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Jim Baggett’s Choice Mix Zinnia | Experimental Farm Network

Jim Baggett’s Choice Mix Zinnia | Experimental Farm Network

Zinnia elegans

Origin: Oregon

Improvement status: Breeding population

Seeds per packet: ~50

Germination tested 08/2024: 70%

Life cycle: Annual

Zinnias were once called "Youth and Old Age", probably because they keep producing flowers all season, with some fading away and others rising in their place. Though this species is native to Mexico, the name "Zinnia" comes from German botanist Johann Gottfried Zinn (1727-1759) and was first applied by Carl Linnaeus (the guy who developed the binomial Latin nomenclature we still use for all species today). Zinn had described the species we now call Zinnia peruviana as a form of Rudbeckia, but Linnaeus recognized it was something else, so coined the term Zinnia.

Little known fact: zinnia petals are perfectly edible! They're sometimes used as a garnish on cakes or other desserts, but we think their slightly bitter flavor makes them better suited for adding splashes of color (and phytonutrients) to fresh salads.

Provided by Experimental Farm Network

$6.00
Jim Baggett’s Choice Mix Zinnia | Experimental Farm Network
$6.00

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Description

Zinnia elegans

Origin: Oregon

Improvement status: Breeding population

Seeds per packet: ~50

Germination tested 08/2024: 70%

Life cycle: Annual

Zinnias were once called "Youth and Old Age", probably because they keep producing flowers all season, with some fading away and others rising in their place. Though this species is native to Mexico, the name "Zinnia" comes from German botanist Johann Gottfried Zinn (1727-1759) and was first applied by Carl Linnaeus (the guy who developed the binomial Latin nomenclature we still use for all species today). Zinn had described the species we now call Zinnia peruviana as a form of Rudbeckia, but Linnaeus recognized it was something else, so coined the term Zinnia.

Little known fact: zinnia petals are perfectly edible! They're sometimes used as a garnish on cakes or other desserts, but we think their slightly bitter flavor makes them better suited for adding splashes of color (and phytonutrients) to fresh salads.

Provided by Experimental Farm Network