature of this zone: do not harvest more than you can reasonably use fresh.
- Pot 1: Lemon Balm
Herbal tea: Brew fresh leaves for a soothing tea.
Flavoring: Add fresh leaves to salads, soups, sauces, and marinades.
Beverages: Infuse water, lemonade, or cocktails with lemon balm.
Baking: Use chopped leaves in baked goods like cookies, cakes, and muffins. Pot 2: Curled Parsley
Garnishing: Add color and freshness to soups, salads, and grilled meats.
Chopping: Add to sauces, marinades, and salad dressings for extra flavor.
Pairing with seafood: Enhance the delicate flavor of seafood without overpowering it.Pot 3: Feverfew
The leaves have a strong taste with hints of citrus. Its leaves and flowers can be used fresh or dried to infuse teas, flavor soups, and create herbal extracts. Minced fresh feverfew leaves are used in omelets and served as a garnish with fried eggs.Some of the most unique health benefits of feverfew include its ability to treat headaches, relieve stress, lower inflammation, reduce pain, break fever, ease menstrual discomfort, increase appetite, and boost respiratory health. It is important to use it in moderation and consult with healthcare professionals before incorporating it into your diet.
⚠️ Potentially Toxic. Use-With-Caution. Check on-line for additional information.
Pot 4: Chives
Chives provide a versatile, oniony, and earthy kick to a variety of foods. It will add a gentle hint of garlicky spice to your plate as well as a boost to your nutritional intake. The edible flowers are used in salads or used to make blossom vinegar. Both the scapes and the unopened, immature flower buds are diced and used as an ingredient for omelettes, fish, potatoes, soups, and many other dishes. The scapes are often paired with cream cheese.Pot 5: Sweetgrass
Tea Infusion: Steep dried sweetgrass leaves in hot water to make a fragrant herbal tea.
Use sweetgrass to impart a unique flavor to various dishes.
Smudging: In Native American rituals, sweetgrass is often braided and burned as part of smudging ceremonies to cleanse spaces and promote positive energy.Pot 6: Stinging Nettles (about midway along the South fence)
Nettles have a flavor similar to spinach when cooked. Nettles can be used in a variety of recipes, such as polenta, pesto, and purée. Nettle soup is a common use of the plant. Nettles are sometimes used in cheesemaking, such as for Cornish Yarg and some varieties of Gouda.
⚠️Use-With-Caution. Check on-line for additional information.Pot 7: Golden Sage
Try this herb in stuffing, pasta sauces, soups, and roasted vegetables. Both fresh and dried sage have unique flavors, with fresh sage offering a bright aroma and dry providing a concentrated taste.Pot 8: Russian Tarragon
Used in pickling, marinades, and flavoring vinegar. It pairs well with meats, seafood, and vegetables, adding a unique depth of flavor to dishes.Pot 9: Greek Oregano
It is used in tomato sauces, with meats, fish, cheese, egg dishes, salads, and cheeses, as well as with vegetables like tomatoes, zucchini, and green beans. The leaves can be more intense when dried than fresh. It has an earthy, warm, and slightly bitter taste.Pot 10: Lavender
Use sparingly. Use only the flower buds, not the stems or leaves. Add chopped flowers to butter or sugar for a sweet lavender flavor in baked desserts. Create lavender honey by adding chopped lavender blossoms to warmed honey. Use as a stand-in for fresh rosemary in recipes. Pair with lemon, honey, and vanilla.Pot 11: Golden Lemon Thyme
Golden lemon thyme can be used in cooking to flavor poultry, seafood, and vegetables. It complements chicken, fish, eggs, pasta, stews, soups, and roasted vegetables. Thyme can be used both fresh and dried.Pot 12: Lovage
Add fresh lovage leaves to salads, soups, and stews for flavor. Use lovage as an herb in sauces, marinades, and braising liquids. Add lovage to vegetable dishes, such as stews and casseroles. Make lovage tea by infusing dried or fresh leaves in hot water. Its flavor and smell are reminiscent of celery and parsley, only more intense and spicy. The seeds can be used as a spice in the same way as fennel seeds.Pot 13: Nodding Onion
Young leaves are perfect for salads, adding flavor and texture. Roast the bulbs and serve as a flavorful accompaniment to grilled meats,
roasted vegetables, or pasta dishes.
Mince the bulbs and leaves for salads or sauté them as a side dish.
Historically, Native Americans used it for both food and medicinal purposes.
