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LAMBS EAR SEEDS STACHYS BYZANTIA - 20 SEEDS

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Product information

Condition:
New
Location:
South Africa
Customer ratings:
Bob Shop ID:
216236980

 

STACHYS byzantia – Lambs Ear
Stachys byzantina makes a great accent in between all the green going on in the garden, the thick silvery-felty stems with knotty buds are quite a feature. Lambs' ears is a well-known ground-covering perennial, popular for its soft, fluffy foliage. The leaves are often retained quite late into autumn or winter in mild areas, but the plant is not properly evergreen, and the foliage falls eventually to be replaced by a fresh crop in spring.

Once established, plants are reasonably drought-tolerant, making this a good choice for a dry sunny border or gravel garden. The common name in French is "Oreille d'ours". Like all silver-leaved plants, this old-time medicinal herb makes a wonderful addition to a "Moon" or "White" garden.

The flowering stalks of this plant can be dried for autumn arrangements. Simply cut it off close to the base of the plant when the "head" is in full bloom and hang it upside down to dry. Leaves may also be dried and used (air dry). Moisture in the air can cause the "heads" to droop sometimes, so best used lying horizontal, or plan the shape of the arrangement accordingly.
 
Sowing:
Sow in late summer to late autumn or in late winter to late spring
Sow at temperatures of 18 to 20°C, use a well drained soil and “just cover” with a thin layer of compost or vermiculite as the seeds need light to germinate. Cover with a plastic lid or place container inside a plastic bag.
Water from the base of the container (never water directly onto seeds) and keep the compost a little on the dry side.
Germination should occur between 15 and 30 days after sowing.
 
Growing:
Prick out each seedling as it becomes large enough to handle, transplant into 7.5cm (3in) pots or trays. After the last expected frosts, gradually acclimatise to outdoor conditions for 10 to 15 days before planting out into their permanent positions, space 30cm apart.
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thank you
15 Feb 2016