Exotic probably requires a definition. The plants listed here are "different" meaning that you do not find them in every garden. Once a plant becomes famous, it may be widely cultivated, but there are some plants that are beautiful, practical, medicinal, and/or edible that are worth considering if you are trying to preserve a species or simply create a conversation place in your garden.
Camas, Blue, 30 seedsCamassia quamash
Blue camas or Indian hyacinth is a perennial that is native to the Pacific Northwest. The roasted bulbs were a staple in the diet of the Nez Perce, Cree, and other tribes living in this region. The taste of camas is a bit sweeter than chestnuts or sweet potatoes. The seeds are planted in fall for spring germination. Camas is very high in inulin but this converts to fructose with slow cooking. Eventually, the bulbs caramelize. After baking, they can be fried like potatoes or simply eaten as they are. There is a lot of history here since they were used on the Lewis and Clark Expedition.
Carob is Mediterranean plant that likes full sun and fast draining soil. It is not very frost tolerant, but does well in the right place. The seeds should be deeply scarified and dropped in boiled water and then left overnight or longer. The seed needs the water before it will germinate. Plant the seeds 1-2 inches deep. The trees take a long time to mature and one needs both male and female plants so several trees should be planted. Years from planting, the pods can be eaten raw or cooked as a chocolate substitute or as animal fodder.
Wormwood, Redstem, 200 seedsArtemisia scoparia
This herb can be grown almost anywhere. In Chinese medicine, it is called yin chen and is considered a hepatoprotective herb. It is used to treat jaundice, inflammation of the gall bladder, and infections, especially staphylococcus and streptococcus. It is native to North Africa and tropical Asia, but will grow almost anywhere, even in poor soil, but it does like like shade. It is fragrant and beautiful.
Zaatar, organic, 50 seedsOriganum syriacum
Zaatar is a Middle Eastern perennial that is used as a sort of condiment, generally mixed with other herbs and spices, such as sesame seeds, black cumin, fennel, onions, and salt, all blended in olive oil and used as a spread, like a nut butter. It has an oregano-like aroma and taste and makes a marvelous dipping sauce for bread. It likes full sun and sandy, quick-draining soil. Its yield is abundant in the first year.
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