Reseda

These are hardy annual or perennial plants, which are originally from northern Africa, Europe and the Canary Islands; they are naturalized in North America. The name is derived from resado, to calm, which refers to the alleged medicinal values of the plant. The most popular kind is R. odorata (commonly known as Mignonette). This perennial plant is usually treated as an annual and grown from seed each spring. It is mainly cultivated for the lovely scent of its flowers, which grow in thick racemes up to 2 inches across. The tiny flowers may be greenish white with yellow or orange highlights. The elliptic to spatulate leaves grow 2 to 3 inches long.

Pot Cultivation

This plant should be grown in firm, well-drained soil, which isn't lacking in lime. They should have sun half the day or more in cooler temperatures; less with increasing heat. Soil that is full of clay should be dug and raked thoroughly and additions of sand and lime. When the soil is fairly dry in the spring, it should be stamped down firmly, because they won't flourish in loose soil. Finally, rake the surface to complete the preparation. Light land should have thoroughly decayed manure or compost and a bit of lime added. When these plants are grown in a greenhouse, they can be planted in 5-inch pots filled with a layer of crocks for drainage and two-thirds loam and one-third leaf mold, with a scattering of sand and lime. Although this plant is usually raised annually from seed, it is actually a perennial and can be kept growing from year to year to form "tree" or standard Mignonette in pots for the greenhouse. This is accomplished by removing all side shoots from a plant, which was started from a cutting, until the desired height of the stem is achieved. The stem is supported with a stick and usually allowed to reach 2 to 3 feet tall. At this time, the top is pinched to induce side shoots to form the head and eventually produce flowers. During the winter, the "trees" must be kept in a greenhouse with a night temperature of 45 to 50 degrees.

Propagation

Pre-chill seeds in the refrigerator a week before planting. Start them inside at 70 degrees, 6 to 8 weeks before it's safe to plant outside. When transferring outdoors, take care not to disturb the roots. They can also be sown directly outdoors when the soil is warm. The seeds are tiny; so, make sure not to sow them too thickly. They only need a very light covering of soil. Thin the seedlings to 5 inches apart or greater, if necessary. If they are overcrowded they won't bloom well. When they are to grow in the greenhouse, seeds should be sown directly in the 5-inch pots filled with the compost previously described in potting. The compost must be firmed and when pressed down should be within a half an inch of the rim. A few seeds should be sprinkled on the surface and covered very lightly with sifted compost. Keep them moist and shaded from direct sun and they will soon sprout. They should be thinned so three are in each pot; some growers only leave one and pinch the top and side shoots to produce a bushy plant. They should not be transplanted. When a "tree" Mignonette is desired, cuttings of 2- to 3-inch shoots are taken with a small piece of the old branch attached in the summer. These are inserted in a closed propagating case. When they've formed roots, they are potted separately in small pots and later, into 6-inch pots. During the summer, they should be grown in a frame, which has good ventilation. Water them carefully or else they might damp off. Train them into tree form as described above in the potting section.