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The soaking increases the water content in the seeds and brings them out of quiescence. After draining and then rinsing seeds at regular intervals, the seeds then germinate, or sprout. For home sprouting, the seeds are soaked (big seeds) or moistened (small), then left at room temperature (13 to 21 °C or 55 to 70 °F) in a sprouting vessel.
Abronia fragrans, sweet sand-verbena, is an herbaceous perennial with an upright or sprawling growth habit, reaching 8–40 inches (about 20–102 cm). [3] It grows from a taproot with sticky, hairy stems growing from 7.1 inches to 3.3 feet (18–100 cm) long.
Verbena gooddingii is a perennial herb producing several hairy, decumbent to erect stems up to 45 centimeters long. The hairy leaves are generally divided at the base into a few lobes, which are edged with large teeth or small lobes.
Some species, hybrids and cultivars of verbena are used as ornamental plants. They are drought-resistant, tolerating full to partial sun, and enjoy well-drained, average soils. Plants are usually grown from seed. Some species and hybrids are not hardy and are treated as half-hardy annuals in bedding schemes. [8]
Verbena bipinnatifida is an herbaceous or semi-woody perennial. [4] It produces pink or purple flowers primarily in the spring, but can bloom anytime throughout the growing season. [ 5 ] Its leaves are finely dissected, into segments that are 1–4 mm wide.
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Verbena officinalis, the common vervain or common verbena, is a perennial herb native to Europe. It grows up to 70 cm (28 in) high, with an upright habitus . The lobed leaves are toothed, and the delicate spikes hold clusters of two-lipped mauve flowers.
Place the seeds on a baking sheet and top with the sweet or savory spices. Give them a good mix to make sure the seeds are evenly coated. Roast in the oven for 10-15 minutes.
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