Monarda 'Cambridge Scarlet', 'Scorpion', M. fistulosa menthifolia, 'Schneewittchen'

The collection consists of:

- x 1 Monarda 'Cambridge Scarlet' : a variety reaching a height of 90cm (35in), highly appreciated for the brightness of its intense red flowers. Its ruffled inflorescences are composed of bracts in a dark pinkish purple colour. Flowering from July to September, or even until October.

- x 1 Monarda 'Scorpion': a variety reaching a height of 90cm (35in), with wine-coloured pink flowers surmounting bracts marbled with violet brown, just coloured enough. Flowering from July to October.

- x 1 Monarda fistulosa var. menthifolia: Wild bergamot reaching a height of 50cm (20in). It flowers from August to September, for 7 to 8 weeks. Its bright mauve flowers surmount bracts tinged with purple. Its foliage has mint aromas. This shorter variety should be planted in front of the others, at the edge of the flower bed.

- x 1 Monarda 'Schneewittchen': one of the rare varieties with white flowers, of great beauty, with pure white flowers grouped around green bracts. The plant reaches a height of 80cm (32in).

Monardas, also known as Oswego Tea for their use in infusions, belong to the family of Lamiaceae. They flower from a young age, above foliage that smells more or less like bergamot. They are tall and floriferous perennials, but they are also greedy. They spread quickly in fertile soil, preferably slightly damp, in a sunny or slightly shaded location. Leave a spacing of 40cm (16in) between plants so that each one can flourish. This corresponds to 4 to 5 plants per square metre.

Plant the monardas in groups of 4 to 6 plants to obtain a beautiful mass of flowers. You can also interplant them among other tall perennials with summer flowering and vibrant or pastel colours. The colour palette is vast with daylilies, with which Monardas form beautiful combinations, especially in large borders. For a more rustic look, choose other tall plants such as 'Asran' aster, 'Blue Pouffe' or 'White Pouffe' bellflowers, Nepeta kubanica or Agastache anisata, for example.

You can make tea with the leaves or flowers of Monardas, whether fresh or dried. You can also use the young shoots in salads or in the stuffing of a roast.