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Grimmia pulvinata

Grimmia pulvinata

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Grimmia ramondii

Grimmia ramondii

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Grimmia torquata

Grimmia torquata

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Grimmia trichophylla

Grimmia trichophylla

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Griselinia lucida

Griselinia lucida

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Grobltiges fingerkraut

Potentilla grandiflora

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Grona adscendens

Grona adscendens

Grona barbata

Grona barbata

Grona heterocarpos

Grona heterocarpos

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Grona triflora

Grona triflora

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Groovestem indian plantain

Arnoglossum plantagineum

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Ground Cherry

Physalis pruinosa

This heirloom Physalis produces small golden fruits inside papery, lantern-like husks with a sweet pineapple-vanilla flavor. Start seeds indoors six to eight weeks before your last frost and set out sprawling plants once nights stay warm. Fruits are ripe when the husks turn tan and drop naturally to

Ground Cherry / Cape Gooseberry

Physalis peruviana / Physalis pruinosa

Ground cherries are grown as warm-season annuals in most climates; start seeds indoors 6–8 weeks before last frost and transplant after danger of frost has passed. The bushy plants produce prolific small fruits enclosed in papery husks and often sprawl without support — a tomato cage or light stakin

Ground virginsbower

Clematis recta

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Ground-cherry

Physalis pubescens

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Ground-hemlock

Taxus canadensis

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Ground-pine

Lycopodium clavatum

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Ground-pine

Ajuga chamaepitys

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Ground-pine germander

Teucrium pseudochamaepitys

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Ground-plum

Astragalus crassicarpus

Direct sow scarified seed in fall in very well-drained, slightly alkaline to neutral, dry to moderately moist soil in full sun — ground plum is a native sprawling legume of the southern Great Plains and central prairies, historically one of the most important native edible plants of the southern pra

Groundnut

Panax trifolius

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Groundselbush

Baccharis halimifolia

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Grumichama (Brazil Cherry)

Eugenia brasiliensis

Plant in moist, slightly acidic, well-drained to moderately moist soil in full sun to partial shade — grumichama is a beautiful small-to-medium Brazilian Eugenia producing glossy, deep burgundy-to-black cherries (3/4 inch) with sweet, soft, slightly acidic flesh and 1–3 seeds, eaten fresh, made into

Guadua angustifolia

Guadua angustifolia

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