The juice can be used to treat kidney stones, sore throats, colds, and croup.Pot 14: Salad Burnet
Use it like watercress and add it to both omelets and cold sauces. It pairs beautifully with both savory and sweet dishes. It is also a great addition to drinks because of its cucumber flavor. It has a flavor described as "mildly cucumber, a bit tart, a little hot" and is considered interchangeable with mint leaves in some recipes, depending on the intended effect. Typically, the youngest leaves are used, as they tend to become bitter as they age; old leaves are cut back to encourage new growth.Pot 15: Highland Cream Thymus
Flavor Enhancer: Widely used as a flavor enhancer in various dishes, adding depth and complexity to soups, stews, and sauces.
Seasoning: Dried leaves can be used in marinades, rubs, and spice blends.
Salad Dressings: Finely chopped leaves can be added to homemade salad dressings.Pot 16: French Tarragon
Use in Béarnaise sauce, Tarragon chicken, Salade Niçoise, and other sauces, spreads, salsa, seafood dishes, and pastas.Pot 17: Winter Savory
Winter Savory’s pungent, minty, and piney notes are more intense and peppery compared to those of Summer Savory. Winter savory is a niche herb that you will have a hard time finding in its fresh form. Winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It can also be used in soups and sauces. It has a strong flavor while uncooked but loses much of its flavor with prolonged cooking. It can be added to breadcrumbs as a coating for various meats, including trout.Pot 18: Horehound
It can be used in stir-fry dishes, both the leaves and flowers. It flavors chicken and fish dishes. It can be used to make teas, candies, and alcoholic beverages. It pairs well with ingredients such as chocolate, citrus, and other herbs.Pot 19: Rosemary
Rosemary is an aromatic herb that is used as a seasoning in a variety of dishes. It is often paired with chicken and other poultry, lamb, pork, steaks, and fish, especially oily fish. It also goes well with grains, mushrooms, onions, peas, potatoes, and spinach.Pot 20: Peppermint
Use the fresh leaves as a herb to flavor candy, desserts, beverages, salads, soups, sauces, and pesto. Use the dried flowers to add a minty aroma and taste to foods. Use the essential oil to flavor breath fresheners, baked goods, and candies. Make peppermint tea with fresh or dried leaves or peppermint extract. Add peppermint extract to hot water, hot chocolate, ice cream, or cookie dough for a refreshing twist. Infuse lemonade, mojitos, or other drinks with fresh peppermint sprigs or mint tea ice cubes.Pot 21: Mint
Beverages: Mint is popular in beverages.
Appetizers and salads: Mint enhances the flavor of appetizers and salads.
Main Dishes: Mint is used in numerous main courses.
Desserts: Mint transforms desserts into masterpieces of flavor.Herbs located in Grow Bed C:
Yarrow: Yarrow can be dried and used as a spice. Fresh flowers and leaves are great for salads, soups, and stews. Yarrow complements vegetables and fruits well. Dried yarrow leaves and flowers can be brewed into a tea, either on their own or blended with other herbs. The leaves can add a bitter, aromatic flavor to dishes, similar to tarragon or sage. Young yarrow leaves can be added in small quantities to salads for a spicy, peppery kick, similar to arugula. Yarrow leaves can be sautéed in olive oil or steamed for a nutritious side. Yarrow flowers make excellent herbal infusions. The entire plant is reportedly edible and nutritious, but it is advised not to consume much. The foliage is pungent; both its leaves and flowers are bitter and astringent. The leaves can be eaten young; raw, they can be added to salad.
⚠️ Potentially Toxic. Use-With-Caution. Check on-line for additional information.Blanket Flower: Blanket Flower is primarily used for ornamental purposes. However, historically, some Native American tribes used parts of the plant in traditional medicine. The bright blue flowers of borage can be used in culinary dishes or as a garnish. It is important to note that Blanket Flower “Arizona Sun” is non-edible and can cause nausea and gastrointestinal distress. Safe alternatives for culinary use include Calendula and Nasturtium.
⚠️ Potentially Toxic. Use-With-Caution. Check on-line for additional information.French Sorrel: French sorrel is a versatile herb with a lemony flavor that can enhance various dishes. It is used in soups, salads, sauces, and as a leafy addition to salads. In France, it is called "oseille" and is a common ingredient in classic French cuisine. Leaves can be used to cook fish. As a culinary herb, it is used in salads, soups, and sauces (especially for fish).
French sorrel tastes tart from its oxalic acid content, with a hint of lemon. Later in the season, it can be bitter.
⚠️ Potentially Toxic. Use-With-Caution. Check on-line for additional information.