Monarda punctata
This hardy perennial grows to a height of 1 m and produces an abundance of yellow flowers spotted with purple, with mauve bracts. Its foliage has a scent of thyme and oregano, much appreciated in cooking.
This melliferous variety is much appreciated by insects and hummingbirds.
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in bucket
Sow in pots, under light cover, at a temperature between 15 and 20°C, 8 to 10 weeks before transplanting. Loosely cover seeds, press lightly and keep moist until emergence. Transplant when plants are 10 cm tall.
In mild climates, it is also possible to sow in autumn. Monards prefer a partly shady spot in the garden. However, they can be exposed to full sun if the soil is damp.
March, April, May, September, October, November
July, August, September
in the ground, in pot, in the greenhouse
semi-shade, sunny
medium
clayey, limestone, humus
drained, light, rich
Monarda punctata
mid-season
200 seeds
Yellow
edible, fragrance
From 80 to 100 cm
elongated
North America
This variety is called "oregano de la sierra" in Spanish.
Native American peoples such as the Sioux, Flathead, Chippewa, Blackfoot, Cheyenne, Tewa, Pueblo, Apache, Chiricahua, Acoma, Mescalero, Kutenai and Lakota used it to treat the following conditions: colds, gastritis, skin problems, eye inflammation, kidney problems, sore throats, heart problems and respiratory problems. This species was used as a diaphoretic, analgesic, sedative and febrifuge. It contains thymol.
