A dense, conical-to-narrow-pyramidal evergreen tree native to eastern and central North America, prized as a screening and foundation conifer. Flat, fan-like sprays of scale-like, aromatic yellow-green foliage clothe the tree from the ground up, and red-brown bark exfoliates on mature trunks. Wild trees can reach 40-60 feet but cultivated plants typically stay near 20-30 feet; small urn-shaped cones and dense evergreen cover make it valuable food and shelter for birds.

An upright, multi-stemmed, suckering deciduous shrub in the olive family, grown for its intensely fragrant mid-to-late-spring (May) bloom of lilac-purple flowers in large conical panicles. Native to southeastern Europe and cultivated in North America since the early 1600s, it matures to 12-16 feet tall with blue-green, pointed-ovate to heart-shaped leaves. It needs cold winters and cool summers — and offers few ornamental features after bloom, with leggy form, no fall color, and summer powdery mildew.

A deciduous European hedgerow shrub or small tree grown above all for one of the most arresting autumn shows of any native woody plant — rosy-pink, four-lobed fruit capsules that split to reveal vivid orange-coated seeds, hanging against red-purple foliage. Native across Europe and into western Asia (POWO, Kew), it is a tough, undemanding plant for hedgerows and informal screens that genuinely earns its keep for wildlife: insect-pollinated flowers in spring, seeds taken by birds, and aphid colonies that feed ladybirds and hoverflies. The honest pitch, and it is load-bearing: every part of this plant is toxic if eaten and the colourful fruit is especially so, so it must be sited away from where children might be tempted; it is also a primary winter host of the black bean aphid, so keep it well clear of a vegetable plot. With those two caveats respected, it is a dependable, wildlife-rich native — chosen for honest autumn drama, not for being trouble-free.

A tough, broadleaf-evergreen Mediterranean shrub grown across the warm-climate United States for its long summer-to-fall season of showy pink, white, red, or salmon flowers and its near-indestructible tolerance of heat, drought, salt, and reflected pavement glare. It forms a clumping, erect, rounded multi-stemmed shrub that commonly stands 6-12 feet tall (and can be trained much taller) with narrow leathery deep-green leaves. The catch is severe: every part of the plant is highly toxic — ingestion of even small amounts can be fatal to people, pets, and livestock, and the smoke from burning prunings is hazardous — so it is a strictly look-but-never-touch ornamental.

The toughest, most cold-hardy, and most sun-tolerant of the common hydrangeas, grown for big cone-shaped (panicle) flower clusters that open creamy white in mid to late summer and age to pink, rose, or tawny tan as the season cools. Because it blooms on new wood, it flowers reliably even after hard winters and can be pruned hard in late winter without losing the show. Native to eastern and southern China, Japan, Sakhalin, and the Kuril Islands, the species is large — an arching, multi-stemmed, often vase-shaped shrub that can reach the size of a small tree — though most garden cultivars are bred smaller. It wants full sun to part shade and consistent moisture; all parts are toxic if eaten.

The strawberry tree (Arbutus unedo) is a handsome evergreen of the heath family that earns its keep through one striking trick: in autumn it carries white, urn-shaped flowers and round, warty, red strawberry-like fruit on the plant at the same time, against dark glossy leaves and peeling red-brown bark. Native to the Mediterranean region and, unusually, western Ireland (POWO, Kew), it is a tough, drought- and lime-tolerant shrub or small tree for mild gardens — but only moderately cold-hardy (roughly USDA zone 7 and warmer), so it is not a plant for hard-winter areas. RHS gives it the Award of Garden Merit and rates it hardy in most of the UK in mild areas (H4). The fruit is edible but bland and mealy fresh — its name unedo, 'I eat one', is a fair warning — and is mostly used cooked for jams and liqueurs.