Pink Peony

The History

The peony is named after Paeon (also spelled Paean), who was a student of Asclepius, the Greek god of medicine and healing. One version of the story goes that Paeon, known as the healer of the gods, used a peony to treat a wound for Zeus. When Asclepius became murderously jealous of his pupil, Zeus saved Paeon by turning him into a peony flower.

Our Garden

Did you know a peony flower can reach up to 10 inches wide? Our largest flower to date is a pink peony at 7 inches. How did we have a flower so large? We left one bud per stem. The flower is larger and the plant is healthier. It is a win-win situation. We have peonies in several flower beds.


  • Smells wonderful.
  • They are perfect to cover daffodil foliage as the daff’s gather energy for next year’s blooms.
  • Dies back to the ground. (Does not hold snow against a structure)
  • Variety in color and size creates visual interest throughout the garden. (Not the same everywhere)
  • Make a great half wall in my garden rooms
  • Does bring in black ants, but we have never had a problem with the ants.
  • Peony petal jelly is delicious!


  • Works great for Zone 5
  • Ranges in size from 2 feet to 3 feet. Tree peonies not included.
  • Does require watering
  • Add a cage of flower support in the spring
  • For larger flowers remove all but one bud per stem
  • Regular peonies – cut back to the ground every winter (after greens have died). Do not do this for Tree peonies.
  • I add chicken manure in the winter

Propagate by seed or root divisions.

peony Jelly

Serving Size:
6 1/4 pints
2 days


  • 4 c peony petals, tightly packed
  • 4 c boiling water
  • 1/2 lemon
  • 1/2 package certo pectin crystals
  • 2 c sugar


  1. Put the petals in a bowl and cover with boiling water. use a plate on top to press them down and make sure they are all covered in water
  2. Leave for 6 hours.
  3. Strain through a cloth and wring out tightly to get all the liquid. Discard petals.
  4. Pour liquid into a pot (I had 2 cups) add strained juice of half a lemon, pectin and 2 cups sugar.
  5. Bring to a boil and simmer for about 20 minutes until it reaches 215 degrees F or 104C.
  6. Pour into sterilized jars and let cool.



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