Plants are on the shorter side but are incredibly productive. Each one is loaded with 4 to 6 cranberry-colored buds that stand out in the garden. Once unfurled, fluffy, soft pink blooms gently fade to blush with a raspberry eye. This variety is early to flower and has a strong, sweet minty fragrance.

Cut stems can also be stored for later use; they will last for 2 to 3 weeks in the refrigerator. When storing, remove almost all of the leaves; bunch the stems together, and slip them into a plastic bag with a few paper towels inside to absorb any excess moisture. Lay them flat on the shelf in the produce area of the fridge and then check every few days for signs of mold. Discard any that begin to rot. Upon removal, the flowers often look limp but don’t worry. Recut the stems and place them immediately in warm water with flower preservative. The buds will open within 24 hours, and the blooms will last a good week in the vase.