Hot Peppers - Anaheim
The Hot Pepper Anaheim, 'Capsicum annuum', is a very popular chili that is mildly hot. Anaheim produces long, tapered, pungent medium thick peppers. Anaheim peppers are among the most commonly used chilies in the United States, with a bite ranging from mild to moderately hot, these long, slender, lobed peppers come in varieties also known as New Mexican, long green, long red, or California. Anaheims are eaten in both the green and red stages of development. Green Anaheims are the peppers of choice for the classic Mexican dish called chiles rellenos, or stuffed chiles. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. ... more information
Salvia - Santa Barbara The Salvia Santa Barbara, 'Salvia leucantha', a Proven Selections plant, grows to barely one-third the size of common Mexican Sage. The vivid colors of the compact and early-flowering Santa Barbara do wonderful things to any container or garden. The rose-lavender colored flowers contrast nicely against the white stems. It needs planting in full sun, and clipping later in the year to maintain a good shape and appearance. For zones 9-11, this plant can also be a perennial.
