Also known as: Evening-scented stock, Night-scented violet, Evening stock
A member of the genus Matthiola native to Eurasia which emits a pleasant scent in the evening and through the night. It has four-petaled purple to white flowers, which are approximately 1 to 2 cm wide. The plant is low-growing and highly branched in form, normally growing to about 45 cm in length. During the heat of the day, the flowers appear wilted.
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Annual, Biennial
Lifespan
Herb
Plant Type
Mid spring, Late spring, Summer, Early fall
Bloom Time
30 cm
Plant Height
30 cm
Spread
Green
Leaf Color
Purple, White
Flower Color
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Images
Care Guide
Common Diseases
Images of Night-scented stock
Care Guide for Night-scented stock
Every week
Water
Full sun
Sunlight
20 - 35 ℃
Ideal Temperature
Garden Soil
Soil Type
Water:
Night-scented stock originates from the Mediterranean and prefers environments with moderate humidity. It is drought-tolerant, requiring weekly watering to stay healthy. Typically grown outdoors, night-scented stock thrives with balanced soil moisture, crucial to avoid waterlogging during its active growing season.
Fertilize:
For optimal growth and blooms of night-scented stock, apply balanced fertilizers monthly during the growing season. Use high nitrogen sparingly to avoid excess foliage. A teaspoon per plant suffices; reduce frequency in dormancy. Water thoroughly after fertilization to enhance nutrient absorption and prevent root burn.
Pruning:
For optimal health and fragrance, prune night-scented stock in early to late spring. Trim spent flowers, leggy stems, and remove damaged foliage. Regular post-flowering pruning enhances blooms. Use clean, sharp tools to prevent disease, ensuring a robust, vibrant night-scented stock.
Propagation:
Night-scented stock is propagated by sowing quality seeds in well-draining soil at a shallow depth, ensuring adequate light for germination. Thin seedlings to prevent overcrowding and transplant when sturdy. Water consistently, avoiding waterlogging, and maintain cooler conditions during early growth.
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