The leaves of all Dianthus are linear, lance-shaped and blue-grey or grey-green in color, with a waxy texture. The flowers are pink, white or purple (some bicolored) with short tubular bases and flat heads with double or single layers of petals, some with toothed or fringed margins. Old-fashioned varieties often have fragrant, clove-scented blooms but only one flowering period in early summer. (Modern varieties repeat-flower.) Garden pinks are 25-45 cm (10-18 in) high, and alpine species a more compact 8-10 cm (3-4 in) high. All are fully hardy.
History and traditions
Pinks are of ancient origin; one species is thought to be represented in the murals at Knossos in Crete and there are records that D. caryophylius were cultivated by the Moors in Valencia in 1460. The Elizabethan name for the pink was gillyflower (or “gillofloure”). This included wild and alpine species and the much-prized clove gillyflower, which seems to have covered any clove-scented pinks. By the 17th century there were many cultivated garden varieties, as featured by Parkinson in his Paradisi, 1629, with delightful names like ‘Master Tuggie’s Princesse’, ‘Fair Maid of Kent’ and ‘Lusty Gallant’. Some were known as sops-in-wine after the practice of soaking them in wine to flavor it. Herbals and stillroom books are full of recipes for making syrups and conserves of gillyflowers, pickled and candied gillyflowers and wine. According to Gerard, a conserve of clove gillyflowers and sugar “is exceedingly cordiall, and wonderfully above measure doth comfort the heart, being eaten now and then” (The Herball, 1597).
Growth
Pinks need a very well-drained neutral to alkaline soil and full sun. In gardens with heavy, clay soils, they can be grown in raised beds to provide sharp drainage. Easily propagated from cuttings of non-flowering shoots in summer or by division in spring or autumn.
Uses
Medicinal
At one time thought to have tonic properties, but they are little used today for medicinal purposes.
Culinary
Fresh flowers may be added to salads, floated in drinks or crystallized for garnishing cakes and desserts. Before culinary use remove the bitter petal base.
Aromatic
Flowers are dried for inclusion in pot-pourri and scented sachets. Flowers should be cut when just fully out, the heads twisted off the stems and dried whole.
