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Ships within 48 hours · Estimated delivery Jul 1 - Jul 6
For Your Every Summer RSVP, with Code: SUMMER15
Description
dianthus flower seed Dianthus Seeds(Dianthus chinensis) Annual. 110 120 days to maturity. Velvet and Lace Dianthus are stunning! Aptly named, their blooms are deep burgundy, with gentle streaks of pink and mauve, and petal edges that look like they were gently dipped in lacy white paint. Enjoy the classic fragrance of sweet cloves as these beauties grow and bloom. Velvet and Lace Dianthus form bushy, compact plants growing a foot tall, great for garden borders and mini arrangements.
(Dianthus chinensis) Annual. 110-120 days to maturity.
Velvet and Lace Dianthus are stunning! Aptly named, their blooms are deep burgundy, with gentle streaks of pink and mauve, and petal edges that look like they were gently dipped in lacy white paint. Enjoy the classic fragrance of sweet cloves as these beauties grow and bloom. Velvet and Lace Dianthus form bushy, compact plants growing a foot tall, great for garden borders and mini arrangements.
GROWING INSTRUCTIONS
TIMING: Start seeds indoors 6-8 weeks before final frost date. Harden off seedlings before transplanting outdoors, after frost.
GERMINATION: 7-14 days. Keep soil moist until germination, bottom watering is best.
SEEDING: Sow seeds on the soils surface, tamp down gently. Space plants 6” apart.
GROWING: Full sun. Prefers nutrient rich soil, amend soil with plenty of compost at the beginning of the season. Deadhead spent blooms to promote further flowering. Plants are likely to bloom in their first season.
HARVESTING: Excellent as cut flowers, will last up to 7 days in a vase. Pick when flowers are mostly open. Edible petals can be used fresh in salads and desserts.
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Available direct from Incredible Seeds, a Canadian Heirloom and Heritage Seed Company, offering only the best natural, non-GMO, open pollinated and untreated seeds, located in Mi'kma'ki / Nova Scotia, Canada.
Velvet and Lace seeds mature in 110-120 days and are an open pollinated dianthus variety.
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